The fresh tea leaves picked by steaming were de-enzymed and dried on the same day, and the steam de-enzymed method was adopted. The results showed that the oxides such as cis -3- hexenol, cis -3- hexenyl acetate and linalool in tea increased greatly during steaming, and a large number of ionone compounds such as α-ionone and β-ionone were produced. The precursors of these aroma components are carotenoids, which constitute the unique aroma and taste of green tea powder.
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Matters needing attention in soaking green tea powder
1, brew green tea powder with warm water of about 40℃-60℃. The serving size is 2g of green tea powder and 450ml of boiled water.
2. Don't drink the first time you make tea. After pouring hot water, shake it and pour it out.
3. The brewed tea should be drunk within 30 minutes to 60 minutes, otherwise the nutrients in the tea will become unstable.
4, green tea powder can not be soaked too thick, otherwise it will affect health, it is best not to drink on an empty stomach.
5. Drink one hour after meals. Wait until one hour after the meal, the iron in the food has been basically absorbed, and drinking tea at this time will not affect the absorption of iron. 1000ml per day is enough. Because green tea contains a lot of tannic acid, after drinking a lot of strong tea, tannic acid combines with iron to form insoluble matter, which hinders the absorption of iron.
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