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Mung-bean-flavored green tea processing method

A processing method, mung bean aroma technology, applied in tea processing before extraction, etc., can solve problems such as monotonous taste, and achieve the effect of long retention time, excellent drinking feeling, and emerald green color

Inactive Publication Date: 2016-11-09
GUIYANG YAOWANGGONG ECOLOGICAL TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tea leaves produced by traditional green tea are mostly chestnut-flavored, and the taste is relatively monotonous, and most of them have a slightly bitter taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment one, mung bean-flavored green tea processing method of the present invention comprises following step order:

[0021] A. Withering: Put the fresh tea leaves on the rack, shake them loose and spread them out, keep the temperature at 20°C for 1 hour, until they appear wilting;

[0022] B. Shaqing: Put the above-mentioned withered tea leaves into the Shaqing machine, and the temperature of the Shaqing is controlled at 380°C;

[0023] C. First kneading: Knead the withered and green tea leaves for 15 minutes until the tea juice comes out slightly;

[0024] D. Initial baking: spread out the tea leaves that have been kneaded on the five bucket roasting machine, use a firewood heat source for heating, control the temperature at 100°C, and knead for 20 minutes while baking. 10 minutes;

[0025] E. Re-kneading: Knead the tea leaves after the initial drying and cooling for another 5 minutes until the tea juice has a slight bean aroma;

[0026] F. Re-baking: pla...

Embodiment 2

[0028] Embodiment two, mung bean-flavored green tea processing method of the present invention comprises following step sequence:

[0029] A. Withering: Put the fresh tea leaves on the stand, shake them loose and spread them out, keep the temperature at 10°C for about 1 hour, until they appear wilting;

[0030] B. Shaqing: Put the above-mentioned withered tea leaves into the Shaqing machine, and the temperature of the Shaqing is controlled at 380°C;

[0031] C. First kneading: Knead the withered and green tea leaves for 15 minutes until the tea juice comes out slightly;

[0032] D. Initial baking: spread out the tea leaves that have been kneaded on the five bucket roasting machine, use a firewood heat source for heating, and control the temperature at 102°C. Knead while baking for about 20 minutes. The tea leaves feel a little thorny to the touch. Put the tea leaves on a cooling rack Cool for about 10 minutes;

[0033] E. Re-kneading: Knead the tea leaves after the init...

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PUM

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Abstract

The invention discloses a mung-bean-flavored green tea processing method. The mung-bean-flavored green tea processing method comprises the following steps: A, withering: placing fresh tea leaves on a tedding rack, shaking for dispersion and spreading till the fresh tea leaves wither; B, fixation: placing the withered tea leaves on a fixation machine for fixation; C, primary rolling: rolling the withered tea leaves subjected to fixation for 15 min till tea liquor slightly come out; D, primary drying: spreading the tea leaves subjected to primary rolling on a five-hopper baking machine for about 20 min while keeping the temperature to be 98-102 DEG C till the tea leaves feel somewhat thorny; E, rerolling: re-rolling the primarily-rolled and aired tea leaves for 5 min till tea liquor slightly comes out and carries the fragrance of bean; F, re-drying: placing the re-rolled tea leaves into the baking machine to be re-dried for 15 min at the temperature of 70-78 DEG C, and placing the tea leaves on a cooling rack for about 10 min till the tea stems become fragile and have high probability of fracture; G, fragrance enhancement: placing the re-dried and cooled tea leaves into a fragrance enhancer for 28-min fragrance enhancement while adjusting the temperature to 100 DEG C.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a mung bean-flavored green tea processing method. Background technique [0002] Green tea is a common tea drink. The traditional green tea production process mostly includes steps such as withering, greening, cooling, rolling, and drying. The tea leaves produced by traditional green tea are mostly chestnut-flavored, and the taste is relatively monotonous, mostly slightly bitter. [0003] With the improvement of people's living standards, the demand for green tea increases, and there are higher requirements and more different needs for the quality and fragrance of green tea. Therefore, this area is badly in need of developing some high-quality green teas with special fragrance. Contents of the invention [0004] The object of the present invention is to provide a kind of processing method that can produce high-quality mung bean-flavored green tea. [0005] In order to solve the pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 付明伟
Owner GUIYANG YAOWANGGONG ECOLOGICAL TEA CO LTD
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