Preparation method of fragrant green tea in Guizhou mountain area

A technology for green tea and mountainous areas, which is applied in the field of preparation of floral green tea in mountainous areas of Guizhou, can solve the problems of not being able to meet the needs of diversified tea tastes, and achieve the effects of improving bitter taste, rapidly inhibiting activity, and shortening the greening time

Inactive Publication Date: 2018-12-04
贵州省松桃武陵源苗王茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are few flower-flavored green teas in the market in the past, which cannot meet the needs of modern consumers for diversified tea tastes

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: the making of the fragrant green tea of ​​mountain area of ​​Guizhou

[0023] (1) Tea picking: Choose to pick tea before 10 o'clock, pick one bud and one leaf, one bud and two leaves, use bamboo frame to pick, keep ventilation;

[0024] (2) Green steaming process: under a low pressure of 0.006Mpa, the tea leaves are steamed with celery leaves, the steaming temperature is 60° C., and the steaming time is 6 minutes.

[0025] (3) Refrigeration: at 0°C, refrigerate the finished tea leaves for 20 minutes;

[0026] (4) Kneading process: put the refrigerated tea leaves into the kneading machine, adjust the rotation speed of the kneading barrel to 40r / min, the pressure to 600N, and the kneading time to be 30min;

[0027] (5) Forming: Put the rolled tea leaves into the tea strip machine, the temperature is controlled from high to low at 120-60°C, and the time is controlled for 6 minutes. Take it out of the pot and let it cool in time.

[0028] (6) Drying: Use a p...

Embodiment 2

[0029] Embodiment 2: the making of Guizhou mountainous area floral green tea

[0030] (1) Tea picking: Choose to pick tea before 10 o'clock, pick one bud and one leaf, one bud and two leaves, use bamboo frame to pick, keep ventilation;

[0031] (2) Green steaming process: under a low pressure of 0.006Mpa, the tea leaves are steamed with celery leaves, the steaming temperature is 70° C., and the steaming time is 7 minutes.

[0032] (3) Refrigeration: at 3°C, refrigerate the finished tea leaves for 20 minutes;

[0033] (4) Kneading process: put the refrigerated tea leaves into the kneading machine, adjust the rotation speed of the kneading barrel to 40-50r / min, the pressure to 650N, and the kneading time to be 35min;

[0034] (5) Forming: Put the rolled tea leaves into the tea rafting machine, the temperature is controlled from high to low at 120-60°C, and the time is controlled for 7 minutes. Take it out of the pot and let it cool in time.

[0035] (6) Drying: Use the program...

Embodiment 3

[0036] Embodiment 3: the making of Guizhou mountainous area floral green tea

[0037] (1) Tea picking: Choose to pick tea before 10 o'clock, pick one bud and one leaf, one bud and two leaves, use bamboo frame to pick, keep ventilation;

[0038] (2) Green steaming process: under a low pressure of 0.006Mpa, the tea leaves are steamed with celery leaves, the steaming temperature is 80° C., and the steaming time is 8 minutes.

[0039] (3) Refrigeration: at 5°C, refrigerate the finished tea leaves for 20 minutes;

[0040] (4) Kneading process: Put the refrigerated tea leaves into the kneading machine, adjust the rotation speed of the kneading barrel to 50r / min, the pressure to 700N, and the kneading time to be 40min;

[0041] (5) Forming: Put the rolled tea leaves into the tea strip machine, the temperature is controlled from high to low at 120-60°C, and the time is controlled for 8 minutes. Take it out of the pot and let it cool in time.

[0042] (6) Drying: Use a program temper...

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PUM

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Abstract

The present invention provides a preparation method of a fragrant green tea in Guizhou mountain area. The method comprises the steps of tea leaf picking, a steaming technology, refrigerating, a rolling technology, shaping, and drying. The steaming step is carried out under a low-pressure environment, and the steaming temperature is controlled at 70-80 DEG C. In the steaming step, the steam has strong penetration force, has short enzyme deactivation time, can rapidly inhibit the activity of oxidase, and can improve the content of various biochemical qualities of the green tea; and at the same time, the green fragrance of the celery is combined with the tea flavor, so that the tea has a more mellow taste, the bitter and astringent taste of the tea leaves is improved, and the tea has a slightfragrant taste, meets the requirements of consumers on tea taste diversification, and has important economic significance.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for preparing flower-flavored green tea in mountainous areas of Guizhou. Background technique [0002] Green tea (Green Tea) is one of the main teas in China. It refers to the beverage made from the new leaves or buds of the tea tree 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] With the improvement of people's living standards and the transformation of consumption concepts, consumers have higher and higher requirements for the quality of famous tea, especially the quality of aroma and taste. Floral-flavored tea has a natural floral fragrance and high cost performance, and is the new...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/40
CPCA23F3/14A23F3/405
Inventor 叶晓青王瀚余世英罗艳
Owner 贵州省松桃武陵源苗王茶业有限公司
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