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Preparation technology of green tea

A preparation process, green tea technology, applied in the field of green tea preparation process, can solve the problems of not strong tea aroma, poor tea color, etc., achieve the effect of simple and easy to operate preparation process, and improve tea aroma and color

Inactive Publication Date: 2018-07-06
平南县兴民龙藤茶业专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The present invention aims at the problems of poor color and low tea fragrance in the preparation process of green tea in the prior art, and invents a preparation process of green tea, aiming at obtaining a tea product with simple process and good quality. craft

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of preparation technology of green tea, operation steps are as follows:

[0024] (1) Spreading: Pick fresh spring tea leaves from March to April every year and spread them in a ventilated place for 3 hours. The thickness of the tea leaves is 7 cm. Leaf water content is 75%, that is;

[0025] (2) Edible alcohol processing: to the step (1) spread the gained tealeaves spraying mass concentration after being 75% Japonica rice rice wine, the amount of spraying Japonica rice rice wine is obviously moistening to tealeaves surface;

[0026] (3) Finishing: Put the tea leaves obtained after the treatment of the japonica rice wine into the long-drum continuous deenzyming device immediately for deenzyming (the tea leaves obtained after the treatment of the japonica rice wine are immediately put into a high-temperature deenzyming environment), divided into two stages In the first stage, the finishing temperature is 200°C, and the finishing time is 30 seconds; in the second s...

Embodiment 2

[0030] A kind of preparation technology of green tea, operation steps are as follows:

[0031] (1) Spreading: take the fresh leaves of spring tea from March to April each year and spread them in a ventilated place for 4 hours. The thickness of the tea leaves is 9 cm. The water content of fresh leaves is 70%, that is to say;

[0032] (2) Edible alcohol processing: to the step (1) after the gained tea spraying mass concentration is the japonica rice rice wine of 80%, the amount of spraying japonica rice rice wine is obviously moistening to the tealeaves surface, leaves standstill 10min;

[0033] (3) Finishing: Put the tea leaves obtained after the treatment of the japonica rice wine into the long-drum continuous deenzyming device immediately for deenzyming (the tea leaves obtained after the treatment of the japonica rice wine are immediately put into a high-temperature deenzyming environment), divided into two stages In the first stage, the finishing temperature is 230°C, and t...

Embodiment 3

[0037] A kind of preparation technology of green tea, operation steps are as follows:

[0038] (1) Spreading: take the fresh leaves of spring tea from March to April every year and spread them in a ventilated place for 3 to 4 hours. The thickness of the tea leaves is 8 cm. When the water content of fresh tea leaves is 69%, it is ready;

[0039] (2) Edible alcohol processing: to the step (1) after the gained tea spraying mass concentration is the japonica rice rice wine of 77%, the amount of spraying japonica rice rice wine is obviously moistening to the tealeaves surface, leaves standstill 13min;

[0040] (3) Finishing: Put the tea leaves obtained after the treatment of the japonica rice wine into the long-drum continuous deenzyming device immediately for deenzyming (the tea leaves obtained after the treatment of the japonica rice wine are immediately put into a high-temperature deenzyming environment), divided into two stages , the first-stage finishing temperature is 215°C,...

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Abstract

The invention discloses a preparation technology of green tea. The preparation technology comprises the following operating steps of (1) performing spreading; (2) performing treatment with edible alcohol: spraying edible alcohol to tea leaves obtained after being spread in step (1), the quantity of the sprayed edible alcohol is achieved when the surfaces of the tea leaves are obviously wet, and performing standing for 10-15min; (3) performing fixation; (4) performing rolling; and (5) performing drying so as to obtain products. According to the preparation technology disclosed by the invention,the edible alcohol is sprayed to the tea leaves, and then a high-temperature fixation stage is directly performed, so that oxidation of I carotene and the like caused by oxidation of catechin can beincreased, I ionone and fragrance compounds having a relevant structure are obtained through degradation, the situation that an enzymatic action is in an acceleration condition at a certain stage in the further fixation process is urged, then enzymic activity is gradually reduced, and the tea fragrance and the color of tea products in the subsequent process are increased. Further, the preparationtechnology of the green tea disclosed by the invention is simple, rapid and easy to operate.

Description

technical field [0001] The invention relates to a preparation process of tea products, in particular to a preparation process of green tea. Background technique [0002] Green tea is one of the main teas in China. It refers to a drink made from the new leaves or buds of tea trees 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. [0003] 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....

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 李云强李庆文
Owner 平南县兴民龙藤茶业专业合作社
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