中国茶叶2026，Vol.48Issue(1)：69-75,7.
泰顺黄茶品种适制性及加工工艺研究
Study on the Suitability of Tea Cultivars and Standardized Processing Technology for Taishun Yellow Tea
摘要
Abstract
The aim of this study was to evaluate the suitability of main tea cultivars in Taishun County for yellow tea processing and to establish a standardized processing technology system.The'Zhonghuang 3','Baiye 1'and local tea population were used as the raw materials for processing yellow tea by manual and mechanical methods respectively.Their qualities were comprehensively evaluated through systematic sensory evaluation and physicochemical components analysis,and key process parameters were defined.The results show that the local tea population had the best adaptability for processing,with a sweet aroma and rich flavor.Furthermore,it had a significantly higher total amount of water extract,tea polyphenols and catechins than other cultivars,making it suitable for industrial development.'Zhonghuang 3'had the highest total amount of free amino acids,giving it a mellow taste.However,insufficient yellowing and dullness can easily lead to a hint of astringency.'Baiye 1'handcrafted tea had excellent quality,but its mechanism adaptability was poor and it was prone to producing a fermented taste.关键词
黄茶/品种适制性/闷黄/加工工艺/理化成分Key words
yellow tea/cultivar suitability/yellowing/processing technology/physicochemical components分类
轻工纺织引用本文复制引用
黄海辉,徐忠明,郑挺盛,吴碎典..泰顺黄茶品种适制性及加工工艺研究[J].中国茶叶,2026,48(1):69-75,7.基金项目
浙江省2024-2026年茶叶产业技术项目(浙农科发[2024]9号) （浙农科发[2024]9号）
