茶叶学报2025，Vol.66Issue(2)：50-58,9.DOI:10.20045/j.cnki.issn.2096-0220.2025.02.007
闽北乌龙茶风味品质形成的影响因素研究进展
Research Progress on Flavor Formation of Northern Fujian Oolong Tea
冯晓雪1
作者信息
- 1. 南平市建阳区农业农村局,福建 南平 354200
- 折叠
摘要
Abstract
Among the four major categories of oolong teas,the Northern Fujian Oolong is produced in the jurisdiction of Nanping City in the province.This article updates the research progress on the formation of the exquisite flavor of the tea.Any attempt to further improve and accentuate the characteristic flavor of the Northern Fujian Oolong,an in-depth understanding of the formation of the underlining chemicals related to the aroma and taste of the tea is essential.Consequently,factors affecting the formation,mechanism,and deviations on the chemical makeup that determine the sensory quality of the tea,such as plantation environment,cultivar variety,processing technology,and storage conditions,that were explored and reported recently by researchers are summarized.关键词
闽北乌龙/风味品质/香气/滋味Key words
Northern Fujian Oolong Tea/flavor quality/aroma/taste分类
农业科学引用本文复制引用
冯晓雪..闽北乌龙茶风味品质形成的影响因素研究进展[J].茶叶学报,2025,66(2):50-58,9.
