Production method of green tea low in cost, green and high in aroma

Abstract

The invention discloses a production method of green tea low in cost, green and high in aroma. The production method comprises the following steps of (1) performing spreading for cooling: taking fresh tea leaves, and spreading the taken tea leaves for cooling for 7-9 hours so that the water content is reduced to 65-70%; (2) performing microwave fixation: performing microwave fixation on the fresh leaves which are spread for cooling in the step (1) so as to obtain fixation leaves of which the water content is 50-55%: (3) performing primary rolling: performing primary rolling on the fixation leaves; (4) performing secondary microwave fixation: performing microwave supplementary fixation on the primary fixation leaves once again so as to obtain secondary fixation leaves of which the water content is 40-45%: (5) performing secondary re-rolling: performing secondary rolling on the secondary fixation leaves so as to obtain shaping leaves; and (6) performing vacuum drying: performing vacuum drying on the shaping leaves after the secondary re-rolling so as to obtain the green tea of which the water content is 5-7% finally. The green tea is emerald green and compact in shape, tender green and bright in soup color, fresh, refreshing and mellow in taste, tender green and bright in leaf bases, strong in fragrance, and fresh and tender.

Description

technical field [0001] The invention relates to the technical field of tea production methods, and in particular discloses a production method of low-cost green tea with high fragrance. Background technique [0002] Green tea is the main tea produced in China, with large output and consumption. Green tea contains a variety of essential nutrients for the human body, such as tea polyphenols, amino acids, and soluble sugars. These ingredients have high nutritional value, medicinal effect and health care function. Drinking tea is beneficial to human health and longevity. [0003] In the process of green tea processing, greening is the first process of primary production. The greening process plays a key role in the appearance and quality of green tea. Fresh leaves are killed by high temperature to destroy the activity of enzymes in fresh tea leaves and prevent polyphenols in tea leaves. The substance is oxidized to prevent the leaves from turning red, and at the same time evap...

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Problems solved by technology

But this patent does not disclose the quality and sensory effect of green tea

[0006] Patent CN103222513A also discloses a preparation method of high-flavor green tea: including the steps of greening, cylinder-type greening machine, microwave secondary greening, kneading, spreading, frying to enhance aroma, far-infrared aroma-enhancing steps, and microwave secondary greening. The air-drying process added after the greening can effectively increase the freshness and mellowness of the tea soup, and improve the aroma of the tea, but the preparation method is relatively cumbersome. There are many aroma techniques, the production cost is high, and the quality of biochemical components of green tea is also unknown.

[0007] Patent CN102488034A discloses a production process of green tea: including four processes of spreading, drying, kneading and drying, wherein the fixing is microwave fixing, and the drying is dryer drying, although the patent claims that the nutritional quality, color and aroma of the tea are all up to Good standard, but the quality of the tea leaves is not enough

[0008] There are also a number of journal documents that have studied green tea’s de-enzyming process and drying process, and studied the effects of various processes and their specific process parameters on the quality of green tea’s sensory and nutritional components, but many research results are contradictory.

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