Method for improving quality of tea leaf raw materials through tree abiotic stress

Abstract

The invention belongs to the technical field of tea leaf processing, and particularly relates to a method for improving the quality of a tea leaf raw material through on-tree abiotic stress, which is characterized in that before fresh leaves are picked, tea tree tender leaves which are not in vitro are subjected to abiotic stress to a certain extent, so that the picked tea leaves give out rich and fresh flower and fruit fragrance. The aroma quality of the obtained high-aroma type tea leaf raw material can exceed the quality of tea leaves obtained by a traditional picking mode and obtained by a rocking process after picking, and the method does not have the limitation of special high-aroma type tea tree varieties and the regional limitation that empoasca flavescens needs to be used for biting, and has very good universality. Besides, proper abiotic stress is given to the tender shoots, leaves and tips of the tea trees, a series of stress reactions can be started in bud and leaf cells based on the tea trees, and then more aromatic substances are generated.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for improving the quality of tea green raw materials under abiotic stress on trees. Background technique [0002] The sensory experience of a cup of tea not only has appearance and soup color, but also taste and aroma. Aroma can add to the pleasure of consumers, and it can also impart more flavor to the tea itself. There are various flavors of tea, including chestnut flavor, almond flavor, honey orchid flavor, jasmine flavor, flower and fruit flavor, jujube flavor and so on. Tea quality is the pursuit of the tea consumer market, and tea aroma is a research hotspot in tea processing. Although there are many processing technologies to improve tea aroma quality, most of them are difficult to fundamentally improve. Therefore, how to optimize and enhance the aroma of tea has always been a hot and difficult point in the field of tea processing. [0003] T...

AI Technical Summary

Problems solved by technology

[0005] However, although some research progress has been made in the processing methods for improving the aroma quality of tea greens, the following problems still exist: (1) Sun-drying, withering and other processes are carried out on the fresh tea leaves after picking. grassy smell, but hardly contributes to the aroma of fresh tea leaves, because fresh tea leaves are hardly damaged by stress, so stress reactions such as glycosidase hydrolysis will not be initiated, and aroma substances will not be produced

(2) Shake the fresh tea leaves after being separated from the body, shake green, microwave and ultrasonic treatment, although it can produce certain abiotic stress on the fresh tea leaves, start the glycosidase hydrolysis reaction, and produce aroma components, but should The stimulation reaction is limited to the isolated tea green buds and leaves, which has certain limitations, and the number and types of aroma substances produced are limited.

(3) The selection of high-scented tea tree varieties and the method of using tea leafhoppers to bite have very large limitations in improving the quality of tea green raw materials, which are not universal, and the method of tea leafhopper bites is improperly controlled , will seriously affect the tea yield

At present, there is no method for imparting tea aroma through abiotic stress treatment of undetached buds and leaves of tea trees

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