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Green tea processing technology in summer

A processing technology, green tea technology, applied in the field of summer green tea processing technology, can solve problems such as not being able to meet consumers' taste needs, and achieve the effects of small phenol-ammonia ratio, good quality, and reduced content

Inactive Publication Date: 2016-10-26
遵义凤龙茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual processing, the above-mentioned methods still cannot meet the increasingly higher taste demands of consumers.

Method used

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  • Green tea processing technology in summer
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  • Green tea processing technology in summer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] A kind of processing technology of green tea, comprises the following steps:

[0069] 1. Picking: picking fresh leaves from three leaves and one bud to one leaf and one bud;

[0070] 2. Green spreading: Take the fresh leaves mentioned above and spread them out with a thickness of 5-10cm. Let them cool indoors for 6 hours and turn them over every 1 hour; then move them outside and wither in the sun for 7-8 hours. 8:30-10:30 am or 17:30-18:30 pm on sunny days in the month, the withering time is 1.5 hours, and the leaves are turned 3 times during the period; then move indoors, the temperature is 18-25 °C, and the air humidity is 75-85% , naturally withered for 35 minutes, during which time the leaves were turned 3 times;

[0071] 3. Finishing: Finish the green leaves, the leaf temperature is 80-100°C, the killing time is 135s, and then sent to the microwave killing machine for supplementary killing. 1100r / min, finishing time 45s;

[0072] 4. Cooling: After the green lea...

Embodiment 2

[0079] A kind of processing technology of green tea, comprises the following steps:

[0080] 1. Picking: picking fresh leaves from three leaves and one bud to one leaf and one bud;

[0081] 2. Green spreading: Take the fresh leaves mentioned above and spread them out with a thickness of 5-10cm. Let them cool indoors for 8 hours, and turn them over every 1.5 hours; then move them outside and wither in the sun at 8 am. :30-10:30 or 17:30-18:30 in the afternoon, the withering time is 2 hours, and the leaves are turned 3 times during the period; then moved indoors, the temperature is 18-25 ° C, the air humidity is 75-85%, and the natural withering is 40 minutes. Turn the leaves 3 times;

[0082] 3. Finishing: Finish the green leaves, the leaf temperature is 80-100°C, the killing time is 150s, and then send it to the microwave killing machine for supplementary killing. 1200r / min, finishing time 50s;

[0083] 4. Cooling: After the green leaves are cooled to 18°C-20°C, put them in...

Embodiment 3

[0090] A kind of processing technology of green tea, comprises the following steps:

[0091] 1. Picking: picking fresh leaves from three leaves and one bud to one leaf and one bud;

[0092] 2. Green spreading: Take the fresh leaves mentioned above and spread them out with a thickness of 5-10cm. Let them cool indoors for 5 hours, and turn them over every 0.5 hours; then move them outside and wither in the sun at 8 am. :30-10:30 or 17:30-18:30 in the afternoon, the withering time is 1 hour, and the leaves are turned twice during the period; then moved indoors, the temperature is 18-25 ° C, the air humidity is 75-85%, and the natural withering is 30 minutes. Turn the leaves 2 times;

[0093] 3. Finishing: Finish the green leaves, the leaf temperature is 80-100°C, the killing time is 120s, and then sent to the microwave killing machine for supplementary killing, the temperature of the killing machine is 110-120°C, the leaf temperature is 46°C-49°C, the speed 1000r / min, finishing...

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Abstract

The invention provides a processing technology of green tea, which specifically includes picking, green tea spreading, killing green tea, spreading cold, rolling, initial frying, re-frying, drying, aroma enhancer to enhance the aroma, and the green tea produced has good quality and amino acid The higher the content, the lower the content of tea polyphenols, and the smaller the ratio of phenol to ammonia. The aroma of the finished finished tea lasts for a long time, the water content of the tea leaves is less than 5%, that is, the water content is low, the storage time is long, the color is emerald green, the appearance is even and the pekoe is exposed, the cord is curled, and the tea quality is good; the taste is mellow, the aftertaste is sweet, The soup is clear, and the bottom of the leaves is bright green.

Description

Technical field: [0001] The invention relates to a green tea processing technology, in particular to a high-quality summer green tea processing technology. Background technique: [0002] Green tea, (Green Tea), is one of the main teas in China. It refers to the beverage made from the new leaves or buds of the tea tree without fermentation, and through processes such as greening, shaping, and drying. The color of its finished product and the tea soup after brewing mostly preserve the green style of fresh tea leaves. Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and can also reduce the damage of nicotine to smokers. The annual output of green tea is about 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 te...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 黄艳红
Owner 遵义凤龙茶业有限公司
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