萎凋过程中环境胁迫对茶叶品质影响研究进展

doi:10.13305/j.cnki.jts.2025.01.003

Abstract

Abstract: Withering is an important process for tea quality formation. Fresh tea leaves are subjected to a variety of environmental stresses such as water loss, temperature, light and mechanical damage during withering. Under these stresses, complex physiological and biochemical changes in leaves, which ultimately contribute to the formation of tea quality. This paper reviewed the effects of different environmental stresses on the formation of tea taste and aroma during the withering process. It mainly analyzed how different environmental stresses regulate the synthesis and metabolism of compounds in fresh tea leaves, and further explored their effects on the changes in cellular physical structure, enzymatic, and non-enzymatic chemical reactions in fresh tea leaves. This review provided theoretical supports for improving tea quality.

Key words: withering, stress, tea quality

CLC Number:

S571.1
TS272

YAN Duo, YU Penghui, GONG Yushun. Research Progress on the Impact of Environmental Stresses on Tea Quality during the Withering Process[J]. Journal of Tea Science, 2025, 45(1): 1-14.

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Research Progress on the Impact of Environmental Stresses on Tea Quality during the Withering Process

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