CN102511581B - Method for processing green tea having multi-layered composite fragrance - Google Patents
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 260
- 239000003205 fragrance Substances 0.000 title claims abstract description 58
- 235000009569 green tea Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title abstract description 20
- 238000012545 processing Methods 0.000 title abstract description 9
- 239000002131 composite material Substances 0.000 title abstract 5
- 235000013616 tea Nutrition 0.000 claims abstract description 205
- 239000000796 flavoring agent Substances 0.000 claims abstract description 29
- 235000019634 flavors Nutrition 0.000 claims abstract description 29
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- 239000011265 semifinished product Substances 0.000 claims abstract description 17
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- 125000003118 aryl group Chemical group 0.000 claims description 41
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- 235000013599 spices Nutrition 0.000 claims description 24
- 238000003672 processing method Methods 0.000 claims description 12
- 235000019568 aromas Nutrition 0.000 claims description 6
- 239000002994 raw material Substances 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 6
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- 235000014036 Castanea Nutrition 0.000 abstract 2
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Abstract
The invention discloses a method for processing green tea having a multi-layered composite fragrance. The method provided by the invention comprises the following steps of 1, processing fresh tea leaves growing in central and western regions of China and fresh tea leaves growing in an eastern region of China into six green tea raw materials having different fragrances and different tastes by different de-enzyming processes and different baking stir-frying processes, wherein the six green tea raw materials comprise high-fired mellow tea having a heavy fragrance, mellow tea having a heavy chestnut fragrance, tea having a sweet flower fragrance and a fresh and mellow taste, high-fired mellow tea, tea having a chestnut fragrance and a fresh, sweet and mellow taste, and tea having a light flower fragrance and a fresh taste, 2, blending the six green tea raw materials according to a certain ratio to obtain a tea semi-finished product, and 3, baking the blended tea semi-finished product by atea dryer or a tea fragrance reinforcement machine at a temperature of 105 to 115 DEG C for 10 to 20 minutes to obtain the green tea having a multi-layered composite fragrance. Through the method provided by the invention, the green tea having good and stable quality, full nutrition, a multi-layered composite fragrance, a composite flavor, a good taste and a good appearance is obtained.
Description
Technical field
The present invention relates to food processing field, particularly tea product manufacture field, specifically a kind of natural multi-level compound fragrant Green Tea Processing technology.
Background technology
The Chinese tea district is vast, and tea tree breed is abundant, and Green tea processing technology is complicated, and product is numerous, and feature is different.From planting area, the green tea kind of the central and west regions of China plantation growth mostly is greatly the middle period kind, and its products characteristics is that water extraction content is high, polyphenol content is high, and fragrance is abundant, and flavour is dense; The green tea kind of the eastern region plantation growth of China mostly is greatly the leaflet kind, and products characteristics is that water extraction content and polyphenol content are relatively low, and amino acid content is high, and fragrance is bright clearly, the bright alcohol of flavour.From process technology the green tea product quality influence is analyzed, completed low with baking temperature, the green tea product of middle period kind presents the sweet fragrance of a flower or blue or green gas, flavour is dense be with puckery; The green tea product of leaflet kind presents blowing perfume or blue or green gas, and flavour is with clearly puckery.Complete moderate with baking temperature, the green tea of middle period kind produces product and presents invigorating fragrance, dense flavour; The green tea product of leaflet kind presents aloof from politics and material pursuits fragrance, the flavour of bright alcohol.Complete high with baking temperature, the green tea product of middle leaflet kind all presents high fiery odor type, the characteristics that flavour is mellow, and the middle period kind is abundanter than leaflet kind.Zone, technique are on the multiple impact of green tea product quality, so that the green tea product of preliminary working is ever-changing, single product quality intension owes to enrich, poor stability.
At present, the many small scales of green tea manufacturing enterprise of China, the head product of production is with regard to the sale of directly dispatching from the factory.The green tea product fragrance of selling on the market has Gao Huoxiang, Li Xiang, tender perfume (or spice), serious perfume (or spice), delicate fragrance, blue or green gas, old; It is dense, light, alcohol, puckery, sweet, bitter, blue or green, the fire flavor that flavour has, and rich choice of products is colorful.But individual character is had a surplus, and standardization is not enough.Commodity tea quality single and unstable affects the consumer to understanding degree and the degree of recognition of product, is unfavorable for the utilization of resource, more is an impediment to the sound development of industry.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of green tea processing method of multi-level compound fragrant, and employing the method can obtain to have good quality, rich connotation, and stay in grade has the green tea that multiple fragrance and flavour are compound, the mouthfeel fairing shape is attractive in appearance.
In order to solve the problems of the technologies described above, the invention provides a kind of green tea processing method of multi-level compound fragrant, may further comprise the steps successively:
1), obtain the raw green tea of different aromas and different flavours:
1., the bright leaf of tea of central/western China plantation growth was completed 1 ~ 5 minute prior to 220 ~ 360 ℃, then in 130 ~ 145 ℃ of oven dry 15 ~ 25 minutes or in 190 ~ 220 ℃ of fried drys 15 ~ 25 minutes, get the aromatic pure type tea of high fire;
2., the bright leaf of tea of central/western China plantation growth was completed 1 ~ 5 minute prior to 220 ~ 360 ℃, then in 105 ~ 125 ℃ of oven dry 15 ~ 30 minutes or in 160 ~ 180 ℃ of fried drys 15 ~ 30 minutes, get the thick pure type tea of dense Li Xiang;
3., the bright leaf of tea of central/western China plantation growth was completed 1 ~ 5 minute prior to 200 ~ 300 ℃, then in 80 ~ 100 ℃ of oven dry 15 ~ 25 minutes or in 120 ~ 150 ℃ of fried drys 15 ~ 25 minutes, get the pure type tea of the sweet fragrance of a flower;
4., the bright leaf of tea of East China plantation growth was completed 1 ~ 5 minute prior to 220 ~ 360 ℃, then in 130 ~ 145 ℃ of oven dry 15 ~ 20 minutes or in 190 ~ 220 ℃ of fried drys 15 ~ 20 minutes, get the aromatic thick type tea of high fire;
5., the bright leaf of tea of East China plantation growth was completed 1 ~ 5 minute prior to 220 ~ 360 ℃, then in 105 ~ 125 ℃ of oven dry 15 ~ 30 minutes or in 160 ~ 180 ℃ of fried drys 15 ~ 30 minutes, get invigorating Li Xiang glycol type tea;
6., the bright leaf of tea of East China plantation growth was completed 1 ~ 5 minute prior to 200 ~ 300 ℃, then in 80 ~ 100 ℃ of oven dry 15 ~ 25 minutes or in 120 ~ 150 ℃ of fried drys 15 ~ 25 minutes, get the light tea of blue and white perfume (or spice);
2), batching:
With above-mentioned steps 1) 6 kinds of tea of gained are assorted; The semi-finished product tea after assorted;
Weight content in the semi-finished product tea of above-mentioned 6 kinds of tea after assorted is respectively: the aromatic pure type tea 10 ~ 15% of high fire, the thick pure type tea 15 ~ 20% of dense Li Xiang, the pure type tea 20 ~ 25% of the sweet fragrance of a flower, the aromatic thick type tea 10 ~ 15% of high fire, invigorating Li Xiang glycol type tea 15 ~ 20%, the light tea 15 ~ 20% of blue and white perfume (or spice);
3), described semi-finished product tea after assorted was cured under 105 ~ 115 ℃ temperature 10 ~ 20 minutes with dryer or fragrance extracting machine; Get the green tea of multi-level compound fragrant.
Improvement as the green tea processing method of multi-level compound fragrant of the present invention: the temperature that completes of the aromatic pure type tea of high fire is 280 ~ 340 ℃, the temperature that completes of the thick pure type tea of dense Li Xiang is 240 ~ 270 ℃, the temperature that completes of the aromatic thick type tea of high fire is 280 ~ 340 ℃, and the temperature that completes of invigorating Li Xiang glycol type tea is 240 ~ 270 ℃.
The present invention is specific as follows:
1), obtain the raw green tea of different aromas and different flavours:
1), obtain the raw green tea of different aromas and different flavours:
1., the bright leaf of tea (middle period kind) of central/western China plantation growth was completed 1 ~ 5 minute prior to 220 ~ 360 ℃, then in 130 ~ 145 ℃ of oven dry 15 ~ 25 minutes or in 190 ~ 220 ℃ of fried drys 15 ~ 25 minutes, get the aromatic pure type tea of high fire;
2., the bright leaf of tea (middle period kind) of central/western China plantation growth was completed 1 ~ 5 minute prior to 220 ~ 360 ℃, then in 105 ~ 125 ℃ of oven dry 15 ~ 30 minutes or in 160 ~ 180 ℃ of fried drys 15 ~ 30 minutes, get the thick pure type tea of dense Li Xiang;
3., the bright leaf of tea (middle period kind) of central/western China plantation growth was completed 1 ~ 5 minute prior to 200 ~ 300 ℃, then in 80 ~ 100 ℃ of oven dry 15 ~ 25 minutes or in 120 ~ 150 ℃ of fried drys 15 ~ 25 minutes, get the pure type tea of the sweet fragrance of a flower;
4., the bright leaf of tea (leaflet kind) of East China plantation growth was completed 1 ~ 5 minute prior to 220 ~ 360 ℃, then in 130 ~ 145 ℃ of oven dry 15 ~ 20 minutes or in 190 ~ 220 ℃ of fried drys 15 ~ 20 minutes, get the aromatic thick type tea of high fire;
5., the bright leaf of tea (leaflet kind) of East China plantation growth was completed 1 ~ 5 minute prior to 220 ~ 360 ℃, then in 105 ~ 125 ℃ of oven dry 15 ~ 30 minutes or in 160 ~ 180 ℃ of fried drys 15 ~ 30 minutes, get invigorating Li Xiang glycol type tea;
6., the bright leaf of tea (leaflet kind) of East China plantation growth was completed 1 ~ 5 minute prior to 200 ~ 300 ℃, then in 80 ~ 100 ℃ of oven dry 15 ~ 25 minutes or in 120 ~ 150 ℃ of fried drys 15 ~ 25 minutes, get the light tea of blue and white perfume (or spice);
2), batching:
With above-mentioned steps 1) 6 kinds of tea of gained are assorted; The semi-finished product tea after assorted;
Weight content in the semi-finished product tea of above-mentioned 6 kinds of tea after assorted is respectively: the aromatic pure type tea 10 ~ 15% of high fire, the thick pure type tea 15 ~ 20% of dense Li Xiang, the pure type tea 20 ~ 25% of the sweet fragrance of a flower, the aromatic thick type tea 10 ~ 15% of high fire, invigorating Li Xiang glycol type tea 15 ~ 20%, the light tea 15 ~ 20% of blue and white perfume (or spice);
3), the semi-finished product tea after assorted was cured under 105 ~ 115 ℃ temperature 10 ~ 20 minutes with dryer or fragrance extracting machine; Get the green tea of multi-level compound fragrant.
Improvement as the green tea processing method of above-mentioned multi-level compound fragrant: the temperature that completes of the aromatic pure type tea of high fire is 280 ~ 340 ℃, the temperature that completes of the thick pure type tea of dense Li Xiang is 240 ~ 270 ℃, the temperature that completes of the aromatic thick type tea of high fire is 280 ~ 340 ℃, and the temperature that completes of invigorating Li Xiang glycol type tea is 240 ~ 270 ℃.
The inventor is in the invention process, 6 kinds of raw material tea to the step 1) gained carry out repeatedly assorted according to various ratios, with reference to national standard tealeaves sensory review method (GB/T23776-2009), the sample of assorted gained is carried out quality from " at the bottom of profile, soup look, fragrance, flavour and the leaf " five factors to be evaluated, emphasis is evaluated the level of fragrance and flavour type, has the multiple flavours such as multiple odor types such as " fiery perfume (or spice)+Li Xiang+delicate fragrance+fragrance of a flower ", " thick+alcohol+sweet+aquatic foods " by product and repeatedly adjusts; At last carry out again the subsequent treatment of step 3), thereby obtain having the green tea of multi-level compound fragrant.
The green tea processing method of multi-level compound fragrant of the present invention has following features:
1, takes full advantage of region and variety source, brought into play the effect of processing technology, can obtain that fragrance is different, stereovision is strong, the obvious green tea materials of qualitative characteristics; Different according to the aromatic substance content of tea under different processing technologys in different original producton locations and taste compound content are carried out rationally assorted; Thereby solved the quality characteristic that single raw material tea can't be realized;
2, the green tea (middle period kind) of central/western China plantation growth high, medium and low complete and baking temperature under corresponding qualitative characteristics belong to respectively the aromatic pure type tea of high fire, the thick pure type tea of dense Li Xiang and the pure type tea of the sweet fragrance of a flower;
The green tea (leaflet kind) of East China plantation growth high, medium and low complete and baking temperature under the corresponding aromatic thick type tea of high fire, invigorating Li Xiang glycol type tea and the light tea of blue and white perfume (or spice) of belonging to respectively;
The principles such as the assorted superposition that takes full advantage of fragrance of the present invention, elimination effect, complementation, high fire and the blue or green gas fiery perfume (or spice) of assorted rear formation and delicate fragrance; The assorted formation of Li Xiang and fragrance of a flower Li Xiang+fragrance of a flower etc.The green tea product of complete different-style is together assorted, and mix and cure processing through fragrance, formed a kind of new for a kind of raw material or a kind of technique or the compound green tea style of multi-level fragrance that regional raw material can't be realized.This green tea has the quality characteristic of zones of different, kind, the generation of high, medium and low temperature technique concurrently.
3, the present invention is in the dry run of step 3), in short-term drying means of temperature in the employing is taken into account the style of high temperature, middle temperature, cryogenic product, mixes various local flavors, the final fragrance that forms enriches, and has levels, has the characteristic excellent green tea of the multi-level compound fragrant of transition, whole nature.Namely through above-mentioned curing, the fragrance of different levels is more organically combined together, and make the moisture content of product arrive requirement less than 6%.
4, tea Processing method of the present invention does not add allogenic material, has kept natural, pollution-free, healthy qualitative characteristics.
In sum, the green tea processing method of multi-level compound fragrant of the present invention according to the raw material of uniqueness choose, local flavor augments assorted and baking method, thereby be processed into multiple fragrance and flavour is compound and multi-level compound fragrant green tea that should own characteristic.
The specific embodiment
The green tea processing method of embodiment 1, a kind of multi-level compound fragrant, carry out following steps successively:
1), obtain the raw green tea of different aromas and different flavours:
1., the bright leaves of tea (middle period kind) of central/western China plantation growth were completed 4 minutes prior to 280 ~ 300 ℃, then in 190 ~ 210 ℃ of fried drys 20 minutes, get the aromatic pure type tea of high fire;
2., the bright leaves of tea (middle period kind) of central/western China plantation growth were completed 4 minutes prior to 240 ~ 260 ℃, then in 160 ~ 180 ℃ of fried drys 20 minutes, get the thick pure type tea of dense Li Xiang;
3., the bright leaves of tea (middle period kind) of central/western China plantation growth were completed 5 minutes prior to 200 ~ 220 ℃, then in 120 ~ 140 ℃ of fried drys 25 minutes, get the pure type tea of the sweet fragrance of a flower;
Illustrate: the bright leaf of tea of above-mentioned central/western China plantation growth all refers to pluck the bright leaf of tea in Hubei province.
4., the bright leaf of tea of East China plantation growth was completed 4 minutes prior to 280 ~ 300 ℃, then in 190 ~ 210 ℃ of fried drys 18 minutes, get the aromatic thick type tea of high fire;
5., the bright leaf of tea of East China plantation growth was completed 4 minutes prior to 240 ~ 260 ℃, then in 160 ~ 180 ℃ of fried drys 20 minutes, get invigorating Li Xiang glycol type tea;
6., the bright leaf of tea of East China plantation growth was completed 5 minutes prior to 200 ~ 220 ℃, then in 120 ~ 140 ℃ of fried drys 20 minutes, get the light tea of blue and white perfume (or spice);
Illustrate: the bright leaf of tea of above-mentioned East China plantation growth all refers to pluck the bright leaf of tea (for the leaflet kind) in Zhejiang area.
Please 7 professional tealeaves syndics with reference to national standard tealeaves sensory review method (GB/T23776-2009), its " at the bottom of profile, soup look, fragrance, flavour and leaf " five factors are carried out quality evaluate, guarantee the pure of 6 class flavor characteristics; Result's (being mean value) is as shown in table 1.
The qualitative characteristics of table 1,6 kinds of raw green teas
2), batching:
With above-mentioned steps 1) 6 kinds of tea of gained are assorted; The semi-finished product tea after assorted;
Weight content in the semi-finished product tea of above-mentioned 6 kinds of tea after assorted is respectively: the aromatic pure type tea of high fire accounts for 10%, the thick pure type tea of dense Li Xiang accounts for 15%, the pure type tea of the sweet fragrance of a flower accounts for 25%, the aromatic thick type tea of high fire accounts for 15%, invigorating Li Xiang glycol type tea accounts for 20%, the light tea of blue and white perfume (or spice) accounts for 15%.
3), described semi-finished product tea after assorted was cured under 110 ~ 115 ℃ temperature 15 minutes with fragrant machine; Moisture content is about the green tea of 5% multi-level compound fragrant.
7 professional tealeaves syndics that please be identical carry out quality to its " at the bottom of profile, soup look, fragrance, flavour and leaf " five factors and evaluate with reference to national standard tealeaves sensory review method (GB/T23776-2009), and result's (being mean value) is as shown in table 2.
Table 2: the qualitative characteristics of the green tea (embodiment 1) of multi-level compound fragrant
Contrast experiment 1-1, only with the step 2 of embodiment 1) make following content into, all the other are fully with embodiment 1, thereby obtain respectively corresponding Comparative Examples:
The aromatic pure type tea of high fire accounts for 30%, invigorating Li Xiang glycol type tea accounts for 30%, the light tea of blue and white perfume (or spice) accounts for 40%; Be Comparative Examples 1-1;
The aromatic thick type tea of high fire accounts for 20%, the thick pure type tea of dense Li Xiang accounts for 15%, invigorating Li Xiang glycol type tea accounts for 30%, the pure type tea of the sweet fragrance of a flower accounts for 35%; Be Comparative Examples 1-2;
The aromatic pure type tea of high fire accounts for 15%, the aromatic thick type tea of high fire accounts for 25%, the thick pure type tea of dense Li Xiang accounts for 25%, invigorating Li Xiang glycol type tea accounts for 20%, the light tea of blue and white perfume (or spice) accounts for 15%, is Comparative Examples 1-3;
The thick pure type tea of dense Li Xiang accounts for 30%, invigorating Li Xiang glycol type tea accounts for 20%, the pure type tea of the sweet fragrance of a flower accounts for 20%, the light tea of blue and white perfume (or spice) accounts for 30%, is Comparative Examples 1-4.
The aromatic pure type tea of high fire accounts for 5%, the thick pure type tea of dense Li Xiang accounts for 10%, the pure type tea of the sweet fragrance of a flower accounts for 15%, the aromatic thick type tea of high fire accounts for 20%, invigorating Li Xiang glycol type tea accounts for 25%, the light tea of blue and white perfume (or spice) accounts for 25%; Be Comparative Examples 1-5.
The step 3) of contrast experiment 1-2, cancellation embodiment 1, all the other are fully with embodiment 1; Gained is Comparative Examples 1-6.
Contrast experiment 1-3, the step 3) of embodiment 1 is made into to cure 15 minutes at 90 ~ 95 ℃, all the other are fully with embodiment 1; Gained is Comparative Examples 1-7.
Contrast experiment 1-4, the step 3) of embodiment 1 is made into to cure 15 minutes at 130 ~ 135 ℃, all the other are fully with embodiment 1; Gained is Comparative Examples 1-8.
The quality review result of above-mentioned Comparative Examples gained (the evaluation mode is the same) as shown in table 3:
Table 3: the qualitative characteristics of the assorted tea product of various Comparative Examples
From the contrast of table 2 and table 3, we can find out: the qualitative characteristics of tea product of the present invention obviously is better than the qualitative characteristics of other assorted scheme products and other subsequent treatment process conditions.
The green tea processing method of embodiment 2, a kind of multi-level compound fragrant, carry out following steps successively:
1), obtain the raw green tea of different aromas and different flavours:
1., the bright leaves of tea (middle period kind) of central/western China plantation growth were completed 4 minutes prior to 320 ~ 340 ℃, then in 135 ~ 145 ℃ of oven dry 20 minutes, get the aromatic pure type tea of high fire;
2., the bright leaves of tea (middle period kind) of central/western China plantation growth were completed 4 minutes prior to 250 ~ 270 ℃, then in 110 ~ 120 ℃ of oven dry 20 minutes, get the thick pure type tea of dense Li Xiang;
3., the bright leaves of tea (middle period kind) of central/western China plantation growth were completed 5 minutes prior to 200 ~ 220 ℃, then in 90 ~ 100 ℃ of oven dry 20 minutes, get the pure type tea of the sweet fragrance of a flower;
Illustrate: the bright leaf of tea of above-mentioned central/western China plantation growth all refers to pluck the bright leaf of tea in Sichuan province.
4., the bright leaf of tea of East China plantation growth was completed 4 minutes prior to 320 ~ 340 ℃, then in 135 ~ 145 ℃ of oven dry 17 minutes, get the aromatic thick type tea of high fire;
5., the bright leaf of tea of East China plantation growth was completed 4 minutes prior to 250 ~ 270 ℃, then in 105 ~ 115 ℃ of oven dry 28 minutes, get invigorating Li Xiang glycol type tea;
6., the bright leaf of tea of East China plantation growth was completed 5 minutes prior to 200 ~ 220 ℃, then in 80 ~ 90 ℃ of oven dry 25 minutes, get the light tea of blue and white perfume (or spice);
Illustrate: the bright leaf of tea of above-mentioned East China plantation growth all refers to pluck the bright leaf of tea (for the leaflet kind) in Jiangsu Province.
Please 7 professional tealeaves syndics with reference to national standard tealeaves sensory review method (GB/T23776-2009), its " at the bottom of profile, soup look, fragrance, flavour and leaf " five factors are carried out quality evaluate, guarantee the pure of 6 class flavor characteristics; Result's (being mean value) is as shown in table 4.
The qualitative characteristics of table 4:6 kind raw green tea
2), batching:
With above-mentioned steps 1) 6 kinds of tea of gained are assorted; The semi-finished product tea after assorted;
Weight content in the semi-finished product tea of above-mentioned 6 kinds of tea after assorted is respectively: the aromatic pure type tea of high fire accounts for 15%, the thick pure type tea of dense Li Xiang accounts for 20%, the pure type tea of the sweet fragrance of a flower accounts for 20%, the aromatic thick type tea of high fire accounts for 10%, invigorating Li Xiang glycol type tea accounts for 15%, the light tea of blue and white perfume (or spice) accounts for 20%.
3), described semi-finished product tea after assorted was cured under 110 ~ 115 ℃ temperature 15 minutes with fragrant machine; Moisture content is about the green tea of 5% multi-level compound fragrant.
7 professional tealeaves syndics that please be identical carry out quality to its " at the bottom of profile, soup look, fragrance, flavour and leaf " five factors and evaluate with reference to national standard tealeaves sensory review method (GB/T23776-2009), and result's (being mean value) is as shown in table 5.
Table 5: the qualitative characteristics of the green tea (embodiment 2) of multi-level compound fragrant
Contrast experiment 2-1 is only with the step 2 of embodiment 2) make following content into, all the other are fully with embodiment 2, thereby obtain respectively corresponding Comparative Examples:
The aromatic pure type tea of high fire accounts for 30%, the thick pure type tea of dense Li Xiang accounts for 10%, invigorating Li Xiang glycol type tea accounts for 30%, the light tea of blue and white perfume (or spice) accounts for 30%; Be Comparative Examples 2-1;
The aromatic thick type tea of high fire accounts for 20%, the thick pure type tea of dense Li Xiang accounts for 15%, invigorating Li Xiang glycol type tea accounts for 20%, the pure type tea of the sweet fragrance of a flower accounts for 25%, the light tea of blue and white perfume (or spice) accounts for 20%; Be Comparative Examples 2-2;
The aromatic pure type tea of high fire accounts for 20%, the aromatic thick type of high fire accounts for 20%, the thick pure type tea of dense Li Xiang accounts for 20%, invigorating Li Xiang glycol type accounts for 20%, the pure type tea of the sweet fragrance of a flower accounts for 10%, blue and white perfume (or spice) is light accounts for 10%; Be Comparative Examples 2-3;
The thick pure type tea of dense Li Xiang accounts for 30%, invigorating Li Xiang glycol type accounts for 20%, the pure type tea of the sweet fragrance of a flower accounts for 20%, blue and white perfume (or spice) is light accounts for 30%; Be Comparative Examples 2-4;
The aromatic pure type tea of high fire accounts for 20%, the thick pure type tea of dense Li Xiang accounts for 25%, the pure type tea of the sweet fragrance of a flower accounts for 15%, the aromatic thick type tea of high fire accounts for 5%, invigorating Li Xiang glycol type tea accounts for 10%, the light tea of blue and white perfume (or spice) accounts for 25%; Be Comparative Examples 2-5.
The step 3) of contrast experiment 2-2, cancellation embodiment 2, all the other are fully with embodiment 2; Gained is Comparative Examples 2-6.
Contrast experiment 2-3, the step 3) of embodiment 2 is made into to cure 15 minutes at 90 ~ 95 ℃, all the other are fully with embodiment 2; Gained is Comparative Examples 2-7.
Contrast experiment 2-4, the step 3) of embodiment 2 is made into to cure 15 minutes at 130 ~ 135 ℃, all the other are fully with embodiment 2; Gained is Comparative Examples 2-8.
The quality review result of above-mentioned Comparative Examples gained (the evaluation mode is the same) as shown in table 6:
Table 6: the qualitative characteristics of the assorted tea product of various Comparative Examples
From the contrast of table 5 and table 6, we can find out: the qualitative characteristics of tea product of the present invention obviously is better than the qualitative characteristics of other assorted scheme products and other subsequent treatment process conditions.
At last, it is also to be noted that, what more than enumerate only is several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (2)
1. the green tea processing method of multi-level compound fragrant is characterized in that may further comprise the steps successively:
1), obtain the raw green tea of different aromas and different flavours:
1., the bright leaf of tea of central/western China plantation growth was completed 1～5 minute prior to 220～360 ℃, then in 130～145 ℃ of oven dry 15～25 minutes or in 190～220 ℃ of fried drys 15～25 minutes, get the aromatic pure type tea of high fire;
2., the bright leaf of tea of central/western China plantation growth was completed 1～5 minute prior to 220～360 ℃, then in 105～125 ℃ of oven dry 15～30 minutes or in 160～180 ℃ of fried drys 15～30 minutes, get the thick pure type tea of dense Li Xiang;
3., the bright leaf of tea of central/western China plantation growth was completed 1～5 minute prior to 200～300 ℃, then in 80～100 ℃ of oven dry 15～25 minutes or in 120～150 ℃ of fried drys 15～25 minutes, get the pure type tea of the sweet fragrance of a flower;
4., the bright leaf of tea of East China plantation growth was completed 1～5 minute prior to 220～360 ℃, then in 130～145 ℃ of oven dry 15～20 minutes or in 190～220 ℃ of fried drys 15～20 minutes, get the aromatic thick type tea of high fire;
5., the bright leaf of tea of East China plantation growth was completed 1～5 minute prior to 220～360 ℃, then in 105～125 ℃ of oven dry 15～30 minutes or in 160～180 ℃ of fried drys 15～30 minutes, get invigorating Li Xiang glycol type tea;
6., the bright leaf of tea of East China plantation growth was completed 1～5 minute prior to 200～300 ℃, then in 80～100 ℃ of oven dry 15～25 minutes or in 120～150 ℃ of fried drys 15～25 minutes, get the light tea of blue and white perfume (or spice);
2), batching:
With above-mentioned steps 1) 6 kinds of tea of gained are assorted; The semi-finished product tea after assorted;
Weight content in the semi-finished product tea of above-mentioned 6 kinds of tea after assorted is respectively: the aromatic pure type tea 10～15% of high fire, the thick pure type tea 15～20% of dense Li Xiang, the pure type tea 20～25% of the sweet fragrance of a flower, the aromatic thick type tea 10～15% of high fire, invigorating Li Xiang glycol type tea 15～20%, the light tea 15～20% of blue and white perfume (or spice);
3), described semi-finished product tea after assorted was cured under 105～115 ℃ temperature 10～20 minutes with dryer or fragrance extracting machine; Get the green tea of multi-level compound fragrant.
2. the green tea processing method of multi-level compound fragrant according to claim 1 is characterized in that:
The temperature that completes of the aromatic pure type tea of described high fire is 280～340 ℃, and the temperature that completes of the thick pure type tea of dense Li Xiang is 240～270 ℃, and the temperature that completes of the aromatic thick type tea of high fire is 280～340 ℃, and the temperature that completes of invigorating Li Xiang glycol type tea is 240～270 ℃.
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| CN106172935A (en) * | 2016-08-26 | 2016-12-07 | 黄山王光熙松萝茶业股份公司 | The assorted method of village green tea |
| CN106387106A (en) * | 2016-08-26 | 2017-02-15 | 四川省蒙顶山皇茗园茶业集团有限公司 | Preparation method of fragrant type Ganlu green tea |
| CN115251189B (en) * | 2022-08-10 | 2023-04-18 | 云南省农业科学院质量标准与检测技术研究所 | Processing method for improving fragrance of Baohong tea |
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