摘要
白茶是近年来深受消费者青睐的茶类之一,其特点表现为加工工艺相对简单、品质口感独特,并在营养和保健功能上具有优势。研究发现,白茶生化成分相较其他茶叶品类存在组成和数量上的差异。本文综述了白茶萎凋过程主要生化成分的变化研究进展,以期为研究白茶的品质形成机制与工艺改良等提供参考。
White tea is one of the tea categories favored by consumers in recent years,which is characterized by relatively simple processing technology,unique quality and taste,and has advantages in nutrition and health care functions.The study found that the biochemical components of white tea were different from other tea categories in composition and quantity.In this paper,research progress on the changes of main biochemical components in the process of withering of white tea were reviewed in order to provide reference for the study of quality forming mechanism and process improvement of white tea.
作者
战捷
周静峰
田晓兰
ZHAN Jie;ZHOU Jing-feng;TIAN Xiao-lan(Jiangsu Tea Research Institute,Wuxi Tea Varieties Research Institute Limited Company,Wuxi 214000,China)
出处
《茶叶通讯》
北大核心
2020年第4期559-562,共4页
Journal of Tea Communication
基金
江苏省重点研发计划(BE2017357-1)
江苏省科技项目(BE2018307)
无锡市科技发展资金(CLE02N1711)
江苏省农业科技自主创新项目(CX[19]2011)。
关键词
白茶
萎凋
生化成分
加工工艺
White tea
Withering
Biochemical components
Processing technology
