Blended 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., and achieve the effect of reducing caffeine content, excellent after-sweet effect, and aromatic smell

Active Publication Date: 2021-08-17
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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  • Blended tea and processing method thereof
  • Blended tea and processing method thereof
  • Blended tea and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0082] 1. Post-fermentation dark tea and tooth-leaf red and light ratio green tea are prepared sequentially as follows:

[0083] 1.1 The preparation of post-fermentation dark tea comprises the following steps:

[0084] (1) Picking of fresh tea leaves: at 8-9 am on a sunny day, use hand-picked young buds of small-leaved species of the Theaceae tea tree, one bud with one leaf, one bud with two leaves, one bud with three leaves, one bud with four leaves or one bud Fresh leaves of five leaves. You can choose according to the grade of tea.

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

[0086] The present invention adopts firewood iron bucket to finish greening, uses pine wood to burn fire, makes tea absorb the rosy fragrance of pine wood. Because it is an ordinary iron barrel, there is...

Embodiment 2

[0131] A processing method of blended tea, comprising the steps of:

[0132] 1. The preparation method of post-fermented dark tea and tooth leaf red and light green tea is the same as in Example 1.

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

[0134] 3. Product inspection

[0135] 3.1 Inspection indicators and inspection are the same as in Example 1.

[0136] 3.2 Test results

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

[0138] Table 5. Inspection indicators and inspection results of blended tea

[0139] index content index content Moisture content (%) 6.64 Flavonoids (%) 1.58 Water leaching (%) 48.73 Caffeine (%) 1.91 Tea polyphenols (%) 18.95 Theaflavins (%) 0.93 Amino acid (%) 2.10 Thearubigin (%) 2.37 Soluble sugar (%) 6.20 Theabrownin (%) 2.32 Catechin (%) 5.61

[0140]The results...

Embodiment 3

[0142] A processing method for blending tea, comprising the steps of:

[0143] 1. The preparation method of post-fermented dark tea and tooth leaf red and light green tea is the same as in Example 1.

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

[0145] 3. Product inspection

[0146] 3.1 Inspection indicators and inspection are the same as in Example 1.

[0147] 3.2 Test results

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

[0149] Table 6. Inspection indicators and inspection results of blended tea

[0150] index content index content Moisture content (%) 7.87 Flavonoids (%) 1.59 Water leaching (%) 45.12 Caffeine (%) 2.21 Tea polyphenols (%) 21.18 Theaflavins (%) 1.24 Amino acid (%) 2.37 Thearubigin (%) 3.16 Soluble sugar (%) 4.93 Theabrownin (%) 3.10 Catechin (%) 5.07

[01...

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Abstract

The invention discloses blended tea and a processing method thereof, belonging to the field of tea processing. The blended tea is obtained by blending green tea with red and light ratio of tooth leaves and black tea, green tea or black tea, wherein the red and light ratio of tooth leaves and green tea is the processing method of fresh leaves and fresh leaves of red and light ratio of tooth leaves through green tea prepared. According to the invention, the green tea with red and light ratio of tooth leaves is blended with post-fermented black tea, which can increase the content of catechins and reduce the content of caffeine in the post-fermented black tea, overcome the disadvantages of bitterness and astringency in black tea, and obtain a product with long-term storage resistance and mellow taste. , A new tea product with excellent aftertaste effect and aromatic smell. This product is a new plant drink on the market, without other similar competitive products, and its economic benefits will be very significant.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to blended tea and a processing method thereof. Background technique [0002] Dark tea is one of the main teas in China. It is a product made by picking new and old leaves of tea trees and making them through typical processes such as killing greens, rolling, fermenting (fermenting), and drying. It belongs to fully fermented teas. Compared with the green tea processing technology, the black tea processing technology includes the fermentation process. During the heap fermentation and post-fermentation period, the natural substances in the tea are transformed, forming a variety of color and aroma substances, so that the dark tea has a mellow and slightly astringent taste. Taste quality characteristics. In the traditional dark tea processing technology, it takes a long time to pile up and the management cost is high. In addition, the bitter taste of dark tea also affects the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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