CN108185037A - A kind of green tea steams green method - Google Patents
A kind of green tea steams green method Download PDFInfo
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- CN108185037A CN108185037A CN201810166503.4A CN201810166503A CN108185037A CN 108185037 A CN108185037 A CN 108185037A CN 201810166503 A CN201810166503 A CN 201810166503A CN 108185037 A CN108185037 A CN 108185037A
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- 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
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- 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
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- 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
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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Abstract
The present invention relates to tea processing technical field, specifically a kind of green tea steams green method.The green tea of the present invention steams green method, by after fresh tea leaves airing with limepeel, bitter orange is spent, chamomile flower is uniformly mixed, it is common again to steam blueness, to remove the green gas and astringent taste in tealeaves, and tea aroma is fully distributed, and steaming green addition lime-juice in the process, further except puckery and promote fragrance, pass through the control to each condition during steaming blueness again, green gas and astringent taste in fresh tea leaves is made to obtain the elimination of high degree, the green tea finally obtained is made to maintain steaming green tea and retains more chlorophyll, protein, amino acid, the contents such as aromatic substance, qualitative characteristics with " Three Greens one is refreshing ", that is colorful green, soup look is light green, tea residue is dark green；Millet paste fresh taste glycol, the advantages such as mung bean perfume or chestunt flavour with seaweed taste, and astringent sense and green gas are reduced, and fragrance is promoted, it is more easy to receive for masses.
Description
Technical field
The present invention relates to tea processing technical field, specifically a kind of green tea steams green method.
Background technology
Green tea is not fermented manufactured tea, remains the natural materials of fresh leaf, the tea polyphenols contained, catechin, Ye Lv
Element, caffeine, amino acid, vitamins and other nutritious components are also more.These natural nutrition compositions in green tea are to anti-aging, anti-
Cancer, anticancer, sterilization, anti-inflammatory etc. have special-effect, are less than other teas.Green tea is using suitable And Development of Tea Shoot as original
Material, through finishing, rubbing, the tealeaves made of typical process process such as drying.Its dry tea color and luster and millet paste after brewing, tea residue are with green
Color is homophony, therefore named green tea.Green tea is will to pick the fresh leaf come first through high-temperature fixation, has killed various oxidizing ferment, has maintained tea
Then leaf green is made through rubbing, drying.
Green tea is that polyphenol content retains highest tealeaves in each teas, generally remains with the 85%- of fresh tea leaves Polyphenols
90%, content catechin and antioxidant vitamins containing volume in 25% or so, green tea, as vitamin C, vitamin E and
Beta carotene etc. has effects that pre- anti-cancer and slows down aging.And the antioxidation of green tea is nearly the two of vitamin E
Ten times, the generation of active oxygen can be reduced, effectively removes free radical, have comparable help to prevention geriatric disease.
It is the fixing method of Ancient Times in China with steam beating.Japan is reached during the Tang Dynasty, is handed down so far；And China is then from the Ming Dynasty
It rises and is changed to pot stir-fry water-removing.It is to destroy enzymatic activity in fresh leaf using quantity of steam to steam blueness, and formation dry tea color and luster is dark green, and millet paste is light green
With the qualitative characteristics of " Three Greens " of tea bottom viridescent, but the more bored band green gas of fragrance, astringent taste is also heavier, and it is such to fry water-removing green tea not as good as pot
It is fresh refreshing.
Steaming green tea remains the contents such as more chlorophyll, protein, amino acid, aromatic substance, forms " Three Greens
One is refreshing " qualitative characteristics, i.e. colorful green, soup look is light green, and tea residue is dark green；Millet paste fresh taste glycol, with the green of seaweed taste
Beans perfume or chestunt flavour.
Therefore, steaming green tea advantage can be retained, and avoid the more bored band green gas of aroma of product tea, astringent taste by finding one kind
It is the task of top priority that the green tea of the problems such as heavier, which steams green method,.
Invention content
In order to solve the above technical problems existing in the prior art, the present invention provides a kind of green method of green tea steaming, including
Following steps：
(1) fresh tea leaves are won as raw material；
(2) fresh tea leaves are spread；
(3) fresh tea leaves are uniformly mixed with limepeel, bitter orange flower, chamomile flower；
(4) the tealeaves mixture mixed is put into steaming machine, with 135-145 DEG C of steamed 10-15s, protected at this time
125-135 DEG C of tealeaves surface temperature is held, softens fresh tea leaves, and tentatively destroys the polyphenol oxidase in tealeaves, and make bitter orange
Beneficiating ingredient in skin, bitter orange flower, anthemidis flos overflows；
(5) with 100-110 DEG C of steamed 5-10s, 110-120 DEG C of tealeaves surface temperature is kept at this time, is made in tealeaves
Polyphenol oxidase destroys completion substantially, and the beneficiating ingredient overflowed in limepeel, bitter orange flower, anthemidis flos is made to enter in tealeaves；
(6) tealeaves mixture is rapidly cooled to 25-40 DEG C, tealeaves is made to fully absorb limepeel, bitter orange flower, anthemidis flos
In beneficiating ingredient, add in the lime-juice of fresh tea leaves weight 8-12%, stir evenly, further except puckery；
(7) tealeaves mixture is kept into tealeaves surface temperature 110-120 with 115-125 DEG C of steamed 15-20s at this time
DEG C, and tealeaves mixture is rubbed repeatedly, lime-juice is made to be fully absorbed by tealeaves；
(8) tealeaves mixture is naturally cooling to room temperature, and by limepeel, bitter orange before tealeaves surface temperature >=45 DEG C
Flower, chamomile flower remove, and leave behind tealeaves.
The step (2) spreads the time as 5-7h, spreads thickness as 4-6cm.
The step (3), fresh tea leaves are that weight ratio is (9-11) with limepeel, bitter orange flower, chamomile flower:(1.5-
2.5):(1.5-2.5):(2.5-3.5).Further preferably, the fresh tea leaves and limepeel, bitter orange flower, chamomile flower are weights
It is 10 to measure ratio:2:2:3.Under secondary weight ratio, green gas and astringent taste in fresh tea leaves are removed, and can promote tealeaves itself perfume
Taste, and new taste will not be largely introduced, tealeaves fragrance is interfered, the fragrance of tealeaves itself is made to keep pure.
The lime-juice is to be squeezed into juice by bitter orange pulp is fresh, be then obtained by filtration without slag fruit juice.Further, institute
State lime-juice, be by bitter orange pulp is fresh be squeezed into juice and filter after, reuse obtained lime-juice after activated carbon processing.It crosses
Filter obtain without slag fruit juice, be difficult to remove it is possible to prevente effectively from the molecule in fruit juice is attached on tealeaves, avoid introducing miscellaneous
Taste, using activated carbon processing fruit juice can be by a relatively large margin the color sloughed pigment therein and little particle, avoid in lime-juice
Element and little particle impact the appearance of tealeaves after being absorbed and introduce miscellaneous taste.
The step (7), rubs tealeaves mixture repeatedly, tealeaves is kept not bonded with other auxiliary materials, to prevent tealeaves
It is difficult to detach with other auxiliary materials, causes impurity introducing or tealeaves loss.
Compared with prior art, the technique effect of the invention is embodied in：
The green tea of the present invention steams green method, will be mixed with limepeel, bitter orange flower, chamomile flower after fresh tea leaves airing
It is even, then common steaming blueness, to remove the green gas and astringent taste in tealeaves, and tea aroma is fully distributed, and during blueness is steamed
Add in lime-juice, further except puckery and promote fragrance, then by steam it is green during each condition control, make in fresh tea leaves
Green gas and astringent taste obtain the elimination of high degree, the green tea finally obtained is made to maintain steaming green tea, and to retain more leaf green
The contents such as element, protein, amino acid, aromatic substance, have the qualitative characteristics of " Three Greens one is refreshing ", i.e. colorful green, soup look is tender
Green, tea residue is dark green；Millet paste fresh taste glycol, the advantages such as mung bean perfume or chestunt flavour with seaweed taste, and reduce astringent sense
And green gas, and fragrance is promoted, and is more easy to receive for masses.
Specific embodiment
It is limited with reference to specific embodiment technical scheme of the present invention is further, but claimed
Range is not only limited to made description.
Embodiment 1
A kind of green tea steams green method, includes the following steps：
(1) fresh tea leaves 50kg is won as raw material；
(2) fresh tea leaves are spread, spreads the time as 6h, spread thickness as 5cm；
(3) by fresh tea leaves and limepeel, bitter orange flower, chamomile flower according to weight ratio 10:2:2:3 are uniformly mixed；
(4) the tealeaves mixture mixed is put into steaming machine, with 140 DEG C of steamed 12.5s, keeps tealeaves at this time
130 DEG C of surface temperature, softens fresh tea leaves, and tentatively destroy tealeaves in polyphenol oxidase, and make limepeel, bitter orange flower,
Beneficiating ingredient in anthemidis flos overflows；
(5) with 105 DEG C of steamed 7.5s, 115 DEG C of tealeaves surface temperature is kept at this time, makes the polyphenol oxidase in tealeaves
Basic destroy is completed, and the beneficiating ingredient overflowed in limepeel, bitter orange flower, anthemidis flos is made to enter in tealeaves；
(6) tealeaves mixture is rapidly cooled to 32.5 DEG C, tealeaves is made to fully absorb limepeel, bitter orange flower, anthemidis flos
In beneficiating ingredient, add in the lime-juice of fresh tea leaves weight 10%, stir evenly, further except puckery；
(7) by tealeaves mixture 120 DEG C of steamed 17.5s, at this time 115 DEG C of holding tealeaves surface temperature, and right
Tealeaves mixture is rubbed repeatedly, and lime-juice is made to be fully absorbed by tealeaves；
(8) tealeaves mixture is naturally cooling to room temperature, and by limepeel, bitter orange before tealeaves surface temperature >=45 DEG C
Flower, chamomile flower remove, and leave behind tealeaves.
Embodiment 2
A kind of green tea steams green method, includes the following steps：
(1) fresh tea leaves 50kg is won as raw material；
(2) fresh tea leaves are spread, spreads the time as 5h, spread thickness as 4cm；
(3) by fresh tea leaves and limepeel, bitter orange flower, chamomile flower according to weight ratio 9:2.5:2.5:3.5 it is uniformly mixed；
(4) the tealeaves mixture mixed is put into steaming machine, with 135 DEG C of steamed 10s, keeps tealeaves table at this time
125 DEG C of face temperature, softens fresh tea leaves, and tentatively destroys the polyphenol oxidase in tealeaves, and makes limepeel, bitter orange flower, ocean
Beneficiating ingredient in Flos Chrysanthemi overflows；
(5) with 100 DEG C of steamed 5s, 110 DEG C of tealeaves surface temperature is kept at this time, makes the polyphenol oxidase base in tealeaves
This destruction is completed, and the beneficiating ingredient overflowed in limepeel, bitter orange flower, anthemidis flos is made to enter in tealeaves；
(6) tealeaves mixture is rapidly cooled to 25 DEG C, tealeaves is made to fully absorb in limepeel, bitter orange flower, anthemidis flos
Beneficiating ingredient, add in the lime-juice of fresh tea leaves weight 8%, stir evenly, further except puckery；
(7) by tealeaves mixture 115 DEG C of steamed 15s, at this time 110 DEG C of holding tealeaves surface temperature, and to tea
Leaf mixture is rubbed repeatedly, and lime-juice is made to be fully absorbed by tealeaves；
(8) tealeaves mixture is naturally cooling to room temperature, and by limepeel, bitter orange before tealeaves surface temperature >=45 DEG C
Flower, chamomile flower remove, and leave behind tealeaves.
Embodiment 3
A kind of green tea steams green method, includes the following steps：
(1) fresh tea leaves 50kg is won as raw material；
(2) fresh tea leaves are spread, spreads the time as 7h, spread thickness as 6cm；
(3) by fresh tea leaves and limepeel, bitter orange flower, chamomile flower according to weight ratio 11:1.5:1.5:2.5 mixing are equal
It is even；
(4) the tealeaves mixture mixed is put into steaming machine, with 145 DEG C of steamed 15s, keeps tealeaves table at this time
135 DEG C of face temperature, softens fresh tea leaves, and tentatively destroys the polyphenol oxidase in tealeaves, and makes limepeel, bitter orange flower, ocean
Beneficiating ingredient in Flos Chrysanthemi overflows；
(5) with 110 DEG C of steamed 10s, 120 DEG C of tealeaves surface temperature is kept at this time, makes the polyphenol oxidase in tealeaves
Basic destroy is completed, and the beneficiating ingredient overflowed in limepeel, bitter orange flower, anthemidis flos is made to enter in tealeaves；
(6) tealeaves mixture is rapidly cooled to 40 DEG C, tealeaves is made to fully absorb in limepeel, bitter orange flower, anthemidis flos
Beneficiating ingredient, add in the lime-juice of fresh tea leaves weight 12%, stir evenly, further except puckery；
(7) by tealeaves mixture 125 DEG C of steamed 20s, at this time 120 DEG C of holding tealeaves surface temperature, and to tea
Leaf mixture is rubbed repeatedly, and lime-juice is made to be fully absorbed by tealeaves；
(8) tealeaves mixture is naturally cooling to room temperature, and by limepeel, bitter orange before tealeaves surface temperature >=45 DEG C
Flower, chamomile flower remove, and leave behind tealeaves.
Embodiment 4
A kind of green tea steams green method, includes the following steps：
(1) fresh tea leaves 50kg is won as raw material；
(2) fresh tea leaves are spread, spreads the time as 6h, spread thickness as 5cm；
(3) by fresh tea leaves and limepeel, bitter orange flower, chamomile flower according to weight ratio 10:2:2:3 are uniformly mixed；
(4) the tealeaves mixture mixed is put into steaming machine, with 140 DEG C of steamed 12.5s, keeps tealeaves at this time
130 DEG C of surface temperature, softens fresh tea leaves, and tentatively destroy tealeaves in polyphenol oxidase, and make limepeel, bitter orange flower,
Beneficiating ingredient in anthemidis flos overflows；
(5) with 105 DEG C of steamed 7.5s, 115 DEG C of tealeaves surface temperature is kept at this time, makes the polyphenol oxidase in tealeaves
Basic destroy is completed, and the beneficiating ingredient overflowed in limepeel, bitter orange flower, anthemidis flos is made to enter in tealeaves；
(6) tealeaves mixture is rapidly cooled to 32.5 DEG C, tealeaves is made to fully absorb limepeel, bitter orange flower, anthemidis flos
In beneficiating ingredient, add in the lime-juice of fresh tea leaves weight 10%, stir evenly, further except puckery；
(7) by tealeaves mixture 120 DEG C of steamed 17.5s, at this time 115 DEG C of holding tealeaves surface temperature, and right
Tealeaves mixture is rubbed repeatedly, and lime-juice is made to be fully absorbed by tealeaves；
(8) tealeaves mixture is naturally cooling to room temperature, and by limepeel, bitter orange before tealeaves surface temperature >=45 DEG C
Flower, chamomile flower remove, and leave behind tealeaves.
The lime-juice is to be squeezed into juice by bitter orange pulp is fresh, be then obtained by filtration without slag fruit juice.
Embodiment 5
A kind of green tea steams green method, includes the following steps：
(1) fresh tea leaves 50kg is won as raw material；
(2) fresh tea leaves are spread, spreads the time as 6h, spread thickness as 5cm；
(3) by fresh tea leaves and limepeel, bitter orange flower, chamomile flower according to weight ratio 10:2:2:3 are uniformly mixed；
(4) the tealeaves mixture mixed is put into steaming machine, with 140 DEG C of steamed 12.5s, keeps tealeaves at this time
130 DEG C of surface temperature, softens fresh tea leaves, and tentatively destroy tealeaves in polyphenol oxidase, and make limepeel, bitter orange flower,
Beneficiating ingredient in anthemidis flos overflows；
(5) with 105 DEG C of steamed 7.5s, 115 DEG C of tealeaves surface temperature is kept at this time, makes the polyphenol oxidase in tealeaves
Basic destroy is completed, and the beneficiating ingredient overflowed in limepeel, bitter orange flower, anthemidis flos is made to enter in tealeaves；
(6) tealeaves mixture is rapidly cooled to 32.5 DEG C, tealeaves is made to fully absorb limepeel, bitter orange flower, anthemidis flos
In beneficiating ingredient, add in the lime-juice of fresh tea leaves weight 10%, stir evenly, further except puckery；
(7) by tealeaves mixture 120 DEG C of steamed 17.5s, at this time 115 DEG C of holding tealeaves surface temperature, and right
Tealeaves mixture is rubbed repeatedly, and lime-juice is made to be fully absorbed by tealeaves；
(8) tealeaves mixture is naturally cooling to room temperature, and by limepeel, bitter orange before tealeaves surface temperature >=45 DEG C
Flower, chamomile flower remove, and leave behind tealeaves.
The lime-juice, be by bitter orange pulp is fresh be squeezed into juice and filter after, obtained after reusing activated carbon processing
Lime-juice.
Embodiment 6
A kind of green tea steams green method, includes the following steps：
(1) fresh tea leaves 50kg is won as raw material；
(2) fresh tea leaves are spread, spreads the time as 6h, spread thickness as 5cm；
(3) by fresh tea leaves and limepeel, bitter orange flower, chamomile flower according to weight ratio 10:2:2:3 are uniformly mixed；
(4) the tealeaves mixture mixed is put into steaming machine, with 140 DEG C of steamed 12.5s, keeps tealeaves at this time
130 DEG C of surface temperature, softens fresh tea leaves, and tentatively destroy tealeaves in polyphenol oxidase, and make limepeel, bitter orange flower,
Beneficiating ingredient in anthemidis flos overflows；
(5) with 105 DEG C of steamed 7.5s, 115 DEG C of tealeaves surface temperature is kept at this time, makes the polyphenol oxidase in tealeaves
Basic destroy is completed, and the beneficiating ingredient overflowed in limepeel, bitter orange flower, anthemidis flos is made to enter in tealeaves；
(6) tealeaves mixture is rapidly cooled to 32.5 DEG C, tealeaves is made to fully absorb limepeel, bitter orange flower, anthemidis flos
In beneficiating ingredient, add in the lime-juice of fresh tea leaves weight 10%, stir evenly, further except puckery；
(7) by tealeaves mixture 120 DEG C of steamed 17.5s, at this time 115 DEG C of holding tealeaves surface temperature, and right
Tealeaves mixture is rubbed repeatedly, and tealeaves is kept not bonded with other auxiliary materials, and lime-juice is made to be fully absorbed by tealeaves；
(8) tealeaves mixture is naturally cooling to room temperature, and by limepeel, bitter orange before tealeaves surface temperature >=45 DEG C
Flower, chamomile flower remove, and leave behind tealeaves.
Embodiment 7
A kind of green tea steams green method, includes the following steps：
(1) fresh tea leaves 50kg is won as raw material；
(2) fresh tea leaves are spread, spreads the time as 6h, spread thickness as 5cm；
(3) by fresh tea leaves and limepeel, bitter orange flower, chamomile flower according to weight ratio 10:2:2:3 are uniformly mixed；
(4) the tealeaves mixture mixed is put into steaming machine, with 140 DEG C of steamed 12.5s, keeps tealeaves at this time
130 DEG C of surface temperature, softens fresh tea leaves, and tentatively destroy tealeaves in polyphenol oxidase, and make limepeel, bitter orange flower,
Beneficiating ingredient in anthemidis flos overflows；
(5) with 105 DEG C of steamed 7.5s, 115 DEG C of tealeaves surface temperature is kept at this time, makes the polyphenol oxidase in tealeaves
Basic destroy is completed, and the beneficiating ingredient overflowed in limepeel, bitter orange flower, anthemidis flos is made to enter in tealeaves；
(6) tealeaves mixture is rapidly cooled to 32.5 DEG C, tealeaves is made to fully absorb limepeel, bitter orange flower, anthemidis flos
In beneficiating ingredient, add in the lime-juice of fresh tea leaves weight 10%, stir evenly, further except puckery；
(7) by tealeaves mixture 120 DEG C of steamed 17.5s, at this time 115 DEG C of holding tealeaves surface temperature, and right
Tealeaves mixture is rubbed repeatedly, and tealeaves is kept not bonded with other auxiliary materials, and lime-juice is made to be fully absorbed by tealeaves；
(8) tealeaves mixture is naturally cooling to room temperature, and by limepeel, bitter orange before tealeaves surface temperature >=45 DEG C
Flower, chamomile flower remove, and leave behind tealeaves.
The lime-juice, be by bitter orange pulp is fresh be squeezed into juice and filter after, obtained after reusing activated carbon processing
Lime-juice.
Comparative example 1
A kind of green tea steams green method, includes the following steps：
(1) fresh tea leaves 50kg is won as raw material；
(2) fresh tea leaves are spread, spreads the time as 6h, spread thickness as 5cm；
(3) fresh tea leaves mixture is put into steaming machine, with 140 DEG C of steamed 12.5s, keeps tealeaves surface temperature at this time
130 DEG C of degree, softens fresh tea leaves, and tentatively destroys the polyphenol oxidase in tealeaves；
(4) with 105 DEG C of steamed 7.5s, 115 DEG C of tealeaves surface temperature is kept at this time, makes the polyphenol oxidase in tealeaves
Basic destroy is completed；
(5) tealeaves mixture is rapidly cooled to 32.5 DEG C；
(6) by tealeaves mixture 120 DEG C of steamed 17.5s, at this time 115 DEG C of holding tealeaves surface temperature, and right
Tealeaves mixture is rubbed repeatedly；
(7) tealeaves mixture is naturally cooling to room temperature.
It is compared with embodiment 1, this comparative example does not add in limepeel, bitter orange flower, chamomile flower and lime-juice, operates
Journey is consistent.
Comparative example 2
A kind of green tea steams green method, includes the following steps：
(1) fresh tea leaves 50kg is won as raw material；
(2) fresh tea leaves are spread, spreads the time as 6h, spread thickness as 5cm；
(3) by fresh tea leaves and limepeel, bitter orange flower, chamomile flower according to weight ratio 10:2:2:3 are uniformly mixed；
(4) the tealeaves mixture mixed is put into steaming machine, with 115 DEG C of steamed 37.5s, keeps tealeaves at this time
115 DEG C of surface temperature is steamed the lime-juice of addition fresh tea leaves weight 10% after 20s, is stirred evenly, further except puckery；
(5) tealeaves mixture is naturally cooling to room temperature, and by limepeel, bitter orange before tealeaves surface temperature >=45 DEG C
Flower, chamomile flower remove, and leave behind tealeaves.
It is compared with embodiment 1, this comparative example is green without steaming by several times, and only steaming is primary, and auxiliary material and the embodiment 1 of addition keep one
It causes.
To baking be rubbed according to routine operation progress is subsequent by the green tea of embodiment 1-7, the steaming of comparative example 1-2 methods after green
Do and etc., the tealeaves finally obtained is brewed, sensory evaluation is carried out to gained millet paste.
Concrete operations are as follows：After the completion of steaming blueness, leaf enters leaf treating machine, the moisture for cooling down and going disleaf table extra, then
It is slightly rubbed, is passed through 95 DEG C of hot winds, slightly rub the time about 45 minutes, scatter and disappear portion's moisture, makes leaf loss of weight 55% or so.Then it rubs
It 20 minutes, is tentatively rubbed into carrying out after item, the moisture that scatters and disappears is carried out while rubbing flanging and being passed through hot wind, about through after forty minutes, leaf loss of weight
70%, then carry out essence and rub.Essence rubs 90 DEG C of temperature, makes temperture of leaves up to 40 DEG C or so, about through 40 minutes or so, leaf loss of weight 75%.Most
After dried, dry 80 DEG C of temperature, about through 30 minutes or so, water content of tea when 5% up to completing to dry.
Comparison by the steaming blueness method of the present invention it is found that can successfully avoid aroma of product tea more bored, with green gas, astringent taste
The problems such as heavier.
Finally it is pointed out that above example is only the more representational example of the present invention.Obviously, technology of the invention
Scheme is not limited to above-described embodiment, and acceptable there are many deform.Those of ordinary skill in the art can be from disclosed by the invention
All deformations that content is directly exported or associated, are considered as protection scope of the present invention.
Claims (7)
1. a kind of green tea steams green method, which is characterized in that includes the following steps：
(1) fresh tea leaves are won as raw material；
(2) fresh tea leaves are spread；
(3) fresh tea leaves are uniformly mixed with limepeel, bitter orange flower, chamomile flower；
(4) the tealeaves mixture mixed is put into steaming machine, with 135-145 DEG C of steamed 10-15s, keeps tea at this time
125-135 DEG C of Leaf temperature；
(5) with 100-110 DEG C of steamed 5-10s, 110-120 DEG C of tealeaves surface temperature is kept at this time；
(6) tealeaves mixture is rapidly cooled to 25-40 DEG C, adds in the lime-juice of fresh tea leaves weight 8-12%, stir evenly；
(7) tealeaves mixture is kept into 110-120 DEG C of tealeaves surface temperature with 115-125 DEG C of steamed 15-20s at this time, and
And tealeaves mixture is rubbed repeatedly；
(8) tealeaves mixture is naturally cooling to room temperature, and before tealeaves surface temperature >=45 DEG C by limepeel, bitter orange flower,
Chamomile flower removes, and leaves behind tealeaves.
2. green tea according to claim 1 steams green method, which is characterized in that the step (2) spreads the time as 5-7h,
Thickness is spread as 4-6cm.
3. green tea according to claim 1 steams green method, which is characterized in that the step (3), fresh tea leaves and limepeel,
Bitter orange flower, chamomile flower are that weight ratio is (9-11):(1.5-2.5):(1.5-2.5):(2.5-3.5).
4. green tea according to claim 3 steams green method, which is characterized in that the fresh tea leaves and limepeel, bitter orange flower, ocean
Camomile flower is that weight ratio is 10:2:2:3.
5. green tea according to claim 1 steams green method, which is characterized in that the lime-juice is that bitter orange pulp is fresh
Be squeezed into juice, be then obtained by filtration without slag fruit juice.
6. green tea according to claim 5 steams green method, which is characterized in that the lime-juice is that bitter orange pulp is fresh
After being squeezed into juice and filtering, the lime-juice obtained after activated carbon processing is reused.
7. green tea according to claim 1 steams green method, which is characterized in that the step (7), to tealeaves mixture repeatedly
Rubbing keeps tealeaves not bonded with other auxiliary materials.
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| CN201810166503.4A CN108185037A (en) | 2018-02-28 | 2018-02-28 | A kind of green tea steams green method |
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| CN201810166503.4A Pending CN108185037A (en) | 2018-02-28 | 2018-02-28 | A kind of green tea steams green method |
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