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Preparation technology of ampelopsis grossedentata green tea

A production process and technology for rattan tea, applied in the field of production technology of rattan tea green tea, can solve the problems of time-consuming brewing of fermented tea, strong tea flavor, etc., and achieve the effects of improved production rate, easy technology and stable quality

Inactive Publication Date: 2015-03-04
TIANE COUNTY PINGCHANG ECOLOGICAL AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of these products are fermented teas. Fermented teas are time-consuming to brew and have a strong tea flavor, which is not suitable for some people. Green tea has the advantages of being easy to drink and ready-to-drink, and retains more natural substances in the tea leaves.

Method used

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  • Preparation technology of ampelopsis grossedentata green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Fresh leaf raw materials: collect fresh leaves of rattan tea varieties, and pick one bud and one leaf when the delicate tea buds picked before Qingming is one bud and three leaves.

[0036] Cool green: 40min / 18℃.

[0037] Qingliangqing: Control the weight loss at 4%.

[0038] Shaking: Slow shaking motion is the main method to promote water movement, remove bitterness and astringency, and increase aroma.

[0039] Crimping: Quickly kill at a high temperature of 180°C for 2 minutes, and the moisture content of the cured leaves is 50%.

[0040] Kneading: Air pressure 6min→light pressure 4min.

[0041] Mao fire: Mao fire uses 84-type pearl tea pot, the pot temperature is about 120 ℃, and the fire is 3 minutes.

[0042] Shaping: The temperature of the pot is about 100℃, and the shaping is divided into 5 times, each time is 20 minutes, and the pot is left to cool for 3 minutes.

[0043] Full heat: temperature 100 ℃, bake for 2 minutes, bake to 5% water content.

[0044] Tilting incense: The...

Embodiment 2

[0047] Fresh leaf raw materials: collect fresh leaves of rattan tea varieties, and pick one bud and one leaf when the delicate tea buds picked before Qingming is one bud and three leaves.

[0048] Cool green: 40min / 22℃.

[0049] Qingliangqing: Control the weight loss at 5%.

[0050] Shaking: Slow shaking motion is the main method to promote water movement, remove bitterness and astringency, and increase aroma.

[0051] Cure: Quickly kill at 220 ℃ high temperature, cure for 3 minutes, and the water content of the cured leaves is 50%.

[0052] Kneading: Air pressure 6min→light pressure 4min.

[0053] Mao fire: Mao fire uses 84-type pearl tea pot, the pot temperature is about 120 ℃, and the fire is 5 minutes.

[0054] Plastic surgery: The temperature of the pot is about 100℃, and the plastic surgery is divided into 5 times, each time is 25 minutes, and the pot is left to cool for 5 minutes.

[0055] Full heat: temperature 100 ℃, bake 4min, bake to 6% water content.

[0056] Tilting incense: Th...

Embodiment 3

[0059] Fresh leaf raw materials: Tengcha tea, the delicate tea buds picked before Qingming, namely one bud and three leaves, pick one bud and one leaf.

[0060] Cool green: 40min / 18℃.

[0061] Qingliangqing: Control the weight loss at 4%.

[0062] Shaking: Slow shaking motion is the main method to promote water movement, remove bitterness and astringency, and increase aroma.

[0063] Crimping: Quickly kill at a high temperature of 180°C for 2 minutes, and the moisture content of the cured leaves is 50%.

[0064] Kneading: Air pressure 6min→light pressure 4min.

[0065] Mao fire: Mao fire uses 84-type pearl tea pot, the pot temperature is about 120 ℃, and the fire is 3 minutes.

[0066] Shaping: The temperature of the pot is about 100℃, and the shaping is divided into 5 times, each time is 20 minutes, and the pot is left to cool for 3 minutes.

[0067] Full heat: temperature 100 ℃, bake for 2 minutes, bake to 5% water content.

[0068] Tilting incense: The temperature is about 130℃, and it w...

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Abstract

The invention discloses a preparation technology of ampelopsis grossedentata green tea. The preparation technology sequentially comprises the steps of collecting fresh tea, cooling the tea, carrying out fixation, carrying out moisture regain, rolling, carrying out first firing, shaping, drying, and improving the aroma to obtain a finished product. The ampelopsis grossedentata variety fresh tea is adopted, and the preparation technology of the ampelopsis grossedentata green tea is developed by improving the processing technology and the tea making conditions on the basis of the traditional green tea processing technology. The preparation technology is beneficial to developing the ampelopsis grossedentata green tea variety with high additional values; after the additional values of the product are improved, the aims of enabling farmers to be rich and increasing the financial revenue can be achieved; therefore, the preparation technology has good social benefit and economic benefit.

Description

Technical field [0001] The invention relates to the technical field of tea processing, in particular to a production process of rattan tea green tea. Background technique [0002] Vine tea, whose scientific name is Ampelopsis grossedentata (Hand-Mazz)WTWang, is a wild woody deciduous vine plant of the Vitaceae Michx genus Ampelopsis, belonging to a typical tea plant , Commonly known as mountain sweet tea, white tea, nectar tea, white monkey, white tea, etc., mainly distributed in my country's Hunan, Hubei, Yunnan, Guizhou, Guangdong, Guangxi, Fujian and other places. Tengcha original plants grow between 400 and 1300m above sea level and are concentrated or scattered in mixed forests on hillsides. The wild reserves are large, and the distribution and growth rules are relatively clear. They are wild plant resources that can be used directly. [0003] Tengcha is not only a pure natural green drink, but also a wonderful tea with strong medicinal and health properties. It contains prote...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 张古权谭国轶
Owner TIANE COUNTY PINGCHANG ECOLOGICAL AGRI
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