Processing method of green tea

A processing method and technology for green tea, applied in the field of food processing, can solve the problems such as the inability to effectively reduce the bitterness and astringency of Sichuan tea, the low rate of green tea in summer and autumn, and the insufficient tightness of tea strips, so as to promote sustainable development and make strips. High rate, ensure the effect of yellow and bright tea soup

Active Publication Date: 2014-07-09
YIBIN CHUANHONG TEA IND GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]1. Mainly sold domestically, the market is limited
[0004]2. Xiaqiu Chaqing has a low drop rate and low income
[0005]3. Green tea has a strong bitter taste and is not suitable for export
[0009]However, the production process still has the following shortcomings: the tea leaves are not tight enough, the gloss is not enough, the soup color cannot be beer color, and the pot temperature is high during "brilliant pot" As a result, the inner fragrance is insufficient, the taste is mellow but not strong, and the bitterness is heavy
The processing method of this patent has the following disadvantages: the tea soup is too green, which is not suitable for product export; after only one rolling, it is not conducive to the formation of tea leaves, and the tea leaves are not tight enough; Sichuan tea has a strong bitter taste, and this method cannot effectively reduce the bitterness of Sichuan tea taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0058] A processing method for green tea, the method steps include fresh leaves, green spreading, killing green, rolling, baking second green, second twisting, unblocking, third green drying, spreading, frying, spreading, drying and enhancing fragrance, wherein The two times of kneading all adopt the method of hot kneading.

Embodiment 2

[0060] A kind of processing method of green tea, its concrete steps are as follows:

[0061] A fresh leaves

[0062] Pick standard one-bud two-three-leaf leaves and pair-clamped leaves of the same tenderness, avoid rain leaves, diseased and insect leaves;

[0063] B stand green

[0064] After the fresh leaves enter the factory, they are evenly spread according to the degree of tenderness, with a thickness of 5cm and a spreading time of 2 hours;

[0065] C finished

[0066] Finish at 240°C for 2 minutes, and the procedure for finishing is based on the continuous folding of tender stems;

[0067] D kneading

[0068] Immediately put the green leaves out of the pot and knead them in barrels, knead them at normal pressure for 25 minutes, and fill them with the green leaves in their natural state;

[0069] E roasted green

[0070] Bake at 110°C for 20 minutes;

[0071] F Second twist

[0072] Immediately after the second green is baked, knead in the barrel, first knead under...

Embodiment 3

[0086] A kind of processing method of green tea, its concrete steps are as follows:

[0087] A fresh leaves

[0088] Pick standard one-bud two-three-leaf leaves and pair-clamped leaves of the same tenderness, avoid rain leaves, diseased and insect leaves;

[0089] B stand green

[0090] After the fresh leaves enter the factory, they are evenly spread according to the degree of tenderness, with a thickness of 8cm and a spreading time of 3 hours;

[0091] C finished

[0092] Finish at 220°C for 3 minutes, and the procedure for finishing is based on the continuous folding of tender stems;

[0093] D kneading

[0094] Immediately put the green leaves out of the pot and knead them in barrels, knead them at normal pressure for 30 minutes, and fill them with the green leaves in their natural state;

[0095] E roasted green

[0096] Bake at 120°C for 15 minutes;

[0097] F Second twist

[0098] Immediately after drying the greens, knead in barrels, first knead under normal pre...

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PUM

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Abstract

In order to solve the problem of bitterness and astringency of bulk green tea in Sichuan, the present invention provides a processing method of green tea, which is characterized in that: the method steps include fresh leaves, spreading green, killing green, rolling, baking second green, secondary rolling, deblocking, The two kneading processes of roasting three greens, spreading, frying, spreading, drying and enhancing fragrance all adopt the method of hot kneading. The green tea processing method of the invention can effectively reduce the bitterness and astringency of Sichuan bulk green tea, improve the tea quality, increase the concentration and freshness, and lay a good foundation for expanding the market of Sichuan tea and promoting the export of Sichuan tea.

Description

[0001] technical field [0002] The invention relates to the field of food processing, in particular to a green tea processing method. Background technique [0003] Green tea has a long history and is a traditional drink in China. Sichuan is the main province that produces green tea in China, and there are many varieties of green tea, such as: Zhuyeqing, Xueya, Ganlu, Huangya, Biluochun, Maojian, Maofeng and so on. However, the current situation of Sichuan green tea has the following problems: [0004] 1. Mainly sold domestically, the market is limited. [0005] 2. Summer and autumn tea greens have a low drop rate and low income. [0006] 3. Green tea is bitter and astringent, so it is not suitable for export. [0007] In the prior art, there are many kinds of processing methods for green tea, generally including sorting-fixing-kneading-molding-drying-commodity, which is usually done at a pot temperature of 130-180 degrees for 8-10 minutes, and then heated at 110-120 degr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 李湘成陈岗张建波练学燕贾彦东孙洪陈健何斌李华
Owner YIBIN CHUANHONG TEA IND GRP
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