Method for preparing low caffeinum green tea

Abstract

The invention discloses a preparation method of green tea with low caffeine, which comprises the steps of fresh leaves spreading, hot water soaking, centrifugal dehydration, hot wind dehydration, rolling, drying and refined processing. The hot water soaking, hot wind dehydration and drying are the key of the invention. The hot water soaking time, the weight ratio of the fresh leaves and hot water, the cooled leave temperature controlling after soaking and water-removing, the hot wind dehydration temperature and the drying technical requirement of ensuring that the moisture content of the finish tea is less than or equal to 7 percent are all the core element of the invention. By adopting the invention, the manufactured green tea with low caffeine has caffeine content that is less than 1.0 percent, tea polyphenol content that is more than 18 percent and other effective ingredients maintaining at about 85 percent; and the green tea with low caffeine still has the traditional flavor of Chinese green tea; more importantly, no organic solvent is used in the preparation process, so as to guarantee the food safety of the finished tea. The device used in the invention is simple, low in investment and can be easily operated, and the method is a new method for producing green tea with low caffeine.

Description

Technical field: [0001] The invention relates to a method for preparing green tea, in particular to a method for preparing low-caffeine green tea. Background technique: [0002] With the rapid development of our country's economy, the improvement of people's living standards, people's awareness of health care is constantly increasing, the social demand for tea is developing in a diversified direction, tea contains caffeine, and excessive caffeine content will affect the physiological system of the human body , showing symptoms such as restlessness, insomnia, easy to wake up, diarrhea, headache and heart palpitations, and it is not easy to drink for certain groups of people such as neurasthenia, pregnant women, the elderly, and children. The latest research results show that if the caffeine content in green tea is reduced to less than 1%, the above-mentioned people will not have the above-mentioned adverse symptoms after drinking. An ideal drink. In recent years, low-caffei...

AI Technical Summary

Problems solved by technology

[0003] At present, only a few countries such as Europe and the United States can process low-caffeine green tea. The preparation method they adopt is supercritical extraction. The processing equipment required by this method is very expensive, the process is complicated, and the processing cost is too high

It is difficult for domestic general tea production enterprises to bear. The price of low-caffeine green tea produced by this production process is very high, which is difficult for domestic consumers to accept. The competitiveness in the international market is not strong. During the process, some organic solvents must be added, which poses a safety hazard to food quality. Therefore, some high-end buyers in the world now prefer to purchase low-caffeine green tea that does not contain any organic solvent residues

Images