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Production technology of green tea with transverse striation

A production process and technology of green tea, which is applied in the field of horizontal green tea production process, can solve the problems of appearance appearance, tea color, aroma, tea type, color, taste and nutritional composition damage, etc.

Inactive Publication Date: 2018-05-04
ANHUI MINGZHENTANG HEALTH ARTICLE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The tea preparation method in the prior art includes the processes of material selection, finishing, rolling, roasting, and shaping in sequence, but in this production process, due to long-term mechanical rolling and baking Stir-frying will lead to the destruction of the shape, color, taste and nutritional components of the tea. When brewing in hot water, the color and aroma of the tea will be greatly affected, and the appearance will also be affected.
[0003] In addition, if the sorted tea leaves are not cleaned, it is difficult to guarantee the cleanliness of the tea leaves
Ordinary tea leaves have not been treated with enzymes, which is not conducive to the storage of tea leaves and is not conducive to ensuring the quality of tea leaves

Method used

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Examples

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Embodiment Construction

[0007] Pick fresh leaves first, and the raw materials are required to be small and medium-leaf tea tree varieties. The picking time is: spring tea is from April 10th to May 10th, and autumn tea is from July 10th to September 20th. Picking standard: one bud and one leaf and a small amount of one bud and two leaves are first developed, and old leaves, purple bud leaves, rain leaves, diseased and insect leaves are not picked.

[0008] The above-mentioned picked tea leaves are made through the following procedures in turn:

[0009] 1. Spread to dry

[0010] When picking fresh leaves, collect them twice in the morning and twice in the afternoon, once at 9:30 in the morning, once at 12:00, once at 3:30 in the afternoon, and once at 6:00. In the plaque, the thickness of the spreading should not exceed 3 cm. The drying time depends on the weather conditions, generally 48 hours, and it should be extended in rainy days. When the fresh leaves are soft, the moisture content should be 70%...

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Abstract

The invention relates to a production technology of green tea with transverse striation. The production technology subsequently comprises the procedures of selecting materials, washing, deactivating enzyme, de-enzyming, second-time rolling, third-time drying, shaping and the like, wherein the second-time drying is carried out after second-time rolling, drying is realized by using a dryer with highair flow; the temperature is 130 to 150 DEG C and drying and turning over are simultaneously performed; the drying for three times is finished under the conditions of low oxygen or no oxygen. By adopting the technology, the green tea with the transverse striation, disclosed by the invention, has the advantages of curly shape like snail, green color, round and compact particles, slight grading, pure aroma, fresh and thick taste, clear soup color and complete leaf bottom.

Description

technical field [0001] The invention relates to a processing method of a tea beverage, in particular to a production process of a horizontal-striped green tea. Background technique [0002] The tea preparation method in the prior art includes the processes of material selection, finishing, rolling, roasting, and shaping in sequence, but in this production process, due to long-term mechanical rolling and baking Stir-frying has resulted in the destruction of the shape, color, taste and nutrients of the tea leaves. When brewing in hot water, the color and aroma of the tea leaves will be greatly affected, and the appearance will also be affected. [0003] In addition, if the sorted tea leaves are not washed, it is difficult to guarantee the cleanliness of the tea leaves. Ordinary tea leaves have not been treated with inactivating enzymes, which is not conducive to the storage of tea leaves and is not conducive to ensuring the quality of tea leaves. Contents of the invention ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 陈家胜
Owner ANHUI MINGZHENTANG HEALTH ARTICLE
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