Preparation method of green buds

A technology of green buds and tea greens, which is applied in the field of preparation of green buds, can solve problems such as inability to guarantee moisture content, affect aroma retention time, and storage effects, and achieve the effect of retaining aroma, easy absorption, and quality assurance

Active Publication Date: 2013-11-20
秀山县佳沃农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method also has some disadvantages. For example, the greening will still lead to the present situation of burning, and the moisture content after the fragrance can not be guaranteed, which will affect the future storage and also affect the retention of its aroma. time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] In any season of spring, summer, autumn and winter, pick one leaf, one bud or one bud of a plant that can be used to make tea, wash off the impurities on the surface with clean water, and then spread it on the green storage tank. After the water content is spread to 30%, put it into the kneading machine and knead it until a small amount of liquid leaks out but does not fall off, and knead it into shape. The greening is more thorough, and the nutrients inside the tea leaves are easier to soak out when the finished tea is soaked; when the greening is done, use 150 degrees Celsius boiling water for 10 seconds to ensure the comfort of the taste; put the finished tea into Grading is carried out in a vibrating sieve. First, classify with 4-hole surface and bottom grading sieves, and then use ultraviolet light to enhance the aroma of the classified tea leaves until the moisture content is 10-15%. The temperature for aromatherapy is 100 degrees Celsius and the time is 30s. , an...

Embodiment 2

[0027] In any season of spring, summer, autumn and winter, pick one leaf, one bud or one bud of a plant that can be used to make tea, wash off the impurities on the surface with clean water, and then spread it on the green storage tank. It is 3-5cm, so that its moisture content is spread to 35%, put it into a kneading machine and knead it until a small amount of liquid leaks out but does not fall, and knead it into shape, the purpose is to make it The greening is more thorough, and the nutrients inside the tea leaves are easier to soak out when the finished tea is soaked; when the greening is done, use 180 degrees Celsius boiling water for 10 seconds to ensure the comfort of the taste; put the finished tea into the vibration Classify in the sieve, first use 4-hole surface and bottom grading sieves to classify, and then use ultraviolet rays to enhance the aroma of the classified tea leaves until the water content is 10-15%. The temperature for aromatherapy is 105 degrees Celsius...

Embodiment 3

[0029] In any season of spring, summer, autumn and winter, pick one leaf, one bud or one bud of a plant that can be used to make tea, wash off the impurities on the surface with clean water, and then spread it on the green storage tank. It is 3-5cm, so that its moisture content is spread to 40%, put it into a kneading machine and knead it until a small amount of liquid leaks out but does not fall, and knead it into shape, the purpose is to make it The greening is more thorough, and the nutrients inside the tea leaves are easier to soak out when the finished tea is soaked; when the greening is done, use 200 degrees Celsius boiling water for 10 seconds to ensure the comfort of the taste; put the finished tea into the vibration Classify in the sieve, first classify with a 4-hole surface and bottom grading sieve, and then use ultraviolet rays to enhance the aroma of the classified tea leaves until the water content is 10-15%. The temperature of the aroma is 110 degrees Celsius, and...

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PUM

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Abstract

In order to solve the technical problems existing in current technical proposals, the invention provides a preparation method of green buds. According to the method, the enzyme deactivation isthorough and does not affect the tea quality, after fragrance distilling, the moisture content is moderate, the fragrance retention time is prolonged, and the existing advantages of green buds can be ensured. Specifically, the preparation method of the green buds includes the steps of: tea harvesting, cleaning, tea tedding, rolling, enzyme deactivation, drying, grading, and fragrance distilling. Multiple enzyme deactivation is unnecessary, the enzyme deactivation is thorough, no scorching phenomenon can appear, quality of the green buds is guaranteed, and the relative content of tea polyphenol and catechin in the tea leaves is reduced, so that the bitter taste of tea is removed, the nutrients in the tea can be soaked out more easily, and the mouthfeel of the tea can be improved.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a method for preparing green buds Background technique [0002] Cui Ya is a kind of green tea. Its fragrance is fresh and tender, the taste is rich and mellow, the soup is bright green, and the buds at the bottom of the leaves are fat, even and bright green. However, in the current processing of green buds, a single roller or microwave is often used to fix them, which will lead to the phenomenon that the green buds cannot be completely killed or burnt, which will affect the quality of the green buds. Shaping treatment, but because the leaves of tea green are of different sizes, shaping without grading will lead to different stresses on the leaves, the shape of the finished tea is not uniform, and there are more broken pieces. , the traditional green buds are multi-purpose machines or rollers to enhance the aroma. These methods of enhancing the aroma are to enhance the ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 陈光明
Owner 秀山县佳沃农业发展有限公司
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