白茶加工工艺及其新品种适制性研究进展  

Research Advance on Processing Craft and Productive Character of New Tea Variaties of White Tea

作　　者：周子维 李磊磊[1] 孙云[1] 

机构地区：[1]福建农林大学园艺学院茶学系,福建福州350002

出　　处：《中国茶叶加工》2016年第2期64-68,共5页China Tea Processing

基　　金：福建省现代农业(茶叶)产业技术体系项目(闽财指[2015]0640);国家自然科学基金项目(31270735);福建茶产业农技推广服务试点建设项目(KNJ-151000)

摘　　要：文章结合生产实践和相关文献综合阐述白茶萎凋技术的新进展。同时从加工学角度就近几年来在市场中涌现出的新型白茶以及适制性新茶树品种研究进行总结归纳,茶类之间工艺的相互借鉴创新在提升传统白茶品质的同时,也进一步满足了市场的多元化需求。Based on production practice and literature information, this paper gives a review on new progresses on deterioration of white tea, and also sorts out the newly emerging types of white tea and new productive character varieties for white tea on the market and scientific research recently. The quality of traditional white tea has been improving all the times, and the need of market has been furthermore met, due to the craft reference and innovation between tea categories.

关 键 词：白茶 萎凋 工艺创新 适制性 

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