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Preparation method of low-caffeine green tea, low-caffeine green tea and tea product of low-caffeine green tea

A technology of low caffeine and green tea, applied in tea treatment before extraction, etc., can solve the problems of poor quality of tea leaves, and achieve the effect of simple process, convenient operation and low cost

Inactive Publication Date: 2012-10-17
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because it has not been artificially cultivated and domesticated, the content of catechin components such as EGCG is significantly lower than that of cultivated large-leaf green tea, and the quality of the tea produced is also poor.

Method used

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  • Preparation method of low-caffeine green tea, low-caffeine green tea and tea product of low-caffeine green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A method for preparing low-caffeine green tea, low-caffeine green tea and tea products thereof, the process flow of which is as follows:

[0035] A. Spreading: Spread the fresh tea leaves with the caffeine content not higher than 2.5% of the dry weight of the tea leaves in a cool and ventilated place. The thickness of the fresh tea leaves is 2cm-3cm, and the spreading time is 6h-12h. The water loss rate of fresh leaves reaches 10% to 15%;

[0036] B. Instant fishing: Put the fresh tea leaves spread into a mesh bag, put them into a water bath equipment with a water circulation system and a temperature of 80°C to 95°C, and take out after 50s to 70s in the water bath;

[0037] C. Cooling: Put the tea leaves that have been immediately greened into cold water, rinse them continuously with flowing water in a mesh bag to cool them down, and take them out after the temperature of the tea leaves drops to normal temperature;

[0038] D. Hot air dehydration: Use hot air to dehydr...

Embodiment 2

[0053] The low-caffeine green tea preparation method of the flat-formed tea leaves, the low-caffeine green tea and tea products thereof, the technological process is as follows:

[0054] A. Spreading: Spread the fresh tea leaves whose caffeine content is not higher than 2.5% of the dry weight of the tea leaves in a cool and ventilated place. The thickness of the fresh tea leaves is 2cm-3cm, and the spreading time is 8h-12h. The water loss rate of fresh tea leaves reaches 10% to 15%;

[0055] B. Instant fishing: Put the fresh tea leaves spread into a mesh bag, put them into a water bath equipment with a water circulation system and a temperature of 80°C to 95°C, and take out after 50s to 70s in the water bath;

[0056] C. Cooling: Put the tea leaves that have been immediately greened into cold water, rinse them continuously with flowing water in a mesh bag to cool them down, and take them out after the temperature of the tea leaves drops to normal temperature;

[0057] D. Hot ...

Embodiment 3

[0063] A method for preparing low-caffeine green tea, low-caffeine green tea and tea products thereof, the technological process of which is as follows:

[0064] A. Spreading: Spread the fresh tea leaves whose caffeine content is not higher than 2.5% of the dry weight of the tea leaves in a cool and ventilated place. The thickness of the fresh tea leaves is 1cm-2cm, and the spreading time is 6h-12h. The water loss rate of fresh tea leaves reaches 10% to 15%;

[0065] B. Instant fishing: Put the fresh tea leaves spread into a mesh bag, put them into a water bath equipment with a water circulation system and a temperature of 80°C to 95°C, and take out after 50s to 70s in the water bath;

[0066] C. Cooling: Put the tea leaves that have been immediately greened into cold water, rinse them continuously with flowing water in a mesh bag to cool them down, and take them out after the temperature of the tea leaves drops to normal temperature;

[0067] D. Hot air dehydration: Use hot ...

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Abstract

The invention belongs to the field of tea processing technique, and particularly relates to a preparation method of low-caffeine green tea, a low-caffeine green tea and a tea product of the low-caffeine green tea, which makes up the shortages in the existing green tea caffeine removing technique. The preparation method comprises the following steps of: spreading, instantly bailing green tea leaves, cooling, dewatering by hot air, spreading and cooling, forming, rolling, and drying, wherein the process of the instantly bailing green tea leaves is the key of the invention; the low-caffeine green tea is prepared by the above steps, and the tea products including powered tea or tea drink are made of the low-caffeine green tea. The preparation method of the low-caffeine green tea has the advantages of simple process, low cost and convenient operation; the low-caffeine green tea prepared by the method has the advantages that the caffeine content is reduced, and the enough amino acid and tea polyphenol which determine the fresh degree and the taste of tea are remained, and meanwhile, not any organic solvent is used in the preparation process, so the food safety of the prepared low-caffeine green tea and tea products is ensured.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for preparing low-caffeine green tea, low-caffeine green tea and tea products thereof. Background technique [0002] Tea has various physiological functions such as anti-oxidation, anti-cancer, anti-radiation, anti-arteriosclerosis, and lowering cholesterol. It is one of the most popular beverages among consumers. With the rapid development of social economy, people's living standards continue to improve, people's awareness of health care continues to increase, and the social demand for tea is developing towards diversification. Caffeine is an important functional component in tea, which can excite the central nervous system and have a refreshing effect. The content of caffeine in tea is generally 2% to 5%, and its content varies with different varieties of tea trees. For certain sensitive groups such as those with neurasthenia, pregnant women, the e...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 姚明哲陈亮马春雷
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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