Study On New Processing Technology Of Teucrium Manghuaense Tea

Teucrium manghuaense has a unique fragrance of glutinous rice, containing a variety of aromatic substances and amino acids which is beneficial to people, tucrium manghuaense tea made of teucrium manghuaense is popular with consumers, but the tea infusion is yellowish, crude fishy aroma, low boring made with traditional processing technology. This paper was to research the processing technology of teucrium manghuaense and the blending proportion with tea, so as to obtain the new processing technology and improve the quality of the teucrium manghuaense tea.1. Effects of different raw materials on the quality of Teucrium manghuaenseThe sensory evaluation of teucrium manghuaense samples made of different altitude and different plucking standard was taken, according to the results, the quality of teucrium manghuaense getting better and better with the increase of altitude, the quality of teucrium manghuaense in 1800 meters was the best; the quality of teucrium manghuaense made of old leaves was first and the mixed leaves followed.The main compounds of teucrium manghuaense samples made of different altitude and different plucking standard were analysed by chemical analysis, the results showed that the influence of altitude on amino acids, Vc, chlorophyll, water extracts of Teucrium manghuaense was extremely significant.The volatile components of teucrium manghuaense made of different altitude were analysed by GC/MS, as the results showed, aromatic compounds, ketones, esters were the three dominating compounds, the number and content of volatile components increased with the increase of altitude.2. Effects of different processes on the quality of Teucrium manghuaenseAccording to the compare of four fixation methods (roller method, boiling, steaming and hot blast) on teucrium manghuaense, the results indicated that the sensory quality of teucrium manghuaense enzyme-deactivated by roller was the best with dry tea looks emerald green, a bright yellowish green color, steeped tea tastes mellow and foliaceous copy (the tea-leaf) dark green. But that enzyme-deactivated by steam was the worst with dark yellowish green color, the grassy green and leafy green aroma and foliaceous copy (the tea-leaf) dark green. The experiment results showed that the content of amino acid, vitamin C, chlorophyll and water extracts in teucrium manghuaense was significantly affected by processes in different baked ways, the volative components and contents of teucrium manghuaense samples were also affected by the same factor; the main chemical compositions of teucrium manghuaense enzyme-deactivated by roller were alcohols, esters and aromatics; the main chemical compositions of teucrium manghuaense enzyme-deactivated by boiling water were esters and aromatics; the main chemical compositions of teucrium manghuaense enzyme-deactivated by hot blast were aromatics, ketones and esters; the chemical compositions of teucrium manghuaense enzyme-deactiv-vated by steam were mainly ketones and esters.Among the three combinations, the score of non-rolling and drying treatments on teucrium manghuaense was the highest, which was characterized by yellowish green soup colour, mellow and refreshing mouth feel and dark green tea leaf. The content of amino acid, soluble protein and chlorophyll in teucrium manghuaense was affected by different rolling and drying treatments extremely significantly.3. Study on the processing technology of teucrium manghuaense teaStudy on the processing technology of teucrium manghuaense tea was done on the basis of the processing technology of teucrium manghuaense, which mainly included different plucking standard, species and processing technology of tea base, as well as blending technology by different percentages with teucrium manghuaense and tea leaves. The results of experiment showed that a blend of Yunnan large-leafed for raw materials coordinates better than that of Yunnan small leaves, and could combined tea refreshing fragrance with fragrance of glutinous rice well. Blending with baked tea produce better effects than roasted tea, especially the prominent aroma. The blender aroma of teucrium manghuaense and tea leaves coordinates better by the ratio of 5 to 100 or 6 to 100.