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Green tea processing method

A processing method and green tea technology are applied in the field of tea processing to achieve the effects of bright green color, high quality assurance, and green soup color

Inactive Publication Date: 2013-04-24
梁平县平川茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In view of this, the present invention intends to provide a green tea processing method to solve the technical problem that the tea produced in the Pingba area cannot be produced with higher quality green tea by existing processing methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The green tea processing method of this embodiment includes the steps of: a) leaf selection, b) spreading to air, c) killing greens, d) rolling and e) drying, and also includes a withering treatment step between step a) and step b), In the withering treatment step, fresh leaves are dehydrated until softened. The dehydration method can be air-dried dehydration, solution dehydration and other methods. Steps a), b), c), d) and e) all adopt traditional techniques.

[0018] The dry tea prepared by the processing method of this embodiment and the tea obtained by brewing the dry tea with boiling water are evaluated using the CIE1976 chromaticity space. The L, a, and b values ​​of the obtained dry tea are respectively: 32.35, -6.53, and 12.33. The L, a, and b values ​​of the tea are: 60.25, -4.22, and 52.16, respectively. The aroma is fresh and the taste is pure. According to the national standard managerial analysis, the content of water extract in the tea is 40.9%, and the con...

Embodiment 2

[0020] The green tea processing method of this embodiment includes the steps of: a) leaf selection, b) spreading to air, c) killing greens, d) rolling and e) drying, and also includes a withering treatment step between step a) and step b), The withering treatment step dehydrates fresh leaves until softened.

[0021] In the withering treatment step, the fresh leaves are spread out to a thickness of 7 cm, and treated with cold wind for 5 hours, and the temperature of the cold wind is 1° C.

[0022] In the step a), the fresh leaves of the tea tree planted in the limestone-free loam are selected.

[0023] In the step b), the airing time is 12 hours, and the airing thickness is 15cm.

[0024] In the step c), a drum continuous de-enzyming machine is used for de-enzyming. The temperature of the entrance section of the de-enzyme machine is 140° C., the temperature of the middle section is 110° C., the temperature of the exit section is 80° C., and the de-enzyming time is 30 seconds. ...

Embodiment 3

[0028] The green tea processing method of this embodiment includes the steps of: a) leaf selection, b) spreading to air, c) killing greens, d) rolling and e) drying, and also includes a withering treatment step between step a) and step b), The withering treatment step dehydrates fresh leaves until softened.

[0029] In the described withering treatment step, the fresh leaves are spread out to a thickness of 9 cm, treated with cold wind for 8 hours, and the temperature of the cold wind is 2°C.

[0030] In the step a), the fresh leaves of the tea tree planted in the limestone-free loam are selected.

[0031] In the step b), the airing time is 12 hours, and the airing thickness is 15cm.

[0032] In the step c), a drum continuous de-enzyming machine is used for de-enzyming. The temperature of the entrance section of the de-enzyme machine is 150°C, the temperature of the middle section is 120°C, the temperature of the exit section is 90°C, and the de-enzyme time is 45 seconds.

...

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Abstract

The invention relates to the technical field of agriculture product processing, in particular to a green tea processing method. The green tea processing method comprises the following steps: a, leaf selection; b, spreading and airing; c, de-enzyme; d, rolling; and e, drying. The green tea processing method also comprises a withering processing step executed between the step a and the step b; in the withering processing step, fresh leaves are dewatered to be softened. Compared with a conventional green tea processing method, the green tea processing method has the advantage that before fresh leaves are spread and aired, the withering dewatering process is added, so that obtained dry tea has vivid green color and tea water obtained by brewing with boiled water has green liquor color, fresh aroma and pure taste. Moreover, by controlling various process parameters in the conventional process and particularly and strictly controlling the temperature adopted in each step in the conventional green tea processing method, most of organic ingredients in tea can be preserved so as to further ensure high quality of the obtained green tea.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a tea processing method. Background technique [0002] Tea tree belongs to the family Theaceae Camellia, which is a perennial evergreen woody plant. It is generally a shrub, and there are arbor-type tea trees as high as 15-30 meters in the tropics, with a circumference of more than 1.5 meters at the base, and the age of the tree can reach hundreds to thousands of years. Cultivated tea trees often suppress vertical growth by pruning, so the tree height is mostly between 0.8-1.2 meters. The economics of tea trees are generally 50-60 years old. The leaves of the tea tree are oval, with sawtooth on the edge, and five petals of white flowers are opened between the leaves. The fruit is oblate and triangular in shape, and the seeds are exposed after the fruit is opened. In spring and autumn, the tender leaves of the tea tree can be picked to make tea, and the ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 张盛平
Owner 梁平县平川茶厂
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