Green tea re-firing and flavour-distilling technology

Abstract

The invention discloses a green tea re-firing and flavour-distilling technology. As for dried green tea, re-firing and flavour-distilling are usually required in order to raise quality stability of the green tea during its storage process and prevent quality deterioration of tea due to dampness. Target drying temperature of the re-firing process is generally set at 100-110 DEG C, dependent on tenderness of tea. Relatively high drying temperature is adopted for old tea. Different from a traditional heating mode, a slow heating mode is adopted in the invention. That is to say, leaf temperature of tea rises slowly during the re-firing process. The heating rate is generally controlled at about 4 DEG C / min or lower. Total roasting time is about 40-50 min, dependent on water content of tea leaves before re-firing. By the technical means, the re-firing and flavour-distilling process effect of green tea can be remarkably raised. Water content of dried tea can be further reduced, and the technology is beneficial to prolong shelf life of tea. In addition, problems such as yellow strain of dried tea and burst point and the like during the re-firing process can be well avoided. Then, green tea is more aromatic and has more mellow taste.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a green tea reheating and aroma enhancing process. Background technique [0002] At present, the water content of the famous and high-quality tea purchased by tea enterprises and distributors from tea farmers often fails to meet the requirements, and during storage and transportation, the tea is highly hygroscopic and easy to absorb moisture and regain moisture. It is often necessary to stabilize the quality of tea by roasting and improving the aroma. In addition, according to the research conclusions of Shen Peihe and others, refrigeration is the main means of keeping green tea fresh at present, but the aromatic components of tea are easy to condense during the refrigeration process, resulting in "dead cold air". Therefore, various famous teas including Longjing tea are refrigerated After being stored in the warehouse, it needs to be roasted to enhance the aroma before ...

AI Technical Summary

Problems solved by technology

Considering that the heating rate of baking will affect the uniformity of heating of tea leaves, that is, the surface of dry tea heats up faster, while the inside of the leaves is subject to a slower temperature rise due to thermal conductivity. Faster heating rate of baking will easily lead to uneven heat distribution inside and outside the leaves, thus affecting The quality effect of roasting and aromatherapy

However, the current production generally adopts the rapid heating treatment method in which the tea leaves are directly placed at the target temperature. Although the operation is simple, there is still room for further improvement and improvement of the technical effect.

[0004] The results of comparative experiments show that the rapid heating method of conventional re-fire and aroma enhancement, 1-ethylpyrrole, 2-ethyl-3,5-dimethylpyrrole, trans-3-(1H-pyrrole-3 -Base-)-2-Acrylic acid, etc. often have high fire odor components, and the retention rate of amino acids and chlorophyll is relatively low, which affects the aroma, taste and color of tea.