绿茶滋味品质调控技术研究进展  

Quality Control Technology of Green Tea Taste: Research Progress

作　　者：廖珺 王烨军 苏有健 方洪生 张永利 孙宇龙 方雅各 LIAO Jun;WANG Yejun;SU Youjian;FANG Hongsheng;ZHANG Yongli;SUN Yulong;FANG Yage(Tea Research Institution,Anhui Academy of Agricultural Sciences,Huangshan,Anhui 245000;Huangshan Hongtong Agricultural Technology Co.,Ltd.,Huangshan,Anhui 245000)

机构地区：[1]安徽省农业科学院茶叶研究所,安徽黄山245000 [2]黄山市洪通农业科技有限公司,安徽黄山245000

出　　处：《中国农学通报》2022年第21期136-140,共5页Chinese Agricultural Science Bulletin

基　　金：黄山市科技计划项目“黄山毛峰滋味品质提升关键加工技术研究与应用”(2020KN-10);安徽省农业科学院团队项目“茶园土壤环境与地力提升”(2021YL035);国家茶叶产业技术体系建设专项“茶园土壤肥料管理岗位”(CARS-19)。

摘　　要：绿茶是中国主要的消费茶类,滋味是其品质评价的核心指标。综述已有文献表明,茶树品种、栽培环境、加工工艺、贮藏条件等因素会影响绿茶中主要滋味成分的含量及比例,从而影响其品质。本研究论述了调控这些关键因素对绿茶滋味品质的影响,并展望了绿茶滋味品质调控技术的发展趋势,以期为提升绿茶的滋味品质提供借鉴与参考。Green tea is the main consumption tea in China, and taste is the core indicator of its quality evaluation. Previous studies have shown that tea varieties, cultivation environment, processing technology,storage conditions and other factors affect the content and proportion of main taste components in green tea,thereby having impacts on its quality. This article reviewed the influence of these critical factors on the taste quality of green tea, and discussed the development trend of taste quality control technology of green tea. The study could provide reference for improving the taste quality of green tea.

关 键 词：绿茶滋味 品质调控 茶树品种 栽培环境 加工工艺 贮藏条件 

分 类 号：S571.1[农业科学—茶叶生产加工]