JP2006288230A - Method for manufacturing tea - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for manufacturing tea comprising preventing tea stain spoiling the quality of product tea leaves from liquating out of raw material tea leaves, effectively acting even on hard leaves of second flush or later, and also making the product have high yield. <P>SOLUTION: The method for manufacturing tea comprises the following process: heating material fresh tea leaves with high-humidity hot air at almost 150-300°C for 15-60 sec followed by removing heat from the tea leaves; cutting the tea leaves; removing tea stems cut off from the tea leaves via cutting operation as a necessity; and rolling the tea leaves so as to obtain a high-quality and strong-flavor product of the tea leaves. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing green tea.

In order to produce green tea, the raw tea leaves that are picked and carried in the tea garden are first steamed for about 30-90 seconds with a tea leaf steamer and steamed, then the steamed tea leaves are transferred to a roughing machine and subjected to roughing treatment, In the following, after the kneading process of the twisting, the middle mushroom, and the sperm kneading, it is processed into rough tea by applying a process such as burning and drying as necessary.
By steaming, the fresh tea leaves are increased in water content and given flexibility, and the kneading operation is facilitated. In addition, the oxidase in the tea leaves is inactivated and the production of unpleasant blue odors and bad odors is suppressed.
However, there is a drawback that it is not possible to obtain a high quality product green tea simply by applying steam to fresh tea leaves for about 30 to 90 seconds and fumigating them.
If the steaming time is longer and the steaming is deeper, the tea leaves will continue to be boiled, become fragile and cannot be brewed, and normal quality green tea will not be obtained.
In addition, when raw tea leaves are exposed to steam, the tea leaves are covered with hot water, and tea astringents elute from the cut and broken edges, which are oxidized and blackened, significantly reducing the lightness, taste, aroma, etc. of the product green tea There was also a drawback of letting it.
Therefore, conventionally, prior to steaming heat treatment of raw tea leaves, the tea leaves that were cut or broken at the time of plucking were previously sieved and removed.

As a measure to improve this, conventionally, the raw tea leaves are steamed and then immediately cooled, and the cooled tea leaves are steamed again and immediately cooled, and then the twisting and drying processes are carried out according to ordinary methods. was suggested.
This method compensates for the lack of steaming of tea leaves in the steaming process of raw tea leaves by conventional tea making methods, reduces the fragility of tea leaves by increasing the steaming time, deepens the degree of steaming, and increases the degree of steaming of the product green tea It is intended to make the leachate excellent in light blue color, nourishment and aroma.
However, this method only increases the apparent steaming time, and it is almost impossible to enhance the light blue color, flavor, flavor, etc. of the green tea product.
In addition, this method does not take into account the problem that tea astringents elute from the cut edges or break edges of the tea leaves when they are steamed, so it does not take into account any problems. Prior to this, the tea leaves that were cut or broken at the time of picking had to be sieved and removed in advance.
Japanese Patent No. 3152415

  The problem to be solved is that if the raw tea leaves are steamed and fumigated, the treatment effect is low and high quality green tea cannot be obtained. In addition, the tendency is stronger in Kata leaves after the second tea, and further, tea astringents elute from the cut edges and break edges of the tea leaves and deteriorate the quality of the product green tea. To prevent it, it is cut at the time of plucking The tea leaves that have been broken must be sieved and removed in advance.

  The main feature of the present invention is that, instead of steaming heat treatment, the raw tea leaves are heated and cut with high-humidity hot air, and then subjected to savory treatment.

In the tea production method of the present invention, the raw tea leaves are softened almost without reducing the water content, the oxidase is inactivated, and the effect of enhancing the taste and flavor of the product green tea is enhanced.
Moreover, by adding heat treatment, the tea astringent component in the tea leaves is fixed, and even if the treated tea leaves are cut, there is no exudation of tea astringents from the cut edges, so the treated tea leaves are cut to an appropriate size. It is possible to add a stagnation process.
Moreover, when the treated tea leaves are cut, the tea stem can be removed, so that the effect of the savory treatment is further enhanced.
Moreover, since the heating effect by high-humidity hot air is sufficiently exerted on the tea leaves after the second tea, it is possible to produce tea made from the leaf leaves after the second tea.

The tea production method according to the present invention heats fresh fresh tea leaves that have been picked from a tea garden and carried with high-humidity hot air at about 150 to 300 ° C. for 15 to 60 seconds.
At this time, the cutting edge and the breaking edge of the tea leaf are reduced in moisture, and from this point, tea astringents are hardly eluted, so the raw tea leaves are removed by sieving the tea leaves that have been cut or broken at the time of picking. There is no need to keep it.
Therefore, a sieving step is not required, and the yield of the product green tea from raw tea leaves is improved.
Moreover, this heat treatment removes the wetness of the tea leaves that have adhered to the surface, and the tea astringent contained in the tea leaves is heat denatured and loses its ability to flow out. Almost no oozing from edges or break edges.
Therefore, the heat-treated tea leaves are cut into an appropriate size, and tea stems that are inevitably separated from the tea leaves by the cutting are removed.
Next, the tea leaves are fed into the rough kneading process and subjected to rough koji processing, and further kneading processing such as twisting, middle mushroom, and koji.
The tea leaves are removed from the tea stalk, which hinders the effect of the savory treatment below the rough cocoon treatment, so that the savory effect is remarkably increased and a high quality product green tea is obtained.
Twisting treatment can be omitted by applying high-humidity hot air to the tea leaves to be treated in the course of rough koji treatment. In addition, if the high-humidity hot air is applied to the tea leaves to be processed and heated in the course of the intermediate cocoon treatment, the cocoon treatment can be omitted.

The fresh green tea leaves that were picked up from the tea garden and brought in were fed by a net conveyor and heated with 250 high-humidity hot air for 30 seconds, then removed and cut at intervals of about 50 mm.
Then, the tea stalk separated from the tea leaves by this cutting is removed, transferred to a roughing machine, first sent 180 ° C high-humidity hot air for 15 minutes, then 120 ° C hot air is sent for 20 minutes to perform roughing treatment, This was moderately treated according to a conventional method and subjected to a sperm treatment.
The resulting crude tea became a savory green tea material.

The fresh tea leaves of fresh Sanbancha, which were picked from the tea garden, were fed on a net conveyor and heated with 280 high-humidity hot air for 40 seconds, then removed and cut at intervals of about 50 mm.
Then, the tea stem separated from the tea leaves by this cutting is removed, transferred to a roughing machine and subjected to roughing treatment for 30 minutes according to a conventional method, and then transferred to a medium speeding machine while feeding high-temperature hot air at 230 ° C. 30 Intermediate treatment was performed for a minute.
The resulting crude tea became a green tea material with a strong flavor similar to that of the one that had been subjected to the koji treatment and then subjected to incineration.

By heating and cutting raw tea leaves with high-humidity hot air, the tea stem can be removed, and not only the mastication effect has been remarkably improved, but also can be applied to summer-autumn bancha after the second bancha.

Claims (1)

  The raw tea leaves are heated for 15 to 60 seconds with high-humidity hot air at about 150 to 300 ° C., then removed and cut, and the tea stems that are inevitably separated from the tea leaves by cutting are removed to treat Tea making method characterized by the above.