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Process for manufacturing green tea and green tea manufactured by utilizing same

A production process and technology of green tea, applied in the field of green tea, can solve the problems of reducing commodity value, changing taste and deterioration, etc.

Inactive Publication Date: 2013-03-20
林桂发
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The green teas currently on the market are required to be consumed for half a year or within a year, or stored at low temperature. If left for a long time, the taste will deteriorate and the value of the product will be reduced.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1: A kind of manufacturing process of green tea, comprising: picking → finishing → kneading → frying green tea → screening → rising tea, wherein:

[0027] 1) Picking: The fresh leaves are picked from the new and tender tea leaves of the tea tree on Yundu Mountain in Pingshang Village, Yuhu Town, Jiedong County, Eastern Guangdong. The standard for picking fresh leaves is two leaves and one bud, or one leaf and one bud or three leaves and one bud;

[0028] 2) Fixing: Fix the fresh leaves just picked from the mountain, first through high temperature, destroy the enzyme activity in the fresh leaves, stop the enzymatic oxidation of polyphenolic compounds, and prevent the leaves from turning red; turn the fresh leaves in the pot, When it turns from bright green to emerald green, the leaves lose their luster, become slightly elastic, the leaves are soft, the stems are broken continuously, and the fragrance is fragrant, then start the pot and turn to kneading;

[002...

Embodiment 2

[0033] Embodiment 2: A kind of green tea is made through the following process steps: picking → greening → kneading → frying green tea → screening → rising tea, wherein:

[0034] 1) Picking: The fresh leaves are picked from the new and tender tea leaves of the tea tree on Yundu Mountain in Pingshang Village, Yuhu Town, Jiedong County, Eastern Guangdong. The standard for picking fresh leaves is two leaves and one bud, or one leaf and one bud or three leaves and one bud;

[0035] 2) Fixing: Fix the fresh leaves just picked from the mountain, first through high temperature, destroy the enzyme activity in the fresh leaves, stop the enzymatic oxidation of polyphenolic compounds, and prevent the leaves from turning red; turn the fresh leaves in the pot, When it turns from bright green to emerald green, the leaves lose their luster, become slightly elastic, the leaves are soft, the stems are broken continuously, and the fragrance is fragrant, then start the pot and turn to kneading; ...

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PUM

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Abstract

The invention relates to a process for manufacturing green tea and the green tea manufactured by utilizing the same. The process comprises the following steps of: picking, deactivating enzymes, twisting, frying tea leaves, screening and drying, wherein the step of drying, namely re-frying, is the key of the process, the screened-out tea leaves are poured into a frying pan and stir-fried with mild fire at the temperature of 50-90 DEG C for 8-40 hours, so that the finished green tea is obtained. The green tea manufactured by the process has the advantages of long-term storability without deterioration, more mellowness along with time, longer brewing time, durative fragrance, rich nutrients, healthcare effects and the like.

Description

technical field [0001] The invention relates to a green tea production process and the green tea produced therefrom. Background technique [0002] Tea is divided into three categories: non-fermented tea, semi-fermented tea and fermented tea. Green tea belongs to non-fermented tea. The green teas currently on the market are required to be eaten for half a year or within a year, or stored at low temperature. If left for a long time, the taste will change and the value of the product will be reduced. The content of tea polyphenols, tannin, and caffeine in non-fermented tea is relatively high. Most of the polyphenols, alcohols, and aldehydes in fresh tea have not been oxidized, so if you drink new tea for a long time, it will have harmful effects on the human body. Adverse effects, especially for patients with weak spleen and stomach, achlorhydria, and chronic gastric ulcers, are more likely to cause irritation and damage the spleen and stomach. Studies have shown that the lon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 林桂发
Owner 林桂发
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