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Manufacture method of stir-fried green tea

A production method and technology of green tea, which is applied in the field of tea frying, can solve the problems of bad taste, heavy bitter taste, and low quality, and achieve the effect of green color, strong aftertaste, and high quality

Inactive Publication Date: 2018-08-17
刘龙润
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The Pu’er big-leaf tea from Yunnan that people generally know is only suitable for making sun-dried green tea (Pu’er raw tea), black tea and cooked tea (Pu’er cooked tea). Good, bitter taste, low quality, low selling price, almost ex-factory price is less than 40 yuan per kilogram for more than ten years

Method used

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Embodiment Construction

[0022] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0023] The big-leaf tea grown in Pu'er is used for frying, and the specific steps are as follows:

[0024] 1. Pick green. (Fresh leaves of the same grade can make higher-quality tea through the method of the present invention, so the old and tender grades of fresh leaves are not the key here. From a scientific point of view, fresh leaves are older and more nutritious than tender ones Rich, stir-fried green tea does not belong to super high-end tea, it belongs to a class of o...

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Abstract

The present invention discloses a manufacture method of stir-fried green tea. Specific steps are as follows: (1) tea picking, (2) withering, (3) enzyme deactivating, (4) rolling, (5) strip tidying, (6) air-drying, (7) stir-frying to be dry, (8) re-stir-frying, and (9) refrigerating. The manufactured stir-fried green tea by the method is thin, tight and uniform in strips, has tips, and is green incolor and luster, bright in soup color, mellow in high in fragrance, mellow in aftertaste, resistant to brew, etc.

Description

technical field [0001] The invention relates to a method for frying tea leaves, in particular to a method for preparing fried green tea. Background technique [0002] The primary condition for making tea is the selection of ingredients. Strictly speaking, tea belongs to the category of traditional Chinese medicine. Plants are divided into growing seasons and geographical environments, large-leaf teas and small-leaf teas, and rootless varieties. During the picking season, the length and tenderness of fresh leaves picked on sunny or rainy days will affect the quality and taste of the finished tea. [0003] Stir-fried green tea gets its name because it is dried by frying. According to the shape, it can be divided into three categories: long fried green, round fried green and flat fried green. Changchaoqing looks like eyebrows, also known as eyebrow tea. The round fried green shape is like particles, also known as pearl tea. Flat fried green is also known as flat tea. The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/12A23F3/06
CPCA23F3/06A23F3/12A23F3/14
Inventor 刘龙润
Owner 刘龙润
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