CN107518098A - A kind of production method of green tea - Google Patents
A kind of production method of green tea Download PDFInfo
- Publication number
- CN107518098A CN107518098A CN201610453005.9A CN201610453005A CN107518098A CN 107518098 A CN107518098 A CN 107518098A CN 201610453005 A CN201610453005 A CN 201610453005A CN 107518098 A CN107518098 A CN 107518098A
- Authority
- CN
- China
- Prior art keywords
- tea
- green
- green tea
- product
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
Abstract
Present invention mainly discloses a kind of production method of green tea, it uses the fresh leaf of the all-round kind of the high-quality breeding Ling Yaoxing tea making of national tea tree as material, by stand it is blue or green, finish, knead, a kind of green tea new product that a series of method for producing step is processed into such as bakee, enrich " Ling Yaoxing " deep processed product New raxa, improve green tea product quality, accelerate to promote tea green product conventional machining techniques upgrading, improve the scientific and technological content of new product processing.The green tea product has that profile is light green characteristic, and soup look is light green bright, and with delicate fragrance, fragrance is lasting, and the fresh alcohol of mouthfeel is soft, crisp refreshing, the bright aobvious bud of background color, deep to be liked by consumers in general.Meanwhile the economy and social benefit of tealeaves can greatly improved after technology implementation, enterprise's process technology progress is greatly promoted, promotes production development, increase tea grower, the income of Tea Production enterprise, are preferably Enhancing Geology Subject Building.
Description
Art
It is that a utilization is reached the clouds pekoe the present invention relates to Ling Yaoxing product deep process technology
Tea fresh leaves are processed into the technology of green tea, belong to deep-processing technical field of agricultural products, and in particular to arrive
A kind of production method of green tea.
Background technology
Ling Yaoxing, original name " raw white tea ", also known as " raw white tea of reaching the clouds ", because of its blade back
Cover with pekoe and gain the name；Element is with emerald green, more in the least, the fragrant height of color, taste is dense, five big characteristics of resistance to bubble are well-known at home and abroad,
As the rising star in Chinese famous tea.
《Chinese famous tea will》Record：" raw white tea of reaching the clouds is historical famous tea, create in clear Qianrong with
Before, originate in Lingyun county of Guangxi.”
Ling Yaoxing tree is grown in the hills and mountains high mountain of 800-1500 rice height above sea level all the year round, here mountain
Ridge is overlapping, rising and falling, fertile soil, and cloud and mist curls up throughout the year, and soil organic matter content is high, soil layer
It is deep fertile, suitable growth of tea plant.Its tea tree bud-leaf is stout and strong, the food value of leaf is soft, it is strong to hold tender property, fine and soft milli
It is long and close, there is natural faint scent, include the composition very abundant such as Tea Polyphenols and amino acid, pectin.
Ling Yaoxing is the high-quality well-known tea in the whole nation, belongs to national excellent tea tree breed, at present
Green tea, black tea, white tea, yellow tea, blue or green tea (oolong tea), the major class of black tea six is successfully made, is praised
The all-round kind of six big teas tea making of system can be fitted to be instantly unique in the world.
The Yunnan-Guizhou Plateau of China is origin of tea-trees, and Guangxi Zhuang Autonomous Region Bose City reaches the clouds
County is exactly the native place of Ling Yaoxing.
Ling Yaoxing is in existing more than the 300 years history of cultivation of reaching the clouds.Ling Yaoxing tree kind
Belong to generative propagation system, belong to dungarunga type and great Ye classes, middle non-hibernating eggs.Tea tree footpath is thick, and bud-leaf is stout and strong, leaf
Matter is soft, it is strong to hold tender property, fine and soft milli is long and close, has natural faint scent, include Tea Polyphenols and amino acid,
The composition very abundant such as pectin.
Biochemical according to Tea Inst., Chinese Academy of Agricultural Sciences to Ling Yaoxing baked green tea
Measure, the tea contain caffeine 4.91%, amino acid 3.36%, Tea Polyphenols 35.6%, catechin total amount
182.92mg/g, thus the tea product have refresh the mind, relieve heat and thirst, solve it is tired promote the production of body fluid, help digest,
The effect of whetting the appetite.Under the moving and inspiring of diet back to nature, Ling Yaoxing undoubtedly turn into color, perfume (or spice),
One of natural optimum beverage both with taste.
Lingyun County Tea planting area occupies first, Guangxi, is that the first big county of tea, Guangxi are produced in Guangxi
Maximum organic tea production county, wherein about 140,000 mu of the whole county tea place gross area, organic tea area 2.6
Ten thousand mu, be the maximum county of Guangxi organic tea garden area；About 80,000 mu of Non-pollution tea garden.6, whole county township
There is tealeaves in more than 1100,72, town village village kind, is engaged in the family of Tea Industry peasant household 1.2 ten thousand.Present Tea Production
The pillar industry of Lingyun County is turned into, Tea Production is county's increasing peasant income, the important set of rural prosperity
Into part.
The existing QS certifications processing enterprise in Lingyun County 15；Produce 3000 tons or so of tealeaves, the output value per year
About 5.5 hundred million yuan.
Lingyun County is county of first, the Guangxi by European Union's organic tea certification, first national level
" township of Chinese famous tea " title is won in non-polluted tea production base county, Lingyun County in 2008, and 2009
Year Lingyun County is rated as national emphasis Chan Cha counties.
Ling Yaoxing obtains different repeatly in international, domestic each agricultural products fair and well-known tea comparation and assessment
It is flourish：Once first batch of 100 counties (city, area) in the whole nation were defined as by Minister Agriculture of China and create non-polluted farm product (kind
One of plant industry) production Demonstration Base county；The production of national non-polluted farm product (planting industry) demonstrate county up to standard and
Advanced production unit；Tea quality supervision and inspection center of the Ministry of Agriculture issues《National quality of famous tea
Identify recognized certificate》；Second and third, four, five international well-known teas comparation and assessment gold medals；International Agriculture fair
Best brand of product；Whole district's non-polluted tea production base and viewpoint of Chinese food safety trust brand；National agricultural
The examination of standardization demonstration area project；National non-polluted tea production base county title；Minister Agriculture of China
Issue Ling Yaoxing protection of place of origin mark.
State General Administration for Quality Supervision's issue Ling Yaoxing obtains the protection of national geography famous special product；" wave
Volt " board organic tea obtains international ecological authentication center of European Union, U.S. US-NOP organic tea product certifications
Mechanism issues certification, and the organic tea of production all meets outlet European standard, and product can be directly entered Europe
America and Japan market.
Currently, as the horizontal raising of China's agricultural scale, agricultural development mode accelerate to change,
Traditional agriculture is accelerated to the speed that modern agriculture changes.In production, agricultural accelerates to specialized, rule
Modelling, standardization transformation；In operation, agricultural accelerates to commercial running, industrialization, informationization, product
Boardization changes, and small peasant economy accelerates to make way for large-scale production, and agricultural is in infrastructure condition, production warp
Battalion's means, Industry Management mode etc. all are accelerating to change.Lift traditional agriculture product processing technique
Upgrading, it is the important measure for changing agricultural development mode.
Prior art
Currently, the green tea product that domestic Tea Production enterprise is produced, its process technology method
Typically using fresh leaf as primary raw material, by finishing, kneading, the step such as bakeing and be processed, still,
Because the process raw material varieties of use are different, process equipment is different, and product quality requires different and added
Work technical method emphasis difference etc., cause green tea product process technology method varied, respectively there is thousand
Autumn, mutual feature, mutual innovation, various processing methods have respective creative, practicality, not had
There are unified a standard or method.
Application number：CN201510927898.1 patent of invention, title：A kind of Green Tea Processing work
A kind of skill, Green tea processing technology disclosed in it, comprises the following steps：1) leaf is selected；2) spreading for cooling；3)
Fixing；4) knead；5) dry；6) Titian.Processing technology of the present invention, employ the side to finish twice
Formula, fixing quality is improved, fixation effect protrudes, and the quality of finished product green tea has been effectively ensured.It is solved
Certainly be a kind of one of Green tea processing technology technical problem.
Application number：CN201510935758.9 patent of invention, title：The Hakkas's Green Tea Processing work
Skill, the Hakkas's Green tea processing technology disclosed in it, includes harvesting process, process of withering, and finish work
Sequence, knead process, drying process.In the technique, into based on tea process machinery production, manual manufacture
Supplemented by technique, reduce by 70% compared to traditional manual manufacture labor intensity, greatly reduce labour's
Dosage.Production efficiency is obviously improved in unit interval, improves the efficiency of Tea Production processing.Especially
, the used machinery in each process does not substantially intersect and repeated, and does not produce and is charred taste and life
Smell, processing characteristics is stable, and it solves a kind of the Hakkas's Green tea processing technology technical problem.
Application number：CN201510738685.4 patent of invention, title：A kind of Green Tea Processing work
Skill, a kind of disclosed Green tea processing technology, including the backwash → shaping that finishes → stack for the first time → again
Stacking backwash → sizing → primary drying for baking → stack backwash → multiple fire → tetra- stacking backwash → final firing Titians three times
Processing step, by controlling time of each step, temperature, humidity, stirring the parameters such as frequency, with
Making the limpid bright green of green tea soup look produced, profile is emerald green, tall and graceful, and mouthfeel is fresh refreshing, mellow,
Especially with respect to the mode of production of traditional handicraft, it is green that the production technology of the application significantly improves gained
The quality of tea tealeaves；It solves a kind of Green tea processing technology technical problem.
Application number：CN201510691492.8 patent of invention, title：A kind of high-quality green tea
Processing method, a kind of processing method of high-quality green tea disclosed in it, be collection green tea old leaf simultaneously
Cellulase is added during kneading after tea green-keeping kneaded and then spread and finished again；Kill
After green grass or young crops tealeaves add papain carry out it is secondary knead and then spread finish again；Tealeaves adds after fixing
Enter pectase and kneaded and then spread three times and finish again；Other techniques are according to conventional Green Tea Processing side
Method is carried out, and the cell component in tealeaves can be made to be easier dissolution, increase millet paste extract, theanine,
The content of tea polysaccharide, reduce polyphenol content, hence it is evident that improve tea leaf quality and mouthfeel, obtained green tea
Give off a strong fragrance, mouthfeel sweetness, soup look becomes clear, and operation is simple, beneficial to the economy for improving tealeaves
Benefit, it solves the problems, such as a kind of processing method of high-quality green tea.
Application number：CN201510641883.9 patent of invention, title：A kind of plateau spring is green
Tea processing method, a kind of plateau spring Green Tea Processing preparation method disclosed in it, including it is as follows
Step：(1) pluck：The tealeaves of tea tree first time sprouting bud-leaf is plucked after selection mesophyll plumpness is survived the winter；
(2) dry；(3) dry；(4) slow fire fried green：It is 70~95 DEG C to iron pan flame enrichment to iron pan temperature, choosing
Select clean fine sand and be put into iron pan progress slow fire fried green, be put into afterwards always with iron pan temperature to sand temperature
The tealeaves dried carries out slow fire fried green, fries 25~35 minutes slowly；(5) microwave sterilization finishes；(6) rub
Twist with the fingers；(7) dry；(8) pack.What it was solved is that plateau spring Green Tea Processing preparation method passes through tradition
Iron pan add a kind of traditional diamond-making technique problem such as fine sand slow fire fried green.
Application number：CN201510598417.7 patent of invention, title：A kind of processing of green tea
Method, it is disclosed to be related to a kind of processing method of green tea, including tealeaves harvesting, wither, finish,
Knead, dry, packaging and other steps, the method that cyclic drying is used during drying, being advantageous to
Tealeaves fully by heated drying, ensure that tealeaves is heated evenly in drying course, so that tea color
It is limpid uniform, taste fragrant, using cooling and drying step by step after drying, prevent organic matter in tealeaves
Matter due to it is long when high temperature and be lost in, excellent taste, and do not stirred manually during drying, this
Sample tealeaves is non-friable, maintain tealeaves crimp naturally it is attractive in appearance.It solves a kind of processing side of green tea
One of law technology.
Application number：CN201510572526.1 patent of invention, title：A kind of plateau green tea adds
Work technique, disclosed is related to a kind of plateau Green tea processing technology, comprises the following steps：Harvesting：Clearly
When morning dew is more, chooses light green tea point and plucked, pluck 15~20kg；Immersion；Dry；Steam
Vapour fixing humidity is 82~87%；The microwave de-enzyming time is 3~4 minutes；Knead for the first time；Rub for the second time
Twist with the fingers；Third time is kneaded；Knead for 4th time；Knead for 5th time；Dry：The tealeaves kneaded is put into
Drying equipment is dried, and dries to the water content 5%~6% in tealeaves；Packaging.The plateau green tea adds
Work rational technology utilizes the characteristics of plateau tea, carries out deep processing, and the tealeaves for making to obtain has profile
Attractive in appearance, soup look is emerald green bright after making tea, and gives off a strong fragrance persistently, the features such as flavour fresh alcohol, improves height
The quality of former green tea.It solves a kind of plateau Green tea processing technology technical problem.
Application number：CN201510538597.X patent of invention, title：Green tea processing technology,
Green tea processing technology disclosed in the invention, including select leaf, fixing, spreading for cooling, screen out impurity, manage bar
Press strip processing, sub-department's sieve bottom tea and compass screen surface tea, carried out respectively for sieve bottom tea and compass screen surface tea at brightness pot
The steps such as reason, wherein the tealeaves taste processed by strictly controlling fixing, spreading for cooling and brightness pot step to ensure
Road is pure and sweet, by the way that the tealeaves of different specification size is divided into sieve bottom tea and compass screen surface tea, and respectively for sieve
The tealeaves uniform specification that bottom tea and compass screen surface tea carry out the processing of brightness pot to ensure to process, Forming Quality are high.
It solves a kind of one of Green tea processing technology technical problem.
Application number：CN201510198226.1 patent of invention, title：A kind of Green Tea Processing is new
Method, a kind of disclosed Green Tea Processing new method, select bud-leaf complete, it is uniform in size consistent, newly
Fresh not crush, the fresh picking leaves of no disease pest leaf, purple leaf is as processing object；The tealeaves of harvesting is entered
The blanching of row vacuum is handled, and at 60-65 DEG C, vacuum blanching is handled 1 minute vacuum blanching temperature；At heat
Tealeaves after reason is placed in cleaning, the thin bamboo strip disk dried, and it is appropriateness to wait moisture in 70-72%, indoor
Temperature control makes mutual adhesion between blade, constantly stirs, avoid in dry process at 18-22 DEG C
Being packed together causes tealeaves to produce fermentation phenomenon；Tealeaves after drying is put into freezing equipment,
Freezed at a temperature of -2 DEG C, cooling time is 20-30 minutes；Tealeaves after freezing is placed in low temperature
In cold wind drier, 5-10 DEG C of cold wind temperature, handle and taken out when reaching 15-20% to Measuring Moisture Content of Tea；Will
Tealeaves after low temperature drying is packed under vacuum conditions, and inflated with nitrogen is fresh-keeping, is then gone out through 121 DEG C
Bacterium 20-25 minutes, enter freezer storage, it solves the problems, such as a kind of one of Green Tea Processing new method and technique.
Application number：CN201510059157.6 patent of invention, title：A kind of Green Tea Processing side
Method, disclosed is related to a kind of processing method of green tea.Fresh tea leaf is spread through fresh leaf successively, killed
Green grass or young crops, fresh breeze, spreading for cooling, just rub, just do, rub again, shaping, forming are prepared, present invention fixing
Front and rear that tealeaves is blown a cold wind over, the process that spread before fixing makes tealeaves internal protein, carbohydrate fully decompose,
Ensure the content and concentration of active ingredient in millet paste, promote the dissolution of benefit materials in tealeaves；After fixing
Blowing a cold wind over can ensure that tealeaves temperature reduces rapidly, prevent high temperature storing tea to turn to be yellow.Using kneading twice
Process progressively causes tea cell rupture to be beneficial to the dissolving and leaching of active ingredient in brewing process after just rubbing
Go out, ensure that millet paste color is emerald green, give off a strong fragrance, solubles content is high, and it solves a kind of Green Tea Processing
Method and technology problem.
Application number：CN201510004181.X patent of invention, title：A kind of new green tea
A kind of processing technology, disclosed new Green tea processing technology, fresh leaf is sorted, then using long rolling
Cylinder tea water-removing machine fixing, then through spreading for cooling, knead, deblock, roll base, again spreading for cooling, drying, the
Spreading for cooling three times, finally sort storage and obtain tealeaves finished product.The Green tea processing technology of the invention, technique are steady
Fixed, the green tea steady quality of processing, it solves a kind of process issues of new green tea.
Application number：CN201410779165.3 patent of invention, title：A kind of Green Tea Processing side
A kind of method, green tea processing method disclosed in it, there is following step：Stand green grass or young crops → fixing → spreading for cooling → is rubbed
Twist with the fingers → deblock → just baking → spreading for cooling → shaping and drying → polishing is done again → and pack storage after bakeing Titian → spreading for cooling
Hide, using the fixing processing mode of the present invention, make fast in the heating up process of tealeaves in a short time
Speed dehydration, evaporation section moisture, ensures the oxidizing ferment that tea color is fresh and alive emerald green, destroys in tea fresh leaves
Activity, suppress the enzymatic oxidation of the Tea Polyphenols element in tea fresh leaves, while the grass smell that volatilizees, promote
The formation of tealeaves endoplasm fragrance；A kind of technical problem of green tea processing method that it is solved.
Application number：CN201410617931.6 patent of invention, title：A kind of Green Tea Processing work
Skill, a kind of processing technology of green tea disclosed in the invention, including dark brownish green collection, stand are blue or green, fixing,
Do the step such as type, drying, sterilization body note, screening and packaging and storage, it is characterised in that：The fixing
Step is divided into steam beating and roller fixation, is adopted after the completion of steam beating and roller fixation step operation
Quickly cooling is carried out with quickly cooling technology, reduces " phenol ammonia ratio " in tealeaves inclusion, the tea of astringent taste will be showed
Polyphenol ratio declines, and improves the Free amino acid class compound ratio content for embodying fresh refreshing feature, together
When reduce the volatilizations of cis- 3- volatile tea aroma materials such as enol, phenmethylol in tealeaves, can
Quality of finished is improved, it solves a kind of Green tea processing technology technical problem.
Application number：CN201410240417.5 patent of invention, title：Green tea and its preparation work
Skill, the invention are related to green tea and its preparation technology, belong to Green Tea Processing field, the system of the invention green tea
Standby technique, comprises the following steps：Take fresh tea leaf, steam green grass or young crops-air-cooled-leaf beat-slightly rubbing-knead-in rub-
Bottle stir-fry-drying.Present invention employs blue or green mode is steamed, there is green tea of the present invention and steam specific to blue or green tea
" Three Greens ", i.e., the qualitative characteristics that dry tea color and luster is dark green, millet paste is light green and tea residue is dark green；In fried green (bottle
Fry) technique in take low temperature regime, make it keep more chlorophyll not to be destroyed, while make tea bar
More consolidation, increase the thickness of fragrance, finally by traditional stoving process, overcome and steam blue or green tea perfume gas
More vexed band green gas, the problem of astringent taste is also heavier, form Li Xiang odor types and mellow fresh refreshing flavour.It
The technical problem of solution is to provide a kind of green tea and its preparation technology.
Application number：CN201410066838.0 patent of invention, title：A kind of Green Tea Processing side
A kind of method, disclosed green tea processing method, comprises the following steps：Stand green grass or young crops, fixing, spreading for cooling, rub
The steps such as sth. made by twisting, two step dryings, packaging and storage, the present invention knead step using gently rub, pressuring method knot
Close and carry out, rub to tealeaves bar tighting volume without broken, tea juice, which is rubbed out, attaches to blade surface, clasmatosis
Rate control ensure that tea leaf quality, the green tea profile made by this technique 55~65% to greatest extent
Bar rope tight knot weight is real with curly, and leaf color is yellowish green；Endoplasm soup look is yellowish green bright, fragrant highly concentrated taste, flavour
It is mellow, endure repeated infusions, quality is splendid.The technical problem that it is solved is to provide a kind of green tea processing method.
Application number：CN201310567081.9 patent of invention, title：Green tea processing method,
Green tea processing method involved by it, including step：Spreading for cooling, fixing, moisture regain, shaping and sub-sieve,
Also include the brightness pot processing step between shaping and sub-sieve, described brightness pot processing step is to get damp again
Tealeaves be put into grightening pot machine evenly drying and de- milli, compared with traditional diamond-making technique, the invention is being done
Brightness pot processing method is added after shape, not only by evenly drying inside and outside tealeaves, takes away moisture so that green
Tea is suffused an exquisite fragrance all around, and tealeaves also is carried out into de- milli, makes tealeaves bright, good appearance, it is most important that
There is no chip in the tea come out with the tea, fragrance is pure and fresh, pure in mouth feel, in addition, by right
The control of the parameters such as the tealeaves contained humidity after temperature and processing in conventional process, makes in tealeaves
Most of organic matter preserved, further ensure the quality of tealeaves, it solves Green Tea Processing
A kind of technical problem of method.
The purpose of invention
In order to improve the economic benefit of Ling Yaoxing plant development, Ling Yaoxing processing is enriched
Product category and raising product quality, improve product competitiveness in the market, make full use of national tea tree excellent
The all-round species the advantage of matter breeding Ling Yaoxing tea making, using Ling Yaoxing fresh leaf as raw material, is developed
A kind of high-quality green tea product, product quality is substantially improved, improves Tea Production economic benefit, increase
Tea grower's income, promote the technological progress of tea processing enterprise, promote the quick health of Tea Industry
Development.
The content of invention
A kind of production method of green tea, its major technique path invented are：(1) raw material → (2)
Knead → (5) baking → (6) product packaging in stand green grass or young crops → (3) fixing → (4).
Specific implementation
(1) raw material：Using Ling Yaoxing fresh leaf to process raw material；
(2) stand is blue or green：Fresh leaf is uniformly spread and withered on frame, is easy to moisture evaporation, time 6
Hour or so, tealeaves internal protein, carbohydrate is fully decomposed；
(3) finish：Raw material of the stand after the completion of blue or green is finished, passes through 3-4 minute hot blast high temperature
Destroy and passivation fresh leaf in oxidase active, suppress the enzymatic oxidation of the Tea Polyphenols etc. in fresh leaf, steam
Fresh leaf partial moisture is sent out, tealeaves is softened, is easy to knead shaping, water content reaches 50%, distributed simultaneously
Blue or green stink, promote the formation of good fragrance, fixing requirement must be uniformly appropriate, fixing deficiency or excessive
It will influence to knead leaf quality；
(4) knead：By the raw material after fixing, eased back, the raw material after easing back is being kneaded
Machine knead working process, and time of kneading is 30 minutes, kneads Stress control it is noted that two principles,
First, kneading the light principle of process weight, second, tender leaf gently rubs light pressure, old leaf is relatively heavy to rub weight, kneads
Appropriate bar tighting volume, tea juice are fully rubbed out without being lost in, and leaf shapes and sends stronger delicate fragrance,
For rolled twig rate up to 98%, cell-damaging rate reaches 45-50%, to obtain and well knead leaf, it is necessary to strict to carry out
Time of kneading and Stress control principle is kneaded, insufficient bar rope is more loose, and product quality is difficult to protect if kneaded
Card：
(5) bakee：Baking is last procedure that Green Tea Processing makes, during baking, dryer
Temperature control at 110-115 DEG C bake and bank up with earth within 15 minutes, further evaporates moisture, reaches certain drying
Degree, is easy to Storing quality, while develops fragrance, fixed profile, reaches certain form-factor, dries
The key of roasting is that fiery work(is grasped suitably, it is desirable to accomplishes that cigarette is not burnt, normally plays tea aroma；
(6) product packaging：Stem tea after baking is handled is green tea finished product, in vacuum bar
Sterilization sealing bag distribution packaging under part, you can carry out production marketing.
The effect of invention
Green tea product produced by the invention has that profile is light green characteristic, and soup look is light green bright, band
There is delicate fragrance, fragrance is lasting, and the fresh alcohol of mouthfeel is soft, crisp refreshing, the bright aobvious bud of background color, deep by vast
Consumer's likes.
The implementation of this technology, make full use of the high-quality breeding Ling Yaoxing tea making of national tea tree complete
Energy species the advantage, a kind of high-quality green tea product is made by raw material of Ling Yaoxing fresh leaf, is enriched and is insulted
Cloud pekoe tea deep processed product species and raising quality, greatly improved the economy and social benefit of tealeaves,
Enterprise's process technology progress is greatly promoted, promotes production development, increase tea grower, Tea Production enterprise
Income, be preferably Enhancing Geology Subject Building.
Claims (3)
1. a kind of production method of green tea, its feature include：The production method of raw material and product.
2. according to a kind of production method of green tea described in claim 1, it is characterised in that described
Raw material is Ling Yaoxing fresh leaf.
3. according to a kind of production method of green tea described in claim 1, it is characterised in that product
Production method is as follows：
(1) raw material：Using Ling Yaoxing fresh leaf to process raw material；
(2) stand is blue or green：Fresh leaf is uniformly spread and withered on frame, is easy to moisture evaporation, the time is 6 hours
Left and right, tealeaves internal protein, carbohydrate is set fully to decompose；
(3) finish：Raw material of the stand after the completion of blue or green is finished, passes through 3-4 minute hot blast high temperatures
With the oxidase active in passivation fresh leaf, suppress the enzymatic oxidation of the Tea Polyphenols etc. in fresh leaf, evaporation is fresh
Leaf partial moisture, makes tealeaves soften, and is easy to knead shaping, and water content reaches 50%, while distributes blue or green smelly
Taste, promote the formation of good fragrance, fixing requirement must be uniformly appropriate, and fixing is insufficient or excessively all can
Leaf quality is kneaded in influence；
(4) knead：By the raw material after fixing, eased back, the raw material after easing back enters in kneading machine
Row kneads working process, and time of kneading is 30 minutes, kneads Stress control it is noted that two principles, and one
It is to knead the light principle of process weight, second, tender leaf gently rubs light pressure, old leaf is relatively heavy to rub weight, kneads suitable
Bar tighting volume is spent, tea juice is fully rubbed out without being lost in, and leaf shapes and sends stronger delicate fragrance, into
For bar rate up to 98%, cell-damaging rate reaches 45-50%, to obtain and well knead leaf, it is necessary to which strict carry out is rubbed
Twist with the fingers the time and knead Stress control principle, insufficient bar rope is more loose, and product quality is difficult to ensure that if kneaded；
(5) bakee：Baking is last procedure that Green Tea Processing makes, during baking, dryer temperature
Control at 110-115 DEG C bake and bank up with earth within 15 minutes, further evaporates moisture, reaches certain aridity,
It is easy to Storing quality, while develops fragrance, fixed profile, reaches certain form-factor, baking
Key is that fiery work(is grasped suitably, it is desirable to accomplishes that cigarette is not burnt, normally plays tea aroma；
(6) product packaging：Stem tea after baking is handled is green tea finished product, under vacuum
Sterilization sealing bag distribution packaging, you can carry out production marketing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610453005.9A CN107518098A (en) | 2016-06-22 | 2016-06-22 | A kind of production method of green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610453005.9A CN107518098A (en) | 2016-06-22 | 2016-06-22 | A kind of production method of green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107518098A true CN107518098A (en) | 2017-12-29 |
Family
ID=60735133
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610453005.9A Pending CN107518098A (en) | 2016-06-22 | 2016-06-22 | A kind of production method of green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107518098A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110892925A (en) * | 2019-12-06 | 2020-03-20 | 宣汉当春茶业有限公司 | Green tea deciliter and combination processing method |
| CN114847365A (en) * | 2022-06-10 | 2022-08-05 | 汉中市秦山农业有限公司 | Preparation method of scented tea |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454489A (en) * | 2003-03-31 | 2003-11-12 | 重庆市茶叶研究所 | Needle-shaped green tea preparation method |
| CN101904377A (en) * | 2010-07-15 | 2010-12-08 | 郭宏坤 | Method for processing yellow tea |
| CN104186725A (en) * | 2014-08-15 | 2014-12-10 | 湖南省君山银针茶业有限公司 | Production process of novel yellow Maojian tea |
| CN104430956A (en) * | 2013-11-27 | 2015-03-25 | 三江侗族自治县程阳桥有机茶叶有限公司 | Processing method of green tea |
| CN104782804A (en) * | 2015-04-29 | 2015-07-22 | 广西凌云浪伏茶业有限公司 | Method for processing Lingyun pekoe yellow tea |
| CN105145918A (en) * | 2015-10-09 | 2015-12-16 | 安徽含眉生态茶叶有限公司 | Preparation method of green tea |
| CN105341204A (en) * | 2015-12-14 | 2016-02-24 | 广西职业技术学院 | Method for processing multiple types of tea by adopting autumn Lingyun Baimao tea |
-
2016
- 2016-06-22 CN CN201610453005.9A patent/CN107518098A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454489A (en) * | 2003-03-31 | 2003-11-12 | 重庆市茶叶研究所 | Needle-shaped green tea preparation method |
| CN101904377A (en) * | 2010-07-15 | 2010-12-08 | 郭宏坤 | Method for processing yellow tea |
| CN104430956A (en) * | 2013-11-27 | 2015-03-25 | 三江侗族自治县程阳桥有机茶叶有限公司 | Processing method of green tea |
| CN104186725A (en) * | 2014-08-15 | 2014-12-10 | 湖南省君山银针茶业有限公司 | Production process of novel yellow Maojian tea |
| CN104782804A (en) * | 2015-04-29 | 2015-07-22 | 广西凌云浪伏茶业有限公司 | Method for processing Lingyun pekoe yellow tea |
| CN105145918A (en) * | 2015-10-09 | 2015-12-16 | 安徽含眉生态茶叶有限公司 | Preparation method of green tea |
| CN105341204A (en) * | 2015-12-14 | 2016-02-24 | 广西职业技术学院 | Method for processing multiple types of tea by adopting autumn Lingyun Baimao tea |
Non-Patent Citations (1)
| Title |
|---|
| 农艳芳等: "《凌螺茶的加工技术》", 《广西农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110892925A (en) * | 2019-12-06 | 2020-03-20 | 宣汉当春茶业有限公司 | Green tea deciliter and combination processing method |
| CN114847365A (en) * | 2022-06-10 | 2022-08-05 | 汉中市秦山农业有限公司 | Preparation method of scented tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN101507454B (en) | Preparation method of green tea of orchid odor type | |
| CN104012694B (en) | A kind of manufacture craft of cloud and mist green tea | |
| CN104186725B (en) | A kind of manufacture craft of novel yellow tea high-quality green tea | |
| CN104304524B (en) | A kind of production technology of oolong tea | |
| CN102246865A (en) | Processing technique of floral type green tea | |
| CN107518097A (en) | A kind of production method of white tea | |
| CN106922855A (en) | A kind of manufacture craft of emerald green tea | |
| CN103859076B (en) | The production method of a kind of Dong tea | |
| CN109619221B (en) | Blended tea and processing method thereof | |
| CN104782804A (en) | Method for processing Lingyun pekoe yellow tea | |
| CN106343059A (en) | Processing technology of summer and autumn black tea | |
| CN109287779A (en) | The processing method of holy kind of six fort tea | |
| CN104430999A (en) | Production method of black tea | |
| CN104286235A (en) | Production process of green oolong | |
| CN106615303A (en) | Processing technology of high-fragrance white tea | |
| CN105815481A (en) | Method for making Lingyun baihao white tea | |
| JP3845686B2 (en) | Olive tea and method for producing the same | |
| CN101791022A (en) | Processing technology of old leaves of tea trees | |
| CN102813015A (en) | Production technique of specialty tea | |
| CN104472745A (en) | Processing method of three-season-tea-in-one Chloranthus spicatus Mak scented tea | |
| CN106538742A (en) | A kind of processing method of plateau black tea | |
| CN106615273A (en) | Processing method of yellow tea | |
| CN107518098A (en) | A kind of production method of green tea | |
| CN109247400A (en) | A kind of floral type ancient tree Yunnan black tea tea processing technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171229 |