Tea leaves and processing method thereof

A processing method and tea technology, which is applied in the field of deep processing of agricultural and forestry by-products, can solve the problems of poor sensory evaluation, low nutritional content, loss of active ingredients, etc., and achieve the effect of good quality, emerald green color and overflowing tea aroma

Inactive Publication Date: 2018-01-09
陶静旋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The tea provided by the invention has good quality, emerald green color, overflowing tea fragrance, and mellow taste, and effectively overcomes the low nutritional content of tea prepared in the traditional technology, heavy astringency, serious loss of active ingredients in tea, and sensory after brewing. Disadvantages such as poor evaluation

Method used

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  • Tea leaves and processing method thereof

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Comparison scheme
Effect test

Embodiment 1

[0033] The present invention provides a kind of processing method of tealeaves, comprises the following steps:

[0034] S101: Pick stretched and complete tea leaves on cloudy or sunny days, and then spread green. Among them, the selection includes tea leaves with one bud and two leaves, one bud with three leaves, and / or paired leaves; during green spreading, keep the indoor temperature at 22°C, and spread the tea leaves on straw mats indoors until the water content of the tea leaves is 68%; Among them, the spreading thickness is 3cm, and the spreading time is 8h.

[0035] S102: Perform greening treatment on the tea leaves after greening treatment. Among them, the deenzyming treatment specifically uses microwave deenzyming; wherein, in the microwave deenzyming, the microwave power is 1000MHz, and the temperature change process is: the drying temperature is from 30°C to 5°C at a cooling rate of 1°C / min, and the heat preservation is 20min; The heating rate of ℃ / min was raised t...

Embodiment 2

[0039] The present invention provides a kind of processing method of tealeaves, comprises the following steps:

[0040] S101: Pick stretched and complete tea leaves on cloudy or sunny days, and then spread green. Among them, the selection includes tea leaves with one bud and two leaves, one bud with three leaves, and / or paired leaves; during green spreading, keep the indoor temperature at 18°C, and spread the tea leaves on straw mats indoors until the water content of the tea leaves is 70%; among them, the spreading thickness is 1cm, and the spreading time is 5h.

[0041] S102: Perform greening treatment on the tea leaves after greening treatment. Among them, the deenzyming treatment specifically uses microwave deenzyming; wherein, in the microwave deenzyming, the microwave power is 800MHz, and the temperature change process is as follows: the drying temperature is from 25°C to 0°C at a cooling rate of 2°C / min, and the heat preservation is 30min; The heating rate of ℃ / min wa...

Embodiment 3

[0045] The present invention provides a kind of processing method of tealeaves, comprises the following steps:

[0046] S101: Pick stretched and complete tea leaves on cloudy or sunny days, and then spread green. Among them, the selection includes one bud with two leaves, one bud with three leaves, and / or tea leaves with clipped leaves for later use; during greening treatment, keep the indoor temperature at 20°C, and spread the tea leaves on straw mats indoors until the water content of the tea leaves reaches 20°C. It is 69%; Among them, the spreading thickness is 2cm, and the spreading time is 6h.

[0047] S102: Perform greening treatment on the tea leaves after greening treatment. Among them, the deenzyming treatment specifically uses microwave deenzyming; wherein, in the microwave deenzyming, the microwave power is 900MHz, and the temperature change process is: the drying temperature is reduced from 28°C to 3°C at a cooling rate of 1.5°C / min, and kept for 25min; The heati...

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Abstract

The invention relates to tea leaves and a processing method thereof. The processing method comprises the following steps: S101: selecting and picking unfolded and complete tea leaves in cloudy days orfine days, and then tedding; S102: carrying out fixation on the tea leaves subjected to tedding; S103: rolling the tea leaves subjected to fixation into rolls, and twisting into strips; and S104: carrying out vacuum low-temperature drying on the rolled tea leaves, and then drying with fire to obtain the tea leaves. The tea leaves provided by the invention is good in quality, is emerald green in color and luster, has intensive tea fragrance and mellow taste, and overcomes the defects of not high nutrients, intensive astringent taste, serious effective constituent loss in tea leaves, and poor sensory evaluation after brewing of the tea leaves prepared by the conventional technology. In addition, the tea leaves prepared by the method provided by the invention are rich in multiple nutrients,and have the excellent effects of nerve soothing, sleeping promotion, oxidization resistance, aging resistance, improvement of immunity of the organism and the like.

Description

technical field [0001] The invention relates to the field of deep processing of agricultural and forestry by-products, in particular to tea and a processing method thereof. Background technique [0002] As one of the world's three major beverages, tea is known as the "Emperor of Oriental beverages"; as a traditional beverage raw material, it has a broad mass base. Tea leaves are processed from the tender buds of the fresh tea tree that are picked raw. After analysis, tea contains caffeine, tannin, tea polyphenols, protein, carbohydrates, free amino acids, chlorophyll, carotene, aromatic oil, enzymes, provitamin A, vitamin B, vitamin C, vitamin E, vitamin P and inorganic More than 400 ingredients such as salt and trace elements. Therefore, tea has a wide range of effects, such as clearing the head, refreshing the mind, relieving polydipsia, urinating, eliminating food accumulation, and detoxifying. It is used for wind-heat attack, dizziness, dizziness, excessive thirst due...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 陶静旋
Owner 陶静旋
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