Highly clean flat green tea processing method

A processing method and clean technology, applied in the direction of tea, pre-extraction tea treatment, food science, etc., can solve the problems of not being able to become green high-grade tea, high content of dust bacteria, limited output, etc., to facilitate the killing of bacteria and chlorophyll damage Less, improve the effect of shelf life

Inactive Publication Date: 2005-03-16
王金喜
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The existing production method not only has a limited processing output, but also contains too much dust and bacteria in the finished product, which cannot

Method used

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  • Highly clean flat green tea processing method
  • Highly clean flat green tea processing method

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[0013] Attached below figure 1 And figure 2 Describe the specific implementation of the present invention:

[0014] The present invention includes two stages of pre-processing and post-processing of flat green tea. The pre-processing section includes the sorting and collection of fresh leaves, washing, drying, shading, microwave curing, cooling, and screening; the post-processing section Including stripping, cooling, shaping, microwave sterilization and drying, and vacuum packaging; the time for microwave curing is to ensure that the moisture content of the tea after curing is maintained between 20% and 30%, and the general curing time is 100 to 160 seconds. ; The time of sterilization and drying is to ensure that the moisture content of the finished tea reaches 5% to 7%, and the sterilization and drying time should be greater than 15 seconds to ensure that no bacteria in the tea survive; the packaging is vacuum packaging, and other processes and current There are the same proces...

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Abstract

Disclosed is a method for making cleaned flat type green tea consists of grading and gathering the tea fresh leaves, cleaning, water-removing, microwave sterilization process, and controlling the microwave water-removing to make the moisture content in the tea to be 20%-30%, and the moisture content in the end product tea to be 5%-8%.

Description

Technical field: [0001] The invention relates to a method for processing famous and high-quality green tea, in particular to the processing of flat green tea. Background technique: [0002] my country is a big country of tea production, and there are many varieties of famous and high-quality green teas. Among them, flat green tea is a favorite green tea variety, such as Jiangsu famous tea "Jintan Buxue", "Maoshan Qingfeng", "Qiang" and so on. [0003] The high-end green tea "Jintan Buxue" has the characteristics of an exquisite shape like a bird tongue, emerald green color, fresh and tender fragrance, and a mixture of clear broth and green leaves. [0004] The quality characteristics of the high-end green tea "Maoshan Qingfeng": the appearance is green and lustrous, the appearance is beautiful and the sharp, the velvet is covered, smooth and smooth, like a green dagger, the inner quality is high and refreshing, the soup color is green, the taste is fresh and the leaf bottom Tende...

Claims

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Application Information

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IPC IPC(8): A23F3/00A23F3/06
Inventor 王虎琴王哲明王金喜
Owner 王金喜
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