Method for increasing fragrance of large leaf green tea

A technology of large-leaf species and green tea, which is applied in tea treatment before extraction, etc., can solve the problems that the aroma of summer tea has not been well resolved and improved, the quality of oolong tea and green tea is poor, and affects the economic benefits of tea gardens, etc., to improve the quality of finished tea Aroma and tea value, simple invention method, and the effect of improving operating efficiency

Inactive Publication Date: 2013-02-20
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Under the conditions of strong light, high temperature and high humidity in summer, tea trees grow vigorously, and there are more bitter and astringent substances in the content of fresh tea leaves, high cellulose content, and less aromatic substances and alcohol and taste substances, which reduces the quality. The quality of processed oolong tea and green tea is poor, and the production units seldom or even do not pick summer tea, which seriously affects the economic benefits of tea gardens
At present, the research on improving the quality of tea in summer is mainly from the aspect of cultivation physiology, mainly to study that favorable conditions are beneficial to the normal growth and development of tea trees, and are beneficial to the formation of effective ingredients such as amino aci

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Select the tea garden of Yunnan big-leaf group as the object, and proceed as follows:

[0015] In summer, when the tender shoots of the tea tree grow to 1 bud, 2, and 3 leaves, the young shoots of 1 bud and 2 leaves are picked as raw materials, and processed into green tea.

[0016] Green tea processing technology: fresh leaves --- cooling green --- finishing --- cooling --- kneading -- standing (enzymatic reaction) -- drying.

[0017] Mix β-glucosidase with water to 0.02%, according to the ratio of leaf amount to enzyme liquid (10:1), evenly mix it into the tea germ during the rolling process and let it stand for 30 minutes (enzymatic reaction), then dry it, and process it into Maocha.

[0018] In order to prove that the present invention improves the effect of tea aroma in summer, the traditional green tea processing technology; .

[0019] The tea leaves made by the above two different processing techniques were subjected to sensory evaluation and scoring, and the ...

Embodiment 2

[0024] Select the "Jinxuan" variety tea garden as the object, and follow the steps below:

[0025] In summer, when the tender shoots of the tea tree grow to 1 bud, 2, and 3 leaves, the young shoots of 1 bud and 2 leaves are picked as raw materials, and processed into green tea.

[0026] Green tea processing technology: fresh leaves --- cooling green --- finishing --- cooling --- kneading -- standing (enzymatic reaction) -- drying.

[0027] Mix β-glucosidase with water to 0.02%, according to the ratio of leaf amount to enzyme liquid (10:1), evenly mix it into the tea germ during the rolling process and let it stand for 30 minutes (enzymatic reaction), then dry it, and process it into Maocha.

[0028] In order to prove that the present invention improves the effect of tea aroma in summer, the traditional green tea processing technology; .

[0029] The tea leaves made by the above two different processing techniques were scored for sensory evaluation, and the content of the ma...

Embodiment 3

[0034] Select the Narcissus variety tea garden as the object, and proceed as follows:

[0035] In summer, when the tender shoots of the tea tree grow to 1 bud, 2 and 3 leaves, the young shoots of 1 bud and 2 leaves are picked as raw materials, and processed into green tea.

[0036] Green tea processing technology: fresh leaves --- cooling green --- finishing --- cooling --- kneading -- standing (enzymatic reaction) -- drying.

[0037] Mix β-glucosidase with water to 0.02%, according to the ratio of leaf amount to enzyme liquid (10:1), evenly mix it into the tea germ during the rolling process and let it stand for 30 minutes (enzymatic reaction), then dry it, and process it into Maocha.

[0038] In order to prove that the present invention improves the effect of tea aroma in summer, the traditional green tea processing technology; .

[0039] The tea leaves made by the above two different processing techniques were subjected to sensory evaluation and scoring, and the content ...

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PUM

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Abstract

The invention discloses a method for increasing fragrance of large leaf green tea, and belongs to the tea processing field. The method adds an external enzyme in a processing process of the large leaf green tea, and enhances enzymatic decomposition of a precursor substance of the fragrance to increase the content of aromatic substances in finished product tea and improve the comprehensive quality of summer tea. The method is simple, has low production cost, has an obvious effect for increasing the fragrance of the finished product tea and the value of the tea leaf, and has no chemical pollutions.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for improving the aroma of large-leaf green tea. Background technique [0002] Under the conditions of strong light, high temperature and high humidity in summer, tea trees grow vigorously, and there are more bitter and astringent substances in the content of fresh tea leaves, high cellulose content, and less aromatic substances and alcohol and taste substances, which reduces the quality. The quality of processed oolong tea and green tea is poor, and the production units seldom or even do not pick summer tea, which seriously affects the economic benefits of tea gardens. At present, the research on improving the quality of tea in summer is mainly from the aspect of cultivation physiology, mainly to study that favorable conditions are beneficial to the normal growth and development of tea trees, and are beneficial to the formation of effective ingredients such as amino acids ...

Claims

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Application Information

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IPC IPC(8): A23F3/10
Inventor 曹藩荣
Owner SOUTH CHINA AGRI UNIV
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