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Processing method for green tea

A processing method and green tea technology, applied in the field of green tea processing, can solve the problems of high leak prevention requirements, affecting tea quality, high power consumption, etc., and achieve the effects of eliminating green odor, good integrity, and increasing content

Inactive Publication Date: 2015-04-01
GUIZHOU TEA RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are still some defects in these processing methods at present, such as the high cost of nitrogen gas treatment (especially in rural areas and towns in my country, it is difficult to buy nitrogen); the use of infrared radiation consumes a lot of power; the use of microwave radiation has higher requirements for anti-leakage. High; the use of sodium glutamate solution to treat fresh tea leaves is likely to produce "watery taste"; the use of alternate treatment with distasteful air is likely to produce red stalks and red leaves, which will affect the quality of tea, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1 of the present invention: the processing method of green tea comprises the following steps:

[0016] 1) Tea greens are picked at the end of March. Pick one bud and one leaf or one bud and two leaves of white-leaf one-leaf clone tea tree fine varieties with jade-white leaves and tender green veins; the tea greens are first subjected to vacuum anaerobic treatment. 0.05MPa, the temperature of vacuum anaerobic treatment is 25 ℃, and the time is 8h; Then the tea green after processing is withered by hot air, the time of hot air withering is 4h, and the temperature is 25 ℃; With obvious "green smell";

[0017] 2) The green tea obtained in step 1) is first subjected to microwave de-enzyming, the power of microwave de-enzyming is 17kw, and the time is 2 minutes; then far-infrared de-enzyming is performed, and the power of far-infrared de-enzyme is 13kw, and the time is 3 minutes; The burnt edge and "green smell" disappear, and the tea fragrance is revealed and las...

Embodiment 2

[0021] Embodiment 2 of the present invention: the processing method of green tea comprises the following steps:

[0022] 1) Tea greens are picked at the end of March. Pick one bud and one leaf or one bud and two leaves of white-leaf one-leaf clone tea tree fine varieties with jade-white leaves and tender green veins; the tea greens are first subjected to vacuum anaerobic treatment. 0.08MPa, the temperature of vacuum anaerobic treatment is 25 ℃, and the time is 5h; Then the tea green after processing is withered by hot air, the time of hot air withering is 5h, and the temperature is 25 ℃; With obvious "green smell";

[0023] 2) The green tea obtained in step 1) is first microwave-cooked, the power of microwave-cracking is 20kw, and the time is 1.5min; then far-infrared cleaving is performed, the power of far-infrared cleaving is 10kw, and the time is 3.5min; Spots, burnt edges, and "green odor" disappear, and the tea fragrance is revealed and lasts;

[0024] 3) Put the green ...

Embodiment 3

[0027] Embodiment 3 of the present invention: the processing method of green tea, comprises the following steps:

[0028] 1) Tea greens are picked at the end of March. Pick one bud and one leaf or one bud and two leaves of white-leaf one-leaf clone tea tree fine varieties with jade-white leaves and tender green veins; the tea greens are first subjected to vacuum anaerobic treatment. 0.04MPa, the temperature of vacuum anaerobic treatment is 28 ℃, and the time is 10h; Then the tea green after processing is withered by hot air, the time of hot air withering is 5h, and the temperature is 25 ℃; With obvious "green smell";

[0029] 2) The green tea obtained in step 1) is first microwave-cooked, the power of microwave-cracking is 15kw, and the time is 2.5min; then far-infrared cleaving is performed, the power of far-infrared cleaving is 15kw, and the time is 2.5min; Spots, burnt edges, and "green odor" disappear, and the tea fragrance is revealed and lasts;

[0030] 3) Put the gree...

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Abstract

The invention discloses a processing method for green tea. A production method for green tea is modified, the content of gamma-aminobutyric acid in a product is increased, the green odor is eliminated, the integrity of buds and leaves of the tea is good, aromatic substances in the tea are sufficiently converted, beneficial components in the tea are further developed, and the color, aroma and taste of finished tea are better due to the combination of all steps.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a green tea processing method. Background technique [0002] Green tea is one of the main teas in China, and its average annual consumption ranks first among the six major teas in my country. Chinese green tea not only has high aroma and long taste, excellent quality and unique shape, but also contains tea polyphenols, amino acids, catechins, caffeine and other nutrients, which have special effects on anti-aging, anti-cancer, anti-cancer, and blood pressure reduction. It is beyond the reach of other teas. γ-aminobutyric acid tea (also known as GABA tea) is a new type of antihypertensive tea, which requires the content of γ-aminobutyric acid in the tea to reach 1.5mg / g or more. Numerous latest studies at home and abroad have shown that γ-aminobutyric acid tea not only has the effect of lowering blood pressure, but also has the effects of regulating the nervous system, lowering bloo...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 沈强
Owner GUIZHOU TEA RES INST
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