A kind of preparation method of green tea

A technology of green tea and tea sticks, which is applied in the field of biological tea making technology, can solve the problems affecting the appearance, color, soup color, taste and quality of the leaf bottom, affecting the quality of tea leaves, uneven aging and tenderness, etc., and achieve a long-lasting sweet taste The effect of not overflowing, strong and lasting aroma, clear green and bright soup color

Inactive Publication Date: 2011-12-07
云南省双柏县白竹山茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 1. The processing of traditional roasted green tea is easy to cause uneven aging and tenderness, and it is easy to break and break when kneading. When the temperature is uneven during the rough fire stage, the tea leaves will stick to the pot and form crusts, resulting in light tea, unclear soup color, and flat strips.
[0004] 2. In the traditional processing of fried green tea, it is often because the fresh leaves are spread and dried too thickly, the...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A. Spread the fresh tea leaves with a thickness of 15cm in a clean, ventilated, ventilated place without direct sunlight for 4 hours, and turn the fresh leaves 3 times during this period to prevent the fresh leaves from fermenting and oxidizing due to lack of oxygen and turning red;

[0021] B. Put the tea leaves aired in step A into a pot with a temperature of 200°C, fix them until the water content of the leaves is 65% by mass, and then spread the tea leaves with a thickness of 5 cm to dissipate heat;

[0022] C. Put the green tea leaves that have been air-dried in step B into a conventional rolling machine, and knead them for 50 minutes at a speed of 45 rpm to make the leaves of the tea leaves form strips, and then dissolve the tea lumps bonded during the kneading process and straighten the tea;

[0023] D. Spread the tea sticks rolled in step C in a conventional dryer with a thickness of 1 cm, and bake at 110°C for 8 minutes, and then spread to room temperature;...

Embodiment 2

[0026] A. Spread the fresh tea leaves with a thickness of 20cm in a clean, ventilated, ventilated place without direct sunlight for 8 hours, turning the fresh leaves 4 times during this period to prevent the fresh leaves from fermenting and oxidizing due to lack of oxygen and turning red;

[0027] B. Put the tea leaves aired in step A into a pot with a temperature of 220°C, fix them until the water content of the leaves is 70% by mass, and then spread the tea leaves with a thickness of 8cm to dissipate heat;

[0028] C. Put the green tea leaves that have been air-dried in step B into a conventional rolling machine, and knead them for 40 minutes at a speed of 50 r / min to make the leaves of the tea leaves form strips, and then dissolve the agglomerated tea leaves bonded during the kneading process and straighten the tea;

[0029] D. Spread the tea sticks rolled in step C in a conventional dryer with a thickness of 1.5 cm, and bake at 120°C for 6 minutes, and then spread to r...

Embodiment 3

[0032] A. Spread the fresh tea leaves with a thickness of 18cm in a clean, ventilated, ventilated place without direct sunlight for 6 hours, turning the fresh leaves 3 times during this period to prevent the fresh leaves from fermenting and oxidizing due to lack of oxygen and turning red;

[0033] B. Put the tea leaves aired in step A into a pot with a temperature of 210°C, fix them until the water content of the leaves is 68% by mass, and then spread the tea leaves with a thickness of 6cm to dissipate heat;

[0034] C. Put the green tea leaves that have been air-dried in step B into a conventional rolling machine, and knead them for 45 minutes at a speed of 48 rpm to make the leaves of the tea leaves form strips, and then dissolve the tea lumps bonded during the kneading process and straighten the tea;

[0035] D. Spread the tea sticks rolled in step C in a conventional dryer with a thickness of 1.2 cm, and bake at 115°C for 7 minutes, and then spread to room temperature;...

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PUM

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Abstract

The invention provides a method for preparing green tea. After a series of processing techniques such as air-drying, high-temperature curing, heat-drying, rolling, medium-temperature roasted tea, and low-temperature tea-making, the fresh tea leaves are processed into a unique tea fragrance, Green tea with clear soup color, strong tea flavor, mellow and refreshing; in addition, no additives are used in the processing process, so that the quality of the finished tea is stable, and the taste of pure natural aftertaste is maintained, which can effectively reduce the damage to chlorophyll in the process of tea processing. The chlorophyll content of the green tea leaves reaches 85%, and the tea soup color is green and transparent. The fried green tea produced by the present invention has beautiful appearance, tight knots, elegant shape, clear green and bright soup color, strong and lasting aroma, fresh and refreshing taste, long aftertaste The sweet taste persists for a long time, the quality is good, especially the taste is excellent, and it is favored by consumers.

Description

technical field [0001] The invention relates to a method for preparing green tea, in particular to a method for preparing fried green tea, and belongs to the technical field of biological tea making technology. Background technique [0002] Stir-fried green tea is a kind of tea product prepared by traditional processing technology, but the traditional technology has the following deficiencies: [0003] 1. The processing of traditional roasted green tea is easy to cause uneven aging and tenderness, and it is easy to break and break when kneading. When the temperature is uneven during the rough fire stage, the tea leaves will stick to the pot and form crusts, resulting in light tea, unclear soup color, and flat strips. . [0004] 2. In the traditional processing of roasted green tea, the fresh leaves are often spread to be too thick, the green leaves are too tender, and the leaves are too thick to be spread and dried, so that the leaves turn red. Improper heat during the fryi...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 姚知本李如彬周前华张存保
Owner 云南省双柏县白竹山茶业有限责任公司
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