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Green tea processing process

A processing technology and green tea technology, applied in the field of green tea processing technology, can solve problems such as insufficient aroma and taste, single variety, single product aroma, etc., and achieve the effect of green and transparent soup color, improved quality, and green tea color.

Active Publication Date: 2014-08-06
广西昭平县大兀山生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The general disadvantage of green tea currently on the market is that the variety is single, and the aroma and taste are not outstanding enough.
Sichuan Xufu Tea Co., Ltd. has made preliminary progress in researching the mechanized and standardized production process of fragrance green tea, which can better solve the problems existing in green tea production, but the product fragrance is still relatively simple

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of processing technology of green tea, wherein, the processing technology of this tea comprises the following steps:

[0016] 1) Withering: pick fresh tea leaves, remove impurities, wash and wither for 30 minutes under ventilation and light, then move them indoors, and spread the fresh leaves with a thickness of 5cm for 10 hours until It is advisable for the fresh leaves to reveal a clear fragrance;

[0017] 2) Finishing: transfer the withered tea leaves to the steam pot through the conveyor belt for finishing, the finishing temperature is controlled at 200°C, and the finishing time is 5 minutes;

[0018] 3) Kneading: Take out the fresh leaves after greening immediately, spread them out to cool down to the leaf temperature of 30°C, put them into the kneading barrel and knead them, knead them empty for 2 minutes, then knead them with light pressure for 5 minutes, and finally knead them with heavy pressure for 2 minutes When the tea sticks are tightly rolled and t...

Embodiment 2

[0021] A kind of processing technology of green tea, wherein, the processing technology of this tea comprises the following steps:

[0022] 1) Withering: pick fresh tea leaves, remove impurities, wash and wither for 45 minutes under ventilation and light, then move them indoors, and spread the fresh leaves with a thickness of 6cm for 13 hours until It is advisable for the fresh leaves to reveal a clear fragrance;

[0023] 2) Finishing: transfer the withered tea leaves to the steam pot through the conveyor belt for finishing, the finishing temperature is controlled at 210°C, and the finishing time is 8 minutes;

[0024] 3) Kneading: Take out the fresh leaves immediately after greening, spread out and cool down until the leaf temperature is 35°C, put them into the kneading barrel and knead, first knead for 3 minutes, then knead with light pressure for 8 minutes, and finally knead with heavy pressure for 4 minutes When the tea sticks are tightly rolled and the juice overflows wi...

Embodiment 3

[0027] A kind of processing technology of green tea, wherein, the processing technology of this tea comprises the following steps:

[0028] 1) Withering: Pick fresh tea leaves, remove impurities, wash and wither for 60 minutes under ventilation and light, then move them indoors, and spread the fresh leaves with a thickness of 8cm for 15 hours until It is advisable for the fresh leaves to reveal a clear fragrance;

[0029] 2) Finishing: transfer the withered tea leaves to the steam pot through the conveyor belt for finishing, the finishing temperature is controlled at 220°C, and the finishing time is 10 minutes;

[0030] 3) Kneading: Take out the fresh leaves immediately after greening, spread out and dissipate heat until the leaf temperature is 40°C, put them into the kneading barrel and knead, first knead for 5 minutes in empty space, then knead with light pressure for 10 minutes, and finally knead with heavy pressure for 5 minutes When the tea sticks are tightly rolled and ...

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Abstract

The invention discloses a green tea processing process. A de-enzyming process de-enzymes tea leaves by using high-temperature steam; a kneading process is performed in a pressurizing manner; and a drying process is a method of drying at first and then frying. The green tea processing process provided by the invention is convenient and simple; and the tea leaves produced by the green tea processing process have the aroma of orchid and are good in color, aroma and quality.

Description

technical field [0001] The invention relates to a kind of tea, in particular to a processing technology of green tea. Background technique [0002] As one of the main teas in China, green tea has an annual output of 100,000 tons of tea, ranking first among the six primary teas. Green tea, also known as non-fermented tea. Green tea is made without fermentation, so it retains more natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. Green tea is made from tea tree leaves, which are mainly made through typical processes such as greening, kneading, and drying. [0003] The general shortcoming of the green tea on the market is that kind is single, not prominent enough on aroma and taste. Sichuan Xufu Tea Co., Ltd. has made preliminary progress in researching the mechanized and standardized production process of fragrance green tea, which can better solve the problems existing in gr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 唐宗军
Owner 广西昭平县大兀山生态农业有限公司
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