CN1422536A - Flower-fragrance green-tee processing method - Google Patents
Flower-fragrance green-tee processing method Download PDFInfo
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- CN1422536A CN1422536A CN 02155217 CN02155217A CN1422536A CN 1422536 A CN1422536 A CN 1422536A CN 02155217 CN02155217 CN 02155217 CN 02155217 A CN02155217 A CN 02155217A CN 1422536 A CN1422536 A CN 1422536A
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Abstract
The production method of green tea with flower fragrance is characterized by that in the course of processing fresh tea leaf it needs no adding external fragrant flower but it adopts the processes of utilizing sun light to wither leaf and inactivate it to retain green colour to make the aromatic substances, amino acid and saccharide substance being in fresh leaf produce biochemical change under the action of enzyme to make green tea possess flower fragrance.
Description
Technical field: the present invention relates to food processing field, particularly relate to a kind of fragrant green tea processing method.
Background technology: tealeaves is the requisite drink of the daily life of most of people.Tealeaves has many types, comprises jasmine tea class, green tea and oolong tea etc.Common green tea fragrance is not outstanding; Common jasmine tea class then is to be raw material with green tea, and by the reprocessing teas that the basement flower is handled, the most common with jasmine tea, fragrance comes from external source, and in basement system process, the autoxidation of tealeaves generation non-enzymatic makes the color and luster flavescence.Simultaneously, spend the secondary pollution of residues of pesticides in the flower sources such as also can bringing Jasmine in the process at basement; Make in the oolong tea process to be used as young worker's skill, the blade-section oxidation is reddened.Along with the raising of people's living standard, consumers in general are also more and more higher to the requirement of tea leaf quality, and particularly famous green tea generally requires delicate fragrance, the fragrance of a flower or tender perfume (or spice), and require high especially to environmental protection, pollution-free food.Therefore, present Tea Processing can not adapt to the requirement in this market.Up to the present, the research of relevant fragrant green tea processing method yet there are no report.
Summary of the invention: the object of the present invention is to provide a kind of new tea Processing method promptly: the fragrant green tea processing method.This method does not add the external source fragrant flower in bright leaf process, but by technologies such as solar wither, stand green grass or young crops, impel aromatic substance and amino acid in the bright leaf, biochemistry takes place under the enzyme effect glucide changes, and forms the floral type aromatic substance, makes green tea have the fragrance of a flower.
The present invention realizes by following steps:
Getting bright leaf shone blue or green 20～30 minutes, put into withering trough then, spread out down blue or green 10～12 hours at 25～28 ℃, with the back air blast airing that completes of drum-type continuous de-enzyming machine, kneaded 20～25 minutes with kneading machine again, 120 ℃ of bakings two blue or green 15 minutes down, rub the sub-sieve that deblocks after 15～20 minutes again, under 110～120 ℃ gross fire, dried 15～20 minutes with dryer, after the airing at 100～110 ℃ of following for the first time foot fire 15 minutes, 110～120 ℃ down for the second time the foot fire after 15～20 minutes gross tea.
Advantage of the present invention is, because of in bright leaf process, do not add the external source fragrant flower, but the improvement by processing method, tea aroma mainly produces in process original composition few in number in bright leaf, this not only can save expenses such as a large amount of kind flower lands used, manpower, transportation, processing, and the secondary pollution of residues of pesticides in the flower sources such as Jasmine that can also prevent to bring in basement flower process is beneficial to environmental protection.In addition, keep green when tealeaves has fragrance, comply with the propensity to consume of natural, health care, safety, will have huge market potential.Fragrant green tea also is beneficial to deep processing, no matter is processing instant tea, tea in bag, or canned tea water, can both solve the not outstanding drawback of green tea fragrance.
The specific embodiment:
Embodiment 1:
Getting bright leaf shone blue or green 20 minutes, put into withering trough then, spread out down blue or green 10 hours at 25 ℃, with the back air blast airing that completes of drum-type continuous de-enzyming machine, kneaded 20 minutes with kneading machine again, 120 ℃ of bakings two blue or green 15 minutes down, rub the sub-sieve that deblocks after 15 minutes again, dried 15 minutes under 110 ℃ gross fire with dryer, after the airing at 100 ℃ of following for the first time foot fire 15 minutes, 110 ℃ down for the second time the foot fire after 15 minutes gross tea.
Embodiment 2:
Getting bright leaf shone blue or green 30 minutes, put into withering trough then, spread out down blue or green 12 hours at 28 ℃, with the back air blast airing that completes of drum-type continuous de-enzyming machine, kneaded 25 minutes with kneading machine again, 120 ℃ of bakings two blue or green 15 minutes down, rub the sub-sieve that deblocks after 20 minutes again, dried 20 minutes under 120 ℃ gross fire with dryer, after the airing at 110 ℃ of following for the first time foot fire 15 minutes, 120 ℃ down for the second time the foot fire after 20 minutes gross tea.
Embodiment 3:
Getting bright leaf shone blue or green 25 minutes, put into withering trough then, spread out down blue or green 11 hours at 26 ℃, with the back air blast airing that completes of drum-type continuous de-enzyming machine, kneaded 22 minutes with kneading machine again, 120 ℃ of bakings two blue or green 15 minutes down, rub the sub-sieve that deblocks after 18 minutes again, dried 18 minutes under 115 ℃ gross fire with dryer, after the airing at 105 ℃ of following for the first time foot fire 15 minutes, 115 ℃ down for the second time the foot fire after 18 minutes gross tea.
Embodiment 4:
Getting bright leaf shone blue or green 28 minutes, put into withering trough then, spread out down blue or green 11 hours at 27 ℃, with the back air blast airing that completes of drum-type continuous de-enzyming machine, kneaded 23 minutes with kneading machine again, 120 ℃ of bakings two blue or green 15 minutes down, rub the sub-sieve that deblocks after 17 minutes again, dried 17 minutes under 115 ℃ gross fire with dryer, after the airing at 105 ℃ of following for the first time foot fire 15 minutes, 115 ℃ down for the second time the foot fire after 17 minutes gross tea.
Claims (1)
1, a kind of fragrant green tea processing method, it is characterized in that realizing: get bright leaf and shone blue or green 20～30 minutes by following steps, put into withering trough then, spread out down blue or green 10～12 hours at 25～28 ℃, with the back air blast airing that completes of drum-type continuous de-enzyming machine, kneaded 20～25 minutes with kneading machine again, dried by the fire two green grass or young crops down 15 minutes at 120 ℃, rub the sub-sieve that deblocks after 15～20 minutes again, under 110～120 ℃ gross fire, dried 15～20 minutes with dryer, after the airing at 100～110 ℃ of following for the first time foot fire 15 minutes, 110～120 ℃ down for the second time the foot fire after 15～20 minutes gross tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02155217 CN1422536A (en) | 2002-12-10 | 2002-12-10 | Flower-fragrance green-tee processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 02155217 CN1422536A (en) | 2002-12-10 | 2002-12-10 | Flower-fragrance green-tee processing method |
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| CN1422536A true CN1422536A (en) | 2003-06-11 |
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| CN 02155217 Pending CN1422536A (en) | 2002-12-10 | 2002-12-10 | Flower-fragrance green-tee processing method |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007039049A1 (en) * | 2005-09-23 | 2007-04-12 | Unilever Plc | Tea process |
| CN1331409C (en) * | 2003-12-30 | 2007-08-15 | 马开黎 | Baked tea and process apparatus |
| CN100998357B (en) * | 2006-12-30 | 2010-05-19 | 黄山光明茶业有限公司 | Method for production of organic green-tea |
| CN101213995B (en) * | 2007-12-27 | 2010-11-03 | 张世寿 | Yulan magnolia green tea and preparation thereof |
| CN101095438B (en) * | 2007-07-17 | 2011-05-25 | 汪科元 | Ligaloes tea and its preparing process |
| CN102246865A (en) * | 2011-07-20 | 2011-11-23 | 句容市张庙茶场 | Processing technique of floral type green tea |
| CN101524103B (en) * | 2009-04-03 | 2011-12-21 | 邓雪松 | Technology for preparing fragrant green tea |
| CN101773169B (en) * | 2009-01-08 | 2012-09-05 | 叶有奇 | Processing method of flavour enhancement of flat green tea |
| CN102948537A (en) * | 2011-08-22 | 2013-03-06 | 德州市奥德曼葡萄酒厂 | Grape leaf tea |
| CN103027136A (en) * | 2012-12-10 | 2013-04-10 | 广西昭平县凝香翠茶厂 | Green tea processing process |
| CN103141595A (en) * | 2013-03-02 | 2013-06-12 | 无锡市茶叶品种研究所有限公司 | Method for processing flower-aroma tea leaves by using temperature and humidity control system |
| CN103349097A (en) * | 2013-07-18 | 2013-10-16 | 江苏茗苑茶叶科技开发有限公司 | Novel processing method for green tea |
| CN103493922A (en) * | 2013-09-30 | 2014-01-08 | 广西金花茶业有限公司 | Processing method for organic jasmine flower green tea |
| CN104286321A (en) * | 2014-11-10 | 2015-01-21 | 贵州遵义铭东商贸有限公司 | Preparation method of jasmine tea |
| CN104663934A (en) * | 2015-03-19 | 2015-06-03 | 曾次炎 | Green tea preparation method |
| CN109497178A (en) * | 2018-11-29 | 2019-03-22 | 平远源丰农业发展有限公司 | A kind of manufacture craft of warm nature organic green-tea |
-
2002
- 2002-12-10 CN CN 02155217 patent/CN1422536A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331409C (en) * | 2003-12-30 | 2007-08-15 | 马开黎 | Baked tea and process apparatus |
| WO2007039049A1 (en) * | 2005-09-23 | 2007-04-12 | Unilever Plc | Tea process |
| CN100998357B (en) * | 2006-12-30 | 2010-05-19 | 黄山光明茶业有限公司 | Method for production of organic green-tea |
| CN101095438B (en) * | 2007-07-17 | 2011-05-25 | 汪科元 | Ligaloes tea and its preparing process |
| CN101213995B (en) * | 2007-12-27 | 2010-11-03 | 张世寿 | Yulan magnolia green tea and preparation thereof |
| CN101773169B (en) * | 2009-01-08 | 2012-09-05 | 叶有奇 | Processing method of flavour enhancement of flat green tea |
| CN101524103B (en) * | 2009-04-03 | 2011-12-21 | 邓雪松 | Technology for preparing fragrant green tea |
| CN102246865A (en) * | 2011-07-20 | 2011-11-23 | 句容市张庙茶场 | Processing technique of floral type green tea |
| CN102948537A (en) * | 2011-08-22 | 2013-03-06 | 德州市奥德曼葡萄酒厂 | Grape leaf tea |
| CN103027136A (en) * | 2012-12-10 | 2013-04-10 | 广西昭平县凝香翠茶厂 | Green tea processing process |
| CN103027136B (en) * | 2012-12-10 | 2014-08-06 | 广西昭平县凝香翠茶厂 | Green tea processing process |
| CN103141595A (en) * | 2013-03-02 | 2013-06-12 | 无锡市茶叶品种研究所有限公司 | Method for processing flower-aroma tea leaves by using temperature and humidity control system |
| CN103349097A (en) * | 2013-07-18 | 2013-10-16 | 江苏茗苑茶叶科技开发有限公司 | Novel processing method for green tea |
| CN103493922A (en) * | 2013-09-30 | 2014-01-08 | 广西金花茶业有限公司 | Processing method for organic jasmine flower green tea |
| CN104286321A (en) * | 2014-11-10 | 2015-01-21 | 贵州遵义铭东商贸有限公司 | Preparation method of jasmine tea |
| CN104663934A (en) * | 2015-03-19 | 2015-06-03 | 曾次炎 | Green tea preparation method |
| CN109497178A (en) * | 2018-11-29 | 2019-03-22 | 平远源丰农业发展有限公司 | A kind of manufacture craft of warm nature organic green-tea |
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