Making technology of green tea

A production process and technology of green tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of short aroma duration, short storage time, and low aroma, and achieve high air humidity, less water loss, and good quality Effect

Inactive Publication Date: 2015-11-18
黔南州梅渊商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The green tea produced by the existing green tea production process has no stron...

Method used

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  • Making technology of green tea
  • Making technology of green tea
  • Making technology of green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The green tea is made according to the following steps:

[0031] A. Picking: picking three leaves and one bud to one leaf and one bud new tender leaves;

[0032] B. Spread the green: take the above-mentioned new tender leaves, spread them, spread the leaves with a thickness of 6cm, spread them naturally for 8 hours, turn them every 1 hour, and obtain fresh leaves with a moisture content of 70%-75%;

[0033] C. Finishing: the diameter of the drum of the curing machine is 700mm and the length is 3800mm, so the amount of leaf throwing is 140kg / h, the temperature of the inlet end is set at 280℃, the temperature at the outlet end is set at 200℃, and the time for curing The time from leaf entry to leaf exit is controlled within 7 minutes to obtain a curing leaf with a water content of 60-65%; the rotary speed of the curing machine drum is 33n / min and the drum inclination angle is 2°C.

[0034] D. Cooling: using fan-type cooling conveyor belt conveyor or box-type chain plate air coole...

Embodiment 2

[0043] The green tea is made according to the following process:

[0044] A. Picking: picking three leaves and one bud to one leaf and one bud new tender leaves;

[0045] B. Spread the green: Take the above-mentioned new tender leaves, spread them with a thickness of 5-10cm, spread them naturally for 5-8h, and turn them every 1h to obtain fresh leaves with a moisture content of 70%-75%;

[0046] C. Finishing: the diameter of the drum of the curing machine is 700mm and the length is 3800mm. Therefore, the amount of leaf throwing for the spread of green leaves is: 160kg / h, the temperature of the inlet end is set at 265℃, the temperature at the outlet end is set at 215℃, and the time for curing The time from leaf entry to leaf exit is controlled within 8 minutes to obtain a curing leaf with a water content of 60-65%; the rotary speed of the curing machine drum is 40n / min, and the drum inclination angle is 0°C.

[0047] D. Cooling: using fan-type cooling conveyor belt conveyor or box-type...

Embodiment 3

[0056] The manufacturing process steps of the green tea are:

[0057] A. Picking: picking three leaves and one bud to one leaf and one bud new tender leaves;

[0058] B. Spread the green: Take the above-mentioned new tender leaves, spread them, spread them with a thickness of 5cm, spread them naturally for 5h, turn them every 1h, and get fresh leaves with a moisture content of 70%-75%;

[0059] C. Finishing: The diameter of the drum of the curing machine is 700mm and the length is 3800mm. Therefore, the amount of leaf throwing is 180kg / h, the temperature of the inlet end is set to 250℃, the temperature of the outlet end is set to 230℃, and the time for curing The time from leaf entry to leaf exit is controlled within 10 minutes to obtain a curing leaf with a water content of 60-65%; the rotary speed of the curing machine drum is 40n / min and the drum inclination angle is 5°C.

[0060] D. Cooling: using fan-type cooling conveyor belt conveyor or box-type chain plate air cooler, when the...

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Abstract

The invention discloses a making technology of a green tea. The making technology comprises the following making steps: A, picking tea leaves; B, tedding the picked tea leaves; C, performing fixation; D, spreading the tea leaves after the fixation until the tea leaves are cooled; E, rolling the cooled tea leaves; F, frying the rolled tea leaves for the first time; G, screening the fried tea leaves; H, stir-frying tea cores; I, enhancing tea fragrance; J, screening out powder in the tea leaves with enhanced tea fragrance; and K, packaging finished products. The green tea prepared through the making technology disclosed by the invention has the full-bodied fragrance of chestnuts, besides, the fragrance can last for a long time, the preservation time of the green tea is long, and the green tea is emerald green in color and excellent in quality, so that the green tea can achieve and surpass a first class.

Description

Field of invention: [0001] The invention relates to a manufacturing process of green tea, belonging to the field of tea processing. technical background: [0002] Green tea is the most important tea produced in China, with an annual output of 1.14 million tons, accounting for 81% of my country's total tea output of 1.406 million tons. The output ranks first among the six major teas. China produces a wide range of green tea. Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Hunan, Hubei, Guangxi, and Fujian are the main green tea producing provinces in my country. Green tea, also known as non-fermented tea, retains the natural substances of fresh leaves and contains natural nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and so on. These natural nutrients have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, and anti-inflammatory, etc., which are not found in other teas. [0003] The aroma of tea is an important...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 何钰海
Owner 黔南州梅渊商贸有限公司
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