摘要
武夷岩茶是我国十大名茶之一,有大红袍、肉桂、水仙等多个品类,具有"岩韵"的品质特征.文章综述了武夷岩茶的感官品质和理化成分特点,并且从萎凋、做青、杀青、揉捻、干燥和焙火等工艺具体介绍了武夷岩茶加工过程的技术参数和香气、滋味成分变化规律,为武夷岩茶的加工技术提升和标准化生产提供参考.
Abstract
Wuyi rock tea is one of the top ten famous teas in China,with multiple categories such as Dahongpao,Rougui and Shuixian,and it has the quality characteristics of"Yan yun".This paper summarized the sensory quality and physicochemical characteristics of Wuyi rock tea,and specifically introduced the technical parameters and changes in aroma and taste components of Wuyi rock tea processing from withering,greening,killing,rolling,dry-ing and baking,which provided reference for the improvement of processing technology and standardized produc-tion of Wuyi rock tea.
基金项目
中国农业科学院基本科研业务费专项(Y2021CG06)
维普
万方数据