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Fructus cinnamomi green tea processing method

A processing method, the technology of Guiding green tea, which is applied in the direction of tea treatment before extraction, can solve the problems of unobvious product characteristics, high production cost, and high labor intensity, so as to improve the taste of tea, reduce the rate of broken leaves of tea, and strengthen the tea. The effect of heat transfer

Active Publication Date: 2021-01-29
湖南兴盛茶业科技有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the production process of Guiding green tea still follows the traditional hand-made tea-making process. There are some problems in the hand-made tea-making process, such as the manual tea-making process, which has low output, high production cost and high labor intensity; , the production environment is poor, and the process control is not strict, resulting in poor product quality and low price. Therefore, only a small amount of Guiding green tea is sold in the market; Using the traditional common green tea industrial preparation method, the most prominent natural floral fragrance and mellow and fresh taste of Guiding tea cannot be fully reflected, the product features are not obvious, and the broken leaf rate after rolling is high, so mass production is limited

Method used

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  • Fructus cinnamomi green tea processing method
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  • Fructus cinnamomi green tea processing method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The processing method of the Guiding green tea of ​​the present invention comprises the steps:

[0022] 1) Green spreading: Evenly spread the fresh leaves of Guiding tea picked that day in the withering tank for natural green spreading. The thickness of spreading is 1-2cm, and the spreading time is 2-6h. Rain leaves can be properly blown or extended. During the cool time, the water content of fresh leaves is about 70% after spreading green. The specific performance is: the fresh leaves are stretched, energetic, shiny, moderately soft and hard, and should be stirred as little as possible during green spreading.

[0023] 2) Finishing: Send green leaves to the drum electric heating machine through the conveyor belt or fresh leaf conveyor. The temperature of the drum is set at 300-350°C, and the killing time is set at 60-80 seconds. The standard is that the leaves are dry and soft, and the leaves White bubbles appear on the edge, no water overflows after kneading with hands...

Embodiment 1

[0029] During the production process of the fresh leaves of Guiding tea, after the greening is done, it is naturally spread to cool, and then it is rolled and dried, and the rest of the conditions are the same as in Example 1.

Embodiment 2

[0031] In the production process of the fresh leaves of Guiding tea, after the greening, resurgence and sweeping up and down are adopted, and there is no high-humidity air auxiliary cooling treatment, and the rest of the conditions are the same as in Example 1.

[0032] Effect verification.

[0033] The products obtained in Example 1, Comparative Example 1, and Comparative Example 2 were subjected to sensory evaluation, quality testing of main components, and analysis of catechin composition. The results are shown in Table 1, Table 2, and Table 3.

[0034] Table 1 Sensory evaluation results

[0035]

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Abstract

According to the processing method of the fructus cinnamomi green tea, fresh fructus cinnamomi tea leaves are picked and then sequentially comprise the procedures of tedding, fixation, rolling and drying, a moisture regaining procedure and a primary drying procedure are further set between the fixation procedure and the rolling procedure, the moisture regaining procedure comprises the step that the tea leaves obtained after fixation are rapidly put into a moisture regaining machine to be subjected to moisture regaining, and moisture regaining time is 20-30 s; and the primary drying process comprises the step of primarily drying the tea leaves subjected to moisture regaining, wherein the moisture content of the primarily dried tea leaves is 35-45%. The method is suitable for batch processing and production of the fructus cinnamomi green tea, and the obtained fructus cinnamomi green tea is superior to the fructus cinnamomi green tea obtained through a traditional process in appearance, taste and flower fragrance and improvement of the broken tea rate.

Description

technical field [0001] The invention relates to the technical field of green tea processing, in particular to a method for processing Guiding green tea. Background technique [0002] Guiding tea is a unique rare tea tree variety in Hunan Province. It is of excellent quality. It tastes fresh and mellow when made into green tea. The content reaches about 10%. Due to its excellent quality, Guiding tea was once selected as a tribute tea by the imperial court, and was recorded in detail in "Hunan Tongzhi" and "Baoqing Fuzhi". [0003] At present, the production process of Guiding green tea still follows the traditional hand-made tea-making process. There are some problems in the hand-made tea-making process, such as the manual tea-making process, which has low output, high production cost and high labor intensity; , the production environment is poor, and the process control is not strict, resulting in poor product quality and low price. Therefore, only a small amount of Guidin...

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 杜邵龙周志梅黄有林
Owner 湖南兴盛茶业科技有限责任公司
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