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Preparation method of matcha

A technology of tea and tea cakes, which is applied in the field of matcha preparation, can solve the problems of tea nutrients and flavor loss, and achieve the effect of pure aroma and mild taste

Pending Publication Date: 2021-04-27
ANSHUN YUCHACUN TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current preparation process will cause loss of nutrients and flavor in the tea during the process of steaming green tea, drying, cutting tea, and crushing. Therefore, the preparation process of Matcha tea needs to be improved urgently.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A preparation method of matcha, comprising the following steps:

[0021] (1) Tea picking: shading treatment shall be carried out 30 days before tea picking, with a shading rate of 85%, no shade at night and in rainy days, and tea leaves with one bud and two leaves or one bud and three leaves shall be picked for later use;

[0022] (2) Enzymatic hydrolysis: spread out the tea leaves and spray the enzymatic hydrolysis liquid, the weight ratio of the enzymatic hydrolysis liquid to tea leaves is 3:80;

[0023] (3) Fixing: Pour the tea leaves into the steam fixer for finishing treatment until the tea leaves are green and have no grass smell;

[0024] (4) Making tea cakes: make tea cakes immediately from the finished tea leaves;

[0025] (5) Freezing: place the prepared tea cake in a liquid nitrogen environment for vacuum freezing;

[0026] (6) Drying: Put the frozen tea cake in a blender to thaw and break up, and then send it to a vacuum freeze dryer for drying;

[0027] ...

Embodiment 2

[0034] A preparation method of matcha, comprising the following steps:

[0035] (1) Tea picking: shading treatment shall be carried out 30 days before tea picking, with a shading rate of 90%, no shade at night and in rainy days, and tea leaves with one bud and two leaves or one bud and three leaves shall be picked for later use;

[0036] (2) Enzymolysis: spread out the tea leaves and spray the enzymolysis solution, the weight ratio of the enzymolysis solution to tea leaves is 5:100;

[0037] (3) Fixing: Pour the tea leaves into the steam fixer for finishing treatment until the tea leaves are green and have no grass smell;

[0038] (4) Making tea cakes: make tea cakes immediately from the finished tea leaves;

[0039] (5) Freezing: place the prepared tea cake in a liquid nitrogen environment for vacuum freezing;

[0040] (6) Drying: Put the frozen tea cake in a blender to thaw and break up, and then send it to a vacuum freeze dryer for drying;

[0041] (7) Grinding: Send the...

Embodiment 3

[0048] A preparation method of matcha, comprising the following steps:

[0049] (1) Tea picking: shading treatment shall be carried out 30 days before tea picking, with a shading rate of 85%-95%, no shade at night and in rainy days, and tea leaves with one bud and two leaves or one bud and three leaves shall be picked for later use;

[0050] (2) Enzymatic hydrolysis: spread out the tea leaves and spray the enzymatic hydrolysis liquid, the weight ratio of the enzymatic hydrolysis liquid to tea leaves is 7:120;

[0051] (3) Fixing: Pour the tea leaves into the steam fixer for finishing treatment until the tea leaves are green and have no grass smell;

[0052] (4) Making tea cakes: make tea cakes immediately from the finished tea leaves;

[0053] (5) Freezing: place the prepared tea cake in a liquid nitrogen environment for vacuum freezing;

[0054] (6) Drying: Put the frozen tea cake in a blender to thaw and break up, and then send it to a vacuum freeze dryer for drying;

[0...

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PUM

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Abstract

The invention discloses a preparation method of matcha. The preparation method comprises the following steps: (1) tea leaf picking; (2) enzymolysis; (3) fixation; (4) preparation of tea cakes; (5) freezing; (6) drying; and (7) crushing. By adopting a freezing technology and combining freeze drying, the color, aroma and taste of tea leaves are preserved to the maximum extent, the loss of various aromatic substances can be reduced to the minimum extent, active substances in the tea leaves are better preserved, and the prepared matcha is free of bitter and astringent taste, pure in aroma and mild in taste through a series of processes of fixation, enzymolysis, freezing and the like.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of matcha. Background technique [0002] Matcha is a superfine powdered green tea made from the fresh leaves of the covered and cultivated tea gardens, steamed and then ground with a stone mill. Matcha originated in the Sui Dynasty in China, rose in the Tang Dynasty, flourished in the Song Dynasty, and has a history of more than 1,700 years in my country. In the Tang Dynasty, people invented steamed green loose tea, also known as tencha, and formulated a method for evaluating the color and aroma of tea. In fact, tencha is the primary steamed green tea, which is the raw tea of ​​matcha. In the Song Dynasty, it had developed into a tea banquet. Cai Xiang, the most famous tea critic at that time, commented on the detailed tea fighting method in "Tea Records". Compared with brewing and drinking tea, the drinking method of matcha takes into ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10A23F3/12
CPCA23F3/06A23F3/10A23F3/12
Inventor 邵亦俊
Owner ANSHUN YUCHACUN TEA IND
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