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Processing method of chestnut-flavor green tea

A processing method and technology of green tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of low degree of mechanization, inability to effectively ensure the quality of chestnut-flavored green tea, style characteristics of chestnut-flavored green tea, and low yield, and achieve enhanced Fully transform and aggregate, improve the aroma concentration and persistence of finished tea, and have the effect of emerald green and oily color

Active Publication Date: 2012-08-01
成都市碧涛茶业有限公司
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  • Abstract
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AI Technical Summary

Problems solved by technology

[0002] In order to ensure the high quality of tea leaves, tea production has always followed the traditional crafts, using small workshops to make by hand, resulting in very little output. The existing tea mechanical processing methods have a low degree of mechanization, and cannot effectively ensure the quality of chestnut-flavored green tea and chestnut-flavored green tea. Flavored green tea style characteristics

Method used

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  • Processing method of chestnut-flavor green tea
  • Processing method of chestnut-flavor green tea

Examples

Experimental program
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Embodiment 1

[0017] Embodiment 1: see figure 1 , a method for processing chestnut-flavored green tea leaves, the processing process is as follows,

[0018] a. Fresh leaves: Fresh leaves are collected from fine tea trees such as Fuding Dabaicha, Mingxuan 131, and Fuxuan No. 9 from mid-March to late September. The standard for fresh leaves is one bud and one leaf and one bud and two or three leaves.

[0019] b. Fresh leaves resting + stirring treatment: fresh leaves are placed in the airing room, the area of ​​the airing room is 200 square meters, and the thickness of the airing room is 5cm to 10cm. Moderate dehydration can increase the activity of various hydrolytic enzymes and oxidases in fresh leaves, promote the full transformation of the contents, and is beneficial to the formation of water-soluble sugars and amino acids in tea making, the transformation of some aromatic oils, and the degradation of fat-soluble pigments. Leaf alcohol and leaves and other quality improvements. The ti...

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PUM

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Abstract

The invention discloses a processing method of chestnut-flavor green tea, comprising the following processing flows of: a, picking fresh leaves; b, standing, turning and stirring the fresh leaves; c, de-enzyming; d, rolling; e, drying; f, secondarily rolling; g, primarily baking; h, sufficiently baking; and I, extracting flavor. Compared with the prior art, the chestnut-flavor green tea produced by using the processing method has the advantages of high quality, compact, fine and uniform tea strip appearance, bright green and lubricant color and luster, strong and durable chestnut flavor, dark green and bright liquor color, fresh, mellow, refreshing and sweet taste as well as light green and uniform-brightness leaf back.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a chestnut-flavored green tea processing method. Background technique [0002] In order to ensure the high quality of tea leaves, tea production has always followed the traditional crafts, using small workshops to make by hand, resulting in very little output. The existing tea mechanical processing methods have a low degree of mechanization, and cannot effectively ensure the quality of chestnut-flavored green tea and chestnut-flavored green tea. Flavored green tea style characteristics. Contents of the invention [0003] The object of the present invention is just to provide a kind of chestnut flavor type green tea processing method that solves the above problems. [0004] In order to achieve the above object, the technical solution adopted in the present invention is: a kind of processing method of chestnut-flavored green tea leaves, the processing process is as follows, [0005] a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 刘碧清
Owner 成都市碧涛茶业有限公司
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