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Processing method of semi-fermented steamed green tea

A processing method and technology of steaming green tea, applied in chemical instruments and methods, tea treatment before extraction, detergent compounding agent, etc., can solve problems such as difficulty in grasping the degree of frying green tea, low yield of fresh leaf tea, and difficult temperature control , to achieve the effect of promoting the uniform distribution of water, reducing the grassy smell and enriching the content

Pending Publication Date: 2020-07-14
温文溪
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] Therefore, aiming at the above content, the present invention provides a kind of processing method of semi-fermented steamed green tea, solves the problem that when oolong tea in the prior art uses fried green technology to block tealeaves fermentation, the temperature is difficult to control, the degree of fried green is difficult to grasp, and the fresh leaves in the process Excessive water loss can easily cause problems such as low tea yield

Method used

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  • Processing method of semi-fermented steamed green tea
  • Processing method of semi-fermented steamed green tea

Examples

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Embodiment 1

[0028] A processing method of semi-fermented steamed green tea, comprising the following steps:

[0029] Step 1. Tender harvesting: picking the fresh leaves of the small-leaf tea tree, one bud, one and two leaves as raw materials, immerse the picked fresh leaves in the finishing solution to remove the residual pesticides on the surface of the fresh leaves, soak for 15 minutes, take them out, rinse with water and drain the water , wherein the finishing solution is composed of the following raw materials in parts by weight: 2 parts of C12-14 alkyl glycosides, 1.2 parts of Scutellaria baicalensis extract, 0.3 parts of tea saponin, 0.2 parts of dipotassium hydrogen phosphate, and 85 parts of water;

[0030] Step 2, withering: spread the picked fresh leaves evenly in the sun for 5 minutes, then place them in a cool place for natural withering for 2 hours, with the water loss rate of fresh leaves reaching 8-12% as the standard;

[0031] Step 3. Mixing: Mix and shake the withered fre...

Embodiment 2

[0041] A processing method of semi-fermented steamed green tea, comprising the following steps:

[0042] Step 1. Tender harvesting: pick the fresh leaves of small-leaved tea trees, one bud, one and two leaves as raw materials, soak the picked fresh leaves in the finishing solution to remove the residual pesticides on the surface of the fresh leaves, take them out after soaking for 20 minutes, rinse with water and drain the water , wherein the finishing solution is composed of the following raw materials in parts by weight: 4 parts of C12-14 alkyl glycosides, 1 part of Scutellaria baicalensis extract, 0.2 parts of tea saponin, 0.3 parts of dipotassium hydrogen phosphate, and 90 parts of water;

[0043] Step 2. Withering: spread the picked fresh leaves evenly in the sun for 6 minutes, and then place them in a cool place for natural withering for 2.5 hours. The water loss rate of fresh leaves reaches 8-12% as the standard;

[0044] Step 3. Mixing: Mix and shake the withered fresh...

Embodiment 3

[0054] A processing method of semi-fermented steamed green tea, comprising the following steps:

[0055] Step 1. Tender harvesting: pick the fresh leaves of small-leaf tea trees, one bud, one and two leaves as raw materials, soak the picked fresh leaves in the finishing solution to remove the residual pesticides on the surface of the fresh leaves, take them out after soaking for 30 minutes, rinse with water and drain the water , wherein the finishing solution is composed of the following raw materials in parts by weight: 6 parts of C12-14 alkyl glycosides, 0.8 parts of Scutellaria baicalensis extract, 0.1 parts of tea saponin, 0.4 parts of dipotassium hydrogen phosphate, and 95 parts of water;

[0056] Step 2, withering: spread the picked fresh leaves evenly in the sun for 8 minutes, then place them in a cool place for natural withering for 3 hours, with the water loss rate of fresh leaves reaching 8-12% as the standard;

[0057] Step 3. Mixing: Mix and shake the withered fres...

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Abstract

The invention relates to the technical field of tea processing, and provides a processing method of semi-fermented steamed green tea. The processing method comprises the steps of tender picking, withering, stirring, standing, steaming, heat dissipation, dehumidification, rolling, primary drying, secondary rolling, secondary drying and aroma enhancement; the produced tea not only has the advantagesof steaming, but also achieves the effect of converting aroma generated in stir-frying through subsequent aroma enhancement, so that the processed tea is not only rich in inclusion but also rich in taste, and the steaming technology is adopted to solve the problems that the fixation temperature is not easy to regulate and control, the fixation degree is not easy to master, the yield is low due toexcessive water loss of fresh leaves in the fixation process and the like in the existing stir-frying technology.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of semi-fermented steamed green tea. Background technique [0002] China is the birthplace of tea, which is rich in varieties. According to the production process, there are six major types of tea. Among them, oolong tea has the most exquisite production technology, and its quality has both the freshness of green tea and the sweetness of black tea. Application number: 201610770044.1 discloses a production method of high-quality oolong tea, including pretreatment, picking fresh leaves, sun-drying, cooling, shaking, accumulation and fermentation, rolling, frying and drying. The quality of oolong tea produced by the inventive method is Well, the content of tea polyphenols and caffeine is reduced, and there is no bitter taste. At present, oolong tea is generally processed by picking fresh leaves with high maturity and opening face, and adopting processes ...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23L5/20C11D1/825C11D3/06C11D3/382C11D3/60C11D3/48
CPCA23F3/06A23F3/12A23L5/20C11D1/825C11D3/06C11D3/382C11D3/48C11D1/662Y02A40/90
Inventor 温文溪
Owner 温文溪
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