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Preparation method of fresh and fragrant green tea

A technology for green tea and fresh fragrance, applied in the field of preparation of fresh fragrance green tea, can solve the problems such as the inability to effectively expand the sales channels of bulk green tea in Sichuan, the tea leaves are not tight enough, and the soup color cannot be beer-colored, etc., so as to promote the improvement of quality and taste, Promotes rapid formation and transformation, emerald green effect

Active Publication Date: 2015-04-15
成都市碧涛茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this production process still has the following deficiencies: the tea leaves are not tight enough, the gloss is not enough, the soup color cannot be beer-colored, the pot temperature is high during the "Hui Pot", resulting in insufficient aroma, the taste is mellow but not strong, and the bitterness is heavy
Its technical means cannot change the bitterness and astringency of Sichuan bulk green tea, and cannot effectively expand the sales channels of Sichuan bulk green tea

Method used

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  • Preparation method of fresh and fragrant green tea
  • Preparation method of fresh and fragrant green tea
  • Preparation method of fresh and fragrant green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of fresh fragrant green tea of ​​the present invention, it comprises the steps:

[0026] S1: Spreading: Spread the fresh tea leaves indoors, the indoor temperature is controlled at 16-24°C, the spreading thickness is 4cm-8cm, and the spreading time is 8h-14h. During the spreading process, turn it every 20-30min Fresh leaves, fresh leaves with a moisture content of 50% to 65% are obtained;

[0027] S2: Fixing: take the fresh leaves treated in step S1 and put them into the fixing machine for fixing, the speed is 28-32 rpm, the temperature is controlled at 340-440°C, the fixing time is 3-8 minutes, and the water content is 45%-55%. Green leaves;

[0028] S3: Shaping: knead the green leaves processed in step S2 with a tea kneading machine;

[0029] S4: Drying: Treat the tea leaves treated in step S3 with a tea dryer. The temperature at the air inlet of the dryer is controlled at 150-200°C, the thickness of the upper leaves is 3-6cm, and the drying t...

Embodiment 2

[0032] The preparation method of fresh fragrant green tea of ​​the present invention, it comprises the steps:

[0033] S1: Spreading: spread the fresh tea leaves indoors, the indoor temperature is controlled at 16-24°C, the spreading thickness is 4cm-8cm, and the spreading time is 8h-14h, to obtain fresh leaves with a water content of 50%-65%;

[0034] S2: Greening: Take the fresh leaves treated in step S1 and put them into the greening machine for greening, the speed is 28-32 rpm, the temperature is controlled at 340-440°C, the time for greening is 3-8 minutes, and the water content is 45%-55%. Green leaves;

[0035] S3: Shaping: knead the green leaves processed in step S2 with a tea kneading machine;

[0036] S4: Drying: The tea leaves treated in step S3 are treated with a tea dryer, the temperature of the air inlet of the dryer is controlled at 150-200°C, the thickness of the upper leaves is 3-6cm, and the drying time is 8-15min to obtain a moisture content of 15 -25% of ...

Embodiment 3

[0039] A kind of preparation method of bright and fragrant green tea is characterized in that: it comprises the steps:

[0040] S1: Spreading: Spread the fresh tea leaves indoors, the indoor temperature is controlled at 16-24°C, the spreading thickness is 4cm-8cm, and the spreading time is 8h-14h. During the spreading process, turn it every 20-30min Fresh leaves, fresh leaves with a moisture content of 50% to 65% are obtained;

[0041] S2: Greening: Take the fresh leaves treated in step S1 and put them into the greening machine for greening. The greening machine adopts an ultra-high temperature hot air greening machine with a speed of 28-30 rpm, the temperature is controlled at 350-400°C, and the greening time is 3-6 minutes. Get green leaves with a moisture content of 48% to 55%;

[0042] S3: Shaping: Knead and shape the green leaves treated in step S2 with a tea kneading machine. The molding steps are: A: first press the tea leaves treated in step S2 for 5-6 minutes; B: lig...

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Abstract

The invention discloses a preparation method of fresh and fragrant green tea. The preparation method comprises the following steps of S1: spreading fresh tea leaves in a room for 16-24 hours at the temperature of 16-24 DEG C with the spreading thickness being 4-8cm, thereby obtaining fresh leaves with the water content being 50-65%; S2: removing green: taking the fresh leaves treated in the S1, removing green by using a green removing machine with the rotating speed being 28-32r / min, the temperature being 340-440 DEG C and green removing time being 3-8min, thereby obtaining green-removed leaves with the water content being 45-55%; S3: modeling: kneading and twisting for modeling the green-removed leaves by using a tea kneading machine; S4: drying: by using a tea-leaf drying machine, treating the modeled tea leaves with the temperature of an air inlet of the drying machine being 150-200 DEG C, the upper-leaf thickness being 3-6cm and the drying time being 8-15 min, thereby obtaining the formed leaves with the water content being 15-25%; S5: extracting fragrance: putting leaves treated by S4 into a box body type fragrance extracting machine for extracting fragrance, spreading the leaves till the thickness if 1-3cm, firstly drying for 10-20 min by adopting the temperature of 80-90 DEG C, then drying for 40-60 min by adopting the temperature of 60-70 DEG C, thereby obtaining the tea leaves with the water content being 4.5-6.5%. The preparation method disclosed by the invention is simple in process, short in production period, low in cost and suitable for industrial and large-scale production.

Description

technical field [0001] The invention relates to a method for preparing tea leaves, in particular to a method for preparing fresh and fragrant green tea. Background technique [0002] Tea is divided into three categories: non-fermented tea, semi-fermented tea and fermented tea. Green tea belongs to non-fermented tea and is the main traditional beverage in China. Green tea contains natural nutrients such as tea polyphenols, amino acids, chlorophyll, catechins, caffeine, and vitamins, which have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, and anti-inflammatory. Since green tea contains more bitter and astringent ester-type tea polyphenols and caffeine substances, the bitter taste is heavy, the taste is not good, and the aroma is poor. In industrial production, it has been exploring to prepare green tea with strong aroma, good taste and high quality. craft. There are many kinds of green tea preparation processes in the prior art, which usually inclu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 吴光伦
Owner 成都市碧涛茶业有限公司
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