Processing method of green tea with high fragrance and strong taste

Abstract

The invention discloses a processing method of green tea with high fragrance and strong taste. The processing method comprises the following steps: picking: selecting fresh tender leaves of tea trees without plant diseases and insect pests; spreading for airing and withering: spreading and spreading the picked tender leaves in a withering trough; pan-firing: putting the spread and aired tea leaves in a pan-firing device for treatment; softening: putting the tea leaves subjected to fixation on a softening device; performing rolling: performing rolling in a manner of applying pressure in sections; 5-7 minutes after rolling is finished, the tea leaves are placed in the pan-firing device to be subjected to secondary pan-firing, and the secondary pan-firing is carried out in four stages according to temperature and rotating speed differences. Nutrient substances of the green tea can be fully reserved in the whole process, the quality and taste of the tea are improved, and the tea is green in color, rich in fragrance and mellow in flavor through the processing method.

Description

Technical Field

[0001] The invention relates to the technical field of tea processing, in particular to a method for processing green tea with high fragrance and strong flavor. Background Art

[0002] Tea is a healthy drink in people's daily life, which contains rich nutrients and health benefits. During the processing of green tea, a large number of natural ingredients in fresh tea leaves are retained. Without fermentation, physical and chemical changes are carried out by heat without enzyme influence, thus forming the quality characteristics of green tea. The chemical components in green tea, such as tea polyphenols and catechins, have many benefits to human health. However, despite the unique flavor and health benefits of green tea, there are still many potential processing and innovation areas waiting for people to explore and discover. Summary of the invention

[0003] The purpose of the present invention is to solve the shortcomings of the prior art and to propose a processing method for green tea with high fragrance and strong flavor.

[0004] In order to achieve the above object, the present invention adopts the following technical solutions:

[0005] A method for processing green tea with high aroma and strong flavor, comprising the following steps:

[0006] Step S1, picking: selecting fresh tea leaves that are free of pests and diseases;

[0007] Step S2, airing and withering: the picked fresh tea leaves are spread flat in the withering tank, the thickness of the tea leaves is between 2-4 cm, the temperature is controlled between 27-29°C, the humidity is controlled between 60-65%, and the airing time is 250-270 minutes;

[0008] Step S3, stir-frying: placing the tea leaves after drying in a stir-frying device for stir-frying, the temperature is controlled at 245-255°C, the hot air temperature is controlled at 195-205°C, the machine speed is controlled at 48-50#, the leaf feeding speed is controlled at 19-21#, and the stir-frying time is 10 minutes;

[0009] Step S4, softening: placing the withered tea leaves on a softening device for 60-70 minutes, turning them over once every 15-25 minutes;

[0010] Step S5, kneading: kneading is performed by applying pressure in sections, gently for 10 minutes, then kneading for 5 minutes with pressure, kneading for 2 minutes with pressure again, and finally kneading for 2 minutes with reduced pressure, with a total kneading time of 18-20 minutes;

[0011] Step S6, secondary frying: 5-7 minutes after the rolling is completed, the tea leaves are placed in the frying device and started to be fried for the second time. The secondary frying is carried out in four stages according to the temperature and speed differences; in the first stage, the temperature is controlled at 295-305°C, the speed is controlled at 49-51#, and the duration is 2 minutes; in the second stage, the temperature is reduced to 255-265°C, the speed is reduced to 22-24#, and the duration is 55-65 minutes. After 12 minutes from the start, the speed is increased to 25-27#; in the third stage, the temperature is increased to 305-315°C, and the duration is 4 minutes; in the fourth stage, the speed is reduced to 16-18# and lasts for 5 minutes.

[0012] Preferably, the best time for picking is 7-11 a.m. to avoid direct sunlight and morning dew that may affect the quality of the tea leaves.

[0013] Preferably, at a temperature of 27-29° C. and a humidity of 60-65° C., the thickness of the drying and withering is controlled at 2-4 cm and the time is 250-270 minutes.

[0014] Preferably, the green leaves are fried in a frying device for 10 minutes at a temperature of 245-255°C, a hot air temperature of 195-205°C, a machine speed of 48-50#, and a leaf upper speed of 19-21#.

[0015] Preferably, the dough is softened for 60-70 minutes, and stirred every 15-25 minutes.

[0016] Preferably, the kneading is performed gently for 10 minutes, followed by pressurized kneading for 5 minutes, pressurized kneading again for 2 minutes, and finally decompressed kneading for 2 minutes, with a total kneading time of 18-20 minutes.

[0017] Preferably, 5-7 minutes after the rolling is completed, the tea leaves are placed in a stir-frying device and stir-fried for the second time in four stages; in the first stage, the temperature is controlled at 295-305°C, the rotation speed is controlled at 49-51#, and the duration is 2 minutes; in the second stage, the temperature is reduced to 255-265°C, the rotation speed is reduced to 22-24#, and the duration is 55-65 minutes. After 12 minutes from the start, the rotation speed is increased to 25-27#; in the third stage, the temperature is increased to 305-315°C, and the duration is 4 minutes; in the fourth stage, the rotation speed is reduced to 16-18# and lasts for 5 minutes.

[0018] Compared with the prior art, the present invention has the following beneficial effects:

[0019] The invention discloses a processing method for green tea with high fragrance and strong flavor. The production method of the invention can fully retain the nutrients of green tea and improve the quality and taste of the tea. The unique process innovation gives the green tea with high fragrance and strong flavor a unique flavor characteristic and meets the requirements of consumers for the quality of tea. Through the production method of the invention, the tea has a green color, a strong fragrance and a mellow flavor. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The above and / or additional aspects and advantages of the present invention will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0021] Figure 1 The present invention is a schematic diagram of the preparation method. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0023] Please refer to the following Figure 1 The invention describes a method for processing green tea with high aroma and strong flavor according to an embodiment of the invention.

[0024] like Figure 1 As shown, the processing method of the fragrant and flavorful green tea according to the embodiment of the present invention comprises the following steps:

[0025] Step S1, picking: selecting fresh tea leaves that are free of pests and diseases;

[0026] Step S2, spreading and withering: spreading the picked fresh tea leaves flat in the withering trough, with the thickness of the tea leaves being between 2-4 cm, the temperature being controlled between 27-29° C., the humidity being controlled between 60-65%, and the spreading time being 250-270 minutes;

[0027] Step S3, stir-frying: placing the tea leaves after airing in a stir-frying device for stir-frying, the temperature is controlled at 245-255°C, the hot air temperature is controlled at 195-205°C, the machine speed is controlled at 48-50#, the leaf feeding speed is controlled at 19-21#, and the stir-frying time is 10 minutes;

[0028] Step S4, softening: placing the withered tea leaves on a softening device for 60-70 minutes, turning them over once every 15-25 minutes;

[0029] Step S5, kneading: kneading is performed by applying pressure in sections, gently for 10 minutes, then kneading for 5 minutes with pressure, kneading for 2 minutes with pressure again, and finally kneading for 2 minutes with reduced pressure, with a total kneading time of 18-20 minutes;

[0030] Step S6, secondary frying: 5-7 minutes after the rolling is completed, the tea leaves are placed in the frying device and started to be fried for the second time. The secondary frying is carried out in four stages according to the differences in temperature and rotation speed; in the first stage, the temperature is controlled at 295-305°C, the rotation speed is controlled at 49-51#, and the duration is 2 minutes; in the second stage, the temperature is reduced to 255-265°C, the rotation speed is reduced to 22-24#, and the duration is 55-65 minutes. After 12 minutes from the start, the rotation speed is increased to 25-27#; in the third stage, the temperature is increased to 305-315°C, and the duration is 4 minutes; in the fourth stage, the rotation speed is reduced to 16-18# and lasts for 5 minutes.

[0031] Preferably, the best time for picking is 7-11 a.m. to avoid direct sunlight and morning dew that may affect the quality of the tea leaves.

[0032] Preferably, at a temperature of 27-29° C. and a humidity of 60-65° C., the thickness of the drying and withering is controlled at 2-4 cm and the time is 250-270 minutes.

[0033] Preferably, the green leaves are fried in a frying device for 10 minutes at a temperature of 245-255°C, a hot air temperature of 195-205°C, a machine speed of 48-50#, and a leaf upper speed of 19-21#.

[0034] Preferably, the dough is softened for 60-70 minutes, and stirred every 15-25 minutes.

[0035] Preferably, the kneading is performed gently for 10 minutes, followed by pressurized kneading for 5 minutes, pressurized kneading again for 2 minutes, and finally decompressed kneading for 2 minutes, with a total kneading time of 18-20 minutes.

[0036] Preferably, 5-7 minutes after the rolling is completed, the tea leaves are placed in a stir-frying device and stir-fried for the second time in four stages; in the first stage, the temperature is controlled at 295-305°C, the rotation speed is controlled at 49-51#, and the duration is 2 minutes; in the second stage, the temperature is reduced to 255-265°C, the rotation speed is reduced to 22-24#, and the duration is 55-65 minutes. After 12 minutes from the start, the rotation speed is increased to 25-27#; in the third stage, the temperature is increased to 305-315°C, and the duration is 4 minutes; in the fourth stage, the rotation speed is reduced to 16-18# and lasts for 5 minutes.

[0037] Compared with the prior art, the present invention has the following beneficial effects:

[0038] The invention discloses a processing method for green tea with high fragrance and strong flavor. The production method of the invention can fully retain the nutrients of green tea and improve the quality and taste of the tea. The unique process innovation gives the green tea with high fragrance and strong flavor a unique flavor characteristic and meets the requirements of consumers for the quality of tea. Through the production method of the invention, the tea has a green color, a strong fragrance and a mellow flavor.

[0039] The above description is only the preferred embodiment of the present application and is not intended to limit the present application. For those skilled in the art, the present application may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

[0040] It will be apparent to those skilled in the art that the invention is not limited to the details of the exemplary embodiments described above and that the invention can be implemented in other specific forms without departing from the spirit or essential features of the invention. Therefore, the embodiments should be considered exemplary and non-limiting in all respects, and the scope of the invention is defined by the appended claims rather than the foregoing description, and it is intended that all variations falling within the meaning and scope of the equivalent elements of the claims be included in the invention. Any reference numeral in a claim should not be considered as limiting the claim to which it relates.

[0041] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A method for processing green tea with high aroma and strong flavor, characterized in that: The following steps are involved: Step S1, picking: selecting fresh tea leaves that are free of pests and diseases; Step S2, airing and withering: the picked fresh tea leaves are spread flat in the withering tank, the thickness of the tea leaves is between 2-4 cm, the temperature is controlled between 27-29°C, the humidity is controlled between 60-65%, and the airing time is 250-270 minutes; Step S3, stir-frying: placing the tea leaves after drying in a stir-frying device for stir-frying, the temperature is controlled at 245-255°C, the hot air temperature is controlled at 195-205°C, the machine speed is controlled at 48-50#, the leaf feeding speed is controlled at 19-21#, and the stir-frying time is 10 minutes; Step S4, softening: placing the withered tea leaves on a softening device for 60-70 minutes, turning them over once every 15-25 minutes; Step S5, kneading: kneading is performed by applying pressure in sections, gently for 10 minutes, then kneading for 5 minutes with pressure, kneading for 2 minutes with pressure again, and finally kneading for 2 minutes with reduced pressure, with a total kneading time of 18-20 minutes; Step S6, secondary frying: 5-7 minutes after the rolling is completed, the tea leaves are placed in the frying device and started to be fried for the second time. The secondary frying is carried out in four stages according to the temperature and speed differences; in the first stage, the temperature is controlled at 295-305°C, the speed is controlled at 49-51#, and the duration is 2 minutes; in the second stage, the temperature is reduced to 255-265°C, the speed is reduced to 22-24#, and the duration is 55-65 minutes. After 12 minutes from the start, the speed is increased to 25-27#; in the third stage, the temperature is increased to 305-315°C, and the duration is 4 minutes; in the fourth stage, the speed is reduced to 16-18# and lasts for 5 minutes.

2. The method for processing green tea with high aroma and strong flavor according to claim 1, characterized in that: The best time for picking is 7-11 a.m. to avoid direct sunlight and morning dew that may affect the quality of the tea.

3. The method for processing green tea with high aroma and strong flavor according to claim 1, characterized in that: When the temperature is 27-29℃ and the humidity is 60-65℃, the thickness of the drying and withering is controlled at 2-4 cm and the time is 250-270 minutes.

4. The method for processing green tea with high aroma and strong flavor according to claim 1, characterized in that: At a temperature of 245-255°C, hot air temperature of 195-205°C, machine speed of 48-50#, leaf upper speed of 19-21#, stir-fry the green leaves in the stir-frying device for 10 minutes.

5. The method for processing green tea with high aroma and strong flavor according to claim 1, characterized in that: Let soften for 60-70 minutes, turning every 15-25 minutes.

6. The method for processing green tea with high aroma and strong flavor according to claim 1, characterized in that: Gently knead for 10 minutes, then apply pressure and knead for 5 minutes, apply pressure and knead for 2 minutes again, and finally reduce pressure and knead for 2 minutes. The kneading time is 18-20 minutes.

7. The method for processing green tea with high aroma and strong flavor according to claim 1, characterized in that: 5-7 minutes after the rolling is completed, the tea leaves are placed in the stir-frying device and stir-fried for the second time in four stages; in the first stage, the temperature is controlled at 295-305℃, the speed is controlled at 49-51#, and the duration is 2 minutes; in the second stage, the temperature is reduced to 255-265℃, the speed is reduced to 22-24#, and the duration is 55-65 minutes. After 12 minutes, the speed is increased to 25-27#; in the third stage, the temperature is increased to 305-315℃, and the duration is 4 minutes; in the fourth stage, the speed is reduced to 16-18# and lasts for 5 minutes.

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