茶叶分类进展研究——兼论六堡茶的归属  

Progress on Tea Classification and Discussion on Liupu Tea's Attribution

作　　者：吴平 

机构地区：[1]梧州出入境检验检疫局,广西梧州543002

出　　处：《茶叶科学》2014年第4期408-416,共9页Journal of Tea Science

基　　金：国家级大学生校外实践教育基地建设项目(教高司函[2013]48号);国家第六批高等学校特色专业建设点项目资助项目(TS12389);广西地理标志区域产业品牌化研究资助项目(13FJY013)

摘　　要：阐述了我国历史上和国外的茶叶分类理论和方法,以及黑茶的独特工艺、品质特征等情况。通过研究六堡茶标准化工艺流程中不同工艺阶段的堆积变色方法、影响堆积变色的主导因素、毛茶和成品茶的感官品质特征等,认为无论是六堡茶的毛茶还是成品茶,均经过了堆积变色过程,符合茶叶分类理论、相关标准及相关法规规定,均可称为黑茶,但成品茶比毛茶多了两次堆积变色过程——渥堆和陈化。By describing the theory and method of tea classification in China and foreign countries, and the special manufacturing technology and the quality characteristic of dark tea, it was regarded that whatever the semi-finished or the finished tea of Liupu tea, both of them were under the process of pilling up and color changing and according with the theory of tea classification, and the related standard and regulation, so could be called as dark tea, according to the investigation on the method of piling up and color changing in the various manufacturing stages of processing process of Liupu tea, the major factors influencing the piling up and color changing and the sensory quality characteristics of semi-finished tea and finished tea. However, the finished tea have received two times of piling up and color changing processes in comparing with the semi-finished tea.

关 键 词：茶叶 分类 六堡茶 归属 

分 类 号：TS272.54[农业科学—茶叶生产加工]