滇红茶研究进展及展望  

Research Progress and Prospect of Yunnan Black Tea

作　　者：雷绵森 刘学艳 杨坚 LEI Miansen;LIU Xueyan;YANG Jian(School of Biotechnology and Engineering,West Yunnan Normal University of Science and Technology,Lincang 677000,China;Yunnan Black Tea Engineering Technology Research Center,Lincang 677000,China)

机构地区：[1]滇西科技师范学院生物技术与工程学院,云南临沧677000 [2]云南省红茶工程技术研究中心,云南临沧677000

出　　处：《茶叶通讯》2023年第2期159-165,共7页Journal of Tea Communication

基　　金：临沧市建设国家可持续发展议程创新示范区科技专项(202204AC100001-A01);滇西科技师范学院校级科研项目(DXXY202224)。

摘　　要：滇红茶是云南省传统代表茶类,主要以云南大叶种茶树鲜叶为原料加工制成。因其“形美、色艳、香高、味浓”的特点享誉国内外,其深厚的文化底蕴和不可替代的历史地位为云南省茶叶产业甚至国民经济做出巨大贡献。本文通过查阅近年来国内外滇红茶科研文献,从滇红茶种质资源及适制性、品质特征与主要成分、保健功效、加工技术、存在的突出问题及解决措施等五个方面总结概括了滇红茶的研究进展,旨在帮助相关学者了解滇红茶,并为滇红茶今后的产品创新与品质提升提供参考。Yunnan black tea is a traditional representative tea category in Yunnan Province,which mainly made from the fresh leaves of Yunnan big-leaf(Camellia sinenis var assamica cv)tea plants.Because of its characteristics of'beautiful shape,bright color,high aroma,and strong taste',Yunnan black tea is famous in China and abroad.Its profound cultural heritage and irreplaceable historical position have made great contributions to the tea industry and even the national economy in Yunnan Province.This paper reviewed the research literature on Yunnan black tea at home and abroad in recent years,and summarized the research progress of Yunnan black tea from five aspects:germplasm resources and suitability of Yunnan black tea,quality characteristics and main components,health functions,processing technology,prominent problems and solutions,aiming to help relevant scholars understand Yunnan black tea,and provide reference for future product innovation and quality improvement of Yunnan black tea.

关 键 词：滇红茶 品质特征 活性成分 保健功效 加工技术 

分 类 号：S571.1[农业科学—茶叶生产加工]