Preparation method for simultaneously obtaining tea hydrolat and primary tea

Abstract

The invention belongs to the technical field of tea processing, and particularly relates to a preparation method for simultaneously obtaining tea hydrolat and primary tea. The preparation method includes the following steps that (1) fresh leaves of tea are used as raw materials, stirred or rotatably steamed at the absence of water or solvents, pressure is reduced or the fresh leaves of the tea aredistilled under gas protection, distillate is collected, and the tea hydrolat is obtained; and (2) when the process is carried out until no tea hydrolat drops, the primary tea is obtained. Accordingto the preparation method, the fresh tea is used as raw materials, two products of the tea hydrolat and the primary tea are simultaneously obtained, any additional component is avoided, the products are made in a negative pressure or gas protected environment, and the products are pollution-free; water contained in the tea hydrolat fully comes from the natural fresh tea, the tea hydrolat is rich in aromatic substances, aromatic substances in the fresh leaves are retained, and fragrance of tea and strong potpourri, costusroot and fruity are achieved; and meanwhile the obtained primary tea has the quality characteristics that bud tomenta are complete, the full body is covered with the tomenta, the tomentum fragrance is clean and fresh, the liquor color is yellow and green and limpid, and thetaste is light and sweet after taste.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method for simultaneously obtaining tea hydrosol and early tea. Background technique [0002] In the traditional tea-making industry, the tea-making process generally adopts multiple processes such as greening, rolling, withering, and drying. The original aroma components in fresh leaves are seriously lost, the quality of tea products is difficult to control, and the production environment is noisy, dusty, and lossy. And other problems that restrict the development of the industry, and in order to obtain tea with unique flavor, a lot of time and energy are invested in the later stage of tea making, and the product quality is difficult to control. [0003] On the other hand, as far as the research on the volatile components of tea is concerned, the extraction and separation methods generally used at present mainly include: atmospheric pressure stea...

AI Technical Summary

Problems solved by technology

The extraction process generally requires the addition of a large amount of water or solvents; except for supercritical extraction, the extraction temperature is generally high, which can easily lead to chemical reactions such as oxidation and degradation of tea aroma substances, resulting in tea aromas that are inconsistent with reality, and tea leaves generally cannot be regenerated after extraction. Continuing to use, causing a lot of residue and waste

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