CN114504035A - Novel method for processing oriental beauty tea by replacing green leafhoppers to bite fresh leaves - Google Patents
Novel method for processing oriental beauty tea by replacing green leafhoppers to bite fresh leaves Download PDFInfo
- Publication number
- CN114504035A CN114504035A CN202210275314.7A CN202210275314A CN114504035A CN 114504035 A CN114504035 A CN 114504035A CN 202210275314 A CN202210275314 A CN 202210275314A CN 114504035 A CN114504035 A CN 114504035A
- Authority
- CN
- China
- Prior art keywords
- tea
- leaves
- green
- fresh
- spreading
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Cultivation Of Plants (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to the technical field of tea processing, and particularly relates to a novel method for processing oriental beauty tea by replacing green leafhoppers to bite fresh leaves. The method breaks through the limitation that the tea green treatment of the traditional oriental beauty tea needs the biotic stress of tea lesser leafhoppers, is not influenced by natural conditions such as seasons, regions, climates and the like, and fundamentally improves the universality, controllability and operability; the flower and fruit of the oriental beauty tea prepared by the invention have more intense honey aroma and more mellow, sweet and smooth taste, the flower and fruit aroma of the oriental beauty tea is endowed to be originated from glycosidase stress response started by tea trees under abiotic stress, the aroma is stronger, the started stress response is based on the tea trees, the range is larger, and more aromatic substances are generated.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a novel method for processing oriental beauty tea by replacing a lesser leafhopper to bite fresh leaves.
Background
The oriental beauty tea is native to taiwan, and is a unique oolong tea, also called pekoe oolong tea. The traditional processing method is to use the tender bud leaves sucked by tea lesser leafhoppers, and to combine the green-making process of oolong tea and the fermentation process of black tea for processing. The specific processing technology comprises the steps of fresh leaf picking, sunning, airing, green-making, water-removing, fermenting, moisture regaining, rolling and drying. The appearance is heavy, white, light and compact, the color and luster are required to be various colors, the liquor color is amber (orange yellow), the flower and fruit honey fragrance is strong, the taste is mellow and sweet, and the leaf bottom is soft and bright.
Later, various related tea making processes of the oriental beauty tea are successively introduced, and the processes mainly optimize and improve aroma and lasting quality around the tea green preparation process. For example, in the chinese patent CN111602631A, the number and age of the tea lesser leafhoppers are controlled by a feeding box, the picked tea leaves are placed in the feeding box, a certain number of tea lesser leafhoppers with the same age of the insects are placed, the tea lesser leafhoppers are treated for 1 day under the condition of specific temperature, humidity and illumination, and then the insects and the bitten tea leaves are collected respectively. The Chinese invention patent CN107258982A mixes the bitten tea leaves and fresh flowers, and prepares the oriental beauty tea by sun drying, shaking, fermentation, fixation, rolling and microwave drying, thereby improving the flower fragrance of the oriental beauty tea. The Chinese invention patent CN 110214828A utilizes the tea seeds of the castanopsis sclerophylla leaves, takes the fresh leaves which are not eaten by worms as the raw material, and adds the natural herbaceous plant extraction essence in the rolling process, thereby enriching the flower and fruit fragrance of the tea.
Although the current technology for making oriental beauty tea has made a certain research progress, the following problems still exist: (1) the tea leaves for preparing the oriental beauty tea traditionally depend on the biotic stress of tea lesser leafhoppers and the special season, special climate and unique temperature, humidity and illumination conditions required by the growth of tea insects, so that the actual controllability and operability are poor, and the large-area yield reduction of a tea garden can be caused by the sudden outbreak of the tea insects. (2) Although the treatment method for controlling the tea lesser leafhopper to bite the tender bud leaves by using the feeding box has good controllability, the range for starting the stress response of the fresh leaves after the insects bite is only the bud leaves in vitro, while the stress response range of the traditional fresh leaves is tea trees, and the response range is obviously reduced, so that the stress response of glycosidase cannot be fully started, and enough aromatic substances are generated. (3) Although the aroma and taste of the beauty tea can be improved by adding the flowers and the Chinese herbal medicine extraction essence, if the process is improperly controlled, the original flower and fruit honey aroma of the beauty tea is easily covered and changed, so that the lingering charm of the beauty tea is influenced. Therefore, the existing oriental beauty tea has the defects of limited conditions such as season, region, temperature, humidity, illumination and the like due to the fact that the tea leaves cannot be eaten by tea leafhoppers after being treated, and is poor in controllability and operability; meanwhile, when the tea leafhopper feeding box is used for treating the tea green, the stress response range of the tea green is low and is only limited to in vitro bud leaves, and the fragrance is not enough; in addition, the aroma of the tea is improved by adopting flowers and herbal essence, and the original honey aroma and lasting appeal of flowers and fruits of the beauty tea are easily changed. Therefore, there is a need to develop a new tea making process of oriental beauty tea, which can expand the stress response range of tea, improve the aroma quality of tea by using the characteristics of tea itself, and improve the controllability and operability of the process.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a novel method for processing the oriental beauty tea by replacing the biting of the fresh leaves by the lesser leafhopper, which not only enlarges the stress response range of the tea, but also improves the aroma quality of the tea by utilizing the characteristics of the tea, and also improves the controllability and operability of the process.
In order to achieve the purpose, the invention adopts the technical scheme that:
the invention provides a novel method for processing oriental beauty tea by replacing green leafhoppers to bite fresh leaves, which comprises the steps of firstly processing tea tree tender bud leaves by using a tree body abiotic stress wall breaking technology, picking the fresh tea tree leaves, and then carrying out the processes of sunning, airing, green making, green removing, water returning, rolling, fermenting and drying to obtain the oriental beauty tea.
As a preferred embodiment of the present invention, the novel method for processing oriental beauty tea instead of biting fresh leaves of lesser leafhoppers comprises the steps of:
s1, performing wall breaking treatment on the tree under abiotic stress: in a tea garden for planting oriental beauty tea, soft materials are adopted to lightly sweep the bud heads and the leaf tips of the tea trees back and forth, the force is light, and bud breaking and leaf breaking are preferably avoided;
s2, sunning: after the wall breaking treatment, picking fresh tea leaves, spreading and paving the fresh tea leaves to allow the fresh tea leaves to be irradiated by sunlight so as to ensure that the tender tea leaves are slightly withered;
s3, airing: transferring the dried fresh leaves to a shade place for spreading and drying in the air to completely dissipate the green qi;
s4, performing blue-green making: performing green-making on the fresh leaves subjected to green-drying for four times, and spreading green-making backwater for 2 hours after each green-making;
s5, fixation: carrying out enzyme deactivation treatment on the fresh leaves after the green making, and bending the stems continuously;
s6, water return: spreading the enzyme-removed leaves in time, and cooling at normal temperature for a period of time;
s7, twisting: kneading the backwater enzyme-removed leaves by adopting an air kneading, light pressing and medium pressing mode;
s8, fermentation: transferring the twisted leaves to a fermentation chamber for fermentation treatment;
s9, drying: and drying the fermented tea leaves to obtain the oriental beauty tea.
Preferably, the variety of the oriental beauty tea includes, but is not limited to oolong tea varieties such as golden day, Qingxin Dazao and Meizhan.
Preferably, the on-tree abiotic stress wall breaking treatment is performed in seven to august and is performed at 8-11 am or 3-7 pm to avoid morning dew and high noon heat.
Preferably, when the abiotic stress wall breaking treatment is carried out on the trees, the treatment is carried out for 1-5min in each area for treating the tea leaves, and the treatment is repeated for 3-6 times at intervals of 2-20h, so that the red change of the edges and veins of tender shoots and tender leaves is preferably carried out, and the bud leaves are not substantially damaged.
Preferably, after the wall breaking treatment, the fresh tea tree leaves are picked in a standard way of one bud and one leaf or two buds.
Preferably, when green making is carried out, the green spreading and water returning are carried out for 2 hours for the first time within 8-15 s; for the second time of 12-20s, spreading green and returning water for 2 h; spreading for 30-60s for the third time to return water for 2 h; and fourthly, 60-180s, spreading green and returning water for 2 h.
Preferably, during fermentation, the fermentation temperature is 25-28 deg.C, the humidity is more than 90%, the stacking thickness of the rolled leaves is 20-30cm, the fermentation time is 4-6h, and the stack is turned once every 2 h.
Preferably, the time for air kneading, light pressing and medium pressing is 3-5 min.
Preferably, when the green removing is carried out, the green leaves are put into the container after the temperature is raised to 200-250 ℃, and the green removing is carried out for 2-4 min.
Preferably, when the green leaves are aired, spreading the green leaves with the thickness of 2-4cm, and spreading and airing for 2-3 h.
Preferably, the laying thickness is 1-3cm during sunning, and the sunshine irradiation time is 10-15 min.
Preferably, the water return time is 2-4 h.
Preferably, the drying adopts a drying method, the drying comprises primary drying and secondary drying, the primary drying adopts a fast grade, the temperature is 120-130 ℃, and the time is 10-20 min; cooling at room temperature, and returning water for 40-100 min; the secondary drying adopts a slow level, the temperature is 100-;
compared with the prior art, the invention has the beneficial effects that:
the invention discloses a novel method for processing oriental beauty tea by replacing green leafhoppers to bite fresh leaves. The invention breaks through the limitation of the biological stress of tea lesser leafhoppers required by the tea green treatment of the traditional oriental beauty tea, is not influenced by natural conditions such as seasons, regions, climates and the like, and the universality, controllability and operability are fundamentally improved; compared with the oriental beauty tea prepared by the traditional process, the flower and fruit honey fragrance of the oriental beauty tea prepared by the invention is more intense, and the taste is more mellow, sweet and smooth; the flower and fruit aroma of the oriental beauty tea is endowed by the invention is derived from glycosidase stress response started by tea trees under abiotic stress, and is not from other flowers and herbaceous plants, compared with the traditional tea making process, the flower and fruit aroma has more varieties of aroma molecules and higher content of the leading aroma components, and compared with the biotic stress of isolated bud leaves, the outstanding aroma components are limonene and have stronger aroma; the stress response initiated by the invention is based on the tea tree per se, but not the isolated bud leaves, the range is larger, and more aromatic substances are generated and are more prominent.
Drawings
FIG. 1 is a diagram showing the moderate results of the wall breaking treatment of the abiotic stress on trees;
FIG. 2 is a comparative diagram of sensory evaluation of Oriental beauty tea;
fig. 3 is a comparison result of composition ratios of aroma classifications of oriental beauty tea.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The experimental procedures in the following examples were carried out by conventional methods unless otherwise specified, and the test materials used in the following examples were commercially available by conventional methods unless otherwise specified.
Example 1A novel method of processing Oriental beauty tea instead of biting fresh leaves of lesser leafhoppers
(1) Tea tree selection: selecting a smooth tea garden for planting a Jinxuan variety in seven to August (the Tantang township in the Baiyun district, Guangzhou City is from the base of the institute of tea science and agricultural science, No. 1);
(2) carrying out abiotic stress wall breaking treatment on trees: at 8-11 am or 3-7 pm, avoiding the dew in the morning and high temperature in the afternoon, lightly sweeping the bud and leaf tips of the tea trees back and forth by adopting soft materials (such as branches with tender leaves, soft plastics or cloth strips and the like) with light force so as not to cause bud breaking, treating each area for treating the tea leaves (namely the light sweeping range of the soft materials) for 3min every time, repeating the treatment once at an interval of 12h for 5 times so as to ensure that the edges and veins of the tender leaves of the tender buds have red changes (as shown in figure 1) and the bud leaves are not substantially damaged;
(3) picking: picking fresh tea tree leaves with one bud and one leaf or two buds after wall breaking treatment;
(4) and (3) drying in the sun: slightly spreading the picked fresh leaves on the open ground, wherein the spreading thickness is 2cm, and allowing the fresh leaves to receive the sunlight for 12.5min to slightly wither the tender leaves;
(5) airing green: spreading the dried fresh leaves in a shade space to a thickness of 3cm, and spreading for 2.5h to completely dissipate the green qi;
(6) performing green-making: performing green making by adopting a rocking cage for four times, 12s for the first time, and spreading green and returning water for 2 h; for the second time of 16s, spreading green and returning water for 2 h; for the third time of 45s, spreading green and returning water for 2 h; fourthly, 150s, spreading green and returning water for 2 h;
(7) de-enzyming: deactivating enzyme of the fresh leaves after green making by using a roller green-removing machine, adding the green-making leaves after the temperature of the green-removing machine rises to 220 ℃, and deactivating enzyme for 3min, preferably bending the stalks continuously;
(8) water returning: spreading out the enzyme-removed leaves in time, and cooling at normal temperature for 3 h;
(9) rolling: kneading the backwater enzyme-removed leaves by adopting an air kneading, light pressing and medium pressing mode, wherein each stage is 4 min;
(10) fermentation: transferring the rolled leaves after being discharged from the machine to a fermentation chamber, setting the temperature of the fermentation chamber to be 26.5 ℃, setting the humidity to be more than 90%, stacking the rolled leaves to be 25cm in thickness, fermenting for 5 hours, and turning the stacks once every 2 hours;
(11) drying: drying the fermented tea leaves, wherein the primary drying adopts a fast speed, the temperature is 125 ℃, and the time is 15 min; cooling at room temperature, and returning water for 70 min; re-baking at 105 deg.C for 35min in a slow speed;
(12) and (3) packaging: and cooling the dried raw oriental beauty tea at room temperature, screening, packaging and warehousing.
Example 2a novel method of processing oriental beauty tea instead of biting fresh leaves of lesser leafhoppers
(1) Tea tree selection: selecting planting green hearts and large-scale production of the smooth tea garden of the variety in seven to august (the lake and lake town of the white cloud area in Guangzhou city is from the base of the tea research institute of agricultural science in No. 1 province);
(2) carrying out abiotic stress wall breaking treatment on trees: at 8-11 am or 3-7 pm, avoiding the dew in the morning and high temperature in the afternoon, lightly sweeping the bud heads and leaf tips of the tea trees back and forth by adopting soft materials (such as branches with tender leaves, soft plastics or cloth strips and the like), wherein the force is light, so that the bud heads and the leaf tips of the tea trees are not broken, treating each tea green treatment area (namely the soft material sweeping range) for 1min every time, repeating the treatment once at an interval of 6h for 6 times, and preferably ensuring that the tender bud tender leaf edges and leaf veins are red-changed and the bud leaves are not substantially damaged;
(3) picking: picking fresh tea tree leaves with one bud and one leaf or two buds after wall breaking treatment;
(4) and (3) drying in the sun: lightly spreading the picked fresh leaves on the open ground, wherein the spreading thickness is 1cm, and allowing the fresh leaves to receive sunlight for 10min to ensure that the tender leaves are slightly withered;
(5) airing green: spreading the dried fresh leaves in a shade space to a thickness of 2cm, and spreading for 2h to completely dissipate the green smell;
(6) performing green-making: performing green making by using a rocking cage for four times, 8s for the first time, and spreading green and returning water for 2 h; for the second time of 12s, spreading green and returning water for 2 h; for the third time, 30s, spreading green and returning water for 2 h; spreading green and returning water for 2 hours for 60 seconds in the fourth time;
(7) de-enzyming: deactivating enzyme of the fresh leaves after green making by using a roller green-removing machine, adding the fresh leaves after the temperature of the green-removing machine rises to 200 ℃, and deactivating enzyme for 4min, preferably bending the stalks continuously;
(8) water returning: spreading out the enzyme-removed leaves in time, and cooling at normal temperature for 2 h;
(9) rolling: kneading the backwater enzyme-removed leaves by adopting an air kneading, light pressing and medium pressing mode, wherein each stage is 3 min;
(10) fermentation: transferring the rolled leaves after being discharged from the machine to a fermentation chamber, setting the temperature of the fermentation chamber at 25 ℃, the humidity of the fermentation chamber to be more than 90 percent, stacking the rolled leaves with the thickness of 20cm, fermenting for 6 hours, and turning the rolled leaves once every 2 hours;
(11) drying: drying the fermented tea leaves, wherein the primary drying adopts a fast speed, the temperature is 120 ℃, and the time is 20 min; cooling at room temperature, and returning water for 40 min; re-baking at 100 deg.C for 40min in a slow speed;
(12) packaging: and cooling the dried raw oriental beauty tea at room temperature, screening, packaging and warehousing.
Example 3A novel method of processing Oriental beauty tea instead of biting fresh leaves of lesser leafhoppers
(1) Tea tree selection: selecting a smooth tea garden for planting plum blossom varieties in seven to august (located in the cloud district, Mitsuma, Guangzhou province, 1 province, the base of the tea research institute of agricultural science);
(2) carrying out abiotic stress wall breaking treatment on trees: at 8-11 am or 3-7 pm, avoiding dew in the morning and high temperature in the afternoon, lightly sweeping the bud heads and leaf tips of the tea trees back and forth by adopting soft materials (such as branches with tender leaves, soft plastics or cloth strips and the like) with light force so as not to cause bud breaking, treating each area for treating tea leaves (namely the light sweeping range of the soft materials) for 5min every time, repeating the treatment for 3 times at intervals of 20h, and preferably ensuring that the edges and leaf veins of the tender leaves are subjected to red change and the bud leaves are not substantially damaged;
(3) picking: picking fresh tea tree leaves with one bud and one leaf or two buds after wall breaking treatment;
(4) and (3) drying in the sun: lightly spreading the picked fresh leaves on the open ground, wherein the spreading thickness is 3cm, and allowing the fresh leaves to receive the sunlight for 15min to ensure that the tender leaves are slightly withered;
(5) airing green: spreading the dried fresh leaves in a cool space to a thickness of 4cm, and spreading for 3h to completely dissipate the green smell;
(6) performing green-making: performing green making by using a rocking cage for four times, 15s for the first time, and spreading green and returning water for 2 h; for the second time of 20s, spreading green and returning water for 2 h; for the third time, 60s, spreading green and returning water for 2 h; fourthly, 180s, spreading green and returning water for 2 h;
(7) de-enzyming: deactivating enzyme of the fresh leaves after green making by using a roller green-removing machine, adding the green-making leaves after the temperature of the green-removing machine rises to 250 ℃, and deactivating enzyme for 2min, preferably bending the stalks continuously;
(8) water returning: spreading out the enzyme-removed leaves in time, and cooling at normal temperature for 4 h;
(9) rolling: kneading the backwater enzyme-removed leaves by adopting air kneading, light pressing and medium pressing modes, wherein each stage is 5 min;
(10) fermentation: transferring the rolled leaves after being discharged from the machine to a fermentation chamber, setting the temperature of the fermentation chamber to be 28 ℃, setting the humidity to be more than 90%, stacking the rolled leaves to be 30cm thick, fermenting for 4h, and turning the rolled leaves once every 2 h;
(11) drying: drying the fermented tea leaves, wherein the primary drying adopts a fast speed, the temperature is 130 ℃, and the time is 10 min; cooling at room temperature, and returning water for 100 min; re-baking at 110 deg.C for 30min in a slow speed;
(12) packaging: and cooling the dried raw oriental beauty tea at room temperature, screening, packaging and warehousing.
Comparative example 1 method for processing oriental leaf beauty tea
(1) Tea tree selection: selecting a smooth tea garden for planting a golden day lily variety in seven to august (the same tea garden as in example 1);
(2) picking: picking fresh tea leaves with one bud and one leaf or two buds (same time as in example 1);
(3) and (3) drying in the sun: slightly spreading the picked fresh leaves on the open ground, wherein the spreading thickness is 2cm, and allowing the fresh leaves to receive the sunlight for 12.5min to slightly wither the tender leaves;
(4) airing: spreading the dried fresh leaves in a shade space to a thickness of 3cm, and spreading for 2.5h to completely dissipate the green qi;
(5) performing green making: performing green making by using a rocking cage for four times, 12s for the first time, and spreading green and returning water for 2 h; for the second time of 16s, spreading green and returning water for 2 h; for the third time, 45s, spreading green and returning water for 2 h; fourthly, 150s, spreading green and returning water for 2 h;
(6) de-enzyming: deactivating enzyme of the fresh leaves after green making by using a roller green-removing machine, adding the green-making leaves after the temperature of the green-removing machine rises to 220 ℃, and deactivating enzyme for 3min, preferably bending the stalks continuously;
(7) water returning: spreading out the enzyme-removed leaves in time, and cooling at normal temperature for 3 h;
(8) rolling: kneading the backwater enzyme-removed leaves by adopting an air kneading, light pressing and medium pressing mode, wherein each stage is 4 min;
(9) fermentation: transferring the rolled leaves after being discharged from the machine to a fermentation chamber, setting the temperature of the fermentation chamber to be 26.5 ℃, setting the humidity to be more than 90%, stacking the rolled leaves to be 25cm in thickness, fermenting for 5 hours, and turning the stacks once every 2 hours;
(10) drying: drying the fermented tea leaves, wherein the primary drying adopts a fast speed, the temperature is 125 ℃, and the time is 15 min; cooling at room temperature, and returning water for 70 min; re-baking at 105 deg.C for 35min in a slow speed;
(11) packaging: and cooling the dried raw oriental beauty tea at room temperature, screening, packaging and warehousing.
Comparative example 2 method for processing oriental beauty tea by biting fresh leaves of lesser leafhoppers
(1) Tea tree selection: selecting a smooth tea garden for planting a golden day lily variety in seven to august (the same tea garden as in example 1);
(2) picking fresh leaves: putting lesser leafhoppers to bite fresh leaves under the conditions that the air temperature is 25 ℃ and the humidity is 75 percent and the insect population density is 4500 per mu, and picking the fresh tea leaves according to the standard of one bud and one leaf or one bud and two leaves after the tea lesser leafhoppers bite 15 percent of tender tea bud leaves;
(3) and (3) drying in the sun: slightly spreading the picked fresh leaves on the open ground, wherein the spreading thickness is 2cm, and allowing the fresh leaves to receive the sunlight for 12.5min to slightly wither the tender leaves;
(4) airing green: spreading the dried fresh leaves in a shade space to a thickness of 3cm, and spreading for 2.5h to completely dissipate the green qi;
(5) performing green-making: performing green making by using a rocking cage for four times, 12s for the first time, and spreading green and returning water for 2 h; for the second time of 16s, spreading green and returning water for 2 h; for the third time of 45s, spreading green and returning water for 2 h; fourthly, 150s, spreading green and returning water for 2 h;
(6) de-enzyming: deactivating enzyme of the fresh leaves after green making by using a roller green-removing machine, adding the green-making leaves after the temperature of the green-removing machine rises to 220 ℃, and deactivating enzyme for 3min, preferably bending the stalks continuously;
(7) water returning: spreading out the enzyme-removed leaves in time, and cooling at normal temperature for 3 h;
(8) rolling: kneading the backwater enzyme-removed leaves by adopting an air kneading, light pressing and medium pressing mode, wherein each stage is 4 min;
(9) fermentation: transferring the rolled leaves after being discharged from the machine to a fermentation chamber, setting the temperature of the fermentation chamber to be 26.5 ℃, setting the humidity to be more than 90%, stacking the rolled leaves to be 25cm in thickness, fermenting for 5 hours, and turning the stacks once every 2 hours;
(10) drying: drying the fermented tea leaves, wherein the primary drying adopts a fast speed, the temperature is 125 ℃, and the time is 15 min; cooling at room temperature, and returning water for 70 min; re-baking at 105 deg.C for 35min in a slow speed;
(11) packaging: and cooling the dried raw oriental beauty tea at room temperature, screening, packaging and warehousing.
Comparative example 3 a novel method for processing oriental beauty tea instead of biting fresh leaves of lesser leafhoppers
(1) Tea tree selection: selecting a smooth tea garden for planting a golden day lily variety in seven to august (the same tea garden as in example 1);
(2) carrying out abiotic stress wall breaking treatment on trees: at 8-11 am or 3-7 pm, avoiding the dew in the morning and high temperature in the afternoon, lightly sweeping the bud heads and leaf tips of the tea trees back and forth by adopting soft materials (such as branches with tender leaves, soft plastics or cloth strips and the like) with light force so as not to cause bud breaking, treating each area for treating the tea leaves (namely the light sweeping range of the soft materials) for 3min each time at an interval of 12h, and repeating for 5 times so as to ensure that the edges and veins of the tender leaves of the tender buds have red changes and the bud leaves are not substantially damaged;
(3) picking: picking fresh tea tree leaves with one bud and one leaf or two buds after wall breaking treatment;
(4) and (3) drying in the sun: slightly spreading the picked fresh leaves on the open ground, wherein the spreading thickness is 2cm, and allowing the fresh leaves to receive the sunlight for 12.5min to slightly wither the tender leaves;
(5) airing green: spreading the dried fresh leaves in a shade space to a thickness of 3cm, and spreading for 2.5h to completely dissipate the green qi;
(6) de-enzyming: deactivating enzyme of the fresh leaves after green making by using a roller green-removing machine, adding the green-making leaves after the temperature of the green-removing machine rises to 220 ℃, and deactivating enzyme for 3min, preferably bending the stalks continuously;
(7) water returning: spreading out the enzyme-removed leaves in time, and cooling at normal temperature for 3 h;
(8) rolling: kneading the backwater enzyme-removed leaves by adopting an air kneading, light pressing and medium pressing mode, wherein each stage is 4 min;
(9) fermentation: transferring the rolled leaves after being discharged from the machine to a fermentation chamber, setting the temperature of the fermentation chamber to be 26.5 ℃, setting the humidity to be more than 90%, stacking the rolled leaves to be 25cm in thickness, fermenting for 5 hours, and turning the stacks once every 2 hours;
(10) drying: drying the fermented tea leaves, wherein the primary drying adopts a fast speed, the temperature is 125 ℃, and the time is 15 min; cooling at room temperature, and returning water for 70 min; re-baking at 105 deg.C for 35min in a slow speed;
(11) and (3) packaging: and cooling the dried raw oriental beauty tea at room temperature, screening, packaging and warehousing.
Comparative example 4 a novel method of processing oriental beauty tea instead of biting fresh leaves of lesser leafhoppers
(1) Tea tree selection: selecting a smooth tea garden for planting a golden day lily variety in seven to august (the same tea garden as in example 1);
(2) carrying out abiotic stress wall breaking treatment on trees: at 8-11 am or 3-7 pm, avoiding the dew in the morning and high temperature in the afternoon, lightly sweeping the bud heads and leaf tips of the tea trees back and forth by adopting soft materials (such as branches with tender leaves, soft plastics or cloth strips and the like) with light force so as not to cause bud breaking, treating each area for treating the tea leaves (namely the light sweeping range of the soft materials) for 3min each time at an interval of 12h, and repeating for 5 times so as to ensure that the edges and veins of the tender leaves of the tender buds have red changes and the bud leaves are not substantially damaged;
(3) picking: picking fresh tea tree leaves with one bud and one leaf or two buds after wall breaking treatment;
(4) and (3) drying in the sun: slightly spreading the picked fresh leaves on the open ground, wherein the spreading thickness is 2cm, and allowing the fresh leaves to receive the sunlight for 12.5min to slightly wither the tender leaves;
(5) airing green: spreading the dried fresh leaves in a shade space to a thickness of 3cm, and spreading for 2.5h to completely dissipate the green qi;
(6) performing green-making: performing green making twice by using a rocking cage, wherein the first time is 28s, and spreading green and returning water for 2 h; for the second time of 195s, spreading green and returning water for 2 h;
(7) de-enzyming: deactivating enzyme of the fresh leaves after green making by using a roller green-removing machine, adding the green-making leaves after the temperature of the green-removing machine rises to 220 ℃, and deactivating enzyme for 3min, preferably bending the stalks continuously;
(8) water returning: spreading out the enzyme-removed leaves in time, and cooling at normal temperature for 3 h;
(9) rolling: kneading the backwater enzyme-removed leaves by adopting an air kneading, light pressing and medium pressing mode, wherein each stage is 4 min;
(10) fermentation: transferring the rolled leaves after being discharged from the machine to a fermentation chamber, setting the temperature of the fermentation chamber to be 26.5 ℃, setting the humidity to be more than 90%, stacking the rolled leaves to be 25cm in thickness, fermenting for 5 hours, and turning the stacks once every 2 hours;
(11) and (3) drying: drying the fermented tea leaves, wherein the primary drying adopts a fast speed, the temperature is 125 ℃, and the time is 15 min; cooling at room temperature, and returning water for 70 min; re-baking at 105 deg.C for 35min in a slow speed;
(12) and (3) packaging: and cooling the dried raw oriental beauty tea at room temperature, screening, packaging and warehousing.
Experimental example 1 evaluation of quality
According to a national standard tea sensory evaluation method (GB/T23776-2018), 4-5 professional tea evaluators are invited to evaluate the oriental beauty tea products (examples 1-3 and comparative examples 1-4) in five aspects of 'appearance, liquor color, aroma, taste and leaf bottom'.
As can be seen from the results of the quality evaluation of the oriental beauty tea in FIG. 2 and Table 1, compared with the comparative examples 1 and 2, the soup of examples 1 to 3 is orange in color, rich in honey fragrance of flowers and fruits, sweet and smooth in taste, and better in overall sensory effect. Among them, example 1 is entirely more preferable. Compared with comparative examples 3 and 4, the soup colors of examples 1 to 3 are orange, and the soup is stronger in fragrance and better in taste. It is demonstrated that the abiotic stress of the present invention requires a proper processing process (such as a green-making process, etc.) to obtain the best sensory taste of the oriental beauty tea.
TABLE 1 Oriental beauty tea sensory evaluation and score comparison results
Experimental example 2 chemical composition determination of oriental beauty tea
1. Determination of conventional Components
Taking the oriental beauty tea of example 1 as an example, the conventional component determination is carried out in combination with comparative examples 1 and 2:
(1) and (3) water content determination: the determination method refers to GB/T8304 and 2002 'determination of tea moisture';
(2) and (3) measuring a water extract: the determination method refers to GB/T8305 & 2013 tea extract determination;
(3) and (3) tea polyphenol determination: the determination method refers to GB/T8313-2018 detection method of the content of tea polyphenol and catechins in tea;
(4) amino acid determination: the determination method refers to GB/T8314 and 2013 'determination of total amount of free amino acids in tea';
(5) soluble sugar determination: the determination method is an anthrone-sulfuric acid colorimetric method;
(6) flavonoid glycosides: measuring by adopting an aluminum trichloride colorimetric method;
(7) tea pigment determination: the determination method is a system colorimetric method.
As can be seen from the results of the conventional ingredient test of oriental beauty tea in table 2, the contents of the water extract, tea polyphenol, thearubigin and theabrownin, and the phenol-ammonia ratio of example 1 were significantly reduced as compared with comparative example 1; the content of free amino acids, soluble sugars and theaflavins is increased significantly. Compared with the comparative example 2, the content of free amino acid and theaflavin of the example 1 is obviously increased, and the content of phenol ammonia ratio, thearubigin and theabrownin is obviously reduced. Free amino acids and theaflavin are the main inclusion substances of the smooth taste quality of the oriental beauty tea, indicating that the smooth taste of example 1 is more prominent and the quality is better than that of the tea soup of comparative examples 1 and 2.
TABLE 2 comparative analysis of biochemical components of Oriental beauty tea
Note: different lower case letters in the same column indicate significant difference levels (P < 0.05).
2. Analysis of monomers such as catechin and caffeine
Taking the oriental beauty tea in example 1 as an example, combining with comparative examples 1 and 2, and referring to GB/T8313-2018 detection method of content of tea polyphenol and catechins in tea, monomers such as catechin, caffeine and the like are detected by high performance liquid chromatography, and data analysis is carried out by an external standard method.
As can be seen from the results of measuring the contents of monomeric components such as tea catechins, caffeine and the like of oriental americans in table 3, the contents of EGCs, EGCGs, GCGs, ecs, ester catechins, non-ester catechins and total catechins of example 1 were significantly reduced, compared to comparative example 1; compared with comparative example 2, the ester type catechin of example 1 was significantly reduced, and the EGC and non-ester type catechin contents were significantly increased. Indicating a significant reduction in astringency in example 1.
TABLE 3 comparison of the content of catechin, caffeine and gallic acid (mg/g) in Oriental beauty tea
Note: different lower case letters in the same row indicate significant difference levels (P < 0.05).
Detection of aromatic substances
Using the oriental beauty tea of example 1 as an example, and combining comparative examples 1 and 2, the aroma compounds of the dried oriental beauty tea sample of the present invention (table 4) were analyzed by detection using TRACE DSQ GC-MS gc-MS, and analyzed statistically in terms of relative percentage.
As can be seen from the analysis results of the oriental beauty tea aroma compounds in table 4, 41 aroma compounds were detected in example 1, and 39 aroma compounds were detected in each of comparative examples 1 and 2, and the 2 more aroma compounds of example 1 than comparative examples 1 and 2 were nerol and dehydrolinalool. Meanwhile, the results of analysis of the aroma classification composition ratio of fig. 3 show that the ratio of the hydrocarbon component in example 1 is higher than that in comparative examples 1 and 2, and the ratio of the alcohol component in example 1 is lower than that in comparative examples 1 and 2. In addition, the analysis results of the dominant aroma components of the three kinds of raw tea in table 5 show that the number of the dominant aroma components is 2, wherein the relative content of beta-linalool is the lowest and the relative content of limonene is the highest in example 1; the relative content of beta-linalool is the highest and the relative content of limonene is the lowest in comparative example 1; comparative example 2 the relative amounts of the two components were centered. It can be seen that the prominent aroma component of example 1 compared to comparative example 1 is limonene, not beta-linalool; in contrast, the limonene content in example 1 was higher and the fragrance was stronger than in comparative example 2. The difference is caused by that the invention utilizes the abiotic stress technology to treat the tender shoot leaf tips of the tea trees which are not separated from the bodies, the started glycosidase stress response acts on the tea trees, and the response range is wider.
Therefore, the oriental beauty tea manufacturing process can effectively expand the stress response range of tea, fully play the series biochemical effects of aromatic substances generated by glycosidase enzymolysis and the like, generate more and more prominent aromatic substances, improve the aroma quality of the tea by utilizing the characteristics of the tea, ensure that flowers and fruits have stronger honey aroma and mellow, sweet and smooth taste, are not limited by the conditions of seasons, regions, temperature, humidity, illumination and the like, and have better universality, controllability and operability.
TABLE 4 comparative results of the aroma component relative contents (%) of Oriental beauty tea
TABLE 5 comparative results of relative content (%) of dominant aroma components of Oriental beauty tea
The embodiments of the present invention have been described in detail above, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (10)
1. A novel method for processing oriental beauty tea instead of biting fresh leaves by lesser leafhoppers is characterized in that tender tea bud leaves are processed by a tree body abiotic stress wall breaking technology, and the oriental beauty tea is obtained by the processes of sunning, airing, green-making, fixation, water returning, rolling, fermentation and drying after the fresh tea leaves are picked.
2. The novel method for processing oriental beauty tea instead of biting fresh leaves of lesser leafhoppers according to claim 1, comprising the steps of:
s1, performing abiotic stress wall-breaking treatment on trees: in a tea garden for planting oriental beauty tea, soft materials are adopted to lightly sweep the bud heads and the leaf tips of the tea trees back and forth, the force is light, and bud breaking and leaf breaking are preferably avoided;
s2, sunning: after the wall breaking treatment, picking fresh tea leaves, spreading and paving the fresh tea leaves to allow the fresh tea leaves to be irradiated by sunlight so as to ensure that the tender tea leaves are slightly withered;
s3, airing: transferring the dried fresh leaves to a shade place for spreading and drying in the air to completely dissipate the green qi;
s4, performing green-making: performing green-making on the fresh leaves subjected to green-drying for four times, and spreading green-making backwater for 2 hours after each green-making;
s5, fixation: carrying out enzyme deactivation treatment on the fresh leaves after the green making, and bending the stems continuously;
s6, water return: spreading the enzyme-removed leaves in time, and cooling at normal temperature for a period of time;
s7, twisting: kneading the backwater enzyme-removed leaves by adopting an air kneading, light pressing and medium pressing mode;
s8, fermentation: transferring the twisted leaves to a fermentation chamber for fermentation treatment;
s9, drying: and drying the fermented tea leaves to obtain the oriental beauty tea.
3. The novel method for processing oriental beauty tea instead of biting fresh leaves of lesser leafhoppers according to claim 2, wherein the on-tree abiotic stress wall breaking treatment is performed in seven to august and is performed at 8-11 am or 3-7 pm to avoid morning dew and midday high temperature.
4. The method for processing oriental beauty tea by biting fresh leaves instead of lesser leafhoppers according to claim 2, wherein when the wall breaking treatment is carried out under abiotic stress on the trees, the treatment is carried out for 1-5min each time in each area for treating the tea leaves, and the treatment is repeated for 3-6 times at intervals of 2-20h, so that the red change of the edges and veins of tender shoots and tender leaves is favorable, and the bud leaves are not substantially damaged.
5. The novel method for processing oriental beauty tea by biting fresh leaves instead of lesser leafhoppers according to claim 2, wherein the fresh leaves of tea tree are picked up in a standard of one-bud one-leaf or one-bud two-leaf after the wall breaking treatment.
6. The new method for processing oriental beauty tea instead of the lesser leafhopper to bite the fresh leaves as claimed in claim 2, wherein the first time of green-making is 8-15s, the green-spreading is carried out and the water is returned for 2 h; for the second time of 12-20s, spreading green and returning water for 2 h; for the third time, 30-60s, spreading green and returning water for 2 h; and fourthly, 60-180s, spreading green and returning water for 2 h.
7. The method of claim 2, wherein the fermentation temperature is 25-28 ℃, the humidity is more than 90%, the stacking thickness of the twisted leaves is 20-30cm, the fermentation time is 4-6h, and the stacking is performed every 2 h.
8. The novel method for processing oriental beauty tea by biting fresh leaves instead of lesser leafhoppers according to claim 2, wherein the time for the air kneading, the light pressing and the middle pressing is 3-5min at the time of kneading.
9. The method as claimed in claim 2, wherein the temperature is raised to 200-250 ℃ before the tea leaves are used as green leaves, and the tea leaves are used for deactivation of enzymes for 2-4 min.
10. The method of claim 2, wherein the thickness of the spread leaves is 2-4cm, and the spread leaves are dried for 2-3 h.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210275314.7A CN114504035B (en) | 2022-03-21 | 2022-03-21 | Method for processing eastern American tea by replacing biting fresh leaves of lesser leafhoppers |
| PCT/CN2023/077824 WO2023179287A1 (en) | 2022-03-21 | 2023-02-23 | New method for processing oriental beauty tea instead of processing by biting fresh leaves by empoasca flavescens |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210275314.7A CN114504035B (en) | 2022-03-21 | 2022-03-21 | Method for processing eastern American tea by replacing biting fresh leaves of lesser leafhoppers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114504035A true CN114504035A (en) | 2022-05-17 |
| CN114504035B CN114504035B (en) | 2023-05-23 |
Family
ID=81554050
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210275314.7A Active CN114504035B (en) | 2022-03-21 | 2022-03-21 | Method for processing eastern American tea by replacing biting fresh leaves of lesser leafhoppers |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN114504035B (en) |
| WO (1) | WO2023179287A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023179287A1 (en) * | 2022-03-21 | 2023-09-28 | 广东省农业科学院茶叶研究所 | New method for processing oriental beauty tea instead of processing by biting fresh leaves by empoasca flavescens |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012135265A (en) * | 2010-12-27 | 2012-07-19 | Kirin Beverage Corp | Method for efficiently producing black-tea leaf |
| CN107624911A (en) * | 2017-10-18 | 2018-01-26 | 华南农业大学 | A kind of method that black tea fragrance is improved using abiotic stress |
| CN108967563A (en) * | 2018-06-15 | 2018-12-11 | 广东省农业科学院茶叶研究所 | A kind of tealeaves caused harm of tea lesser leafhopper that reduces gathers and processes method |
| CN114190450A (en) * | 2021-12-21 | 2022-03-18 | 婺源县聚芳永茶业有限公司 | Processing method of tea raw material for tea beverage, tea and application of tea |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707301A (en) * | 2016-02-23 | 2016-06-29 | 寿宁县张天福生态茶场 | Gaoshan Taiwan oolong and processing preparation method thereof |
| CN107125351A (en) * | 2017-06-30 | 2017-09-05 | 廉江市萱人境茶业有限公司 | A kind of ecological oolong green tea and processing method |
| CN110037141A (en) * | 2019-05-14 | 2019-07-23 | 山东圣源绿色食品科技有限公司 | A kind of preparation method of delicate fragrance type oolong tea |
| CN114504035B (en) * | 2022-03-21 | 2023-05-23 | 广东省农业科学院茶叶研究所 | Method for processing eastern American tea by replacing biting fresh leaves of lesser leafhoppers |
-
2022
- 2022-03-21 CN CN202210275314.7A patent/CN114504035B/en active Active
-
2023
- 2023-02-23 WO PCT/CN2023/077824 patent/WO2023179287A1/en unknown
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012135265A (en) * | 2010-12-27 | 2012-07-19 | Kirin Beverage Corp | Method for efficiently producing black-tea leaf |
| CN107624911A (en) * | 2017-10-18 | 2018-01-26 | 华南农业大学 | A kind of method that black tea fragrance is improved using abiotic stress |
| CN108967563A (en) * | 2018-06-15 | 2018-12-11 | 广东省农业科学院茶叶研究所 | A kind of tealeaves caused harm of tea lesser leafhopper that reduces gathers and processes method |
| CN114190450A (en) * | 2021-12-21 | 2022-03-18 | 婺源县聚芳永茶业有限公司 | Processing method of tea raw material for tea beverage, tea and application of tea |
Non-Patent Citations (1)
| Title |
|---|
| 魏杰等: "环境因子对茶树产生生化物质的影响", 福建茶叶 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023179287A1 (en) * | 2022-03-21 | 2023-09-28 | 广东省农业科学院茶叶研究所 | New method for processing oriental beauty tea instead of processing by biting fresh leaves by empoasca flavescens |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114504035B (en) | 2023-05-23 |
| WO2023179287A1 (en) | 2023-09-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105379866B (en) | Sunned black tea and preparation process thereof | |
| CN107549341B (en) | Processing method of black tea with golden day lily and tea tree flowers | |
| CN104651199A (en) | Method of making liquor by virtue of solid fermentation with bamboos as fluff | |
| CN112931652A (en) | Making process of dried orange peel golden flower strip-shaped black tea with blood sugar reducing effect | |
| CN114190450A (en) | Processing method of tea raw material for tea beverage, tea and application of tea | |
| CN114504035A (en) | Novel method for processing oriental beauty tea by replacing green leafhoppers to bite fresh leaves | |
| CN112753821B (en) | Penthorum chinense pursh tea and processing method thereof | |
| CN110881540A (en) | Processing method of sophora flower black tea | |
| KR20100036662A (en) | Manufacturing method of soybean paste using ginseng cultivated in mountain | |
| CN114431311B (en) | Processing method of high-aroma oolong tea based on tree abiotic stress | |
| CN114424792A (en) | Novel processing technology for improving quality of green tea | |
| CN109170033B (en) | Congou white tea and processing technology thereof | |
| CN111972511A (en) | Processing method of Pu-erh cooked tea with high content of gallic acid | |
| CN105145896B (en) | A kind of processing method of winter tea | |
| CN114468075A (en) | Method for improving quality of tea green raw material under abiotic stress on tree | |
| CN114424791A (en) | Processing and making method of black tea with high flower and fruit fragrance | |
| CN113693150A (en) | Ancient method and novel preparation process of jujube bud black tea | |
| KR101187450B1 (en) | Fermented green tea using deep sea water and the process of manufacture thereof | |
| CN111280268A (en) | Processing method of special green tea | |
| CN112401024A (en) | Production method of Zijuan tea | |
| CN112841365A (en) | Preparation method of tea | |
| CN111743026A (en) | A method for preparing heart nourishing tea from Sedum Kamtschaticum | |
| CN110679684A (en) | Processing method of Longqian Dancong tea | |
| CN111528295A (en) | Flower fragrance type congou black tea processing method | |
| CN110959722A (en) | Ginger flower yellow tea and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |