A kind of ginger green tea processing method

Abstract

The present invention provides a ginger green tea processing method, which specifically comprises the following steps: (1) tea pretreatment: plucking fresh tea leaves and withering, steaming and spreading the tea leaves, and adding ginger juice during the spreading process; (2) shredding fresh small yellow ginger, and then evenly mixing the tea leaves and ginger shreds and processing them; the processing comprises rolling, deblocking and drying in sequence, and the drying comprises primary baking and secondary baking; the polyphenols in the tea leaves are effectively reduced by a withering method of alternating hot and cold air blasts and spraying ginger juice during the spreading process, so that the coldness of the tea leaves is weakened. The fragrance and sweetness of the small yellow ginger are integrated into the green tea by the primary baking-cooling-secondary baking drying method, so as to neutralize the disadvantage that the bitter taste of the green tea is too strong.

Description

Technical Field

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

[0002] Green tea is the earliest type of tea in my country's history. Currently, 70% of the tea produced in the country is green tea, which is my country's "national drink". Green tea, also known as unfermented tea, is usually made from the new shoots of tea trees through a series of processes such as withering, rolling, and drying. Because green tea has not undergone any fermentation process, it preserves the natural substances of fresh tea leaves very well, including tea polyphenols, caffeine, chlorophyll, vitamins, etc.

[0003] Green tea has the functions of refreshing the mind, clearing away heat and relieving summer heat, digesting food and reducing phlegm, removing greasiness and losing weight, clearing the mind and relieving restlessness, detoxifying and sobering up, promoting fluid and quenching thirst, reducing fire and improving eyesight, stopping diarrhea and removing dampness, etc. However, green tea is a cold tea and is suitable for people with hot stomachs, while people with cold spleen and stomach should not drink too much. In addition, drinking green tea in winter can easily cause stomach cold and may also affect appetite.

[0004] Ginger is the fresh rhizome of the perennial herb Zingiber officinale Roscoe of the ginger family. Ginger is pungent and slightly warm in nature, and enters the spleen, stomach, and lung meridians. It has the effects of sweating and relieving exterior symptoms, warming the middle and stopping vomiting, warming the lungs and stopping coughing, and detoxification. It is mainly used to treat exogenous wind-cold, stomach cold vomiting, wind-cold cough, abdominal pain and diarrhea, fish and crab poisoning and other diseases. It also has the effects of awakening the stomach and spleen, and increasing appetite. Ginger contains spicy and aromatic ingredients, including gingerol, gingerol, starch and fiber, which are used for wind-cold colds, and can eliminate the cold pathogen from the surface through sweating. Gingerol has a stimulating effect on the oral and gastric mucosa, can promote the secretion of digestive juices, increase appetite, and increase intestinal tension, rhythm and peristalsis.

[0005] Therefore, combining green tea and ginger can not only neutralize the coldness of green tea, but also integrate the aromatic smell and sweetness of ginger into green tea, reducing the bitterness of green tea. However, at present, most drinks that combine ginger and green tea are compound drinks. In addition to ginger and tea leaves, there are other auxiliary materials or additives. This not only fails to highlight the efficacy of ginger, but also makes the aroma of green tea impure and the taste complicated. In addition, the processing methods of most ginger teas are relatively simple, with the disadvantages of insufficient tea leaves, too strong bitterness or too strong spicy ginger, and it is impossible to truly integrate ginger into green tea. Summary of the invention

[0006] In view of this, the present invention proposes a processing method of ginger green tea to solve the defects of the prior art and the problems of practical needs.

[0007] The ginger used in the present invention is selected from Rucheng small yellow ginger planted in Rucheng County, Chenzhou City, and the fresh tea leaves are selected from the Rucheng white hair tea tree variety in Rucheng County, Chenzhou City, with the tenderness of one bud and two leaves.

[0008] The technical solution of the present invention is achieved as follows: a ginger green tea processing method, the processing method comprising: (1) tea pretreatment: picking fresh tea leaves and withering, steaming and spreading the tea leaves, adding ginger juice during the spreading process; (2) shredding fresh small yellow ginger, then mixing the tea leaves and ginger shreds evenly and processing; the processing comprises rolling, deblocking and drying in sequence, wherein the drying comprises primary baking and secondary baking.

[0009] Further description, the withering and steaming are specifically:

[0010] Withering: Spread the fresh tea leaves in the withering tank, blow hot air first, shake it every 30-40 minutes, stop blowing for 5-10 minutes, and change to blowing cold air 8-10 minutes before leaving the machine. The thickness of the tea leaves is 3-5cm, and the withering time is 4-6h.

[0011] Steaming: Place the withered tea leaves in the air outlet trough of the steaming machine and steam them for 40-45 seconds.

[0012] To further explain, the spreading of tea leaves is specifically as follows: placing the steamed tea leaves in a withering tank, heating and blowing air to spread the tea leaves, with a spreading thickness of 8-10 cm, shaking the tea leaves every 20-30 minutes and spraying with fresh ginger juice, and the spreading time is 2-4 hours.

[0013] Further description, the processing includes:

[0014] Rolling: Place the tea leaves obtained in step (1) in a rolling machine, and roll them gently, roll them under pressure, and roll them gently again, then add fresh ginger shreds about 3 cm long and about 2 mm in diameter, roll them under pressure again, and finally roll them gently. When rolling gently, the rolling cover just touches the tea leaves; when rolling them under pressure, the rolling cover is adjusted downward by 3-5 cm after touching the tea leaves, and the weight of the added ginger shreds is 10 g of ginger shreds per kilogram of fresh leaves.

[0015] Delumping: Put the rolled tea leaves into the delumping machine for delumping until there is no obvious lump of tea leaves;

[0016] Drying: First, use a dryer to dry the deblocked tea leaves at a temperature of 90-100℃. Turn the tea leaves from time to time to ensure that they are heated evenly. When the moisture content of the tea leaves is 15-20%, take the tea leaves out of the five-pack and place them on a cooling platform for the first cooling for 30-35 minutes. Then, place the tea leaves in a roasting machine for re-drying at a temperature of 45-50℃ until the tea leaves can be pinched into powder by hand. Finally, place the dried tea leaves on a cooling platform to cool to room temperature before packaging and sealing.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] 1. The present invention adopts the method of alternating cold and hot air blowing withering + steaming + spreading to kill the tea leaves, so that the water content of the tea leaves can be fully and evenly evaporated, breaking the characteristics of cell protoplasm, promoting a series of chemical reactions inside the tea leaves, and increasing the content of soluble contents such as amino acids, thereby reducing the grassy taste and bitter taste and producing a fresh fragrance. Spraying ginger juice during spreading can make the tea leaves lose water appropriately and maintain the green color of the fresh leaves.

[0019] 2. The present invention adopts the drying method of primary drying-cooling-re-drying-re-cooling, so that the special smell of ginger is integrated into the tea while reducing its own spicy taste.

[0020] 3. The processing method of the present invention effectively eliminates the spicy taste of ginger, while also retaining the nutritional components in green tea. The defect that the tea leaves prepared by the traditional method have too strong a taste is solved. The ginger green tea prepared by the processing method of the present invention has a pure smell, a rich aroma, and an excellent taste. It is mild and smooth, and the tea water brewed has a low coldness, and is suitable for drinking in spring, summer, autumn, and winter. DETAILED DESCRIPTION

[0021] In order to better understand the technical content of the present invention, specific embodiments are provided below to further illustrate the present invention.

[0022] Unless otherwise specified, the experimental methods used in the embodiments of the present invention are all conventional methods.

[0023] Unless otherwise specified, the materials, reagents, etc. used in the embodiments of the present invention can be obtained from commercial sources.

[0024] Example 1

[0025] A ginger green tea processing method, the processing method comprising: (1) tea pretreatment: picking fresh tea leaves and withering, steaming and spreading the tea leaves, and adding ginger juice during the spreading; (2) shredding fresh small yellow ginger, and then mixing the tea leaves and ginger shreds evenly and processing; the processing comprises rolling, deblocking and drying in sequence, wherein the drying comprises primary baking and secondary baking.

[0026] The withering, steaming and spreading are specifically:

[0027] Withering: Spread the fresh tea leaves in the withering tank, blow hot air first, shake them every 30 minutes, stop blowing for 5 minutes, and change to cold air 8 minutes before leaving the machine. The thickness of the tea leaves is 3cm, and the withering is 4 hours.

[0028] Steaming: Place the withered tea leaves in the air outlet trough of the steaming machine and steam them for 40 seconds.

[0029] Spreading the tea leaves: Place the steamed tea leaves in a withering trough, heat and blow air to spread the tea leaves to a thickness of 10 cm. Shake the tea leaves every 30 minutes and spray them with fresh ginger juice. The spreading time is 2 hours.

[0030] The processing includes:

[0031] Rolling: Place the tea leaves obtained in step (1) in a rolling machine, and roll them gently, roll them under pressure, and roll them gently again, then add fresh ginger shreds about 3 cm long and about 2 mm in diameter, roll them under pressure again, and finally roll them gently. When rolling gently, the rolling cover just touches the tea leaves; when rolling them under pressure, the rolling cover is adjusted downward by 5 cm after touching the tea leaves, and the amount of ginger shreds added is 10 g of ginger per kilogram of fresh leaves.

[0032] Delumping: Put the rolled tea leaves into the delumping machine for delumping until there is no obvious lump of tea leaves;

[0033] Drying: First, use a dryer to dry the deblocked tea leaves at a temperature of 90°C. Turn the tea leaves over from time to time to ensure that they are heated evenly. When the moisture content of the tea leaves is 20%, take the tea leaves out of the five-pack and place them on a cooling platform for the first cooling for 30 minutes. Then place the tea leaves in a roasting machine for re-drying at a temperature of 45°C until the tea leaves can be crushed into powder. Finally, place the dried tea leaves on a cooling platform to cool to room temperature before packaging and sealing.

[0034] Example 2

[0035] A ginger green tea processing method, the processing method comprising: (1) tea pretreatment: picking fresh tea leaves and withering, steaming and spreading the tea leaves, and adding ginger juice during the spreading; (2) shredding fresh small yellow ginger, and then mixing the tea leaves and ginger shreds evenly and processing; the processing comprises rolling, deblocking and drying in sequence, wherein the drying comprises primary baking and secondary baking.

[0036] The withering, steaming and spreading are specifically:

[0037] Withering: Spread the fresh tea leaves in the withering tank, blow hot air first, shake them every 40 minutes, stop blowing for 10 minutes, and change to cold air 9 minutes before leaving the machine. The thickness of the tea leaves is 3-5cm, and the withering time is 6 hours.

[0038] Steaming: Place the withered tea leaves in the air outlet trough of the steaming machine and steam them for 40 seconds.

[0039] Spreading the tea leaves: Place the steamed tea leaves in a withering trough, heat and blow air to spread the tea leaves to a thickness of 8-10cm. Turn the tea leaves over and spray them with fresh ginger juice every 30 minutes. The spreading time is 4 hours.

[0040] The processing includes:

[0041] Rolling: Place the tea leaves obtained in step (1) in a rolling machine, and roll them gently, roll them under pressure, and roll them gently again, then add fresh ginger shreds about 3 cm long and about 2 mm in diameter, roll them under pressure again, and finally roll them gently. When rolling gently, the rolling cover just touches the tea leaves; when rolling them under pressure, the rolling cover is adjusted downward by 3-5 cm after touching the tea leaves, and the amount of ginger shreds added is 10 g of ginger per kilogram of fresh leaves.

[0042] Delumping: Put the rolled tea leaves into the delumping machine for delumping until there is no obvious lump of tea leaves;

[0043] Drying: First, use a dryer to dry the deblocked tea leaves at a temperature of 100°C. Turn the tea leaves over from time to time to ensure that they are heated evenly. When the moisture content of the tea leaves is 15%, take them out of the tea hopper and place them on a cooling platform for the first cooling for 35 minutes. Then place the tea leaves in a roasting machine for re-drying at a temperature of 50°C until the tea leaves can be easily powdered by hand. Finally, place the dried tea leaves on a cooling platform to cool to room temperature before packaging and sealing.

[0044] Example 3

[0045] A ginger green tea processing method, the processing method comprising: (1) tea pretreatment: picking fresh tea leaves and withering, steaming and spreading the tea leaves, and adding ginger juice during the spreading; (2) shredding fresh small yellow ginger, and then mixing the tea leaves and ginger shreds evenly and processing; the processing comprises rolling, deblocking and drying in sequence, wherein the drying comprises primary baking and secondary baking.

[0046] The withering, steaming and spreading are specifically:

[0047] Withering: Spread the fresh tea leaves in the withering tank, blow hot air first, shake it every 35 minutes, stop blowing air for 8 minutes, and change to cold air 10 minutes before leaving the machine. The thickness of the tea leaves is 3-5cm, and the withering time is 5 hours;

[0048] Steaming: Place the withered tea leaves in the air outlet trough of the steaming machine and steam them for 40 seconds.

[0049] Spreading the tea leaves: Place the steamed tea leaves in a withering trough, heat and blow air to spread the tea leaves to a thickness of 8-10cm. Turn the tea leaves over and spray them with fresh ginger juice every 20 minutes. The spreading time is 3 hours.

[0050] The processing includes:

[0051] Rolling: Place the tea leaves obtained in step (1) in a rolling machine, and roll them gently, roll them under pressure, and roll them gently again, then add fresh ginger shreds about 3 cm long and about 2 mm in diameter, roll them under pressure again, and finally roll them gently. When rolling gently, the rolling cover just touches the tea leaves; when rolling them under pressure, the rolling cover is adjusted downward by 3-5 cm after touching the tea leaves, and the amount of ginger shreds added is 10 g of ginger per kilogram of fresh leaves.

[0052] Delumping: Put the rolled tea leaves into the delumping machine for delumping until there is no obvious lump of tea leaves;

[0053] Drying: First, use a dryer to dry the deblocked tea leaves at a temperature of 95°C. Turn the tea leaves over from time to time to ensure that they are heated evenly. When the moisture content of the tea leaves is 18%, take the tea leaves out of the five-pack and place them on a cooling platform for the first cooling for 32 minutes. Then place the tea leaves in a roasting machine for re-drying at a temperature of 55°C until the tea leaves can be powdered by hand. Finally, place the dried tea leaves on a cooling platform to cool to room temperature before packaging and sealing.

[0054] Comparative Example 1

[0055] The difference between this comparative example and Example 3 is that the withering time and the drying temperature are changed. Specifically, a ginger green tea processing method is provided, wherein the processing method comprises: (1) tea pretreatment: picking fresh tea leaves and withering, steaming and spreading the tea leaves, and adding ginger juice during spreading; (2) shredding fresh small yellow ginger, and then mixing the tea leaves and ginger shreds uniformly and processing; the processing comprises rolling, deblocking and drying in sequence, wherein the drying comprises primary baking and secondary baking.

[0056] The withering, steaming and spreading are specifically:

[0057] Withering: Spread the fresh tea leaves in the withering tank, blow hot air first, shake it every 35 minutes, stop blowing for 8 minutes, and change to cold air 10 minutes before leaving the machine. The thickness of the tea leaves is 3-5cm, and the withering time is 7 hours;

[0058] Steaming: Place the withered tea leaves in the air outlet trough of the steaming machine and steam them for 40 seconds.

[0059] Spreading the tea leaves: Place the steamed tea leaves in a withering trough, heat and blow air to spread the tea leaves to a thickness of 8-10cm. Turn the tea leaves over and spray them with fresh ginger juice every 20 minutes. The spreading time is 3 hours.

[0060] The processing includes:

[0061] Rolling: Place the tea leaves obtained in step (1) in a rolling machine, and roll them gently, roll them under pressure, and roll them gently again, then add fresh ginger shreds with a length of 3 cm and a diameter of about 2 mm, roll them under pressure again, and finally roll them gently. When rolling gently, the rolling cover just touches the tea leaves; when rolling them under pressure, the rolling cover is adjusted downward by 3-5 cm after touching the tea leaves, and the amount of ginger shreds added is 10 g of small yellow ginger per kilogram of fresh leaves.

[0062] Delumping: Put the rolled tea leaves into the delumping machine for delumping until there is no obvious lump of tea leaves;

[0063] Drying: First, use a dryer to dry the deblocked tea leaves at a temperature of 110°C. Turn the tea leaves over from time to time to ensure that they are heated evenly. When the moisture content of the tea leaves is 18%, take the tea leaves out of the five-pack and place them on a cooling platform for the first cooling for 32 minutes. Then place the tea leaves in a roasting machine for re-drying at a temperature of 40°C until the tea leaves can be powdered to a moderate degree by hand. Finally, place the dried tea leaves on a cooling platform to cool to room temperature before packaging and sealing.

[0064] Comparative Example 2

[0065] The difference between this comparative example and Example 3 is that the withering method is natural withering, the steaming method is drum withering, and the spreading method is natural withering. Specifically, a ginger green tea processing method is provided, the processing method comprising: (1) tea pretreatment: picking fresh tea leaves and withering and withering the tea leaves, and adding ginger juice during withering; (2) shredding fresh small yellow ginger, and then mixing the tea leaves and ginger shreds evenly and processing; the processing comprises rolling, deblocking and drying in sequence, wherein the drying comprises primary baking and secondary baking.

[0066] The withering, killing and spreading are specifically:

[0067] Withering: Spread the fresh tea leaves on the withering rack indoors for natural withering, with a thickness of 3-5cm and a withering time of 5h;

[0068] Fixing: The withered tea leaves are transported to the drum fixing machine through a conveyor belt for fixing. The fixing temperature is 300℃ and the fixing time is 150s.

[0069] Spreading the tea leaves: Place the steamed tea leaves evenly in the withering trough and spread them naturally with a thickness of 8-10cm. Shake them every 20 minutes and spray them with fresh ginger juice. The spreading time is 3 hours.

[0070] The processing includes:

[0071] Rolling: Place the tea leaves obtained in step (1) in a rolling machine, and roll them gently, roll them under pressure, and roll them gently again, then add fresh ginger shreds with a length of 3 cm and a diameter of about 2 mm, roll them under pressure again, and finally roll them gently. When rolling gently, the rolling cover just touches the tea leaves; when rolling them under pressure, the rolling cover is adjusted downward by 3-5 cm after touching the tea leaves, and the amount of ginger shreds added is 10 g of small yellow ginger per kilogram of fresh leaves.

[0072] Delumping: Put the rolled tea leaves into the delumping machine for delumping until there is no obvious lump of tea leaves;

[0073] Drying: First, use a dryer to dry the deblocked tea leaves at a temperature of 95°C. Turn the tea leaves over from time to time to ensure that they are heated evenly. When the moisture content of the tea leaves is 18%, take the tea leaves out of the five-pack and place them on a cooling platform for the first cooling for 32 minutes. Then place the tea leaves in a roasting machine for re-drying at a temperature of 55°C until the tea leaves can be powdered by hand. Finally, place the dried tea leaves on a cooling platform to cool to room temperature before packaging and sealing.

[0074] Comparative Example 3

[0075] The difference between this comparative example and Example 3 is that only primary baking is performed during drying. Specifically, a ginger green tea processing method is provided, wherein the processing method comprises: (1) tea pretreatment: picking fresh tea leaves and withering, steaming and spreading the tea leaves, and adding ginger juice during spreading; (2) shredding fresh small yellow ginger, and then mixing the tea leaves and ginger shreds uniformly and processing; the processing comprises rolling, deblocking and drying in sequence, wherein the drying comprises primary baking and secondary baking.

[0076] The withering, steaming and spreading are specifically:

[0077] Withering: Spread the fresh tea leaves in the withering tank, blow hot air first, shake them every 35 minutes, stop blowing for 8 minutes, and change to cold air 10 minutes before leaving the machine. The thickness of the tea leaves is 43-5cm, and the withering time is 5 hours.

[0078] Steaming: Place the withered tea leaves in the gas outlet trough of the steaming machine and steam them at a temperature of 300°C for 40 seconds.

[0079] Spreading the tea leaves: Place the steamed tea leaves in a withering trough, heat and blow air to spread the tea leaves to a thickness of 8-10cm. Turn the tea leaves over and spray them with fresh ginger juice every 20 minutes. The spreading time is 3 hours.

[0080] The processing includes:

[0081] Rolling: Place the tea leaves obtained in step (1) in a rolling machine, and roll them gently, roll them under pressure, and roll them gently again, then add fresh ginger shreds with a length of 3 cm and a diameter of about 2 mm, roll them under pressure again, and finally roll them gently. When rolling gently, the rolling cover just touches the tea leaves; when rolling them under pressure, the rolling cover is adjusted downward by 3-5 cm after touching the tea leaves, and the amount of ginger shreds added is 10 g of small yellow ginger per kilogram of fresh leaves.

[0082] Delumping: Put the rolled tea leaves into the delumping machine for delumping until there is no obvious lump of tea leaves;

[0083] Drying: Use a dryer to dry the deblocked tea leaves at a temperature of 95°C. Turn the tea leaves over from time to time to ensure even heating. When the moisture content of the tea leaves is 18%, take the tea leaves out of the teapot and place them on a cooling platform to cool to room temperature before packaging and sealing them in bags.

[0084] Comparative Example 4

[0085] The difference between this comparative example and Example 3 is that ginger juice is not sprayed during the spreading process. Specifically, a ginger green tea processing method is provided, wherein the processing method comprises: (1) tea pretreatment: picking fresh tea leaves and withering, steaming and spreading the tea leaves; (2) shredding fresh small yellow ginger, and then mixing the tea leaves and ginger shreds uniformly and processing; the processing comprises rolling, deblocking and drying in sequence, wherein the drying comprises primary baking and secondary baking.

[0086] The withering, steaming and spreading are specifically:

[0087] Withering: Spread the fresh tea leaves in the withering tank, blow hot air first, shake it every 35 minutes, stop blowing for 10 minutes, and change to cold air 8 minutes before leaving the machine. The thickness of the tea leaves is 3-5cm, and the withering time is 5 hours;

[0088] Steaming: Place the withered tea leaves in the gas outlet trough of the steaming machine and steam them at a temperature of 300°C for 40 seconds.

[0089] Spreading the tea leaves: Place the steamed tea leaves in a withering trough, heat and blow air to spread the tea leaves, with a thickness of 8-10cm. Turn the tea leaves over and shake them every 20 minutes. The spreading time is 3 hours.

[0090] The processing includes:

[0091] Rolling: Place the tea leaves obtained in step (1) in a rolling machine, and roll them gently, roll them under pressure, and roll them gently again, then add fresh ginger shreds with a length of 3 cm and a diameter of about 2 mm, roll them under pressure again, and finally roll them gently. When rolling gently, the rolling cover just touches the tea leaves; when rolling them under pressure, the rolling cover is adjusted downward by 3-5 cm after touching the tea leaves, and the amount of ginger shreds added is 10 g of small yellow ginger per kilogram of fresh leaves.

[0092] Delumping: Put the rolled tea leaves into the delumping machine for delumping until there is no obvious lump of tea leaves;

[0093] Drying: First, use a dryer to dry the deblocked tea leaves at a temperature of 95°C. Turn the tea leaves over from time to time to ensure that they are heated evenly. When the moisture content of the tea leaves is 18%, take the tea leaves out of the five-pack and place them on a cooling platform for the first cooling for 32 minutes. Then place the tea leaves in a roasting machine for re-drying at a temperature of 55°C until the tea leaves can be powdered by hand. Finally, place the dried tea leaves on a cooling platform to cool to room temperature before packaging and sealing.

[0094] 1. Biochemical quality testing

[0095] The ginger black tea prepared in the above-mentioned experimental examples 1-3 and comparative examples 1-4 was subjected to biochemical quality testing: GB / T8313-2018 "Determination of the content of tea polyphenols and catechins in tea", GB / T8314-2013 "Determination of the total amount of free amino acids in tea", and GB / T8312-2013 "Determination of caffeine in tea" were used to detect the tea polyphenols content, catechin component content, amino acid content and caffeine content of the tea, and each test was repeated three times.

[0096] The test results are as follows:

[0097]

[0098]

[0099] The test results show that the method of alternating hot and cold air withering + steaming + air-blasting to spread the tea leaves can reasonably reduce the polyphenols in the tea leaves and reduce the strong bitter taste of the tea leaves. Moreover, spraying ginger juice during the spreading can make the tea leaves store water properly and maintain the green color of the fresh leaves; the amino acid content is increased because the withering method and the drying method of primary baking-cooling-re-baking of the present invention promote the thermal hydrolysis of protein; the content of caffeine and ester-type catechins is also reduced.

[0100] 2. Sensory Evaluation

[0101] The ginger green tea prepared in the above Examples 1-3, traditional ginger green tea (dried ginger slices mixed directly with green tea), and ginger tea powder were evaluated according to the GB / T 23776-2018 tea sensory evaluation method and consumer tasting survey statistics, where each item has a full score of 100 points, and the total score = ∑ (item score × item weight (%))

[0102] The results are as follows:

[0103]

[0104]

[0105] As can be seen from the table, the average scores of the ginger green teas prepared by Examples 1-3 of the present invention are all over 95 points, among which the appearance, soup color, taste, leaf bottom, and aroma and color scores of Example 3 are all the highest. Compared with the traditional processed ginger green tea and tea brewed from ginger tea powder, the ginger green tea of ​​the present invention not only improves the defect of impure aroma, but also integrates the fragrance of ginger into green tea, and also improves the defect of spicy taste.

[0106] The ginger green tea prepared by the preparation method of the present invention has reduced polyphenols without affecting the sensory quality of the tea, so that the coldness of the green tea is weakened, and the increase in amino acid content makes the tea soup taste more fresh and mellow, and the reduction of caffeine and ester-type catechins reduces the bitterness of the tea. By adding shredded ginger, a combination of warm and cold is formed, which neutralizes the strong taste of the green tea and makes the tea soup more fragrant and refined.

[0107] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A ginger green tea processing method, characterized in that: The processing method comprises: (1) tea pretreatment: picking fresh tea leaves and withering, steaming and spreading the tea leaves, and spraying ginger juice on the tea leaves during spreading; (2) shredding fresh turmeric, and then mixing the tea leaves and the shredded ginger evenly and processing them; the processing comprises rolling, deblocking and drying in sequence, wherein the drying comprises primary baking and secondary baking; The withering and steaming are specifically: Withering: Spread the fresh tea leaves in the withering tank and wither with hot and cold air alternately; the spreading thickness is 3-5cm; the operation of the hot and cold air alternate withering is: first blow hot air, shake once every 30-40 minutes, stop blowing for 5-10 minutes, and change to cold air 8-10 minutes before leaving the machine, and the withering time is 4-6 hours; Steaming: Place the withered tea leaves in the steam outlet trough of the steaming machine and steam for 40-45 seconds. The step (1) of spreading the tea leaves comprises placing the steamed tea leaves in a withering tank, heating and blowing the tea leaves to spread the tea leaves to a thickness of 8-10 cm, shaking the tea leaves every 20-30 minutes and spraying fresh ginger juice, and the spreading time is 2-4 hours; During the drying, the initial drying temperature is 90-100°C, the first cooling time is 30-35 minutes, and the re-drying temperature is 45-55°C.

2. The ginger green tea processing method according to claim 1, characterized in that: The kneading and drying are specifically as follows: Rolling: placing the tea leaves obtained in step (1) in a rolling machine, adding fresh ginger shreds, and rolling the tea leaves through a process of light rolling, pressurized rolling, light rolling, pressurized rolling, and finally light rolling; Drying: First, use a dryer to dry the deblocked tea leaves, turning them over from time to time to ensure that the tea leaves are evenly heated. When the moisture content of the tea leaves is 15-20%, take the tea leaves out of the teapot and place them on a cooling platform for the first cooling. Then, place the tea leaves in a roaster for re-drying until the tea leaves can be crushed into powder. Finally, place the dried tea leaves on a cooling platform to cool to room temperature before packaging and sealing.

3. The ginger green tea processing method according to claim 2, characterized in that: During the light kneading, the kneading cover just touches the tea leaves; during the pressurized kneading, the kneading cover is adjusted downward by 3-5 cm after touching the tea leaves, and the amount of added shredded ginger is 10 g of small yellow ginger per pound of fresh leaves.

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