Green tea processing technology

Abstract

A green tea processing technology comprises the following steps: 1) spreading: tea leaves are spread away from light in an environment with the temperature of 15-23 DEG C and the humidity of 75%-85% for 4-6 h; 2) fixation: fixation is performed at 500-600 DEG C for 1-1.5 min; 3) cooling: the leaves subjected to fixation is cooled in 30-60 s after fixation; 4) carding: carding is performed at 170-190 DEG C for 5-7 min; 5) tippy off: tippy off is performed at 120-125 DEG C for 8-12 min; 6) drying: drying comprises primary baking and after-baking, primary baking is performed at 120-130 DEG C for 7-9 min, and after-baking is performed at 120-130 DEG C for 4-5 min; 7) UHT sterilization treatment: the tea leaves are subjected to aseptic packaging after ultra-high-temperature instantaneous sterilization at the high temperature of 110-140 DEG C for 4-30 s. The tea blades of the prepared tea are light green and fresh in color, leaves are white, veins are green and edges are gold, tea residues are even and orderly in whole, tea soup is high and lasting in aroma, contains slight milky aroma or orchid aroma and is light green and transparent in color, and the tea tastes fresh and is sweet in aftertaste and is superior in quality.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a green tea processing technology. Background technique [0002] Green tea is one of the main teas in China. It refers to a drink made from the new leaves or buds of tea trees without fermentation, after greening, shaping, and drying. The color of its finished product and the tea soup after brewing mostly preserve the green style of fresh tea leaves. Drinking green tea regularly can prevent cancer, reduce fat and lose weight, and can also reduce the damage of nicotine to smokers. [0003] Green tea is made without fermentation, which retains the 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...

AI Technical Summary

Problems solved by technology

[0004] The traditional green tea processing technology is immature, and it cannot enter the greening process in a timely and appropriate manner after spreading properly, which will cause reddening or dryness of the tea raw materials, which will damage the quality of the tea

However, there is no breakthrough in the traditional limitation in the method of greening. Due to improper control of factors such as temperature control, amount of leaves to be greened, and time for greening, etc., it is easy to cause conditions such as red stalks and black stalks, burnt smoke, etc., and the color of the obtained tea is not fresh, and the dehydration is not up to standard. , The difference in aroma is large, which is not conducive to the subsequent processing

Moreover, traditional green tea leaves have a lot of fluff, making the tea soup cloudy and opaque. In addition, when the tea is packaged and stored, the enzyme activity in the tea leaves is still excessive and it is easy to ferment. The water evaporation is not enough, and the dryness cannot be maintained, resulting in mildew. Moreover, the mellowness of the tea leaves is not enough, which affects the quality of green tea as a famous tea.