Pickup, processing and package process of green tea

Abstract

The invention discloses a pickup, processing and package process of green tea, which comprises a pickup method, a processing process and package. The processing process comprises the following six steps: de-enzyme, managing, primary baking, secondary baking, refining and secondary drying. According to the invention, the tea processing is based on manual processing under the support of specific miniature machines. Compared with the traditional tea processing technology, the process provided by the invention has the advantages that the processing flow and time are shortened on the premise of high tea quality; the finished tea product has nice color, smell and taste, the brewed tea has clean and bright tea soup, mellow and smooth taste and rich smell; the tea leaves are complete, and shapes of the tea leaves are naturally bent or of helical shapes, and green, and has specific curative effects and health-care functions of resisting age, reducing blood sugar and blood fat, preventing ozostomia, sterilizing, diminishing inflammation and the like.

Description

technical field [0001] The invention relates to a process for picking, making and packaging green tea. Background technique [0002] Green tea, also known as non-fermented tea. The tea leaves are made from suitable new shoots of tea trees through typical processes such as greening, rolling, and drying. Its dry tea color and brewed tea soup and the bottom of the leaves take green as the main tone, hence the name. The characteristics of green tea retain more natural substances in fresh leaves. Among them, tea polyphenols and caffeine retain more than 85% of fresh leaves, chlorophyll retains about 50%, and vitamin loss is also less, thus forming the characteristics of green tea "clear soup and green leaves, strong astringent taste". The most scientific research results show that the natural substances retained in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. Green tea...

AI Technical Summary

Problems solved by technology

[0003] The traditional method of green tea production requires multiple times of killing, the leaf cells are damaged, and it is easy to cause red to dead green, low aroma and green taste, low amino acid content, and high tea polyphenol content

The existing tea-making process is cumbersome and takes a long time to process. It is easy to waste time for some unnecessary links. For the existing green tea finished products, the skeleton structure, cell wall and intercellular structure are excessively damaged in the process of frying and rolling. When brewing in hot water, it appears fatigued and lifeless to varying degrees, and inevitably contains varying amounts of broken leaves and tea ash, which affect the shape of the tea.