JPH07143848A - Middle grade green tea and refined green tea - Google Patents

Abstract

PURPOSE:To obtain middle grade green tea and refined green tea capable of rapidly exuding a tea component and preparing a tasty tea using a smaller amount of the tea than ever and packed products of these teas. CONSTITUTION:Middle grade green tea leaves are prepared by rolling steamed tea leaves under heating to thin roll-shaped dry leaves. The objective middle grade green tea is obtained by further crushing the obtained thin roll-shaped dry leaf of middle grade green tea with a crushing roller 4 of a crushing machine 2, forming several pieces to more than a dozen pieces of tea leaf, which are shorter than 15mm and being imparted with many cracks and breaks.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to green tea and gyokuro.

[0002]

2. Description of the Related Art Conventional sencha is obtained by steaming picked tea leaves and then kneading them to form an elongated shaft having a diameter of several tens to several tens of millimeters. Further, the conventional gyokuro is obtained by processing tea leaves picked from a tea tree cultivated for gyokuro in the same manner as sencha into an elongated shaft shape of ten to several millimeters to several millimeters. These sencha and gyokuro are made by pouring hot water into the tea to infuse the tea components when drinking, but the tea components are difficult to come out unless the tea is brewed for a long time in hot water. When leached in a short time, the concentration of tea tended to be thin. In particular, this packed green tea is often drunk in a low-temperature hot water for a short time, so that the tea component is often small and in a thin state.

[0003]

DISCLOSURE OF THE INVENTION The present invention solves the problems of conventional sencha and gyokuro, allows the components of tea to be leached faster, and produces the same taste of tea in a smaller amount than before, sencha, gyokuro, and a sausage bag. It is to provide stuffed green tea and gyokuro in a bag.

[0004]

Means for Solving the Problems The gist of the present invention which has solved the above problems is as follows: 1) Tea leaves that have been steamed, rubbed, and dried to a slender length are further divided into a plurality of pieces by a crusher and the length is 15 mm or less. Sencha characterized by being cut into pieces and giving numerous cracks and breaks to the leaves 2) Sencha from the above 1) enclosed in a strainer bag in a strainer bag 3) Sencha tea leaves steamed and kneaded Gyokuro tea leaves that have been dried in a slender form are further broken into multiple pieces by a crusher into pieces with a length of 5 mm or less, and a large number of cracks and breaks are given to the leaves. 4) The above 3) The sencha is packed in a strainer bag in which the gyokuro described in 3) is enclosed in a strainer bag.

[0005]

According to the present invention, tea leaves for sencha or gyokuro are steamed and kneaded to dry them into long and thin shafts in the conventional manner, and then tens of millimeters to tens of millimeters or tens of millimeters to several millimeters are used. Make gyokuro leaves. Next, this sencha is crushed by a crusher to divide it into several parts such as a few fractions to a few tens of tens, and in the case of sencha leaves it is 15 mm or less (desirably 5 mm or less) and in the case of gyokuro leaves it is 5 mm The following shall apply. At the same time, the crusher causes a large number of cracks and breaks in the tea leaves. In this way, when hot water is poured into a crushed product, it is fragmented and the surface area is increased, the cracked section is new, and the tea leaves are cracked. It can be easily brewed, and the taste of tea can be deepened.

[0006]

Embodiments of the present invention will be described below with reference to the drawings. 1 is a process diagram showing a manufacturing process of an embodiment, FIG. 2 is a vertical sectional view showing a crusher, FIG. 3 is a sectional view taken along line AA of FIG. 2, and FIG. 4 is an explanatory view showing a drive mechanism of the crusher. 5, FIG. 5 is an explanatory diagram of a green tea bag-packed sencha, and FIG. 6 is an enlarged explanatory diagram showing a tea leaf in a state where the sencha of the embodiment is placed in hot water and developed.

In the figure, 1 is several tens of millimeters before being divided into a plurality of pieces.
Ten-several millimeters of green tea leaves, 2 crushers, 3 hoppers of the crushers, 4 stainless crushing rollers, 5 a depth of about 0.5 mm spirally provided on the outer circumference of the crushing rollers 4. Spiral groove, 6 is a tea box, 7 is a bearing of the crushing roller 4, 8, 9 and 1
0 and 11 are belt wheels, 12 and 13 are drive belts,
Reference numerals 14 and 15 are gears meshed with each other, 16 is a drive shaft driven by a motor, 17 is sencha divided into a plurality of pieces in the present embodiment, and 18
Is a strainer bag of paper-type filterability for packing the same green tea, 19 is a leaf vein of sencha 17, 20 is a broken portion of the same leaf vein, 21 is a cracked portion, and 22 is a broken portion.

In this embodiment, the picked tea leaves are steamed, kneaded, and the finely dried sencha leaves 1 of several tens mm to tens of mm are put into the hopper 3 of the crusher 2. Motor (not shown)
When the drive shaft 16 is rotated, the power causes the pair of crushing rollers to rotate in opposite directions via the belt wheels 8, 9, 10, 11 and the belts 12, 13. A slight gap is provided between the pair of crushing rollers 4, and the green tea leaves 1 in the hopper 3 move in the direction of the gap and are crushed by the pair of crushing rollers 4 to cause crushing and cracking. It is divided into about 1 to several tens of minutes. Further, the splitting / cracking is promoted at the spiral groove 5 portion of the crushing roller 4 so that the crushing roller 4 can be easily divided into the same size. The state of the fragmented sencha leaves is shown in FIG. The fragmented sencha 17 has a large number of breaking points 20 of leaf veins 19, cracking points 21 of leaves, and breaking points 22 that are crushed and divided. The sencha 17 crushed by the crushing roller 4 and fragmented into the longest length of about several millimeters falls into the tea containing box 6. Sencha 17 from the tea box 6
Categorizes sencha that has been shredded into pieces according to its application. Sencha of which the shape is extremely small among the classified types is packed in a filterable paper-made strainer bag 18 to form strained-bag sencha.

[0009] By putting the sencha that has been crushed in this crusher and the sencha packed in a strainer bag into a cup and pouring hot water, it is about one-third to two minutes compared to the conventional crushed tea that is not crushed in the crusher and the strained bag-type sencha. The amount of sencha of 1 is more vivid and brews the same tea color. When drunk further, the tea has a strong taste and is a good quality tea.

Next, also in the case of gyokuro, the tea leaves of the tea tree cultivated for gyokuro are processed in the usual manner to produce conventional gyokuro leaves in the form of elongated shafts having a length of ten to several millimeters. Next, this gyokuro leaf is crushed by the crushing machine 2 to a fraction of several to several tens of minutes, and is cut into pieces with a length of about 0.5 mm being the largest length. In the case of this gyokuro, the length is a fraction of that of green tea. By packing this in the strainer bag 18, it becomes a strained bag gyokuro. Also in this embodiment, the smell of tea which is more fragrant than that of conventional gyokuro is stronger, and when pouring hot water, the tea component leaches out fairly quickly and the color of the tea becomes dark. Also, the grated dew in a strained bag can be leached out of tea even in low-temperature hot water.

[0011]

As described above, according to the present invention, sencha leaves
Gyokuro leaves are crushed by a crusher to have a length of 15 mm, an average of 5 mm or less, a few millimeters, or a few submillimeters, and a large number of cracks and breaks are given to the leaves. Gyokuro makes it easier for the tea ingredients to leach from the crushing / breaking / cracking areas, and the same or more tea color, aroma and taste can be leached with a smaller amount than before, and the leaching speed can be greatly increased. You can Sencha, packed in a strainer bag,
Since gyokuro and gyokuro promote the fragmentation, tea of the same quality can be obtained in a smaller amount.

[Brief description of drawings]

FIG. 1 is a process drawing showing a manufacturing process of an example of the present invention.

FIG. 2 is a vertical sectional view showing a crusher according to an embodiment.

3 is a cross-sectional view taken along the line AA of FIG.

FIG. 4 is an explanatory view showing a drive mechanism of the crusher of the embodiment.

FIG. 5 is an explanatory view of green tea bag-packed green tea of the example.

FIG. 6 is an enlarged explanatory diagram showing tea leaves in a state where the green tea of Example is placed in hot water and developed.

[Explanation of symbols]

 1 Sencha Leaf 2 Crusher 3 Hopper 4 Crushing Roller 5 Spiral Groove 6 Tea Box 7 Bearing 8 Belt Car 9 Belt Car 10 Belt Car 11 Belt Car 12 Belt 13 Belt 14 Gear 15 Gear 16 Drive Shaft 17 Sencha 18 Koshibag 19 Leaf vein 20 Breaking point 21 Cracking point 22 Breaking point

Claims (4)

[Claims] 1. A sencha leaf obtained by steaming and rubbing tea leaves to dry them into fine pieces is further divided into a plurality of pieces by a crusher into pieces each having a length of 15 mm or less, and a large number of cracks and breaks are given to the leaves. Sencha characterized by this. 2. A strained bag-packed green tea in which the green tea according to claim 1 is enclosed in a strainer bag. 3. Gyokuro tea leaves obtained by steaming and rubbing gyokuro tea leaves to be dried into strips are further divided into 5 by a crusher.
Gyokuro, which is characterized in that it is cut into pieces with a length of less than a millimeter, and leaves are given numerous cracks and breaks. 4. A strained bag-packed sencha in which the gyokuro according to claim 3 is enclosed in a strainer bag.