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Method for production of organic green-tea

A production method and technology for organic green tea, applied in the directions of tea spice, pre-extraction tea treatment, etc., can solve the problems of excessive heavy metals in green tea, affecting the health care function of green tea, insufficient aroma, etc., and achieve high heat energy utilization rate, good thermal insulation performance, and avoid pollution Effect

Inactive Publication Date: 2007-07-18
黄山光明茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The frying and drying process is also called the foot-fire process. Its main purpose is to further dry the tea leaves. The tea aroma is mainly produced in the foot-fire process. However, the current organic green tea generally has the problem of insufficient aroma. Heavy metals in green tea seriously exceed the standard, seriously affecting the health function of green tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Spread green process: spread the standard fresh tea leaves picked before Grain Rain on the bamboo plaque with a thickness of 3-5cm, and spread them for 2 hours to reduce the weight of the tea leaves to 90% of the original weight.

[0018] Greening process: Put the spreaded tea leaves into the drum greening machine, the temperature in the drum is 180°C, and the time is 2.5 minutes. The greened leaves are immediately placed on the bamboo mat for 20 minutes, and blown to cool down.

[0019] Stylized strips: put the cooled tea leaves in a 6CLZ-60 vibrating strip machine for 3 minutes.

[0020] Quick-drying and color fixing: put the shaped tea leaves into a 6CHB-10 louver dryer, the temperature in the oven is 150°C, and the drying time is 5 minutes, so that the dried tea leaves have the same color and the humidity is 15% , spread cool.

[0021] Stir-frying and shaping process: Put the cooled tea leaves in a 6CSM-110 drum frying machine with a pot temperature of 100°C, fry u...

Embodiment 2

[0025] Spread green process: spread the standard fresh tea leaves picked before Grain Rain on the bamboo plaque with a thickness of 3-5cm, and spread them for 2 hours to reduce the weight of the tea leaves to 85% of the original weight.

[0026] Greening process: Put the spreaded tea leaves into a 6CST80 stainless steel drum greening machine, the temperature inside the drum is 170°C, and the time is 3.5 minutes. The greened leaves are immediately spread on a bamboo mat for 25 minutes, and blown to cool down.

[0027] Stylized stripping process: the cooled tea leaves are placed in a 6CLZ-60 vibrating stripping machine for 4 minutes.

[0028] Quick-drying and fixing the color: put the shaped tea leaves into the 6CHB-10 louver dryer, the temperature in the oven is 140°C, and the drying time is 5 minutes, so that the dried tea leaves have the same color and the humidity is 20% , spread cool.

[0029] Drying and shaping process: Put the cooled tea leaves into the 6CSM-110 drum fry...

Embodiment 3

[0033] Spread green process: spread the standard fresh tea leaves picked after Grain Rain on the bamboo plaque with a thickness of 3-5cm, and spread them for 3 hours to reduce the weight of the tea leaves to 87% of the original weight.

[0034] Greening process: Put the spreaded tea leaves into a 6CST80 stainless steel drum greening machine, the temperature inside the drum is 175°C, and the time is 3 minutes. The greened leaves are immediately spread on a bamboo mat for 30 minutes, and blown to cool down.

[0035] Kneading and deblocking process: put the cooled tea leaves into a 6CR-35 wooden barrel bamboo rib kneading machine for 10 minutes, pressurization method: light pressure for 4 minutes, heavy pressure for 3 minutes, and loose pressure for 3 minutes.

[0036] Quick-drying and color fixing: Put the shaped tea leaves into a 6CHB-10 louver dryer, the temperature in the oven is 145°C, and the drying time is 3 minutes, so that the dried tea leaves have the same color and the ...

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Abstract

A process for preparing the organic green tea based on Huang-mountain Maofeng tea includes such steps as spreading fresh tea leaves for drying in the air, heating, shaping, fastly baking for fixating color, parching for fixating shape, improving smell and refining. The details about the step of improving its smell are also disclosed. Its product is good in color, taste and smell.

Description

Technical field: [0001] The invention belongs to the technical field of tea production methods, in particular to the technical field of organic green tea production methods. Background technique: [0002] With the improvement of people's living standards, people pay more and more attention to their own health care. Green tea is a traditional health drink in my country. The traditional roasted and baked green tea production processes mainly include: greening process, greening process, shaping or rolling After the 1960s, most of the deblocking process, quick drying and color fixing process, frying and drying setting process, and refining process were made of metal machines. , trough type, and cylinder type fixing machines are used for quick drying and color setting process or frying and setting process, and metal box dryers are also used for frying and setting process. The frying and drying process is also called the foot-fire process. Its main purpose is to further dry the tea...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/40
Inventor 谢四十王红专王红书谢峰郑素美周蓉蓉
Owner 黄山光明茶业有限公司
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