2024年我国乌龙茶品质与加工技术研究进展

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中图分类号：S571.1；TS272.5文献标识码：A

文章编号：1000-3150（2025）07-19-10

Research Progress on Quality and Processing Technology of Oolong Tea in China in 2024

KONG Weiyil²，ZHAOJiakel2，ZHANGFangting12，LIUKailong2，ZHANG Zhekai12，ZHANG Yuping12，SHUAIPing1，

SU Ya1，2 ，ZHANG Xiaoyu 1，2 ，LING Enzhao¹²，HUANG Xiangxiang¹²，LIN Hongzheng12， SUN Yun 1，2 ， HAO Zhilong1，2* 1. College of Horticulture，Fujian Agricultural and Forestry University，Fuzhou 35ooo2， China; 2.Fujian Provincial KeyLaboratory ofTea Science，Fuzhou 350oo2， China

Abstract： Theexcellent qualityandflavorof Oolong teaare closelyrelated toprocesing techniques.To comprehensively understand the technological development trends in Oolong tea procesing in 2O24，relevant literature and patents in domestic and foreign were analyzed from aspects such as industry status，procesing technology，and equipment.The resultsshowthattheresearchmainlyfocusedonFujian Oolong tea，centeringon thechemicalcausesof its distinctive quality，clarifyingtherelationshipandmechanismbetweenprocesingtechnology，keymetabolites，ndtheirforation mechanisms in2O24.These studies confirmed the key metabolites and molecular mechanisms of each process，providing a theoretical basis foroptimizing Oolong tea processing technology.Intelligent and digital Oolong tea production equipment has been developed， providing technical equipment support for promoting the development of the Oolong teaindustry.Itwas suggestedthat Oolong teaprocessing technologyshould move toward digitalization，intelligence， and orientation to promote the high-quality development of the Oolong tea industry.

Keywords： Oolong tea，technological status，qualitycomponents，processing technology，molecular mechanism Equipment

乌龙茶因其优异的品质风味广受消费者青睐，根据产地差异主要分为闽南、闽北、广东和台湾乌龙茶四大类。（剩余17500字）