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A kind of preparation method of green tea

A production method and green tea technology, applied in the direction of tea treatment before extraction, can solve the problems of poor tea aroma, destroy the integrity of tea leaves, affect the quality of tea, etc., and achieve the effects of excellent aroma, promotion of further shaping, and low water content

Active Publication Date: 2017-10-20
河源市丹仙湖茶叶有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0012] Chinese patent application 201310698734.7 "A Method for Making Green Tea" discloses a method of producing green tea through collection, spreading, finishing, stripping, baking, refining, packaging and storage, but the strips of this method are destroyed under high temperature and high pressure. The integrity of the tea leaves is affected, which in turn affects the quality of the tea
However, the test results show that the tea produced by this process is not good enough.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] A kind of preparation method of green tea, it comprises the steps:

[0051] 1) picking fresh leaves;

[0052] Select fresh tea leaves picked on sunny mornings from the end of March to mid-April. The picking standards are: one bud with two leaves, one bud with one leaf, one bud with two leaves at the beginning, and one bud with one leaf at the beginning;

[0053] 2) stand green

[0054] Spread the fresh leaves evenly on the airing platform, and control the temperature of the airing to be 25 o C, the wind speed is 2m / s;

[0055] Spread the thickness of 5cm, spread and dry for 0.5 hours, the water content of the tea leaves after spreading is 72%;

[0056] 3) Finished

[0057] Fry the green tea leaves at 250°C for 5 minutes; then cool to 25 o C, and continue to stir at this temperature for 2-3min;

[0058] 4) Kneading

[0059] The finished tea leaves are kneaded at room temperature, and the specific process of kneading is as follows:

[0060] 4a. Knead lightly, and kn...

Embodiment 2

[0069] A kind of preparation method of green tea, it comprises the steps:

[0070] 1) picking fresh leaves;

[0071] Select fresh tea leaves picked on sunny mornings from the end of March to mid-April, among which, the picking standard is: one bud with two leaves, one bud with two leaves at the beginning;

[0072] 2) stand green

[0073] Spread the fresh leaves evenly on the airing platform, and control the temperature during the airing to be 28 o C, the wind speed is 5m / s;

[0074] The thickness of the spread is 10cm, and the spread is 0.7 hours, and it is turned every 2 hours during the spread; the water content of the tea leaves after spreading is 74%;

[0075] 3) Finished

[0076] Fry the green tea leaves at 270°C for 13 minutes; then cool to 30°C o C, and continue to stir at this temperature for 3 minutes;

[0077] 4) Kneading

[0078] The finished tea leaves are kneaded at room temperature, and the specific process of kneading is as follows:

[0079] 4a. Knead li...

Embodiment 3

[0088] A kind of preparation method of green tea, it comprises the steps:

[0089] 1) picking fresh leaves;

[0090] Select fresh tea leaves picked on sunny mornings from the end of March to mid-April, among which, the picking standards are:

[0091] One bud and two leaves, one bud and one leaf;

[0092] 2) stand green

[0093] Spread the fresh leaves evenly on the drying platform, and control the temperature when spreading to 30°C. o C, the wind speed is 4m / s;

[0094] The thickness of the spread is 8cm, and the spread is 0.7 hours, and it is turned every 3 hours during the spread; the moisture content of the tea leaves after spreading is 73%;

[0095] 3) shake green

[0096] Place the green leaves obtained after spreading green into a shaker, shake green for 4 hours at a temperature of 22°C and a humidity of 78%, and stand and spread the leaves after shaking green;

[0097] 4) Finished

[0098] Fry the green tea leaves at 270°C for 12 minutes; then cool to 28°C o C, ...

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Abstract

The present invention belongs to the technical field of green tea manufacture and more particularly relates to a manufacture method of the green tea. The manufacture method specifically comprises the following steps: 1) fresh leaf picking; 2) air-spreading; 3) enzyme deactivating; 4) kneading; 5) second stir-frying and shaping; and 6) third stir-frying. The provided green tea has an excellent sensation and is excellent in aroma, color and luster, mouthfeel, etc. Besides, a physical and chemical composition measurement result shows that the provided green tea is relatively low in phenolic ammonia ratio, indicating the the provided green tea is excellent in quality.

Description

technical field [0001] The invention belongs to the technical field of green tea production, and in particular relates to a production method of green tea. Background technique [0002] Green tea is one of the main teas in China, with an annual output of about 100,000 tons, ranking first among the six primary teas in the country. 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. [0003] The preparation method of green tea in the prior art, the main process includes material selection, finishing, kneading, drying and other processes, but the following problems may exist in the above-mentioned whole production process: [0004] 1) Grading o...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 陈秀梅陈燕妮黄江坤
Owner 河源市丹仙湖茶叶有限公司
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