METHOD OF PREPARING GREEN TEA WITH EXCELLENT PREFERENCE

PURPOSE: A producing method of green tea having excellent palatability is provided to use an aroma component reinforcing composition for improving the palatability of the green tea. CONSTITUTION: A producing method of green tea having excellent palatability uses an aroma component reinforcing compos...

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Bibliographische Detailangaben
Hauptverfasser:	MA, SEUNG JIN, PARK, KEUN HYUNG, SON, YOUNG LAN, CHO, JEONG YONG, MOON, JAE HAK, KO, GI BONG, KIM, SUN JAE, CHOI, JUNG YEON
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	COFFEE FOODS OR FOODSTUFFS HUMAN NECESSITIES MANUFACTURE, PREPARATION, OR INFUSION THEREOF TEA THEIR SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: A producing method of green tea having excellent palatability is provided to use an aroma component reinforcing composition for improving the palatability of the green tea. CONSTITUTION: A producing method of green tea having excellent palatability uses an aroma component reinforcing composition obtained by the following steps: inserting the stem of tea trees into acetone, and grinding; filtering the ground tea tree stem to obtain residues; and adding 1-1.5L of citric acid solution into 100g of residues for extracting for 1 hour and 30 minutes-2 hours and 30 minutes. The tea tree stems are harvested from September to November. Green tea leaves are processed with the aroma component reinforcing composition for 5-8 hours at 34-40 deg C during a rolling process.