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Preparation technology for green tea with natural delicate fragrance

A preparation process and fragrance-type technology, which is applied in the field of preparation of natural fragrance-type green tea, can solve the problems of over-aged taste, bad taste, and insufficient aroma, taste and characteristics of the finished product, so as to achieve natural and soft taste, improve aroma and umami taste , Improve the effect of hue quality

Inactive Publication Date: 2017-04-19
安徽省霍山县永宏茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Green tea is one of the main teas produced in my country. Its output accounts for about 70% of the country, and its export volume accounts for about 65% of the country. Among consumers in my country, about 65% of people drink green tea for a long time. The existing tea preparation technology is all The finished tea leaves are obtained by picking, spreading, finishing, kneading, drying, and finished products. However, the existing technical processing may cause the final product to be too old or taste bad due to too high temperature or too long time. Good, with a lot of bitterness and astringency, not prominent enough in aroma, taste and characteristics

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A kind of preparation technology of natural fragrance type green tea, comprises the steps:

[0031] (1) Tea picking:

[0032] Select tea leaves with one core and one leaf or one core and two leaves without pests, clean surface and good appearance effect;

[0033] (2) Drying treatment:

[0034] Put the tea leaves picked in step (1) on a bamboo mat and spread them evenly, then put them in a cool and ventilated place, and let them dry naturally for 6 hours before use;

[0035] (3) One-time finishing treatment:

[0036] Put the tea leaves treated in step (2) into the green drying machine for a green drying treatment, control the pressure in the green drying machine to 0.045MPa, keep the temperature in the green drying machine at 84°C, and set aside after 8 minutes of green drying treatment;

[0037] (4) One-time fragrance treatment:

[0038] Taking out the tea leaves treated in step (3) and putting them into a closed room for a flavoring treatment, leaving them for 2 ho...

Embodiment 2

[0054] A kind of preparation technology of natural fragrance type green tea, comprises the steps:

[0055] (1) Tea picking:

[0056] Select tea leaves with one core and one leaf or one core and two leaves without pests, clean surface and good appearance effect;

[0057] (2) Drying treatment:

[0058] Put the tea leaves picked in step (1) evenly on the bamboo mat, then put them in a cool and ventilated place, and let them dry naturally for 8 hours before use;

[0059] (3) One-time finishing treatment:

[0060] Put the tea leaves treated in step (2) into the green drying machine for a green drying treatment, control the pressure in the green drying machine to 0.05MPa, keep the temperature in the green drying machine at 87°C, and set aside after 10 minutes of green drying treatment;

[0061] (4) One-time fragrance treatment:

[0062] Taking out the tea leaves treated in step (3) and putting them into a closed room for a flavoring treatment, leaving them to stand for 3 hours f...

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PUM

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Abstract

The invention discloses a preparation technology for green tea with natural delicate fragrance, belonging to the technical field of tea processing. The preparation technology comprises the following concrete steps: (1) plucking of tea leaves; (2) airing of the green tea leaves; (3) primary enzyme deactivation; (4) primary flavor blending; (5) secondary enzyme deactivation; (6) secondary flavor blending; (7) rolling and tea strip making; and (8) drying and packaging. Through cooperation of all the steps, the eventually prepared green tea has an emerald green color, natural and mellow taste and slight flower fragrance; a soup prepared from the green tea is green and clear; and the green tea is highly recognizable and has good market promotion value.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation process of natural fragrance green tea. Background technique [0002] Green tea is one of the main teas produced in my country. Its output accounts for about 70% of the country, and its export volume accounts for about 65% of the country. Among consumers in my country, about 65% of people drink green tea for a long time. The existing tea preparation technology is all The finished tea leaves are obtained by picking, spreading, finishing, kneading, drying, and finished products. However, the existing technical processing may cause the final product to be too old or taste bad due to too high temperature or too long time. Good, with a strong bitter taste, not prominent enough in aroma, taste and characteristics. Contents of the invention [0003] The invention aims to provide a preparation process of natural fragrance green tea. The prepared green te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/14
CPCA23F3/06A23F3/12A23F3/14
Inventor 刘永红
Owner 安徽省霍山县永宏茶业有限公司
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