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A production process and tea technology, applied in the field of new tea production process, can solve the problem of single color and fragrance of tea
Pending Publication Date: 2020-07-10
绍兴印山农业开发有限公司
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[0004] However, in semi-fermented tea, such as yellow tea, the tea undergoes a short-term biological reaction with microorganisms, and the components in it are transformed moderately, which can not only retain the original shape of t
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Embodiment 1
[0041] Embodiment one: a kind of tea production method, comprises the following steps:
[0042] 1) Picking: Pick fresh leaves with one bud and one leaf or one bud and two leaves. Fresh leaves are rich in tea polyphenols and catechins. Tea polyphenols affect the color, aroma and taste of tea. During the aging process of shoots, the tea polyphenols and catechins in tea leaves decrease, while the carbohydrates gradually increase. Both one bud and one leaf and one bud and two leaves are of higher grades. The above are excellent products;
[0043] 2) Leaf selection: During the picking process, different fresh leaves are divided into different baskets. After the picking is complete, sorting is carried out to separate the adulterated fresh leaves, and 3 parts of one bud and one leaf and 7 parts of one leaf Put the fresh leaves of two buds and two leaves on the bamboo tray and evenly stir and mix to obtain the original leaf 1, put 7 parts of the fresh leaves of one bud and one leaf a...
Embodiment 2
[0063] Embodiment two: a kind of tea production method, comprises the following steps:
[0064] 1) Picking: Pick fresh leaves with one bud and one leaf or one bud and two leaves. Fresh leaves are rich in tea polyphenols and catechins. Tea polyphenols affect the color, aroma and taste of tea. During the aging process of shoots, the tea polyphenols and catechins in tea leaves decrease, while the carbohydrates gradually increase. Both one bud and one leaf and one bud and two leaves are of higher grades. The above are excellent products;
[0065] 2) Leaf selection: During the picking process, different fresh leaves are divided into different baskets. After the picking is complete, sorting is carried out to separate the adulterated fresh leaves, and 5 parts of one bud and one leaf and 5 parts of one leaf Put the fresh leaves of two buds and two leaves on the bamboo tray and evenly stir and mix to obtain the original leaf 1, put 7 parts of the fresh leaves of one bud and one leaf a...
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Abstract
The invention discloses a novel tea leaf production process, and relates to the technical field of tea making. Key points of a technical scheme of the invention are as follows: fresh tea leaves are divided into two groups; the fresh tea leaves are processed through a series of processes of picking, leaf selection, withering, enzyme deactivation, spreading for cooling, primary baking, mixing, rolling, secondary baking, shaping, stir-frying for drying and the like. According to the invention, the proportion of the tea leaves with one bud and one leaf to the tea leaves with one bud and two leavesis controlled; the tea leaves with one bud and one leaf have better color and luster forms; the tea leaves with one bud and two leaves contain more carbohydrates, and are processed twice respectively; polyphenol compounds of the tea leaves can be decomposed in the drying and production processes; the astringent taste of the tea leaves is reduced; meanwhile, damage to chlorophyll in the tea leavesis reduced; the color of the tea leaves can be increased; and the color, aroma and taste of the tea leaves can be better kept.
Description
technical field [0001] The invention relates to the technical field of tea making, more specifically, it relates to a novel tea production process. Background technique [0002] At present, due to the further development of tea drinking culture in society, the demand for tea leaves is constantly increasing, forcing the production of tea leaves to expand year by year. Tea is a popular non-alcoholic drink. The organic chemical components in tea mainly include: tea polyphenols, plant alkaloids, proteins, amino acids, vitamins, and pectin. Tea is also rich in 11 kinds of minerals such as calcium, potassium, magnesium, manganese, etc. It is an alkaline food, which can help maintain the alkalinity of body fluids and maintain health. The tea leaves are made into different teas from fresh leaves. Aroma and taste. [0003] In China, there are countless types of tea, but after classification, there are six main types, namely green tea, black tea, white tea, yellow tea, dark tea and ...
Claims
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Application Information
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