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Preparation method of green tea

A technology of green tea and tea leaves, which is applied in the field of green tea preparation, and can solve the problems of weak tea aroma, poor tea taste, and loss of tea leaves, etc.

Pending Publication Date: 2021-01-19
湘丰茶业集团有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the existing green tea processing methods, the shape of the rolling process is not tight enough, so that the taste of the brewed tea is not good enough, and the process of increasing the aroma fails to fully transform and aggregate the substances and aroma components in the tea leaves, making the brewed tea The aroma is weak, which eventually makes the tea lose the characteristics of the original tea and cannot meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0021] The invention provides a kind of preparation method of green tea, comprises the following steps:

[0022] (1) Picking: Select suitable tea varieties one week before and after Qingming Festival. The tea varieties mentioned are one, two or three of Bixiangzao, Xiangfeicui, and Xiangbogreen. The color of picking is yellow-green, and the buds and leaves are uniform fresh leaves with one bud and two leaves;

[0023] (2) Finishing: Send the picked fresh leaves into an electric heating machine for finishing treatment. The initial temperature is 180-210°C, the killing time is 28-40s, and then the temperature is lowered to 110-130°C, and the killing time is 55-65s. After the end, spread out the tea leaves to cool down, and obtain material 1;

[0024] (3) Initial kneading: Put the material 1 into the kneading machine for kneading, firstly knead it for 4~7 minutes, then lightly knead it for 12~15 minutes, then re-knead it for 4~8 minutes, and finally knead it again for 4~7 minute...

Embodiment 1

[0033] A preparation method of green tea, comprising the following steps:

[0034] (1) Picking: Select suitable tea varieties one week before Qingming Festival. The tea varieties mentioned are three kinds of Bixiangzao, Xiangfeicui, and Xiangbogreen. fresh leaves;

[0035] (2) Finishing: Send the picked fresh leaves into an electric heating machine for finishing treatment. The initial temperature is 180°C, and the finishing time is 28s, then the temperature is lowered to 110°C, and the finishing time is 55s. After finishing, the tea leaves are spread out to cool. Get material 1;

[0036] (3) Initial kneading: Put the material 1 into the kneading machine for kneading, firstly knead for 4 minutes, then knead lightly for 12 minutes, then knead again for 4 minutes, and finally knead again for 4 minutes to obtain material 2;

[0037] (4) Initial drying: Send the material 2 after the initial kneading to a hot air dryer for drying, set the drying temperature to 120 °C, and set the ...

Embodiment 2

[0043] A preparation method of green tea, comprising the following steps:

[0044] (1) Picking: Select suitable tea varieties one week after Qingming Festival, the tea variety is Xiangbo Green, and pick fresh leaves with one bud and two leaves that are first developed with a yellow-green color and uniform buds and leaves;

[0045] (2) Finishing: Send the picked fresh leaves into an electric heating machine for finishing treatment. The initial temperature is 210°C, and the finishing time is 40s, then the temperature is lowered to 130°C, and the finishing time is 65s. After finishing, the tea leaves are spread out to cool. Get material 1;

[0046] (3) Initial kneading: put material 1 into the kneading machine for kneading, firstly knead for 7 minutes, then lightly knead for 15 minutes, then re-knead for 8 minutes, and finally knead again for 7 minutes to obtain material 2;

[0047] (4) Initial drying: Send the material 2 after the initial kneading to a hot air dryer for drying,...

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PUM

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Abstract

The invention relates to a preparation method of green tea. The preparation method comprises eight steps of picking, green removal, primary kneading, primary drying, secondary kneading, carding, baking and packaging. According to the Hunan wave green tea prepared by adopting the preparation method provided by the invention, the dry tea is tight, thin and bent in strip, emerald green in color and tippy; and the brewed tea is clear and bright in liquor color, clean and high in fragrance, fresh and cool, mellow and refreshing in taste and yellow-green and bright in leaf bottom. Natural substancecomponents reserved in the Hunan wave green tea have special effects of preventing aging, sterilizing, diminishing inflammation and the like, and are inaccessible to other tea. The preparation methodof the green tea, which is developed by the invention, meets the market requirements, enlarges the tea productivity, and has huge economic and social benefits.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to a preparation method of green tea. Background technique [0002] Green tea is one of the main teas in China. It refers to a drink made from the new leaves or buds of tea trees without fermentation, through processes such as greening, shaping, and drying. The color and luster of its finished product and the tea soup after brewing retain more the green style of fresh tea leaves, hence the name green tea. Green tea is made by picking the fresh leaves first through high-temperature killing, then rolling and drying. The clear soup and green leaves are the common characteristics of green tea quality. In the existing green tea processing methods, the shape of the rolling process is not tight enough, so that the taste of the brewed tea is not good enough, and the process of increasing the aroma fails to fully transform and aggregate the substances and aroma components in the te...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 杨庆新黄建安刘仲华王文武魏勇
Owner 湘丰茶业集团有限公司
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