Cold-brewed green tea and processing technology thereof

Abstract

The invention belongs to the technical field of green tea processing technologies, and discloses cold-brewed green tea and a processing technology thereof. According to the processing technology, a gradual pressing and long rolling method of a rolling procedure is adopted, so that good treatment of tea leaves is guaranteed, meanwhile, the cell breakage rate of the rolled leaves can reach 80% or above, the leaching rate of the tea leaves is guaranteed, and the processing technology is suitable for cold soaking. The water content of the treated leaves is 9-12%. A box-type aroma extraction method is adopted in an aroma extraction process, the aroma and taste are obviously superior to those of existing cold-brewed green tea, and the high quality of the finished tea is ensured by an aroma extraction treatment method. By using the green tea processing technology, continuous deep processing including crushing, packaging and the like is not needed, the production technology is simplified, the production cost is reduced, the technology is easy to master, and products are easily accepted by mass consumption.

Description

technical field [0001] The invention belongs to the technical field of green tea processing technology, and in particular relates to a cold-brewed green tea and a processing technology thereof. Background technique [0002] Existing cold brew tea production method and technology are as follows: [0003] The related technology discloses a method for preparing cold-brewed tea by variable temperature and pressure difference puffing, which is composed of the following steps: (1) adding water to dry tea leaves or fresh tea leaves after finishing and rolling, and placing them at 4-10°C; (2) ) freezing, heating and thawing; (3) Repeat step (2) 2-3 times; (4) Put it into a variable temperature and pressure difference air flow expansion tank, heat it indirectly with steam to 90-130 ° C, keep it warm for 3-10 minutes, and Reduce the pressure from 0.12-0.25MPa to 100Pa in 60-180 seconds, lower the temperature to 70-85°C, vacuumize and dry for 150-250min to obtain cold brewed tea. [...

AI Technical Summary

Problems solved by technology

[0008] The main problem of the existing cold-brewed tea production and processing methods is that they utilize physical methods, chemical methods, and enzymatic treatment methods, which are limited to laboratory production.

The common defect is that the cell fragmentation rate is low, up to 65%, so they must be crushed, and finally packaged into tea bags. The finished product is not afraid of ornamental, and the production conditions are relatively high, and the cost is high, so it is difficult to realize mass consumption.

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