Processing method for strong-fragrance straight-strip green tea, as well as product thereof

A processing method and straight strip technology, which is applied in the processing of high-flavor straight strip green tea and its products, can solve the problems that the leaf bottom can not be achieved at the same time, and the soup color is emerald green, so as to achieve high aroma, rich aroma, fresh and mellow taste Effect

Pending Publication Date: 2018-03-09
湖南省千秋界茶业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In real life, the more people pursue, the more difficult it is to obtain. No matter how hard the scientific and technological personnel work hard, the existing green tea cannot achieve the effects of straight leaf bottom, emerald green tea soup and strong aroma at the same time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0017] Implementation method: the processing method of high-flavored straight green tea and its products, including but not limited to picking fresh leaves, spreading the green leaves and draining water, high-temperature killing, spreading and cooling, rolling tea leaves, cooling and regaining moisture, pressurizing strips and drying to enhance aroma , which is special in that: the initial drying is carried out after the cooling and cooling: first use a dryer for initial drying and heating, and the temperature is controlled at 80-100 ° C; Rub in one direction, and the strength of the hands follows the principle of "light-heavy-light". The time is 3-7 minutes. The raw tea is spread in a breathable bamboo tea tray with a thickness of 2-6cm, quickly cooled to room temperature within 10 seconds, and then spread for 0.5-1.5h to make it regain moisture.

[0018] Tea kneading is changed from the traditional cold kneading process to the manual hot kneading process. Because the hot kne...

Embodiment 1

[0027] Embodiment 1: the processing method of high fragrance straight bar green tea and product thereof, take the following steps:

[0028] a. Picking fresh leaves: select leaves on sunny days before Qingming Festival, and pick fresh leaves according to the standard of one bud and one leaf.

[0029] b. Spreading green water: fresh leaves are spread thinly with air-permeable tea trays, the thickness of spreading leaves is 2cm, 1kg is placed in each plate, and the spreading time is 3 hours.

[0030] c. High-temperature finishing: The temperature of the finishing pot is controlled at 330°C, the time is 55s, and the moisture content is kept at 60%.

[0031] d. Cooling by spreading: spread on a cooling platform with a thickness of 1 cm for 12 minutes.

[0032] e. Initial drying heating: first use a dryer for initial drying heating, and the temperature is controlled at 80°C, preferably;

[0033] f. Hot kneading by hand: Knead the tea leaves after initial drying and heating in one...

Embodiment 2

[0038] Embodiment 2: the processing method and product thereof of high fragrance straight bar green tea, take the following steps:

[0039] a. Picking of fresh leaves: select the leaves on sunny days before the Ching Ming Festival, and pick fresh organic tea leaves according to the standard of one bud and one leaf.

[0040] b. Spread green water: fresh leaves are thinly spread on tea trays made of bamboo sticks, the thickness of the spread leaves is 4cm, 2kg is placed on each plate, and the green spread time is 5 hours.

[0041] c. Electric heat fixation: use a drum type fixer, control the temperature of the fixer pot at 350°C, the time is 65s, and the moisture content is kept at 70%.

[0042] d. Cooling by spreading: spread on a cooling platform with a thickness of 3 cm for 18 minutes.

[0043] e. Initial drying and heating: first use a five-bucket dryer for initial drying and heating, and the temperature is controlled at 100°C.

[0044] f. Hot kneading by hand: Knead the ...

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PUM

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Abstract

A processing method for strong-fragrance straight-strip green tea as well as a product thereof. The invention relates to a green tea processing method and a product thereof. The method includes, but is not limited to the steps of: picking fresh tea leaves, tedding the fresh leaves, performing enzyme deactivation, spreading the tea leaves, rolling the tea leaves, re-wetting the tea leaves, pressuring the tea leaves to shape the tea leaves, and drying the tea leaves for enhancing fragrance. After the spreading step, the tea leaves are subjected to primary drying and heating, temperature being 80-100 DEG C; the tea leaves are rolled in a manual hot-rolling manner, wherein the tea leaves, after the primary drying and heating, are rubbed in the same direction by hands according to the force sequence of light-heavy-light for 3-7 min, and when the tea leaves has a slight stabbing hand feel, moving the tea leaves out from the pot; after the pressuring and shaping step, the tea leaves are rapidly cooled and re-wetted; the shaped primary tea leaves are placed in a ventilated tea plate according to the thickness of 2-6 cm, so that the tea leaves are quickly cooled to room temperature within 10 sec; finally the tea leaves are spread and are re-wetted. The product has stiff texture, has a bright green color of tea residues and tea soup and has mellow fragrance. Dry tea leaves have strong fragrance and the tea has a refreshing and mellow taste. The tea product brings enjoyment of color, fragrance and smell, even physical and mental pleasure.

Description

technical field [0001] The invention relates to a green tea processing method and its products. Background technique [0002] Green tea is a beverage with the largest number of drinking groups. With the improvement of people's living standards, people are more and more picky about the quality of green tea, not only to pursue the enjoyment of taste, but also to pursue visual, olfactory, and even physical and mental enjoyment. In real life, the more people pursue, the more difficult it is to obtain. No matter how hard the scientific and technological personnel work hard, the existing green tea cannot achieve the effects of straight leaf bottom, emerald green tea soup, and strong aroma at the same time. Some tea experts even compared "the shape and aroma of green tea" as "you can't have both fish and bear's paw". Even so, people are still pursuing constantly, such as Chinese Patent Publication No.: CN101427714, publication date: 2009.05.13, the name is a kind of processing me...

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 邓卢山刘姝娟邓鹏飞莫泽东
Owner 湖南省千秋界茶业股份有限公司
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