Production method of green tea

A production method and green tea technology, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of tea color, aroma influence, tea type, color, taste and nutrient damage, etc., and achieve emerald green color, round and tight particles, and complete leaf bottom. Effect

Inactive Publication Date: 2014-12-24
郎溪县白阳岗瑞草魁茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The preparation method of tea leaves in the prior art includes steps such as material selection, finishing, secondary rolling, secondary baking, and shaping in sequence. However, 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.
In addition, the famous tea "Biluochun" can only produce strip-shaped green tea with the double-boiler quhao machine used in making shapes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The present embodiment provides a kind of preparation method of green tea, comprises following production steps:

[0024] Spreading and airing: the collected fresh leaves are collected and aired four times in a bamboo plaque with a thickness of 3 cm, and the airing time is more than 4-6 hours, so that the water content of the fresh leaves is 73%;

[0025] Sorting: Sorting the fresh leaves that have been spread out to remove the impurities mixed in the fresh leaves, including flower buds, fish leaves, old leaves, purple bud leaves, and diseased and insect leaves;

[0026] Fixing: Using a roller fixing machine, when the inlet temperature reaches 175°C and the outlet temperature reaches 140°C, start to put in the picked fresh leaves, so that the leaf edges of 33% of the fresh leaves are rolled and the weight loss is 30%. spread out;

[0027] First kneading: Put the tea leaves that have been finished and spread out into the kneading machine at a rate of 10 kg per cylinder....

Embodiment 2

[0033] The present embodiment provides a kind of preparation method of green tea, comprises following production steps:

[0034] Spreading and airing: the collected fresh leaves are repeatedly collected and aired four times in a bamboo plaque with a thickness of 2 cm, and the airing time is more than 4-6 hours, so that the water content of the fresh leaves is 70%;

[0035] Sorting: Sorting the fresh leaves that have been spread out to remove the impurities mixed in the fresh leaves, including flower buds, fish leaves, old leaves, purple bud leaves, and diseased and insect leaves;

[0036] Fixing: Use a drum fixing machine, when the inlet temperature reaches 180°C and the outlet temperature reaches 130°C, start to put in the picked fresh leaves, so that the leaf edges of 35% of the fresh leaves are rolled and the weight loss is 35%. spread out;

[0037] First kneading: Put the tea leaves that have been finished and air-dried into the kneading machine at a rate of 8 kg per cyli...

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PUM

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Abstract

The invention provides a production method of green tea. The production method comprises the following steps: after picking fresh leaves, sequentially carrying out paving and airing, selection, fixation, primary rolling, primary drying, secondary rolling, secondary frying, primary filtering, tertiary drying and secondary filtering to obtain finished-product tea. According to the production method of the green tea, the prepared green tea has bright green color and luster, round and compact grains, slight pekoes, pure aroma, fresh and rich taste, and clear and bright soup color, is crimped spirally and has complete leaf bottoms; and the problems in an existing production process that long-time mechanical rolling and drying are carried out under the conditions of high temperature and high oxygen content so that shapes, colors, tastes and nutritional components of the tea are damaged, and the color and aroma of the tea are greatly influenced when the tea is brewed with hot water are solved.

Description

technical field [0001] The invention relates to a preparation method of green tea. Background technique [0002] Green tea, also known as non-fermented tea. Green tea is made without fermentation, so it retains more natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. 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. The dry tea color of green tea and the tea paste after brewing and the bottom of the leaves are mainly green, so it is called green tea. Green tea is made by picking the fresh leaves first through high temperature killing, killing various oxidases, keeping the tea leaves green, and then rolling and drying. Clear soup and green leaves are the common characteristics of green tea quality. Green tea is unfermented, the most widely p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 陈庆松
Owner 郎溪县白阳岗瑞草魁茶厂
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