Green tea processing process

A processing technology and green tea technology, applied in the field of tea processing, can solve the problems affecting processing quality, mixed tea leaves, astringent taste of green tea, etc., and achieve the effect of ensuring quality, green color and uniform specifications

Inactive Publication Date: 2015-11-25
重庆市乾丰茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a green tea processing technology to solve the existing problem of astringent taste in green tea processed by simple machining methods, and the processing quality is affected by the mixing of tea leaves of different sizes.

Method used

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  • Green tea processing process

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Embodiment 1

[0027] The processing technology of present embodiment green tea comprises the following steps:

[0028] The first step: select leaves, choose medium and small tea tree varieties, and choose fresh leaves with one bud and one leaf for exhibition, and the buds are longer than the leaves;

[0029] The second step: the tea leaves selected in the first step are fixed, using a drum continuous greening machine, the amount of leaves is 0.15Kg each time, and the leaves are evenly dumped when the leaves are thrown, the drum speed is 20rpm / min, and the temperature is controlled at 130 o until the moisture content of the tea leaves is 58%;

[0030] The third step: put the tea leaves obtained in the second step on the sieve to redistribute the water, and control the cooling temperature at 18 o C, the relative humidity is controlled at 50%, the wind speed is 0.4m / s, and the cooling time is controlled at 6 hours;

[0031] The fourth step: sieve the tea leaves obtained in the third step to ...

Embodiment 2

[0037] The processing technology of present embodiment green tea comprises the following steps:

[0038] The first step: select leaves, choose medium and small tea tree varieties, and choose fresh leaves with one bud and one leaf for exhibition, and the buds are longer than the leaves;

[0039] The second step: the tea leaves selected in the first step are fixed, using a drum continuous greening machine, the amount of leaves thrown is 0.18Kg each time, and the leaves are evenly dumped when the leaves are thrown, the rotating speed of the drum is 25rpm / min, and the temperature is controlled at 135 o until the moisture content of the tea leaves is 65%;

[0040] The third step: put the tea leaves obtained in the second step on the sieve to redistribute the water, and control the cooling temperature at 19 oC , the relative humidity is controlled at 50%, the wind speed is 1.2m / s, and the cooling time is controlled at 8 hours;

[0041] The fourth step: sieve the tea leaves obtaine...

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PUM

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Abstract

The invention discloses a green tea processing process, comprising the steps of tea leaf selection, enzyme deactivation, spreading-cooling, impurity screening, strip shaping and pressing, dividing for forming of screen bottom tea and screen surface tea, final-panning on the screen bottom tea and the screen surface tea respectively, and the like. Processed tea is enabled to be mellow and delicious in taste by strictly controlling the steps of enzyme deactivation, spreading-cooling and final-panning, and the processed tea is enabled to be uniform in size and good in forming quality by dividing different sizes of tea into the screen bottom tea and the screen surface tea, and respectively performing final-panning on the screen bottom tea and the screen surface tea respectively.

Description

technical field [0001] The invention relates to tea processing technology, in particular to a green tea processing technology. Background technique [0002] In China, tea culture has a long history, and the number of teas in China is the largest in the world. To sum up, Chinese tea mainly includes basic teas and reprocessed teas. Basic teas include green tea, white tea, yellow tea, green tea, and black tea. and black tea. [0003] The basic processing technology of green tea includes clearing, kneading and drying. The purpose of clearing is to destroy the activity of enzymes, stop the enzymatic oxidation of polyphenols, make the tea emit grassy smell, develop tea aroma, evaporate part of the water, and facilitate subsequent rolling; The purpose of rolling is to tighten the tea sticks, reduce the volume, form a preliminary shape, properly destroy the tissue, and facilitate brewing; the purpose of drying is to remove excess water, prevent mildew, facilitate storage, further a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 陈芳
Owner 重庆市乾丰茶业有限责任公司
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