不同品种和工艺条件对白茶品质形成机制的影响研究进展

Research progress of the impact of different varieties and process conditions on the quality of white tea quality formation

中文关键词:  白茶  工艺条件  茶树品种

英文关键词:white tea  process conditions  tea tree varieties

中文摘要:

      白茶属微发酵茶, 不同茶树品种制作工艺白茶鲜醇可口和花香浓郁的品质有所差异, 在不同工艺条件下, 茶中多酚类物质、蛋白质、游离氨基酸、生物碱和可溶性糖等内含物质发生不同程度变化, 导致白茶外形、色泽及冲泡后汤色、滋味和香气发生不同程度的变化, 进而赋予了独特的品质特征。白茶的品质形成十分复杂, 其成分的组成、含量及所表现的香气特征受茶树品种和工艺条件的不同而有所差异。鉴于此, 为推动工艺白茶产业的发展, 挖掘白茶品质形成机制, 本文综述了近几年白茶在萎凋和干燥过程中品质形成机制, 分析了不同茶树品种和工艺条件对白茶品质影响原因并进行了展望, 旨在为提升白茶品质、优化白茶加工工艺及利用和选育更多不同茶树品种供理论依据。

英文摘要:

      White tea belongs to micro fermented tea, and the quality of white tea produced by different tea tree varieties varies in terms of freshness, mellow taste, and strong floral aroma. Under different process conditions, polyphenols, protein, free amino acids, alkaloids and soluble sugar in the tea contain to varying degrees of effects, thereby endowing it with unique quality characteristics. The quality formation of white tea is very complex, and the composition, content, and aroma characteristics of its components vary depending on the variety and processing conditions of the tea tree. In view of this, to promote the development of the craft white tea industry and explore the mechanism of white tea quality formation, this article reviewed the quality formation mechanism of white tea during withering and drying processes in recent years, analyzed the reasons for the impact of different tea tree varieties and process conditions on white tea quality, and looks forward to it. The aim is to provide theoretical basis for improving white tea quality, optimizing white tea processing technology, and utilizing and breeding more different tea tree varieties.