Process for preparing high green tea

Abstract

The invention provides a process for preparing high green tea. The process comprises the following specific steps: selecting leaves; tedding; carrying out fixation; heaping up, and dampening; adding microorganisms, and rolling; deblocking; and carrying out vacuum drying. By adding saccharomycetes as an antioxidant additive, and drying in a sterile condition, a sterile processing condition is created in the processing process, so that oxidation of tea polyphenol and degradation of chlorophyll in the tea are effectively retarded; the content of the tea polyphenol and the chlorophyll in the tea is improved; the overall quality of the green tea is improved; and especially 'three green' characteristics, namely green soup, green dry tea and green infused leaves, of the green tea are obviously improved.

Description

technical field [0001] The invention relates to a processing method of green tea. Background technique [0002] Green tea is the most important tea in my country's tea production, accounting for about 60% of the total output. The quality of green tea requires "three greens" with obvious characteristics, namely dry tea green, soup green and leaf bottom green. The existing green tea processing methods generally include: greening, greening, cooling, regaining moisture, rolling, initial baking, frying, and drying. More, the color is not bright green and oily enough, the fragrance is single, not strong enough. However, in the processing of green tea, long-term rolling has been relied on to make the cords tight and thin, and knead the green leaves into strips, properly destroy the tissue cells, knead the tea juice, make it adhere to the surface of the tea leaves, and increase the strength of the tea leaves. During the long-term rolling process, tea polyphenols and chlorophyll ...

AI Technical Summary

Problems solved by technology

The existing green tea processing methods generally include: greening, greening, cooling, regaining moisture, rolling, initial baking, frying, and drying. More, the color is not bright green and oily enough, the fragrance is single, not strong enough

However, in the processing of green tea, long-term rolling has been relied on to make the cords tight and thin, and knead the green leaves into strips, properly destroy the tissue cells, knead the tea juice, make it adhere to the surface of the tea leaves, and increase the strength of the tea leaves. During the long-term rolling process, tea polyphenols and chlorophyll are oxidized and oxidized continuously, making the dry tea color of green tea darker and the soup color yellower, which affects the "three greens" of green tea.

At the same time, traditional green tea is dried with hot air. In the early stage of drying, due to the action of high heat, high humidity and oxygen, the oxidative degradation of tea polyphenols and chlorophyll will be accelerated, which is not conducive to the improvement of the "three green" quality of green tea.