摘要
为提高我国红茶加工科技水平以及促进我国红茶产业的高质量发展,本文回顾了近年来我国红茶的生产、销售现状,总结了我国红茶在制品状态在线检测技术、加工装备研制、加工技术创制及新产品开发等方面的最新进展。分析了我国红茶产业现阶段存在的问题,包括红茶产品品质整体水平仍偏低和风格相类似、红茶加工装备调控水平较低和标准化装备推广不足,以及红茶精准化标准化加工水平偏低等。最后从加工理论挖掘、智能化装备研发、新技术创新、新产品开发等方面对我国红茶产业的发展前景进行了展望。
红茶是全球第一大茶类,红茶产量约占全球茶叶总产量的57%。我国红茶分为小种红茶、红碎茶和工夫红茶三类,其中以工夫红茶为主要类别。近些年,我国红茶产销两端持续发力,保持着较快的增长率,已经成为继绿茶后的第二大茶类。本文系统回顾了近些年我国红茶产业的生产和销售情况,重点总结了我国红茶加工技术以及红茶特色产品研发取得的进展,分析了现阶段红茶产业存在的问题,并提出了未来红茶产业的发展展望,以期为我国未来红茶加工科技水平的提升,以及红茶产业的高质量发展提供思路。
2005年以来,我国红茶产业走出低谷,进入逐年发展的新阶段。首先,根据2011年至今的历年《中国农业统计资料》,红茶产量稳步增长,2020年红茶产量达到27.62 万

图1 2005-2020年红茶总产量变化
Fig.1 Change of black tea yield from 2005 to 2020
2010年至2020年,广西、贵州、广东、四川、浙江等省(自治区)的红茶产量增速较快(
2005年只有湖南、云南2个省的红茶产量超过1 万t,2010年有云南、福建、湖北和湖南4个省的红茶产量超过1 万t,至2020年有云南、福建、湖北、湖南、贵州、广西、广东、四川、江西等9个省(自治区)的红茶产量超过1 万t。2005年红茶产量超过5 000 t的地区仅有湖南、云南、湖北3个省,2020年有云南、福建、湖北、湖南、贵州、广西、广东、四川、江西、浙江、安徽、陕西等12省(自治区)。
2005年以后,红茶生产面向国内和国外两个市场,红茶出口量和内销量的比例发生了巨大变化。2005年至2020年,我国红茶年出口量在3万~4 万t徘徊,其中2020年因为新冠疫情导致红茶出口量跌破3 万

图2 2005年至2020年红茶出口量占红茶总产量比例
Fig.2 Change of black tea export proportion in total black tea output from 2005 to 2020
2005年以来,红茶内销量快速增加,内销的占比也在逐年增加(
此外,2011年以后红茶进口量快速持续增加:2015年进口红茶1.88 万t,至2020年进口红茶3.54 万t,红茶进口量翻番,从进出口数量上看我国是红茶净进口国,但我国红茶出口均价显著高于进口均价,2020年中国红茶出口金额达3.44 亿美元,进口金额达1.29 亿美元,我国靠红茶进口创汇2.15 亿美元。
近年来,随着我国红茶产业的蓬勃发展,红茶加工的创新研究取得了重要进展,研究重点集中于红茶在制品状态的在线感知技术、精准化加工装备的研制、工艺技术的精准化和新技术的开发、以及特色风味红茶产品的研发等方面。
传统红茶加工仍以人工“一看二摸三闻”的主观判断为主,脱离不开老师傅的主观经验,导致制茶省力不省心,为此学者们对红茶加工各个工序茶在制品的状态进行了系统分析,应用机器视
红茶萎凋状态在线感知方面,宁井铭
红茶揉捻状态在线感知方面的研究较少,叶阳
红茶干燥状态在线感知方面,陈琳
总体来看,机器视觉和近红外光谱技术在红茶在制品状态的在线感知上具有较好的应用前景,后续研究应将响应迅速、预测能力优异的感知技术在红茶实际生产中进行落地与推广,最终实现红茶生产由制造向“智造”升级。
加工装备是红茶工艺技术的载体,直接影响工艺技术调控的精准性及红茶产品品质的稳定性和优异性。现有红茶加工装备存在参数控制精准性差、波动大、连续化程度低等问题,为此学者们研制出多台精准调控的红茶加工新设备并进行产业化应用。
针对日光萎凋、室内自然萎凋、萎凋槽萎凋等传统萎凋方式存在的劳动强度大、可控性差等缺陷,业界研发了控光萎凋机、设施复式萎凋、链板式萎凋等系列新装
针对传统揉捻机需手动上叶加压、不可连续化等问题,研究人员开发基于PLC控制的自动化茶叶揉捻机
针对传统室内发酵温湿度调控能力差,且需手动翻叶、劳动强度大等问题,开发连续化发酵机、自动发酵机等新装
针对传统干燥设备热效率低的问题,开发出电磁滚烘
上述研究成果表明,我国红茶加工装备的连续化、数字化、精准化水平不断提升,工艺参数控制的精准度和均匀性显著提高,未来红茶加工装备将结合在线感知技术,研制智能化制茶装备和生产线,研建红茶“智能无人加工厂”。
红茶加工工序主要为萎凋、揉捻、发酵、干燥等。近年来,随着红茶关键品质成分的变化规律得到不断挖掘,工艺技术参数的精准化逐步深入,新工艺和新技术不断开发,红茶加工技术得到了多层次、多方位的发展。
萎凋是红茶加工首道工序,鲜叶通过萎凋均匀地失水,叶质变柔软,便于揉捻成条,同时发生一系列化学变化,叶青草气逐渐散发。Wang
揉捻是红茶塑形和内质形成的重要工序,萎凋叶在揉捻机械力的作用下叶细胞损伤,茶汁溢出、茶形成条,加速多酚类氧化,为发酵提供条件。蒋金星
发酵是红茶品质形成的关键工序,发酵叶中的多酚类在酶类的作用下发生酶促氧化反应,形成茶黄素、茶红素等红茶特征成分,及“红汤红叶”的特有品质。Hua
干燥是红茶加工的最后一道工序,一方面去除水分便于贮藏,另一方面热化学作用进一步促进茶叶色香味的形成。王近近
整体上,学者们对红茶品质成分衍变规律、技术参数优化、新技术开发等开展了系统、深入的研究,大幅提升了我国红茶加工水平,后续应将新参数、新技术结合制茶装备进行生产化推广,提升红茶风味品质、开发特色产品;同时引进大作物、食品、果树等领域的高新技术,不断开发制茶新技术,持续提升红茶加工科技水平。
总体上看,近年来我国红茶产业取得了巨大进步,红茶生产区域和生产规模不断扩大,红茶加工的机械化、自动化水平较本世纪初有明显提升,智能化技术初步应用,红茶产品类型不断丰富。但我国红茶产业整体上仍存在产品品质低、加工装备水平低、精准化加工水平低等突出问题,制约了红茶产业的高质量发展。具体表现在以下几方面:
一是红茶产品品质整体水平仍偏低、风格相类似。部分红茶产区的质量意识不强,投机跟风现象较严重,适制红茶茶树品种的占比偏低,仍多采用绿茶品种或夏秋季原料进行红茶生产,造成红茶产品品质不佳、特色不明显。此外我国工夫红茶90%以上均为条形红茶,制作技术大同小异,造成风格相类似、同质化严重等问题。
二是红茶加工装备调控水平较低、标准化装备推广不足。一些红茶产区加工仍多依靠单机,设备参数的控制性和精准性较差、均匀性较低。近些年虽研制了一些参数精准调控的红茶专用加工设备,但由于设备成本偏高、鲜叶处理量较大等问题仅在部分中大型红茶企业进行了推广与应用,大部分红茶生产企业的加工装备水平仍偏低。
三是红茶精准化、标准化加工水平偏低。传统红茶加工仍以人工判断为主,萎凋、发酵等关键工序多不调控或调控能力差,标准化加工水平低,未对制茶环境的温度、湿度、光、气体等参数进行精准调控,造成红茶加工技术水平低。此外,我国红茶加工的智能化加工和定向化调控研究还处于起步阶段,新技术和新工艺的应用范围较小,特色红茶新产品开发相对滞后,严重制约了红茶产业的高质量发展。
茶产业是脱贫攻坚、乡村振兴的重要产业,红茶是继绿茶后的第二大茶类,在茶产业中占有举足轻重的地位,推动红茶产业的持续升级,不仅能助力茶产业自身的高质量发展,对于支撑乡村振兴,满足人民美好生活需求亦有重要意义。结合产业现状和发展趋势,笔者认为未来我国红茶产业应从以市场需求为导向,以科技创新为支撑,不断深化红茶加工的基础理论研究,通过高新技术的研发推进红茶智能化加工装备的研究与应用,通过新技术、新工艺的开发实现红茶产品的定向加工与特色创新,助推我国红茶产业的不断升级与高质量发展。
一是深化红茶加工的基础理论研究。通过分子感官组学、代谢组学、脂质组学等多元技术的融合创新,深入挖掘红茶优质滋味、汤色、香气等内质风味的关键品质成分,揭示关键品质成分在加工过程中的变化规律及形成机理,探究工艺方式及技术参数对红茶风味和关键成分的影响机制,为品质的精准调控和定向加工提供技术理论指导。
二是推进红茶数字化、智能化加工装备及生产线的研究。借助高新传感技术、CFD仿真模拟技术等创新应用,开展制茶装备参数的精准化研究,开发精准调控的关键加工设备。通过近红外光谱、机器视觉、高光谱、电化学、电子鼻等高新技术的创新应用,开展红茶加工过程在制品品质状态的在线检测技术研究,研发红茶智能化加工与数字化控制系统,通过在线感知技术、智能化加工装备和数字化控制系统的有机融合,组建红茶“无人”智能化加工生产线。
三是加速红茶加工技术的精准化研究及新技术新工艺的开发。通过品种选择、工艺组合、参数调控等系统组合,开展特色优质工夫红茶技术参数的精准化研究,揭示各工序的关键调控因子,获得优质工夫红茶的整套精准化加工技术参数。将食品工程、果蔬加工等领域的高新技术有机融合于红茶加工中,开发适宜工夫红茶加工的新技术、新工艺,为特色风味红茶产品的定向加工提供技术支撑。
四是以产业需求为导向加快红茶新产品的研发。随着红茶消费群体及消费理念的不断转变,以及红茶加工主体的不同,红茶产品的研发趋于优质化、特色化、功能化。以生产大众红茶产品的加工企业向规模化、优质化方向发展,通过加工技术和装备的精准调控,研发品质优异、质量稳定的红茶产品;生产小众红茶产品的企业将向多元化方向发展,根据消费者对品质的独特需求,通过品种选择、工艺组合、参数调控等途径定向化生产特色风味、功能的红茶产品。
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