Green tea freshness keeping method

A freshness, green tea technology, applied in the direction of tea treatment before extraction, etc., can solve the problems of reduced freshness, tea color, poor taste, difficult to achieve the effect, etc., to achieve the goal of improving freshness, retaining color durability, and good color Effect

Inactive Publication Date: 2017-06-13
马淳沂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Green tea can be stored for a long time, but as the storage time prolongs, its freshness will also decrease, and the brewed tea will be inferior in color and taste
Although during preservation, refrigeration and sealing can be used to improve the preservation effect and delay the reduction of freshness, but it is still difficult to achieve good results

Method used

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Embodiment Construction

[0009] Below in conjunction with specific embodiment, further illustrate the present invention, should be understood that these embodiments are only used to illustrate the present invention and are not intended to limit the scope of the present invention, after having read the present invention, those skilled in the art will understand various equivalent forms of the present invention All modifications fall within the scope defined by the appended claims of the present application.

[0010] A method for maintaining the freshness of green tea, specifically comprising the following steps:

[0011] 1. Spread the fresh leaves. After the fresh leaves are picked, they are collected twice in the morning and twice in the afternoon and spread out to dry. When the fresh leaves become soft and give off a delicate fragrance, the moisture content is 70% as appropriate.

[0012] 2. The roller finishing machine is used for finishing. Adopt high-temperature fast killing, less penetration an...

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Abstract

The invention discloses a method for maintaining the freshness of green tea. The steps of secondary greening, secondary drying and rapid low-temperature cooling are added in the green tea processing process. The present invention has the advantages of retaining the color durability of tea leaves through secondary greening, keeping the moisture content of tea leaves stable through secondary drying, and maintaining moisture retention through rapid low-temperature cooling, thereby increasing the green tea production process. The freshness of green tea makes it still have good color and taste after being stored for a long time.

Description

technical field [0001] The invention relates to a fresh-keeping method of tea leaves. Background technique [0002] Green tea refers to the fresh leaves of the tea tree, without fermentation, after typical processes such as killing, kneading, and drying, the color of the finished product, and the tea soup after brewing preserves the green main tone of fresh tea leaves. Its characteristics of dry tea green, soup color green and leaf bottom green are respected and loved by consumers. [0003] Green tea can be stored for a long time, but as the storage time prolongs, its freshness will also decrease, and the brewed tea will be inferior in color and taste. Although during preservation, the preservation effect can be improved by refrigerating and sealing, and the reduction of freshness can be delayed, but it is still difficult to achieve good results. Contents of the invention [0004] Purpose of the invention: At the problems referred to above, the purpose of this invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 马淳沂
Owner 马淳沂
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