中国茶叶加工Issue(1)：67-73,7.DOI:10.15905/j.zgcyjg.2095-0306.2026.01.10
木城黄茶闷黄工艺优化研究
Research on Optimization of Yellowing Process of Mucheng Yellow Tea
摘要
Abstract
In order to optimize the processing of Mucheng yellow tea and shorten the processing cycle,this study designed three differentiated yellowing processes,including post-fixation leaf yellowing(SQ group),continuous constant-temperature yellowing of rolled leaves(RH group),and intermittent heating yellowing of rolled leaves(RJ group).The effects of yellowing time on the sensory quality and chemical components of Mucheng yellow tea were systematically explored to identify optimal process parameters.The results showed that the continuous constant-temperature yellowing of rolled leaves(45±5 ℃ for 40 h)was the optimal processing method.Tea produced under this condition exhibited a moist greenish yellow appearance,bright yellow soup,pure and sweet aroma,and a rich,mellow,and sweet taste.The content of key physical and chemical components were appropriate,including 41.4％water extract,18.4 mg/g of soluble sugar and 0.7％theaflavins,which was in line with the typical quality characteristics of Mucheng yellow tea.These findings provide scientific evidence and technical support for the standardized production of Mucheng yellow tea.关键词
木城黄茶/闷黄方法/感官品质/内含成分/相关性分析Key words
Mucheng yellow tea/Yellowing method/Sensory quality/Components/Correlation analysis分类
轻工纺织引用本文复制引用
张冬莲,刘彦,吕金丽,甘兴丽,罗凯..木城黄茶闷黄工艺优化研究[J].中国茶叶加工,2026,(1):67-73,7.基金项目
贵州省科协"新质黔沿"引领项目(2025XZQYXM-01-31) （2025XZQYXM-01-31）
