Process for producing green tea

A production process, green tea technology, applied in the field of green tea production process, can solve the problems of insufficient aroma, high water content, short time, etc., and achieve the effects of clear and lasting aroma, mellow taste, and emerald green color

Inactive Publication Date: 2009-05-13
诸秋莲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of green tea manufacturing process has a lower molding temperature, shorter time, and weaker thermochemical action. The tea leaves appear brown, with a layer of black substance on the surface, and lack of a

Method used

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Embodiment Construction

[0008] Below green tea production technology of the present invention is described further.

[0009] This embodiment mainly adds mechanical equipment and new technology on the basis of traditional technology, and its processing technology is as follows:

[0010] fresh leaves Featured finish Knead Baking bag kneading Rebaking Hui pot Select again Tribute tea.

[0011] The basic requirements for the quality of fresh leaves are: to pick fine buds and leaves of tender, fleshy and other varieties. Mainly two pairs of leaves, a small amount of three leaves, the buds and leaves are complete, the color is bright green, fresh and even. The quality of fresh leaves is divided into 3 grades (1-3 etc.), and the standards are shown in the table.

[0012] grade Quality requirements

1st class 100% double leaves, fresh leaves are uniform and strong, fresh, without fish leaves, scales, tea

Pedicles, single flakes, purple buds, spots of disease a...

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Abstract

The invention discloses a green-tea production technique, comprising the following steps: spreading, de-enzyming, rolling, stir-drying and shaping, characterized in that: the tea leaves are stirred to be 90% dry before stir-drying and shaping step and then the 'roasting' step is performed after shaping, namely the black material on the surface of tea leaves is removed by the friction between the tea leaves and the boiler inner wall at 120-130degree for 4.0-4.5hour then the tea leaves become celadon and rich in lustrousness and the water content is reduced to below 3.5%. In addition, the green-tea becomes jade green and uniform; and the tea liquor is dark green, bright and clear; and the aroma is clear and long; and the flavor is clear and heavy, fragrant, smooth and sweet after taste under the strong thermochemistry action such as high temperature, long-time stir-frying, therefore the special shape and intrinsic quality are formed.

Description

technical field [0001] The invention relates to a production process of green tea, which belongs to the technical field of tea processing methods. Background technique [0002] Green tea has a long history in China. For example, "Kanghe tribute tea" became a tribute tea from the Kangxi period of the Qing Dynasty to the tribute tea of ​​four generations of emperors in the Jiaqing period of the Qing Dynasty. ). The existing green tea production process includes sorting-finishing-kneading-molding-drying-commodity, which is usually done at a pot temperature of 130-180 degrees for 8-10 minutes, then dried at 110-120 degrees for 20 minutes, and then It takes 1 to 1.5 hours to dry and shape at a temperature of 90 to 100 degrees. Chinese patent 00107622.1 discloses a kind of preparation method of green tea in addition, and fresh tealeaves is finished at 130 ° for 1 minute, after natural cooling, is finished at 80 ° for 1 minute, and kneads for 5 minutes. When drying, first fry a...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 诸秋莲
Owner 诸秋莲
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