Clean processing technology of green tea

A processing technology and cleaning technology, which is applied in the field of green tea cleaning processing technology, can solve problems such as inconsistent product specifications, poor tea production conditions, and non-standard processing technology, so as to improve the roasting effect, increase the content, and taste pure and fragrant Effect

Inactive Publication Date: 2017-05-31
六安市笑春堂农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing tea production conditions are poor, the processing technology is not standardized, the product specifications are inconsistent, the quality of tea is difficult to stabilize, and the labor efficiency of tea farmers is low. During the peak production period of Lu'an Guapian tea, it greatly restricts the industrialization and marketization of Lu'an Guapian tea. formation and development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A clean processing technology for green tea, comprising the following steps:

[0021] (1) Pretreatment: The picked fresh tea leaves are sent to the cleaning machine for spraying and cleaning for 5 minutes, dehydration, grading and greening, among which, the greening temperature is 25°C, and the greening time is 20 minutes;

[0022] (2) Shaking and greening: After the greening, the tea leaves are shaken at a speed of 15 rpm for 10 minutes; the fresh leaves after shaking are cleaned by an electric heating greening machine. The temperature of greening is 240°C and the leaf temperature is 115°C , the finishing time is 80s;

[0023] (3) Kneading and shape making: the green tea leaves are cooled at room temperature for 20 minutes, sent to the kneading machine for kneading, kneaded for 5 minutes, then spread for 5 minutes, and sent to the conditioning machine for shaping;

[0024] (4) Roasting and softening: After shaping, the tea leaves are roasted at a low temperature by a ...

Embodiment 2

[0028] A clean processing technology for green tea, comprising the following steps:

[0029] (1) Pretreatment: The picked fresh tea leaves are sent to the cleaning machine for spray cleaning for 10 minutes, dehydration, grading and greening, among which, the greening temperature is 20°C, and the greening time is 30 minutes;

[0030] (2) Shaking and greening: After the greening is done, the tea leaves are shaken at a speed of 30rpm for 5 minutes; the fresh leaves after shaking are cleaned by an electric heating machine. The temperature of the greening is 230°C and the leaf temperature is 90°C , the finishing time is 120s;

[0031] (3) Kneading and shaping: the green tea leaves are cooled at room temperature for 20 minutes, sent to the kneading machine for kneading, kneading time is 8 minutes, then cooled for 7 minutes, and sent to the conditioning machine for shaping;

[0032] (4) Roasting and softening: After shaping, the tea leaves are roasted at a low temperature by a far-i...

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PUM

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Abstract

The invention discloses a clean processing technology of green tea. The processing technology comprises the steps of conducting pretreatment; rocking of green leaves and fixation; rolling and shaping; low-temperature baking for 30-40 minutes; softening; high-temperature baking for 40-50 minutes; and packing. The processing technology comprises the steps of pretreatment, rocking of green leaves, fixation, rolling, shaping, baking, softening and secondary baking. After shaping, infrared low-temperature baking is conducted, the softening can make sure that the tea leaves are uniform in moisture content, then, infrared high-temperature baking is conducted to make most substances with greenness and low boiling points volatilized and lost and make the green tea catechins generate isomers to increase the content of free type catechins and anti-type leaf alcohol. According to the processing technology, the infrared wavelength of the far infrared baking machine is 12-20 micrometers, which is helpful to the absorption of water, sugar, amino acids, pectin and the like, and beneficial to the separation and exuding of various helpful aromas in the tea baking process. Therefore the baking aroma effect is enhanced, and the mouthfeel of the prepared tea is pure and aromatic.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a clean processing technology of green tea. Background technique [0002] Lu'an Guapian, a traditional Chinese historical famous tea, one of the top ten famous teas in China, referred to as Guapian and Piancha, is produced in the Dabie Mountain area of ​​Lu'an City, Anhui Province. It was called "Luzhou Liu'an Tea" in Tang Dynasty and was a famous tea; It is called "Liu'an Guapian", which is the top grade and best grade tea; in the Qing Dynasty, it was the court tribute tea. Lu'an Guapian is a special type of green tea with a long history and rich cultural connotations. Among all the teas in the world, Lu'an Guapian is the only tea without buds and stems, which is made from a single raw leaf. Bud removal not only maintains a monolithic shape, but also has no grassy taste; the stalk has been lignified during the production process, and after removal, it can ensure that th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 蔡运峰
Owner 六安市笑春堂农业开发有限公司
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