Preparation method and product of green tea

A technology for green tea and purple tea, applied in the direction of tea treatment before extraction, can solve the problems of low anthocyanin content and loss of anthocyanin in tea, and achieve the effects of strengthening blood vessels, improving sleep, and improving blood circulation.

Inactive Publication Date: 2019-01-01
华蓥市职业教育培训中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Based on the above technical problems, the present invention provides a method for preparing green tea and its products, thereby solving the technical problem that the anthocyanin content in tea leaves is too low due to the serious loss of anthocyanins in the traditional method of preparing tea leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method rich in anthocyanin green tea, comprising the steps of:

[0027] (1) Material selection: The raw material is fresh purple tea leaves from high mountains and old Sichuan tea with an altitude of more than 1000 meters. The fresh purple tea leaves are one bud with two leaves or one bud with three leaves;

[0028] (2) Dehydration: Sprinkle the raw materials evenly on the withering tank, and use the natural withering method to make the raw materials wither to the extent that the leaves of the raw materials are kneaded by hand;

[0029] (3) kneading: put the raw material after withering into a kneading machine and knead for 50 minutes;

[0030] (4) Deblocking: Put the kneaded raw materials into the deblocking machine to dissolve;

[0031] (5) Fermentation: Put the disbanded raw materials into a fermentation tank covered with white cotton cloth, put the fermentation tank on a shelf in the fermentation room for fermentation, the fermentation room temperatur...

Embodiment 2

[0038] A green tea rich in anthocyanins and a preparation method thereof, comprising the steps of:

[0039] (1) Material selection: The raw material is fresh purple tea leaves from high mountains and old Sichuan tea with an altitude of more than 1000 meters. The fresh purple tea leaves are one bud with two leaves or one bud with three leaves;

[0040] (2) Dehydration: Sprinkle the raw materials evenly on the withering tank, and use the natural withering method to make the raw materials wither to the extent that the leaves of the raw materials are kneaded by hand;

[0041] (3) kneading: put the raw material after withering into a kneading machine and knead for 55 minutes;

[0042] (4) Deblocking: Put the kneaded raw materials into the deblocking machine to dissolve;

[0043] (5) Fermentation: Put the disbanded raw materials into a fermentation tank covered with white cotton cloth, put the fermentation tank on a shelf in the fermentation room for fermentation, the fermentation ...

Embodiment 3

[0050] A green tea rich in anthocyanins and a preparation method thereof, comprising the steps of:

[0051] (1) Material selection: The raw material is fresh purple tea leaves from high mountains and old Sichuan tea with an altitude of more than 1000 meters. The fresh purple tea leaves are one bud with two leaves or one bud with three leaves;

[0052] (2) Dehydration: Sprinkle the raw materials evenly on the withering tank, and use the natural withering method to make the raw materials wither to the extent that the leaves of the raw materials are kneaded by hand;

[0053] (3) kneading: put the raw material after withering into a kneading machine and knead for 60 minutes;

[0054] (4) Deblocking: Put the kneaded raw materials into the deblocking machine to dissolve;

[0055] (5) Fermentation: Put the disbanded raw materials into a fermentation tank covered with white cotton cloth, put the fermentation tank on a shelf in the fermentation room for fermentation, the fermentation ...

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PUM

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Abstract

The invention relates to the technical field of tea processing, and provides a preparation method and product of green tea. The preparation method comprises the steps of selecting materials, dehydrating, kneading, disintegrating, fermenting, drying, cooling, warming up, and improving the fragrance, wherein the raw material selects the old Sichuan tea Zicha fresh tea from high mountain with an elevation being 1000m or more, the raw material is withered by adopting a natural withering way until the raw material cannot be broken and damaged by hand, the temperature of the method is controlled at115 DEG C or less, so that when the taste of the green tea produced by the method is ensured, the anthocyanin in the tea can be maximally reserved, and the green tea produced by the method has the functions for preventing cancers, improving the eyesight, clearing away the harmful free radicals in body, improving the sleep, reinforcing the blood vessels, improving the blood circulation and other functions beneficial to the health of the human body.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing green tea and its products. Background technique [0002] Anthocyanins are a class of water-soluble pigments widely present in plants, which can bring many benefits to the human body. Basically, anthocyanins are powerful antioxidants that protect the body from harmful substances called free radicals. Specifically, anthocyanins have many functions beneficial to human health such as preventing cancer, improving vision, removing harmful free radicals in the body, improving sleep, strengthening blood vessels, and improving blood circulation. [0003] Tea is a traditional economic crop in our country, and it is called the world's three major beverages together with coffee and cocoa. However, during the production process of traditional tea preparation methods, the anthocyanins contained in the tea leaves are often lost seriously, and the anthocyanins co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 董建军
Owner 华蓥市职业教育培训中心
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