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Green tea making method

A production process, green tea technology, applied in the direction of pre-extraction tea treatment, etc., can solve problems such as mild irritation, and achieve the effects of reducing irritation, brewing resistance, and reducing bitterness and astringency.

Active Publication Date: 2011-02-02
开化兰韵高山茶经营部
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although green tea is natural in shape, elegant and refreshing, and is loved by some people, the slightly bitter taste of green tea and mild irritation to the human gastrointestinal tract have always been the defects that green tea cannot get rid of.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] The fresh leaves of the tealeaves used in the present invention are the high-mountain Jiukeng varieties picked in Zhejiang from April 15 to May 15 every year, and are limited to the initial development of one bud and one leaf and the formation of one bud and two leaves, and carry out 7 to 10 hours of drying. Green and green, and then use a 40-type roller fixing machine (6CST-40 roller fixing machine produced by Jiangwan Agricultural Machinery Manufacturing Co., Ltd., Wuyuan County, Jiangxi Province) to finish the greening, and then go through the following process of light kneading - stripping - drying Dried - into tea.

[0017] Its detailed process procedure is as follows:

[0018] 1. Spread green: spread the fresh leaves for 7-10 hours, the fresh leaves become soft, lose more than 30% of water, and emit green fragrance. The spread thickness is controlled within 2 cm.

[0019] 2. Shaking greens and throwing greens: Use the green shaking machine for making oolong tea ...

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PUM

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Abstract

The invention discloses a green tea making method. The method comprises the following steps of: 1) spreading, 2) shaking and throwing, 3) enzyme-removing, 4) rolling, 5) firstly carding, 6) secondly carding, 7) drying, and 8) finishing and storing. The invention has the advantages that the green tea made by using the method is obviously flowery, can endure repeated infusions, can partially eliminate some bitter thereof and can decrease the gastro-enteric stimulation on human body.

Description

technical field [0001] The invention relates to a production process of green tea. Background technique [0002] Green tea is a non-fermented tea variety, and its tea polyphenol oxidation degree is zero or close to zero. Although green tea has a natural shape, is elegant and refreshing, and is deeply loved by some people, the slightly bitter taste of green tea and mild irritation to the human gastrointestinal tract have always been the defects that green tea cannot get rid of. Contents of the invention [0003] The purpose of the present invention is to improve the original green tea processing technology on the basis of maintaining the superior characteristics of green tea, and to produce a green tea with a green tea appearance, a sweeter tea soup and a fresher taste, which is more suitable for drinking by people with different physiological characteristics. new varieties of green tea. [0004] In order to achieve the above object, the invention provides a green tea pro...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 吴小钢陆耿林梁海萍
Owner 开化兰韵高山茶经营部
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