Method for performing liquid fermentation on black tea juice by using green and aged tea

Abstract

The invention discloses a method for liquid-state fermentation of black tea juice by using aged green tea and belongs to the technical field of tea processing. The method comprises the following process steps: mixing green aged tea with hot water, and carrying out water bath extraction; adding tannase into the catechin crude extract to carry out water bath enzymolysis; freezing and withering the fresh tea leaves; performing homogenization treatment on the frozen withered leaves; pouring the homogenate into the primary enzymolysis catechin crude extract, adding beta-glucosidase, carrying out secondary enzymolysis treatment, and carrying out fermentation treatment; and performing microwave treatment on the fermentation liquor, filtering, and cooling to room temperature. A traditional black tea processing technology is combined with a liquid fermentation technology, and the fermentation process is further treated by two enzymes, so that the aged gas of the aged tea can be reversed, the residual catechin is fully utilized, the content of flower fragrance and fruit fragrance components is remarkably increased, the content of theaflavin in tea juice is increased, and the overall flavor quality of the aged tea is improved; after the black tea juice is diluted by 5 times, the tea fragrance is prominent, the blue and white fragrance is prominent, the liquor color is red and bright, and the taste is sweet and mellow.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for fermenting black tea juice in a liquid state by utilizing aged green tea. Background technique [0002] The area of ​​tea gardens and tea production in my country are growing rapidly year by year. In 2020, the area of ​​tea gardens will exceed 47.47 million mu, and the tea production will be 2.98 million tons. It is the world's largest tea plantation and production country. Among them, green tea has always been the leading tea in my country, accounting for about 60% of the tea output. But at present, the problem of unsalable low-grade green tea is becoming more and more serious. Many companies have accumulated a large amount of green tea inventory. In 2019 alone, they have accumulated about 250,000 tons of green tea. In order to reduce economic losses and promote the healthy development of the tea market, how to deal with this surplus is one of th...

AI Technical Summary

Problems solved by technology

During the long-term storage, the main biochemical components such as catechin, chlorophyll, anthocyanin and other flavonoids, amino acids, and lipids undergo oxidation and condensation reactions under the action of air, moisture, light, and heat. The color, aroma, and flavor all change, and the typical quality and flavor characteristics are lost

As the storage time increases, the unique fragrance of new tea gradually disappears, and the stale smell increases, resulting in a decline in the quality of tea and causing huge economic losses

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