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Method for producing tea leaves

A manufacturing method and tea technology, which is applied in the field of tea manufacturing, can solve problems such as difficult removal of tea pesticides, and achieve the effect of beautiful color and shape, mellow and strong taste

Inactive Publication Date: 2015-07-01
GANZHOU WUYIYUAN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since pesticides are fat-soluble and insoluble in water, it is difficult to remove pesticide residues from tea leaves by traditional washing with water

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for producing tea, comprising the steps of:

[0023] (1) Picking fresh leaves Before and after the Qingming Festival, after the dew on a sunny day, pick the branches that are strong and straight, full of branches, and free from diseases and insect pests;

[0024] (2) Cleaning Pre-cool the tea leaves to 1°C, use a barley enzyme cleaning solution with an enzyme activity of 0.25U / mL, soak for 6 hours for cleaning; rinse the tea leaves with clean water, and then transport them to a drum with an air blast to make The water falls quickly, and the water content on the surface of fresh leaves is less than 0.2%;

[0025] (3), withering Move the tea leaves into the room, spread them evenly on the screen of the withering tank, with a thickness of 2cm, control the room temperature at 25°C, and stir once every 2 hours until the fresh leaves lose water and lose weight by 30%;

[0026] (4), kneading Put the above-mentioned tea leaves into the kneading machine and knead them ...

Embodiment 2

[0032] A method for producing tea, comprising the steps of:

[0033] (1) Picking fresh leaves Before and after Qingming, after dew on a sunny day, pick branches with one bud and two leaves that are strong and straight, full of branches, and free from diseases and insect pests;

[0034] (2) Cleaning Pre-cool the tea leaves to 5°C, use a barley enzyme cleaning solution with an enzyme activity of 0.15U / mL, soak for 12 hours for cleaning; then rinse the tea leaves with clean water, and then transport them to a drum with air blast to make The water falls quickly, and the water content on the surface of fresh leaves is less than 0.2%;

[0035] (3), withering Move the tea leaves into the room, spread them evenly on the screen of the withering tank, with a thickness of 3cm, control the room temperature at 35°C, and stir once every 2 hours until the fresh leaves lose water and lose weight by 35%; After the tea leaves are shaken and spread out, they are placed in a dark environment wit...

Embodiment 3

[0042] A method for producing tea, comprising the steps of:

[0043] (1) Picking fresh leaves Before and after Qingming, after dew on sunny days, pick branches with one bud and two leaves that are strong and straight, full of branches, and free from diseases and insect pests;

[0044] (2) Cleaning Pre-cool the tea leaves to 5°C, use a barley enzyme cleaning solution with an enzyme activity of 0.2U / mL, soak for 8 to 9 hours for cleaning; then rinse the tea leaves with clean water, and then transport them to a blowing room The water falls quickly in the drum, and the water content on the surface of fresh leaves is less than 0.2%;

[0045] (3), withering Move the tea leaves into the room, evenly spread them on the screen of the withering tank, with a thickness of 2-3cm, control the room temperature at 30°C, and stir once every 2 hours until the fresh leaves lose water and lose weight by 33%; The withered tea leaves are shaken and spread out and then placed in a dark environment ...

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Abstract

The invention discloses a method for producing tea leaves. The method comprises the following steps of pre-cooling the tea leaves to 1-5 DEG C, and cleaning the tea leaves with barley enzyme cleaning liquid; drying by blowing air, deteriorating and reviving at indoor temperature, heavily rolling by using a rolling machine for 30-50min, later gently rolling for 70-90min, then baking at lower temperature and then fermenting at high temperature after rolling; after wetting with steam, respectively extracting flavor at lower temperature and high temperature, and moulding to obtaining the tea leaves. According to the preparation method provided by the invention, tastes of bitter, astringent and cold nature of green tea and aroma and hot nature of red tea are removed, so that original ingredients of the tea, such as tea polyphenol, catechinic acid, caffeine and theanine, arekept as far as possible; meanwhile, pesticide residues on the tea leaves are effectively removed, and effective ingredients of the tea leaves are not damaged; the produced tea leaves are mellow and strong in taste, attractive in color and appearance, and good in color, aroma, taste and shape; and the tea leaves are easily accepted and approved by consumers.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for manufacturing tea. Background technique [0002] The current manufacturing method of tea leaves is usually to fix green leaves, knead, strip and dry the fresh tea leaves in sequence. During this process, we need to use heating means to cooperate with it. The dry matter in the leaves is greatly reduced, even damaged or deteriorated, such as amino acids, polysaccharides, organic acids, lipids, pigments and vitamins in fresh tea leaves, which affect the quality and function of tea. [0003] Drying is an important process in the processing of tea. Existing tea drying is generally carried out by dryers, which almost always use high temperature of 60C to 90C to dry tea leaves. Since the tea leaves are heated in the hot air, part of the organic matter in the tea leaves is oxidized at high temperature and consumes part of the nutrients. Substances; chlorophyll is de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 谢明进
Owner GANZHOU WUYIYUAN IND
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