A kind of preparation method of cold brewed tea

Abstract

The invention discloses a cold tea preparation method, which comprises: (1) taking fresh tea leaves, and carrying out enzyme inactivation treatment or withering treatment on the fresh tea leaves; (2) carrying out rolling cutting and granulation treatment on the fresh tea leaves obtained in the step (1) to obtain a granular material; (3) directly freezing the granular material or sequentially carrying out fermentation treatment and freezing treatment on the granular material to obtain a pre-frozen material; and (4) carrying out vacuum freeze drying treatment on the pre-frozen material to obtain the freeze-dried material. According to the present invention, the low-temperature short-time leaching amount (24 DEG C, 5 min) of the content of the prepared cold tea is higher than or equal to the leaching amount of the ordinary baked green tea in boiling water immersion (100 DEG C, 5 min), and the leaching amounts of ester type catechin, caffeine and other bitter-taste main materials are low, such that the phenol ammonia ratio and the proportion of the ester type catechin in the leached tea soup are effectively reduced so as to improve the flavor of the tea soup and achieve the delicious and mellow tea soup.

Description

technical field [0001] The invention relates to the technical field of tea deep processing, in particular to a preparation method of cold-brewed tea. Background technique [0002] At present, the main brewing method of tea is hot water brewing, which can quickly release most of the beneficial ingredients in the tea, but it needs to boil water when brewing, and it needs to be cooled to below 45°C after soaking You can drink, the procedure is more complicated and labor-intensive and time-consuming. At the same time, high-temperature brewing will also destroy the heat-unstable beneficial substances in tea, such as vitamin C, tea polysaccharides, and chlorophyll. In addition, hot water brewing tends to deepen the color of tea soup due to the oxidation of tea polyphenols, etc., the taste tends to form a watery taste, and the aroma tends to be dull. [0003] Cold brewed tea does not need to use boiling water when brewing, but directly uses cold water or even ice water to brew, s...

AI Technical Summary

Problems solved by technology

In addition, hot water brewing is likely to deepen the color of tea soup due to the oxidation of tea polyphenols, etc., and the taste is likely to form a watery taste, and the aroma is likely to be dull.

[0003] Cold brewed tea does not need to use boiling water when brewing, but directly uses cold water or even ice water to brew, so the above problems can be effectively solved during the steeping process, but the existing cold brewed tea on the market has the problem of rapid leaching at low temperatures It is still not well resolved, the leaching of the contained components is low, and it cannot meet the requirements of rapid cold brewing

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