Processing technology for reducing Guangdong big-leaf green tea bitterness

A processing technology and technology of big-leaf green tea, which is applied in the field of processing technology for reducing the bitterness of Guangdong big-leaf green tea, can solve the problems of reducing the bitterness of Guangdong big-leaf green tea and the bitter taste of tea soup, so as to alleviate the bitterness and reduce the Bitterness, content reduction effect

Inactive Publication Date: 2017-08-18
TEA RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention aims at the above-mentioned problem that the tea leaves of Guangdong big-leaf green tea and tea soup taste bitter and astringent after brewing, and provides a tea processing technology for reducing the bitterness and astringency of Guangdong big-leaf green tea.

Method used

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  • Processing technology for reducing Guangdong big-leaf green tea bitterness

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Effect test

Embodiment 1

[0031] A tea processing technique for reducing the bitterness and astringency of Guangdong big-leaf green tea, comprising the following steps:

[0032] S1. Picking and spreading of fresh leaves: pick freshly stretched fresh leaves of one bud and one leaf tea tree from the big-leaf tea tree in Liannan, Guangdong, and spread the picked fresh tea greens for 4 hours until the water content of the tea greens is 75%;

[0033] S2. Green fixation: raise the temperature of the green fixer to 230°C, then put the green tea in S1 into the green fixer, and finish it for 15 minutes;

[0034] S3. Spreading and airing: take out the tea green after S2 is finished and then spread it to dry. The thickness of spreading is 4 cm, and the spreading time is 1.5 hours. During this period, flip once every 30 minutes;

[0035] S4. Kneading: Put the green tea leaves from S3 into a kneading machine for kneading. The kneading is carried out in the order of no pressure air kneading, light kneading, and no p...

Embodiment 2

[0041] A tea processing technique for reducing the bitterness and astringency of Guangdong big-leaf green tea, comprising the following steps:

[0042] S1. Picking and spreading of fresh leaves: picking freshly stretched fresh leaves of one-bud and two-leaf tea trees from the big-leaf tea tree in Liannan, Guangdong, and spreading the picked fresh tea greens for 6 hours until the water content of the tea greens is 70%;

[0043] S2. Green fixation: raise the temperature of the green fixer to 250°C, then put the green tea in S1 into the green fixer, and finish it for 10 minutes;

[0044] S3. Spreading and airing: take out the tea green after S2 is finished and then spread it to dry. The thickness of spreading is 5 cm, and the spreading time is 2 hours. During this period, flip once every 30 minutes;

[0045] S4. Kneading: Put the green tea leaves of S3 into a kneading machine for kneading. Kneading is carried out in the order of no pressure air kneading, light kneading, and no pr...

Embodiment 3

[0051] A tea processing technique for reducing the bitterness and astringency of Guangdong big-leaf green tea, comprising the following steps:

[0052] S1. Picking and spreading of fresh leaves: picking freshly stretched fresh leaves of one-bud and one-leaf tea tree from the large-leaf tea tree in Guangdong group, and spreading the picked fresh tea greens for 5 hours until the water content of the tea greens reaches 75% ;

[0053] S2. Green fixation: raise the temperature of the green fixer to 240°C, then put the green tea in S1 into the green fixer, and finish it for 15 minutes;

[0054] S3. Spreading and airing: take out the tea green after S2 is finished and then spread it to dry. The thickness of spreading is 4 cm, and the spreading time is 1.5 hours. During this period, flip once every 30 minutes;

[0055]S4. Kneading: Put the green tea leaves from S3 into a kneading machine for kneading. The kneading is carried out in the order of no pressure air kneading, light kneadin...

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Abstract

The invention belongs to the field of tea processing, and particularly relates to a processing technology for reducing Guangdong big-leaf green tea bitterness. The technology comprises the steps that fresh picked tea leaves are spread for 4-6 h till the water content of the tea-green color is 70-80%, the tea leaves are put into a fixation machine with the temperature increased to 230-260 DEG C to perform fixation; the tea leaves are spread and aired for 1-2 h after fixation is performed for 1-2 h, non-pressure empty rolling and light rolling are adopted, non-pressure light sequential rolling is performed for 20-30 min, and deblocking is performed; the tea leaves obtained after rolling need to be stacked for 1-2 h, and the stacking thickness is 10-20 cm; initial drying is performed, and the tea leaves are taken out and spread till the water content of the tea leaves is 20-30%, the water inside the tea leaves is distributed again, the stacking thickness is 2-4 cm, and drying is performed after stacking is performed for 20-40 min till the water content is not larger than 6%. According to the processing procedures, the probability that extra bitterness of the tea leaves is generated is lowered, the tea leaves are instantly in contact at high temperature during fixation, spreading is performed after fixation, and stacking is performed after rolling is performed, so that the content of caffeine and tea tannin in tea leaves is lowered, and therefore the bitterness of the tea leaves and tea soup is lowered.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a processing technology for reducing the bitterness and astringency of Guangdong big-leaf green tea. Background technique [0002] my country is the hometown of tea, with a long history in tea planting and processing and profound cultural heritage. Guangdong Province is one of the eight major tea producing areas in China recorded in the "Tea Classic". Guangdong is rich in tea tree species, including Phoenix Narcissus, Renhua Baimao, Liannan Daye and other tea tree varieties. Guangdong big-leaf green tea has a strong internal taste and strong aroma, and has been favored by tea lovers for a long time. [0003] In the existing processing technology, the processing process of Guangdong big-leaf green tea mainly includes picking, fixing, rolling, drying, and shaping. , strong taste, bright green soup. However, research has found that the content of caffeine and tea tannin ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 孙世利孙伶俐黎秋华向丽敏赖幸菲
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI
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