Processing method for reducing bitterness of summer green tea

Abstract

The invention relates to a processing method for reducing bitterness of summer green tea in the field of tea processing. The processing method comprises the following steps: (1) picking: picking freshleaves of big-leaf tea; (2) spreading: spreading the fresh leaves on a spreading tank at the thickness of 5-10 cm and the temperature of 20-32 DEG C, lightly turning the fresh leaves once every 3 h,and spreading the fresh leaves for 12-16 h; (3) fixation: putting the fresh leaves into a continuous steam fixation machine for fixation for 120-150 s at the speed of 200-250 kg / h; (4) cooling: blowing the tea leaves natural wind for cooling; 5) spreading and airing: lightly turning the leaves once every 2-3 h at the thickness of 5-12 cm for 6-9 h until leaf tips and leaf edges are completely wetand soft; (6) shaping: performing carding and rolling according to shaping requirements; and (7) drying: reducing the water content of the tea leaves to 7% or below to obtain a finished product. The method reduces the content of part of tea polyphenols mainly by changing the spreading degree and the spreading time after fixation or rolling in the tea processing process, so that the green tea tastes mellow but not bitter.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method for reducing the bitterness and astringency of summer green tea. Background technique [0002] The rapid rise and development of tea beverages is based on the advantages of tea itself. As consumers pay more attention to the higher psychological needs of tea nutrition, whether it is natural and healthy, green and fashionable, the flavor of tea will also be raised. higher and higher requirements. The bitter taste in tea is mainly caused by tea polyphenols and caffeine. At present, an important problem faced in tea processing is how to reduce or reduce bad flavors such as bitterness. [0003] The content of tea polyphenols in fresh tea leaves in summer is higher than that in spring and autumn, especially the large-leaf tea varieties, so it is more suitable to process black tea, but in China, the consumption of black tea only accounts for about 12%, while the consum...

AI Technical Summary

Problems solved by technology

Summer green tea products processed by conventional green tea processing methods generally increase the aroma of tea leaves through moderate high temperature, suppress the bitterness of the taste, or change the taste by scenting into jasmine tea, but the sales of jasmine tea are declining year by year

There are also some processes that reduce tea polyphenols by shaking the greens, but it is difficult to grasp the degree of shaking the greens, which can easily lead to red soup and red edges at the bottom of the leaves, which is not conducive to market sales.