Production method of roasted green tea

A production method and green tea technology, which are applied in the production field of fried green tea, can solve the problems of poor color and inability to fully stimulate the aroma of green tea, and achieve the effects of facilitating rolling, promoting the formation of aroma, and inhibiting enzymatic oxidation.

Inactive Publication Date: 2017-09-05
SHAANXI DONGYU BIO TECH
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[0003] The purpose of the present invention is to provide a production method of fried green tea, which

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[0033] In order to make the objectives, technical solutions, and advantages of the present invention clearer and more comprehensible, the following further describes the present invention in detail in conjunction with embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention, but not to limit the present invention.

[0034] A method for producing fried green tea includes the following steps:

[0035] Fresh-leaf stalling: spread fresh tea leaves in a cool and ventilated environment; the thickness of the fresh-leaf stalling step does not exceed 5-10cm, and the fresh-leaf stalling time is 4-6 hours. Fresh-leaf stalls are selected in a cool, ventilated, clean room that is not exposed to direct sunlight. The use of stall equipment requires that the air supply system be turned on during the cooling process to keep the fresh leaves fluffy. 4-6 hours can darken the leaf color, weaken the leaf quality, lose the blue q...

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Abstract

The invention discloses a production method of roasted green tea. The production method comprises the following steps: spreading fresh leaves: spreading fresh tea leaves into a shady, cool and ventilated environment: carrying out fixation: carrying out the fixation through a high-temperature hot air roller fixation manner; rolling: rolling the tea leaves subjected to the fixation; unblocking: putting the rolled tea leaves into an unblocking machine for unblocking; primarily drying: putting the unblocked tea leaves into a chain plate machine and drying; tempering: naturally cooling the tea leaves which are primarily dried; drying again: frying and drying the tempered tea leaves; carrying out secondary tempering: naturally cooling the fried and dried tea leaves again; improving aroma: improving the aroma of the tea leaves subjected to the secondary tempering; refining, sorting and packaging: eliminating impurities in the tea leaves through refining and sorting and packaging. According to the production method of the roasted green tea, disclosed by the invention, the green tea has fine and fresh color and luster, is bright green, smooth and bright and has a bright green and pure taste and full tea aroma.

Description

technical field [0001] The invention relates to the field of green tea production, in particular to a production method of fried green tea. Background technique [0002] Green tea (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. The color of its finished product and the tea soup after brewing mostly preserve the green style of fresh tea leaves. Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and can also reduce the damage of nicotine to smokers. Green tea is made without fermentation, so it retains more 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...

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 张为国冷春林廖继辉
Owner SHAANXI DONGYU BIO TECH
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