小農生産システムにおける緑茶生産のライフサイクル評価に基づくカーボンフットプリントと排出削減戦略

Unofficial AI-generated summary based on the public title and abstract. Not an official translation.

🔬研究者:農業LCAにおける段階別排出配分と施肥・加工の感度分析の実証例として参照できる。

🏢実務担当者:食品・飲料企業がサプライヤーの農産物Scope 3排出を把握し削減介入を設計する際の根拠になる。

🏛政策担当者:農業脱炭素政策や有機施肥促進策の効果を検討する際の定量的裏付けとなる。

Tea is a globally significant economic crop, and its production and consumption processes are accompanied by substantial greenhouse gas emissions. A systematic carbon footprint assessment over the life cycle of tea is therefore of great practical importance for enabling the industry to contribute to national carbon‑neutrality goals. In this study, we applied a life cycle assessment approach to systematically quantify the cradle-to-grave carbon footprint of green tea production under smallholder farming systems, with a focus on the effects of different fertilization regimes and processing technologies. The results indicated that at a total nitrogen application rate of approximately 262 kg/hm2, the carbon emissions associated with the production of 1 kg of green tea were 25.90, 21.21, and 26.76 kg (calculated by CO2 equivalent, the same as below) for the sole chemical fertilizer treatment (NF), the sole organic fertilizer treatment (OF), and the combined treatment with chemical and organic fertilizers (70% chemical fertilizer＋30% organic fertilizer, MF), respectively. Among these, the OF treatment exhibited the lowest carbon emissions. Among the four types of green tea produced using different processing technologies (flat-shaped pan-fired green tea, curled pan-fired green tea, roasted green tea, and steamed green tea), steamed green tea had the highest carbon emissions, reaching 5.96 kg/kg (on a dry tea basis). An integrated calculation revealed that the cradle‑to‑grave carbon footprint of producing 1 kg of green tea was 44.21 kg under the smallholder farming system (NF combined with curled pan-fired green tea processing), with the cultivation stage being the largest contributor (62.23%), followed by the consumption stage (15.63%) and processing stage (11.72%). In conclusion, this study systematically identifies the critical emission sources across the green tea life cycle, providing empirical evidence and practical guidance for the development of low-carbon management strategies for the tea industry.(茶作为全球重要的经济作物，其生产和消费过程均伴随显著的碳排放，系统核算茶叶全生命周期碳足迹对推动茶产业响应国家碳中和目标具有重要的现实意义。本研究采用全生命周期评价方法，系统量化了小农生产模式下绿茶“从摇篮到坟墓”全过程的碳足迹，并评估了不同施肥管理措施和加工工艺对碳足迹的影响。结果表明：在总施氮量约为262 kg/hm2的前提下，不同施肥方式下绿茶单位产量碳排放量存在差异。单施化肥（100%化肥，NF）、单施有机肥（100%有机肥，OF）和混施（70%化肥＋30%有机肥，MF）产生的碳排放量（按CO2当量计，下同）分别为25.90、21.21、26.76 kg/kg。其中，OF处理的碳排放量最低。在不同加工工艺的绿茶（扁形炒青绿茶、卷曲形炒青绿茶、烘青绿茶和蒸青绿茶）中，蒸青绿茶的碳排放量最高，达5.96 kg/kg（以干茶计）。综合计算表明，在小农生产模式（单施化肥＋卷曲形炒青绿茶加工工艺）下，生产1 kg绿茶的全生命周期碳排放量为44.21 kg，其中栽培阶段贡献最大（62.23%），其次为消费阶段（15.63%）和加工阶段（11.72%）。本研究系统识别了绿茶全生命周期碳足迹的关键环节，为制定茶产业低碳管理策略提供了实证依据和实践指导。)

• openalex https://doaj.org/article/dfc8ce77bb7546a588444bb637415292first seen 2026-10-23 05:24:29 · last seen 2026-10-31 05:06:49