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Processing technique of green tea leaves

A processing technology and technology for green tea leaves, applied in the field of green tea processing technology, can solve problems such as failure to produce tea leaves, and achieve the effects of prominent internal fragrance, slender appearance, and easy drinking.

Inactive Publication Date: 2017-10-10
芜湖金新茶业工贸有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current tea-making process fails to produce tea with the above-mentioned various tea flavors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing technology for green tea leaves, comprising the following steps:

[0019] (1) Picking fresh leaves: When picking fresh leaves, keep them intact, fresh, and even. Pick them with bare hands. place;

[0020] (2) Fresh leaf treatment: spread the heat and dehydrate the fresh leaves thinly in the green storage room;

[0021] (3) Withering: Thinly spread the fresh leaves after heat dissipation or dehydration on the bamboo sieve, and turn it every 1.5 hours; control the degree of withering; the green leaves turn yellow and green, and the green fragrance is evenly and moderately revealed;

[0022] (4) Heap green: Sieve the fresh leaf raw materials thinly withered on the bamboo sieve, the thickness of the spread leaves is 8 cm, and ferment at an ambient temperature of 22°C until the tea green raw materials reveal the fragrance of flowers, and the fermented heap The temperature should not exceed 30°C;

[0023] (5) Fixing: Use a fixing machine to fix the greens. Whe...

Embodiment 2

[0031] A processing technology for green tea leaves, comprising the following steps:

[0032] (1) Picking fresh leaves: When picking fresh leaves, keep them intact, fresh, and even. Pick them with bare hands. place;

[0033] (2) Fresh leaf treatment: spread the heat and dehydrate the fresh leaves thinly in the green storage room;

[0034] (3) Withering: Thinly spread the fresh leaves after heat dissipation or dehydration on the bamboo sieve, and turn them every 1 hour; control the degree of withering; the green leaves turn yellow and green, and the green fragrance is evenly and moderately revealed;

[0035] (4) Heap green: Sieve the fresh leaf raw materials thinly withered on the bamboo sieve, the thickness of the spread leaves is 5 cm, and ferment at an ambient temperature of 20°C until the tea green raw materials reveal the fragrance of flowers, and the fermented heap The temperature should not exceed 30°C;

[0036] (5) Fixing: Use a fixing machine to fix the greens. When...

Embodiment 3

[0044] A processing technology for green tea leaves, comprising the following steps:

[0045] (1) Picking fresh leaves: When picking fresh leaves, keep them intact, fresh, and even. Pick them with bare hands. place;

[0046] (2) Fresh leaf treatment: spread the heat and dehydrate the fresh leaves thinly in the green storage room;

[0047] (3) Withering: Thinly spread the fresh leaves after heat dissipation or dehydration on the bamboo sieve, and turn them every 2 hours; control the degree of withering; the green leaves turn yellow and green, and the green fragrance is evenly and moderately revealed;

[0048] (4) Heap green: Sieve the fresh leaf raw materials thinly withered on the bamboo sieve, the thickness of the spread leaves is 10 cm, and ferment at an ambient temperature of 25°C until the tea green raw materials reveal the fragrance of flowers, and the fermented heap The temperature should not exceed 30°C;

[0049] (5) Fixing: Use a fixing machine to fix the greens. Wh...

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PUM

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Abstract

The invention provides a processing technology of green tea leaves, which comprises the steps of picking fresh leaves, treating fresh leaves, withering, stacking green leaves, killing green leaves, rolling, stacking blanks and drying. The tea made by adopting the processing technology of the invention has the taste of green tea, oolong tea fragrance, and yellow tea bamboo charm, and the tea polyphenols in the prepared tea will be appropriately reduced, and the finished tea will be more refreshing. Compared with the prior art, the present invention has the following advantages (1), the finished tea leaves are in the shape of a hook, directly sinks into the bottom of the water when brewing, and is easy to drink; After brewing for many times, the aroma is especially preserved; (3), the aroma of the finished tea after frying is prominent; (4), the appearance is slender.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing technology of green tea. Background technique [0002] The production process of traditional tea is different, so that different tea has its own unique taste. Commonly used in daily life are green tea, oolong tea, and yellow tea, which have their own characteristics. Among them, green tea refers to the fresh leaves of the tea tree, without fermentation, after typical processes such as killing, kneading, and drying. After withering, shaking green, fermenting, finishing, baking and other processes, the excellent quality tea is produced. After tasting, the teeth and cheeks will remain fragrant, and the aftertaste is sweet and fresh; yellow tea leaves will turn yellow due to yellowing and drying after killing greens and kneading. , so a new category—yellow tea, was born, and the tea went through a dull yellow process. The quality characteristic of ye...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 孙随金
Owner 芜湖金新茶业工贸有限责任公司
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