武夷岩茶精制指将毛茶加工为成品茶的过程,包含分级归堆、毛拣、筛分、切细整形、扬簸(风选)、复拣、匀堆、烘焙、摊凉、装箱(桶)入库、拼配、补火、包装13道工序,其中以烘焙工序最为关键.精制的主要作用是改变茶叶外形的性状,提高净度、匀整度及茶叶整体品质.文章梳理了武夷岩茶精制技术各个环节的基本操作手法和要点,对生产实践具有指导意义.

本文梳理自清代以来武夷岩茶品类的历史面貌,体现武夷岩茶在不同时期的认知过程.武夷岩茶经种植、生产进入消费市场、品饮生活等环境,呈现丰富的品类样态,也是武夷茶文化的重要一面.本文探讨武夷岩茶分类的重要性,以凝聚武夷岩茶的品牌力量,促进武夷山茶产业持续健康高质量发展.

武夷岩茶制作技艺分萎凋、做青、炒青、揉捻、烘焙等一系列工序,制作过程中须结合天气、茶青、制作场所、制茶工具、人工配备、质量监管等情况,灵活把控每一道工序,每道工序环环相扣,掌握恰到好处,才能形成优良品质的武夷岩茶.文章详细阐述了武夷岩茶的传统制作技艺,对其传承具重要意义,同时为深入认识武夷岩茶制作技艺作为世界级及国家级非物质文化遗产提供参考.

In this study, headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) was used to identify the volatile substances of four Wuyi rock teas varieties, and the key aroma components were screened by principal component analysis (PCA) and aroma activity value (OAV). The results showed that 303 kinds of known volatile substances were detected in four Wuyi rock teas varieties by GC-MS, including esters, pyrrole, alcohols, hydrocarbons, ketones, alkanes, aldehydes, etc. The relative contents of esters and alcohols were higher than others. 55 volatile substances with VIP>1 were screened by PCA analysis, 29 volatile substances were screened by OAV analysis. Based on VIP>1 values and OAV>1 analysis, a total of 17 characteristic volatiles were identifified. Meantime, the clusting analysis results showed that 2-n-pentylfuran, indole, trans violet ketone, phenylethyl acetate, cis-3-hexenol benzoate, 6-methyl-5-hepten-2-one, geranyl acetone, phenylacetaldehyde, hexyl caproate, phenylacetonitrile and isoeugenol might be the characteristic volatiles that form the different aroma profifile of dahongpao. α-Farnesene and geraniol might be the characteristic components that form the different aroma of Rougui. α-farnesene, (trans, trans) 3,5-octadiene-2-one might be the characteristics of Huanghua Rougui. Linalool and n-valeric acid might be the characteristics of Shuixian. These results would provide a reference for analyzing the characteristic flavor and quality control of Wuyi rock teas.

梳理茶学家、武夷岩茶泰斗姚月明先生学习、工作的经历,归纳其茶学论著内容与特点,在此基础上总结姚月明先生在茶学,特别是武夷岩茶方面所取得的重要成就,从中发掘姚月明先生所展现的敢于创新、无私奉献的茶人精神,给业界以启示.

'黄叶肉桂'是'肉桂'品种自然黄叶突变种.茶树中类胡萝卜素参与叶片色泽的形成,是茶树黄化变异关键代谢组分.本研究采用液相色谱-串联质谱法(LC-MS/MS)分析相同遗传背景下的肉桂和黄叶肉桂的类胡萝卜素代谢组分,共从中检测到11种类胡萝卜素组分,具体包括:α-胡萝卜素、玉米黄质、紫黄质、γ-胡萝卜素、新黄质、β-胡萝卜素、叶黄素、β-隐黄质、β-阿朴胡萝卜素醛、八氢番茄红素、α-隐黄质.定量结果显示,肉桂与黄叶肉桂类胡萝卜素各组分的含量差异显著,占比最高的组分均为叶黄素,其次为β-胡萝卜素、新黄质等,黄叶肉桂中的玉米黄质含量极显著高于肉桂,而叶黄素、β-胡萝卜素、新黄质、紫黄质等含量均极显著低于肉桂.上述结果显示,类胡萝卜素组分的差异是形成黄叶肉桂芽叶黄色表型的重要因素.

Albino tea mutants with specific shoot colors (white or yellow) have received increasing attention from researchers due to their unique phenotypes, beneficial metabolites, and special flavor. In this study, novel natural yellow leaf mutants of the same genetic background of "Rougui" were obtained, and the transcriptome and metabolite profiles of the yellow leaf mutant (YR) and original green cultivar (GR) were investigated. A total of 130 significantly changed metabolites (SCMs) and 55 differentially expressed genes (DEGs) were identified in YR compared to GR. The leaf coloration of YR was primarily affected by pigment metabolism including of chlorophyll, carotenoids, and flavonoids, and the co-expression of three heat shock proteins (HSPs) and four heat shock transcription factors (HSFs) may also regulate leaf coloration by affecting chloroplast biogenesis. Of the 130 SCMs, 103 showed clearly increased abundance in YR, especially nucleotides and amino acids and their derivatives and flavonoids, suggesting that YR may be an ideal albino tea germplasm for planting and breeding. Our results may help to characterize the leaf coloration and metabolic mechanism of albino tea germplasm.

武夷岩茶工艺独特,技术性强,岩茶品质不仅与鲜叶原料有关,而且还与初制工艺的每一道工序密切相关,需根据每道工序的工艺要求,控制好制茶环境的温度、湿度、气流,以适应茶叶的理化变化,提高武夷岩茶品质.

The aroma components of tea leaves of Wuyi Dahongpao during the preliminary processing were investigated by headspace solid phase microextraction/gas chromatography-mass spectrometry (GC-MS). The results show that compared to the fresh leaves, the aroma component contents of alkanes, aldehydes and ketones such as nonaldehyde, tetradecane, tridecane, dodecane, butyl-2-ethyl-1,2,3-propyltriester, di-tert-dodecyl disulfide and orange blossom tert acetate were decreased drastically during the preliminary processing, which were decreased by 72.4%, 91.8% and 63.6% in the raw made tea, respectively. The alcohol, ester and olefin aroma components such as nerolidol, alpha olefin, indole, phenylacetonitrile, phenylethyl alcohol, caproic acid ester, hexanoic acid-shun 3-hexene ester, hexanoic acid-2-hexene ester and benzoic acid ester, acid-3-hexene-1-ester, and benzoic acid 2-hexene ester were largely increased during the preliminary process. The alcohol, ester and olefin aroma components involved in the characteristic flavor of Dahongpao were increased by 215.5%, 70.8% and 682.6% in the raw made tea respectively.

大红袍以其独特的岩骨花香之韵闻名全世界,而天时、地利、人和的精湛制作技艺是大红袍岩骨花香形成的关键因素.基于此,根据长期的生产实践,从土壤、生态环境、季节、天气及传统的制作技艺综合解读大红袍独特品质、岩韵的形成;以期为武夷岩茶的加工提供实践经验.

武夷岩茶的审评技术性强,人们通过正常的视觉、嗅觉、味觉、触觉对武夷岩茶的外形、色泽、香气、滋味和叶底等进行评鉴.就武夷岩茶的审评技术及要点进行阐述,旨在为武夷岩茶的专业审评和武夷岩茶爱好者的业余品鉴提供实践经验.