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Processing method of green tea

A processing method and technology for green tea, applied in the green tea processing field, can solve the problems of bitter taste, heavy grassy taste, high yield and low quality of green tea, turbid soup color, etc., and achieve the effects of reducing bitter taste, enriching nutritional structure and increasing aroma components.

Inactive Publication Date: 2018-09-21
思南梵众白茶开发经营有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Green tea is made from suitable new shoots of tea trees, and is made through processes such as greening, rolling, and drying. The quality of tea mainly depends on the processing technology and process parameters. If these processes and parameters cannot be controlled well, good quality cannot be obtained. At present, people are pursuing fast and simple processing methods. The green tea produced has high yield but low quality, bitter and astringent taste, strong grassy taste, turbid soup color and light aroma.

Method used

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  • Processing method of green tea

Examples

Experimental program
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Effect test

Embodiment 1

[0024] A processing method for green tea, comprising the following steps:

[0025] (1) Material preparation: pick fresh leaves of 1-3 leaves of a bud as raw materials, wash and drain for later use;

[0026] (2) Withering: put the fresh leaves in the withering tank, first wither with cold air for 1 hour, then wither with hot air for 6 hours, and then wither with cold air for 3 hours;

[0027] (3) kneading: the withered leaves are added to the kneading machine and kneaded for 10 minutes, and left to stand for 5 minutes after kneading;

[0028] (4) Finishing: the tea leaves obtained by kneading are carried out, first fried at 50° C. for 35 minutes, and then fixed at 200° C. for 5 minutes using a steam curing machine;

[0029] (5) Secondary withering: put the green leaves into the withering tank and wither for 1 hour;

[0030] (6) Hot kneading: add the secondary withered leaves to the kneading machine and knead for 40 minutes, first knead with a force of 5N for 15 minutes, and t...

Embodiment 2

[0039] A processing method for green tea, comprising the following steps:

[0040] (1) Material preparation: pick fresh leaves of 1-3 leaves of a bud as raw materials, wash and drain for later use;

[0041] (2) Withering: put the fresh leaves in the withering tank, first wither with cold wind for 1.5 hours, then wither with hot wind for 7 hours, and then wither with cold wind for 3.5 hours;

[0042] (3) kneading: the withered leaves are added to the kneading machine and kneaded for 13 minutes, and left to stand for 5.5 minutes after kneading;

[0043] (4) Finishing: Finish the tea leaves obtained by kneading, first stir-fry them at 55°C for 33 minutes, and then use a steam curing machine to finish them at 220°C for 4.5 minutes;

[0044] (5) Secondary withering: add the green leaves to the withering tank and wither for 1.5 hours;

[0045] (6) Hot kneading: add the secondary withered leaves to the kneading machine and knead for 35 minutes, first knead for 12 minutes with a for...

Embodiment 3

[0054] A processing method for green tea, comprising the following steps:

[0055] (1) Material preparation: pick fresh leaves of 1-3 leaves of a bud as raw materials, wash and drain for later use;

[0056] (2) Withering: put the fresh leaves in the withering tank, first wither with cold wind for 2 hours, then wither with hot wind for 8 hours, and then wither with cold wind for 4 hours;

[0057] (3) kneading: the withered leaves are added to the kneading machine and kneaded for 15 minutes, and left to stand for 6 minutes after kneading;

[0058] (4) Finishing: the tea leaves obtained by kneading are carried out, first fried at 60° C. for 30 minutes, and then fixed at 250° C. for 4 minutes using a steam curing machine;

[0059] (5) Secondary withering: put the green leaves into the withering tank and wither for 2 hours;

[0060] (6) Hot kneading: add the secondary withered leaves to the kneading machine and knead for 30 minutes, first knead with a force of 10N for 10 minutes,...

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Abstract

The invention belongs to the field of tea process and specifically relates to a processing method of green tea. The processing method comprises the following steps: material preparation, withering, rolling, fixation, secondary withering, hot rolling, drying and rewetting. According to the processing method of the green tea, by adjusting the processing steps, a green taste of the tea fully gives off and a flower fragrance is increased; fixation is performed after rolling, so catechuic acid, caffeine, amino acids, protein, organic acids and saccharides in the tea sufficiently interact with eachother to generate esters and other aromatic substances, so the nutrient structure of the tea is richer, aromatic components are increased and a bitter and astringent taste is reduced; and the green tea prepared by the processing method has light bitter and astringent taste and green taste, strong subtle fragrance, green and yellowish but not turbid tea liquor and good mouthfeel.

Description

technical field [0001] The invention belongs to the field of tea processing, in particular to a green tea processing method. Background technique [0002] Green tea is unfermented tea, retains the natural substances of fresh leaves, contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients; Cancer, sterilization, anti-inflammatory etc. have very good effect, along with the raising of economic level, green tea has become the common drink in the life. [0003] Green tea is made from suitable new shoots of tea trees, and is made through processes such as greening, rolling, and drying. The quality of tea mainly depends on the processing technology and process parameters. If these processes and parameters cannot be controlled well, good quality cannot be obtained. Green tea, at present, people pursue fast, simple processing method, and the green tea of ​​making is high in yield and low in quality, and bitter taste, green grass flavor a...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 梁琪侯再芬梁国太许波彭新包文喜
Owner 思南梵众白茶开发经营有限公司
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