中国茶叶加工Issue(3)：33-41,9.DOI:10.15905/j.zgcyjg.2095-0306.2025.03.05
茶树花干燥工艺优化与窨制红茶品质初探
Preliminary Study on Optimizing the Drying Process of Tea Flowers and the Quality of Black Tea Scented with Tea Flowers
摘要
Abstract
Tea flowers have a unique fragrance and the potential to be developed into new tea products.However,the market awareness remains low,and the development and utilization are currently still insufficient.This study compared the aroma and flavor characteristics of dried tea flowers prepared by three different drying processes(vacuum freeze-drying,low-temperature slow drying,and high-temperature fast drying)and explored the effect of tea flower scenting on the quality improvement of black tea,providing insights for the high-value utilization of tea flowers.The results indicated that low-temperature slow drying outperformed the other two methods,effectively preserving the appearance and aromatic characteristics of the tea flowers while significantly enhancing the harmony of flavor and aroma in the dried products.Given their distinctive aroma,tea flowers were used for scenting Luzhou black tea,which significantly increased key volatile compounds(e.g.,acetophenone and benzyl alcohol),thereby effectively improving the tea's aromatic quality.关键词
茶树花/干燥工艺/窨制Key words
Tea flower/Drying techniques/Scenting分类
轻工纺织引用本文复制引用
崔惠荔,陈昌昊,刘朱,孙伟华,严莉,费月,石琳..茶树花干燥工艺优化与窨制红茶品质初探[J].中国茶叶加工,2025,(3):33-41,9.基金项目
安徽省海外引才计划创新人才项目 （）
