发酵－渥堆联用工艺茶产品关键加工参数优化研究

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中图分类号：S571.1；TS272.5 文献标志码：A文章编号：1000-3150（2026）02-72-8

Optimization of Key Processing Parameters of Tea Products Using the Combined Fermentation-Piling Process

WANG Yuanzhen， ZHANG Chuyan²，YE Jianhui²， MAO Yuanfa³，LUO Wenwen4，5* 1.YiuAgriculturalTechnologyPromotionServiceCenter，Yiwu322ooo，China;2.Zhejiang UniversityTaResearchIstitute， Hangzhou31058，China;3.YiwuYuanfaTeaPlantation，Yiwu32203，China;4.Jinhua DepartmentofEconomicSpecialty Technology Promotion，Jinhua 3210o0，China; 5.Jinhua Tea Society，Jinhua ，China

Abstract： To achieve eficient utilization of summer and autumn tea and reduce the coarse and aged flavor of summer and autumn black tea，it is necessary to innovate the process of summer and autumn black tea.This study focused on the key processing steps of tea products using the fermentation-piling combination process.The effects of fermentation time，watering ratio in piling，and piling cycles on sensory qualityand chemical composition were systematically investigated. The results indicate that a 3h fermentation achieved the best balance between pigment formation and flavor compound retention.A single piling with 30% of water addition significantly enhanced the production of theaflavins and amino acids，improving the infusion color and taste of tea.When paired with two piling cycles， the 30% of water addition further increased the contents of theaflavins，theabrownins，and water-soluble solids.Overall， the optimal processing parameters of3h fermentation， 30% ofwater addition，and two piling cycles effectively improved both qualityand functional compound accumulation，providing a scientific basis for the standardized processing of tea products using the fermentation-piling process.

Keywords： fermentation， piling，sensory evaluation，chemical composition analysis， black tea，dark tea

省夏秋茶资源丰富，但由于夏秋季气候炎热、采摘期茶叶嫩度较差等因素，夏秋茶普遍存在叶质粗老、内含物不均衡、香气低沉、苦涩味重等问题，直接影响其感官品质和市场接受度，因而夏秋茶被大量弃采，资源浪费严重。（剩余10646字）