Making methods for secondarily fermenting tea and tea beverage by utilizing endogenous enzyme of tea leaf

Abstract

The invention discloses making methods for secondarily fermenting tea and tea beverage by utilizing an endogenous enzyme of a tea leaf. The method comprises the following steps of firstly picking a fresh tea leaf, putting into a cold storage house to carry out freezing treatment, so as to make a frozen tea leaf, then picking the fresh tea leaf, spreading and putting at normal temperature, withering by sunlight, and rolling until a water ratio is 50 to 70 percent, so as to obtain a withered tea leaf; finally, subjecting the withered tea leaf to the deactivation of enzymes, and completing primary fermentation, so as to obtain the withered tea leaf; taking the weight of the fresh tea leaf picked before the primary fermentation of the withered tea leaf as a standard, adding 5 to 40 percent of the frozen tea leaf, uniformly agitating, and then rolling, so as to obtain the secondarily fermented tea utilizing the endogenous enzyme of the tea leaf, and making the tea beverage from the secondarily fermented tea. According to the making methods for secondarily fermenting the tea and the tea beverage by utilizing the endogenous enzyme of the tea leaf, the enzymatic reactions of the tea leaf and the tea beverage are enhanced with the endogenous enzyme of the tea leaf; a new kind of raw material tea, which is lasting in fragrance, fresh and brisk in taste and sweet in aftertaste, and is mellow and more originally ecological, for a beverage can be provided; thus, the drinking demands of people are met.

Description

technical field [0001] The invention relates to the technical field of tea leaves and tea beverages, in particular to a method for making secondary fermented tea and tea beverages using tea endogenous enzymes. Background technique [0002] Tea, coffee, and cocoa are recognized as the three most popular beverages in the world. Among them, tea is a traditional beverage in China with a long history and inheritance. Under the general trend of consumption upgrading, consumers are pursuing natural, healthy, and original ecological directions. Tea and tea beverages are the best carrying beverages, but opportunities and risks coexist. A single tea and tea beverages cannot meet the needs of the consumer market. Changes and innovations in new tea beverages are imperative. The development direction of raw materials is more original and tasteful It is more unique, fresh and refreshing, and the aroma is more prominent. [0003] Commercial tea is divided into non-fermented tea, semi-ferm...

AI Technical Summary

Problems solved by technology

There are many complex factors restricting the fermentation process, resulting in uneven tea quality and large differences between batches

At present, the raw materials for tea beverage processing mainly come from commercial tea, the processing quality is unstable, the aroma types are rich, the taste is bitter and astringent, and the tea taste is weak, which seriously hinders the development of the tea beverage industry under the consumption trend.

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