CN108935768A - A kind of green-tea making technique - Google Patents
A kind of green-tea making technique Download PDFInfo
- Publication number
- CN108935768A CN108935768A CN201810944017.0A CN201810944017A CN108935768A CN 108935768 A CN108935768 A CN 108935768A CN 201810944017 A CN201810944017 A CN 201810944017A CN 108935768 A CN108935768 A CN 108935768A
- Authority
- CN
- China
- Prior art keywords
- green
- tea
- rub
- twisted
- tealeaves
- 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.)
- Withdrawn
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
Abstract
The invention discloses a kind of green-tea making techniques, including picking, spread, and finish, once rub, fried green is secondary to rub, drying steps；Wherein spreading step includes: to be placed on low temperature after the fresh green tea leaf that will newly pick is handled with beta-cyclodextrin aqueous solution, be protected from light and spread a period of time in environment that oxygen content is low, to reduce the water content of tealeaves and extend fresh keeping time；Then the temperature and time that control finishes, rubs and dry respectively again, is further ensured that the color and freshness of tealeaves.The green tea color that the preparation process produces is dark green, and shape tight knot, color is limpid after immersion, and flavour is dense and tasty and refreshing, and there are also a kind of dulcet ripe fragrance except the faint scent for maintaining green tea itself.
Description
Technical field
The invention belongs to tea processing field, and in particular to a kind of green-tea making technique.
Background technique
Green tea is one of the main teas of China, refers to the young leaves or bud for taking tea tree, not fermented, is finished, is whole
The techniques such as shape, drying and the drink made.The color of its manufactured goods and millet paste after brewing it is more save the green of fresh tea passes
Color style.Often drink green tea can give protection against cancer, lipid-loweringing and weight-reducing, also can reduce its nicotine injury being subject to smoker.Green tea is not
Tea made of fermented, remains the natural materials of fresh leaf, the tea polyphenols that contain, catechin, chlorophyll, 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.
It is less than other teas with special-effect.Green tea is finished, rubbed, dried to be suitable for And Development of Tea Shoot as raw material
Tealeaves made of typical process process.Its dry tea color and millet paste after brewing, tea residue are using green as homophony, therefore named green tea.It is green
Tea is will to pick the fresh leaf come first through high-temperature fixation, has killed various oxidizing ferment, maintains tealeaves green, is then rubbed, done
Dry and be made, clear soup greenery are the common features of green tea quality.Spreading, finishing, rubbing in existing green tea preparation step
Step is easy to cause color sallow, and mouthfeel is more bitter.
Denomination of invention
In view of the foregoing, it is an object to provide a kind of be able to maintain tea color, improve and drink mouthfeel
Green-tea making technique.
To achieve the goals above, the technical solution adopted by the present invention are as follows: a kind of green-tea making technique, including following step
It is rapid:
(1) it picks；
(2) it spreads: being placed on after the fresh green tea leaf newly picked is handled 40-60min with beta-cyclodextrin aqueous solution soaking
Temperature is 13-17 DEG C, is protected from light and oxygen content is that 5-6h is spread in the environment of 8-10%, is spread with a thickness of 4-6cm；
(3) finish: the green tea after spreading, which is sent into electric heating green-keeping machine, carries out water-removing processing, initial temperature 200-
230 DEG C, finish 30-45s, is then cooled to 120-140 DEG C, and finish 50-60s, immediately that tea spreading opening is cool after water-removing；
(4) it once rubs: water-removing treated tealeaves being sent into rolling machine and is once rubbed, rubs process are as follows: weight
5-8min is twisted in kneadding, and 6-10min is twisted in middle kneadding, and 3-6min is twisted in light kneadding；
(5) fried green: the tealeaves that once will rub that treated, which is sent into roller roasting machine, carries out fried green, and fried green temperature is 105-
115 DEG C, the fried green time is 4-6min, is immediately opened tea spreading after fried green cool；
(6) secondary to rub: fried green treated tealeaves is sent into rolling machine carry out it is secondary rub, rub process are as follows: in
6-8min is twisted in kneadding, and 7-10min is twisted in light kneadding, and 7-10min is twisted in middle kneadding, and 4-7min is twisted in light kneadding；
(7) dry: by the way of drying twice, first time drying temperature is 125-140 DEG C, dry to water content of tea
For 8-10%, second of drying temperature is 95-110 DEG C, and drying to water content of tea is not higher than 5%.
The mass fraction for spreading beta-cyclodextrin aqueous solution in step is 0.3-0.5%.
Beneficial effects of the present invention: green-tea making technique of the invention is first handled using beta-cyclodextrin aqueous solution before spreading,
It is placed on low temperature again, is protected from light and in environment that oxygen content is low, on the one hand can effectively distribute tealeaves green gas and moisture content, another party
Face inhibits tealeaves to aoxidize in the environment of oxygen abundance, to extend fresh keeping time, improves tea leaf quality；Then it controls respectively again
The temperature and time for finishing, rubbing and drying, using water-removing, once rub, fried green, it is secondary rub by the way of, can effectively control
The water content of tea making leaf, avoiding the occurrence of tea green-keeping and being not thorough or rub unevenly leads to the inconsistent of tealeaves mouthfeel, thus into
The color and mouthfeel of one step guarantee tealeaves.The green tea color that the preparation process produces is dark green, and shape tight knot, color is clear after immersion
Bright, flavour is dense and tasty and refreshing, and there are also a kind of dulcet ripe fragrance except the faint scent for maintaining green tea itself.
Specific embodiment
Detailed description of the preferred embodiments below.It should be understood that described herein specific
Embodiment is merely to illustrate and explain the present invention, and is not intended to restrict the invention.In embodiment, required raw material is commercially available product.
Embodiment 1
A kind of green-tea making technique, comprising the following steps:
(1) it picks；
(2) it spreads: the beta-cyclodextrin aqueous solution soaking that the fresh green tea leaf mass fraction newly picked is 0.4% is handled
It is placed on after 55min in the environment that temperature is 15 DEG C, is protected from light and oxygen content is 10% and spreads 5.5h, spread with a thickness of 5cm；
(3) finish: the green tea after spreading, which is sent into electric heating green-keeping machine, carries out water-removing processing, and initial temperature is 220 DEG C,
Finish 40s, is then cooled to 130 DEG C, and finish 55s, immediately that tea spreading opening is cool after water-removing；
(4) it once rubs: water-removing treated tealeaves being sent into rolling machine and is once rubbed, rubs process are as follows: weight
6min is twisted in kneadding, and 8min is twisted in middle kneadding, and 4min is twisted in light kneadding；
(5) fried green: the tealeaves that once will rub that treated, which is sent into roller roasting machine, carries out fried green, and fried green temperature is 110
DEG C, the fried green time is 5min, is immediately opened tea spreading after fried green cool；
(6) secondary to rub: fried green treated tealeaves is sent into rolling machine carry out it is secondary rub, rub process are as follows: in
7min is twisted in kneadding, and 8min is twisted in light kneadding, and 9min is twisted in middle kneadding, and 5min is twisted in light kneadding；
(7) dry: by the way of drying twice, first time drying temperature is 130 DEG C, and drying to water content of tea is
10%, second of drying temperature is 105 DEG C, and drying to water content of tea is not higher than 5%.
Embodiment 2
A kind of green-tea making technique, comprising the following steps:
(1) it picks；
(2) it spreads: the beta-cyclodextrin aqueous solution soaking that the fresh green tea leaf mass fraction newly picked is 0.4% is handled
It is placed on after 60min in the environment that temperature is 15 DEG C, is protected from light and oxygen content is 9% and spreads 6h, spread with a thickness of 5cm；
(3) finish: the green tea after spreading, which is sent into electric heating green-keeping machine, carries out water-removing processing, and initial temperature is 225 DEG C,
Finish 40s, is then cooled to 135 DEG C, and finish 52s, immediately that tea spreading opening is cool after water-removing；
(4) it once rubs: water-removing treated tealeaves being sent into rolling machine and is once rubbed, rubs process are as follows: weight
7min is twisted in kneadding, and 9min is twisted in middle kneadding, and 5min is twisted in light kneadding；
(5) fried green: the tealeaves that once will rub that treated, which is sent into roller roasting machine, carries out fried green, and fried green temperature is 115
DEG C, the fried green time is 5min, is immediately opened tea spreading after fried green cool；
(6) secondary to rub: fried green treated tealeaves is sent into rolling machine carry out it is secondary rub, rub process are as follows: in
6min is twisted in kneadding, and 9min is twisted in light kneadding, and 9min is twisted in middle kneadding, and 6min is twisted in light kneadding；
(7) dry: by the way of drying twice, first time drying temperature is 140 DEG C, and drying to water content of tea is
9%, second of drying temperature is 110 DEG C, and drying to water content of tea is not higher than 5%.
Comparative example 1
Comparative example 1 and above-described embodiment the difference is that: the environment spread directly to be placed on aeration-drying
Middle progress.
Comparative example 2
Comparative example 2 and above-described embodiment the difference is that: only carry out finishing and once rub step, without fried green
Step is rubbed with secondary.
Effete test embodiment
Fresh tealeaves 400g is picked, is divided into 4 groups, every group of 100g, respectively according in embodiment 1-2 and comparative example 1-2
Scheme prepared, it is as follows to carry out detection record result to tealeaves made from every group.
| Tea color | Smell | Mouthfeel | After immersion | |
| Embodiment 1 | Viridescent is bright | With ripe perfume (or spice) in faint scent | It is dense and tasty and refreshing | Color is limpid |
| Embodiment 2 | Viridescent is bright | With ripe perfume (or spice) in faint scent | It is dense and tasty and refreshing | Color is limpid |
| Comparative example 1 | It is yellowish green | With puckery in faint scent | There is light astringent taste | Color is yellowish green |
| Comparative example 2 | It is yellowish green bright | There is green gas | Light greenish blue astringent taste | Yellow and bright color |
As seen from table, the green tea that the embodiment of the present invention is prepared is better than the green tea of comparative example, mouthfeel and color have compared with
Big improvement is easier to be received and like.
Claims (2)
1. a kind of green-tea making technique, which comprises the following steps:
(1) it picks；
(2) it spreads；
(3) it finishes；
(4) it once rubs；
(5) fried green；
(6) secondary to rub；
(7) dry；
Wherein, described to spread the fresh green tea leaf beta-cyclodextrin aqueous solution soaking processing 40- the following steps are included: newly pick
Be placed on that temperature is 13-17 DEG C, is protected from light and oxygen content is that 5-6h is spread in the environment of 8-10% after 60min, spread with a thickness of
4-6cm；
The water-removing carries out water-removing processing the following steps are included: green tea after spreading is sent into electric heating green-keeping machine, initial temperature
Degree is 200-230 DEG C, and finish 30-45s, is then cooled to 120-140 DEG C, and finish 50-60s, immediately by tealeaves after water-removing
It spreads out and cools；
Described once rub once is rubbed the following steps are included: water-removing treated tealeaves is sent into rolling machine, is rubbed
Process are as follows: weight rubs 5-8min, and 6- is twisted in middle kneadding
3-6min is twisted in 10min, light kneadding；
The fried green is the following steps are included: the tealeaves that once will rub that treated is sent into roller roasting machine and carries out fried green, fried green
Temperature is 105-115 DEG C, and the fried green time is 4-6min, is immediately opened tea spreading after fried green cool；
It is described it is secondary rub the following steps are included: fried green treated tealeaves is sent into rolling machine carry out it is secondary rub, rub
Process are as follows: 6-8min is twisted in middle kneadding, and 7- is twisted in light kneadding
7-10min is twisted in 10min, middle kneadding, and 4-7min is twisted in light kneadding；
The drying the following steps are included: by the way of drying twice, and first time drying temperature is 125-140 DEG C, and drying is extremely
Water content of tea is 8-10%, and second of drying temperature is 95-110 DEG C, and drying to water content of tea is not higher than 5%.
2. a kind of green-tea making technique according to claim 1, it is characterised in that: described to spread beta-cyclodextrin water in step
The mass fraction of solution is 0.3-0.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810944017.0A CN108935768A (en) | 2018-08-18 | 2018-08-18 | A kind of green-tea making technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810944017.0A CN108935768A (en) | 2018-08-18 | 2018-08-18 | A kind of green-tea making technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108935768A true CN108935768A (en) | 2018-12-07 |
Family
ID=64469892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810944017.0A Withdrawn CN108935768A (en) | 2018-08-18 | 2018-08-18 | A kind of green-tea making technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108935768A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619222A (en) * | 2019-01-04 | 2019-04-16 | 清远职业技术学院 | A kind of tingia is red light than green tea and its processing method |
| CN112167378A (en) * | 2020-10-14 | 2021-01-05 | 余姚市华栋茶业有限公司 | Tea processing technology and tea thereof |
| CN113632857A (en) * | 2021-08-13 | 2021-11-12 | 杭州市农业科学研究院 | Material temperature control cover plate for Longjing tea frying machine and working method thereof |
| CN113632858A (en) * | 2021-08-13 | 2021-11-12 | 杭州市农业科学研究院 | Processing method for reducing astringent taste of Longjing tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01218550A (en) * | 1988-02-25 | 1989-08-31 | Itouen:Kk | Tannin-removed tea solution and production of tea beverage |
| CN106720494A (en) * | 2016-11-29 | 2017-05-31 | 四川省茶业集团股份有限公司 | A kind of green tea and its preparation technology |
-
2018
- 2018-08-18 CN CN201810944017.0A patent/CN108935768A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01218550A (en) * | 1988-02-25 | 1989-08-31 | Itouen:Kk | Tannin-removed tea solution and production of tea beverage |
| CN106720494A (en) * | 2016-11-29 | 2017-05-31 | 四川省茶业集团股份有限公司 | A kind of green tea and its preparation technology |
Non-Patent Citations (2)
| Title |
|---|
| 程启坤等: "《茶叶优质原理与技术》", 31 October 1985, 上海科学技术出版社 * |
| 赵和涛: "利用环化糊精技术优化茶叶品质", 《今日科技》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619222A (en) * | 2019-01-04 | 2019-04-16 | 清远职业技术学院 | A kind of tingia is red light than green tea and its processing method |
| CN109619222B (en) * | 2019-01-04 | 2021-05-11 | 清远职业技术学院 | Red-light-ratio green tea with tooth leaves and processing method thereof |
| CN112167378A (en) * | 2020-10-14 | 2021-01-05 | 余姚市华栋茶业有限公司 | Tea processing technology and tea thereof |
| CN112167378B (en) * | 2020-10-14 | 2023-07-28 | 余姚市华栋茶业有限公司 | Tea processing technology and tea thereof |
| CN113632857A (en) * | 2021-08-13 | 2021-11-12 | 杭州市农业科学研究院 | Material temperature control cover plate for Longjing tea frying machine and working method thereof |
| CN113632858A (en) * | 2021-08-13 | 2021-11-12 | 杭州市农业科学研究院 | Processing method for reducing astringent taste of Longjing tea |
| CN113632858B (en) * | 2021-08-13 | 2023-08-29 | 杭州市农业科学研究院 | Processing method for reducing astringency of Longjing tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108935768A (en) | A kind of green-tea making technique | |
| CN105394229A (en) | Green tea processing technology | |
| CN106359685A (en) | Green tea fragrance enhancing treatment process | |
| CN106665915A (en) | Preparation technology of green tea | |
| CN107372901A (en) | A kind of preparation method of green tea | |
| CN106538723A (en) | A kind of preparation method of green tea | |
| KR20090039525A (en) | Green tea mixed with korean herbs and the method for preparing thereof | |
| CN103478332A (en) | Processing method for low-caffeine and high-GABA (Gamma Aminobutyric Acid) black tea compounded with folium mori | |
| CN106035796A (en) | Processing method of yellow tea | |
| CN104489139A (en) | Black tea processing method | |
| CN104041606B (en) | A kind of manufacture craft of prebiotics black tea | |
| CN104430999A (en) | Production method of black tea | |
| CN108402217A (en) | A kind of white tea method for increasing aroma | |
| CN105211345A (en) | A kind of processing method of green tea | |
| CN107873916A (en) | A kind of processing method of fermented type paper mulberry leaf tea | |
| CN106720513A (en) | The processing technology of mellowness green tea | |
| CN105166103A (en) | Processing method of summer raw material tea | |
| CN104222343A (en) | Method for preparing black tea by utilizing yellow tea tree | |
| SA111320821B1 (en) | Process for manufacturing green tea | |
| CN106359672A (en) | Preparation method of green tea | |
| CN105166121A (en) | Processing technology for green tea | |
| CN108124985A (en) | A kind of processing method of the yellow tribute tea of high-quality group | |
| CN106490205A (en) | A kind of green tea preparation method | |
| CN104397216A (en) | Processing technology of green tea | |
| KR20000064106A (en) | Fermeuted tea producing method by using green tea leaves |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181207 |
|
| WW01 | Invention patent application withdrawn after publication |