茉莉花茶加工技术及风味品质研究进展  

Research Progress on Processing Technology and Flavor Quality of Jasmine Tea

作　　者：崔宏春[1] 赵芸[1] 黄海涛[1] 李红莉[1] 余继忠[1] 张建勇[2] 吴云迪 CUI Hong-chun;ZHAO Yun;HUANG Hai-tao(Hangzhou Academy of Agricultural Sciences,Hangzhou,Zhejiang 310024)

机构地区：[1]杭州市农业科学研究院,浙江杭州310024 [2]中国农业科学院茶叶研究所/国家茶产业工程技术研究中心/农业部茶叶生物学与资源利用重点开放实验室,浙江杭州310008 [3]中国计量大学生命科学学院,浙江杭州310018

出　　处：《安徽农业科学》2024年第1期17-20,共4页Journal of Anhui Agricultural Sciences

基　　金：杭州市农业与社会发展科研重点项目(202203A06);杭州市市院合作项目(202158-01);国家重点研发计划项目(2021YFD1601105);杭州市农科院科技创新与示范推广基金(2022HNCT-04);浙江省农业(茶树)新品种选育重大科技专项(2021C02067-5);国家现代茶叶产业技术体系项目(CARS-19);浙江省茶叶产业技术团队项目(2022-2024)。

摘　　要：茉莉花茶是茶叶和茉莉鲜花拼和、窨制加工而成的再加工茶,茶香与茉莉花香交互融合,风味品质独特,已有1000多年历史。综述了茉莉花茶的加工技术和窨制机理,以及茉莉花茶风味品质特性和品质形成机理,为茉莉花茶的加工技术水平提升和风味品质调控提供参考。Jasmine tea is a reprocessed tea made by mixing tea and jasmine flowers and scenting them.The tea fragrance and jasmine fragrance are integrated with each other for unique flavor and quality formation.Jasmine tea processing has a history of more than 1000 years.In this paper,the processing technology and scenting mechanism of jasmine tea were reviewed.And,the flavor quality characteristics and quality formation mechanism of jasmine tea were also reviewed.We hope to provide reference for the improvement of processing technology and regulation of flavor quality of jasmine tea.

关 键 词：茉莉花茶 加工 窨制 风味 品质评价 形成机理 

分 类 号：TS272.53[农业科学—茶叶生产加工]