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Pure manual preparation method of green tea

A handmade, green tea technology, applied in the field of food processing, can solve the problems of destroying the flavor of tea, oxidation of polyphenols, and low quality of tea, and achieve the effects of retaining nutritional value and taste, precise processing time, and beautiful appearance.

Inactive Publication Date: 2014-07-02
郎溪县雪瓯茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to inaccurate control of temperature and time, picking fresh leaves, and untimely high-temperature greening, the quality of the tea produced is not high and the polyphenols are oxidized, which destroys the natural flavor of the tea and greatly reduces the original nutritional value.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The invention provides a pure manual preparation method of green tea, comprising the following method steps,

[0020] 1. Picking of fresh leaves: Pick fresh leaves with dew by hand in the early morning, and store them in bamboo baskets with a capacity of no more than 1 kg to prevent fresh leaves from being squeezed and fermented. After transporting it back, spread it flat with bamboo weaving. The height of fresh leaves should not exceed 0.4cm. Dry the water on the leaves in a place without direct sunlight. within hours. Then screen according to the size of the fresh leaves and place them in grades.

[0021] Tenderness: One bud with two leaves and one bud with three leaves are required.

[0022] Leaf color: The leaf color is required to be green and dark green, with high protein and chlorophyll content, which is better for the appearance color and leaf bottom.

[0023] Leaf type: willow leaf type, the cords are tight, straight, even, round, with front seedlings, emera...

Embodiment 2

[0031] The invention provides a pure manual preparation method of green tea, comprising the following method steps,

[0032] 1. Picking of fresh leaves: Pick fresh leaves with dew by hand in the early morning, and store them in bamboo baskets with a capacity of no more than 1 kg to prevent fresh leaves from being squeezed and fermented. After transporting it back, spread it flat with bamboo weaving. The height of fresh leaves should not exceed 0.4cm. Dry the water on the leaves in a place without direct sunlight. within hours. Then screen according to the size of the fresh leaves and place them in grades.

[0033] Tenderness: One bud and one leaf and one bud and two leaves are required.

[0034] Leaf color: The leaf color is required to be green and dark green, with high protein and chlorophyll content, which is better for the appearance color and leaf bottom.

[0035] Leaf type: willow leaf type, the cords are tight, straight, even, round, with front seedlings, emerald gre...

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Abstract

The invention discloses a pure manual preparation method of green tea, relating to the technical field of food processing. The method is characterized by comprising the following steps: (1) picking fresh leaves, namely, picking the fresh leaves with dew in the morning manually, putting into a bamboo basket with the capacity being less than 1 kilogram and spreading on a bamboo ware after carrying back, wherein the height of the fresh leaves is less than 0.4cm; (2) manually de-enzyming at high temperature, putting 2-3 jin of the fresh leaves into an inclined de-enzyming pot, wherein the temperature of the pot is first high and then low and is 200 DEG C generally, i.e., the temperature that the hand back above the pot opening feels burn; (3) rolling and forming; and (4) drying and storing. The method disclosed by the invention has the advantages that a traditional operation process is standardized and the processing time and the processing temperature are accurate so as to improve the tea quality and maintain the original nutritive value and taste of the tea; the obtained green tea is free of any additive and attractive in appearance and has the characteristics that the leaves are green, the soup is clear and polyphenolic compounds are not oxidized basically.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a pure manual preparation method of green tea. Background technique [0002] Green tea has a long history of production and has many varieties and colors. The quality feature is green leaf green soup or green leaf clear soup, which requires polyphenolic compounds to be basically not oxidized. Its general production process is: fresh leaf picking-high temperature fixation-kneading forming-dry storage. Due to inaccurate control of temperature and time, picking fresh leaves, and untimely high-temperature curing, the quality of the tea produced is not high and the polyphenolic compounds are oxidized, destroying the natural flavor of the tea and greatly reducing the original nutritional value. Contents of the invention [0003] The technical problem to be solved by the present invention is to improve the quality of tea and retain the original nutritional value and taste by...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 潘剑虎
Owner 郎溪县雪瓯茶业有限公司
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