A kind of processing method of back-to-sweet type green tea

Abstract

The invention discloses a processing method of sweet-sweetened green tea, which belongs to the technical field of tea processing methods. It includes the following process steps: 1) greening the fresh leaves; 2) killing the green leaves; 3) kneading the cool leaves, spraying glycosidase and pectinase on the kneading leaves to dilute the kneading leaves 4) Knead the leaves for initial drying; 5) Dry the first-dried leaves to obtain sweet-sweetened green tea. Through the organic connection, assembly and improvement of traditional and specific techniques, the present invention provides consumers with a sweet-smelling green tea product with affordable price, rich and sweet taste, strong and long-lasting aroma.

Description

technical field [0001] The invention belongs to the technical field of tea processing methods, and in particular relates to a processing method of sweet-sweetened green tea. Background technique [0002] Tea is a kind of addictive healthy drink. With the continuous improvement of people's living standards and consumption concepts, the intrinsic flavor and quality of tea aroma and taste have become the key factors for consumers to choose tea. However, now tea companies are influenced by the traditional concept of famous and high-quality tea, excessively pursuing the appearance and quality of tea, and ignoring the requirements of tea as a traditional indulgent drink in terms of flavor and quality. Generally speaking, in recent years, green tea production enterprises have focused on highlighting the color and shape of the finished tea. The fresh leaf raw materials used are too young and the processing technology is relatively simple, resulting in internal quality defects such a...

AI Technical Summary

Problems solved by technology

However, now tea companies are influenced by the traditional concept of famous and high-quality tea, excessively pursuing the appearance quality of tea, and ignoring the requirements of tea as a traditional hobby drink in terms of flavor quality

Generally speaking, in recent years, green tea production enterprises have focused on highlighting the color and shape of the finished tea. The fresh leaf raw materials used are too young and the processing technology is relatively simple, resulting in internal quality defects such as relatively thin taste and low aroma. It also brings about the high cost of fresh leaf raw materials and the high price of finished tea, which is unbearable for ordinary consumers.