Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing method of cooked green scented tea

A processing method and technology for green tea, applied in the direction of tea treatment before extraction, etc., can solve the problems of not lasting fragrance time, affecting the taste of green tea, reducing economic value, etc. quality effect

Inactive Publication Date: 2017-02-22
贵州梵净山芳瑞堂茶业有限公司
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The aroma-enhancing method mentioned above does not fundamentally induce the fragrance of green tea itself, but uses physical methods or the method of using sachets. Although it can enhance the fragrance of green tea in a short period of time, the induction is not thorough and the fragrance time is not long-lasting. , as the storage time of green tea prolongs, its bitter taste will be highlighted, which will affect the taste of green tea and reduce the economic value

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Processing method of cooked green scented tea
  • Processing method of cooked green scented tea
  • Processing method of cooked green scented tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The processing method of cooked green fragrant tea comprises the following steps: spreading and drying, shaking greens, killing greens, spreading and drying for the second time, kneading, enhancing fragrance, shaping and drying, and further includes the following steps:

[0026] (1) Three times of drying: the tea leaves after the fragrance are spread in a secret room at -3°C for 2.5 minutes, and the thickness of the spread is 5cm;

[0027] (2) Second aroma enhancement: spread the shaped tea leaves on a flat plate, cover the surface of the tea leaves with a film, place the flat plate on the steam inlet pipe, wherein the temperature of the steam is 48°C, and the standing time is 2 hours. The steam is heated up to 105°C, so that the water content of the tea leaves is 30%, and then the tea leaves are put into the aroma enhancing machine, wherein the temperature of the aroma enhancing machine is 65°C, and the aroma enhancing time is 20 minutes;

[0028] (3) Secondary drying:...

Embodiment 2

[0037] The main implementation method is as in Example 1, the second airing step is removed to prepare ripe green fragrant tea, and the green tea prepared in Example 1 is compared with the green tea prepared in Example 2, the results are shown in Table 1:

[0038] Table 1

[0039]

Embodiment 3

[0041] The main implementation method is as in Example 1, removing the three air-drying steps to prepare ripe green fragrant tea, and comparing the green tea prepared in Example 1 with the green tea prepared in Example 3, the results are shown in Table 2:

[0042] Table 2

[0043]

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the technical field of tea processing and particularly relates to a processing method of the cooked green scented tea. The method comprises the steps of spreading-airing, rocking of green leaves, deactivation of enzymes, twice spreading-airing, rolling, flavoring, shaping, and drying. The method further comprises the steps of (1) thrice spreading-airing, (2) twice flavoring and (3) twice drying. According to the technical scheme of the invention, on the basis of the traditional green tea processing method, process conditions are improved to develop the above processing method of the cooked green scented tea. Through the steps of thrice spreading-airing, twice flavoring and twice drying, the original green taste can be removed to a greater extent. Meanwhile, the bitter taste of tea polyphenol and other components can be removed, so that the prepared tea is still strong in fragrance even after being stored for a long period of time.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method for ripe green fragrant tea. Background technique [0002] Green tea is one of the main teas in China, and its average annual consumption ranks first among the six major teas in my country. Chinese green tea is not only fragrant and long-lasting, but also of excellent quality and unique shape; green tea is made by spreading the picked fresh leaves, shaking green, killing green, kneading, and drying. But it retains the natural substances in the fresh leaves, containing a large amount of tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other ingredients. However, due to the presence of tea polyphenols, caffeine and other components, the processing technology of green tea is very strict, otherwise it is easy to cause green tea to be "good-looking but not tasty", with bitter taste and strong green smell. [0003] In the prior a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 张恩荣杨艳群罗来栽何顺茂
Owner 贵州梵净山芳瑞堂茶业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com