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Processing method of green bud tea

A processing method and technology of green bud tea, which is applied in the field of tea processing, can solve the problems of affecting the color and taste of tea leaves, the large amount of water loss of green bud tea, and the tendency to cause red stalks and red leaves, etc., so as to ensure smoothness, complete buds and leaves, and light green and bright soup color Effect

Inactive Publication Date: 2015-01-07
SICHUAN FULI TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the traditional process, green bud tea is often put into a pot for heating and finishing. In order to shorten the finishing time, the finishing temperature must be increased. However, if the finishing temperature is too high, the edge of the green bud tea will be scorched, affecting the color and taste of the tea; If the temperature is low, the greening time must be extended, which will cause too much water loss in the green bud tea, which will cause difficulties in subsequent work such as shaping, and will easily cause red stalks and red leaves, which will affect the color and taste of the tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The processing method of green bud tea comprises the following contents:

[0027] (1) Picking of fresh leaves: pick fresh green buds and leaves free from diseases and insect pests, and the picked buds and leaves are single buds or one bud and one leaf, ensuring that single buds account for 80-90% of the total number of tea leaves.

[0028] (2) Withering: Wither fresh tea leaves until the water content of the tea leaves is 65% to 70%.

[0029] (3) Steam fixation: steam the withered tea leaves, the steam temperature is 350-370°C, the fixation time is 5 minutes, and the finished tea leaves are quickly cooled to room temperature 25°C within 10-15 minutes, and the weight loss rate of the tea leaves after fixation 35%~40%.

[0030] (4) Shaping: The shaping temperature is 70-80°C, and the shaping time is 10 minutes. The shaped tea leaves are rapidly cooled to room temperature 25°C within 10-15 minutes and rehydrated for 25-35 minutes.

[0031] (5) Brilliant drying: The d...

Embodiment 2

[0034] The processing method of green bud tea comprises the following contents:

[0035] (1) Picking of fresh leaves: pick fresh green buds and leaves free from diseases and insect pests, and the picked buds and leaves are single buds or one bud and one leaf, ensuring that single buds account for 70-80% of the total number of tea leaves.

[0036] (2) Withering: Wither fresh tea leaves until the water content of the tea leaves is 70% to 75%.

[0037] (3) Steaming: Steam the withered tea leaves at a temperature of 370-390°C for 4 minutes. The tea leaves are quickly cooled to room temperature, and the weight loss rate of the tea leaves is 30% to 35%.

[0038] (4) Shaping: The shaping temperature is 70-80°C, and the shaping time is 8 minutes. After shaping, the tea leaves are quickly cooled to room temperature 25°C within 10-15 minutes and rehydrated for 25-35 minutes.

[0039] (5) Brilliant drying: The drying temperature is 70°C, and the drying time is 4 hours.

[0040] (6) Zuh...

Embodiment 3

[0043] The processing method of green bud tea comprises the following contents:

[0044] (1) Picking of fresh leaves: pick fresh green buds and leaves free from diseases and insect pests, and the picked buds and leaves are single buds or one bud and one leaf, ensuring that single buds account for 75-85% of the total number of tea leaves.

[0045] (2) Withering: Wither fresh tea leaves until the water content of the tea leaves is 75% to 80%.

[0046](3) Steaming: Steam the withered tea leaves at a temperature of 390-400°C for 4 minutes. The tea leaves are quickly cooled to room temperature, and the weight loss rate of the tea leaves is 30% to 35%.

[0047] (4) Depilation: The depilation temperature is 100-150°C, until 80-90% of the vellus hairs on the tea leaves fall off, and the depilated tea leaves are cooled to 20-30°C within 15 minutes and rehydrated for 25-35 minutes.

[0048] (5) Shaping: The shaping temperature is 70-80°C, and the shaping time is 8 minutes. After sh...

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PUM

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Abstract

The invention provides a processing method of green bud tea. The invention includes the following contents: picking fresh buds, withering, steaming, removing hairs, shaping, drying, and adding fragrance to the green buds to obtain the finished green bud tea. The present invention optimizes each step of green bud tea processing, especially innovates the green bud tea greening method, and has a high degree of mechanization, which is beneficial to the automatic production of tea leaves; the green bud tea produced by the processing technology provided by the present invention has complete buds and leaves , the bottom of the leaf is emerald green, the soup is light green and bright, it has the unique aroma and taste of steamed green bud tea, and the green bud tea has a good color, fragrance and taste.

Description

technical field [0001] The invention belongs to a processing method of tea, in particular to a processing method of green bud tea. Background technique [0002] Green tea is my country's "national drink". A large number of modern scientific studies have confirmed that tea does contain biochemical components that are closely related to human health. Tea not only has the functions of refreshing and clearing heart, clearing heat and relieving heat, digesting food and reducing phlegm, removing greasy weight, clearing heart and annoyance, detoxifying and sobering up, promoting body fluid and quenching thirst, and reducing fire. It also has certain pharmacological effects on modern diseases such as radiation sickness, cardiovascular and cerebrovascular diseases, and cancer. Vitamin P contained in tea can enhance the toughness of capillaries. Nitrophylline in tea can dilate blood vessels, make blood flow unobstructed, and help lower blood pressure. The caffeine in tea can prom...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 曾才勇
Owner SICHUAN FULI TEA
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