Method for processing green tea

A processing method and technology of green tea, applied in the field of green tea processing, can solve problems such as yellowing, full extraction of unfavorable aroma, night work efficiency and work quality cannot be guaranteed, etc.

Inactive Publication Date: 2011-01-26
GUIYANG CHUNQIU INDAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional green leaves will enter the next step as soon as possible after drying, otherwise the green leaves will turn yellow, which is not conducive to the full transformation and formation of the aroma and taste of the tea and the fullness and plasticity.
Due to the strong seasonality of tea production, it is usually late in the evening when the green tea leaves are picked into the factory. In order to avoid the yellowing of the green leaves, the processing workers can only process overnight. Due to the human biological clock, the efficiency and quality of night work cannot be

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A processing method of green tea, comprising the steps of:

[0022] (1) Tea green: small and medium leaf varieties, one bud with two or three leaves; one bud with two leaves 30%, 6.5cm-7.5cm long; one bud with three leaves 70%, 8.5cm-9.5cm long.

[0023] (2) Spread green: the green tea is spread on the green storage trough in a clean and well-equipped green storage room, and the thickness of the spread leaves is 10cm to 15cm. Auxiliary blower ventilation, stand green time 10h. The degree of spreading is appropriate when the water content of the leaves is reduced to 70%, the buds and leaves are soft, dark green in color, and slightly fragrant.

[0024] (3) Moisturizing and greening: the stalled green leaves are fixed with a roller continuous greening machine of type 80 or above. The temperature of the tea inlet end is 220°C-240°C, the middle section is 180°C-195°C, and the tea outlet end is 110°C-115°C. The temperature is 85℃~87℃, and the killing time is 1min35s.

[0...

Embodiment 2

[0033] A processing method of green tea, comprising the steps of:

[0034] (1) Chaqing: medium and small leaf varieties, one bud with two or three leaves; one bud with two leaves 40%, 6.5cm-7.5cm long; one bud with three leaves 60%, 8.5cm-9.5cm long.

[0035] (2) Spread green: the green tea is spread on the green storage trough in a clean and well-equipped green storage room, and the thickness of the spread leaves is 10cm to 15cm. Auxiliary blower ventilation, stand green time 12h. The degree of spreading is appropriate when the water content of the leaves is reduced to 70%, the buds and leaves are soft, dark green in color, and slightly fragrant.

[0036] (3) Moisturizing and greening: the stalled green leaves are fixed with a roller continuous greening machine of type 80 or above. The temperature of the tea inlet end is 220°C-240°C, the middle section is 180°C-195°C, and the tea outlet end is 110°C-115°C. Temperature 85 ℃ ~ 87 ℃, killing time 1min 50.

[0037] Finishing d...

Embodiment 3

[0045] A processing method of green tea, comprising the steps of:

[0046] (1) Tea green: small and medium leaf varieties, one bud with two or three leaves; one bud with two leaves 35%, 6.5cm-7.5cm in length; one bud with three leaves 65%, 8.5cm-9.5cm in length.

[0047] (2) Spread green: the green tea is spread on the green storage trough in a clean and well-equipped green storage room, and the thickness of the spread leaves is 10cm to 15cm. Auxiliary blower ventilation, stand green time 14h. The degree of spreading is appropriate when the water content of the leaves is reduced to 75%, the buds and leaves are soft, dark green in color, and slightly fragrant.

[0048] (3) Moisturizing and greening: the stalled green leaves are fixed with a roller continuous greening machine of type 80 or above. The temperature of the tea inlet end is 220°C-240°C, the middle section is 180°C-195°C, and the tea outlet end is 110°C-115°C. Temperature 85 ℃ ~ 87 ℃, killing time 1min 50.

[0049]...

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Abstract

The invention discloses a method for processing green tea. The method comprises the following steps of: fixing, namely, selecting 2 to 3 leaves from each bud of a medium and small-leaf variety; spreading, namely, spreading tea leaves until the water content of the spread tea leaves is lowered to be between 70 and 75 percent; dampening and fixing; slowly twisting, namely, filling dampened tea leaves into a twisting bucket of a twisting machine, wherein the rotating speed of the twisting machine is between 30 and 40 r/min, total twisting time is between 22 and 28 minutes and the tea leaves are pressed lightly for 1 to 5 minutes in the midway; dewatering until water content is between 38 and 46 percent; shaping for three times; drying; spreading dried tea leaves with the thickness of between3 and 5 centimeters for 24 to 32 hours; and performing aroma extracting on the spread tea leaves at the high temperature of between 120 and 140 DEG C for 6 to 8 minutes. A product obtained by the method has attractive appearance and is soaking resistant and the quality of the green tea can be improved greatly.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a green tea processing method. Background technique [0002] The traditional green tea processing technology in my country is: fresh leaves spreading → greening → kneading → frying or drying. The greening is done at high temperature, first high and then low. It is difficult to master the technology, and it is prone to burnt or watery smell. The traditional green leaves will enter the next step as soon as possible after being spread out to dry, otherwise the green leaves will turn yellow, which is not conducive to the full transformation and formation of the aroma and taste of the tea and the fullness and plasticity. Due to the strong seasonality of tea production, it is usually late in the evening when the green tea leaves are picked into the factory. In order to avoid the yellowing of the green leaves, the processing workers can only process overnight. Due to the human biological clock...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 郑文佳牟春林
Owner GUIYANG CHUNQIU INDAL
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