【摘要】 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。更多还原

【Abstract】 Dark tea, a post-fermentation tea, is a kind of peculiar tea with a long history in China and is mainly produced in provinces of Hunan, Hubei, Sichuan, Yunnan and Guangxi. Fresh raw leaves from tea tree processed by fixing,rolling, pile-fermentation, and baking become dark tea. Pile-fermentation is a unique process for production of dark tea as well as the key process for forming the quality of dark tea. A series of complex chemical changes make substances within leaves turn into quality ingredients of dark tea with unique color, aroma and taste during pile-fermentation. In this paper,the research on microorganism, biochemical components, enzymatic activity and regulation technology during pile-fermentation were reviewed in the recent ten years, and the research emphasis of pile-fermentation of dark tea in the future was also put forward.更多还原