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Primary processing process of pan-fried green tea

A processing technology and green tea technology, which are applied in the field of primary processing technology of stir-fried green tea, can solve the problems of inability to meet the higher requirements of stir-fried green tea, the color of the finished tea is not green enough, and the quality of the product is difficult to grasp, etc. The effect of tea paste coking, reducing tea quality, and aroma purity

Inactive Publication Date: 2013-01-16
ANHUI HUOSHAN COUNTY SHENGMING TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the initial production process of fried green tea is basically the same, which is divided into three steps: killing, rolling and drying. Due to some irrationality in the processing process, it is difficult to control the quality of the product, and the finished tea is not green enough in color and has a mixed aroma. , the taste and taste are poor, and the shape of the product is not beautiful enough to meet people's higher requirements for fried green tea

Method used

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Embodiment

[0019] 1. Processing technology

[0020] The primary processing technology of fried green tea includes four steps of picking fresh leaves, killing greens, rolling, and drying. The specific steps are as follows:

[0021] (1) Picking fresh leaves

[0022] Use organic, green, and pollution-free tea gardens to use delicate, uniform, and fresh fresh leaves as raw materials. At the same time, the color of fresh leaves should be dark green, and the leaf shape should be small and medium-sized. 60%, 40% of the single leaf with the same tenderness;

[0023] (2) Finished

[0024] Firstly soak the picked fresh leaves in ozone water for 30-40 minutes, then take the fresh leaves out of the ozone water, and carry out low-temperature vacuum drying at a temperature of 25-30°C until the moisture content of the tea leaves reaches 35-40%; Put it into the drum-type de-greening machine for drum de-greening. The temperature is controlled at 110-120°C and the speed is 35-40r / min. After...

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Abstract

The invention discloses a primary processing process of pan-fried green team. The primary processing process comprises four steps including fresh leaf collection, de-enzyming, rolling and drying. According to the primary processing process, before the step of de-enzyming, tea leaves are soaked with ozone water to inhibit bacteria, deactivate enzyme and protect color; the step of de-enzyming is carried out at a high temperature firstly and then at a low temperature, the phenomena that the tea leaves are heated too much due to the overhigh temperature of tea leaves and the conversion of substances in the tea leaves is affected and the quality of tea is lowered can be avoided; and the defects in the traditional process that the tea leaves are adhered together, over-heated and look dark yellow can be overcome. The finished tea produced by the primary processing process is nice in shape, tastes sweet and mellow, is pure and gentle in aroma and fresh green in color, and reaches a higher quality grade.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a primary processing technology of roasted green tea. Background technique [0002] Stir-fried green tea gets its name because it is dried by frying. According to the shape, it can be divided into three categories: long fried green, round fried green and flat fried green. Changchaoqing looks like eyebrows, also known as eyebrow tea. The round fried green shape is like particles, also known as pearl tea. Flat fried green is also known as flat tea. The quality characteristics of Changchaoqing are tight knots, green color, high and long-lasting fragrance, strong taste, soup color, and yellow and bright leaf bottom. Round fried greens have quality characteristics such as round and tight like pearls, high aroma and strong flavor, and resistance to foaming. The finished product of flat-fried greens is flat and smooth, with a mellow flavor, such as West Lake Longjing. [0003] At pre...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 张学明
Owner ANHUI HUOSHAN COUNTY SHENGMING TEA
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