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Litsea coreana mixed fermentation process

A technology of mixed fermentation and eagle tea, which is applied in tea treatment before extraction, climate change adaptation, etc., can solve the problem of undetected tea polyphenols

Inactive Publication Date: 2021-09-17
贵州黔茶联盟茶业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The catechins detected in eagle tea are <0.1%, far less than 13.09% of the fourth-grade green tea; in the test, no tea polyphenols were detected in eagle tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A mixed fermentation process for eagle black tea, comprising the steps of picking fresh leaves, withering, rolling, fermenting and drying:

[0028] Step 1. The picking of fresh leaves includes picking of eagle tea and ordinary tea. Single buds are picked, the leaf size is similar, and the number and tenderness of the same batch of fresh leaves should be the same as possible.

[0029] Step 2, withering the fresh leaves of the eagle tea and ordinary tea, the withering time is 8h, the ambient temperature is 21°C, the amount of leaf spreading is about 1kg / m² by withering sieve, the weight loss rate of withering is 32%, when the withering is completed The water content of tea leaves is 56%.

[0030] Step 3. Knead the fresh leaves of eagle tea and ordinary tea that have completed the withering process, and use a kneading machine to knead. The room temperature of the kneading room is kept at 18°C ​​and the humidity is 84%. Watering, spraying, lowering the room temperature, incre...

Embodiment 2

[0041] A mixed fermentation process for eagle black tea, comprising the steps of picking fresh leaves, withering, rolling, fermenting and drying:

[0042] Step 1. The picking of fresh leaves includes the picking of eagle tea and ordinary tea. One bud and two leaves are picked, and the leaf size is similar. The number and tenderness of the same batch of fresh leaves should be the same as possible.

[0043] Step 2, withering the fresh leaves of the eagle tea and ordinary tea, the withering time is 16h, the ambient temperature is 32°C, the amount of leaf spreading is about 1kg / m² by withering sieve, the weight loss rate of withering is 42%, when the withering is completed The water content of tea leaves is 65%.

[0044] Step 3. Knead the fresh leaves of eagle tea and ordinary tea that have completed the withering process, and use a kneading machine to knead. The room temperature of the kneading room is kept at 25°C and the humidity is 93%. Watering, spraying, lowering the room te...

Embodiment 3

[0055] A mixed fermentation process for eagle black tea, comprising the steps of picking fresh leaves, withering, rolling, fermenting and drying:

[0056] Step 1. The picking of fresh leaves includes the picking of eagle tea and ordinary tea, one bud and one leaf are picked, the leaf size is similar, and the leaf number and tenderness of the same batch of fresh leaves should be the same as possible.

[0057] Step 2, withering the fresh leaves of the eagle tea and ordinary tea, the withering time is 12h, the ambient temperature is 26.5°C, the amount of spread leaves is about 1kg / m² according to the withering sieve, the weight loss rate of withering is 37%, when the withering is completed The water content of tea leaves is 60.5%.

[0058] Step 3. Knead the fresh leaves of the eagle tea and ordinary tea that have completed the withering process, and use a kneading machine to knead. The room temperature of the kneading room is kept at 21.5°C and the humidity is 88.5%. Sprinkle wat...

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Abstract

The invention discloses a litsea coreana mixed fermentation process, and belongs to the technical field of tea processing. The litsea coreana mixed fermentation process comprises the steps: 1, fresh leaf picking: picking litsea coreana and common tea; 2, withering: carrying out withering on fresh leaves of the litsea coreana and the common tea; 3, rolling: carrying out rolling on the fresh leaves of the litsea coreana and the common tea after the withering process is completed; 4, fermentation: carrying out fermentation on the rolled tea leaves; and 5, drying: heating and drying the fermented tea leaves. Excellent components in various common tea components are effectively supplemented into the components of the litsea coreana, and mutual advantages are complemented among various tea leaves. The prepared litsea coreana is strong and lasting in fragrance, strong in taste and red and strong in soup color; compared with the water extract of single litsea coreana, the water extract of the litsea coreana prepared by the process is increased by over 11-16%, and compared with the amino acid content of the single litsea coreana, the amino acid content of the litsea coreana prepared by the process is increased by over 6-7 times. Therefore, the litsea coreana, which is a much-loved purely natural green drink, has more excellent quality and also has a richer and more perfect nutritional structure.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a mixed fermentation process of eagle black tea. Background technique [0002] Eagle tea, also known as Laoyin tea, Laolin tea, and white tea, is a popular drink made by picking the young branches and leaves of the camphor plant in the Lauraceae plant, which is soaked → kneaded → dried. Leopard skin camphor belongs to the genus Zingiberaceae of Lauraceae, and is mainly distributed in the southern provinces and cities south of the Yangtze River Basin. However, it is mainly consumed as a beverage in Sichuan, Chongqing, Yunnan, Guizhou, Hubei, Hunan and other provinces, especially in Chongqing, Sichuan and other provinces. , Guizhou is more. According to records, eagle tea has many health functions such as warming the middle and dispelling cold, regulating qi and relieving pain, reducing adverse reactions and relieving vomiting, diuretic and heatstroke prevention, etc. It is...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/12A23F3/08
CPCA23F3/14A23F3/06A23F3/12A23F3/08Y02A40/90
Inventor 金循刘声彦
Owner 贵州黔茶联盟茶业发展有限公司
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