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Preparation method for green tea with delicate fragrance

A technology for green tea and fragrance, which is applied in the field of preparation of fragrance-flavored green tea, can solve the problems of high unfavorable energy, cannot achieve continuous tea production, and save, and achieves the effects of strong fragrance and bright color.

Pending Publication Date: 2017-09-01
马边高山茶叶有限公司
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The current production of green tea generally goes through five processes: fresh leaf picking, spreading, greening, rolling and drying; in the picking process of fresh tea leaves, the picking time is generally limited, and tea planting is not involved. The requirements of altitude and weather conditions; there are clear regulations on the water loss rate of tea during the greening process, which is only felt by the naked eye; many teas are fried in boilers during the greening process, and continuous tea production cannot be realized ;The general kneading process is to use several stages of different pressures to apply pressure and knead; the temperature of the strips of traditional tea leaves is set above 100°C, and the higher temperature is not conducive to energy saving

Method used

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  • Preparation method for green tea with delicate fragrance

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Embodiment 1

[0029] The technical scheme of the present embodiment is: a kind of preparation method of delicate fragrance type green tea, comprises the following steps:

[0030] 1) Picking of fresh leaves: Choose a sunny day with an ambient temperature of 18-22°C and no dew in the environment, at an altitude above 1,000 meters, and pick one bud and one leaf or one bud and two leaves for the first development; the picked fresh leaves should be ventilated. Equipment loading and transfer;

[0031] 2) Greening of fresh leaves: transfer the picked fresh leaves to a cool and ventilated airing place, spread the fresh leaves and let them wither naturally, the thickness of the spread is 2-4 cm, and detect the tea leaves during the process of natural withering The water content of the tea leaves should be recorded; when the tea leaves lose 8% to 12% of the water content, stop the spreading process;

[0032] 3) De-enzyming of tea leaves: the de-enzyming treatment of the green tea leaves after being ...

Embodiment 2

[0048] On the basis of Embodiment 1, the technical solution of this embodiment is: the altitude in the step 1) is 1200-1500 meters.

[0049] The inventors have found that when the altitude is 1200-1300 meters, the content of aromatic substances in the tea leaves is higher than that of tea leaves grown at other altitudes.

Embodiment 3

[0051] On the basis of embodiment one, the technical solution of the present embodiment is: the sunny weather in the step 1) is the sunny weather in March to May.

[0052] The tea buds grown from March to May are the freshest and tenderest, with good taste and high beneficial ingredients.

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Abstract

The invention discloses a preparation method for green tea with delicate fragrance. The method comprises the following steps: picking fresh leaves at 1000 meters above sea level; tedding the fresh leaves with the laying thickness being 2 to 4 cm, and finishing the green tedding when water loss is 8% to 12%; 3) killing green of the tea leaves at steam temperature of 260 DEG C to 280 DEG C; entwisting and kneading the tea leaves: cooling the tea leaves to be 23 to 28 DEG C, and entwisting and kneading with 0.2 to 0.5MPa strength for 8 to 10 minutes; tidying tea strips at the temperature of 75 to 85 DEG C, and repeating the process twice; baking the tea leaves baking at the temperature of 85 to 90 DEG C for 25 to 30 minutes; cooling to 23 to 27 DEG C and placing for 25 to 30 minutes; baking again at the temperature of 98 to 105 DE C for 20 to 23 minutes; enhancing tea fragrance: raising the temperature to be 115 to 118 DEG C, and enhancing the fragrance of the baked tea leaves for 2 to 3 hours. The preparation method for the green tea with delicate fragrance has the advantages of jade green tea leaves, intact leaf shape and orchid fragrance.

Description

technical field [0001] The invention belongs to the technical field of green tea production, and in particular relates to a preparation method of delicate-flavor green tea. Background technique [0002] The current production of green tea generally goes through five processes: fresh leaf picking, spreading, greening, rolling and drying; in the picking process of fresh tea leaves, the picking time is generally limited, and tea planting is not involved. The requirements of altitude and weather conditions; there are clear regulations on the water loss rate of tea during the greening process, which is only felt by the naked eye; many teas are fried in boilers during the greening process, and continuous tea production cannot be realized ; The general rolling process is to use several stages of different pressures to apply pressure and knead; the temperature of the strips of traditional tea leaves is set above 100°C, and the higher temperature is not conducive to energy saving. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 李贤波
Owner 马边高山茶叶有限公司
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