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Processing method for sweet Tie Guanyin tea

A processing method, the technology of Tieguanyin, is applied in the processing field of Qingtian Tieguanyin tea, which can solve the problems such as the decline of tea grades, slow aftertaste of bitterness and astringency, and achieve the effect of smooth taste, sweet taste and increased sugar conversion rate

Inactive Publication Date: 2014-08-06
厦门清雅源科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the soaking process, Tieguanyin often produces a bitter taste or slow sweetness, which leads to a decline in the grade of tea during the evaluation and grading process. Therefore, effectively improving the taste of Tieguanyin tea soup is extremely important for improving the quality of Tieguanyin.

Method used

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  • Processing method for sweet Tie Guanyin tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The fresh leaves of Tieguanyin are sun-dried according to the traditional process after picking. The tea leaves after drying are placed in the greening room for the first time. The temperature in the room is adjusted to 27°C and the humidity is 85%. Spraying concentration is 1.2wt% cellulase liquid, the mass ratio of enzyme liquid and tealeaves is 1:5, carry out the first shake green after spraying, shake green rotating speed is 6r / min, shake green green time 15min; After the greening is finished, carry out the second drying of the blue, adjust the indoor temperature to be 27°C, the humidity 85%, the drying time of 60min, the tea leaves after drying are sprayed with a cellulase solution with a concentration of 0.8wt%, the quality of the enzyme solution and the tea leaves The ratio is 1:10, after the spraying, shake the green for the second time, the shaking speed is 7r / min, and the shaking time is 20min; %, drying time 120min, the tea leaves after drying are sprayed wit...

Embodiment 2

[0025] The fresh leaves of Tieguanyin are sun-dried according to the traditional process after picking. The tea leaves after drying are placed in the greening room for the first time. The temperature in the room is adjusted to 27°C and the humidity is 85%. Spraying concentration is the cellulose enzyme liquid of 1.2wt%, and the mass ratio of enzyme liquid and tealeaves is 1:6, carries out the first shake green after spraying, and shake green rotating speed is 8r / min, shake green green time 15min; After the greening is finished, carry out the second drying of the blue, adjust the indoor temperature to be 27°C, the humidity 85%, the drying time of 60min, the tea leaves after drying are sprayed with a cellulase solution with a concentration of 0.8wt%, the quality of the enzyme solution and the tea leaves The ratio is 1:12, after the spraying is finished, shake the green for the second time, the speed of shaking is 7r / min, and the shaking time is 20min; %, airing time 120min, the ...

Embodiment 3

[0028] The fresh leaves of Tieguanyin are sun-dried according to the traditional process after picking. The tea leaves after drying are placed in the greening room for the first time. The temperature in the room is adjusted to 27°C and the humidity is 85%. Spraying concentration is 1.2wt% cellulase liquid, the mass ratio of enzyme liquid and tealeaves is 1:5, carry out the first shake green after spraying, shake green rotating speed is 8r / min, shake green green time 15min; After the greening is finished, carry out the second drying of the blue, adjust the indoor temperature to be 27°C, the humidity 85%, the drying time of 60min, the tea leaves after drying are sprayed with a cellulase solution with a concentration of 0.8wt%, the quality of the enzyme solution and the tea leaves The ratio is 1:12, after the spraying is finished, shake the green for the second time, the speed of shaking is 7r / min, and the shaking time is 20min; %, airing time 120min, the tea leaves after drying ...

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Abstract

The invention provides a processing method for sweet Tie Guanyin tea. According to the processing method, cellulase liquids with different concentrations are spayed between a cooling step and a rocking step in the conventional production process of the Tie Guanyin tea. The processing method comprises the following specific steps: carrying out primary cooling on the sunned tea, spraying the cellulase liquids on the primarily cooled tea and then carrying out primary rocking; after the primary rocking is ended, carrying out secondary cooling, spraying the cellulase liquids on the secondarily cooled tea and then carrying out secondary rocking; after the secondary rocking is ended, carrying out cooling for the third time, spraying the cellulase liquids on the cooled tea for the third time and then carrying out rocking for the third time; after the rocking for the third time is ended, carrying out cooling for the fourth time. Compared with the tea not treated by the cellulase liquids, the Tie Guanyin tea produced by the processing method provided by the invention has the advantages of smoother mouthfeel, sweeter taste and higher sweet aftertaste speed; the quality of the Tie Guanyin tea is effectively improved; economic benefits of the tea are increased.

Description

technical field [0001] The invention belongs to the field of oolong tea processing, and in particular relates to a processing method for sweet and clear Tieguanyin tea. Background technique [0002] Tieguanyin belongs to the oolong tea category and is one of the six major tea categories in China. In recent years, Tieguanyin has been recognized by consumers for its unique aroma and taste. However, during the soaking process, Tieguanyin often produces a bitter taste or slow sweetness, which leads to a decline in the grade of tea during the evaluation and grading process. Therefore, effectively improving the taste of Tieguanyin tea soup is extremely important for improving the quality of Tieguanyin. Cellulase is a kind of highly active biocatalyst. Adding cellulase liquid during tea processing, especially during fermentation and oxidation, can effectively improve the sugar content and other extract content of the prepared tea. Therefore, the present invention uses the effect o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
Inventor 洪斌毅王海斌庄慧萍陈晓婷
Owner 厦门清雅源科技有限公司
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