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Tea processing method

A processing method and technology of green tea, applied in the field of green tea processing, can solve problems such as low fragrance and dark green tea color, and achieve the effect of emerald green color, light green soup color, and bright yellow-green leaf bottom

Inactive Publication Date: 2016-10-26
正安县清新种养殖农民专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a processing method of green tea to solve the problems of dull color and low fragrance of existing green tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Embodiment 1: a kind of processing method of green tea, comprises the following steps:

[0021] Step 1. Withering: pick the small-leaf species within 5 days before and after Qingming, and the dark green one-bud and one-leaf or one-bud and two-leaf initial development are used as fresh tea leaves, and the fresh tea leaves are spread on the spreading rack. The thickness is 3~5cm, and it is naturally withered indoors in a dry and ventilated place for 1.5 hours, so that the water loss rate is 15%. The thickness is 2~3cm, the hot air temperature is 30°C, and the hot air wilts for 35 minutes to obtain wilted leaves;

[0022] Step 2, de-enzyming: transport the withered leaves treated in step 1 to the drum de-enzyming machine for de-enzyming treatment, the temperature of the drum de-enzyming machine is 295°C, and the de-enzyming time is 2s, and the de-enzymed leaves are obtained;

[0023] Step 3, stripping: send the green leaves treated in step 2 into an automatic stripping ma...

Embodiment 2

[0028] Embodiment 2: a kind of processing method of green tea, comprises the following steps:

[0029] Step 1. Withering: pick the small-leaf species within 5 days before and after Qingming, and the dark green one-bud and one-leaf or one-bud and two-leaf initial development are used as fresh tea leaves, and the fresh tea leaves are spread on the spreading rack. The thickness is 3~5cm, and it is naturally withered indoors in a dry and ventilated place for 2 hours, so that the water loss rate is 18%. 2 ~ 3cm, hot air temperature is 31 ℃, hot air wilting 30min, get wilting leaves;

[0030] Step 2, de-enzyming: transport the withered leaves treated in step 1 to a drum de-enzyming machine for de-enzyming treatment. The temperature of the de-enzyming machine is 300°C, and the de-enzyming time is 1.5s to obtain de-enzymed leaves;

[0031] Step 3, stripping: send the green leaves treated in step 2 into an automatic stripping machine for stripping treatment, the temperature of the str...

Embodiment 3

[0036] Embodiment 3: a kind of processing method of green tea, comprises the following steps:

[0037] Step 1. Withering: pick the small-leaf species within 5 days before and after Qingming, and the dark green one-bud and one-leaf or one-bud and two-leaf initial development are used as fresh tea leaves, and the fresh tea leaves are spread on the spreading rack. The thickness is 3~5cm, and it is naturally withered indoors in a dry and ventilated place for 2.5 hours, so that the water loss rate is 20%. The thickness is 2~3cm, the hot air temperature is 32°C, and the hot air is wilted for 20 minutes to obtain wilted leaves;

[0038] Step 2, deenzyming: transport the withered leaves treated in step 1 to a drum deenzyming machine for deenzyming treatment, the temperature of the drum deenzyming machine is 310°C, and the deenzyming time is 1s, and the decapitated leaves are obtained;

[0039] Step 3, stripping: send the green leaves processed in step 2 into an automatic stripping ma...

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PUM

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Abstract

The invention discloses a tea processing method in the field of tea processing technologies. The tea processing method includes the following steps that wilting is performed: indoor natural wilting is performed for 1.5-2.5 hours, and then hot-air wilting is performed for 20-35 minutes; fixation is performed: the temperature of a roller fixation machine is 295-310 DEG C, and the fixation time is 1-2 seconds; processing is performed: the temperature of a processing machine is 100 DEG C, and the processing temperature is 35-45 minutes; processes leaves obtained after processing are fed into a polishing and tomentum removing machine, and tomentum removing is performed at the temperature of 0-5 DEG C for 2 hours; shaping is performed: the shaping temperature is 70-80 DEG C, and the time is 3-5 minutes; drying is performed: the tea leaves are put into a dryer, the drying temperature is 70-80 DEG C, and the time is 2 hours; aroma raising is performed: the tea leaves are put into an aroma raising machine, the moisture content of the tea leaves undergoing aroma raising is 7%. The tea processing method integrates indoor natural wilting and hot-air wilting, effectively improves the aroma of finished tea to make the taste of the tea mellow and then is assisted by low-temperature and long-time tomentum removing, the problems of small aroma and slight taste brought by conventional low-temperature tomentum removing are avoided while the characteristics of emerald green color, bright tea water and little tomentum or tomentum absence are kept, and the tea processing method is suitable for production of brand-name and high-quality green tea.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a green tea processing method. Background technique [0002] 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. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. Green tea is a kind of tea made from suitable new shoots of tea trees as raw materials through typical processes such as greening, rolling, and drying. Its dry tea color and brewed tea paste and the bottom of the leaves take green as the main tone, hence the name green tea. Green tea is made by picking the fresh leaves first through high temperature killing, killing various oxidases, keeping the tea leaves green, and then rollin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 宋涛宋尔军
Owner 正安县清新种养殖农民专业合作社
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