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Constant-temperature twisting method of green tea

A constant temperature kneading and green tea technology, which is applied in tea treatment before extraction, can solve the problems of unsatisfactory green tea kneading effect, achieve the effects of enhancing fragrance and anti-oxidation, improving sensory quality, and being easy to operate

Inactive Publication Date: 2014-06-04
GUIZHOU FENGGANG COUNTY FIELD CHARM TEA CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve the above-mentioned technical problems, the present invention solves the problem of unsatisfactory rolling effect of green tea in the prior art

Method used

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  • Constant-temperature twisting method of green tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Put the green tea leaves that have been fixed into the kneading machine, and put the same weight of green leaves into the kneading machine of the same model;

[0035] (2) Control and keep the kneading temperature at 21°C;

[0036] (3) Seal and knead for 50 minutes.

Embodiment 2

[0038] (1) Put the finished tea leaves into the kneading machine, put the same weight of green leaves into the kneading machine of the same model, and the moisture content of the green leaves put into the kneading machine is 60%;

[0039] (2) Control and keep the kneading temperature at 18°C;

[0040] (3) Sealed kneading for 55 minutes, the relative humidity of constant temperature kneading is 82%, the kneading time is 55 minutes, and the rotation speed of the kneading machine is 46r / min.

Embodiment 3

[0042] (1) Put the finished tea leaves into the kneading machine, put the same weight of green leaves into the kneading machine of the same model, and the moisture content of the green leaves put into the kneading machine is 60%;

[0043] (2) Control and keep the kneading temperature at 19°C;

[0044] (3) Sealed kneading for 60 minutes, the relative humidity of constant temperature kneading is 84%, the kneading time is 60 minutes, and the rotation speed of the kneading machine is 48r / min.

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Abstract

The invention provides a constant-temperature twisting method of green tea, for which a twisting machine is adopted to carry out twisting at constant temperature, and the twisting temperature and sealed twisting time are limited. The constant-temperature twisting method of the green tea, which is disclosed by the invention, is scientific and reasonable, and easy to operate, and the obtained green tea product is excellent in sensory quality and relatively stable in quality, affected lesser by raw materials, achieves relevant quality standards; moreover, with quality higher than that of the green tea made by adopting a common twisting process in the prior art, the obtained green tea has effects of improving sensory quality and endoplasmic of the green tea, and has effects of improving the sensory quality and endoplasmic of spring green tea, summer green tea and autumn green tea, and therefore, overall quality characteristics of the obtained green tea are similar to those of the spring green tea. By adopting the twisting method disclosed by the invention, strip-forming rate can achieve over 85% and the damaging rate of leaf cell tissues is over 45%.

Description

technical field [0001] The invention relates to a constant temperature rolling method of green tea. Background technique [0002] In green tea processing, except for a few famous green teas, rolling is generally an indispensable process. The purpose of kneading is firstly to make the shape, and secondly to break the leaf cells and increase the taste concentration of the finished tea. Usually, the old leaves have poor leaf quality, and when the leaf temperature is high, they have good plasticity, and hot kneading is conducive to forming strips; the young leaves have good leaf quality, and kneading the green leaves after cooling is conducive to maintaining good color and aroma. The leaf quality of common spring tea green tea is relatively tender, while the leaf quality of summer tea green tea is older, and the leaf quality of autumn tea green tea is between spring tea and summer tea. In the prior art, the leaf quality of the green tea raw material that adopts is different, c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/12
Inventor 张泽旻杨宏
Owner GUIZHOU FENGGANG COUNTY FIELD CHARM TEA CO LTD
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