Processing method of green tea

A processing method and technology of green tea, which is applied in tea processing before extraction, etc., can solve problems such as high operator experience requirements, sticking of tea leaves on tea leaves, over-drying of tea leaves, etc., achieve uniform quality, prevent broken leaves from scorching, Effect of preventing tea leaves from turning yellow

Inactive Publication Date: 2018-06-19
黔西南州华曦生态牧业有限公司
View PDF8 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional green tea processing methods generally use frying pans, but the production efficiency is low and requires high operator experience; large-scale green tea production generally uses dryers, and traditional dryers include drum type, crawler type, and box type. Among them, the drum dryer feeds fast and discharges slowly, which can easily lead to over-drying of tea leaves, bad taste, or cause tea sticks on the tea leaves, which makes the appearance unsightly; while crawler-type or box-type dryers dry The color of the tea is good but the taste is not good

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A green tea processing method, comprising the steps of:

[0025] (1) The fresh leaves are de-enzymed for the first time in the drum de-enzyming machine, and moisture is continuously discharged during the de-enzyming process. The de-enzyming temperature is 163°C, and the de-enzyming time is 2 minutes. After the first de-enzyming, the water content of the tea leaves is 60% to 65%. ; After the first greening, the tea leaves were shaken for 5 minutes; air-cooled until the tea leaves were cool, then air-selected, and the broken leaves were sieved;

[0026] (2) The tea leaves are fixed for the second time in the drum fixing machine, and moisture is continuously discharged during the fixing process. The fixing temperature is 151° C., and the fixing time is 2 minutes. After the second fixing, the water content of the tea leaves is 45% to 50%; After the second greening, shake the tea leaves for 5 minutes; air-cool until the tea leaves are cool, then wind-select, and sieve to rem...

Embodiment 2

[0031] A green tea processing method, comprising the following process steps:

[0032] (1) The fresh leaves are de-enzymed for the first time in the drum de-enzyming machine, and moisture is continuously discharged during the de-enzyming process. The de-enzyming temperature is 158°C, and the de-enzyming time is 5 minutes. After the first de-enzyming, the water content of the tea leaves is 60% to 65%. Shake the tea leaves for 3 minutes after the greening for the first time; air-cool until the tea leaves are cool, then carry out winnowing, and sieve to remove broken leaves;

[0033] (2) The tea leaves are fixed for the second time in the drum fixer, and moisture is continuously discharged during the fixation process. The fixation temperature is 146° C., and the fixation time is 5 minutes. After the second fixation, the water content of the tea leaves is 45% to 50%; After the second greening, shake the tea leaves for 3 minutes; air-cool until the tea leaves are cool, then wind-se...

Embodiment 3

[0038] A green tea processing method, comprising the following process steps:

[0039] (1) The fresh leaves are first de-enzyming in the drum de-enzyming machine, and moisture is continuously discharged during the de-enzyming process. The de-enzyming temperature is 160°C, and the de-enzyming time is 2-3 minutes. After the first de-enzyming, the water content of the tea leaves is 60%~ 65%; shake the tea leaves for 5 minutes after the greening for the first time; air-cool until the tea leaves are cool, then wind-select and remove the broken leaves;

[0040] (2) The tea leaves are fixed for the second time in the drum fixing machine, and moisture is continuously discharged during the fixing process. The fixing temperature is 148°C, and the fixing time is 2-3 minutes. After the second fixing, the water content of the tea leaves is 45%-50 %; after the second greening, the tea leaves were shaken for 5 minutes; air-cooled until the tea leaves were cool, then air-selected, and the bro...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a processing method of green tea. The processing method of the green tea comprises the following steps of putting fresh tea leaves into a roller fixating machine, carrying outfirst fixation, carrying out second fixation, carrying out third fixation, carrying out primary baking, and carrying out drying; after each fixation in the roller fixating machine, vibration is carried out so as to remove hair, and air-cooling and air-selecting are performed so as to obtain dried tea which is neat, solid and beautiful. The invention has the following beneficial effects: the processing method of the green tea is capable of ensuring uniform distribution of water in the tea so as to enable full chemical reaction of substances in the tea; and thus, the prepared green tea has stable and uniform color, aroma and shape. The green tea prepared according to the processing method is dark green in color, neat in tea shape, and good in taste.

Description

technical field [0001] The invention relates to the field of green tea processing, in particular to a green tea processing method. Background technique [0002] The processing technology of green tea generally includes three processes of greening, rolling and drying. In the process of tea making, especially in the drying stage, heating not only removes water, but also produces complex heat with the participation of water while evaporating water. Chemical changes further promote the formation of tea color, aroma and taste. Tea is a plant-based moisture-containing porous material. During the drying process, the internal and external heat and mass transfer conditions and the structural characteristics, biological characteristics, and physical and chemical characteristics of the tea itself affect and interact with each other. Traditional green tea processing methods generally use frying pans, but the production efficiency is low and requires high operator experience; large-scal...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 李刚灿王光灿徐俊昌
Owner 黔西南州华曦生态牧业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap