Processing method of tea raw material for tea beverage, tea leaves and application of tea leaves
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A processing method and technology for tea beverages, which are applied in the field of processing tea raw materials for tea beverages, can solve the problems of weak aroma, bitter taste, waste of tea in summer and autumn, and achieve the effects of green-yellow soup color, mellow taste and full floral fragrance.
Pending Publication Date: 2022-03-18
婺源县聚芳永茶业有限公司
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However, affected by the seasons, the fresh leaves in summer and autumn have high polyphenol content and relatively low content of protein, amino acid, and aromatic substances. The finished tea has the problems of bitter taste, bad taste, and weak aroma.
Coupled with the difficulty in market sales and small profit margins, most tea farmers are unwilling to pick, resulting in low utilization rate of summer and autumn tea
It is estimated that 20% to 39% of summer and autumn tea in tea gardens is wasted because no one picks them.
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Embodiment 1
[0044] The method for processing tea raw materials for tea beverages in this example includes sequentially low-temperature stimulating fresh tea leaves, calling green to lock freshness, activating and imparting aroma, killing greens, kneading and drying to obtain tea raw materials for tea beverages. Each step is as follows:
[0045] 1. Picking fresh tea leaves
[0046] The fresh tea leaves in this example are preferably high-flavored tea varieties, specifically the variety of Shilixiang tea tree. The picking time is the machine-picked fresh leaf raw materials in summer and autumn. host.
[0047] 2. Low temperature stimulation
[0048] Pile the picked fresh tea leaves in a low-temperature environment to promote the low-temperature stress stimulation treatment of the active ingredients in the fresh tea leaves. Specifically in this example, with a stacking thickness of 20 cm, they were stimulated at low temperature for 30 hours in a cold storage at 8°C.
[0049] 3. Huan Qing ...
Embodiment 2
[0060] The tea raw material processing method for the tea beverage of this example is the same as in Example 1, except that the specific parameters of each step are changed, as follows:
[0061] 1. Picking fresh tea leaves
[0062] The fresh tea leaf of this example is identical with embodiment 1.
[0063] 2. Low temperature stimulation
[0064] Specifically in this example, with a stacking thickness of 10 cm, low-temperature stimulation was performed in a cold storage at 12°C for 8 hours.
[0065] 3. Huan Qing Suo Xian
[0066] Specifically in this example, the green leaves are placed in a closed environment with a humidity of 75% at 30° C., placed to make the tea leaves soft, and the temperature of the green leaves rises to the ambient temperature. Huanqing Suoxian can accelerate the biochemical reactions inside the green leaves, making the green leaves soft and ready for the next step.
[0067] Further in this example, after being placed in a temperature-controllable an...
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Abstract
The invention discloses a processing method of a tea raw material for a tea beverage, tea leaves and application of the tea leaves. The processing method disclosed by the invention comprises the following steps: sequentially performing low-temperature stimulation, green-calling and fresh-keeping, activating and aroma-giving, enzyme deactivation, rolling and drying on fresh tea leaves; the low-temperature stimulation comprises the following steps: placing the fresh tea leaves in a low-temperature environment, and promoting the active ingredients in the fresh tea leaves to be subjected to low-temperature stress stimulation treatment; the step of calling green and locking fresh comprises the following substeps: placing the tea leaves subjected to low-temperature stimulation in a temperature-controllable and humidity-controllable environment, awakening active factors in the tea leaves, and improving the biochemical reaction performance; the step of activating and perfuming comprises the steps of performing mechanical stress reaction on the tea leaves to activate the fresh leaves, then flatly spreading the tea leaves, standing and perfuming, and performing fixation, rolling and drying to obtain the tea leaves after the tea leaves are subjected to perfuming. The tea prepared by the processing method disclosed by the invention has the advantages of full flower fragrance, high fragrance, mellow, fine, fresh and refreshing taste, green yellow and bright soup color and the like, and a new scheme and a new way are provided for preparing high-quality tea.
Description
technical field [0001] The application relates to the technical field of tea processing, in particular to a processing method of tea raw materials for tea beverages, tea leaves and applications thereof. Background technique [0002] In summer and autumn in my country, there are abundant sunshine and abundant rain, the tea trees grow rapidly, and the yield of fresh leaves is high, which can reach 60% of the total yield of fresh leaves in the whole year. However, affected by the seasons, the fresh leaves in summer and autumn have high polyphenol content and relatively low content of protein, amino acid, and aromatic substances. The finished tea has the problems of bitter taste, bad mouthfeel, and weak aroma. Coupled with the difficulty in market sales and small profit margins, most tea farmers are unwilling to pick tea, resulting in low utilization rate of summer and autumn tea. It is estimated that 20% to 39% of the summer and autumn tea in the tea garden is wasted because n...
Claims
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