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Process flow for preparing Tai Lake jade-green tea

A technical process, the technology of green bamboo tea, which is applied in the technical process of preparing Taihu green bamboo tea, can solve the problems of astringent mouth, numb tongue, etc., and achieve the effect of clear and long-lasting aroma, clear and bright soup color, and unique style

Inactive Publication Date: 2010-11-10
WUXI DONGTIANXIUZHU TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The proportion of ingredients is right, and the taste is fresh and delicious. At the same time, different teas have different tastes. The first-class green tea has a bitter feeling at first taste, but the aftertaste is strong and mellow, which makes the mouth salivate; astringent mouth, numb tongue

Method used

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  • Process flow for preparing Tai Lake jade-green tea
  • Process flow for preparing Tai Lake jade-green tea

Examples

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Embodiment Construction

[0034] Below in conjunction with accompanying drawing and specific embodiment, further illustrate the present invention, should understand that following specific embodiment is only for illustrating the present invention and is not intended to limit the scope of the present invention, after having read the present invention, those skilled in the art will understand the present invention Modifications in various equivalent forms fall within the scope defined by the appended claims of the present application.

[0035] Please refer to the accompanying drawings and show that the technical process for preparing Taihu Green Bamboo Tea of ​​the present invention comprises the following steps:

[0036] (1) Wither the tea leaves. The purpose of withering is as follows: 1) distribute water, make the leaves of tea leaves soft, thin and fat, and increase the concentration of juice; 2) enhance the enzyme activity in tea; Converts to dark green.

[0037] (2) Grading the tea leaves to sele...

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Abstract

The invention discloses a technical process for preparing Tai Lake jade-green tea, which comprises the steps of withering, grading, enzyme inactivation, microwave dehydration, slight twisting, carding, primary drying, spreading and drying in the air, secondary drying, screening, fragrance improving and the like. The Tai Lake jade-green tea prepared by the process has bamboo leaf-like flat shape, jade-green and oleosus color and luster, a full and fresh taste, pure and long-lasting fragrance, light green and uniform brewed leaves and a unique style. When brewed in a cup, the light green tea leaves expand slowly into bamboo leaf-like shapes to make clear and bright team.

Description

technical field [0001] The invention relates to a process flow for preparing tea, in particular to a process flow for preparing Taihu emerald bamboo tea. Background technique [0002] Tea belongs to the "Theaceae", dicotyledonous plants, about 30 genera, 500 species, distributed in tropical and subtropical regions, my country has 14 genera and 397 species, mainly produced in the south of the Yangtze River, of which the tea genus Camellia and Heshu genus Schima are both Great economic value. Trees or shrubs; leaves alternate, simple, leathery, without stipules; flowers often bisexual, rarely unisexual, solitary or several in clusters, axillary or terminal; sepals 5-7, imbricate. Stamens very numerous, few, separated or more or less connate; ovary superior, rarely inferior, 2-10 cells, each cell has 2 or more ovules; fruit is a capsule, or undehiscent and drupe-like. What we generally call tea refers to a beverage that is processed from the leaves of the tea tree and can be b...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 赵梓秀
Owner WUXI DONGTIANXIUZHU TEA
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