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Green tea processing method capable of realizing better color

A processing method and technology of green tea, applied in tea treatment before extraction, etc., can solve the problems of large chlorophyll damage, poor color of green tea, yellowing or redness of soup, and achieve the goal of reducing cell activity, emerald green color, and avoiding yellowing Effect

Inactive Publication Date: 2018-11-20
屏山县水中韵茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional green tea processing method needs to heat the green tea at high temperature when processing green tea, which will greatly damage the chlorophyll, and a large amount of anthocyanin may be oxidized, the color of the green tea may be poor, and the brewed soup may be yellowing or redness

Method used

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  • Green tea processing method capable of realizing better color

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Effect test

Embodiment 1

[0025] A kind of green tea processing method with better color and luster, described green tea processing method comprises the steps:

[0026] (1) Finishing treatment

[0027] a. For dehydration of tea leaves, place the picked tea leaves in a cylindrical container with openings at both ends, and the container is in a cool place, and then set blocking filter screens at both ends of the container to block the tea leaves. The inside of the container is blown to dry the tea leaves, so that the water inside the tea leaves can be evaporated, reducing the water content in the tea cells and reducing their activity;

[0028] b. Passivation of enzymes in tea leaves, take out the dehydrated tea leaves, and then pour them into a drum-type degreening machine, control the temperature between 260-320°C, and control the heating time between 3-5min, under the action of high temperature Inactivate enzymes in tea;

[0029] (2) Kneading treatment

[0030] a. To cool the tea leaves, place the g...

Embodiment 2

[0043] A kind of green tea processing method with better color and luster, described green tea processing method comprises the steps:

[0044] (1) Finishing treatment

[0045] a. For dehydration of tea leaves, place the picked tea leaves in a cylindrical container with openings at both ends, and the container is in a cool place, and then set blocking filter screens at both ends of the container to block the tea leaves. The inside of the container is blown to dry the tea leaves, so that the water inside the tea leaves can be evaporated, reducing the water content in the tea cells and reducing their activity;

[0046] b. Deactivation of enzymes in tea leaves. Take out the dehydrated tea leaves and pour them into an iron pot. Enzyme inactivation in

[0047] (2) Kneading treatment

[0048] a, the cooling of tealeaves, the tealeaves after finishing treatment is flattened and placed on the bamboo sieve, and the filter screen that blocks tealeaves is arranged on the top, and bambo...

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Abstract

The invention discloses a green tea processing method capable of realizing the better color. The method includes steps as follows: fixation treatment is performed: tea leaves are subjected to dehydration and enzyme inactivation; rolling treatment is performed: the tea leaves are subjected to primary rolling by the aid of a tea leaf rolling machine or manually after being cooled; drying treatment is performed: the tea leaves are dried and subjected to roasting dehydration; the tea leaves are packaged. The method has the beneficial effects as follows: when fixation treatment is performed on thetea leaves with the green tea processing method, the tea leaves are subjected to dehydration treatment through low-temperature air blowing, moisture in the tea leaves is evaporated, and the staying time of the tea leaves inside a drum type fixation machine or an iron pan is shortened, so that damage to chlorophyll in the tea leaves is reduced, and compared with a traditional processing method, thegreen tea processed with the method has the jade green color; and meanwhile, when the tea leaves are subjected to roasting dehydration, carbon dioxide is introduced, so that the tea leaves can be prevented from making excessively contact with oxygen at the high temperature, oxidation of anthoxanthin is reduced, and the tea is prevented from yellowing or going red.

Description

technical field [0001] The invention relates to a green tea processing method, in particular to a green tea processing method with better color, and belongs to the technical field of green tea processing and application. Background technique [0002] Chinese tea culture has a long history and a long history. Its unique taste and the spiritual background behind it are loved by people; green tea is widely planted in my country, and wherever there is tea cultivation and tea production, there is green tea production. [0003] The traditional green tea processing method needs to heat the green tea at high temperature when processing green tea, which will greatly damage the chlorophyll, and a large amount of anthocyanin may be oxidized, the color of the green tea may be poor, and the brewed soup may be Yellowing or redness. Therefore, a kind of green tea processing method with better color and luster is proposed in view of the problems referred to above. Contents of the inventi...

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 刘玉超
Owner 屏山县水中韵茶业有限责任公司
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