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Method for preparing green tea

A technology for green tea and tea leaves, applied in the field of green tea preparation, can solve the problems of tea type, color, taste and nutrient damage, tea color, aroma influence and the like

Inactive Publication Date: 2013-08-14
镇江市丹徒区茗缘茶叶专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In the existing tea production process, due to the long-term mechanical conditioning and roasting under the conditions of high temperature and high oxygen content, the shape, color, taste and nutritional components of the tea are destroyed. The color and aroma of tea will be greatly affected

Method used

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  • Method for preparing green tea

Examples

Experimental program
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Effect test

Embodiment 1

[0015] The preparation method of the green tea of ​​the present invention comprises successively picking fresh leaves, spreading fresh leaves, finishing, first stripping, drying for the first time, stewing pot strips for the second time, drying for the second time, sieving, etc. process, in which the second stewing pot strip is the re-steaming pot strip after the initial drying, so that the dry tea will form an orchid shape after brewing, so as to achieve a high viewing effect. The whole process of making tea leaves does not need to be kneaded or pressed. , resulting in damage to the shape of the tea leaves.

[0016] It specifically includes the following steps:

[0017] First of all, pick the tea leaves. The raw materials are required to be small-leaf tea tree varieties that are more than 40 years old. The picking time is: spring tea is from the beginning of April to the end of May, and it can also be picked in late March. Picking standards: one bud and one leaf and a small a...

Embodiment 2

[0028] The method is the same as in Example 1, the only difference is that the inlet temperature of the green fixing machine reaches 155°C, the outlet temperature reaches 120°C, and the first drying temperature is 100°C, and then the leaves are properly thrown, and each barrel is thrown when the stewing pot is straightened. The amount of leaves is 2.5 kg. Shake first and then take, first fast and then slow. At the beginning, shake about 50 times per minute, and gradually reduce the speed to about 40 times per minute; high-grade fresh leaves are divided into three stages, and intermediate fresh leaves are divided into two stages. Can. When drying for the second time, the amount of leaves cast is 2.5 kg, and the temperature is at 120°C, and the leaves are turned over while drying until fully dry.

Embodiment 3

[0030] The method is the same as in Example 1, the only difference is that the inlet temperature of the fixing machine reaches 160°C, the outlet temperature reaches 120°C, the first drying temperature is 105°C and then the leaves are properly thrown, and each cylinder is thrown in when the stewing pot is straightened. The amount of leaves is 3 kg. Shake first and then take, first fast and then slow. At the beginning, shake about 60 times per minute, and gradually reduce the speed to 45 times per minute; high-grade fresh leaves are divided into three stages, and intermediate fresh leaves are divided into two stages. When drying for the second time, the amount of leaves cast is 3 kg, the temperature is at 125°C, and the leaves are turned over while drying until fully dry.

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Abstract

The invention discloses a method for preparing green tea. The method comprises the steps as follows: picking fresh leaves, spreading the fresh leaves, deactivating enzyme, tidying tea strips for the first time, drying for the first time, drying for the second time, and sieving. The preparation method is characterized in that a step of stewing in a pot and tidying the tea strips for the second time is added after the step of drying for the first time; the tea strips dried for the first time are stewed in the pot and tided for the second time in the step of stewing in the pot and tidying the tea strips for the second time, so that dry tea forms an orchid shape after being mixed with water; and the tea leaves are not kneaded and pressed in the whole tea preparing process. After the structure is adopted, the dryness of the dry tea is enhanced on the basis that the tea leaves are not damaged, more natural substances in the fresh leaves are reserved, more than 85% of tea polyphenol and caffeine and about 50% of chlorophyll in the fresh leaves are remained, and few vitamins are lost, so that the green tea has the characteristics of green leaves in clear soup and strong flavor convergence, the fragrance of a finished product is effectively improved, the mouth feel is improved, the color, the aroma and the taste are really good, and the fragrance of the tea leaves is remarkably improved through the brewing test evidence.

Description

[0001] technical field [0002] The invention relates to a tea processing technology, in particular to a green tea preparation method. Background technique [0003] Green tea is the earliest tea in history. Ancient humans collected wild tea tree buds and leaves and dried them for collection, which can be regarded as the beginning of green tea processing in a broad sense, at least three thousand years ago. However, green tea processing in the true sense began with the invention of the method of steaming green tea in the 8th century AD, and then invented the method of frying green tea in the 12th century. The processing of green tea can be simply divided into three steps: finishing, rolling and drying. The key lies in the first process of primary production, namely finishing. The fresh leaves are greened, the activity of the enzyme is inactivated, and the various chemical components contained in it are basically subjected to physical and chemical changes by thermal action wi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 汪月霞
Owner 镇江市丹徒区茗缘茶叶专业合作社
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