Baking process of high-quality green tea for beverage
AssigneeTea Research Institute, Chinese Academy of Agricultural Sciences
InventorsJunfeng YIN, Weihong HUANG, Xiang YAN, Gensheng CHEN
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AssigneeTea Research Institute, Chinese Academy of Agricultural Sciences
InventorsJunfeng YIN, Weihong HUANG, Xiang YAN, Gensheng CHEN
Estimating the term…
A baking process of high-quality green tea for a beverage is provided. The baking process includes: 1) providing a tea baking device; 2) conducting first moisture regaining; 3) conducting baking preparations; 4) conducting segmented baking; and 5) conducting preservation. By applying a far-infrared component, a heating component, and a humidification component, the moisture in the green tea is quickly removed by far-infrared baking when the green tea has a high moisture content, reshaping the green tea under the action of high temperature and high humidity while promoting the transformation of endogenous substances in green tea. The heating component improves the overall aroma and taste quality of green tea and promotes the leaching of green tea substances by hot air baking when the green tea has a low moisture content, making baked green tea samples show a strong and lasting aroma as well as a rich taste.
A tea baking device, comprising:
The baking process according to 7, wherein step 4.2.2) specifically comprises:
Dependencies are inferred from the claim text.