该研究以传统加工的红茶为对照，分析了萎凋前冷冻处理及该处理与萎凋后一次、两次、三次摇青组合处理等新工艺对茶叶品质形成的影响，明确了最佳的工艺处理条件。结果表明，与对照相比，新工艺均可显著增加茶叶没食子酸、茶多酚、茶黄素、黄酮苷等含量（P<0.05），同时，冷冻处理会显著降低可溶性糖含量（P<0.05）（下降10.73%），冷冻和摇青组合处理可显著降低茶褐素含量（P<0.05）（平均下降6.77%）；与冷冻处理相比，冷冻和摇青组合工艺处理可显著降低茶多酚含量（P<0.05）（平均下降3.55%），并显著增加茶黄素含量（P<0.05）（平均增加18.06%）。各处理中以冷冻和两次摇青组合工艺处理的茶叶同时具有相对较高的氨基酸、茶黄素、顺-己酸-3-己烯酯，以及相对较低的没食子酸、儿茶素、黄酮苷、茶褐素、3-辛烯-2-酮，所制红茶呈现橙黄明亮、甜香、甜醇等色香味兼具的品质，感官总分为91.30，分别较对照和冷冻处理高出了2.40、2.60分。综上可知，冷冻和两次摇青的组合处理为最佳新工艺。

In this study, the effects of the freezing treatment prior to withering and the combination of freezing treatment with one, two and three times shaking after withering on the formation of black tea quality were analyzed, and the optimal process conditions were determined. The results showed that the new process could significantly increase the contents of gallic acid, polyphenols, theaflavins and flavonoid glycosides in tea (P<0.05), meanwhile, the freezing treatment could significantly reduce the soluble sugar content (P<0.05) (decreased by 10.73%), and the combination of freezing and shaking could significantly reduce the theabrownine content (P<0.05) with an average decrease of 6.77%. Compared with the freezing treatment, the combination of freezing and shaking significantly reduced the content of tea polyphenols (P<0.05) with an average decrease of 3.55%, whilst increased significantly the theaflavin content (P<0.05) with an average increase of 18.06%. Among all the treatments, he combination of freezing and twice shaking led to relatively high contents of amino acids, theaflavins and cis-caproate-3-hexen ester, and relatively low contents of gallic acid, catechins, flavonoid glycosides, theabrownins and 3-octen-2-one. In the resulting black tea had a bright orange yellow, sweet aroma, mellow quality, with its total sensory score being 91.30, which was 2.40 and 2.60 points higher than the score of the control and the tea subjected to the freezing treatment, respectively. In conclusion, the combination of freezing and twice shaking was the best new process.

中国农业科学院科技创新工程专项（CAAS-ASTIP-TRICAAS）；国家茶叶产业技术体系红茶加?岗位（CARS-19）；遂昌县校合作项目（2020）