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Simple process method of chestnut-flavor-type roasted green tea

A processing method and aroma technology, applied in the field of tea processing, can solve problems such as adverse effects on added value of products, and achieve the effects of excellent comprehensive quality, high aroma, and convenient operation.

Active Publication Date: 2016-12-07
福建省香入林茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in actual production, due to various reasons, not all the tea produced can form a chestnut-flavored type, which has an adverse effect on the improvement of tea quality and the increase in product added value.

Method used

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  • Simple process method of chestnut-flavor-type roasted green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A simple processing method for chestnut-flavored fried green tea, the specific steps are as follows:

[0031] (1) Picking fresh leaves: Picking fresh leaves of Longjing 43, the standard for fresh leaves is one bud and one leaf, one bud and two leaves, or one bud and three leaves, and the size is required to be uniform, free of broken pieces, diseases and insect pests;

[0032] (2) Withering: The fresh leaves are placed on the water screen in the airing room with a thickness of 5cm for 6 hours, and the water content of the fresh leaves is controlled at 70wt%; Ensure that the water loss of fresh leaves is even;

[0033] (3) Fixing: Use 6CWS-100 drum fixing machine with a speed of 20 rpm to fix the tea leaves after step (2) withering. The temperature is controlled at 250°C, the fixing time is 5 minutes, and the water content of the tea leaves is controlled to 45wt%. The amount of leaves per pot is 4kg. When the leaves lose their luster, the grassy smell disappears, the te...

Embodiment 2

[0044] A simple processing method for chestnut-flavored fried green tea, the specific steps are as follows:

[0045] (1) Picking fresh leaves: picking fresh leaves of Wuniuzao. The standard for fresh leaves is one bud and one leaf, one bud and two leaves, or one bud and three leaves.

[0046] (2) Withering: The fresh leaves are placed on the water screen in the airing room with a thickness of 8cm, and the water content of the fresh leaves is controlled at 80wt% for 8 hours; Ensure that the water loss of fresh leaves is even;

[0047] (3) Fixing: Use 6CWS-100 drum fixing machine with a speed of 25 rpm to fix the tea leaves after step (2) withering. The temperature is controlled at 280°C, the fixing time is 3 minutes, and the water content of the tea leaves is controlled to 55wt%. The amount of leaves per pot is 4kg. When the leaves lose their luster, the grassy smell disappears, the tender stems are broken continuously, and it is advisable to hold the leaves in hands; cool the...

Embodiment 3

[0058] A simple processing method for chestnut-flavored fried green tea, the specific steps are as follows:

[0059] (1) Picking fresh leaves: Picking fresh leaves of Meizhan, the standard for fresh leaves is one bud and one leaf, one bud and two leaves, or one bud and three leaves, and the size is required to be uniform and free from broken pieces, diseases and insect pests;

[0060] (2) Withering: the fresh leaves are placed on the water screen in the airing room with a thickness of 6cm, and the water content of the fresh leaves is controlled at 75wt% for 7 hours; Ensure that the water loss of fresh leaves is even;

[0061] (3) Fixing: Use 6CWS-100 drum fixing machine with a rotating speed of 22 rpm to fix the tea after withering in step (2). The temperature is controlled at 265°C, the fixing time is 4 minutes, and the water content of the tea is controlled at 50wt%. The amount of leaves per pot is 4kg. When the leaves lose their luster, the grassy smell disappears, the ten...

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Abstract

The invention belongs to the field of tea leaf processing and particularly relates to a simple process method of chestnut-flavor-type roasted green tea. The method employs fresh leaves of six tea varieties including Long Jing 43, Wuniu early tea, Mei Zhan, Fuding Dahao and Fuyun 6. The method includes the steps of: picking fresh leaves, withering the leaves, performing de-enzyme, rolling the tea leaves, dry-frying the tea leaves in a cylinder, spreading the tea leaves, dry-frying the tea leaves in the cylinder again, spreading the tea leaves again, completely drying the tea, performing moisture regaining, performing fragrance enhancing to the tea leaves in a cylinder, and packaging the tea. The tea processing devices in the method are simple and are easy to operate. The method is low in cost. The chestnut-flavor-type roasted green tea has the following characters: dry tea is fine, tight and slightly-twisted, has a grey-green color with white fur, and has a significant chestnut flavor by smelling the tea while dry; when being brewed, the tea has a yellow and green color and is clear, has a strong fragrance and significant chestnut flavor and is refreshing and has a slight sweet taste; the tea is refreshing and has an sweet after taste. The tea residue has a deep-green and bright color and is uniform. The tea has durable taste when being brewed. The tea has excellent comprehensive quality and excellent economic beneifit.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a simple processing method of chestnut-flavored fried green tea. Background technique [0002] Green tea (Green Tea) is one of the six major teas in China. It is the most produced and widely consumed tea in China. At present, there are more than 20 provinces, municipalities, and autonomous regions in the country that produce green tea; phenol, catechin, chlorophyll, caffeine, amino acids, vitamins and other nutrients, drinking green tea regularly has special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc. Stir-fried green tea gets its name because it is dried by frying. Due to the different effects of mechanical or manual operation during the drying process, the finished tea forms different shapes of fried green teas such as long strips, round beads, and spirals, all of which have their own unique styles and different qualities. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 钟秋生林郑和张辉阮其春游小妹
Owner 福建省香入林茶业有限公司
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