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Green tea manual processing technology capable of greatly enhancing fragrance

A processing technology and a large-scale technology, applied in the field of green tea manual processing technology, can solve the problems of small heating area, slow heating of tea leaves, incomplete aroma of tea leaves, etc. 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] When processing green tea, the tea leaves are generally heated at high temperature by stir-frying to enhance their aroma; while in general processing technology, when the tea leaves are stir-fried, the heating area of ​​the tea leaves is small, the heating may be uneven, and the temperature rise of the tea leaves is relatively small. slow, resulting in uneven aroma enhancement of tea leaves, local tea leaves may not be fully enhanced aroma, which may affect the overall aroma enhancement effect of green tea

Method used

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  • Green tea manual processing technology capable of greatly enhancing fragrance

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Effect test

Embodiment 1

[0022] A kind of green tea manual processing technology that can enhance fragrance substantially, described processing technology comprises the following steps:

[0023] (1) Spreading, the tea leaves are picked and poured into a bamboo sieve to spread flat, and placed indoors. The spreading time is 5-6 hours, and the tea leaves are turned every 2-2.5 hours;

[0024] (2) Finishing, pour the treated tea leaves into the iron pot, and finish the greening by alternately throwing and frying until the greening is moderate;

[0025] (3) Kneading to make the shape, push and knead manually until the edge of the leaf breaks and the juice leaks out, so that the leaf is shrunk and rolled into strips to achieve preliminary shape;

[0026] (4) Drying, drying the kneaded and shaped leaves through an oven until they are 7 to 8 dry;

[0027] (5) To enhance the fragrance, pour the iron beads into the iron pot. After the iron pot and the iron beads heat up, pour the dried leaves into the iron po...

Embodiment 2

[0037] A kind of green tea manual processing technology that can enhance fragrance substantially, described processing technology comprises the following steps:

[0038] (1) Spreading, the tea leaves are picked and poured into a bamboo sieve to spread flat, and placed indoors. The spreading time is 5-6 hours, and the tea leaves are turned every 2-2.5 hours;

[0039] (2) Finishing, pour the treated tea leaves into the iron pot, and finish the greening by alternately throwing and frying until the greening is moderate;

[0040] (3) Kneading to make the shape, push and knead manually until the edge of the leaf breaks and the juice leaks out, so that the leaf is shrunk and rolled into strips to achieve preliminary shape;

[0041] (4) Drying, drying the kneaded and shaped leaves through an oven until they are 7 to 8 dry;

[0042] (5) To enhance the fragrance, pour the iron beads into the iron pot. After the iron pot and the iron beads heat up, pour the dried leaves into the iron po...

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Abstract

The invention discloses a green tea manual processing technology capable of greatly enhancing fragrance. The processing technology comprises the following steps: spreading, namely pouring tea leaves into a bamboo sieve to be spread flatly after picking; carrying out deactivation of enzymes, namely performing stir-frying and smolder-frying alternately to realize deactivation of enzymes; rolling toshape, namely manually performing push kneading and mass kneading for preliminarily shaping; drying, namely drying the leaves through a roaster; enhancing the fragrance and separating the tea leaves from iron beads. The processing technology has the benefits that green tea is manually processed, and the iron beads and the tea leaves are placed together in an iron pan to be stir-fried while the fragrance is enhanced, so that the heating area of the tea leaves can be greatly increased, the tea leaves can be heated uniformly, and the tea leaves can be heated faster. Furthermore, by adopting the processing technology, the number of times that the tea leaves are stir-fried and cooled is increased, therefore, flavor components in the tea leaves can overflow, the fragrance enhancing effect of thegreen tea can be greatly improved, iron elements on the surface of the green tea can be effectively improved, and the function of supplementing iron can be achieved after drunk for a long time.

Description

technical field [0001] The invention relates to a green tea manual processing technique, in particular to a green tea manual processing technique capable of greatly increasing the aroma, 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 one of the main teas in my country. Green tea is widely planted in our country. Green tea is produced; regular consumption of green tea can prevent cancer, reduce fat and lose weight, and can also reduce the damage of nicotine to smokers. [0003] When processing green tea, the tea leaves are generally heated at a high temperature by stir-frying to enhance their aroma; while in general processing techniques, when the tea leaves are stir-fried, the heated area of ​​the tea leaves is small, the heating may be uneven, and the temperature rise of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/40
CPCA23F3/06A23F3/12A23F3/40
Inventor 刘玉超
Owner 屏山县水中韵茶业有限责任公司