CN117045121A - Novel tea brewing method by fumigation - Google Patents
Novel tea brewing method by fumigation Download PDFInfo
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- CN117045121A CN117045121A CN202311065258.5A CN202311065258A CN117045121A CN 117045121 A CN117045121 A CN 117045121A CN 202311065258 A CN202311065258 A CN 202311065258A CN 117045121 A CN117045121 A CN 117045121A
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- 238000003958 fumigation Methods 0.000 title claims abstract description 118
- 238000000034 method Methods 0.000 title claims abstract description 31
- 241001122767 Theaceae Species 0.000 title abstract 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000002791 soaking Methods 0.000 claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 18
- 238000002386 leaching Methods 0.000 claims abstract description 5
- 238000005507 spraying Methods 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims description 201
- 235000013616 tea Nutrition 0.000 claims description 170
- 235000006468 Thea sinensis Nutrition 0.000 claims description 37
- 235000020279 black tea Nutrition 0.000 claims description 26
- 230000001953 sensory effect Effects 0.000 claims description 17
- 239000011521 glass Substances 0.000 claims description 16
- 235000020334 white tea Nutrition 0.000 claims description 12
- 235000020333 oolong tea Nutrition 0.000 claims description 11
- 235000009569 green tea Nutrition 0.000 claims description 9
- 235000020338 yellow tea Nutrition 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000035622 drinking Effects 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 5
- 235000013824 polyphenols Nutrition 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 abstract description 55
- 238000011282 treatment Methods 0.000 abstract description 19
- 235000019640 taste Nutrition 0.000 abstract description 18
- 238000013461 design Methods 0.000 abstract description 8
- 238000012545 processing Methods 0.000 abstract description 2
- 239000007921 spray Substances 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 13
- 230000000694 effects Effects 0.000 description 7
- 238000010025 steaming Methods 0.000 description 6
- 238000005303 weighing Methods 0.000 description 6
- 235000019658 bitter taste Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 230000003796 beauty Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 235000019590 thick flavour Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 241000221095 Simmondsia Species 0.000 description 1
- 235000004433 Simmondsia californica Nutrition 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 239000002283 diesel fuel Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 239000012633 leachable Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 230000002688 persistence Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J31/00—Apparatus for making beverages
- A47J31/44—Parts or details or accessories of beverage-making apparatus
- A47J31/52—Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus ; Timers for coffee- or tea-making apparatus; Electronic control devices for coffee- or tea-making apparatus
- A47J31/525—Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus ; Timers for coffee- or tea-making apparatus; Electronic control devices for coffee- or tea-making apparatus the electronic control being based on monitoring of specific process parameters
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a novel tea brewing method by fumigation, which combines fumigation and soaking, and comprises the following steps of: 1) Obtaining fumigating and brewing parameters of various tea leaves; 2) Based on the fumigation brewing parameters, putting the corresponding tea leaves into a container, capping, spraying steam fumigation for proper time, injecting the brewing temperature and the brewing water quantity corresponding to different tea types, and pouring out the tea water after soaking for corresponding time; 3) The tea water poured each time is drunk by a time-division cup. The invention utilizes the brewing mode of fumigation, has reasonable design, sets different brewing parameters aiming at various tea processing characteristics, and improves the overall flavor of tea soup, has obvious layering and sufficient tea taste by the brewing mode of combining fumigation time and soaking time under the same total brewing time; the leaching of the tea soup endoplasm component is promoted by fumigation treatment, so that the tea soup is colored and tasty.
Description
Technical Field
The invention belongs to the technical field of tea brewing, and particularly relates to a novel tea brewing method utilizing fumigation.
Background
The tea is drunk and is called Shennong's disease, and is smelled Yu Luzhou. The wind of drinking tea in China is long, and the tea is not only 'diesel oil salt, soy sauce and vinegar tea' which falls into the families of ordinary people, but also 'music, chess, painting and poem, wine tea' under the pen of the civilian ink. As can be seen, the tea drinking custom is deep into the heart, and has a deep history of deposition and human bottom accumulation. However, the tea making looks simple, but the real one has quite a gateway. The quality of the intrinsic tea leaves and the extrinsic brewing conditions are not enough, and the intrinsic tea leaves and the extrinsic brewing conditions are controlled in place, so that a cup of good tea can be brewed. However, the traditional tea art brewing is extremely difficult to control on water temperature and time length, deviation can be generated when a person leaves little attention, the flavor of tea is destroyed, and many people face the threshold and are not forgiving, and the interest in tea culture is lost. Meanwhile, the tea artist experiences a slow-paced drink brewed by the tea artist, so that not only is the elegant environment set aside needed, but also plentiful time is needed.
Therefore, a new brewing mode is sought, the tea brewing process is simplified, three external factors including the tea ratio, the brewing water temperature and the brewing time period are continuously subjected to experimental optimization, the optimal tea brewing parameters are determined, and the unique flavor quality of the tea soup is ensured to be particularly important for the new style of tea drinking. The invention promotes the release of tea endoplasms and improves the overall flavor of tea soup by utilizing a brewing mode combining fumigation and soaking. In this fast-paced era, the beauty of the technical spirit of tea making cannot be often appreciated, but the beauty of the healthy substances of tea making can be enjoyed in a busy state.
Disclosure of Invention
In order to make up the defects of the prior art, the invention aims to provide a novel tea brewing method by utilizing fumigation, and the release of tea endoplasm is promoted by utilizing a brewing mode combining fumigation and soaking, so that the overall flavor of tea soup is improved. The specific technical scheme is as follows:
a novel tea brewing method utilizing fumigation, which combines fumigation with soaking, the tea brewing method comprising:
s1, obtaining fumigating and brewing parameters of various tea leaves;
s2, based on the fumigation brewing parameters, putting the corresponding tea leaves into a container, capping, spraying steam fumigation for proper time, injecting brewing temperatures and brewing water quantities corresponding to different tea types, and pouring out tea water after soaking for corresponding time;
s3, repeating the step S2 for two times based on the fumigation brewing parameters, wherein the repeated steps are used for verifying the stability of the instrument, judging whether the deviation exists in the water yield, the water temperature and the fumigation under different fumigation conditions, so as to ensure the accuracy and the reliability of the result;
s4, pouring out tea water each time and drinking the tea water in a time-division cup.
Preferably, the fumigation brewing container of the tea brewing method is a spray type glass tea steamer.
Further, the tea brewing method comprises two modes of fumigation and soaking, and the sensory balance of each tea brewed under different fumigation and soaking time is judged based on different fumigation gradient parameters of each tea.
Specifically, the tea fumigation brewing parameters comprise tea fumigation time; judging suitability of the tea fumigation brewing method for various teas based on the tea fumigation brewing parameters, and being applicable to teas with different fermentation degrees, the method comprises the following steps: green tea, white tea, oolong tea, black tea, yellow tea, and black tea.
Further, the tea fumigation brewing parameters also comprise water temperature, tea water ratio and soaking time; judging the leaching content of flavor substances of various tea fumigation brewing methods based on the tea fumigation brewing parameters, wherein the method comprises the following steps: sensory, soluble solids, tea polyphenols, amino acids.
Compared with the prior art, the invention has the following advantages: the fumigating brewing mode is utilized, the design is reasonable, different brewing parameters are set according to various tea processing characteristics, and under the condition of the same total brewing duration, the overall flavor of the tea soup is improved to a certain extent by the brewing mode of combining fumigating time and soaking time, the tea soup is obvious in layering and sufficient in tea taste; namely, under fumigation treatment, the leaching of the tea soup endoplasmic components is promoted, so that the tea soup is colored and flavored.
Drawings
FIG. 1 is a flow chart of the method of the present invention;
FIG. 2 is a spray type glass tea steamer of the present invention;
fig. 3 is a diagram showing sensory attribute evaluation of black tea fumigated tea soup in example 1 of the present invention;
fig. 4 is a sensory attribute evaluation chart of black tea fumigated tea soup in example 2 of the present invention;
fig. 5 is a diagram for evaluating sensory attributes of oolong tea fumigated tea soup in example 3 of the present invention;
fig. 6 is a diagram showing sensory attribute evaluation of white tea fumigated tea soup in example 4 of the present invention;
fig. 7 is a sensory attribute evaluation chart of the fumigated tea soup of yellow tea in example 5 of the present invention;
fig. 8 is a sensory attribute evaluation chart of the green tea fumigation tea soup in example 6 of the present invention.
Detailed Description
The novel tea brewing method utilizing fumigation is further described below with reference to the accompanying drawings.
As shown in fig. 1, a novel tea brewing method using fumigation comprises the following specific steps:
1) Setting parameters required by fumigation brewing of various tea leaves;
2) Based on the fumigation brewing parameters, putting the corresponding tea leaves into a container, capping, spraying steam fumigation for proper time, injecting the brewing temperature and the brewing water quantity corresponding to different tea types, and pouring out the tea water after soaking for corresponding time;
3) The tea water poured each time is drunk by a time-division cup.
The brewing container used in the above brewing method is a spray type glass tea steamer as shown in figure 2, and can be used for brewing tea with different fermentation degrees such as green tea, white tea, oolong tea, black tea, yellow tea, black tea, etc.
Example 1:
(1) The tea sample to be tested is black tea (Pu' er in palace), and the fumigating equipment is a spray type glass tea steamer as shown in figure 2;
(2) Weighing 5g of black tea leaves, placing the black tea leaves in a spray type glass tea steaming device, setting the tea water ratio to be 1:56, and setting the brewing water temperature to be 95 ℃;
(3) The brewing time is the combination of steam fumigation and soaking, and the total brewing time is 50s. To control the effect of fumigation treatment on tea soup flavor quality, different time gradients are set for steam fumigation duration, and the detailed table is shown in table 1-1;
table 1-1 black tea fumigation time gradient design:
(4) And (3) carrying out sensory attribute evaluation on the fumigated tea soup obtained in the step (3).
As shown in fig. 3, in the black tea soup, the taste of the non-fumigated group (0 s) is light and thin, and the black tea soup has a slightly astringent feel; the fumigating group has mellow and delicious 10s tea soup and good fragrance, and the overall evaluation is superior to other treatments. Thus, fumigation is beneficial to release of thick flavor quality of dark tea Chen Xiangchun, and fumigation time is optimal for 10 seconds. In the figure: a represents bitter taste, b represents astringent taste, c represents mellow taste, and d represents cooked taste (the same applies below).
Example 2:
(1) The tea sample to be tested is black tea (Yunnan red), and the fumigating equipment is a spray type glass tea steamer;
(2) Weighing 5g of black tea leaves, placing the black tea leaves in a spray type glass tea steaming device, wherein the tea water ratio is 1:56, and setting the brewing water temperature to 90 ℃;
(3) The brewing time is the combination of steam fumigation and soaking, and the total brewing time is 45s. To control the effect of fumigation treatment on tea soup flavor quality, different time gradients are set for steam fumigation duration, and the detailed table is shown in Table 2-1;
table 2-1 black tea fumigation time gradient design:
(4) And (3) carrying out sensory attribute evaluation on the fumigated tea soup obtained in the step (3).
As shown in FIG. 4, the sweetness of the black tea soup was decreased with the increase of the fumigation time, and the astringent feeling and the cooked and stuffy taste were slightly evident. Compared with the tea soup subjected to fumigation for 5 seconds, the tea soup not subjected to fumigation treatment has slightly light aftertaste, and the tea soup subjected to fumigation for 5 seconds has slightly enough tea taste, namely, the fumigation can improve the taste of the black tea soup, but the fumigation time is not suitable to be too long.
Example 3: novel brewing mode by fumigation
(1) Oolong tea (faint scent Tieguanyin) is selected as a tea sample to be tested, and the fumigating equipment is a spray type glass tea steamer;
(2) Weighing 7g of oolong tea leaves, placing the oolong tea leaves in a spray type glass tea steaming device, wherein the tea water ratio is 1:40, and setting the brewing water temperature to 95 ℃;
(3) The brewing time is the combination of steam fumigation and soaking, and the total brewing time is 45s. To control the effect of fumigation treatment on tea soup flavor quality, different time gradients are set for steam fumigation duration, and are shown in Table 3-1;
table 3-1 oolong tea fumigation time gradient design:
(4) And (3) carrying out sensory attribute evaluation on the fumigated tea soup obtained in the step (3).
As shown in figure 5, the oolong tea soup under different fumigation treatments has clear fragrance, and the fumigation group has enough tea taste, but the bitter taste slightly increases along with the fumigation time, the cooked smell is obvious, and the fumigation time is not suitable for overlong.
Example 4:
(1) The tea sample to be tested is white tea (white moon), and the fumigating equipment is a spray type glass tea steamer;
(2) Weighing 5g of white tea leaves, placing the white tea leaves in a spray type glass tea steaming device, setting the tea water ratio to be 1:56, and setting the brewing water temperature to be 95 ℃;
(3) The brewing time is the combination of steam fumigation and soaking, and the total brewing time is 60s. To control the effect of fumigation treatment on tea soup flavor quality, different time gradients were set for steam fumigation duration, as detailed in table 4-1;
table 4-1 white tea fumigation time gradient design:
(4) And (3) carrying out sensory attribute evaluation on the fumigated tea soup obtained in the step (3).
As shown in FIG. 6, the white tea soup was slightly astringent, and the cooked and stuffy taste was slightly pronounced, especially 20s, as the fumigation time was prolonged. However, under fumigation for 5 seconds, the tea soup overall evaluation is almost no worse than that of a non-fumigated group, the tea taste is slightly enough, and the white tea has the characteristic of being suitable for fumigation brewing as a whole, and the fumigation duration is controlled within 5 seconds and 5 seconds, so that the taste of the tea soup is beneficial.
Example 5:
(1) The sample of the tested tea is yellow tea (jojoba buds), and the fumigating equipment is a spray type glass tea steamer;
(2) Weighing 5g of yellow tea leaves, placing the yellow tea leaves in a spray type glass tea steaming device, wherein the tea water ratio is 1:56, and setting the brewing water temperature to be 85 ℃;
(3) The brewing time is the combination of steam fumigation and soaking, and the total brewing time is 75s. To control the effect of fumigation treatment on tea soup flavor quality, different time gradients are set for steam fumigation duration, see Table 5-1 in detail;
table 5-1 yellow tea fumigation time gradient design:
(4) And (3) carrying out sensory attribute evaluation on the fumigated tea soup obtained in the step (3).
As shown in FIG. 7, as the fumigation time is prolonged, the astringent feeling of the yellow tea soup is slightly obvious, the alcohol refreshing degree is reduced, the cooked and stuffy taste is slightly obvious, and the fumigation is not added in the whole.
Example 6:
(1) Green tea (Longjing) is selected as the tea sample to be tested, and the fumigating equipment is a spray type glass tea steamer;
(2) Weighing 5g of green tea leaves, placing the green tea leaves in a spray type glass tea steaming device, setting the tea water ratio to be 1:56, and setting the brewing water temperature to be 85 ℃;
(3) The brewing time is the combination of steam fumigation and soaking, and the total brewing time is 35s. To control the effect of fumigation treatment on tea soup flavor quality, different time gradients are set for steam fumigation duration, see Table 6-1 in detail;
table 6-1 green tea fumigation time gradient design:
(4) And (3) carrying out sensory attribute evaluation on the fumigated tea soup obtained in the step (3).
As shown in fig. 8, the fumigated group tea soup has increased bitterness, enhanced astringency, reduced freshness, and pronounced cooked taste, as compared to the green tea soup without fumigating time, and it is preferable not to fumigate as a whole, which may be related to the degree of fermentation of tea leaves.
In summary, according to the novel brewing method utilizing fumigation provided by the invention, under the condition of the same total brewing time, the quick release of the flavor of the tea soup is promoted in a brewing mode of combining the fumigation time and the soaking time, namely under the fumigation treatment, the leachable matter content of the tea soup is relatively improved along with the increase of the brewing temperature, namely the fumigation treatment can promote the leaching of the endoplasmic components of the tea soup, so that the color and the taste of the tea soup are reflected. For example, black tea, the tea soup without fumigation time has slightly astringent taste and unobvious mellow taste, but the tea soup with fumigation for 10s has better taste tuning property and is beneficial to the manifestation of thick flavor quality of the black tea Chen Xiangchun (see figure 3). In addition, compared with the group without fumigation treatment, the black tea, the white tea and the oolong tea soup have enough tea flavor under the fumigation treatment for 5 seconds, and the quality persistence of sweet fragrance and flower fragrance is slightly better, namely, the black tea, the oolong tea and the white tea accord with the characteristics suitable for fumigation treatment, but the fumigation time is not too long, and the fumigation time is within 5 seconds or 5 seconds, so that the overall flavor of the tea soup is slightly improved (see fig. 4, 5 and 6). Secondly, under the treatment of different fumigation times, the tea soup of each tea has obvious difference (p is less than 0.05) between the tea polyphenol contents, and the tea polyphenol contents of the tea soup under the fumigation time of 20s are higher than those of other treatments as a whole, which is consistent with the sensory results. With the increase of fumigation time, the tea soup has slightly obvious bitter taste and enhanced astringent feel. In addition, due to the difference of tea types, although the tea polyphenol content of the black tea subjected to post-fermentation is higher under the fumigation of 20s, the black tea is mainly based on the mellow feeling, and the fumigation treatment group is not added in the sense, so that the astringent feeling is slightly obvious, and the tea is possibly related to the tea fermentation degree. In conclusion, the novel brewing method of fumigation enriches the layering of the tastes of different tea soups, and has a certain gain effect on the respective unique flavor attributes.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present invention, and not for limiting the same; although the invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some or all of the technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the invention.
Claims (5)
1. A novel tea brewing method utilizing fumigation, which is characterized by combining fumigation with soaking, the tea brewing method comprising:
s1, obtaining fumigating and brewing parameters of various tea leaves;
s2, based on the fumigation brewing parameters, putting the corresponding tea leaves into a container, capping, spraying steam fumigation for proper time, injecting brewing temperatures and brewing water quantities corresponding to different tea types, and pouring out tea water after soaking for corresponding time;
s3, repeating the step 2) for two times based on the fumigation brewing parameters, and assisting in verifying the stability of the instrument to ensure the accuracy of the result;
s4, pouring out tea water each time and drinking the tea water in a time-division cup.
2. A novel tea brewing method utilizing fumigation as defined in claim 1, wherein a fumigation brewing vessel of said tea brewing method is a spray-type glass tea steamer.
3. A novel tea brewing method utilizing fumigation as defined in claim 1, wherein said tea brewing method comprises fumigation and soaking, and wherein sensory balance of each tea brewed at different fumigation and soaking times is determined based on different fumigation gradient parameters of each tea.
4. A novel tea brewing method utilizing fumigation as defined in claim 1, in which said tea fumigation brewing parameters include tea fumigation time; judging suitability of the tea fumigation brewing method for various teas based on the tea fumigation brewing parameters, and being applicable to teas with different fermentation degrees, the method comprises the following steps: green tea, white tea, oolong tea, black tea, yellow tea, and black tea.
5. A novel tea brewing method utilizing fumigation as defined in claim 1 or 4, wherein said tea fumigation brewing parameters further comprise water temperature, tea water ratio, soaking time; judging the leaching content of flavor substances of various tea fumigation brewing methods based on the tea fumigation brewing parameters, wherein the method comprises the following steps: sensory, soluble solids, tea polyphenols, amino acids.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117423431A (en) * | 2023-12-19 | 2024-01-19 | 广东君箭智能有限公司 | Tea brewing control method, system, electronic equipment and readable storage medium |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117423431A (en) * | 2023-12-19 | 2024-01-19 | 广东君箭智能有限公司 | Tea brewing control method, system, electronic equipment and readable storage medium |
| CN117423431B (en) * | 2023-12-19 | 2024-03-26 | 广东君箭智能有限公司 | Tea brewing control method, system, electronic equipment and readable storage medium |
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