花果香型工夫红茶工艺与品质研究进展

Research advance on processing craft and quality flowery-fruity flavour Congou black tea

中文关键词:  工夫红茶  适制性  加工工艺  风味品质

英文关键词:Congou black tea  adaptability  processing technology  flavour quality

中文摘要:

      当前以甜香风味为主要特征的传统工夫红茶已经难以满足消费者的多样化需求, 应运而生的花果香型工夫红茶是以高香型乌龙茶茶树品种(如金牡丹、紫玫瑰、茗科1号等)为原料, 在传统红茶生产工艺的基础上, 融合乌龙茶的摇青处理, 制成具有“花果香、琥珀汤、甘爽味”特点的红茶产品, 而深受消费者青睐。本文结合生产实践和相关文献从茶树品种的适制性、加工工艺、风味品质等方面, 综合阐述了花果香型工夫红茶的研究新进展, 旨在为工夫红茶加工工艺的改良和产品品质的提升提供理论依据, 助力我国区域红茶产业打造新质生产力。

英文摘要:

      At present, the traditional Congou black tea with sweet flavour as the main feature has been unable to meet the diversified needs of consumers, and the flowery-fruity flavour Congou black tea is based on high-flavor Oolong tea tree varieties (such as Jinmudan, Zimeigui, Mingke No.1, etc.) as the raw material. On the basis of traditional black tea production technology, flowery-fruity flavour Congou black tea integrates the shaking treatment of Oolong tea during the withering process, and made into black tea product with the characteristics of “flower and fruit aroma, amber tea liquid and sweet taste”, which is favored by consumers. Based on the production practice and related literature, this paper comprehensively expounded the new progress in the research of flowery-fruity flavour Congou black tea from the aspects of adaptability, processing technology and flavor quality of tea tree varieties, aiming to provide theoretical basis for the improvement of processing technology and product quality of Congou black tea, and promote the creation of new quality productive forces of regional black tea industry in China.