A kind of preparation method of green brick tea

A technology for green brick tea and green tea, applied in the field of preparation of green brick tea, can solve the problems of easy generation of miscellaneous bacteria, great differences in taste and quality, etc., and achieve the effects of easy control of fermentation degree, guarantee of taste and quality, and mellow taste.

Active Publication Date: 2019-02-19
神农架林区神农奇峰茶业有限公司
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the production process of green brick tea is mostly based on the experience of workers, and the taste and quality of the products vary greatly. At the same time, in the production process of green brick tea, it is easy to produce bacteria

Method used

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Embodiment Construction

[0022] The present invention will be further described in detail below in conjunction with the embodiments, so that those skilled in the art can implement it with reference to the description.

[0023] It should be understood that terms such as "having", "comprising" and "including" as used herein do not entail the presence or addition of one or more other elements or combinations thereof.

[0024] The invention provides a method for preparing green brick tea, comprising:

[0025] Turning tea in the present invention refers to stirring the tea leaves so that the green tea at the bottom is turned over to the upper part.

[0026] Step 1. Select green tea, generally choose in-season green tea, the stem length is about 42cm, dry the selected green tea at 51°C until the water content of the green tea is 40%, wherein, during the process of drying the green tea, every Turn the tea every 3 hours and irradiate the green tea with ultraviolet light for 2 minutes; drying at 51°C can make...

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Abstract

The invention discloses a method for preparing green brick tea. The method comprises the steps of airing green tea at the temperature of 51 DEG C till the water content of the green tea reaches 40%; pulverizing the green tea into green tea pieces, and continuing with the airing till the water content of the green tea pieces reaches 19%-23%; illuminating the green tea pieces for three minutes with an ultraviolet lamp, and fermenting the green tea pieces; conducting the illumination with the ultraviolet lamp and electron beams in sequence, drying the green tea pieces till the water content of green tea pieces reaches 10%, conducting compression and formation, and obtaining the green brick tea. The green brick tea produced through the method is savoury and mellow in taste, pleasing in color and rich in nutrition.

Description

technical field [0001] The invention relates to a preparation method of green brick tea. Background technique [0002] Green brick tea is mainly produced in southern Hubei and southwest Hubei. Later, it developed to Hankou, Xiangyang and other places, and has a production history of more than 600 years. It is made by pressing the fresh leaves of camellia trees at an altitude of 600-1200 meters. The color is brown, the tea juice is rich and delicious, the aroma is unique, and the aftertaste is sweet and meaningful. The shape of the blue brick is rectangular, the color is green brown, the aroma is pure, the taste is mellow, the soup is orange red, and the bottom of the leaf is dark brown. Drinking green brick tea, in addition to promoting body fluid and quenching thirst, also has the effects of refreshing, helping digestion, sterilizing and stopping diarrhea. At present, the production process of green brick tea is mostly based on the experience of workers. The taste and q...

Claims

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Application Information

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Patent Type & AuthorityPatents(China)
IPC IPC(8): A23F3/06A23F3/08
CPCY02A40/90
Inventor何保炎徐进
Owner神农架林区神农奇峰茶业有限公司