Special green tea processing method

A processing method and green tea technology, which is applied in the field of special green tea processing, can solve the problems of bitter taste and poor quality of tea

Pending Publication Date: 2020-06-16
SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the past, the tea made from it in summer was bitter and astringent, and the quality was not good, so it was not picked in the way of growing awnings. In recent years, wit

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] (1) Raw material harvesting of purple leaves: The unique geographical environment and strong light influence in Southwest Guangxi produce purple leaves in stages. Picking method: Due to the special weather conditions in southwestern Guangxi in summer, it is not easy to grow into pairs of leaves. It is advisable to pick one bud and one leaf in the morning to process other teas, and in the afternoon to pick the remaining two or three leaves of purple leaves that have been picked. ;Packed in a breathable bamboo basket, no mechanical damage during transportation;

[0018] (2) Airing green: purple bud leaves are placed on the greening machine, room temperature is controlled at 20-25°C, and relative humidity is 60-75% indoor; distribute part of the water, improve the toughness of the leaves, and facilitate the follow-up process to enhance the activity of the enzyme at the same time. Eliminate the bitterness of some anthocyanins, emit some grassy smell, and facilitate the frag...

Embodiment 2

[0028] (1) Raw material harvesting of purple leaves: The unique geographical environment and strong light influence in Southwest Guangxi produce purple leaves in stages. Picking method: Due to the special weather conditions in southwestern Guangxi in summer, it is not easy to grow into pairs of leaves. It is advisable to pick one bud and one leaf in the morning to process other teas, and in the afternoon to pick the remaining two or three leaves of purple leaves that have been picked. ;

[0029] (2) Airing green: purple bud leaves are placed on the greening machine, room temperature is controlled at 20-25°C, and relative humidity is 60-75% indoor; distribute part of the water, improve the toughness of the leaves, and facilitate the follow-up process to enhance the activity of the enzyme at the same time. Eliminate the bitterness of some anthocyanins, emit some grassy smell, and facilitate the fragrance disclosure;

[0030] (3) Sun drying: put the purple leaves in a dustpan, a...

Embodiment 3

[0039] (1) Raw material harvesting of purple leaves: The unique geographical environment and strong light influence in Southwest Guangxi produce purple leaves in stages. Picking method: Due to the special weather conditions in southwestern Guangxi in summer, it is not easy to grow into pairs of leaves. It is advisable to pick one bud and one leaf in the morning to process other teas, and in the afternoon to pick the remaining two or three leaves of purple leaves that have been picked. ;

[0040] (2) Airing green: purple bud leaves are placed on the greening machine, room temperature is controlled at 20-25°C, and relative humidity is 60-75% indoor; distribute part of the water, improve the toughness of the leaves, and facilitate the follow-up process to enhance the activity of the enzyme at the same time. Eliminate the bitterness of some anthocyanins, emit some grassy smell, and facilitate the fragrance disclosure;

[0041] (3) Sun drying: put the purple leaves in a dustpan, a...

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PUM

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Abstract

The invention discloses a special green tea processing method, which comprises the following steps: preparing tea tree purple leaves, cooling, sun-withering, cooling for the second time, greening thegreen tea leaves, removing water, rolling and low-temperature baking to prepare green tea. Part of water is emitted through two times of cooling, leaf toughness is improved, subsequent procedures arefacilitated, meanwhile, enzyme activity is enhanced, bitterness of part of anthocyanin can be eliminated, part of grass smell is emitted, and fragrance permeation is facilitated. And low-temperature baking is performed until the water content is 15-20%, so that the special fragrance flower fragrance and fruity fragrance of the green tea can be retained, and the special fragrance loss of the greentea is reduced. According to the invention, a purple bud leaf product, namely the special green tea, is developed, the purple leaf raw material is fully utilized, the waste of the raw material in summer is avoided, the method has important significance for increasing the income of tea growers and adjusting the structure of the tea industry, and the innovation of the tea industry and health-care industry fusion mode is promoted.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of characteristic green tea. Background technique [0002] The formation and accumulation of purple buds and leaves of tea trees are closely related to the growth environment of tea trees. The green tea production in southwestern Guangxi from May to August can reach more than 40% of the annual output. Staged purple buds and leaves, some tea trees sprout and grow faster and are easy to form purple buds and leaves, and their anthocyanin content is higher. [0003] In the past, the tea made from it tasted bitter and of poor quality in summer, so it was not picked in the way of growing awnings. In recent years, with the deepening of scientific research, the medical and health functions of anthocyanins, the main component of the purple buds and leaves of tea trees, have been discovered. was gradually proven. Anthocyanins are a kind of water-sol...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 刘汉焱梁光志陈海生罗莲凤冯红钰李子平莫小燕冯兰覃仁源吴玲玲
Owner SOUTH ASIAN TROPICAL AGRI SCI RES INST OF GUANGXI
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