Green tea and its preparation process

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...

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

Images