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Method for processing green tea with flowery fragrance from worm-eaten fresh tea leaves and product thereof

A technology of tea fresh leaves and flower fragrance, applied in the field of methods and its products, can solve the problems of waste of tea leaves resources, pesticide residues, etc., and achieve the effects of solving tea waste, improving quality, and reducing pesticide spraying

Active Publication Date: 2017-09-01
湖南省茶叶研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is how to avoid the great waste of fresh tea leaf resources and pesticide residues caused by insect pests such as weevils in tea gardens, and provide a method for processing green tea with a floral aroma and mellow green tea by utilizing insect pests of fresh tea leaves

Method used

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  • Method for processing green tea with flowery fragrance from worm-eaten fresh tea leaves and product thereof
  • Method for processing green tea with flowery fragrance from worm-eaten fresh tea leaves and product thereof
  • Method for processing green tea with flowery fragrance from worm-eaten fresh tea leaves and product thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] The fresh leaf raw materials used are: the picked variety is golden tea, and the tenderness is 35kg of fresh tea leaves bitten by weevils, mainly 1 bud and 1 leaf.

[0046] The specific implementation is as follows:

[0047] (1) Harvest the raw materials of fresh leaves for making flower-flavored mellow green tea and spread them evenly on bamboo trays. The thickness of the spread leaves is such that the leaves do not cover the leaves. Dry the green leaves in low light for 1 hour, and then move the fresh leaves to a cool place and spread them for 15 minutes. , so repeated 2-3 times, until the fresh leaves emit a floral fragrance, and the moisture content of the fresh leaves is about 72%.

[0048](2) Put the sun-dried green leaves treated in step 1 into a shade net with a length of 3.5m and a width of 1.5m, and sew the shade net with a rope. Two people each grab a corner of the bag and shake the shade bag slowly , let the spread leaves do a circular motion in the shade b...

Embodiment 2

[0056] The raw materials of fresh leaves used are: 30kg of fresh tea leaves bitten by weevils whose tenderness is mainly 1 bud and 2 leaves, picked from Fuding Dabai.

[0057] The specific implementation is as follows:

[0058] (1) Harvest the raw materials of fresh leaves for making flower-flavored mellow green tea and spread them evenly on bamboo trays. The thickness of the spread leaves is such that the leaves do not cover the leaves. Dry the green leaves in low light for 1 hour, and then move the fresh leaves to a cool place and spread them for 15 minutes. , so repeated 2-3 times, until the fresh leaves emit a floral fragrance, and the moisture content of the fresh leaves is about 71%.

[0059] (2) Put the sun-dried green leaves treated in step 1 into a shade net with a length of 3.5m and a width of 1.5m, and sew the shade net with a rope. Two people each grab a corner of the bag and shake the shade bag slowly , let the spread leaves do circular motions in the shade bag, ...

Embodiment 3

[0067] Comparing the green tea processed by the method of the present invention and the traditional method, the results of sensory evaluation and the results of the contained components of the prepared tea products are shown in Table 1 and Table 2. As can be seen from Table 1, the green tea prepared by the present invention has a mellow mouthfeel and floral aroma, which is significantly improved compared with traditional green tea flavor quality, indicating that the processed product of the present invention is better than traditional green tea in aroma and mouthfeel. Table 2 shows that compared with the tea prepared by the traditional method, soluble sugars, amino acids, and other substances that are beneficial to the quality of tea soup have all increased, and the content of tea polyphenols and catechins with a bitter taste has decreased, and the ratio of phenol to ammonia is more suitable. , so the taste is mellow and sweet.

[0068] Table 1:

[0069]

[0070] Table 2: ...

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Abstract

The invention discloses a method for processing green tea with a flowery fragrance from worm-eaten fresh tea leaves. The method comprises the following steps: picking worm-eaten fresh leaf raw materials; sunning the picked fresh leaf raw materials under faint light until the leaf color changes from green to dark green, greenness fades and a flowery fragrance is produced; then spreading the leaf raw materials under a condition that the environment temperature is 20-25DEG C and the air humidity is 80-85% for 20-30min until the flowery fragrance is produced; controlling the room temperature and air humidity, filling a shading mesh bag with the sunned leaves, slowly whipping the shading mesh bag, spreading the leaves after whipping, standing the leaves until the leaf surfaces are yellow green without red edges and the flowery fragrance is produced; performing pile fermentation; uniformly loading the tea raw materials after pile fermentation treatment into a killing machine until the tea leaf edges are slightly charred and a tea fragrance sends out; and performing softening, rolling, drying, picking and packaging. The method for processing green tea with a flowery fragrance from worm-eaten fresh tea leaves develops a high-grade new product by utilizing the worm-eaten fresh leaves, reduces pesticide residue, lowers cost, greatly improves the added value of the product, and has a good acceleration effect on the economy of a tea producing region and good social benefit.

Description

technical field [0001] The invention relates to the technical field of tea, and more specifically relates to a method for processing floral-flavored mellow green tea by using insect-damaged fresh tea leaves and a product thereof. Background technique [0002] With the development of society and the improvement of people's lives, more and more people advocate nature and return to nature. As a natural health drink, tea is favored by consumers, and its consumption is increasing year by year. Due to the high production cost and high price of high-grade famous tea, it is difficult for ordinary wage-earners to consume in large quantities. After spring tea, as the weather turns hot and the humidity is high, pests such as weevils become prevalent in tea gardens in the south, and the fresh tea leaves are bitten to varying degrees. Tea farmers prune and discard them in the tea garden or spray them to prevent them, resulting in a huge resource of fresh tea leaves. waste and pesticide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 银霞郑红发赵熙黄浩康彦凯刘姝娟黄静
Owner 湖南省茶叶研究所
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