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A kind of lightly fermented green black tea and processing method thereof

A processing method and light fermentation technology, which is applied in the field of light fermented green black tea and its processing, can solve the problems of unfavorable consumers who are cold, the taste of green tea is bitter and astringent, and the content of catechins is reduced, reaching a strong market Competitiveness, improvement of quality and flavor, effect of reducing workload

Active Publication Date: 2021-02-12
陕西期茶科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The high content of polyphenols in green tea, such as catechins, often causes the taste of green tea to be bitter and astringent, which cannot meet the taste needs of popular and young consumers, and due to the processing technology of green tea, the polyphenols in tea Alkaloids and alkaloids are often retained to the maximum extent, and are highly irritating to the stomach of some people, which is not conducive to drinking for consumers with cold body; while black tea is processed by withering and fermenting fresh leaves, and contains The content of catechins is greatly reduced, and it is not as good as green tea in terms of antioxidant capacity

Method used

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  • A kind of lightly fermented green black tea and processing method thereof
  • A kind of lightly fermented green black tea and processing method thereof
  • A kind of lightly fermented green black tea and processing method thereof

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Embodiment 1

[0041] The present embodiment relates to a kind of processing method of lightly fermented green black tea, specifically comprises:

[0042] Pick fresh leaves with 1 bud and 1 leaf in a sunny environment, and the picked variety is Bixiangzao in Changsha, Hunan; spread the picked fresh leaves evenly in a bamboo tray in the shade for 4 hours; Use a temperature measuring gun to measure the bottom temperature of the Longjing pot, keep the pot body temperature at about 245°C, and keep the temperature of the leaf surface of the tea leaves at about 50°C during the curing process. Grass flavor and the tea stalks are pale yellow, then it can be taken out of the pot, and it can be cooled quickly; the second greening is carried out in the Longjing pot, and the initial pot temperature is measured with a temperature measuring gun. After putting in the tea, turn off the power and stop heating. During the greening process, the whole process is less stuffy, more throwing, and high throwing. Wh...

Embodiment 2

[0044] The present embodiment relates to a kind of processing method of lightly fermented green black tea, specifically comprises:

[0045] Pick fresh leaves with 1 bud and 2 leaves in a rainy environment, and the picked variety is Bixiangzao in Changsha, Hunan; spread the picked fresh leaves evenly in a bamboo tray for 8 hours in the shade; Use a temperature measuring gun to measure the bottom temperature of the Longjing pot, keep the temperature of the pot body at about 245°C, keep the temperature of the leaf surface of the tea leaves at about 50°C, and keep the temperature of the tea leaves at about 50°C during the curing process. If there is no grassy smell and the tea stalks are light yellow, it can be taken out of the pot, and it can be cooled quickly; the second greening is carried out in the Longjing pot, and the initial pot temperature is measured at 140°C. After putting in the tea leaves, turn off the power and stop heating. Less boredom, more throwing, high throwing...

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Abstract

The invention discloses a lightly fermented green and black tea and a processing method thereof. The processing method includes spreading fresh tea leaves, curing, second greening, light fermentation, third greening, aromatizing and drying. The fresh tea leaves are one bud and one leaf Or for spring tea with one bud and two leaves, the temperature and time of the greening process are 230-260°C and 8-12min, the light fermentation process is placed at room temperature for 12-14h, and the temperature of the pot body is 120-150°C during the aroma enhancing process. The invention can overcome the defects of the existing green tea and black tea processing methods, realize the reasonable allocation of polyphenols and alkaloid content of the tea, take into account the taste, appearance and soup color, and obtain dry tea with buds and leaves, red stalks and green leaves; the aroma is sweet and long Long-lasting and soupy; the tea soup is golden and bright, sweet and floral; the veins of the leaves are from red to the veins, and the leaves are tender green; the processing method provided is simple in process, low in equipment requirements, low in energy consumption, and can be completed by a single person. It is suitable for large-scale promotion and application, and has strong market competitiveness.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to lightly fermented green black tea and a processing method thereof. Background technique [0002] Tea is a well-known health drink. With changes in consumption concepts and lifestyles, tea has become one of the most popular beverage categories for Chinese consumers. my country is a big tea-producing country. Among them, green tea and black tea have a long production history and have always been the products consumed by Chinese residents. [0003] The processing technology of green tea mainly includes the steps of picking → spreading → greening → drying. All kinds of green tea products are carried out around this key step of greening. It retains the characteristics of bitterness and freshness of tea, and has a unique quality flavor. The processing technology of black tea mainly includes the steps of picking→withering→fermentation→drying, among which fermentation is the key...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 周华民肖力争肖文军张贻杨金友兰
Owner 陕西期茶科技有限公司
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