CN109497175A - A kind of micro- fermentation of flowers and fruits odor type, the preparation process of azymic tea and green tea, white tea - Google Patents
A kind of micro- fermentation of flowers and fruits odor type, the preparation process of azymic tea and green tea, white tea Download PDFInfo
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- CN109497175A CN109497175A CN201811426818.4A CN201811426818A CN109497175A CN 109497175 A CN109497175 A CN 109497175A CN 201811426818 A CN201811426818 A CN 201811426818A CN 109497175 A CN109497175 A CN 109497175A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
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Abstract
The invention discloses a kind of micro- fermentation of flowers and fruits odor type, the preparation process of azymic tea and green tea, white tea, comprising the following steps: S100: selection raw material；S200: the withering trough environment that selection preparation workshop is placed；S300: it withers naturally；It is described to be withered naturally the following steps are included: S301: by tealeaves nature airing 1-3h, 15-20 DEG C of cold wind is passed through to the withering trough of workshop placement, hot wind is carried out to the tealeaves of airing and blows 0.5-1.5h, S302: 30-33 DEG C of hot wind is passed through to the withering trough of workshop placement, cold wind is carried out to the tealeaves of airing and blows 0.5-1.5h, S303: stopping is passed through hot wind, by the quiet placement 0.5-1.5h of tea spreading-and-cooling, 28-32 DEG C of hot wind: being passed through the withering trough of workshop placement by S304, is carried out cold wind to the tealeaves of airing and is blown 1.5-2.5h；S400: drying；Tealeaves is placed in dryer and carries out first time drying；S500: multiple to dry.The present invention has abandoned water-removing in traditional handicraft, has rubbed environment, by withering naturally, the taste and nutriment that raw material strictly selects to ensure tealeaves, tealeaves shape, fragrance, soup bottom, flavour.
Description
Technical field
The present invention relates to the micro- fermentations of the preparation technical field of tealeaves more particularly to a kind of flowers and fruits odor type, the system of azymic tea
Standby technique and green tea, white tea.
Background technique
The manufacture craft of the Chinese current micro- fermented tea of tradition and azymic tea generally comprises following steps:
1, air blue 1-2 hours；
2, the hot green-keeping machine of roller, fixing temperature 220-320 are spent；
3, rub machine modeling rub into strips, flat bar, slice shape etc.；
4, just drying fluid loss is 60%, and drying temperature is 120 degree, and hot-air seasoning, finished product dry tea moisture control is < 5%；
5, sorting goes stalk that tea dust is gone to be packed and stored.
However, at least there is following technical problem in micro- fermented tea in the prior art and azymic tea:
1) mouthfeel has slight bitterness sense, and green grass is highly seasoned；
2) preservation condition is inconvenient, it is necessary to which cold storing and fresh-keeping just loses the fresh refreshing degree of green tea and return if not refrigerating second year
It is sweet；
3) most of to require that current year finishes off, not so influence color and mouthfeel；
4) it brews mostly three times without fragrant tasteless.
Therefore, it is necessary to provide a kind of micro- fermentation of flowers and fruits odor type, the preparation process of azymic tea and green tea, white tea, solve
Certainly above-mentioned defect existing in the prior art.
Summary of the invention
In order to solve the above technical problems, the present invention provide a kind of micro- fermentation of flowers and fruits odor type, azymic tea preparation process and
Green tea, white tea, the fragrance of a flower is obvious, and entrance is fragrant and sweet, return it is sweet promote the production of body fluid, the neat and well spaced slightly pekoe of shape, color light green color, tea residue is fresh and alive bright
It is bright, it is full of fragrance to brew entrance；Holding time is long, and endures repeated infusions.
The present invention provides a kind of micro- fermentation of flowers and fruits odor type, the preparation process of azymic tea and green tea, white tea, using following skill
Art scheme:
A kind of micro- fermentation of flowers and fruits odor type, azymic tea preparation process, comprising the following steps:
S100: selection raw material；
S200: the withering trough environment that selection preparation workshop is placed；
S300: withering naturally, and described wither naturally is alternately dried by cold-hot wind, and the advantageous balance for guaranteeing fresh tea leaves is lost
Water changes the enzyme material in fresh tea leaves, makes the aromatic substance in fresh tea leaves, such as: enzyme, alcohol, leaf aldehyde, amino acid
Can preferably combine transformation formed, while the nutriment that can be saved to greatest extent in tealeaves Central Plains taste and tealeaves；
It is described wither naturally the following steps are included:
S301: by tealeaves nature airing 1-3h, 15-20 DEG C of cold wind is passed through to the withering trough of workshop placement, to airing
Tealeaves carries out hot wind and blows 0.5-1.5h,
30-33 DEG C of hot wind: being passed through the withering trough of workshop placement by S302, is carried out cold wind to the tealeaves of airing and is blown 0.5-
1.5h
S303: stopping is passed through hot wind, by the quiet placement 0.5-1.5h of tea spreading-and-cooling,
28-32 DEG C of hot wind: being passed through the withering trough of workshop placement by S304, is carried out cold wind to the tealeaves of airing and is blown 1.5-
2.5h
Herein it should be noted that it is described wither naturally during, tealeaves can not arbitrarily be stirred, to protect
The original shape sample of tealeaves is demonstrate,proved, the fluid loss to wither naturally is 60%；
S400: drying；
Tealeaves is placed in dryer and carries out first time drying；
S500: multiple to dry；
Tealeaves is carried out second to dry again, described second multiple dry primarily serves Titian effect of being formed, after the multiple baking
Water content of tea < 3% has so both carried out Titian to tealeaves, while the water content of tea after drying is few, and the holding time is long.
Optional: in S100, the raw material is 9 points of early morning of exploitation of annual spring to 15 points of tealeaves in afternoon.
Preferably, the tealeaves is one leaf of a bud, moisture content < 90%.Herein it should be noted that raw material uses
The new varieties of tealeaves research institute, Fujian Province carry out vegetative propagation " Autumn Gold " and golden Varieties of Peony, and fresh leaf is raw by test of many times
Produce, rational proportion has createed that the fragrance of a flower is obvious, ensure that made of product flowers and fruits fragrance, and endure repeated infusions.
Optionally, in s 200, the withering trough environment that the workshop is placed are as follows: temperature is 25-33 DEG C, humidity 60-
70%.
Optionally, in S300, the airing withered naturally is with a thickness of 0.2-0.4mm, the dehydration withered naturally
Amount is 55-65%.
Optionally, in S400, the temperature of the drying is 60-76 DEG C, drying time 1-3h.
Optionally, in S500, the temperature dried again is 70-80 DEG C, drying time 2-4h.
It should be noted that preparation process of the invention is suitable for preparing micro- fermented tea (such as white tea) and azymic tea (such as
Green tea).
A kind of green tea is prepared using the preparation process of a kind of above-mentioned micro- fermentation of flowers and fruits odor type, azymic tea.
A kind of white tea is prepared using the preparation process of a kind of above-mentioned micro- fermentation of flowers and fruits odor type, azymic tea.
Compared with the relevant technologies, the present invention is had the following technical effect that
By the present invention in that the water-removing link in traditional handicraft is substituted with withering naturally, to guarantee fresh tea leaves well
Balance dehydration, change the enzyme material in fresh tea leaves, make the aromatic substance in fresh tea leaves, such as: enzyme, alcohol, leaf aldehyde,
Amino acid etc. can preferably combine transformation formed, while stomodaeum taste and the tealeaves that can be saved to greatest extent in tealeaves in
Nutriment；By picking fresh leaf time that raw material is selected and standard strict control substitute long-time tealeaves rub with outside
Shape, to preferably reduce the loss of tealeaves nutriment during the preparation process, the maximum amino acid that maintain tealeaves contains
Amount 9%, maintains the protein 27% in tealeaves.
Specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
In the present embodiment, a kind of preparation process of flowers and fruits scent type green tea, comprising the following steps:
S100: selection raw material；
S200: the withering trough environment that selection preparation workshop is placed；
S300: withering naturally, and described wither naturally is alternately dried by cold-hot wind, and the advantageous balance for guaranteeing fresh tea leaves is lost
Water changes the enzyme material in fresh tea leaves, makes the aromatic substance in fresh tea leaves, such as: enzyme, alcohol, leaf aldehyde, amino acid
Can preferably combine transformation formed, while can save the stomodaeum taste in tealeaves and the nutrients in tealeaves to greatest extent
Matter；It is described wither naturally the following steps are included:
15 DEG C of cold wind: by tealeaves nature airing 1h, being passed through the withering trough of workshop placement by S301, to the tealeaves of airing into
Row hot wind blows 0.5h,
30 DEG C of hot wind: being passed through the withering trough of workshop placement by S302, is carried out cold wind to the tealeaves of airing and is blown 0.5h,
S303: stopping is passed through hot wind, by the quiet placement 0.5h of tea spreading-and-cooling,
28 DEG C of hot wind: being passed through the withering trough of workshop placement by S304, is carried out cold wind to the tealeaves of airing and is blown 1.5h,
Herein it should be noted that it is described wither naturally during, tealeaves can not arbitrarily be stirred, to protect
The original shape sample of tealeaves is demonstrate,proved, the fluid loss to wither naturally is 60%；
S400: drying；
Tealeaves is placed in dryer and carries out first time drying；
S500: multiple to dry；
Tealeaves is carried out second to dry again, described second multiple dry primarily serves Titian effect of being formed, after the multiple baking
Water content of tea < 3% has so both carried out Titian to tealeaves, while the water content of tea after drying is few, and the holding time is long.
In S100, the raw material is 9 points of early morning of exploitation of annual spring to 15 points of tealeaves in afternoon.The tealeaves is
One bud, one leaf, moisture content < 90%.Herein it should be noted that raw material using Fujian Province's tealeaves research institute new varieties into
Row vegetative propagation " Autumn Gold " and golden Varieties of Peony, fresh leaf are produced by test of many times, and it is bright to have createed the fragrance of a flower for rational proportion
It is aobvious, ensure that the flowers and fruits fragrance of manufactured product, and endure repeated infusions.
In s 200, the withering trough environment that the workshop is placed are as follows: temperature is 25 DEG C, humidity 60%.
In S300, with a thickness of 0.2mm, the fluid loss to wither naturally is 55% for the airing withered naturally.
In S400, the temperature of the drying is 60 DEG C, drying time 1h.
In S500, the temperature dried again is 70 DEG C, drying time 2h.
Embodiment 2
In the present embodiment, a kind of preparation process of flowers and fruits scent type green tea, comprising the following steps:
S100: selection raw material；
S200: the withering trough environment that selection preparation workshop is placed；
S300: withering naturally, and described wither naturally is alternately dried by cold-hot wind, and the advantageous balance for guaranteeing fresh tea leaves is lost
Water changes the enzyme material in fresh tea leaves, makes the aromatic substance in fresh tea leaves, such as: enzyme, alcohol, leaf aldehyde, amino acid
Can preferably combine transformation formed, while can save the stomodaeum taste in tealeaves and the nutrients in tealeaves to greatest extent
Matter；It is described wither naturally the following steps are included:
20 DEG C of cold wind: by tealeaves nature airing 3h, being passed through the withering trough of workshop placement by S301, to the tealeaves of airing into
Row hot wind blows 1.5h,
33 DEG C of hot wind: being passed through the withering trough of workshop placement by S302, is carried out cold wind to the tealeaves of airing and is blown 1.5h,
S303: stopping is passed through hot wind, by the quiet placement 1.5h of tea spreading-and-cooling,
32 DEG C of hot wind: being passed through the withering trough of workshop placement by S304, is carried out cold wind to the tealeaves of airing and is blown 2.5h,
Herein it should be noted that it is described wither naturally during, tealeaves can not arbitrarily be stirred, to protect
The original shape sample of tealeaves is demonstrate,proved, the fluid loss to wither naturally is 60%；
S400: drying；
Tealeaves is placed in dryer and carries out first time drying；
S500: multiple to dry；
Tealeaves is carried out second to dry again, described second multiple dry primarily serves Titian effect of being formed, after the multiple baking
Water content of tea < 3% has so both carried out Titian to tealeaves, while the water content of tea after drying is few, and the holding time is long.
In S100, the raw material is 9 points of early morning of exploitation of annual spring to 15 points of tealeaves in afternoon.The tealeaves is
One bud, one leaf, moisture content < 90%.Herein it should be noted that raw material using Fujian Province's tealeaves research institute new varieties into
Row vegetative propagation " Autumn Gold " and golden Varieties of Peony, fresh leaf are produced by test of many times, and it is bright to have createed the fragrance of a flower for rational proportion
It is aobvious, ensure that the flowers and fruits fragrance of manufactured product, and endure repeated infusions.
In s 200, the withering trough environment that the workshop is placed are as follows: temperature is 33 DEG C, humidity 70%.
In S300, with a thickness of 0.4mm, the fluid loss to wither naturally is 65% for the airing withered naturally.
In S400, the temperature of the drying is 76 DEG C, drying time 3h.
In S500, the temperature dried again is 80 DEG C, drying time 4h.
Embodiment 3
In the present embodiment, a kind of preparation process of flowers and fruits scent type green tea, comprising the following steps:
S100: selection raw material；
S200: the withering trough environment that selection preparation workshop is placed；
S300: withering naturally, and described wither naturally is alternately dried by cold-hot wind, and the advantageous balance for guaranteeing fresh tea leaves is lost
Water changes the enzyme material in fresh tea leaves, makes the aromatic substance in fresh tea leaves, such as: enzyme, alcohol, leaf aldehyde, amino acid
Can preferably combine transformation formed, while can save the stomodaeum taste in tealeaves and the nutrients in tealeaves to greatest extent
Matter；It is described wither naturally the following steps are included:
18 DEG C of cold wind: by tealeaves nature airing 1h, being passed through the withering trough of workshop placement by S301, to the tealeaves of airing into
Row hot wind blows 1h,
32 DEG C of hot wind: being passed through the withering trough of workshop placement by S302, is carried out cold wind to the tealeaves of airing and is blown 1h,
S303: stopping is passed through hot wind, by the quiet placement 1h of tea spreading-and-cooling,
30 DEG C of hot wind: being passed through the withering trough of workshop placement by S304, is carried out cold wind to the tealeaves of airing and is blown 2h,
Herein it should be noted that it is described wither naturally during, tealeaves can not arbitrarily be stirred, to protect
The original shape sample of tealeaves is demonstrate,proved, the fluid loss to wither naturally is 60%；
S400: drying；
Tealeaves is placed in dryer and carries out first time drying；
S500: multiple to dry；
Tealeaves is carried out second to dry again, described second multiple dry primarily serves Titian effect of being formed, after the multiple baking
Water content of tea < 3% has so both carried out Titian to tealeaves, while the water content of tea after drying is few, and the holding time is long.
In S100, the raw material is 9 points of early morning of exploitation of annual spring to 15 points of tealeaves in afternoon.The tealeaves is
One bud, one leaf, moisture content < 90%.Herein it should be noted that raw material using Fujian Province's tealeaves research institute new varieties into
Row vegetative propagation " Autumn Gold " and golden Varieties of Peony, fresh leaf are produced by test of many times, and it is bright to have createed the fragrance of a flower for rational proportion
It is aobvious, ensure that the flowers and fruits fragrance of manufactured product, and endure repeated infusions.
In s 200, the withering trough environment that the workshop is placed are as follows: temperature is 28 DEG C, humidity 65%.
In S300, with a thickness of 0.3mm, the fluid loss to wither naturally is 60% for the airing withered naturally.
In S400, the temperature of the drying is 68 DEG C, drying time 2h.
In S500, the temperature dried again is 75 DEG C, drying time 3h.
Embodiment 4
In the present embodiment, a kind of preparation process of flowers and fruits odor type white tea, comprising the following steps:
S100: selection raw material；
S200: the withering trough environment that selection preparation workshop is placed；
S300: withering naturally, and described wither naturally is alternately dried by cold-hot wind, and the advantageous balance for guaranteeing fresh tea leaves is lost
Water changes the enzyme material in fresh tea leaves, makes the aromatic substance in fresh tea leaves, such as: enzyme, alcohol, leaf aldehyde, amino acid
Can preferably combine transformation formed, while can save the stomodaeum taste in tealeaves and the nutrients in tealeaves to greatest extent
Matter；It is described wither naturally the following steps are included:
15 DEG C of cold wind: by tealeaves nature airing 1h, being passed through the withering trough of workshop placement by S301, to the tealeaves of airing into
Row hot wind blows 0.5h,
30 DEG C of hot wind: being passed through the withering trough of workshop placement by S302, is carried out cold wind to the tealeaves of airing and is blown 0.5h,
S303: stopping is passed through hot wind, by the quiet placement 0.5h of tea spreading-and-cooling,
28 DEG C of hot wind: being passed through the withering trough of workshop placement by S304, is carried out cold wind to the tealeaves of airing and is blown 1.5h,
Herein it should be noted that it is described wither naturally during, tealeaves can not arbitrarily be stirred, to protect
The original shape sample of tealeaves is demonstrate,proved, the fluid loss to wither naturally is 60%；
S400: drying；
Tealeaves is placed in dryer and carries out first time drying；
S500: multiple to dry；
Tealeaves is carried out second to dry again, described second multiple dry primarily serves Titian effect of being formed, after the multiple baking
Water content of tea < 3% has so both carried out Titian to tealeaves, while the water content of tea after drying is few, and the holding time is long.
In S100, the raw material is 9 points of early morning of exploitation of annual spring to 15 points of tealeaves in afternoon.The tealeaves is
One bud, one leaf, moisture content < 90%.Herein it should be noted that raw material using Fujian Province's tealeaves research institute new varieties into
Row vegetative propagation " Autumn Gold " and golden Varieties of Peony, fresh leaf are produced by test of many times, and it is bright to have createed the fragrance of a flower for rational proportion
It is aobvious, ensure that the flowers and fruits fragrance of manufactured product, and endure repeated infusions.
In s 200, the withering trough environment that the workshop is placed are as follows: temperature is 25 DEG C, humidity 60%.
In S300, with a thickness of 0.2mm, the fluid loss to wither naturally is 55% for the airing withered naturally.
In S400, the temperature of the drying is 60 DEG C, drying time 1h.
In S500, the temperature dried again is 70 DEG C, drying time 2h.
Embodiment 5
In the present embodiment, a kind of preparation process of flowers and fruits odor type white tea, comprising the following steps:
S100: selection raw material；
S200: the withering trough environment that selection preparation workshop is placed；
S300: withering naturally, and described wither naturally is alternately dried by cold-hot wind, and the advantageous balance for guaranteeing fresh tea leaves is lost
Water changes the enzyme material in fresh tea leaves, makes the aromatic substance in fresh tea leaves, such as: enzyme, alcohol, leaf aldehyde, amino acid
Can preferably combine transformation formed, while can save the stomodaeum taste in tealeaves and the nutrients in tealeaves to greatest extent
Matter；It is described wither naturally the following steps are included:
20 DEG C of cold wind: by tealeaves nature airing 3h, being passed through the withering trough of workshop placement by S301, to the tealeaves of airing into
Row hot wind blows 1.5h,
33 DEG C of hot wind: being passed through the withering trough of workshop placement by S302, is carried out cold wind to the tealeaves of airing and is blown 1.5h,
S303: stopping is passed through hot wind, by the quiet placement 1.5h of tea spreading-and-cooling,
32 DEG C of hot wind: being passed through the withering trough of workshop placement by S304, is carried out cold wind to the tealeaves of airing and is blown 2.5h,
Herein it should be noted that it is described wither naturally during, tealeaves can not arbitrarily be stirred, to protect
The original shape sample of tealeaves is demonstrate,proved, the fluid loss to wither naturally is 60%；
S400: drying；
Tealeaves is placed in dryer and carries out first time drying；
S500: multiple to dry；
Tealeaves is carried out second to dry again, described second multiple dry primarily serves Titian effect of being formed, after the multiple baking
Water content of tea < 3% has so both carried out Titian to tealeaves, while the water content of tea after drying is few, and the holding time is long.
In S100, the raw material is 9 points of early morning of exploitation of annual spring to 15 points of tealeaves in afternoon.The tealeaves is
One bud, one leaf, moisture content < 90%.Herein it should be noted that raw material using Fujian Province's tealeaves research institute new varieties into
Row vegetative propagation " Autumn Gold " and golden Varieties of Peony, fresh leaf are produced by test of many times, and it is bright to have createed the fragrance of a flower for rational proportion
It is aobvious, ensure that the flowers and fruits fragrance of manufactured product, and endure repeated infusions.
In s 200, the withering trough environment that the workshop is placed are as follows: temperature is 33 DEG C, humidity 70%.
In S300, with a thickness of 0.4mm, the fluid loss to wither naturally is 65% for the airing withered naturally.
In S400, the temperature of the drying is 76 DEG C, drying time 3h.
In S500, the temperature dried again is 80 DEG C, drying time 4h.
Embodiment 6
In the present embodiment, a kind of preparation process of flowers and fruits odor type white tea, comprising the following steps:
S100: selection raw material；
S200: the withering trough environment that selection preparation workshop is placed；
S300: withering naturally, and described wither naturally is alternately dried by cold-hot wind, and the advantageous balance for guaranteeing fresh tea leaves is lost
Water changes the enzyme material in fresh tea leaves, makes the aromatic substance in fresh tea leaves, such as: enzyme, alcohol, leaf aldehyde, amino acid
Can preferably combine transformation formed, while can save the stomodaeum taste in tealeaves and the nutrients in tealeaves to greatest extent
Matter；It is described wither naturally the following steps are included:
18 DEG C of cold wind: by tealeaves nature airing 1h, being passed through the withering trough of workshop placement by S301, to the tealeaves of airing into
Row hot wind blows 1h,
32 DEG C of hot wind: being passed through the withering trough of workshop placement by S302, is carried out cold wind to the tealeaves of airing and is blown 1h,
S303: stopping is passed through hot wind, by the quiet placement 1h of tea spreading-and-cooling,
30 DEG C of hot wind: being passed through the withering trough of workshop placement by S304, is carried out cold wind to the tealeaves of airing and is blown 2h,
Herein it should be noted that it is described wither naturally during, tealeaves can not arbitrarily be stirred, to protect
The original shape sample of tealeaves is demonstrate,proved, the fluid loss to wither naturally is 60%；
S400: drying；
Tealeaves is placed in dryer and carries out first time drying；
S500: multiple to dry；
Tealeaves is carried out second to dry again, described second multiple dry primarily serves Titian effect of being formed, after the multiple baking
Water content of tea < 3% has so both carried out Titian to tealeaves, while the water content of tea after drying is few, and the holding time is long.
In S100, the raw material is 9 points of early morning of exploitation of annual spring to 15 points of tealeaves in afternoon.The tealeaves is
One bud, one leaf, moisture content < 90%.Herein it should be noted that raw material using Fujian Province's tealeaves research institute new varieties into
Row vegetative propagation " Autumn Gold " and golden Varieties of Peony, fresh leaf are produced by test of many times, and it is bright to have createed the fragrance of a flower for rational proportion
It is aobvious, ensure that the flowers and fruits fragrance of manufactured product, and endure repeated infusions.
In s 200, the withering trough environment that the workshop is placed are as follows: temperature is 28 DEG C, humidity 65%.
In S300, with a thickness of 0.3mm, the fluid loss to wither naturally is 60% for the airing withered naturally.
In S400, the temperature of the drying is 68 DEG C, drying time 2h.
In S500, the temperature dried again is 75 DEG C, drying time 3h.
In order to prove method provided by the invention preparation green tea quality, now to the green tea of the method provided by the present invention preparation
Carry out sensory evaluation.
The method that reference national standard GB/T23776-2009 is provided is to a kind of preparation of flowers and fruits scent type green tea prepared by the present invention
Technique carries out sensory evaluation.
It randomly selects 40 professional persons and carries out sensory evaluation, evaluation comments mode to carry out using blind, evaluation criterion such as 1 institute of table
Show:
1 green tea quality comment of table and each factor scores table
Mean value is taken to evaluation score, as a result see Table 2 for details:
Table 2 provides the preparation process green tea Analyses Methods for Sensory Evaluation Results of preparation for the present invention
By sensory evaluation as can be seen that the shape of conventional green tea, soup look are slightly inferior to the embodiment of the present invention 1-3, simultaneously
Flavour is also partially puckery；And the neat and well spaced slightly pekoe of shape of flowers and fruits scent type green tea of the invention, soup look are orange bright, fragrance flowers and fruits perfume (or spice) is bright
Aobvious, flavour is full of fragrance, and tea residue is fresh and alive bright.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks
Domain is included within the scope of the present invention.
Claims (9)
1. the preparation process of a kind of micro- fermentation of flowers and fruits odor type, azymic tea, it is characterised in that the following steps are included:
S100: selection raw material；
S200: the withering trough environment that selection preparation workshop is placed；
S300: it withers naturally；It is described wither naturally the following steps are included:
S301: by tealeaves nature airing 1-3h, 15-20 DEG C of cold wind is passed through to the withering trough of workshop placement, to the tealeaves of airing
It carries out hot wind and blows 0.5-1.5h,
30-33 DEG C of hot wind: being passed through the withering trough of workshop placement by S302, is carried out cold wind to the tealeaves of airing and is blown 0.5-1.5h,
S303: stopping is passed through hot wind, by the quiet placement 0.5-1.5h of tea spreading-and-cooling,
28-32 DEG C of hot wind: being passed through the withering trough of workshop placement by S304, is carried out cold wind to the tealeaves of airing and is blown 1.5-2.5h；
S400: drying；
Tealeaves is placed in dryer and carries out first time drying；
S500: multiple to dry；
Tealeaves is subjected to second of multiple baking.
2. the preparation process of a kind of micro- fermentation of as described in claim 1 flowers and fruits odor type, azymic tea, it is characterised in that:
In S100, the raw material is 9 points of early morning of exploitation of annual spring to 15 points of tealeaves in afternoon.
3. the preparation process of a kind of micro- fermentation of as claimed in claim 2 flowers and fruits odor type, azymic tea, it is characterised in that: described
Tealeaves be one leaf of a bud, moisture content < 90%.
4. the preparation process of a kind of micro- fermentation of as described in claim 1 flowers and fruits odor type, azymic tea, it is characterised in that:
In S200, the withering trough environment of the workshop placement are as follows: temperature is 25-33 DEG C, humidity 60-70%.
5. the preparation process of a kind of micro- fermentation of as described in claim 1 flowers and fruits odor type, azymic tea, it is characterised in that:
In S300, with a thickness of 0.2-0.4mm, the fluid loss to wither naturally is 55-65% for the airing withered naturally.
6. the preparation process of a kind of micro- fermentation of as described in claim 1 flowers and fruits odor type, azymic tea, it is characterised in that:
In S400, the temperature of the drying is 60-76 DEG C, drying time 1-3h.
7. the preparation process of a kind of micro- fermentation of as described in claim 1 flowers and fruits odor type, azymic tea, it is characterised in that:
In S500, the temperature dried again is 70-80 DEG C, drying time 2-4h.
8. a kind of green tea, it is characterised in that: use a kind of micro- fermentation of flowers and fruits odor type as described in claim 1-7, azymic tea
Preparation process be prepared.
9. a kind of white tea, it is characterised in that: use a kind of micro- fermentation of flowers and fruits odor type as described in claim 1-7, azymic tea
Preparation process be prepared.
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