Processing method of green tea

A processing method and technology of green tea, which is applied in the field of tea processing, can solve the problems of bitterness and astringency of tea soup, and achieve the effect of reducing the taste of grass and facilitating rolling

Inactive Publication Date: 2017-08-18
务川自治县雾青茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a processing method of green tea, so as to solve the problem of bitter and astringent tea soup of high-quality green tea in the prior art

Method used

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  • Processing method of green tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of processing method of green tea is characterized in that, comprises the following steps:

[0020] Step 1. Material selection: select tea leaves with a single bud or one bud and one leaf;

[0021] Step 2. Drying: Use microwave vacuum drying technology to dry the picked tea leaves to a moisture content of 45%, a vacuum degree of 0.1Mpa, and a microwave power of 1.5kw;

[0022] Step 3, kneading: Spray the coconut juice evenly on the surface of the dried tea leaves, then put the tea leaves into the kneading machine for kneading. When kneading, knead the tea leaves for 5 minutes in a heavy kneading method, and then spray the tea leaves for the second time Coconut juice, after the coconut juice is sprayed for the second time, knead the tea leaves for 9 minutes in a light kneading manner, wherein the light kneading pressure is 200N, the rotating speed is 10r / min, the heavy kneading pressure is 550N, and the rotating speed is 25r / min;

[0023] Step 4, drying: use micr...

Embodiment 2

[0026] A kind of processing method of green tea is characterized in that, comprises the following steps:

[0027] Step 1. Material selection: select tea leaves with a single bud or one bud and one leaf;

[0028] Step 2. Drying: Use microwave vacuum drying technology to dry the picked tea leaves to a moisture content of 48%, a vacuum degree of 0.085Mpa, and a microwave power of 2kw;

[0029] Step 3. Kneading: Spray the coconut juice evenly on the surface of the dried tea leaves, and then put the tea leaves into the kneading machine for kneading. When kneading, knead the tea leaves for 4 minutes in a heavy kneading method, and then spray them on the surface of the tea leaves for the second time Coconut juice, after the coconut juice is sprayed for the second time, knead the tea leaves for 10 minutes in a light kneading manner, wherein the light kneading pressure is 300N, the rotating speed is 15r / min, the heavy kneading pressure is 600N, and the rotating speed is 20r / min;

[00...

Embodiment 3

[0033] A kind of processing method of green tea is characterized in that, comprises the following steps:

[0034] Step 1. Material selection: select tea leaves with a single bud or one bud and one leaf;

[0035] Step 2. Drying: Use microwave vacuum drying technology to dry the picked tea leaves to a moisture content of 46%, a vacuum degree of 0.09Mpa, and a microwave power of 1kw;

[0036] Step 3. Kneading: Spray the coconut juice evenly on the surface of the dried tea leaves, and then put the tea leaves into the kneading machine for kneading. When kneading, knead the tea leaves for 5 minutes by heavy kneading, and then spray the tea leaves for the second time Coconut juice, after the coconut juice is sprayed for the second time, knead the tea leaves for 8 minutes in a light kneading manner, wherein the light kneading pressure is 250N, the rotating speed is 13r / min, the heavy kneading pressure is 500N, and the rotating speed is 30r / min;

[0037] Step 4, drying: microwave dryi...

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Abstract

The invention discloses a processing method of green tea in the field of tea processing. The processing method of the green tea comprises the following steps: 1, selecting materials: selecting tea with a single bud or one bud and one leaf; 2, drying: drying the picked tea by a microwave vacuum drying technology until the water content is 45 to 48 percent, wherein the vacuum degree is 0.085 to 0.1 Mpa and the microwave power is 1 to 2 kw; 3, rolling: spraying coconut juice on the surface of the dried tea uniformly, putting the tea into a rolling machine to roll, and during rolling, rolling the tea by a heavy rolling mode for 4 to 5 minutes, spraying the coconut juice on the surface of the tea for the second time and then rolling the tea by a light rolling mode for 8 to 10 minutes; 4, drying: drying the rolled tea until the water content is 40 to 42 percent; 5, enhancing fragrance: putting the dried tea into a fragrance enhancing machine and enhancing fragrance until the water content is 7 to 8 percent, wherein the fragrance enhancing temperature is 220 to 230 DEG C. According to the scheme, the processing process is optimized, so that the prepared green tea has rich taste, and the bitterness is reduced.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a processing method of green tea. Background technique [0002] Green tea is one of the main teas in China. It refers to the beverage made from the new leaves or buds of the tea tree without fermentation, after greening, shaping, and drying. It retains the natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. At the same time, the color and luster of its finished products and the tea soup after brewing more preserve the green style of fresh tea leaves, which are deeply loved by consumers. [0003] In the production process of green tea, compared with summer tea, spring tea has higher nutrient conten...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/14A23F3/12
CPCA23F3/06A23F3/12A23F3/14
Inventor 孙岭松
Owner 务川自治县雾青茶业有限公司
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