WO2008064573A1

WO2008064573A1 - A fermented tea and method of manufacturing therefor

Info

Publication number: WO2008064573A1
Application number: PCT/CN2007/003380
Authority: WO
Inventors: Sanman Li
Original assignee: Sanman Li
Priority date: 2006-11-29
Filing date: 2007-11-29
Publication date: 2008-06-05
Also published as: JP2019216752A; JP2019041761A; JP6864726B2; JP2016214268A; JP6281150B2; JP2020110189A; JP2010510781A; JP2021065239A; JP2018164461A; JP2015146801A; JP6905123B2; JP7041312B2; JP6731452B2; JP6580539B2; JP2021166556A; JP6995229B2

Abstract

A fermented tea, wherein it contains 19% or less of tea polyphenols on basis of dry weight of tealeaf, content of tea catechins ECG and EGCG is 5% or less, and content of TB is relatively lower. A method of manufacturing the fermented tea. The fermented tea is used to produce tea beverage or mixed tea.

Description

80 fermented tea and preparation method thereof

[Technical field]

The present invention relates to a novel fermented tea and a process for producing the same, and a food or drink containing the fermented tea. More specifically, the present invention relates to a novel fermented tea which has fast leaching, bright soup color, good concentration, and little bitterness, or a non-whole fermented tea which can be called deep fermentation, a production method of the fermented tea, and a tea beverage using the fermented tea, Contains tea food or feed additives.

[Background technique]

Tea products are classified from the degree of fermentation and are generally considered to be roughly classified into three categories. One type is non-fermented tea, such as green tea. One type is tea that is generally considered to be fully fermented, such as black tea. Another category is semi-fermented tea between the two, such as oolong tea.

The preparation method of green tea is usually obtained after the tea green is harvested without being withered and dehydrated. Therefore, the catechin tea polyphenols therein are substantially free of oxidation (so-called no fermentation or very mild fermentation). The catechins have a strong bitter taste, and the drinker has a poor taste when the content is high. Green tea is made from relatively tender tea leaves. The content of catechins is more bitter, but it is more refreshing because it contains more acid.

The main producing areas of oolong tea are Fujian, Guangdong and Taiwan. Processing methods in these areas can be broadly divided into two categories.

One is the production method of Weinan Oolong Tea centered on Anxi County, Fujian Province, China. The processing process is: tea green, withered, green, green, green, green, green, green, green, green, green, green, green The oolong tea processed by this method has a relatively low degree of fermentation, and belongs to micro-fermentation and light-fermented oolong tea, and the fermentation degree is generally considered to be about 5% to 25%.

The other type is the production method of Yubei Narcissus (Wuyi Yancha) represented by Wuyishan City and Jianye City in Fujian Province, China. The processing process is: Tea green, withered, green, blue, green, green, and dried. The fermentation degree of oolong tea made by this processing method is higher than that of Weinan oolong tea, and the fermentation degree is generally considered to be between 25% and ⁴⁵ %. The oolong tea made by the above two traditional methods, judging from the appearance, the leaf bottom and the soup color, generally does not exceed 50%. For the semi-fermented teas with a degree of fermentation from 5% to 95%, their fermentation degree is less than 50%, which is a semi-fermented tea with moderate fermentation below.

In the past, the production process of oolong tea was carried out by wilting the tea green leaves, and destroying the edge tissue cells of the leaf leaves of the tea leaves by performing the green/shaking method to realize the fermentation of the tea leaves, followed by the killing, and the tea was processed through subsequent processes. Because it is only the local fermentation of the leaf margin, the product has a low degree of fermentation, and there are disadvantages of strong astringency in different degrees. At the same time, as a raw material for tea beverages, the amount of leachate is small, and the concentration and color tone are still not ideal. Under the existing process conditions, if the degree of fermentation above moderately is obtained, the greening/shaking is repeated for a long time, and the edge of the tea leaves will dry and affect the quality. From the viewpoint of quality, the method is difficult to further improve. Fermented oolong tea.

The usual method of making black tea is that the tea green is withered, fermented and dried, that is, after the tea leaves are picked, the leaves are withered, and then the mash is applied, so that the juice contained in the tea leaves is in contact with the air, and oxidative fermentation occurs, followed by low temperature (100). ~ 120 ° C, then 80 ~ 100 ° C) dried. Because of its dry tea color and brewed tea soup, it is mainly red, hence the name black tea.

Because the process of black tea is to thoroughly ferment the catechins and other substances in the tea, the actual process is over-fermented, resulting in a worse taste. On the other hand, the tea leaves are piled up in the back of the pot, the temperature of the tea leaves varies, and the internal quality of each batch of tea is also inconsistent. The tea inside the tea pile is too high in temperature, resulting in more production of tea brown pigment, which affects to some extent. The color of the tea. At the same time, according to the current black tea production process, epicatechin gallate (ECG) and epigallocatechin gallate (EGCG), which are the main source of bitter taste in tea, are usually still high, so it is often necessary to actually drink. Add sugar and add milk.

In the existing fermented tea production method, each step requires a large amount of manual manual operation, and the labor intensity of the worker is large, and most steps require the worker to carry out the adjustment through experience. The quality of the tea leaves is prone to fluctuations. At the same time, it takes a lot of time and energy. In the era when energy prices are rising, the cost is obviously unfavorable.

The existing oolong tea and black tea, etc., because they are all fermented to a certain extent, are only a certain degree of fermentation. According to the study by the present inventors, it has been found that the degree of fermentation is not clearly distinguished, and therefore the tea obtained by the present invention does not clearly distinguish between oolong tea or black tea, collectively referred to as fermented tea.

[Object of the Invention]

The object of the present invention is to improve the existing method for producing fermented tea, which can produce fermented tea of different fermentation degrees by a simple process. At the same time, it is easy to grasp the fermentation speed and the depth of fermentation. It is a fermented tea with less bitterness, rich soup, rich flavor and full aroma. It satisfies the requirements for the manufacture of beverages containing fermented tea and tea-containing foods, especially tea beverage products. Also, it is an object of the present invention to provide a food or drink obtained by using such fermented tea.

In addition, the object of the present invention is to provide a blended tea, which is made into the scented tea of the present invention or blended with a certain proportion of green tea or scented green tea to obtain not only the color tone and the heavy feeling of the fermented tea. At the same time, the aroma of the tea soup is round and full, and the taste is more refreshing, and the novel tea beverage has the advantages of fermented tea and green tea.

[Disclosure of the Invention]

The inventors have conducted repeated studies and found that if the fermentation is carried out by destroying the whole tissue cells other than the leaf margin and the leaf margin of the tea leaves, especially the method of using one or more fermentations, it is possible to realize various low-to-high various processing methods that are difficult to achieve. Fermentation degree fermentation, a variety of fermented teas from light-fermented oolong tea flavor to heavy black tea flavor can be obtained by a process, and it is surprisingly found that the bitterness and tea hope of fermented tea can be reduced by this process. While the relative content of thearubigin and theaflavin in the tea pigment is increased, a novel fermented tea is obtained, thereby realizing the present invention. At the same time, by effectively controlling the fermentation conditions and fermentation raw materials, the fermentation can be freed from the influence of human control factors, the variation of tea beverage quality caused by human factors can be reduced, and the overall quality and yield of tea can be improved.

Thus, the present invention includes the following:

1. Fermented tea, which has a tea polyphenol content of less than 19% based on the dry weight of the tea.

2. Fermented tea according to 1 is semi-fermented tea or whole fermented tea.

3. The fermented tea according to 1 or 1, wherein the content of ECG and EGCG is 5% or less, preferably 4% or less, more preferably 3% or less, and most preferably 2% or less, based on the dry weight of the tea leaves.

4. The fermented tea according to any one of the above, wherein the content of the tea brown pigment and theaflavin is less than 20, or the total catechin contained therein is less than 8%.

5. The fermented tea according to any one of the above, wherein the total amount of the theaflavins, theaflavins and the thearubigin is 11% or more, preferably 12% or more, more preferably 15% or more, more preferably the dry weight of the tea leaves. More than 17%, most preferably more than 20%.

6. The fermented tea according to any one of the preceding claims, wherein a ratio of the content of thearubigin to theaflavin and the content of the theaflavin is at least 1. 1 or more, preferably at least 1.2.

The method for producing a fermented tea according to any one of the preceding claims, comprising the step of withering, the step of destroying the whole tissue or tissue cells of the tea green, the step of fermenting, and the step of drying and drying or drying at a high temperature of 150 ° C or higher.

8. The method according to 7, wherein the step of destroying the whole tissue or tissue cells of the tea green is smashing or breaking.

9. The method according to 7 or 8, wherein the fermented tea is semi-fermented tea or whole fermented tea.

10. The manufacturing method according to any one of 7 to 9, wherein the step of cyanating/shaking the tea green is further included before the mashing or crushing step.

11. According to the production method of any one of 7 to 10, in the fermentation step gland, the fermentation temperature is controlled to be below 28 °C.

12. Fermented tea obtained according to the manufacturing method of any one of 7 to 11.

13. According to the fermented tea of 12, it is semi-fermented tea or whole fermented tea. A food or drink containing the fermented tea, tea soup or extract according to any one of 1 to 6, 12, and 13.

15. The food and beverage according to 14, wherein the fermented tea is extracted with a natural flower having aroma, or an extract containing essential oil such as flowers.

16. According to the food and beverage of 14, wherein the fermented tea is a fruity tea containing fruit or fruit extract.

17. Food and beverage according to any one of 14 to 16, which also contains green tea, its tea soup or extract.

18. According to the food and beverage of 18, the green tea is extracted with natural flowers having aroma, or an extract of essential oil containing flowers.

19. According to 18 or 19 food and beverage, the weight or composition or extract ratio of fermented tea and green tea is 9: 1 ~ 1: 9.

20. The food and beverage according to any one of 14 to 19, which is a blended tea composed of fermented tea and green tea or a tea beverage made from the raw material, or a mixed tea composed of tea soup extracted from fermented tea and green tea respectively. Drink. According to the conventional viewpoint, the fermented tea of the present invention has a degree of fermentation of more than 10%, including fermented tea having the taste of traditional oolong tea or traditional black tea, and fermented tea having a new taste of fermented between traditional oolong tea and black tea. .

The production method of the present invention is particularly suitable for the production of fermented tea having a medium or higher degree of heavy fermentation and a high degree of fermentation, that is, a fermented tea having a degree of fermentation of 50% or more and 95% or less.

The fermented tea produced according to the method of the present invention has a special flavor. Although it is not limited to any particular theory, it can be considered that it is due to the artificial destruction of the cells of the tea green in a short period of time during the processing, the activation of oxidase in the cells, and the rapid oxidation of the tea polyphenols during the oxidation process. The total amount of catechins and water-soluble tea polyphenols are greatly reduced, which reduces the bitter taste of tea. At the same time, the gas-based acid and other substances in the tea are also transformed during the oxidation process. Aroma, a fruity fragrance polymer. At the same time, after the fermentation step, the various aroma substances generated are subjected to complex biochemical and chemical reactions, which further promote the aroma and improve the taste.

Therefore, after the fermented tea and the subsequent greening of the tea leaves of the invention, the greenness and bitterness of the tea leaves are obviously weakened, the taste is positive and the sugar is thick, and the color of the soup is increased from brown to orange red or red as the degree of fermentation increases. At the same time, the tea leaves are succulent, the tea soup feels smoother, the aftertaste is better, and there is no over-cooked taste of traditional black tea.

[Best Embodiment of the Invention]

Hereinafter, the method for producing the fermented tea and the fermented tea of the present invention will be described in detail. In this specification, "tea" includes broken tea after tea and tea leaves have been broken. Unless otherwise stated, "tea" refers to the leaves of a tea tree that essentially maintains the original shape of the blade.

The term "tea green" as used in the present specification refers to tea leaves used to make tea leaves, and generally refers to the leaves of three to four young leaves and tea stems which are suitable for making semi-fermented tea from tea trees. However, it also includes some single leaves or partial leaves when using the machine to pick tea, so it actually includes various tea leaves as raw materials for the production of tea. The buds are collectively referred to as saplings during the processing of the fermented tea until the leaflets before the "greening" process.

The tea green variety used in the present invention is not particularly limited. As long as it is made from tea trees suitable for making green tea, oolong tea and black tea. For example, various tea trees such as leaflets and large leaf species are included. The picking period can be any period in spring, summer or autumn.

The term "fermentation" in the present invention refers to a process in which a substance such as tea polyphenols in tea green is oxidized by the action of an oxidase or the like existing in the cells in the presence of oxygen, and produces aroma and a mouthfeel substance peculiar to the fermented tea. .

In the present invention, the term "fermented tea" refers to not only the fermented tea leaves such as black tea or oolong tea, but also the crushed tea after the tea leaves are pulverized. Also included are any tea or ground tea that has a certain degree of fermentation. It also includes non-fermented tea that is more fermented than traditional oolong tea but lower than traditional black tea. If the conversion of catechins is used as a hair In the case of the degree of fermentation, the tea of the present invention covers all of the semi-fermented tea and the fermented tea.

That is to say, the fermented tea of the present invention, particularly the semi-fermented tea of the present invention, does not mean that the conversion rate (content reduction rate) of the catechins is exactly 50%, but a general term from low fermentation to high fermentation degree. If the conversion rate is in the range of 5% to 95%, the conversion rate of the catechins in the fermented tea of the present invention is not 100%.

The fermented tea of the present invention, after the fermentation process, further has a conversion ratio of catechins of 15% or more, preferably 35% or more, more preferably 40% or more, further preferably 45% or more, and most preferably 50%. %the above.

Further, the fermented tea provided by the present invention has a catechin reduction rate of 90% or less, preferably 80% or less, more preferably 75% or less, and most preferably 70% or less.

Compared with the existing oolong tea, the invention has a large reduction of catechins, and therefore is particularly suitable for treating summer tea with large catechin content or tea green of large leaf type, and reducing bitter taste.

The fermented tea of the present invention is characterized in that it has a lower tea content than the existing various teas.

In the fermented tea of the present invention, the content of tea polyphenols varies depending on the tea green material, the degree of fermentation, and the production process, but both are below 19%, based on the dry weight of the tea leaves. Preferably, the content of the tea polyphenol is 18% or less, and further, the tea polyphenol content is 17% or less.

Generally, the tea polyphenol content should be no less than 9%, further more than 12%. Compared with pre-fermentation, the conversion rate of tea polyphenols can reach more than 20%, and the highest can reach more than 50%.

In the fermented tea of the present invention, since the content of the tea polyphenol is controlled to be 19% or less, the texture of the fermented tea can be greatly improved.

In the fermented tea of the present invention, the content of ECG and EGCG as the main tartary component of tea leaves should be 5% or less, more preferably about 4.5% or less, further preferably about 4% or less, more preferably, based on the dry weight of the tea leaves. Below about 3%, or about

2.5% or less and 2% or less may further be less than 1.5% up to 1% or less. ECG

?1 As the content of EGCG is reduced, the taste of fermented tea will be better and the acceptability of the drinker will be better. In addition, after fermentation, the total catechins contained in the fermented tea of the present invention include epigallocatechin (EGC), DL-catechin (DL-C), epicatechin (EC), and gallnuts. The total amount of catechin gallate (GCG), EGCG, ECG, etc., can be up to 8%, further up to 7%, or even less than 5% up to 2%. It should be noted that in the fermented tea of the present invention, the content of catechins is not as low as possible, and those skilled in the art can determine the catechin content by themselves according to the actual situation. For example, for spring tea, proper catechins can enhance the taste.

In the fermented tea of the present invention, the total content of catechins is lowered, so that the bitter taste of the tea leaves is also lowered.

After the tea leaves are fermented, the tea pigments produced include thearubigin, theaflavins and the tea brown pigment. The color and brightness of the tea soup are mainly determined by thearubigin and theaflavins, and the theaflavins and theaflavins are also important ingredients that determine the intensity and freshness of the taste. If the content of tea brown pigment is too high, the color of the tea soup will be darker and not brighter.

The fermented tea of the present invention contains the content of the theaflavins and theaflavins at 20 or less, preferably 17 or less, more preferably 15 or less, and most preferably about 10 or less.

Further, in the fermented tea of the present invention, the total amount of the theaflavins, theaflavins and thearubigins is 11% or more, preferably 12% or more, more preferably 15% or more, and still more preferably 17% or more with respect to the dry weight of the tea leaves. Most preferably 20% or more.

In the sensory test, the fermented tea of the present invention has a bright or bright soup color because the content ratio of the tea brown pigment to theaflavin is relatively low in the fermented tea of the present invention, that is, the theaflavin (specific here) It emphasizes that the relative content of theaflavins, the thearin itself is indistinguishable from other black teas, and the total content of the tea pigments is high, so the fermented tea of the invention has bright yellow, orange red and bright red color, especially Suitable for making tea drinks.

至以上。 More preferably in the range of 1. ⁵ or more, more preferably in the range of 1. ⁵ or more, more preferably in the range of 1. ⁵ or more, more preferably in the range of 1. 5。 The above, more preferably less than 1. In the past, tea polyphenols, especially catechins, were generally considered to have antioxidant health effects, but recent studies have shown that tea pigments including thearubigin, theaflavins and theaflavins not only have antioxidant functions but also have Other health care properties and functions are more comprehensive. Therefore, the fermented tea of the present invention which reduces the content of tea polyphenols including catechin and increases the tea pigment content not only improves the mouthfeel, but also has a health care effect.

The following describes the preparation method of the fermented tea of the present invention:

The method for preparing the fermented tea of the present invention comprises the following steps:

The step of destroying the tea green tissue or cells, the fermentation, the drying,

Or

The tea green is wilting and destroying the tea green tissue or cells. Withering refers to the process of removing the water from the tea leaves by drying or otherwise removing a certain amount of water, so that the water inside the tea leaves (cross-stalks) and active substances are redistributed, thereby achieving the conditions for satisfying the fermentation conditions. If there is no withering, the fermentation is basically impossible, and the aroma and taste unique to the fermented tea cannot be produced.

In the process of producing various fermented teas, the withering step is included, and the inventors do not intend to limit the withering, and can be rationally selected according to the practice in the field, combined with the local climate, season, conditions, and the like.

For example, it is possible to adopt a withering method in which partial dehydration is performed by air drying, and then the interior is cool and the water is redistributed. In addition, it is also possible to achieve a partial loss of water and the like by blowing hot air to the tea green.

After withering, the tea leaves are treated to destroy the tissue or tissue cells of the tea as a whole. The purpose of destroying the tissue or tissue cells of the whole tea is to destroy the cells of the tea leaves, and the oxidase and various active substances therein can be exposed to the air to undergo a complicated oxidation reaction, thereby producing the aroma and taste unique to the fermented tea.

In the traditional Oolong tea production method, by making the green/shaking method, the fresh leaves and the water sieve, as well as the collision and friction between the fresh leaves and the fresh leaves, destroy the tissue cells at the edge of the tea leaves, but There is no damage inside the blade tissue, so after the fermentation, only the effect of the so-called "green leaf inlaid red edge" is achieved, and the degree of fermentation is difficult to increase.

The above process can be seen that in the traditional oolong tea production, fermentation is achieved by making green. The use of a shaker for greening is simply a matter of replacing the machine by hand (including the process of tumbling the tea leaves to make fresh leaves collide with fresh leaves, rubbing them, and then placing them or cooling them off). Since the area of the damaged leaf tissue is limited, the rate of fermentation is limited.

In the present invention, the process conditions employed are such that the whole tea tissue or tissue cells are destroyed, so that the depth and speed of fermentation can be greatly improved.

The so-called "whole tissue or tissue cells that destroy tea" does not mean that the tea leaves are completely destroyed. Instead, it means that the tea leaves (tea green), in addition to the edge of the leaves, also cause damage to cells and tissues at other places outside the edge of the tea green. Fermentation occurs in all parts of the tea leaves.

Since the damaged part is no longer limited to the leaf edge, the fermentation is not limited to the leaf edge. Therefore, the fermented tea of the present invention also has a reddish area in other parts of the leaf surface except the leaf edge of the tea leaf, obviously after doing so, other The area of the reddened area will exceed the reddened area of the leaf edge portion. The degree of fermentation of tea will be greatly improved.

The steps of destroying the whole tissue or tissue cells of the tea green include smashing or crushing, and also include the method of the inventor of the traditional swaying transformation, which is called "deep shake", and these methods can also be combined. use.

<揉捻 >

揉捻 refers to the step of applying the force of sputum and sputum to the tea during the processing of the tea, so that the tea tissue structure and cells are damaged, and the original physical shape cannot be maintained.

In the production of traditional oolong tea, cockroaches are carried out after the sapling, in order to obtain a certain shape of the tea, and at the same time further destroy the tea cells, so as to achieve the purpose of easy leaching of the tea contents.

If a method of hydrazine is employed, the invention is characterized in that the enthalpy step is carried out prior to germination. Tea leaves can be destroyed by advancing the 揉捻 step before killing 2007/003380 Tissue, which allows the juice to flow out, so that rapid enzymatic oxidation can be achieved by using an active oxidase or the like present in the tea green.

揉捻 You can use equipment in the conventional tea making process. The degree of sputum, time, etc. are not limited, and can be determined according to the degree of fermentation to be achieved. When it is ,, it can be carried out at room temperature (such as room temperature, such as 15 ~ 32 Ό, etc.).

Specifically, for example, when a boring machine of 30 to 32 rpm is used, it can be 揉捻 3 to 60 minutes, and the enthalpy time can be increased or decreased depending on the feeding condition and the pressing condition.

Fragmentation is the process of breaking a tea leaf into smaller pieces using mechanical or manual methods. By breaking, the tea leaves become fragments, the area of contact oxygen expands, and the oxidation rate increases.

The crushing method is not particularly limited. However, it should be noted that the broken tea leaves, if the area is too large, the fermentation process is not much different from the whole leaf, and in fact, the meaning of breaking is not realized. If it is too fine, the tea leaves become completely crumb, the oxidation rate is too fast, and the degree of fermentation is difficult to control, so it is not desirable. According to the study by the present inventors, the fragment size should be 2 cm ² or less, preferably 1 cm ² or less.

By breaking, the tea leaves become pieces of substantially the same size, and the semi-fermented tea of the present invention can be obtained by the fermentation process described below.

In the production of oolong tea, the greening is also called "doing green". It is the traditional process in the production method of oolong tea, which is to use artificial or mechanical means to make the tea rotate, roll or collide and squeeze in the sieve or the drum. A method of causing cell destruction at the edge of the leaf to achieve fermentation. Usually, the shaking step includes not only the step of shaking but also the process of placing the tea leaves after a certain time or number of times, while the shaking and placing are repeated repeatedly. In the present invention, the shaking and spreading which are successively performed in the production process are referred to as shaking. If this process is carried out several times in a row, it is also called a shake.

If the method used is still formally, for example, mechanically making the tea leaves Rotating, colliding and squeezing, but the entire leaf surface is damaged except for the edge of the leaf. This is called "deep turning" in the present invention. This step is different from the traditional shake and should not be regarded as the same. operating.

A method for realizing deep shaking, for example, by modifying a shaker, setting a blade, a roller, a ridge, etc. inside the drum, simultaneously increasing the rotation speed of the shaker, or increasing the number of times of each shaking, so that the tea leaves are not only in the drum It can be rolled, collided and squeezed, and can be cut, stirred, crushed, etc., so that the whole cell tissue of the foliar is broken.

Other methods

In addition to the above methods, in the present invention, there is no limitation on a method for realizing the overall destruction of the tea tissue. For example, it is also possible to mechanically stir the tea leaves by a method similar to shaking, to achieve the purpose of destroying the entire blade. The above method of mashing, crushing and shaking can be arbitrarily combined for the purpose of achieving overall destruction of the tea tissue.

In addition, it is also possible to use a conventional greening method to first break the edge of the blade before smashing or breaking, and then perform a method such as smashing.

The term "fermentation" in the present invention means that a substance such as tea polyphenol in tea leaves is oxidized and reddened by the action of an oxidase present in the cell in the presence of oxygen in the air, and produces a characteristic aroma and taste of the fermented tea. The process of matter.

Fermentation is a necessary step in the preparation of semi-fermented tea or whole fermented tea. Since the tea leaves are destroyed, the damaged part of the tea leaves has been exposed to the oxidation of the air. After that, in order to achieve a specific degree of fermentation, the leaves are often stacked to naturally oxidize to a specific degree of fermentation.

Since the whole leaf of the tea leaves has been broken in the production method of the present invention, the fermentation proceeds relatively quickly. Fermentation is a process of heat generation. The inventors have found that when the fermentation temperature is high, the content of the tea brown pigment is often high, the color of the tea soup is dark red, and the hue and mouthfeel are poor. Therefore, the height of the tea pile during the stacking process should not be too high, so that the temperature of the blade is kept below about 28 °C during the fermentation process. If the leaf temperature during the fermentation or the internal temperature of the leaf pile is higher than 30 °C, the fermented tea will produce an over-ripe taste, which is not desirable. Maintaining the blade temperature below about 28 ° C can be accomplished in a variety of ways, such as by controlling the temperature in the fermentation chamber so that the heat generated by the fermentation is lost as quickly as possible. The present inventors have found that the ambient temperature at the time of fermentation has an effect on the mouthfeel, aroma and the like of the obtained fermented tea, and those skilled in the art can determine the specific desired temperature by a simple test according to the type of fermented tea taste desired.

In addition, the inventors' research results show that in order to ensure that the blade temperature can always be below about 28 ° C, the thickness of the leaf is preferably not more than 6 cm, and can be appropriately selected according to the desired taste and the external environment. It is preferably about 2 to 5 cm. If the thickness is more than 6 cm, it will be difficult to control the temperature of the tea during the fermentation.

The total time of fermentation, including the step of destroying the foliage, varies with the fermentation temperature and the mode of failure employed. Specifically, if the area of the tea tissue exposed to oxygen is large, the fermentation time can be shorter, and vice versa. In general, the total fermentation time can range from 10 minutes to 20 hours (including the placement time in the shake). For example, when the tea leaves are applied, the fermentation time can be shortened from 10 minutes to 8 hours. If the method of crushing is used, the fermentation time can be from 5 minutes to 3 hours, depending on the degree of fermentation to be obtained.

The fermented tea of the present invention differs from the method for producing a conventional black tea in that it is subjected to a greening treatment of tea leaves or tea leaves when fermentation is carried out to achieve the desired degree of fermentation.

The purpose of the greening is to immobilize the oxidase system in the tea leaves to fix the degree of fermentation, so that the mouthfeel of the obtained fermented tea can be fixed. Moreover, when the green tea/tea green is treated at a higher temperature (for example, above 160 ° C), on the one hand, the substance having a blue odor contained in the tea leaf can be reduced (to be volatilized), and on the other hand, The reason is that the components such as catechins in the tea and the fermentation products thereof react with other components such as amino acids at a high temperature to form an aromatic substance, thereby further improving the taste of the tea soup.

There is no specific limitation on achieving the killing, as long as the internal temperature of the blade can reach 80 ° C or more within 1 to 5 minutes, so that various enzymes in the tea green can be inactivated. It is preferred to use traditional green tea or oolong tea to kill the tea, and then to heat the tea to 180 ° C ~ 300 ^ C In the pot, make it quick to kill (so-called "fresh green,,;).

In addition, it is also possible to combine the greening and drying, and the tea leaves are put into a drying device heated to 160 ~ 180 °0, firstly after 1 to 10 minutes to complete the greening, and then the temperature is lowered to 130 ~ 150 ° C to continue heating to complete the drying.

In addition, the inventors have found that the green tea can be placed in a microwave oven by heating, so that the temperature of the tea leaves is rapidly and uniformly raised above 80 ° C to complete the killing. In the process of using microwave irradiation to kill, if it can be dried by infrared irradiation at the same time, it can also complete the killing and drying at the same time, and the effect is better.

If the drying is not carried out at the same time, the tea can be dried by conventional oolong tea or black tea drying method to obtain the final fermented tea.

Before the drying, the tea leaves may be molded in a manner such as a mash, a bag, or the like, which is used in the conventional production of the fermented tea, and the present invention is not limited thereto.

That is to say, in the present invention, in addition to the step of wilting-destroying/fermenting-killing, the person skilled in the art can adjust the process according to the specific purpose to be achieved, and the adjusted process and the fermented tea thus obtained are also It is within the scope of the invention to go beyond the spirit of the invention.

The processing technology of the present invention can produce both semi-fermented tea and fermented tea with deep fermentation by controlling the temperature and time of fermentation. The present invention adopts a treatment process in which the fermentation is carried out to a predetermined degree of fermentation, and the treatment process of stopping the fermentation by high-temperature killing is carried out, so that the saute of the tea is improved. A fermented tea with a unique flavor that is different from the black tea produced by the traditional method.

The fermented tea of the present invention or the method of the present invention produces fermented tea which can be used as a raw material to produce various foods and beverages and the like.

The fermented tea of the present invention or the teas having different degrees of fermentation produced by the method of the present invention can be blended with each other to obtain a more complicated and wonderful mouthfeel.

The fermented tea of the present invention or the semi-fermented tea produced by the method of the present invention has excellent compatibility. It can be made with flowers or with flowers and oil to make various flowers. Fragrant tea. It is also possible to add an extract of various fruits or fruits to the tea leaves or the extract of the tea leaves to produce a tea.

In particular, the present inventors have found through trial and error that the fermented tea of the present invention, especially a medium or high fermentation degree (for example, a catechin conversion rate of 50% or more) of fermented tea or its floral tea of moderate or higher fermentation degree Adding a certain proportion of green tea or green tea (a floral green tea) can not only maintain the color and weight of the fermented tea, but also make the aroma of the tea soup round and full, the taste becomes more refreshing, and it can also eliminate sometimes Unacceptable green tea taste.

Especially after adding a certain proportion of floral tea, the tea scented in the tea soup is one of the ingredients, which is very beautiful. It is also found that adding a certain proportion of fermented tea to the green tea or green tea will change the taste of the tea. It is mellow and bitter. In particular, the addition of oolong tea with natural floral notes to green tea will make the aroma of the tea soup refreshing and pleasant.

The invention also encompasses such mixed tea or tea beverages.

In the production of such a mixed tea or tea beverage, the above effects can be obtained when the weight ratio of the fermented tea to the green tea of the present invention is in the range of 9:1 to 1:9.

In particular, the mixed tea or tea beverage can obtain the above effects as long as it simply contains the fermented tea or green tea of the present invention (including their respective floral teas).

The fermented tea which adsorbs the natural floral scent used in the present invention means that the fermented tea such as fermented tea is made into a natural scent of jasmine or osmanthus or rose, and absorbs at least one natural aroma of natural flowers. Fermented tea. When fermented with different flowers, fermented teas with different aromas can be made into final products with different flavors and different flavors.

The green tea used in the present invention generally refers to green tea, but since it is difficult to absolutely avoid the fermentation of the tea leaves, even if it is slightly fermented, as long as it does not have the color and taste of the fermented tea, it belongs to the green tea of the present invention, for example. , fried green, baked green, steamed green can be used.

The green tea adsorbed with natural floral fragrance used in the present invention refers to green tea which is prepared by mixing green tea and the like with natural flowers and adsorbing at least one natural flower aroma. Such as the use of green tea embryos of jasmine tea, sweet-scented osmanthus tea, cymbidium tea, scented tea, yuzu tea, etc. The present invention There are no special restrictions on the natural flowers used, as long as the fragrance can blend with green tea.

The fermented tea of the present invention or the fermented tea adsorbed with natural floral notes and green tea or green tea adsorbed with natural floral fragrance are blended in a ratio of 9:1 to 1:9 to prepare a teabag or a small packaged tea, and the flavor thereof is tasted. The harmony is better than the effect of using fermented tea and green tea alone. In the above proportions, the proportion of fermented teas is high, and the products are characterized by fermented tea such as black tea or oolong tea.

For example, to emphasize the characteristics of fermented tea, the blending ratio of fermented tea or fermented tea with green tea is preferably 9:1 to 6:4. On the contrary, if you want to emphasize the flavor of green tea or green tea with floral aroma, the proportion is reversed. But the 5:5 ratio of the product also has a flavor. It is worth emphasizing that if at least one of the above two mixed raw teas adsorbs natural floral notes, the finished aroma is more sufficient.

In the present invention, the tea beverage specifically refers to a beverage obtained by direct extraction of tea leaves, and includes, for example, a tea beverage prepared by a conventional process, similar to a commercially available fermented tea beverage, a green tea beverage, a black tea beverage, or the like. Of course, it is also possible to add additives such as antioxidants, sweeteners and the like without changing the flavor of the tea beverage.

The method for producing a tea beverage by using the above two kinds of tea leaves may be, for example, mixing two kinds of tea leaves in proportion, and leaching together with water or hot water to extract the tea liquid processing beverage; or firstly immersing different tea leaves with water or hot water to extract tea. After the solution or solid extract, the beverage is processed in a ratio blending/mixing manner, but is not limited thereto.

Whether it is tea blending or extracting tea blends, or blending tea extracts, it is desirable to mix them in the above ratios to achieve the desired results. As with the above description of the tea, it is still, for example, that if the flavor of the fermented tea is to be emphasized, the ratio of the fermented tea or the fermented tea and the green tea adsorbed with the natural floral fragrance may be 9:1 to 6:4; if it is to emphasize the green tea style For products, increase the proportion of green tea or green tea with floral notes. The ratio of green tea or floral green tea to fermented tea or fermented tea with natural floral aroma is 9: 1 ~ 6: 4.

The tea, tea beverage and the like of the present invention can be made into various teas according to conventional methods. Food ingredients such as tea-containing cakes, non-tea drinks such as soda, alcoholic beverages, etc. [Examples]

The invention is described in detail below with reference to the embodiments, but the invention is not limited by the examples.

In the following examples, all equipment and controls are commercially available unless otherwise stated, and the manufacturer, batch number, and date of manufacture are not specifically indicated. Example 1

The following processing steps are used:

Tea green a withering (drying a cool green a dry blue) a broken one placed (fermentation) a killing and drying a specific operation:

Caifuyun No. 6 tea green (fresh leaves) 400 kg, the fresh leaves are aired in the sun (sunburn is the sun withered), making it partially dehydrated. Then, the tea green was moved to a ventilated room, and the temperature of the sun-dried leaves quickly dropped to the indoor temperature (cool blue). Then, the cool green leaves were placed in the room and continued to lose water (the greening was the indoor withering). After the tea green weight loss was 16%, the wilted leaves were placed in a chopping machine and the chopped leaves were sieved through a 10 x 10 leg screen (broken). Place the broken tea in the room, spread the leaf thickness of 3-4 cm, and let it stand for fermentation (placement). Keep room temperature 24-26 °C, and pay attention to monitoring tea temperature not higher than 28 °C. When the fermentation is carried out for a predetermined period of time (see Table 1), the fermented leaves are placed in a pan and hot-fried. The temperature of the pan is controlled at 200-220 ° C, and the mixture is stirred for 3 minutes to inactivate the enzyme and stop the fermentation (killing). The crushed tea leaves after the above-mentioned greening were dried by a hot air dryer at a temperature of 120 C and dried for 200 minutes (dry). Sampling:

The obtained tea leaves were stalked and sieved, and 800 g of crushed tea on 20 mesh under 12 mesh was taken. Table 1

Comparative example 1

The tea green just recovered in Example 1 was immediately steamed. Then, it is dried by a normal method to prepare a non-fermented tea. The tea was broken with a crusher, stalked, sieved, and 800 g of crushed tea on 20 mesh under 12 mesh. Sample number: 0-07P. Test example 1

The samples of Example 1 and Comparative Example 1 were subjected to measurement of the components according to the methods described above, and the results are shown in Table 2. The amount of total catechins is the sum of the contents of the six catechins (EGC, DL-C, EC, GCG, EGCG, ECG).

Determination of catechins EGC, DL-C, EC, GCG, EGCG and ECG were determined by high performance liquid chromatography (HPLC) according to ISO 14502.

Total catechins are the sum of the measured EGC:, DL-C, EC, GCG, EGCG and ECG. Tea polyphenols were determined according to GB/T8313.

Tea pigment (thearubiin, theaflavin, and theaflavin) was determined by the Roberts general method. The catechin conversion rate is the total catechin content and the comparative example contained in each sample of Example 1.

The ratio of catechins decreased compared to the catechins contained in the sample.

' Roberts E. A. H,, Cart wright R. A and Oldschool M. The phenolic substances of manufactured tea (I) . / Sci Food Agric, 1957, 8: 72 - 80

² Roberts EA H,, Cart wright R. A and Oldschool M. The phenolic substances of manufactured tea (II) . J Sci Food Agric, 1958, 9: 212 - 216 Table 2

Example 2

The following processing steps are used:

Tea green, one green, one green, one green, one dry

Specific operations:

Except for hanging green and enamel, the rest of the operation was the same as in Example 1. Dry and wilting to the tea green weight loss 22%. The withered tea leaves are simmered for 15 minutes, causing the destruction rate of leaf cells to be more than 60% (揉捻). In addition, 11- 07P, 12- 07P and 13-07P were dried for 15 minutes using a dryer heated to 170 ° C, and then cooled to 140 ° C for 1.5 hours to obtain tea.

The fermentation time of each sample is shown in Table 3. table 3

Test example 1

The obtained sample was tested in accordance with Test Example 1. The results are shown in Table 4. The comparative sample 1 sample was still used as the control.

Example 3

The following processing steps are used:

Tea green one dry and one green one place (fermentation) one broken one place (re-fermentation) one killing one dry Specific operations:

Example 1 The same tea green 200 kg, dried in the same manner as in Example 2, withered to a tea green weight loss of 26%. The withered leaves were lightly rubbed for 11 minutes, and the cell destruction rate of the tea leaves was 20-30%, and then the tea leaves were fermented for 20 minutes. The tea leaves were then placed in a chopping machine and cut through a sieve having a pore size of 10 x 10 mm. The broken pieces are spread indoors and fermented again. The stacking and fermentation time are shown in Table 3.

Other greening, drying, and sampling were the same as in Example 1. table 5

Comparative example 2

The tea sage just taken back in Example 3 was immediately simmered in a pan with hot pan. Then, it is dried by a conventional method to prepare a non-fermented tea. The tea was broken with a crusher, stalked, sieved, and 800 g of crushed tea on 20 mesh under 12 mesh. Sample number: 1-07P. Test example 3

The samples obtained in Example 3 and Comparative Example 2 were tested in accordance with Test Example 1. The results are shown in Table 6. The comparative sample 2 sample was used as the control.

The calculation method of tea polyphenol conversion rate and the calculation method of catechin conversion rate. Ingredient name unit sample number

1-07P 21-07P 22-07P 23-07P 24-07P 25-07P 26-07P 27-07P 28-07P 29-07P

EGCG wt% 4.65 2.76 1.65 1.36 1.00 0.84 0.53 0.40 0.64 0.42

ECG "^ 0/

立里/o 3.37 2.36 1.90 1.60 1.49 1.24 0.85 0.65 0.99 0.54 Total catechin weight % 17.16 10.02 7.23 6.30 5.41 4.77 3.43 2.90 3.82 2.78 catechin conversion % 41.61 57.87 63.29 68.47 72.20 80.01 83.10 77.74 83.80 Tea polyphenol weight ° /. 26.8 20.6 17.60 16.80 16.10 15.80 14.00 13.40 14.00 13.00 Tea conversion conversion rate % 23.13 34.33 37.31 39.93 41.04 47.76 50.00 47.76 51.49

ECG+EGCG is very 0/

3⁄4 里% 8.0 5.1 3.6 3.0 2.5 2.1 1.4 1.1 1.6 1.0 The safflor ^ Set "Heri" 0% / 9.4 10.00 9.70 10.00 11.10 10.20 9.80 10.30 9.80 Theaflavins "^喜里 0/

13⁄4 Not 0.5 0.70 0.70 0.80 1.00 0.90 0.90 0.90 1.00 Tea Browning "^善 0/

置里% 5.6 6.50 6.80 6.90 8.50 8.80 8.90 9.20 8.80 Chamelin/Theaflavin 11.20 9.29 9.71 8.63 8.50 9.78 9· 89 10.22 8.80 Total tea pigmentation in the county 0%/ 15.5 17.2 17.2 17.7 20.6 19.9 19.6 20.4 19.6

Example 4

The following processing steps are used:

Tea green one sun-green one cool green one shake green one green (fermentation) one broken one place (re-fermentation) one killing one dry one Specific operation:

The hairy crab breed is 100 kilograms of tea, and it is sun-dried for 30 minutes, making it partially dehydrated. The tea greens were then placed in a ventilated room, and the temperature of the sun-dried leaves quickly dropped to the indoor temperature and allowed to cool for 2 hours. Then, the cooled tea greens were placed in a shake machine and shaken twice. Shake for 15 minutes for the first time, 20 minutes for the second time, and 90 minutes for the first time and the second time. After the second shaking, the green leaves are taken out from the shaker, placed in the room and allowed to stand for fermentation. The leaf thickness is 5-6 cm, fermented for 12 hours and 30 minutes, and then the fermented tea green is placed. The chopping machine was cut for 2 minutes, and the chopped leaves were cut through a sieve of 10 X 10 awake. Spread the broken tea on the cloth mat, spread the leaf thickness of 3 ~ 4 cm, and let it stand and ferment. Room temperature 18 ~ 25 ° C, and pay attention to monitoring tea temperature is not higher than 28 ° C. Other greening, drying, and sampling were the same as in Example 1.

In addition, 15 - 07C is dried and dried by microwave/infrared effect: 500g of fermented tea is placed in a microwave oven with a grill function, the grill function is turned on, heated for 4 minutes on high heat, and microwave and infrared are passed. At the same time, it acts on the tea green to achieve the killing, then adjusts the power to medium to low fire, intermittent heating until the tea leaves are all dry.

The heaping and fermentation time are shown in Table 7. Table 7

The measurement results of the sample components obtained in Example 4 are shown in Table 8. Sample number

Ingredient name unit

11-07C 2-07C 4-07C 15-07C 6-07C 7-07C 8-07C

EGCG weight% 2.65 1.74 1.47 0.83 0.21 0.24 0.34

ECG Weight% 0.8 0.6 0.48 0.30 0.08 0.08 0.11 Total catechin Weight % 7.50 5.59 4.38 2.67 1.25 1.31 1.66 Tea polyphenols Weight 3⁄4 15.6 14.2 11.10 10.70 9.20 9.80 9.80

ECG+EGCG Weight% 3.5 2.3 2.0 1.1 0.3 0.3 0.5 The concentration of thearubigin 5.9 5.9 5.50 4.80 4.80 5.00 4.50 Theaflavin weight % 0.4 0.6 0.70 0.50 0.70 0.70 0.60 The weight of the tea brown pigment 3⁄4 5.7 5.7 5.90 5.90 7.20 7.40' 6.70 Tea Brownin/Theaflavin 14.25 9.50 8.43 11.80 10.29 10.57 11.17 Total Tea Pigment Weight % 12 12.2 12.1 11.2 12.7 13.1 11.8 Comparative Example 3

Refined oolong tea with export code S103, which is the ordinary oolong tea produced by Minnan production process, with a moderate degree of fermentation. The tea was broken with a crusher, stalked, sieved, and 800 g of crushed tea on 20 mesh under 12 mesh. Sample No.: S103 Comparative Example 4

Refined oolong tea with export code S104, which is the common oolong tea produced by Minnan production process, with high fermentation degree. The tea was broken with a crusher, stalked, sieved, and 800 g of broken tea on 20 mesh under 12 mesh was taken. Sample No.: S104 Comparative Example 5 The refined oolong tea of export commodity code Y303 is refined tea of narcissus variety, which is a high-fermentation tea produced by the production process of Yubei. The tea was broken with a crusher, stalked, sieved, and 800 g of broken tea on 20 mesh under 12 mesh was taken. Sample No.: Y303 Comparative Example 6

Sakamoto Mitsui Agriculture & Forestry Co., Ltd. products, Nitto Black Tea, "Low-flavored black tea, soft blending" (渋少, black tea, ^,:,), the country of origin India and Sri Lanka. The black tea, which was purchased from the market, was broken with a crusher, sieved, and 300 g of crushed tea on 20 mesh under 12 mesh was taken. Sample No.: H-03 Comparative Example 7

Products of Japan Mitsui Agriculture & Forestry Co., Ltd., "Nitto Black Tea", "Natural Black Tea, Assam Matching" ("味红茶, :T y"厶: K), country of origin India and Sri Lanka. Will be purchased from the market The black tea was broken with a crusher, sieved, and 300 g of broken tea on 20 mesh under 12 mesh was taken. Sample No.: H-04 Comparative Example 8

"Brooke Bond" ® "Darjeeling" black tea purchased from Japan. Country of origin, India. Use a crusher to break and sieve, take 300 grams of broken tea on 20 mesh under 12 mesh. Sample No.: H-01 Comparative Example 9

"Brooke Bond" ® "SEI paintings from Japan, black tea. Country of origin India and Sri Lanka. Broken with a crusher, sieved, take 300 grams of crushed tea on 20 mesh under 12 mesh. Sample No.: H-02 Test Example 4

EGCG, ECG, total catechins, samples of Comparative Examples 3 to 9 were measured according to the methods described above. The contents of tea polyphenols, thearubigin, theaflavins, and theaflavins are shown in Table 9. Table 9

Test Example 5 Sensory Review

The tea samples of the above examples and the tea samples of the comparative examples, each of the tea samples were individually stalked and crushed, sieved, and the shredded tea samples of 20 mesh under 12 mesh were taken for use. Three grams of crushed tea from each of the various teas was brewed with 200 liters of boiling water at 100 ° C for 3 minutes. The slag was filtered to obtain a tea broth of each tea.

Four reviewers with experience in reviewing oolong tea were invited to conduct a sensory review of the tea soups of the above examples and comparative examples. The evaluation method is a three-part independent evaluation of the soup color, taste and aroma of the tea soup, and then gives an overall evaluation.

Individual evaluations are scored, and the highest score for each item is 5 points. The scores of the four reviewers are averaged for each score. The overall evaluation is called "comprehensive evaluation" and the full score is 5 points. The average score of the same item of the four reviewers is the score. But the average score is only one digit below the decimal point.

The evaluation of the examples compared with the comparative example (traditional oolong tea or traditional black tea), the principle of scoring is: traditional oolong tea or traditional black tea is set at 10 points. If you are better than traditional oolong tea or traditional black tea, you will score on the basis of 10 points, otherwise you will lose points. The highest score for the bonus is 5 points and the lowest score for the score is -5 points. Four people were averaged on the same tea to get the "comprehensive score" of the tea sample. The composite score is taken after one decimal place.

The scores of the tea samples are shown in Tables 10-15. Table 10 Sensory review of the tea samples obtained in Example 1

Table 11 Sensory review of the tea sample obtained in Example 2

Sample No. Tang color, taste, aroma, comprehensive evaluation

Bright / yellow bright or red bright mellow entrance smooth and bitter

11-07P 3. 5 3. 0 2. 0 3. 0

12-07P 4. 5 3. 5 2. 2 3. 5

13-07P 4. 5 4. 0 2. 5 3. 5

14-07P 4. 5 4. 3 3. 0 4. 1

15-07P 4. 5 4. 6 3. 0 4. 3

16-07P 4. 5 4. 6 3. 0 4. 3

17-07P 4. 5 4. 6 3. 0 4. 2

18-07P 4. 5 4. 5 2. 9 4. 2

19-07P 4. 2 4. 2 2. 0 3. 9

20-07P 4. 0 4. 0 2. 0 3. 0 Table 12 Sensory review of the tea sample obtained in Example 3

Sample No. Tang color Taste Aroma Comprehensive evaluation Bright / yellow bright or red bright Mellow inlet smooth and bitter

21-07P 4.5 3.0 2.5 3.2

22-07P 4.5 3.2 3.0 3.5

23-07P 4.7 3.5 3.1 3.8

24-07P 4.8 4.3 3.1 4.0

25-07P 4.8 4.8 3.1 4.2

26-07P 4.8 4.7 3.1 4.3

27-07P 4.8 4.7 3.1 4.5

28-07P 4.8 4.7 3.1 4.5

29-07P 4.8 4.7 3.0 4.0

30-07P 4.5 4.5 3.0 3.9 Table 13 Example 4 Sensory review of the tea sample obtained

11-07C 2.6 2.5 2.3 2.7

2-07C 2.7 2.6 3.0 3.0

12-07C 3.0 3.0 3.0 3, 2

4-07C 3.7 3.0 3.0 3.5

15-07C 3.5 4.0 3.0 3.6

6-07C 4.0 4.0 3.0 3.7

7-07C 4.2 4.4 3.0 3.7

8-07C 4.0 4.2 2.6 3.5 Table 14 Sensory review form of some examples and comparative examples (Oolong tea)

Table 15

Soup color, taste, aroma

The mellow feeling of fermented tea,

Sample name or code name bright red bright entrance smooth, bitter taste less fermented tea fragrance comprehensive score comparison example 6 H-03 3. 8 3. 3 2. 0 10 Comparative Example 7 H-04 3. 7 3. 0 2. 0 10 Comparative Example 9 H-02 3. 5 3. 0 2. 0 10 Example 1 8- 07P 5. 0 4. 6 2. 0 10+3. 7 Example 2 18-07P 4. 5 4. 5 2. 0 10+3. 6 Example 3 26-07P 4. 8 4. 7 3. 1 10 + 3. 9 Example 4 7-07C 4. 2 4. 4 3. 0 10 + 3. 5 Example 5

The following embodiment of the system according to the Chinese Patent Application No. 200710141063.9 completion method ₀

The equal weight of each tea in Example 3 was mixed, and ² Okg of crushed tea was obtained by sieving on 20 mesh under 12 mesh. The 10kg of the fermented tea (hereinafter referred to as "flower fermented tea") of the jasmine fragrance is fermented by the conventional method, and the fermented tea and flower fermented tea used in Table 23 and the following beverages, A, B, C, D, Fermented tea and flower fermented tea used in the mixing of E with other teas are also the two products.

Use crusher Roasted tea produced in Fujian (Cat. No. GT707) 22kg, sieved after grinding heads 20 take the mesh 12 is broken tea 10kg 20kg _o and which is made by a conventional method scenting jasmine green tea (hereinafter referred to flower Green tea) Green tea and green tea used in the following Tables 16 to 23 and the following green tea and green tea used in the mixing of A, B, C, D, E and other teas for the production of beverages are the two products.

Mix according to the ratio of 16 ~ 23 in the table below, and invite 6 people who have rich experience in reviewing tea. The scores of these samples are evaluated and the comprehensive scores of Table 16 ~ Table 23 are obtained.

The standard of the review is that the fermented tea or flower fermented tea and green tea or green tea that are not blended with the benchmark sample are 10 points, and the points are better than the comparison, which is expressed by 10 +, and the score is lower than the contrast sample. Expressed by 10-, the highest score for the bonus is + 5, and the lowest score for the score is - 5.

The comprehensive score is a comprehensive evaluation score obtained by adding up to ⁶ comprehensive evaluation scores and dividing by ⁶ . Table 16· Mixing ratio and evaluation of fermented tea and green tea

Fermented tea% Green tea% Taste, aroma, etc. Comprehensive rating

100 0 mellow feeling of fermented tea, not bad, aroma 10

90 10 The mellow feeling of fermented tea, slightly simmered, the aroma is weak 10+0. 3

80 20 has a mellow feeling of fermented tea, slightly astringent, good aroma, refreshing 10+0. 7

70 30 The mellow feeling of fermented tea, slightly astringent, good aroma, refreshing 10+0. 8

60 40 Fermented tea has a slightly mellow feeling, 涩, good aroma 10+0. 4 Table Π. Mixing ratio and evaluation of fermented tea and green tea

Mix ratio of green tea and fermented tea and evaluation

Table 21 Proportion and evaluation of green tea and flower fermented tea

Flower green tea and fermented tea mixed proportion and evaluation

Flower Green Tea% Fermented Tea% Taste, Aroma, etc. Comprehensive Rating

100 0 With refreshing sensation of tea, bitter, strong aroma 10

90 10 There is a refreshing feeling of flower tea, the soup is slightly darker, bitter, and strong. 10+2. 1

80 20 has a refreshing sense of flower tea, the soup is darker, slightly bitter, and has a good aroma 10+2. 2

70 30 The refreshing feeling of the tea is slightly worse, the soup is dark, not bitter, and the aroma is good 10+2. 1

60 40 The refreshing sensation of the tea is poor, the soup is thick, not bitter, and the aroma is slightly worse. 10+1. 0 Table 23 Mixing ratio and evaluation of flower green tea and flower fermented tea

It can be seen from the above-mentioned examples and comparative examples that adding a certain amount of green tea or green tea to the fermented tea or floral fermented tea can obtain the characteristics of richness and bitterness of the existing fermented tea, and can also have both green tea. It has a good taste, a high aroma and a refreshing character. The two complement each other, so that the product is much better in color and flavor than pure fermented tea or flower fermented tea.

Similarly, in the above examples and comparative examples, it can be seen that adding a certain amount of high-fermented fermented tea or flower-fermented tea to green tea or green tea can maintain the characteristics of green tea, such as high amino acid content, good taste and refreshing aroma. At the same time, the characteristics of the mellow and bitter taste of the fermented tea can be obtained, and the two can complement each other to make the product in color and fragrance perfect. It is much better than pure green tea products. Example 6 Tea Drink

The fermented tea or flower fermented tea of the present invention and green tea and green tea are prepared into tea beverages in the following manner in the following manner.

The proportion of tea raw materials is as follows:

A, raw material formula: fermented tea 100%.

B, raw material formula: fermented tea 80%, green tea 20%.

C, raw material formula: 80% fermented tea, 20% green tea. D, raw material formula: flower fermentation tea 8 Q%, green tea 20%.

E, raw material formula: flower fermented tea 8G%, flower green tea 20%. The above formula can be used in the processing of tea beverages. One is to first mix the raw tea and then soak it with hot water. The other is that the two tea leaves are separately soaked and extracted, and the extracts are mixed in proportion. Since the fermented tea is not bitter, it can be immersed in hot water at a higher temperature, and green tea is preferably immersed in a lower hot water in order to avoid a large amount of leaching of bitter and astringent substances. To this end, the present embodiment adopts a method in which two kinds of tea leaves are separately extracted and mixed. When extracting tea or flower fermented tea, use 95 ° C hot water, and use 70 ° C hot water when extracting green tea or green tea.

The process of processing tea beverages according to the conventional method is:

Weigh a certain amount of tea, soak it in heated water, remove the tea residue, filter, cool, mix and adjust the tea (to adjust the concentration and H value regulator, flavoring agent such as sweetener and add antioxidants such as vitamin C, etc.), heat Sterilize or sterilely filter, aseptically fill, and cool to obtain a finished product.

According to the above formula A, B, C, D, E, the fermented tea beverage and the tea A, B, C, D, E mixed with fermented tea or flower fermented tea and green tea or green tea are produced according to the conventional method. Beverage concentration 0. 3 (Bx value 0·3), pH ~ 6, 50 bottles each (500 mL / bottle). The amount of tea used is approximately 8 g / 1000 ml. Test example 6

For comparison, a 500 mL bottle of oolong tea/green tea drink/flower tea beverage produced by W Company was purchased from the market. They are called W-0 Beverages/W-G Beverages/W-H Beverages; 500 mL bottled oolong tea drinks/green tea drinks/flower tea drinks produced by Y Company are purchased from the market. They are called Y-0 Beverage / Y-G Beverage / Y-H Beverage.

7 days after the production of the above-mentioned Example 5 product, 4 experienced tea reviewers were subjected to a sensory evaluation of Example 5 and the comparative sample, and the color, fragrance, and the same beverage were used. Taste first by 5 points full review price. Then the comprehensive evaluation of each number of tea. The comprehensive score is 100 points. The score is the average of the scores of each reviewer. The results are shown in Table 24. Table 24

It can be seen from the evaluation results that the fermented tea beverage of the present invention has a better hue than the traditional oolong tea beverage, has less bitterness and taste, and has a better taste. The tea beverage mixed with green tea or green tea using the flower fermented tea of the present invention is much better than the traditional oolong tea beverage in terms of color tone, aroma and taste.

Compared with simple green tea drinks or flower tea drinks, these fermented tea drinks have different styles and incomparable parts, but they are much better accepting from the drinkers (because they are not bitter). [Industrial Applicability]

The fermented tea of the invention has less content of tartary buckwheat such as tea polyphenols and catechins, high overall content of tea pigments, bright color of the tea soup, good taste and aroma.

The method for preparing the fermented tea of the invention adopts the leaf leaf vein, that is, the whole tissue cell damage method, the damage area is large, the leaf tissue cells are completely destroyed, the enzymatic oxidation is obviously accelerated, and the time required for the fermentation process is greatly shortened. The degree of fermentation in the conventional processing method can be achieved at an appropriate temperature for 5 to 30 minutes. According to the production method of the present invention, fermented tea having an arbitrary degree of fermentation can be produced by controlling the fermentation time, and after the greening step, the green odor which the tea leaves have can be removed, and the aroma and taste can be further improved.

The mixed tea or tea beverage composed of the fermented tea and green tea of the present invention can combine the advantages of fermented tea and green tea.

Claims

Claim

2. The fermented tea according to claim 1, which is semi-fermented tea or whole-fermented tea.

The fermented tea according to claim 1 or 1, wherein the content of ECG and EGCG is 5% or less, preferably 4% or less, more preferably 3% or less.

The fermented tea according to any one of claims 1 to 3, wherein the content of the theaflavins and theaflavins is 20 or less, or the total catechins contained therein are less than 8 %.

The fermented tea according to any one of claims 1 to 4, wherein the total amount of the theaflavins, theaflavins and the thearubigin is 11% or more, preferably 12% or more, and more preferably 15%, based on the dry weight of the tea leaves. The above is more preferably 17% or more, and most preferably 20% or more.

The fermented tea according to any one of claims 1 to 5, wherein a ratio of the content of thearubigin to theaflavin and the content of the theaflavin is 1.1 or more, preferably 1.2 or more.

The method for producing a fermented tea according to any one of claims 1 to 6, comprising a step of withering, a step of destroying the whole tissue or tissue cells of the tea green, a step of fermenting and a step of killing and drying, or using a temperature of 160 ° C or higher. The steps of high temperature drying.

The method according to claim 7, wherein the step of destroying the whole tissue or tissue cells of the tea green is any one of mashing, crushing, and tumbling, or any combination thereof.

9. The production method according to claim 7 or 8, wherein the fermented tea is semi-fermented tea or fully fermented tea.

The manufacturing method according to any one of claims 7 to 9, wherein the step of cyanating/greening the tea green is further included before the step of mashing or pulverizing.

The production method according to any one of claims 7 to 10, wherein the fermentation temperature is controlled to be 28 ° C or less in the fermentation step.

The fermented tea obtained by the production method according to any one of claims 7 to 11.

13. The fermented tea according to claim 12, which is a semi-fermented tea or a whole fermented tea.

14. The fermented tea or tea soup according to any one of claims 1 to 6, 12, or 13 Food extracts of extracts.

The food or drink according to claim 14, wherein the fermented tea is an extract of natural flowers having aroma, or an extract of essential oil containing flowers.

16. The food or beverage according to claim 14, wherein the fermented tea is a fruity tea containing fruit or with fruit extract.

The food or drink according to any one of claims 14 to 16, which further comprises green tea, a tea soup or an extract thereof.

18. The food or beverage according to claim 17, wherein the green tea is an extract made of natural flowers having aroma, or an essential oil containing flowers.

The food or drink according to claim 18 or 19, wherein the weight ratio or composition ratio of the fermented tea to the green tea is 9:1 to 1:9.

The food or drink according to any one of claims 14 to 19, which is a tea blend composed of fermented tea and green tea or a tea beverage prepared from the raw material, or a tea soup separately extracted from fermented tea and green tea. Mix tea drinks.