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Roasted famous high-quality green tea and production process thereof

A technology with cooked aroma and high quality, which is applied to the field of cooked aroma famous and high-quality green tea and its production process, can solve the problems of poor nutritional and taste components of tea soup, insufficient aroma components of tea leaves, and single drying and aroma components, and achieves increased nutrition and taste components. , the effect of increasing the content of components and their transformation products, promoting hydrolysis and the formation of soluble quality biochemical components

Inactive Publication Date: 2012-09-19
中国测试技术研究院生物研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the medium-temperature curing time of this process is short, and the nutritional and flavor components of the tea soup are not good; the low-temperature curing time is too long, which affects production efficiency; the drying and aroma enhancement process is too simple, resulting in insufficient aroma components of tea and other shortcomings.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The single bud fresh leaves of the tea were placed in a precision temperature control device, and the temperature was set at 36°C for 2 h of aging; after aging, steam was used for 40 seconds, and then microwave drying was used until the water content of the tea was 46 wt%, and then an amplitude infrared texturing machine (China (manufactured by the Mechanical Research Institute of the China Testing Technology Research Institute) for shape; then use a CNC infrared aroma enhancing machine (manufactured by the Mechanical Research Institute of the China Testing Technology Research Institute) to dry and enhance the fragrance: the first stage is baked at 60°C for 4 hours; the second stage is dried at 90°C ℃ for 30 minutes; the third stage is 70 ℃ for 60 minutes; the fourth stage is 60 ℃ for 3 hours. Finally, through the process of picking stems and sieving, the famous and high-quality green tea with a consistent appearance is obtained.

Embodiment 2

[0026] The single bud fresh leaves of the tea were placed in a precision temperature control device, and the temperature was set at 35.5°C for 3h aging; after aging, steam was used for 50s, and then dried by microwave until the water content of the tea was 48wt%, and then the amplitude infrared stripping machine (China (manufactured by the Mechanical Research Institute of the China Testing Technology Research Institute) for shape; then use a CNC infrared aroma enhancing machine (manufactured by the Mechanical Research Institute of the China Testing Technology Research Institute) to dry and enhance the aroma: the first stage is baked at 65°C for 2 hours; the second stage is dried at 80°C ℃ for 60 minutes; the third stage is 80 ℃ for 30 minutes; the fourth stage is 65 ℃ for 2 hours. Finally, through the process of picking stems and sieving, the famous and high-quality green tea with a consistent appearance is obtained.

Embodiment 3

[0028] One bud and one fresh leaf of the tea are placed in a precise temperature control device, and the temperature is set at 35°C for 4 hours of aging; after aging, steam is used for 70 seconds, and then microwave drying is used until the water content of the tea leaves is 50wt%, and then an amplitude infrared stripper is used to (manufactured by the Machinery Research Institute of the China Institute of Testing Technology) to shape; then use a CNC infrared aroma extractor (manufactured by the Machinery Research Institute of the China Institute of Testing Technology) to dry and enhance the aroma: the first stage is baked at 62°C for 3 hours; the second stage Dry at 85°C for 45 minutes; the third stage at 75°C for 45 minutes; the fourth stage at 63°C for 2.5 hours. Finally, through the process of picking stems and sieving, the famous and high-quality green tea with a consistent appearance is obtained.

[0029] Adopt the method for the Chinese patent application of 20061015530...

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Abstract

The invention relates to roasted famous high-quality green tea and a production process thereof, belongs to the technical field of tea processing, and provides a production process of roasted famous high-quality green tea to effectively improve quality of the green tea. The production process includes steps of fresh tea leaf fixation, shaping and drying. Fresh tea leaves are further cured before fixation by placing the fresh tea leaves in a precision temperature control device at the set temperature of 35DEG C to 36 DEG C for 2-4 hours of curing.

Description

technical field [0001] The invention relates to a famous and high-quality green tea with ripe aroma and a production process thereof, belonging to the technical field of tea processing. Background technique [0002] The traditional green tea production process includes fresh leaf picking, spreading, greening, rolling (shaping), drying, packaging and other steps. When spreading, the method of withering in the sun or indoor spreading is generally adopted. Since the natural environment temperature is difficult to stabilize and control, it has a great impact on the stability of the tea quality, and it is prone to reddening of fresh leaves and bitter taste of tea leaves; Both use one-step drying, which makes the low-boiling point of the tea soup insufficient in aroma; lack of precise temperature control throughout the green tea production, it is also difficult to ensure the uniformity and stability of the tea quality. [0003] The Chinese patent application with the application ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 谭和平李怀平管驰冉莉萍唐宇
Owner 中国测试技术研究院生物研究所
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