黄茶品质化学成分及闷黄工艺影响研究进展

黄茶属于轻发酵茶,是“中国传统六大类茶叶”之一。黄茶有“黄叶、黄汤、黄底”的特点,口感温和、甘甜。其因品种与加工技术不同,外形和叶底有明显差别;叶绿素的破坏和茶色素的生成使黄茶汤色通常呈黄汤明亮;香气成分以酮类、醛类、醇类、烃类和杂环类为主;滋味以儿茶素和咖啡因的苦味和糖类带来的甜味为主。黄茶的加工主要分为摊放(萎凋)、杀青、揉捻、闷黄、干燥,其中闷黄是形成黄茶独特感官品质的关键步骤。本文将黄茶的内含物和加工工艺对黄茶感官品质(包括色泽、香味和滋味)的影响进行归纳,以期为黄茶内含物的作用机制探索、黄茶加工工艺的优化研究以及黄茶应用发展提供参考。

Research progress on effects of yellow tea quality chemicals and dull yellow technology

Yellow tea belongs to light fermentation tea and is one of the "six traditional types of Chinese tea". Yellow tea has the characteristics of "yellow leaves, yellow soup and yellow bottom", and tastes mild and sweet. Because of the different varieties and processing technology, the shape and leaf base are obviously different. The destruction of chlorophyll and the formation of tea pigment make yellow tea usually bright. The aroma components are mainly ketones, aldehydes, alcohols, hydrocarbons and heterocycles. The taste is dominated by bitterness from catechins and caffeine and sweetness from sugars. The processing of yellow tea is mainly divided into spreading (withering), killing, rolling, dull yellow and drying, among which dull yellow is the key step to form the unique sensory quality of yellow tea. In this paper, the effects of yellow tea inclusions and processing technology on the sensory quality (including color, aroma and taste) of yellow tea were summarized, in order to provide reference for the exploration of the action mechanism of yellow tea inclusions, the optimization of yellow tea processing technology and the development of yellow tea application.