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Processing technology of organic green tea leaves

A processing technology, a technology for green tea leaves, applied in the direction of tea treatment before extraction, etc., can solve the problems of low extraction rate of tea content, and achieve the effect of improving the content of water extract and the uniformity of water content.

Pending Publication Date: 2021-02-12
黄山市新安源有机茶开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Green tea made according to the traditional technique of stir-frying green tea, such as Tunlu, has a high aroma, strong taste, and slightly sweet taste due to regional factors, so it is deeply loved by people; The rate is low and cannot meet the current fast-paced life

Method used

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  • Processing technology of organic green tea leaves

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Embodiment 1

[0032] A kind of processing technique of organic green tea, is characterized in that: comprise the following steps:

[0033] 1) Picking: picking young buds and leaves, the standard is a single bud or one bud and one leaf at the beginning of development;

[0034] 2) Green spreading: Cut the picked fresh leaves into 2-3cm long segments, and then spread them on the dustpan with a leaf thickness of 1-1.5cm. 4 hours, turning 1 to 2 times in the middle, until the fresh leaves lose part of the water, the surface of the fresh leaves loses luster, until the water content is ≤85%;

[0035] 3) Finishing: the green tea leaves after being greened are finished with a roller fixing machine, the fixing temperature is 180°C, and the time is 4 minutes. The 6CST060 type roller fixing machine is used for finishing, and the speed of the fixing machine is set at 45 rpm;

[0036] 4) Spreading and airing: After the green leaves are cooled to 18-20°C, put them into bamboo or wooden tea storage contai...

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Abstract

The invention discloses a processing technology of organic green tea leaves. The processing technology comprises the following steps: picking, tedding, deactivating enzymes, tedding and airing, tidying tea strips, shaping, spreading and airing, primarily baking, spreading and airing, re-baking, extracting fragrance and packaging. The spreading and airing processes are added after enzyme deactivating, shaping and primary baking, so that the temperature of the tea leaves is rapidly reduced after each processing process, and the phenomenon that the tea leaves are stuffy in water due to the fact that heat cannot be dissipated in time is avoided. During spreading and airing, the tea leaves are put into a bamboo or wooden tea storage device and covered with a plastic bag for spreading, airing and moisture regaining, moisture in the leaves is promoted to be conveyed to the surfaces of the leaves, moisture of bud leaves is redistributed evenly, and tea leaf appearance smoothness and uniform conversion of contained substances are facilitated until the tea leaves are softened by hand.

Description

technical field [0001] The invention belongs to the technical field of organic green tea processing, and in particular relates to a processing technology of organic green tea. Background technique [0002] Tea is favored by the world for its natural, nutritious and health-care features, and has become one of the most popular drinks in the world. Green tea is one of the main teas in China. Green tea is made from the new leaves or buds of tea trees without fermentation, and is made by killing, shaping, drying and other processes. It retains the natural substances of fresh leaves, and contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, Nutrients such as vitamins. The green color and tea soup preserve the green style of fresh tea leaves, hence the name. [0003] There are many varieties of fried green tea (eyebrow tea), such as "Tun Green", "Shu Green", "Hang Green", "Wu Green", "Xiang Green" and so on. Green tea made according to the traditional techniq...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 方国强方国范王强松方建武黄益胜方素霞杨军郭顺平
Owner 黄山市新安源有机茶开发有限公司
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