SOME RESEARCH RESULTS ON PRODUTION TECHNIQUES OF LOTUS- SCENTED TEA

Abstract

Green tea flavored with lotus flowers is a unique, high-quality tea product of Vietnam. The article presents the results of research on the use of Tan Cuong Thai Nguyen green tea, unroasted  hook tea with a moisture content of 2,0-3,0%, marinated with lotus anther, which was separated from head of the pistil of the lotus flower. Research results show that, when the marinating ratio of lotus anther is from 1000 lotus flowers/1 kg of dry tea, the appropriate technical parameters are: Number of marinating times is 8 times, each marinating is 125 flowers, marinating time is 2 days, The drying temperature of the tea after marinating is 800oC for 130 minutes, the remaining moisture of the tea is 6,6%. Tea products have tannin content reduced from 32,2 % dry matter (DM) to 31,0% DM, soluble matter content reduced from 42,4% DM to 40,1% DM. The product has a clear, yellow-green water color, strong characteristic aroma of lotus, the bold and mild astringent taste with a pleasant aftertaste, the sensory score is 18,6, the product is classified as good. Food safety criteria are all consistent with QCVN 8-1/2011/BYT, QCVN 8-2/2011/BYT, QCVN 8-3/2011/BYT of the Ministry of Health.