东南园艺2026，Vol.14Issue(3)：267-272,6.DOI:10.20023/j.cnki.2095-5774.2026.03.003
菜茶与高香茶品种拼配工艺对小白茶风味品质的提升作用
Enhancing effect of blending local tea with high-aroma cultivars on the flavor quality of small white tea
摘要
Abstract
[Objective]To address issues such as insufficient flavor layering and unstable yield when Zhangdun local tea is used as a single raw material for making small white tea,this study conducts an integrated research on the blending process of small white tea,which covers"raw material screening-ratio optimization-quality evaluation".The aim is to improve the comprehensive quality of small white tea.[Method]Taking Zhangdun local tea as the base material,three characteristic high-aroma tea cultivars including'Meizhan','Jinmudan'and'Huangmeigui'were added to produce small white tea.Five different blending ratios were set,and the sensory and physicochemical indexes of the prepared small white tea were analyzed to screen out the optimal blending process for small white tea.[Result]By comparing the comprehensive quality of white tea samples with five different blending ratios,Group 2 treatment(60%Zhangdun local tea,20%'Meizhan',10%'Jinmudan',10%'Huangmeigui')was selected.Its quality was not only higher than that of the other treatment groups,but also superior to white tea made from a single raw material.This study successfully developed a new small white tea product with multiple advantages:taking the orchid fragrance and fresh sweetness of Zhangdun local tea as the main tone,it simultaneously integrated the floral and fruity fragrance of'Meizhan',the honey fragrance of'Jinmudan',and the rich fragrance of'Huangmeigui'.This effectively made up for the shortcomings of single raw material,and finally formed a white tea product with a compound floral,honey and fruity fragrance.[Conclusion]The blending process system for Zhangdun local tea and high-aroma tea cultivars constructed in this study has four core components:raw material standards,blending ratios,key process parameters,and comprehensive evaluation methods.This system provided technical support for the development of blended products using Zhangdun local tea.关键词
小白茶/漳墩菜茶/拼配工艺Key words
small white tea/Zhangdun local tea/blending process分类
农业科技引用本文复制引用
熊欣沁..菜茶与高香茶品种拼配工艺对小白茶风味品质的提升作用[J].东南园艺,2026,14(3):267-272,6.基金项目
福建省星火计划项目(2024S0049) （2024S0049）
