Processing method of summer raw material tea

Abstract

The invention relates to a processing method of a summer raw material tea. The processing method comprises the steps of performing fixation; rolling tea leaves on which fixation is performed; drying the rolled tea leaves for the first time; sufficiently drying the tea leaves dried for the first time; and after the fixation, braising the tea leaves in an insulation can at the temperature of 36-42 DEG C, which is performed between the step of the fixation and the step of rolling the tea leaves on which fixation is performed, or / and between the step of rolling the tea leaves on which fixation is performed and the step of drying the rolled tea leaves for the first time, or / and between the step of drying the tea leaves for the first time and the step of sufficiently drying the dried tea leaves. According to the processing method disclosed by the invention, dehydrated summer raw material teas are loaded into the insulation can to be braised at a high temperature while the dehydrated summer raw material teas are hot, so that the degradation of tea polyphenol is facilitated, and particularly the hydrolysis of ester catechins and the hydrolysis of saccharide and protein are facilitated; therefore, the bitterness of a summer tea is reduced, mellow and refreshing taste is formed, the bitterness of the processed tea leaves is obviously reduced, the palatability is strengthened, and the tea forming rate is increased.

Description

technical field [0001] The invention relates to a processing method of raw tea, in particular to a processing method of summer raw tea. Background technique [0002] Fresh tea leaves are generally divided into spring, summer, and autumn raw teas. Spring raw teas are generally used for green tea production because of their rich content and appropriate proportions, and can also be used for the production of black tea, yellow tea, and green tea. Due to the influence of climate and other factors on raw tea in summer, the processed teas are relatively limited. Except for the production of low-grade teas such as red broken tea, the quality of processed other teas is not ideal. At present, there are many abandonment phenomena. [0003] Due to the high content of tea polyphenols, caffeine and crude fiber, fresh tea leaves in summer have poor applicability and low quality. They are generally used to make large quantities of low-grade green tea, red crushed tea, etc. The processing te...

AI Technical Summary

Problems solved by technology

Due to the insufficient transformation or thermal degradation of the ingredients in the tea leaves during the processing, the tea polyphenols, especially the ester-type catechins, are retained too much. In addition, the raw tea in summer has a high content of caffeine, so the bitter taste is particularly heavy, and the palatability is poor. Difficult to be accepted by consumers