Preparation method of tightly pressed green tea

A technology of pressing tea and green tea, which is applied in tea treatment before extraction, etc. It can solve the problems of being prone to moisture and turning green, demanding storage conditions, and easy to absorb odors, etc., to inhibit reproduction, avoid non-enzymatic oxidation, and reduce tea quality. the damaging effects of

Inactive Publication Date: 2017-05-31
合肥观云阁科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, as loose tea, it is not only easy to be damp and turn green, easy to absorb odor, and has strict requirements on storage conditions, but also easy to break and inconvenient to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The finished Huangshan Maofeng (roasted green) loose tea is used as the raw material tea, and the steamed bun-shaped green tea is processed to press Tuocha. Specific steps are as follows:

[0020] 1) Humidification and softening: Humidify the raw tea, spray water on the tea leaves and stir them evenly for humidification, then place the humidified tea leaves in the softening chamber, and blow over the tea leaves with helium gas that has been pre-cooled at 4°C. for 6 hours;

[0021] 2) Mild de-enzyming: The humidified and softened tea leaves are de-enzymed with a roller de-enzyming machine at a temperature of 100°C until the hand feels soft, the tender stems are folded continuously, the green grass gas disappears, and the hair is fragrant;

[0022] 3) Molding: Utilize a mold with a steamed bun-shaped cavity to mold the softened raw tea into a steamed steamed bun. The wet weight of each steamed steamed bun-shaped raw tea is about 130 grams, and the pressure is kept for 8 ...

Embodiment 2

[0025] The finished Lu'an Guapian loose tea is used as the raw material tea, and the steamed bun-shaped green tea is processed to press Tuocha. Specific steps are as follows:

[0026] 1) Humidification and softening: Humidify the raw tea, spray water on the tea leaves and stir them evenly for humidification, then place the humidified tea leaves in a softening chamber, blow over the tea leaves with nitrogen gas that has been pre-cooled at 6°C, and the time is 7 hours;

[0027] 2) Mild de-enzyming: The humidified and softened tea leaves are de-enzymed with a roller de-enzyming machine at a temperature of 110°C until the hand feels soft, the tender stems are folded continuously, the green grass gas disappears, and the hair is fragrant;

[0028] 3) Molding: Utilize a mold with a steamed bun-shaped cavity to mold the softened raw tea into a steamed steamed bun, the wet weight of each steamed steamed bun-shaped raw tea is about 130 grams, and hold the pressure for 10 minutes;

[0...

Embodiment 3

[0031] The finished West Lake Longjing loose tea is used as the raw material tea, and the steamed bun-shaped green tea is processed to press Tuocha. Specific steps are as follows:

[0032] 1) Humidification and softening: Humidify the raw tea, spray water on the tea leaves and stir them evenly for humidification, then place the humidified tea leaves in the softening chamber, and blow over the tea leaves with argon gas that has been pre-cooled at 8°C for a period of time for 8 hours;

[0033] 2) Mild de-enzyming: The humidified and softened tea leaves are de-enzymed with a roller de-enzyming machine at a temperature of 110°C until the hand feels soft, the tender stems are folded continuously, the green grass gas disappears, and the hair is fragrant;

[0034] 3) Molding: Utilize a mold with a steamed bun-shaped cavity to mold the softened raw tea into a steamed steamed bun, the wet weight of each steamed steamed bun-shaped raw tea is about 130 grams, and hold the pressure for 4...

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PUM

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Abstract

The invention discloses a preparation method of tightly pressed green tea. The preparation method of the tightly pressed green tea comprises the following steps: 1), carrying out softening by performing humidification, namely performing humidification on the raw-material tea by spraying water onto the tea leaves and carrying out stirring, placing the humidified tea leaves in a softening chamber, and blowing pre-cooled inert gas above the tea leaves for 6-8 hours; 2), carrying out mild fixation, namely performing fixation on the humidified and softened tea leaves by using a roller fixing machine at a fixation temperature of 100-120 DEG C until the tea leaves are soft in feeling, the tender stems cannot be broken after bending, the grassy smell disappears, and refreshing aroma is produced; 3), carrying out shaping by performing compression molding; and 4), carrying out drying and shaping. The green tea is prepared into tightly pressed tea according to the preparation method, so that the unique flavor of the green tea is preserved, and the shelf life of the tea is prolonged; moreover, storing and carrying of the green tea are also facilitated.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for preparing pressed green tea. Background technique [0002] Dark tea, represented by Puer tea and Liubao tea, is traditionally made into pressed tea. This is because dark tea is a post-fermented tea, and the "stacking" effect caused by pressing together and the growth of probiotics not only There is no harm, and it also helps the biochemical reactions in the tea leaves, and helps the post-fermentation of the tea leaves. Moreover, making pressed tea is also convenient for the storage of tea leaves, which is beneficial to the long-term natural fermentation of tea leaves in the later stage. There are the most famous green teas in China. According to the different drying and greening methods, they are generally divided into fried green tea, baked green tea, sun-dried green tea and steamed green green tea. No matter what kind of green tea is non-fermen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 张杰
Owner 合肥观云阁科技发展有限公司
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