Method for preparing green tea from tea leaves plucked in afternoon

A technology of tea and green tea, which is applied in the direction of tea treatment before extraction, etc., can solve the problems of low temperature, impure taste, mixed taste, etc., and achieve the effect of not easy to deteriorate, bright color, and fragrant taste

Inactive Publication Date: 2019-02-26
黔西南州贵隆农业发展有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In the existing tea making process, many tea factories mix and fry the tea leaves picked on the same day. The problem with this method is: due to the different weather conditions in the morning, noon and evening, The attached dew is also different, so if you use the same process of drying, frying, and aromatherapy to fry, the taste will be impure and the taste will be mixed.
In addition, the existing process of increasing aroma is generally

Method used

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  • Method for preparing green tea from tea leaves plucked in afternoon

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[0020] The present invention will be further introduced below in conjunction with specific embodiments, and the method includes the following steps:

[0021] A method for picking afternoon tea leaves to make green tea includes the following steps:

[0022] 1) Tea picking: pick tea at 2-6 pm, preferably at 3-4 pm, use cloth bags or bamboo products when picking tea, and do not pick tea on rainy days.

[0023] 2) Cooling: Lay the tea leaves on a dustpan or drying mat, with a thickness of 0.5-1cm, and spread them for 3.5h-4.5h until the tea is white and soft, but not broken. At this time, the surface of the tea is watery Evaporate to 80%.

[0024] 3) Finishing: Above 105℃, preferably 115℃, it will finish until there is no grass smell, burnt smell and water stuffiness smell; at the same time, the moisture content of the frozen leaves is the same, the softness of the leaves is similar, and the degree of chemical change is similar; specific The judging method is as follows: first look to se...

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Abstract

The invention discloses a method for preparing green tea from tea leaves plucked in the afternoon. The method comprises the following steps: 1) plucking tea leaves at 2 to 6 o'clock in the afternoon;2) spreading for cooling; 3) enzyme deactivation; 4) spreading for cooling; 5) mellowing; 6) rolling; 7) drying; 8) spreading for cooling; 9) flavor improvement in the next day: performing flavor improvement at 77 DEG C for 58 min, taking out the tea leaves, then performing flavor improvement at 127 DEG C for 33 min after 5 to 10 h, taking out the tea leaves, and finally carrying out flavor improvement at 137 DEG C for 13 min after 5 to 10 h, wherein in the last flavor improvement operation, the door of a flavor improvement machine is opened and closed five to eight times, the door is immediately closed after opening each time, and opening and closing are performed once every 1 to 2 min; 10) spreading for cooling; and 11) packaging and warehousing. The tea prepared by using the method hasthe characteristics of a good color, the combined flavor of chestnut flavor, tender corn water flavor and Milanxiang flavor, brewability, etc.

Description

technical field [0001] The invention relates to a method for picking afternoon tea leaves to make green tea, and belongs to the technical field of tea making and processing. Background technique [0002] Green tea is the earliest tea in history. The processing of green tea can be simply divided into three steps: finishing, rolling and drying. In the existing tea making process, many tea factories mix and fry the tea leaves picked on the same day. The problem with this method is: due to the different weather conditions in the morning, noon and evening, The attached dew is also different, so if the same process of drying, frying, and aromatherapy is used to fry, the taste will be impure and the taste will be mixed. In addition, the existing process of increasing aroma is generally carried out at 90°C for 1 hour, and then at 130°C for 35 minutes. The problems are: 1. The temperature of the aroma enhancer is not high enough to make the green tea not resistant to brewing, and ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 吴俊
Owner 黔西南州贵隆农业发展有限公司
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