Efficient tea processing technology

A processing technology and tea technology, applied in the field of high-efficiency tea processing technology, can solve the problems of low tea-making efficiency and unguaranteed quality, and achieve the effects of enhancing activity, promoting change, and promoting transformation.

Inactive Publication Date: 2019-08-09
浙江明蕊茶业有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the development of society, the traditional tea-making process has low tea-making efficiency and the quality cannot be guaranteed.

Method used

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  • Efficient tea processing technology
  • Efficient tea processing technology
  • Efficient tea processing technology

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Embodiment Construction

[0029] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention.

[0030] A high-efficiency tea processing technology, comprising the following steps:

[0031] S1: Picking: Green leaves are picked between 12:00 noon and 3:00 pm on sunny days; green leaves are picked with three leaves and one bud, with moderate tenderness, and the branches should be short, small, and leaves with low water content.

[0032] S2: Drying green leaves: spread the picked green leaves on a clean utensil, the thickness is preferably 7-10 cm, and the spreading time is 6-12 hours, and the leaves are properly turned in the middle; the purpose of drying green leaves is to expose them to sunlight , so that part of the water and green grass gas in the green tea ca...

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Abstract

The invention relates to the technical field of tea processing, in particular to an efficient tea processing technology. The technology comprises the steps of picking, sun-drying, fine manipulation, fixation and baking; by means of sunlight irradiation, part of water and grass gas in tea green are emitted, the activity of tea polyphenol oxidase is enhanced, changing of contents and aroma in tea green is promoted, rubbing is conducted with palms repeatedly in a screen mesh, green leaves collide, scatter and rub each other until most leaf margin cells are broken and damaged, the water diffuses and permeates, cell spaces are fill wit water, leaves are stiff, the grass flavor volatilizes, leaf margin cell tissue is subjected to friction and collision between the leaves through fine manipulation, tea polyphenol nd other compounds make contact with an enzyme, and transformation of matter is promoted; by means of freezing treatment, the cell membrane permeability is increased, the leaf cell damage rate and the damage rate are increased, and then the content of theaflavin is increased.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a high-efficiency tea processing technology. Background technique [0002] The use of tea begins with chewing the fresh leaves of the tea tree, and then develops into raw boiled soup. Raw cooking is similar to modern cooking soup. For example, the Jinuo people in Yunnan still have the custom of eating "cold tea". Crumble the fresh leaves and put them in a bowl, add a little yellow fruit leaves, garlic, pepper and salt as ingredients, and then add spring water and mix well; "Book of Jin" records that "Wu people picked tea and boiled it, called tea porridge", even in the Tang Dynasty, there was still the habit of eating tea porridge. During the period of the Three Kingdoms, the simple processing of tea appeared in the Wei Dynasty. The picked leaves were first made into cakes and then dried or dried. This was the germination of tea making technology. [0003] With the deve...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06Y02A40/90
Inventor 徐爱雪潘彤霆徐永高
Owner 浙江明蕊茶业有限公司
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