Novel processing method for green tea

A processing method and new technology, applied in the field of tea processing, can solve the problems of time-consuming tea processing, insufficient protein decomposition, poor taste of dry tea, etc. improved effect

Inactive Publication Date: 2013-10-16
JIANGSU MINGYUAN TEA TECH SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Usually, the spreading time is 3-4 hours, and the spreading time is relatively short. The processing of staged tea leaves is time-consuming and labor-intensive, and the prot

Method used

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Example Embodiment

[0023] In the following, the present invention will be further explained in conjunction with the embodiments.

[0024] A new processing method for green tea, the processing steps include the following:

[0025] (1) Umami collection: collect a single bud or a bud and a leaf at the beginning of fresh leaves;

[0026] (2) Spreading: Fresh leaves are spread out in the green storage tank for 1.5~2h, and then spread out outdoors for 20~60min, the thickness of the fresh leaves is 2~6cm, and then the leaves can be dried outdoors. Spray 15wt% pectinase solution and 10wt% cellulase solution on the surface, the dosage is 260~480ml per kilogram of leaves;

[0027] (3) Sun-dried: After the leaves are soft and the water content is 60%~70%, move the outdoor tea leaves to indoor for 4~5h;

[0028] (4) Curing: Heat the roller curing machine to throw the leaves at 120~130℃, and the leaves will lose their luster, soft leaf texture, dark green leaf color, green air loss, and clear fragrance, stop heating,...

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Abstract

The invention discloses a novel processing method for green tea. The method comprises the following steps: picking fresh leaves; spreading; sunning; dewatering; cooling by spreading; rolling; pre-drying for shaping; cooling by spreading; re-drying; cooling by spreading; and refining. According to the finished green tea prepared by the method, the bitter taste in the tea leaves are reduced, the freshness, the aroma and the refreshingness of the tea leaves are enhanced, ester catechins in the tea leaves are reduced, and the content of effective ingredients such as amino acids, soluble polysaccharides and caffeine in the tea leaves is increased.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a novel processing method of green tea. Background technique [0002] Green tea, also known as non-fermented tea. Green tea is made without fermentation, so it retains more natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. Green tea is a kind of tea made from suitable new shoots of tea trees as raw materials through typical processes such as greening, rolling, and drying. Its dry tea color and brewed tea paste and the bottom of the leaves take green as the main tone, hence the name green tea. Green tea is made by picking the fresh leaves first through high temperature killing, killing various oxidases, k...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 刘海洋高起荣吕梅钱多张远勤
Owner JIANGSU MINGYUAN TEA TECH SCI
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