黑茶渥堆研究进展

Research progress of pile-fermentation of dark tea

黑茶属于后发酵茶,是我国特有的一大茶类,生产历史悠久,主要产于湖南、湖北、四川、云南、广西等地。其由鲜叶经过杀青、揉捻、渥堆、干燥等工序加工而成。其中,渥堆是黑茶制造中的特有工序,也是形成黑茶品质的关键性工序,经过这道特殊工序,使叶肉的内含物质发生一系列复杂的化学变化,以形成黑茶特有的色、香、味。综述了近10年来黑茶渥堆中微生物、生化成分、酶活性及渥堆调控技术等方面的研究,同时提出了今后黑茶渥堆研究的重点。

Dark tea, a post-fermentation tea, is a kind of peculiar tea with a long history in China and is mainlyprodueed in provinces of Hunan, Hubei, Sichuan, Yunnan and Guangxi. Fresh raw leaves from tea tree processed by fixing, rolling, pile-fermentation, and baking beeome dark tea. Pile-fermentation is a unique process for produetion of dark tea as well as the key proeess for forming the quality of dark tea. A series of complex chemical changes make substances within leaves turn into quality ingredients of clark tea with unique color, aroma and taste during pile-fermentation. In this paper, the research on microorganism, bioehemieal components, enzymatie aetivity and regulation teehnology during pilefermentation were reviewed in the recent ten years, and the research emphasis of pile-fermentation of dark tea in the future was also put forward.