黑茶陈化机制研究进展

Research Progress on Aging Mechanism of Black Tea

对黑茶陈化的相关研究进行综述,重点阐述了"陈化"对黑茶感官品质及主要品质成分的影响。随着贮藏时间的延长,在水分、氧气、光照、温度条件和微生物作用等因素的共同影响下,黑茶的感官品质表现出一定的变化规律。主要品质成分、香气成分在陈化过程中均发生不同趋势、不同程度的变化,在一定时间范围内黑茶的品质得到提高和改善,具有"越陈越香"的趋势。深入研究黑茶陈化的实质,对于促进黑茶理性消费、黑茶市场健康发展具有积极意义。

This article reviewed the advance in aging mechanism of dark tea, the changes of sensory quality and main biochemicalcomponents during the aging process. With the extension of storage time, the combined effect of moisture, oxygen, light, temperatureand microbial factors, the sensory quality of black tea showed certain regularity. The main quality components, aroma components in theprocess of aging occurred in different trends, varying degrees of change, black tea in a certain range of time and improve the quality, with“gets better” trend. It is of significance to study the aging mechanism of black tea, which will promote rational consumption of black teaand promote the healthy development of tea market.