CN110810562A - Preparation method of high-quality green tea - Google Patents
Preparation method of high-quality green tea Download PDFInfo
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- CN110810562A CN110810562A CN201911335524.5A CN201911335524A CN110810562A CN 110810562 A CN110810562 A CN 110810562A CN 201911335524 A CN201911335524 A CN 201911335524A CN 110810562 A CN110810562 A CN 110810562A
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention discloses a preparation method of high-quality green tea, which comprises the following steps: collecting and inspecting fresh leaves with one bud and one leaf and/or two leaves with one bud and two leaves as initial exserted, and carrying out green spreading after rinsing to obtain a material a; deactivating enzyme of the material a to obtain a material b; spreading the material b for cooling and twisting to obtain a material c; and (5) deblocking, screening, drying, spreading for cooling and picking the material c to obtain the target high-quality green tea. The high-quality green tea prepared by the method has the advantages of fine appearance, tender whole leaves, plump and beautiful bud heads, clear and transparent tea water, and emerald green brightness.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a preparation method of high-quality green tea.
Background
Tea leaves play an important role in the mind of people, and the tea leaves sold in the market at present are mainly used by directly making tea after the procedures of tedding, sterilizing, carding and the like, so that the tea has various health-care effects of resisting aging, losing weight, beautifying, resisting radiation and the like after being drunk for a long time. Green Tea (Green Tea), one of the main Tea in China, is a beverage prepared from new leaves or buds of Tea trees by processes of enzyme deactivation, shaping, drying and the like without fermentation. The color of the finished product and the tea soup after brewing are more, and the green style of the fresh tea is preserved. The green tea can prevent cancer, reduce fat and lose weight after being drunk frequently, and can also reduce the harm of nicotine to smokers. The green tea is prepared by fermenting, retains natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechin, chlorophyll, caffeine, amino acids, vitamins, etc. The natural nutrient components in the green tea have special effects of anti-aging, cancer prevention, cancer resistance, sterilization, inflammation diminishing and the like, and are beyond the reach of other tea. The green tea is prepared from tea shoots as raw materials by typical processes of de-enzyming, rolling, drying and the like. The color of the dry tea and the tea soup and the tea bottom after being brewed are mainly green, so the tea is named as green tea. The green tea is prepared by first deactivating enzymes at high temperature in picked fresh leaves to kill various oxidases and keep the green color of the tea leaves, and then rolling and drying the leaves, wherein the green leaves in clear soup are the common characteristics of the green tea quality. The range of green tea production in China is very wide, and Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shanxi (southern Shaanxi), Hunan, Hubei, Guangxi and Fujian are the main provinces of green tea production in China. With the increasing demand of people for tea quality, the high-quality green tea on the market can not meet the demand of people, so that it is necessary to develop a method for solving the problems.
Disclosure of Invention
The invention aims to provide a preparation method of high-quality green tea.
The purpose of the invention is realized by the following steps:
1) collecting and inspecting fresh leaves with one bud and one leaf and/or two buds and two leaves initially spread for later use;
2) rinsing the fresh leaves obtained in the step 1), and then carrying out green spreading to obtain a material a;
3) deactivating enzyme of the material a to obtain a material b;
4) spreading the material b for cooling and twisting to obtain a material c;
5) and (5) deblocking, screening, drying, spreading for cooling and picking the material c to obtain the target high-quality green tea.
The high-quality green tea prepared by the method has the advantages of fine appearance, tender whole leaves, plump and beautiful bud heads, clear and transparent tea water, and emerald green brightness.
Detailed Description
The present invention is further illustrated by the following examples, which are not intended to be limiting in any way, and any modifications or alterations based on the teachings of the present invention are intended to fall within the scope of the present invention.
The preparation method of the high-quality green tea comprises the following steps:
1) collecting and inspecting fresh leaves with one bud and one leaf and/or two buds and two leaves initially spread for later use;
2) rinsing the fresh leaves obtained in the step 1), and then carrying out green spreading to obtain a material a;
3) deactivating enzyme of the material a to obtain a material b;
4) spreading the material b for cooling and twisting to obtain a material c;
5) and (5) deblocking, screening, drying, spreading for cooling and picking the material c to obtain the target high-quality green tea.
The collection acceptance is carried out according to the first level and the second level.
The first grade is that the first bud and the first leaf are expanded by 100 percent, the bud and the leaf are equal in length, the spring tea is less than or equal to 3cm, and the summer tea and the autumn tea are less than or equal to 5 cm.
The second grade is that one bud and one leaf, one bud and two leaves initially spread to account for 95 percent, the tender single leaf accounts for 5 percent, no double-leaf clamp exists, the spring tea is less than or equal to 5cm, and the summer tea and the autumn tea are less than or equal to 6 cm.
The thickness of the spread leaves for spreading green is 3-10 cm, and the weight loss rate of the spread leaves is controlled to be 15-20%.
The water removing is carried out by adopting a mode of firstly removing water by height and then removing water by height, and particularly, the three-section water removing is carried out by adopting a drum-type water removing machine.
The first stage temperature of the three-stage enzyme deactivation is 200-300 ℃, and the time is 30-50 min; the temperature of the second section is 100-150 ℃, and the time is 80-150 min; the temperature of the third section is 90-100 ℃, and the time is 50-70 min.
The rolling is carried out for 3min to 90min under the condition of not applying pressure.
The drying is to dry the leaves for 10min to 20min under the condition that the temperature is controlled to be 80 ℃ to 100 ℃ and the thickness of the spread leaves is 3cm to 5 cm.
The spreading, cooling and picking is to spread and air-dry the dried tea leaves to normal temperature and pick out non-tea substances, namely yellow flakes, tea seeds and tea flower impurities.
The invention is further illustrated by the following specific examples:
example 1
The first grade is that the first bud and the first leaf are expanded by 100 percent, the bud and the leaf are equal in length, the spring tea is less than or equal to 3cm, and the summer tea and the autumn tea are less than or equal to 5 cm; the second stage is that one bud and one leaf, one bud and two leaves initially spread to account for 95 percent, the tender single leaf accounts for 5 percent, no butt leaf clamping exists, the spring tea is less than or equal to 5cm, the summer and autumn tea is less than or equal to 6cm, collection and acceptance are carried out, after rinsing, spreading is carried out according to the thickness of 3cm, and the weight loss rate of the spread green leaves is controlled to be 15 percent, so that a material a is obtained; the material a is heated to 200 ℃ for 50min according to the first period; the second stage temperature is 100 deg.C, and the time is 150 min; deactivating enzyme at the temperature of 90 ℃ for 70min in the third section to obtain a material b; spreading the material b for cooling, slightly kneading for 90min without applying pressure, and kneading to obtain a material c; and (3) deblocking and screening the material c, controlling the temperature to be 100 ℃, spreading the material c to be 5cm in leaf thickness, drying for 20min, spreading and airing to normal temperature, and removing non-tea substances, namely yellow pieces, tea seeds and tea flower impurities to obtain the target high-quality green tea.
Example 2
The first grade is that the first bud and the first leaf are expanded by 100 percent, the bud and the leaf are equal in length, the spring tea is less than or equal to 3cm, and the summer tea and the autumn tea are less than or equal to 5 cm; the second stage is that one bud and one leaf, one bud and two leaves initially spread to account for 95 percent, the tender single leaf accounts for 5 percent, no butt leaf clamping exists, the spring tea is less than or equal to 5cm, the summer and autumn tea is less than or equal to 6cm, collection and acceptance are carried out, after rinsing, spreading is carried out according to the thickness of the spread leaves being 10cm, and the weight loss rate of the spread leaves is controlled to be 20 percent, so that a material a is obtained; the material a is processed for 30min at the first stage temperature of 300 ℃; the temperature of the second stage is 150 ℃, and the time is 80 min; deactivating enzyme at the temperature of 100 ℃ for 50min in the third section to obtain a material b; spreading the material b for cooling, slightly kneading for 3min without applying pressure, and kneading to obtain a material c; and (3) deblocking and screening the material c by a manager strip, controlling the temperature to be 80 ℃, spreading the material c to be 3cm in leaf thickness, drying for 10min, spreading and airing to normal temperature, and removing non-tea substances, namely yellow pieces, tea seeds and tea flower impurities to obtain the target high-quality green tea.
Example 3
The first grade is that the first bud and the first leaf are expanded by 100 percent, the bud and the leaf are equal in length, the spring tea is less than or equal to 3cm, and the summer tea and the autumn tea are less than or equal to 5 cm; the second stage is that one bud and one leaf, one bud and two leaves are initially expanded to 95%, the tender single leaf is 5%, no pair leaf clamping is carried out, the spring tea is less than or equal to 5cm, the summer and autumn tea is less than or equal to 6cm, collection and acceptance are carried out, after rinsing, spreading is carried out according to the thickness of 3-10 cm, and the weight loss rate of the spread green leaves is controlled to be 15% -20%, so that a material a is obtained; the material a is processed according to the first stage temperature of 250 ℃ for 40 min; the temperature of the second stage is 120 ℃, and the time is 100 min; deactivating enzyme at 95 ℃ for 60min in the third stage to obtain a material b; spreading the material b for cooling, and slightly kneading for 60min without applying pressure to obtain a material c; and (3) deblocking and screening the material c, controlling the temperature to be 90 ℃, spreading the material c to be 4cm in leaf thickness, drying for 15min, spreading and airing to normal temperature, and removing non-tea substances, namely yellow pieces, tea seeds and tea flower impurities to obtain the target high-quality green tea.
Claims (10)
1. A preparation method of high-quality green tea is characterized by comprising the following steps:
1) collecting and inspecting fresh leaves with one bud and one leaf and/or two buds and two leaves initially spread for later use;
2) rinsing the fresh leaves obtained in the step 1), and then carrying out green spreading to obtain a material a;
3) deactivating enzyme of the material a to obtain a material b;
4) spreading the material b for cooling and twisting to obtain a material c;
5) and (5) deblocking, screening, drying, spreading for cooling and picking the material c to obtain the target high-quality green tea.
2. The method of claim 1, wherein the collection and acceptance are primary and secondary.
3. The method according to claim 2, wherein the first stage is 100% of initial development of one bud and one leaf, the bud and leaf are equal in length, the spring tea is less than or equal to 3cm, and the summer tea is less than or equal to 5 cm.
4. The method according to claim 2, wherein the second stage is 95% of first bud and first leaf, 95% of first bud and second leaf, 5% of tender single leaf, no double leaf, less than 5cm of spring tea, less than 6cm of summer tea and less than 6cm of autumn tea.
5. The method for preparing high-quality green tea according to claim 1, wherein the thickness of the spread leaves is 3-10 cm, and the weight loss rate of the spread leaves is controlled to 15-20%.
6. The method according to claim 1, wherein the green tea is processed by a high-level-first-low-level method, and particularly, a drum-type green tea processing machine is used for three-stage green tea processing.
7. The method for preparing high-quality green tea according to claim 6, wherein the first stage of the three-stage de-enzyming is at a temperature of 200 to 300 ℃ for 30 to 50 min; the temperature of the second section is 100-150 ℃, and the time is 80-150 min; the temperature of the third section is 90-100 ℃, and the time is 50-70 min.
8. The method of producing high-quality green tea according to claim 1, wherein the kneading is carried out gently without applying a pressure for 3 to 90 minutes.
9. The method of claim 1, wherein the drying is performed at a temperature of 80 ℃ to 100 ℃ for 10min to 20min at a leaf spreading thickness of 3cm to 5 cm.
10. The method according to claim 1, wherein the step of cooling and picking comprises cooling the dried tea leaves to room temperature and picking out non-tea substances such as yellow flakes, tea seeds and tea flower impurities.
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| CN201911335524.5A CN110810562A (en) | 2019-12-23 | 2019-12-23 | Preparation method of high-quality green tea |
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| CN105394229A (en) * | 2015-12-15 | 2016-03-16 | 广西昭平县凝香翠茶厂 | Green tea processing technology |
| CN106538723A (en) * | 2015-09-23 | 2017-03-29 | 安徽香妃茶业有限公司 | A kind of preparation method of green tea |
| WO2017092649A1 (en) * | 2015-12-04 | 2017-06-08 | 长沙湘丰智能装备股份有限公司 | Multifunctional tea leaf production system, multifunctional tea leaf production process, and control system |
| CN106819162A (en) * | 2015-12-03 | 2017-06-13 | 桂东县蓝老爹茶业开发有限公司 | A kind of processing technology of green tea |
| CN107114497A (en) * | 2017-05-11 | 2017-09-01 | 中国农业科学院茶叶研究所 | A kind of processing method of ripe Li Xiang green tea |
| CN107410533A (en) * | 2017-05-11 | 2017-12-01 | 中国农业科学院茶叶研究所 | A kind of processing method of tender Li Xiang green tea |
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2019
- 2019-12-23 CN CN201911335524.5A patent/CN110810562A/en active Pending
Patent Citations (7)
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| CN104222345A (en) * | 2014-10-10 | 2014-12-24 | 贵州省湄潭县栗香茶业有限公司 | Flat green tea fragrance-keeping processing method |
| CN106538723A (en) * | 2015-09-23 | 2017-03-29 | 安徽香妃茶业有限公司 | A kind of preparation method of green tea |
| CN106819162A (en) * | 2015-12-03 | 2017-06-13 | 桂东县蓝老爹茶业开发有限公司 | A kind of processing technology of green tea |
| WO2017092649A1 (en) * | 2015-12-04 | 2017-06-08 | 长沙湘丰智能装备股份有限公司 | Multifunctional tea leaf production system, multifunctional tea leaf production process, and control system |
| CN105394229A (en) * | 2015-12-15 | 2016-03-16 | 广西昭平县凝香翠茶厂 | Green tea processing technology |
| CN107114497A (en) * | 2017-05-11 | 2017-09-01 | 中国农业科学院茶叶研究所 | A kind of processing method of ripe Li Xiang green tea |
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Application publication date: 20200221 |