CN113575706A - Cold-brewed green tea and processing technology thereof - Google Patents
Cold-brewed green tea and processing technology thereof Download PDFInfo
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- CN113575706A CN113575706A CN202110886778.7A CN202110886778A CN113575706A CN 113575706 A CN113575706 A CN 113575706A CN 202110886778 A CN202110886778 A CN 202110886778A CN 113575706 A CN113575706 A CN 113575706A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 106
- 235000009569 green tea Nutrition 0.000 title claims abstract description 35
- 238000005516 engineering process Methods 0.000 title claims abstract description 26
- 238000012545 processing Methods 0.000 title claims abstract description 23
- 235000013616 tea Nutrition 0.000 claims abstract description 71
- 238000005096 rolling process Methods 0.000 claims abstract description 44
- 238000000034 method Methods 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000003892 spreading Methods 0.000 claims description 36
- 230000007480 spreading Effects 0.000 claims description 36
- 238000001035 drying Methods 0.000 claims description 29
- 238000001816 cooling Methods 0.000 claims description 25
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 230000009849 deactivation Effects 0.000 claims description 13
- 238000007664 blowing Methods 0.000 claims description 8
- 238000000605 extraction Methods 0.000 claims description 7
- 239000003205 fragrance Substances 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 241001495452 Podophyllum Species 0.000 claims description 2
- 238000011068 loading method Methods 0.000 claims description 2
- YJGVMLPVUAXIQN-XVVDYKMHSA-N podophyllotoxin Chemical compound COC1=C(OC)C(OC)=CC([C@@H]2C3=CC=4OCOC=4C=C3[C@H](O)[C@@H]3[C@@H]2C(OC3)=O)=C1 YJGVMLPVUAXIQN-XVVDYKMHSA-N 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 238000002791 soaking Methods 0.000 abstract description 3
- 238000002386 leaching Methods 0.000 abstract description 2
- 210000004027 cell Anatomy 0.000 description 8
- 238000004898 kneading Methods 0.000 description 6
- 230000001007 puffing effect Effects 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 3
- 239000003507 refrigerant Substances 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 230000004580 weight loss Effects 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000002309 gasification Methods 0.000 description 1
- 238000012994 industrial processing Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
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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
-
- 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)
Abstract
The invention belongs to the technical field of green tea processing technology, and discloses a cold-brewing green tea and a processing technology thereof. The processing technology adopts a 'pressing-length rolling method' of a rolling procedure, ensures that the broken rate of rolled leaf cells can reach more than 80 percent while ensuring the good treatment of tea leaves, ensures the leaching rate of the tea leaves, and is suitable for cold soaking. The water content of the treated leaves is 9-12%. The aroma-extracting process adopts a box-type aroma-extracting method, the aroma and taste of the tea are obviously superior to those of the existing cold-brewed green tea, and the aroma-extracting treatment method ensures that the finished tea has high phase. The green tea processing technology is used without further processing, including crushing, packaging and the like, the production technology is simplified, the production cost is reduced, the technology is easy to master, and the product is easy to be accepted by mass consumption.
Description
Technical Field
The invention belongs to the technical field of green tea processing technology, and particularly relates to cold-brewed green tea and a processing technology thereof.
Background
The prior production method and the prior art for cold-brewing tea are as follows:
the related technology discloses a method for preparing cold-brewing tea by puffing at variable temperature and pressure difference, which comprises the following steps: (1) adding water into dried tea or fresh tea after deactivation of enzymes and rolling treatment, and standing at 4-10 deg.C; (2) freezing, heating and unfreezing; (3) repeating the step (2) for 2-3 times; (4) placing into a temperature-changing pressure-difference airflow puffing tank, indirectly heating to 90-130 deg.C with steam, maintaining for 3-10min, reducing the pressure from 0.12-0.25MPa to 100Pa within 60-180 s, cooling to 70-85 deg.C, vacuumizing, drying for 150-250min to obtain the cold-brewing tea.
The related technology discloses a process method for preparing cold-brewing tea by cryogenically breaking cell walls. The method comprises the following steps: firstly, placing fresh tea leaves in a low-temperature environment of lower than-40 ℃ to make the fresh tea leaves ice-crystallized, secondly, placing the tea leaves subjected to ice-crystallization treatment in a vacuum container, thirdly, twisting the tea leaves in the vacuum container, fourthly, heating the vacuum container at the temperature of 70 ℃ to 100 ℃, and fifthly, stirring the tea leaves in the heated vacuum container until the tea leaves are dried.
The related technology discloses a processing method for preparing cold-brewing tea by using a puffing technology. The method comprises the following steps: (1) steaming fresh tea leaves, naturally cooling to room temperature, putting into puffing equipment, and simultaneously adding a refrigerant: dry ice or liquid CO2Or liquid N2Uniformly mixing a refrigerant and the tea leaves, and rapidly cooling, wherein when the gasification and pressure rise of the refrigerant is less than 0.3-1.2 MPa of the puffing pressure, the pressure is supplemented to 0.3-1.2 MPa; (2) maintaining the pressure of the frozen tea leaves subjected to the step (1) in a puffing device at the pressure of 0.3-1.2 MPa for 10-30 minutes, simultaneously thawing, and releasing the pressure within 1-2 seconds to puff the tea leaves; (3) kneading and cutting the puffed tea, drying, extracting fragrance and screening.
The related art discloses a method for preparing cold-brewing tea by vacuum pressurization. The invention discloses a method for manufacturing cold-brewing tea, which comprises the steps of (1) placing tea leaves and cold water with set proportion in a containing chamber; (2) sealing the accommodating chamber; (3) pressurizing the chamber and maintaining for a set time; (4) pumping gas to the chamber to required vacuum degree and maintaining the set time; (5) and repeating the steps of pressurizing and vacuumizing according to the requirement or not to complete the cold-brewing tea.
The related technology discloses an industrial production method of cold-brewing green tea. Picking fresh tea leaves with one bud and one leaf to four leaves; spreading the picked fresh tea tree leaves for 4-20 hours, wherein the thickness of the spread leaves is 5-10 cm; (2) carrying out enzyme deactivation treatment; (3) spreading for cooling and moisture regaining treatment, wherein the thickness of spread leaves is 5-10cm, and the spreading time is 1-2 h; (4) rolling, wherein in the rolling process, light pressing is firstly carried out for 10min, then medium pressing is carried out for 60min, and finally loosening pressing is carried out for 10min, and the cell breakage rate of the rolled tea leaves is 60-65%; (5) the rotor kneading and cutting machine cuts the tea leaves into tea leaves with the diameter less than 15mm, and deblocking the cut tea leaves; (6) drying with gross fire until the water content is 30-40%, the temperature of the gross fire is 110-120 ℃, and the time is 5-8 min; (7) spreading the tea leaves after the fire by using a spreading and cooling moisture regaining machine, wherein the thickness of the spread tea leaves is 5-10cm, and the spreading time is 0.5-1 h; (8) drying with full fire until the water content is 6-7%, the temperature of the full fire is 110-120 ℃, and the time is 8-20 min; (9) crushing, and sieving by a 14-20-mesh sieve; and finally, packaging the tea leaves into tea bags by using tea filter paper to obtain finished products.
The existing production and processing method of the cold-brewing tea mainly has the problems that: the method is limited to laboratory production by using physical methods, chemical methods and enzyme treatment methods. The common defects are that the cell breakage rate is low, the highest cell breakage rate is 65%, the cells are crushed and finally packaged into tea bags, the finished products are not appreciative, the production condition requirement is high, the cost is high, and the mass consumption is difficult to realize.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide cold-brewed green tea and a processing technology thereof.
The technical scheme adopted by the invention is as follows: a processing technology of cold-brewing green tea comprises the following steps:
(1) fresh leaf treatment: picking fresh leaves of one bud and one leaf, and spreading;
(2) de-enzyming treatment: carrying out enzyme deactivation treatment on the spread leaves after the spreading treatment;
(3) spreading for cooling and moisture regaining: spreading the enzyme-removed leaves after enzyme-removing treatment for cooling, and putting the leaves in a bag for moisture regain;
(4) rolling treatment: rolling the moisture regained leaves after the moisture regaining treatment;
(5) primary drying: primarily drying the rolled leaves after the rolling treatment;
(6) drying the feet: carrying out foot drying on the primary dried leaves;
(7) and (3) fragrance extraction: putting the dried leaves into a drying and fragrance-extracting device for fragrance extraction;
(8) and (3) finished product: cooling the aroma-extracted leaves to obtain a finished product;
the tea inlet temperature of the water-removing device during the water-removing treatment is 230 ℃ and 260 ℃; the temperature of the middle part is 320-350 ℃; the temperature of the tea outlet is 160-180 ℃.
Preferably, in the step (1), the spreading treatment of the picked fresh leaves comprises spreading and blowing;
the spreading thickness is 5-10 cm; spreading for 4-12 hours;
the air blowing is carried out for 10-20min every 2-3 hours.
Preferably, in the step (2), the water loss of the spread leaves is 8-10%.
Preferably, in the step (3), the water content of the killed leaves is not higher than 58%;
when the enzyme-deactivating leaves are spread for cooling, a blast air quick cooling mode is adopted;
wherein the spread cooling thickness is 1-2 cm;
the moisture regain duration is 2-3 hours.
Preferably, in the step (4), the rolling treatment adopts step-by-step pressurization for long-time rolling, and the time is not less than 2 hours.
Preferably, in the step (4), during the rolling, the leaf feeding amount of each rolling machine is 35-40kg, the rolling machine is operated at low speed and low pressure for 5-20min, and the rotating speed is 5-20 r/min; and then increasing the rotation speed of the rolling machine to 28-42r/min, grasping the handle of the rolling cover by hands, shaking downwards until the tea strips are uniformly flat, then sequentially shaking downwards every 20min until the tea strips are uniformly flat, and unloading completely 10min before tea feeding until the tea strips are tight and thin, wherein the damage rate of leaf cells is not lower than 80%.
Preferably, in the step (6), the twisted leaves are put into a roller continuous fixation machine for primary drying treatment, and the temperature of the primary drying treatment is set to be 200-220 ℃.
Preferably, the water content of the initially dried leaves in the step (6) is 30-35%.
Preferably, in the step (6), when the primary dried leaves are subjected to the full-drying treatment, the full-drying treatment is performed by adopting a famous tea baking machine, controlling the temperature to be 90-110 ℃,
the water content of the podophyllum dry leaves in the step (6) is 7-9 percent; when the foot dry leaves are subjected to aroma-carrying treatment, the aroma-extracting time is 40-50 minutes; the aroma raising treatment temperature is 110-120 ℃; the thickness of each sieve of the aroma raising device for loading the dry leaves is 1-3 cm.
A cold-brew green tea, obtained by processing the cold-brew green tea according to any one of claims 1 to 9.
The invention has the beneficial effects that:
the invention provides a processing technology of cold-brewing green tea, which adopts a 'pressing and long-kneading method' of a kneading procedure, ensures that the tea is well treated, ensures that the breakage rate of the kneaded leaf cells reaches more than 80 percent, ensures the leaching rate of the tea and is suitable for cold brewing.
The drying process adopts different equipment drying methods, the aroma and the taste of the tea are obviously superior to those of the existing cold-brewed green tea, and the aroma-improving treatment method ensures that the finished tea product has high phase.
The green tea processing technology is used without further processing (crushing, packaging and the like), the production technology is simplified, the production cost is reduced, the technology is easy to master, and the product is easy to be accepted by mass consumption.
Drawings
Fig. 1 is a flow chart of the industrial processing process of the cold-brewing green tea.
Detailed Description
The present invention is further illustrated below with reference to specific examples. It will be appreciated by those skilled in the art that the following examples, which are set forth to illustrate the present invention, are intended to be part of the present invention, but not to be construed as limiting the scope of the present invention. The reagents used are all conventional products which are commercially available.
Example 1:
fresh leaves → spreading → de-enzyming → spreading cool moisture regain → rolling → first dry → foot dry → flavor extraction → cold soaking green tea finished product. As shown in fig. 1.
A production process of cold-brewing green tea sequentially comprises the following steps:
the method comprises the following steps: picking fresh leaves suitable for making one bud and one leaf of cold-brewing green tea;
step two: spreading fresh leaves in a spreading groove with a thickness of 5cm for 4h, blowing for 10min every 3h, and spreading for a weight loss of about 8%;
step three, performing enzyme deactivation treatment on the spread leaves, wherein the enzyme deactivation equipment selects an 80-type roller enzyme deactivation machine, the tea inlet temperature of the enzyme deactivation machine is 230 ℃, the middle part is 320 ℃, the tea outlet is 160 ℃, and the water content of the enzyme-deactivated leaves is not higher than 58%;
step four: spreading the enzyme-removed leaves on a spreading cooling platform for cooling, wherein the thickness of the enzyme-removed leaves is 2cm, and rapidly cooling by blowing air. Immediately packaging the cooled leaves into a plastic bag for moisture regain for 2 h;
step five: and (4) putting the moisture regaining leaves into a rolling machine for rolling treatment, wherein the model of the rolling machine is 55 type adjustable speed rolling machine. The rolling method adopts step-by-step pressurization and long-time rolling, and the time is not less than 1 hour;
kneading the leaves of each machine by 35kg, and running the kneading machine at low speed and low pressure for 5min at the rotating speed of 20 r/min; and then increasing the rotation speed of the rolling machine to 28r/min, grasping the handle of the rolling cover by hands, shaking downwards until the tea strips are uniformly and flatly, and then sequentially shaking downwards every 20min until the tea strips are uniformly and flatly, and unloading completely 10min before tea feeding until the tea strips are tight and fine, wherein the damage rate of leaf cells is not lower than 80%.
Step six: putting the twisted leaves into a roller, and primarily drying the leaves in a 60/80 type water removing machine, controlling the temperature at 200-220 ℃, wherein the moisture content of the primarily dried leaves is 7-9%;
step seven: putting the primary dry leaves into a famous tea baking machine for full drying, controlling the temperature of the baking machine to be 90-110 ℃, and controlling the moisture content of the full-dried leaves to be 7-9%;
step eight: and (3) putting the dry leaves into a box type Tieguanyin dryer for aroma extraction treatment, setting the temperature of the aroma extractor at 110 ℃, setting the time at 40min, and screening the leaves with the thickness of 1cm each time to obtain the cold-brewed green tea product after complete cooling.
Example 2:
fresh leaves → spreading → de-enzyming → spreading cool moisture regain → rolling → first dry → foot dry → flavor extraction → cold soaking green tea product.
A production process of cold-brewing green tea sequentially comprises the following steps:
the method comprises the following steps: picking fresh leaves suitable for making one bud and one leaf of cold-brewing green tea;
step two: spreading fresh leaves in a spreading groove with a thickness of 10cm for 12h, blowing for 10min every 3h, and spreading for a weight loss of about 8%;
step three, performing enzyme deactivation treatment on the spread leaves, wherein the enzyme deactivation equipment selects an 80-type roller enzyme deactivation machine, the tea inlet temperature of the enzyme deactivation machine is 260 ℃, the middle part of the enzyme deactivation machine is 350 ℃, the tea outlet is 180 ℃, and the water content of the enzyme-deactivated leaves is about 58%;
step four: spreading the enzyme-removed leaves on a spreading cooling platform for cooling, wherein the thickness of the enzyme-removed leaves is 2cm, and rapidly cooling by blowing air. Immediately packaging the cooled leaves into a plastic bag for moisture regain for 3 h;
step five: and (4) putting the moisture regaining leaves into a rolling machine for rolling treatment, wherein the model of the rolling machine is 55 type adjustable speed rolling machine. The rolling method adopts step-by-step pressurization and long-time rolling, and the time is not less than 1 hour;
the rolling machine is operated at low speed and low pressure for 20min, and the rotating speed is 20 r/min; and then increasing the rotation speed of the rolling machine to 42r/min, grasping the handle of the rolling cover by hands, shaking downwards until the tea strips are uniformly and flatly, and then sequentially shaking downwards every 20min until the tea strips are uniformly and flatly, and unloading completely 10min before tea feeding until the tea strips are tight and fine, wherein the damage rate of leaf cells is not lower than 80%.
Step six: putting the twisted leaves into a roller, and primarily drying the leaves by a fixation machine, controlling the temperature at 200-220 ℃, wherein the moisture content of the primarily dried leaves is 7-9%;
step seven: putting the primary dry leaves into a famous tea baking machine for full drying, controlling the temperature of the baking machine to be 90-110 ℃, and controlling the moisture content of the full-dried leaves to be 7-9%;
step eight: and (3) putting the dried leaves into a box type Tieguanyin dryer for aroma raising treatment, setting the temperature of the aroma raising machine at 120 ℃, setting the time at 50min, and screening the leaves each time to obtain the cold-brewed green tea product with the leaf thickness of 3cm after complete cooling.
For the above-mentioned 80-type drum water-removing machine, the device capable of performing the corresponding water-removing function is within the protection scope of the present invention, and is not limited to this device.
For the above-mentioned 55-type speed-adjustable rolling machine, it is within the protection scope of the present invention for the device to be able to perform corresponding speed-adjusting and rolling actions, and not limited to this device.
For the named tea roasting machine, the equipment capable of achieving the corresponding drying function belongs to the protection scope of the invention and is not limited to the equipment.
The present invention is not limited to the above alternative embodiments, and any other products in various forms can be obtained by the present invention, and the present invention is within the protection scope of the present invention. The above embodiments should not be construed as limiting the scope of the present invention, and it will be understood by those skilled in the art that modifications may be made to the technical solutions described in the above embodiments, or equivalent substitutions may be made to some or all of the technical features thereof, without departing from the scope of the present invention, and at the same time, such modifications or substitutions may not make the essence of the corresponding technical solutions depart from the scope of the embodiments of the present invention.
Claims (10)
1. The processing technology of the cold-brewing green tea is characterized by comprising the following steps:
(1) fresh leaf treatment: picking fresh leaves of one bud and one leaf, and spreading;
(2) de-enzyming treatment: carrying out enzyme deactivation treatment on the spread leaves after the spreading treatment;
(3) spreading for cooling and moisture regaining: spreading the enzyme-removed leaves after enzyme-removing treatment for cooling, and putting the leaves in a bag for moisture regain;
(4) rolling treatment: rolling the moisture regained leaves after the moisture regaining treatment;
(5) primary drying: primarily drying the rolled leaves after the rolling treatment;
(6) drying the feet: carrying out foot drying on the primary dried leaves;
(7) and (3) fragrance extraction: putting the dried leaves into a drying and fragrance-extracting device for fragrance extraction;
(8) and (3) finished product: cooling the aroma-extracted leaves to obtain a finished product;
the tea inlet temperature of the water-removing device during the water-removing treatment is 230 ℃ and 260 ℃; the temperature of the middle part is 320-350 ℃; the temperature of the tea outlet is 160-180 ℃.
2. The processing technology of cold-brew green tea as claimed in claim 1, wherein in the step (1), the spreading treatment of the picked fresh leaves comprises spreading and blowing;
the spreading thickness is 5-10 cm; spreading for 4-12 hours;
the air blowing is carried out for 10-20min every 2-3 hours.
3. The process of claim 1, wherein in step (2), the water loss of the spread leaves is 8-10%.
4. The processing technology of cold-brew green tea as claimed in claim 1, wherein in the step (3), the water content of the green-removed leaves is not higher than 58%;
when the enzyme-deactivating leaves are spread for cooling, a blast air quick cooling mode is adopted;
wherein the spread cooling thickness is 1-2 cm;
the moisture regain duration is 2-3 hours.
5. The process for processing cold-brewed green tea according to claim 1, wherein the rolling in step (4) is performed by applying pressure in stages for a long time, and the time is not less than 2 hours.
6. The process for processing cold-brewed green tea according to claim 5, wherein in the step (4), the leaf feeding amount of each rolling machine is 35-40kg, the rolling machines are operated at low speed and low pressure for 5-20min, and the rotating speed is 5-20 r/min; and then increasing the rotation speed of the rolling machine to 28-42r/min, grasping the handle of the rolling cover by hands, shaking downwards until the tea strips are uniformly flat, then sequentially shaking downwards every 20min until the tea strips are uniformly flat, and unloading completely 10min before tea feeding until the tea strips are tight and thin, wherein the damage rate of leaf cells is not lower than 80%.
7. The processing technology of cold-brewed green tea according to claim 1, wherein in the step (6), the twisted leaves are put into a roller continuous fixation machine for primary drying treatment, and the temperature of the primary drying treatment is set to be 200-220 ℃.
8. The process for processing cold-brew green tea as claimed in claim 1, wherein the moisture content of the initially dried leaves in the step (6) is 30-35%.
9. The processing technology of cold-brew green tea as claimed in claim 1, wherein in the step (6), when the primary dried leaves are subjected to the full-drying treatment, the full-drying treatment is performed by using a famous tea baking machine, the temperature is controlled to 90-110 ℃,
the water content of the podophyllum dry leaves in the step (6) is 7-9 percent; when the foot dry leaves are subjected to aroma-carrying treatment, the aroma-extracting time is 40-50 minutes; the aroma raising treatment temperature is 110-120 ℃; the thickness of each sieve of the aroma raising device for loading the dry leaves is 1-3 cm.
10. A cold-brew green tea characterized by being processed by the process for producing a cold-brew green tea according to any one of claims 1 to 9.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340250A (en) * | 2013-07-25 | 2013-10-09 | 贵州省茶叶研究所 | Industrialization production method for green tea capable of being made by room-temperature water |
| CN103783181A (en) * | 2014-02-26 | 2014-05-14 | 开阳紫江富硒茶业有限公司 | Green tea processing method |
| CN107873869A (en) * | 2017-11-21 | 2018-04-06 | 贵州省茶叶研究所 | Cold-making green tea industrial production line and its production method |
| CN108142591A (en) * | 2016-12-04 | 2018-06-12 | 都匀市高寨水库茶场有限公司 | A kind of processing technology of green tea |
| CN111728043A (en) * | 2020-06-16 | 2020-10-02 | 湘丰茶业集团有限公司 | Preparation method of cold-brewed green tea |
-
2021
- 2021-08-03 CN CN202110886778.7A patent/CN113575706A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340250A (en) * | 2013-07-25 | 2013-10-09 | 贵州省茶叶研究所 | Industrialization production method for green tea capable of being made by room-temperature water |
| CN103783181A (en) * | 2014-02-26 | 2014-05-14 | 开阳紫江富硒茶业有限公司 | Green tea processing method |
| CN108142591A (en) * | 2016-12-04 | 2018-06-12 | 都匀市高寨水库茶场有限公司 | A kind of processing technology of green tea |
| CN107873869A (en) * | 2017-11-21 | 2018-04-06 | 贵州省茶叶研究所 | Cold-making green tea industrial production line and its production method |
| CN111728043A (en) * | 2020-06-16 | 2020-10-02 | 湘丰茶业集团有限公司 | Preparation method of cold-brewed green tea |
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