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Green tea processing method

A processing method and technology for green tea, applied in the field of tea processing, can solve problems such as inability to have a fresh aroma and pure taste, and achieve the effects of beautiful appearance, pure taste and quality assurance

Active Publication Date: 2014-03-12
GUIZHOU YELUGAI TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the present invention aims to provide a green tea processing method to solve the technical problem that green tea with fresh aroma, pure taste and bright color cannot be obtained through existing processing methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The processing method of green tea of ​​the present invention comprises the steps of: cooling, killing greens, regaining moisture, shaping and sieving, and also includes a pot treatment step between shaping and sieving. Put the tea leaves in the Huiguo machine to dry evenly and remove hairs. During the Huiguo treatment, the pot temperature is 80°C, and the treatment lasts for 1 hour. Within the first 3 minutes of starting the pot, increase the pot temperature by 4°C. When the moisture content of the tealeaves is 6%; in the step of cooling, select the green tea picked under the scorching sun, and spread it in a room that is airtight and insulated and equipped with dehumidifier and ventilator equipment. Wet the ground with water, and the moisture content of the tea leaves after cooling is 70%; ℃, the moisture content of the tealeaves after finishing is 58%, and it is 100 ℃ to carry out secondary finishing with a microwave curing machine, and the moisture content of the te...

Embodiment 2

[0022] The processing method of green tea of ​​the present invention comprises the steps of: cooling, killing greens, regaining moisture, shaping and sieving, and also includes a pot treatment step between shaping and sieving. Put the tea leaves in the Huiguo machine to dry evenly and remove hairs. The temperature of the pot is kept at 70°C, and the treatment lasts for 50 minutes. Within the first 3 minutes of starting the pot, the temperature of the pot is increased by 3°C. Moisture content is 7%; In the step of spreading cool, select dew green to spread cool in the room of airtight insulation and installation with dehumidifier and ventilator equipment, first wet the ground with water before spreading cool, after spreading cool The water content of the tea leaves is 65%; in the step of finishing, the greening is carried out at the 8th hour after cooling, and the first finishing is carried out with a high-temperature greening machine, and the temperature of the greening is kept...

Embodiment 3

[0025] The processing method of green tea of ​​the present invention comprises the steps of cooling, finishing, regaining moisture, shaping, regaining moisture, and sub-sieving, and also includes a potting treatment step between shaping and sub-sieving, and the described potting step is to restore moisture The good tea leaves are dried evenly and depigmented in the Huiguo machine. The pot temperature is 90°C, and the treatment lasts for 70 minutes. Within the first 3 minutes of the pot, the pot temperature is increased by 2°C. The purpose is to enhance the fragrance. The water content of the water is 5%; in the step of spreading the cool, select the water green to spread cool in the room of airtight heat preservation and installation with dehumidifier and ventilator equipment, the ground is moistened with water earlier before spreading cool, after spreading cool The moisture content of the tea leaves is 73%; in the described fixing step, the greening is carried out at the 12th ...

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Abstract

The invention relates to a green tea processing method. The green tea processing method comprises the following steps: spreading for cooling, deactivation of enzymes, wetting back, shaping and screening, and further comprises a final panning step between the shaping and screening steps, wherein the final panning step is to arrange tea subjected to the wetting back process into a final panning machine for drying evenly and removing hairs. Compared with a traditional processing method, due to the adoption of the final panning step after the shaping process, the inner part and the outer part of the tea are dried evenly, moisture is taken away, and the green tea is fragrant; furthermore, the tea is subjected to the hair removing process, so that the tea is bright and good in appearance; most importantly, tea dust is removed from tea water made from the tea, the fragrance is fresh and the mouth feel is pure; in addition, through the control on the temperature in traditional processing steps and the parameters of moisture and the like in the tea, most organisms in the tea are maintained, and the quality of the tea is further guaranteed.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a green tea processing method. Background technique [0002] The traditional green tea processing process in our country is: cooling → finishing → kneading → drying or frying. The dry tea processed in this way is not only dull in color, but also has a low aroma and heavy bitterness. Studies have shown that the aroma and color of tea, The change of the leaf bottom is less affected by the cooling, greening, and rolling processes in the early stage of processing, and is most affected by the drying process. In the traditional drying or frying process, due to the action of mechanical force, not only will it produce more There are too many broken leaves, and the yield of tea is low, which causes the economic benefit of ordinary green tea to be low, and the drying of the tea leaves is uneven, resulting in a low aroma of the tea leaves, and the hairs on the tea leaves are not removed, makin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 曹坤根陈胜健
Owner GUIZHOU YELUGAI TEA CO LTD
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