CN105211345A - A kind of processing method of green tea - Google Patents
A kind of processing method of green tea Download PDFInfo
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- CN105211345A CN105211345A CN201510678101.9A CN201510678101A CN105211345A CN 105211345 A CN105211345 A CN 105211345A CN 201510678101 A CN201510678101 A CN 201510678101A CN 105211345 A CN105211345 A CN 105211345A
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Abstract
The invention provides a kind of processing method of green tea, specifically comprise the following steps: pluck, wither---, complete, selection by winnowing, just rub, close and rub, shaping, just dry, cooling, to dry, packaging.The present invention is by utilizing hot air water-removing, effectively eliminate the not mature taste contained by tealeaves inside, completing, link proposes tealeaves fragrance, make it fragrance stronger, and tealeaves table marginal cell breaks by process of kneading, make fully to contact with oxygen in the process of curing, ensure that the fragrant of tea, particularly use and wither---technique, make the complicated catechin in tealeaves obtain partial oxidation, reduce the bitter taste of tealeaves, use high temperature drying processes, low melting point aromatic substance is comparatively fast volatilized, improves tea aroma.
Description
Technical field
The present invention relates to Tea Processing technical field, particularly a kind of processing method of green tea.
Background technology
The utilization of tealeaves has a long history, and tea is one of our people's daily necessities, have the seven necessities of life, saying of fuel sauce vinegar tea.In daily life, green tea has become a kind of drink that people pursue, green tea is without the tea made that ferments, therefore the more natural materials remaining fresh leaf, containing Tea Polyphenols, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components is also more, these natural nutrition compositions in green tea, has special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., less than other teas, green tea is unleavened, and Chinese output is maximum, drinks the most a kind of tea.
Green tea is for raw material with suitable And Development of Tea Shoot, through completing, kneading, the tealeaves made of the typical process process such as dry, be homophony with green at the bottom of its dry dark brown pool and the millet paste after brewing, leaf, therefore named green tea, green tea is first through green removing in high temperature by plucking the fresh leaf come, killed various oxidizing ferment, maintained tealeaves green, then through kneading, dry and make.
Dark brown green profit done by the green tea that conventional machining process is produced, soup look yellowish green is bright, remain the polyphenols particularly EGCG in more tealeaves, in conventional green tea production, polyphenols does not participate in oxidation substantially, complicated catechin content is high, and pained highly seasoned, the fragrant of tea is poor, but along with improving constantly of living standards of the people, people require more and more higher to the fragrance of tealeaves.
Summary of the invention
For the deficiency of traditional handicraft, the invention provides a kind of processing method of green tea.
The technical solution adopted in the present invention is as follows:
A processing method for green tea, comprises harvesting, withers---, complete, selection by winnowing, just rub, close rub, shaping, just dry, cooling, the step such as oven dry, its concrete processing step is:
(1) pluck: pluck the fresh dark brownish green of tea tree before and after the Spring Equinox, standard of plucking is bud one leaf;
(2) wither: naturally wither outdoor on spreading for cooling frame for fresh tea passes, the time is 4 ~ 5 hours, and spreading thickness is 2 ~ 3cm, and percentage of water loss reaches 5% ~ 10%, and period turns over leaf 1 ~ 2 time;
(3) complete: the tealeaves after withering evenly is put into continuous de-enzyming machine, at 350 ~ 450 DEG C, carry out the process that completes, the dark brownish green amount at every turn putting into green-keeping machine is 5kg, dark brownish greenly rolls with the frequency of 10 ~ 20 times/min at green-keeping machine;
(4) selection by winnowing: while being cooled fast to room temperature selection by winnowing go out to complete after fannings in tealeaves;
(5) rub at the beginning of: dark brownish green after selection by winnowing is just rubbed 20 ~ 30 minutes, until tealeaves epidermis outer rim cell rupture, stops when betraying liquid and do not drop kneading;
(6) close and rub: again the tea rubbed at the beginning of every barrel is rubbed 8 ~ 15 minutes altogether, it is main for gently rubbing, and tea leaf strip tightening is caused;
(7) shaping: the dark brownish green arrangement in carding machine of kneading be shaped, temperature remains on 60 ~ 70 DEG C, and shaping is while dehydration, and after sizing, tealeaves is half-dried;
(8) just do: taken by the tealeaves after shaping and carry out just dry in continuous dryer, it is 90 ~ 110 DEG C that temperature controls, and being dried to moisture is 25% ~ 35%;
(9) cool: the tealeaves after just doing is naturally cooled to 30 ~ 40 DEG C;
(10) dry: again with the temperature of 120 ~ 140 DEG C to dark brownish green flash baking, while oven dry naturally proposition tealeaves in fragrance;
(11) pack: dried tealeaves is carried out class wrapping.
As preferably: in step (3), the tealeaves after withering evenly is put into continuous de-enzyming machine, carry out the process that completes at 400 DEG C.
beneficial effect
The present invention is by utilizing hot air water-removing, effectively eliminate the not mature taste contained by tealeaves inside, completing, link proposes tealeaves fragrance, make it fragrance stronger, and in the process of kneading, tealeaves table marginal cell is broken, make fully to contact with oxygen in the process of curing, ensure that the fragrant of tea, invention introduces withering technology simultaneously, make the increased activity of contained enzyme material in tealeaves, impel starch, protein, the fresh leaf composition such as insoluble protopectin decomposes, transform, generate glucose, amino acid, soluble pectin etc., polyphenols is also oxidized to some extent, the green grass gas of fresh leaf is made to disappear and produce delicate fragrance taste.
Detailed description of the invention
Below in conjunction with specific embodiments technical scheme of the present invention is further described, but claimed scope is not limited only to done description.
The said dark brownish green blade referring to the tea tree before also not making tealeaves of the present invention.
A processing method for green tea, comprises harvesting, withers---, complete, selection by winnowing, just rub, close rub, shaping, just dry, cooling, the step such as oven dry, its concrete processing step is:
(1) pluck: pluck the fresh dark brownish green of tea tree before and after the Spring Equinox, standard of plucking is bud one leaf;
(2) wither: naturally wither outdoor on spreading for cooling frame for fresh tea passes, the time is 4 hours, and spreading thickness is 3cm, and percentage of water loss reaches 10%, and period turns over leaf 2 times;
(3) complete: the tealeaves after withering evenly is put into green-keeping machine, at 400 DEG C, carry out the process that completes, the dark brownish green amount at every turn putting into green-keeping machine is 5kg, dark brownish greenly rolls with the frequency of 20 times/min at green-keeping machine;
(4) selection by winnowing: while being cooled fast to room temperature selection by winnowing go out to complete after fannings in tealeaves;
(5) rub at the beginning of: be 25 minutes by dark brownish green just the rubbing after selection by winnowing, until tealeaves epidermis outer rim cell rupture, stop when betraying liquid and do not drop kneading;
(6) close and rub: again the tea rubbed at the beginning of every barrel is rubbed 10 minutes altogether, it is main for gently rubbing, and tea leaf strip tightening is caused;
(7) shaping: the dark brownish green arrangement in carding machine of kneading be shaped, temperature remains on 60 DEG C, and shaping is while dehydration, and after sizing, tealeaves is half-dried;
(8) just do: taken by the tealeaves after shaping and carry out just dry in continuous dryer, at temperature is 100 DEG C, being dried to moisture is 30%;
(9) cool: the tealeaves after just doing is naturally cooled to 40 DEG C;
(10) dry: again with the temperature of 130 DEG C to dark brownish green flash baking, proposition tealeaves endoplasm fragrance naturally while oven dry;
(11) pack: dried tealeaves is carried out class wrapping.
Claims (2)
1. a processing method for green tea, is characterized in that, comprises harvesting, withers---, complete, selection by winnowing, just rub, close rub, shaping, just dry, cooling, the step such as oven dry, its concrete processing step is:
(1) pluck: pluck the fresh dark brownish green of tea tree before and after the Spring Equinox, standard of plucking is bud one leaf;
(2) wither: naturally wither outdoor on spreading for cooling frame for fresh tea passes, the time is 4 ~ 5 hours, and spreading thickness is 2 ~ 3cm, and percentage of water loss reaches 5% ~ 10%, and period turns over leaf 1 ~ 2 time;
(3) complete: the tealeaves after withering evenly is put into continuous de-enzyming machine, at 350 ~ 450 DEG C, carry out the process that completes, the dark brownish green amount at every turn putting into green-keeping machine is 5kg, dark brownish greenly rolls with the frequency of 10 ~ 20 times/min at green-keeping machine;
(4) selection by winnowing: while being cooled fast to room temperature selection by winnowing go out to complete after fannings in tealeaves;
(5) rub at the beginning of: dark brownish green after selection by winnowing is just rubbed 20 ~ 30 minutes, until tealeaves epidermis outer rim cell rupture, stops when betraying liquid and do not drop kneading;
(6) close and rub: again the tea rubbed at the beginning of every barrel is rubbed 8 ~ 15 minutes altogether, it is main for gently rubbing, and tea leaf strip tightening is caused;
(7) shaping: the dark brownish green arrangement in carding machine of kneading be shaped, temperature remains on 60 ~ 70 DEG C, and shaping is while dehydration, and after sizing, tealeaves is half-dried;
(8) just do: taken by the tealeaves after shaping and carry out just dry in continuous dryer, it is 90 ~ 110 DEG C that temperature controls, and being dried to moisture is 25% ~ 35%;
(9) cool: the tealeaves after just doing is naturally cooled to 30 ~ 40 DEG C;
(10) dry: again with the temperature of 120 ~ 140 DEG C to dark brownish green flash baking, while oven dry naturally proposition tealeaves in fragrance;
(11) pack: dried tealeaves is carried out class wrapping.
2. the processing method of a kind of green tea according to claim 1, is characterized in that, in step (3), the tealeaves after withering evenly is put into green-keeping machine, at 400 DEG C, carries out the process that completes.
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105746738A (en) * | 2016-03-11 | 2016-07-13 | 江苏浦桥玉剑茶业有限公司 | Green tea making method |
CN106035778A (en) * | 2016-07-25 | 2016-10-26 | 兴业县山心云雾茶厂 | Method for processing green tea |
CN106035796A (en) * | 2016-05-20 | 2016-10-26 | 安徽龙王山农业股份有限公司 | Processing method of yellow tea |
CN108174935A (en) * | 2018-01-26 | 2018-06-19 | 黔西南州华曦生态牧业有限公司 | A kind of green tea processing method |
CN108812953A (en) * | 2018-06-22 | 2018-11-16 | 余庆县玉笏春茶业有限责任公司 | A kind of processing technology of Ilex Latifolia Thunb |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103988923A (en) * | 2014-04-01 | 2014-08-20 | 安徽省屯溪实验茶场 | Fresh flower aroma strip high quality green tea processing method |
CN104171043A (en) * | 2014-07-11 | 2014-12-03 | 句容市茅山茶场 | Processing method for Maoshanmei green tea |
-
2015
- 2015-10-20 CN CN201510678101.9A patent/CN105211345A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103988923A (en) * | 2014-04-01 | 2014-08-20 | 安徽省屯溪实验茶场 | Fresh flower aroma strip high quality green tea processing method |
CN104171043A (en) * | 2014-07-11 | 2014-12-03 | 句容市茅山茶场 | Processing method for Maoshanmei green tea |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105746738A (en) * | 2016-03-11 | 2016-07-13 | 江苏浦桥玉剑茶业有限公司 | Green tea making method |
CN106035796A (en) * | 2016-05-20 | 2016-10-26 | 安徽龙王山农业股份有限公司 | Processing method of yellow tea |
CN106035778A (en) * | 2016-07-25 | 2016-10-26 | 兴业县山心云雾茶厂 | Method for processing green tea |
CN108174935A (en) * | 2018-01-26 | 2018-06-19 | 黔西南州华曦生态牧业有限公司 | A kind of green tea processing method |
CN108812953A (en) * | 2018-06-22 | 2018-11-16 | 余庆县玉笏春茶业有限责任公司 | A kind of processing technology of Ilex Latifolia Thunb |
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Application publication date: 20160106 |