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Processing method of green bud tea

A processing method, green bud technology, applied in the direction of tea treatment before extraction, etc., can solve the problem of not lasting aroma, achieve long-lasting aroma, uniform temperature, and the effect of maintaining color

Inactive Publication Date: 2012-12-26
贵州湄潭兰馨茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are many ways to enhance the aroma of green bud tea after removing hair, such as multi-purpose machine, drum, and chain plate dryer. The principles of the above methods are to heat the product from outside to inside to form The aroma is superficial, and the aroma is not long-lasting

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method of green bud tea, comprising the steps of:

[0019] (1) Green tea: medium and small leaf species, single bud and one bud and one leaf, of which 80% are single bud;

[0020] (2) Spreading green: green tea is spread on the green storage trough in a clean and sanitary storage room with good facilities, the thickness of the spread leaves is 10cm, and the auxiliary blower is ventilated. Slightly glossy.

[0021] (3) Roller de-enzyming: Use a 60-type continuous de-enzyming machine to de-enzyme the stall green leaves. The temperature of the tea inlet end is 275°C, the middle section is 260°C, the tea outlet end is 225°C, the leaf temperature is 108°C, and the de-enzyme time is 1min25s; the degree of de-enzyme: The leaves are light green in color, slightly thorny to the touch, slightly grassy, ​​with a small amount of explosive spots on the edge of the leaves. After the green leaves are released from the machine, they directly enter the vibrating tank, and ...

Embodiment 2

[0029] A processing method of green bud tea, comprising the steps of:

[0030] (1) Green tea: medium and small leaf species, single bud and one bud and one leaf, of which 90% are single bud;

[0031] (2) Spread green: the green tea is spread on the green storage trough in a clean and sanitary storage room with good facilities, the thickness of the leaves is 15cm, the blower is assisted for ventilation, and the green spread time is 14h; the spread state: light green, green grass gas, Slightly glossy.

[0032] (3) Roller de-enzyming: use a 60-type continuous de-enzyming machine to de-enzyme the stalled green leaves. The temperature of the tea inlet end is 269°C, the middle section is 253°C, the tea outlet end is 219°C, the leaf temperature is 102°C, and the de-enzyme time is 1min 30s; : The leaf color is light green, slightly prickly to the touch, slightly grassy, ​​with a small amount of bursting points on the edge of the leaves. After the green leaves are released from the ma...

Embodiment 3

[0040] A processing method of green bud tea, comprising the steps of:

[0041] (1) Green tea: medium and small leaf species, single bud and one bud and one leaf, of which 85% are single bud;

[0042] (2) Spread green: the green tea is spread on the green storage trough in a clean and sanitary storage room with good facilities, the thickness of the spread leaves is 12cm, the blower is assisted for ventilation, and the green spread time is 12h; the spread state: light green, green grass gas, Slightly glossy.

[0043] (3) Roller de-enzyming: use a 60-type continuous de-enzyming machine to de-enzyme the stalled green leaves. The temperature of the tea inlet end is 271°C, the middle section is 256°C, the tea outlet end is 222°C, the leaf temperature is 106°C, and the de-enzyme time is 1min28s; the degree of de-enzyme: The leaves are light green in color, slightly thorny to the touch, slightly grassy, ​​with a small amount of explosive spots on the edge of the leaves. After the gre...

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Abstract

The invention discloses a processing method of green bud tea, comprising the following steps: paving tea leaves on a tea groove, wherein the paving thickness is 10-15cm; ventilating with an assistant blower, wherein the paving time is 10-14h; water-removing the tea leaves, wherein the cylinder temperature of the tea inlet end is 269-275 DEG C, the middle section temperature is 253-260 DEG C, the tea outlet end temperature is 219-225 DEG C, the leaves temperature is 102-108 DEG C, and; the water removing time is 1min25s-1min30s; directly putting the water removed tea leaves to a vibration groove, and putting the tea leaves into a wind selector, sending the selected tea leaves to a microwave water removing machine through a transporter, wherein the temperature of the water removing machine is 120 DEG C, the tea leaves temperature is 46-49 DEG C, the rotary speed is 1100r / min, and the water removing time is 50s; grading, carding, shaping, drying, infrared flavor enhancing. The method can increase the shape, color and smell of green bud tea.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a green bud tea processing method. Background technique [0002] At present, in the processing of green bud tea, the greening is mainly done by a single drum or microwave, which often causes scorched and incomplete killing, which affects the quality of dry tea; using a single microwave greening, the output is low, and it cannot meet the needs of large-scale production. need. After finishing, the green leaves are directly put into the shredding machine or multi-purpose machine for shaping. Because the tea green buds and leaves are different in size, length and length, they are shaped without grading, and the buds and leaves are not heated evenly. When the force is different, the shape of the finished tea is not uniform, the flatness is poor, and there are many pieces. There are many ways to enhance the aroma of green bud tea after removing hair, such as multi-purpose machine, drum, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 郑文佳金循
Owner 贵州湄潭兰馨茶业有限公司
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