Processing method of fresh glycol type summer and autumn green tea in Jiangbei tea region

Abstract

The invention relates to a processing method of fresh glycol type summer and autumn green tea in Jiangbei tea area, which is to change the current "1 bud and 2 leaves" raw material into "1 bud and 1 leaf" and "single leaf" raw materials, and through "long-time stall" Put (3‑4h)+short-time vibration (1‑3min)” cycle alternately for 2‑3 times, and then spread for 4‑6h after vibration, the total time for fresh leaves to reach 10‑16 hours, preparation Obtain green tea; the method of the present invention can realize the processing of two kinds of raw materials, and obtain two kinds of green teas of "fresh alcohol type" and "glycol type" respectively; by adopting a multifunctional rasher, the steps of finishing and preliminary shaping are combined into one , changing the traditional way of drum fixing and kneading machine kneading to shape, effectively avoiding the problem of dark and dark appearance of summer and autumn green tea, and also reducing the damage rate of tea cells; it can effectively solve the problem of long internodes of fresh leaves in summer and adjacent leaves. The problem of poor product shape uniformity caused by large differences.

Description

technical field [0001] The invention relates to a processing method of fresh sweet-mellow summer-autumn green tea in the Jiangbei tea region, especially the new shoots or single leaves of tea trees with one bud and one leaf in summer and autumn in the Jiangbei tea region as raw materials, and the product has "fresh alcohol" or "glycol" High-quality green tea processing method characterized by taste quality. Background technique [0002] Green tea is one of the six basic teas in my country. It is deeply loved by consumers for its quality characteristics of "clear soup and green leaves". At present, high-end famous green teas are all processed from young spring shoots (buds, 1 bud and 1 leaf first unfolded), which have the characteristics of fresh and mellow taste and strong aroma (fragrance, tender fragrance, chestnut fragrance, etc.); The quality of the processed green tea has the following main defects: uneven shape and size, dark color; dark yellow-green tea soup, bitter ...

AI Technical Summary

Problems solved by technology

At present, high-end famous green teas are all processed from young spring shoots (buds, 1 bud and 1 leaf first unfolded), which have the characteristics of fresh and mellow taste and strong aroma (fragrance, tender fragrance, chestnut fragrance, etc.); The quality of the processed green tea has the following main defects: uneven shape and size, dark color; dark yellow-green tea soup, bitter taste

Second, the processing process did not give full play to the role of endogenous hydrolytic enzymes in fresh tea leaves, effectively degrading and transforming bitter and astringent substances, increasing tea solubles and taste substances such as "glycol" and "freshness"

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