高健健 陈丹 彭佳堃 王哲 吴文亮 林智 戴伟东

摘要：贮藏对于茶叶的品质具有非常重要的影响，长时间贮藏的茶叶（年份茶）也是当前茶叶市场的热点和争议点。目前茶叶贮藏的化学物质基础研究还较为薄弱，文章对茶叶贮藏过程中化学成分的变化规律，贮藏条件（水分、温度、氧气、光照等）对茶叶品质的影响，以及常用的茶叶贮藏技术进行综述，以期为日后茶叶贮藏过程中的品质保持、提升和贮藏保鲜技术的发展提供相关理论依据。

关键词：茶叶;贮藏;品质;化学成分;影响因素;贮藏技术

Research Advances on the Chemical

Compositions and Technology of Tea Storage

GAO Jianjian1，2， CHEN Dan1， PENG Jiakun1，2， WANG Zhe1， WU Wenliang1， LIN Zhi1*， DAI Weidong1*

1. Tea Research Institute， Chinese Academy of Agriculture Sciences/Key Laboratory for Tea Plant Biology and

Resource Utilization， Ministry of Agriculture and Rural Affairs， Hangzhou 310008， China;

2. Graduate School of Chinese Academy of Agricultural Sciences， Beijing 100081， China

Abstract： Storage has a very important influence on the quality of tea. Long-term stored tea （aged tea） has become a hot

and controversial point in the current tea market. However the research on chemical constituents during storage is

still relatively weak at present. This review mainly described the dynamic changes of chemical constituents of tea

during storage， the influences of different storage conditions （moisture， temperature， oxygen and light） on tea quality.Some commonly used storage technologies were also summarized. This review would provide a theoretical foundation

for the maintenance and improvement of tea quality during storage process as well as for the developments of storage

technology.

Keywords： tea， storage， quality， chemical composition， influence factor， storage technology

茶，作为世界上消费量仅次于水的第二大饮料，类型众多、口感鲜爽，并具有降血糖、降血脂、抗氧化、抗癌、抗衰老[1]等诸多保健功效，广受国内外消费者的青睐。我国是茶叶的原产地，是世界上最早种植和加工茶的国家[2]，也是世界上最大的产茶国。茶叶一直是我国重要的优势特色经济作物，也是我国最丰富的天然健康饮品，具有广阔的发展前景。然而，我国当前茶产业面临着产量过剩的矛盾，部分茶叶不可避免地需要经过贮藏再次流通进入市场。茶叶的贮藏时间和贮藏条件对茶叶品质至关重要，影响茶叶的化学成分及香气、滋味和生物活性。白茶、黑茶和焙火较重的乌龙茶（如武夷岩茶）通常被认为经过适当的贮藏具有更好的品质和更高的市场价值，绿茶、红茶、黄茶及清香型铁观音等则相反，一般认为其新鲜度、感官品质等都会随着贮藏时间的延长而不断下降[3]。……