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Aroma extracting method of green tea and preparation method of highly-aromatic and chestnut flavor type green tea

A technology of fragrant chestnut-flavored and green tea, applied in tea treatment before extraction, etc., can solve the problems of complex process and high cost, and achieve the effect of refreshing taste, easy operation and good market application prospect

Active Publication Date: 2014-12-10
CHENGDU JINCHUAN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method adopts three drying methods of drying, frying and far-infrared drying to enhance fragrance, and the process is complicated and the cost is high.

Method used

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  • Aroma extracting method of green tea and preparation method of highly-aromatic and chestnut flavor type green tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0044] Embodiment 1 method for enhancing fragrance of green tea of ​​the present invention

[0045] a. Huiguo Tixiang: Take the tea leaves to be fragrant, and use Huiguo Tixiang at a temperature of 75°C for 18 minutes to obtain Huiguo Titian leaves, which have a water content of 7-8%;

[0046] b. Far-infrared aroma enhancement: take the leaves of Huiguo Titian and carry out far-infrared aroma enhancement at a temperature of 100°C for 2.5 minutes. The water content of the treated leaves is 5.0-6.0% to obtain a high-fragrant chestnut-flavored green tea.

Embodiment 2

[0047] Embodiment 2 method for enhancing fragrance of green tea of ​​the present invention

[0048]a. Huiguo Tixiang: Take the tea leaves to be fragrant, and use Huiguo Tixiang at a temperature of 85°C for 25 minutes to obtain Huiguo Titian leaves, which have a water content of 6-7%;

[0049] b. Far-infrared aroma enhancement: take the leaves of Huiguo Titian and carry out far-infrared aroma enhancement at a temperature of 110°C for 3.5 minutes. The water content of the treated leaves is 4.5-5.0% to obtain a high-fragrant chestnut-flavored green tea.

Embodiment 3

[0050] Embodiment 3 The preparation method of high fragrance chestnut-flavored green tea of ​​the present invention

[0051] (1) spread out

[0052] The fresh leaves are spread in the green storage room, the thickness of the spread is 8cm, the spread time is 8 hours, and the fresh leaves are turned over during the spread to make the fresh leaves moderately dehydrated, and the water content of the fresh leaves is controlled at 65% to 70%;

[0053] (2) Finished

[0054] Take the fresh leaves treated in step (1), and use a drum continuous de-enzyming machine for de-enzyming, with a rotating speed of 30 rpm, a de-enzyming temperature of 230°C, and a de-enzyming time of 6 minutes, to obtain de-enzymed leaves with a water content of 57-60%;

[0055] (3) Second completion:

[0056] Take the green leaves obtained in step (2), and use microwaves to fix them for the second time. The temperature for killing greens is 120°C, the thickness of the upper leaves is 2.5 cm, and the killing t...

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PUM

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Abstract

The invention discloses an aroma extracting method of green tea. The aroma extracting method comprises the following steps of: a, extracting the aroma by final spanning; and b, extracting the aroma by far infrared ray. The invention also discloses a preparation method of highly-aromatic and chestnut flavor type green tea and prepared highly-aromatic and chestnut flavor type green tea. By adopting the aroma extracting method, the green tea long-lasting in thick highly-aromatic and chestnut flavor can be prepared; the preparation method is simple to operate, and low in cost; the green tea prepared by the preparation method disclosed by the invention is tight, fine, uniform, straight and nice in appearance, emerald green and smooth in color and gloss, dark green and bright in tea water, long-lasting in thick highly-aromatic and chestnut flavor, fresh, thick, delicious and sweet after taste, emerald green and uniformly bright in the bottom of the leaf and high in quality, and brings high economic benefit.

Description

technical field [0001] The invention belongs to the field of tea, and in particular relates to a method for increasing the aroma of green tea and a method for preparing high-fen Fen chestnut-flavored green tea. Background technique [0002] Green tea is the most important tea produced in China, with an annual output of 1.14 million tons, accounting for 81% of my country's total tea output of 1.406 million tons. The output ranks first among the six major teas. China produces a wide range of green tea. Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Hunan, Hubei, Guangxi, and Fujian are the main green tea producing provinces in my country. Green tea, also known as non-fermented tea, better retains the natural substances of fresh leaves, and contains natural nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 吴光伦
Owner CHENGDU JINCHUAN TEA