普洱茶加工工艺优化与质量特性研究

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关键词：普洱茶；加工工艺；质量特性；后发酵；感官品质；理化指标中图分类号：TS272 文献标志码：A 文章编号：1674-0270（2026）01-0145-04DOl： 10.16043/j.cnki.cfs.2026.01.037

Optimization of Processing Technology and Research on Quality Characteristics of Pu'er Tea

WANG Lifang1， WANG Runrun1，LIU Xinyue1， HUANG Siyan² （1.Pu'er Institute of Inspectionand Testing，Pu'er 665OOo， China; 2.Guoqing Township Agricultural and Rural Development Service Center， Jiangcheng Hani and Yi Autonomous County， Pu'er 6659O5， China）

Abstract：Asa traditional Chinese fermented tea withuniqueflavorand health benefits，thequalityformationof Pu'er tea is closelyrelatedtoitsprocessng technology.Thisarticlesystematicallysummarizesthetraditional processingflowofPu'er tea，explores teoptimizatiostrategiesofmodetecholgiesinkeyprocesslinks （suchswringfixation，rlingpost fermentation，etc.），andanalyzestheinfluence lawofdifferent processngparametersonthemainqualitycharacteristicsof Pu'er tea. The purpose is to provide theoreticalbasis and practical guidance forthe standardization， precision and quality improvement of Pu'er tea production，and promote the sustainable development of the Pu'er tea industry.

Key Words： Pu'er tea; processing technology; qualitycharacteristics; post-fermentation; sensory quality; physicochemical indicators

普洱茶，原产自我国云南省，以地理标志保护范围内的云南大叶种晒青茶为原料，并在地理标志保护范围内采用特定加工工艺制成，具有独特的品质特征。（剩余4559字）