CN117678652A - Preparation method of light flower fragrance type green tea - Google Patents
Preparation method of light flower fragrance type green tea Download PDFInfo
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- CN117678652A CN117678652A CN202410044098.4A CN202410044098A CN117678652A CN 117678652 A CN117678652 A CN 117678652A CN 202410044098 A CN202410044098 A CN 202410044098A CN 117678652 A CN117678652 A CN 117678652A
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Abstract
The invention provides a preparation method of light flower fragrance green tea, and belongs to the technical field of tea processing. According to the invention, jing Maishan old tea tree fresh leaves are picked, and then the fresh leaves are subjected to spreading, heavy fixation, cooling and moisture regaining, light rolling, light fermentation and vacuum freeze drying in sequence, so that the light flower fragrance type green tea is obtained. The green tea is characterized in that the process of heavy fixation and light rolling is adopted, the cooling and moisture regaining process is added after heavy fixation, the light fermentation process is added after light rolling, and the vacuum freeze drying method is combined, so that the green tea is tight in appearance, dark green in color and luster, bright green at the bottom of the leaf, rich in linalool and oxides thereof, higher in total free amino acid content and theanine content, lower in caffeine content, bright in soup color, higher in freshness of tea soup, low in bitter and astringent taste and light in flower fragrance.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a preparation method of light flower fragrance type green tea.
Background
Green tea is produced with tea tree bud and leaf as material and through three typical steps of deactivating enzyme, kneading, drying, etc. The green tea is named as green tea because the quality of the green tea is characterized by green leaves and green soup. Fixation and drying are important links in green tea processing. Enzyme deactivation can be performed by destroying and passivating oxidase activity in fresh tea leaves at high temperature, and inhibiting enzymatic oxidation of tea polyphenol and the like in the fresh tea leaves, so that the leaf color is kept emerald; removing grass smell and generating certain thermochemical change, so as to lay a foundation for the formation of tea quality; drying comprises parching, oven drying, sun drying, mainly evaporating excessive water, firstly rapidly inactivating activities of various enzymes at high temperature, stopping fermentation, fixing quality formed by fermentation, secondly evaporating water in tea, reducing volume, fixing appearance, keeping dry enough, preventing mildew, thirdly emitting most of low boiling grass smell, activating and retaining high boiling aromatic substances, and obtaining special fragrance of green tea. At present, green tea is often classified into green-fired green tea, sun-cured green tea, baked green tea and steamed green tea according to different processes. The sun-cured green tea is produced in Yunnan province by processing fresh leaves of Yunnan big-leaf tea tree. At present, the manufacturing process of the sun-cured green tea comprises the following steps: deactivating enzyme, twisting, and sun drying. The product has the characteristics of thick and rich lanyard, white pekoe showing, dark green and oily, strong and mellow fragrance, astringency, brewing resistance, yellow green and bright soup color, rich leaf base, strong flower fragrance rich in ionone and other ketone compounds, higher caffeine content, strong astringency of tea soup and heavy bitter taste.
Jing Maishan ancient tea forest is located in Pu' er tea county of Yunnan province, pesticide and fertilizer are not applied, pesticide residues are avoided, and the prepared tea is green and safe, mellow in taste, strong in tea fragrance and low in yield. Therefore, how to use the fresh leaves of Jing Maishan old tea trees as raw materials and combine the characteristics of Jing Maishan old tea Lin Xianshe reduces the aromatic loss in the traditional tea drying process, so that the obtained tea has a purer tea fragrance, improves the freshness of tea, reduces the bitter and astringent taste of tea, and improves the utilization rate of the fresh leaves of Jing Maishan old tea trees, which is a key of the research in the field.
Disclosure of Invention
Therefore, the invention aims to provide the preparation method of the light flower fragrance type green tea, the prepared green tea has low bitter and astringent taste and light flower fragrance, and meanwhile, the soaked leaf bottom retains the fresh She Ben flavor of tea tree, so that the green tea can be used for preparing dishes, and the utilization rate of Jing Maishan old tea tree fresh leaves is improved.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of light flower fragrance type green tea, which comprises the following steps: picking up fresh leaves of Jing Maishan old tea tree, sequentially performing spreading, heavy fixation, cooling and moisture regaining, light rolling, light fermentation and vacuum freeze drying to obtain light flower fragrance green tea;
the step of re-fixation sequentially comprises the following steps: deactivating enzyme for 12-19 min at 220-240 deg.c, cooling to 185-195 deg.c, deactivating enzyme for 8-12 min, cooling to 145-155 deg.c, deactivating enzyme for 8-12 min.
Preferably, the fresh leaves of the Jing Maishan ancient tea forest tea tree are two leaves and/or three leaves.
Preferably, the temperature of the spreading is 22-28 ℃, the thickness of the spreading is 8-11 cm, the time of the spreading is less than or equal to 3 hours, and the water content of fresh leaves is reduced by 28-32%.
Preferably, the moisture regaining time is 55-65 min, and the spreading thickness is 8-11 cm.
Preferably, the light rolling time is 14-18 min, and the whole light rolling process is not pressurized.
Preferably, the slight fermentation mode is natural stacking fermentation, the stacking thickness is 8-11 cm, and the fermentation time is 55-65 min.
Preferably, the vacuum freeze drying mode is as follows: pre-freezing for 55-65 min at-10 to-20 ℃, and then freeze-drying for 12-15 h at-38 to-42 ℃ until the moisture content of the tea leaves is less than 8%.
The invention also provides the light flower fragrance type green tea prepared by the preparation method.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, fresh leaves of Jing Maishan ancient tea forest tea trees are taken as raw materials, and the characteristics of Jing Maishan ancient tea Lin Xianshe are combined, so that aroma substances and nutritional ingredients of tea leaves are retained to the greatest extent through the processes of heavy fixation, light rolling, freeze drying and the like, the frozen and dried finished tea leaves can keep original taste and flavor, the prepared green tea has tight appearance, dark green color, bright green leaf bottom, rich linalool and oxides thereof, higher total free amino acid content and theanine content, lower caffeine content, bright green apricot soup color, higher freshness of tea soup, low bitter and astringent taste and light flower fragrance. Meanwhile, the leaf bottom of the soaked green tea prepared by the method retains the true flavor of the fresh She Ben tea leaves, can be used for making dishes, and improves the utilization rate of the fresh Jing Maishan old tea forest tea leaves.
Drawings
Fig. 1: the tea prepared in example 1 and comparative example 1 were compared in appearance;
fig. 2: tea leaf soup color comparison prepared in example 1 and comparative example 1;
fig. 3: tea leaf bottoms prepared in example 1 and comparative example 1 were compared.
Detailed Description
The invention provides a preparation method of light flower fragrance type green tea, which comprises the following steps: picking up fresh leaves of Jing Maishan old tea forest tea trees, and sequentially carrying out spreading, heavy fixation, cooling and moisture regaining, light rolling, light fermentation and vacuum freeze drying to obtain light flower fragrance type green tea.
The fresh leaves of the Jing Maishan ancient tea forest tea trees picked by the method are two leaves with one bud and/or three leaves with one bud, and cannot contain tea inclusions (tea seeds, flower buds, young fruits and the like) and non-tea inclusions. The invention requires fresh leaves to be picked in a tender, even, fresh and clean way, and is not picked in a rainy day or a sunny day. Fresh leaves picked from tea trees are processed in time, and cannot be tightly pressed in the transportation and storage processes, so that mechanical damage cannot be caused.
According to the invention, fresh leaves of the picked Jing Maishan ancient tea forest tea trees are subjected to tea spreading, the tea spreading temperature is 22-28 ℃, preferably 24-26 ℃, the tea spreading thickness is 8-11 cm, preferably 9-10 cm, the tea spreading time is less than or equal to 3 hours, the tea spreading time is reduced by 28-32% of the moisture of the fresh leaves, and the tea spreading time is preferably reduced by 29-30% of the moisture of the fresh leaves. The invention softens tea leaves by spreading out, and removes grass smell, and the whole process mainly comprises physical change and slight chemical change, so as to ensure that the tea leaves are not easy to break off during fixation.
The invention carries out the heavy fixation of the tea after the spreading. The invention sets the fixation temperature 'high before low' to achieve 'uniform fixation and penetration fixation'. The invention firstly completes the green at high temperature for 12-19 min at 220-240 ℃, the temperature is preferably 230 ℃, and the time for completing the green is preferably 15-16 min, so that the leaves are quickly softened, the activities of various oxidases in the fresh leaves are quickly destroyed, and the leaf color is kept emerald. After the high-temperature fixation is finished, the fixation temperature is gradually reduced, the temperature is firstly reduced to 185-195 ℃ for fixation for 8-12 min, the temperature is preferably 190 ℃, and the fixation time is preferably 9-10 min, so that the stems of fresh leaves are softened; and cooling to 145-155 ℃ for de-enzyming for 8-12 min, wherein the temperature is preferably 150 ℃, and the de-enzyming time is preferably 9-10 min, so that fresh leaves are uniformly and thoroughly de-enzymed, and the de-enzyming degree is that the tea leaves are slightly yellow, and the tea leaves are not burnt, crisp and dry in hand feeling. In the water-removing process, if water vapor exists, the temperature is increased by 5-10 ℃, but the highest temperature limited by the water-removing process is not exceeded. In the enzyme deactivation process, the maximum time limited by the enzyme deactivation method cannot be exceeded, otherwise, excessive leaf green loss and leaf yellowing can be caused, red stems and leaves are generated, focal spots and explosion points are generated, and bad smoke burnt smell is generated.
After the fixation, the tea leaves are immediately subjected to shaking and scattering thin layers and spread for cooling, so that the tea leaves are rapidly cooled to room temperature; and stacking and conditioning the tea leaves after the tea leaves are cooled to the room temperature. The moisture regaining time is 55-65 min, preferably 60min, and the spreading thickness is 8-11 cm, preferably 9-10 cm. The invention can promote the even distribution of the moisture in the leaves through cooling and moisture regaining, and is favorable for the next step of lightly twisting to form strip ropes, so that the tea soup is bright with the apricot green and the leaf bottom is bright green.
The invention carries out light rolling on the cooled and dehumidified tea leaves, wherein the light rolling time is 14-18 min, preferably 15-16 min, and the whole light rolling process is not pressurized. As an alternative implementation mode, the invention adopts a machine to carry out light rolling, the strip-shaped appearance of the tea leaves is molded through rolling, the throwing amount of fresh leaves is 2/3 of the machine position during rolling, the rolling process is not pressurized, and the light rolling is adopted in the whole process. In the rolling process, the tea can not be pressurized or exceeds the maximum time limited by the invention, if re-rolling or excessively long rolling time is adopted, the temperature of leaves in rolling is increased to generate yellow ripeness, so that the aroma of tea leaves is reduced, and the brightness of tea soup is insufficient.
According to the invention, the rolled tea leaves are stacked, and slight fermentation can be generated in the natural stacking process. The stacking thickness of the invention is 8-11 cm, preferably 9-10 cm, and the fermentation time is 55-65 min, preferably 60min. As an alternative implementation mode, the invention deblocks the rolled tea leaves by a deblocking machine, stacks the tea leaves under natural conditions after deblocking, so that the kneaded tea juice is uniformly distributed, and slightly ferments, thereby reducing the bitter and astringent taste of the tea leaves and increasing the aroma of the tea leaves.
The invention adopts vacuum freezing mode to dry the slightly fermented tea. The vacuum freeze drying mode is as follows: pre-freezing for 55-65 min at minus 10-minus 20 ℃ in a refrigerator until the tea becomes hard, and then freeze-drying for 12-15 h at minus 38-minus 42 ℃ until the moisture content of the tea is less than 8%. The pre-freezing temperature is preferably-15 to-18 ℃ and the time is preferably 60min; the freeze-drying temperature is preferably-39 to-40 ℃ and the time is preferably 13 to 14 hours. As an alternative embodiment, the invention firstly vacuumizes the tea leaves, then pre-freezes the tea leaves, and then freeze-dries the tea leaves. The invention ensures that aroma substances and nutritional ingredients of the tea are retained to the greatest extent through vacuum freezing, and the dried finished tea keeps original juice and flavor, has light green color, pure and rich aroma, bright apricot green soup color, strong freshness and low bitter taste; the color, the fragrance, the taste and the shape are good, the moisture in the tea leaves is frozen before evaporation and drying, a plurality of spongy micropores which are difficult to be seen by naked eyes are reserved in the tea leaves after sublimation and evaporation, and the moisture can be easily immersed into the tea micropores when the finished tea is brewed, so that the dissolution of active ingredients is facilitated, the tea is brewed, the original flavor of fresh tea leaves is reserved at the bottom of the brewed tea leaves, and the tea leaves can be eaten as dried vegetables.
The invention also provides the light flower fragrance type green tea prepared by the preparation method, wherein linalool I oxide, linalool II oxide, linalool, 2, 6-trimethyl-6-vinyl tetrahydro, methyl salicylate and geraniol have higher content, and the content of thick flower fragrance type components and caffeine are lower, so that the bitter taste of the green tea can be effectively reduced, and the light flower fragrance type green tea is presented. Meanwhile, the leaf bottom of the soaked green tea prepared by the method retains the true flavor of the fresh She Ben tea leaves, can be used for making dishes, and improves the utilization rate of the fresh Jing Maishan old tea forest tea leaves.
The technical solutions of the present invention will be clearly and completely described in the following in connection with the embodiments of the present invention. It will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
The equipment adopted in the embodiment of the invention is as follows: pre-freezing equipment (model: BD/BC-338, manufacturer: proprietary electronic and electric appliance group Co., ltd.); freeze drying equipment (model: SDLN-30, manufacturer: yunnan, technology Co., ltd.); twisting machine (model 6CRP-55L, manufacturer: pu' er resultant force tea industry mechanical Co., ltd.); enzyme deactivating pot (iron, diameter of 1.1 m, fresh leaves feeding amount of 6 kg).
Example 1
Picking Jing Maishan fresh tea leaves of ancient tea forest: picking on sunny days, wherein the fresh leaves mainly comprise two leaves with one bud and three leaves with one bud, and cannot contain tea impurities (tea seeds, flower buds, young fruits and the like) and non-tea impurities. The fresh leaves are kept fresh, and can not be tightly pressed in the transportation and storage processes, so that mechanical damage can not be caused.
And (5) spreading: the tea leaves are naturally spread indoors, ventilation can be properly controlled, and doors and windows are closed or opened to adjust the water loss of fresh leaves. If necessary, the air blast mode can be started to shorten the spreading time. The spreading place is required to be clean and sanitary, cool in shade, air circulation and direct sunlight prevention. The tea leaves are not turned over in the spreading process so as not to cause mechanical damage. The water-spreading temperature is 25 ℃, the water-spreading thickness is 10cm, the water-spreading time is less than or equal to 3 hours, and the water content of fresh leaves is reduced by 30 percent.
And (5) heavy fixation: firstly, high-temperature fixation is carried out, when the temperature of a fixation pot is 230 ℃, fresh leaves are put into the fixation pot to start fixation, she Wenkuai is quickly heated to more than 80 ℃ and fixation is carried out for 15min, the leaves are quickly softened, after the fixation at high temperature is finished, the fixation temperature is gradually reduced, and the fixation is carried out for 10min after the fixation at 190 ℃, so that the stems of the fresh leaves are softened; and cooling to 150 ℃ for fixation for 10min to uniformly and thoroughly fix the fresh leaves.
Cooling and conditioning: after the fixation, the tea leaves are immediately subjected to shaking and scattering thin layers and spread for cooling, so that the tea leaves are rapidly cooled to room temperature; after the tea leaves are cooled to room temperature, the tea leaves are piled to a thickness of 10cm for conditioning for 1h.
Lightly twisting: the cooled and remoistened tea leaves are lightly rolled by a machine, the strip-shaped appearance of the tea leaves is molded by rolling, the throwing amount of fresh leaves is 2/3 of the machine position during rolling, the rolling process is not pressurized, and the whole process adopts light rolling, and the rolling is carried out for 15min.
Slightly fermenting: deblocking the rolled tea leaves by using a deblocking machine, and slightly fermenting the tea leaves to a thickness of 10cm for 1h under natural conditions after deblocking.
Vacuum freeze drying: firstly vacuumizing tea leaves, then putting the tea leaves into a refrigerator to be pre-frozen for 1h at the low temperature of minus 15 ℃, and finally, freeze-drying the tea leaves in a freeze dryer at minus 40 ℃ for 13h, so that the moisture content of the tea leaves is less than 8%.
Example 2
Picking Jing Maishan fresh tea leaves of ancient tea forest: picking on sunny days, wherein the fresh leaves mainly comprise two leaves with one bud and three leaves with one bud, and cannot contain tea impurities (tea seeds, flower buds, young fruits and the like) and non-tea impurities. The fresh leaves are kept fresh, and can not be tightly pressed in the transportation and storage processes, so that mechanical damage can not be caused.
And (5) spreading: the tea leaves are naturally spread indoors, ventilation can be properly controlled, and doors and windows are closed or opened to adjust the water loss of fresh leaves. If necessary, the air blast mode can be started to shorten the spreading time. The spreading place is required to be clean and sanitary, cool in shade, air circulation and direct sunlight prevention. The tea leaves are not turned over in the spreading process so as not to cause mechanical damage. The spreading temperature is 22 ℃, the spreading thickness is 8cm, the spreading time is less than or equal to 3 hours, and the water content of fresh leaves is reduced by 28 percent.
And (5) heavy fixation: firstly, high-temperature fixation is carried out, when the temperature of a fixation pot is 220 ℃, fresh leaves are put into the fixation pot to start fixation, she Wenkuai is quickly heated to more than 80 ℃ and fixation is carried out for 12min, the leaves are quickly softened, after the fixation at high temperature is finished, the fixation temperature is gradually reduced, and the fixation is carried out for 8min after the fixation at 185 ℃, so that the stems of the fresh leaves are softened; and then cooling to 145 ℃ for fixation for 8min to uniformly and thoroughly fix the fresh leaves.
Cooling and conditioning: after the fixation, the tea leaves are immediately subjected to shaking and scattering thin layers and spread for cooling, so that the tea leaves are rapidly cooled to room temperature; after the tea leaves are cooled to room temperature, the tea leaves are piled to a thickness of 8cm for conditioning for 55min.
Lightly twisting: the cooled and remoistened tea leaves are lightly rolled by a machine, the strip-shaped appearance of the tea leaves is molded by rolling, the throwing amount of fresh leaves is 2/3 of the machine position during rolling, the rolling process is not pressurized, and the whole process adopts light rolling, and the rolling is carried out for 14min.
Slightly fermenting: deblocking the rolled tea leaves by using a deblocking machine, and slightly fermenting the tea leaves to a thickness of 8cm for 55min under natural conditions after deblocking.
Vacuum freeze drying: firstly vacuumizing tea leaves, then placing the tea leaves into a refrigerator to be pre-frozen for 55min at the temperature of minus 20 ℃, and finally, freeze-drying the tea leaves in a freeze dryer at the temperature of minus 42 ℃ for 12h, so that the moisture content of the tea leaves is less than 8%.
Example 3
Picking Jing Maishan fresh tea leaves of ancient tea forest: picking on sunny days, wherein the fresh leaves mainly comprise two leaves with one bud and three leaves with one bud, and cannot contain tea impurities (tea seeds, flower buds, young fruits and the like) and non-tea impurities. The fresh leaves are kept fresh, and can not be tightly pressed in the transportation and storage processes, so that mechanical damage can not be caused.
And (5) spreading: the tea leaves are naturally spread indoors, ventilation can be properly controlled, and doors and windows are closed or opened to adjust the water loss of fresh leaves. If necessary, the air blast mode can be started to shorten the spreading time. The spreading place is required to be clean and sanitary, cool in shade, air circulation and direct sunlight prevention. The tea leaves are not turned over in the spreading process so as not to cause mechanical damage. The spreading temperature is 28 ℃, the spreading thickness is 11cm, the spreading time is less than or equal to 3 hours, and the water content of fresh leaves is reduced by 32 percent.
And (5) heavy fixation: firstly, high-temperature fixation is carried out, when the temperature of a fixation pot is 240 ℃, fresh leaves are put into the fixation pot to start fixation, she Wenkuai is quickly heated to more than 80 ℃ and fixation is carried out for 19min, the leaves are quickly softened, after the fixation at high temperature is finished, the fixation temperature is gradually reduced, and the fixation is carried out for 12min after the fixation at the temperature of 195 ℃ is firstly reduced, so that the stems of the fresh leaves are softened; and then cooling to 155 ℃ for fixation for 12min, so that the fresh leaves are uniformly and thoroughly fixed.
Cooling and conditioning: after the fixation, the tea leaves are immediately subjected to shaking and scattering thin layers and spread for cooling, so that the tea leaves are rapidly cooled to room temperature; after the tea leaves are cooled to room temperature, the tea leaves are piled to a thickness of 11cm for conditioning for 65min.
Lightly twisting: the cooled and remoistened tea leaves are lightly rolled by a machine, the strip-shaped appearance of the tea leaves is molded by rolling, the fresh leaves are put into 2/3 machine positions during rolling, the rolling process is not pressurized, and the whole process adopts light rolling, and the rolling is carried out for 18min.
Slightly fermenting: deblocking the rolled tea leaves by using a deblocking machine, and slightly fermenting the tea leaves to a thickness of 11cm for 65min under natural conditions after deblocking.
Vacuum freeze drying: firstly vacuumizing tea leaves, then placing the tea leaves into a refrigerator to be pre-frozen at the temperature of minus 10 ℃ for 65min, and finally, freeze-drying the tea leaves in a freeze dryer at the temperature of minus 38 ℃ for 15h, so that the moisture content of the tea leaves is less than 8%.
Comparative example 1
This comparative example provides for the processing of traditional sun-cured teas:
the processing technology of the sun-cured green tea comprises the following steps: spreading, removing green, re-twisting, deblocking and sun drying.
Picking Jing Maishan fresh tea leaves of ancient tea forest: as in example 1.
And (5) spreading: as in example 1.
Middle water-removing: the temperature of the de-enzyming pot is 180 ℃, fresh leaves are put into the de-enzyming pot to begin de-enzyming for 10min, and then de-enzyming is carried out for 8min at 150 ℃ to uniformly de-enzyme the fresh leaves.
Cooling and conditioning: after the fixation, the tea leaves are immediately subjected to shaking and scattering thin layers and spread for cooling, so that the tea leaves are rapidly cooled to room temperature.
Re-twisting: re-rolling cooled and dehumidified tea leaves by a machine, wherein the tea feeding amount of the rolling machine is 3/3 of the machine position, and rolling for 15min without pressurizing and then 5min without pressurizing. The cell walls of the leaves are fully broken, and the flavor intensity of the sun-cured green tea is improved.
Deblocking: the tea leaves rolled into groups are disintegrated by a deblocking machine.
And (5) sun drying: spreading the tea leaves to a thickness of 1-2 cm, and sun-drying for 7h under sunlight to make the moisture content of the tea leaves less than 9%.
The green tea prepared in example 1 and comparative example was subjected to sensory quality comparison, and the results are shown in table 1 and fig. 1 to 3. FIG. 1 is a comparison of the appearance of tea leaves, the left figure is comparative example 1, and the right figure is example 1; FIG. 2 is a tea leaf soup color comparison, the left graph is comparative example 1, and the right graph is example 1; figure 3 shows the comparison of the leaf bottoms of the tea leaves, the left figure shows comparative example 1, and the right figure shows example 1.
Table 1 sensory quality comparison
As can be seen from Table 1 and FIGS. 1 to 3, the finished tea prepared by the invention maintains the original taste and flavor, has light green color, pure and rich fragrance, bright apricot green soup color, strong freshness and low bitter taste; the tea leaves have good color, fragrance, taste and shape, and the leaf bottom after brewing retains the original flavor of the fresh tea leaves, and can be eaten as dried vegetables.
The national tea quality inspection and detection center is entrusted, and the aromatic substance content in tea is detected and compared by adopting a corresponding national standard method, and the result is shown in Table 2.
TABLE 2 aromatic content comparison
As is clear from Table 2, in the green tea of comparative example 1, the volatile components 1-octen-3-ol, β -caryophyllene, 2-octen-1-ol, β -cyciocitral, geranylacetone, α -ionone, 2, 6-dimethyl-3, 7-octadien-2, 6-diol, β -ionone, phytone and phytol were high in content, and these volatile components were of a rich floral type. Example 1 green tea has a higher content of volatile components linalool I oxide, linalool II oxide, linalool, 2, 6-trimethyl-6-vinyl tetrahydro, methyl salicylate, geraniol, which are of the bland floral type. Meanwhile, in the green tea of example 1, the caffeine content was reduced and the chlorophyll content was increased.
In conclusion, the green tea prepared by the invention has changed flavor, the tea soup is fresh, cool and light, the bitter taste is reduced, the soup color is apricot green and bright, and the leaf bottom is light green and bright.
Comparative example 2
Picking Jing Maishan fresh tea leaves of ancient tea forest: as in example 1.
And (5) spreading: as in example 1.
Fixation: the temperature of the de-enzyming pot is 180 ℃, fresh leaves are put into the de-enzyming pot to begin de-enzyming for 10min, and then de-enzyming is carried out for 8min at 150 ℃ to uniformly de-enzyme the fresh leaves.
Cooling and conditioning: as in example 1.
Lightly twisting: as in example 1.
Slightly fermenting: as in example 1.
Vacuum freeze drying: as in example 1.
The tea leaves prepared in this comparative example have a remarkable "green taste" as compared with example 1, and do not exhibit the faint scent of green tea.
Comparative example 3
Picking Jing Maishan fresh tea leaves of ancient tea forest: as in example 1.
And (5) spreading: as in example 1.
And (5) heavy fixation: as in example 1.
And (3) cooling: after the fixation, the tea leaves are immediately subjected to shaking and scattering thin layers and spread for cooling, so that the tea leaves are rapidly cooled to room temperature; after the tea leaves are cooled to room temperature, the tea leaves are lightly kneaded.
Lightly twisting: as in example 1.
Slightly fermenting: as in example 1.
Vacuum freeze drying: as in example 1.
In the comparative example, when the tea is lightly kneaded, the breakage rate of the tea is obviously increased, the prepared tea is poor in integrity, picking is needed, the product yield is low, and the appearance is poor.
Comparative example 4
Picking Jing Maishan fresh tea leaves of ancient tea forest: as in example 1.
And (5) spreading: as in example 1.
And (5) heavy fixation: as in example 1.
Cooling and conditioning: as in example 1.
Twisting: and rolling the cooled and dehumidified tea leaves by adopting a machine, wherein the tea throwing amount of the rolling machine is 2/3 of the machine position, and rolling for 10min without pressurizing and then rolling for 5min.
Slightly fermenting: as in example 1.
Vacuum freeze drying: as in example 1.
In the comparative example, when the tea is kneaded, the breakage rate of the tea is obviously increased, the prepared tea is poor in integrity, picking is required, the product yield is low, and the appearance is poor.
Comparative example 5
Picking Jing Maishan fresh tea leaves of ancient tea forest: as in example 1.
And (5) spreading: as in example 1.
And (5) heavy fixation: as in example 1.
Cooling and conditioning: as in example 1.
Lightly twisting: as in example 1.
Deblocking: deblocking the rolled tea leaves by using a deblocking machine.
Vacuum freeze drying: as in example 1.
The comparative example was not subjected to "light fermentation", and the prepared tea leaves were more bitter and astringent than example 1, and had insufficient aroma.
Comparative example 6
Picking Jing Maishan fresh tea leaves of ancient tea forest: as in example 1.
And (5) spreading: as in example 1.
And (5) heavy fixation: as in example 1.
Cooling and conditioning: as in example 1.
Lightly twisting: as in example 1.
Slightly fermenting: as in example 1.
And (3) drying: the primary drying temperature is 115 ℃, the thickness of the spread leaves is 1-2 cm, the spread leaves are dried until the hand feeling of the lightly kneaded tea leaves with thorns is moderate, the spread leaves are cooled and moistured for 0.5-1 h, and the re-drying can be carried out after the leaves are softened; the re-drying temperature is 90 ℃, the thickness of the spread leaves is 2 cm-3 cm, the spread leaves are dried until the water content is below 8%, and the spread leaves are immediately cooled after being put into a machine.
The tea leaves prepared in the comparative example are slightly dark in color and luster, insufficient in fragrance and hard in leaf bottom compared with the tea leaves prepared in the example 1, and the recycling of the leaf bottom is not facilitated.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (8)
1. The preparation method of the light flower fragrance type green tea is characterized by comprising the following steps of: picking up fresh leaves of Jing Maishan old tea tree, sequentially performing spreading, heavy fixation, cooling and moisture regaining, light rolling, light fermentation and vacuum freeze drying to obtain light flower fragrance green tea;
the step of re-fixation sequentially comprises the following steps: deactivating enzyme for 12-19 min at 220-240 deg.c, cooling to 185-195 deg.c, deactivating enzyme for 8-12 min, cooling to 145-155 deg.c, deactivating enzyme for 8-12 min.
2. The method according to claim 1, wherein the fresh leaves of Jing Maishan old tea tree are two leaves per bud and/or three leaves per bud.
3. The preparation method according to claim 1, wherein the water-spreading temperature is 22-28 ℃, the water-spreading thickness is 8-11 cm, the water-spreading time is less than or equal to 3 hours, and the water content of fresh leaves is reduced by 28-32%.
4. The method according to claim 1, wherein the conditioning time is 55 to 65 minutes and the spreading thickness is 8 to 11cm.
5. The method according to claim 1, wherein the light rolling time is 14 to 18 minutes, and the whole light rolling process is not pressurized.
6. The preparation method according to claim 1, wherein the slight fermentation mode is natural stacking fermentation, the stacking thickness is 8-11 cm, and the fermentation time is 55-65 min.
7. The method according to claim 1, wherein the vacuum freeze-drying method is as follows: pre-freezing for 55-65 min at-10 to-20 ℃, and then freeze-drying for 12-15 h at-38 to-42 ℃ until the moisture content of the tea leaves is less than 8%.
8. The light floral green tea prepared by the preparation method of any one of claims 1 to 7.
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