Green tea preparation method

A technology for green tea and tea leaves, which is applied in the field of green tea preparation, can solve the problems of loss of tea leaves, weak aroma of tea, tight shape and the like, and achieves the effects of strong and lasting aroma and strong taste.

Inactive Publication Date: 2017-03-15
平武县天源茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing green tea processing methods, the shape of the rolling process is not tight enough, so that the taste of the brewed tea is not good enough, and the process of increasing the aroma fails to fully transform and aggregate the substances and aroma components in the tea leaves, making the brewed tea The aroma is weak, which eventually makes the tea lose the characteristics of the original tea and cannot meet people's needs

Method used

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Examples

Experimental program
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Embodiment Construction

[0020] All the features disclosed in this specification, except mutually exclusive features and / or steps, can be combined in any way.

[0021] The following are the specific implementation steps:

[0022] Step 1. Withering, evenly spread the picked fresh tea leaves on a cool and ventilated withering box, place them at natural temperature for 8 hours to 10 hours, and control the water loss rate of the tea leaves within the range of 10% to 15%;

[0023] Step 2, killing greens, placing the withered tea leaves in a steam killing device for killing greens, controlling the temperature at 350°C and maintaining it for 3 minutes;

[0024] Step 3, initial kneading, put the finished tea leaves into a kneading machine and knead them into strips, the specific kneading time is 30 minutes;

[0025] Step 4, initial drying, the tea leaves after kneading are sent to a bottle-type hot air dryer for drying treatment until dehydration, the drying temperature during treatment is 100°C, and the bak...

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PUM

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Abstract

The invention provides a green tea preparation method which comprises the steps of carrying out withering, fixation, primary rolling, primary drying, secondary rolling, secondary drying and fragrance enhancement on fresh picked tea leaves in sequence, and carrying out collection and bagging for obtaining finished products. Green tea prepared according to the invention has the characteristics that tea soup has bright color tune, can retain the mellow fragrance for long time and has deep and rich tea fragrance.

Description

technical field [0001] The invention belongs to the technical field of tea preparation, and in particular relates to a method for preparing green tea. Background technique [0002] Green tea is one of the main teas in China. It refers to a drink made from the new leaves or buds of tea trees without fermentation, after greening, shaping, and drying. The color of its finished product and the tea soup after brewing mostly preserve the green style of fresh tea leaves. Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and can also reduce the damage of nicotine to smokers. [0003] Green tea is made without fermentation, which retains the 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 王桂良
Owner 平武县天源茶业有限责任公司
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