Green tea processing method for reducing bitterness of autumn tea and summer tea

Abstract

The invention discloses a green tea processing method for reducing bitterness of autumn tea and summer tea, comprising the following steps:1) selecting tea leaves: selecting fresh tea leaves of autumn and summer and grading; 2) withering: spreading the fresh tea leaves for withering, wherein the water content of the withered leaves is 70-75%; 3) conducting fine manipulation: carrying out fine manipulation on the withered leaves to obtain fine-manipulated leaves, wherein fine manipulation comprises rotating and cooling which are alternately and repeatedly; 4) de-enzyming: de-enzyming the fine-manipulated leaves to obtain de-enzymed leaves; 5) dampening: dampening the de-enzymed leaves; 6) rolling: rolling the dampened leaves; 7) drying: using a gross fire to dry the rolled leaves until the water content is 10-20%, then using a complete fire to dry, wherein the water content of the dried leaves is 4-6%. According to the invention, by using the fresh tea leaves and optimizing the processing method, the produced green tea can reduce the bitterness of tea, thus fragrance of green tea with natural fragrance of flower is formed, and the taste quality is thick and mellow.

Description

technical field [0001] The invention relates to a green tea processing method, in particular to a green tea processing method for reducing the bitterness and astringency of summer and autumn tea leaves. The invention belongs to the technical field of food and beverage processing. Background technique [0002] Green tea is made by picking the fresh leaves first through high temperature killing, killing various oxidases, keeping the tea leaves green, and then kneading and drying them. As the main tea in China, green tea accounts for about 70% of its output. In traditional tea consumption, green tea is very popular for its clear soup, green leaves, rich nutrition, and the quality of preventing diseases. [0003] For green tea, due to the moderate temperature and abundant rainfall in spring, and the long-term recuperation of the tea trees in the first autumn and winter, the tea trees are rich in nutrients. Therefore, in spring, not only are the buds fat and strong, the color is...

AI Technical Summary

Problems solved by technology

In summer and autumn, the climate is hot and dry. Due to the high temperature and lack of water, the content of amino acids and vitamins in tea leaves in summer and autumn is significantly reduced, which makes the content of anthocyanins, caffeine and tea polyphenols in summer tea significantly increased, thus making the taste Therefore, the summer and autumn tea produced by conventional green tea processing technology (that is, high-temperature fixation-kneading-drying) has a heavy bitterness and astringency, which seriously affects the inner quality of the tea.

Coupled with people's excessive pursuit of the characteristics of "green color, high aroma, refreshing taste, and beautiful shape" of famous green tea, it has led to the phenomenon that only spring tea is picked but not summer and autumn tea in many tea areas, resulting in a serious waste of resources.