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High-aroma oolong tea processing method based on tree body abiotic stress

A technology of abiotic stress and processing method, which is applied in the field of high-flavor oolong tea processing, can solve the problems of shortening the processing cycle and achieve the effects of shortening the processing cycle, facilitating market promotion, and having a natural, clear and harmonious aroma

Active Publication Date: 2022-05-06
TEA RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the deficiencies of the above-mentioned prior art, the object of the present invention is to provide a method for processing high-flavor oolong tea based on tree abiotic stress. Due to the problem of conditional constraints, high-flavor oolong tea can be prepared without adding extraneous substances, and the subsequent processing steps can be directly carried out after picking without sun-drying process, which shortens the processing cycle; this method enriches the quality of oolong tea It improves the adaptability potential of different varieties of tea trees, which is conducive to promoting the development of diversified products by tea enterprises and tea farmers, and improving the tea output per mu of enterprises and farmers

Method used

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  • High-aroma oolong tea processing method based on tree body abiotic stress

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Effect test

Embodiment 1

[0030] Embodiment 1 A kind of processing method of high-flavor oolong tea based on tree body abiotic stress

[0031] (1) Mechanical stress treatment of fresh leaf raw materials: select a flat Yinghong No. 9 tea garden (Guangcong No. 1 Provincial Agricultural Science Tea Research Institute Base, Zhongluotan Town, Baiyun District, Guangzhou City), and use physical methods to treat the young leaf buds of the tea tree. Mechanical stress treatment (treatment site such as figure 1 shown), that is, at the same position, use soft materials (such as branches with young leaves, soft plastic or cloth strips, etc.) to swipe the tea tree buds and leaves back and forth 40 times, with an interval of 2 hours as a cycle, and a total of 1 cycle of treatment , causing reddened mechanical damage to the margins of shoot leaves (eg figure 2 As shown), it can be picked;

[0032] (2) Shaking green: after mechanical stress, pick fresh leaves with one bud and two leaves or one bud and three leaves,...

Embodiment 2

[0037] Embodiment 2 A kind of processing method of high-flavor oolong tea based on tree body abiotic stress

[0038] (1) Mechanical stress treatment of fresh leaf raw materials: select a flat Hongyan No. 12 tea garden (Guangcong No. 1 Provincial Agricultural Science Tea Research Institute Base, Zhongluotan Town, Baiyun District, Guangzhou City), and use physical methods to mechanically treat the young leaf buds of the tea tree. Stress treatment, that is, use soft materials (such as branches with young leaves, soft plastic or cloth strips, etc.) to swipe tea tree buds and leaves back and forth 20 times at the same position, with an interval of 2 hours as a cycle, and a total of 2 cycles of treatment. The edge of the young shoots and leaves will be reddened by mechanical damage, and they can be picked;

[0039] (2) Shaking green: after mechanical stress, pick fresh leaves with one bud and two leaves or one bud and three leaves, put the picked fresh leaves indoors for 3 hours, th...

Embodiment 3

[0044] Embodiment 3 A kind of processing method of high-flavor oolong tea based on tree body abiotic stress

[0045] (1) Mechanical stress treatment of fresh leaf raw materials: choose a flat Jinxuan tea garden (Guangcong No. 1 Provincial Agricultural Science Tea Research Institute Base, Zhongluotan Town, Baiyun District, Guangzhou City), and use physical methods to mechanically stress the young leaf buds of tea trees Treatment, that is, use soft materials (such as branches with young leaves, soft plastic or cloth strips, etc.) to swipe tea tree buds and leaves back and forth 60 times at the same position, with an interval of 2 hours as a cycle, and a total of 1 cycle of treatment. The edges of the young shoots and leaves produce reddish mechanical damage, which can be picked;

[0046] (2) Shaking green: after mechanical stress, pick fresh leaves with one bud and two leaves or one bud and three leaves, put the picked fresh leaves indoors for 1 hour, put them in a shaker cage a...

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Abstract

The invention belongs to the technical field of tea processing, and particularly relates to a high-aroma oolong tea processing method based on tree body abiotic stress. The method is innovated and upgraded on the basis of a traditional rocking process technology principle, firstly, fresh tea leaves on a tree body are subjected to collision and stroking mechanical treatment before the fresh tea leaves are picked, so that the edges of the tea leaves are subjected to red mechanical damage, and production and conversion of volatile substances and non-volatile substances in the tea leaves are promoted; high-aroma oolong tea can also be prepared from fresh leaves of non-oolong tea varieties; meanwhile, the picked fresh leaves can be directly subjected to a subsequent oolong tea processing step without a sunning process, so that the processing period is shortened, and the problem that the sunning step in the traditional process is easily restricted by weather factors is solved. The oolong tea prepared by using the novel processing technology disclosed by the invention is natural, clear and harmonious in aroma, golden in soup color and mellow in taste, the aroma and quality of the oolong tea are remarkably improved, and the market popularization of the oolong tea is more facilitated.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method for high-flavor oolong tea based on tree body abiotic stress. Background technique [0002] tea origin In China, it was first used for medicinal purposes, and later popularized as a daily drinking beverage and incorporated into people's lives. It is one of the world's three major non-alcoholic beverages. According to the different processing methods and degrees of fermentation, tea leaves can be divided into six categories: green tea, white tea, yellow tea, oolong tea, black tea, and black tea. Among them, oolong tea is a origin In my country's Fujian, eastern Guangdong and tower bay Semi-fermented teas in regions such as China are favored by the market because of their sweet aftertaste after drinking. The production process of oolong tea mainly includes picking fresh leaves, drying greens, shaking greens, killing greens, rolling and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12Y02A40/90
Inventor 孙世利黎秋华陈若虹操君喜张镇标赖兆祥赖幸菲文帅李治刚孙伶俐
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI
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