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Green tea making method

A green tea and tea technology, applied in the field of agriculture, can solve the problems of different degrees of tea fiber tissue damage, tea quality reduction, tea quality is not high, to enhance the degradation transformation and soluble sugar substances, reduce the loss of aroma, tea integrity good effect

Inactive Publication Date: 2018-12-21
岳西县汪华家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is a greening step, and the environmental conditions are not well controlled, resulting in more damage to the greening chlorophyll, yellowing of the leaves, and loss of various beneficial substances, resulting in a reduction in the quality of tea
In addition, the tea rolling process does not fully grasp the rolling, resulting in varying degrees of damage to the fiber structure of the rolled tea leaves, and the quality of the processed tea leaves is not high.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of green tea, comprising the steps:

[0021] S1. Spread the fresh tea leaves for 2 hours at 30°C, with a thickness of 2cm, and then blow them with hot air at 25°C for 3 hours;

[0022] S2. Repeated fixing: put the tea leaves into the fixing machine, fix at 220°C for 4 minutes, then turn over at a frequency of 10 times / min for 30 minutes; fix at 150°C for 7 minutes, then at a frequency of 10 times / min for 50 minutes; fix at 95°C 12min, then flip at 15 times / min for 80min;

[0023] S3. Arrangement: send the tea into the arrangement mechanism;

[0024] S4. Drying: first turn and dry at 120°C to a moisture content of 15%, and then place it at 50°C to dry to a moisture content of 5%;

[0025] S5, Titian: use charcoal fire roasting method, Titian at 50℃ for 60min.

Embodiment 2

[0027] A preparation method of green tea, comprising the steps:

[0028] S1. Lay the fresh tea leaves at 20°C for 3 hours, the thickness of the leaves is 1cm, and then blow with hot air at 30°C for 1 hour;

[0029] S2. Repeated fixing: send the tea leaves into the fixing machine, fix at 240°C for 2 minutes, then turn over at a frequency of 20 times / min for 20 minutes; fix at 160°C for 4 minutes, then turn at a frequency of 25 times / min for 30 minutes; fix at 110°C 8min, then flip for 50min at a frequency of 30 times / min;

[0030] S3. Arrangement: send the tea into the arrangement mechanism;

[0031] S4. Drying: first turn and dry at 130°C to a moisture content of 10%, and then place it at 60°C to dry to a moisture content of 3%;

[0032] S5, Titian: use charcoal fire roasting method, Titian at 55℃ for 45min.

Embodiment 3

[0034] A preparation method of green tea, comprising the steps:

[0035] S1. Spread the fresh tea leaves for 2 hours at 28°C, with a thickness of 2cm, and then blow them with hot air at 26°C for 3 hours;

[0036] S2. Repeated fixing: send the tea leaves into the fixing machine, fix at 225°C for 4min, then turn at 12 times / min for 29min; fix at 152°C for 6min, then turn at 14 times / min for 46min; fix at 100°C 11min, then flip for 70min at a frequency of 20 times / min;

[0037] S3. Arrangement: send the tea into the arrangement mechanism;

[0038] S4. Drying: first turn and dry at 122°C to a moisture content of 14%, and then place it at 52°C to dry to a moisture content of 5%;

[0039] S5, Titian: use the charcoal fire roasting method, and Titian is 55min at 51℃.

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Abstract

The invention discloses a green tea making method which comprises the following steps: S1, spreading fresh tea leaves, and blowing and turning over with hot air; S2, deactivating, namely carrying outprimary enzyme deactivation, secondary enzyme deactivation and third enzyme deactivation on the tea leaves in an enzyme deactivation machine; S3, ordering shreds, namely ordering shreds of the tea leaves in a shred ordering machine; S4, drying, namely firstly turning over and drying at a high temperature, and further drying at a low temperature; S5, enhancing fragrance, namely enhancing fragrancein a charcoal fire baking mode. By adopting the green tea making method, the bitterness of the tea leaves can be effectively reduced, the tea fragrance can be enhanced, and the tea leaves are in goodcompleteness.

Description

technical field [0001] The invention relates to the technical field of agriculture, in particular to a preparation method of green tea. Background technique [0002] Tea is a famous drink unique to my country. It is one of the three famous drinks in the world sold at home and abroad. It is known as the "Emperor of Oriental Beverages". After analysis, tea contains caffeine, tannins, tea polyphenols, proteins, carbohydrates, free amino acids, chlorophyll, carotene, aromatic oils, enzymes, pro-vitamin A, vitamin B, vitamin C, vitamin E, vitamin P and inorganic More than 400 kinds of ingredients such as salt and trace elements. my country is the hometown of tea, and tea has a history of thousands of years as a unique beverage in my country. The "Materia Medica" medical books of the past dynasties mentioned that tea has the functions of quenching thirst, clearing the mind, diuretic, curing cough, expectorating phlegm, improving eyesight, benefiting thinking, eliminating vexatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 汪华
Owner 岳西县汪华家庭农场
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