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Preparation method for green tea

A technology of green tea and tea leaves, applied in the field of green tea preparation, which can solve the problems of low aroma, bitter taste, dull color, etc., and achieve the effect of fresh aroma, excellent taste and pure taste

Inactive Publication Date: 2015-07-29
YUQING COUNTY YULONG TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Tea is a favorite drink in people's daily life. With the improvement of people's living standards, consumers have higher and higher requirements for the quality of tea. Ordinary green tea has a dull color, low fragrance, and bitter taste. Inferior reasons can no longer meet people's requirements for high-quality green tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of green tea, comprising the following steps:

[0020] (1), leaf selection: pick new shoots and bud leaves from the green tea tree, preferably two leaves and one core as fresh leaves;

[0021] (2) Withering of fresh leaves: spread the fresh leaves evenly on the bamboo curtain or bamboo sieve, place the air in a cool and dry place to evaporate the water in the fresh leaves, control the spreading time within 2 hours, and the moisture content of the tea leaves 70%;

[0022] (3), one-time greening: the tea leaves after fresh leaves withering are carried out in the roller greening device for the first greening, the temperature is controlled at 180 ° C, and the passing time is controlled at 3 minutes;

[0023] (4), cooling: the tea leaves after finishing are cooled, and the cooling process is controlled under certain temperature and humidity conditions to make it soften and regain moisture. The ambient temperature is controlled at 30°C and the humidity i...

Embodiment 2

[0030] A preparation method of green tea, comprising the following steps:

[0031] (1), leaf selection: pick new shoots and bud leaves from the green tea tree, preferably two leaves and one core as fresh leaves;

[0032] (2) Withering of fresh leaves: spread the fresh leaves evenly on the bamboo curtain or bamboo sieve, place the air in a cool and dry place to evaporate the water in the fresh leaves, control the spreading time for 1.5 hours, and the moisture content of the tea leaves 75%;

[0033] (3), one-time greening: the tea leaves after fresh leaves withering are carried out in the roller greening device for the first time greening, the temperature is controlled at 200 ° C, and the passing time is controlled at 2 minutes;

[0034] (4), cooling: the tea leaves after finishing are cooled, and the cooling process is controlled under certain temperature and humidity conditions to make it soften and regain moisture. The ambient temperature is controlled at 32°C and the humidi...

Embodiment 3

[0041] A preparation method of green tea, comprising the following steps:

[0042] (1), leaf selection: pick new shoots and bud leaves from the green tea tree, and use them as fresh leaves for subsequent use;

[0043] (2) Withering of fresh leaves: spread the fresh leaves evenly on the bamboo curtain or bamboo sieve, place the fresh leaves in a cool and dry place to evaporate the water in the fresh leaves, control the spreading time within 1 hour, and the moisture content of the tea leaves 80%;

[0044] (3), one-time greening: the tea leaves after fresh leaves withering are carried out in the drum greening device for the first time greening, the temperature is controlled at 200 ° C, and the passing time is controlled at 2.5 minutes;

[0045] (4), cooling: the tea leaves after finishing are cooled, and the cooling treatment is controlled under certain temperature and humidity conditions to make it soften and regain moisture. The ambient temperature is controlled at 35°C and 85...

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PUM

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Abstract

The invention relates to a preparation method for green tea. The preparation method comprises the following steps: leaf selection, fresh leaf withering, preliminary fixation, cooling, secondary fixation, rolling, baking for fragrance enhancement, refining, packaging and storage. The green tea cannot be fermented, so that due to the characteristic, more natural substances in the fresh leaves can be retained; by baking for fragrance enhancement, the fragrance of the green tea overflows, and the green tea tastes extremely delicious and is mild and soft; the tea leaves can be subjected to villuse removal, so that the tea leaves look shining and attractive; most importantly, tea water brewed by the tea leaves does not contain fragments; the flower fragrance of the green tea smells refreshing and tastes pure, so that most organic matters in the tea leaves can be stored; the tea leaves can be brewed for multiple times, and a comfortable flavor is brought to a tea taster, so that the quality of the tea leaves is further guaranteed.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of green tea. Background technique [0002] Green tea, also known as non-fermented tea. Green tea is made without fermentation, so it retains more natural substances of fresh leaves, and contains 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, anti-inflammatory, etc., which are beyond the reach of other teas. Green tea is a kind of tea made from suitable new shoots of tea trees as raw materials through typical processes such as greening, rolling, and drying. Its dry tea color and brewed tea paste and the bottom of the leaves take green as the main tone, hence the name green tea. Green tea is made by picking the fresh leaves first through high temperature killing, killing va...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 万在培
Owner YUQING COUNTY YULONG TEA
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