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Preparation method of Yunnan green tea

A green tea greening technology, applied in tea treatment before extraction, etc., can solve the problems of less research on processing technology, and achieve the effect of fully maintaining the contained substances, high temperature, and maintaining bright green

Inactive Publication Date: 2020-11-27
普洱学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In recent years, most of the tea products on the market have gone through the spreading process, but there are few studies on its processing technology

Method used

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  • Preparation method of Yunnan green tea
  • Preparation method of Yunnan green tea
  • Preparation method of Yunnan green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] In this embodiment, Yunkang No. 10 is used as the test material, and 4 treatments are set: CK (no spreading), T1 (10% weight loss), T2 (15% weight loss), and T3 (20% weight loss), among which CK (not spread) is the experimental control. At the same time, four treatments CK (5 minutes), T1 (10 minutes), T2 (15 minutes), T3 (20 minutes) were set to each process four samples. Keeping the water loss withering, the initial temperature of the killing pot, the rolling time, the drying temperature, and the drying time, the chemical components contained in the tea polyphenols and caffeine of the four green tea samples were detected, and the data obtained from the experiment were analyzed. The sensory evaluation is based on the eight-factor tea evaluation method to evaluate the strands, color, tea soup, taste, etc. of the green tea produced in the test.

[0023] This test is divided into 16 pretreatments, each pretreatment fresh leaves (Yunkang No. 10) 4 kg (500 grams of finishe...

Embodiment 2

[0051] The specific process of the method described in this embodiment is as follows:

[0052] (1) The fresh leaves are first treated with ultraviolet rays, insecticides are sterilized, and then spread to keep the water loss rate of the fresh leaves at 20%.

[0053] (2) Finishing: The temperature of the finishing pot: the initial temperature is 214°C. Greening frequency: flip once every 5 seconds; amount of leaves: 2 kg. Finishing method: manual flipping and finishing.

[0054] (3) Kneading: Kneading method: cold kneading. Kneading machine model: 6CR–Z45. Kneading time: 20 minutes. Kneading degree: the cord is tight and there is less broken tea.

[0055] (4) Drying: The drying method is to bake green tea, tools: hand-pulled louver dryer; the first drying fire: temperature 100-120°C, time: 30 minutes. Baking for the second time: temperature 80-100°C, time: 20 minutes. The final moisture content is between 7% and 8%.

[0056] Table 6 Finishing test design table

[0057]...

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Abstract

The invention discloses a preparation method of Yunnan green tea, and belongs to the technical field of tea preparation. The method specifically comprises the following steps: performing ultraviolet treatment on fresh leaves, killing insects and sterilizing, and performing spreading to keep the water loss rate of the fresh leaves at 20%; performing de-enzyme processing, wherein the temperature ofa de-enzyme pot is 214 DEG C at the initial temperature; the de-enzyme frequency is one time of frying every 5 seconds; the leaf feeding amount is 2kg; the de-enzyme mode refers to manual and continuous stirring for de-enzyme; the rolling mode is cold rolling; the rolling time is 20 minutes; the rolling degree is that strips are tight; performing drying: carrying out drying by gross fire for the first time, wherein the temperature is 100-120 DEG C, and the time is 10-20 minutes; performing baking by complete fire for the second time, wherein the temperature is 80-100 DEG C, and the time is 20minutes; and the final water content is 7%-8%. According to the method disclosed by the invention, more nutrient substances in the fresh leaves can be reserved, the appearance quality of the appearance, soup color and the like of the tea leaves are remarkably improved, meanwhile, the shelf life of the finished tea leaves is longer, and the aging speed is greatly reduced.

Description

technical field [0001] The invention relates to a preparation method of southern Yunnan green tea, which belongs to the technical field of tea preparation. Background technique [0002] The processing of green tea is simply divided into three steps: finishing, rolling and drying, and the key is finishing. The fresh leaves are greened, the enzyme activity is inactivated, and the various chemical components contained in it are basically subjected to physical and chemical changes by thermal action without the influence of enzymes, thus forming the quality characteristics of green tea. [0003] In recent years, most of the tea products on the market have gone through the spreading process, but there are few studies on its processing technology. With the improvement of living standards, people no longer only pursue the form of drinking tea, but pay more attention to the quality of tea. The original ecological handmade tea is naturally more precious. Therefore, it is very necessa...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 强继业单治国陈云飞李贵叶赵春丽
Owner 普洱学院
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