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Green tea processing technology

A processing technology and green tea technology, applied in the field of green tea processing technology, can solve the problems of reduction of tea endoplasmic components, heat dissipation and cooling of tea leaves, red stems and red leaves, etc., and achieve the effects of reducing the content of flavonoids, increasing the proportion of content, and making the tea color clear and green.

Inactive Publication Date: 2017-01-11
操长安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional green tea processing technology generally includes fixing, rolling and drying. The operation is simple but rough. The defect is that the inner quality of the tea cannot be preserved more, because the fixing temperature is generally 140-300°C or even higher; After the greening, the tea leaves were not cooled in time, which resulted in the reduction of some internal components of the tea leaves, such as aroma components, and even the phenomenon of red stems and red leaves, losing the luster that green tea should have

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0016] The present embodiment provides a kind of processing technology of green tea, comprises the following steps:

[0017] 1) Picking, select the tea leaves with one bud and one leaf in spring and summer as the raw material for tea processing in this embodiment, and clean them with clear water to take out residual pesticides, foreign substances, etc. in the tea leaves;

[0018] 2) green spreading, the tea leaves are spread and aired on the airing bed, the thickness of the leaves is 5-10cm, the temperature is 20°C, and the water content of the tea leaves is 55%;

[0019] 3) Finished

[0020] The first stage: put the tea leaves in the degreening machine, heat them to 130°C, and degreen them at high temperature for 3 minutes; then lower the temperature of the tea leaves to -20°C within 1 minute, and keep them for 5 minutes;

[0021] The second stage: put the tea leaves in the microwave machine, heat the tea leaves to 100°C, and reduce the air pressure in the microwave machine ...

Embodiment 2

[0031] The present embodiment provides a kind of processing technology of green tea, comprises the following steps:

[0032] 1) Picking, select the tea leaves with one bud and one leaf in spring and summer as the raw material for tea processing in this embodiment, and clean them with clear water to take out residual pesticides, foreign substances, etc. in the tea leaves;

[0033] 2) green spreading, the tea leaves are spread and aired on a spread air bed, the thickness of the spread leaves is 5-10cm, the temperature is 25°C, and the water content of the tea leaves ends when the water content is 60%;

[0034] 3) Finished

[0035] The first stage: put the tea leaves in the degreening machine, heat them to 150°C, and degreen them at high temperature for 1 minute; then lower the temperature of the tea leaves to 0°C within 1 minute, and keep them for 30 minutes;

[0036] The second stage: put the tea leaves in a microwave machine, heat them to 120°C with microwaves, and reduce the...

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Abstract

The invention provides a green tea processing technology, and belongs to the technical field of tea making. The technology comprises the following steps: picking, spreading, fixing, performing enzyme treatment, shaping, drying, sterilizing, flavoring, screening, packaging, warehousing and the like. With the adoption of the green tea made by the technology disclosed by the invention, 'phenol ammonia' in the tea contents can be reduced, the ratio of astringent tea polyphenol is reduced, the content of free state amino acid compounds with fresh characteristics is improved, and volatilization of volatile tea aroma materials such as cis-3-hexenol and phenylcarbinol in tea leaf is reduced; and moreover, according to the strictly controlled high-temperature time and with the adoption of a quick-cooling technology, the content of flavone in the green tea can be reduced, so that the tea is green.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a green tea processing technology. Background technique [0002] Green tea is the main tea product consumed in the world. China is the origin of tea trees and one of the first countries to master tea-making technology. Green tea is unfermented tea, which retains more natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. The traditional green tea processing technology generally includes fixing, rolling and drying. The operation is simple but rough. The defect is that the inner quality of the tea cannot be preserved more, because the fixing temperature is generally 140-300°C or even higher; After the ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 操长安
Owner 操长安
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