Enhanced flavor fermentation tea and manufacturing strong flavor oolong tea beverage using the same
A tea, semi-fermentation technology, applied in the application, pre-extraction tea treatment, gardening and other directions, can solve the problems of weak oolong tea, weak taste, low value and so on
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Embodiment 1
[0029] (1) In the tea garden of Longjuan Town, Anxi County, the experiment was carried out from July 20th to July 31st using tea trees for oolong tea. Before the predicted picking date, the cultivated tea plants were covered with thin muslin cloth with shading rate of 40, 60 or 80% for 15 days, 10 days, 5 days or 0 days, and the taste of the picked tea leaves was compared with the control with shading rate of 0%. The comparison was performed by sensory evaluation by 3 experts. When the shading rate is 60% and 80%, the shading treatment for 5 to 15 days can significantly improve the flavor of the tea. More than 80% shading cannot be implemented because it will cause sunburn after canceling the shading. Table 1 shows the results of improving the taste of the tea leaves obtained in the case of a shading rate of 80%. In Table 1, "slightly thicker" means that there is some effect, "thicker" means that there is an effect, and an empty column means that there is no difference from ...
Embodiment 2
[0046] Adopt the tea tree identical with embodiment 1, between September 16~September 30, process 5 days, 10 days or 15 days with shading rate 40%, 60%, 80%, evaluate similarly with embodiment 1 and obtain The taste of the tea. The results are shown in Table 5.
[0047] table 5
[0048]
[0049] The analysis of theanine, an amino acid, was performed in the same manner as in Example 1, and the same results were obtained. The results are shown in Table 6. Amino acids such as theanine also show obvious effects under 80% shading conditions, and show the same trend as 80% under 60% shading conditions, and 60% shading conditions can fully produce effects within 5 days. (80% result is as known according to embodiment 1 table 1, 2, amino acids such as theanine more than 60% content, this point has been made clear, so omit. 5 days occasion, subject period and place influence, but think that it is more effective than 40% shading.)
[0050] Table 6
[0051]
[0052] Unit μM (...
Embodiment 3
[0054] For the purpose of developing a new type of oolong tea beverage, prepare a theanine-rich tea extract with a theanine content of 5 mg / 100 ml or more as a result of the analysis in the above examples, and an amount of polymerized catechins relative to the total amount of catechins is 50% or more tea extract rich in polymerized catechins.
[0055] Here, the theanine-rich tea extract is an extract of unfermented tea leaves. The reason for extracting from unfermented tea leaves is that tea leaves with a lot of theanine do not work even if they are fermented with hydrolytic enzymes, so it is difficult to release aroma, and if polymerized catechins are produced by fermentation, the meaning of producing theanine is also meaningless. weakened. Theanine has a mellow feeling, and polymerized catechin has a mellow feeling, so the two feel different. If there is more theanine, it will become a soft fragrance, while if there is more polymerized catechin, it will become a harsh frag...
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