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

Inactive Publication Date: 2014-02-19
NINGGUO HUIHUANG TEA
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The preparation method of tea leaves in the prior art sequentially includes the steps of material selection, finishing, secondary rolling, secondary baking, shaping, etc., but in this production process, due to the long-term The mechanical rolling and roasting of the tea leaves will destroy the shape, color, taste and nutritional components of the tea leaves. When brewing in hot water, the color and aroma of the tea leaves will be greatly affected, and the appearance will also be affected. "Biluochun" uses a double-boiler quhao machine to produce only bar-shaped green tea
[0003] Chinese patent CN101028022B "A Method for Making Green Tea" discloses a method for molding and drying green tea. This technical solution can produce tea leaves with better color, aroma and appearance, but because all operations are performed under high oxygen content environment Proceeding, the beneficial chemical components in green tea are seriously lost

Method used

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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...

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Abstract

A preparation method for green tea is disclosed, and a low-oxygen or anoxic condition is employed for finishing enzyme killing, aroma raising and drying and further for preparation of tea leaves, so that the shape and the fragrance of tea leaves are guaranteed. The air around a tea leaf production apparatus are replaced by utilizing deoxygenated air, so that the problem of relatively high processing cost, which is caused by utilizing air-replacing methods such as vacuum pumping (negative pressure), and nitrogen or carbon dioxide or other inert gas for replacing the air, is avoided.

Description

Technical field: [0001] The invention relates to a processing method of tea beverage, in particular to a green tea manufacturing process. Background technique: [0002] The preparation method of tea leaves in the prior art sequentially includes the steps of material selection, finishing, secondary rolling, secondary baking, shaping, etc., but in this production process, due to the long-term The mechanical rolling and roasting of the tea leaves will destroy the shape, color, taste and nutritional components of the tea leaves. When brewing in hot water, the color and aroma of the tea leaves will be greatly affected, and the appearance will also be affected. "Biluochun" uses a double-boiler quhao machine to produce only bar-shaped green tea. [0003] Chinese patent CN101028022B "A Method for Making Green Tea" discloses a method for molding and drying green tea. This technical solution can produce tea leaves with better color, aroma and appearance, but because all operations ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 陈家胜曹芬
Owner NINGGUO HUIHUANG TEA
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