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Technology for reducing bitter and puckery taste of green tea

A technology of green tea and process, which is applied in the direction of tea treatment before extraction and reduction of alkali content in tea, etc. It can solve the problems of heavy bitterness and astringency in green tea, can not effectively solve the bitterness and astringency, and can not achieve the effect, so as to improve the quality of green tea and high commercial value And the effect of promoting value and taste

Inactive Publication Date: 2015-12-16
四川省茶业集团股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Theoretically, during the greening process, part of the ester catechins in tea can be hydrolyzed into non-ester catechins, but most of them have not been converted, resulting in a more bitter taste of green tea, so improving the traditional green tea processing technology cannot effectively solve the bitterness The problem of heavy taste and unsatisfactory effect

Method used

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  • Technology for reducing bitter and puckery taste of green tea
  • Technology for reducing bitter and puckery taste of green tea
  • Technology for reducing bitter and puckery taste of green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] a. Water replenishment: Pour the raw tea into the blender, use a spray device to spray atomized water on the raw tea, start the mixer to stir until even, then let it stand for 1 to 2 minutes, after the raw tea fully absorbs water, continue to spray atomized water until the tea contains The water volume reaches 16%;

[0026] b. Steaming: Put the tea leaves with a water content of 16% into a spiral fermenter, keep the tea leaves in a flipped state, and steam them for 80 seconds under the conditions of a steam temperature of 104°C and a steam pressure of 0.13mpa. The quality of the tea leaves will become soft. Without water, the water content is controlled at about 19%, and the temperature of the tea leaves is above 60°C;

[0027] c. Stacking: the steamed tea leaves are placed in a stacking box equipped with a warming and oxygenation device for stacking, and the tea pile is covered with wet cotton cloth; the stacking box is 2 meters long and 1.8 meters high, and the bottom...

Embodiment 2

[0034] a. Water replenishment: Pour the raw tea into the blender, use a spray device to spray atomized water on the raw tea, start the mixer to stir until even, then let it stand for 1 to 2 minutes, after the raw tea fully absorbs water, continue to spray atomized water until the tea contains The water volume reaches 16%;

[0035] b. Steaming: Put the tea leaves with a water content of 16% into a dynamic steamer (a screw fermenter can also be used), keep the tea leaves in a flipped state, and steam them under the conditions of a steam temperature of 104°C and a steam pressure of 0.13mpa. After steaming for 80 seconds, the quality of the tea leaves becomes soft, no water is added, the water content is controlled at about 19%, and the temperature of the tea leaves is above 60°C;

[0036]c. Stacking: The steamed tea leaves are placed in a stacking box equipped with a warming and oxygenation device for stacking. The tea pile is covered with wet cotton cloth; the stacking box is 2 ...

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Abstract

The invention relates to the field of tea processing, in particular to a technology for reducing bitter and puckery taste of green tea. The technology comprises the main steps that steaming is conducted on tea with the water content ranging from 15% to 20% in a turning state; stacking is conducted on the steamed tea, when the temperature of the stacked tea is decreased to 40-50 DEG C, temperature and oxygen increasing treatment is conducted, when the temperature of the stacked tea is increased to 55-65 DEG C, temperature increasing is stopped, and stacking is conducted continuously for 4-12 hours; spreading is conducted for cooling and drying, and the green tea is obtained. According to the technology for reducing the bitter and puckery taste of the green tea, polyphenol substances in the tea are fully transformed, the produced green tea has the quality characteristics of being pure and mild in taste and low in bitter and puckery taste, the green tea quality is greatly improved, the market competitiveness, specially the international market competitiveness, is strengthened, and high commercial value and promotional value are achieved.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a technology for reducing bitterness and astringency of green tea. Background technique [0002] Tea is a traditional export commodity in China, especially pearl tea and pearl tea are unique export teas in China, occupying a dominant position in the international market. At the same time, tea is also a backbone industry in Sichuan as a product for exporting foreign exchange and increasing farmers' income. However, due to the special climate, soil and tea tree varieties in Sichuan's tea area, the fresh tea leaves produced in Sichuan have high polyphenol content (including high content of ester catechins, anthocyanins, and caffeine), so that most of the green tea produced in Sichuan is It has the characteristics of heavy bitterness and astringency, especially in summer and autumn teas. As a result, the taste of Sichuan green tea is not accepted by the majority of foreign consumers, e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/14A23F3/36
Inventor 蔡红兵杨朝林陈含韬李力颜麟沣张凤琼曾田田
Owner 四川省茶业集团股份有限公司