Method for processing green tea in summer and autumn without bitterness by utilizing fresh tea leaves in summer and autumn

A technology of fresh leaves and bitter taste of tea, applied in the field of production and processing of summer and autumn green tea without bitterness and astringency, can solve the problems of waste of fresh leaf resources, summer and autumn tea without a consumer market, and bitter taste of summer and autumn green tea, and achieve economical high-value utilization Effect

Inactive Publication Date: 2013-04-03
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] The technical problem to be solved by the present invention is to provide a method for processing summer and autumn green tea without bitterness and astringency by utilizing the fresh leaves of summer and autumn tea, adding a certain proportion of Gynostemma pentaphyllum, licorice, and stevia sugar and other plant source extracts, so that the ginseng taste, sweetness, sweetness substances in the extract and the bitter and astringent substances in summer and autumn green tea are reconciled, so as to solve the problem that summer and autumn green tea is too bitter and astringent, there is no consumer market, and summer and autumn tea fresh leaf resources are being consumed. The waste problem provides support for the sustainable development and quality improvement of the tea industry

Method used

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  • Method for processing green tea in summer and autumn without bitterness by utilizing fresh tea leaves in summer and autumn

Examples

Experimental program
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Effect test

Embodiment 1

[0032] Choose fresh tea leaves with one bud and two leaves in summer from Fuyun No.6, an excellent tea tree variety.

[0033] The summer one-bud and two-leaf tea leaves of the improved tea tree variety Fuyun No. 6 were spread for 20 hours at a relative humidity of 85% and an ambient temperature of 25°C, using a roller curing machine at an inlet temperature of 140°C and an outlet temperature of 90°C. Chill for 2 minutes and cool to room temperature; mix Gynostemma pentaphyllum extract with 80% gypenoside content, licorice extract, and stevioside extract with 90% stevioside content in a weight ratio of 1:2:2, and then press 1kg Add 40 grams of the mixture of the above extracts to the chilled leaves after cooling, mix the two evenly, and use a tea kneading machine to knead the leaves until the stripping rate reaches 95% and the cell damage rate reaches 85%. Shake the sieve machine for 2 times; then use a tea dryer at 110°C for the initial drying, until the hand is clumped into a mas...

Embodiment 2

[0035] Choose the fresh leaves of one-bud three-leaf tea in autumn as the raw material.

[0036] After spreading the fresh leaves of one bud and three leaves autumn tea of ​​tea plant populations at a relative humidity of 75% and an ambient temperature of 20°C for 12.5 hours, they were cured with a roller curing machine at an inlet temperature of 110°C and an outlet temperature of 70°C for 1 min, and then cooled to Room temperature; mix Gynostemma pentaphyllum extract with 60% gypenoside content, licorice extract, and stevioside extract with 60% stevioside content in a weight ratio of 1:2:2, and then add 1kg of chilled leaves after cooling The ratio of 25 grams of the above extract mixture, mix the two evenly, use a tea kneading machine to knead until the leaf formation rate reaches 75% and the cell damage rate reaches 65%, and then use a three-mesh shaker to deblock 1 Second; the first kneaded leaves are initially dried at 90°C with a tea dryer, until the hands are clumped into ...

Embodiment 3

[0038] Choose fresh tea leaves with one bud and one leaf in autumn as raw materials.

[0039] After the autumn one bud and one leaf tea leaves of the tea plant population are spread for 16 hours at a relative humidity of 80% and an ambient temperature of 22°C, they are cured with a roller curing machine at an inlet temperature of 125°C and an outlet temperature of 80°C for 1.5 minutes, and then cooled to Room temperature; mix Gynostemma pentaphyllum extract with 70% gypenoside content, licorice extract, and stevioside extract with 75% stevioside content in a weight ratio of 1:2:2, and then add 1kg of chilled leaves after cooling The ratio of the mixture of 30 grams of the above-mentioned extracts, mix the two evenly, use a tea kneading machine to knead until the leaf formation rate reaches 85% and the cell damage rate reaches 75%, and then use a three-mesh shaker to deblock 1 Second; the first kneaded leaves are initially dried at 100℃ with a tea dryer, until the hands are clumpe...

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Abstract

The invention discloses a method for processing green tea in summer and autumn without bitterness by utilizing fresh tea leaves in summer and autumn. The method comprises the following step of adding plant extracts such as gynostemma pentaphylla, liquorice and stevioside on water-removing leaves by using fresh tea leaves in summer or autumn as raw materials on the basis of making the conventionalgreen tea. Because contents of bitter substances, such as tea polyphenol, are high, the fresh tea leaves in summer and autumn cannot be utilized; and moreover, the plant source extracts are added before the water-removing leaves are kneaded for the first time according to the bitterness property of the green tea in summer and autumn, threshold which is felt by the tongue of the people and the properties of kuh-seng taste, sweetish taste and sweet taste of the plant source extracts, such as gynostemma pentaphylla, liquorice, stevioside and the like, so that the problems that the green tea in summer and autumn is over-bitter and has no consumption market, and the resources of the fresh tea leaves in summer and autumn are wasted, and therefore the safe, convenient, reasonable and economic high-value utilization of the resources of tea leaves and the industrialization production of the series of products are truly realized.

Description

Technical field: [0001] The invention relates to a method for processing summer and autumn green tea without bitterness and astringency by using fresh leaves of summer and autumn tea, in particular to a method for regulating the bitterness and astringency of summer and autumn green tea by ginseng, sweetness, and sweetness in extracts of plant sources such as gynostemma, licorice, and stevia A method for producing and processing summer and autumn green tea without bitterness and astringency. Background technique: [0002] Tea is my country’s traditional export-earning agricultural product, which accounted for more than 70% of my country’s total export products in the 1980s. At the same time, tea, as an indispensable part of people's daily material life, has become one of the three major non-alcoholic beverages in the 21st century. Therefore, the tea industry is a unique sector in China’s agricultural sector, with a long industrial history, a long industrial chain, a close integra...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 龚志华肖文军邓燕莉
Owner HUNAN AGRICULTURAL UNIV
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