青砖茶的加工工艺、品质及生理作用研究进展

青砖茶属于黑茶类，产自于我国鄂南地区，是边疆少数民族不可或缺的生活饮品。通常以老青茶为原料，经毛茶初制、增湿渥堆、复制拼配、蒸压成型和烘房干燥这五道工序加工制成。其中最关键的步骤为增湿渥堆，这一过程中茶叶内含成分的转化情况直接影响青砖茶的品质。对其品质的分析，一般先从色泽、滋味、香气等方面进行感官审评，再通过检测茶叶中的茶多酚、咖啡碱、可溶性糖以及香气活性成分等物质含量来综合评定。优质的青砖茶外形平整、茶汤色泽透亮、滋味醇厚、陈香悠长，因此深受人们喜爱。此外，青砖茶还具有抗氧化、抗肥胖、降血脂以及调节肠道菌群等多种生理功效，极具开发价值。本文综述了青砖茶的加工工艺、品质特性和生理功效的研究进展，以期为青砖茶品质的提升及其保健功效的深入研究提供理论依据。

Research progress on the processing, quality, and physiological action of Qingzhuan tea

Qingzhuan tea belongs to the dark tea category, which is produced in the Southern Hubei Area of China. It is an indispensable living drink for the border minorities. Qingzhuan tea is usually made from old green tea, which is processed by five processes: Initial preparation of crude tea, humidification pile, copying and mixing, autoclaved forming and drying in oven. The most critical step is humidification pile, in which the transformation of tea components directly affects the quality of Qingzhuan tea. To analyze the quality of Qingzhuan tea, sensory evaluation is generally carried out from the aspects of color, taste and aroma, and then comprehensive evaluation is made by detecting the contents of tea polyphenols, caffeine, soluble sugar and aroma active components in tea. High-quality Qingzhuan tea has a flat shape, bright color of tea broth, mellow taste and long aging aroma, so it is loved by people. In addition, Qingzhuan tea also has antioxidant, anti-obesity, lowering blood lipids and regulating intestinal flora and other physiological efficacy, which is of great development value. This paper summarized the research progress on the processing technology, quality characteristics and physiological efficacy of Qingzhuan tea, with a view to providing theoretical basis for the improvement of the quality of Qingzhuan tea and the in-depth study of its health effects.