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Preparation method for green tea

A green tea greening technology, which is applied in tea treatment before extraction, etc., can solve the problems of insufficient aroma, unbalanced nutrition, and dry taste of green tea, and achieve the effects of reducing the smell of grass, increasing the concentration of tea soup, and reducing the volume

Inactive Publication Date: 2016-02-03
张全义
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims to provide a green tea preparation method to solve the problems of insufficient aroma, dry taste, poor foam resistance and unbalanced nutrition in green tea prepared by many green tea preparation methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for preparing green tea, characterized in that: the method comprises the following steps:

[0017] a, finish greening, after the fresh leaves are picked, put on the ground and let it cool for 2 hours, then put the fresh green tea leaves into the cold water containing chlorine dioxide and ozone for rinsing, the concentration of the chlorine dioxide is 100ppm, so The concentration of ozone is 1ppm, the water temperature of the cold water is 4°C, the rinsing time is 1min, and then the water temperature is 30°C warm water to rinse clean; The temperature of the pot or drum reaches about 180°C or higher;

[0018] b. Kneading: Press lightly first, then gradually increase the pressure, then slowly reduce it, and finally pressurize and knead for about 5 minutes; the damage rate of the leaf cells of the kneading is generally 45, the tea juice adheres to the leaf surface, and the hands are lubricated Sticky feeling; the filtered filtrate is concentrated to a solid conten...

Embodiment 2

[0021] A method for preparing green tea, characterized in that: the method comprises the following steps:

[0022] a, finish greening, after the fresh leaves are picked, put on the ground and let it cool for 3 hours, then put the fresh green tea leaves into the cold water containing chlorine dioxide and ozone for rinsing, the concentration of the chlorine dioxide is 1500ppm, so The concentration of ozone is 50ppm, the water temperature of the cold water is 10°C, the rinsing time is 10min, and then the water temperature is 50°C warm water to rinse clean; The temperature of the pot or drum reaches about 180°C or higher;

[0023] b. Kneading: Press lightly first, then gradually increase the pressure, then slowly reduce it, and finally pressurize and knead for about 5 minutes; the destruction rate of the leaf cells of the kneading is generally 55%, and the tea juice adheres to the leaf surface. Lubricating sticky feeling; Concentrate the filtered filtrate to a solid content of 15...

Embodiment 3

[0026] A method for preparing green tea, characterized in that: the method comprises the following steps:

[0027] a, finish greening, after fresh leaves are picked, put on the ground and spread out cool 2.5 hours, then put described fresh green tealeaves into the cold water rinse that contains chlorine dioxide and ozone, the concentration of described chlorine dioxide is 110ppm, so The concentration of ozone is 44ppm, the water temperature of the cold water is 4°C, the rinsing time is 1min, and then the water temperature is 30°C warm water to rinse clean; The temperature of the pot or drum reaches about 180°C or higher;

[0028] b. Kneading: Press lightly first, then gradually increase the pressure, then slowly reduce it, and finally pressurize and knead for about 5 minutes; the destruction rate of the leaf cells of the kneading is generally 55%, and the tea juice adheres to the leaf surface. Lubricating sticky feeling; Concentrate the filtered filtrate to a solid content of...

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PUM

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Abstract

The invention discloses a preparation method for green tea. The method comprises the steps of fixation, rolling, drying and the like, and particularly comprises the following steps: after fresh leaves are picked, spreading the fresh leaves on the ground to be aired for 2-3 hours, then putting the aired leaves to cold water containing chlorine dioxide and ozone to be rinsed, and immediately conveying the tea into a dryer to be dried, wherein drying is performed twice, the primary drying is called as first firing, adopts the temperature of 110-120 DEG C, and enables tea moisture content to be 20-25%, the secondary drying is called as final firing, adopts the temperature of 85-95 DEG C, and enables tea moisture content to be 6%, and drying is completed after the two-time drying is realized.

Description

technical field [0001] The invention relates to the technical field of green tea production and provides a production method of green tea. Background technique [0002] China is the hometown of tea and the original place of tea trees in the world. The discovery of tea by Chinese ancestors, if counted from the legend of Shennong tasting hundreds of herbs and proving that tea can detoxify, it has been more than 5,000 years so far; if counted from the records of the word tea in "Erya" in the early Western Zhou Dynasty, there are also 3,000 years Many years of history. Therefore, it can be asserted that the time that tea accompanies human daily life is as long as the ancient and splendid history of civilization of the Chinese nation. This is unmatched by any country or nation in the world. [0003] There are various types of tea products sold in the market. According to the classification and processing of commercial tea, there are seven types of tea sold in the market: black...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23F3/14
Inventor 张全义
Owner 张全义