Study on the processing of flower-scented green tea with fresh tea leaves in summer

Authors

HE Lin, Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China
LI Zongqiong, Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China
ZHANG Tuo, Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China
LIANG Zhuangxian, Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China
ZHU Jingjing, Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China
XIAO Wenjun, Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China; National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China; Hunan Collaborative Innovation Center for Utilization of Botanical Functional Ingredients, Changsha, Hunan 410128, China

Abstract

In this study, fresh tea leaves with one bud and one leaf in summer of BiXiangZao were used as raw materials. The rotation (sun withering, cooling, rotating, spreading) were integrated into the spreading process on the basis of traditional green tea processing technology. Through sensory evaluation, analysis of flavor and aroma quality components, the technology of “rotation” for making flower-scented green tea with leaves in summer was optimized and screened. The results showed that the summer green tea processed by the “rotation” technology of sun withering for 5 min, spreading for 0.5 h, sun withering for 5 min, spreading for 0.5 h, rotating 10 r at rotation speed of 10 r/min, spreading for 1 h and rotating 60 r at rotation speed of 15 r/min had a pleasant floral fragrance, a mellow taste and a lower bitterness and astringency. Compared with green tea made from traditional technology, the contents of water extract, amino acid and soluble sugar increased by 1.29%, 11.08% and 10.50%, respectively. While the contents of tea polyphenols, catechins, phenol-ammonia ratio, and the ratio of ester catechin to simple catechin decreased by 6.05%, 2.35%, 15.38% and 19.15% separately. Besides, benzyl alcohol, cedar alcohol, alpha-leucocene, citral and other floral components were added, and the relative content of vanilla alcohol and orange alcohol was also higher than that of traditional green tea. Which indicating that the flower-scented summer green tea can be processed by integrating the technology of “rotation” scientifically into the spreading process of traditional green tea processing.

Publication Date

6-28-2019

First Page

195

Last Page

200

DOI

10.13652/j.issn.1003-5788.2019.06.035

Recommended Citation

Lin, HE; Zongqiong, LI; Tuo, ZHANG; Zhuangxian, LIANG; Jingjing, ZHU; and Wenjun, XIAO (2019) "Study on the processing of flower-scented green tea with fresh tea leaves in summer," Food and Machinery: Vol. 35: Iss. 6, Article 35.
DOI: 10.13652/j.issn.1003-5788.2019.06.035
Available at: https://www.ifoodmm.cn/journal/vol35/iss6/35

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