综述与专题评论

黑茶陈化工艺研究进展

  • 杨小平 ,
  • 赵晓 ,
  • 罗跃新 ,
  • 诸葛天秋
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  • 1(桂林理工大学 信息科学与工程学院,广西 桂林,541004)
    2(桂林理工大学 广西嵌入式技术与智能系统重点实验室,广西 桂林,541004)
    3(广西壮族自治区茶叶科学研究所,广西 桂林,541004)
硕士,教授(罗跃新高级农艺师为通信作者,E-mail:Lyx750207@163.com)

收稿日期: 2022-06-17

  修回日期: 2022-07-14

  网络出版日期: 2023-07-13

基金资助

广西科技重大专项(桂科AD18281068);广西科技重大专项子课题(桂科AA20302018-4;桂科AA20302018-11)

Research progress on aging technology of dark tea

  • YANG Xiaoping ,
  • ZHAO Xiao ,
  • LUO Yuexin ,
  • ZHUGE Tianqiu
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  • 1(College of Information Science and Engineering, Guilin University of Technology, Guilin 541004, China)
    2(Guangxi Key Laboratory of Embedded Technology and Intelligent System, Guilin University of Technology, Guilin 541004, China)
    3(Tea Science and Research Institute, Guangxi Zhuang Autonomous Region, Guilin 541004, China)

Received date: 2022-06-17

  Revised date: 2022-07-14

  Online published: 2023-07-13

摘要

黑茶陈化工艺一般是指将发酵晾置后的茶叶自然放置这一过程。陈化是黑茶加工的最后一个环节,也是品质二次提升的关键工艺,然而当前陈化多依靠经验进行。为深入了解黑茶陈化机理和工艺现状,该文介绍了黑茶加工工艺、茶叶发酵程度智能判定技术、黑茶陈化工艺技术研究,尤其是物理和生物环境对陈化工艺的影响,并对黑茶陈化工艺未来发展进行了展望,以期为深入研究陈化机理,依托智能化手段调控陈化工艺参数,提升黑茶成品品质提供借鉴与参考。

本文引用格式

杨小平 , 赵晓 , 罗跃新 , 诸葛天秋 . 黑茶陈化工艺研究进展[J]. 食品与发酵工业, 2023 , 49(12) : 309 -318 . DOI: 10.13995/j.cnki.11-1802/ts.032715

Abstract

The aging process of dark tea generally refers to the process of placing fermented tea leaves naturally after airing.Aging is the last link in the processing of dark tea, and it is also the key process for the secondary improvement of quality.However, the current aging mostly relies on experience.To further understand the aging mechanism and process status of dark tea, this paper introduced the processing technology of dark tea, intelligent determination technology of tea fermentation degree, and the aging technology of dark tea, especially the influence of physical and biological environment on the aging process, and prospected the future development of dark tea aging process, so as to provide a reference for studying the theory of aging, relying on the means of intelligent to control aging process parameters, and improving the quality of dark tea products.

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