云南白茶风味品质形成研究进展

中图分类号：S571.1；TS272.2

文献标志码：A

文章编号：1000-3150（2026）04-33-7

Research Progress on the Formation of the Flavor Quality of Yunnan White Tea

SHI Mengnan， XIONG Changyun

College of Tropical Crops，Yunnan Agricultural University，Pu'er 665o99，China

Abstract： Yunnan white tea is produced from the young and tender leaves of tea plants grown within Yunnan Province. It is processed through specific techniques suchas withering，drying，sorting，and pressing （or not pressing）to create white ta.Its qualitycharacteristics include floral and fruityaromas，refreshing taste，and sweetness， making it highly popular among consumers.A comprehensive analysis of the influence of Yunnan’s unique geographical environment， its distinctive large-leaf tea cultivars，and processing techniques on the flavor and aroma of Yunnan white tea was conducted to explore the mechanisms underlying its distinctive taste profile.It provided a foundation for the improved development and promotion of Yunnan white tea.

Keywords： Yunnan white tea， quality chemistry， large-leaf tea cultivar

白茶是我国六大茶类之一，属微发酵茶。（剩余14622字）