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Making method of green tea

A production method and green tea technology, applied in the direction of tea treatment before extraction, etc., can solve the problems of low quality of green tea, insufficient rolling, low yield and the like

Inactive Publication Date: 2017-08-11
湖北龙王垭茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing problems: The production of traditional green tea not only takes a long time, but also has low yield, complete greening and insufficient rolling, and the quality of green tea produced is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of green tea, concrete steps are as follows:

[0023] (1) Tan Qing

[0024] Spread fresh tea leaves on bamboo mats or trays in the stall green room, with a thickness of 2-3 cm, a spread volume of 1.5-2.5 kg / square meter, and a green stand time of 4-8 hours; Leaf weight loss of 10-15 kg;

[0025] The stalls should be ventilated and cool, avoid direct sunlight, keep clean and sanitary, and strictly prevent dust, peculiar smell, and smoke pollution;

[0026] (2) Finished

[0027] The greening method is to use the drum continuous greening machine for greening, and manually put the green leaves evenly into the leaf inlet of the drum continuous greening machine, the drum speed is 40-45 rpm, the greening temperature is 210-230 °C, and the greening time is 1-1.5 minutes ; After the green tea is out of the machine, it is quickly spread to cool;

[0028] The degree of greening, the leaves are soft when held in the hand, the stems are constantly br...

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Abstract

The invention provides a making method of green tea, which comprises the following steps: (1) spreading; (2) steaming; (3) twisting; (4) oven-drying for the first time; (5) tightening; (6) oven-drying for the second time; and (7) picking up. Compared with the prior art, during twisting, cold twisting is adopted to avoid leaf yellowing of hot twisting; heavy and light actions are alternatively carried out during twisting to facilitate the vertical rolling of the leaf mass in a twisting barrel and facilitate the increase of the tea leaf yield; thin spreading and rapid oven-drying are adopted during the first oven-drying until the water content is 38-42%; the off-line moisture regain is easy for rebalance of the moisture in leaves, so as to avoid different water content and softness at different sites of leaves and prevent leaves from breaking in the subsequent tightening; and finally, the quality of the obtained green tea is good.

Description

technical field [0001] The invention relates to a preparation method of green tea. Background technique [0002] The traditional method of making green tea includes greening, greening, kneading, and drying; greening is spread on bamboo mats, with a thickness of about 8cm, and the time is 3 hours; greening is done by traditional manual pots and stoves, with a temperature of 180-220°C, and the temperature is high first and then low , the young leaves are killed old, and the old leaves are killed tenderly; kneading is carried out with a hand-made dustpan, and it is subject to holding tightly without forming a ball; drying is carried out by a dryer in two stages of dry fire and foot fire, the gross heat is 110°C-120°C, 10 minutes, full fire 85 ℃ -95 ℃, 15 minutes. [0003] Existing problems: the production of traditional green tea not only takes a long time, but also has low yield, complete greening and insufficient rolling, and the quality of green tea produced is low. Conte...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 黄竞夏昌雷张翔王静静杨巧巧柏炜沈钰
Owner 湖北龙王垭茶业有限公司
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