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A kind of processing method of green tea

A processing method and green tea technology, which is applied in the processing field of green tea, can solve the problems of tea quality, broken tea rate, reduce manual labor, shorten processing time, etc., and achieve tea integrity protection, low labor intensity, and easy processing short time effect

Inactive Publication Date: 2015-12-09
GUANGXI LUOCHENG XINKE SHUANGQUAN ORGANIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the processing technology of green tea, wrapping and kneading are usually used to make the shape, which requires repeated "bundling, rolling, splicing and drying", from shaping to drying. The shaping time is long and labor-intensive, and each link requires more people. Know how to operate repeatedly, and there are more broken tea in the process of wrapping and kneading
The processing technology provided by the patent number "201010181255.4 green tea processing method" includes wilting, shaking green tea, roasting green tea, shaping, drying, and replacing the traditional wrapping and kneading with a twisting machine and a double pot kneading machine, which shortens the processing time and reduces the The artificial labor is strong, but the shaking and frying process affect the finished green tea in the rolling machine, the aroma and taste of the tea, and have a certain impact on the quality of the tea and the rate of broken tea.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of processing method of green tea, comprises withering, shake green, finish, knead, bake, and concrete processing step is as follows,

[0020] (1) Withering Put the tea leaves outdoors at 28°C and spread them out for 70 minutes. Spread the leaves to a thickness of 2-3cm. Then put the tea leaves indoors and spread them to cool. Control the room temperature at 25°C. After the tea leaves cool down to room temperature, spread the tea leaves in the withering tank Inside, spread out the leaves with a thickness of 3-5cm, blow them with a blower for 3 hours, control the air temperature of the blower to 60°C, spread the tea leaves 2-3cm, place them in the room to wither naturally for 40 minutes, and turn the leaves at intervals of 20 minutes;

[0021] (2) Shaking the greens Put the withered tea leaves into the green shaker and shake them for 8 minutes, then put the tea leaves in the room to cool, the thickness of the leaves is 2-3cm, the indoor temperature is controlled at...

Embodiment 2

[0027] A kind of processing method of green tea, comprises withering, shake green, finish, knead, bake, and concrete processing step is as follows,

[0028] (1) Withering Put the tea leaves outdoors at 35°C and spread them out for 50 minutes. Spread the leaves to a thickness of 2-3cm. Then put the tea leaves indoors and spread them to cool. Control the room temperature at 28°C. After the tea leaves cool down to room temperature, spread the tea leaves in the withering tank. Inside, spread out the leaves with a thickness of 3-5cm, blow them with a blower for 2 hours, control the air temperature of the blower to 50°C, spread the tea leaves 2-3cm, place them in the room to wither naturally for 30 minutes, and turn the leaves at intervals of 15 minutes;

[0029] (2) Shaking the greens Put the withered tea leaves into the green shaker and shake them for 6 minutes, then put the tea leaves in the room to cool, the thickness of the leaves is 2-3cm, the indoor temperature is controlled a...

Embodiment 3

[0035] A kind of processing method of green tea, comprises withering, shake green, finish, knead, bake, and concrete processing step is as follows,

[0036] (1) Withering Put the tea leaves outdoors at 32°C and spread them out for 60 minutes. Spread the leaves to a thickness of 2-3cm. Then put the tea leaves indoors and let them cool down. Control the room temperature at 26°C. After the tea leaves cool down to room temperature, spread the tea leaves in the withering tank. Inside, spread out the leaves with a thickness of 3-5cm, blow them with a blower for 2.5 hours, control the air temperature of the blower at 55°C, spread the tea leaves 2-3cm, place them in the room to wither for 35 minutes, and turn the leaves at intervals of 18 minutes;

[0037] (2) Shake the green leaves. Put the withered tea leaves into the green shaker and shake them for 7 minutes, then put the tea leaves indoors to cool, the thickness of the leaves is 2-3cm, and the indoor temperature is controlled at 23...

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PUM

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Abstract

The invention discloses a processing method of green tea, belonging to the technical field of tea processing. The method comprises the steps of withering, rocking, fixation, rolling and baking and concretely comprises the steps of naturally withering picked tea leaves in the open air; then, withering by blowing the tea leaves by an air blower in a room for 2-3 hours; putting the withered tea leaves into a rocking machine, and carrying out rocking for three times; and after that, performing fixation on the tea leaves, rolling, baking, and packaging to obtain the green tea. The green tea has the characteristics of having green leaves with red edges, and being golden in liquor color, fragrant, mellow in taste as well as sweet and fresh in aftertaste after being drunk.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of green tea. Background technique [0002] Green tea is one of the six basic teas in my life. It is a semi-fermented tea. It not only has the fragrance of green tea, but also has the mellow taste of black tea, natural flower and fruit fragrance and the characteristics of "green leaves and red edges". Green tea contains more than 450 kinds of organic chemical components and more than 40 kinds of inorganic mineral elements. The organic chemical components and inorganic mineral elements in green tea contain many nutritional and medicinal components. Organic chemical components mainly include: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, pectin, organic acids, lipopolysaccharides, sugars, enzymes, pigments, etc. The pharmacological effects are manifested in the decomposition of fat, weight loss and bodybuilding, etc. . ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 覃世勇
Owner GUANGXI LUOCHENG XINKE SHUANGQUAN ORGANIC FOOD
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