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Production process of multi-level aroma green tea

A production process and aroma technology, applied in tea treatment before extraction, etc., can solve the problems of few tea brands, no high attainments and achievements, etc., and achieve the effect that is beneficial to physical and mental health

Pending Publication Date: 2019-03-15
商城县金刚碧绿茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tea is a ubiquitous drink in life. With the continuous improvement of people's living standards, people's requirements for tea are getting higher and higher, especially for the appearance and taste, which are the aspects that many tea companies have been pursuing and researching. A good sword is needed to practice dancing, and good raw materials are also needed to make good tea. For example, the area around Jingangtai, the main peak of Dabie Mountains in Henan Province, has a mild climate and abundant rainfall, which is the golden line for the production of famous tea in the country. Unfortunately, local residents or the government are facing Such excellent tea raw materials have never had high attainments and achievements in tea making, and there are very few good tea brands

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A production process of multi-aroma green tea: the tea leaves grown in Jingangtai, Dabie Mountains, Henan Province are used as raw materials, and the fresh tea leaves are picked on sunny days with a temperature between 10°C and 22°C after Grain Rain before Qingming Festival. The picking standard is: special grade ( One bud with bud but not unfolded) or first grade (one bud and one leaf first unfolded) or second grade (one bud and one leaf), and then fry the tea leaves. The frying process steps are as follows:

[0032] (1) Cooling: Sprinkle the freshly picked fresh leaves in the bamboo plaque in time and evenly, and spread it at room temperature for 4-5 hours to remove the moisture and heat on the surface;

[0033] (2) Finishing: Use high heat to heat the temperature in the raw pot to 100-150 degrees, quickly pour about 500 grams of fresh leaves that have been spread out into the pot, and use a bamboo frying handle to stir the fresh leaves to roll along the side of the po...

Embodiment 2

[0045] The difference from Example 1 is that the tea making process after tea picking is semi-manual tea making, and mechanical equipment is added for tea making. The specific steps are as follows:

[0046] (1) Cooling: Spread the freshly picked fresh leaves in time and evenly in the bamboo plaque, and let it cool at room temperature for 4-5 hours;

[0047] (2) Finishing: Heat the temperature of the strip machine to 100-150 degrees, adjust the shaking speed to 40-50 times per minute, and then evenly sprinkle 750g-100g of cool fresh leaves into each groove of the strip machine , continue to kill for 5-7 minutes, then quickly put chestnut tree sticks in each slot, take out the sticks after 2-3 minutes, then continue to kill for 1-2 minutes, then raise one end of the collator, and pour out the tea leaves. The steps are to replace the manual method of pure hand-made tea with a raisin machine (shaking machine);

[0048] (3) Cooling: Spread the formed tea evenly in the bamboo plaqu...

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Abstract

The invention discloses a production process of multi-level aroma green tea. The original tea is collected from the Jingangtai Dabie Mountain in Henan Province; and the original tea is processed withmore than 10 processes in a frying process, three times of repeated baking, five times of cooling, and an ancient preservation method; and the produced tea has a flat and straight shape similar to Longjing tea, green color, obvious downs, strong and tight appearance of Maojian tea, light green and clear soup, elegant aroma, long-lasting taste, green and strong leaves, and special aroma of high mountain cloud tea, including a first level of orchid aroma, a second level of tender chestnuts, a third level of strong aroma, and a forth level of fragrant aroma. After drinking, aroma lingers around the mouth and lips and gladdens the heart and refreshes the mind.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a production process of multi-aroma green tea. Background technique [0002] Tea is a ubiquitous drink in life. With the continuous improvement of people's living standards, people's requirements for tea are getting higher and higher, especially for the appearance and taste, which are the aspects that many tea companies have been pursuing and researching. A good sword is needed to practice dancing, and good raw materials are also needed to make good tea. For example, the area around Jingangtai, the main peak of Dabie Mountains in Henan Province, has a mild climate and abundant rainfall, which is the golden line for the production of famous tea in the country. Unfortunately, local residents or the government are facing Such excellent tea raw materials have not had high attainments and achievements in tea making, and there are very few good tea brands. Contents of the inve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 杨雪梅杨耀博杨智栋
Owner 商城县金刚碧绿茶业有限公司
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