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Blending tea and processing method thereof

A processing method and blending tea technology, which is applied in the field of blending tea and its processing, can solve the problems of lack of tea products or research reports, etc., achieve the effects of reducing caffeine content, increasing catechin content, and overcoming bitterness and astringency

Active Publication Date: 2019-04-16
QINGYUAN POLYTECHNIC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Red and light ratio of tooth leaves is a plant of the genus of red and light ratio of camellia. At present, there are no products or research reports on the use of red and light ratio of tooth leaves to prepare tea leaves

Method used

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  • Blending tea and processing method thereof
  • Blending tea and processing method thereof
  • Blending tea and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0081] A processing method for fermented black tea after blending, including the following steps:

[0082] 1. The post-fermented black tea and the red and light green tea are prepared in sequence as follows:

[0083] 1.1 The preparation of post-fermented black tea includes the following steps:

[0084] (1) Picking of fresh tea leaves: On a sunny day, from 8-9 a.m., use hand picking of young shoots and one bud and one leaf, one bud and two leaves, one bud and three leaves, one bud and four leaves or one bud of Camellia spp. Fresh leaves of five leaves. Can be selected according to the tea grade.

[0085] (2) Finished. The pine wood fire iron barrels are used for 5-15 minutes until the tea leaves have no green and astringent taste.

[0086] The invention uses firewood and iron barrels to quench the greens, and uses pine wood to burn the fire so that the tea leaves absorb the pine fragrance of the pine wood. Because it is an ordinary iron bucket, there is no temperature parameter setti...

Embodiment 2

[0131] A processing method of blended tea includes the following steps:

[0132] 1. The preparation methods of post-fermented black tea and red and light green tea with tooth leaf are the same as in Example 1.

[0133] 2. Evenly mix the post-fermented black tea and the red and light green tea with the weight ratio of 6:4 to obtain a blended tea product.

[0134] 3. Product inspection

[0135] 3.1 The inspection index and inspection are the same as in Example 1.

[0136] 3.2 Inspection results

[0137] The test results are shown in Table 5.

[0138] Table 5. Test indexes and test results of blended tea

[0139] index

[0140] The results in Table 5 show that: according to the ratio of 6:4, by greatly increasing the soluble sugar content in the blended tea, the bitter and astringent taste brought by the post-fermented dark tea in the blended tea can be well concealed and the product The sweetening effect is better, and the taste is better; it can greatly reduce the content of caffeine in...

Embodiment 3

[0142] A processing method of blended tea includes the following steps:

[0143] 1. The preparation methods of post-fermented black tea and red and light green tea with tooth leaf are the same as in Example 1.

[0144] 2. Evenly mix the post-fermented black tea and the red and light green tea of ​​the tooth leaf at a weight ratio of 8:2 to obtain a blended tea product.

[0145] 3. Product inspection

[0146] 3.1 The inspection index and inspection are the same as in Example 1.

[0147] 3.2 Inspection results

[0148] The test results are shown in Table 6.

[0149] Table 6. Test indexes and test results of blended tea

[0150] index

[0151] The results in Table 6 show that the blending according to the ratio of 8:2 can better conceal the bitterness and astringency of the fermented dark tea in the blended tea by increasing the content of soluble sugar in the tea, and make the product sweeter. Better, better taste; can reduce the content of caffeine in the product, making this product mo...

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Abstract

The invention discloses blending tea and a processing method thereof, and belongs to the field of tea processing. The blending tea is obtained by blending cleyera lipingensis green tea with black tea,green tea or dark green tea, wherein the cleyera lipingensis green tea is prepared by processing tender shoots of fresh cleyera lipingensis leaves and fresh leaves through a green tea processing method. According to the processing method, the cleyera lipingensis green tea is blended with after-fermentation dark green tea, the content of catechinic content in the fermented dark green tea can be increased, the content of caffeine can be lowered, the shortcoming of dark green tea of being bitter in taste is overcome, and the new tea product which has the advantages of being tolerant to storage,mellow in mouthfeel, capable of achieving an excellent afterwaste effect and sweet in smell is obtained. The blending tea is a new plant beverage on the market, other competitive products of the samekind do not exist, and the economic benefit of the blending tea is very obvious.

Description

Technical field [0001] The invention belongs to the field of tea processing, and specifically relates to a blended tea and a processing method thereof. Background technique [0002] Dark tea is one of the main types of tea in China. It is a product made by picking new and old leaves of tea trees and then finishing, rolling, pile (fermentation), drying and other typical processes. It is a fully fermented tea. Compared with the green tea processing technology, the black tea processing technology includes the fermentation process. During the fermentation and post-fermentation, the natural substances in the tea are transformed to form a variety of color and fragrance substances, giving the black tea a mellow and slightly astringent taste. Quality characteristics of taste. In the traditional black tea processing technology, it takes a long time and high management cost. In addition, the bitterness and astringency of black tea also affect the promotion of black tea in the market. The...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 陈金辉罗月红廖侦成穆小婷徐吉祥黄自通
Owner QINGYUAN POLYTECHNIC
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