中国茶叶2026，Vol.48Issue(9)：1-10,10.
闷黄工艺对黄茶品质形成的影响机制研究进展
Research Progress on the Mechanism of Yellowing Process Affecting the Quality of Yellow Tea
摘要
Abstract
Yellow tea is a unique tea category in China,and the yellowing process is the core step for the formation of its quality characteristics.This paper reviewed the mechanism of the yellowing process on the quality of yellow tea,systematically summarized the regulatory effects of process parameters such as temperature,time,water content,en-vironmental humidity,tea leaf pile thickness,aeration and pile turning on the color,aroma and taste of yellow tea,and generalized the dynamic variation rules of tea polyphenols,free amino acids,soluble sugars,pigment compounds and volatile components during the yellowing process.From the perspective of core biochemical processes,including chlorophyll degradation,polyphenol oxidation,glycoside hydrolysis,carotenoid degradation,lipid degradation and the Strecker degradation reaction,the intrinsic molecular mechanisms underlying the transformation of yellow tea's taste from bitter and astringent to sweet and mellow,and its aroma from green grassy note to floral and sweet note were clarified.In addition,the paper reviewed the research progress of yellow tea processing technology,analyzed the main existing problems in process standardization,quality evaluation,mechanism transformation and intelligent processing,and prospected the cutting-edge research directions such as parameter refinement,on-line monitoring,multi-omics analysis,intelligent control and differentiated product development.This study aimed to provide a theoretical basis and practical guidance for the quality improvement of yellow tea and the development of modern processing technology.关键词
黄茶/闷黄工艺/感官品质/化学成分/动态变化/形成机制Key words
yellow tea/yellowing process/sensory quality/chemical components/dynamic change/formation mechanism分类
农业科技引用本文复制引用
卫聿铭,张积鑫,许勇泉,宁井铭..闷黄工艺对黄茶品质形成的影响机制研究进展[J].中国茶叶,2026,48(9):1-10,10.基金项目
国家重点研发计划(2021YFD1601100) （2021YFD1601100）
