CN107114496B - Method for processing flower-fragrance mellow green tea by using insect pest fresh tea leaves and product thereof - Google Patents
Method for processing flower-fragrance mellow green tea by using insect pest fresh tea leaves and product thereof Download PDFInfo
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Abstract
The invention discloses a method for processing flower-flavor mellow green tea by using insect pest fresh tea leaves, which comprises the following steps: picking fresh leaf raw materials bitten by insects; placing the picked fresh leaves in low light for sunning until the color of the leaves changes from green to dark green, the green smell fades and the flower fragrance appears; spreading for 20-30min under the conditions of environment temperature of 20-25 deg.C and air humidity of 80-85% until flower fragrance appears; controlling the room temperature and the air humidity, drying the green leaves by adopting a shading net, slowly swinging the shading bag, uniformly spreading the leaves after swinging is finished, and standing until the leaves are yellow green and have no red edges and the flower fragrance is exposed; performing green fermentation; uniformly putting the tea raw materials subjected to the green fermentation treatment into a fixation machine, and sending out tea aroma when the tea leaves are slightly burnt; softening; rolling; drying; picking and packaging. The invention develops a high-quality new product by utilizing the insect pest fresh leaves, reduces pesticide residue, lowers cost, greatly improves the added value of the product, and has good promotion effect and social benefit on tea area economy.
Description
Technical Field
The invention relates to the technical field of tea, and particularly relates to a method for processing green tea with mellow flower fragrance by using insect pest fresh tea leaves and a product thereof.
Background
Along with the development of society and the improvement of people's life, more and more people advocate nature and return to nature. As a natural health-care beverage, the tea is very popular with consumers, and the consumption is increased year by year. The high-grade famous and high-quality tea is difficult to be consumed in large quantity by a common salary level due to high production cost and low price. After spring tea leaves turn hot along with the weather, the humidity is high, insect pests such as weevil and the like begin to prevail in tea gardens in south, fresh tea leaves are bitten by different degrees, tea farmers prune and abandon the fresh tea leaves in the tea gardens or take insecticide to prevent the fresh tea leaves from being greatly wasted and pesticide residues are caused. The flower fragrance type tea has natural flower fragrance and high cost performance, and is a new favorite for current tea consumption. If the flower fragrance type green tea can be developed by taking the insect-damaged fresh tea leaves as the raw material, the cheap fresh tea leaf raw material can be fully utilized, the tea yield is increased, the tea quality is improved, and the pesticide spraying can be reduced.
Disclosure of Invention
Technical problem to be solved
The invention aims to solve the technical problem of how to avoid great waste of tea fresh leaf resources and pesticide residues caused by insect pests such as weevil and the like in a tea garden, and provides a method for processing green tea with mellow flower fragrance by utilizing insect pests and a product thereof.
(II) technical scheme
In order to solve the technical problem, the invention provides a method for processing flower-flavor mellow green tea by using insect pest fresh tea leaves, which is characterized by comprising the following steps:
1) picking: picking fresh leaf materials while avoiding rain leaves after the young shoots of the tea trees are bitten by insects;
2) and (3) drying in the sun: uniformly spreading the fresh leaf raw materials picked in the step 1) on spreading equipment, wherein the spreading amount is 0.75-1.25kg/m2, then placing the fresh leaf raw materials under weak light for sunning for 2-3h, moving the fresh leaf to a spreading room with the temperature of 20-25 ℃ and the air humidity of 80-85% after 1h of sunning each time, spreading for 10-20min, keeping ventilation, and waiting until the leaf color changes from green to dark green, the green smell fades and the flower fragrance appears; spreading for 20-30min in the spreading room until flower fragrance appears;
3) throwing green: controlling the room temperature to be 20-25 ℃ and the air humidity to be 80-85%, loading 30-40kg of the sun-dried green leaves obtained in the step 2) by adopting a shading net with the length of 3-4m and the width of 1-1.5m, slowly swinging the shading bag to enable the sun-dried green leaves to do circular motion in the shading bag, slightly colliding with the floor once every other time, swinging 10-15 times for one round, spreading the leaves uniformly after swinging, standing for 30-40min without ventilation, and keeping the air humidity to be 80-90% until the leaves are yellow, green and not red, and the flower fragrance is exposed;
4) and (3) green tea fermentation: piling the green leaves thrown in the step 3) together for 10-15 min;
5) de-enzyming: heating the green removing machine to 260-280 ℃, uniformly putting the tea raw materials subjected to the green fermentation treatment in the step 4) into the green removing machine, and sending out tea fragrance when the tea leaves are slightly burnt;
6) softening: spreading and cooling the enzyme-removed leaves in the step 5), and then stacking the enzyme-removed leaves together for 0.5-1h until the tea strips are soft while being burnt;
7) rolling: rolling the softened tea leaves in the step 6) for 10-15min according to the principle of light-heavy-light, wherein the tea juice does not flow out;
8) and (3) drying: drying the rolled tea leaves in the step 7) at the temperature of 110-120 ℃ until the water content of the tea leaves is 15-18%, taking out the tea leaves, spreading for cooling for 25-30min, and drying at the temperature of 70-80 ℃ until the tea leaves are sufficiently dry;
9) picking: removing yellow pieces and fragments of the dried tea leaves in the step 7), and packaging.
Preferably, in step 1), the fresh leaves are one-bud one-leaf, one-bud two-leaf or double-leaf with the same tenderness.
Preferably, in step 2), the light is under eave, shade net or sun shed.
Preferably, in step 3), the number of times of the round of shaking is increased by 1 to 2, and the number of times of each round of shaking is respectively as follows: 20-25 times, 30-35 times.
Preferably, in step 4), the piles are packed together for 10 min.
Preferably, in step 5), the temperature of the fixation machine is increased to 300 ℃.
Preferably, in step 6), the blanched leaves are spread for cooling and then stacked together for 1 hour.
Preferably, in step 8) the rolled tea leaves are dried at a temperature of 120 ℃ to a tea leaf moisture content of 15%.
Preferably, the method comprises the steps of:
1) picking: after the young shoots of the tea trees are bitten by insects, rain leaves are avoided, and fresh leaves are picked to be one bud and one leaf, two buds and two leaves or double-leaf tea leaves with the same tenderness as the fresh leaf raw materials;
2) and (3) drying in the sun: uniformly spreading the fresh leaf raw materials picked in the step 1) on spreading equipment, wherein the spreading amount is 1.0kg/m2, then placing the fresh leaf raw materials under the eave, the shading net or the low-light sun under a sun shed for sunning for 2.5h, moving the fresh leaves to a spreading room at 25 ℃ for spreading for 15min after 1h of sunning each time, keeping ventilation, and waiting until the leaf color changes from green to dark green, green smell and faded flower fragrance appear; spreading for 25min under the conditions of an ambient temperature of 25 ℃ and an air humidity of 80% until the flower fragrance appears;
3) throwing green: controlling the room temperature to be 25 ℃ and the air humidity to be 80%, loading 35kg of the sun-dried leaves obtained in the step 2) by adopting a shading net with the length of 3-4m and the width of 1-1.5m, slowly swinging the shading bag to enable the sun-dried leaves to do circular motion in the shading bag, slightly colliding with the floor once at intervals, swinging 10-15 times in one turn, increasing 1-2 times of swinging in the turn, wherein the swinging times in each turn are respectively: spreading the leaves uniformly after each swing for 20-25 times and 30-35 times, standing for 30-40min without ventilation, and keeping air humidity at 80-90% until the leaves are yellow green and have no red edge and flower fragrance;
4) and (3) green tea fermentation: transferring the green leaf throwing in the step 3) to a green spreading room, and stacking the green leaf throwing in the step 3) for 10 min;
5) de-enzyming: heating the green removing machine to 300 ℃, uniformly putting the tea raw materials subjected to the green fermentation treatment in the step 4) into the green removing machine, and sending out tea aroma when the tea leaves are slightly burnt;
6) softening: spreading and cooling the enzyme-removed leaves in the step 5), and then stacking the enzyme-removed leaves together for 1h until the tea strips are soft when being burnt;
7) rolling: rolling the softened tea leaves in the step 6) for 10-15min according to the principle of light-heavy-light, wherein the tea juice does not flow out;
8) and (3) drying: drying the tea rolled in the step 7) at 120 ℃ until the water content of the tea is 15%, taking out and spreading for cooling for 30min, and drying at 80 ℃ until the tea is completely dry;
9) picking: removing yellow pieces and fragments of the dried tea leaves in the step 7), and packaging.
The invention also provides the flower fragrance mellow green tea prepared by the method for processing the flower fragrance mellow green tea by using the insect pest fresh tea leaves.
(III) advantageous effects
1. The invention adopts insect pest fresh leaves as raw materials, fully utilizes the raw materials of tea leaves, and develops the technology of a new product of the mellow green tea with flower fragrance with high efficiency, safety and low cost.
The insect pest fresh leaves cannot be used for processing high-quality red green tea, and are basically trimmed. The invention takes insect pest leaves as raw materials, and activates the aroma substances of the fresh leaf wounds by the process, thereby improving the aroma of the tea, improving the taste of the tea and greatly enhancing the quality of the tea; on the other hand, Wujune is a disease and pest peak period, further spreading of disease and pest is avoided and pesticide spraying is reduced by continuously picking fresh leaves. The fresh leaves with insect pests are used as raw materials, so that the problem of tea waste caused by insect pests in late spring and early summer is solved, the problem of spreading of the insect pests is also controlled, the production cost can be effectively reduced, the additional value of the product is improved, and the pesticide residue is reduced.
2. The invention adopts the technologies of long-time discontinuous low-light green drying, green throwing and green fermentation, scientifically utilizes the enzyme activity generated by biting and biting fresh leaves by insect pests to promote the conversion of the content components in the tea, improves the aroma of the tea and improves the taste of the tea.
After the tea is bitten by insects, the content of tea polyphenol and aromatic alcohol is increased, and according to the traditional processing method, the fresh tea is picked and then is subjected to high-temperature enzyme deactivation to thoroughly destroy the enzyme activity, so that the prepared tea is bitter and astringent, and the aroma of the aromatic alcohol is not emitted. The invention adopts a long-time discontinuous weak light blue-green drying technology, fully activates the activity of enzyme through the light and heat effects, volatilizes the low boiling point aromatic substances such as green leaf alcohol with green grass flavor and the like, prepares for forming the high boiling point flower fragrance aromatic substances, and simultaneously hydrolyzes macromolecular substances such as protein, polysaccharide and the like under the enzymatic action to generate micromolecular substances such as amino acid, monosaccharide and the like with fresh and sweet taste; the green leaf throwing technology is adopted, leaf cells are damaged by mechanical friction, tea polyphenol with bitter taste is subjected to enzymatic oxidation, the conduction function of leaf tip tissues is enhanced, tea soup flavor development substances are coordinated, and other aroma substances such as aromatic alcohol and the like are released; the enzyme activity is further activated through the pile fermentation process, the fragrance is enhanced, the proportion of the contained components is coordinated, and the quality is improved.
In general, the invention fully utilizes the insect pest fresh leaves to develop the flower fragrance alcohol type green tea, thereby not only developing a new product with high quality, but also fully utilizing the raw materials, reducing the pesticide residue, lowering the cost, greatly improving the added value of the product, and having good promotion effect and social benefit on the economy of tea areas.
Detailed Description
The following examples further describe embodiments of the present invention in detail. The following examples are intended to illustrate the invention but are not intended to limit the scope of the invention.
The technical problem to be solved by the invention is as follows: aiming at the current situation that the utilization efficiency of tea tree insect pest leaves is low, and the tea tree insect pest leaves are not utilized basically or are only used for processing low-grade tea, the method for processing the flower-fragrance mellow green tea by utilizing the insect pest fresh leaves is simple, safe and low in cost.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a method for processing flower fragrance mellow green tea by utilizing insect pest fresh tea leaves is to prepare the flower fragrance mellow green tea by activating aroma substances in the tea leaves and scientifically utilizing a tea leaf processing biochemical principle.
The invention is illustrated by the following examples:
example 1
The fresh leaf raw materials are as follows: 35kg of fresh tea leaves which are bitten by weevils and are mainly gold tea with the tenderness of 1 bud and 1 leaf are picked.
The specific implementation mode is as follows:
(1) collecting fresh leaves of the fragrant mellow green tea, uniformly spreading the collected fresh leaves on a bamboo tray, wherein the thickness of the spread leaves is that the leaves do not overlap, and the leaves are dried in the sun for 1h under weak light, then moving the fresh leaves to a shade place to be spread for 15min, repeating the steps for 2-3 times until the fresh leaves give out fragrance, and the water content of the fresh leaves is about 72%.
(2) Putting the sun-dried green leaves processed in the step 1 into a shading net with the length of 3.5m and the width of 1.5m, sewing the shading net with a rope, grabbing one corner of each bag by two persons, slowly swinging the shading bag to enable the spread leaves to do circular motion in the shading bag, slightly colliding with the floor once at intervals, completing the process by 2 turns, swinging 15 times for the first time, swinging 25 times for the second time, untying the rope after the swinging is finished each time, and standing for 30min in the middle.
(3) Moving the green leaf throwing leaves processed in the step 2 to a green spreading room, and stacking the green leaf throwing leaves together for about 10 min;
(4) deactivating enzyme of the green tea leaves processed in the step 3 (6 CST-40 type deactivation machine produced by Shanghai mechanical Co., Zhejiang), and feeding the tea leaves when the temperature of the inner wall of the deactivation machine reaches 280 ℃, wherein the deactivation degree is to slightly scorched edges of the leaves;
(5) spreading and cooling the enzyme-removed leaves treated in the step (4), and then stacking the enzyme-removed leaves together for 0.5-1h until the tea strips are soft while being burnt;
(6) rolling the softened leaves treated in step 5 with a rolling machine (6 CR-45 rolling machine manufactured by Shanghai mechanical Co., Ltd., Zhejiang) for 12min, and controlling pressure according to light-heavy-light principle;
(7) placing the kneaded leaves treated in the step 6 on a dryer for primary drying (adopting five buckets produced by Shanghai mechanical Co., Ltd., Zhejiang, with the temperature set at 120 ℃), taking out, spreading for cooling for 25-30min, and drying with a fragrance extractor (a fragrance extractor produced by Fujiayou mechanical Co., Ltd.) at 70-80 ℃ until the water content is 5% -6%;
(8) removing yellow pieces and fragments of the fully dried tea leaves treated in the step 7, and packaging.
Example 2
The fresh leaf raw materials are as follows: 30kg of fresh tea leaves bitten by weevils and mainly planted with Fuding white tea and 1 bud and two leaves are picked.
The specific implementation mode is as follows:
(1) collecting fresh leaves of the fragrant mellow green tea, uniformly spreading the collected fresh leaves on a bamboo tray, wherein the thickness of the spread leaves is that the leaves do not overlap, and the leaves are dried in the sun for 1h under weak light, then moving the fresh leaves to a shade place to be spread for 15min, repeating the steps for 2-3 times until the fresh leaves give out fragrance, and the water content of the fresh leaves is about 71%.
(2) Putting the sun-dried green leaves processed in the step 1 into a shading net with the length of 3.5m and the width of 1.5m, sewing the shading net with a rope, grabbing one corner of each bag by two persons, slowly swinging the shading bag to enable the spread leaves to do circular motion in the shading bag, slightly colliding with the floor once at intervals, completing the operation in 3 turns, swinging 10 times for the first time, swinging 20 times for the second time, swinging 30 times for the third time, unwinding the rope uniformly after the swinging is finished each time, and standing for 30min in the middle.
(3) Moving the green leaf throwing leaves processed in the step 2 to a green spreading room, and stacking the green leaf throwing leaves together for about 10 min;
(4) deactivating enzyme of the green tea leaves processed in the step 3 (6 CST-40 type deactivation machine produced by Shanghai mechanical Co., Zhejiang), and feeding the tea leaves when the temperature of the inner wall of the deactivation machine reaches 280 ℃, wherein the deactivation degree is to slightly scorched edges of the leaves;
(5) spreading and cooling the enzyme-removed leaves treated in the step (4), and then stacking the enzyme-removed leaves together for 0.5-1h until the tea strips are soft while being burnt;
(6) rolling the soft leaves treated in the step 5 with a rolling machine (6 CR-45 rolling machine manufactured by Shanghai mechanical Co., Ltd. in Zhejiang) for 15min, and controlling pressure according to light-heavy-light principle;
(7) placing the kneaded leaves treated in the step 6 on a dryer for primary drying (adopting five buckets produced by Shanghai mechanical Co., Ltd., Zhejiang, with the temperature set at 120 ℃), taking out, spreading for cooling for 25-30min, and drying with a fragrance extractor (a fragrance extractor produced by Fujiayou mechanical Co., Ltd.) at 70-80 ℃ until the water content is 5% -6%;
(8) removing yellow pieces and fragments of the fully dried tea leaves treated in the step 7, and packaging.
Example 3
Comparing the green tea processed by the method of the invention with the green tea processed by the traditional method, the sensory evaluation results and the results of the ingredients contained in the prepared tea products are shown in tables 1 and 2. As can be seen from Table 1, the green tea prepared by the method has mellow mouthfeel, has flowery scent, and has obviously improved flavor quality compared with the traditional green tea, and the product processed by the method is better than the traditional green tea in aroma and mouthfeel. Table 2 shows that compared with the tea prepared by the traditional method, the tea prepared by the invention has the advantages that the content of substances such as soluble sugar, amino acid and the like which are beneficial to the quality of tea soup is increased, the content of tea polyphenol and catechin with bitter taste is reduced, the phenol-ammonia ratio is more suitable, and the taste is mellow and sweet.
Table 1:
table 2:
the above embodiments are merely illustrative of the present invention and are not to be construed as limiting the invention. Although the present invention has been described in detail with reference to the embodiments, it should be understood by those skilled in the art that various combinations, modifications or equivalents may be made to the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention, and the technical solution of the present invention is covered by the claims of the present invention.
Claims (2)
1. A method for processing flower-flavor mellow green tea by using insect pest fresh tea leaves is characterized by comprising the following steps:
1) picking: after the young shoots of the tea trees are bitten by insects, rain leaves are avoided, and fresh leaves are picked to be one bud and one leaf, two buds and two leaves or double-leaf tea leaves with the same tenderness as the fresh leaf raw materials;
2) and (3) drying in the sun: uniformly spreading the fresh leaf raw materials picked in the step 1) on spreading equipment, wherein the leaf spreading amount is 1.0kg/m2Then placing under eave, shade net or sun shed under low light for sunning for 2.5h, transferring fresh leaves to a spreading room at 25 deg.C after 1h of sunning each time, spreading for 15min, keeping ventilation until the color of leaves turns dark green, the green smell fades and the flower fragrance appears; spreading for 25min under the conditions of an ambient temperature of 25 ℃ and an air humidity of 80% until the flower fragrance appears;
3) throwing green: controlling the room temperature to be 25 ℃ and the air humidity to be 80%, loading 35kg of the sun-dried leaves obtained in the step 2) by adopting a shading net with the length of 3-4m and the width of 1-1.5m, slowly swinging the shading bag to enable the sun-dried leaves to do circular motion in the shading bag, slightly colliding with the floor once at intervals, swinging 10-15 times in one turn, increasing 1-2 times of swinging in the turn, wherein the swinging times in each turn are respectively: spreading the leaves uniformly after each swing for 20-25 times and 30-35 times, standing for 30-40min without ventilation, and keeping air humidity at 80-90% until the leaves are yellow green and have no red edge and flower fragrance;
4) and (3) green tea fermentation: transferring the green leaf throwing in the step 3) to a green spreading room, and stacking the green leaf throwing in the step 3) for 10 min;
5) de-enzyming: heating the green removing machine to 300 ℃, uniformly putting the tea raw materials subjected to the green fermentation treatment in the step 4) into the green removing machine, and sending out tea aroma when the tea leaves are slightly burnt;
6) softening: spreading and cooling the enzyme-removed leaves in the step 5), and then stacking the enzyme-removed leaves together for 1h until the tea strips are soft when being burnt;
7) rolling: rolling the softened tea leaves in the step 6) for 10-15min according to the principle of light-heavy-light, wherein the tea juice does not flow out;
8) and (3) drying: drying the tea rolled in the step 7) at 120 ℃ until the water content of the tea is 15%, taking out and spreading for cooling for 30min, and drying at 80 ℃ until the tea is completely dry;
9) picking: removing yellow pieces and fragments of the dried tea leaves in the step 8), and packaging.
2. The floral mellow green tea of claim 1 produced by the method of processing floral mellow green tea from insect pest fresh tea leaves.
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| CN110100920B (en) * | 2019-06-04 | 2021-11-05 | 湖南省茶叶研究所 | Processing method of Jianghua Yao tea |
| CN111631278A (en) * | 2020-05-25 | 2020-09-08 | 陈育财 | Preparation method of Guanyin wild tea capable of freely growing in Yangyu |
| CN115136993A (en) * | 2021-11-10 | 2022-10-04 | 重庆市农业科学院 | Making method of flower-fragrance green tea powder |
| CN115152855B (en) * | 2022-06-16 | 2024-03-08 | 中国农业科学院茶叶研究所 | Preparation method of flower-fragrance green tea and flower-fragrance green tea |
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| CN104186735B (en) * | 2014-09-25 | 2016-04-06 | 湖南农业大学 | A kind of method utilizing tea fresh leaves monolithic to process fragrant green tea |
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