Processing technology of green tea

A processing technology, green tea technology, applied in the field of processing technology of fine new varieties of large leaf species in Yunnan, can solve the problems of excessive tea powder, loose strands, dull color, etc.

Active Publication Date: 2013-03-06
云南省腾冲清凉山茶厂有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Green tea made according to the traditional roasting process, such as Qingliangshan (Mogut Tea), due to regional factors, the tea has a high aroma, strong taste, and slightly sweet, so it is deeply loved by people; but from the perspe

Method used

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  • Processing technology of green tea

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Embodiment 1

[0019] Embodiment 1: The new shoots of the tea tree of the variety Foxiang No. 3 can be exploited when one bud and one leaf are first developed, and the fresh leaves should be packed in a clean bamboo basket. Centimeters, time 45 minutes, lightly turn once every 20 minutes; choose 6CH-70 fresh leaf classifier, classify according to large and small leaves, and classify and finish; use 6CH-70 type drum fixer, temperature 220 ° C, time 2 Minutes, the green leaves are immediately placed on the air-drying cloth and spread out for 20 minutes and blown to cool down; use the 6CH-65 type kneading machine to knead. Pressing method: light pressure for 8 minutes, heavy pressure for 20 minutes, loose pressure for 10 minutes, and time for 35 minutes; the green leaves are immediately spread on the air-drying cloth for 25 minutes, and the air is blown to cool down and then deblock; use 6CH-16 automatic drying Drying machine for initial drying, temperature 140 ℃, time 15 minutes, after the ini...

Embodiment 2

[0020] Embodiment 2: pick from the buds and leaves of Foxiang No. 3 tea garden, pick the standard one bud and one leaf or one bud and two leaves, put fresh leaves in a ventilated bamboo basket, do not squeeze, after sending to the factory for processing, the thickness of the spread leaves is 4 cm, The time is 50 minutes, and it is turned lightly once every 20 minutes; the 6CH-70 fresh leaf classifier is selected, classified according to the large and small leaves, and the classification is carried out; the 6CH-70 roller degreening machine is used to complete the greening, the temperature is 230 ° C, and the time is 3 minutes. The green leaves are immediately placed on the drying cloth and spread out for 20 minutes and blown to cool down; use the 6CH-65 type kneading machine to knead. Pressurization method: light pressure for 10 minutes, heavy pressure for 15 minutes, loose pressure for 10 minutes, and time for 35 minutes; the green leaves are immediately spread on the air cloth...

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Abstract

A processing technology of green tea mainly comprises a primary technical flow and a refining technical flow, and the processing technology is characterized in that the primary technical flow consists of steps of selection of raw materials, fresh leaves picking, grading, withering, killing out, rolling and primary baking; and the refining technical flow consists of steps of final roasting, sorting, grading and packing of the primary tea. The produced tea has the characteristics of emerald green tealeaves, olivine tea soup and light green leaf tea.

Description

technical field [0001] The invention relates to a processing technology of a fine new variety of large leaf species in Yunnan, in particular to a processing technology of green tea. Background technique [0002] At present, there are many varieties of fried green tea (ground tea) in Yunnan, such as "Qingliangshan", "Huangnipo", "Gaoligongshan", "Shugendi", "Niluo" and so on. Green tea made according to the traditional roasting process, such as Qingliangshan (Mogut Tea), due to regional factors, the tea has a high aroma, strong taste, and slightly sweet, so it is deeply loved by people; but from the perspective of tea tasting, "Qingliangshan" has the problems of dull color, brown-yellow soup, browned leaf bottom, and insufficient fragrance. Therefore, it is necessary to improve the processing technology of above-mentioned green tea. Contents of the invention [0003] The purpose of the present invention is to provide a processing technology of green tea, to solve the tech...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 徐家龙康耀昌
Owner 云南省腾冲清凉山茶厂有限责任公司
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