CN114190450A

CN114190450A - Processing method of tea raw material for tea beverage, tea and application of tea

Info

Publication number: CN114190450A
Application number: CN202111572445.3A
Authority: CN
Inventors: 张娅楠; 刘晓辉; 罗龙新; 林佳萍
Original assignee: Wuyuan Jufangyong Tea Co ltd
Current assignee: Wuyuan Jufangyong Tea Co ltd
Priority date: 2021-12-21
Filing date: 2021-12-21
Publication date: 2022-03-18

Abstract

The application discloses a processing method of tea raw materials for tea beverages, tea leaves and application of the tea raw materials. The processing method comprises the steps of sequentially stimulating fresh tea leaves at low temperature, activating and locking fresh, activating and perfuming, deactivating enzyme, twisting and drying; the low-temperature stimulation comprises placing fresh tea leaves in a low-temperature environment to promote the active ingredients in the fresh tea leaves to be subjected to low-temperature stress stimulation treatment; the green tea refreshing and freshness locking step comprises the steps of putting the tea leaves subjected to low-temperature stimulation in a controllable temperature and humidity control environment, awakening active factors in the tea leaves and improving biochemical reaction performance; the activation and aroma endowing comprises the steps of carrying out mechanical stress reaction on tea leaves to activate fresh leaves, then flatly spreading the tea leaves, standing for endowing aroma, and processing the tea leaves into tea leaves through water removing, rolling and drying after finishing. The processing method has the advantages that the prepared tea has full and high flower fragrance, mellow, exquisite and fresh taste, green, yellow and bright soup color and the like, and provides a new scheme and approach for preparing high-quality tea.

Description

Processing method of tea raw material for tea beverage, tea and application of tea

Technical Field

The application relates to the technical field of tea processing, in particular to a processing method of tea raw materials for tea drinks, tea and application thereof.

Background

The sunshine is sufficient in summer and autumn, the rainwater is abundant, the tea trees grow rapidly, the yield of the fresh leaves is high, and the yield of the fresh leaves can reach 60% of the total yield of the fresh leaves all the year round. However, due to the influence of seasons, the contents of polyphenol substances in fresh leaves in summer and autumn are high, the contents of protein, amino acid, aromatic substances and the like are relatively low, and the prepared finished tea has the problems of bitter taste, poor mouthfeel and light aroma. In addition, the tea is difficult to sell in the market, the profit margin is small, most tea farmers do not want to pick the tea, and the utilization rate of the tea in summer and autumn is low. It is estimated that 20% -39% of summer and autumn tea in a tea garden every year is greatly wasted because of no picking by people.

At present, tea raw materials for tea beverages are relatively coarse and old, and even raw materials picked in summer and autumn are selected. However, as the tastes of the market and consumers are continuously upgraded, the taste of tea beverages is more and more concerned, and the raw materials of the old summer and autumn tea are bound to face the innovative reform of the processing technology to face the more and more severe market requirements. Therefore, how to improve and optimize the processing method of tea raw materials for tea beverages to obtain better tea aroma and taste is a technical problem to be solved in the field.

Disclosure of Invention

The purpose of the present application is to provide an improved method of processing tea materials for tea beverages, tea leaves prepared thereby and uses thereof.

In order to achieve the purpose, the following technical scheme is adopted in the application:

one aspect of the application discloses a processing method of tea raw materials for tea beverages, which comprises the steps of sequentially stimulating fresh tea leaves at low temperature, activating and locking fresh, activating and perfuming, deactivating enzymes, rolling and drying; wherein the low-temperature stimulation comprises placing fresh tea leaves in a low-temperature environment to promote the low-temperature stress stimulation treatment of active ingredients in the fresh tea leaves; the green tea refreshing and freshness locking step comprises the steps of putting the tea leaves subjected to low-temperature stimulation in a controllable temperature and humidity control environment, awakening active factors in the tea leaves and improving biochemical reaction performance; the activation and aroma endowment comprises the steps of carrying out mechanical stress reaction on the tea leaves to activate the fresh leaves, then spreading the tea leaves evenly, and standing for endowing aroma.

The processing method can be used for placing the picked fresh tea leaves for a long time at a low temperature by increasing low-temperature stimulation; in addition, the steps of refreshing and activating aroma are combined, so that the sensory quality of the tea raw material product for the tea beverage can be improved on the premise of greatly prolonging the quality of the picked fresh leaves. That is to say, the processing method of the application is matched with the steps of low-temperature stimulation, green tea refreshing and flavor locking and activation, so that the quality of the picked fresh tea leaves cannot be influenced even if the picked fresh tea leaves are placed for a long time; the sensory quality of the tea product can be improved; thereby well solving the problems of reduced tea green quality and incapability of ensuring the tea quality caused by temperature change, fresh leaf overstock, tension of production line and the like.

In the processing method, the mechanical stress reaction for endowing the fragrance is activated, and the mechanical collision of the leaves and slight damage to the edges of the leaves are mainly utilized to accelerate the conversion of polyphenols and glycosides, so that the fragrance and the taste are favorably formed. According to the processing method, the processing technology of dynamic and static combination, namely low-temperature stimulation, green calling and fresh locking, and activated aroma giving, is introduced before the fresh tea leaves are de-enzymed, so that the bitter and astringent taste of the tea leaves prepared by the processing method is obviously reduced, and the fragrance degree and the elegance degree of the aroma are obviously improved compared with the tea leaves prepared by the traditional method. Therefore, the processing method can be suitable for processing the relatively coarse and old fresh tea leaves picked in summer and autumn, so that the prepared tea raw material for the tea beverage has the advantages of high fragrance and mellow taste.

In one implementation of the present application, the variety of the fresh tea leaves is a high aroma tea variety.

Preferably, the high aroma tea variety comprises at least one of Shilixiang, golden kwan and soft branches.

Preferably, the picking standard of the fresh tea leaves is four-five leaves in one bud in summer and autumn or single leaves with the same tenderness.

The processing method has the main effects of improving the utilization rate of the summer and autumn tea, improving the quality of the summer and autumn tea and relieving the problem of overstocked fresh leaves during the peak period of tea making; therefore, four or five leaves or single leaves with the same tenderness picked in summer and autumn can be processed to prepare a tea product with full and high flower fragrance, mellow and fine taste; however, the processing method of the present application is not limited to the above treatment of fresh tea leaves.

In one implementation of the present application, the thickness of the stack of the low temperature stimulated fresh tea leaves is 10-20 cm.

Preferably, the low-temperature environment is 5-15 ℃.

It should be noted that in the processing method of the present application, the low-temperature stimulation temperature is 5-15 ℃, mainly considering that in the production practice, the fresh tea leaves are subjected to low-temperature stimulation in a stacking manner, and if the temperature is too high, for example, higher than 15 ℃, the fresh tea leaves at the bottom cannot achieve the low-temperature stimulation effect; if the temperature is too low, for example, below 5 ℃, the fresh tea leaves at the upper layer are frozen and cooked, which is not favorable for the later processing.

Preferably, the time of the low-temperature stress stimulation treatment is 8-30 hours.

In order to ensure the quality and effect of the activation and aroma-giving step, the fresh tea leaves with the low-temperature stimulation time of 8-30 h are preferred. Generally, once the fresh leaves leave the tea plant body, the fresh leaves still have certain physiological functions, but the physiological functions enter abnormal states because the biochemical balance of the fresh leaves is broken. In addition, the fresh tea leaves cause mechanical damage to part of tissues after being picked, so that the damage of active oxygen to the fresh tea leaves is accelerated, and the negative effect is generated on the fresh tea leaves. Therefore, the application carries out low-temperature treatment to slow or avoid the generation of negative effects. Under the low-temperature stimulation of the application, the fresh tea leaves have a fresh-keeping effect obviously better than the normal temperature; the biochemical reaction in the fresh tea leaves is slowed down at low temperature, and the quality of the fresh tea leaves can be well maintained within 8-30 h. However, if the low-temperature stimulation time is too long, the active ingredients in the fresh tea leaves tend to be reduced, the quality of the tea leaves is reduced, and the subsequent quality is not favorable for formation.

In one implementation manner of the application, the stacking thickness of the tea leaves called green and fresh locking is 10-20 cm.

Preferably, the temperature of the temperature-controllable wet environment is controlled to be 30-35 ℃, the humidity is 65-75%, the tea leaves are soft when placed, and the temperature of the tea leaves is increased to the ambient temperature.

The refreshing and flavor-locking method is mainly used for enabling the fresh tea leaves to be recovered to the room temperature from the static process of low-temperature stimulation, and is beneficial to softening the leaves and avoiding serious damage in the activation and flavor-giving stage; secondly, the activity of enzyme is inhibited at low temperature, and if the activation and the fragrance are carried out at low temperature, the conversion of the content substances is not facilitated. Therefore, the revival of the tea leaves is mainly prepared for activating the aroma. According to the processing method, the temperature for refreshing the tea leaves is 30-35 ℃, and the problem that the tea quality is not favorable to formation due to the fact that the leaves are easy to have red edges when the temperature is too high is mainly considered; if the temperature is too low, the above effects cannot be achieved; the humidity of refreshing and locking is 65-75%, and the problems that the moisture in the leaves is evaporated quickly and the leaves are too dry due to too low humidity are mainly considered, so that the formation of the quality in the subsequent activation and fragrance adding is not facilitated.

In an implementation manner of the application, the refreshing of the green lock is called, and the refreshing is further carried out by placing tea leaves in a controllable temperature control wet environment in a 3-5 cm thickness spreading mode, carrying out 20-40 min illumination, enabling the leaves to be soft through photocatalytic treatment, and calling out the fragrance of the fresh flowers. Generally, fresh tea leaves are spread on an outdoor bamboo mat in the thickness of 3-5 cm, and directly exposed to sunlight for about 20-40 min outdoors, so that the fresh tea leaves can emit fresh flower fragrance.

The gene up-regulation expression of endogenous glycosidase related to aroma can be further improved through photocatalytic treatment, the activity of the endogenous glycosidase is enhanced, the total content of catechin and the content of amino acid are increased, and the quality of 'fragrant and high-taste alcohol' is further enhanced.

In one implementation of the present application, the thickness of the flat spread of activated aromatized tea is 2-3 cm.

Preferably, the temperature for standing and perfuming is 20-25 ℃, and the time is 2-5 h. The green leaves are generally spread in an air-conditioned room at the temperature of 20-25 ℃ for perfuming, and the fragrance of the green leaves is strong, which usually needs 2-5 h.

The conversion of polyphenols and glycosides can be accelerated by slightly damaging the edge of the leaves due to mechanical collision of the leaves in the activation and perfuming process; if the temperature is too low, the enzyme activity is inhibited, which is not favorable for the conversion of the inclusion substances; the temperature is too high, the water in the green leaves is evaporated quickly, and the leaves are too dry, which is not favorable for the formation of aroma and flavor. Therefore, it is preferable to spread the mixture at 20 to 25 ℃.

Preferably, the mechanical stress reaction comprises the steps of placing the tea leaves in a green tea-making machine, rotating at the speed of 8-12r/min, and shaking for 8-20 min.

In one implementation manner of the application, the water-removing process comprises the step of placing the green leaves spread in the step of activating and perfuming in a water-removing machine to remove water at the temperature of 180-240 ℃ for 1-2 min. Generally, the green leaves are turned into dark green after the water is removed, sticky hand feeling is achieved when the green leaves are held by hands, the green taste disappears, and the fresh scent appears, and the water is removed for about 1-2 min.

In one implementation of the present application, the rolling is performed for 40 minutes.

Preferably, the air kneading is carried out for 15min, the light pressure kneading is carried out for 10min, the medium pressure kneading is carried out for 10min, and the loose pressure kneading is carried out for 5 min.

In one implementation manner of the application, the drying includes that the twisted green leaves are primarily dried at the temperature of 100 ℃ and 120 ℃ until the water content of the green leaves is 20-30%; and then spreading for cooling and moisture regaining for 1-2 h, and re-drying at the temperature of 85-95 ℃ until the water content of the green leaves is within 5%.

It should be noted that, the water content of the common tea products is required to be within 5%; of course, under the condition of not affecting the quality of the tea leaves and long-term storage, the proper adjustment can be carried out, for example, the re-drying is carried out until the moisture content of the green leaves is within 6% or other values, as long as the standard requirements of the corresponding tea leaf products can be met, and the adjustment is not particularly limited herein.

Another aspect of the present application discloses a tea leaf prepared by the process of the present application.

The tea leaves have the advantages of full flower fragrance, mellow, fine and fresh taste, green and yellow and bright liquor color and the like due to the processing method.

In a further aspect of the present application there is disclosed a tea flavored food product comprising tea leaves of the present application or an extract of tea leaves of the present application.

The tea-flavored food has full tea aroma and mellow, fine and fresh taste due to the tea leaves or the tea leaf extract. It is understood that the tea flavored food of the present application may be a variety of beverages, such as a pure tea beverage or a variety of tea flavored beverages prepared from the tea broth of the tea of the present application; can also be various cakes or other tea-flavored foods added with the tea soup or tea powder of the tea; and is not particularly limited herein.

Due to the adoption of the technical scheme, the beneficial effects of the application are as follows:

according to the tea raw material processing method for the tea beverage, the prepared tea has the advantages of full and high flower fragrance, mellow, fine and fresh taste, green and yellow and bright liquor color and the like; provides a new scheme and approach for preparing high-quality tea raw materials for tea drinks.

Detailed Description

The processing method of the application comprises the steps of pretreating fresh leaves, namely, putting the fresh leaves at an extremely low temperature for low-temperature stimulation at regular time, and then calling green for fresh locking and perfuming for activation; compared with the traditional processing method, the tea raw material for the prepared tea beverage has the following advantages:

1. can greatly improve the utilization rate of the summer and autumn tea, and improves the economic benefit while increasing the yield.

2. The prepared tea raw material for the tea beverage has full and high flower fragrance, mellow and fine mouthfeel and high cost performance, and overcomes the defects of low and stuffy aroma, bitter taste, obvious coarse and old taste and the like of the traditional process; moreover, the tea raw materials for the tea beverage prepared by the processing method of the application can be stored for a longer time, and in an implementation mode of the application, the storage time can reach two years, and the flavor can be basically maintained; can well ensure the freshness and aroma of the tea flavor.

3. During the tea making peak period, the problem of production tension can be relieved due to the long-time placement of low-temperature stimulation; in addition, through matching with refreshing and aroma activation, the quality of the fresh leaves is not reduced, and the quality of the tea raw materials for the tea beverage is improved.

The present application will be described in further detail with reference to specific examples. The following examples are intended to be illustrative of the present application only and should not be construed as limiting the present application.

Example 1

The processing method of the tea raw material for the tea beverage comprises the steps of stimulating fresh tea leaves at low temperature, activating and locking fresh tea leaves, activating and perfuming, deactivating enzyme, rolling and drying in sequence to obtain the tea raw material for the tea beverage. The method comprises the following steps:

1. picking fresh tea leaves

The fresh tea leaves in the embodiment are preferably high-aroma tea varieties, particularly Shilixiang tea varieties, the picking time is the raw material of the fresh tea leaves picked by a machine in summer and autumn, and the tenderness is mainly four and five leaves in one bud and a single leaf with the same tenderness.

2. Low temperature stimulation

Piling up the picked fresh tea leaves in a low-temperature environment to promote the active ingredients in the fresh tea leaves to be subjected to low-temperature stress stimulation treatment. In this example, the stimulation was carried out at a low temperature in a freezer of 8 ℃ for 30 hours at a stack thickness of 20 cm.

3. Fresh-keeping lock

Placing the tea leaves after low-temperature stimulation in a closed environment with controllable temperature and humidity, standing and heating to awaken active factors in the tea leaves and improve biochemical reaction performance; in this example, the green leaves were placed in a closed environment at 35 ℃ and a humidity of 65% to soften the leaves until the temperature of the green leaves was raised to ambient temperature. The green leaves are called to be fresh, so that the biochemical reactions in the green leaves can be accelerated, the green leaves are softened, and preparation is made for the next process.

4. Activating and perfuming

Mechanically stressing folium Camelliae sinensis to activate fresh folium Camelliae sinensis, spreading folium Camelliae sinensis, standing, and perfuming. In the embodiment, the green leaves are placed in a green tea wave machine and are shaken for 20min at the rotating speed of 8r/min to activate the green leaves, the green leaves are placed out of the machine and are spread in an air-conditioning room at the temperature of 20 ℃ in the thickness of 2cm to stand, the next step can be carried out when the fragrance of the green leaves is strong, and the standing time is about 3 h.

5. Deactivating enzymes

Putting the activated and aromatized fresh leaves into a roller fixation machine for fixation, and immediately spreading for cooling to room temperature; in the embodiment, the green leaves are placed in a 50# de-enzyming machine to de-enzyme for about 1min at 240 ℃, the de-enzyming is moderate, namely the green leaves are turned into dark green, sticky hand feeling is achieved when the green leaves are held by hands, the green taste disappears, and the fresh flower fragrance appears.

6. Kneading and twisting

Putting the cooled enzyme-removed leaves into a rolling machine for rolling, and deblocking the leaves off the machine; in this example, the green leaves are placed in a 50# rolling machine and rolled for 40min in a pressurizing mode of air rolling for 15min, light pressing for 10min, medium pressing for 10min and loose pressing for 5min, and then the green leaves are deblocked by the machine.

7. Drying

In this example, the rolled leaves are dried in two stages, primarily dried and secondarily dried; specifically, the green leaves are primarily dried by a chain dryer at the temperature of 120 ℃ until the water content of the green leaves is 20%, and are secondarily dried at the temperature of 95 ℃ after being spread for 2 hours to regain moisture, until the water content of the green leaves is within 5%, so that the tea leaves in the embodiment are obtained.

Example 2

The tea material processing method for tea beverage in this example is the same as that in example 1, except that the specific parameters of each step are changed as follows:

1. picking fresh tea leaves

The fresh tea leaves of this example were the same as in example 1.

2. Low temperature stimulation

In this example, the stimulation was carried out at a low temperature in a freezer of 12 ℃ for 8 hours at a stack thickness of 10 cm.

3. Fresh-keeping lock

In this example, the green leaves were placed in a closed environment at 30 ℃ and a humidity of 75% to soften the leaves until the temperature of the green leaves was raised to ambient temperature. The green leaves are called to be fresh, so that the biochemical reactions in the green leaves can be accelerated, the green leaves are softened, and preparation is made for the next process.

In the embodiment, after the tea leaves are placed in a temperature-controllable and humidity-controllable environment, the tea leaves are spread at a thickness of 3cm, 20min of light is applied, and the leaves are stimulated to emit fresh flower fragrance through photocatalytic treatment. In the embodiment, the tea leaves are spread on the summer sleeping mat and directly placed outdoors for sunlight irradiation.

4. Activating and perfuming

Placing the green leaves in a green-removing machine, activating the fresh leaves by mechanical vibration, then spreading the fresh leaves evenly, standing and perfuming; in the embodiment, the green leaves are placed in a green-removing machine and shaken for 8min at the rotating speed of 12r/min to activate the green leaves, the green leaves are laid in an air-conditioning room at the temperature of 25 ℃ in the thickness of 3cm after being taken off the machine and are kept stand, the next step can be carried out when the fragrance of the green leaves is strong, and the standing time is about 2 hours.

5. Deactivating enzymes

Putting the activated and aromatized fresh leaves into a roller fixation machine for fixation, and immediately spreading for cooling to room temperature; in the embodiment, the green leaves are placed in a 50# de-enzyming machine to be de-enzymed for about 2min at 180 ℃, the de-enzyming is moderate, namely the green leaves are turned into dark green, sticky hand feeling is achieved when the green leaves are held by hands, the green taste disappears, and the fresh flower fragrance appears.

6. Kneading and twisting

7. Drying

In this example, the rolled leaves are dried in two stages, primarily dried and secondarily dried; specifically, the green leaves are primarily dried by a chain dryer at 100 ℃ until the water content of the green leaves is 30%, spread for cooling and moisture regaining for 1h, and then dried again at 85 ℃ until the water content of the green leaves is within 5%, so that the tea leaves in the embodiment are obtained.

Comparative example 1

In the embodiment, the tea raw material for tea beverage is processed by the traditional processing technology, which comprises the following specific steps:

1. picking fresh tea leaves

The fresh tea leaves of this example were the same as in example 1.

2. Deactivating enzymes

Placing the green leaves in a No. 50 de-enzyming machine, de-enzyming at 230 deg.C for about 1min, removing water to appropriate degree, turning the green leaves to dark green, holding with hands with sticky feeling, removing green taste, showing faint scent, immediately spreading for cooling to room temperature.

3. Kneading and twisting

And (3) putting the cooled killed leaves into a 50# rolling machine, rolling for 40min, firstly performing air pressure rolling for 15min, then performing light pressure rolling for 10min, performing medium pressure rolling for-10 min, finally performing loose pressure rolling for 5min, and finally removing the blocks after rolling.

4. Drying

Drying the rolled leaves, and drying the rolled leaves in two sections by adopting a chain type dryer, wherein the initial drying is carried out at 120 ℃, the drying is carried out until the water content of the green leaves is 30%, and the drying is carried out again at 100 ℃ after the green leaves are spread for cooling and moisture regaining for 1h until the water content of the green leaves is within 5%.

Comparative example 2

In this embodiment, on the basis of embodiment 1, the low-temperature stimulation and the revival and freshness-locking step are omitted, and the rest is the same as that in embodiment 1, specifically as follows:

1. picking fresh tea leaves

The fresh tea leaves of this example were the same as in example 1.

2. Activating and perfuming

Placing the green leaves in a green-removing machine, activating the fresh leaves by mechanical vibration, then spreading the fresh leaves evenly, standing and perfuming; in the embodiment, the green leaves are placed in a green tea wave machine and are shaken for 20min at the rotating speed of 8r/min to activate the green leaves, the green leaves are placed out of the machine and are spread in an air-conditioning room at the temperature of 20 ℃ in the thickness of 2cm to stand, the next step can be carried out when the fragrance of the green leaves is strong, and the standing time is about 3 h.

3. Deactivating enzymes

4. Kneading and twisting

5. Drying

Comparative example 3

In this embodiment, on the basis of embodiment 1, the step of activating the freshness-keeping function is omitted, and the rest is the same as that in embodiment 1, which is as follows:

1. picking fresh tea leaves

The fresh tea leaves of this example were the same as in example 1.

2. Low temperature stimulation

Picking fresh tea leaves, stacking at a thickness of 20cm, and stimulating at low temperature in a cold storage of 8 deg.C for 30 hr.

3. Activating and perfuming

4. Deactivating enzymes

5. Kneading and twisting

6. Drying

Comparative example 4

In this example, on the basis of embodiment 1, the activation and perfuming step is omitted, and the rest is the same as that of embodiment 1, and the details are as follows:

1. picking fresh tea leaves

The fresh tea leaves of this example were the same as in example 1.

2. Low temperature stimulation

3. Fresh-keeping lock

Placing the tea leaves after low-temperature stimulation in a closed environment with controllable temperature and humidity for standing and temperature return to promote the leaves to be soft; in this example, the green leaves were placed in a closed environment at 35 ℃ and a humidity of 65% to soften the leaves until the temperature of the green leaves was raised to ambient temperature. The green leaves are called to be fresh, so that the biochemical reactions in the green leaves can be accelerated, the green leaves are softened, and preparation is made for the next process.

Similarly, the tea leaves are spread at a thickness of 5cm, and irradiated for 40min, and then the leaves are stimulated to emit a refreshing fragrance by photocatalytic treatment. In the embodiment, the tea leaves are spread on the summer sleeping mat and directly placed outdoors for sunlight irradiation.

4. Deactivating enzymes

Placing the fresh leaves after being called out and locked to be fresh in a roller enzyme deactivating machine for enzyme deactivating, and immediately spreading for cooling to room temperature; in the embodiment, the green leaves are placed in a 50# de-enzyming machine to de-enzyme for about 1min at 240 ℃, the de-enzyming is moderate, namely the green leaves are turned into dark green, sticky hand feeling is achieved when the green leaves are held by hands, the green taste disappears, and the fresh flower fragrance appears.

5. Kneading and twisting

6. Drying

The tea leaves prepared in the examples and comparative examples were subjected to sensory evaluation according to the method specified in GB/T23776. Specifically, 10 sensory evaluators working in the tea industry for more than 5 years are selected to perform sensory evaluation on the aroma, liquor color and taste of the tea. And the contents of tea polyphenols, free amino acids, caffeine and water extract are measured according to the methods specified in GB/T8313, GB/T8314, GB/T8312 and GB/T8305 respectively. The results are shown in tables 1 and 2.

TABLE 1 sensory evaluation of tea leaves

Tea sample	Color of soup	Fragrance	Taste of the product
				Example 1	Greenish yellow and bright	Full flower fragrance	Mellow, fine, fresh and cool
Example 2	Greenish yellow and bright	Full flower fragrance	Mellow, fine, fresh and cool
				Comparative example 1	Yellow green and brighter	Chestnut flavor	Mellow, bitter and astringent
Comparative example 2	Greenish yellow and bright	Slightly flower-scented	Is thicker than the alcohol
				Comparative example 3	Greenish yellow and bright	The flower fragrance is more obvious	Is mellow, fresh and cool
Comparative example 4	Yellow green and bright	Micro-display of flower fragrance	Mellow, fresh and cool

TABLE 2 measurement results of physical and chemical components of tea

Tea sample	Tea drinkPhenol (%)	Amino acid (%)	Water extract (%)	Caffeine (%)
					Example 1	16.88	2.25	34.56	2.52
Example 2	16.81	2.19	34.52	2.50
					Comparative example 1	19.89	1.73	33.51	2.67
Comparative example 2	17.35	1.82	34.39	2.54
					Comparative example 3	17.96	2.04	34.74	2.41
Comparative example 4	18.43	1.95	34.82	2.49

As can be seen from Table 1, the examples have higher fragrance, full and rich flower fragrance, significantly reduced bitter and astringent taste, and improved freshness of taste compared with the comparative examples. As can be seen from Table 2, the tea polyphenol content in the examples is reduced and the total amount of free amino acids is increased compared with the comparative examples, which are consistent with the sensory evaluation results in Table 1. Test results show that the tea drink introduces low-temperature stimulation, green tea refreshing and activation aroma endowing on the basis of the traditional processing technology of tea raw materials for tea drinks, is beneficial to the conversion of substances in the tea, and has good effect on improving the quality of the tea.

In order to verify the storage stability of tea leaves, the tea leaves of example 1 and comparative example 1 were subjected to a comparative experiment, specifically, the tea leaves of example 1 and comparative example 1 were placed in a 55 ℃ incubator and observed every other week to compare the change in liquor color, aroma and taste of the two. The results are shown in Table 3.

TABLE 3 evaluation results of tea storage stability

It can be seen from Table 3 that the rate of deterioration of example 1, whether in aroma or taste, is significantly slower than that of comparative example 1 with longer storage time, and the comparative example has stale flavor when the aroma and taste of the example are coarse and impure.

In addition, the present application further performs a comparative test using other high-aroma tea varieties based on the above test, and the results show that the tea material processing method for tea beverage of the present application is effective for other high-aroma tea varieties, such as golden kwan tea variety, soft branch tea variety, and the like, in addition to the ten-miles tea variety. By adopting the processing method provided by the application to process the golden kwan-yin tea tree variety and the soft branch tea tree variety, the prepared tea has the advantages of full and high flower fragrance, mellow, fine and fresh taste, green and yellow and bright liquor color and the like.

The foregoing is a more detailed description of the present application in connection with specific embodiments thereof, and it is not intended that the present application be limited to the specific embodiments thereof. For those skilled in the art to which the present application pertains, several simple deductions or substitutions may be made without departing from the concept of the present application, and all should be considered as belonging to the protection scope of the present application.

Claims

1. A processing method of tea raw materials for tea drinks is characterized in that: comprises low-temperature stimulation, fresh tea leaf activation and fresh locking, activation and aroma adding, water removing, rolling and drying in sequence;

the low-temperature stimulation comprises the steps of placing fresh tea leaves in a low-temperature environment to promote active ingredients in the fresh tea leaves to be subjected to low-temperature stress stimulation treatment;

the green tea leaf refreshing method comprises the steps of putting tea leaves subjected to low-temperature stimulation in a controllable temperature and humidity control environment, awakening active factors in the tea leaves and improving biochemical reaction performance;

the activation and aroma endowment comprises the steps of carrying out mechanical stress reaction on the tea leaves to activate the fresh leaves, then flatly spreading the tea leaves, and standing for aroma endowment.

2. The processing method according to claim 1, characterized in that: the variety of the fresh tea leaves is a high-aroma tea variety;

preferably, the high aroma tea variety comprises at least one of Shilixiang, golden kwan-yin and soft branches;

preferably, the picking standard of the fresh tea leaves is one bud, four leaves and five leaves in summer and autumn or single leaves with the same tenderness.

3. The processing method according to claim 1, characterized in that: during the low-temperature stimulation, the stacking thickness of the fresh tea leaves is 10-20 cm;

preferably, the low-temperature environment is 5-15 ℃;

4. The processing method according to claim 1, characterized in that: in the refreshing and fresh-locking process, the stacking thickness of the tea is 10-20 cm;

preferably, the temperature of the temperature-controllable wet environment is 30-35 ℃, the humidity is 65-75%, the tea leaves are soft when placed, and the temperature of the tea leaves is raised to the ambient temperature;

preferably, the refreshing and refreshing step further comprises the steps of spreading the tea leaves in a thickness of 3-5 cm after the tea leaves are placed in a controllable temperature and humidity control environment, illuminating for 20-40 min, and refreshing the leaves to emit fresh and fragrant flowers through photocatalytic treatment.

5. The processing method according to claim 1, characterized in that: in the activation and aroma endowing, the tea is spread to be 2-3cm thick;

preferably, the standing and perfuming temperature is 20-25 ℃, and the time is 2-5 hours;

preferably, the mechanical stress reaction comprises the steps of placing the tea leaves in a green tea leaf removing machine, rotating at the speed of 8-12r/min, and shaking for 8-20 min.

6. The processing method according to claim 1, characterized in that: the water removing comprises the step of placing the spread green leaves in the step of activating and perfuming in a water removing machine to remove water for 1-2 min at 180-240 ℃.

7. The processing method according to claim 1, characterized in that: the rolling time is 40 minutes;

preferably, the kneading comprises air kneading for 15min, light pressure kneading for 10min, medium pressure kneading for 10min, and loose pressure kneading for 5 min.

8. The processing method according to any one of claims 1 to 7, wherein: the drying comprises the steps of firstly primarily drying the twisted green leaves at the temperature of 100 ℃ and 120 ℃ until the water content of the green leaves is 20-30%; and then spreading for cooling and moisture regaining for 1-2 h, and re-drying at the temperature of 85-95 ℃ until the water content of the green leaves is within 5%.

9. Tea leaves produced by the process of any one of claims 1 to 8.

10. A tea-flavored food product comprising the tea leaves of claim 9 or the extract of the tea leaves of claim 9.