Processing method of tea leaves

A processing method and tea technology, applied in the field of tea processing, can solve problems such as strong bitterness and astringency, and achieve the effects of light bitterness, high aroma, and sweet and mellow taste.

Active Publication Date: 2017-07-25
华坪县雪龙春茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also corresponding studies that show that Yunnan big-leaf green tea c

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A method for processing tea, comprising the following steps:

[0027] a. Spread fresh leaves: place the picked fresh Yunnan big-leaf green tea in a greenhouse with a temperature of 5°C and a humidity of 35%, until the moisture content of the leaves is 78%;

[0028] b. Finishing: put the spread leaves in a rotating drum frying pan with a temperature of 163° C. for finishing until the moisture content of the finished leaves is 62%, and then place them in a greenhouse with a temperature of 32° C. and a humidity of 35%. Spread cool inside, until the moisture content of cool leaves is 47%;

[0029] c, kneading: placing the cool leaves with a temperature of 58°C, using kneading equipment to knead;

[0030] d, drying: dry the tealeaves after the kneading to obtain dry leaves with a moisture content of 7%. Drying is carried out in three stages, the first stage is baked at 135°C for 2.5 hours, the second The first stage is baked at 185°C for 1.5 hours, and the third stage is c...

Embodiment 2

[0034] A method for processing tea, comprising the following steps:

[0035] a, fresh leaf spreading: put the picked fresh Yunnan big-leaf green tea in a greenhouse with a temperature of 6°C and a humidity of 40%, until the leaf moisture content is 80%;

[0036] b. Finishing: put the spread leaves in a rotating drum frying pan with a temperature of 165° C. for finishing until the moisture content of the finished leaves is 65%, and then place them in a greenhouse with a temperature of 35° C. and a humidity of 40%. Spread cool inside until the moisture content of the cool leaves is 50%;

[0037] c, kneading: placing the cool leaves with a temperature of 60°C, using kneading equipment to knead;

[0038] d, drying: drying the tea leaves after the kneading to obtain dry leaves with a moisture content of 9%. Drying is carried out in three stages, the first stage is baked at 140°C for 3 hours, the second stage is baked at 180-190°C for 2 hours, and the third stage is carried out at...

Embodiment 3

[0042] A method for processing tea, comprising the following steps:

[0043] a, fresh leaf spreading: put the picked fresh Yunnan big-leaf green tea in a greenhouse with a temperature of 3°C and a humidity of 30%, until the leaf moisture content is 75%;

[0044] b. Finishing: put the spread leaves in a rotating drum frying pan with a temperature of 160° C. for finishing until the moisture content of the finished leaves is 60%, and then place them in a greenhouse with a temperature of 30° C. and a humidity of 30%. Spread cool inside until the moisture content of the cool leaves is 45%;

[0045] c, kneading: placing the cool leaves with a temperature of 55°C, using kneading equipment to knead;

[0046] d, drying: drying the tea leaves after the kneading to obtain dry leaves with a moisture content of 5%. Drying is carried out in three stages, the first stage is baked at 130°C for 2 hours, the second stage is baked at 180°C for 1 hour, and the third stage is carried out at 60°C...

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PUM

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Abstract

The invention relates to a processing method of tea leaves. The method comprises the following steps: (a) fresh leaf spreading: putting picked fresh large-leaf green tea into a greenhouse of which the temperature is 3-6 DEG C and the humidity is 30-40% for spreading until the moisture content of the leaves is 75-80%; (b) fixation: putting the spread leaves into a rotary drum frying pan of 160-165 DEG C for fixation until the moisture content of the fixed leaves is 60-65% and putting the leaves into the greenhouse of which the temperature is 30-35 DEG C and the humidity is 30-40% for cooling until the moisture content of the cooled leaves is 45-50%; (c) kneading: kneading the cooled leaves at 55-60 DEG C by adopting kneading equipment; and (d) drying: drying the kneaded tea leaves to obtain dry leaves of which the moisture content is 5-9%. The processing method has the beneficial effects that the obtained tea leaves are sweet, mellow and thick in taste, light in bitter taste and high in fragrance.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a tea processing method. Background technique [0002] The formation of excellent quality of tea mainly depends on the quality of fresh leaves and processing technology, which can be judged by sensory evaluation of appearance, smelling aroma, looking at soup color, and tasting. [0003] Traditionally processed Yunnan big-leaf green tea is generally obtained by cooling the fresh tea leaves after picking, kneading, shaping, and drying, which has the disadvantages of low fragrance and bitter taste. In order to solve this shortcoming, raw materials such as jasmine flower and glutinous rice are often added when kneading to improve its mouthfeel, and also change the mouthfeel of the tea itself at the same time. Corresponding studies have also shown that Yunnan big-leaf green tea contains more indoles and polyphenols, resulting in a strong sense of bitterness. For this reason,...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 张友贵
Owner 华坪县雪龙春茶业有限责任公司
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