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Yulan magnolia green tea and preparation thereof

A production method and green tea technology, which are applied in the direction of pre-extraction tea treatment and the like, can solve the problems of destroying green tea outside, green leaves at the bottom of the soup, and mellow taste, etc., and achieve the effect of a simple processing method.

Inactive Publication Date: 2008-07-09
张世寿
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fermentation process changes the internal natural material components of the tea, destroying the outer green, soup green, leaf bottom green and mellow taste of green tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] Weigh 15 kilograms of tea tree fresh leaves, one bud and one leaf, spread and dry in bamboo plaques to lose excess water; use a 40-type roller degreening machine for degreening, until the decapitated leaves form a ball, throw it away, the green gas disappears, and the aroma is revealed; When the leaf temperature of the green leaves drops to 38°C, pile the green leaves into hemispheres, cover the surface with gauze to keep warm, control the leaf temperature at 35°C, and stir every 40 minutes for 3 hours; —Light rules are kneaded by a 30-type kneading machine for 20 minutes until the tea sticks are basically rolled up; when the slivers are used, the tank temperature is 130°C, and the kneading leaves squeeze into the tank with a "crack, crack" sound, reaching the second time The purpose of killing greens is to reduce the temperature of the tank, and then use a drying cage to dry. When the temperature of the hot air in the drying cage reaches 100°C, put in and turn the tea l...

Embodiment 2

[0035] Weigh 15 kilograms of tea tree fresh leaves, one bud and two leaves, spread and dry in bamboo plaques to lose excess water; use a 40-type roller degreening machine for degreening, until the decapitated leaves form a ball, throw it away, the green gas disappears, and the aroma is revealed; When the leaf temperature of the green leaves drops to 42°C, pile the green leaves into hemispheres, cover the surface with multi-layer gauze to keep warm, control the leaf temperature at 37°C, and stir once every 30 minutes for 4 hours; —Heavy-light rule: Knead for 25 minutes with a 30-type kneading machine until the tea sticks are basically rolled up; when the slitting machine is used, the tank temperature is 140°C, and the kneading leaves squeeze into the tank with a "crack, crack" sound, reaching The purpose of secondary greening is to reduce the temperature of the tank and dry it in a drying cage. When the temperature of the hot air in the drying cage reaches 130°C, put in and turn...

Embodiment 3

[0037] Weigh 15 kilograms of tea tree fresh leaves, one bud and two leaves, spread and dry in bamboo plaques to lose excess water; use a 40-type roller degreening machine for degreening, until the decapitated leaves form a ball, throw it away, the green gas disappears, and the aroma is revealed; When the leaf temperature of the green leaves drops to 46°C, pile the green leaves into a hemisphere, cover the surface with plastic cloth to keep warm, control the leaf temperature at 40°C, and stir once every 20 minutes for 5 hours; - Light rules are kneaded by a 30-type kneading machine for 30 minutes until the tea sticks are basically rolled up; when the slivers are used, the tank temperature is 170°C, and the kneading leaves squeeze into the tank with a "crack, crack" sound, reaching the second time The purpose of killing greens is to lower the temperature of the tank; use a drying cage to dry, and when the temperature of the hot air in the drying cage reaches 140°C, put in and tur...

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Abstract

A Magnolia green tea is made through the following steps that: the fresh leaves of tea plant are taken as raw materials, the processes of deactivation of enzyme, rolling and drying are adopted, micro fermentation process is added between the processes of the deactivation of enzyme and the rolling, the finished tea has green appearance, green tea infusion, green leave bottom, refreshing flavor and flower fragrance. The making method of the Magnolia green tea comprises some parts of the production methods of green tea and oolong tea, utilizes the residual temperature of enzyme-denatured leaf to promote the fermentation process of tea, and maintains the features of green tea and oolong tea. The processing method is simple and does not need additional production equipments on the traditional processing approach. The Magnolia green tea is another type of tea made by the method which is different from that of six major categories.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to magnolia green tea using a mixing process and a preparation method thereof. Background technique [0002] According to different production methods and qualities, primary teas are divided into six basic tea categories. Due to the color of dry green tea and the tea soup after brewing, the bottom of the leaves is mainly green, and more of the natural flavors in the fresh leaves are retained. It has special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., so it is favored by people; and the strong fragrance and sweet aftertaste of oolong tea are also people's favorite feeling. None of the six basic teas currently in existence can have both the outer green, soup green, leaf bottom green and mellow taste of green tea, and the quality characteristics of the special floral fragrance of oolong tea. The Chinese patent application number is 02155217.7,...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 张世寿
Owner 张世寿
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