KR20090043097A - Preparing method of fermented green tea - Google Patents

Abstract

The present invention relates to a method for producing fermented green tea, and more particularly, to a method for producing Dongchun tea, which is characterized by weakly fermenting green tea brewed using a large brush at 350 to 400 ° C.

Dongchun tea according to the present invention is a tea made by improving the method of Jeddah passed down to the traditional temples, has a bitter taste, turbidity, improves the disadvantages of the existing green tea with a turbid aroma to give a clear, dull taste, no turbidity In addition, it has the effect of providing green tea with excellent palatability and excellent health function by quantifying it with Jeddah's method, which has a clear aroma and feels sweet taste and refreshing feeling.

Green tea, apricots, relish, fermentation, drying, ripening, polyphenols

Description

Preparation Method of Fermented Green Tea

The present invention is a method of producing fermented green tea by improving the quantification method inherited from traditional temples to quantify by improving the quantitative taste, turbidity, turbidity of the existing green tea has a turbid aroma to improve the clear and light taste, turbidity None, and relates to a manufacturing method of Dongchun tea characterized by having a sweet smell and a refreshing feeling while having a clear aroma.

Green tea is produced by inactivating enzymes by treating the oxidase in tea leaves with heat or steam using the shoots or leaves of Camellia sinensis , Camellia sinensis . , No. 2, No. 3 tea or jeonjeon, sejak, medium and so on, which is a significant difference in taste depending on the manufacturing process.

The tea method of green tea has been passed down from the Silla to the Goryeo Dynasty, and has been passed down to the Joseon Dynasty.The early 19th century was further developed and generalized, and it was sent to Cho Young-hee (1893 ~ 1990). Although the inherited technology is our traditional Jeddah method, the quality of green tea is not homogeneous due to the failure to standardize modern weighing.

The taste of green tea is based on bitterness, astringent taste and sour taste, and the richness and sweetness are added to give the taste of tea. Tea leaves contain various flavor components such as bitter and astringent polyphenols, bitter caffeine and saponins, savory amino acids, sweet sugars, and the like. Each will taste slightly different. Green tea contains a large amount of polyphenols, caffeine, amino acids and vitamin C as described above, and in particular, the antioxidant, anticancer, blood cholesterol lowering, anti-aging, heavy metal detoxification, It is attracting much attention as the effects of caries prevention and bad breath removal have been demonstrated (Korean Patent No. 0756546).

As such, as the pharmacological mechanisms of the major ingredients in green tea have recently been identified and their effectiveness has been proved, their value has been re-recognized, and the demand for green tea has increased greatly as the well-being culture has become a global trend. .

Looking at the main patent for the manufacturing method of green tea, after separating the leaves and stems of the green tea according to the difference in physical properties by using a sorting machine, the roasting treatment by different distribution conditions for the leaves and stems of the green tea. Method for manufacturing green tea (Korean Patent No. 0756546) characterized by filling green tea in barrel, fermentation process in ocher, charcoal room, ripening process in the shade from natural wind and heating with coarse charcoal, and then ripening in jar Fermented green tea manufacturing method (Korean Patent No. 0675755) through the process, manufacturing method of homemade green tea which improves palatability so that the color, aroma and flavor of the green tea are not damaged while shortening the cumbersome manufacturing process (Korean Patent Publication No. 2002) -0088320), black rice green tea and black rice with excellent physiological activity is produced through the predetermined processing method Green tea and its manufacturing method (Korean Patent No. 0356321) and green tea and green tea and green rice which are excellent in physiological activity by using a predetermined method for manufacturing green tea and its manufacturing method (Korean Patent No. 0368633), etc. However, the green tea produced according to the manufacturing method has a unique astringent taste and bitter taste, the color is turbid and the fragrance is not clear, there is a disadvantage causing a rejection when drinking.

Accordingly, the present inventors have made diligent efforts to develop a method for producing green tea with improved functionality and palatability while minimizing the loss of useful ingredients. As a result, the present inventors have weakly fermented green tea brewed using a bamboo brush at 350-400 ° C. Dongchun tea, with its astringent taste, has a turbidity and has a turbid aroma, improves the shortcomings of conventional green tea, giving it a clear and dull taste, no turbidity, and a clear aroma with a sense of sweetness and refreshment. It was confirmed to complete the present invention.

The main object of the present invention is to improve the shortcomings of the existing green tea having a bitter taste, turbidity, turbid aroma to give a clear and dull taste, no turbidity, with a clear aroma and sweetness and refreshing feeling To provide a manufacturing method of Dongchun tea characterized in that it makes you feel.

In order to achieve the above object, The present invention (a) putting green tea leaves in a cast iron pot and steamed using a bamboo brush for 5 to 10 minutes at 350 ~ 400 ℃; (b) rubbing the brewed tea leaves by hand until white foam occurs, and then shaking off the tea leaves individually; (c) spreading the shaken off tea leaves and fermented for 2-4 hours; (d) putting the fermented tea leaves in a cast iron pot and drying at 130 ~ 170 ℃; And (e) spreading the dried tea leaves It relates to a manufacturing method of Dongchun tea comprising the step of aging for 6 to 30 hours at 50 ~ 70 ℃.

The present invention is produced by fermenting the green tea brewed using a large brush at 350 ~ 400 ℃, astringent taste, turbidity, turbidity, improve the disadvantages of the existing green tea has a turbid aroma clear and light taste It has the effect of providing a manufacturing method of Dongchun tea characterized by feeling sweet and refreshing with no sense of turbidity, no turbidity, and clear smell.

The fermented green tea produced by the manufacturing method of the present invention, which has a clear and light taste, has no turbidity, has a clear aroma, and has a sweet taste and a refreshing feeling as a sense of smell is called Dongchun tea.

The present invention in one aspect, (a) putting green tea leaves in a cast iron pot and steamed using a bamboo brush for 5 to 10 minutes at 350 ~ 400 ℃; (b) rubbing the brewed tea leaves by hand until white foam occurs, and then shaking off the tea leaves individually; (c) spreading the individual tea leaves and fermented for 2-4 hours; (d) putting the fermented tea leaves in a cast iron pot and drying at 130 ~ 170 ℃; And (e) relates to a method for producing Dongchun tea comprising the step of spreading the dried tea leaves aged for 50 to 70 ℃ for 6 to 30 hours.

In the present invention, the step (c) may be characterized in that it is made on a sheet of paper, the moisture content of the tea leaves after the step (c) may be characterized in that 10 to 30%.

If the moisture content is less than 10%, the taste and aroma decreases due to discoloration, and above 30%, the turbidity of green tea increases.

In the present invention, the step (e) may be characterized in that made on a sheet of paper.

In the present invention, (f) may further comprise the step of aging the aged tea leaves at 15 ~ 30 ℃ for 6 to 8 days.

Green tea can be classified into 1st (end of April), 2nd (during June), and 3rd (early October) according to the harvesting time, and the later the harvesting time, the more amino acid and vitamin C. Is reduced, while the content of polyphenol, which is the main ingredient of astringent taste, is slightly increased.

The leaves are oxidized by the oxidase from the moment of picking the leaves from the tea tree, and in order to stop the progress of oxidation, the temperature of the line leaves (the first state after picking the green tea leaves) is raised to 350 ~ 400 ℃ or higher. It is essential.

As mentioned above, the process of stopping the oxidase activity by raising the temperature of the lobe for the first time is called salcheong (殺 靑), which can be called the process of stopping fermentation, eliminating the toxicity of live leaves and preventing oxidation of tea leaves. It is a process to keep the green light and evaporate the moisture to facilitate the subsequent process.

Salchung is the most important process to determine the quality of green tea. If the temperature is too high, the tea leaves will burn. On the contrary, if the temperature is too low, the toxicity of the fresh leaves will remain. Temperature is the most important. As a steaming machine, an (semi) elliptic cast iron pot can be used. The hot leaves are put at high temperature to inactivate the enzyme with steam from the tea leaves.

In the present invention, using a bamboo brush, the steaming process was performed in a preheated cast iron pot at a high temperature of 350 ~ 400 ℃ in a short time of 5 to 10 minutes, thereby minimizing the loss of the active ingredient of green tea leaves.

Subsequent heating to the middle temperature after aerosols is a drying process regardless of the number of times.

Keep in mind that it is a repetitive rubbing process of tea leaves, which evenly removes the water content and the internal moisture content of the tea leaves, and makes tea leaves so that the tea components can come out well when the tea cells are leached by appropriately destroying the tea tissue. Corresponds to the process for promoting fermentation. The degree and time of rubbing will lighten young leaves and heavy hard leaves, depending on the condition of the tea leaves. It is made by hand or by machine, and in the case of handmade, it is preferable to rub the tea until white foam occurs, and when using the machine, it is preferable to work for 3 minutes on 3Kg of tea leaves. After you keep in mind, you should shake off the tea leaves that are stuck together during the rubbing process.

In the present invention, the fermentation is a weak fermentation process made by natural wind in the shade, it is preferable to maintain the moisture content of the tea leaves to 10 to 30%, eliminating the astringent taste of green tea to increase the flavor by increasing the flavor to be.

In the present invention, the drying is a step for the storage of tea, the drying is preferably carried out for about 10 to 30 minutes at 130 ~ 170 ℃, is a process to produce a cool and inherent flavor inherent in weakly fermented tea through direct heating. .

In the present invention, the aging is subjected to the second aging process, which is a step for removing the first aging and the firearm for stabilizing the taste and aroma of tea, the first aging is carried out for 20 to 28 hours at 50 ~ 70 ℃ Preferably, the secondary aging is preferably carried out at 15 to 30 ℃ for 6 to 8 days.

Hereinafter, the present invention will be described in more detail with reference to Examples. These examples are only for illustrating the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not to be construed as limited by these examples.

Example  One: Dongchun Tea  Manufacturing method

(1) green tea leaves Swelling )

500g of green tea leaves collected at the end of April were put in a preheated cast iron pot and steamed at 370 ° C for 10 minutes using a large brush.

(2) keep in mind the tea leaves

100 g of the tea leaves after the aerobic process was rubbed by hand until white foam was generated on the royal constellation, and the empty tea leaves were shaken off so that there was no agglomeration.

(3) fermentation of tea leaves

For fermentation, the tea leaves, which have undergone the above-mentioned process, were spread on a sheet of paper and fermented naturally for 3 hours in the airy shade. At this time, the water content of the fermented tea leaves to be 20%.

(4) drying of tea leaves

Tea leaves after the fermentation process It was put in a cast iron pot and dried by heating for 20 minutes at 150 ℃.

(5) aging of tea leaves

Spread the dried tea leaves on a sheet of paper widely After primary aging for 24 hours in an ondol room at 50 ° C., it was again wrapped in a plastic wrapper and then aged for 7 days at room temperature.

Example  2 : According to the present invention Dongchun Tea  Sensory evaluation

Dongchun tea prepared in Example 1 and the general green tea (Pacific Sulloc Tea Co., Ltd.) commercially available as a control, the preference for green tea was confirmed.

2 g each of Dongchun tea and regular green tea were soaked in 100 ml of hot water at 95 ° C for 30 seconds, and then tasted by 10 trained professional panelists, and then evaluated the evaluation items such as taste, color, aroma, sense of smell and overall taste. Sensory evaluation was performed.

Item Control Dong Chun Tea Light taste + +++++ Clear color ++ ++++ Clear incense ++ ++++ Persimmon + +++++ Overall preference ++ +++++

Item Control Dong Chun Tea flavor Astringent taste Clear and light taste, no astringent taste color Poor color due to turbidity No turbidity, clear greenish green incense Complex scent, turbid scent Clear and sweet scent Persimmon  Almost no sense of hunch Sweet and refreshing feeling with a sense of smell, clear aroma

As a result, as shown in Table 1 and Table 2, the control group in taste and aroma, astringent taste, turbidity and aroma also not clear, while Dongchun tea has a clear, light taste and color It was confirmed that it was not muddy, showing a clear aroma and feeling refreshing when drinking.

The specific parts of the present invention have been described in detail above, and it is apparent to those skilled in the art that such specific descriptions are merely preferred embodiments, and thus the scope of the present invention is not limited thereto. something to do. Thus, the substantial scope of the present invention will be defined by the appended claims and their equivalents.

1 is a schematic diagram illustrating a manufacturing method of Dongchun tea according to the present invention.

Claims (5)

Dongchun tea manufacturing method comprising the following steps: (a) putting green tea leaves in a cast iron pot and steamed at 350-400 ° C. for 5-10 minutes using a bamboo brush; (b) rubbing the brewed tea leaves by hand until white foam occurs, and then shaking off the tea leaves individually; (c) spreading the shaken off tea leaves and fermented for 2-4 hours; (d) putting the fermented tea leaves in a cast iron pot and drying at 130 ~ 170 ℃; And (e) spreading the dried tea leaves Aging at 50 ~ 70 ℃ for 6-30 hours. The method of claim 1, wherein step (c) is performed on Korean paper. The method of claim 1, wherein the water content of the tea leaves after the step (c) is characterized in that 10 to 30%. The method of claim 1, wherein step (e) is performed on Korean paper. The method of claim 1, further comprising the step of (f) aging the aged tea leaves at 15-30 ℃ for 6-8 days.

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