Green tea and its preparation process

A preparation process and technology for green tea, applied in the field of green tea and preparation thereof, can solve the problems of steamed green tea with a dull aroma, easily destroying chlorophyll, unclear soup color and the like, and achieves maintaining the appearance and color, the tea soup is light green, and the color is dark green. Effect

Inactive Publication Date: 2015-12-09
四川嘉竹茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Although steamed green tea has the characteristics of "three greens", that is, the quality characteristics of dark green color of dry tea, light green tea soup and green leaves at the bottom, steamed green tea has a dull and green aroma and a strong astringent taste.
[0012] The traditional stir-frying process uses pan frying, which is easy to cause uneven greenness and tenderness, and is easy to break and break when kneading. The tea leaves will stick to the top and form crackers, resulting in weak tea taste, unclear soup color, and side strips; often due to fresh leaves. If the sun is too thick, the greening is too tender, and the greening leaves are spread too thickly, which will make the leaves turn red, and the chlorophyll will be easily destroyed due to the high temperature of the pan frying

Method used

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  • Green tea and its preparation process

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Experimental program
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Effect test

Embodiment 1

[0085] The preparation of embodiment 1 green tea of ​​the present invention

[0086] A. Weigh 6.5kg of tea leaves, steam the tea greens, control the steam flow to 140kg / h, steam temperature to 100°C, and steam the greens for 80s;

[0087] B. Air-cool the steamed tea leaves to 30°C, and beat the leaves after the air-cooling. The temperature of the hot air is 100°C when the leaves are beaten, the temperature of the tea leaves is controlled at 36°C, and the leaf-beating time is 16 minutes;

[0088] C. Roughly knead the tea leaves after the leaves are beaten for the first time. During the first rough kneading, the hot air is passed. The temperature of the hot air is 90°C. The spindle speed of the rough kneading machine is 35r / min. 16 minutes; after the first rough kneading is completed, the second rough kneading is carried out after 40 seconds. During the second rough kneading, the hot air is turned on. The temperature of the hot air is 80°C. At 36°C, the rough kneading time is 1...

Embodiment 2

[0092] The preparation of embodiment 2 green tea of ​​the present invention

[0093] A. Weigh 6.5kg of tea leaves, steam the tea greens, control the steam flow to 120kg / h, steam temperature to 90°C, and steam the greens for 70s;

[0094] B. Air-cool the steamed tea leaves to 42°C. After the air-cooling, beat the leaves. The temperature of the hot air is 90°C when the leaves are beaten. The temperature of the tea leaves is controlled at 34°C. The time for beating the leaves is 18 minutes;

[0095] C. Roughly knead the leaves after the leaves have been beaten for the first time. During the first rough kneading, the hot air is passed. The temperature of the hot air is 85°C, the temperature of the tea leaves is controlled at 34°C, the spindle speed of the rough kneading machine is 35r / min, and the rough kneading time 18 minutes; after the first rough kneading is completed, the second rough kneading is carried out after 60 seconds. During the second rough kneading, the hot air is tur...

Embodiment 3

[0099] The preparation of embodiment 3 green tea of ​​the present invention

[0100] A. Weigh 7.5kg of tea leaves, steam the tea greens, control the steam flow to 120kg / h, steam temperature to 100°C, and steam the greens for 90s;

[0101] B. Air-cool the steamed tea leaves to 38°C. After the air-cooling, beat the leaves. The temperature of the hot air is 100°C when the leaves are beaten. The temperature of the tea leaves is controlled at 38°C. The time for beating the leaves is 16 minutes;

[0102] C. Roughly knead the tea leaves after the leaves are beaten for the first time. During the first rough kneading, the hot air is passed through. The temperature of the hot air is 95°C. The spindle speed of the rough kneading machine is 35r / min. 16 minutes; after the first rough kneading is completed, the second rough kneading is carried out after 50 seconds. During the second rough kneading, the hot air is turned on. The temperature of the hot air is 90°C. At 34°C, the rough kneadin...

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Abstract

The invention relates to green tea and a preparation process thereof, and belongs to the field of green tea processing. The preparation process of green tea comprises the following steps: picking fresh tea leaves; steaming; air-cooling; threshing; twisting roughly; kneading; twisting intermediately; frying by means of roller; and then drying. According to the preparation process, the steaming mode is performed to give the green tea with the quality characteristics of special three greens of steamed tea, namely, dark-green dry tea, light-green tea water, and blue-green tea bottom; the process of frying by means of roller is performed at low temperature, thereby greatly preventing chlorophyll from being damaged, enabling a tea bar to be compact, and improving the thickness of flavor; the traditional drying process overcomes the problems that steamed tea has a strong smell and also has the smell of green grass and strong acrid odor, and the flavor of castanea mollissima and mellow and fresh taste are generated.

Description

technical field [0001] The invention relates to green tea and a preparation process thereof, belonging to the field of green tea processing. Background technique [0002] Green tea refers to the product made from the new leaves or buds of tea trees without fermentation, and through typical processes such as greening, shaping, and drying. The color of its finished product, after brewing, the tea soup retains more of the green main tone of fresh tea leaves. Drinking green tea regularly can prevent cancer, reduce blood fat and lose weight, and prevent computer radiation; smokers can reduce the damage of nicotine. [0003] The processing of existing green tea is simply divided into three steps of finishing, rolling and drying, wherein the key is finishing. Among them, the methods of greening include frying, steaming, soaking, and radiation killing. Fresh leaves are greened, and the activity of enzymes is inactivated. The various chemical components contained in them are basica...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 马隽张兴忠
Owner 四川嘉竹茶业有限公司
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