我国制茶工艺技术的发展与方向  

The Tendency of Tea Processing Technology in China

作　　者：王文杰[1] 徐卫兵 雷攀登[1] 吴琼[1] 方吴云[1] 

机构地区：[1]安徽省农科院茶叶研究所,安徽祁门245600 [2]安徽省岳西县茶叶局,安徽岳西246600

出　　处：《中国茶叶加工》2012年第3期4-7,共4页China Tea Processing

基　　金：安徽省农科院创新团队建设项目(17);安徽省农科院茶叶产业现代农业发展项目

摘　　要：本文概述了我国制茶工艺技术的发展与方向:在乌龙茶(青茶)加工工艺中引入"台式"乌龙茶轻萎凋、轻摇青等做法,创造出偏绿型的清香型乌龙茶;在工夫红茶加工干燥工艺中,引入做形辅助成形工艺;在普洱茶加工中引入黑茶人工后发酵工艺,创制出熟普;乌龙茶做青工艺渗透到绿茶与红茶的加工中;将多种加工工艺有效结合,改善目标茶香气、滋味等感官品质。制茶工艺技术发展成效卓著,丰富了茶叶产品类型,提升了产品质量。The direction and the development of tea processing technology in China are summarized in this paper. To create relatively green faint-scent type oolong tea, the light withering and rotation process of Taiwan Residents oolong tea are introduced into oolong tea （ teal tea ） processing. Introducing assisted forming processing into gongfu black tea steeping process. Artificial post-fermentation processing is introduced into pu-erh tea processing to formulate ripe pu-erh. Green making process of oolong is incorporated into the processing of green and black tea. Several processing technologies are combined effectively in order to improve the sensory quality such as aroma and taste of tea product. The development of tea processing technology has remarkable achievement, which enriches the types and enhances the quality of tea products.

关 键 词：清香型乌龙茶 红茶初干做形工艺 熟普 工艺渗透 工艺结合 

分 类 号：TS272.4[农业科学—茶叶生产加工]