Preparation method of fruity-flavor green tea

Abstract

The invention belongs to the field of a preparation method of tea leaves, relates to a preparation method of fruity flavor green tea, and particularly relates to a preparation method of green tea having clear matcha and fruity flavor fragrance. In accordance with new requirements of people for tea beverage, the technical scheme adopted by the preparation method comprises the following steps of firstly, spraying passion fruit juice and matcha juice to tea leaves, and then placing the sprayed tea leaves in constant-temperature dry environment for standing. In the standing process, on one hand, the passion fruit juice or the matcha juice can be sufficiently absorbed in the tea leaves, and on the other hand, after white cotton cloth humidity and temperature of a circulation constant-temperature drying chamber and the tea leaves are in a reaction, micro fermentation can be generated, and the soft and glutinous mouth feel of the tea leaves can be improved. In addition, the passion fruit juice or the matcha juice are subjected to spraying, standing and pan-frying alternatively and repeatedly, so that the fragrance of the passion fruit juice and the fragrance of the matcha are sufficientlymerged with the tea leaves, and the tea leaves having layered and unique fragrance are formed.

Description

technical field [0001] The invention belongs to the field of tea preparation methods, and in particular relates to a preparation method of fruity-flavored green tea, in particular to a preparation method of green tea with clear layers of matcha and fruity fragrance. Background technique [0002] Green tea is one of the main teas in China, with an annual output of about 100,000 tons, ranking first among the six primary teas in the country. Green tea is made without fermentation, so it retains more natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. [0003] The preparation method of green tea in the prior art, the main process includes material selection, finishing, kneading, drying and other processe...

AI Technical Summary

Problems solved by technology

[0009] Green tea production is connected with heating from green tea making, shaping to drying. In the process of green tea making, when the green tea finishing temperature is too high, it is necessary to cool down, turn off the power switch or stop adding carbon, and the inner wall of the pot or drum will continue to heat up. , resulting in scorched edges and bubble points of tea leaves

When the finishing temperature is low, it is necessary to heat up, add carbon or turn on the power, but the pot body or the inner wall of the drum still cannot reach the required temperature, resulting in red stalks and red leaves or dark stripes in dry tea.