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Method for increasing fragrance of black tea through abiotic stress

A technology of abiotic stress and black tea, applied in the field of tea processing, can solve the problems of applying tea processing technology without tea abiotic stress technology, not paying attention to the importance of abiotic stress, etc., so as to prolong the damage stress process, meet the consumption trend, gentle pressure effect

Pending Publication Date: 2018-01-26
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing tea processing technology has not noticed the importance of abiotic stress, and has not applied the abiotic stress technology of tea to tea processing technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for improving the aroma of black tea using abiotic stress technology. First, it is required to screen tea raw materials, and select tea raw materials of tea tree varieties containing more glycosides. The total amount of glycosides in the raw materials is required to be greater than 300 μmol / 100 g is appropriate, and the content of primuloside is more than 200 μmol / 100 g is the best.

[0027] The above-mentioned method for improving black tea aroma mainly comprises the following steps:

[0028] S1. Picking of raw materials: select half-open black tea leaves, and pick them at 13 o'clock in the afternoon on a sunny day;

[0029] S2. Withering and water stress: Spread the harvested tea leaves on an indoor round sieve with a thickness of about 5 cm. Use an air conditioner to control the room temperature at 18°C ​​and humidity at 80%, and wither for 8 hours to make the tea leaves form a state of water stress;

[0030] S3. Damage stress treatment: After the witherin...

Embodiment 2

[0035] A method for improving the aroma of black tea using abiotic stress technology. First, it is required to screen tea raw materials, and select tea raw materials of tea tree varieties containing more glycosides. The total amount of glycosides in the raw materials is required to be greater than 300 μmol / 100 g is appropriate, and the content of primuloside is more than 200 μmol / 100 g is the best.

[0036] The above-mentioned method for improving black tea aroma mainly comprises the following steps:

[0037] S1. Picking of raw materials: select half-open black tea leaves, and pick them at 14 o'clock in the afternoon on a sunny day;

[0038] S2. Withering and water stress: Spread the harvested tea leaves on an indoor round sieve with a thickness of about 5 cm. Use an air conditioner to control the room temperature at 20°C and humidity at 75%, and wither for 4 hours to make the tea leaves form a state of water stress;

[0039]S3. Damage stress treatment: After the withering i...

Embodiment 3

[0044] A method for improving the aroma of black tea using abiotic stress technology. First, it is required to screen tea raw materials, and select tea raw materials of tea tree varieties containing more glycosides. The total amount of glycosides in the raw materials is required to be greater than 300 μmol / 100 g is appropriate, and the content of primuloside is more than 200 μmol / 100 g is the best.

[0045] The above-mentioned method for improving black tea aroma mainly comprises the following steps:

[0046] S1. Picking of raw materials: select half-open black tea leaves, and pick them at 16 o'clock in the afternoon on a sunny day;

[0047] S2. Withering and water stress: Spread the harvested tea leaves on an indoor round sieve with a thickness of about 5 cm. Use an air conditioner to control the room temperature at 19°C and humidity at 78%, and wither for 6 hours to make the tea leaves form a state of water stress;

[0048] S3. Damage stress treatment: After the withering ...

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Abstract

The invention provides a method for increasing the fragrance of black tea through abiotic stress. According to the method, tea leaves are under the condition of abiotic stress, hydrolysis of glucosidetype substances is furthest promoted, and further more floral type flavor components are formed, so that the black tea containing more floral type flavor components is made. The method has the advantages that high-glucoside-content tea tree fresh leaves are used as raw materials, through processing technologies of water stress conditions, damage stress and the like, abiotic stress conditions of water content, damage degree, oxidation degree and the like, of tea leaf processing links are accurately controlled, and the glucoside type substances are furthest degraded, so that more flower flavorsubstances are generated, and the made product has natural flower and fruit flavor characteristics. According to the method disclosed by the invention, additives of essence, spice and the like are notadded, and the consumption trend of safe and healthy black tea can be met.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for improving the aroma of black tea by using abiotic stress. Background technique [0002] Aroma is one of the important sensory qualities of tea, and the level of aroma has a great impact on the quality and value of tea. Aromatic substances in tea are also known as volatile aroma compounds, which is a general term for volatile substances in tea. Tea aroma is one of the important factors that determine the quality of tea. There are four main pathways for the formation of aroma substances in tea, among which the formation of aroma substances by hydrolysis of glycosides is the main pathway for aroma formation. The key characteristic alcohol-like floral aroma substances in black tea and oolong tea, such as linalool, geraniol, and phenylethyl alcohol, may be produced through this pathway. Glycosidic aroma precursors in tea can only release volatile aroma components...

Claims

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Application Information

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IPC IPC(8): A23F3/10A23F3/12A23F3/06
Inventor 张凌云
Owner SOUTH CHINA AGRI UNIV
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