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Process for producing green tea

A production process and green tea technology, applied in the field of green tea production technology, can solve the problems of insufficient aroma, high water content, short time, etc., and achieve the effects of clear and lasting aroma, emerald green color, and dark green soup color

Inactive Publication Date: 2012-07-11
诸秋莲
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This kind of green tea manufacturing process has a lower molding temperature, shorter time, and weaker thermochemical action. The tea leaves appear brown, with a layer of black substance on the surface, and lack of aroma and high water content, making it difficult to preserve the tea leaves for a long time.
Inevitably, there are still many different broken leaves and tea ash, which will affect the shape and appearance of the tea.

Method used

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  • Process for producing green tea
  • Process for producing green tea

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Embodiment Construction

[0007] Below green tea production technology of the present invention is described further.

[0008] This embodiment mainly adds mechanical equipment and new technology on the basis of traditional technology, and its processing technology is as follows:

[0009] Fresh leaves→selection→cooking→kneading→first roasting→wrapping→re-baking→brilliant pot→re-selection→tribute tea.

[0010] The basic requirements for the quality of fresh leaves are: to pick fine buds and leaves of tender, fleshy and other varieties. Mainly two pairs of leaves, a small amount of three leaves, the buds and leaves are complete, the color is bright green, fresh and even. The quality of fresh leaves is divided into 3 grades (1-3 etc.), and the standards are shown in the table.

[0011]

[0012]

[0013] In the greening (drying green, cool green, wave green) process, the blue green workshop is required to be clean and hygienic, the room is ventilated, clean, free of peculiar smell, free of foreign d...

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Abstract

The invention discloses a green-tea production technique, comprising the following steps: spreading, de-enzyming, rolling, stir-drying and shaping, characterized in that: the tea leaves are stirred to be 90% dry before stir-drying and shaping step and then the 'roasting' step is performed after shaping, namely the black material on the surface of tea leaves is removed by the friction between the tea leaves and the boiler inner wall at 120-130degree for 4.0-4.5hour then the tea leaves become celadon and rich in lustrousness and the water content is reduced to below 3.5%. In addition, the green-tea becomes jade green and uniform; and the tea liquor is dark green, bright and clear; and the aroma is clear and long; and the flavor is clear and heavy, fragrant, smooth and sweet after taste under the strong thermochemistry action such as high temperature, long-time stir-frying, therefore the special shape and intrinsic quality are formed.

Description

technical field [0001] The invention relates to a production process of green tea, which belongs to the technical field of tea processing methods. Background technique [0002] Green tea has a long history in China. For example, "Kanghe tribute tea" became a tribute tea from the Kangxi period of the Qing Dynasty to the tribute tea of ​​four generations of emperors in the Jiaqing period of the Qing Dynasty. ). The existing green tea production process includes sorting-fixing-kneading-forming-drying-commodity, which is usually done at a pot temperature of 130-180 degrees for 8-10 minutes, then dried at 110-120 degrees for 20 minutes, and then It takes 1 to 1.5 hours to dry and shape at a temperature of 90 to 100 degrees. Chinese patent 00107622.1 discloses a kind of preparation method of green tea in addition, fresh tealeaves is fixed at 130 ℃ for 1 minute, after natural cooling, fix at 80 ℃ for 1 minute, knead for 5 minutes. When drying, first fry at 80°C for 50 minutes, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 诸秋莲
Owner 诸秋莲
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