CN105230828A - Preparation method for eyebrow-shaped green tea - Google Patents
Preparation method for eyebrow-shaped green tea Download PDFInfo
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- CN105230828A CN105230828A CN201510701827.XA CN201510701827A CN105230828A CN 105230828 A CN105230828 A CN 105230828A CN 201510701827 A CN201510701827 A CN 201510701827A CN 105230828 A CN105230828 A CN 105230828A
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Abstract
The invention discloses a preparation method for eyebrow-shaped green tea. The preparation method comprises the following steps: 1, raising the picking standard; 2, tedding; 3, deactivating enzymes; 4, airing; 5, carding for forming tea strips; 6, airing; and 7, drying. By employing the provided preparation method for eyebrow-shaped green tea, the produced tea leaf is smooth, brilliantly green in color, refreshing and bright in tea soup, sharp in fragrance, and good in appearance, and is capable of quenching thirst and engendering fluid, clearing heat, preventing arteriosclerosis, preventing cardiovascular and cerebrovascular diseases, resisting cancers, and prolonging life span.
Description
Technical field
The present invention relates to tealeaves and make field, particularly a kind of preparation method of camber green tea.
Background technology
Green tea, also known as azymic tea.With suitable And Development of Tea Shoot for raw material, 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.The characteristic of green tea, the more natural materials remained in fresh leaf.Wherein Tea Polyphenols caffeine retains more than 85% of fresh leaf, and chlorophyll retains about 50%, and vitamin loss is also less, thus defines the feature of green tea " clear soup greenery, flavour convergence is strong ".Most scientific result of study shows, the natural materials composition retained in green tea, all has special-effect, less than other teas to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc.Conventional green tea processing technology Problems existing: tea shape is bad, glossiness dark, soup look not limpid, fragrance is not high, and the factors such as tea shape are the keys affecting tealeaves price.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of camber green tea, and the tealeaves of output is smooth, color BG, and soup look clearly becomes clear, with fragrance striking the nose, profile is good-looking, slakes thirst and help produce saliva, heat-clearing, preventing arteriosclerosis, anti-cardiovascular and cerebrovascular disease, anticancer, promote longevity.
For achieving the above object, the preparation method of a kind of camber green tea that the present invention proposes, it comprises the steps:
One, improve standard of plucking: after Clear and Bright, before grain rains, select bud head bud one leaf that is stout and strong, that do not have disease worm to cause harm to pluck.
Two, stand is blue or green: after leaf picking, timely airing is in indoor net-shaped steel wire tray, thickness 2-3 centimetre, aeration-drying 3-4 hour, and fresh leaf moisture content is about 65%.
Three, complete: adopt microwave de-enzyming, the temperature that completes is at 180-220 DEG C, and the time, blue or green gas disappeared, and tea perfume (or spice) sheds at about 3 minutes.
Four, airing: carry out airing dehydration again after completing, time 1 hours.
Five, manage bar: after airing, carding machine carries out reason bar, throwing leaf amount is about 1 kilogram, temperature 160-180 DEG C, about 15 minutes, and leaf reaches directly, cunning, and shape is as needle-like.
Six, airing: carry out an airing again, 15-30 minutes time.Putting into plaque shape again fries after in tea machine, twice-cooked stir-frying heats 2 minutes, pressurize and within 3-5 minutes, carries out the shaping of pressure plaque.
Seven, dry: mechanical drying, temperature at 90-120 DEG C, about 5 minutes time.Propose tealeaves, cooled dehydrated about 15 minutes, then carry out primary drying, temperature, time are as above.
The preparation method of a kind of camber green tea proposed by the invention, the tealeaves of output is smooth, color BG, and soup look clearly becomes clear, with fragrance striking the nose, and profile is good-looking, slakes thirst and help produce saliva, heat-clearing, preventing arteriosclerosis, and anti-cardiovascular and cerebrovascular disease is anticancer, promotes longevity.
Detailed description of the invention
A preparation method for camber green tea, it comprises the steps:
One, improve standard of plucking: after Clear and Bright, before grain rains, select bud head bud one leaf that is stout and strong, that do not have disease worm to cause harm to pluck.
Two, stand is blue or green: after leaf picking, timely airing is in indoor net-shaped steel wire tray, thickness 2-3 centimetre, aeration-drying 3-4 hour, and fresh leaf moisture content is about 65%.
Three, complete: adopt microwave de-enzyming, the temperature that completes is at 180-220 DEG C, and the time, blue or green gas disappeared, and tea perfume (or spice) sheds at about 3 minutes.
Four, airing: carry out airing dehydration again after completing, time 1 hours.
Five, manage bar: after airing, carding machine carries out reason bar, throwing leaf amount is about 1 kilogram, temperature 160-180 DEG C, about 15 minutes, and leaf reaches directly, cunning, and shape is as needle-like.
Six, airing: carry out an airing again, 15-30 minutes time.Putting into plaque shape again fries after in tea machine, twice-cooked stir-frying heats 2 minutes, pressurize and within 3-5 minutes, carries out the shaping of pressure plaque.
Seven, dry: mechanical drying, temperature at 90-120 DEG C, about 5 minutes time.Propose tealeaves, cooled dehydrated about 15 minutes, then carry out primary drying, temperature, time are as above.
The preparation method of a kind of camber green tea proposed by the invention, the tealeaves of output is smooth, color BG, and soup look clearly becomes clear, with fragrance striking the nose, profile is good-looking, is similar to young woman's eyebrow, slakes thirst and help produce saliva, heat-clearing, preventing arteriosclerosis, anti-cardiovascular and cerebrovascular disease, anticancer, promote longevity.
Claims (1)
1. a preparation method for camber green tea, it comprises the steps:
One, improve standard of plucking: after Clear and Bright, before grain rains, select bud head bud one leaf that is stout and strong, that do not have disease worm to cause harm to pluck;
Two, stand is blue or green: after leaf picking, timely airing is in indoor net-shaped steel wire tray, thickness 2-3 centimetre, aeration-drying 3-4 hour, and fresh leaf moisture content is about 65%;
Three, complete: adopt microwave de-enzyming, the temperature that completes is at 180-220 DEG C, and the time, blue or green gas disappeared, and tea perfume (or spice) sheds at about 3 minutes;
Four, airing: carry out airing dehydration again after completing, time 1 hours;
Five, manage bar: after airing, carding machine carries out reason bar, throwing leaf amount is about 1 kilogram, temperature 160-180 DEG C, about 15 minutes, and leaf reaches directly, cunning, and shape is as needle-like;
Six, airing: carry out an airing again, 15-30 minutes time, then put into plaque shape and fry after twice-cooked stir-frying heats 2 minutes in tea machine, pressurize and within 3-5 minutes, carry out the shaping of pressure plaque;
Seven, dry: mechanical drying, temperature is at 90-120 DEG C, and about 5 minutes time, propose tealeaves, cooled dehydrated about 15 minutes, then carry out primary drying, temperature, time are as above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510701827.XA CN105230828A (en) | 2015-10-27 | 2015-10-27 | Preparation method for eyebrow-shaped green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510701827.XA CN105230828A (en) | 2015-10-27 | 2015-10-27 | Preparation method for eyebrow-shaped green tea |
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| Publication Number | Publication Date |
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| CN105230828A true CN105230828A (en) | 2016-01-13 |
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| CN201510701827.XA Pending CN105230828A (en) | 2015-10-27 | 2015-10-27 | Preparation method for eyebrow-shaped green tea |
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101548700A (en) * | 2009-05-14 | 2009-10-07 | 中国农业科学院茶叶研究所 | A flat famous green tea processing method |
| CN102007978A (en) * | 2009-09-07 | 2011-04-13 | 陈永强 | Process for making top-grade curled tea |
| CN102018065A (en) * | 2010-12-09 | 2011-04-20 | 毛惠康 | Manufacture method of high-quality green tea |
| CN102232434A (en) * | 2011-07-28 | 2011-11-09 | 句容市茅山茶场 | Method for processing Maoshan Cuimei tea |
| CN102488034A (en) * | 2011-12-26 | 2012-06-13 | 李映江 | Technology for producing green tea |
| CN102696794A (en) * | 2012-05-31 | 2012-10-03 | 湄潭银柜山茶业有限公司 | Method for making flat green tea |
| CN103689141A (en) * | 2013-12-18 | 2014-04-02 | 程力 | Method for preparing green tea |
| CN104026271A (en) * | 2013-03-04 | 2014-09-10 | 四川早白尖茶业有限公司 | Processing method for green tea |
| CN104171041A (en) * | 2014-07-11 | 2014-12-03 | 四川省南方叶嘉茶业有限公司 | Processing method for Mengdingshihua green tea |
-
2015
- 2015-10-27 CN CN201510701827.XA patent/CN105230828A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101548700A (en) * | 2009-05-14 | 2009-10-07 | 中国农业科学院茶叶研究所 | A flat famous green tea processing method |
| CN102007978A (en) * | 2009-09-07 | 2011-04-13 | 陈永强 | Process for making top-grade curled tea |
| CN102018065A (en) * | 2010-12-09 | 2011-04-20 | 毛惠康 | Manufacture method of high-quality green tea |
| CN102232434A (en) * | 2011-07-28 | 2011-11-09 | 句容市茅山茶场 | Method for processing Maoshan Cuimei tea |
| CN102488034A (en) * | 2011-12-26 | 2012-06-13 | 李映江 | Technology for producing green tea |
| CN102696794A (en) * | 2012-05-31 | 2012-10-03 | 湄潭银柜山茶业有限公司 | Method for making flat green tea |
| CN104026271A (en) * | 2013-03-04 | 2014-09-10 | 四川早白尖茶业有限公司 | Processing method for green tea |
| CN103689141A (en) * | 2013-12-18 | 2014-04-02 | 程力 | Method for preparing green tea |
| CN104171041A (en) * | 2014-07-11 | 2014-12-03 | 四川省南方叶嘉茶业有限公司 | Processing method for Mengdingshihua green tea |
Non-Patent Citations (1)
| Title |
|---|
| 李俐等: "《家庭选购食品的诀窍》", 31 January 1990, 中国食品出版社出版 * |
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Application publication date: 20160113 |