公开(公告)号：KR100756546B1

公开(公告)日：2007-09-07

申请号：KR1020060100252

申请日：2006-10-16

Applicant: (주)아모레퍼시픽

Inventor： 이범진 ,  정성철 ,  김석환 ,  백주현

IPC: A23F3/12 ,  A23F3/00 ,  A23F3/16 ,  A23F3/22

Abstract: A method of manufacturing green tea having excellent total palatability is provided to obtain green tea having a rich taste and flavor as compared with green tea prepared by conventional processes by roasting leaves and stalks of green tea under different roasting conditions according to each characteristic such as leaf collecting time and active ingredient content after separating leaves and stalks of green tea. A leaf and stem of green tea are separated by the differences in physical properties selected from the group consisting of density, electrostatic property and color and then roasted under different roasting conditions. The roasting condition contains roasting of: leaves of first green tea(leaf collecting time is around April) and second green tea(leaf collecting time is around June) at 110 to 140deg.C for 5 to 30min; stems of the first and second green tea at 110 to 150deg.C for 10 to 40min; leaves of third green tea(leaf collecting time is around October) at 130 to 170deg.C for 5 to 30min and stems of the third green tea at 140 to 200deg.C for 5 to 40min. The green tea composition is crushed to 0.15 to 1mm in size.

Abstract translation: 提供了具有优异的总适口性的绿茶的制造方法，与根据常规方法制备的绿茶相比，通过根据各种特性如不同的焙烧条件在不同的焙烧条件下烘烤叶子和绿茶，生成具有丰富的味道和风味的绿茶 分离绿茶叶和茎后收集时间和活性成分含量。 绿茶的叶和茎由选自密度，静电特性和颜色的物理性质的差异分离，然后在不同的焙烧条件下焙烤。 焙烧条件包括：第一次绿茶叶（4月左右叶收集时间）和第二次绿茶（叶片收集时间在6月左右）在110〜140℃下烘烤5〜30分钟; 第一和第二绿茶的茎在110至150℃下10至40分钟; 第三次绿茶叶（叶收集时间在10月左右）在130〜170℃下5〜30分钟，第3次绿茶叶在140〜200℃下干燥5〜40分钟。 将绿茶组合物粉碎成0.15〜1mm的大小。