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Processing technology of green tea with flower fragrance

A processing technology and green tea technology, which is applied in the field of processing technology of floral green tea to achieve the effects of reducing content, maintaining quality characteristics, and changing aroma types

Inactive Publication Date: 2012-10-24
杨秀波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a processing technology for floral-flavored green tea to solve many problems existing in the existing green tea processing technology and meet the needs of various production occasions

Method used

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  • Processing technology of green tea with flower fragrance
  • Processing technology of green tea with flower fragrance
  • Processing technology of green tea with flower fragrance

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Embodiment Construction

[0042] Refer to the attached Figure 1-6 , the present invention will be further described in conjunction with specific embodiments.

[0043] A kind of floral green tea processing technology of the present invention comprises:

[0044] In the greening section, the main purpose of greening is to chemically change some substances inside the fresh leaves, improve the aroma and mellow taste of the tea, and reduce the bitterness of the tea. With the progress of greening, the leaf cell tissue begins to dehydrate slowly, causing changes in the chemical properties of proteins, enhanced cell membrane permeability, changes in the structure and function of mitochondria, chloroplasts, vacuoles and other tangible bodies, concentration of cell fluid, and changes in enzymes from a combined state. In a dissolved state, the direction of the enzyme system reaction tends to be hydrolyzed, and some substances are hydrolyzed into simple substances. Because the spread leaves effectively grasp the ...

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Abstract

The invention discloses a processing technology of a green tea with flower fragrance. The processing technology comprises the sections of: fresh tea leaf spreading; tea leaf rocking; inactivating; rolling; drying; and finishing. The invention has the following beneficial effects: addition of technologies of tea leaf rocking and low temperature refrigeration and standing change aroma type of green tea, effectively reduce bitter and astringency taste of tea, effectively ensure degree of green of the tea, and reduce polyphenol content of the tea; on the premise of preventing the tea from turning red, time and frequency of tea leaf rocking, and time and temperature of refrigeration and standing are well controlled to prevent the leaf margin from turning red, as well as maintain quality characteristics of light soup and green leaf of the green tea, so that the rocked leaves produce a large amount of floral substances; and standing of the rocked leaves is carried out under condition of a constant temperature of 11 (+ / - 1 DEG C); meanwhile the standing time is prolonged correspondingly, so as to increase the content of the effective components in the leaves, change the proportion of primary effective components, and further expand and develop the flower fragrance.

Description

technical field [0001] The invention relates to a processing technology of green tea, in particular to a processing technology of floral green tea. Background technique [0002] At present, in the processing of green tea, seldom incorporates low-temperature refrigeration and standing technology into the shaking green tea, which leads to poor aroma and high content of tea polyphenols in the processed green tea. In addition, green tea processing rarely uses steam greening technology, which leads to low greenness of the tea leaves and increases the bitterness of the tea leaves. [0003] Therefore, need to provide a kind of green tea processing technology in the green tea processing technology, thereby guarantees that not only the fragrance of green tea is good, and the content of tea polyphenols is low; Contents of the invention [0004] The present invention aims to provide a processing technology for floral-flavored green tea, so as to solve many problems existing in the e...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 杨秀波
Owner 杨秀波
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