CN116171785A - Method for improving quality of ground tea raw material - Google Patents
Method for improving quality of ground tea raw material Download PDFInfo
- Publication number
- CN116171785A CN116171785A CN202310015657.4A CN202310015657A CN116171785A CN 116171785 A CN116171785 A CN 116171785A CN 202310015657 A CN202310015657 A CN 202310015657A CN 116171785 A CN116171785 A CN 116171785A
- Authority
- CN
- China
- Prior art keywords
- tea
- shading
- quality
- improving
- leaves
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 15
- 239000002994 raw material Substances 0.000 title description 8
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 93
- 235000013616 tea Nutrition 0.000 claims abstract description 72
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 26
- 240000003553 Leptospermum scoparium Species 0.000 claims abstract description 26
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 26
- 238000011282 treatment Methods 0.000 claims abstract description 23
- 235000020334 white tea Nutrition 0.000 claims abstract description 10
- 241000827798 Hemerocallis citrina Species 0.000 claims abstract description 8
- 239000004698 Polyethylene Substances 0.000 claims abstract description 8
- -1 polyethylene Polymers 0.000 claims abstract description 8
- 229920000573 polyethylene Polymers 0.000 claims abstract description 8
- 235000009569 green tea Nutrition 0.000 claims description 21
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 241000756137 Hemerocallis Species 0.000 claims description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 abstract description 24
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 abstract description 18
- 150000001413 amino acids Chemical class 0.000 abstract description 14
- 229930002875 chlorophyll Natural products 0.000 abstract description 13
- 235000019804 chlorophyll Nutrition 0.000 abstract description 13
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 13
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 abstract description 12
- 229960001948 caffeine Drugs 0.000 abstract description 12
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 abstract description 12
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 12
- 235000013824 polyphenols Nutrition 0.000 abstract description 12
- 229940026510 theanine Drugs 0.000 abstract description 9
- 244000021209 Leptospermum coriaceum Species 0.000 abstract 1
- 235000015940 Leptospermum coriaceum Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 3
- 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 2
- 235000005487 catechin Nutrition 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 description 1
- 244000067456 Chrysanthemum coronarium Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000009418 agronomic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000003313 weakening effect Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G17/00—Cultivation of hops, vines, fruit trees, or like trees
- A01G17/005—Cultivation methods
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Botany (AREA)
- Environmental Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a method for improving the quality of ground tea, which comprises the steps of selecting a black polyethylene sunshade net with the shading rate of 80% to shade a green tea tree variety for 12 days, improving the contents of chlorophyll, free amino acid and theanine after the shading treatment, reducing the contents of caffeine and tea polyphenol, and improving the quality of Fuding white tea, zhejiang 113, xiangshan Zaono. 1 and Hemerocallis citrina baroni. The method can fully utilize the tea tree resources in China, produce high-quality ground tea in spring and improve the economic benefit of tea gardens.
Description
Technical Field
The invention belongs to the technical field of tea tree cultivation, and particularly relates to a method for improving the quality of tea grinding raw materials based on shading.
Technical Field
The ground tea is raw material of green tea, and the green tea is refined tea of the ground tea. The crushed tea (called as 'last tea' in ancient times) is prepared by steaming fresh tea leaves of the tea tree which are planted in a covering manner, deactivating enzymes by hot air, and drying. The tea garden is covered with agronomic measures, so that the chlorophyll and free amino acid content of the ground tea can be improved, the caffeine and tea polyphenol content can be reduced, the green tea has good color, aroma and taste, and an ideal raw material of the green tea is formed. The sensory requirements of the green tea are green and delicious, and the specific physicochemical indexes are high chlorophyll, high theanine and low tea polyphenol. Chlorophyll is a main pigment substance of green tea, and is an important index of green tea, and the higher the chlorophyll content is, the higher the quality is.
The Japanese covering shading technology is relatively mature, and the Japanese green tea shading mode is widely cited in China. The tea tree variety, the physical characteristics, the environmental factors and the like have territory, and the covering technology also greatly influences the quality of the green tea. Therefore, the now cited Japanese shading technology is not suitable for advancing the development of the green tea industry in China. At present, tea farmers add a shed cover in a tea garden before harvesting tea leaves for one month, pick up tea leaves tender shoots about 20 days, and the contents of ash, amino acid, fat and caffeine are gradually reduced along with the increase of shading days, so that the yield of green tea is reduced. Too long a covering time may also lead to weakening of the tea tree. The production time of the green tea is short, only about 50 days, and the quality of the produced green tea is best by taking high-quality fresh tea leaves produced in 4 and 5 months as raw materials.
The north seeds are main varieties of Japan, the planting area is more than 85%, the quality characteristics are high amino acid content, low caffeine and tea polyphenol content, good taste and accordance with the quality requirements of green tea. According to the actual production requirement of the rolled tea, on the basis of researching and improving the quality, reasonable matching of the varieties is needed in the early, middle and late directions so as to be beneficial to relieving the pressure of the rolled tea processing. Therefore, it is necessary and urgent to select and select varieties suitable for the development of the green tea (ground tea) industry.
Disclosure of Invention
Aiming at the requirements in the field, the invention provides a method for improving the quality of tea grinding raw materials, which is characterized in that black polyethylene sunshade nets with different shading rates and different coverage heights are adopted to shade different tea tree varieties for different days, and proper shading modes and shading time are screened out, so that accumulation of chlorophyll and amino acid is facilitated, the taste of the tea grinding is more fresh and cool, the tea grinding quality is greatly improved, the tea grinding with high output quality is realized, and the economic benefit of a tea garden is improved.
The method for improving the quality of the ground tea specifically comprises the following steps:
(1) Selecting 5 tea tree varieties suitable for preparing green tea in spring, namely Fuding big white tea, zhejiang farmer 113, longissima, xiangshan early No. 1 and Hemerocallis citrina baroni;
(2) When the tea buds grow to a bud with three leaves for initial development, a canopy covering method is adopted to shade the tea trees;
the shading treatment selects a black polyethylene sunshade net with a shading rate of 80+/-3; the covering height is 40-60cm higher than the tea tree canopy surface; sunshade for 12-20 days;
(3) Picking tea leaves: picking new shoots of tea trees from three leaves to four leaves of one bud;
(4) Grinding tea to prepare: spreading the tea sample for 4 hours, wherein the spreading thickness is 2cm, the spreading temperature is 22 ℃, and the relative air humidity is 50%; and (3) deactivating enzyme of the spread tea sample with hot air at 120 ℃ for 2min, and drying at 80 ℃ to prepare the ground tea.
The suitable green tea is selected from Fuding white tea, zhejiang 113, xiangshan Zaono. 1 and Hemerocallis citrina baroni.
The shading treatment selects a black polyethylene sunshade net with a shading rate of 80 percent; the covering height is selected to be 60cm higher than the tea tree canopy surface; sunshade for 12 days.
After the shading treatment is carried out on the variety suitable for green tea, the content of chlorophyll, free amino acid and theanine is improved, the content of tea polyphenol is reduced, and the black shading net with the optimal shading rate of 80+/-3 is obtained, and the coverage height is selected to be 60cm higher than the canopy surface of the tea tree; wherein the shading days are 12 days, the shading days are reduced, the production turn of the raw material of the green tea can be increased, and the quality and the yield are ensured. And the quality of Fuding big white tea, zhejiang agricultural 113, xiangshan Zaono. 1 and golden hemerocallis is superior to that of the Bei seed. The method can fully utilize the tea tree resources in China, can produce high-quality ground tea and increase the yield, and improves the economic benefit of tea gardens.
Drawings
FIG. 1 is a graph showing the chlorophyll content change in different shading treatments,
FIG. 2 is a graph showing the change in free amino acid content of various shading treatments,
FIG. 3 is a graph showing changes in theanine content for various shade treatments,
figure 4 is a graph showing the variation of tea polyphenol content for different shade treatments,
figure 5 is a graph showing the variation of caffeine content in different shade treatments,
FIG. 6 is a graph showing the comparison of the major quality components of 4 Chinese tea varieties with Objective North.
Detailed Description
The following description of embodiments of the invention will be made with reference to specific examples, which are intended to illustrate the invention and are not intended to limit the scope of the invention.
Example 1
(1) Selecting 5 tea tree varieties suitable for preparing green tea in spring, namely Fuding big white tea, zhejiang farmer 113, longisseria, xiangshan early No. 1 and Hemerocallis citrina baroni;
(2) When the tea buds grow to a bud with three leaves for initial development, a canopy covering method is adopted to shade the tea trees;
and (3) selecting a shading rate: 50% ± 3, 65% ± 3, 80% ± 3, 95% ± 3; shading treatment is carried out on the materials for 4, 8, 12, 14, 16, 18 and 20 days;
(3) Picking tea leaves: picking new shoots of tea trees from three leaves to four leaves of one bud;
(4) Grinding tea to prepare: spreading the tea sample for 4 hours, wherein the spreading thickness is 2cm, the spreading temperature is 22 ℃, and the relative air humidity is 50%; and (3) deactivating enzyme of the spread tea sample with hot air at 120 ℃ for 2min, and drying at 80 ℃ to prepare the ground tea.
Chlorophyll, free amino acid, theanine, tea polyphenol and caffeine are detected in the ground tea (moisture is measured according to food safety national standard food (GB 5009.3-2016), free amino acid is measured according to total amount of tea free amino acid (GB/T8314-2013), theanine is measured in tea (GB/T23193-2017), tea polyphenol and catechin are measured according to tea polyphenol and catechin content detection method in tea (GB/T8313-2018), and caffeine is measured according to tea caffeine (GB/T8312-2013).
Because the change rules of 5 varieties are consistent, the change charts of the main physicochemical index content of the rolled tea subjected to different shading treatments of Zhejiang province 113 are selected as illustrations in the drawings, wherein fig. 1 is a chlorophyll content change chart, fig. 2 is a free amino acid content change chart, fig. 3 is a theanine content change chart, fig. 4 is a tea polyphenol content change chart, fig. 5 is a caffeine content change chart, and fig. 6 is a comparison chart of 4 Chinese tea tree varieties and the main quality components of the longissuers.
Through the experiment, the result shows that the shading treatment is carried out on 5 tea tree varieties through black polyethylene sunshade nets with different shading rates for different days, after the shading treatment, the chlorophyll content of the 5 tea tree varieties is slowly increased in the shading early stage, the effect of the shading early stage is gradually flattened after the remarkable phenomenon appears in 12 days, the chlorophyll content of the black polyethylene sunshade nets is compared for 12 days to 20 days, and the different shading treatment results show that: s80% > S95% > S65% > S50%, different shading height treatment results give: c60cm > C40cm > C20cm; the total amount of free amino acids is in a decreasing trend, and different shading treatment results are obtained: s95% > S80% > S65% > S50%, different shading height treatment results give: c60cm > C40cm > C20cm; wherein the change trend of theanine is consistent with the total amount of free amino acids; the content of tea polyphenol is in a descending trend, the tea polyphenol tends to be gentle after 12 days, and different shading treatment results obtain: s95% < S80% < S65% < S50%, and the different light shielding height processing results give: c60cm < C40cm < C20cm; the caffeine content is in a decreasing trend, and different shading treatment results obtain: s95% > S80% > S65% > S50%, different shading height treatment results give: c60cm < C40cm < C20cm; the result shows that the optimal shading rate in spring is 80% +/-3, the optimal shading height is 60cm, and the shading days are 12 days.
Comparing the main quality components of 5 tea tree varieties, which are shaded for 12 days under the treatment condition of S80 percent and C60cm, the results show that the free amino acid and theanine content of the Bei-bei variety are lower than that of Fuding white tea, zhejiang 113, xiangshan early No. 1 and Hemerocallis citrina baroni, the chlorophyll content of the Bei-bei variety is lower than that of Fuding white tea, shangshanearly No. 1 and Hemerocallis citrina baroni, the caffeine content is higher than that of Fuding white tea, shangshanearly No. 1 and Hemerocallis citrina baroni, the content of caffeine is lower than that of Zhejiang 113, and the milled tea made of the Beibei variety is more bitter and astringent in quality than that of 4 tea tree varieties in China. Therefore, the quality of Fuding Dabaicha, zhenong 113, xiangshan Zaono. 1 and Jinzhengzhen are better than that of the northern seed. The method can fully utilize the tea tree resources in China and produce high-quality ground tea in spring.
Claims (3)
1. The method for improving the quality of the ground tea specifically comprises the following steps:
(1) Selecting 5 tea tree varieties suitable for green tea, namely Fuding white tea, zhejiang 113, beibei, xiangshan Zaono. 1 and Hemerocallis citrina baroni;
(2) When the tea buds grow to a bud with three leaves for initial development, a canopy covering method is adopted to shade the tea trees;
the shading treatment selects a black polyethylene sunshade net with a shading rate of 80+/-3; the covering height is 40-60cm higher than the tea tree canopy surface, and the sun is shading for 12-20 days;
(3) Picking tea leaves: picking new shoots of tea trees from three leaves to four leaves of one bud;
(4) Grinding tea to prepare: spreading the tea sample for 4 hours, wherein the spreading thickness is 2cm, the spreading temperature is 22 ℃, and the relative air humidity is 50%; and (3) deactivating enzyme of the spread tea sample with hot air at 120 ℃ for 2min, and drying at 80 ℃ to prepare the ground tea.
2. The method for improving the quality of rolled tea according to claim 1, wherein the suitable green tea is Fuding white tea, zhejiang 113, xiangshan early No. 1 or Hemerocallis.
3. A method for improving the quality of ground tea according to claim 1, wherein the shading treatment selects a black polyethylene sunshade net with a shading rate of 80%; the covering height is 60cm, and the sun is shading for 12 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310015657.4A CN116171785A (en) | 2023-01-06 | 2023-01-06 | Method for improving quality of ground tea raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310015657.4A CN116171785A (en) | 2023-01-06 | 2023-01-06 | Method for improving quality of ground tea raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116171785A true CN116171785A (en) | 2023-05-30 |
Family
ID=86443676
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310015657.4A Pending CN116171785A (en) | 2023-01-06 | 2023-01-06 | Method for improving quality of ground tea raw material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116171785A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015029492A (en) * | 2013-08-06 | 2015-02-16 | サントリーホールディングス株式会社 | Method of producing unrefined tea for bottled green tea drink |
| CN106720542A (en) * | 2016-12-23 | 2017-05-31 | 安顺御茶村茶业有限责任公司 | A kind of processing method for smearing tea |
| CN107751432A (en) * | 2017-11-08 | 2018-03-06 | 神农架林区神农奇峰茶业有限公司 | Smear the manufacture craft and product of tea |
| CN108782795A (en) * | 2018-05-25 | 2018-11-13 | 刘冬林 | A kind of technology of stone mill processing tea powder |
| KR20210120273A (en) * | 2020-03-26 | 2021-10-07 | 재단법인 하동녹차연구소 | Shading cultivation method of tea plants |
-
2023
- 2023-01-06 CN CN202310015657.4A patent/CN116171785A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015029492A (en) * | 2013-08-06 | 2015-02-16 | サントリーホールディングス株式会社 | Method of producing unrefined tea for bottled green tea drink |
| CN106720542A (en) * | 2016-12-23 | 2017-05-31 | 安顺御茶村茶业有限责任公司 | A kind of processing method for smearing tea |
| CN107751432A (en) * | 2017-11-08 | 2018-03-06 | 神农架林区神农奇峰茶业有限公司 | Smear the manufacture craft and product of tea |
| CN108782795A (en) * | 2018-05-25 | 2018-11-13 | 刘冬林 | A kind of technology of stone mill processing tea powder |
| KR20210120273A (en) * | 2020-03-26 | 2021-10-07 | 재단법인 하동녹차연구소 | Shading cultivation method of tea plants |
Non-Patent Citations (2)
| Title |
|---|
| 汪素琴;王卓琴;吕闰强;毛雅琳;汪芳;许勇泉;: "碾茶适制品种的筛选", 中国茶叶, no. 09, 15 September 2020 (2020-09-15), pages 22 - 25 * |
| 郑亚楠;王锡洪;姚水滨;: "覆盖对碾茶品质影响的研究进展", 中国茶叶, no. 08, 15 August 2020 (2020-08-15), pages 12 - 16 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103211045B (en) | Production method of manual flat and single-bud type green tea | |
| Takeo | Green and semi-fermented teas | |
| CN103005103A (en) | Process for making tea by single tea flowers | |
| CN109496666A (en) | A kind of Chinese green prickly ash peel implantation methods | |
| CN105831295A (en) | Processing technology of vertical strip-shaped white tea | |
| CN109105542A (en) | A kind of production method of graininess congou tea | |
| CN110279010A (en) | A kind of green method for smearing tea of tannase constant temperature zymolysis technique preparation steaming | |
| CN107535267A (en) | A kind of raw material planting of selenium-rich white tea and its processing method | |
| CN116098012B (en) | Indoor tea tree cultivation method suitable for making green tea | |
| CN116171785A (en) | Method for improving quality of ground tea raw material | |
| CN107593948A (en) | A kind of tea frying method | |
| CN116649441A (en) | Polygonatum sibiricum black tea and preparation method thereof | |
| CN101584374B (en) | Method for preparing tea with cowpea leaf | |
| CN114504035A (en) | Novel method for processing oriental beauty tea by replacing green leafhoppers to bite fresh leaves | |
| KR100709341B1 (en) | Blended Tea Comprising Wild Ginseng Leaf and Process for Preparing the Same | |
| CN106472747A (en) | A kind of processing method of white tea | |
| CN111657370A (en) | Production process of novel white tea | |
| KR100540881B1 (en) | Wild ginseng leaf tea and process for preparing the same | |
| Rana et al. | Swiss Chard | |
| CN114711306B (en) | Processing method for improving flavor of whitened green tea | |
| CN107549360A (en) | A kind of processing method of bar shaped fruity tieguanyin black tea | |
| CN115336650B (en) | Processing and brewing method of wild grape leaf tea | |
| CN107455128B (en) | Sun-shading topping method for increasing yield of peas MZ-1 | |
| CN106576708A (en) | Method for increasing strawberry yield | |
| CN118104517A (en) | Method for improving quality of spring milled tea |
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 |