干燥方式与清香型乌龙茶香气品质形成的相关性研究进展  

Study on Effect of Drying Methods on the Quality of Fresh Scent-Flavor Oolong Tea

作　　者：许金伟[1,2] 屠幼英[1] 张星海[2] 

机构地区：[1]浙江大学茶学系,浙江杭州310058 [2]浙江经贸职业技术学院,浙江杭州310018

出　　处：《中国茶叶加工》2015年第3期46-49,共4页China Tea Processing

基　　金：2013年浙江省科技厅项目(2013C32080)

摘　　要：乌龙茶为我国六大茶类之一,具有滋味醇厚甘爽,香气浓郁,结合了天然花果香与品种香的品质风格,按发酵程度可分为清香型乌龙茶和浓香型乌龙茶。不同的加工工艺决定清香型乌龙茶的品质,其中干燥技术更是影响清香型乌龙茶香气品质的重要工序。全文主要概述了不同的干燥方式对清香型乌龙茶的香气品质的影响,为生产高品质的清香型乌龙茶提供参考。Oolong tea, as one of the six famous tea types in China, has the taste of sweet, mellow, fragrance aroma of natural fruit and special breed nuances. According to the degree of fermentation, oolong tea can be divided into Fresh Scent-Flavor Oolong Tea and Strong-Flavor Oolong Tea. Different processes affected the quality of Fresh Scent-Flavor Oolong Tea, while drying technology was a vital process in determining the flavor. This paper outlined the influences of different drying methods on Fresh Scent-Flavor Oolong Tea to offer a reference for the high-quality Oolong Tea production.

关 键 词：干燥方式 清香型乌龙茶 香气品质 

分 类 号：TS272.4[农业科学—茶叶生产加工] TS272.5[轻工技术与工程—农产品加工及贮藏工程]