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Preparation method of tea

A manufacturing method and technology of tea, which is applied in the field of tea manufacturing, can solve the problems of long drying time, affecting the quality of tea, and difficult temperature control, etc., and achieve the effect of high product quality

Inactive Publication Date: 2017-12-29
安徽白云春毫茶业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the traditional tea making process, a step of natural drying is required, but in the traditional drying process, the natural wind is used to dry the green. However, the drying time of this method is too long, and the temperature is not easy to control. Fermenting it too early will affect the quality of the tea. Therefore, we propose a method for making tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for producing tea, characterized in comprising the following steps:

[0021] (1) Material selection:

[0022] Select fresh tea leaves with one bud and one leaf or one bud and two leaves as raw materials;

[0023] (2) dry green:

[0024] With the fresh tealeaves that step (1) plucks, the tea leaves are spread out to be 1cm thickness, put into the green passage that the temperature is 40 ℃, and the time of drying green is 3h, and the relative humidity inside the passage is 35%, air blue to Moisture content is 45%;

[0025] (5) Complete:

[0026] Put the tea leaves after finishing in step (2) into the inside of the fixing device for fixing, the temperature of the fixing device is set at 160°C, the fixing time is 5min, and the fixing is until the water is subtracted to 20% of the total weight of step (2);

[0027] (4) Kneading:

[0028] Knead the tea leaves after step (3) is completed according to the light-heavy-light process, and knead each step for 15 minut...

Embodiment 2

[0033] A method for producing tea, characterized in comprising the following steps:

[0034] (1) Material selection:

[0035] Select fresh tea leaves with one bud and one leaf or one bud and two leaves as raw materials;

[0036] (2) dry green:

[0037] With the fresh tealeaves that step (1) plucks, the tealeaves is spread out to be 1.5cm thickness, puts into temperature and is in the green passageway of 43 ℃, and the time of drying greenery is 3.5h, and the relative humidity inside the passageway of drying greenery is 37%. Green to 50% water content;

[0038] (6) Complete:

[0039] Put the tea leaves after finishing in step (2) into the inside of the fixing device for fixing, the temperature of the fixing device is set at 170°C, the fixing time is 6min, and the fixing is until the water is subtracted to 25% of the total weight of step (2);

[0040] (4) Kneading:

[0041] Knead the tea leaves after step (3) is completed according to the light-heavy-light process, and knead...

Embodiment 3

[0046] A method for producing tea, characterized in comprising the following steps:

[0047] (1) Material selection:

[0048] Select fresh tea leaves with one bud and one leaf or one bud and two leaves as raw materials;

[0049] (2) dry green:

[0050] The fresh tealeaves that step (1) is plucked, tealeaves is spread out to be 2cm thickness, puts into temperature and is in the green passageway of 45 ℃, and the time of airing blueness is 4h, and the relative humidity inside the passageway of drying blueness is 40%, air blueness to Moisture content is 55%;

[0051] (7) Complete:

[0052] Put the tea leaves after finishing in step (2) into the inside of the fixing device for fixing, the temperature of the fixing device is set at 180°C, the fixing time is 7min, and the fixing is until the water is subtracted to 30% of the total weight of step (2);

[0053] (4) Kneading:

[0054] Knead the tea leaves after step (3) is completed according to the light-heavy-light process, and k...

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PUM

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Abstract

The invention discloses a manufacturing method of tea leaves, which comprises processes such as material selection, drying, greening, kneading, fermentation, frying and the like, and a finished product can be obtained after the treatment is completed. In the present invention, the tea leaves are processed through processes such as material selection, drying, greening, kneading, fermentation, and frying, and the control of the process parameter conditions, especially the improvement of the drying process. This drying method will not be affected by the external environment. The impact has comprehensively improved the quality of tea in terms of color, aroma and taste, and its product quality is high, which can meet consumers' increasing demand for taste.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a method for manufacturing tea. Background technique [0002] Tea is a unique beverage in China, and it is sold overseas. Tea contains catechin, cholestenone, caffeine, inositol, folic acid, pantothenic acid and other ingredients. Under the combined effect, it can prevent and inhibit obesity. Efficacy, tea has a strong effect on decomposing fat, which can help relieve greasy and help digestion. Drinking tea or using tea to rinse mouth and brush teeth can not only eliminate bad breath, but also prevent dental caries. [0003] In the traditional tea making process, a step of natural drying is required, but in the traditional drying process, the natural wind is used to dry the green. However, the drying time of this method is too long, and the temperature is not easy to control. Fermenting it too early will affect the quality of the tea leaves. For this reason, we propose a method for ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08
CPCA23F3/06A23F3/08
Inventor 赵晨
Owner 安徽白云春毫茶业开发有限公司
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