茶叶学报2026，Vol.67Issue(1)：85-91,7.DOI:10.20045/j.cnki.issn.2096-0220.2026.01.008
萎凋工艺对白茶品质影响的研究进展
Research Progress on Effect of Withering on White Tea Quality
摘要
Abstract
White tea,one of the six major categories of tea in China,has garnered significant attention for its distinctive flavor profile and potential health benefits.Among the processing steps involved in the tea making,withering is pivotal in determining the final quality of white tea.This article comprehensively reviews the primary types of withering operation employed in producing white tea,effects of withering on physiochemical properties of fresh leaves and processed tea,technical parameters of withering,and impact of withering on sensory attributes of white tea.Finally,prospective future development and evolution of withering technology in producing white tea is discussed.关键词
白茶/萎凋工艺/理化成分/感官品质Key words
White tea/withering process/physicochemical properties/sensory quality分类
农业科技引用本文复制引用
陈丽娟,杨婷,武韩,林明江,林威鹏,李继虎..萎凋工艺对白茶品质影响的研究进展[J].茶叶学报,2026,67(1):85-91,7.基金项目
广东省农村科技特派员重点项目(KTP20240132). （KTP20240132）
