Pure manual preparation method of Shuchazao green tea

A handmade, green tea technology, applied in the field of pure handmade Shuchazao green tea, which can solve the problems of reducing the therapeutic and health effects of tea, and achieve the effect of excellent taste, brewing resistance, and comfortable taste

Inactive Publication Date: 2014-12-03
ANHUI HUOSHAN COUNTY JUYI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Prolonged high temperature accelerates the loss of catechin, chlorophyll, Y-tyrosine and other active ingredients in tea, reducing the therapeutic and health benefits of tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] A pure manual preparation method of Shucha early green tea, comprising the following method steps,

[0017] (1) Picking of fresh leaves: Pick the early fresh leaves of Daishu tea in the early morning, put 1 catties of fresh leaves in each basket, use the handle to pick them, spread them evenly after picking, dry the dew on the surface of the fresh leaves, and screen the fresh leaves. One bud and one leaf and one bud and two leaves are required for the initial development;

[0018] (2) Finishing: Put the fresh leaves into the cast iron pot. The temperature of the cast iron pot is 120°C. The amount of leaves thrown in is 1 catties. Throw more and less stuffy. Use a bamboo handle to sweep in the pot at a constant speed, 3 times per second After 3 minutes, put it into the cooked iron pot. The temperature of the cooked iron pot is 80°C. Use a bamboo handle to sweep the pot at a constant speed, sweeping 2 times per second, and then take it out of the pot and let it cool after 2...

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PUM

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Abstract

The invention belongs to the field of foods and in particular relates to a pure manual preparation method of Shuchazao green tea. The method comprises the following steps: picking, fixing, twisting and forming, drying and performing secondary drying. The Shuchazao green tea processed by the process has special effects on aging resistance, cancer prevention, cancer resistance, sterilization and inflammation diminishment. Moreover, the green tea produced by the method is bright and green in tea color, excellent in taste, gentle and soft, has obvious flowery flavor, is resistant to brewing and brings comfortable taste to tea tasters.

Description

technical field [0001] The invention belongs to the field of Shuchazao production, and in particular relates to a purely manual production method of Shuchazao green tea. Background technique [0002] Shuchazao, a tea tree, is a shrub type, middle-leaved, early-growing species. The tree posture is open, the branches are dense, and the leaves grow obliquely. The leaf shape is oblong, the leaf color is dark green, rich in luster, the leaf surface is raised, the leaf body is slightly rolled back, and the leaf margin is wavy. The buds and leaves are light green, with medium hairs, strong budding ability, neat germination, and strong growth. [0003] As one of the main teas in China, green tea has an annual output of about 100,000 tons, ranking first among the six major primary teas in the country. Green tea refers to the new leaves or buds of tea trees, which are unfermented, greened, or shaped and baked. Dry and other typical products made of technology. The color of its fin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 邓贤芳
Owner ANHUI HUOSHAN COUNTY JUYI TECH
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