阅读说明：本技术 一种绿茶的制备方法 (Preparation method of green tea ) 是由 刘汉芝 潘庆松 唐文言 黄铁念 于 2021-08-23 设计创作，主要内容包括：本发明公开了一种绿茶的制备方法,包括采摘、摊放、杀青、烘干等步骤,其还包括轻发酵、萎调、静制等步骤,其中,所述轻发酵的过程为将冷却后的茶叶进行渥堆发酵,在25-27℃下放置3-5小时；所述萎调的过程为将轻发酵完成的茶叶用理条机理条定型,送入萎调房在25-28℃下萎调7-9小时；所述静制的过程为将萎调后的茶叶在常温条件下放置3-5小时。本发明经过对制茶工艺的改进,改善了绿茶的口感,制得的绿茶泡茶所得的茶汤呈淡绿色,且口感鲜爽,醇厚甘甜,并且由于一定程度上控制了多酚类物质、生物碱类物质等物质的含量,所以茶叶无刺激性,满足了爱喝绿茶,肠胃不好的人群的需求。(The invention discloses a preparation method of green tea, which comprises the steps of picking, spreading, deactivating enzymes, drying and the like, and also comprises the steps of light fermentation, withering, standing and the like, wherein the light fermentation process is to carry out pile fermentation on cooled tea leaves, and the cooled tea leaves are placed for 3-5 hours at the temperature of 25-27 ℃; the withering process comprises the steps of carding and shaping the tea leaves subjected to light fermentation by using a carding machine, and sending the tea leaves into a withering room to wither for 7-9 hours at the temperature of 25-28 ℃; the stewing process is to place withered tea leaves for 3-5 hours at normal temperature. The invention improves the tea making process, improves the taste of the green tea, makes the tea soup obtained by making tea with the green tea light green, has fresh and cool taste and is mellow and sweet, and because the content of polyphenols, alkaloids and other substances is controlled to a certain extent, the tea has no irritation, thereby meeting the requirements of people who like drinking the green tea and have bad intestines and stomach.)

1. A preparation method of green tea is characterized by comprising the steps of picking, spreading, deactivating enzymes, drying and the like, and also comprising the steps of light fermentation, withering, standing and the like, wherein the light fermentation process is to carry out pile fermentation on cooled tea leaves, and the cooled tea leaves are placed for 3-5 hours at the temperature of 25-27 ℃; the withering process comprises the steps of carding and shaping the tea leaves subjected to light fermentation by using a carding machine, and sending the tea leaves into a withering room to wither for 7-9 hours at the temperature of 25-28 ℃; the stewing process is to place withered tea leaves for 3-5 hours at normal temperature.

2. The method of claim 1, wherein the green tea is prepared by picking → spreading → deactivating enzyme → fermenting gently → withering → calming → drying.

3. The method for preparing green tea according to claim 1, wherein the picking process is to pick fresh leaves with yellow green color and uniform leaves with one bud and two leaves and initial spread.

4. The method of claim 1, wherein the spreading process comprises spreading the picked tea leaves in the sun or indoors to cool the tea leaves to obtain tea leaves with a water content of 50-70 wt%.

5. The method as claimed in claim 1, wherein the de-enzyming process comprises de-enzyming the spread and cooled tea leaves at 190 ℃ at 170 ℃ until the tea leaves are well cooked, and then cooling the tea leaves under natural conditions.

6. The method for preparing green tea according to claim 1, wherein the drying process comprises drying at 120 ℃ to remove 80-90% of water from tea leaves, cooling for 40 minutes, drying at 80 ℃, drying, taking out, and cooling to obtain green tea.

Technical Field

The invention relates to the technical field of tea production, in particular to a preparation method of green tea.

Background

The tea is originated from China, has a long history of six thousand years, and forms the unique tea culture of China. Tea can be directly brewed and drunk by boiled water, the tea can be divided into six categories according to variety, manufacturing mode and product appearance, wherein green tea is the earliest appearing tea, the processing technology of the green tea mainly comprises the steps of picking → spreading → deactivating → drying and the like, and various green tea products are carried out around the key step of deactivating.

Disclosure of Invention

In view of the above-mentioned deficiencies of the prior art, the present invention aims to provide a method for preparing green tea, which improves the taste of green tea by adding three processes of light fermentation, withering and stewing.

The invention adopts the specific technical scheme that:

a preparation method of green tea comprises the steps of picking, spreading, deactivating enzymes, drying and the like, and also comprises the steps of light fermentation, withering, standing and the like, wherein the light fermentation process comprises the steps of pile fermentation of cooled tea leaves, and placing for 3-5 hours at 25-27 ℃; the withering process comprises the steps of carding and shaping the tea leaves subjected to light fermentation by using a carding machine, and sending the tea leaves into a withering room to wither for 7-9 hours at the temperature of 25-28 ℃; the stewing process is to place withered tea leaves for 3-5 hours at normal temperature.

Preferably, in the above method for preparing green tea, the specific sequence of the steps is picking → spreading → deactivating enzyme → fermenting gently → withering → calming → drying.

Preferably, the picking process is to pick fresh leaves with yellow green color and uniform bud leaves, and the fresh leaves with one bud and two leaves are initially spread.

Preferably, the spreading process is to spread the picked tea leaves in the sun or indoors for cooling to obtain tea leaves with water content of 50-70 wt%.

Preferably, the enzyme deactivation process is to deactivate the spread and cooled tea leaves at 190 ℃ at 170-.

Preferably, the drying process comprises drying at 120 deg.C to remove 80-90% of water in tea leaves, cooling for 40 min, drying at 80 deg.C, drying, taking out, and cooling to obtain green tea.

The invention has the advantages that: the invention improves the tea making process, improves the taste of the green tea, makes the tea soup obtained by making tea with the green tea light green, has fresh and cool taste and is mellow and sweet, and because the content of polyphenols, alkaloids and other substances is controlled to a certain extent, the tea has no irritation, thereby meeting the requirements of people who like drinking the green tea and have bad intestines and stomach.

Detailed Description

The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto, and various substitutions and alterations can be made without departing from the technical idea of the present invention as described above, according to the common technical knowledge and the conventional means in the field.

Example 1

A preparation method of green tea comprises the following steps:

(1) picking: picking fresh leaves with yellow green color and uniform bud leaves, and with one bud and two leaves as early as spread;

(2) spreading: spreading the picked tea leaves in the sun or indoors for cooling to obtain tea leaves with water content of 50-70 wt%;

(3) de-enzyming: deactivating enzyme of the spread and cooled tea leaves at the temperature of 170-190 ℃ until the tea leaves are well cooked, and then cooling the tea leaves under natural conditions;

(4) and (3) light fermentation: performing pile fermentation (direct pile fermentation without adding water or other substances) on the cooled tea leaves, and standing at 25-27 deg.C for 3-5 hr;

(5) withering: carding and shaping the slightly fermented tea leaves by using a carding machine, and sending the tea leaves into a withering room to wither for 7 to 9 hours at a temperature of between 25 and 28 ℃;

(6) and (3) standing: standing withered tea leaves for 3-5 hours at normal temperature;

(7) drying: drying at 120 deg.C to remove 80-90% of water in tea, cooling for 40 min, drying at 80 deg.C, oven drying, taking out, and air cooling to obtain green tea.

Example 2

A preparation method of green tea comprises the following steps:

(1) picking: picking fresh leaves with yellow green color and uniform bud leaves, and with one bud and two leaves as early as spread;

(2) spreading: spreading the picked tea leaves in the sun or indoors for cooling to obtain tea leaves with water content of 50-70 wt%;

(3) de-enzyming: deactivating enzyme of the spread and cooled tea leaves at the temperature of 170-190 ℃ until the tea leaves are well cooked, and then cooling the tea leaves under natural conditions;

(4) and (3) light fermentation: performing pile fermentation (direct pile fermentation without adding water or other substances) on the cooled tea leaves, and standing at 25-27 deg.C for 3-5 hr;

(5) withering: carding and shaping the slightly fermented tea leaves by using a carding machine, and sending the tea leaves into a withering room to wither for 7 to 9 hours at a temperature of between 25 and 28 ℃;

(6) and (3) standing: standing withered tea leaves for 3-5 hours at normal temperature;

(7) drying: drying at 120 deg.C to remove 80-90% of water in tea, cooling for 40 min, drying at 80 deg.C, oven drying, taking out, and air cooling to obtain green tea.

Example 3

A preparation method of green tea comprises the following steps:

(1) picking: picking fresh leaves with yellow green color and uniform bud leaves, and with one bud and two leaves as early as spread;

(2) spreading: spreading the picked tea leaves in the sun or indoors for cooling to obtain tea leaves with water content of 50-70 wt%;

(3) de-enzyming: deactivating enzyme of the spread and cooled tea leaves at the temperature of 170-190 ℃ until the tea leaves are well cooked, and then cooling the tea leaves under natural conditions;

(4) and (3) light fermentation: performing pile fermentation (direct pile fermentation without adding water or other substances) on the cooled tea leaves, and standing at 25-27 deg.C for 3-5 hr;

(5) withering: carding and shaping the slightly fermented tea leaves by using a carding machine, and sending the tea leaves into a withering room to wither for 7 to 9 hours at a temperature of between 25 and 28 ℃;

(6) and (3) standing: standing withered tea leaves for 3-5 hours at normal temperature;

(7) drying: drying at 120 deg.C to remove 80-90% of water in tea, cooling for 40 min, drying at 80 deg.C, oven drying, taking out, and air cooling to obtain green tea.

Although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that various changes in the embodiments and/or modifications of the invention can be made, and equivalents and modifications of some features of the invention can be made without departing from the spirit and scope of the invention.