茉莉花茶加工技术及风味品质研究进展

摘要  茉莉花茶是茶叶和茉莉鲜花拼和、窨制加工而成的再加工茶，茶香与茉莉花香交互融合，风味品质独特，已有1 000多年历史。综述了茉莉花茶的加工技术和窨制机理，以及茉莉花茶风味品质特性和品质形成机理，为茉莉花茶的加工技术水平提升和风味品质调控提供参考。

关键词  茉莉花茶；加工；窨制；风味；品质评价；形成机理

中图分类号  TS272.5+3  文献标识码  A  文章编号  0517-6611（2024）01-0017-04

doi：10.3969/j.issn.0517-6611.2024.01.004

开放科学（资源服务）标识码（OSID）：

Research Progress on Processing Technology and Flavor Quality of Jasmine Tea

CUI Hong-chun， ZHAO Yun， HUANG Hai-tao et al

（Hangzhou Academy of Agricultural Sciences， Hangzhou， Zhejiang 310024）

Abstract  Jasmine tea is a reprocessed tea made by mixing tea and jasmine flowers and scenting them. The tea fragrance and jasmine fragrance are integrated with each other for unique flavor and quality formation. Jasmine tea processing has a history of more than 1 000 years. In this paper， the processing technology and scenting mechanism of jasmine tea were reviewed. And， the flavor quality characteristics and quality formation mechanism of jasmine tea were also reviewed. We hope to provide reference for the improvement of processing technology and regulation of flavor quality of jasmine tea.

Key words  Jasmine tea;Processing;Cellar system;Flavor;Quality evaluation;Formation mechanism

基金项目  杭州市农业与社会发展科研重点项目（202203A06）；杭州市市院合作项目（202158-01）；国家重点研发计划项目（2021YFD1601105）；杭州市农科院科技创新与示范推广基金（2022HNCT-04）；浙江省农业（茶树）新品种选育重大科技专项（2021C02067-5）；国家现代茶叶产业技术体系项目（CARS-19）；浙江省茶叶产业技术团队项目（2022-2024）。（剩余9044字）