Processing technology of wild rubus suavissimus

Abstract

The invention provides a processing technology of wild rubus suavissimus tea. The processing technology comprises the following steps: firstly, manually picking wild red sweet tea leaves; one bud andone leaf are selected during picking; according to the processing technology of the wild red sweet tea, glucoside aroma precursor substances in the fresh leaf raw materials are fully utilized; rich floral aroma substances are formed; substances such as tea polyphenols and flavonoids are converted to different extents; therefore, the bitterness and sweet aftertaste of the tea leaves are reduced; the finished tea leaves do not lose the characteristics of the black tea; the grass smell of the black tea is greatly reduced; the black tea is free of any essence or additive, purely natural, pollution-free, nuisanceless, high in sweetness, low in calorie, good in taste, capable of meeting the consumption trend of safe and healthy tea leaves, lasting in endoplasmic aroma and sweetness, green and bright in soup color, fresh, sweet and refreshing in taste and emerald green and fresh in leaf bottom, and therefore the black tea has a good market prospect.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a processing technology of wild red sweet tea. Background technique [0002] The wild tea tree is arbor-shaped, with purple-red young shoots, rich in natural sweeteners. Since history, villagers from all over the country have sporadically picked and processed it. The finished tea tastes sweet and orange-yellow, with a good taste and endless aftertaste. It is used as a drink and medicine, and is favored by consumers. However, there are many problems in the traditional sweet tea processing technology. It cannot make full use of the glycoside aroma precursors in the fresh leaf raw materials to form rich floral aroma substances. , tea polyphenols, flavonoids and other substances cannot be transformed to varying degrees, the bitterness and aftertaste of tea leaves are greatly increased, the finished tea leaves have a strong smell of grass, and some teas even have added flavors ...

AI Technical Summary

Problems solved by technology

[0002] The wild tea tree is arbor-shaped, with purple-red young shoots, rich in natural sweeteners. Since history, villagers from all over the country have sporadically picked and processed it. The finished tea tastes sweet and orange-yellow, with a good taste and endless aftertaste. It is used as a drink and medicine, and is favored by consumers. However, there are many problems in the traditional sweet tea processing technology. It cannot make full use of the glycoside aroma precursors in the fresh leaf raw materials to form rich floral aroma substances. , tea polyphenols, flavonoids and other substances cannot be transformed to varying degrees, the bitterness and aftertaste of tea leaves are greatly increased, the finished tea leaves have a strong smell of grass, and some teas even have added flavors or additives, making it impossible to achieve pure Natural, pollution-free, pollution-free, high sweetness, low calorie, good taste, cannot meet the consumption trend of safe and healthy tea, the brewed tea cannot achieve sweet and long-lasting inner quality, the soup is green and bright, and the taste is sweet and refreshing. The bottom of the leaf is emerald green and fresh, so it is imperative to realize a kind of wild red sweet tea processing technology that can solve such problems

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