工夫红茶加工新工艺研究进展  

Research Advances of Processing Technology of Congou Black Tea

作　　者：常笑君[1] 周子维 朱晨[1] 王仲[1] 赵姗姗[1] 郭玉琼[1] 

机构地区：[1]福建农林大学园艺学院,福建福州350002

出　　处：《安徽农业科学》2016年第24期66-68,94,共4页Journal of Anhui Agricultural Sciences

基　　金：农业部"福建省茶产业重大农技推广项目"(KNJ151000);福建省自然科学基金项目(2013J01085);福建省重大科技专项项目(2015NZ0002-1);福建省教育厅项目(JA15143)

摘　　要：工夫红茶加工工艺不断创新,品质不断提高,给消费者带来更多风味品质的选择。就工夫红茶的加工工艺及其对品质的影响展开归纳和探讨,并阐述了工夫红茶生产上的新兴技术手段,旨在为工夫红茶工艺进展和品质研究提供理论依据和参考。With the continuous innovation of processing technology of Congou black tea, the quality of Congou black tea has been improved, which gives more flavor choices for consumers.In this research, we summarized and discussed the process crafts and their impacts on the qual-ity of Congou black tea, and described the emerging on the production means of Congou black tea.This article aimed to providing a theoretical basis and reference for technology advances and researches on quality of Congou black tea.

关 键 词：工夫红茶 加工工艺 新技术 进展 

分 类 号：S571.1[农业科学—茶叶生产加工]