Production method for improving summer green tea quality

Abstract

A production method for improving quality of summer green tea comprises picking summer fresh tea, spreading at 18-22deg.C for 20-25h, evaporation deenzyming under 0.03kg / m2-0.05kg / m2 for 40-60s, cooling to normal temperature, sprinkling tannase and / or cellulase aqueous solution 0.5-1.5wt. parts for per 45 fresh tea, twisting, unblocking, oven drying, and parching, wherein the enzyme liquid contains tannase and cellulase equal to 15000 u / g tannase powder and cellulase powder 50mg.The method is suitable for improving quality of summer tea with two or three leaves and a bud. The method reduces the content of ester-catechin in summer tea, increases the content of amino acid and soluble sugar, reduces astringency of the tea, and improves the taste of tea, thereby making full use of material of summer tea and improving effectiveness of operations of tea garden.

Description

technical field

[0001] The invention relates to a tea processing method, more specifically, to a method for improving the quality of fried or baked summer green tea. technical background

[0002] In green tea processing, summer green tea has a poor taste due to its high content of ester-type catechins with astringent taste and low content of refreshing amino acids and soluble sugars. For this reason, many tea areas are often abandoned, resulting in a waste of tea resources. According to the patent retrieval data, in recent years, some people have blended different Chinese herbal medicines and summer tea to make various health teas, and used them as the main means of developing summer tea, but they have lost the unique flavor of tea drinks, so they are not for tea lovers. favored by readers. CN1422536A discloses the technology of "Flower-flavored green tea processing method" of Southwest Agricultural University, that is, through processes such as wit...