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Processing method of scented tea

A processing method and technology for fragrant tea, applied in the field of tea preparation, can solve problems such as no change, and achieve the effects of convenient operation, green soup color, and lasting aroma

Inactive Publication Date: 2017-12-22
贵州安顺春来茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is not difficult to see that although traditional green tea can retain the original nutrients in the tea leaves to the greatest extent, there is no change in the process, so that the prepared green tea is similar, so the inventor provides a green tea based on green tea processing. The processing method of this kind of fragrant tea has completely changed the processing method of traditional green tea, and a kind of fragrant tea with long-lasting aroma, light green soup color and fresh taste is prepared

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A processing method of fragrant tea, the method comprises the following steps:

[0025] a. Finishing: use the method of high first and then low for steam finishing, first control the temperature to 120°C for 60s, then quickly lower the temperature to 30°C for 3min, and kill the old leaves tenderly , the young leaves are killed to kill the tea leaves so that the water content is 80%;

[0026] b. Kneading: use the kneading machine to pressurize and knead in the way of light first, then heavy and then light. The young leaves are cold and soft, the old leaves are hot, and the middle-grade leaves are warm. The kneading machine speed is 45r / min, and the kneading time is 45min. , the kneading machine pressurizes and kneads in the way of light first, then heavy and then light. When kneading lightly at first, the gland sinks to 1 / 4 of the amount of leaves thrown, and keeps kneading under this pressure for 20 minutes. When kneading heavily, the gland sinks to Knead at 1 / 2 of the...

Embodiment 2

[0034] A processing method of fragrant tea, the method comprises the following steps:

[0035] a. Finishing: Use the method of high first and then low for steam finishing, first control the temperature to 140°C for 120s, then quickly lower the temperature to 40°C for 5 minutes, and kill the old leaves tenderly , the young leaves are killed to kill the tea leaves so that the water content is 70%;

[0036] b. Kneading: use the kneading machine to pressurize and knead in the way of light first, then heavy and then light. The young leaves are cold and soft, the old leaves are hot, and the middle-grade leaves are warm. The kneading machine speed is 55r / min, and the kneading time is 60min. , the kneading machine pressurizes and kneads in the way of light first, then heavy and then light. When kneading lightly at first, the gland sinks to 1 / 4 of the amount of leaves thrown, and keeps kneading under this pressure for 25 minutes. When kneading heavily, the gland sinks to Knead under t...

Embodiment 3

[0044] A processing method of fragrant tea, the method comprises the following steps:

[0045] a. Finishing: Use the method of high first and then low for steam finishing, first control the temperature to 130°C for 90s, then quickly lower the temperature to 35°C for 4 minutes, and kill the old leaves tenderly , the young leaves are killed to kill the tea leaves so that the water content is 75%;

[0046] b. Kneading: The kneading machine is used to pressurize and knead in the way of light first, then heavy and then light. The young leaves are cold and soft, the old leaves are hot, and the middle-grade leaves are warm. The kneading machine speed is 50r / min, and the kneading time is 77.5 min, the kneading machine pressurizes and kneads in the way of light first, then heavy and then light. When kneading lightly at first, the cover sinks to 1 / 4 of the amount of leaves thrown, and keeps kneading under this pressure for 22.5 minutes. When kneading heavily, the cover is lowered. Sink...

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Abstract

The invention discloses a processing method of scented tea. The processing method of the scented tea comprises the following steps of carrying out fixation, carrying out rolling, carrying out dehydration, carrying out cooling, carrying out sorting and sieving, carrying out second rolling, carrying out shaping, carrying out drying, and carrying out packaging. According to the processing method of the scented tea, a steam fixating machine is adopted so as to carry out fixation on tea leaves so that the processing method is convenient in operations, low in labor intensity, high in work efficiency, and capable of carrying out continuous operation; and thus, the processing method has the characteristics of rapid tea leaf temperature raising speed, uniform fixation effect, and so on. According to the processing method, treatments are performed on the tea leaves by adopting multiple times of rolling and drying so that nutrients in the tea leaves can be preserved, and aroma of the tea leaves can be thoroughly extracted; and thus, the prepared tea has long-lasting aroma, and is light green in soup color, and more fresh and refreshing in flavor. The processing method is a good preparation method of scented tea.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a method for processing fragrant tea. Background technique [0002] Tea is a popular drink in modern society. After a large number of modern scientific researches, it has been proved that tea not only has the functions of refreshing and clearing the heart, clearing heat and relieving heat, digesting food and reducing phlegm, removing greasy and losing weight, clearing heart and annoyance, detoxifying and sobering up, promoting body fluid and quenching thirst, and reducing fire. It also has certain pharmacological effects on modern diseases such as radiation sickness, cardiovascular and cerebrovascular diseases, and cancer. Green tea is one of the main teas in my country. Green tea is fermented tea, so it retains more natural substances in fresh leaves, including tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. And other nutrients are also more...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 熊双勇龙文琴沈强
Owner 贵州安顺春来茶业有限公司
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