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Preparation method of green tea

A technology of green tea and tea leaves, which is applied in the field of green tea preparation, can solve the problems of complicated and defective tea leaves, and achieve the effects of overflowing aroma, bright color and convenient operation

Inactive Publication Date: 2017-02-01
东至县大王山农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, some current green tea preparation methods are too complicated, and the prepared tea leaves may also have defective products. For this reason, a simple and convenient green tea preparation method is needed, and the quality of the tea leaves prepared by this method is not bad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A preparation method of green tea, comprising the following steps:

[0017] 1) Picking: select young leaves from April to May, and select one bud and two leaves without damage by diseases and insect pests and yellow leaves;

[0018] 2) Spreading to air: the tender leaves after picking are placed on the indoor bamboo sieve, the thickness of spreading is 3cm, and the spreading time is 8h;

[0019] 3) Finishing: Finish the green tea after drying, first control the temperature of the fixing machine at 220°C for 2 minutes, then lower the temperature to 200°C for 1 minute;

[0020] 4) Cooling: place the finished tea leaves on an air-drying machine to cool down to 50°C;

[0021] 5) light kneading: the cooled tea leaves are sent into the kneading machine for kneading treatment;

[0022] 6) Drying: Send the lightly twirled tea leaves into a dryer for drying treatment, and dry them in three times. The first time removes 48% of the water, and the second time removes 70% of the w...

Embodiment 2

[0025] A preparation method of green tea, comprising the following steps:

[0026] 1) Picking: select young leaves from April to May, and select one bud and two leaves without damage by diseases and insect pests and yellow leaves;

[0027] 2) airing: the young leaves after picking are placed on the indoor bamboo sieve, the thickness of airing is 4cm, and the airing time is 9h;

[0028] 3) Finishing: Finish the green tea after drying, first control the temperature of the curing machine at 225°C for 2.5 minutes, then lower the temperature to 205°C for 1.5 minutes;

[0029] 4) Cooling: place the finished tea leaves on an air-drying machine to cool down to 55°C;

[0030] 5) light kneading: the cooled tea leaves are sent into the kneading machine for kneading treatment;

[0031] 6) Drying: send the lightly twirled tea leaves into the dryer for drying treatment, and dry them in three times, the first time removes 49% of the water, and the second time removes 71% of the water , th...

Embodiment 3

[0034] A preparation method of green tea, comprising the following steps:

[0035] 1) Picking: select young leaves from April to May, and select one bud and two leaves without damage by diseases and insect pests and yellow leaves;

[0036] 2) airing: the young leaves after picking are placed on the indoor bamboo sieve, the thickness of airing is 5cm, and the airing time is 10h;

[0037] 3) Finishing: Finish the green tea after drying, first control the temperature of the curing machine at 230°C for 3 minutes, then lower the temperature to 210°C for 2 minutes;

[0038] 4) Cooling: Place the finished tea leaves on an air-drying machine to cool down to 60°C;

[0039] 5) light kneading: the cooled tea leaves are sent into the kneading machine for kneading treatment;

[0040] 6) Drying: Send the lightly twirled tea leaves into the dryer for drying treatment, and dry them in three times, the first time removes 50% of the water, and the second time removes 72% of the water , the t...

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PUM

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Abstract

The invention discloses a preparation method of green tea. The finished tea is obtained through the steps of picking, spreading airing, fixation, cooling, gentle rolling, drying and aroma increasing. The preparation method of the green tea is simple in process and convenient to implement, and the prepared tea is dark green in liquor color, bright in color and capable of diffusing an aroma all around.

Description

technical field [0001] The invention relates to the field of green tea preparation, in particular to a method for preparing green tea. Background technique [0002] Green tea, also known as non-fermented tea. The tea leaves are made from suitable new shoots of tea trees through typical processes such as greening, rolling, and drying. Its dry tea color and brewed tea soup and the bottom of the leaves take green as the main tone, hence the name. The characteristics of green tea retain more natural substances in fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, about 50% of chlorophyll, and less vitamin loss, thus forming the characteristics of green tea "clear soup and green leaves, strong taste convergence". The most scientific research results show that the natural substances retained in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of ot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 汪四龙
Owner 东至县大王山农业开发有限公司
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