CN114158627A - Method for reducing bitter taste of raw dark green tea - Google Patents
Method for reducing bitter taste of raw dark green tea Download PDFInfo
- Publication number
- CN114158627A CN114158627A CN202111560987.9A CN202111560987A CN114158627A CN 114158627 A CN114158627 A CN 114158627A CN 202111560987 A CN202111560987 A CN 202111560987A CN 114158627 A CN114158627 A CN 114158627A
- Authority
- CN
- China
- Prior art keywords
- tea
- tea leaves
- rolling
- relative humidity
- bitter taste
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 52
- 235000019658 bitter taste Nutrition 0.000 title claims abstract description 15
- 235000009569 green tea Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000013616 tea Nutrition 0.000 claims abstract description 35
- 238000005096 rolling process Methods 0.000 claims abstract description 22
- 238000000855 fermentation Methods 0.000 claims abstract description 13
- 230000004151 fermentation Effects 0.000 claims abstract description 13
- 238000003892 spreading Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract description 6
- 235000017491 Bambusa tulda Nutrition 0.000 abstract description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract description 6
- 239000011425 bamboo Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 102000030523 Catechol oxidase Human genes 0.000 abstract description 2
- 108010031396 Catechol oxidase Proteins 0.000 abstract description 2
- 102000005593 Endopeptidases Human genes 0.000 abstract description 2
- 108010059378 Endopeptidases Proteins 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 102000003992 Peroxidases Human genes 0.000 abstract description 2
- 235000006468 Thea sinensis Nutrition 0.000 abstract description 2
- 235000020279 black tea Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000019225 fermented tea Nutrition 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 5
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 3
- 240000003553 Leptospermum scoparium Species 0.000 description 3
- 235000015459 Lycium barbarum Nutrition 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 230000006860 carbon metabolism Effects 0.000 description 1
- 230000005779 cell damage Effects 0.000 description 1
- 208000037887 cell injury Diseases 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to the field of tea production, and provides a method for reducing the bitter taste of raw dark tea, (1) withering by spreading fresh tea leaves over a water-screen or mat made of bamboo, the thickness of the spread-dried tea leaves not exceeding 2cm, the indoor temperature being-25-20 ℃, the relative humidity being 60-70%, and the withering time being 12 h-24 h; (2) rolling, namely putting the withered tea leaves into a rolling chamber for rolling, wherein the temperature of the rolling chamber is 20-24 ℃, and the relative humidity is 85-90%; (3) fermentation: putting the rolled tea leaves into a fermentation chamber, and fermenting at room temperature of 30 deg.C and relative humidity of 90% for 1-1.5 h. According to the method, the tea leaf endopeptidase activity, the microorganism and the extracellular enzyme activity are utilized by combining the withering and fermentation processes of the black tea in the processing process of the raw dark green tea, so that the polyphenol oxidase and the peroxidase in the tea leaves are effectively improved, the bitter taste in the tea leaves is reduced, the bitter taste of the raw materials in summer can be effectively relieved, the purity of the raw dark green tea is improved, and the quality of the finished tea is improved.
Description
Technical Field
The invention relates to the field of tea production, in particular to a method for reducing bitter and astringent taste of raw dark green tea.
Background
The raw dark green tea is a compressed raw material of Pu' er tea, is mostly made of a summer tea garden raw material, the tea trees grow vigorously in summer, the fresh leaves are more, and the tea trees are suitable for mechanical harvesting, but in summer, due to high temperature and strong illumination, the metabolism in the tea trees is mainly carbon metabolism, so that the contents of polyphenol, anthocyanin and caffeine in the tea leaves are high, the ratio of phenol to ammonia is large, the bitter taste of the finished tea is aggravated, the freshness is low, and the quality of the finished tea is not high.
Disclosure of Invention
The invention provides a method for reducing the bitter and astringent taste of raw dark green tea, and aims to solve the problems that the bitter and astringent taste of finished dark green tea is aggravated, the freshness and the freshness are reduced, and the quality of the finished dark green tea is not high.
In order to solve the technical problem, the invention adopts the following technical scheme:
a method for reducing the bitter taste of raw dark green tea comprises the following steps:
(1) withering by spreading fresh tea leaves over a water screen or mat of bamboo, the thickness of the spread-dried tea leaves not exceeding 2cm, the indoor temperature being maintained at 20-25 ℃, the relative humidity being 60-70%, the withering time being 12 h-24 h;
(2) rolling, namely putting the withered tea leaves into a rolling chamber for rolling, wherein the temperature of the rolling chamber is 20-24 ℃, and the relative humidity is 85-90%;
(3) fermentation: putting the rolled tea leaves into a fermentation chamber, and fermenting at room temperature of 30 deg.C and relative humidity of 90% for 1-1.5 h.
The invention has the beneficial effects that:
according to the method, the tea leaf endopeptidase activity, the microorganism and the extracellular enzyme activity are utilized by combining the withering and fermentation processes of the black tea in the processing process of the raw dark green tea, so that the polyphenol oxidase and the peroxidase in the tea leaves are effectively improved, the bitter taste in the tea leaves is reduced, the bitter taste of the raw materials in summer can be effectively relieved, the purity of the raw dark green tea is improved, and the quality of the finished tea is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example 1
A method for reducing the bitter taste of raw dark green tea comprises the following steps:
(1) withering, namely spreading fresh tea leaves on a thin bamboo strip water sieve or a bamboo mat, wherein the thickness of the spread tea leaves is not more than 2cm, the indoor temperature is kept at 20 ℃, the relative humidity is 60%, and the withering time is preferably 12 h;
(2) rolling, namely rolling the withered tea leaves in a rolling chamber at the temperature of 20 ℃ and the relative humidity of 85 percent;
(3) fermentation: putting the rolled tea leaves into a fermentation chamber, and fermenting for 1 h at the room temperature of 30 ℃ and the relative humidity of 90% in the fermentation chamber.
Example 2
A method for reducing the bitter taste of raw dark green tea comprises the following steps:
(1) naturally withering, namely spreading fresh tea leaves on a thin bamboo strip water sieve or a bamboo mat, wherein the thickness of the spread-dried tea leaves is not more than 2cm, the indoor temperature is preferably kept at 25 ℃, the relative humidity is 70%, and the withering time is preferably 24 h;
(2) rolling, namely rolling the withered tea leaves in a rolling chamber at the temperature of 24 ℃ and the relative humidity of 90 percent;
(3) fermentation: putting the rolled tea leaves into a fermentation chamber, and fermenting at room temperature of 30 ℃ and relative humidity of 90% for 1.5 h. .
In the invention, the rolling step is operated by the existing rolling machine, and the next step is carried out when the rolling degree reaches the standard.
According to the invention, the rolling standard is that tea strips are tightly rolled, the rolled leaves are partially reddish and emit faint scent, the strip forming rate reaches 95%, and the cell damage rate reaches more than 80%.
The above-described embodiments are only preferred embodiments of the present invention, and any obvious modifications thereof, which would be apparent to those skilled in the art without departing from the technical idea of the present invention, should be considered to be included in the scope of the claims of the present invention.
Claims (1)
1. A method for reducing the bitter taste of raw dark green tea comprises the following steps:
(1) withering: spreading fresh tea leaves over a bamboo-made water screen or mat, the thickness of the spread-dried tea leaves not exceeding 2cm, the indoor temperature being maintained at 20-25 ℃, the relative humidity being 60-70%, the wither time being 12 h-24 h;
(2) rolling: placing the withered tea leaves into a rolling chamber for rolling, the temperature of the rolling chamber being 20-24 ℃, the relative humidity being 85-90%;
(3) fermentation: putting the rolled tea leaves into a fermentation chamber, and fermenting at room temperature of 30 deg.C and relative humidity of 90% for 1-1.5 h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111560987.9A CN114158627A (en) | 2021-12-20 | 2021-12-20 | Method for reducing bitter taste of raw dark green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111560987.9A CN114158627A (en) | 2021-12-20 | 2021-12-20 | Method for reducing bitter taste of raw dark green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114158627A true CN114158627A (en) | 2022-03-11 |
Family
ID=80487526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111560987.9A Withdrawn CN114158627A (en) | 2021-12-20 | 2021-12-20 | Method for reducing bitter taste of raw dark green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114158627A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685279A (en) * | 2016-03-25 | 2016-06-22 | 湖南省茶叶研究所 | Method for processing raw dark green tea |
| CN105685281A (en) * | 2016-04-15 | 2016-06-22 | 湖南农业大学 | Method for processing raw dark green tea |
| CN105851285A (en) * | 2016-05-30 | 2016-08-17 | 湖南农业大学 | Method for processing raw dark green tea under joint effect of reaction promoting of tea enzymes and microorganisms |
-
2021
- 2021-12-20 CN CN202111560987.9A patent/CN114158627A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685279A (en) * | 2016-03-25 | 2016-06-22 | 湖南省茶叶研究所 | Method for processing raw dark green tea |
| CN105685281A (en) * | 2016-04-15 | 2016-06-22 | 湖南农业大学 | Method for processing raw dark green tea |
| CN105851285A (en) * | 2016-05-30 | 2016-08-17 | 湖南农业大学 | Method for processing raw dark green tea under joint effect of reaction promoting of tea enzymes and microorganisms |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20220311 |
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| WW01 | Invention patent application withdrawn after publication |