【摘要】 黄茶是我国的特有茶类，具有“黄汤黄叶”的品质特征。文章主要论述了黄茶加工工艺中鲜叶的选取、杀青、闷黄、干燥等工序的研究现状，对黄茶的主要化学成分，包括茶多酚、游离氨基酸、咖啡碱、叶绿素、可溶性糖、香气成分等进行了总结归纳，并通过系统梳理当前对于黄茶健康功效的研究，阐释了黄茶的抗氧化、抗癌抗炎、降血糖、肠道菌群调控等功效，以期为黄茶的工艺和功效研究及衍生产品开发提供参考。更多还原

【Abstract】 Yellow tea is a special kind of tea in China, characterized by its “yellow soup and yellow leaves”. This paper mainly discusses the research status on the processing techniques of yellow tea, such as the selection of fresh leaves, fixation, yellowing and drying. It also summarizes the main chemical components of yellow tea, including tea polyphenols, free amino acids, caffeine, chlorophyll, soluble sugar and aroma components, and systematically reviews the current research on the health benefits of yellow tea, including its antioxidant, anticancer, anti-inflammatory,blood sugar-lowering, and intestinal flora-regulating effects. The aim is to provide insights for further research on yellow tea’s processing techniques, health benefits, and the development of related products.更多还原