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中国农学通报 ›› 2017, Vol. 33 ›› Issue (25): 70-75.doi: 10.11924/j.issn.1000-6850.casb16080009

所属专题: 园艺

• 林学 园艺 园林 • 上一篇    下一篇

中国黑茶:起源与加工工艺

蒋金星,何华锋,桂安辉,叶 阳   

  1. 中国农业科学院茶叶研究所,中国农业科学院茶叶研究所,浙江农业商贸职业学院,中国农业科学院茶叶研究所
  • 收稿日期:2016-08-02 修回日期:2017-08-08 接受日期:2016-10-09 出版日期:2017-09-15 发布日期:2017-09-15
  • 通讯作者: 何华锋
  • 基金资助:
    中国农业科学院科技创新工程“茶叶深加工与多元化利用创新团队”(CAAS-ASTIP-TRICAAS)。

Chinese Dark Tea: Origination and Processing

  • Received:2016-08-02 Revised:2017-08-08 Accepted:2016-10-09 Online:2017-09-15 Published:2017-09-15

摘要: 文章简述了四川黑茶、湖南黑茶、湖北老青砖、云南普洱以及广西六堡等黑茶的历史起源以及文化内涵,指出品质、工艺的独特性以及地域文化的差异造就了不同种类黑茶独特的发展历程;归纳总结了黑茶加工的基本工艺流程及工艺,并对比分析得出各地黑茶传统加工工艺的差异在于消费品质导向的不同以及精制过程中特色的紧压工序;结合品质调控以及规模化标准化生产的内在要求,提出对传统工艺的传承与创新以及机械化采制将是今后黑茶加工工艺改进的发展方向。

关键词: 滨海盐碱地, 滨海盐碱地, 生物改良, 碱蓬, 苜蓿

Abstract: Historical originations as well as cultural connotations of Chinese dark tea (CDTs), like Sichuan brick tea, Hunan dark tea, Hubei dark tea, Pu’er tea and Guangxi Liubao tea were described elaborately in this review. Particularity of the quality and process as well as the regional cultural individuality were pointed out to be the reason that resulted in the different development course of CDTs. Afterwards, technological process of CDTs was combed generally. Processing technology from different producing areas distinguished with each other mainly due to the orientation of consumption customs and the compression process during the refining of CDTs. At the end, taking regulation of quality and standardized production into consideration, innovation as well as inheritance of traditional craft and mechanization of processing would be the development direction in the future.