CN105076512A - Preparation method of green tea - Google Patents
Preparation method of green tea Download PDFInfo
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- CN105076512A CN105076512A CN201410318838.5A CN201410318838A CN105076512A CN 105076512 A CN105076512 A CN 105076512A CN 201410318838 A CN201410318838 A CN 201410318838A CN 105076512 A CN105076512 A CN 105076512A
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Abstract
The invention discloses a preparation method of green tea. The method comprises the steps of choosing, spreading for cooling, deactivating enzymes, rolling, drying, and processing a finished product to obtain the finished green tea. Hot rolling is adopted in the rolling process to make the green tea have mellow taste, and overturning, parching and parching steps are adopted in the drying process to reduce the bitterness of the green tea without influencing the quality of tea leaves in order to make the finished green tea have good mouthfeel.
Description
Technical field
The present invention relates to tea-manufacturing technology field, particularly relate to a kind of method of preparation of green tea.
Background technology
At present, drinking tea to lose weight becomes thin, skin care.The substances such as the caffeine in tealeaves, folic acid, inositol strengthen gastric secretion, regulate fat metabolism, reduce blood fat and cholesterol, mostly can by the impact of taste but nowadays drink tea, especially green tea, and green tea bitter taste is wherein larger, develop a kind of novel green tea preparation method for this reason.
Summary of the invention
Technical problem to be solved by this invention is: the preparation method providing a kind of green tea, and the method can make the mouthfeel of green tea improve, and bitter taste reduces.
In order to solve the problem, technical scheme of the present invention is a kind of preparation method of green tea, comprises following preparation technology:
1) select, select bud-leaf complete, size uniformity, does not freshly crush, the fresh picking leaves of anosis worm leaf;
2) spreading for cooling, is placed on the tealeaves of select in airing room and carries out spreading for cooling 2 ~ 3h, and the thickness of spreading for cooling is 2.5 ~ 3.5cm;
3) complete, sent in roller fixation machine by tealeaves good for spreading for cooling, the temperature that completes is at 220 ~ 25 DEG C, and leaf fixation time is 3 ~ 5min, complete leaf deliquescing, is rich in viscosity, and leaf look turns dark, and delicate fragrance occurs, without green odour, dehydration about 13 ~ 22%, obtains blank;
4) knead, adopt heat to rub step process, it is 25 ~ 30 DEG C that heat rubs treatment temperature, and the heat time of rubbing is 15 ~ 30min, and the percentage of damage kneaded is 55 ~ 70%;
5) dry, the blank kneaded is sent in cylinder, temperature 140 ~ 160 DEG C, roll stir-fry 25 ~ 35min, first time airing is carried out by rolling the blank after stir-fry, adopt pot first time parch blank again, pot temperature point two stages of blank fried by pot, first stage 110 ~ 130 DEG C fries 15min, second stage 80 ~ 110 DEG C fries 15min, the blank that pot is fried is carried out second time spreading for cooling, again the blank after spreading for cooling is sent in pot and carry out second time parch, temperature adopts temperature from high to low to carry out parch, temperature starts to control at 80 ~ 100 DEG C, last temperature is 50 ~ 70 DEG C, the parch time is 45 ~ 65min, the cooling that takes the dish out of the pot obtains gross tea,
6) product handling system, by dried gross tea, inspection moisture, qualified rear packaging, can obtain finished product.
Further, described step 4) in percentage of damage of kneading be 50 ~ 65%;
Further, described step 5) in time of first time spreading for cooling be 30min, spreading for cooling thickness is 1 ~ 2cm, and the time of second time spreading for cooling is 25min, and the thickness of spreading for cooling is 1.5 ~ 2cm.
Further, described step 5) in first time parch blank step divide two stages, the temperature of first stage is 115 ~ 125 DEG C, and second stage temperature is 80 ~ 85 DEG C.
Further, described step 5) in second time parch blank step, temperature adopts temperature from high to low to carry out parch, and temperature starts to control at 85 DEG C, and last temperature is 55 DEG C.
Beneficial effect of the present invention: adopt the heat mode of kneading can make the mellow flavour of green tea, adopt rolling-parch-parch step process simultaneously in dry run, makes the bitter taste step-down in green tea and don't affects the quality of tealeaves, make it drink mouthfeel better.
Accompanying drawing explanation
Fig. 1 is the process chart of the preparation method of a kind of green tea of the present invention.
Detailed description of the invention
A preparation method for green tea, comprises following preparation technology:
1) select, select bud-leaf complete, size uniformity, does not freshly crush, the fresh picking leaves of anosis worm leaf;
2) spreading for cooling, is placed on the tealeaves of select in airing room and carries out spreading for cooling 2 ~ 3h, and the thickness of spreading for cooling is 2.5 ~ 3.5cm;
3) complete, sent in roller fixation machine by tealeaves good for spreading for cooling, the temperature that completes is at 220 ~ 25 DEG C, and leaf fixation time is 3 ~ 5min, complete leaf deliquescing, is rich in viscosity, and leaf look turns dark, and delicate fragrance occurs, without green odour, dehydration about 13 ~ 22%, obtains blank;
4) knead, adopt heat to rub step process, it is 25 ~ 30 DEG C that heat rubs treatment temperature, and the heat time of rubbing is 15 ~ 30min, and the percentage of damage kneaded is 55 ~ 70%;
5) dry, the blank kneaded is sent in cylinder, temperature 140 ~ 160 DEG C, roll stir-fry 25 ~ 35min, first time airing is carried out by rolling the blank after stir-fry, adopt pot first time parch blank again, pot temperature point two stages of blank fried by pot, first stage 110 ~ 130 DEG C fries 15min, second stage 80 ~ 110 DEG C fries 15min, the blank that pot is fried is carried out second time spreading for cooling, again the blank after spreading for cooling is sent in pot and carry out second time parch, temperature adopts temperature from high to low to carry out parch, temperature starts to control at 80 ~ 100 DEG C, last temperature is 50 ~ 70 DEG C, the parch time is 45 ~ 65min, the cooling that takes the dish out of the pot obtains gross tea,
6) product handling system, by dried gross tea, inspection moisture, qualified rear packaging, can obtain finished product.
In order to ensure that kneading tealeaves has good rolled state, with a certain proportion of percentage of damage, we are in step 4) in percentage of damage of kneading be 50 ~ 65%, ensure that the mellow flavour of green tea, taste is too not pained, rubs in process in heat simultaneously, bucket internal lobe group temperature is high, easily cause vexed yellow taste, affect color and luster and fragrance, therefore, heat being rubbed treatment temperature controls between 26 ~ 28 DEG C, the heat time of rubbing is 20 ~ 25min, in addition certain pressure that simultaneously can be suitable.
In order to prevent tealeaves ageing in dry run, in step 5) the spreading for cooling process of a middle employing parch, the time of first time spreading for cooling is 30min, and spreading for cooling thickness is 1 ~ 2cm, and the time of second time spreading for cooling is 25min, and the thickness of spreading for cooling is 1.5 ~ 2cm.
In order to reach the object of tea-drying, being excess moisture in evaporation leaf, preventing from going mouldy; The activity of residual enzyme in thorough destruction leaf; Development tea is fragrant, promote flavour, reduce bitter taste, we adopt rolling-parch-parch step process, simultaneously in step 5) in first time divide two stages in parch blank step, the temperature of first stage is 115 ~ 125 DEG C, and second stage temperature is 80 ~ 85 DEG C; In second time parch blank step, temperature adopts temperature from high to low to carry out parch, and temperature starts to control at 85 DEG C, and last temperature is 55 DEG C.
Above one embodiment of the present of invention have been described in detail, but described content being only the preferred embodiment of the invention, the practical range for limiting the invention can not being considered to.All equalizations done according to the invention application range change and improve, and still all should belong to patent covering scope of the present invention.
Claims (5)
1. a preparation method for green tea, is characterized in that, comprises following preparation technology:
1) select, select bud-leaf complete, size uniformity, does not freshly crush, the fresh picking leaves of anosis worm leaf;
2) spreading for cooling, is placed on the tealeaves of select in airing room and carries out spreading for cooling 2 ~ 3h, and the thickness of spreading for cooling is 2.5 ~ 3.5cm;
3) complete, sent in roller fixation machine by tealeaves good for spreading for cooling, the temperature that completes is at 220 ~ 25 DEG C, and leaf fixation time is 3 ~ 5min, complete leaf deliquescing, is rich in viscosity, and leaf look turns dark, and delicate fragrance occurs, without green odour, dehydration about 13 ~ 22%, obtains blank;
4) knead, adopt heat to rub step process, it is 25 ~ 30 DEG C that heat rubs treatment temperature, and the heat time of rubbing is 15 ~ 30min, and the percentage of damage kneaded is 55 ~ 70%;
5) dry, the blank kneaded is sent in cylinder, temperature 140 ~ 160 DEG C, roll stir-fry 25 ~ 35min, first time airing is carried out by rolling the blank after stir-fry, adopt pot first time parch blank again, pot temperature point two stages of blank fried by pot, first stage 110 ~ 130 DEG C fries 15min, second stage 80 ~ 110 DEG C fries 15min, the blank that pot is fried is carried out second time spreading for cooling, again the blank after spreading for cooling is sent in pot and carry out second time parch, temperature adopts temperature from high to low to carry out parch, temperature starts to control at 80 ~ 100 DEG C, last temperature is 50 ~ 70 DEG C, the parch time is 45 ~ 65min, the cooling that takes the dish out of the pot obtains gross tea,
6) product handling system, by dried gross tea, inspection moisture, qualified rear packaging, can obtain finished product.
2. green tea preparation method according to claim 1, is characterized in that, described step 4) in percentage of damage of kneading be 50 ~ 65%.
3. the preparation method of green tea according to claim 2, is characterized in that, described step 5) in time of first time spreading for cooling be 30min, spreading for cooling thickness is 1 ~ 2cm, and the time of second time spreading for cooling is 25min, and the thickness of spreading for cooling is 1.5 ~ 2cm.
4. the preparation method of green tea according to claim 3, is characterized in that, described step 5) in first time parch blank step divide two stages, the temperature of first stage is 115 ~ 125 DEG C, and second stage temperature is 80 ~ 85 DEG C.
5. the preparation method of green tea according to claim 4, is characterized in that, described step 5) in second time parch blank step, temperature adopts temperature from high to low to carry out parch, and temperature starts to control at 85 DEG C, and last temperature is 55 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410318838.5A CN105076512A (en) | 2014-07-03 | 2014-07-03 | Preparation method of green tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410318838.5A CN105076512A (en) | 2014-07-03 | 2014-07-03 | Preparation method of green tea |
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| CN105076512A true CN105076512A (en) | 2015-11-25 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172905A (en) * | 2016-07-13 | 2016-12-07 | 福建省农业科学院茶叶研究所 | A kind of Simple Machining of chestnut odor type roasted green tea |
| CN106720500A (en) * | 2016-11-30 | 2017-05-31 | 重庆龙鼎茶业有限公司 | The preparation method of Maofeng tea |
| CN106720499A (en) * | 2016-11-30 | 2017-05-31 | 重庆龙鼎茶业有限公司 | The preparation method of Agrimony green tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870901A (en) * | 2012-09-19 | 2013-01-16 | 安徽省霍山县圣茗茶叶有限公司 | Primary processing process of pan-fried green tea |
-
2014
- 2014-07-03 CN CN201410318838.5A patent/CN105076512A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102870901A (en) * | 2012-09-19 | 2013-01-16 | 安徽省霍山县圣茗茶叶有限公司 | Primary processing process of pan-fried green tea |
Non-Patent Citations (1)
| Title |
|---|
| 陈玉琼等: "不同揉捻方式对绿针名优茶品质的影响", 《华中农业大学学报》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106172905A (en) * | 2016-07-13 | 2016-12-07 | 福建省农业科学院茶叶研究所 | A kind of Simple Machining of chestnut odor type roasted green tea |
| CN106172905B (en) * | 2016-07-13 | 2019-10-11 | 福建省农业科学院茶叶研究所 | A kind of processing method of chestnut odor type roasted green tea |
| CN106720500A (en) * | 2016-11-30 | 2017-05-31 | 重庆龙鼎茶业有限公司 | The preparation method of Maofeng tea |
| CN106720499A (en) * | 2016-11-30 | 2017-05-31 | 重庆龙鼎茶业有限公司 | The preparation method of Agrimony green tea |
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Application publication date: 20151125 |
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