Processing method for improving quality of large-leaf green tea

A processing method and technology of large-leaf green tea, which is applied in the field of processing to improve the quality of large-leaf green tea, can solve problems such as thick appearance, less green tea soup, and lack of aroma, so as to achieve tight and thin appearance and bright yellow-green leaves at the bottom , mellow taste effect

Inactive Publication Date: 2019-01-11
福建二五区茶业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The processing technology of the existing large-leaf green tea mainly includes the steps of fresh leaves greening, rolling, and drying. The processed large-leaf green tea is usually thicker in appearance, less green in soup, less in aroma, thicker in taste, and sold at a higher price. low and unmarketable

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A processing method for improving the quality of large-leaf green tea, comprising the following steps:

[0037] S1. Picking fresh leaves and spreading them out to dry: take the fresh leaves with one bud and two leaves and three leaves in spring of large-leaved green teas such as Fuan Dabaicha and Zhenghe Dabaicha as raw materials, and spread the fresh leaves evenly on the sieve with a thickness of 30cm. On a sunny day, wind and wither for 6 hours until the leaf color changes from bright green to dark green, and the water loss rate of the tea leaves is 15%;

[0038] S2, greening: the tea leaves that have been aired in step S1 are killed with a continuous drum fixing machine, the temperature is 400°C for 3 minutes, and the water loss rate is 45%;

[0039] S3, kneading: the tea leaves after step S2 is finished are blown in time to dissipate heat, thinly spread and air-dried to 20°C and kneaded with a 55-type kneading machine, kneaded to strips, and the kneading time is 30 ...

Embodiment 2

[0045] A processing method for improving the quality of large-leaf green tea, comprising the following steps:

[0046] S1. Picking fresh leaves and spreading them out to dry: take the fresh leaves with one bud and two leaves and three leaves in spring of large-leaved green teas such as Fuan Dabaicha and Zhenghe Dabaicha as raw materials, and spread the fresh leaves evenly on the sieve with a thickness of 30cm. Blowing and withering for 7 hours until the leaf color changes from bright green to dark green, the water loss rate of tea leaves is 17%;

[0047] S2, greening: the tea leaves completed in step S1 are dried with a continuous drum greening machine, the temperature is 410°C for 3 minutes, and the water loss rate is 46%;

[0048] S3, kneading: the tea leaves after step S2 is finished are blown in time to dissipate heat, thinly spread and air-cooled to 25°C and kneaded with a 55-type kneading machine until they are formed into strips, and the kneading time is 33 minutes;

...

Embodiment 3

[0053] A processing method for improving the quality of large-leaf green tea, comprising the following steps:

[0054] S1. Picking fresh leaves and spreading them out to dry: take the fresh leaves with one bud and two leaves and three leaves in spring of large-leaved green teas such as Fuan Dabaicha and Zhenghe Dabaicha as raw materials, and spread the fresh leaves evenly on the sieve with a thickness of 30cm. Wither for 6 hours on a sunny day until the leaf color changes from bright green to dark green, and the water loss rate of the tea leaves is 17%;

[0055] S2, greening: the tea leaves that have been aired in step S1 are killed with a continuous drum fixing machine, the temperature is 420°C for 2 minutes, and the water loss rate is 47%;

[0056] S3, kneading: the tea leaves after step S2 is finished are blown in time to dissipate heat, thinly spread and air-dried to 30°C and kneaded with a 55-type kneading machine, kneaded to strips, and the kneading time is 35min;

[00...

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PUM

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Abstract

The invention belongs to the field of tea processing and particularly relates to a processing method for improving quality of large-leaf green tea. The processing method comprises the steps as follows: picking and spreading of fresh leaves, fixation, rolling, primary drying, rerolling and stir-frying, rerolling comprises steps of slight rolling, medium press rolling, heavy press rolling and slightrolling, the uniformity and strip forming rate of rolled leaves are increased, the obtained large-leaf green tea has compact appearance strips, dark green, oily and uniform color. Under the joint action of al steps, contents and aroma of the large-leaf green tea are fully oxidized, so that aromatic substances in tea leaves are increased, the obtained large-leaf green tea has Chinese chestnut aroma or fried bean aroma, mellow taste and good sweetness after taste. The prepared large-leaf green tea has green and bright soup and yellowish green and bright leaves after brewing and has high marketrecognition degree.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a processing method for improving the quality of large-leaf green tea. Background technique [0002] Green tea is the most bulky of the six types of tea, and the large-leaf green tea has large, soft leaves, rich contents, high tea polyphenol content, strong taste, and is resistant to brewing. [0003] The processing technology of the existing large-leaf green tea mainly includes the steps of fresh leaves greening, rolling, and drying. The processed large-leaf green tea is usually thicker in appearance, less green in soup, less in aroma, thicker in taste, and sold at a higher price. Low and unmarketable. Contents of the invention [0004] The technical problem to be solved by the present invention is to provide a processing method for improving the quality of large-leaf green tea. The large-leaf green tea obtained through this processing method has tighter and thinner ...

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 卓建华陈常颂卓林泉钟秋生
Owner 福建二五区茶业有限公司
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