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Green tea processing method

A processing method and technology of green tea, which is applied in the field of green tea processing, can solve problems such as lack of freshness, mellowness and refreshing taste, weak green tea aroma, and lack of tender green and bright leaves at the bottom of the leaves.

Inactive Publication Date: 2015-05-20
HUNAN XIANGWEI TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The production process of green tea all goes through the process of fixing-kneading-drying, which mainly includes the steps of fixing fresh leaves, shaping, drying, and enhancing fragrance. It is not convenient to fix the green components in the tea leaves in the existing fixing steps, so that the finished product The color of green tea is not green enough, the soup color is greenish yellow
Moreover, the aroma-lifting process of existing green tea processing does not fully transform and aggregate the tea content and aroma components, so that the finished green tea has a weaker aroma, less fresh and mellow taste, and less tender green and bright leaves at the bottom of the leaves.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A green tea processing method, comprising the following steps:

[0016] (1) Spreading of fresh leaves: spread the tea evenly and thinly in a large bamboo tray, the thickness of the tea leaves is 2-5cm, turn the leaves once in the middle, and turn them lightly and slowly to prevent damage to the buds and leaves, and spread for 4-8min Finally, a blower is used to blow cold air for 2 minutes, and the moisture content of the fresh leaves after spreading is controlled between 70-72%;

[0017] (2) Finishing: The fresh leaves after spreading are finished with a drum fixing machine. The air temperature of the cylinder at 20 cm from the leaf throwing end is controlled to be 125 ° C, and the temperature at 10-20 cm at the outlet end is 100 ° C. Between 50-65%;

[0018] (3) Breeze and spread cool: Spread the finished tea leaves evenly and thinly on small bamboo trays, the thickness of which is less than 1cm, and the exhaust fan blows cold air to quickly reduce the temperature of ...

Embodiment 2

[0024] A green tea processing method, comprising the following steps:

[0025] (1) Spreading of fresh leaves: spread the tea evenly and thinly in a large bamboo tray, the thickness of the tea leaves is 2-5cm, turn the leaves twice in the middle, turn the leaves lightly and slowly to prevent damage to the buds and leaves, after spreading for 4-8 minutes Use a blower to blow cold air for 6 minutes, and control the water content of fresh leaves at 70-72% after spreading;

[0026] (2) Finishing: The fresh leaves after spreading are finished with a drum fixing machine. The air temperature of the tube at 20 cm from the leaf throwing end is controlled to be 135 ° C, and the temperature at 10-20 cm from the outlet end is 90 ° C. Between 50-65%;

[0027] (3) Breeze and spread cool: spread the green tea leaves evenly and thinly on small bamboo trays, the thickness of which is less than 1cm, and the exhaust fan blows cold air to quickly reduce the temperature of the tea leaves to 15°C; ...

Embodiment 3

[0033] A green tea processing method, comprising the following steps:

[0034] (1) Spreading of fresh leaves: spread the tea leaves evenly and thinly on a large raft plate, the thickness of the tea leaves is 2-5cm, turn the leaves 1-2 times in the middle, the leaves need to be turned lightly and slowly to prevent damage to the buds and leaves, after spreading for 7 minutes Use a blower to blow cold air for 5 minutes, and control the water content of fresh leaves at 70-72% after spreading;

[0035] (2) Finishing: The fresh leaves after being spread out are cleaned by a drum cleaning machine. The air temperature of the cylinder at 20 cm from the leaf-throwing end is controlled to be 130 ° C, and the temperature at 10-20 cm from the outlet end is 95 ° C. Between -65%;

[0036] (3) Breeze and spread cool: Spread the finished tea leaves evenly and thinly on small bamboo trays, the thickness of which is less than 1cm, and the exhaust fan blows cold air to quickly reduce the tempera...

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Abstract

The invention belongs to the technical field of processing of teas, and in particular relates to a green tea processing method. Green teas are prepared by sequentially spreading, removing green, refreshing breeze, cooling by spreading, primarily kneading, primarily drying, kneading again, shaping and showing tea hair of fresh teas. According to the invention, the teas are blown by cold wind before and after removing green; protein and saccharides in the teas are sufficiently decomposed in the spreading process before removing green; therefore, the contents and the concentrations of effective components in tea soup are ensured, and beneficial substances in the teas are promoted to dissolve out; by means of blowing cold wind after removing green, the temperature of the teas can be rapidly reduced; the teas are prevented from becoming yellow due to high-temperature storage; by adopting the kneading process for two times, cells in the teas are broken step by step after primarily kneading; therefore, the effective components are dissolved and leached easily in the brewing process; and the tea soup is kept emerald green in colour, strong in fragrance and high in soluble content.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of green tea. Background technique [0002] Tea originated in my country and is made from the buds or young leaves of tea trees. It is a famous health drink. Tea has the effects of eliminating food and greasy, reducing fire and improving eyesight, calming the mind and eliminating annoyance, clearing heat and detoxifying, promoting body fluid and quenching thirst, etc. The tea polyphenols contained in it have strong antioxidant and physiological activities, and are the scavenger of free radicals in the human body. It can block the synthesis of various carcinogens such as amine nitrite in the body. It can also absorb radioactive substances to achieve the effect of radiation protection, thereby protecting women's skin. Washing your face with tea can also remove greasy face, shrink pores, and slow down skin aging. [0003] According to the co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 李谢华
Owner HUNAN XIANGWEI TEA CO LTD
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