工夫红茶研究进展  

Research Progress in Congou Black Tea

作　　者：丁其欢 武珊珊 熊昌云 任海涛 尚宇梅 王玮 吕才有[3] DING Qihuan;WU Shanshan;XIONG Changyun;REN Haitao;SHANG Yumei;WANG Wei;LüCaiyou(College of Pu'er Tea,West Yunnan University of Applied Sciences,Pu'er,Yunnan 665000,China;College of Tropical Crops,Yunnan Agriculture University,Pu'er,Yunnan 665099,China;Longrun Pu'er Tea College,Yunnan Agricultural University,Pu'er,Yunnan 650100,China)

机构地区：[1]滇西应用技术大学普洱茶学院,云南普洱665000 [2]云南农业大学热带作物学院,云南普洱665099 [3]云南农业大学龙润普洱茶学院,云南昆明650100

出　　处：《热带农业科学》2021年第4期110-116,共7页Chinese Journal of Tropical Agriculture

基　　金：云南省基础研究计划青年项目“云南红茶工艺创新和提质增效的研究”(No.2018FD059);滇西应用技术大学应用基础研究项目(No.2018XJKY0006);滇西应用技术大学青年项目(No.2017XJKY0003)。

摘　　要：红茶属于全发酵茶,主要分为工夫红茶、红碎茶、小种红茶。工夫红茶是中国特有和产量最大的红茶种类,因其具有抗氧化、抗炎、抗病毒、预防心血管疾病等功效,近些年产销不断提高。工夫红茶相关研究也越来越多,保健功效方面的综述已有很多,本文主要对工夫红茶的加工工艺、品质化学、感官审评进行综述。Black tea belongs to fermented tea,and is mainly divided into Congou black tea,broken black tea and Souchong black tea.Congou black tea is a unique type of black tea,and its production is the highest in China,because it has effects of anti-oxidation,anti-inflammation,anti-virus,prevention of cardiovascular diseases among others.In recent years its production and marketing has been increasing.There are more and more researches on Congou black tea,and there are many reviews on its healthcare efficacy.Researches on Congou black tea are reviewed in terms of processing,quality chemistry and sensory evaluation.

关 键 词：工夫红茶 加工工艺 品质化学 感官审评 

分 类 号：S571.1[农业科学—茶叶生产加工]