CN105325576A - Jasmine green tea processing technology - Google Patents
Jasmine green tea processing technology Download PDFInfo
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- CN105325576A CN105325576A CN201510479052.6A CN201510479052A CN105325576A CN 105325576 A CN105325576 A CN 105325576A CN 201510479052 A CN201510479052 A CN 201510479052A CN 105325576 A CN105325576 A CN 105325576A
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Abstract
The invention discloses a jasmine green tea processing technology. The technology comprises the steps of enzyme deactivation, cooling, rolling, and drying to form a finished product. The jasmine green tea prepared through combining jasmine with tea reserves the original flavor of the green tea, and improves the fragrance and the mouthfeel of the green tea, the preparation method of the jasmine green tea has the advantages of simplicity, high efficiency and uniform enzyme deactivation, and the finished jasmine green tea has the advantages of clear and bright soup color, thick taste and fragrant smell, and is a high-quality novel green tea.
Description
Technical field
The present invention relates to Tea Processing technical field, be specifically related to a kind of processing technology of jasmine green tea.
Background technology
Green tea is the tea do not had by fermentation, is also called azymic tea, and be one of main teas of China, it remains the natural materials of fresh leaf, the Tea Polyphenols contained, catechin, chlorophyll, caffeine, amino acid, and vitamins and other nutritious components is also more.These natural nutrition compositions in green tea, having special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., is less than other teas.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, although tealeaves is numerous in variety, but now novel teas drink demand is become increasing, therefore, the present inventor provides a kind of novel green tea by green tea and jasmine being integrated as vast teas drink fan.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of processing technology of jasmine green tea, making full use of the characteristic of jasmine and fresh leaf, while keeping the original local flavor of green tea, improve fragrance and the mouthfeel of tealeaves.
The present invention is achieved by the following technical programs:
A processing technology for jasmine green tea, this technique comprises the following steps:
A, to complete: take the fresh leaf of bud one leaf or two leaves and a bud as raw material, put it in cylinder type water-removing machine and complete, control temperature is 180-200 DEG C, and fixation time is 2-4min, spreads and put 15-20min after having completed in spreading for cooling room;
B, cooling process: the tealeaves completed being put into temperature is that the refrigerating chamber of 5-10 DEG C refrigerates 15-20min;
C, knead process; Carry out kneading process after tealeaves is mixed according to the mass ratio of 2:1 with Jasmine, model is adopted to be that 6CR-35 kneading machine is kneaded, the rotating speed of kneading machine is that 35-40 turns/min, and the time of kneading is 30-40min, kneads slivering until tea juice is not flowing out and giving out delicate fragrance;
D, drying: the tealeaves kneaded is put into dryer and carries out drying and processing, control temperature is 120-150 DEG C;
E, finished product: by dried tealeaves pack sealing, put into the refrigerating chamber cold storing and fresh-keeping that temperature is 2-5 DEG C.
Water content in described step a after tea green-keeping is 60-65%.
Kneading the water content of tea after process in described step c is 30-35%.
In described steps d, the drying time of tealeaves is 10-15min, and after drying, the water content of tealeaves is 3-6%.
Beneficial effect of the present invention is: the present invention adopts jasmine to combine with tealeaves, the jasmine green tea prepared not only remains the original local flavor of green tea, improve fragrance and the mouthfeel of tealeaves simultaneously, and the preparation method of this jasmine green tea is simple, efficiency is high, and complete evenly, finished product jasmine green tea soup look bright, flavour is dense, fragrant odour, is a kind of novel green tea of high-quality.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is further described, but described in claimed scope is not limited to.
Experimental example one
A processing technology for jasmine green tea, this technique comprises the following steps:
A, to complete: take the fresh leaf of bud one leaf or two leaves and a bud as raw material, put it in cylinder type water-removing machine and complete, control temperature is 180 DEG C, and fixation time is 2min, spread after having completed and put 15min in spreading for cooling room, the water content after tea green-keeping is 65%;
B, cooling process: the tealeaves completed being put into temperature is that the refrigerating chamber of 5 DEG C refrigerates 15min;
C, knead process; Carry out kneading process after tealeaves is mixed according to the mass ratio of 2:1 with Jasmine, model is adopted to be that 6CR-35 kneading machine is kneaded, the rotating speed of kneading machine is 35 turns/min, the time of kneading is 30min, knead slivering until tea juice is not flowing out and giving out delicate fragrance, kneading the water content of tea after process is 35%;
D, drying: the tealeaves kneaded is put into dryer and carries out drying and processing, control temperature is 120 DEG C, and after drying, the water content of tealeaves is 6%;
E, finished product: by dried tealeaves pack sealing, put into the refrigerating chamber cold storing and fresh-keeping that temperature is 2 DEG C.
Experimental example two
A processing technology for jasmine green tea, this technique comprises the following steps:
A, to complete: take the fresh leaf of bud one leaf or two leaves and a bud as raw material, put it in cylinder type water-removing machine and complete, control temperature is 190 DEG C, and fixation time is 2min, spread after having completed and put 16min in spreading for cooling room, the water content after tea green-keeping is 64%;
B, cooling process: the tealeaves completed being put into temperature is that the refrigerating chamber of 6 DEG C refrigerates 16min;
C, knead process; Carry out kneading process after tealeaves is mixed according to the mass ratio of 2:1 with Jasmine, model is adopted to be that 6CR-35 kneading machine is kneaded, the rotating speed of kneading machine is 35 turns/min, the time of kneading is 32min, knead slivering until tea juice is not flowing out and giving out delicate fragrance, kneading the water content of tea after process is 34%;
D, drying: the tealeaves kneaded is put into dryer and carries out drying and processing, control temperature is 130 DEG C, and after drying, the water content of tealeaves is 5%;
E, finished product: by dried tealeaves pack sealing, put into the refrigerating chamber cold storing and fresh-keeping that temperature is 3 DEG C.
Experimental example three
A processing technology for jasmine green tea, this technique comprises the following steps:
A, to complete: take the fresh leaf of bud one leaf or two leaves and a bud as raw material, put it in cylinder type water-removing machine and complete, control temperature is 180 DEG C, and fixation time is 3min, spread after having completed and put 18min in spreading for cooling room, the water content after tea green-keeping is 63%;
B, cooling process: the tealeaves completed being put into temperature is that the refrigerating chamber of 7 DEG C refrigerates 17min;
C, knead process; Carry out kneading process after tealeaves is mixed according to the mass ratio of 2:1 with Jasmine, model is adopted to be that 6CR-35 kneading machine is kneaded, the rotating speed of kneading machine is 35 turns/min, the time of kneading is 35min, knead slivering until tea juice is not flowing out and giving out delicate fragrance, kneading the water content of tea after process is 33%;
D, drying: the tealeaves kneaded is put into dryer and carries out drying and processing, control temperature is 135 DEG C, and after drying, the water content of tealeaves is 4%;
E, finished product: by dried tealeaves pack sealing, put into the refrigerating chamber cold storing and fresh-keeping that temperature is 3 DEG C.
Experimental example four
A processing technology for jasmine green tea, this technique comprises the following steps:
A, to complete: take the fresh leaf of bud one leaf or two leaves and a bud as raw material, put it in cylinder type water-removing machine and complete, control temperature is 190 DEG C, and fixation time is 3min, spread after having completed and put 18min in spreading for cooling room, the water content after tea green-keeping is 62%;
B, cooling process: the tealeaves completed being put into temperature is that the refrigerating chamber of 7 DEG C refrigerates 18min;
C, knead process; Carry out kneading process after tealeaves is mixed according to the mass ratio of 2:1 with Jasmine, model is adopted to be that 6CR-35 kneading machine is kneaded, the rotating speed of kneading machine is 40 turns/min, the time of kneading is 40min, knead slivering until tea juice is not flowing out and giving out delicate fragrance, kneading the water content of tea after process is 32%;
D, drying: the tealeaves kneaded is put into dryer and carries out drying and processing, control temperature is 140 DEG C, and after drying, the water content of tealeaves is 4%;
E, finished product: by dried tealeaves pack sealing, put into the refrigerating chamber cold storing and fresh-keeping that temperature is 3 DEG C.
Experimental example five
A processing technology for jasmine green tea, this technique comprises the following steps:
A, to complete: take the fresh leaf of bud one leaf or two leaves and a bud as raw material, put it in cylinder type water-removing machine and complete, control temperature is 195 DEG C, and fixation time is 3min, spread after having completed and put 19min in spreading for cooling room, the water content after tea green-keeping is 61%;
B, cooling process: the tealeaves completed being put into temperature is that the refrigerating chamber of 6 DEG C refrigerates 19min;
C, knead process; Carry out kneading process after tealeaves is mixed according to the mass ratio of 2:1 with Jasmine, model is adopted to be that 6CR-35 kneading machine is kneaded, the rotating speed of kneading machine is 40 turns/min, the time of kneading is 39min, knead slivering until tea juice is not flowing out and giving out delicate fragrance, kneading the water content of tea after process is 31%;
D, drying: the tealeaves kneaded is put into dryer and carries out drying and processing, control temperature is 145 DEG C, and after drying, the water content of tealeaves is 4%;
E, finished product: by dried tealeaves pack sealing, put into the refrigerating chamber cold storing and fresh-keeping that temperature is 3 DEG C.
Experimental example six
A processing technology for jasmine green tea, this technique comprises the following steps:
A, to complete: take the fresh leaf of bud one leaf or two leaves and a bud as raw material, put it in cylinder type water-removing machine and complete, control temperature is 200 DEG C, and fixation time is 4min, spread after having completed and put 20min in spreading for cooling room, the water content after tea green-keeping is 60%;
B, cooling process: the tealeaves completed being put into temperature is that the refrigerating chamber of 5 DEG C refrigerates 20min;
C, knead process; Carry out kneading process after tealeaves is mixed according to the mass ratio of 2:1 with Jasmine, model is adopted to be that 6CR-35 kneading machine is kneaded, the rotating speed of kneading machine is 40 turns/min, the time of kneading is 40min, knead slivering until tea juice is not flowing out and giving out delicate fragrance, kneading the water content of tea after process is 30%;
D, drying: the tealeaves kneaded is put into dryer and carries out drying and processing, control temperature is 150 DEG C, and after drying, the water content of tealeaves is 3%;
E, finished product: by dried tealeaves pack sealing, put into the refrigerating chamber cold storing and fresh-keeping that temperature is 2 DEG C.
Claims (4)
1. a processing technology for jasmine green tea, is characterized in that: this technique comprises the following steps:
A, to complete: take the fresh leaf of bud one leaf or two leaves and a bud as raw material, put it in cylinder type water-removing machine and complete, control temperature is 180-200 DEG C, and fixation time is 2-4min, spreads and put 15-20min after having completed in spreading for cooling room;
B, cooling process: the tealeaves completed being put into temperature is that the refrigerating chamber of 5-10 DEG C refrigerates 15-20min;
C, knead process; Carry out kneading process after tealeaves is mixed according to the mass ratio of 2:1 with Jasmine, model is adopted to be that 6CR-35 kneading machine is kneaded, the rotating speed of kneading machine is that 35-40 turns/min, and the time of kneading is 30-40min, kneads slivering until tea juice is not flowing out and giving out delicate fragrance;
D, drying: the tealeaves kneaded is put into dryer and carries out drying and processing, control temperature is 120-150 DEG C;
E, finished product: by dried tealeaves pack sealing, put into the refrigerating chamber cold storing and fresh-keeping that temperature is 2-5 DEG C.
2. the processing technology of jasmine green tea according to claim 1, is characterized in that: the water content in described step a after tea green-keeping is 60-65%.
3. the processing technology of jasmine green tea according to claim 1, is characterized in that: kneading the water content of tea after process in described step c is 30-35%.
4. the processing technology of jasmine green tea according to claim 1, is characterized in that: in described steps d, the drying time of tealeaves is 10-15min, and after drying, the water content of tealeaves is 3-6%.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047855A (en) * | 2017-05-18 | 2017-08-18 | 聂超 | A kind of processing technology of jasmine green tea |
| CN107259000A (en) * | 2017-08-04 | 2017-10-20 | 周海腾 | A kind of preparation method of Jasmine flower tea |
| CN107494818A (en) * | 2017-08-25 | 2017-12-22 | 贵州安顺春来茶业有限公司 | A kind of chamomile green tea and its processing method |
| CN109480015A (en) * | 2019-01-16 | 2019-03-19 | 王宏 | A kind of flavor tea and its application |
| CN111642585A (en) * | 2020-06-30 | 2020-09-11 | 贵州省余庆县凤香苑茶业有限责任公司 | Processing and preparation method of green tea |
| CN111802481A (en) * | 2020-06-22 | 2020-10-23 | 长阳初心茶叶有限公司 | Tea blending method |
| CN112471303A (en) * | 2020-12-21 | 2021-03-12 | 彭发明 | A preparation method of strawberry tea containing flos Citri Grandis as main ingredient |
| CN116035087A (en) * | 2023-03-09 | 2023-05-02 | 陕西久泰农旅文化发展有限公司 | Kadsura longepedunculata tender leaf compound teabag and preparation method thereof |
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| CN104171060A (en) * | 2014-07-31 | 2014-12-03 | 贵州省山里人家农业发展有限公司 | Process for making green tea |
| CN104255973A (en) * | 2014-09-14 | 2015-01-07 | 罗庆华 | Palm-favor type green tea and preparation method thereof |
| CN106306160A (en) * | 2015-06-30 | 2017-01-11 | 安顺市晶英科技研发有限责任公司 | Processing technology of jasmine green tea |
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2015
- 2015-08-07 CN CN201510479052.6A patent/CN105325576A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171060A (en) * | 2014-07-31 | 2014-12-03 | 贵州省山里人家农业发展有限公司 | Process for making green tea |
| CN104255973A (en) * | 2014-09-14 | 2015-01-07 | 罗庆华 | Palm-favor type green tea and preparation method thereof |
| CN106306160A (en) * | 2015-06-30 | 2017-01-11 | 安顺市晶英科技研发有限责任公司 | Processing technology of jasmine green tea |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107047855A (en) * | 2017-05-18 | 2017-08-18 | 聂超 | A kind of processing technology of jasmine green tea |
| CN107259000A (en) * | 2017-08-04 | 2017-10-20 | 周海腾 | A kind of preparation method of Jasmine flower tea |
| CN107494818A (en) * | 2017-08-25 | 2017-12-22 | 贵州安顺春来茶业有限公司 | A kind of chamomile green tea and its processing method |
| CN109480015A (en) * | 2019-01-16 | 2019-03-19 | 王宏 | A kind of flavor tea and its application |
| CN111802481A (en) * | 2020-06-22 | 2020-10-23 | 长阳初心茶叶有限公司 | Tea blending method |
| CN111642585A (en) * | 2020-06-30 | 2020-09-11 | 贵州省余庆县凤香苑茶业有限责任公司 | Processing and preparation method of green tea |
| CN112471303A (en) * | 2020-12-21 | 2021-03-12 | 彭发明 | A preparation method of strawberry tea containing flos Citri Grandis as main ingredient |
| CN116035087A (en) * | 2023-03-09 | 2023-05-02 | 陕西久泰农旅文化发展有限公司 | Kadsura longepedunculata tender leaf compound teabag and preparation method thereof |
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