白茶萎凋技术的研究进展  

Research Progress on the Technology of Withering in White Tea

作　　者：周才碧 张敏星[1] 穆瑞禄[1] 陈文品[1] 

机构地区：[1]华南农业大学园艺学院茶叶科学系,广东广州510642

出　　处：《农产品加工（下）》2014年第1期48-50,共3页Farm Products Processing

摘　　要：近年来,白茶萎凋技术的研究主要集中在白茶的自然、复式和加热萎凋对白茶品质的影响,以及萎凋叶原料、摊放厚度和萎凋时间等对白茶萎凋的影响。结合最新文献,概述白茶萎凋的方式、影响因素和适度鉴定等。At present, the study of white tea＆#39;s primary processing is mainly in the withering of the nature, compound and heating on the effect of tea quality, the effect of withering on the fresh leaf material, spreading of withering leaf thickness and withering time etc. This paper reviews from the aspects of white tea withering way, influencing factors, moderate identification, etc.

关 键 词：白茶 初制 萎凋 影响因素 

分 类 号：S571.1[农业科学—茶叶生产加工]