Miang茶（一种泰国发酵型茶）及其饮食

BOUPHUNTunyaluk; 胥伟; 姜依何; 朱旗

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茶叶科学 ›› 2017, Vol. 37 ›› Issue (6) : 645-652.

Miang茶（一种泰国发酵型茶）及其饮食

BOUPHUNTunyaluk, 胥伟, 姜依何, 朱旗^*

作者信息 +

Miang (Thai Fermented Tea) and Its Cuisine

BOUPHUN Tunyaluk, XU Wei, JIANG Yihe, ZHU Qi^*

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文章历史 +

摘要

Miang茶是泰国北部地区居民一类传统日常食用的腌茶,是一种将茶树鲜叶通过腌制发酵的方法制得的食品。文章回顾了该茶的历史,论述了该茶的采摘与加工工艺,简述了亚洲相关国家如中国、日本、老挝、缅甸等地的腌茶,论述了Miang茶在泰国北部悠久的历史和重要的经济价值。探讨了这种天然的发酵类茶的化学成分和微生物种类及相关菌群对人体健康的益处。最后论述了该茶所面临的挑战,以期为Miang茶的进一步深入研究提供指导。

Abstract

Miang is an edible pickled tea or traditional tea leaf fermented product in household by local people in northern Thailand, which is made from the fresh tea leaves. This article went through the history of Miang, discussed its standard and method of plucking, stated the similar teas made in other Asian countries, such as China, Japan, Laos and Myanmar. Miang has long history and is very important for the northern Thai local economy. It also discussed its chemical constituents and the microorganisms responsible for the natural fermentation process as well as its benefits derived by humans. Challenges faced in the conducting its manufacturing industry and promoting it for better development in the future were also introduced.

导出引用

BOUPHUNTunyaluk, 胥伟, 姜依何, 朱旗. Miang茶（一种泰国发酵型茶）及其饮食[J]. 茶叶科学. 2017, 37(6): 645-652

BOUPHUN Tunyaluk, XU Wei, JIANG Yihe, ZHU Qi. Miang (Thai Fermented Tea) and Its Cuisine[J]. Journal of Tea Science. 2017, 37(6): 645-652

中图分类号： TS272.5+9

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