CN103404622A - Method for processing green tea - Google Patents
Method for processing green tea Download PDFInfo
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- CN103404622A CN103404622A CN2013102823070A CN201310282307A CN103404622A CN 103404622 A CN103404622 A CN 103404622A CN 2013102823070 A CN2013102823070 A CN 2013102823070A CN 201310282307 A CN201310282307 A CN 201310282307A CN 103404622 A CN103404622 A CN 103404622A
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Abstract
The invention provides a method for processing green tea, and the method can improve the full utilization of tea resource, enrich the nutrient substances in the tea and reduce the cost of tea production. The method for processing the tea specifically comprises the following steps: picking fresh tea green of tea trees, and spreading out the tea green; after that, carrying out green removal treatment on the spread tea green, cooling by spreading out the tea green, rolling, baking, shaping, drying and packaging the product in a classified way. The tea green is picked in different seasons, so that the tea resource is fully utilized, and the utilization rate of the tea resource is improved; the method comprises the steps of spreading out and removing the tea green, so that the astringency in the tea green can be effectively removed; in the rolling process, the cells at the surface edge of the tea green are broken, and can be fully contacted with oxygen in the baking process, so that the fresh scent of the tea is guaranteed, the nutrient substances are more easily soaked out, and the cost in the production process can be lowered.
Description
Technical field
The present invention relates to a kind of processing method of processing method technical field, particularly a kind of green tea of tea.
Technical background
In daily life, green tea has become a kind of drink that people pursue.But from the green tea of current existence, also have bitter taste, moulding is single, and the fragrant of tea is poor, the millet paste yellowing, the tea resource utilization rate is low, and nutrient composition content is not high and the higher shortcoming of production cost.
Based on this, the patent No. is that 200410081453.8 " a kind of green tea and preparation method thereof " provides that a kind of can to solve moulding single, highly seasoned and the low shortcoming of amino acid content of millet paste yellowing and contained bitterness, but but only with the blade that contains bud, and or even the dark brownish green green tea for preparing of leaf one bud, the utilization rate of tea resource is not improved fully, say nothing of the rich of the nutriment that should contain the tea the inside, and in prior art, the tea production cost is generally higher.
Summary of the invention
In order to solve the technical problem existed in above-mentioned prior art, the invention provides a kind of simple to operate, can improve taking full advantage of, enrich the nutriment in tea and reducing the processing method of the green tea of tea production cost of tea resource.
Concrete is, the processing method of green tea, by the dark brownish green harvesting of fresh tea tree, to dark brownish greenly spreading out green grass or young crops, will spread out the blue or green good dark brownish green processing that completes, spreading for cooling, knead, cure, be shaped, drying, the production technology of classified placement is made, and its concrete processing step comprises:
(1) the dark brownish green harvesting of fresh tea tree: after first 25 days to the Ching Ming Festival of the annual Ching Ming Festival 10, April to May and September to November is to fresh dark brownish green harvesting of tea tree;
(2) stand is blue or green: will pluck fresh dark brownish green the cleaning up afterwards of coming and spread out blue or green in bamboo dustpan the inside;
(3) complete: will spread out blue or green good dark brownish green high-temperature boiler processings that complete of putting into, the dark brownish green amount of putting into each time the boiler the inside is 1-2kg, dark brownish greenly in the boiler the inside, rolls with the frequency of 10-20 time/min;
(4) spreading for cooling: the dark brownish green spreading for cooling that will complete is among bamboo dustpan, and the thickness of spreading for cooling is 0.5-1.5cm, and spreading for cooling to temperature is 45-50 degree centigrade;
(5) knead: dark brownish green knead good to spreading for cooling, until tealeaves epidermis outer rim cell rupture, betray liquid and stop kneading while not dropping;
(6) cure: by knead dark brownish green put into curer cure to moisture be 40-45%;
(7) be shaped: by dark brownish green bar shaped or the aciculiform of being organized into of curing;
(8) drying: the dark brownish green moisture that is dried to that will be shaped is 5-10%;
(9) packing: dried tealeaves is carried out to classified placement, can make green tea.
Described stand is blue or green carries out among normal temperature, spreading out blue or green thickness is 2-5cm.
Moisture after the green grass or young crops of described stand is 89-92%.
The described temperature that completes is 250-300 degree centigrade.
After described spreading for cooling, moisture is 45-50%.
Described temperature of curing is 180-200 degree centigrade.
The temperature of described drying is 60-90 degree centigrade.
Technique effect of the present invention is embodied in: by Various Seasonal to dark brownish green harvesting, can take full advantage of tea resource, improve the utilization rate of tea resource, simultaneously by spreading out the green grass or young crops step that completes, effectively removed the contained not mature flavor in dark brownish green inside, by the process of kneading, the dark brownish green element of tea inside and Tea Polyphenols are kneaded to epidermis again, and dark brownish green table edge is kneaded to cell rupture, make at utmost with oxygen, to contact in the process of curing, make dark brownish green element and Tea Polyphenols resolve into aromatic substance, guarantee the fragrant of tea, simultaneously easily when brewed millet paste, nutriment is more easily soaked out, the final drying classified placement, the shape of tealeaves and the chronicity of preservation have been guaranteed, through shirtsleeve operation, reduced the cost of production process.
The specific embodiment
Below in conjunction with specific embodiments technical scheme of the present invention is further described, but the description that claimed scope is not limited only to do.
The present invention said " dark brownish green " refers to the blade of also not making tealeaves tea tree before.
Embodiment mono-
In after first 25 days to the Ching Ming Festival of the Ching Ming Festival in every year 10 days, win the fresh tender leaf of tea tree, be that dark brownish green cleaning is placed among bamboo dustpan afterwards, spread out at normal temperatures blue or green the processing, stand green grass or young crops to moisture is 89-92%, while helping like this back to complete, moisture is unlikely to too low, and causes the difficulty in the process of kneading, by stand blue or green good dark brownish green put into temperature be 250-300 degree centigrade dare to ask among boiler the processing that completes, the dark brownish green amount of putting into each time the boiler the inside is 1-2kg, dark brownish green in boiler the inside the frequency with 10-20 time/min roll, after having treated one or two sound explosive sound, stop immediately the process of completing, by the dark brownish green spreading for cooling that completes among bamboo dustpan, the thickness of spreading for cooling is 0.5-1.5cm, spreading for cooling to temperature is 45-50 degree centigrade, spreading for cooling to moisture at 45-50%, the dark brownish green kneading machine of putting into that spreading for cooling is good is kneaded, while until liquid is betrayed on dark brownish green surface, not dropping, be the best, the reservation and the dark brownish green element that help like this nutriment of dark brownish green inside, the materials such as Tea Polyphenols are revealed out with air and are fully contacted, carry out again temperature and be 180-200 degree centigrade cure to moisture be 40-45%, make dark brownish green element and Tea Polyphenols that the oxidation biochemical reaction occur fully, further remove the bitter taste and the not mature flavor that contain dark brownish green inside, guaranteed the mouthfeel of tea, further promoted the fragrant of tea, then through excess temperature, be 60-90 degree centigrade of dry run, the moisture that makes tealeaves is 5-10%, further improved the fragrant of tea, more be conducive to guarantee the long preservation of tealeaves, finally carry out classified placement, the tealeaves that shape is consistent is divided into the class packing of weighing, can make green tea prepared by the inventive method.
Embodiment bis-
In April, to May, win the fresh dark brownish green of tea tree, according to the method step of embodiment mono-, carry out the production of tealeaves, can make green tea prepared by the inventive method.
Embodiment tri-
In September to October, win the fresh dark brownish green of tea tree, according to the method step of embodiment mono-, carry out the production of tealeaves, can make green tea prepared by the inventive method.
Claims (7)
1. the processing method of a green tea, it is characterized in that: by the dark brownish green harvesting of fresh tea tree, to dark brownish greenly spreading out green grass or young crops, will spread out the blue or green good dark brownish green processing that completes, spreading for cooling, knead, cure, be shaped, drying, the production technology of classified placement is made, its concrete processing step comprises:
(1) the dark brownish green harvesting of fresh tea tree: after first 25 days to the Ching Ming Festival of the annual Ching Ming Festival 10, April to May and September to November is to fresh dark brownish green harvesting of tea tree;
(2) stand is blue or green: will pluck fresh dark brownish green the cleaning up afterwards of coming and spread out blue or green in bamboo dustpan the inside;
(3) complete: will spread out blue or green good dark brownish green high-temperature boiler processings that complete of putting into, the dark brownish green amount of putting into each time the boiler the inside is 1-2kg, dark brownish greenly in the boiler the inside, rolls with the frequency of 10-20 time/min;
(4) spreading for cooling: the dark brownish green spreading for cooling that will complete is among bamboo dustpan, and the thickness of spreading for cooling is 0.5-1.5cm, and spreading for cooling to temperature is 45-50 degree centigrade;
(5) knead: dark brownish green knead good to spreading for cooling, until tealeaves epidermis outer rim cell rupture, betray liquid and stop kneading while not dropping;
(6) cure: by knead dark brownish green put into curer cure to moisture be 40-45%;
(7) be shaped: by dark brownish green bar shaped or the aciculiform of being organized into of curing;
(8) drying: the dark brownish green moisture that is dried to that will be shaped is 5-10%;
(9) packing: dried tealeaves is carried out to classified placement, can make green tea.
2. the processing method of green tea as claimed in claim 1 is characterized in that: described stand is blue or green carries out among normal temperature, spreading out blue or green thickness is 2-5cm.
3. the processing method of green tea as claimed in claim 1 is characterized in that: the moisture after the green grass or young crops of described stand is 89-92%.
4. the processing method of green tea as claimed in claim 1, it is characterized in that: the described temperature that completes is 250-300 degree centigrade.
5. the processing method of green tea as claimed in claim 1, it is characterized in that: after described spreading for cooling, moisture is 45-50%.
6. the processing method of green tea as claimed in claim 1, it is characterized in that: described temperature of curing is 180-200 degree centigrade.
7. the processing method of green tea as claimed in claim 1, it is characterized in that: the temperature of described drying is 60-90 degree centigrade.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201310282307.0A CN103404622B (en) | 2013-07-05 | 2013-07-05 | Method for processing green tea |
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| CN201310282307.0A CN103404622B (en) | 2013-07-05 | 2013-07-05 | Method for processing green tea |
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| CN103404622A true CN103404622A (en) | 2013-11-27 |
| CN103404622B CN103404622B (en) | 2015-01-07 |
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| CN201310282307.0A Expired - Fee Related CN103404622B (en) | 2013-07-05 | 2013-07-05 | Method for processing green tea |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783181A (en) * | 2014-02-26 | 2014-05-14 | 开阳紫江富硒茶业有限公司 | Green tea processing method |
| CN104082435A (en) * | 2014-06-13 | 2014-10-08 | 句容谷歌庄园现代农业科技发展有限公司 | Processing method for small leaf green tea particles |
| CN104365901A (en) * | 2014-10-23 | 2015-02-25 | 广西农垦茶业集团有限公司 | Tea making method for plurality of tea types of Jinxuan tea trees |
| CN105410283A (en) * | 2015-12-24 | 2016-03-23 | 马学增 | Processing techinique of strip-shaped xanthoceras sorbifolia leaf tea |
| CN105767274A (en) * | 2016-04-22 | 2016-07-20 | 柳州蓓蒂芬科技有限公司 | Baking method of green tea |
| CN105961721A (en) * | 2016-06-01 | 2016-09-28 | 贵州天赐贵宝食品有限公司 | Roxburgh rose flower tea and preparation method thereof |
| CN105979787A (en) * | 2014-02-10 | 2016-09-28 | 科学与工业研究委员会 | Process for manufacturing of green tea with enhanced flavors |
| CN106135545A (en) * | 2015-04-01 | 2016-11-23 | 周敬耀 | Tribute tea and preparation method thereof |
| CN106343054A (en) * | 2016-11-04 | 2017-01-25 | 湄潭县随缘茶业有限公司 | Processing technique for hododendron pulchrum sweet green tea |
| CN106387109A (en) * | 2016-08-30 | 2017-02-15 | 大关县翠贡茶叶有限责任公司 | Preparation method of Cuihua tribute green tea |
| CN106561861A (en) * | 2016-10-27 | 2017-04-19 | 安徽省霍山县永宏茶业有限公司 | Highly-flavored type green tea emerald green in color |
| CN106720668A (en) * | 2017-03-09 | 2017-05-31 | 恩施三根桩生态农业发展有限公司 | Yi Zhong Feng green tea processing methods |
| CN108308290A (en) * | 2018-03-30 | 2018-07-24 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of Green tea processing technology |
| CN108991154A (en) * | 2018-07-17 | 2018-12-14 | 镇坪欣陕农业科技有限公司 | A kind of preparation process of green tea |
| CN109169973A (en) * | 2018-09-11 | 2019-01-11 | 恩施炜丰富硒茶业股份有限公司 | A kind of preparation for processing of green tea |
| CN109275732A (en) * | 2018-04-12 | 2019-01-29 | 田峰 | A kind of low cost green tea preparation method |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105979787B (en) * | 2014-02-10 | 2021-08-10 | 科学与工业研究委员会 | Method for making green tea with enhanced flavor |
| CN105979787A (en) * | 2014-02-10 | 2016-09-28 | 科学与工业研究委员会 | Process for manufacturing of green tea with enhanced flavors |
| CN103783181A (en) * | 2014-02-26 | 2014-05-14 | 开阳紫江富硒茶业有限公司 | Green tea processing method |
| CN104082435A (en) * | 2014-06-13 | 2014-10-08 | 句容谷歌庄园现代农业科技发展有限公司 | Processing method for small leaf green tea particles |
| CN104365901A (en) * | 2014-10-23 | 2015-02-25 | 广西农垦茶业集团有限公司 | Tea making method for plurality of tea types of Jinxuan tea trees |
| CN106135545A (en) * | 2015-04-01 | 2016-11-23 | 周敬耀 | Tribute tea and preparation method thereof |
| CN105410283A (en) * | 2015-12-24 | 2016-03-23 | 马学增 | Processing techinique of strip-shaped xanthoceras sorbifolia leaf tea |
| CN105767274A (en) * | 2016-04-22 | 2016-07-20 | 柳州蓓蒂芬科技有限公司 | Baking method of green tea |
| CN105961721A (en) * | 2016-06-01 | 2016-09-28 | 贵州天赐贵宝食品有限公司 | Roxburgh rose flower tea and preparation method thereof |
| CN106387109A (en) * | 2016-08-30 | 2017-02-15 | 大关县翠贡茶叶有限责任公司 | Preparation method of Cuihua tribute green tea |
| CN106561861A (en) * | 2016-10-27 | 2017-04-19 | 安徽省霍山县永宏茶业有限公司 | Highly-flavored type green tea emerald green in color |
| CN106343054A (en) * | 2016-11-04 | 2017-01-25 | 湄潭县随缘茶业有限公司 | Processing technique for hododendron pulchrum sweet green tea |
| CN106720668A (en) * | 2017-03-09 | 2017-05-31 | 恩施三根桩生态农业发展有限公司 | Yi Zhong Feng green tea processing methods |
| CN108308290A (en) * | 2018-03-30 | 2018-07-24 | 务川自治县鑫隆缘茶业有限责任公司 | A kind of Green tea processing technology |
| CN109275732A (en) * | 2018-04-12 | 2019-01-29 | 田峰 | A kind of low cost green tea preparation method |
| CN108991154A (en) * | 2018-07-17 | 2018-12-14 | 镇坪欣陕农业科技有限公司 | A kind of preparation process of green tea |
| CN109169973A (en) * | 2018-09-11 | 2019-01-11 | 恩施炜丰富硒茶业股份有限公司 | A kind of preparation for processing of green tea |
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| CN103404622B (en) | 2015-01-07 |
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