Preparation method for green tea
A production process and technology for green tea, applied in the field of tea beverage processing, can solve the problems of tea shape, color, taste and nutrient damage, loss of beneficial chemical components of green tea, influence of tea color and aroma, etc., achieving emerald green color and round particles Tight, bottom-intact effect
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment Construction
[0007] Firstly, the tea leaves are picked, and the raw materials are required to be medium and small-leaf tea tree varieties. The picking time is: spring tea is from April 10th to May 10th, and autumn tea is from July 10th to September 20th. Picking standard: one bud and one leaf and a small amount of one bud and two leaves for the first development, no fish leaves, old leaves, purple bud leaves, rain leaves, leaves with diseases and insects.
[0008] The above-mentioned picked tea leaves are made through the following procedures in turn:
[0009] 1. Spread to dry
[0010] When picking fresh leaves, collect them twice in the morning and twice in the afternoon, once at 9:30 in the morning, once at 12:00, once at 3:30 in the afternoon, and once at 6:00. Inside the plaque, spread the thickness of 3 cm, and the drying time depends on the weather conditions, generally 46 hours, and the rainy day is appropriately extended. When the fresh leaves are soft, they emit a fragrance of ri...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com