2024年我國烏龍茶品質(zhì)與加工技術(shù)研究進展

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中圖分類號：S571.1；TS272.5文獻(xiàn)標(biāo)識碼：A

文章編號：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，F(xiàn)ujian Agricultural and Forestry University，F(xiàn)uzhou 35ooo2， China; 2.Fujian Provincial KeyLaboratory ofTea Science，F(xiàn)uzhou 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

烏龍茶因其優(yōu)異的品質(zhì)風(fēng)味廣受消費者青睞，根據(jù)產(chǎn)地差異主要分為閩南、閩北、廣東和臺灣烏龍茶四大類。（剩余17500字）