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Processing technology of green tea

A processing technology, green tea technology, applied in the field of green tea processing technology, can solve problems such as unsuitable for drinking, and achieve the effect of improving the cooling properties

Inactive Publication Date: 2020-05-08
太湖县福珍茶叶加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Green tea in the prior art often needs to be brewed with boiling water or high-temperature water to brew the active ingredients therein; and green tea is generally cool in nature, and is not suitable for drinking for people with cold constitutions

Method used

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  • Processing technology of green tea
  • Processing technology of green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] S1 Soaking of fresh leaves: picking fresh tea leaves with one bud and two leaves or one bud and three leaves, and then soaking in warm water at 37°C for 4 hours;

[0033] S2 drying green leaves in the air: pull out the soaked fresh leaves of tea trees, spread them to a thickness of 3 cm in an environment with a temperature of 20° C. and a relative humidity of 50%, so that the water content of the fresh leaves of tea trees is 70%, and make green leaves;

[0034] S3 shaking green: Shake green leaves 6 times within 8 hours, and let stand for 15 minutes after shaking each time, until the veins are transparent, the leaf color is yellow-green, and the green gas disappears, and the leaf margins roll outwards to form a turtle-back shape, and the leaf quality Soft, with a rustling sound when flipped, and shake green leaves;

[0035] S4 Withering: Spread the shake green leaves in an environment with a temperature of 20° C. and a relative humidity of 60% to a thickness of 5 cm unt...

Embodiment 2

[0046] S1 Soaking of fresh leaves: pick fresh tea leaves with one bud and two leaves or one bud and three leaves, and soak in warm water at 40°C for 5 hours;

[0047] S2 drying green leaves in the air: pull out the soaked fresh leaves of tea trees, spread them to a thickness of 4 cm in an environment with a temperature of 22° C. and a relative humidity of 55%, so that the water content of the fresh leaves of tea trees is 72%, and make green leaves;

[0048] S3 shaking green: Shake green leaves 7 times within 10 hours, and let stand for 20 minutes after each shaking, until the veins are transparent, the leaf color is yellow-green, and the green gas disappears. Soft, with a rustling sound when flipped, and shake green leaves;

[0049] S4 Withering: spread the shake green leaves in an environment with a temperature of 22°C and a relative humidity of 65% to a thickness of 6 cm until the shake green leaves reveal a clear fragrance to obtain withered leaves, and turn the shake green...

Embodiment 3

[0060] S1 Soaking of fresh leaves: pick fresh tea leaves with one bud and two leaves or one bud and three leaves, and soak in warm water at 42°C for 6 hours;

[0061] S2 drying green leaves in the air: pull out the soaked fresh leaves of tea trees, spread them to a thickness of 5 cm in an environment with a temperature of 24° C. and a relative humidity of 60%, so that the water content of the fresh leaves of tea trees is 74%, and make green leaves;

[0062] S3 shake green: Shake green leaves 8 times within 12 hours, and let stand for 30 minutes after shaking each time, until the veins are transparent, the leaf color is yellow-green, and the green gas disappears, and the leaf margins roll outwards in a turtle-back shape, and the leaf quality Soft, with a rustling sound when flipped, and shake green leaves;

[0063] S4 Withering: spread the shake green leaves in an environment with a temperature of 24°C and a relative humidity of 70% to a thickness of 7 cm until the shake green ...

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Abstract

The invention discloses a processing technology of green tea in the related technical field of tea processing. The technology comprises the steps of fresh leaf soaking, airing and tedding, rocking, withering, low-temperature freezing, unfreezing and fixation, rolling, cooling, pile fermentation, stir-frying drying, baking and aroma enhancement and the like. Through treatment of the steps of the rocking, the withering, the low-temperature freezing, the unfreezing and fixation, the rolling and the like, cell walls of green tea leaves are destroyed, so that the green tea disclosed by the invention can be drunk without being brewed with boiled water. The green tea is subjected to the pile fermentation for a short time in the processing process. On the basis that the overall flavor of the greentea is kept, the method improves the cooling property of the green tea, and the green tea is suitable for people with cold physique to drink.

Description

technical field [0001] The invention relates to the related technical field of tea processing, in particular to a green tea processing technology. Background technique [0002] Green tea is one of the main teas in China because the color of the tea leaves and the brewed tea soup and the bottom of the leaves are mainly green, so it is called green tea. Green tea is a drink made from the new leaves or buds of the tea tree without fermentation, and has been processed by killing, shaping, and drying. The color of the finished product and the brewed tea soup retain the green style of fresh tea leaves. [0003] Green tea is made without fermentation, which retains the natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach o...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/08A23F3/12A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 詹福珍
Owner 太湖县福珍茶叶加工有限公司
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