Processing technology of green tea

Abstract

The application of the invention discloses a processing technology of green tea in the technical field of tea leaf processing. The processing technology comprises the following steps of performing tedding, fixation and rolling: selecting 3-5 parts of fresh and tender cucumbers and 10-15 parts of camellia oleifera tree tea leaves which are plump in fruit flesh and white, performing thorough cleaning, performing mixing, performing squeezing to obtain juice, performing filtration to obtain juice liquid, adding 5-8 parts of brown sugar water, performing uniform stirring to obtain mixed juice liquid, performing fixation to obtain fixation leaves, putting the fixation leaves into a rolling machine, performing rolling to obtain strips, and in the rolling process, spraying the mixed juice liquid on the surfaces of the tea leaves, wherein the humidity of the surfaces of the tea leaves in the spraying process is 8-10%, spraying is performing once every 10 minutes, the rotational speed during rolling is 80-130r / min, and the rolling time is 1-1.5h; performing fermentation: uniformly spreading the rolled tea leaves on thin bamboo strips, wherein the spreading thickness is 3-5cm, the spreading time is 2-3h, and in the spreading process, steam obtained through high-temperature heating of the mixed juice liquid is released onto the tea leaves; and performing baking and screening. Compared with the prior art, the Zijuan green tea has the advantages that the bitter taste is decomposed, and the tea soup is clean, sweet, delicious and better in palatability, and can better meet requirements of tea leaf consumers for mouth feel and sense organ.

Description

technical field

[0001] The invention relates to the technical field of tea processing, in particular to a green tea processing technology. Background technique

[0002] Zijuan tea tree is a rare characteristic tea tree resource, which belongs to the small tree type, with medium buds of large leaves, and has the unique appearance characteristics of "purple stems, purple leaves, and purple buds". Its buds and leaves are purple, red or reddish-purple, and have a relatively high content of anthocyanins, which can generally reach more than 1% of dry weight, while the anthocyanin content in ordinary green buds and leaves is only about 0.1%. Rich in anthocyanins, it has the functions of anti-oxidation, anti-aging and anti-cancer. Its anti-oxidation performance is 50 times higher than that of vitamin E and 20 times higher than that of vitamin C. A variety of diseases have direct or indirect preventive and therapeutic effects. Unlike other antioxidants, it has the ability to cross t...

Examples

Embodiment 1

[0016] Embodiment 1: a kind of processing technology of green tea, comprises the following steps:

[0017] Step 1. Green spreading: Pick fresh leaves with one bud and one leaf or one bud and two leaves on the Zicuckoo tea tree, and spread the fresh leaves on bamboo rafts. The thickness of the spreading is 4cm, and the spreading time is 3 hours. Turn the tea leaves every 1 hour;

[0018] Step 2. Finishing: put the green tea leaves into the greening machine for finishing, the temperature for finishing is 300°C, and the finishing time is 10 minutes;

[0019] Step 3. Kneading: Select 3 parts of fresh and tender cucumber and 10 parts of Camellia oleifera tea slices with thick and white pulp, wash and mix, squeeze the juice, filter to get the juice, then add 5 parts of brown sugar water and stir evenly to form a mixed juice , put the green leaves obtained after finishing into a kneading machine and knead them into strips, spray the mixed juice on the surface of the tea leaves durin...

Embodiment 2

[0023] Embodiment 2: a kind of processing technology of green tea, comprises the following steps:

[0024] Step 1. Green spreading: Pick fresh leaves with one bud and one leaf or one bud and two leaves on the Zicuckoo tea tree, and spread the fresh leaves on bamboo rafts. The thickness of the spreading is 5cm, and the spreading time is 3.5 hours. Turn the tea leaves every 1.2 hours;

[0025] Step 2. Finishing: Put the green tea after spreading into the greening machine to finish. The finishing temperature is 320°C, and the finishing time is 13 minutes;

[0026] Step 3. Kneading: Select 4 parts of fresh and tender cucumber and 13 parts of Camellia oleifera tea slices with thick and white flesh, wash and mix, squeeze the juice, filter to get the juice, then add 6 parts of brown sugar water and stir evenly to form a mixed juice , put the green leaves obtained after finishing into a kneading machine and knead them into strips, spray the mixed juice on the surface of the tea leave...

Embodiment 3

[0030] Embodiment 3: a kind of processing technology of green tea, comprises the following steps:

[0031] Step 1. Green spreading: Pick fresh leaves with one bud and one leaf or one bud and two leaves on the Zicuckoo tea tree, and spread the fresh leaves on bamboo rafts. The thickness of the spreading is 6cm, and the spreading time is 4 hours. Turn the tea leaves every 1.5 hours;

[0032] Step 2. Finishing: put the green tea leaves into the greening machine for finishing, the temperature for finishing is 330°C, and the finishing time is 15 minutes;

[0033] Step 3. Kneading: Select 5 parts of fresh and tender cucumber and 15 parts of Camellia oleifera tea slices with thick and white pulp, wash and mix, squeeze the juice, filter to obtain the juice, then add 8 parts of brown sugar water and stir evenly to form a mixed juice , put the green leaves obtained after finishing into a kneading machine and knead them into strips, spray the mixed juice on the surface of the tea leaves...

technical field

[0001] The invention relates to the technical field of tea processing, in particular to a green tea processing technology. Background technique

[0002] Zijuan tea tree is a rare characteristic tea tree resource, which belongs to the small tree type, with medium buds of large leaves, and has the unique appearance characteristics of "purple stems, purple leaves, and purple buds". Its buds and leaves are purple, red or reddish-purple, and have a relatively high content of anthocyanins, which can generally reach more than 1% of dry weight, while the anthocyanin content in ordinary green buds and leaves is only about 0.1%. Rich in anthocyanins, it has the functions of anti-oxidation, anti-aging and anti-cancer. Its anti-oxidation performance is 50 times higher than that of vitamin E and 20 times higher than that of vitamin C. A variety of diseases have direct or indirect preventive and therapeutic effects. Unlike other antioxidants, it has the ability to cross t...

Examples

Embodiment 1

[0016] Embodiment 1: a kind of processing technology of green tea, comprises the following steps:

[0017] Step 1. Green spreading: Pick fresh leaves with one bud and one leaf or one bud and two leaves on the Zicuckoo tea tree, and spread the fresh leaves on bamboo rafts. The thickness of the spreading is 4cm, and the spreading time is 3 hours. Turn the tea leaves every 1 hour;

[0018] Step 2. Finishing: put the green tea leaves into the greening machine for finishing, the temperature for finishing is 300°C, and the finishing time is 10 minutes;

[0019] Step 3. Kneading: Select 3 parts of fresh and tender cucumber and 10 parts of Camellia oleifera tea slices with thick and white pulp, wash and mix, squeeze the juice, filter to get the juice, then add 5 parts of brown sugar water and stir evenly to form a mixed juice , put the green leaves obtained after finishing into a kneading machine and knead them into strips, spray the mixed juice on the surface of the tea leaves durin...

Embodiment 2

[0023] Embodiment 2: a kind of processing technology of green tea, comprises the following steps:

[0024] Step 1. Green spreading: Pick fresh leaves with one bud and one leaf or one bud and two leaves on the Zicuckoo tea tree, and spread the fresh leaves on bamboo rafts. The thickness of the spreading is 5cm, and the spreading time is 3.5 hours. Turn the tea leaves every 1.2 hours;

[0025] Step 2. Finishing: Put the green tea after spreading into the greening machine to finish. The finishing temperature is 320°C, and the finishing time is 13 minutes;

[0026] Step 3. Kneading: Select 4 parts of fresh and tender cucumber and 13 parts of Camellia oleifera tea slices with thick and white flesh, wash and mix, squeeze the juice, filter to get the juice, then add 6 parts of brown sugar water and stir evenly to form a mixed juice , put the green leaves obtained after finishing into a kneading machine and knead them into strips, spray the mixed juice on the surface of the tea leave...

Embodiment 3

[0030] Embodiment 3: a kind of processing technology of green tea, comprises the following steps:

[0031] Step 1. Green spreading: Pick fresh leaves with one bud and one leaf or one bud and two leaves on the Zicuckoo tea tree, and spread the fresh leaves on bamboo rafts. The thickness of the spreading is 6cm, and the spreading time is 4 hours. Turn the tea leaves every 1.5 hours;

[0032] Step 2. Finishing: put the green tea leaves into the greening machine for finishing, the temperature for finishing is 330°C, and the finishing time is 15 minutes;

[0033] Step 3. Kneading: Select 5 parts of fresh and tender cucumber and 15 parts of Camellia oleifera tea slices with thick and white pulp, wash and mix, squeeze the juice, filter to obtain the juice, then add 8 parts of brown sugar water and stir evenly to form a mixed juice , put the green leaves obtained after finishing into a kneading machine and knead them into strips, spray the mixed juice on the surface of the tea leaves...

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