Method for increasing fragrance of large leaf green tea

Abstract

The invention discloses a method for increasing fragrance of large leaf green tea, and belongs to the tea processing field. The method adds an external enzyme in a processing process of the large leaf green tea, and enhances enzymatic decomposition of a precursor substance of the fragrance to increase the content of aromatic substances in finished product tea and improve the comprehensive quality of summer tea. The method is simple, has low production cost, has an obvious effect for increasing the fragrance of the finished product tea and the value of the tea leaf, and has no chemical pollutions.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for improving the aroma of large-leaf green tea. 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 content of fresh tea leaves, high cellulose content, and less aromatic substances and alcohol and taste substances, which reduces the quality. The quality of processed 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. At present, the research on improving the quality of tea in summer is mainly from the aspect of cultivation physiology, mainly to study that favorable conditions are beneficial to the normal growth and development of tea trees, and are beneficial to the formation of effective ingredients such as amino acids ...

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 content of fresh tea leaves, high cellulose content, and less aromatic substances and alcohol and taste substances, which reduces the quality. The quality of processed 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

At present, the research on improving the quality of tea in summer is mainly from the aspect of cultivation physiology, mainly to study that favorable conditions are beneficial to the normal growth and development of tea trees, and are beneficial to the formation of effective ingredients such as amino acids and polyphenols in tea, and have a great impact on the quality of tea, especially the taste components. It is more beneficial, therefore, it is usually beneficial to the normal growth and development of tea trees by improving the environment, which is beneficial to the formation of effective ingredients in tea such as amino acids, polyphenols and other substances; , mainly focused on changing the parameters and degree of the process, and adjusting the processing environment. Therefore, although the current technology can improve the taste and quality of summer tea to a certain extent, the low aroma of summer tea has not been well solved and improved. The aroma in the finished tea is mainly produced during the transformation process, which is the material basis that determines the aroma of tea.