Processing method for reducing astringent taste of Longjing tea

Abstract

The invention provides a processing method for reducing the astringent taste of Longjing tea. The processing method comprises the following steps: spreading the tea in a dark and ventilated environment: picking fresh Longjing tea leaves with one bud and one leaf or one bud and two leaves in a sunny period, placing the fresh Longjing tea leaves on an indoor bamboo basket, and standing, spreading the fresh Longjing tea leaves in a dark and ventilated environment until the water content is 50-60%; carrying out high-temperature fixation and rapid dehydration: arranging a net-shaped shielding object above a pot body of a flat tea frying machine for 2.0-3 minutes to rapidly increase the temperature of the fresh Longjing tea leaves, and starting a fan device for 0.5-1 minute to rapidly reduce the temperature and excess water of the fresh Longjing tea leaves; carrying out shaping treatment in a green pan; and carrying out roasting treatment in a final roasting pan to obtain a finished product of the Longjing tea. The Longjing tea product with reduced phenol-ammonia ratio and reduced astringent taste is obtained by the method. Compared with biochemical components in a conventional process, the product has the advantages that the content of tea polyphenol is reduced, the content of amino acid is increased, the phenol-ammonia ratio is reduced, the astringent taste in sensory quality is reduced, and the total quality score is improved. Compared with the Longjing tea in the conventional process, the product has the advantages that the astringent taste of the Longjing tea is obviously reduced, and the quality of the Longjing tea is improved.

Description

technical field [0001] The invention belongs to the field of tea processing, in particular to a processing method for reducing the astringency of Longjing tea. Background technique [0002] The taste of tea is one of the important factors determining the quality of tea, which is the result of the combined effects of different biochemical substances in different concentrations on human taste nerves. Longjing tea is a representative of stir-fried green tea. Its taste characteristics are generally strong, mellow, refreshing, sweet and so on. The overall quality has the quality characteristics of "green color, rich aroma, sweet taste, and beautiful shape". The fresh leaves of Longjing tea are relatively tender, and the technological process is relatively simple, which is not conducive to the transformation of taste substances, so there is often a slightly astringent or astringent taste. The astringent taste is mainly caused by the high content of phenolic substances such as tea ...

AI Technical Summary

Problems solved by technology

The astringent taste of Longjing tea can be reduced through the action of high temperature and humidity. However, the pan temperature of the flat tea frying machine processed by Longjing tea is generally set at about 200-220 degrees. If the temperature exceeds this temperature, the fresh leaves of Longjing tea are prone to bursting points and scorching. At this time, the temperature of fresh Longjing tea leaves is around 60 degrees, so how to reduce the tea polyphenol content and astringency of Longjing tea without changing the pot temperature has always been a difficult problem

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