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A method for processing floral and fruity-flavored non-bitter and astringent yellow tea by using fresh summer and autumn tea leaves

A technology of fresh tea leaves and bitter taste, which is applied in the field of processing floral and fruity-flavored non-bitter and astringent yellow tea with fresh leaves of summer and autumn tea, which can solve the problems of waste of summer and autumn tea resources, uncharacteristic aroma of yellow tea products, heavy bitter taste, etc.

Active Publication Date: 2021-04-30
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is: in view of the problems that the above-mentioned summer and autumn tea resources are mostly wasted, the existing yellow tea products have no characteristics in aroma, and the bitter taste is heavy, etc., to provide a yellow tea with flower and fruit flavor and no bitterness and astringency through processing fresh leaves of summer and autumn tea. method of tea

Method used

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  • A method for processing floral and fruity-flavored non-bitter and astringent yellow tea by using fresh summer and autumn tea leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The summer one bud and one leaf fresh leaf of the Bixiang morning tea tree variety is selected as the raw material.

[0034]Spread the fresh leaves of Bixiang early summer with one bud and one leaf on an indoor disc, and spread them for 1 hour at a relative humidity of 60%, a room temperature of 35°C and good ventilation. The thickness of the spread leaves is 1-1.5cm. The surface loses luster, the leaf color turns dark green, the leaves are soft and have a slight fragrance; put the above-mentioned spread leaves under weak sunlight (5:30-6:30 pm) and dry them outdoors for 10 minutes, and transfer them after drying Spread the green leaves indoors for 10 minutes; at 25° C. and a relative humidity of 70%, use a tea shaker to shake the green leaves for 6.5 minutes at a speed of 10 rpm until the leaves are wrinkled, soft to the touch, and form a ball when held. The tender stems are folded continuously, the leaves are dark green without reddening, and exude a strong floral and...

Embodiment 2

[0037] Choose the fresh leaves of one bud and one leaf in autumn of Bixiang morning tea tree variety as raw material.

[0038] Spread the fresh leaves of Bixiang with one bud and one leaf in early autumn on an indoor disc for 1.5 hours at a relative humidity of 70%, a room temperature of 25°C and good ventilation. The thickness of the spread leaves is 1-1.5cm, until The leaves lose their luster, the leaf color turns dark green, and the leaves are soft and slightly fragrant; put the above-mentioned spread leaves under weak sunlight (8:00-9:00 in the morning) and dry them outdoors for 15 minutes. Transfer to indoor airing for 5 minutes; shake the above-mentioned green leaves at 20°C and relative humidity of 85% with a tea shaker at a speed of 10 rpm for 5.5 minutes until the leaves are wrinkled, soft to the touch, and the leaves form a ball , the tender stems are folded continuously, the leaves are dark green without reddening, and exude a strong floral and fruity fragrance; aft...

Embodiment 3

[0041] The summer one-bud one-leaf fresh leaf of the Jianbo yellow tea tree variety is selected as the raw material.

[0042] Spread the fresh leaves of Jianbohuang with one bud and one leaf in summer on an indoor disc for 1.25 hours at a relative humidity of 65%, a room temperature of 30°C and good ventilation. The thickness of the spread leaves is 1-1.5cm, until The leaf surface loses its luster, the leaf color turns dark green, the leaf quality is soft and has a slight fragrance; put the above-mentioned spread leaves under weak sunlight (5:30-6:30 pm) and dry them outdoors for 12 minutes. Transfer to indoor airing for 8 minutes; shake the above-mentioned green leaves at 23°C and relative humidity of 80% with a tea shaker at a speed of 10 rpm for 6.0 minutes until the leaves are wrinkled, soft to the touch, and the leaves form into agglomerates , the tender stems fold continuously, the leaf color is dark green without reddening, and exudes a strong floral and fruity fragranc...

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Abstract

A method for processing floral and fruity-flavored non-bitter and astringent yellow tea by using fresh summer and autumn tea leaves is aimed at the low utilization rate of summer and autumn tea, and the yellow tea processed from fresh leaves of summer and autumn tea has no characteristic aroma and heavy bitter taste. Tea processing quality chemistry and process technology innovation, on the basis of the existing yellow tea production process of spreading, greening, rolling, suffocating, and drying, using fresh tea leaves in summer or autumn as raw materials, through spreading, drying, drying Greening, shaking green, standing still, low temperature primary kneading, light fermentation, microwave killing, kneading, dull yellowing, drying and other processes, incorporating the process technology that stimulates the formation of floral and fruity aroma and reduces bitter taste, makes the obtained yellow tea have a smooth taste. It has quality characteristics such as tight knot, bright orange-yellow soup, mellow taste, and strong floral and fruity aroma. By using the method of the invention, not only the aroma and taste quality of the summer and autumn yellow tea can be significantly improved, but also the problem that most of the summer and autumn tea resources are wasted is alleviated from the source.

Description

technical field [0001] The present invention relates to a method for processing floral and fruity-flavored yellow tea without bitterness and astringency by using fresh leaves of summer and autumn tea, in particular to a method of stimulating the formation of floral and fruity aroma quality by changing the traditional yellow tea processing technology (drying green, drying green, shaking Greening, standing process) and the process technology of reducing bitter taste (low temperature initial kneading, light fermentation, microwave fixing process), so that Xiaqiu yellow tea has the processing method of revealing the fragrance of flowers and fruits, and the quality of mellow taste. Background technique [0002] According to the growth characteristics of tea trees and the harvesting season of fresh tea leaves, the production ratio of spring tea, summer tea and autumn tea is about 4:3:3. Due to the high temperature in summer and autumn, strong sunshine, and more pests and diseases,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 肖文军孙怡许伟
Owner HUNAN AGRICULTURAL UNIV
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