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Tea leaf processing method and tea leaves

A processing method and tea technology, applied in the field of tea processing, can solve problems such as insufficient degradation of macromolecules, affect product quality, and be unfavorable to ice crystals, so as to improve utilization rate and effective quality, make tea quality more stable, and be easy to learn and master Effect

Inactive Publication Date: 2016-05-04
XINYANG NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] From the purpose of the above steps, it can be seen that the steps of the traditional tea processing process are isolated, the purpose is misplaced, and the measures are not effective. The following specific problems exist:
Therefore, many macromolecular nutrients (polysaccharides, proteins, nucleic acids, and lipids) dissolve very little when brewing green tea produced by traditional methods.
[0005] 2) In the production of black tea, after withering and dehydration, even if the tissue cell structure is destroyed by kneading and enzymes are used to play a role, due to the reduction of water, the degree of cell fragmentation during kneading is not in place, and the function of hydrolytic enzymes cannot be effectively utilized. , so the degree of degradation of macromolecules is not enough
[0006] 3) According to the traditional tea production process, the follow-up production process must be arranged after the tea is picked, and there is no pause. As a result, tea farmers often have to stay up late to catch up with work, which affects product quality due to fatigue
[0007] 4) Withering in traditional tea production, because the cells are alive, the rate of water loss is relatively slow, and there is a large cost of air-drying space
In this method, cooling is carried out before freezing. At this time, spreading and airing not only increase the workload and cost, but more importantly, reduce the moisture, which is not conducive to ice crystals breaking the cell structure; if the withering time is too long, the tea product has lost the quality of green tea. sex
[0014] The above-mentioned tea processing methods have not dealt with the relationship between cell disruption and the effective use of its own enzyme activity, and the effect is not ideal

Method used

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  • Tea leaf processing method and tea leaves
  • Tea leaf processing method and tea leaves

Examples

Experimental program
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Effect test

Embodiment 1

[0040] The tea processing method of the present embodiment comprises the following steps:

[0041] 1) After picking, the tea leaves do not need to be cooled, directly put in a basket without pressing, and freeze at a low temperature of -20 °C for 5 hours in a fluffy state, until completely frozen, and the cells are swelled and burst by the increase of the volume of water frozen. frozen tea leaves;

[0042] 2) the frozen tea leaves obtained in step 1) are withered for 80 min under room temperature (10° C.) conditions, during which the tea leaves are turned to make the water loss uniform, the water loss of the tea leaves is controlled within 25% during the withering period, and the water loss is until the leaves are slightly softened. ;

[0043] The withered tea leaves are cured by microwave at 200°C for 30s (controlling the water loss of the tea leaves to not exceed 50% of the total water content), rolled and shaped, and dried at 60°C until the water content of the tea leaves ...

Embodiment 2

[0045] The tea processing method of the present embodiment comprises the following steps:

[0046] 1) After picking, the tea leaves do not need to be cooled, directly put in a basket without pressing, and freeze at a low temperature of -40°C for 3 hours in a fluffy state until completely frozen, and the cells are swelled and burst by the increase in the volume of water freezing. frozen tea leaves;

[0047] 2) the frozen tea leaves obtained in step 1) are placed under room temperature (20° C.) conditions for 60min withering, during which the tea leaves are turned over to make the water loss uniform, and the water loss of the tea leaves is controlled within 25% during the withering period, and the water loss is until the leaves are slightly softened. ;

[0048] The withered tea leaves are microwaved at 180°C for 1 min (controlling the water loss of the tea leaves to not exceed 50% of the total water content), rolled and shaped, and dried at 70°C until the water content of the t...

Embodiment 3

[0050] The tea processing method of the present embodiment comprises the following steps:

[0051] 1) After the tea leaves are picked, do not need to cool down, put them in the basket directly, do not press, and freeze them in a fluffy state at a low temperature of -30 °C for 4 hours until they are completely frozen. frozen tea leaves;

[0052] 2) the frozen tea leaves obtained in step 1) are placed in room temperature (15° C.) withering for 70min, during which the tea leaves are turned over to make the water loss uniform, the water loss of the tea leaves is controlled within 25% during the withering, and the water loss is to the point where the leaves are slightly softened. ;

[0053] The withered tea leaves are subjected to a 190°C drum for 3 minutes (controlling the water loss of the tea leaves to not exceed 50% of the total water content), rolling and shaping, and drying at 65°C until the water content of the tea leaves is below 8% to obtain green tea. .

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Abstract

The invention discloses a tea leaf processing method and tea leaves. The tea leaf processing method comprises the following steps: (1) freezing picked fresh leaves under the condition from -10 DEG C to -40 DEG C for more than 3 hours to obtain frozen tea leaves; and (2) withering the frozen tea leaves obtained by the step (1) at a room temperature for 30-80 minutes, and then processing the tea leaves into green tea or black tea. According to the tea leaf processing method disclosed by the invention, tissue cells are crushed by using freezing, and a living cell state before fixation of traditional processing of the tea leaves is changed into a dead cell state; regionalized structures in the cells are damaged by freezing so that the cells lose water, and hydrolytic enzymes (such as nuclease, protease, esterase, glycosidase and pectinase) sufficiently play a role so as to degrade macromolecular substances including polysaccharides, nucleic acid and protein (including polyphenol oxidase) and the like; and the macromolecular substances are easily dissolved out in a tea brewing process, and the utilization rate and the effective quality of nutritional ingredients of the tea leaves are greatly improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a tea processing method, and also relates to a tea obtained by using the above-mentioned tea processing method. Background technique [0002] At present, the processing process of green tea is mostly the steps of picking fresh tea leaves, withering or drying, fixing the green, rolling, shaping, drying, etc.; the processing process of black tea is withering, rolling, fermenting and drying. The purpose of each step of tea processing: the withering after picking is mainly to let it lose part of the water to facilitate the greening process. The purpose of killing green is to: a. Destroy the activity of enzymes such as polyphenol oxidase, prevent fermentation from turning red, and maintain emerald green color; b. Eliminate the green odor (short-chain aldehydes and terpenes) of fresh tea leaves, revealing the fragrance of green tea ; c. Distribute the moisture of fresh leaves t...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 李先文李江李海
Owner XINYANG NORMAL UNIVERSITY
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