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Processing method of green tea

A processing method and green tea technology, applied in the green tea processing field, can solve the problems of high operational technical requirements, unstable tea quality, red stems and red leaves, etc., and achieve transparent and clear soup color, strong and fresh taste, and green and tender leaf bottoms. Effect

Active Publication Date: 2015-03-25
广西西林九龙山茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional way of fixing greens is to fry them in a pot, but it requires high operation skills. A little carelessness will easily cause red stalks, red leaves and yellow stuffiness in the tea, resulting in damage to fresh leaves. The quality of tea is unstable, and the brewed tea has Burnt smoke and bitterness, which reduces the quality of the tea

Method used

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Embodiment Construction

[0014] Below in conjunction with specific example the present invention is described in further detail:

[0015] The processing method of present embodiment green tea, its step is:

[0016] (1) Tea picking: Pick fresh leaves with 2 to 3 leaves from the new shoots of the tea tree;

[0017] (2) Spread green: spread the fresh leaves in the green stand room, the thickness of the fresh leaves is 10 cm, the spread time is 3 hours, and the temperature in the green stand room is 18°C-22°C;

[0018] (3) Finishing: Put the fresh leaves after greening into the greening machine for finishing, the finishing temperature is 320°C-360°C, and the finishing time is 30 minutes;

[0019] (4) Resurgence: spread the green leaves to cool for 45 minutes;

[0020] (5) Kneading: Send the green leaves after regaining moisture to a kneading machine for 30 minutes to make tea embryos;

[0021] (6) Low-temperature baking: bake the rolled tea leaves at a low temperature at 45°C for 30 minutes, and when t...

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Abstract

The invention discloses a processing method of green tea, relating to the technical field of tea processing. The processing method comprises the following steps: picking tea leaves, tedding, fixing, performing moisture regaining, primarily rolling, roasting at a low temperature, performing secondary rolling and high-temperature roasting, parameters in all the steps are controlled, the green tea obtained by adopting the processing technology is firm in appearance, brightly green in color, stable in quality, lasting in aroma, the taste is strong in strength and freshness, and after the tea is brewed into tea water, soup is transparent and clear, infused leaf is tender and the taste is unadulterated.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a green tea processing method. Background technique [0002] Green tea is made by picking the fresh leaves first through high temperature killing, killing various oxidative enzymes, keeping the tea leaves green, and then spreading green, regaining moisture, rolling, and drying. It is a tea made without fermentation, so More natural substances of fresh leaves are retained, and there are 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, and anti-inflammatory. The selection, picking and greening of tea leaves are the key to green tea processing. The greening process plays a key role in the shape and quality of green tea. After processing, the greened leaves should keep their emerald green color, and the dry tea should have...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 石群众
Owner 广西西林九龙山茶业有限公司
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