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Green tea processing method for reducing bitterness of autumn tea and summer tea

A processing method and technology for bitterness and astringency are applied in the field of green tea processing to reduce the bitterness and astringency of tea leaves in summer and autumn, and can solve the problems of affecting the inner quality of tea leaves, waste of resources, heavy bitterness and astringency, etc., so as to promote water balance, facilitate rolling, and reduce bitterness and astringency. Effect

Active Publication Date: 2013-02-27
婺源县聚芳永茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In summer and autumn, the climate is hot and dry. Due to the high temperature and lack of water, the content of amino acids and vitamins in tea leaves in summer and autumn is significantly reduced, which makes the content of anthocyanins, caffeine and tea polyphenols in summer tea significantly increased, thus making the taste Therefore, the summer and autumn tea produced by conventional green tea processing technology (that is, high-temperature fixation-kneading-drying) has a heavy bitterness and astringency, which seriously affects the inner quality of the tea.
Coupled with people's excessive pursuit of the characteristics of "green color, high aroma, refreshing taste, and beautiful shape" of famous green tea, it has led to the phenomenon that only spring tea is picked but not summer and autumn tea in many tea areas, resulting in a serious waste of resources.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The green tea processing method that reduces the bitterness and astringency of tealeaves in summer and autumn described in the present embodiment is carried out in the following steps:

[0034] 1. Select tea green: Select fresh tea leaves picked by hand in summer and autumn, mainly with one bud and two or three leaves. The fresh tea leaves are graded to remove old leaves, red stems and non-tea foreign matter.

[0035] 2. Withering: spread the fresh tea leaves naturally until the water content of the fresh leaves is 70-75%, and the thickness of the spread leaves is 2kg / m 2 , and the leaves are soft to the touch.

[0036] 3. Make green:

[0037] Control the temperature and humidity of the greening environment, control the temperature of the greening room at 20-25°C and the humidity at 70-80% through the temperature and humidity controller, and use the exhaust fan to make the air in the greening space convectively exchanged.

[0038] Shaking and airing greens, using a s...

Embodiment 2

[0048] The green tea processing method that reduces the bitterness and astringency of tealeaves in summer and autumn described in the present embodiment is carried out in the following steps:

[0049] 1. Select tea green: Select fresh tea leaves picked by hand in summer and autumn, mainly with three or four leaves of resident buds. The fresh tea leaves are graded to remove old leaves, red stems and non-tea foreign matter.

[0050] 2. Withering: Spread the fresh tea leaves in a green room with a temperature of 20°C and a humidity of 70% for about 5 hours until the water content of the fresh leaves is 70-75%, and the leaves feel soft when spread; the thickness of the spread leaves is 2kg / m 2 , and the leaves are soft to the touch.

[0051] 3. Make green:

[0052] Control the temperature and humidity of the greening environment, control the indoor temperature at about 25°C through the air conditioner, control the relative humidity at about 75% through the dehumidifier, and us...

Embodiment 3

[0065] The green tea processing method that reduces the bitterness and astringency of tealeaves in summer and autumn described in the present embodiment is carried out in the following steps:

[0066] 1. Select tea green: summer and autumn tea, fresh tea leaves with two or three leaves of one bud or three or four leaves of permanent buds, which can be fresh tea leaves of different varieties and seasons, or hand-picked or machine-picked leaves . The fresh tea leaves are graded to remove old leaves, red stems and non-tea foreign matter.

[0067] 2. Withering: Spread the fresh tea leaves in a green room with a temperature of 25°C and a humidity of 65% for about 3 hours. During this period, the fresh leaves are turned and mixed once, until the water content of the fresh leaves is 70%, and the thickness of the leaves is 4kg / m 2 , the spread leaves feel soft;

[0068] 3. Make green:

[0069] Control the temperature and humidity of the greening environment, control the indoor te...

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Abstract

The invention discloses a green tea processing method for reducing bitterness of autumn tea and summer tea, comprising the following steps:1) selecting tea leaves: selecting fresh tea leaves of autumn and summer and grading; 2) withering: spreading the fresh tea leaves for withering, wherein the water content of the withered leaves is 70-75%; 3) conducting fine manipulation: carrying out fine manipulation on the withered leaves to obtain fine-manipulated leaves, wherein fine manipulation comprises rotating and cooling which are alternately and repeatedly; 4) de-enzyming: de-enzyming the fine-manipulated leaves to obtain de-enzymed leaves; 5) dampening: dampening the de-enzymed leaves; 6) rolling: rolling the dampened leaves; 7) drying: using a gross fire to dry the rolled leaves until the water content is 10-20%, then using a complete fire to dry, wherein the water content of the dried leaves is 4-6%. According to the invention, by using the fresh tea leaves and optimizing the processing method, the produced green tea can reduce the bitterness of tea, thus fragrance of green tea with natural fragrance of flower is formed, and the taste quality is thick and mellow.

Description

technical field [0001] The invention relates to a green tea processing method, in particular to a green tea processing method for reducing the bitterness and astringency of summer and autumn tea leaves. The invention belongs to the technical field of food and beverage processing. Background technique [0002] Green tea is made by picking the fresh leaves first through high temperature killing, killing various oxidases, keeping the tea leaves green, and then kneading and drying them. As the main tea in China, green tea accounts for about 70% of its output. In traditional tea consumption, green tea is very popular for its clear soup, green leaves, rich nutrition, and the quality of preventing diseases. [0003] For green tea, due to the moderate temperature and abundant rainfall in spring, and the long-term recuperation of the tea trees in the first autumn and winter, the tea trees are rich in nutrients. Therefore, in spring, not only are the buds fat and strong, the color is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 王婕珊罗龙新何群仙
Owner 婺源县聚芳永茶业有限公司
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