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Preparation method of low-caffeine tea leaves

A low-caffeine, tea technology, applied in the direction of tea treatment before extraction, can solve the problems of anxiety in the human body, caffeine is rarely reported, etc., and achieves the effect of simple and easy implementation and reducing caffeine content.

Inactive Publication Date: 2019-07-16
HUNAN UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] my country has a long history of drinking tea, and tea culture has a long history, but too much caffeine in tea can cause discomfort symptoms such as irritability, insomnia, diarrhea, and heart palpitations. How to reduce caffeine in tea is also a technical problem. Varieties that can rely on tea leaves, such as Lapsang Souchong tea, have almost no caffeine, but there are few reports on how to reduce caffeine in other tea varieties

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Selection of tea leaves: when picking tea leaves, choose leaves that germinate later, that is, try to choose tea leaves after the second picking;

[0016] (2), the pretreatment of tealeaves: after the tealeaves of plucking are cleaned, spread out to cool, carry out deenzyming treatment, the method of deenzyming refers to present traditional method;

[0017] (3), withering and dehydration: at a temperature of 30°C, the tea leaves are dehydrated for 8 hours, and the moisture content of the tea leaves is controlled between 65%-70%;

[0018] (4), kneading: the tea leaves after dehydration are kneaded for 20 minutes, placed for 1-2 hours and then kneaded for the second time for 10 minutes;

[0019] (5), drying: drying the tea leaves in a drying machine, the temperature is controlled at 90-110°C, and the tea leaves are dried slowly.

Embodiment 2

[0021] (1) Selection of tea leaves: when picking tea leaves, choose leaves that germinate later, that is, try to choose tea leaves after the second picking;

[0022] (2), the pretreatment of tealeaves: after the tealeaves of plucking are cleaned, spread out to cool, carry out deenzyming treatment, the method of deenzyming refers to present traditional method;

[0023] (3), withering and dehydration: at a temperature of 35°C, the tea leaves are dehydrated for 7 hours, and the water content of the tea leaves is controlled between 65%-70%;

[0024] (4), kneading: the dehydrated tea leaves are kneaded for 20 minutes, placed for 1-2 hours and then kneaded for the second time for 15 minutes;

[0025] (5), drying: drying the tea leaves in a drying machine, the temperature is controlled at 90-110°C, and the tea leaves are dried slowly.

Embodiment 3

[0027] (1) Selection of tea leaves: when picking tea leaves, choose leaves that germinate later, that is, try to choose tea leaves after the second picking;

[0028] (2), the pretreatment of tealeaves: after the tealeaves of plucking are cleaned, spread out to cool, carry out deenzyming treatment, the method of deenzyming refers to present traditional method;

[0029] (3), withering and dehydration: at a temperature of 40°C, the tea leaves are dehydrated for 6 hours, and the water content of the tea leaves is controlled between 65%-70%;

[0030] (4), kneading: the dehydrated tea leaves are kneaded for 25 minutes, placed for 1-2 hours and then kneaded for the second time for 10 minutes;

[0031] (5), drying: drying the tea leaves in a drying machine, the temperature is controlled at 90-110°C, and the tea leaves are dried slowly.

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Abstract

The present invention provides a preparation method of low-caffeine tea leaves. The preparation method comprises the following steps: (1) when tea leaves are picked, the leaves with relatively late germination are selected, that is, the tea leaves after second picking are selected as much as possible; (2) after the picked tea leaves are washed and spread-cooled, enzyme-deactivating is conducted, and the enzyme-deactivating method refers to a current traditional method; (3) under a temperature of 30-40 DEG C, the tea leaves are dehydrated, time is 6-8 hours, and water content of the tea leavesis controlled between 65% and 70%; (4) the dehydrated tea leaves are rolled for 20-25 minutes, the rolled tea leaves are placed for 1-2 hours, and then a second rolling is conducted for 10-15 minutes;and (5) the tea leaves are placed in a drying machine to be dried, temperature is controlled at 90-110 DEG C, and slow baking is conducted. The prepared tea leaves by the method has caffeine contentof less than 1%, and the method can effectively reduce the caffeine content in the tea leaves and enables the tea leaves to be more health-care based on public drink.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for preparing low-caffeine tea. Background technique [0002] Caffeine is a xanthine alkaloid compound and a central nervous system stimulant, which can temporarily drive away drowsiness and restore energy. It is clinically used to treat neurasthenia and coma recovery. Coffee, tea, soft drinks and energy drinks that contain caffeine are very popular, so caffeine is the most commonly used psychotropic drug in the world. [0003] my country has a long history of drinking tea, and the tea culture has a long history, but too much caffeine in tea can cause discomfort symptoms such as irritability, insomnia, diarrhea, and heart palpitations. How to reduce the caffeine in tea is also a technical problem. Varieties that can rely on tea, such as Lapsang Souchong, have almost no caffeine, but there are few reports on how to reduce caffeine in other varieties of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 邓爱华李红勇王云刘凤英陈薪宇吴乐敏谢晓婷吴双庆刘可
Owner HUNAN UNIV OF ARTS & SCI
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