Increase scientific research efforts to release more tea "kinetic energy" in Xiaqiu Tea

Our reporter Yuan Guofeng

During this year's "Double 11" period, the transaction index of tea powder/tea cream/tea essence/tea liquid/tea honey category increased by 2947.

Quality restricts the development of summer and autumn tea industry

According to data from the China Tea Circulation Association, the total area of ​​tea gardens in China is 47.

In the tea market, summer and autumn teas are generally regarded as low-grade teas due to their bitter taste

Science and technology help summer and autumn tea increase production and quality

How are aromas formed during the pre-harvest and post-harvest processing stages of tea? What are its key regulators? "Our research on the formation of aroma and its key regulators found that the enzymatic reaction is closely related to the formation of aroma of tea

"By studying the insect population density of the tea leafhopper, it was found that 0-5 heads per louver caused no or too little damage to tea, 6-10 heads per louver caused moderate damage to tea, and more than 10 heads per louver caused excessive damage to tea

Yang Ziyin said: "According to this, we put forward the research idea of ​​using the adversity stress mechanism to safely improve the quality of tea aroma.

For the research of summer and autumn tea, what other work can be done? Yang Ziyin introduced, "In terms of traditional processing, in view of the quality problems of summer and autumn tea, the quality of summer and autumn tea can be improved by adopting different processing methods or by optimizing processing parameters

Deep processing to increase the added value of summer and autumn tea

Yang Ziyin also mentioned that summer and autumn tea is a good raw material for processing black tea, oolong tea, tea beverages, tea polyphenols, theaflavin and other products.

According to Liu Zhonghua, Xiaqiu tea can be extracted, concentrated, separated and purified to obtain functional ingredients, instant tea and concentrated juice.

"Theanine is a unique amino acid in tea, accounting for 1%-2% of the weight of dry tea.

　　In view of the future trend of efficient utilization of functional components of summer and autumn tea, Liu Zhonghua analyzed that the high-value utilization of high-theanine and high-anthocyanin resources, the large-scale and industrialization of methylated catechin resources, and the industrialization of extraction technology, high-purity Tea saponin, catechin bioavailability and bioactivity improvement technology are all hot spots, and continuous research is needed to achieve the level of practical application

　　In addition, the synergistic effect and detoxification mechanism of catechin, theanine and caffeine are worthy of further research and utilization; the functional components of fermented tea and post-fermented tea are the hotspots of future research and utilization

　　"We hope to obtain a certain mechanism about the balance between summer and autumn tea quality and production as much as possible through research, and then find some key regulatory factors to apply to the balance of quality and production capacity in the tea industry.

 "China Food News" (December 02, 2021 Edition 07)

 (Editor-in-charge: Yuan Guofeng)