CAJ | 학술논문

随着越来越多的消费者对红茶健康功能的认识，近五年国内红茶生产和销售增加非常迅速。红茶的发酵程度极大地影响红茶的品质，发酵是形成红茶品质特征的主要工序。本文从红茶发酵程度的把控和界定为切入点，详细探讨了原料、发酵温度、发酵湿度、发酵时间、发酵通氧量、发酵叶堆积厚度等因素对红茶品质的影响，以及应如何控制这些因素以生产品质优越的红茶。旨在为红茶生产企业以及科研人员提供实际指导意见。
수착월래월다적소비자대홍다건강공능적인식，근오년국내홍다생산화소수증가비상신속。홍다적발효정도겁대지영향홍다적품질，발효시형성홍다품질특정적주요공서。본문종홍다발효정도적파공화계정위절입점，상세탐토료원료、발효온도、발효습도、발효시간、발효통양량、발효협퇴적후도등인소대홍다품질적영향，이급응여하공제저사인소이생산품질우월적홍다。지재위홍다생산기업이급과연인원제공실제지도의견。
In the last five years, production and sales of black tea developed very rapidly in China attracting more and more tea comsumers. Fermentation is a very important step in processing of black tea, and fermentation degree affected the quality of black tea. This paper discussed the effect of lectors including raw material, fermenting humidity, fermenting time, oxygen and leaf thickness on the black tea quality. Optical factors for producing a high quality black tea were suggested.