Preparation method of high-aroma green tea
A high-flavor, green tea technology, which is applied in tea treatment before extraction, etc., can solve the problems of grassy smell, poor water vapor emission, and affect the taste of green tea, and achieve the effect of drying thoroughly, improving aroma, and improving quality
Pending Publication Date: 2020-10-02
赣州龙山堂茶叶加工有限公司
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Problems solved by technology
[0003] During the preparation process of existing green tea, due to the poor effect of the preparation process, when the tumbling machine is in the process of finishing, the water vapor does not emit well, resulting in the inability to release the fragrance of the green tea completely, and there is also a grassy smell, which affects the quality of the green tea. mouthfeel, for this reason, we propose a kind of preparation method of high flavor green tea
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[0021] In order to make the technical means, creative features, goals and effects achieved by the present invention easy to understand, the present invention will be further described below in conjunction with specific embodiments.
[0022] see figure 1 , the present invention provides a technical solution: a method for preparing high-aroma green tea, the steps of the method for preparing high-aroma green tea are as follows:
[0023] Picking, through one of the eight picking methods, pick the fresh leaves from the tea tree, and then collect the fresh leaves; then spread the fresh leaves, spread the picked fresh leaves in the bamboo flat, Make even distribution, evaporate the water in the fresh leaves to 70% for later use; evaporate part of the water in the fresh leaves, reduce the cell tension, make the leaves soft, help to kill green, emit grassy smell, enhance the fragrance, and promote the biochemistry of some chemical components Changes to improve the quality of tea;
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The invention discloses a preparation method of high-aroma green tea. The method comprises the following steps of 1, performing picking: picking fresh leaves from a tea tree, and collecting the freshleaves; 2, performing spreading: spreading the picked fresh leaves in a bamboo mat to be uniformly distributed, and evaporating moisture in the fresh leaves for later use; and 3, performing enzyme deactivation: performing turnover enzyme deactivation on the fresh leaves by using a drum-type enzyme deactivation machine, and using a dehumidifier to communicate with the drum-type enzyme deactivationmachine for dehumidification in the enzyme deactivation process, thereby ensuring that water vapor can be fully emitted. When the drum-type enzyme deactivation machine is used for enzyme deactivation,the dehumidifier is used for dehumidification, so that the water vapor is pumped away, the water vapor is emitted thoroughly, and it can be guaranteed that the fragrance of the tea leaves is fully released; and meanwhile, the tea leaves are dried through a drying machine and then are fried again through a frying pan, so that drying is thorough, the fragrance of the tea leaves is improved, and thequality of the tea leaves is further improved.
Description
technical field [0001] The invention relates to the technical field of green tea preparation, in particular to a preparation method of high-flavor green tea. Background technique [0002] Green tea (Green Tea) is one of the main teas in China. It refers to a drink made from the new leaves or buds of tea trees without fermentation, and through processes such as greening, shaping, and drying. The color of its finished product and the tea soup after brewing mostly preserve the green style of fresh tea leaves. Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and can also reduce the damage of nicotine to smokers. Green tea is a tea made without fermentation, which retains the natural substances of fresh leaves. There are also more nutrients such as phyllin, 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 a...
Claims
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Login to View More IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 林灿光
Owner 赣州龙山堂茶叶加工有限公司