CN106306141A - Making process of organic green tea - Google Patents
Making process of organic green tea Download PDFInfo
- Publication number
- CN106306141A CN106306141A CN201610725202.1A CN201610725202A CN106306141A CN 106306141 A CN106306141 A CN 106306141A CN 201610725202 A CN201610725202 A CN 201610725202A CN 106306141 A CN106306141 A CN 106306141A
- Authority
- CN
- China
- Prior art keywords
- time
- green
- green tea
- tea
- leaf
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a making process of organic green tea. The making process comprises the steps of material preparation, tea selection, layered tedding, fixation, twice primary rolling, primary baking for fragrance fixation, twice secondary rolling, fragrance invigorating, re-baking, autoclaved sterilization and the like. According to the making process of the organic green tea, bitterness and astringency of the finished tea product are effectively reduced, the finished green tea product is rich and lasting in fragrance, yellow green in color and luster, high in quality and capable of keeping the shape and color and luster of tea, the problem that the astringency of green tea is heavy is solved, by means of detection, in the green tea made through the making process, the content of tea polyphenol is about 5%-7% higher than the content of tea polyphenol in green tea made through a traditional process, and the content of catechin is about 3%-4% higher than the content of catechin in the green tea made through the traditional process.
Description
Technical field
The present invention relates to Tea Processing technical field, particularly relate to the processing technology of a kind of organic green-tea.
Background technology
In the place of production without any pollution, the most do not use the chemical fertilizer of any synthetic, pesticide, plant growth regulator,
The materials such as chemical food additive, produce fresh leaf by organic agriculture production system and method, and are processing, pack, storing
Do not polluted by any chemical substance during fortune, and meet IFOAM (LFOAM) standard, through organic
The green tea product that (natural) food certification tissue is awardd a certificate and reprocessing goods are referred to as organic green-tea.For organic green-tea, kind
Various.The processing of existing green tea, is simply divided into and completes, kneads and be dried three steps, wherein it is critical only that and complete.Wherein,
The mode completed has parch, steaming green grass or young crops, bubble green grass or young crops, radiation to complete, and fresh leaf passes through to complete, the active passivation of enzyme, the various chemistry included
Composition, substantially under conditions of not having enzyme impact, is carried out physicochemical change by thermodynamic activity, thus defines green tea
Qualitative characteristics.The green tea finished product astringent taste weight of processes, aroma quality deficiency, brew rear lasting the longest at present.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that the processing technology of a kind of organic green-tea, effectively reduce
Becoming the bitter taste sampled tea, finished product green tea gives off a strong fragrance and persistently, color and luster is yellowish green, keeps the Appearance color of Folium Camelliae sinensis, overcomes green tea
The problem that leaf astringent taste is heavier.
To achieve these goals, the present invention adopts the following technical scheme that
The processing technology of a kind of organic green-tea, comprises the following steps:
(1) get the raw materials ready: when the green tea selecting organic tea garden to grow is when 9-11 in the morning, 3-6 in afternoon, pluck fresh green tea leaf,
Remove the yellow leaf and impurity being mixed into when plucking；
(2) choosing green grass or young crops: select blue or green machine leafy by simple bud, discrete piece, bud one leaf, bud two leaf and a bud green tea plucked
Carrying out sizing screening, wherein simple bud, bud one leaf and bud two leaf are high grade tea；Sizing screening, compound market demands.
(3) layering stand green grass or young crops: the green tea after above-mentioned sizing screening carries out layering stand green grass or young crops, the blue or green temperature in stand controls at 15-20
DEG C, relative humidity is 75-80%, and the blue or green thickness in stand is 5-30mm, and the time of spreading is 3-5h；Reduce the stand blue or green time, be conducive to simultaneously
The place to go of green tea astringent taste.
(4) complete: the green tea after the green grass or young crops of stand being put into the hot roller fixation machine of gas and completes, the temperature that completes is 150-
200 DEG C, fixation time 1-2min, natural spreading for cooling 5-10min；
Complete and green tea quality is played conclusive effect.By high temperature, destroy enzyme viability in fresh leaf, prevent Polyphenols
Material aoxidizes, in case the uppermost leaf red change of son；Part moisture content in evaporation leaf, makes leaf deliquescing, creates conditions for kneading appearance simultaneously.
The temperature that completes is 150-200 DEG C, improves the active constituent content of natural organic green-tea.
(5) slightly rub: the green tea after completing carries out slightly rubbing for the first time, leads to hot blast when slightly rubbing for the first time, and hot blast temperature is
85-95 DEG C, the rough kneading machine speed of mainshaft is 35-36r/min, and the most slightly the time of rubbing is 8-10min；After slightly having rubbed for the first time
Every 40-60s, carrying out second time and slightly rub, second time leads to hot blast when slightly rubbing, and hot blast temperature is 75-80 DEG C, and the rough kneading machine speed of mainshaft is
35-36r/min, the second time slightly time of rubbing is 5-7min；
Slightly rub through twice, be substantially improved Folium Camelliae sinensis endoplasm, make green tea after brewing, have mellow flavour.
(6) fixation is just dried: the green tea after slightly rubbing carries out just drying, and just dries temperature 90-100 DEG C, continues 8-10min, make
Green tea water content reaches 30-35%；Then spread, be cooled to 55-60 DEG C, spread thickness 5-10 centimetre；
(7) rub in: the green tea after just drying fixation is rubbed in carrying out for the first time, when first time rubs, control kneading machine cylinder
Revolution 21-24r/min, controls Folium Camelliae sinensis temperature and is 35-38 DEG C, rub time 10-12min in first time；Rub in first time
After every 40-60s, carry out second time is rubbed, second time control when rubbing kneading machine cylinder revolution 21-24r/min, controls Folium Camelliae sinensis temperature
Degree, for 35-38 DEG C, rubs time 5-8min in second time；
Just dry fixation and in rub step and can solve the problem of the puckery hardship of green tea, be greatly improved the fragrance of green tea, make green
Folium Camelliae sinensis brews rear lasting fragrance.
(8) perfume is mended: on the green tea after rubbing in being sprayed onto by Fructus Trichosanthis leaf extract, the fountain height of Fructus Trichosanthis leaf extract is green
The 1-3% of Folium Camelliae sinensis；Tea aroma is made to be improved.
Mend the fragrant fragrance improving green tea further, improve the health properties of green tea simultaneously.
(9) multiple baking: the green tea after mending perfume (or spice) carries out pressing multiple baking, dries temperature 80-100 DEG C again, stirs, to containing more therebetween
When the water yield is 8-10%, multiple baking terminates；
(10) autoclaving: carrying out sterilizing in the green tea after multiple baking is put into autoclaving machine, the time is 1-3 minute,
Temperature is 50-70 DEG C.
Described Fructus Trichosanthis leaf extract is Fructus Trichosanthis leaf extract concentrated juice, and concrete extraction step is as follows: first by selected Fructus Trichosanthis
Leaf is placed in the extraction container filling solvent and extracts；It is then demultiplex out the water phase components of extraction；By dense for water phase components solution
Shorten extractum, yield 1-1.5% into.
Leaf selects Tianzhu sword milli green tea kind.
Compared with the prior art, beneficial effects of the present invention is as follows:
The processing technology of the organic green-tea of the present invention, effectively reduces into the bitter taste sampled tea, finished product green tea give off a strong fragrance and
Persistently, color and luster is yellowish green, and quality is high, keeps the Appearance color of Folium Camelliae sinensis, overcomes the problem that green tea astringent taste is heavier, through detection,
The content using the tea polyphenols in the green tea of present invention process making is higher than biography higher than traditional handicraft green tea about 5-7%, catechin
System technique green tea about 3-4%.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments, not
On the premise of departing from present inventive concept, within any improvement made all falls within protection scope of the present invention.
Embodiment 1:
The processing technology of a kind of organic green-tea, comprises the following steps:
(1) get the raw materials ready: when the green tea selecting organic tea garden to grow is when 9-11 in the morning, 3-6 in afternoon, pluck fresh green tea leaf,
Remove the yellow leaf and impurity being mixed into when plucking；
(2) choosing green grass or young crops: select blue or green machine leafy by simple bud, discrete piece, bud one leaf, bud two leaf and a bud green tea plucked
Carrying out sizing screening, wherein simple bud, bud one leaf and bud two leaf are high grade tea；Sizing screening, compound market demands.
(3) layering stand green grass or young crops: the green tea after above-mentioned sizing screening carries out layering stand green grass or young crops, the blue or green temperature in stand controls at 15-20
DEG C, relative humidity is 75-80%, and the blue or green thickness in stand is 5-30mm, and the time of spreading is 3-5h；Reduce the stand blue or green time, be conducive to simultaneously
The place to go of green tea astringent taste.
(4) complete: the green tea after the green grass or young crops of stand being put into the hot roller fixation machine of gas and completes, the temperature that completes is 150-
200 DEG C, fixation time 1-2min, natural spreading for cooling 5-10min；
Complete and green tea quality is played conclusive effect.By high temperature, destroy enzyme viability in fresh leaf, prevent Polyphenols
Material aoxidizes, in case the uppermost leaf red change of son；Part moisture content in evaporation leaf, makes leaf deliquescing, creates conditions for kneading appearance simultaneously.
The temperature that completes is 150-200 DEG C, improves the active constituent content of natural organic green-tea, through detection, uses present invention process
The content of the tea polyphenols in the green tea made is higher than traditional handicraft green tea about 3-higher than traditional handicraft green tea about 5-7%, catechin
4%.
(5) slightly rub: the green tea after completing carries out slightly rubbing for the first time, leads to hot blast when slightly rubbing for the first time, and hot blast temperature is
85-95 DEG C, the rough kneading machine speed of mainshaft is 35-36r/min, and the most slightly the time of rubbing is 8-10min；After slightly having rubbed for the first time
Every 40-60s, carrying out second time and slightly rub, second time leads to hot blast when slightly rubbing, and hot blast temperature is 75-80 DEG C, and the rough kneading machine speed of mainshaft is
35-36r/min, the second time slightly time of rubbing is 5-7min；
(6) fixation is just dried: the green tea after slightly rubbing carries out just drying, and just dries temperature 90-100 DEG C, continues 8-10min, make
Green tea water content reaches 30-35%；Then spread, be cooled to 55-60 DEG C, spread thickness 5-10 centimetre；
(7) rub in: the green tea after just drying fixation is rubbed in carrying out for the first time, when first time rubs, control kneading machine cylinder
Revolution 21-24r/min, controls Folium Camelliae sinensis temperature and is 35-38 DEG C, rub time 10-12min in first time；Rub in first time
After every 40-60s, carry out second time is rubbed, second time control when rubbing kneading machine cylinder revolution 21-24r/min, controls Folium Camelliae sinensis temperature
Degree, for 35-38 DEG C, rubs time 5-8min in second time；
(8) perfume is mended: on the green tea after rubbing in being sprayed onto by Fructus Trichosanthis leaf extract, the fountain height of Fructus Trichosanthis leaf extract is green
The 1-3% of Folium Camelliae sinensis；Tea aroma is made to be improved.
(9) multiple baking: the green tea after mending perfume (or spice) carries out pressing multiple baking, dries temperature 80-100 DEG C again, stirs, to containing more therebetween
When the water yield is 8-10%, multiple baking terminates；
(10) autoclaving: carrying out sterilizing in the green tea after multiple baking is put into autoclaving machine, the time is 1-3 minute,
Temperature is 50-70 DEG C.
Described Fructus Trichosanthis leaf extract is Fructus Trichosanthis leaf extract concentrated juice, and concrete extraction step is as follows: first by selected Fructus Trichosanthis
Leaf is placed in the extraction container filling solvent and extracts；It is then demultiplex out the water phase components of extraction；By dense for water phase components solution
Shorten extractum, yield 1-1.5% into.
Claims (3)
1. the processing technology of an organic green-tea, it is characterised in that: comprise the following steps:
(1) get the raw materials ready: when the green tea selecting organic tea garden to grow is when 9-11 in the morning, 3-6 in afternoon, pluck fresh green tea leaf, remove
The yellow leaf being mixed into during harvesting and impurity；
(2) choosing green grass or young crops: the green tea of harvesting selects green grass or young crops machine, and by simple bud, discrete piece, bud one leaf, bud two leaf and a bud is leafy carries out
Sizing screening, wherein simple bud, bud one leaf and bud two leaf are high grade tea；
(3) layering stand green grass or young crops: the green tea after above-mentioned sizing screening carries out layering stand green grass or young crops, and the blue or green temperature in stand controls at 15-20 DEG C, phase
Being 75-80% to humidity, the blue or green thickness in stand is 5-30mm, and the time of spreading is 3-5h；
(4) complete: the green tea after the green grass or young crops of stand being put into the hot roller fixation machine of gas and completes, the temperature that completes is 150-200
DEG C, fixation time 1-2min, natural spreading for cooling 5-10min；
(5) slightly rub: the green tea after completing carries out slightly rubbing for the first time, leads to hot blast when slightly rubbing for the first time, and hot blast temperature is 85-95
DEG C, the rough kneading machine speed of mainshaft is 35-36r/min, and the most slightly the time of rubbing is 8-10min；Every 40-after slightly having rubbed for the first time
60s, carries out second time and slightly rubs, and second time leads to hot blast when slightly rubbing, and hot blast temperature is 75-80 DEG C, and the rough kneading machine speed of mainshaft is 35-
36r/min, the second time slightly time of rubbing is 5-7min；
(6) fixation is just dried: the green tea after slightly rubbing carries out just drying, and just dries temperature 90-100 DEG C, continues 8-10min, make green tea
Leaf water content reaches 30-35%；Then spread, be cooled to 55-60 DEG C, spread thickness 5-10 centimetre；
(7) rub in: the green tea after just drying fixation is rubbed in carrying out for the first time, when first time rubs, control kneading machine cylinder revolution
21-24r/min, controls Folium Camelliae sinensis temperature and is 35-38 DEG C, rub time 10-12min in first time；After first time has rubbed every
40-60s, carries out rubbing in second time, controls kneading machine cylinder revolution 21-24r/min when rubbing in second time, and controlling Folium Camelliae sinensis temperature is
35-38 DEG C, second time rubs time 5-8min；
(8) perfume is mended: on the green tea after rubbing in being sprayed onto by Fructus Trichosanthis leaf extract, the fountain height of Fructus Trichosanthis leaf extract is green tea
1-3%；
(9) multiple baking: the green tea after mending perfume (or spice) carries out pressing multiple baking, dries temperature 80-100 DEG C again, stirs, to water content more therebetween
During for 8-10%, multiple baking terminates；
(10) autoclaving: carrying out sterilizing in the green tea after multiple baking is put into autoclaving machine, the time is 1-3 minute, temperature
For 50-70 DEG C.
The processing technology of organic green-tea the most according to claim 1, it is characterised in that: Fructus Trichosanthis leaf described in step (8) extracts
Taking thing is Fructus Trichosanthis leaf extract concentrated juice, and concrete extraction step is as follows: selected Fructus Trichosanthis leaf is first placed in the extraction filling solvent
Container extracts；It is then demultiplex out the water phase components of extraction；Water phase components solution is condensed into extractum, yield 1-1.5%.
The processing technology of organic green-tea the most according to claim 1, it is characterised in that: described green tea selects Tianzhu sword
Green tea kind in the least.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610725202.1A CN106306141A (en) | 2016-08-26 | 2016-08-26 | Making process of organic green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610725202.1A CN106306141A (en) | 2016-08-26 | 2016-08-26 | Making process of organic green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306141A true CN106306141A (en) | 2017-01-11 |
Family
ID=57790903
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610725202.1A Pending CN106306141A (en) | 2016-08-26 | 2016-08-26 | Making process of organic green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306141A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361169A (en) * | 2017-08-21 | 2017-11-21 | 紫云自治县红花茶业种植有限公司 | A kind of green tea and its processing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228114A (en) * | 2011-07-07 | 2011-11-02 | 何家庆 | Snakegourd fruit tea and preparation method thereof |
| CN103988921A (en) * | 2013-11-07 | 2014-08-20 | 丹凤秦鼎茶业有限公司 | Natural organic green tea clean-production technology |
| CN104872322A (en) * | 2015-05-29 | 2015-09-02 | 桐城市牯牛背农业开发有限公司 | Snake gourd fruit and tartary buckwheat tea and method for manufacturing same |
-
2016
- 2016-08-26 CN CN201610725202.1A patent/CN106306141A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102228114A (en) * | 2011-07-07 | 2011-11-02 | 何家庆 | Snakegourd fruit tea and preparation method thereof |
| CN103988921A (en) * | 2013-11-07 | 2014-08-20 | 丹凤秦鼎茶业有限公司 | Natural organic green tea clean-production technology |
| CN104872322A (en) * | 2015-05-29 | 2015-09-02 | 桐城市牯牛背农业开发有限公司 | Snake gourd fruit and tartary buckwheat tea and method for manufacturing same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107361169A (en) * | 2017-08-21 | 2017-11-21 | 紫云自治县红花茶业种植有限公司 | A kind of green tea and its processing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106172905B (en) | A kind of processing method of chestnut odor type roasted green tea | |
| CN103607911B (en) | The manufacture method of ingredient for tea drink | |
| CN106172922A (en) | A kind of processing method of ancient Camellia sinensis green tea | |
| CN105053363B (en) | A kind of production method of health-care tea made of mulberry leaves | |
| CN107372901A (en) | A kind of preparation method of green tea | |
| CN101715855A (en) | Process for manufacturing dry chrysanthemum | |
| CN104171075A (en) | Preparation method of highly fragrant black tea | |
| JP2001069917A (en) | Tea including olive leaf | |
| CN105285197A (en) | Method for blending tea tree flowers and green tea | |
| CN107836538A (en) | A kind of processing method of compound enzyme improved organic fragrant green tea mouthfeel of orchid | |
| CN103815102A (en) | Flavor enhancement semi-fermented fleece-flower root leaf tea and preparation method thereof | |
| CN104839394B (en) | A kind of method for processing Tea Flower | |
| CN106035796A (en) | Processing method of yellow tea | |
| CN109315521A (en) | A kind of preparation method of jasmine green tea | |
| CN107912557A (en) | A kind of black tea preparation method containing white orchid | |
| CN105145913A (en) | Processing method for Pingyang yellow tea | |
| CN106578150A (en) | Flower and fruit aroma-type Congou black tea and preparation method thereof | |
| CN104757185A (en) | Flower tea processing method capable of retaining primary color, shape and aroma of golden camellia | |
| CN109007119A (en) | A kind of tea processing technique | |
| CN109007077A (en) | A kind of the Hakkas's Green tea processing technology | |
| CN107668228A (en) | A kind of processing method of chestnut odor type kwan-yin green tea | |
| CN107751426A (en) | The processing method that a kind of Shiqian tongue tea kind makes high-end green tea | |
| KR101627313B1 (en) | Manufacturing method of yellow dye tea and yellow dye tea thereof | |
| CN106720513A (en) | The processing technology of mellowness green tea | |
| CN106359672A (en) | Preparation method of green tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |
|
| RJ01 | Rejection of invention patent application after publication |