Processing method for reducing bitterness of summer green tea

A processing method and a technology of bitterness and astringency, which are applied in the field of processing to reduce the bitterness and astringency of summer green tea, can solve the problems of changing the taste, red edges on the bottom of the leaves, and difficulty in grasping the degree of shaking green tea, etc.

Pending Publication Date: 2020-02-04
凤冈县苏贵茶业旅游发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Summer green tea products processed by conventional green tea processing methods generally increase the aroma of tea leaves through moderate high temperature, suppress the bitterness of the taste, or change the taste by scenting into jasmine tea, but the sales of jasmine tea are d

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0025] Example 1: A processing method for reducing the bitterness and astringency of summer green tea, including the following steps:

[0026] (1) Picking: single bud or fresh leaf with one bud and one leaf;

[0027] (2) Spreading: Spread the fresh leaves on a green trough with a thickness of 5cm and a temperature of 20~32℃. Turn it gently every 3 hours. Spread for 12~16 hours. The water content of the tea is between 60~65%. The edge of the leaf is slightly hard, the hand feels hard and brittle, and the stem is broken continuously;

[0028] (3) Desalination: Put the fresh leaves into a continuous steam-curing machine type 200 for de-cresting, 120s, 230~250kg per hour;

[0029] (4) Cooling: natural wind cooling;

[0030] (5) Spread and dry, with a thickness of 5-6cm, turn it gently at 3h for about 6h, until the bud tip is completely softened.

[0031] (6) Shape, arrange the strips in the striping machine, temperature 150℃, rotate speed 1000r / s, take it out when the strips are straight, l...

Example Embodiment

[0033] Example 2: A processing method for reducing the bitterness and astringency of summer green tea, including the following steps:

[0034] (1) Picking: one bud and one fresh leaf;

[0035] (2) Spreading: Spread the fresh leaves on the green trough, the thickness is 8CM, the temperature is 20~32℃, turn it gently every 3h, spread for 12~16h, the green tea water content is between 60-65%, The edge of the leaf is slightly dry and hard, and it feels hard and brittle when pinched, and the tender stems are broken continuously;

[0036] (3) Desalination: Put the fresh leaves into a continuous steam-curing machine type 200 for de-cresting, 120s, 230~250kg per hour;

[0037] (4) Cooling: natural wind cooling;

[0038] (5) Spread and dry, with a thickness of 5-8cm, turn it gently at 3h for 7-8h, until the tip and edge of the leaf completely soften.

[0039] (6) Forming, arrange the strips in the striping machine, the temperature is 150℃, the speed is 1000r / s, the middle is taken out to cool fo...

Example Embodiment

[0040] Embodiment 3: A processing method for reducing the bitterness and astringency of summer green tea, including the following steps:

[0041] (1) Picking: one bud, two three fresh leaves;

[0042] (2) Spreading: Spread the fresh leaves on the green trough, the thickness is 8-10cm, the temperature is 20-32℃, gently turn over once every 3h, spread for 12-16 hours, the green tea water content is 60-65% In between, the edge of the leaf is slightly dry and hard, and it feels hard and brittle by hand, and the tender stems are constantly broken;

[0043] (3) Finishing: Put the fresh leaves into the continuous steam curing machine 200 for curing, the time is 120~150s, 200~220kg per hour;

[0044] (4) Cooling: natural wind cooling;

[0045] (5) Spread and dry, with a thickness of 8-12cm, turn it gently at 3h for 8-10h, until the tip and edge of the leaf are completely soft.

[0046] (6) Shape, knead, apply pressure in a light, medium, light way for about 45 minutes, take it out and stir-fry ...

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Abstract

The invention relates to a processing method for reducing bitterness of summer green tea in the field of tea processing. The processing method comprises the following steps: (1) picking: picking freshleaves of big-leaf tea; (2) spreading: spreading the fresh leaves on a spreading tank at the thickness of 5-10 cm and the temperature of 20-32 DEG C, lightly turning the fresh leaves once every 3 h,and spreading the fresh leaves for 12-16 h; (3) fixation: putting the fresh leaves into a continuous steam fixation machine for fixation for 120-150 s at the speed of 200-250 kg/h; (4) cooling: blowing the tea leaves natural wind for cooling; 5) spreading and airing: lightly turning the leaves once every 2-3 h at the thickness of 5-12 cm for 6-9 h until leaf tips and leaf edges are completely wetand soft; (6) shaping: performing carding and rolling according to shaping requirements; and (7) drying: reducing the water content of the tea leaves to 7% or below to obtain a finished product. The method reduces the content of part of tea polyphenols mainly by changing the spreading degree and the spreading time after fixation or rolling in the tea processing process, so that the green tea tastes mellow but not bitter.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method for reducing the bitterness and astringency of summer green tea. Background technique [0002] The rapid rise and development of tea beverages is based on the advantages of tea itself. As consumers pay more attention to the higher psychological needs of tea nutrition, whether it is natural and healthy, green and fashionable, the flavor of tea will also be raised. higher and higher requirements. The bitter taste in tea is mainly caused by tea polyphenols and caffeine. At present, an important problem faced in tea processing is how to reduce or reduce bad flavors such as bitterness. [0003] The content of tea polyphenols in fresh tea leaves in summer is higher than that in spring and autumn, especially the large-leaf tea varieties, so it is more suitable to process black tea, but in China, the consumption of black tea only accounts for about 12%, while the consum...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 黄富贵陈瑜萍陈雪松
Owner 凤冈县苏贵茶业旅游发展有限公司
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