Preparation method of semi-baked and semi-fried green tea

A green tea and frying technology, which is applied in the field of preparation of half-baked and half-fried green tea, can solve the problems of aroma emission, poor shape of green tea, easy sticking into lumps, etc., and achieve the effect of excellent sensory feeling and green color

Pending Publication Date: 2020-12-18
上海牛奶集团黄山茶林场有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the problems that the prepared green tea has a poor shape, it is easy to stick to agglomerates during drying and other processes, and the aroma cannot be completely emitted, and the prepared green tea has poor sensory perception in the current traditional process. A kind of preparation method of semi-baked and semi-fried green tea

Method used

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  • Preparation method of semi-baked and semi-fried green tea
  • Preparation method of semi-baked and semi-fried green tea
  • Preparation method of semi-baked and semi-fried green tea

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preparation example Construction

[0038] General embodiment: a kind of preparation method of half-baked and half-fried type green tea comprises the following preparation steps:

[0039] (1) Acceptance of fresh leaves: select stretched and complete fresh green tea leaves, in which one bud and two leaves account for 40wt%, one bud and three leaves account for 60wt%, and the length of the new shoot is 4-7cm;

[0040] (2) Spreading: spread the selected fresh leaves in the withering tank, the spreading thickness is 15cm, the ambient temperature is 20°C, and the humidity is 80%; the spreading time is 5.5h, during which it is lightly turned every 1.5h once;

[0041] (3) Finishing: Put the fresh leaves after spreading and withering in a finishing machine for finishing. The finishing temperature is 340-350°C. The temperature of the finishing leaves in the barrel is 85-90°C. The water content of fresh leaf is 55-57wt%;

[0042](4) Static resurgence: after the fresh leaves after greening are cooled, they are allowed to...

Embodiment 1

[0052] Embodiment 1: a kind of preparation method of half-baked and half-fried type green tea comprises the following preparation steps:

[0053] (1) Acceptance of fresh leaves: select stretched and complete fresh green tea leaves. In the fresh green tea leaves, one bud and two leaves account for 43wt%, one bud and three leaves account for 57wt%, and the length of the new shoot is 4-7cm;

[0054] (2) Spreading: spread the selected fresh leaves in the withering tank, the spreading thickness is 13cm, the ambient temperature is 19°C, and the humidity is 75%; the spreading time is 5.5h, during which it is lightly turned every 1.8h once;

[0055] (3) Finishing: Put the fresh leaves after spreading and withering in a finishing machine for finishing. The temperature for finishing is 345°C. is 56wt%;

[0056] (4) Static resurgence: after the fresh leaves after greening are cooled, they are allowed to stand for resurgence. The thickness of the standing resurgence is 53cm, and the res...

Embodiment 2

[0066] Embodiment 2: a kind of preparation method of half-baked and half-fried type green tea comprises the following preparation steps:

[0067] (1) Acceptance of fresh leaves: select stretched and complete fresh green tea leaves, in which one bud and two leaves account for 40wt%, one bud and three leaves account for 60wt%, and the length of the new shoot is 4-7cm;

[0068] (2) Spreading: spread the selected fresh leaves in the withering tank, the spreading thickness is 10cm, the ambient temperature is 18°C, and the humidity is 70%; the spreading time is 5h, and lightly turn over once every 1.5h during the spreading ;

[0069] (3) Finishing: Put the fresh leaves after spreading and withering in the finishing machine for finishing. The finishing temperature is 340°C. 55wt%;

[0070] (4) standing to regain moisture: after cooling the fresh leaves after finishing, let stand to regain moisture, and the static regaining moisture spread thickness is 50cm, and the moisture regaini...

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Abstract

The invention discloses a preparation method of half-baked and half-fried green tea, and relates to the technical field of green tea preparation processes, and the preparation method comprises the following preparation steps of (1) checking and accepting fresh leaves; (2) spreading; (3) de-enzyme treatment; (4) standing for moisture regaining; (5) rolling; (6) primary baking; (7) standing for moisture regaining; (8) shaping; (9) drying; and (10) fragrance extraction. According to the preparation method disclosed by the invention, through the arrangement of standing for moisture regaining and half-baking and half-frying processes, the strictly prepared tea particles are round, compact, dark green and moist in color and luster, exposed in tea aroma and excellent in internal quality and external quality sense.

Description

technical field [0001] The invention relates to the technical field of green tea preparation technology, in particular to a method for preparing half-baked and half-fried green tea. Background technique [0002] Tea originated in China, has a long history of 6,000 years, and has formed a unique "tea culture" in China. Tea can be brewed directly with boiling water, and is divided into six categories according to the variety, production method and product shape. Among them, green tea is one of the most consumed tea varieties in my country, and it is also one of the main tea categories in my country. Green tea is unfermented tea, which retains the natural substances of fresh leaves, and contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients; Aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc. have special effects, which are beyond the reach of other teas. Traditional green tea processing mainly includes fresh ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 姜东风蒋慧光
Owner 上海牛奶集团黄山茶林场有限公司
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