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Preparation method for green tea

A processing method and green tea technology, which are applied in the green tea processing field, can solve the problems that the leaf bottom is not green and bright, the taste is not fresh and mellow and refreshing, and the finished green tea has a weak aroma, and achieves the promotion of full transformation and polymerization, and the shape of the tea leaves is tight and straight. even effect

Inactive Publication Date: 2014-06-11
福建省蓝湖食品有限公司
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tea is one of the daily beverages in our country, and green tea is the most important one among the six major teas. Its processing technology mainly includes the steps of fresh leaves fixing, shaping, drying, and aromatherapy. Among the existing fixing steps It is not convenient to fix the green components in the tea leaves, so that the color of the finished green tea is not green enough, and the soup color is greenish yellow; and the existing process of improving the aroma of green tea processing does not fully transform and aggregate the tea content and aroma components, making the aroma of the finished green tea weaker. Light, taste less fresh and mellow, less green and bright at the bottom of leaves

Method used

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Embodiment Construction

[0015] The green tea processing method of the present invention comprises the steps of fresh leaf treatment, green removal, initial kneading, initial drying, re-kneading, shaping, drying and aroma enhancing.

[0016] The fresh leaf treatment step is as follows: spread the fresh leaves to cool, the thickness of the spread is 2.5-5 cm, the cool time is 3-10 hours, and the water content of the fresh leaves is controlled at 65-75%.

[0017] The de-enzyming step is: first and then use a continuous drum de-enzyming machine and a microwave de-enzyming machine for de-enzyming. When using a continuous-type de-enzyming machine, the temperature is 180-230° C., and the time is 2-4 minutes. When the leaves are soft, When there is still luster and a little green gas, enter the microwave killing machine to complete the greening. The temperature of the microwave curing machine is 130-190 ° C, and the time is 2-7 minutes. Dissipated, the leaves emerge when the fragrance escapes, and the wind b...

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Abstract

The invention provides a preparation method for green tea. The method comprises the following steps: fresh leaf treating, performing fixation, primarily rolling, primarily drying, secondarily rolling, shaping, drying and fragrance promoting. In the fixation step, the fixation is performed by a continuous type roller fixation machine and a microwave fixation machine in sequence, and when the continuous type roller fixation machine is used for the fixation, the temperature is 180-230 DEG C, and the time lasts for 2-4min; when leaves are relatively soft, slightly glossy and slightly green, the fixation is performed by the microwave fixation machine, the temperature is 130-190 DEG C, and the time lasts for 2-7min; when the leaves after the fixation are soft and dark green and have no gloss, the green water steam scatters and disappears, the faint scent smell is emitted, and the leaves are discharged and then are aired in a spreading manner in an air blowing manner. According to the method, a fixation technology is refined, and compared with a conventional green tea, the green tea prepared by adopting the method is obviously improved on the aspect of quality of shape, fragrance, liquor color, taste and soaked tea dregs.

Description

technical field [0001] The invention relates to a processing method of green tea. Background technique [0002] Tea is one of the daily beverages in our country, and green tea is the most important one among the six major teas. Its processing technology mainly includes the steps of fresh leaves fixing, shaping, drying, and aromatherapy. Among the existing fixing steps It is not convenient to fix the green components in the tea leaves, so that the color of the finished green tea is not green enough, and the soup color is greenish yellow; and the existing process of improving the aroma of green tea processing does not fully transform and aggregate the tea content and aroma components, making the aroma of the finished green tea weaker. Light, the taste is not fresh, mellow and refreshing, and the bottom of the leaf is not green and bright. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a processing method of green...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 邱勇
Owner 福建省蓝湖食品有限公司
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