Method for identifying picking season of tea leaves of Shomei white tea

A technology of white tea and longevity eyebrows, applied in the field of analytical chemistry, can solve problems such as price differences of white tea longevity eyebrows, and achieve effective identification

Active Publication Date: 2021-12-03
TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the price of white tea Shoumei in different seasons in the market varies greatly.

Method used

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  • Method for identifying picking season of tea leaves of Shomei white tea
  • Method for identifying picking season of tea leaves of Shomei white tea
  • Method for identifying picking season of tea leaves of Shomei white tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0024] 1) Select spring (April-early May), summer (mid-late June-early August), autumn (mid-late September-November), winter tea (mid-late November) four seasons in a tea garden in Zhenghe County There are 6 batches of picked white tea (1 batch in spring, 2 batches in summer, 2 batches in autumn, and 1 batch in winter tea), which are marked as A-F in turn (3 biological replicates are set for each sample, marked as 1 and 2 respectively). , 3), the picking time is shown in Table 1.

[0025] Table 1 Picking time of different batches of white tea green tea

[0026]

[0027] 2) The selected tea greens are made into Shoumei white tea respectively; the preparation process steps are as follows:

[0028] a) Sorting: Pick tea greens with one bud and two leaves and a bud length of 1.5 to 2.0 cm, carefully sort and remove impurities to achieve the purpose of tenderness, uniformity and cleanliness;

[0029] b) Stir-frying: Spread the selected tea greens on a bamboo plaque for 3 hours,...

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Abstract

The invention discloses a method for identifying picking seasons of tea leaves of Shoumei white tea, which comprises the following steps of: selecting the tea leaves of the white tea in the same tea garden in different seasons, preparing the tea leaves into the Shoumei white tea by using the same process, measuring the contents of 32 characteristic metabolic components, establishing a sample matrix by using the contents of the obtained characteristic metabolic components as indexes, adopting a using a principal component analysis method to select the chemical component with the maximum weight in the main components as a distinguishing factor, and determining the picking season of the white tea leaves by taking the distinguishing factor as an independent variable. According to the method, effective identification of the Shoumei white tea in different picking seasons can be realized, and a new method and a new thought are provided for rapidly, comprehensively and accurately judging the taste quality of the tea leaves.

Description

technical field [0001] The invention belongs to the field of analytical chemistry, and in particular relates to a method for identifying the picking season of Shoumei white tea. Background technique [0002] White tea is a kind of lightly fermented tea among the six major teas in my country. It is processed without frying and kneading, but only withering and baking. Chemical reactions such as chlorophyll degradation, partial oxidation of polyphenols, protein hydrolysis, starch hydrolysis, amino acid oxidation deshuttle, etc., form the typical quality characteristics of dry tea color, dark green, bright apricot yellow soup, and sweet and refreshing taste. At the same time, the quality components of white tea formed by the characteristic process also have biological effects such as antioxidant, antibacterial and anti-inflammatory, and are favored by consumers. With the improvement of people's consumption ability and the continuous improvement of quality life requirements, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/04
CPCG01N30/02G01N30/04
Inventor 陈源余文权陈常颂
Owner TEA RES INST OF FUJIAN ACADEMY OF AGRI SCI
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