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A processing technology and green tea technology, applied in the field of A23F3/34, can solve the problems of heavy green tea astringency, affecting the promotion and drinking of green tea, and heavy green tea, and achieve the effects of mellow taste, help gastrointestinal digestion, and mellow and sweet taste.
Inactive Publication Date: 2017-02-22
DAOZHEN AUTONOMOUS COUNTY QINGZHEN AGRI TECH DEV CO LTD
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Problems solved by technology
However, the bitterness of green tea is heavier, especially the bitterness of spring tea is heavier, and the astringent taste of green tea in summer is heavy, which has seriously affected the popularization and drinking of green tea.
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Embodiment 1
[0031] A processing technology for green tea. The green tea is composed of tea leaves, cassia cotyledons, ginkgo leaves and sweet grass leaves. The mass-to-number ratios of the raw materials are: 45 parts of tea leaves, 6 parts of cassia cotyledons, and 4.5 parts of ginkgo leaves. part, 3.5 parts of sweet grass leaves, and the processing technology comprises the following steps:
[0032] The first step, screening: select the full-bodied tea leaves, cassia cotyledons, ginkgo leaves and sweet grass leaves from the raw materials;
[0033] The second step, washing and drying: the tea leaves, cassia cotyledon leaves, ginkgo leaves and sweet grass leaves selected in the first step are washed and dried;
[0034] The third step is to remove water: evaporate part of the water in the tea leaves, cassia cotyledons, ginkgo leaves and sweet grass leaves by high temperature to soften the leaves and create conditions for kneading and shaping, so that the water content in the tea leaves, cass...
Embodiment 2
[0053] The difference from Example 1 is that the number of tea leaves is 50 parts, cassia cotyledon leaves are 8.5 parts, ginkgo leaves are 6 parts, and sweet grass leaves are 1.5 parts. The green tea under this formula has a slightly sweet taste and no astringency. The water content in the tealeaves, cassia leaves and ginkgo leaves in the three steps remains on 7%, the water content in the sweet grass leaves remains on 20%, and the rotating speed of the kneading machine is 90r / min.
Embodiment 3
[0055] The difference from Example 1 is: wherein the number of tea leaves is 46 parts, cassia cotyledon leaves are 5.5 parts, ginkgo leaves are 4.5 parts, sweet grass leaves are 2.5 parts, and the rotating speed of the kneading machine is 100r / min.
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Abstract
The invention discloses a green tea processing process which comprises the following steps: (1) screening: picking up green tea leaves, cassia bicapsularis leaves, ginkgo leaves and oldenlandia cantonensis leaves with full shapes; (2) cleaning and air-drying: cleaning the picked green tea leaves, cassia bicapsularis leaves, ginkgo leaves and glycyrrhiza uralensis leaves in the step (1), and air-drying; (3) dehydrating: evaporating out part of water in the green tea leaves, cassia bicapsularis leaves, ginkgo leaves and glycyrrhiza uralensis leaves at a high temperature to soften the leaves to create conditions for rolling and shaping, and keeping the water content in green tea leaves, cassia bicapsularis leaves and ginkgo leaves at 7-9% and the water content in the glycyrrhiza uralensis leaves at 19-20%; (4) shaping: rolling and lightening the leaves by an external force until strips are formed; and (5) evaporating: evaporating out the water in the green tea leaf strips in the step (4), and finishing. The green tea processing process disclosed by the invention is convenient and practical.
Description
technical field [0001] The invention relates to a green tea processing technology, in particular to the technical field of A23F3 / 34. Background technique [0002] Green tea is made without fermentation, so it 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. Its dry tea color and brewed tea paste and the bottom of the leaves take green as the main tone, hence the name green tea. Clear soup and green leaves are the common characteristics of green tea quality. Green tea is the most widely produced and widely consumed tea in China. It is characterized by clear soup and green leaves, which are rich in nutrients and can prevent diseases. But the bitter taste of green tea is heavier, espe...
Claims
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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 蔡怀明
Owner DAOZHEN AUTONOMOUS COUNTY QINGZHEN AGRI TECH DEV CO LTD
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