Processing method for improving orchid fragrance quality of tea leaves and application thereof
By detecting the content of methyl cis-epimeric acid during the withering process using mass spectrometry, the timing of withering can be precisely controlled, solving the problem of unstable orchid fragrance quality in tea and achieving efficient and stable production of orchid fragrance tea.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- TEA RESEARCH INSTITUTE CHINESE ACADEMY OF AGRICULTURAL SCIENCES
- Filing Date
- 2026-04-09
- Publication Date
- 2026-07-17
AI Technical Summary
Current technology cannot precisely control the withering process to ensure the optimal formation of orchid-scented substances in tea leaves, resulting in unstable quality of orchid-scented tea leaves, which is greatly affected by human experience and weather conditions.
By regularly testing the methyl cis-epimyric acid content in tea leaves during the withering process and monitoring its changes using mass spectrometry, the appropriate timing for withering is determined, and fixation is carried out immediately upon reaching the peak plateau period.
This has achieved stability in the orchid fragrance quality of tea and improved the rate of high-quality products, overcoming the uncertainty of human experience, ensuring that each batch of tea can reach the optimal aroma formation state, and improving processing efficiency and quality consistency.
Smart Images
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