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Method for reducing bitterness of raw dark green tea

A technology for bitter and astringent tea, which is applied in the field of tea production, can solve the problems of low quality of finished tea, aggravated bitterness of finished tea, and reduced freshness, etc., and achieves improved quality, increased polyphenol oxidase and peroxide. Enzymes, the effect of improving purity

Pending Publication Date: 2022-03-11
湖北龙王垭茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a method for reducing the bitterness and astringency of black hair tea, so as to solve the problems that the bitterness and astringency of the finished tea are increased, the freshness is reduced, and the quality of the finished tea is not high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A method for reducing the bitterness and astringency of black hair tea, the steps of which are:

[0014] (1) Withering: Spread the fresh tea leaves on a bamboo water sieve or bamboo mat. The thickness of the tea leaves should not exceed 2cm. The indoor temperature should be kept at 20°C, the relative humidity should be 60%, and the withering time should be 12 hours;

[0015] (2) Kneading: Put the withered tea leaves into the rolling room for rolling. The temperature of the rolling room is 20°C and the relative humidity is 85%. Knead the withered tea leaves;

[0016] (3) Fermentation: put the rolled tea leaves into the fermentation room, and ferment in the room temperature of 30°C and relative humidity of 90% for 1 hour.

Embodiment 2

[0018] A method for reducing the bitterness and astringency of black hair tea, the steps of which are:

[0019] (1) Natural withering: Spread the fresh tea leaves on the bamboo water sieve or bamboo mat. The thickness of the tea leaves should not exceed 2cm. The indoor temperature should be kept at 25°C, the relative humidity should be 70%, and the withering time should be 24 hours;

[0020] (2) Kneading: put the withered tea leaves into the kneading room for kneading, the temperature of the kneading room is 24°C, and the relative humidity is 90%, and the withered tea leaves are kneaded;

[0021] (3) Fermentation: put the rolled tea leaves into the fermentation room, and ferment in the room temperature of 30°C and relative humidity of 90% for 1.5 hours. .

[0022] In the present invention, the kneading step is operated by an existing kneading machine, and the next step is performed when the degree of kneading reaches the standard.

[0023] In the present invention, the rolli...

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PUM

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Abstract

The invention relates to the field of tea production, and provides a method for reducing bitterness of raw dark green tea, which comprises the following steps: (1) withering: spreading fresh tea leaves on a water sieve made of bamboo strips or a bamboo mat, keeping the thickness of the spread tea leaves to be not more than 2cm, keeping the indoor temperature to be 20-25 DEG C, keeping the relative humidity to be 60-70%, and withering for 12-24 hours; (2) rolling: putting the withered tea leaves into a rolling chamber for rolling, wherein the temperature of the rolling chamber is 20-24 DEG C, and the relative humidity is 85%-90%; and (3) fermenting: putting the rolled tea leaves into a fermentation chamber, and fermenting for 1-1.5 hours under the conditions that the temperature of the fermentation chamber is 30 DEG C and the relative humidity is 90%. The withering and fermentation processes of black tea are combined in the raw dark green tea processing process, the enzyme activity in the tea leaves and the activity of microorganisms and extracellular enzymes are utilized, polyphenol oxidase and peroxidase in the tea leaves are effectively improved, the bitter taste in the tea leaves is reduced, the bitter taste of the raw dark green tea in summer can be effectively relieved, the purity of the raw dark green tea is improved, and the taste of the raw dark green tea is improved. And the quality of the finished tea is improved.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a method for reducing the bitterness of black hair tea. Background technique [0002] Black-haired tea is the raw material of Pu-erh tea. It is mostly made of raw materials from tea gardens in summer. In summer, tea trees grow vigorously and have many fresh leaves, which is suitable for mechanized harvesting. However, due to high temperature and strong light in summer, the metabolism in tea trees is mainly carbon metabolism, so The content of polyphenols, anthocyanins, and caffeine in tea is high, and the ratio of phenol to ammonia is large, which leads to aggravated bitterness and astringency of the finished tea, low freshness, and the quality of the finished tea is not high. Contents of the invention [0003] The invention provides a method for reducing the bitterness and astringency of black hair tea, so as to solve the problems that the bitterness and astringency of the finish...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 黄竞夏昌雷王静静柏炜
Owner 湖北龙王垭茶业有限公司
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