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Method for processing floral-type Taihu bamboo tea

A processing method and a flower-scented technology, which are applied in the processing field of floral-scented Taihu green bamboo tea, can solve the problems of short cooling time of only 2 hours to 4 hours, affecting market share, large quality differences, etc., and achieving lasting aroma. , to avoid volatilization, the effect of high floral fragrance

Inactive Publication Date: 2010-06-30
无锡市茶叶品种研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, the processing steps of Taihu Green Bamboo Tea include fresh leaf picking and grading, cooling, greening, initial drying, rolling, stripping, re-drying, cooling and withering, and full fire drying, because its processing is basically carried out under natural conditions. , especially during the cooling process, the quality of finished tea leaves is greatly affected by temperature and humidity under natural conditions, and the traditional cooling time is as short as 2 to 4 hours, which makes the tea aroma weak, unstable in quality, and poor in quality. The difference is large, which affects the market share

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] Use Fuding Dahao fresh leaves with one bud and one leaf as raw materials, keep the indoor temperature at 14°C, humidity at 90%, leaf thickness of 1cm, cooling time for 8 hours, and fresh leaf weight loss rate of 15%. Roller fixing machine, the fixing temperature is 130°C, and the time is 3 minutes. Biluochun drying machine 120 ℃, initial drying, to 22.5% moisture content. Rationale mechanism. The temperature of the dryer is controlled at 80°C, and when the moisture content is 12%, it is spread at room temperature for 8 hours, and the leaf thickness is about 2cm. The temperature of the dryer is controlled at 70°C, and it is dried until it is sufficiently dry, and the moisture content of the finished tea leaves is controlled at 6%.

Embodiment 2

[0010] Use the fresh leaves of Fuding Dahao, one bud and one leaf as raw materials, keep the indoor temperature at 22°C, humidity at 80%, leaf thickness of 1.5cm, cooling time for 6 hours, and fresh leaf weight loss rate of 20%. Roller fixing machine, the fixing temperature is 150°C, and the time is 2 minutes. Biluochun drying machine, 110℃, initial drying, to 25% moisture content. Rationale mechanism. The temperature of the dryer is controlled at 100°C, and when the moisture content is 10%, it is allowed to cool at room temperature for 8 hours, and the leaf thickness is about 2.5 cm. The temperature of the dryer is controlled at 60°C, and it is dried until it is sufficiently dry, and the moisture content of the finished tea leaves is controlled at 5%.

Embodiment 3

[0012] Use the fresh leaves of Fuding Dahao with one bud and one leaf as raw materials, keep the indoor temperature at 18°C, humidity at 70%, leaf thickness of 0.5cm, cooling time for 4 hours, and fresh leaf weight loss rate of 25%. Drum fixing machine, the fixing temperature is 110°C, and the time is 2.5 minutes. Biluochun drying machine, 100 ℃, initial drying, to 40% moisture content. Rationale mechanism. The temperature of the dryer is controlled at 90°C, and when the moisture content is 9%, it is spread at room temperature for 8 hours, and the leaf thickness is about 3cm. The temperature of the dryer is controlled at 80°C, and it is dried until it is sufficiently dry, and the moisture content of the finished tea leaves is controlled at 4%.

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Abstract

The invention relates to a method for processing floral-type Taihu bamboo tea. The method can improve aroma of the floral-type Taihu bamboo tea and maintain the aroma for a long time, thereby improving the quality of the finished Taihu bamboo tea. The invention comprises the following processing steps: grading of fresh leaves, spreading and cooling, enzymes-passivating, initial drying, rolling, carding, re-drying, spread-cooling deterioration and adequate fire drying. The invention is characterized in that: when the fresh leaves are spread and cooled, the indoor temperature is maintained at 14-22 DEG C; the humidity is 70%-90%; the thickness of spreading leaves is 0.5cm-1.5cm; the spreading and cooling time is 4-8 hours; and the weight loss rate of the fresh leaves is 15%-25%, wherein the percent content in each step is mass percent;.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method for flower-flavored Taihu green bamboo tea. Background technique [0002] Traditional Taihu Cuizhu tea is a light-flavored green tea, and its raw materials are mainly Fuding Dahao and Fuding Dabai. These two varieties are rich in endoplasmic components, and the quality of processed tea leaves has great room for improvement and improvement. Generally, the processing steps of Taihu Green Bamboo Tea include fresh leaf picking and grading, cooling, greening, initial drying, rolling, stripping, re-drying, cooling and withering, and full-fire drying, because its processing is basically carried out under natural conditions. , especially during the cooling process, the quality of the finished tea leaves is greatly affected by temperature and humidity under natural conditions, and the traditional cooling time is as short as 2 to 4 hours, which makes the aroma of...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 周静峰
Owner 无锡市茶叶品种研究所有限公司
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