不同茶类制茶过程中的化学变化

Chemical Changes of Different Kinds of Tea with the Processing

茶叶作为中国的特产之一是深受全世界广大消费者喜爱的一种饮品,尤其在中国,茶叶有着深厚的受众群体和较为成熟的产业链条及加工工艺。我国种茶和制茶的历史十分悠久,根据发酵程度不同,可以将茶叶分为不发酵、轻度发酵、半发酵、全发酵4类。该文介绍不同茶类在加工过程中的关键工艺,比较不同茶类制茶过程中的化学变化。通过比较分析不同茶类制茶过程中的化学品质变化对茶叶品质(色、香、味、叶底)造成的影响,明确指出六大茶类各自较优的加工工艺,使茶农在茶树栽培和茶叶加工方面得到更好的改进。对提高茶叶理化品质,丰富茶叶产品类型具有重要的作用。

Tea,as one of China's specialties,is the most popular beverage for all over the world.Especially in China,tea has a deep audience and relatively mature industrial chain and processing technology.China has a very long history of growing and making tea.According to the different degrees of fermentation,tea can be divided into four categories:non-fermentation,mild fermentation,semi-fermentation and whole fermentation.In this paper,the key technologies of different kinds of tea in the process of processing were introduced,and the chemical changes of different kinds of tea in the process of making tea were compared.By comparing and analyzing the effects of chemical changes on the quality of tea(color,aroma,taste,phyllotaxis)in the process of making different kinds of tea,it was clearly pointed out that the six kinds of tea had better processing technology,so that tea growers could get better improvement in tea cultivation and tea processing.It played an important role in improving the physical and chemical quality of tea and enriching the types of tea products.