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Flower aroma green tea processing process

A processing technology and green tea technology, applied in the processing technology field of floral green tea, can solve the problems of low market price, loss of tea farmers, bitter taste, etc., and achieve the effects of improving nutritional and health care value, improving bitterness and changing aroma type

Active Publication Date: 2014-08-13
安徽省石台县日新茶叶实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, green tea on the market still has some shortcomings such as relatively strong green grass gas and bitter taste, which lead to its low market price and cause great losses to tea farmers.

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0019] A processing technology of floral green tea, comprising the following steps:

[0020] (1) Picking fresh leaves

[0021] Pick one bud with two leaves or one bud with three leaves as the main fresh leaves, then classify the fresh leaves to remove impurities, spread them in the air at 24°C for 8 hours, and wither after the fresh leaves emit fragrance;

[0022] (2) shake green

[0023] The number of shaking greens is 5 times. After each shaking, let stand for 30 minutes, which lasts 8 hours, until the veins are transparent, the leaf color is yellow-green, loses luster, and the green gas disappears. There is a rustling sound from time to time, and the water loss rate is 28%;

[0024] (3) Finished

[0025] Use a roller fixing machine for fixing, the temperature of the roller is 265°C, and the fixing time is 3 minutes, until the leaves become soft and sticky, the color of the leaves turns dark, it emits a delicate fragrance, no green odor, and the water los...

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PUM

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Abstract

The present invention discloses a flower aroma green tea processing process, which comprises five steps of fresh leaf picking, leaf shaking, enzyme deactivating, rolling and refining. According to the invention, jasmine, honeysuckle, flower of operculate cleistocalyx, kapok, plumeria rubra l. cv. acutifolia, tussilago farfara, strophanthus divaricatus (lour.) hook. et arn, watermelon peel and the like are adopted prepare a concentrated liquid, the concentrated liquid is sprayed on tea leaves, rolling is performed, freeze-drying is performed, and a flavor distilling treatment is performed on the tea leave, such that the aroma type of the green tea is changed to make the green tea have flower aroma, the bitter taste of the tea can be improved, and the nutritional health value of the tea can be increased so as to increase the economic benefits of the green tea.

Description

technical field [0001] The invention relates to a processing technology of floral-flavored green tea, which belongs to the technical field of green tea processing. Background technique [0002] Green tea is one of the main teas in China. It is made without fermentation, so it retains more natural substances of fresh leaves, and contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients. There are also more ingredients. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. Green tea also has shortcomings such as relatively heavy green grass gas and bitter taste in the market at present, causes its market price to be low, causes great loss to tea grower. Contents of the invention [0003] The object of the present invention is to provide a kind of processing technology of floral-flavored green tea, improve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 洪日华
Owner 安徽省石台县日新茶叶实业有限公司
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