提升湖南红茶关键品质的技术研究进展  

Research Progress and Reference in Improving Key Quality of Hunan Black Tea

作　　者：刘英[1] 金龙新[1] 黄振国[1] 刘贝[1] 祝琪雅[1] 肖景峰 LIU Ying;JIN Longxin;HUANG Zhenguo;LIU Bei;ZHU Qiya;XIAO Jingfeng(Institute of Agricultural Economy and Regional Planning Research,Hunan Academy of Agricultural Sciences,Changsha,Hunan 410125,China)

机构地区：[1]湖南省农业科学院农业经济和农业区划研究所,湖南长沙410125

出　　处：《天津农业科学》2022年第2期73-76,共4页Tianjin Agricultural Sciences

基　　金：湖南省创新平台与人才计划项目(2020NK4168)。

摘　　要：红茶是湖南的优势茶类。通过综述影响红茶香气、滋味品质两大关键因子的相关研究进展,总结前人所做的理论和研究成果,探寻该研究领域未来的发展方向,以期为提升湖南红茶品质提供借鉴和参考。采用文献梳理及归纳总结法,从品种布局,嫩度等级、加工工艺等三个方面对其进行了综述与讨论。结果表明:湖南红茶适制品种资源丰富,并进行了科学的空间布局;采用不同嫩度等级原料制作的红茶品质特征差异明显;不同加工工艺的改进对红茶关键品质的影响及改善效果明显。因此,保障湖南红茶良种有效供给、加强中低产茶园品种改良、科学选择茶树品种、加强湖南红茶鲜叶嫩度等级相关研究、精准采摘鲜叶、改良和研发加工技术、加强湖南红茶品质形成的基础研究、更加关注夏秋茶资源的开发利用是提升湖南红茶整体核心品质的关键科技路径。Black tea is the dominant tea in Hunan Province.The processing technologies and research progress of black tea from the perspective of aroma and taste in recent years were summarized,and then the future development direction of this research field were explored,so as to provide a reference for improving quality of Hunan black tea.The methods of literature analysis and comparative induction was used to review the aroma and taste quality of Hunan black tea from the aspects of the breed layout,the different fresh tea leaves and processing technology.The results showed that the suitable varieties of Hunan black tea were rich and scientific spatial layout of them had been carried out.The quality characteristics of black tea made with different fresh tea leaves were obviously different.The improvement of different processing technology had obvious influence and effect on the key quality of black tea.Thererfore,the key technological paths to improve the overall core quality of Hunan black tea were put forward,which focuses on ensuring the effective supply of Hunan black tea varieties,strengthening the improvement of medium and low-yield tea garden varieties,selecting suitable varieties of Hunan black tea scientifically,strengthening the research on the fresh leaf tenderness of Hunan black tea,picking fresh leaves precisely,improving and researching processing technology,strengthening the basic research on the quality formation of Hunan black tea,paying more attention to the development and utilization of summer and autumn tea resources.

关 键 词：湖南红茶 香气 滋味 加工技术 研究进展 

分 类 号：S571.1[农业科学—茶叶生产加工]