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Processing method of five-color tea with unique flavor

A processing method and flavor technology, which is applied in the processing field of colorful tea with unique flavor, can solve the problems that are not conducive to the expansion of tea market and the utilization of resources, affect consumers' recognition of products, and the single and unstable quality of commercial tea, etc., to achieve Excellent taste, bright colors and stable quality

Inactive Publication Date: 2017-10-24
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The singleness and instability of commercial tea quality affect consumers' recognition of products, which is not conducive to the expansion of the tea market and the utilization of resources, and even hinders the healthy development of the tea industry

Method used

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  • Processing method of five-color tea with unique flavor
  • Processing method of five-color tea with unique flavor
  • Processing method of five-color tea with unique flavor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Embodiment 1, a kind of processing method of unique local flavor multicolored tea, carries out following steps successively:

[0034] 1. Obtain raw tea with different aroma and taste:

[0035] 1), the preparation of fresh and refreshing type green tea:

[0036] Take the fresh green tea leaves suitable for making green tea from the Huangshan area of ​​Anhui. After spreading them at room temperature for 5 hours, they should be greened at 220-260°C for 1.5-2 minutes, then baked at 120-135°C for 15 minutes, and finally at 80-90°C. Rebaked at ℃ for 10 minutes to obtain fresh and refreshing green tea (moisture content of tea leaves is about 5%).

[0037] 2), the preparation of fruity strong type black tea:

[0038] Fresh leaves suitable for making black tea from Jinxiu area of ​​Guangxi are first withered indoors at room temperature for 16 hours, kneaded for 60-70 minutes, fermented at 30-35°C for 150 minutes, and then dried at 110-120°C for 8-8 10 minutes, then cool at 20...

Embodiment 2

[0072] Embodiment 2, a kind of processing method of unique local flavor colorful tea, carries out following steps successively:

[0073] 1. Obtain raw tea with different aroma and taste:

[0074] The preparation methods of the fresh and refreshing green tea, the fruity-flavored black tea, and the floral-flavored oolong tea are the same as in Example 1.

[0075] Preparation of millixiangganhe type white tea:

[0076] The fresh leaves of white tea suitable for production in Ningde, Fujian, were first naturally withered indoors at room temperature for 50-55 hours, then initially baked at 90-100°C for 10 minutes, cooled at room temperature for 1 hour, and then baked 3 times. The temperature is 60-65°C, each time is 20 minutes, and the interval between two adjacent roasts is 1 hour, and it is cooled at room temperature; the fragrant and sweet white tea is obtained.

[0077] Preparation of sweet and mellow yellow tea:

[0078] Take the fresh leaves of suitable yellow tea from Huz...

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Abstract

The invention discloses a processing method of five-color tea with unique flavor. The processing method comprises the following steps: 1, raw tea with different aromas and tastes is obtained, and the raw tea comprises clean, fresh and refreshing type green tea prepared from fresh leaves of tea trees in Huangshan region of Anhui, strong fruit aroma type black tea prepared from fresh leaves of tea trees in Jinxiu region of Guangxi, mellow flower aroma type oolong tea prepared from fresh leaves of tea trees in Alishan region of Taiwan, pekoe flavor and sweet type white tea prepared from fresh leaves of tea trees in Ningde region of Fujian and sweet and mellow type yellow tea prepared from fresh leaves of tea trees in Huzhou region of Zhejiang; 2, the five kinds of tea are spliced and assembled into semi-finished tea; 3, the semi-finished tea is baked for 30 min plus / minus 2 min, and the five-color tea with unique flavor is obtained.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the field of tea product processing, in particular to a processing technology for colorful tea with unique flavor. Background technique [0002] China is the country with the most types of tea in the world. With the continuous development of cultivation and processing technology, Chinese tea has gradually formed a mature system covering six major tea categories, with hundreds of excellent varieties and thousands of famous teas. China's tea regions are widely distributed. Due to differences in geographical latitude and climatic factors such as light, temperature, water, and heat, there are certain differences in the distribution and quality of teas. A shrub variety in the Jiangnan tea region, suitable for the production of green tea and yellow tea. Its water extract content and tea polyphenol content are low, and the amino acid content is high. Among them, green tea has a high aro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12
CPCA23F3/06A23F3/12A23F3/14
Inventor 龚淑英李春霖郭昊蔚
Owner ZHEJIANG UNIV
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