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Preparation method of green tea

A technology of green tea and tea leaves, which is applied in the field of green tea preparation, and can solve problems such as unsatisfactory taste requirements, bitter and astringent taste of green tea, etc., and achieve the effect of fresh taste and improved taste

Pending Publication Date: 2021-11-16
广西融水九万红商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tea can be brewed directly with boiling water. It is divided into six categories according to the variety, production method and product shape. Among them, green tea is the earliest tea. The processing technology of green tea is mainly picking → spreading → greening → drying. All kinds of green tea products are carried out around the key step of greening. Its characteristic is that the process is relatively simple, and finally the tea products that are similar to fresh leaves are obtained. Because of the process characteristics, it retains the natural substances of fresh tea leaves to the greatest extent, including Polyphenols, the retention of polyphenols often causes the taste of green tea to be bitter and astringent, which cannot meet the taste needs of mass consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preparation method of green tea, comprising the steps of:

[0015] (1) Picking: Picking the fresh leaves with one bud and two leaves that are newly developed with a yellow-green color and uniform buds and leaves;

[0016] (2) Spreading: spreading the picked tealeaves under the sun or indoors to cool down to obtain tealeaves with a water content of 50-70wt%;

[0017] (3) Finishing: Finish the tea leaves after being cooled at 170-190°C until the tea leaves are fully cooked, and then cool under natural conditions;

[0018] (4) Light fermentation: ferment the cooled tea leaves in piles (direct piles without adding water or other substances), and place them at 25-27°C for 3-5 hours;

[0019] (5) Withering: the lightly fermented tea leaves are finalized with strip mechanism strips, sent to the withering room for 7-9 hours at 25-28°C;

[0020] (6) Static system: place the tea leaves after wilting for 3-5 hours at normal temperature;

[0021] (7) Drying: drying at 120°C to...

Embodiment 2

[0023] A preparation method of green tea, comprising the steps of:

[0024] (1) Picking: Picking the fresh leaves with one bud and two leaves that are newly developed with a yellow-green color and uniform buds and leaves;

[0025] (2) Spreading: spreading the picked tealeaves under the sun or indoors to cool down to obtain tealeaves with a water content of 50-70wt%;

[0026] (3) Finishing: Finish the tea leaves after being cooled at 170-190°C until the tea leaves are fully cooked, and then cool under natural conditions;

[0027] (4) Light fermentation: ferment the cooled tea leaves in piles (direct piles without adding water or other substances), and place them at 25-27°C for 3-5 hours;

[0028] (5) Withering: the lightly fermented tea leaves are finalized with strip mechanism strips, sent to the withering room for 7-9 hours at 25-28°C;

[0029] (6) Static system: place the tea leaves after wilting for 3-5 hours at normal temperature;

[0030] (7) Drying: drying at 120°C to...

Embodiment 3

[0032] A preparation method of green tea, comprising the steps of:

[0033] (1) Picking: Picking the fresh leaves with one bud and two leaves that are newly developed with a yellow-green color and uniform buds and leaves;

[0034] (2) Spreading: spreading the picked tealeaves under the sun or indoors to cool down to obtain tealeaves with a water content of 50-70wt%;

[0035] (3) Finishing: Finish the tea leaves after being cooled at 170-190°C until the tea leaves are fully cooked, and then cool under natural conditions;

[0036] (4) Light fermentation: ferment the cooled tea leaves in piles (direct piles without adding water or other substances), and place them at 25-27°C for 3-5 hours;

[0037] (5) Withering: the lightly fermented tea leaves are finalized with strip mechanism strips, sent to the withering room for 7-9 hours at 25-28°C;

[0038] (6) Static system: place the tea leaves after wilting for 3-5 hours at normal temperature;

[0039] (7) Drying: drying at 120°C to...

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PUM

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Abstract

The invention discloses a preparation method of green tea, the preparation method comprises the steps of picking, spreading, fixation, drying and the like, and also comprises the steps of light fermentation, withering, standing and the like, the light fermentation process comprises the steps of carrying out pile fermentation on cooled tea leaves, and standing for 3-5 hours at 25-27 DEG C; in the withering process, the lightly fermented tea leaves are subjected to strip forming by a strip tidying machine, and are sent into a withering room to be withered for 7-9 hours at 25-28 DEG C; in the standing process, the withered tea leaves are placed for 3-5 hours under the condition of normal temperature. Through improvement of a tea making technology, the taste of the green tea is improved, tea soup obtained by making the prepared green tea is light green, fresh, refreshing, mellow and sweet in taste, and the content of polyphenol substances, alkaloid substances and other substances is controlled to a certain extent, so that the tea leaves are non-irritant, and the requirements of people loving drinking green tea with poor intestines and stomach and the like are met.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a method for preparing 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. It is divided into six categories according to the variety, production method and product shape. Among them, green tea is the earliest tea. The processing technology of green tea is mainly picking → spreading → greening → drying. All kinds of green tea products are carried out around the key step of greening. Its characteristic is that the process is relatively simple, and finally the tea products that are similar to fresh leaves are obtained. Because of the process characteristics, it retains the natural substances of fresh tea leaves to the greatest extent, including Polyphenols, the retention of polyphenols often also causes the taste of green tea to be ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 刘汉芝潘庆松唐文言黄铁念
Owner 广西融水九万红商贸有限公司