JPS6222549A - Production of green tea or the like - Google Patents

Abstract

PURPOSE:To impart a favorite taste or flavor to the taste or flavor unique to the green tea product and produce excellent sky blue green tea, etc., by adding a powdery material, e.g. powdered green tea, etc., to material green tea leaves in a fine rolling step of the green tea leaves. CONSTITUTION:Fresh green tea leaves collected from a tea garden are heat- treated by the conventional method, coarsely rolled and intermediately rolled and twisted to give green tea leaves with 10-30% moisture content, which are then charged into a mixer. ABout 0.1-15% powdery material, e.g. powdered green tea, is then added thereto, mixed and stirred. The resultant mixed green tea leaves are subsequently transferred to a fine rolling machine and suitably dried to afford coarse green tea.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing green tea, etc., and is particularly characterized in that a powder is added to the raw tea confectionery in the process of rolling the rough tea.

(Conventional technology) Teas such as black tea, oolong tea, and green tea are made by first heat-treating fresh raw tea leaves picked from tea gardens, and then roughly rolling, rolling, and rolling.
Processing such as medium rolling and fine rolling is performed to obtain rough tea, and this rough tea is further subjected to treatments such as heat drying, pasteurization, sieving, windage, and stand stringing to produce the final product, finished tea. .

Green tea, etc., has a unique aroma, astringency, or sweetness, but this tea is so-called brewed tea, in which the tea confectionery is soaked in hot water and the soluble components eluted from the tea leaves into the hot water are used for drinking. Therefore, the taste and aroma are almost constant depending on the type of tea, and the concentration tends to be low, which does not necessarily satisfy tastes.゛Of course, the taste and aroma of tea can be changed to some extent by the processing conditions of raw tea leaves and the processing conditions of rough tea, but the extent is limited, and moreover, the strength and weakness of processing conditions and processing conditions, taste and aroma Or, since it does not necessarily match the quality of light blue etc.
For example, if you increase the drying temperature or heating temperature of coarse tea, the aroma will increase, but on the other hand, the sweetness will decrease and the light color will fade.
After all, tea is not necessarily of high quality.

For this reason, attempts have been made to modify green tea by adding sodium glutamate, for example, to green tea. However, as mentioned above, green tea is steeped in hot water and its soluble components are drunk, so most of the additives are eluted into the hot water during the first infusion, and the additives are eluted into the hot water during the first infusion. The taste and aroma will be significantly different depending on whether it is roasted or roasted, and the quality will actually be inferior.

(Summary of the Invention) In view of the above-mentioned points, the present inventor conducted research on a method of adding additives to green tea and the like.

As a result, the material tea leaves have a slight adhesive force at the stage of the rolling process, and when powdered additives are added to the material tea leaves and rolled together with the material tea confectionery in this step, the powder becomes as if it were the material. It is bonded as if it were integrated into the tea confectionery, and in the subsequent finished tea manufacturing process, it hardly separates from the tea leaves, and the powder remains at almost the same level not only on the first day but also on the third day. It was discovered that the powder is eluted in hot water and water, and furthermore, the powdery substance is hardly altered in quality by thorough rolling.Based on these findings, the present invention is intended to be provided.

In the present invention, the processing conditions for green tea, etc. are almost the same as those for ordinary green tea, and raw tea leaves picked from a tea garden are subjected to heat treatment such as roasting in a pot or steaming for 30 to 60 seconds in a steamer. Transfer it to a rough kneading machine and roughly knead it for 30 to 40 minutes while blowing hot air at about 110℃, and then knead it further.
Massage inside. The water content of tea confectionery that has gone through the medium rolling process is 10 to 3.
It decreases to 0%, wilts, becomes extremely soft, and the surface becomes moist. The tea leaves are put into a mixer, 0.1 to 15% of powder is added thereto, and both are stirred and mixed.Then, the tea leaves are transferred to a fine rolling machine, finely rolled, and dried as needed to produce coarse tea. do.

In the above, there is no particular limitation on the method of mixing the powder into the tea confectionery. In short, it is sufficient that the powdery substance is almost uniformly dispersed in the tea confectionery during the rolling process.
For example, it is okay to add powdered material little by little to tea confectionery while thoroughly rolling it. Further, for tea whose moisture content is reduced to 10 to 30% during the medium rolling process, powder is added at this stage.

(Example) 100 kg of fresh raw tea leaves were steamed according to the conventional method, and then subjected to rough rolling, rolling, and medium rolling. Then, 800 g of matcha was put into a medium rolling machine, and the medium rolling machine was rotated for 2 minutes. The matcha and tea confectionery were mixed together, and this mixture was taken out from the medium rolling machine, transferred to a fine rolling machine, and subjected to fine rolling for 20 minutes according to a conventional method. As a result, 26 kg of rough tea with matcha integrally attached to the surface was obtained.

(Effects of the Invention) As detailed above, the present invention provides tea leaves with 0.
1 to 15% of powder is added and this is thoroughly rolled together with the tea confectionery, and in this process the water content of the tea confectionery is reduced to 1%.
The powder content decreases to 0 to 30%, and the surface is slightly moist and sticky, so the powder is integrally attached to the tea leaves and peeled off from the tea leaves depending on subsequent processing. It becomes something that cannot be done.

By the way, in this process, the tea confectionery has a low water content and the surface of the confectionery is only moist, so powdery substances such as matcha and powdered tea, which are easily altered by hot water, are almost always altered. Since it is bonded to tea confectionery without any oxidation, it is possible to add such substances to tea leaves. Green tea, etc., gradually loses its binding strength when soaked in hot water two or three times, so powders are mixed in approximately the same amount between the first and third infusions. Dissolves in hot water. Therefore, by adding an appropriate powder such as matcha to tea confectionery, it is possible to add the desired taste and aroma to the original taste and aroma of green tea, and to make the green tea a better light blue color. .

Claims (1)

[Claims] Fresh raw tea leaves picked from a tea garden are heat-treated in a conventional manner, and then roughly rolled, rolled, and medium-rolled,
A method for producing green tea, etc., characterized by reducing the water content in the tea leaves to 10-30%, and then adding 0.1-15% of powdered material such as matcha to the tea leaves and rolling them.