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Green tea preparation method

A technology for green tea and tea leaves, applied in the field of green tea preparation, can solve the problems of loss of original tea taste, complicated preparation process, green taste of tea, etc.

Inactive Publication Date: 2015-06-03
曾次炎
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the compound tea products that are physically blended with green tea and edible and medicinal plants on the market generally have problems such as not tight enough in shape, easy to separate and float on the water surface during brewing, complicated preparation process, and poor quality of finished products. The tea tastes green and astringent, the aroma is low, the foam resistance is poor, the taste of the original tea is lost, the nutrition is unbalanced, the health care effect is poor, and it cannot meet people's various needs for tea products

Method used

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  • Green tea preparation method

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preparation example Construction

[0029] See figure 1 , figure 1 It is a flow chart of a preferred embodiment of the green tea preparation method of the present invention. Such as figure 1 Shown, described green tea preparation method comprises:

[0030] Step S1, spread green: Pick fresh leaves with one bud and three leaves of similar size, spread them on a bamboo mat, and when the water content of the fresh leaves disappears to 6%-10% of the original water content, the tea leaves after spreading green are obtained, and then Go to step S2. During specific implementation, pluck 450 grams of fresh leaves with one bud and three leaves, spread them on a bamboo mat with a thickness of 8-9 cm, and spread them for 7 hours. When the water content of the fresh leaves disappears to 6-10% , you can get the green tea leaves.

[0031] Step S2, decapitating green leaves: the tea leaves after spreading green enter the degreening machine, and the temperature of decapitating green leaves is 240-260 degrees.

[0032] Duri...

example 1

[0046] The picking size is similar, 450 grams of fresh leaves with one bud and three leaves are spread on the bamboo mat according to the thickness of 8 cm, and the spreading time is 7 hours. When the water content of the fresh leaves disappears to 7% of the original water content, the spreading The put tea leaves are put into the greening machine for greening, the temperature for greening is 240 degrees, the time for greening is 4 minutes, the green leaves are spread for 30 minutes, the thickness is 8 cm, after cooling, knead, and knead into strips, moderately knead the tea juice, Instead of forming beads, the kneading time is 25 minutes. The kneader is pressurized at the specified initial pressure to the first pressure for 10 minutes, decompressed to the second pressure for 2 minutes, pressurized to the third pressure for 10 minutes, and decompressed to The fourth pressure treatment is 3 minutes, and finally the rolled tea leaves are obtained, and the rolled tea leaves are se...

example 2

[0048]The picking size is similar, 450 grams of fresh leaves with one bud and three leaves are spread on the bamboo mat according to the thickness of 8 cm, and the spreading time is 8 hours. When the water content of the fresh leaves disappears to 8% of the original water content, the spreading Put the put tea leaves into the greening machine for greening, the temperature for greening is 250 degrees, the time for greening is 4 minutes, the green leaves are spread out for 30 minutes, the thickness is 8 cm, after cooling, knead, and knead into strips, moderately knead the tea juice, Instead of forming beads, the kneading time is 30 minutes. The kneader is pressurized at the specified initial pressure to the first pressure for 10 minutes, decompressed to the second pressure for 2 minutes, pressurized to the third pressure for 15 minutes, and decompressed to The fourth pressure treatment is 3 minutes, and finally the rolled tea leaves are obtained, and the rolled tea leaves are sen...

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Abstract

The invention provides a green tea preparation method. The method comprises the following steps: sequentially performing tea leaf spreading, primary de-enzyme, primary rolling, unblocking, secondary de-enzyme, secondary rolling, secondary unblocking, primary drying, secondary drying and polishing on fresh leaves of a picked bud with three leaves with the same sizes; collecting and packaging the leaves to obtain a finished product. Green tea prepared by using the method is high in nutritive value, pollution-free and additive-free. The liquor color of the tea leaves is green and bright, the fragrance is clean and lasting, and the taste is mellow and strong.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a method for preparing green tea. Background technique [0002] Green tea can prevent disease and fight cancer. The tea polyphenols rich in green tea combined with the anticancer drug hexidine can become a stable and effective compound drug that can directly hit the tumor site. Protect eyesight, a variety of compounds in green tea have a protective effect on eye tissues, especially those related to the cornea, and prevent dementia. People over the age of 70 drink an average of 4 cups of green tea a day, and the probability of depression symptoms is reduced by 44%. Prevent gum bleeding and tooth decay, strengthen the heart, compared with those who drink less than 1 cup of green tea a day, men who drink more than 5 cups of green tea a day, the risk of death from cardiovascular and cerebrovascular diseases is reduced by 22%, women are reduced by 31%, and aging is delayed ....

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 曾次炎
Owner 曾次炎
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