Technique for processing organic green tea

A processing technology, a technology for green tea leaves, which is applied to the processing technology field of agricultural products, can solve the problems of dull color, brownish yellow soup color, scorched leaf bottom, etc., and achieves the effect of emerald green color and yellowish green soup color.

Active Publication Date: 2010-05-12
黄山市新安源有机茶开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Green tea made according to the traditional technique of stir-frying green tea, such as Tunlu, has a high aroma, strong taste, and slightly sweet taste due to regional factors, so it is deeply loved by people; but from the perspective of tea tasting, "Tunlu" has The color is dull, the soup color is brown and yellow, and the bottom of the leaves is yellow. At the same time, there are also problems of loose strands, broken pieces, and tea powder

Method used

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  • Technique for processing organic green tea

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Effect test

Embodiment 1

[0024] Embodiment 1: When the new shoots of the tea trees in the organic tea garden grow to one bud and one leaf, they can be mined, and the fresh leaves are packed in clean bamboo baskets, and they are not squeezed and sent to the plant in time to be cooled with a bamboo mat to spread the thickness of the leaves 2-3 cm, blow it in summer, let it cool for 50-60 minutes, and turn it lightly once every 20 minutes. Choose the 6CH-70 fresh-leaf bamboo classifier, classify according to the large and small leaves, and classify and finish. Use the 6CH-30 type drum fixer to fix the greens, the temperature is 170°C-180°C, and the time is 3-5 minutes. The green leaves are immediately placed on a bamboo mat and spread out for about 20 minutes, and then kneaded with a 6CH-35 kneading machine for 10-15 minutes. Pressurization method: light pressure for 2-3 minutes, heavy pressure for 4-5 minutes, loose pressure for 4-5 minutes. Knead the leaves and spread them thinly for 5-8 minutes befo...

Embodiment 2

[0025] Embodiment 2: pick from the buds and leaves in the organic tea garden, pick the standard one bud, two and three leaves, put the fresh leaves in a ventilated bamboo basket or cloth bag, do not squeeze them, and spread them thinly for 70-70-5 centimeters before sending them to the factory for processing. 80 minutes, lightly turn once every 20-25 minutes. Use a 6CH-30 or 6CH-50 roller degreening machine for degreening. The temperature is 170°C-180°C and the time is 4-5 minutes. After 15 minutes, knead with a 6CH-45 kneading machine for 25-30 minutes, pressurize lightly for 8-10 minutes, pressurize for 10-15 minutes, and loosen for 5-8 minutes. After a little thinning, use a wooden deblocking machine for deblocking and initial drying, using a 6CH-20 automatic dryer for initial drying, at a temperature of 130°C-140°C, for about 8-10 minutes, and a water loss rate of about 42%. After the first-dried leaves are spread on bamboo mat for 10-15 minutes, roll the second green with...

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Abstract

A process for preparing organic green tea includes such steps as spreading fresh tea leaves, classifying, heating, kneading, primary baking, evaporating, purifying and heating again.

Description

technical field [0001] The invention relates to a processing technology of agricultural products, in particular to tea processing. Background technique [0002] At present, there are many varieties of fried green tea (eyebrow tea), such as "Tun Green", "Shu Green", "Hang Green", "Wu Green", "Xiang Green" and so on. Green tea made according to the traditional technique of stir-frying green tea, such as Tunlu, has a high aroma, strong taste, and slightly sweet taste due to regional factors, so it is deeply loved by people; but from the perspective of tea tasting, "Tunlu" has The coloring is dull, the soup color is brown and yellow, and the bottom of the leaves is yellow. At the same time, there are also problems of loose strands, broken pieces, and tea dust. Contents of the invention [0003] The purpose of the present invention is to invent a processing technology of "three green" organic green tea leaves with emerald green leaves, yellow-green tea soup, and light green le...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 方国强叶林森方国范汪和平张志良李培新王强松
Owner 黄山市新安源有机茶开发有限公司
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