Processing technology of green tea

A processing technology, green tea technology, applied in the tea treatment before extraction, etc., can solve the problems of high off-line temperature, long cooling time, etc., achieve the effect of increasing the proportion content, avoiding burnt leaves, and making up for the lack of aroma

Inactive Publication Date: 2015-03-11
DUYUN YUNCHENGCHUN TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above technology has the following technical defects: (1) the cooling time is too long, which will increase and reduce the loss of soluble contents such as tea polyphenols and

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The present embodiment provides a kind of processing technology of green tea, comprises following steps:

[0023] (1) green tea collection, select the tealeaves of one bud and one leaf in spring and summer as the raw material for tea processing in this embodiment, and clean with clear water to take out residual pesticides, foreign substances, etc. in the tealeaves;

[0024] (2) Spread green, put the tealeaves cleaned in step (1) in the air and let the heat dissipate in the air until the green gas fades away, the fragrance is revealed, and the leaf quality is wilted. 5-10cm;

[0025] (3) steam greening, put the tea leaves obtained in step (2) into the steamer-type equipment, and spread the thickness of each layer no more than 3cm, then feed steam at the bottom of the steamer-type equipment, and the steam greening time is 6-10min ;

[0026] (4) Use quick cooling technology to rapidly cool down the tea leaves after steaming in step (3). , to cool down the surface of the...

Embodiment 2

[0034] The present embodiment provides a kind of processing technology of green tea, comprises following steps:

[0035](1) green tea collection, select the tealeaves of one bud and one leaf in spring and summer as the raw material for tea processing in this embodiment, and clean with clear water to take out residual pesticides, foreign substances, etc. in the tealeaves;

[0036] (2) Spread green, put the tealeaves cleaned in step (1) in the air and let the heat dissipate in the air until the green gas fades away, the fragrance is revealed, and the leaf quality is wilted. 5-10cm;

[0037] (3) steam greening, put the tea leaves obtained in step (2) into the steamer-type equipment, and spread the thickness of each layer no more than 3cm, then feed steam at the bottom of the steamer-type equipment, and the steam greening time is 6-10min ;

[0038] (4) Use quick cooling technology to rapidly cool down the tea leaves after steaming in step (3). , to cool down the surface of the ...

Embodiment 3

[0047] The present embodiment provides a kind of processing technology of green tea, comprises following steps:

[0048] (1) green tea collection, select the tealeaves of one bud and one leaf in spring and summer as the raw material for tea processing in this embodiment, and clean with clear water to take out residual pesticides, foreign substances, etc. in the tealeaves;

[0049] (2) Spread green, put the tealeaves cleaned in step (1) in the air and let the heat dissipate in the air until the green gas fades away, the fragrance is revealed, and the leaf quality is wilted. 5-10cm;

[0050] (3) steam greening, put the tea leaves obtained in step (2) into the steamer-type equipment, and spread the thickness of each layer no more than 3cm, then feed steam at the bottom of the steamer-type equipment, and the steam greening time is 6-10min ;

[0051] (4) Use quick cooling technology to rapidly cool down the tea leaves after steaming in step (3). , to cool down the surface of the...

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PUM

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Abstract

The present invention discloses a processing technology of green tea. The processing technology comprises the following steps: tea leave collection, tedding of fresh leaves, enzyme deactivation, shaping, drying, sterilization, fragrance extraction, screening, packaging and storage, and other steps. The processing technology is characterized in that: the step of enzyme deactivation includes a steam enzyme-deactivation and a roller enzyme-deactivation, after the steam enzyme-deactivation and the roller enzyme-deactivation are finished, rapid cooling is carried out by a rapid cooling technology;'phenol ammonia ratio'of the tea contents is reduced; the proportion of tea polyphenol which exhibits astringent taste is declined; the proportion of free form amino acid compound which can reflects fresh and refreshing characteristics is increased; the volatilization of volatile tea aromatic substances such as cis-3-hexen-1-ol, benzyl alcohol and others is reduced; three factors of color, smell and taste of the finished tea can be improved to achieve a higher level.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a green tea processing technology. Background technique [0002] As a beverage, tea has been spread to various ethnic minority areas in Northwest my country since the Tang Dynasty, and has become a necessity for the local people's life. China is the origin of tea tree. However, China’s contribution to mankind in the tea industry is mainly due to the fact that it was the first to discover and utilize the plant tea, and develop it into a splendid and unique tea in my country, the East and even the whole world. culture. As recorded in the historical records of our country, before drinking tea, "the ancients drank water in summer and soup in winter", and always quenched their thirst with warm soup and water. Drinking tea has changed people's bad habit of drinking raw water and greatly improved people's health. As for tea in Europe and the United States, it is co...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 韦洪平
Owner DUYUN YUNCHENGCHUN TEA
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