Processing technology of green tea with flower fragrance
A processing technology and green tea technology, which is applied in the field of processing technology of floral green tea to achieve the effects of reducing content, maintaining quality characteristics, and changing aroma types
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[0042] Refer to the attached Figure 1-6 , the present invention will be further described in conjunction with specific embodiments.
[0043] A kind of floral green tea processing technology of the present invention comprises:
[0044] In the greening section, the main purpose of greening is to chemically change some substances inside the fresh leaves, improve the aroma and mellow taste of the tea, and reduce the bitterness of the tea. With the progress of greening, the leaf cell tissue begins to dehydrate slowly, causing changes in the chemical properties of proteins, enhanced cell membrane permeability, changes in the structure and function of mitochondria, chloroplasts, vacuoles and other tangible bodies, concentration of cell fluid, and changes in enzymes from a combined state. In a dissolved state, the direction of the enzyme system reaction tends to be hydrolyzed, and some substances are hydrolyzed into simple substances. Because the spread leaves effectively grasp the ...
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