CN112640967A - Preparation method of cold water brewing green tea - Google Patents
Preparation method of cold water brewing green tea Download PDFInfo
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- CN112640967A CN112640967A CN202011055088.9A CN202011055088A CN112640967A CN 112640967 A CN112640967 A CN 112640967A CN 202011055088 A CN202011055088 A CN 202011055088A CN 112640967 A CN112640967 A CN 112640967A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 68
- 235000009569 green tea Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013616 tea Nutrition 0.000 claims abstract description 52
- 238000001035 drying Methods 0.000 claims description 47
- 238000005096 rolling process Methods 0.000 claims description 29
- 102000004190 Enzymes Human genes 0.000 claims description 21
- 108090000790 Enzymes Proteins 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 18
- 230000009849 deactivation Effects 0.000 claims description 13
- 238000003892 spreading Methods 0.000 claims description 13
- 230000007480 spreading Effects 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 9
- 235000015724 Trifolium pratense Nutrition 0.000 claims description 2
- 235000004035 Cryptotaenia japonica Nutrition 0.000 claims 1
- 102000007641 Trefoil Factors Human genes 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 9
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
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- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
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- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
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- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
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- 229960001948 caffeine Drugs 0.000 description 2
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- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
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- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
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- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical class C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
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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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method of cold water brewing green tea, and relates to the technical field of green tea preparation. Solves the technical problems that the nutrient substances of the traditional hot water tea making are easy to be damaged, the taste of the tea can not be kept by the common cold water tea making, and the soaking time is long. The cold water brewing green tea prepared by the preparation method has mellow taste and good mouthfeel, and the cold water brewing time is short. The preparation method is simple to operate, low in cost, convenient for large-scale production and beneficial to production and market putting.
Description
Technical Field
The invention relates to the technical field of green tea preparation, in particular to a preparation method of green tea brewed by cold water.
Background
The green tea belongs to unfermented tea, and a large amount of alcohol aromatic substances and various nutrient substances with high nutritional values in fresh tea leaves are reserved due to the manufacturing process, but after the green tea is brewed by boiling water, many nutrient substances are easy to damage, and the health-care effect of the tea leaves is reduced. In addition, the tea contains a polysaccharide substance which not only has the function of promoting the function of the pancreatic islet, but also can remove excessive sugar in the blood. However, these polysaccharides are hot enough to cause serious damage if the tea is brewed with hot water, which is avoided with cold water.
The cold water brewing not only can retain the nutrient components in the tea, but also can reduce the content of the caffeine. However, the taste of the tea leaves cannot be maintained by brewing the ordinary tea leaves with cold water, and the soaking time is long.
Not every kind of tea is suitable for being brewed with cold water, the longer the fermentation time is, the higher the phosphorus content in the tea is, but the cold-brewed tea should be low-fermented tea with lower phosphorus content as much as possible. Green tea is considered a better choice for cold-brew tea due to its lower degree of fermentation.
Disclosure of Invention
The invention aims to provide a preparation method of green tea brewed by cold water, which aims to solve the technical problems that the nutrient substances of the traditional hot water tea brewing are easy to damage, the taste of the tea cannot be kept by the common cold water tea brewing, and the soaking time is long.
The preparation method of the green tea brewed by cold water provided by the invention comprises the following steps:
(1) picking fresh leaves: picking fresh green tea leaves with three leaves with one bud;
(2) indoor withering and vibrating: rapidly spreading picked fresh leaves on an indoor withering frame, and slightly vibrating and shaking for the first time when the water content of the leaves is 85%; slightly vibrating and shaking for the second time when the water content of the leaves is 75%; slightly vibrating and shaking for the third time when the water content of the leaves is 70%; the surface of the tea leaves cannot be damaged when the tea leaves are vibrated;
(3) de-enzyming: putting the withered fresh leaves into a bottle type roasting machine for enzyme deactivation, rapidly raising the temperature of the leaves to be above 80 ℃ within 2 minutes, and controlling the water content of the fresh leaves to be 50-60% after the enzyme deactivation is finished;
(4) rolling: rolling the fresh leaves after water removing by using a rolling machine, and quickly deblocking the rolled leaves by shaking and spreading for cooling;
(5) and (3) re-frying: re-frying the twisted fresh leaves by adopting a bottle type roasting machine;
(6) and (3) drying: and (3) drying the re-fried fresh leaves by a continuous dryer in the processes of primary drying, secondary drying and tertiary drying, when the water content of the fresh leaves is 3%, baking and aroma-improving the fresh leaves in a tea aroma-improving machine, and cooling the fresh leaves in the machine after the aroma-improving is finished to obtain the cold water brewed green tea.
Further, in the step (1), the three leaves are picked from the Sichuan tea tree variety with the altitude of 800-;
and/or the one-bud three leaves are selected from at least one of spring one-bud three leaves, summer one-bud two leaves or autumn one-bud three leaves.
Further, in the step (2), the withering time is 6-8 hours;
and/or the time of the first slight vibration and shaking is 1-3 minutes;
and/or the time of the second slight vibration and shaking is 3-5 minutes;
and/or the third slight vibration and shaking time is 5 minutes.
Further, in the step (3), the temperature of the pot body of the bottle type roasting machine is 240-280 ℃;
and/or the speed of fixation is 25-35 r/min;
and/or the time for deactivating the enzymes is 5-6 minutes.
Further, in the step (4), the rolling step includes firstly lightly pressing and rolling for 5 minutes, then heavily pressing and rolling for 10 minutes, and finally lightly pressing and rolling for 10 minutes.
Further, in the step (5), the temperature of the pot body of the bottle type roasting machine is 200-;
and/or the rotation speed of the re-frying is 18-22 revolutions per minute;
and/or the re-frying time is 6-8 minutes.
Further, in the step (6), turning over once every 3-5 minutes in the primary drying process, and then putting the mixture in a spreading machine to cool to room temperature and then performing secondary drying;
preferably, the temperature of the initial drying is 100-130 ℃, and the time is 6-10 minutes.
Further, in the step (6), turning over once every 5 minutes in the secondary drying process, and then performing tertiary drying after spreading and cooling to room temperature;
preferably, the temperature of the second drying is 90-100 ℃, and the time is 10-20 minutes.
Further, in the step (6), turning over once every 10 minutes in the three-baking process, putting the mixture in a spreading machine for cooling to room temperature, and baking for aroma improvement;
preferably, the temperature of the third baking is 60-80 ℃, and the time is 20-30 minutes.
The preparation method of the cold water brewing green tea provided by the invention is simple to operate, low in cost, convenient for large-scale production and beneficial to production and market putting.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
According to one aspect of the present invention, there is provided a method of preparing cold water-brewed green tea, comprising the steps of:
(1) picking fresh leaves: picking fresh green tea leaves with three leaves with one bud;
(2) indoor withering and vibrating: rapidly spreading picked fresh leaves on an indoor withering frame, and slightly vibrating and shaking for the first time when the water content of the leaves is 85%; slightly vibrating and shaking for the second time when the water content of the leaves is 75%; slightly vibrating and shaking for the third time when the water content of the leaves is 70%; the surface of the tea leaves cannot be damaged when the tea leaves are vibrated;
(3) de-enzyming: putting the withered fresh leaves into a bottle type roasting machine for enzyme deactivation, rapidly raising the temperature of the leaves to be above 80 ℃ within 2 minutes, and controlling the water content of the fresh leaves to be 50-60% after the enzyme deactivation is finished;
(4) rolling: rolling the fresh leaves after water removing by using a rolling machine, and quickly deblocking the rolled leaves by shaking and spreading for cooling;
(5) and (3) re-frying: re-frying the twisted fresh leaves by adopting a bottle type roasting machine;
(6) and (3) drying: and (3) drying the re-fried fresh leaves by a continuous dryer in the processes of primary drying, secondary drying and tertiary drying, when the water content of the fresh leaves is 3%, baking and aroma-improving the fresh leaves in a tea aroma-improving machine, and cooling the fresh leaves in the machine after the aroma-improving is finished to obtain the cold water brewed green tea.
The preparation method of the cold water brewing green tea provided by the invention is simple to operate, low in cost, convenient for large-scale production and beneficial to production and market putting.
In a preferred embodiment of the present invention, in step (1), one-bud Trifolium pratense is picked from the Chuan tea species at an altitude of 800-.
In a tea garden with the altitude of more than 800 meters and the pH value of soil of 4.5-5.5, carbon and nitrogen metabolism of tea trees can be smoothly carried out under the condition of proper pH value, and tea polyphenol, amino acid and other components related to the quality can be more synthesized. The high-altitude mountain tea garden has the advantages that the low temperature, high humidity, much cloud and fog, short sunlight, strong diffusion light intensity, change of carbon and nitrogen metabolism paths and inhibition of metabolism rate are realized, but the high-concentration soluble compounds in young sprout maintenance tissues are beneficial, and the cooperative use of cellulose can be slowed down, so that the tea garden has high content of main chemical components (amino acid, total amount of polyphenol compounds, soluble carbon water compounds and the like) of tea leaves. Tea prepared from fresh leaves picked from tea trees at the altitude is clear in liquor color and thick and cool in fragrance, so that the tea is more suitable for being used as a raw material for brewing green tea in cold water.
In a preferred embodiment of the present invention, the one-bud three leaves are at least one selected from spring one-bud three leaves, summer one-bud two leaves, or autumn one-bud three leaves.
In a preferred embodiment of the invention, the withering time is from 6 to 8 hours.
In typical but non-limiting embodiments of the invention, the withering time is, for example, 6, 6.5, 7, 7.5 or 8 hours.
In a preferred embodiment of the present invention, in the step (2), the first slight vibration and shaking is performed for 1 to 3 minutes.
In typical but non-limiting embodiments of the invention, the first light vibration and shaking is for a period of time of, for example, 1, 1.5, 2, 2.5 or 3 minutes.
In a further preferred embodiment of the present invention, in the step (2), the time for the second slight vibration and shaking is 3 to 5 minutes.
In typical but non-limiting embodiments of the invention, the second light vibration and shaking is for a period of time such as 3, 3.5, 4, 4.5 or 5 minutes.
In a further preferred embodiment of the present invention, in the step (2), the time for the third slight vibration and shaking is 5 minutes.
The withering not only changes the aroma components of the fresh leaves, but also provides a material basis for aroma formation in the subsequent process. During withering, the various major inclusions vary to varying degrees with the passage of withering time. The longer the withering time, the higher the content of water extract in the tea leaves, but the longer the withering time, the quality is affected and the tea making rate is reduced. We chose to wither for a period of about 6-8 hours.
By slightly vibrating and shaking the fresh leaves with different water content stages and adjusting the time of each slight vibration and shaking, the nutrition and the taste of the fresh leaves can be kept to the maximum extent, and the quality of the green tea brewed by cold water is improved.
In a preferred embodiment of the present invention, in the step (3), the temperature of the pot body of the bottle type roasting machine is 240-.
In typical, but non-limiting embodiments of the present invention, the temperature of the pan of the roasting machine in step (3) is, for example, 240, 245, 250, 255, 260, 265, 270, 275 or 280 ℃.
By adjusting the temperature of the pot body of the bottle type roasting machine in the step (3), the enzyme of the fresh leaves can be completely destroyed during the enzyme deactivation, so the temperature of the pot body must be high to achieve the purpose of improving the quality of brewing the green tea by cold water. In the step (3) provided by the invention, the temperature of the pot body of the bottle type roasting machine is in the range of 240 ℃ and 280 ℃, and the quality of the green tea brewed by cold water is better.
In a further preferred embodiment of the present invention, in the step (3), the speed of fixation is 25 to 35 rpm.
In typical but non-limiting embodiments of the invention, the speed of the de-enzyming in step (3) is, for example, 25, 26, 27, 28, 29, 30, 31, 32, 33, 340 or 35 revolutions per minute.
In a further preferred embodiment of the present invention, in the step (3), the time for deactivation of enzymes is 5 to 6 minutes.
In typical but non-limiting embodiments of the invention, the time for the deactivation of the enzymes in step (3) is, for example, 5, 5.5 or 6 minutes.
The green removing effect of the fresh leaves can be improved by adjusting the rotating speed and time of green removing in the step (3), so that the quality of the green tea brewed by cold water is improved. Within the range of the rotation speed and time of the enzyme deactivation in the step (3), the quality of the green tea brewed by cold water is better.
In a preferred embodiment of the present invention, in the step (4), the rolling step includes lightly pressing and rolling for 5 minutes, then heavily pressing and rolling for 10 minutes, and finally lightly pressing and rolling for 10 minutes.
The kneading pressure should be controlled from light pressure, heavy pressure and light pressure, because the tea leaves are still relatively weak at the beginning, the tea juice is not broken and is not kneaded out, so when the tea leaves are lightly pressed and held in the middle, the tea juice comes out and the tea leaves are relatively wet, therefore, the tea leaves can be heavily pressed and finally basically shaped, and the kneading into strips is prevented, and the tea leaves are gently kneaded as much as possible. The fresh leaves after deactivation of enzymes are kneaded by 'light pressing, heavy pressing and light pressing', so that the purposes of tightly rolling up tea strips, reducing the volume and laying a foundation for frying dry strips are achieved, and the improvement of the tea quality is facilitated.
In the invention, the leaves are twisted in time when the temperature is between 35 and 45 ℃, and the leaves are soft and the strips are fast to form due to the action of waste heat and proper moisture, and can form fragrant fragrance and clear soup color.
In a preferred embodiment of the present invention, in the step (5), the temperature of the pot body of the bottle type roasting machine is 200-.
In typical, but non-limiting embodiments of the present invention, the temperature of the pot of the pin roaster in step (5) is, for example, 200, 202, 204, 206, 208, 210, 212, 214, 216, 218 or 220 ℃.
In the invention, the secondary stir-frying step is mainly based on physical and chemical changes, and the activation of destructive enzyme is assisted. The temperature in the water-removing step is between 240 ℃ and 280 ℃ so that the enzyme is completely destroyed, and the temperature in the re-frying step is reduced to about 200 ℃ and 220 ℃ so as to be beneficial to physicochemical change. The chlorophyll is damaged more and the content of soluble sugar, free amino acid and caffeine is increased less when the enzyme is deactivated at the temperature of 240 ℃ and 280 ℃, and the opposite is true when the enzyme is deactivated at the temperature of 200 ℃ and 220 ℃. Therefore, after the enzyme is completely destroyed, the lower temperature of the leaves is favorable for the opening of the quality of the finished tea, so the temperature of the repeated frying is reduced to 200-220 ℃.
In a further preferred embodiment of the present invention, in step (5), the rotation speed of the re-frying is 18 to 22 revolutions per minute.
In typical but non-limiting embodiments of the invention, the rotational speed of the re-frying in step (5) is, for example, 18, 19, 20, 21 or 22 revolutions per minute.
In a further preferred embodiment of the present invention, in the step (5), the re-frying time is 6 to 8 minutes.
In typical but non-limiting embodiments of the invention, the duration of the re-frying in step (5) is, for example, 6, 6.5, 7, 7.5 or 8 minutes.
The re-frying effect of the fresh leaves can be improved by adjusting the re-frying speed and time in the step (5), so that the quality of the green tea brewed by cold water is improved. Within the range of the rotation speed and the time of the repeated frying in the step (5), the quality of the green tea brewed by cold water is better.
In the invention, drying is mainly carried out at high temperature for a short time and then at low temperature for a long time. The drying is mainly based on air heat conduction, the heat transfer is faster, the temperature rise of the leaves is more moderate than that of the leaves after frying, the leaves are statically heated, the heating is more stable, and the leaves do not react with an iron pan. The dried taste is dense and fresh, and the tea soup is yellow green and bright. The taste of the product dried at high temperature is fresh and cool, and the product is full and sweet.
In a preferred embodiment of the invention, in the step (6), turning over once every 3-5 minutes in the process of primary drying, and then spreading and cooling to room temperature and then performing secondary drying.
In a further preferred embodiment of the present invention, in the step (6), the temperature of the initial baking is 100-130 ℃ and the time is 6-10 minutes.
In typical but non-limiting embodiments of the invention, the temperature of the initial baking in step (6) is, for example, 100, 105, 110, 115, 120, 125 or 130 ℃; the initial baking time is, for example, 6, 6.5, 7, 7.5, 8, 8.5, 9, 9.5 or 10 minutes.
The high temperature is adopted in the primary drying, the moisture is not easy to dissipate in the high temperature drying, the damp heat is enhanced, the proteolysis is increased, but the amino acids with larger contents are not greatly influenced.
In a further preferred embodiment of the present invention, in step (6), the temperature of the second baking is 90 to 100 ℃ for 10 to 20 minutes.
In typical but non-limiting embodiments of the invention, the temperature of the second bake in step (6) is, for example, 90, 92, 94, 96, 98 or 100 ℃; the time for the second baking is, for example, 10, 10.5, 11, 11.5 or 12 minutes.
In a further preferred embodiment of the present invention, in step (6), the temperature of the triple-baking is 60 to 80 ℃ for 20 to 30 minutes.
In typical but non-limiting embodiments of the invention, the temperature of the triple bake in step (6) is, for example, 60, 65, 70, 75, or 80 ℃; the time for the triple bake is, for example, 20, 22, 24, 26, 28 or 30 minutes.
The low-temperature long-time drying is adopted for the third drying, because the low-temperature drying has long action time of damp and heat, more polysaccharide is hydrolyzed, and less heat conversion is carried out, so that the content of soluble sugar is high, and the taste of the green tea is favorably improved.
By adjusting the temperature and time of the primary drying, the secondary drying and the tertiary drying in the step (6), the re-frying effect of the fresh leaves can be improved, and the quality of the green tea brewed by cold water is improved. In the temperature and time ranges of the primary drying, the secondary drying and the tertiary drying in the step (6), the quality of the green tea brewed by cold water is better.
The technical solution provided by the present invention is further described below with reference to examples and comparative examples.
Example 1:
the embodiment provides a preparation method of green tea brewed by cold water, which comprises the following steps:
(1) picking fresh leaves: picking three leaves of Chuan tea tree variety with altitude of 800 m in spring;
(2) indoor withering and vibrating: the withering time is 7 hours, firstly, quickly spreading picked fresh leaves on an indoor withering frame, and slightly vibrating and shaking for the first time for 2 minutes when the water content of the leaves is 85%; when the water content of the leaves is 75%, slightly vibrating and shaking for the second time for 4 minutes; slightly vibrating and shaking for 5 minutes for the third time when the water content of the leaves is 70%; the surface of the tea leaves cannot be damaged when the tea leaves are vibrated;
(3) de-enzyming: putting the fresh leaves with the water content of 70% into a bottle type roasting machine for enzyme deactivation, and rapidly raising the temperature of the leaves to be above 80 ℃ within 2 minutes, wherein the water content of the fresh leaves is 50-60% after the enzyme deactivation is finished. Wherein the temperature of the pan body of the roasting machine is 280 ℃, the rotating speed of the fixation machine is 30 r/min, and the fixation time is 6 min.
(4) Rolling: and rolling the de-enzymed fresh leaves by using a rolling machine, wherein the rolling step comprises the steps of firstly slightly pressing and rolling for 5 minutes, then heavily pressing and rolling for 10 minutes, and finally slightly pressing and rolling for 10 minutes. And finally, quickly deblocking the twisted leaves by shaking and spreading for cooling.
(5) And (3) re-frying: re-frying the twisted fresh leaves by adopting a bottle type roasting machine, wherein the water content of the twisted fresh leaves is 50-60%. Wherein the temperature of the pan body of the roasting machine is 220 ℃, the rotating speed of the fixation machine is 20 r/min, and the re-roasting time is 7 min.
(6) And (3) drying: drying the re-fried fresh leaves by using a continuous dryer, wherein the drying adopts three steps of primary drying, secondary drying and tertiary drying. The primary drying temperature is 120 ℃, the time is 7 minutes, the mixture is turned over once every 4 minutes, and the mixture is taken out of the machine and spread to be cooled to room temperature; the second drying temperature is 100 ℃, the time is 120 minutes, the mixture is turned over once every 5 minutes, and the mixture is taken out of the machine and spread to be cooled to room temperature; the third drying temperature is 80 ℃, the time is 30 minutes, the tea is turned over once every 10 minutes, and when the water content of the tea is 3%, the tea is put out of the machine and is spread and cooled to the room temperature; and finally, baking and aroma-improving in a tea aroma-improving machine, and cooling in the machine after the aroma-improving is finished to obtain the cold water brewing green tea.
The cold water brewing green tea prepared by the preparation method provided by the embodiment has the advantages of short cold water brewing time, mellow taste, good mouthfeel, no loss of nutrient substances and first-class quality.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.
Claims (9)
1. The preparation method of the green tea brewed by cold water is characterized by comprising the following steps:
(1) picking fresh leaves: picking fresh green tea leaves with three leaves with one bud;
(2) indoor withering and vibrating: rapidly spreading picked fresh leaves on an indoor withering frame, and slightly vibrating and shaking for the first time when the water content of the leaves is 85%; slightly vibrating and shaking for the second time when the water content of the leaves is 75%; slightly vibrating and shaking for the third time when the water content of the leaves is 70%; the surface of the fresh leaves can not be damaged when the vibration is carried out;
(3) de-enzyming: putting the withered fresh leaves into a bottle type roasting machine for enzyme deactivation, rapidly raising the temperature of the leaves to be above 80 ℃ within 2 minutes, and controlling the water content of the fresh leaves to be 50-60% after the enzyme deactivation is finished;
(4) rolling: rolling the fresh leaves after water removing by using a rolling machine, and quickly deblocking the rolled leaves by shaking and spreading for cooling;
(5) and (3) re-frying: re-frying the twisted fresh leaves by adopting a bottle type roasting machine;
(6) and (3) drying: and (3) drying the re-fried fresh leaves by a continuous dryer in the processes of primary drying, secondary drying and tertiary drying, when the water content of the fresh leaves is 3%, baking and aroma-improving the fresh leaves in a tea aroma-improving machine, and cooling the fresh leaves in the machine after the aroma-improving is finished to obtain the cold water brewed green tea.
2. The method for preparing cold-water-brewed green tea according to claim 1, wherein, in the step (1), the single-bud trefoil is picked from the Chuan tea-line tea variety with the altitude of 800-;
and/or the one-bud three leaves are selected from at least one of spring one-bud three leaves, summer one-bud two leaves or autumn one-bud three leaves.
3. The method for preparing cold-water-brewed green tea according to claim 1, wherein in the step (2), the withering time is 6-8 hours;
and/or the time of the first slight vibration and shaking is 1-3 minutes;
and/or the time of the second slight vibration and shaking is 3-5 minutes;
and/or the third slight vibration and shaking time is 5 minutes.
4. The method for preparing green tea with cold water as claimed in claim 1, wherein in the step (3), the temperature of the pot body of the bottle type roasting machine is 240 ℃ and 280 ℃;
and/or the speed of fixation is 25-35 r/min;
and/or the time for deactivating the enzymes is 5-6 minutes.
5. The method for preparing cold water-infused green tea according to claim 1, wherein in the step (4), the rolling step is a step of rolling under light pressure for 5 minutes, then rolling under heavy pressure for 10 minutes, and finally rolling under light pressure for 10 minutes.
6. The method for preparing green tea brewed in cold water according to claim 1, wherein in the step (5), the temperature of the pan body of the roasting machine is 200-220 ℃;
and/or the rotation speed of the re-frying is 18-22 revolutions per minute;
and/or the re-frying time is 6-8 minutes.
7. The method for preparing cold-water-brewed green tea according to claim 1, wherein in the step (6), the green tea is turned over once every 3-5 minutes in the primary baking process, and is cooled to room temperature by spreading in a machine and then is baked again;
preferably, the temperature of the initial drying is 100-130 ℃, and the time is 6-10 minutes.
8. The method for preparing cold-water-brewed green tea according to claim 1, wherein in the step (6), the green tea is turned over once every 5 minutes in the second baking process, and is put into a machine to be spread and cooled to room temperature and then is subjected to third baking;
preferably, the temperature of the second drying is 90-100 ℃, and the time is 10-20 minutes.
9. The method for preparing cold water brewing green tea as claimed in claim 1, wherein in step (6), the green tea is turned over once every 10 minutes in the process of three baking, and is baked and aroma-extracted after being put down and cooled to room temperature;
preferably, the temperature of the third baking is 60-80 ℃, and the time is 20-30 minutes.
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