Green tea processing technology

A processing technology, green tea technology, applied in the direction of tea treatment before extraction, etc., can solve the problems of long cooling time and high off-line temperature, and achieve the effects of avoiding burnt leaves, increasing the proportion content, and making up for the lack of aroma

Inactive Publication Date: 2017-01-04
贵州怡壶春生态茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The above technology has the following technical defects: (1) the cooling time is too long, which will increase and reduce the loss of soluble contents such as tea polyphenols and free amino acids; (2) the off-line temperature after cooling is too high, which will also increase and decrease Loss of soluble content such as tea polyphenols and free amino acids

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The present embodiment provides a kind of green tea processing technique of multi-stage subsection rapid cooling, comprises following steps:

[0027] (1) green tea collection, select the tealeaves of one bud and one leaf in spring and summer as the raw material for tea processing in this embodiment, and clean with clear water to take out residual pesticides, foreign substances, etc. in the tealeaves;

[0028] (2) Spread green, put the tealeaves cleaned in step (1) in the air and let the heat dissipate in the air until the green gas fades away, the fragrance is revealed, and the leaf quality is wilted. 5~10cm;

[0029] (3) Steam greening, put the tea leaves obtained in step (2) into steamer-type equipment, and the thickness of each layer is not more than 3cm, and then pass steam into the bottom of the steamer-type equipment, and the steam greening time is 6-10min ;

[0030] (4) The first segmental quick cooling, using the segmental quick cooling technology to rapidly c...

Embodiment 2

[0039] The present embodiment provides a kind of green tea processing technique of multi-stage subsection rapid cooling, comprises following steps:

[0040] (1) green tea collection, select the tealeaves of one bud and one leaf in spring and summer as the raw material for tea processing in this embodiment, and clean with clear water to take out residual pesticides, foreign substances, etc. in the tealeaves;

[0041] (2) Spread green, put the tealeaves cleaned in step (1) in the air and let the heat dissipate in the air until the green gas fades away, the fragrance is revealed, and the leaf quality is wilted. 5~10cm;

[0042] (3) Steam greening, put the tea leaves obtained in step (2) into steamer-type equipment, and the thickness of each layer is not more than 3cm, and then pass steam into the bottom of the steamer-type equipment, and the steam greening time is 6-10min ;

[0043] (4) The first segmental quick cooling, using the segmental quick cooling technology to rapidly c...

Embodiment 3

[0052] The present embodiment provides a kind of green tea processing technique of multi-stage subsection rapid cooling, comprises following steps:

[0053] (1) green tea collection, select the tealeaves of one bud and one leaf in spring and summer as the raw material for tea processing in this embodiment, and clean with clear water to take out residual pesticides, foreign substances, etc. in the tealeaves;

[0054] (2) Spread green, put the tealeaves cleaned in step (1) in the air and let the heat dissipate in the air until the green gas fades away, the fragrance is revealed, and the leaf quality is wilted. 5~10cm;

[0055] (3) Steam greening, put the tea leaves obtained in step (2) into steamer-type equipment, and the thickness of each layer is not more than 3cm, and then pass steam into the bottom of the steamer-type equipment, and the steam greening time is 6-10min ;

[0056] (4) The first segmental quick cooling, using the segmental quick cooling technology to rapidly c...

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PUM

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Abstract

The invention discloses a green tea processing technology. The technology comprises the steps of tea leaf collection, fresh leaf spreading cooling, enzyme deactivating, shaping, drying, sterilizing and fragrance enhancing, screening, and packaging and warehousing. The enzyme deactivating step comprises steam enzyme deactivating and roller enzyme deactivating, and a segmented quick cooling technology is adopted after completing the steam enzyme deactivating and roller enzyme deactivating to carry out quick cooling, so the phenol/ammonia ratio of the content in tea leaves is reduced, the proportion of tea polyphenol having bitter taste is reduced, the proportion content of free amino acid compounds for showing fresh and refreshing characteristics is improved, volatilization of cis-3-hexen-1-ol, benzyl alcohol and other volatile tea leaf fragrant substances is reduced, and the color, the smell and the taste of finished tea are improved to reach high levels.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a green tea processing technology. Background technique [0002] As a beverage, tea has been spread to various ethnic minority areas in Northwest my country since the Tang Dynasty, and has become a necessity for the local people's life. China is the origin of tea tree. However, China’s contribution to mankind in the tea industry is mainly due to the fact that it was the first to discover and utilize the plant tea, and develop it into a splendid and unique tea in my country, the East and even the whole world. culture. As recorded in the historical records of our country, before drinking tea, "the ancients drank water in summer and soup in winter", and always quenched their thirst with warm soup and water. Drinking tea has changed people's bad habit of drinking raw water and greatly improved people's health. As for tea in Europe and the United States, it is co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 杨秀波
Owner 贵州怡壶春生态茶业有限公司
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