Making method of aroma type tea

A production method and aroma type technology, applied in botany equipment and methods, pre-extraction tea treatment, chemicals for biological control, etc., can solve problems such as different aroma volatiles

Active Publication Date: 2010-06-02
浮梁县农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the use of exogenous inducers to produce different aroma volatiles in the fresh leaves of tea trees at home and abroad, and then process them into new aroma teas.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: Spray 0.50% jasmonic acid derivative solution on tea tree (kind " Zhenong 113 "), spraying rate is 50L / mu, and wherein jasmonic acid derivative content ratio is: methyl jasmonate 40%, 40% methyl dihydrojasmonate and 20% jasmonic acid. After 24 hours, one bud and three or four leaves were picked, spread, greened, twisted and dried. Drying was performed at low temperature, and the drying temperature was controlled at 70 ℃, the aroma sensory score of the processed green tea was 92 points, which was higher than the 88 points of the control green tea not treated with jasmonic acid derivatives, and had good aroma quality.

Embodiment 2

[0028] Implementation example 2: spray 0.55% jasmonic acid derivative solution on the tea tree (kind "Zhenong 113"), and the spraying rate is 40L / mu, wherein the jasmonic acid derivative content ratio is: methyl jasmonate 45%, Methyl dihydrojasmonate 25% and jasmonic acid 30%. After 20 hours, pick one bud and three or four leaves, wither, knead, ferment and dry. The drying temperature is controlled at 75°C. The score is 94 points, which is higher than the 89 points of the control black tea which has not been treated with jasmonic acid derivatives, and has good aroma quality.

Embodiment 3

[0029] Implementation example 3: spray 0.65% jasmonic acid derivative solution on the tea tree (kind "Zhenong 113"), the spraying rate is 45L / mu, wherein the jasmonic acid derivative content ratio is: methyl jasmonate 55%, 35% of methyl dihydrojasmonate and 10% of jasmonic acid, after 25 hours, pick one bud and three or four leaves, carry out sun-drying, shaking, greening, kneading and drying, the drying temperature is controlled at 80°C, and the processed The aroma sensory score of the oolong tea is 93 points, which is higher than the 89 points of the control oolong tea without jasmonic acid derivative treatment, and has good aroma quality.

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PUM

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Abstract

The invention relates to a making method of an aroma type tea, belonging to the technical field of tea-leaf processing. The method comprises the following steps of: spraying 0.05 to 0.65 wt% of jasmonic acid derivative solutions on tea tree leaves, wherein the spraying amount is 40 to 60 L / mu; picking the tea leaves after 20 to 30 hours, and then processing the picked tea leaves according to the making process of a green tea, a black tea or an oolong tea so that the corresponding aroma type tea is obtained. In the making method of the aroma type tea, a jasmonic acid derivative as an external source is applied to process a tea tree, the cell receptors of the tea tree are stimulated to metabolize so that the aroma matter of the tea tree is induced to change, and then the tea tree is processed into the tea leaves in the traditional tea making technology so that the new aroma type tea with high aroma feeling and favorable aroma quality is processed. The invention has simple and easy operation, and can obviously enhance the aroma feeling quality of the tea leaves so that the aroma type tea has favorable aroma quality and durable aroma reservation.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for making fragrant tea. Background technique [0002] Tea aroma is one of the four major indicators of tea quality (color, aroma, taste, and shape). In the sensory evaluation of famous tea quality, aroma accounts for 30% of the total score; at the same time, the aroma components dissolved in tea soup also affect the taste. It plays a role of coordination and foil. Aroma substances in tea are a mixture of many substances with different properties and contents. The absolute content in tea is very small, generally accounting for only 0.01% to 0.05% of the dry matter, but it is one of the important factors that determine the quality of tea. one. There are many factors that affect the aroma of tea, and they are very complicated. Such as the influence of various processes in the processing on the formation of tea aroma, the influence of water and soil in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A01G1/00A01N37/42A01P21/00
Inventor 林智陈宗懋王力吕海鹏孙晓玲谭俊峰郭丽彭群华邵青
Owner 浮梁县农业开发有限公司
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