Processing method of tea raw material for tea beverage, tea leaves and application of tea leaves

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...

AI Technical Summary

Problems solved by technology

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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