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Making method of flat moss tea

A production method, moss tea technology, applied in the direction of tea treatment before extraction, etc., can solve the problems that only have the health care effect of ordinary tea, affect the quality of tea, astringent taste, changes in tea endoplasmic components, and achieve the purpose of retaining chlorophyll content and reducing caffeine Content, the effect of improving the retention rate

Inactive Publication Date: 2016-12-07
石阡瑞福茶业
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The conventional production method of green tea is generally airing, killing, rolling, secondary baking, shaping and other processes. The method is simple and easy to operate. Green tea is made without fermentation, and more natural leaves are retained. It also contains more nutrients such as tea polyphenols, catechins, caffeine, amino acids, and vitamins. However, due to the high temperature of greening or uneven heat dissipation after greening, the internal components of the tea will change and the aroma components will be lost. The reduction of vitamin C, etc., and the increase of caffeine and tea polyphenols affect the quality and astringency of tea; and the green tea made by traditional methods only has the health care effect of ordinary tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The present embodiment provides a kind of preparation method of flat moss tea, comprises the following steps:

[0021] 1) picking;

[0022] 2) Withering:

[0023] The first stage: place the tea leaves withering for 0.3h under the condition of light intensity of 200Lx;

[0024] The second stage: place the tea leaves in a room with a humidity of 70% and a temperature of 22°C, and wither there until the moisture content of fresh leaves is 70%;

[0025] 3) Complete:

[0026] The first stage: put the tea leaves in a microwave machine and heat them to 180°C for 3 minutes;

[0027] The second stage: put the tea leaves in the de-enzyming machine, heat them to 230°C and fry them to 50% of the original weight of the tea leaves for de-enzyming, and then quickly cool the tea leaves to room temperature within 3 minutes;

[0028] 4) rationale;

[0029] 5) Shape:

[0030] The first stage: the temperature is 190°C, the time is 60s, and then cooled at a rate of 4.5°C / min until the...

Embodiment 2

[0035] The present embodiment provides a kind of preparation method of flat moss tea, comprises the following steps:

[0036] 1) picking;

[0037] 2) Withering:

[0038] The first stage: place the tea leaves withering for 0.5h under the condition of light intensity of 150Lx;

[0039] The second stage: the tea leaves are placed in a room with a humidity of 80% and a temperature of 25°C;

[0040] 3) Complete:

[0041] The first stage: put the tea leaves in a microwave machine and heat them to 140°C for 4 minutes;

[0042] The second stage: put the tea leaves in the de-enzyming machine, heat them to 230°C and fry them to 45% of the original weight of the tea leaves for de-enzyming, and then quickly cool the tea leaves to room temperature within 3 minutes;

[0043] 4) rationale;

[0044] 5) Shape:

[0045] The first stage: the temperature is 195°C, the time is 50s, and then refrigerated and dried at a rate of 4°C / min until the leaf temperature is 15°C;

[0046] The second s...

Embodiment 3

[0050] The present embodiment provides a kind of preparation method of flat moss tea, comprises the following steps:

[0051] 1) picking;

[0052] 2) Withering:

[0053] The first stage: place the tea leaves withering for 0.3h under the condition of light intensity of 250Lx;

[0054] The second stage: the tea leaves are placed in a room with a humidity of 65% and a temperature of 23°C;

[0055] 3) Complete:

[0056] The first stage: put the tea leaves in a microwave machine, heat them to 150°C and fry them for 5 minutes;

[0057] The second stage: put the tea leaves in the de-enzyming machine, heat them to 250°C and fry them to 40% of the original weight of the tea leaves for de-enzyming, and then quickly cool the tea leaves to room temperature within 3 minutes;

[0058] 4) rationale;

[0059] 5) Shape:

[0060] The first stage: the temperature is 200°C, the time is 40s, and then refrigerated and dried at a rate of 5°C / min until the leaf temperature is 10°C;

[0061] Th...

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Abstract

The invention belongs to the technical field of tea processing, and particularly relates to a making method of flat moss tea. The making method includes the steps of picking, withering, fixation, cooling, tea strip tidying, shaping, sieving and drying; fixation is divided into two steps, in the first stage, tea leaves are put in a microwave apparatus and heated to the temperature of 130-180 DEG C to be stir-fried for 3-6 min; in the second stage, the tea leaves are put in a fixation machine, and heated to the temperature of 230-260 DEG C to be stir-fried till the tea leaves for fixation accounts for 40-50% of the original weight, and then the tea leaves are quickly cooled to room temperature within 3min. The proportion of tea polyphenol in the green tea made with the method is lowered, aroma components with grass smell are converted into aroma components with good scent, further the tea aroma is strong and long-lasting, active ingredients in the tea leaves interact with one another, original healthcare efficacy of green tea is enhanced, and besides, color of tea is improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for preparing flat moss tea. Background technique [0002] Tea was originally Jiamu in southern China. As a well-known health drink, tea is the contribution of the people in southern China to the Chinese food culture in ancient times, and also the contribution of the Chinese people to the world's food culture. Together with cocoa and coffee, they are called the three in the world Non-alcoholic beverage is the first of the three major beverages in the world. Drinking tea has become the habit of many people at home and abroad, but the slightly bitter taste of green tea and mild stimulation to the human gastrointestinal tract have always been the defects that green tea cannot get rid of. [0003] The conventional production method of green tea is generally airing, killing, rolling, secondary baking, shaping and other processes. The method is simple and ea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 王秀英刘正荣
Owner 石阡瑞福茶业
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