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Fresh-keeping method of tea fresh leave

A fresh-keeping method and fresh leaf technology, applied in the direction of tea processing before extraction, can solve the problems of affecting the quality of green tea, not being able to process it in time, and the processing equipment being idle and wasteful, so as to solve the difficulty in controlling the throughput of raw materials, improve the quality and prolong the The effect of the machining cycle

Inactive Publication Date: 2009-05-20
黄山市汪满田茶业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Preservation of fresh leaves is an important key technology restricting the industrial production of tea. Due to the limitation of processing capacity in most tea-producing areas, a large number of fresh leaves cannot be processed in time after picking. Quality, and the fresh leaves suitable for famous green tea are wasted on tea trees, reducing the output of famous green tea
In case of rainy days, the amount of fresh leaves picked decreases and the processing equipment is idle and wasteful

Method used

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  • Fresh-keeping method of tea fresh leave

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1. Fresh leaf grading process: Send the fresh leaves picked on sunny days before Qingming to the 6CFJ-70 tea fresh leaf grading machine for grading. According to the difference of buds and leaves, the fresh leaves are divided into 3 grades. First exhibition, one bud and one), second grade (one bud and two leaves first exhibition, one bud and two leaves), third grade (one bud and three leaves first exhibition, one bud and three leaves);

[0014] 2. Packing process of fresh leaves: put first-grade fresh leaves into small (68cm×48cm×30cm) leaf storage boxes, second-grade fresh leaves into medium-sized (68cm×48cm×35cm) leaf storage boxes, third-grade fresh leaves into a large (68cm×48cm×40cm) leaf storage box;

[0015] 3. Fresh storage storage process:

[0016] The temperature of the first-grade fresh leaves is 0°C, the temperature of the second-grade fresh leaves is 2°C, and the temperature of the third-grade fresh leaves is 4°C;

[0017] The first-grade fresh leaf humid...

Embodiment 2

[0020] The fresh-keeping process is as follows: the temperature of the first-grade fresh leaves is 2°C, the temperature of the second-grade fresh leaves is 5°C, and the temperature of the third-grade fresh leaves is 6°C;

[0021] The first-grade fresh leaf humidity is 82%, the second-grade fresh leaf humidity is 87%, and the third-grade fresh leaf humidity is 92%; outside, all the other are identical with embodiment 1.

[0022] The preservation time is 5 days.

Embodiment 3

[0024] The fresh-keeping process is as follows: the temperature of the first-grade fresh leaves is 5°C, the temperature of the second-grade fresh leaves is 7°C, and the temperature of the third-grade fresh leaves is 8°C;

[0025] The first-grade fresh leaf humidity is 85%, the second-grade fresh leaf humidity is 90%, and the third-grade fresh leaf humidity is 95%; outside, all the other are identical with embodiment 1.

[0026] The shelf life is 7 days.

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Abstract

The invention discloses a preservation method for fresh leaves of tea, which comprises working procedures of the classification of the fresh leaves, the boxing of the fresh leaves, and the storage in a fresh-preserved storehouse, wherein the storage in the fresh-preserved storehouse is as follows: the temperature of the first-grade fresh leaves is between 0 and 5 DEG C, the temperature of the second-grade fresh leaves is between 2 and 7 DEG C, and the temperature of the third-grade fresh leaves is between 4 and 8 DEG C; and the humidity of the first-grade fresh leaves is between 80 and 85 percent, the humidity of the second-grade fresh leaves is between 85 and 90 percent, and the humidity of the third-grade fresh leaves is between 90 and 95 percent. Compared with the prior art, the method adopts low-temperature constant-humidity refrigeration, ensures that the preservation time of the fresh leaves of the tea is increased to be between 3 and 7 days from between 1 and 2 days, prolongs the processing period of the fresh leaves of the tea, effectively solves the problem of difficult throughput control of raw materials of enterprises, and improves the yield of famous green tea.

Description

technical field [0001] The invention relates to the technical field of fresh tea leaf preservation methods, in particular to a fresh tea leaf preservation method for green tea. Background technique [0002] The fresh leaves of green tea during Qingming and Grain Rain every year usually only last about 25 days due to the short picking process, and the weather is changeable. The rational arrangement of raw materials is a major problem that plagues large-scale processing enterprises. Preservation of fresh leaves is an important key technology restricting the industrial production of tea. Due to the limitation of processing capacity in most tea-producing areas, a large number of fresh leaves cannot be processed in time after picking. quality, and the fresh leaves suitable for making famous and high-quality green tea are wasted on tea trees in large quantities, reducing the output of famous and high-quality green tea. In case of rainy days, the picking amount of fresh leaves red...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 汪智利汪在中余利发姜东风汪胜安
Owner 黄山市汪满田茶业有限公司
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