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A kind of preparation method of Wuling green tea

A technology of Wuling green tea and tea leaves, which is applied in the field of preparation of Wuling green tea, which can solve the problems of single flavor, heavy bitterness and low consumer acceptance of green tea, and achieve the effects of improving sensory quality, reducing bitterness and flower fragrance

Active Publication Date: 2016-02-10
湖南中茶茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] The preparation method of "fresh leaves→cooking→first kneading→first baking→shaping→foot-drying" is the most common method in tea production at present, but the green tea produced by this method has a single flavor type, mainly chestnut fragrance, and summer and autumn tea. The bitterness and astringency of buds with one bud and two leaves and above are relatively heavy, and the consumer acceptance is low

Method used

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  • A kind of preparation method of Wuling green tea
  • A kind of preparation method of Wuling green tea

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preparation example Construction

[0048] The invention provides a preparation method of Wuling green tea, and those skilled in the art can learn from the content of this article and appropriately improve the process parameters to realize it. In particular, it should be pointed out that all similar replacements and modifications are obvious to those skilled in the art, and they are all considered to be included in the present invention. The method and application of the present invention have been described through preferred embodiments, and the relevant personnel can obviously make changes or appropriate changes and combinations to the method and application described herein without departing from the content, spirit and scope of the present invention to realize and Apply the technology of the present invention.

[0049] The instruments that the present invention adopts are all common commercially available products, all can buy in the market. The place where green tea is prepared should be clean and hygienic...

Embodiment 1

[0051] Embodiment 1 prepares Wuling green tea with the method provided by the invention

[0052] Take freshly picked fresh leaves of spring tea (one bud and two leaves) (the rainwater leaves are first blown for 30 minutes to remove surface water), spread out with a stacking thickness of 5cm, and place them at a temperature of 18°C ​​and a humidity of 70%. The water content in the leaves is 75%; to promote the moderate transformation of the ingredients in the fresh leaves. Make the green grass disappear, the leaf color turn dark, and send out the fragrance of flowers.

[0053] Use a drum-type de-greening machine for de-greening. When the temperature at 20cm of the inlet section of the inner wall of the drum is 260°C to 280°C, the leaves will be thrown, and the leaves will be thoroughly and evenly killed. There will be no red stalks and red leaves, no burnt edges and bursting points, and the water content of the de-greening leaves will be 60%. .

[0054]After finishing, under ...

Embodiment 2

[0061] Embodiment 2 prepares Wuling green tea with the method provided by the invention

[0062] Take freshly picked summer tea leaves (one bud and two leaves) (the rainwater leaves are first blown for 30 minutes to remove surface water), spread them in a stack thickness of 10cm, and place them at a temperature of 20°C and a humidity of 75%. The water content in the leaves is 70%; to promote the moderate transformation of the ingredients in the fresh leaves. Make the green grass disappear, the leaf color turn dark, and send out the fragrance of flowers.

[0063] Use a drum-type de-greening machine for de-greening. When the temperature at 20cm of the inlet section of the inner wall of the drum is 240°C-260°C, the leaves will be thrown, and the leaves will be thoroughly killed. There will be no red stalks and red leaves, no burnt edges and bursting points, and the water content of the de-greened leaves will be 58%. .

[0064] After finishing, under the conditions of a stack th...

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Abstract

The invention relates to the technical field of tea leaf processing and in particular relates to a preparation method of Wuling green tea. The method comprises the following steps: maintaining fresh leaves, carrying out fixation, draining for the first time, kneading for the first time, baking for the first time, draining for the second time, shaping, draining for the third time, and fully drying to obtain the Wuling green tea. According to the method, the steps of maintaining the leaves and draining are added in a conventional method, so that the sensory quality of the prepared green tea is improved, the green tea has the flower aroma and the bitter and astringent tastes of the green tea are reduced. Sensory evaluation results show that the green tea prepared by adopting the method provided by the invention has the special flower aroma and the chestnut aroma and is mellow in taste, fresh and free of the bitter and astringent tastes.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a preparation method of Wuling green tea. Background technique [0002] Green tea, also known as non-fermented tea. Green tea refers to the tea made from the new leaves or buds of tea trees without fermentation, so the finished products retain more natural substances of fresh leaves, including tea polyphenols, catechins, chlorophyll, caffeine, amino acids, Vitamins and other nutrients are also more. Studies have shown that these natural nutrients in green tea can play the role of anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory and so on. [0003] China produces a wide range of green tea. Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shaanxi (Southern Shaanxi), Hunan, Hubei, Guangxi, and Fujian are the main green tea producing provinces in my country. [0004] The existing green tea processing method mainly includes the following step...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 熊嘉辜阳平肖敦根王伟龙楚鹏黄红芳
Owner 湖南中茶茶业有限公司
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