中国茶叶2026，Vol.48Issue(5)：26-36,11.
茶树品种对红茶品质成分影响的研究进展
Research Progress on the Influence of Components on Black Tea Quality
摘要
Abstract
As one of the most widely consumed teas worldwide,black tea is highly favored by consumers for its rich and mellow taste,bright red liquor,and pronounced aroma.The black tea quality is influenced by multiple factors,among which tea cultivar is a key determinant.This manuscript focused on the primary quality-related metabolites of black tea,systematically examined the role of tea cultivars and their regulatory mechanisms on the metabolites responsible for taste,liquor color and aroma.Furthermore,it provided prospects for targeted improvement and pre-cise regulation of black tea quality,aiming to offer references for research related to tea quality improvement.关键词
红茶/茶树品种/品质/次生代谢物/调控Key words
black tea/tea cultivar/quality/secondary metabolite/regulation分类
农业科技引用本文复制引用
刘成顺,李荣华,廖茵茵,曾兰亭..茶树品种对红茶品质成分影响的研究进展[J].中国茶叶,2026,48(5):26-36,11.基金项目
国家自然科学基金(32441078)、广东省农业农村厅种业振兴行动项目(2025-NQD-00-004)、国家园科技创新与技术推广平台建设项目(CLZ0124QY01ZC66)、以农产品为单元的广东省现代农业产业技术体系创新团队建设项目(茶叶产业技术体系)(2026CXTD11) （32441078）
