Rocking green tea processing technology

A processing technology and technology of green tea, which is applied in the field of tea beverages, can solve the problems of dark soup, increased tea aroma substances, short aroma, etc., achieve strong floral and fruity aromas, maintain a complete shape, and improve permeability

Inactive Publication Date: 2018-01-19
贵州贵天下茶业集团有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] But now the processing of green tea is mostly carried out by traditional methods. In order to increase the leaching of beneficial ingredients in green tea and increase the aroma of tea leaves, most of them use mechanical force to break the tea cells. The shaking process is not well controlled, which increases the aroma substances of tea leaves less, the increase in the content of the old extract is also less
In addition, the shape and color of the processed green tea are poor, and the soup color is dark and the aroma is short, which is difficult to meet consumers' pursuit of green tea quality.

Method used

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  • Rocking green tea processing technology
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Experimental program
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Effect test

Embodiment 1

[0033] A processing technology for shaking green tea, comprising the following steps:

[0034] 1) Material preparation: take fresh leaves with one bud and one leaf or one bud and two leaves as raw materials and wash them for later use;

[0035] 2) Sun drying; the tea leaves are dried at 16:30-17:30, the thickness of the tea leaves is 10cm, and the tea leaves are turned twice during the period;

[0036] 3) withering: the tea leaves obtained in step 2) are spread out on the withering tank, the thickness is 8cm, the hot air temperature is 26°C, and the tea leaves are blown until the moisture content of the tea leaves is 70%;

[0037] 4) shaking green: step 3) the tea leaves and additives obtained are shaken green according to the mass ratio of 37.5:3.6;

[0038] 5) deenzyming: the tealeaves of step 4) gained, under the vacuum degree of 500Pa, the microwave power of 41.5KW decapitation 1.5min, obtain decapitation leaf;

[0039] 6) Kneading: knead the green leaves after drying to...

Embodiment 2

[0057] A processing technology for shaking green tea, comprising the following steps:

[0058] 1) Material preparation: take fresh leaves with one bud and one leaf or one bud and two leaves as raw materials and wash them for later use;

[0059] 2) Sun drying; the tea leaves are sun dried at 16:30-17:30, the thickness of the tea leaves is 12cm, and the tea leaves are turned twice during the period;

[0060] 3) withering: the tea leaves obtained in step 2) are spread on the withering tank, the thickness is 10cm, the hot air temperature is 27°C, and the tea leaves are blown until the moisture content of the tea leaves is 72%;

[0061] 4) shake green: step 3) gained tealeaves and additive are carried out shake green according to mass ratio 38.5:3.9;

[0062] 5) deenzyming: with the tealeaves of step 4) gained, under the microwave power that vacuum degree is 550Pa, 42.0KW, decapitate 1.8min, obtain decapitation leaf;

[0063] 6) Kneading: knead after drying the green leaves to 27...

Embodiment 3

[0081] A processing technology for shaking green tea, comprising the following steps:

[0082] 1) Material preparation: take fresh leaves with one bud and one leaf or one bud and two leaves as raw materials and wash them for later use;

[0083] 2) Sun drying; drying the tea leaves at 16:30-17:30, spreading the tea leaves to a thickness of 14cm, and turning the tea leaves 3 times during the period;

[0084] 3) Withering: the tea leaves obtained in step 2) are spread on the withering tank, the thickness is 12cm, the hot air temperature is 28°C, and the tea leaves are blown until the moisture content of the tea leaves is 75%;

[0085] 4) shake green: step 3) gained tea leaves and additive are carried out shake green according to mass ratio 40.7:4.3;

[0086] 5) deenzyming: with the tealeaves of step 4) gained, under vacuum degree is 580Pa, the microwave power of 42.6KW completes 2.2min, obtains decapitated leaves;

[0087] 6) Kneading: knead the leaves after drying to 30°C, the...

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Abstract

The invention belongs to the field of tea beverages, and particularly relates to a rocking green tea processing technology. The technology comprises the following steps: raw material preparation, sunning, withering, rocking, enzyme deactivation, rolling, and drying. According to the rocking green tea prepared by the invention, a special solution 1 is added during withering, and tea is irradiated with red light so as to improve the permeability of tea cells; and then an additive is added to react with substances in the cells during the rocking, so that more aroma substances are generated, and tea soup is green with yellow, and has a fresh feeling and heavy flower fragrance and fruit fragrance; and meanwhile, the leaching of beneficial components of the tea is increased, wherein the contentof water extract is up to 40.31%, and the content of tea polyphenols is up to 36.2%, and the leaching efficiency of amino acid is up to 56.2%, and all leaching factors effectively improve the qualityof the green tea.

Description

technical field [0001] The invention belongs to the field of tea beverages, and in particular relates to a processing technology of shaking green tea. Background technique [0002] Green tea is made without fermentation, which 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. Along with economic development, people's living standard improves constantly, therefore, increased the demand to various tealeaves, especially green tea. [0003] But now the processing of green tea is mostly carried out by traditional methods. In order to increase the leaching of beneficial ingredients in green tea and increase the aroma of tea leaves, most of them use mechanical force to break the tea cells. The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/12A23F3/40
Inventor 张贝贝甘济尚王晶晶白锦龙孔娜
Owner 贵州贵天下茶业集团有限责任公司
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