中国茶叶2025，Vol.47Issue(7)：19-28,10.
2024年我国乌龙茶品质与加工技术研究进展
Research Progress on Quality and Processing Technology of Oolong Tea in China in 2024
摘要
Abstract
The excellent quality and flavor of Oolong tea are closely related to processing techniques.To comprehensively understand the technological development trends in Oolong tea processing in 2024,relevant literature and patents in domestic and foreign were analyzed from aspects such as industry status,processing technology,and equipment.The results show that the research mainly focused on Fujian Oolong tea,centering on the chemical causes of its distinctive quality,clarifying the relationship and mechanism between processing technology,key metabolites,and their formation mechanisms in 2024.These studies confirmed the key metabolites and molecular mechanisms of each process,providing a theoretical basis for optimizing Oolong tea processing technology.Intelligent and digital Oolong tea production equipment has been developed,providing technical equipment support for promoting the development of the Oolong tea industry.It was suggested that Oolong tea processing technology should move toward digitalization,intelligence,and orientation to promote the high-quality development of the Oolong tea industry.关键词
乌龙茶/产业技术现状/品质成分/加工工艺/分子机制/设备Key words
Oolong tea/technological status/quality components/processing technology/molecular mechanism/Equipment分类
农业科技引用本文复制引用
孔维艺,林恩照,黄翔翔,林宏政,孙云,郝志龙,赵嘉科,张芳婷,刘凯龙,张泽楷,张雨平,帅平,苏雅,张效瑀..2024年我国乌龙茶品质与加工技术研究进展[J].中国茶叶,2025,47(7):19-28,10.基金项目
国家现代农业产业技术体系(CARS-19)、国家"十四五"重点研发计划(2022YFD2101101)、福建省现代农业(茶叶)产业技术体系专项(闽财指[2025]593号)、福建张天福茶叶发展基金会科技创新基金(FJZTF01) （CARS-19）
