Processing technology of wild rubus suavissimus

A processing technology, red sweet tea technology, applied in the field of wild red sweet tea processing technology, can solve the problems that cannot meet the consumption trend of safe and healthy tea, increase the bitterness and aftertaste of tea, and the inability of tea to achieve the inner quality aroma, etc., to achieve reduction Grass odor, reducing bitterness and sweetness, good market prospects

Pending Publication Date: 2020-08-07
GUANGZHOU LOHAS BIOLOGICAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The wild tea tree is arbor-shaped, with purple-red young shoots, rich in natural sweeteners. Since history, villagers from all over the country have sporadically picked and processed it. The finished tea tastes sweet and orange-yellow, with a good taste and endless aftertaste. It is used as a drink and medicine, and is favored by consumers. However, there are many problems in the traditional sweet tea processing technology. It cannot make full use of the glycoside aroma precursors in the fresh leaf raw materials to form rich floral aroma substances. , tea polyphenols, flavonoids and other substances cannot be transformed to varying degrees, the bitterness and aftertaste of tea leaves are greatly increased, the finished tea leaves have a strong smell of grass, and some teas even have added flavors or additives, making it impossible to achieve pure Natural, pollution-free, pollution-free, high sweetness, low calorie, good taste, cannot meet the consumption trend of safe and healthy tea, the brewed tea cannot achieve sweet and long-lasting inner quality, the soup is green and bright, and the taste is sweet and refreshing. The bottom of the leaf is emerald green and fresh, so it is imperative to realize a kind of wild red sweet tea processing technology that can solve such problems

Method used

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  • Processing technology of wild rubus suavissimus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: Firstly, wild red sweet tea leaves are picked manually, and one bud and one leaf are selected during picking, and rain leaves, dew leaves, purple bud leaves, and pest and disease bud leaves are not picked when picking. The leaves are 7 cm long and 3 cm wide to ensure the quality of the picked tea leaves, thereby ensuring the quality of the product. The picked red sweet tea leaves are placed in the tea cleaning box and rinsed repeatedly for 3 times, and the cleaning time is 3 minutes each time to ensure the quality of the tea leaves. Cleanliness, take out the washed red sweet tea leaves and place them on a clean water control net to control the moisture, spread the dry red sweet tea leaves on the cooling basket, control the indoor temperature to 24 degrees, and the thickness of the tiles 2 cm to reduce the water content in the red sweet tea leaves to 60%. In order to let the tea leaves emit green air and moisture, and also to improve the quality of the tea l...

Embodiment 2

[0019]Embodiment 2: First, by manually picking wild red sweet tea leaves, one bud and one leaf are selected when picking, and rain leaves, dew leaves, purple bud leaves, and pest and disease bud leaves are not picked when picking. The leaves are 9 cm in length and 3 cm in width to ensure the quality of the picked tea leaves, thereby ensuring the quality of the product. The picked red sweet tea leaves are placed in the tea cleaning box and rinsed repeatedly for 4 times, and the cleaning time is 5 minutes each time to ensure the quality of the tea leaves. Cleanliness, take out the washed red sweet tea leaves and place them on a clean water control net to control the moisture, spread the dry red sweet tea leaves on the cooling basket, control the indoor temperature to 26 degrees, and the thickness of the tiles 3 cm to reduce the water content in the red sweet tea leaves to 66%. In order to let the tea leaves emit green air and moisture, but also to improve the quality of the tea l...

Embodiment 3

[0020] Embodiment three: firstly, wild red sweet tea leaves are picked manually, one bud and one leaf are selected during picking, and rain leaves, dew leaves, purple bud leaves, and pest and disease bud leaves are not picked when picking. The length of the leaves is 10 cm and the width is 4 cm to ensure the quality of the picked tea leaves, so as to ensure the quality of the product. The picked red and sweet tea leaves are placed in the tea cleaning box and rinsed repeatedly for 5 times, and each cleaning time is 10 minutes to ensure the quality of the tea leaves. Cleanliness, take out the washed red sweet tea leaves and place them on a clean water control net to control the moisture, spread the dry red sweet tea leaves on the cooling basket, control the indoor temperature to 30 degrees, and the thickness of the tiles 4 cm to reduce the water content in the red sweet tea leaves to 65%. In order to let the tea leaves emit greenness and moisture, and also to improve the quality ...

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Abstract

The invention provides a processing technology of wild rubus suavissimus tea. The processing technology comprises the following steps: firstly, manually picking wild red sweet tea leaves; one bud andone leaf are selected during picking; according to the processing technology of the wild red sweet tea, glucoside aroma precursor substances in the fresh leaf raw materials are fully utilized; rich floral aroma substances are formed; substances such as tea polyphenols and flavonoids are converted to different extents; therefore, the bitterness and sweet aftertaste of the tea leaves are reduced; the finished tea leaves do not lose the characteristics of the black tea; the grass smell of the black tea is greatly reduced; the black tea is free of any essence or additive, purely natural, pollution-free, nuisanceless, high in sweetness, low in calorie, good in taste, capable of meeting the consumption trend of safe and healthy tea leaves, lasting in endoplasmic aroma and sweetness, green and bright in soup color, fresh, sweet and refreshing in taste and emerald green and fresh in leaf bottom, and therefore the black tea has a good market prospect.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a processing technology of wild red sweet tea. Background technique [0002] The wild tea tree is arbor-shaped, with purple-red young shoots, rich in natural sweeteners. Since history, villagers from all over the country have sporadically picked and processed it. The finished tea tastes sweet and orange-yellow, with a good taste and endless aftertaste. It is used as a drink and medicine, and is favored by consumers. However, there are many problems in the traditional sweet tea processing technology. It cannot make full use of the glycoside aroma precursors in the fresh leaf raw materials to form rich floral aroma substances. , tea polyphenols, flavonoids and other substances cannot be transformed to varying degrees, the bitterness and aftertaste of tea leaves are greatly increased, the finished tea leaves have a strong smell of grass, and some teas even have added flavors ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/08A23F3/12
Inventor 陈文勇
Owner GUANGZHOU LOHAS BIOLOGICAL TECH
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