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Processing method of fresh and sweet flower fragrance-type green tea small cake

A processing method and flower-flavored technology, which is applied in the processing field of sweet and floral-flavored green tea cakes, can solve the problems of strong and slightly astringent taste, achieve fresh taste, improve processing quality and benefit, and reduce damage rate

Active Publication Date: 2018-12-07
TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Fujian is the main producing area and birthplace of oolong tea, and the suitable oolong tea varieties (Mingke No. 1, Meizhan, Baiya Qilan, etc.) are more suitable than traditional green tea varieties (Fuyun No. ) made green tea has a more obvious floral aroma, but its taste is stronger and slightly astringent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The processing method of a kind of clear and sweet floral-flavored green tea cake provided by the invention comprises the following steps:

[0033] S1. Picking fresh leaves: picking one bud, two leaves or three leaves in the first round of new shoots, one bud and three leaves in the spring of the high-flavor oolong tea variety to obtain fresh leaf raw materials; wherein the high-flavor oolong tea variety is Ming Ke No. 1, Meizhan or Baiya Qilan.

[0034] S2, low-temperature long-drying: the fresh leaf raw material obtained in step S1 is thinly spread on a nylon mesh sieve, dried in the sun until the weight loss rate is 5% to 8% of the fresh leaf raw material, and then transferred to the room for low-temperature dehumidification and spreading , until the weight loss rate is 40% to 45% of the fresh leaf raw material, and the finished product after drying is obtained;

[0035] Specifically: thinly spread the fresh leaf raw materials on a 20-mesh nylon mesh sieve, the amou...

Embodiment 2

[0042] The processing method of the sweet and floral scented Mingke No. 1 green tea cake is as follows:

[0043] Thinly spread the fresh leaves of Mingke No. 1 picked according to the standard requirements (the first round of new shoots, one bud and three leaves in spring, one bud, two leaves or three leaves) on a 20-mesh nylon mesh sieve, the amount of spread leaves: 0.5 kg / m 2. After 300 Lux drying under low light until the weight loss is 5%, it is transferred to the room for low-temperature dehumidification and drying. The indoor temperature is controlled at 18°C ​​and the relative humidity RH% is 55%. The fresh leaves are air-dried to lose water until the leaf surface rolls back, the leaf color turns dark, loses luster, the leaf color is dark green, and the air-drying can be ended when the weight loss rate reaches 40%, which lasts 24 hours. The leaf temperature of hot air finishing is controlled at 90°C, the finishing time is 90s, and the moisture content of the finished...

Embodiment 3

[0045] The processing method of the sweet and floral-flavored Meizhan green tea cake is as follows:

[0046] Thinly spread the fresh leaves of Meizhan picked according to the standard requirements (the first round of new shoots in spring, one bud and three leaves, one bud, two leaves or three leaves) on a 20-mesh nylon mesh sieve, the amount of spread leaves: 0.8kg / m 2 . After 400Lux drying under weak light until the weight loss is 8%, it is transferred to the room for low-temperature dehumidification and drying. The indoor temperature is controlled at 22°C and the relative humidity RH% is 45%. The fresh leaves are air-dried to lose water until the leaf surface is slightly curled, the leaf color is dark green and loses luster, and the air-drying can be ended when the weight loss rate reaches 45%, which lasts 18 hours. The leaf temperature of hot air finishing is controlled at 80°C, the finishing time is 150s, and the moisture content of the finished product after finishing ...

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Abstract

The present invention relates to the field of tea leaf processing and particularly relates to a processing method of a fresh and sweet flower fragrance-type green tea small cake. The processing methodof the fresh and sweet flower fragrance-type green tea small cake comprises the following steps: when one bud and three leaves of new shoots in a first round of spring of a high-fragrance type oolong tea variety firstly spread, one bud and two leaves or three leaves are picked to obtain a fresh leaf raw material; the fresh leaf raw material is spread thinly on a nylon mesh screen; the fresh leafraw material is sun-dried by sunlight to a weight loss rate of 5%-8% of the fresh leaf raw material; the sun-dried fresh leaf raw material is transferred to indoors for low-temperature dehumidification and spread-cooling to a weight loss rate of 40%-45% of the fresh leaf raw material to obtain an air-dried product; the air-dried product is subjected to hot air enzyme deactivating to obtain enzyme-deactivated product with a water content of 40%-50%; the enzyme-deactivated product is cooled; and the cooked product is subjected to a cake pressing shaping to obtain the pressed tea cake. The tea fresh leaves are subjected to the low-temperature long air-drying and hot air enzyme deactivating, realizing ''greening color protecting''. At the same time, a deep withering process similar to white tea is introduced, which greatly increases amino acid content of green tea and effectively releases characteristic aroma ingredients of the oolong tea variety.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for processing sweet and floral-flavored green tea cakes. Background technique [0002] Green tea is the main tea produced in my country, and its annual output ranks first among the six major teas, and its production areas are widely distributed. The flavor quality of green tea is affected by many factors such as tea tree variety, planting environment, cultivation management, picking standards, and tea-making process. Usually, the green tea produced by tea tree varieties with high phenol / ammonia ratio or tea areas with low latitude and altitude tastes less refreshing and astringent, while lower The phenol / ammonia ratio tea tree varieties or the green tea produced in high latitude and high altitude tea areas have a fresh and less strong taste. [0003] Fujian is the main producing area and birthplace of oolong tea, and the suitable oolong tea varieties (Mingke No. 1, Meizha...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06Y02A40/90
Inventor 陈林张应根陈泉宾余文权尤志明
Owner TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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