武夷岩茶的品质及加工技术研究进展

摘要：武夷岩茶是我国十大名茶之一，有大红袍、肉桂、水仙等多个品类，具有“岩韵”的品质特征。文章综述了武夷岩茶的感官品质和理化成分特点，并且从萎凋、做青、杀青、揉捻、干燥和焙火等工艺具体介绍了武夷岩茶加工过程的技术参数和香气、滋味成分变化规律，为武夷岩茶的加工技术提升和标准化生产提供参考。

关键词：武夷岩茶；感官品质；理化成分；加工技术

中图分类号：TS272                                            文献标识码：A                                             文章编号：1000－3150（2024）09-28-6

Research Progress on the Quality and Processing

Technology of Wuyi Rock Tea

ZHU Hecheng1， WANG Weiwei2*

1. Zhu's Tea Factory， Wuyishan City， Wuyishan 354300， China;

2. Tea Research Institute， Chinese Academy of Agricultural Sciences， Hangzhou 310008， China

Abstract： Wuyi rock tea is one of the top ten famous teas in China， with multiple categories such as Dahongpao， Rougui and Shuixian， and it has the quality characteristics of "Yan yun". This paper summarized the sensory quality and physicochemical characteristics of Wuyi rock tea， and specifically introduced the technical parameters and changes in aroma and taste components of Wuyi rock tea processing from withering， greening， killing， rolling， drying and baking， which provided reference for the improvement of processing technology and standardized production of Wuyi rock tea.

Keywords： Wuyi rock tea， sensory quality， physicochemical components， processing technology

武夷岩茶为乌龙茶类，以“岩骨花香”著称，是我国十大名茶之一。（剩余9498字）