Processing method of original ecology green tea

A processing method and original ecological technology, applied in the processing field of original ecological green tea, can solve the problems of limited market, low income, mellow but not strong taste, etc., and achieve the goal of reducing the loss of nutrient components, high nutrient content, and complete industrial appearance Effect

Inactive Publication Date: 2018-11-13
贵州钾天下茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]1. Mainly sold domestically, the market is limited
[0004]2. Xiaqiu Chaqing has a low drop rate and low income
[0005]3. Green tea has a strong bitter taste and is not suitable for export
[0009]However, the production process still has the following shortcomings: the tea leaves are not tight enough, the gloss is not enough, the soup color cannot be beer color, and the pot temperature is high during "brilliant pot" As a result, the inner fragrance is insufficient, the taste is mellow but not strong, and the bitterness is heavy
The processing method of this patent has the following disadvantages: the tea soup is too green, which is not suitable for product export; after only one rolling, it is not conducive to the formation of tea leaves, and the tea leaves are not tight enough; Sichuan tea has a strong bitter taste, and this method cannot effectively reduce the tea bitter taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A processing method of original ecological green tea, comprising the steps of:

[0031] (1) Tea selection: Baohong tea picked from an organic tea garden at an altitude of 800m is selected as the raw material for processing;

[0032] (2) Spread green buds: under ventilated conditions, spread a bamboo mat with a thickness of 1 cm on the ground, sprinkle a layer of desiccant under the bamboo mat, and spread the picked tea leaves on the bamboo mat. The thickness of the tea leaves is 6 mm. The spreading time is 1.5h; the desiccant is quicklime, and its consumption is 20% of the tea quality

[0033] (3) Finishing: Put the tea leaves in a container, pass in 100°C water vapor, keep warm for 1 minute, then let it cool naturally for 5 minutes, then heat the tea leaves to 80°C, keep warm for 30 seconds, and spread them in an environment with an air humidity of 45%. Cool for 10 minutes;

[0034] (4) Shaping: heat the tea leaves to 35°C, knead them for 8 minutes, and then let them...

Embodiment 2

[0037] A processing method of original ecological green tea, comprising the steps of:

[0038] (1) Tea selection: choose the tea Yunwu Maojian picked from the organic tea garden at an altitude of 1500m as the raw material for processing;

[0039] (2) Spread green buds: under ventilated conditions, spread a bamboo mat with a thickness of 3 cm on the ground, sprinkle a layer of desiccant under the bamboo mat, and spread the picked tea leaves on the bamboo mat with a thickness of 18 mm. The spreading time is 3.5h; the desiccant is quicklime, and its consumption is 35% of the tea quality

[0040] (3) Finishing: Put the tea leaves in a container, pour in water vapor at 110°C, keep warm for 2 minutes, then let it cool naturally for 7 minutes, then heat the tea leaves to 90°C, keep them warm for 40 seconds, and spread them in an environment with an air humidity of 55%. Cool for 20 minutes;

[0041] (4) Shaping: heat the tea leaves to 40°C, knead them for 12 minutes, and then let th...

Embodiment 3

[0044] A processing method of original ecological green tea, comprising the steps of:

[0045] (1) Tea selection: choose flat water pearl tea picked from an organic tea garden at an altitude of 1100m as the raw material for processing;

[0046] (2) Fresh buds spreading green: under ventilated conditions, spread a bamboo mat with a thickness of 2cm on the ground, sprinkle a layer of desiccant under the bamboo mat, spread the picked tea leaves on the bamboo mat, and spread the tea leaves with a thickness of 9mm. The spreading time is 2h; the desiccant is quicklime, and its consumption is 23% of the tea quality

[0047] (3) Finishing: Put the tea leaves in a container, pass in steam at 110°C, keep warm for 2 minutes, then let it cool naturally for 6 minutes, then heat the tea leaves to 86°C, keep them warm for 36 seconds, and spread them in an environment with an air humidity of 46%. Cool for 16 minutes;

[0048] (4) Shaping: heat the tea leaves to 36°C, knead them for 12 minut...

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PUM

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Abstract

The invention relates to the technical field of tea leaf processing, in particular to a processing method of original ecology green tea. The method comprises the following steps of (1) selecting tea;(2) performing fresh bud tedding; (3) performing fixation; (4) performing shaping; and (5) performing baking. According to the processing method disclosed by the invention, technological parameters between steps are sufficiently coordinated during processing, so that running off of nutrient components of tea leaves is reduced to the maximum extent, and the prepared tea leaves are complete in appearance, fresh in smell, high in nutrient component content and free from additives.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of original ecology green tea. Background technique [0002] Green tea has a long history and is a traditional drink in China. Guizhou is the main province that produces green tea in China, and there are many varieties of green tea, such as: Zhuyeqing, Xueya, Ganlu, Huangya, Biluochun, Maojian, Maofeng and so on. However, the current status of Guizhou green tea has the following problems: [0003] 1. Mainly sold domestically, the market is limited. [0004] 2. Summer and autumn tea greens have a low drop rate and low income. [0005] 3. Green tea is bitter and astringent, so it is not suitable for export. [0006] In the prior art, there are many kinds of processing methods for green tea, generally including sorting-fixing-kneading-molding-drying-commodity, which is usually done at a pot temperature of 130-180 degrees for 8-10 minutes, and then heat...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 钟声亮林荣峰
Owner 贵州钾天下茶业有限公司
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