Preparation process of green tea

A production process, green tea technology, applied in the field of tea beverage processing, can solve the problems of tea color, aroma influence, unfavorable tea quality, unfavorable tea storage, etc., to achieve the effect of fresh and strong taste, complete leaf bottom and pure aroma

Inactive Publication Date: 2014-12-03
ANHUI MINGZHENTANG HEALTH ARTICLE
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The preparation method of tea leaves in the prior art sequentially includes the steps of material selection, finishing, secondary rolling, secondary baking, shaping, etc., but in this production process, due to the long-term The mechanical rolling and roasting of the tea leaves will destroy the shape, color, taste and nutritional components of the tea leaves. When brewing in hot water, the color and aroma of the tea leaves will be greatly affected, and the appearance will also be affected. "Biluochun" uses a double-boiler quhao machine to produce only bar-shaped green tea
[0003] In addition, if the sorted te

Method used

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Embodiment Construction

[0010] Firstly, the tea leaves are picked, and the raw materials are required to be small and medium-leaf tea tree varieties. The picking time is: spring tea is from April 10th to May 10th, and autumn tea is from July 10th to September 20th. Picking standard: one bud and one leaf and a small amount of one bud and two leaves for the first time, no fish leaves, old leaves, purple bud leaves, rain leaves, diseased and insect leaves.

[0011] The above-mentioned picked tea leaves are made through the following procedures in turn:

[0012] 1. Spread to dry

[0013] When picking fresh leaves, collect them twice in the morning and twice in the afternoon, once at 9:30 in the morning, once at 12:00, once at 3:30 in the afternoon, and once at 6:00. Inside the plaque, spread the thickness of 3 cm, and the drying time depends on the weather conditions, generally 46 hours, and it should be extended in rainy days. When the fresh leaves are soft, they emit a fragrance of ripe apples, and th...

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Abstract

The invention relates to a preparation process of green tea. The preparation process sequentially comprises the processes of material selecting, washing, enzyme deactivation, fixation, secondary rolling, triple drying, and shaping, wherein the secondary drying process is carried out after the secondary rolling is finished and comprises the concrete steps of drying at the temperature of 130-150 DEG C and with the large air volume by using a dryer, and overturning while drying; and the three-time drying processes are all finished under a low-oxygen or oxygen-free condition. After the process is adopted, the shape of the green tea is curled as a whorl, and the green tea is jade green in color and luster, round and compact in particle, capable of being shown like pekoe slightly, pure in fragrance, fresh and strong in taste, clear and bright in decoction color and complete in leaf base.

Description

technical field [0001] The invention relates to a processing method of tea beverage, in particular to a green tea manufacturing process. Background technique [0002] The preparation method of tea leaves in the prior art sequentially includes the steps of material selection, finishing, secondary rolling, secondary baking, shaping, etc., but in this production process, due to the long-term The mechanical rolling and roasting of the tea leaves will destroy the shape, color, taste and nutritional components of the tea leaves. When brewing in hot water, the color and aroma of the tea leaves will be greatly affected, and the appearance will also be affected. "Biluochun" uses a double-boiler quhao machine to produce only bar-shaped green tea. [0003] In addition, if the sorted tea leaves are not washed, it is difficult to guarantee the cleanliness of the tea leaves. Ordinary tea leaves have not been treated with inactivating enzymes, which is not conducive to the storage of tea...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 曹芬
Owner ANHUI MINGZHENTANG HEALTH ARTICLE
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