KR20020088320A - Homemade green tea manufacturing method - Google Patents

Abstract

PURPOSE: A process of preparing green tea by steaming tea leaves before performing conventional steaming, rubbing and drying processes is provided which reduces the number of the processes and improves taste, color and refreshing flavor of green tea. CONSTITUTION: About 3kg tea leaves are steamed in a kettle at 250 to 300deg.C, cooled to room temperature by blowing air, finely rubbed on the straw mat by rolling hands for about 10min to remove the skin of tea leaves, steamed in a kettle pre-heted at 210±20deg.C for 4 to 5min, and then cooled to room temperature.

Description

Homemade green tea manufacturing method {omitted}

The present invention relates to a method for producing a homemade green tea having excellent taste, color, and aroma at the same time by improving the complicated process of homemade green tea prepared by a conventionally known method.

Green tea has been used as a favorite food and health food for a long time. Especially, the green tea has recently been used for various pharmacological effects such as amino acids, vitamins, polytenols, caffeine, etc. The anti-cancer effect, blood pressure suppression effect, anti-glucose effect, hangover prevention action, environmental hormone suppression, heavy metal removal effect, etc. continue to be revealed that the consumer population continues to increase.

In addition, green tea maintains its price competitiveness under the high tariff barrier even under the WTO system.However, in order to survive the competition with low-priced green tea in China and India when it is fully opened in 2004, the traditional method of manufacturing for the competitiveness of small farmers rather than increasing the mechanization. The purpose is to improve.

This green tea is classified into 1st, 2nd, 3rd or jeonjeon, sejak, middle crop, etc., depending on the harvesting season.

The present invention aims to shorten and improve the process of homemade green tea as described above, and to improve tea taste and at the same time to develop teas with excellent taste, aroma and color. In addition, the unique Jeddah method is handed down in the process of steaming, Bibimb too much to control the fire if the taste, aroma, color is different every time the manufacture of high quality green tea to improve the lack of competitiveness.

The present inventors have found that the homemade green tea making method is too cumbersome and there is a difference in taste at each process, so that the improved homemade green tea making method maintains a certain taste as a whole and the flavor is increased. Hereinafter, the present invention will be described in detail.

Green tea used in the present invention is steamed young green tea leaves in a heated cauldron before the chattering.

The green tea to be produced by a known method must be collected by chattering, and the temperature of the cauldron is preferably steamed for 4 to 5 minutes after heating the pot at 250 ° C to 300 ° C in advance.

The prior art has a lot of simple processes of steaming, bibimbly, the present invention is progressively improved in the process to produce excellent products that maintain the inherent aroma, taste, color of green tea.

.

Claims (3)

3 kg of green leaves are steamed for 4 to 5 minutes at 250 ° C to 300 ° C in a pre-heated cauldron. Cool the product to room temperature until it is blown. Rub the product of paragraph 1 for 10 minutes in the pulp to remove the epidermis from the green tea leaves. Stir in cauldron (210 ℃ ± 20) for 4-5 minutes. After cooling, blow dry to cool to room temperature. Dry the product of Clause 2 until white powder comes out from the pot at 90 ℃ ± 5 ℃.