Processing technology of Lingtou Dancong tea
The "honey rhyme" of Lingtou Dancong tea is formed in the processing technology, and the main key processes are green and baking, which are very important for the formation and development of "honey rhyme" characteristics, complement each other and complement each other.
The main results are as follows: (1) Green is the key process of the formation and development of "honey rhyme". When the sun-drying is over, the sun-dried leaves give off a distinctive characteristic smell of varieties, with the increase of the normal number of green leaves, the smell of green slowly changes from light to strong, the smell of grass fades, and the sweet smell of nectar is revealed, especially after the green is cut. the withered leaves have a mellow sweet smell of nectar, and then show a strong smell of honey after kneading. Full and reasonable mastery of green is the key to give full play to the inherent potential of the variety, not because of the pursuit of clear flower fragrance and too light to affect the flavor of honey, while causing bitter taste.
(2) Baking is an indispensable process to improve the fragrance and enhance the "honey charm". The changes of aromatic compounds in Lingtou Dancong tea during processing were studied.
The result is:
① revealed the content and change law of aroma components of enzymatic and non-enzymatic components of Lingtou Dancong oolong tea during processing. It was found that the main aromatic compounds of Lingtou Dancong tea were 3.7-dimethyl-1.5.7-octatriene-3-ol, linalool and geraniol.
② showed that the total amount of non-enzymatic aromatic substances of Lingtou Dancong tea in the drying stage was greater than that in the green stage.
The content of nerolidol and 3.7-dimethyl-1.5.7-octatriene-3-ol in ③ pure fragrant tea is higher than that in Dancong tea, which is the main aromatic component, while the finished product is high in 3.7-dimethyl-1.5.7-octatriene-3-ol. In addition, through the sensory evaluation of the samples, the evaluation results were consistent with the detection results of aroma substances.
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Discrimination of spring tea, summer tea, autumn tea and winter tea
Spring tea: due to moderate temperature and abundant rainfall in spring, coupled with the recuperation of tea trees in autumn and winter, spring tea buds and leaves are fat, emerald-green, soft, fresh and fragrant. In the literature of all previous dynasties in China, there are records of "spring tea is the most expensive". Summer tea: due to the hot weather, tea buds and leaves grow rapidly, and the extracts that can be dissolved in the tea soup are relatively reduced, so that the tea taste is not as fresh as spring tea, the aroma is not as strong as spring tea, and the taste is more bitter. But summer tea is high in theanine and caffeine, so it is suitable for
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Control of tea false-eyed small green leafhopper
Tea false-eyed small green leafhopper alias false-eyed small green floating dust, small green leafhopper and so on, is one of the most important insect pests of tea in Fujian Province. The adult and nymph were mainly used to suck the juice of the tender shoot of the tea tree, and the female adult laid eggs in the stem of the tender shoot, which hindered the growth of the tea tree, curled and hardened the leaves of the damaged buds, and scorched the leaf tip and leaf edge, which affected the yield and quality of tea. The insect occurs for many generations a year in Fujian Province, and the generations overlap. It occurs 12-13 generations a year in low mountain tea areas, and the damage peak period is from May to June and September to October.
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