Process for making green tea

A production process and technology for green tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of unfavorable rolling process, reduce the quality of green tea, and high water content of green tea leaves, and achieve the effects of green color, high work efficiency, and rapid increase in leaf temperature.

Inactive Publication Date: 2014-12-03
GUIZHOU SHANLIRENJIA AGRI DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the processing technology of this method is simple and convenient, the disadvantage of steam de-enzyming is that the water content of the de-greening leaves is high, which is not conducive to the subsequent rolling process, and the steam de-enzyming machine is a de-enzyming machine that applies the principle of steam de-enzyming at atmospheric pressure 100°C. Machine, which is composed of mesh belt, steam generator, frame and transmission machinery and other components
Steam de-enzyming is to direct

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of manufacture technology of green tea, this technology comprises the following steps:

[0019] a. Fresh leaves greening: Take fresh leaves with one bud and one leaf or one bud and two leaves as raw materials, put them into a drum-type greening machine for greening, the temperature is 210°C, and the greening time is 5 minutes. During the greening process, the green leaves are turned inside the cylinder When frying, it is advisable that no water vapor should be visible in the cylinder cavity, and the outlet of the cylinder should be connected to the wind source, so that it can be ventilated, cooled and dehydrated for 5 hours, and the water content of the tea leaves after finishing is 55%;

[0020] b. Cooling down: put the completed tea leaves into a refrigerated room with a room temperature of 5°C for 15 minutes;

[0021] c. Kneading: use the model 6CR-35 kneading machine to knead, the speed of the kneading machine is 50 rpm, the kneading time is 36min, and knead ...

Embodiment 2

[0025] A kind of manufacture technology of green tea, this technology comprises the following steps:

[0026] a. Cleaning of fresh leaves: Take fresh leaves with one bud and one leaf, one bud with two leaves or one bud with three leaves as raw materials, put them into a drum-type greening machine for greening, the temperature is 215°C, the time for greening is 3 minutes, and the greening is done during the greening process When the leaves are stir-fried in the cylinder, it is advisable that no water vapor can be seen in the cavity of the cylinder. The outlet of the cylinder is connected to the wind source, so that it can be ventilated, cooled and dehydrated for 8 hours. The water content of the tea leaves after finishing is 56%.

[0027] b. Cooling down: put the completed tea leaves into a refrigerator with a room temperature of 5-11°C for 156 minutes;

[0028] c. Kneading: Use the model 6CR-35 kneading machine to knead. The speed of the kneading machine is 50 rpm, and the kne...

Embodiment 3

[0033] a. Cleaning of fresh leaves: Take fresh leaves with one bud and one leaf, one bud with two leaves or one bud with three leaves as raw materials, put them into a drum-type greening machine for greening, the temperature is 220°C, the time for greening is 4 minutes, and the greening is done during the greening process When the leaves are stir-fried in the cylinder, it is advisable that no water vapor can be seen in the cavity of the cylinder. The outlet of the cylinder is connected to the wind source, and it is cooled and dehydrated for 7 hours. The water content of the tea after finishing is 56%;

[0034] b. Cooling down: Put the completed tea leaves into a refrigerator with a room temperature of 8°C for 18 minutes;

[0035] c. Kneading: Use the model 6CR-35 kneading machine to knead. The speed of the kneading machine is 50 rpm, and the kneading time is 40 minutes. Knead into strips until the tea juice does not flow out and emits a fragrance. The water content of the tea a...

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PUM

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Abstract

The invention discloses a process for making green tea. The process comprises the following steps: carrying out fixation on fresh leaves, cooling, rolling, drying and refrigerating. The leaves subjected to fixation prepared by using the process are good in quality, the finished product is green in liquid color, good in fragrance and thick and smooth in taste, and due to adoption of a barrel type fixation machine for fixation of the tea leaves, the process has the characteristics that the operation is convenient, the working intensity is small, the working efficiency is high, continuous operation is achieved, the leaf temperature can be rapidly increased, the fixation can be uniformly carried out, and the like.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a production process of green tea. Background technique [0002] Green tea, also known as non-fermented tea, is tea made without fermentation. It is one of the main teas in China. It retains the natural substances of fresh leaves, and contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, Vitamins and other nutrients are also more. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. Green tea is a kind of tea made from suitable new shoots of tea trees as raw materials through typical processes such as greening, rolling, and drying. Its dry tea color and brewed tea paste and the bottom of the leaves take green as the main tone, hence the name green tea. Green tea is made by picking the fresh leaves first through high temperatu...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 卢凤翎
Owner GUIZHOU SHANLIRENJIA AGRI DEV CO LTD
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