摘要
茶叶在贮藏过程中因受到外界环境条件的影响使得茶叶中的内含物质和化学成分发生改变,从而影响茶叶感官品质及其功能特性。黑茶属于后发酵茶,因其耐贮藏的特性具有“越陈越香”的特点。本文主要从年份茶的鉴别技术、贮藏时间对黑茶品质及功能特性的影响等方面进行综述,为黑茶产业发展、茶叶收藏爱好者和消费者等提供参考。
During the storage process,tea is affected by external environmental conditions,causing changes to the inner substances and chemical composition,thus affecting the sensory quality and functional characteristics.Dark tea is a post-fermented tea,and has the characteristic of “the more it ages,the better it smells”due to its storage-resistant.This paper mainly reviews the research progress on the identification technology of vintage tea,and the influence of storage time on the quality and functional properties of dark tea,providing reference for the development of dark tea industry,tea collectors and consumers.
作者
赵文净
张倩灵
陈慧
黄紫嫣
黄藩
ZHAO Wenjing;ZHANG Qianling;CHEN Hui;HUANG Ziyan;HUANG Fan(Ningde Normal University,Ningde 352100,China;The Tea Sensory Evaluation Research Center of Ningde Normal University,Ningde 352100,China;Tea Research Institute of Sichuan Academy of Agricultural Science,Chengdu 610066,China)
出处
《茶叶通讯》
2022年第3期298-303,共6页
Journal of Tea Communication
基金
福建省自然科学基金项目(2020J01424)
福建省教育厅中青年教师教育科研项目(JAT200700)
宁德师范学院中青年教师科研项目(2021Q110)。
关键词
黑茶
年份茶
鉴别技术
品质
香气
功能特性
Dark tea
Vintage tea
Identification techniques
Quality
Aroma
Functional characteristics
