不同光照强度与光质萎凋对乌龙茶品质的影响

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中图分类号：TS272.5 文献标志码：A文章编号：1000-3150（2026）04-66-7

Abstract：This study investigated the impacts ofdiverse light intensitiesand qualities on the keybiochemical components and sensory properties of Oolong tea. The results indicated that under a light intensity of 180～220μmol/m2⋅s ，compared with sunlight withering，the aminoacidandsoluble sugarcontents in the processed tealeaves were significantlyincreased resulting in the best flavor quality. Under this light intensity， using an LED artificial light source （blue ∵ yellow green ： red ∵ far red .=1：1：3：1 ）for Oolong tea withering significantly enhanced the soluble sugar， water extract， and free amino acid contents in both the withered leaves and the unprocessd tea compared to no light withering.The tea soup oftheresulting Oolong tea exhibited arich umami and refreshing taste，and itssensory quality was comparable to that of sunlight withered tea. Therefore， employing LED artificial light （blue ∵ yellow green ∵ red ：far re gimeld=1：1：3：1G under a light intensity of 180～220μmol/m2⋅s can serve as a viable alternative to sunlight withering for Oolong tea. This studyprovides valuable insights and references foroptimizing withering techniques and improving tea qualityduring cloudy or rainy weather conditions.

Keywords： Oolong tea， withering， light intensity，light quality， biochemical components，sensory quality

乌龙茶属于半发酵茶，具有独特的风味品质，主要产区位于福建、广东和台湾。（剩余6737字）