CN114424792B - Processing technology for improving quality of green tea - Google Patents
Processing technology for improving quality of green tea Download PDFInfo
- Publication number
- CN114424792B CN114424792B CN202210276153.3A CN202210276153A CN114424792B CN 114424792 B CN114424792 B CN 114424792B CN 202210276153 A CN202210276153 A CN 202210276153A CN 114424792 B CN114424792 B CN 114424792B
- Authority
- CN
- China
- Prior art keywords
- leaves
- tea
- green tea
- tree
- treatment
- 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.)
- Active
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 174
- 235000009569 green tea Nutrition 0.000 title claims abstract description 83
- 238000012545 processing Methods 0.000 title claims abstract description 39
- 238000005516 engineering process Methods 0.000 title claims abstract description 19
- 235000013616 tea Nutrition 0.000 claims abstract description 100
- 238000011282 treatment Methods 0.000 claims abstract description 53
- 238000001035 drying Methods 0.000 claims abstract description 29
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 28
- 240000003553 Leptospermum scoparium Species 0.000 claims abstract description 28
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 28
- 230000036579 abiotic stress Effects 0.000 claims abstract description 25
- 230000007480 spreading Effects 0.000 claims abstract description 22
- 102000004190 Enzymes Human genes 0.000 claims abstract description 20
- 108090000790 Enzymes Proteins 0.000 claims abstract description 20
- 238000005096 rolling process Methods 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims description 33
- 238000004898 kneading Methods 0.000 claims description 19
- 230000035882 stress Effects 0.000 claims description 12
- 239000007779 soft material Substances 0.000 claims description 8
- 230000009849 deactivation Effects 0.000 claims description 7
- 210000003462 vein Anatomy 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 36
- 230000008569 process Effects 0.000 abstract description 24
- 239000000126 substance Substances 0.000 abstract description 14
- 241000196324 Embryophyta Species 0.000 abstract description 12
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 230000003938 response to stress Effects 0.000 abstract description 7
- 238000005842 biochemical reaction Methods 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 description 37
- 230000000052 comparative effect Effects 0.000 description 15
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 10
- 235000005487 catechin Nutrition 0.000 description 10
- 238000004806 packaging method and process Methods 0.000 description 10
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 9
- 229950001002 cianidanol Drugs 0.000 description 9
- 238000000338 in vitro Methods 0.000 description 8
- 238000010025 steaming Methods 0.000 description 8
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 238000006243 chemical reaction Methods 0.000 description 6
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 238000012216 screening Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- 238000007873 sieving Methods 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 4
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- -1 CAFF Chemical compound 0.000 description 3
- 102000005744 Glycoside Hydrolases Human genes 0.000 description 3
- 108010031186 Glycoside Hydrolases Proteins 0.000 description 3
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 229930182486 flavonoid glycoside Natural products 0.000 description 3
- 150000007955 flavonoid glycosides Chemical class 0.000 description 3
- 238000006460 hydrolysis reaction Methods 0.000 description 3
- 238000011221 initial treatment Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 2
- CETWDUZRCINIHU-UHFFFAOYSA-N 2-heptanol Chemical compound CCCCCC(C)O CETWDUZRCINIHU-UHFFFAOYSA-N 0.000 description 2
- OCKGFTQIICXDQW-ZEQRLZLVSA-N 5-[(1r)-1-hydroxy-2-[4-[(2r)-2-hydroxy-2-(4-methyl-1-oxo-3h-2-benzofuran-5-yl)ethyl]piperazin-1-yl]ethyl]-4-methyl-3h-2-benzofuran-1-one Chemical compound C1=C2C(=O)OCC2=C(C)C([C@@H](O)CN2CCN(CC2)C[C@H](O)C2=CC=C3C(=O)OCC3=C2C)=C1 OCKGFTQIICXDQW-ZEQRLZLVSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 244000021209 Leptospermum coriaceum Species 0.000 description 2
- 235000015940 Leptospermum coriaceum Nutrition 0.000 description 2
- 244000062940 Leptospermum flavescens Species 0.000 description 2
- 235000017765 Leptospermum flavescens Nutrition 0.000 description 2
- 229910021529 ammonia Inorganic materials 0.000 description 2
- 238000004737 colorimetric analysis Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 229940074391 gallic acid Drugs 0.000 description 2
- 235000004515 gallic acid Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229940087305 limonene Drugs 0.000 description 2
- 235000001510 limonene Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000020334 white tea Nutrition 0.000 description 2
- 239000001371 (5E)-3,5-dimethylocta-1,5,7-trien-3-ol Substances 0.000 description 1
- MYKOKMFESWKQRX-UHFFFAOYSA-N 10h-anthracen-9-one;sulfuric acid Chemical compound OS(O)(=O)=O.C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 MYKOKMFESWKQRX-UHFFFAOYSA-N 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 244000111489 Gardenia augusta Species 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- VSCWAEJMTAWNJL-UHFFFAOYSA-K aluminium trichloride Chemical compound Cl[Al](Cl)Cl VSCWAEJMTAWNJL-UHFFFAOYSA-K 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012742 biochemical analysis Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- ZJIQIJIQBTVTDY-SREVYHEPSA-N dehydrolinalool Chemical compound CC(=C)\C=C/CC(C)(O)C=C ZJIQIJIQBTVTDY-SREVYHEPSA-N 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000010812 external standard method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 1
- 235000011187 glycerol Nutrition 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 238000004445 quantitative analysis Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 238000010408 sweeping Methods 0.000 description 1
- 239000003039 volatile agent Substances 0.000 description 1
Images
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
- A23F3/12—Rolling or shredding tea leaves
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to the technical field of tea processing, and particularly relates to a processing technology for improving the quality of green tea. The process performs abiotic stress treatment on tender bud leaves of the tea tree, stimulates the whole plant of the tea tree to generate stress response, and can fully utilize various enzymolysis biochemical reactions of fresh leaves of the tea tree to induce a large amount of aroma substances to be generated, so that the quality of the high-aroma green tea is better obtained from the tea. The invention can prepare the green tea with fig flavor without spreading, directly deactivating enzymes, rolling and drying, shortens the processing period, and can improve the flavor quality of the green tea on the basis of the tea, and the flavor compound is derived from the stress response of the tea, so that the flavor is purer and stronger.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a processing technology for improving the quality of green tea.
Background
Tea is one of important non-alcoholic beverages, and the consumption of green tea has a high proportion in various teas, and is favored by tea drinkers due to the characteristics of fresh and cool taste, and 'green tea, green soup and green bottom'. The traditional green tea processing technology is relatively simple and mainly comprises three procedures of fixation, rolling and drying. In order to harmonize the bitter taste of green tea, the modern green tea processing adds a spreading treatment process before the de-enzyming process; in order to ensure that the shape of the tea leaves is complete and tight, a cooling backwater treatment process is added before rolling. However, in the tea processing technology of the type, the aroma quality of the green tea mainly depends on the tea variety, but not from the processing technology, and the contribution rate of the traditional spreading technology to the improvement of the aroma of the green tea is low.
In recent years, attention to green tea aroma is getting higher and higher, and a processing technology for extracting green tea aroma is also coming with the attention. Currently, the processing technology of green tea aroma extraction mainly comprises scenting and abiotic stress treatment of fresh leaves in vitro. The scenting mainly comprises scenting fresh flowers such as jasmine tea, gardenia tea and the like (for example, chinese patent No. 113396997A) and scenting essence extracted by spraying plants (for example, chinese patent No. CN 111728062A), and the two scenting processing modes are that the surface of the tea is utilized to adsorb external aroma molecules to promote the aroma of the tea. The abiotic stress treatment of the isolated fresh leaves mainly comprises a rocking process (such as Chinese patent No. 109198056A) and an ultrasonic wall breaking process (such as Chinese patent No. 111194798A), which can damage the cell wall parts of the leaves and stimulate the interior of the cells of the tea to generate glycosidase hydrolysis reaction so as to generate certain aroma substances, thereby improving the aroma of the tea, and the aroma substances come from the interior of the tea and cannot lose the aroma of the tea. In addition, a steaming process is used for replacing the enzyme deactivation process, the celery leaves are added in the enzyme deactivation process to improve the aroma of the tea leaves, and the processing mode is to improve the aroma of the tea leaves by utilizing aroma substances of other plants (such as Chinese patent No. CN 108925690A).
However, although some research progress has been made in the processing technology for improving the aroma quality of green tea, the following problems still remain: (1) Although the fragrance of the tea can be well enriched through scenting the fresh flowers and the plant essence, the fragrance substances are not from the tea, and the miscontrol can mask the fragrance of the tea; meanwhile, because the fresh flower raw material supply requires a high cost, green tea processing cost is increased in the actual processing process. (2) Although mechanical damage to fresh tea leaves can be caused to a certain extent by using a rocking process and ultrasonic wall breaking treatment, stress reaction is started to enable the fresh tea leaves to generate aroma substances, the range of enzymolysis reaction is limited to in-vitro fresh tea leaves, certain limitation exists, aroma of tea leaves can be improved to a certain extent, and the space for improving aroma is limited. (3) The steaming is adopted to replace the fixation, and other aroma plants are added in the process, so that the tea leaves can be endowed with good aroma, but the same problems as the scenting process exist, the aroma sources are not tea leaves but other plants, and the unique quality of the tea leaves is easily covered. Therefore, there is a need to develop a new process for improving the aroma quality of green tea, so as to fully utilize various enzymatic biochemical reactions of fresh tea leaves to induce the generation of a large amount of aroma substances, thereby better obtaining the high-aroma green tea quality from the tea leaves themselves.
Disclosure of Invention
In order to overcome the defects in the prior art, the invention provides a processing technology for improving the quality of green tea, which can fully utilize various enzymolysis biochemical reactions of fresh tea leaves to induce a large amount of aroma substances to be produced, so that the quality of high-aroma green tea is better obtained from the tea leaves.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
the invention provides a processing technology for improving the quality of green tea, which comprises the steps of firstly carrying out abiotic stress wall breaking treatment on tender bud leaves of green tea trees, picking fresh leaves when the tender bud leaves of the green tea trees fully start stress response, and preparing the high-quality green tea after fixation, cooling, rolling and drying.
As a preferred embodiment of the present invention, the above-mentioned processing technology for improving the quality of green tea comprises the following steps:
s1, abiotic stress wall breaking treatment on the tree: the bud heads and leaf tips of the tea tree are scanned back and forth by adopting soft materials, the strength is light, the leaf breakage of the buds is not caused, the processing time is proper, the edge of tender leaves and leaf veins of the tender buds are reddish or yellow, and the bud leaves are not damaged substantially;
s2, picking fresh leaves: after the wall breaking treatment, allowing the tender bud leaves of the tea tree to react for 2-4 hours under stress, and then picking fresh tea tree leaves;
s3, enzyme deactivation: deactivating enzyme of fresh picked leaves until leaves are pricked, and folding stems is proper;
s4, cooling: spreading out the enzyme-deactivated leaves and putting the enzyme-deactivated leaves on a machine for cooling treatment;
s5, twisting: rolling the cooled de-enzymed leaves according to the principle that the pressure is light and heavy;
s6, drying: and drying the rolled tea leaves by adopting a primary drying and secondary drying mode to obtain the green tea.
Preferably, the green tea variety includes, but is not limited to, inhong Jiu, longjing 43 and Anji white tea.
Preferably, the abiotic stress wall breaking treatment on the tree is carried out in a rainy day and at a temperature not higher than 38 ℃.
Preferably, the abiotic stress wall breaking treatment on the tree is performed at 8-11 a.m. or 3-7 a.m. to avoid morning dew and noon high temperatures.
Preferably, when the abiotic stress wall breaking treatment is carried out on the tree, each treatment is carried out for 1-5min in each area for treating the tea leaves, if one treatment is lighter, the treatment can be properly repeated for 1-2 times, and the interval between two adjacent treatments is 2h.
In order to fully utilize various enzymolysis biochemical reactions of fresh tea leaves and induce fragrance substances to be produced in a large quantity, the invention provides a brand-new processing technology for improving the fragrance of the green tea. The invention can prepare the green tea with fig flavor without spreading, directly deactivating enzymes, rolling and drying, shortens the processing period, and can improve the flavor quality of the green tea on the basis of the quality of the green tea, and the flavor compound is derived from the stress reaction of the tea, so that the flavor is purer and stronger.
Preferably, the fresh leaves are picked according to a one-bud-one-leaf or one-bud-two-leaf standard.
Preferably, the de-enzyming is performed for 5-8min at 220-250 ℃.
Preferably, the cooling is performed by cooling for 20-40min by a blower after spreading, and the spreading thickness is 5-10cm.
Preferably, the kneading is performed for 5-10min, followed by 10-20min, followed by 5-10min.
Preferably, the primary baking temperature is 120-130 ℃, the quick gear is 10-20min, and the water is returned for 40-120min after cooling; the re-baking temperature is 100-110 ℃, slow speed is kept for 30-40min, and finally the temperature is cooled to room temperature.
Compared with the prior art, the invention has the beneficial effects that:
the invention discloses a processing technology for improving green tea quality, which comprises the steps of firstly carrying out abiotic stress wall breaking treatment on tender bud leaves of tea trees, picking fresh leaves after the tender bud leaves of the tea trees are subjected to stress reaction, and carrying out fixation, cooling, rolling and drying on the fresh leaves to obtain the green tea. The process carries out abiotic stress treatment on tender bud leaves of the tea tree, stimulates the whole plant of the tea tree to generate stress reaction, can fully utilize various enzymolysis biochemical reactions of fresh leaves of the tea tree, and induces a large amount of aroma substances to generate more aroma substances, thereby better obtaining the quality of high-aroma green tea from the tea. In general, the present invention has the following advantages:
(1) According to the invention, the fresh leaves of the common tea tree variety can be used for preparing the green tea with the fig flavor through special abiotic stress treatment on the tree without spreading, and the green tea with the fig flavor can be directly deactivated, rolled and dried, so that the flavor quality of the green tea is greatly improved.
(2) Compared with the traditional green tea processing technology, the quality of the raw material of the tea green is obviously improved; meanwhile, a spreading process is not needed, and the processing period is shortened; in addition, the fragrance of the tea can be better preserved, and the quality and taste of the tea are better.
(3) Compared with green tea processed by shaking, bumping, ultrasonic wall breaking and the like, the green tea prepared by the method has stronger fragrance, and the stress response started by the in-vitro abiotic stress treatment is limited to the in-vitro bud leaves, while the glycosidase hydrolysis reaction stimulated by the in-vitro abiotic stress treatment and the like are applied to the whole plant of tea trees, so that the fragrance substances obtained by the fresh leaves are naturally more abundant, and the flower fragrance of the prepared green tea is more remarkable.
(4) Compared with the flower fragrance type green tea manufactured by the scenting process of the fresh flowers and the plant essence, the improvement of the fragrance quality of the green tea is based on the tea leaves rather than the external fragrance type to enhance the fragrance of the green tea; moreover, the transportation cost of fresh flowers is high, the processing cost of green tea can be increased, and the invention has no such problem.
(5) The green tea making process for enhancing the aroma of the tea leaves by adding aroma plants in the steaming process, the steaming is helpful for the fusion of the aroma of the plants and the aroma of the tea leaves, but the steaming temperature is obviously lower than that of the steaming, so that the aim of steaming is not achieved, the quality of the green tea is affected, the invention has no such problem, and the aroma quality of the green tea can be obviously improved; meanwhile, fragrance of the green tea is endowed by utilizing the steaming process, not the fragrance quality of the tea, but the fragrance quality of the green tea is covered by the external fragrance, and the fragrance quality of the green tea is improved on the basis of the fragrance quality of the green tea, fragrance compounds are derived from stress reaction of the tea, and the fragrance is purer and stronger.
Drawings
FIG. 1 is a graph of moderate results of abiotic stress wall breaking treatment on a tree;
FIG. 2 is a diagram of a sensory evaluation of green tea samples;
fig. 3 is a comparison result of the composition ratio of green tea aroma classification.
Detailed Description
The following describes the invention in more detail. The description of these embodiments is provided to assist understanding of the present invention, but is not intended to limit the present invention. In addition, the technical features of the embodiments of the present invention described below may be combined with each other as long as they do not collide with each other.
The experimental methods in the following examples, unless otherwise specified, are conventional, and the experimental materials used in the following examples, unless otherwise specified, are commercially available.
Example 1A processing technique for improving the quality of Green tea
(1) Tea garden selection: selecting a flat Ying hong Jiu tea garden (located at Guangzhou City white Yun Ouzhong Qitan Guangdong from No. 1 agricultural science tea research institute base) in the case of no rainy day and air temperature not higher than 38 ℃;
(2) Abiotic stress wall breaking treatment on trees: treatments were performed 8-11 a.m. or 3-7 a.m. to avoid morning dew and high midday temperatures. The bud heads and leaf tips of tea trees are swept back and forth by adopting soft materials (such as branches with tender leaves, soft plastic or cloth strips and the like), the strength is light, the bud breakage is not caused, the tea leaves are treated for 3min in each area for treating the tea leaves (namely in the range of the soft materials swept each time), the edges of tender leaves and leaf veins of the tender buds are slightly reddish or yellow, as shown in figure 1, the bud leaves are not damaged substantially, the primary treatment is light, the process can be properly repeated for 1-2 times, and the interval between two adjacent treatments is 2h;
(3) Picking fresh leaves: after the stress wall breaking treatment of the tree body is completed, enabling tender bud leaves of the tea tree to react for 3 hours under stress, and picking fresh tea tree leaves according to the standard of one bud and one leaf or two buds and two leaves;
(4) Fixation: after the temperature of the enzyme deactivating machine is adjusted to 235 ℃, fresh tea leaves are added for enzyme deactivation for 6.5min until the leaves are pricked, and the stems are folded continuously;
(5) And (3) cooling: after fixation, spreading out the fixation leaves at the same time as the machine, wherein the thickness is 7.5cm, and cooling for 30min by using a blower;
(6) Twisting: placing the cooled de-enzymed leaves into a rolling barrel, placing the de-enzymed leaves to more than 2/3 of the volume, and then lightly kneading the de-enzymed leaves for 7.5min, then re-kneading the de-enzymed leaves for 15min and then lightly kneading the de-enzymed leaves for 7.5min according to the principle that the pressure is light and heavy;
(7) And (3) drying: drying by a fragrance extracting machine, firstly, primary drying at 125 ℃ and rapidly stopping for 15min; backwater for 80min after cooling; re-baking at 105 ℃ for 35min; finally cooling to room temperature;
(8) And (3) screening: sieving the dried tea leaves by using a No. 15 sieve;
(9) Packaging and warehousing: classifying the sieved tea leaves in a grading way, and packaging and warehousing.
Example 2A processing technique for improving the quality of Green tea
(1) Tea garden selection: selecting a flat Longjing No. 43 green tea garden (located at Guangzhou city white Yun Ouzhong puddle town Guangzhou province agricultural science tea research institute base No. 1) in a non-rainy day with the temperature not higher than 38 ℃;
(2) Abiotic stress wall breaking treatment on trees: treatments were performed 8-11 a.m. or 3-7 a.m. to avoid morning dew and high midday temperatures. The bud heads and leaf tips of tea trees are reciprocally swept by adopting soft materials (such as branches with tender leaves, soft plastic or cloth strips and the like), the strength is light, the bud breakage is not caused, the tea leaves are treated for 1min in each area for treating the tea leaves (namely in the range of each sweeping of the soft materials), the edge of tender leaves and the leaf veins of the tender leaves are slightly reddish or yellow, and the bud leaves are not substantially damaged, for example, the primary treatment is light, the process can be properly repeated for 1-2 times, and the interval between two adjacent treatments is 2h;
(3) Picking fresh leaves: after the stress wall breaking treatment of the tree body is completed, enabling tender bud leaves of the tea tree to react for 2 hours under stress, and picking fresh tea tree leaves according to the standard of one bud and one leaf or two buds and two leaves;
(4) Fixation: after the temperature of the enzyme deactivating machine is adjusted to 220 ℃, fresh tea leaves are put into the enzyme deactivating machine, enzyme is deactivated for 8 minutes until the leaves are pricked, and the stems are folded continuously;
(5) And (3) cooling: after fixation, spreading out the fixation leaves at the same time, wherein the thickness is 5cm, and cooling for 20min by using a blower;
(6) Twisting: placing the cooled de-enzyming leaves into a rolling barrel, placing the de-enzyming leaves into the rolling barrel until the volume is more than 2/3 of the volume, and then lightly kneading the de-enzyming leaves for 5min, then re-kneading the de-enzyming leaves for 10min and then lightly kneading the de-enzyming leaves for 5min according to the principle that the pressure is light and heavy;
(7) And (3) drying: drying by a fragrance extracting machine, firstly, primary drying at 120 ℃ and rapidly stopping for 20min; backwater for 40min after cooling; re-baking at 100deg.C, and slowly shifting for 30min; finally cooling to room temperature;
(8) And (3) screening: sieving the dried tea leaves by using a No. 8 sieve;
(9) Packaging and warehousing: classifying the sieved tea leaves in a grading way, and packaging and warehousing.
Example 3A processing technique for improving the quality of Green tea
(1) Tea garden selection: selecting a flat Anji white tea garden (located at Guangzhou white Yun Ouzhong Qitan Guangdong 1 agricultural science tea research institute base) in a rainy day with the air temperature not higher than 38 ℃;
(2) Abiotic stress wall breaking treatment on trees: treatments were performed 8-11 a.m. or 3-7 a.m. to avoid morning dew and high midday temperatures. The bud heads and leaf tips of the tea trees are swept back and forth by adopting soft materials (such as branches with tender leaves, soft plastic or cloth strips and the like), the strength is light, the bud breakage is not caused, the tea leaves are treated for 5min in each area for treating the tea leaves (namely in the range of the soft materials swept each time), the edge of the tender leaves and the leaf veins of the tender leaves are slightly reddish or yellow, and the bud leaves are not damaged substantially, for example, the primary treatment is light, the process can be properly repeated for 1-2 times, and the interval between two adjacent treatments is 2h;
(3) Picking fresh leaves: after the wall breaking treatment of the tree body is completed, enabling tender bud leaves of the tea tree to react for 2-4 hours under stress, and picking fresh tea tree leaves according to the standard of one bud and one leaf or two buds and two leaves;
(4) Fixation: after the temperature of the enzyme deactivating machine is adjusted to 250 ℃, fresh tea leaves are put into the enzyme deactivating machine, enzyme is deactivated for 5 minutes until the leaves are pricked, and the stems are folded continuously;
(5) And (3) cooling: after fixation, spreading out the fixation leaves at the same time, wherein the thickness is 10cm, and cooling for 40min by using a blower;
(6) Twisting: placing the cooled de-enzyming leaves into a rolling barrel, placing the de-enzyming leaves into the rolling barrel until the volume is more than 2/3 of the volume, and then lightly kneading the de-enzyming leaves for 10min, then re-kneading the de-enzyming leaves for 20min and then lightly kneading the de-enzyming leaves for 10min according to the principle that the pressure is light and heavy;
(7) And (3) drying: drying by a fragrance extracting machine, firstly, primary drying at 130 ℃ and rapidly stopping for 10min; backwater for 120min after cooling; re-baking at 110deg.C, and slowly shifting for 30min; finally cooling to room temperature;
(8) And (3) screening: sieving the dried tea leaves by a No. 20 sieve;
(9) Packaging and warehousing: classifying the sieved tea leaves in a grading way, and packaging and warehousing.
Comparative example 1 Green tea processing Process
(1) Tea garden selection: selecting a flat Ying-hong Jiu green tea garden (tea garden same as in example 1) in a non-rainy day and at a temperature not higher than 38 ℃;
(2) Picking fresh leaves: picking fresh tea tree leaves according to one bud and one leaf or two bud and two leaves standard (picking time and standard are the same as in example 1);
(3) And (5) spreading: uniformly spreading picked fresh leaves on a withering tank, wherein the spreading thickness is 9cm, the humidity is 65%, and the fresh leaves are spread for 10 hours at 25 ℃ without turning on a blower, so that the leaves are soft, the green smell is removed, and the aroma is exposed;
(4) Fixation: after the temperature of the enzyme deactivating machine is adjusted to 235 ℃, fresh tea leaves are added for enzyme deactivation for 6.5min until the leaves are pricked, and the stems are folded continuously;
(5) And (3) cooling: after fixation, spreading out the fixation leaves at the same time as the machine, wherein the thickness is 7.5cm, and cooling for 30min by using a blower;
(6) Twisting: placing the cooled de-enzymed leaves into a rolling barrel, placing the de-enzymed leaves to more than 2/3 of the volume, and then lightly kneading the de-enzymed leaves for 7.5min, then re-kneading the de-enzymed leaves for 15min and then lightly kneading the de-enzymed leaves for 7.5min according to the principle that the pressure is light and heavy;
(7) And (3) drying: drying by a fragrance extracting machine, firstly, primary drying at 125 ℃ and rapidly stopping for 15min; backwater for 80min after cooling; re-baking at 105 ℃ for 35min; finally cooling to room temperature;
(8) And (3) screening: sieving the dried tea leaves by using a No. 15 sieve;
(9) Packaging and warehousing: classifying the sieved tea leaves in a grading way, and packaging and warehousing.
Comparative example 2A green tea processing technique
(1) Tea garden selection: selecting a flat Ying-hong Jiu green tea garden (tea garden same as in example 1) in a non-rainy day and at a temperature not higher than 38 ℃;
(2) Picking fresh leaves: picking fresh tea tree leaves according to one bud and one leaf or two bud and two leaves standard (picking time and standard are the same as in example 1);
(3) Shaking green: loading picked fresh leaves into a rocking cage, and processing for 30s at a speed of 100 rpm, wherein the edge of the leaves and veins are changed into red, if one treatment is lighter, the treatment can be repeated for 1-2 times, the interval between two adjacent repeated treatments is 2h, and the edge of the leaves is changed into red;
(4) And (5) spreading: uniformly spreading picked fresh leaves on a withering tank, wherein the spreading thickness is 9cm, the humidity is 65%, and the fresh leaves are spread for 10 hours at 25 ℃ without turning on a blower, so that the leaves are soft, the green smell is removed, and the aroma is exposed;
(5) Fixation: after the temperature of the enzyme deactivating machine is adjusted to 235 ℃, fresh tea leaves are added for enzyme deactivation for 6.5min until the leaves are pricked, and the stems are folded continuously;
(6) And (3) cooling: after fixation, spreading out the fixation leaves at the same time as the machine, wherein the thickness is 7.5cm, and cooling for 30min by using a blower;
(7) Twisting: placing the cooled de-enzymed leaves into a rolling barrel, placing the de-enzymed leaves to more than 2/3 of the volume, and then lightly kneading the de-enzymed leaves for 7.5min, then re-kneading the de-enzymed leaves for 15min and then lightly kneading the de-enzymed leaves for 7.5min according to the principle that the pressure is light and heavy;
(8) And (3) drying: drying by a fragrance extracting machine, firstly, primary drying at 125 ℃ and rapidly stopping for 15min; backwater for 80min after cooling; re-baking at 105 ℃ for 35min; finally cooling to room temperature;
(9) And (3) screening: sieving the dried tea leaves by using a No. 15 sieve;
(10) Packaging and warehousing: classifying the sieved tea leaves in a grading way, and packaging and warehousing.
Experimental example 1 sensory evaluation
The professional tea inspector was invited to perform quality inspection on the prepared green tea samples (examples 1-3, comparative examples 1, 2) according to the national standard tea sensory evaluation method (GB/T23776-2018) from five aspects of appearance, soup color, aroma, taste and leaf base.
Fig. 1 and table 1 show the sensory evaluation and scoring results of green tea samples made using three different processing techniques, and it can be seen that examples 1 to 3 are not significantly different, with example 1 being overall better. Compared with comparative examples 1 and 2, the appearance is not obviously different, but the soup color of examples 1-3 is obviously orange yellow, the flower fragrance is obviously higher and longer than those of comparative examples 1 and 2, the bitter taste is obviously reduced, and the smooth feeling is obviously enhanced. It can be seen that the overall quality of green tea of examples 1-3 is significantly improved over comparative examples 1, 2.
Table 1 results of sensory evaluation and scoring comparisons of green tea samples
Experimental example 2 biochemical constituent detection
1. Conventional biochemical component detection (example 1, comparative examples 1, 2)
(1) Water content: the determination method refers to GB/T8304-2002 tea moisture determination;
(2) Water extract: the determination method refers to GB/T8305-2013 determination of tea extract;
(3) Tea polyphenols: the determination method refers to GB/T8313-2018 detection method of tea polyphenols and catechin content in tea;
(4) Amino acid: the determination method refers to GB/T8314-2013 determination of total amount of free amino acids of tea;
(5) Soluble sugar: adopting an anthrone-sulfuric acid colorimetric method;
(6) Flavonoid glycosides: the determination is carried out by adopting an aluminum trichloride colorimetric method.
As can be seen from the biochemical analysis results of Table 2, the water extract, tea polyphenols content, and phenol to ammonia ratio of example 1 were the lowest, while the free amino acids, soluble sugars, and flavonoid glycosides content of example 1 were the highest. Overall, compared with the comparative example
1. 2, the free amino acid, soluble sugar and flavonoid glycoside content of example 1 are significantly increased, and the phenol-ammonia ratio is significantly reduced. The freshness and glycerin recovery of example 1 were suggested to be significantly better.
TABLE 2 results of biochemical comparative analysis of green tea samples
Note that: different lower case letters in the same column indicate significant level of difference (P < 0.05).
2. Catechin content determination
The prepared green tea samples (example 1, comparative examples 1 and 2) were subjected to catechin detection according to GB/T8313-2018 method for detecting tea polyphenol and catechin content in tea leaves, and quantitative analysis was performed by an external standard method.
As can be seen from the comparison of the contents of catechin, caffeine and gallic acid in Table 3, the contents of EC, EGCG, ECG, CAFF, ester-type catechin, non-ester-type catechin and total catechin in example 1 were all significantly reduced as compared with those in comparative examples 1 and 2. Ester catechins such as EGCG and ECG and caffeine showed a certain bitter taste, indicating a significant reduction in bitter taste in example 1.
TABLE 3 comparison of catechin, caffeine and gallic acid content (mg/g) of green tea samples
Note that: different lowercase letters in the same row indicate a significant level of difference (P < 0.05).
3. Aroma analysis
The prepared green tea samples (examples 1-3, comparative examples 1, 2) were analyzed for volatiles based on TRACE DSQ GC-MS gas phase mass spectrometry combined with an instrument.
As can be seen from the analytical data of the dry camellia fragrance materials in Table 4, more than 2 fragrance materials were detected in example 1 than in comparative examples 1 and 2, which are dehydrolinalool and 2-heptanol, respectively. Meanwhile, the comparison of the proportion of the green tea aroma classification composition of fig. 2 is obtained by classifying and analyzing the aroma molecules of the three green tea samples, and as can be seen from fig. 2, the proportion of the alcohol compound in the embodiment 1 is obviously higher than that in the comparison examples 1 and 2, and the proportion of the hydrocarbon compound in the embodiment 1 in the comparison examples 1 and 2 is obviously reduced. Further, as can be seen from the statistical analysis data of the dominant aroma components of the aroma compounds in the three green teas in table 5, the number of dominant aroma components of example 1 was at most 4, and the number of dominant aroma components of comparative examples 1 and 2 was 2 and 3, respectively. Among them, the beta-linalool in example 1 had the highest ratio and limonene had the lowest ratio. Meanwhile, the relative content of beta-linalool in the aroma substance of example 1 is approximately one third, which is a main contribution factor of the flower and fruit aroma. The comparative examples 1 and 2 have a small difference in the relative contents of β -linalool and limonene, and the overall fragrance is mainly composed of floral and lemon. From the above, the flower and fruit fragrance of example 1 is more prominent than that of comparative examples 1 and 2.
Table 4 comparison results of aroma component relative contents (%) of green tea samples
Note that: -indicating undetected.
Table 5 comparison of the relative content (%) of dominant aroma components of green tea samples
Note that: "-" indicates that the aroma is not the dominant aroma of the corresponding tea sample.
In conclusion, the tea green raw material used in the invention stimulates the tea tree body to generate stress response such as glycosidase hydrolysis under proper abiotic stress treatment, and gives sufficient reaction time, the tea leaves are picked after giving out strong flower and fruit fragrance, and the tea leaves are picked without spreading, and the fresh leaves of the common tea tree variety can be directly deactivated, rolled and dried to prepare the high flower fragrance type green tea. Compared with the traditional green tea processing technology, the quality of the raw materials of the tea leaves is obviously increased, the processing period is obviously shortened, the fragrance of the tea leaves can be better reserved, and the quality and the taste of the tea leaves are better. Compared with green tea processed by shaking wall breaking treatment, the green tea prepared by the invention has stronger fragrance, and because shaking is the in vitro abiotic stress treatment, the stress response started by the in vitro abiotic stress treatment is limited to the in vitro bud leaves, and the stress response started by the tree body abiotic stress treatment is applied to the whole plant of tea tree in a larger range, the fragrance substances obtained by the fresh leaves are naturally more abundant, and the flower fragrance of the prepared green tea is more remarkable.
The embodiments of the present invention have been described in detail above, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the invention, and yet fall within the scope of the invention.
Claims (1)
1. The novel processing technology for improving the quality of green tea is characterized by comprising the following steps of:
s1, abiotic stress wall breaking treatment on the tree: the bud heads and leaf tips of the tea tree are scanned back and forth by adopting soft materials, the strength is light, the leaf breakage of the buds is not caused, the processing time is proper, the edge of tender leaves and leaf veins of the tender buds are reddish or yellow, and the bud leaves are not damaged substantially; the abiotic stress wall breaking treatment on the tree is carried out in a rainy day and when the temperature is not higher than 38 ℃; the abiotic stress wall breaking treatment on the tree is carried out at 8-11 hours in the morning or 3-7 hours in the afternoon so as to avoid the dew in the morning and the high temperature in noon; when the abiotic stress wall breaking treatment is carried out on the tree, each treatment is carried out for 1-5min in each area for treating the tea leaves, if one treatment is lighter, the treatment can be properly repeated for 1-2 times, and the interval between two adjacent treatments is 2h;
s2, picking fresh leaves: after the wall breaking treatment, allowing the tender bud leaves of the tea tree to react for 2-4 hours under stress, and picking the fresh tea tree leaves according to the standard of one bud and one leaf or two buds and two leaves;
s3, enzyme deactivation: deactivating enzyme of fresh picked leaves at 220-250deg.C for 5-8min until leaves are pricked, and folding stems;
s4, cooling: spreading out the enzyme-deactivated leaves and discharging the enzyme-deactivated leaves from the machine for cooling treatment, wherein the cooling is that the enzyme-deactivated leaves are cooled for 20-40min by an air blower after being spread out;
s5, twisting: rolling the cooled de-enzymed leaves according to the principle that the pressure is light and heavy, wherein the rolling is light and kneading for 5-10min, then heavy and kneading for 10-20min and then light and kneading for 5-10min;
s6, drying: drying the rolled tea leaves by adopting a primary drying mode and a secondary drying mode, wherein the primary drying temperature is 120-130 ℃, the speed is kept for 10-20min, and water is returned for 40-120min after cooling; and re-baking at 100-110deg.C for 30-40min, and cooling to room temperature to obtain green tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210276153.3A CN114424792B (en) | 2022-03-21 | 2022-03-21 | Processing technology for improving quality of green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210276153.3A CN114424792B (en) | 2022-03-21 | 2022-03-21 | Processing technology for improving quality of green tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114424792A CN114424792A (en) | 2022-05-03 |
| CN114424792B true CN114424792B (en) | 2023-05-23 |
Family
ID=81313416
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210276153.3A Active CN114424792B (en) | 2022-03-21 | 2022-03-21 | Processing technology for improving quality of green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114424792B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116530591A (en) * | 2023-06-02 | 2023-08-04 | 贵州省凤冈县旺龙茶业有限公司 | Processing method for improving quality of green tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107624911A (en) * | 2017-10-18 | 2018-01-26 | 华南农业大学 | A kind of method that black tea fragrance is improved using abiotic stress |
| CN108077468A (en) * | 2018-01-15 | 2018-05-29 | 广西南亚热带农业科学研究所 | A kind of processing method of Huang kwan-yin black tea |
| CN108740102A (en) * | 2018-06-19 | 2018-11-06 | 安康市农业科学研究所 | The processing method of orchid odor type selenium-rich green tea |
| WO2018205399A1 (en) * | 2017-05-11 | 2018-11-15 | 中国农业科学院茶叶研究所 | Method for processing green tea with delicate chestnut aromas |
-
2022
- 2022-03-21 CN CN202210276153.3A patent/CN114424792B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2018205399A1 (en) * | 2017-05-11 | 2018-11-15 | 中国农业科学院茶叶研究所 | Method for processing green tea with delicate chestnut aromas |
| CN107624911A (en) * | 2017-10-18 | 2018-01-26 | 华南农业大学 | A kind of method that black tea fragrance is improved using abiotic stress |
| CN108077468A (en) * | 2018-01-15 | 2018-05-29 | 广西南亚热带农业科学研究所 | A kind of processing method of Huang kwan-yin black tea |
| CN108740102A (en) * | 2018-06-19 | 2018-11-06 | 安康市农业科学研究所 | The processing method of orchid odor type selenium-rich green tea |
Non-Patent Citations (1)
| Title |
|---|
| 逆境下茶树叶绿体的理化特征研究进展;郭雅玲等;食品安全质量检测学报(05);第1610-1615页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114424792A (en) | 2022-05-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Noguerol-Pato et al. | Aroma profile of Garnacha Tintorera-based sweet wines by chromatographic and sensorial analyses | |
| CN107296118B (en) | A kind of Pu-erh tea fermentation technology | |
| CN106070803A (en) | A kind of processing method of six directions tea | |
| CN114424792B (en) | Processing technology for improving quality of green tea | |
| CN111513154A (en) | Preparation method of rose tea | |
| CN114424791B (en) | Processing and manufacturing method of fig-flavored black tea | |
| CN114468075B (en) | Method for improving quality of raw material of tea leaves by abiotic stress on tree | |
| CN109730169A (en) | Black tea removes the drying means of moisture content by distilling from vacuum freezing | |
| CN114431311B (en) | Processing method of high-aroma oolong tea based on tree abiotic stress | |
| CN114504035B (en) | Method for processing eastern American tea by replacing biting fresh leaves of lesser leafhoppers | |
| CN115005290B (en) | Method for efficiently and rapidly processing high-quality black tea by using group variety tea fresh leaves | |
| CN115299511B (en) | Orange black tea and preparation method and application thereof | |
| CN114468076B (en) | Processing technology of flower and fruit fragrance type white tea | |
| CN116158478A (en) | High-quality black tea and preparation process thereof | |
| US11091728B2 (en) | Fruit wine product beneficial to health of cardiovascular system and preparation method thereof | |
| KR20010044302A (en) | Plum wine production from the plum | |
| CN103053725A (en) | Dynamic combination black tea withering process | |
| CN112273491A (en) | Oolong tea and processing method thereof | |
| CN113826738B (en) | Preparation method of fermented tea containing golden dew plum | |
| CN116530590B (en) | Tea processing method capable of greatly improving kaempferol content and reducing bitter taste | |
| CN112167378B (en) | Tea processing technology and tea thereof | |
| CN116941764B (en) | Sichuan safflower tea extract and preparation method thereof | |
| Aryal | STUDY OF PHYSICOCHEMICAL PROPERTIES OF COFFEE BEANS FROM DIFFERENT PROCESSING METHODS | |
| CN113598248B (en) | Preparation process of citrus flower tea | |
| CN118235809A (en) | Rose black tea and preparation method thereof |
Legal Events
| 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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |