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Tencha and processing technology thereof

A processing technology and technology of grinding tea, which is applied in the field of grinding tea and its processing technology, can solve the problems of unstable chlorophyll and color influence of finished grinding tea, and achieve the effect of high chlorophyll content, difficult light, and good stability

Active Publication Date: 2019-12-06
浙江华仕达茶业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Therefore, the technical problem to be solved by the present invention is to overcome the defects in the processing technology of tencha in the prior art that the chlorophyll is unstable and easy to decompose, which affects the color of the finished tencha, thereby providing a kind of tencha and its processing technology

Method used

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  • Tencha and processing technology thereof
  • Tencha and processing technology thereof
  • Tencha and processing technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of milled tea processing technology, operation is as follows:

[0036] Picking of fresh leaves: pick fresh leaves with 1 bud and 4-6 leaves from the tea tree (China Tea 302) that has been shaded for 24 days, and blow cold wind before steaming to keep the fresh leaves fresh;

[0037] Chopping and grading fresh leaves: cutting fresh leaves into 5cm fragments, and separating and removing old stalks and old leaves through a vibrating sieve;

[0038] Steam cleaning of fresh leaves: steam cleaning of fresh leaves with a steam cleaning machine, steam flow rate 90kg / h, cylinder inclination angle 14°, cylinder rotation speed 25rpm, stirring speed 250rpm, steam pressure 0.01MPa, temperature 100°C , the finishing time is 30S;

[0039] Hot air dehumidification: use a hot air dehumidifier to dehumidify the green leaves obtained by steaming fresh leaves until the moisture content is 85%, and the temperature of the hot air is 30°C;

[0040] Stirring: the green leaves after th...

Embodiment 2

[0050] A kind of milled tea processing technology, operation is as follows:

[0051] Picking of fresh leaves: pick fresh leaves with 1 bud and 4-6 leaves from the tea tree (Aolu) that has been shaded for 15 days, and refrigerate them before steaming to keep the fresh leaves fresh;

[0052]Chopping and grading fresh leaves: cutting fresh leaves into 10cm fragments, separating and removing old stalks and old leaves through a vibrating sieve;

[0053] Steam cleaning of fresh leaves: Use a steam cleaning machine to steam green leaves, with a steam flow rate of 100kg / h, a cylinder inclination angle of 10°, a cylinder rotation speed of 30rpm, a stirring speed of 500rpm, a steam pressure of 0.05MPa, and a temperature of 130°C , the finishing time is 5S;

[0054] Hot air dehumidification: use a hot air dehumidifier to dehumidify the green leaves obtained by steaming fresh leaves until the moisture content is 62%, and the temperature of the hot air is 40°C;

[0055] Stir: the green l...

Embodiment 3

[0065] A kind of milled tea processing technology, operation is as follows:

[0066] Picking of fresh leaves: pick fresh leaves with 1 bud and 4-6 leaves from the tea tree (Xiaoye Fuding) covered in shade for 20 days, and refrigerate them before steaming to keep the fresh leaves fresh;

[0067] Chopping and grading fresh leaves: cutting fresh leaves into 10cm fragments, separating and removing old stalks and old leaves through a vibrating sieve;

[0068] Fresh leaf steaming: use a steam cleaning machine to steam fresh leaves, the steam flow rate is 120kg / h, the cylinder inclination angle is 12°, the cylinder speed is 40rpm, the stirring speed is 400rpm, the steam pressure is 0.04MPa, and the temperature is 110℃ , the finishing time is 20S;

[0069] Hot air dehumidification: use a hot air dehumidifier to dehumidify the green leaves obtained by steaming fresh leaves until the moisture content is 75%, and the temperature of the hot air is 35°C;

[0070] Stir: the green leaves a...

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Abstract

The invention provides Tencha and a processing technology thereof. The Tencha processing technology comprises a step of performing steam fixation on fresh leaves and a step of performing baking, wherein between the step of performing steam fixation on fresh leaves and the step of performing baking, a step of performing stirring treatment on fixation leaves obtained after performing steam fixationon fresh leaves in a container is also performed, and the interior wall of the container is manufactured of copper materials. According to the Tencha processing technology provided by the invention, the fixation leaves obtained after performing steam fixation on fresh leaves are subjected to the stirring treatment in the container of which the interior wall is manufactured of the copper materials,and then baking is performed, so that the content of reserved chlorophyll is higher, and the processed Tencha finished products are greener in color; and when the Tencha obtained by the method disclosed by the invention is processed into matcha, under the illumination treatment, the matcha processed from the Tencha is better in color stability than conventional matcha, and after 12 hours of the illumination treatment, the change rate of a color difference a value and a color difference b color is not higher than 8%.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a milled tea and a processing technology thereof. Background technique [0002] Matcha (called mocha in ancient China) originated in the Sui and Tang Dynasties of China. It has a history of thousands of years. In ancient times, matcha was made from the young leaves of spring tea leaves, which were steamed and then made into cake tea (group tea). Save it, put it on the fire and dry it again before eating, grind it into powder with a natural stone mill, and brew it directly for drinking. Since the Ming Dynasty, tea has been used instead, brewed for soup, and tea dregs are discarded. Nowadays, as international food manufacturers launch matcha-flavored foods in China, such as matcha ice cream and matcha milk, Chinese nationals are becoming more and more interested in matcha. Modern matcha is obtained by grinding and sieving tencha, and it is a refined tea of ​​tencha. Tencha is the r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 许勇泉毛雅琳汪芳尹军峰胡美娟胡振长许心青来水龙
Owner 浙江华仕达茶业股份有限公司
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