CN105285181A - Preparation method for green tea - Google Patents

Abstract

The invention discloses a preparation method for green tea. The method comprises the steps of fixation, rolling, drying and the like, and particularly comprises the following steps: after fresh leaves are picked, spreading the fresh leaves on the ground to be aired for 2-3 hours, then putting the aired leaves to cold water containing chlorine dioxide and ozone to be rinsed, and immediately conveying the tea into a dryer to be dried, wherein drying is performed twice, the primary drying is called as first firing, adopts the temperature of 110-120 DEG C, and enables tea moisture content to be 20-25%, the secondary drying is called as final firing, adopts the temperature of 85-95 DEG C, and enables tea moisture content to be 6%, and drying is completed after the two-time drying is realized.

Description

A kind of preparation method of green tea

Technical field

The present invention relates to producing green tea technical field, provide a kind of preparation method of green tea.

Background technology

China is the native place of tealeaves, is the Proterozoic of world tea tree.China ancients are to the discovery of tea, if prove so that shennong went into the mountains collecting, tasting and testing different kinds of herbs to be used as medicine, the legend that tea can detoxify is counted, existing more than 5000 year so far; As from the first years of a historical period in the Western Zhou Dynasty " elegant " about the record of tea word is counted, also have the history of more than 3000 year.Therefore, it can be asserted that, tea, along with the time of mankind's daily life, is that the ancient and effulgent civilized history of the same Chinese nation is equally long.Any country and nationality all cannot compare with it in the world for these.

The tea products that market is sold is of a great variety, and by classification and the processing of commodity tea, the existing tealeaves commercially sold has seven classes: black tea, green tea, jasmine tea, oolong tea, compressed tea, Pu'er tea and yellow tea.All these tealeaves are all fresh leaves with tea tree, tender shoots and spray process, and processing method is different, and the tealeaves classification processed is also just different.

Green tea is the class tealeaves that China's output is maximum, and China's green tea designs and varieties occupy first of the world, and green tea volume of trade accounts for 70% of world's tea market green tea volume of trade.

Summary of the invention

The present invention aims to provide a kind of preparation method of green tea, prepare to solve numerous green tea preparation method there is fragrance deficiency in green tea, mouthfeel is dry and astringent, the degree of resistance to bubble is poor, the unbalanced problem of nutrition.

The technical solution used in the present invention is as follows:

A preparation method for green tea, is characterized in that: the method comprises the following steps:

A, complete, fresh leaf adopt come after, want spreading for cooling on the ground 2-3 hours, then described fresh green tea leaf is put into the cold water rinsing containing chlorine dioxide and ozone, the concentration of described chlorine dioxide is 100ppm ~ 500ppm, the concentration of described ozone is 1ppm ~ 50ppm, the water temperature of described cold water is 4 DEG C ~ 10 DEG C, and rinsing time is 1min ~ 10min, and then is that the warm water washing of 30 DEG C ~ 50 DEG C is clean by water temperature; The principle one completed is " green removing in high temperature, low after first high ", and the temperature of make to complete pot or cylinder reaches about 180 DEG C or higher;

B, to knead: namely first gently will press, then progressively increase the weight of, more slowly alleviate, rearmost part pressurization rubs about 5 minutes again; Knead leaf cell destructive rate and be generally 45-55%, tea juice adheres to blade face, and hand touches with the sensation of the sticky hand of lubrication; It is 5% ~ 15% that filtrate after filtration is concentrated into solid content with reverse osmosis membrane under 25 DEG C ~ 35 DEG C temperature conditions, obtains initial concentration liquid; Then described initial concentration liquid is carried out cryogenic vacuum under pressure 0.01MPa ~ 0.10MPa and be concentrated into the concentrate that solid content is 30% ~ 50%, the temperature of described Vacuum Concentration is 25 DEG C ~ 40 DEG C;

D, drying: tealeaves must send into drying machine drying immediately, dry generally at twice, and first time claims gross fire, temperature 110 DEG C-120 DEG C, makes water content of tea 20-25%, and second time claims foot fire, temperature 85 DEG C-95 DEG C, andyzerof waterintea-leaf is 6%, completes oven dry.

In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:

1. adopt nature to wither and hot blast withers the mode combined, fully can reduce the grass smell of fresh leaf, effectively make tealeaves atrophy deliquescing, blade pliability strengthens, and give out faint scent, make the cell crashing ratio of tealeaves reach more than 90% after kneading fully, tea juice is excessive, accelerates the enzymatic oxidation of polyphenol compound, lay a good foundation for forming the distinctive endoplasm of green tea, rational ferment control makes the grass smell of tealeaves disappear, and leaf look is reddened by green, and sends pure and fresh flowers and fruits fragrance.

2. kneading object one is make leaf cell pass through to knead rear destruction, and tea juice is excessive, accelerates the enzymatic oxidation of polyphenol compound, lays the foundation for forming the distinctive endoplasm of green tea; Two is blade is rubbed be rolled into tight vertical bar rope, reduced volume, moulds profile attractive in appearance; Three is that tea juice is excessive gathers in leaf bar surface, soluble in water when brewing, and forms profile gloss, increases millet paste concentration.

Detailed description of the invention

All features disclosed in this description, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.

Embodiment 1

A preparation method for green tea, is characterized in that: the method comprises the following steps:

A, complete, fresh leaf adopt come after, want spreading for cooling on the ground 2 hours, then described fresh green tea leaf is put into the cold water rinsing containing chlorine dioxide and ozone, the concentration of described chlorine dioxide is 100ppm, the concentration of described ozone is 1ppm, the water temperature of described cold water is 4 DEG C, and rinsing time is 1min, and then is that the warm water washing of 30 DEG C is clean by water temperature; The principle one completed is " green removing in high temperature, low after first high ", and the temperature of make to complete pot or cylinder reaches about 180 DEG C or higher;

B, to knead: namely first gently will press, then progressively increase the weight of, more slowly alleviate, rearmost part pressurization rubs about 5 minutes again; Knead leaf cell destructive rate and be generally 45, tea juice adheres to blade face, and hand touches with the sensation of the sticky hand of lubrication; It is 5% that filtrate after filtration is concentrated into solid content with reverse osmosis membrane under 25 DEG C of temperature conditions, obtains initial concentration liquid; Then described initial concentration liquid is carried out cryogenic vacuum under pressure 0.01MPa and be concentrated into the concentrate that solid content is 30%, the temperature of described Vacuum Concentration is 25 DEG C;

D, drying: the tealeaves fermented must send into drying machine drying immediately, dry generally at twice, and first time claims gross fire, and temperature 110 DEG C, makes water content of tea 20, and second time claims foot fiery, and temperature 85 DEG C, andyzerof waterintea-leaf is 6%, completes oven dry.

Embodiment 2

A preparation method for green tea, is characterized in that: the method comprises the following steps:

A, complete, fresh leaf adopt come after, want spreading for cooling on the ground 3 hours, then described fresh green tea leaf is put into the cold water rinsing containing chlorine dioxide and ozone, the concentration of described chlorine dioxide is 1500ppm, the concentration of described ozone is 50ppm, the water temperature of described cold water is 10 DEG C, and rinsing time is 10min, and then is that the warm water washing of 50 DEG C is clean by water temperature; The principle one completed is " green removing in high temperature, low after first high ", and the temperature of make to complete pot or cylinder reaches about 180 DEG C or higher;

B, to knead: namely first gently will press, then progressively increase the weight of, more slowly alleviate, rearmost part pressurization rubs about 5 minutes again; Knead leaf cell destructive rate and be generally 55%, tea juice adheres to blade face, and hand touches with the sensation of the sticky hand of lubrication; It is 15% that filtrate after filtration is concentrated into solid content with reverse osmosis membrane under 35 DEG C of temperature conditions, obtains initial concentration liquid; Then described initial concentration liquid is carried out cryogenic vacuum under pressure 0.10MPa and be concentrated into the concentrate that solid content is 30% ~ 50%, the temperature of described Vacuum Concentration is 40 DEG C;

D, drying: the tealeaves fermented must send into drying machine drying immediately, dry generally at twice, and first time claims gross fire, and temperature 20 DEG C, makes water content of tea 25%, and second time claims foot fiery, and temperature 95 DEG C, andyzerof waterintea-leaf is 6%, completes oven dry.

Embodiment 3

A preparation method for green tea, is characterized in that: the method comprises the following steps:

A, complete, fresh leaf adopt come after, want spreading for cooling on the ground 2.5 hours, then described fresh green tea leaf is put into the cold water rinsing containing chlorine dioxide and ozone, the concentration of described chlorine dioxide is 110ppm, the concentration of described ozone is 44ppm, the water temperature of described cold water is 4 DEG C, and rinsing time is 1min, and then is that the warm water washing of 30 DEG C is clean by water temperature; The principle one completed is " green removing in high temperature, low after first high ", and the temperature of make to complete pot or cylinder reaches about 180 DEG C or higher;

B, to knead: namely first gently will press, then progressively increase the weight of, more slowly alleviate, rearmost part pressurization rubs about 5 minutes again; Knead leaf cell destructive rate and be generally 55%, tea juice adheres to blade face, and hand touches with the sensation of the sticky hand of lubrication; It is 15% that filtrate after filtration is concentrated into solid content with reverse osmosis membrane under 35 DEG C of temperature conditions, obtains initial concentration liquid; Then described initial concentration liquid is carried out cryogenic vacuum under pressure 0.01MPa and be concentrated into the concentrate that solid content is 50%, the temperature of described Vacuum Concentration is 40 DEG C;

D, drying: the tealeaves fermented must send into drying machine drying immediately, dry generally at twice, and first time claims gross fire, and temperature 110 DEG C, makes water content of tea 25%, and second time claims foot fiery, and temperature 95 DEG C, andyzerof waterintea-leaf is 6%, completes oven dry.

Claims (1)

1. a preparation method for green tea, is characterized in that: the method comprises the following steps:

A, complete, fresh leaf adopt come after, want spreading for cooling on the ground 2-3 hours, then described fresh green tea leaf is put into the cold water rinsing containing chlorine dioxide and ozone, the concentration of described chlorine dioxide is 100ppm ~ 500ppm, the concentration of described ozone is 1ppm ~ 50ppm, the water temperature of described cold water is 4 DEG C ~ 10 DEG C, and rinsing time is 1min ~ 10min, and then is that the warm water washing of 30 DEG C ~ 50 DEG C is clean by water temperature; The principle one completed is " green removing in high temperature, low after first high ", and the temperature of make to complete pot or cylinder reaches about 180 DEG C or higher;

B, to knead: namely first gently will press, then progressively increase the weight of, more slowly alleviate, rearmost part pressurization rubs about 5 minutes again; Knead leaf cell destructive rate and be generally 45-55%, tea juice adheres to blade face, and hand touches with the sensation of the sticky hand of lubrication; It is 5% ~ 15% that filtrate after filtration is concentrated into solid content with reverse osmosis membrane under 25 DEG C ~ 35 DEG C temperature conditions, obtains initial concentration liquid; Then described initial concentration liquid is carried out cryogenic vacuum under pressure 0.01MPa ~ 0.10MPa and be concentrated into the concentrate that solid content is 30% ~ 50%, the temperature of described Vacuum Concentration is 25 DEG C ~ 40 DEG C;

D, drying: tealeaves must send into drying machine drying immediately, dry generally at twice, and first time claims gross fire, temperature 110 DEG C-120 DEG C, makes water content of tea 20-25%, and second time claims foot fire, temperature 85 DEG C-95 DEG C, andyzerof waterintea-leaf is 6%, completes oven dry.