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Process for producing green tea

A new technology and green tea technology, applied in the field of new green tea production technology, can solve problems such as affecting the quality of tea leaves, and achieve the effects of clear tea soup, no damage to the effect, and refreshing aroma

Inactive Publication Date: 2003-01-22
杨卫东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Oxidation reactions and excessive mechanical damage under long-term high-temperature conditions are the main reasons for affecting the quality of tea leaves in the existing green tea production process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] First, pre-treat the fresh leaves, including sorting, impurity removal and classification; washing, dust removal, etc.; The leaves can also be omitted from washing and draining. The pretreated fresh leaves are either quick-frozen and refrigerated, or directly processed.

[0014] 1. Taking the existing wok in the tea factory as an example, the process is described as follows. An independent space is set on the stove, and the frying pan is placed in it. Nitrogen or CO 2 Inert gas is filled into this space to form hypoxic or oxygen-free conditions. Calculate the dilution amount of the inert gas according to the volume percentage, so that the oxygen partial pressure in the space is ≤140mmHg column (hypoxic condition), or completely replace the air in the space with the inert gas (anaerobic condition). A fire is lit under the stove, and the temperature of the blades in the wok is monitored by a temperature detector. Place fresh leaves or thawed and revived leaves in a f...

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Abstract

The production process of green tea includes fresh tea leaf sorting, washing, enzyme killing, flavoring, drying and other steps. The enzyme killing, flavoring and drying steps are completed at low oxygen of oxygen pressure lower than 140 mmHg or oxygen-free condition and at 80-100 deg.c, 40-80 deg.c and 60 deg.c below separately. The prdouction process can avoid the oxidizing damage of chlorophyll, catechin, theanine and other effective components in tea. Green tea produced based on the said technological process is complete, homogeneous in color, fragrant and tasty and has high enjoying value and health functions, and may be kept for over one year without change in color and taste.

Description

1. Technical field [0001] The invention relates to a processing method of tea beverage, in particular to a new technology for making green tea. 2. Background technology [0002] China is the world's largest producer and consumer of green tea, with an annual output and sales of about 420,000 tons. The existing green tea production process includes sorting → greening → kneading → molding → drying → commercialization. Its main feature is that it has been mechanically processed for a long time under the conditions of high temperature and high oxygen content, resulting in a series of damage to green tea. Chemical, biochemical reactions and mechanical destruction of color, taste and active ingredients. For example, Chinese patent 1283393C "A Production Method of Green Tea" discloses a green tea production method improved on the basis of traditional techniques. First, it is finished at 130 degrees for 1 minute, after natural cooling, it is finished at 80 degrees for 1 minute, and...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23L3/40
Inventor 杨卫东
Owner 杨卫东
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