Green tea processing method

A processing method and technology for green tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of leaf vein cell damage of fresh tea leaves, inconsistent product appearance and color requirements, affecting the chlorophyll content of dry tea leaves, etc., to improve quality and economic value, tea soup The taste is sweet and fresh, and the effect of increasing equipment investment

Active Publication Date: 2014-11-19
绩溪县上庄茶叶专业合作社 +3
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  • Claims
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Problems solved by technology

[0008] However, the technical solution of the above-mentioned patent application still has the following deficiencies: 1. In the steps of shaking the green leaves and throwing green leaves, the leaf vein cells of the fresh tea leaves are slightly damaged by a shaking machine, and the fresh tea leaves will be fermented to a certain extent, and traditional The "green leaves and red border" feature of fermented tea leaves affects the chlorophyll content of dry tea, making the appearance, color and soup color of the product inconsistent with the requirements of green tea; 2. A special shaker is required, which increases production investment; 3. Processing The cycle is long and the site required is large

Method used

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Embodiment 1

[0031] The processing method of a kind of green tea described in this embodiment is composed of the following steps: grading of fresh tea leaves → greening → greening → kneading to shape → initial fire drying → sufficient fire to enhance fragrance. The above steps are described in detail below:

[0032] 1. Classification of fresh tea leaves: Detect impurities and old stalks in fresh tea leaves, and classify according to the number of buds and leaves: divide one bud with one leaf and one bud with two leaves into Group A, and those with one bud with three leaves and above are divided into Group B.

[0033] 2. Greening: It consists of two processes of shaking greens and drying greens in turn. Among them, the shaking greens process uses a long-drum continuous greening machine, and uses electric heating to supply hot air into the cylinder; among them, the shaking time of fresh leaves of group A 1.5 minutes, the temperature of the hot air in the cylinder is 52°C, the shaking time of...

Embodiment 2

[0043] The difference between this embodiment and embodiment 1 is:

[0044] 2. Greening: It consists of two processes of shaking greens and drying greens in sequence. Among them, the shaking greens process uses a long-drum continuous greening machine, and uses electric heating to supply hot air into the cylinder; among them, the fresh leaves of group A and the tea leaves of group B The shaking time of fresh leaves is 2 minutes, and the temperature of the hot air in the cylinder is 50°C; after the shaking is completed, the shaken green leaves are transported out of the leaves through the conveyor belt and enter the drying process under the cooling air blown by the fan.

[0045] The drying process is carried out in the green drying room: open the window of the drying room for ventilation, and use the air conditioner to control the ambient temperature if necessary, so that the fresh tea leaves of group A and group B are both at 20°C, and spread with multi-layer bamboo mats Put it...

Embodiment 3

[0055] The difference between this embodiment and embodiment 1 is:

[0056] 2. Greening: It consists of two processes of shaking greens and drying greens in turn. Among them, the shaking greens process uses a long-drum continuous greening machine, and uses electric heating to supply hot air into the cylinder; among them, the shaking time of fresh leaves of group A 2 minutes, the temperature of the hot air in the cylinder is 50°C, the shaking time of the fresh tea leaves of group B is 2.5 minutes, and the temperature of the hot air in the cylinder is 46°C; , into the drying process.

[0057] The green drying process is carried out in the green drying room: open the window of the green drying room to ventilate, and use air conditioners to control the ambient temperature if necessary, so that the fresh tea leaves of group A and group B are both at 10°C, and spread with multi-layer bamboo mats Put it, spread it out to a thickness of 13 cm, and let it dry for 70 minutes.

[0058]...

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Abstract

The present invention relates to a green tea processing method, which comprises the following steps: grading fresh tea leaves, fine manipulation of green tea leaves, deactivation of enzymes, rolling to fix shape, primarily drying with gross fire;, and improving aroma with complete fire. Wherein, the step of fine manipulation of green tea leaves comprises rocking of green leaves and standing process, the rocking process is carried out immediately after the grading of fresh tea leaves in factory, a long roller continuous enzyme deactivation machine is adopted, and the temperature of hot air in the barrel is controlled at 45-55 DEG C to perform rocking for 1.5-2.5 minutes; the standing process follows the rocking process; the standing process is carried indoors at a temperature of 10-25 DEG C, the thickness of the tea leaves in standing process is 5-15 centimeters, and the duration time is 40-80 minutes. The tea leaves processed with the present invention retain the external characteristics of green tea, have the intrinsic mellow, pleasant and fragrant taste and flavor at the same time, and are suitable for people with different physical characteristics to drink.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a green tea processing technology. Background technique [0002] Tea has pharmacological effects such as refreshing and clearing heart, clearing heat and detoxifying, promoting body fluid and reducing fire, eliminating food and phlegm, stopping dysentery and dehumidification, and also has certain pharmacological effects on modern diseases, such as radiation sickness, cardiovascular and cerebrovascular diseases, and cancer. [0003] According to whether tea is fermented during processing, tea can be divided into three categories: non-fermented tea, semi-fermented tea and fermented tea. Green tea belongs to non-fermented tea. There are four kinds of green tea: fried green, baked green, sun-dried green and steamed green. The basic processing steps are: fresh tea leaves→dried green (also known as green spread)→cooking→kneading to shape→drying→tiling . Among them,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 吴建军孙慕芳胡祖有程春吴建忠胡兴福汪有忠周秋红童鸿鑫
Owner 绩溪县上庄茶叶专业合作社
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