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PRODUCTION OF MIXED GREEN TEA HAVING REDUCED ASTRINGENCY AND ENHANCED TASTE USING GREEN TEA POWDER AND CASSIA SEED POWDER WHICH ARE ROASTED WITH FAR-INFRARED EMITTING APPARATUS
PRODUCTION OF MIXED GREEN TEA HAVING REDUCED ASTRINGENCY AND ENHANCED TASTE USING GREEN TEA POWDER AND CASSIA SEED POWDER WHICH ARE ROASTED WITH FAR-INFRARED EMITTING APPARATUS
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机译：使用经远红外线排放装置烤制的绿茶粉和木薯种子粉生产的混合绿茶，可降低咖啡粉的发味并增强风味
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摘要
PURPOSE: A method of preparing mixed green tea by roasting green tea(Theae folium) and cassia seed(Cassiae Semen) with a far-infrared apparatus is provided. The product is eliminated in the astringency taste of green tea leaves and improved in palatability. CONSTITUTION: In the process for manufacturing mixed green tea, green tea leaves are firstly dried at 60 to 100deg.C for 2 to 5hr in a drying furnace of a far infrared rays emitting material, the dried green tea is then ground to a particle size of 50 to 180 m. Cassia seed is washed, dried with blast air for 2 to 3hr, roasted with a far-infrared roaster and ground to a particle size of 50 to 180 m. Next, 90 to 95% by weight of green tea powder is mixed with 5 to 10% by weight of Cassia seed powder or 5 to 10% by weight of barley powder.
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