中国茶叶2025，Vol.47Issue(7)：29-39,11.
藏茶主要功能成分及其健康功效研究进展
Research Progress on the Main Functional Components of Tibetan Tea and Their Health Effects
摘要
Abstract
Tibetan tea,a post-fermented dark tea belonging to China's six major tea categories,is a kind of post-fermented tea made by microbial fermentation and moist heat through a series of processes such as greening,kneading,drying,stacking fermentation,refining,blending,steaming and so on,which is rich in tea polyphenols,theabrownin,tea polysaccharides and other functional components.Functional components undergo dynamic transformation in the process of fermentation and aging,and give Tibetan tea significant health effects such as lipid-lowering and weight-loss,hy-poglycemia,regulation of intestinal flora,and antioxidant and anti-inflammatory effects.This paper reviewed the main functional components and influencing factors of Tibetan tea,summarized the research on its health effects,and aimed to provide reference for the in-depth research and sustainable development of Tibetan tea.关键词
藏茶/功能成分/影响因素/健康效应Key words
Tibetan tea/functional components/influencing factor/health effects分类
农业科技引用本文复制引用
邓雅文,刘芷昕,张秀丽,汪子恒,徐长浩,李朝贵,赵光,李姗姗,陈洪..藏茶主要功能成分及其健康功效研究进展[J].中国茶叶,2025,47(7):29-39,11.基金项目
雅安市创建国家现代农业产业科技创新中心"揭榜挂帅"项目(kczx2023-2025-08)、雅安市市校合作重点项目(24ZDYF0044)、四川省茶叶创新团队(SCCXTD-2024-10) （kczx2023-2025-08）
