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Preparation method of organic green tea

A technology for organic green tea and tea leaves, applied in the direction of tea treatment before extraction, can solve problems such as affecting the taste and color of tea leaves, uneven drying and wetness of tea leaves, affecting drying, etc., to improve the taste concentration of tea, improve the aroma, and facilitate brewing. Effect

Inactive Publication Date: 2019-09-20
四川省朝阳天成茶叶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing green tea preparation process, the kneading process is carried out after finishing, but the tea leaves are brittle due to uneven dryness and wetness during the kneading process, and the broken tea powder not only affects the later drying, but also affects the taste and color of the tea leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for preparing organic green tea. It is commonly known as the first tea at the time of the first tea picking around Qingming every year. As the saying goes, the first tea is fragrant and the second tea is sweet. The Mingqian tea on the market is the first tea. Picking tea is just picking new buds. Tea picking requirements: picking new tea should be as tender as possible, generally no more than three tender leaves are better. Don't pinch your nails when picking, but break them. Pick it well and install it in a bamboo basket. Generally you need to pick two or three catties of fresh leaves to make. Then the picked tea leaves are carried out using the following process: sequentially including (1) a greening step, (2) a rolling step and (3) a drying step.

[0020] (1) In the curing step, firstly, the tea leaves after being cooled are blanched in hot water at 85℃-92℃ for 1-2 minutes, then taken out and dried; then the dried tea leaves are sent to the drum curing machi...

Embodiment 2

[0024] A method for preparing organic green tea, which sequentially includes (1) a greening step, (2) a rolling step, and (3) a drying step;

[0025] (1) The curing step, firstly, the tea leaves after being cooled are blanched in hot water at 85°C-92°C for 1 minute, then removed and dried; then the dried tea leaves are sent to the drum curing machine, and the tea leaves are quenched by high-temperature hot air. , The temperature in the drum is maintained at 145°C, and the curing time is 40 seconds; then the microwave is used for curing, the tea leaves are cooled in the drum for 3-5 minutes, and then the tea leaves are sent to the microwave curing device for 1.5-2 minutes.

[0026] (2) In the rolling step, the tea leaves after the rollers are put into the tea box of the rolling device, the tea leaves in the tea box are rubbed by the kneading plate, and 50℃-80℃ is passed into the tea box during the rubbing process. Water vapor; kneading time 5-10 minutes; the specific method is to pr...

Embodiment 3

[0029] A method for preparing organic green tea, which sequentially includes (1) a greening step, (2) a rolling step, and (3) a drying step;

[0030] (1) The curing step, firstly, the tea leaves after being cooled are blanched in hot water at 85°C-92°C for 1 minute, then removed and dried; then the dried tea leaves are sent to the drum curing machine, and the tea leaves are quenched by high-temperature hot air. , The temperature in the drum is maintained at 145°C, and the curing time is 40 seconds; then the microwave is used for curing, the tea leaves are cooled in the drum for 3-5 minutes, and then the tea leaves are sent to the microwave curing device for 1.5-2 minutes.

[0031] (2) Kneading step, sending the tea leaves after the drum has been cured into the tea box of the kneading device, using the kneading plate to knead the tea leaves in the tea box, and passing 60℃-65℃ into the tea box during the kneading process Water vapor; kneading time 5-8 minutes; the specific method is ...

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Abstract

The invention discloses a preparation method of organic green tea, wherein the preparation method includes the following steps in turn: (1) an enzyme deactivation step: firstly, after spreading for cooling, carrying out green leaf scalding treatment on tea leaves in hot water with the temperature of 85-92 DEG C for 1-2 minutes, then fishing out the tea leaves, and air-drying; and then, sending the air-dried tea leaves into a drum enzyme-deactivation machine, carrying out enzyme deactivation by high-temperature hot air, and keeping the temperature in a drum at 145 DEG C-150 DEG C, wherein the enzyme-deactivation treatment is carried out for 40 seconds to 80 seconds; (2) a rolling step: sending the tea leaves after drum enzyme deactivation into a tea box of a rolling device, rubbing the tea leaves in the tea box with a rubbing plate, and then introducing 50 DEG C-80 DEG C water vapor into the tea box during the rubbing process, wherein rolling is carried out for 5-10 minutes; and (3) a drying step: firstly, baking the tea leaves prepared in the step (2) by a dryer, then stir-frying in a stir-frying pan and cooling. The organic green tea prepared by the method is bright, pure in taste and beautiful in appearance.

Description

Technical field [0001] The invention relates to the technical field of tea preparation, in particular to a preparation method of organic green tea. Background technique [0002] Green tea is one of the main teas in China. It refers to a drink made from the new leaves or buds of the tea tree, without fermenting, after finishing, shaping, and drying. The color and luster of the finished product and the tea soup after brewing preserve the green style of fresh tea leaves. Drinking green tea regularly can prevent cancer, lower fat and lose weight, and reduce the nicotine damage to smokers. Green tea is a tea made without fermentation, which retains the natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and so on. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, and anti-inflammatory, etc., which are unmatched by other teas. G...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 邓鹏邓金平
Owner 四川省朝阳天成茶叶有限公司
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