Method and accelerator for improving aroma of summer tea and preparation method thereof

Abstract

The invention discloses a method and an accelerator for improving the aroma of summer tea and a preparation method thereof. In the method, endogenous signal substances of stressed tea trees are applied in the preparation of the accelerator for improving the aroma of summer tea. The preparation method comprises the following steps of: preparing exogenous ABA and SA into high-concentration mother solution by using 50 percent ethanol, and preparing the mother solution into a spraying agent by adding water during spraying; and performing the spraying on the tea trees before tea leaves in summer are picked, picking the tea leaves a week later and processing the picked tea leaves into tea. The method can improve the content of aromatic substances in the tea leaves, and has the obvious effect ofimproving the content of the aromatic substances of the conventional fresh tea leave materials and the value of finished tea leaves. The method has the characteristics of simplicity, low production cost, no chemical pollution and natural quality of the tea leaves.

Description

technical field [0001] The invention belongs to the technical field of tea production, in particular to the high-quality tea production technology for improving the aroma of tea, and specifically relates to a method for improving the aroma of summer tea, an accelerator for improving the aroma of summer tea and a preparation method thereof. Background technique [0002] Under the conditions of strong light, high temperature and high humidity in summer, tea trees grow vigorously, and there are more bitter and astringent substances in the contents of fresh tea leaves, high cellulose content, less aromatic substances and alcohol and taste substances, and the quality of tea leaves declines. The quality of oolong tea and green tea is poor, and the production units seldom or even do not pick summer tea, which seriously affects the economic benefits of tea gardens. [0003] The current research on improving the quality of tea leaves in summer, on the one hand, is from the perspectiv...

AI Technical Summary

Problems solved by technology

[0002] Under the conditions of strong light, high temperature and high humidity in summer, tea trees grow vigorously, and there are more bitter and astringent substances in the contents of fresh tea leaves, high cellulose content, less aromatic substances and alcohol and taste substances, and the quality of tea leaves declines. The quality of oolong tea and green tea is poor, and the production units seldom or even do not pick summer tea, which seriously affects the economic benefits of tea gardens

[0003] The current research on improving the quality of tea leaves in summer, on the one hand, is from the perspective of cultivation physiology, mainly to study that good conditions are beneficial to the normal growth and development of tea trees, and are conducive to the formation of effective ingredients in tea such as amino acids, polyphenols, etc. The ingredients are more favorable, usually by improving the environment, it is beneficial to the normal growth and development of tea trees, and it is beneficial to the formation of effective ingredients in tea such as amino acids, polyphenols and other substances; on the other hand, it is to improve the quality of summer tea from the research of processing technology for summer tea raw materials , the existing technology can improve the taste of summer tea to a certain extent, and the quality of tea has been improved, but the low aroma of summer tea has not been improved