CN106172984A - A kind of processing technique of natural green tea - Google Patents
A kind of processing technique of natural green tea Download PDFInfo
- Publication number
- CN106172984A CN106172984A CN201610586334.0A CN201610586334A CN106172984A CN 106172984 A CN106172984 A CN 106172984A CN 201610586334 A CN201610586334 A CN 201610586334A CN 106172984 A CN106172984 A CN 106172984A
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- Prior art keywords
- tea
- wet heap
- complete
- color
- green
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses the processing technique of a kind of natural green tea, procedure of processing is as follows: (1) airing；(2) complete first；(3) bar is managed first；(4) wet heap；(5) secondary completes；(6) the wet heap of secondary；(7) secondary reason bar；(8) dry.In the present invention, adding and once complete and wet heap, decrease and knead operation, can prevent blade cell wall from being broken ring, so that storage time is longer, color and luster is more bud green, keeps the most flat complete form of Folium Camelliae sinensis, improves the class of Folium Camelliae sinensis.Using and complete for twice, the temperature that completes is less than conventional temperature, extends tea aroma and is formed and transformation time, makes the active constituent content in Folium Camelliae sinensis aldehydes matter higher, and fragrance is stronger, sweet in the mouth alcohol.Thoroughly solve the tea-processing or color and luster bud green fragrance deficiency that green tea faces for a long time, or the contradiction that the high then tea color of fragrance is dark yellow by the technology of this technique, use this technique that tea color can be kept bud green, tea fragrant height taste can be made again dense.
Description
Technical field
The invention belongs to processing field of tea leaves, be specifically related to the processing technique of a kind of natural green tea.
Background technology
Tea Processing generally comprises airing, completes, kneads and the step such as drying.
Complete and green tea quality is played conclusive effect.By high temperature, destroy enzyme viability in fresh leaf, prevent Polyphenols
Material aoxidizes, in case the uppermost leaf red change of son；Portion of water in evaporation leaf, makes leaf deliquescing simultaneously.Along with the evaporation of moisture, fresh leaf
In have grass gas low boiling aromatic substance volatilization disappear so that tea aroma is improved.In addition to Special tea, this process
All carry out in green-keeping machine.Impact complete quality because of have the temperature that completes, throwing leaf amount, green-keeping machine kind, time, complete mode
Deng.They are an entirety, restriction implicative of each other.
Kneading is the green tea one procedure of moulding profile.By utilizing External Force Acting, making blade rub brokenly and lighten, volume changes into
Bar, volume-diminished, and be easy to brew.Part tea juice is squeezed to overflow and is attached to leaf surface simultaneously, also has important to improving tea flavour concentration
Effect.Green tea processed knead operation have cold rub rub with heat point.What is called is cold rubs, i.e. water-removing leaves is kneaded after spreading for cooling；Heat is rubbed then
It is kneading of carrying out while hot without spreading for cooling of water-removing leaves.Tender leaf is the coldest rub to keep yellowish green bright soup color at the bottom of light green leaf,
Lao Ye preferably heat is rubbed and is beneficial to bar rope tight knot, reduces unqualified.
Existing tea Processing method causes aldehydes matter and other readily oxidizable substances by rapid oxidation, causes tea aroma
The best, form is poor.
Summary of the invention
It is an object of the present invention to provide the processing technique of a kind of natural green tea, solve existing Tea Processing technique and cause Folium Camelliae sinensis
Fragrance is the best, the problem that form is poor.
The technical scheme is that the processing technique of a kind of natural green tea, procedure of processing is as follows:
(1) airing；
(2) complete first；
(3) bar is managed first；
(4) wet heap；
(5) secondary completes；
(6) the wet heap of secondary；
(7) secondary reason bar；
(8) dry.
Further, the temperature completed first is 200-260 DEG C, and the time is 5-6min.
Further, the temperature that secondary completes is 300-360 DEG C, and the time is 5-6min.
Further, the wet heap of step (4) and the wet heap of step (6) all use the wet heap of aerobic.
The present invention compared with prior art has the advantage that
1, in the present invention, decrease and knead operation, can prevent blade cell wall from being broken ring, it is to avoid aromatic substance isoreactivity thing
The destruction of matter, so that storage time is longer, color and luster is more bud green, keeps the most flat natural form of Folium Camelliae sinensis, improves tea
The class of leaf.
2, in the present invention, using and complete for twice, the temperature that completes first is less than conventional temperature, and aldehydes matter and effective ingredient contain
Measuring higher, fragrance is stronger, sweet in the mouth alcohol.
Detailed description of the invention
Embodiment 1
(1) airing；Folium Camelliae sinensis airing on airing frame after plucking, airing thickness 2cm, airing time 2 h, after airing
Make the moisture content of Folium Camelliae sinensis at 65-70%.
(2) complete first；The temperature completed first is 200 DEG C, and the time is 5min.
(3) bar is managed first；
(4) wet heap；The method of wet heap is aerobic.
(5) secondary completes；The temperature that secondary completes is 300 DEG C, and the time is 6min.
(6) the wet heap of secondary；The method of wet heap is aerobic.
(7) secondary reason bar；
(8) dry.
Embodiment 2
(1) airing；Folium Camelliae sinensis airing on airing frame after plucking, airing thickness 5cm, 8 hours airing time, after airing
Make the moisture content of Folium Camelliae sinensis 60%.
(2) complete first；The temperature completed first is 260 DEG C, and the time is 5min.
(3) bar is managed first；
(4) wet heap；The method of wet heap is the wet heap of aerobic.
(5) secondary completes；The temperature that secondary completes is 300 DEG C, and the time is 6min.
(6) the wet heap of secondary；The method of wet heap is aerobic.
(7) secondary reason bar；
(8) dry.
Embodiment 3
(1) airing；Folium Camelliae sinensis airing on airing frame after plucking, airing thickness 4cm, 5 hours airing time, after airing
Make the moisture content of Folium Camelliae sinensis 68%.
(2) complete first；The temperature completed first is 260 DEG C, and the time is 5.5min.
(3) bar is managed first；
(4) wet heap；The method of wet heap is the wet heap of aerobic.
(5) secondary completes；The temperature that secondary completes is 360 DEG C, and the time is 5.5min.
(6) the wet heap of secondary；The method of wet heap is aerobic.
(7) secondary reason bar；
(8) dry.
In the present invention, decrease and knead operation, can prevent blade cell wall from being broken ring, so that storage time is longer, color
Pool is more bud green, keeps the most flat natural form of Folium Camelliae sinensis, improves the class of Folium Camelliae sinensis.Using and complete for twice, complete temperature
Less than conventional temperature, effective content of tea content is higher, and fragrance is stronger, i.e. keeps tea color bud green, makes again tea fragrant
High taste is dense.
Embodiment described above only have expressed the detailed description of the invention of the application, and it describes more concrete and detailed, but also
Therefore the restriction to the application protection domain can not be interpreted as.It should be pointed out that, for those of ordinary skill in the art
For, on the premise of conceiving without departing from technical scheme, it is also possible to make some deformation and improvement, these broadly fall into this
The protection domain of application.
Claims (4)
1. the processing technique of a natural green tea, it is characterised in that procedure of processing is as follows:
(1) airing；
(2) complete first；
(3) bar is managed first；
(4) wet heap；
(5) secondary completes；
(6) the wet heap of secondary；
(7) secondary reason bar；
(8) dry.
The processing technique of a kind of natural green tea the most according to claim 1, it is characterised in that the temperature completed first is
200-260 DEG C, the time is 5-6min.
The processing technique of a kind of natural green tea the most according to claim 1, it is characterised in that the temperature that secondary completes is
300-360 DEG C, the time is 5-6min.
The processing technique of a kind of natural green tea the most according to claim 1, it is characterised in that the wet heap of step (4) and step
Suddenly the wet heap of (6) all uses the wet heap of aerobic.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610586334.0A CN106172984A (en) | 2016-07-25 | 2016-07-25 | A kind of processing technique of natural green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610586334.0A CN106172984A (en) | 2016-07-25 | 2016-07-25 | A kind of processing technique of natural green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106172984A true CN106172984A (en) | 2016-12-07 |
Family
ID=57491508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610586334.0A Pending CN106172984A (en) | 2016-07-25 | 2016-07-25 | A kind of processing technique of natural green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106172984A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107333910A (en) * | 2017-07-27 | 2017-11-10 | 兴仁县富益茶业有限公司 | A kind of processing method of high-quality green tea green tea |
| CN107668229A (en) * | 2017-10-19 | 2018-02-09 | 湖南省茶叶研究所（湖南省茶叶检测中心） | A kind of technique for improving Dark Green Tea quality |
| CN109225546A (en) * | 2018-07-27 | 2019-01-18 | 峨眉山天然有机茶业有限公司 | A kind of tealeaves air-flow super-micro wall-broken breaking method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102067922A (en) * | 2009-11-19 | 2011-05-25 | 深圳市深宝华城科技有限公司 | Processing method for reducing bitter taste of green tea and product |
| CN102870904A (en) * | 2012-09-30 | 2013-01-16 | 都江堰青城贡品堂茶业有限公司 | Tao tea and making process thereof |
| CN103652005A (en) * | 2013-11-14 | 2014-03-26 | 安徽天思食品有限公司 | Green tea processing technology |
| CN103947779A (en) * | 2014-04-02 | 2014-07-30 | 黄山紫霞茶业有限公司 | Processing technology for Zixia tribute tea |
-
2016
- 2016-07-25 CN CN201610586334.0A patent/CN106172984A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102067922A (en) * | 2009-11-19 | 2011-05-25 | 深圳市深宝华城科技有限公司 | Processing method for reducing bitter taste of green tea and product |
| CN102870904A (en) * | 2012-09-30 | 2013-01-16 | 都江堰青城贡品堂茶业有限公司 | Tao tea and making process thereof |
| CN103652005A (en) * | 2013-11-14 | 2014-03-26 | 安徽天思食品有限公司 | Green tea processing technology |
| CN103947779A (en) * | 2014-04-02 | 2014-07-30 | 黄山紫霞茶业有限公司 | Processing technology for Zixia tribute tea |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107333910A (en) * | 2017-07-27 | 2017-11-10 | 兴仁县富益茶业有限公司 | A kind of processing method of high-quality green tea green tea |
| CN107668229A (en) * | 2017-10-19 | 2018-02-09 | 湖南省茶叶研究所（湖南省茶叶检测中心） | A kind of technique for improving Dark Green Tea quality |
| CN109225546A (en) * | 2018-07-27 | 2019-01-18 | 峨眉山天然有机茶业有限公司 | A kind of tealeaves air-flow super-micro wall-broken breaking method |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |