Manufacture method of carbon-flavor tikuanyin tea

Abstract

The invention discloses a manufacture method of carbon-flavor tikuanyin tea. The method comprises the following steps of: picking up Tikuanyin fresh leaves; airing; sunning; shaking; wrapping and twisting; making primary tea; inspecting; bunching; distributing to uniform piles; launching; manually sorting stalks; feeding and baking; inspecting; and packing finished product into bins. The step of shaking is as follows: cooling, standing, and repeatedly shaking and airing; a step of pan frying and red side removal is performed between shaking and wrapping-twisting; and the step of feeding and baking is as follows: performing at least six times of slow baking in a baking oven, and correspondingly performing slow baking and airing. In the processing process, a light-fermentation and low-temperature conventional method is selected, and a multi-channel temperature baking process of the baking oven is combined, so that the prepared finished product tikuanyin tea is complete, round, heavy, black bloom and rich, and tastes hot, and has remarkably 'hot chestnut flavor', 'fried rice flavor' or 'sweet flower flavor'.

Description

technical field [0001] The invention relates to a method for making tea, in particular to a method for making charcoal-flavored Tieguanyin tea, which belongs to the field of tea processing and production. Background technique [0002] Tieguanyin tea is a semi-fermented tea with a fermentation degree of 20%-60%, which is between green tea and black tea. Tieguanyin tea sticks are curly, strong and heavy, in the shape of a dragonfly head with a green base and green belly, with obvious sand green and bright color. Tieguanyin tea soup is golden in color, rich and clear, with thick and bright leaves at the bottom of the leaves, with a lustrous silk surface. The tea soup is mellow and sweet when brewed, and the taste of sweetness and honey after the entrance. It has been scientifically proven that Tieguanyin tea contains high levels of amino acids, vitamins, minerals, tea polyphenols and alkaloids, and has a variety of nutritional and medicinal ingredients. , eliminate blood fat,...

AI Technical Summary

Problems solved by technology

Among them, the green shaking process is made at room temperature without harsh low temperature requirements. The green shaking time is long, heavy shaking green, heavy fermentation, with "three reds and seven greens" as the standard; at the same time, there is no time requirement for the green frying process. The green temperature is relatively low at around 220 degrees, and the amount of leaves is large, and it can be fried until it has no green gas and is soft; while drying with a slow fire, the tea is baked with charcoal, and the temperature cannot be measured. Someone must take care of the drying process to prevent the tea leaves from scorching. The workload is heavy, and modern life advocates low-carbon environmental protection and healthy life. Using charcoal to roast tea, 6kg of wood is used to burn 1kg of charcoal, and 6kg of charcoal is used to roast 1kg of dry tea, which is extremely wasteful. resources, not conducive to scientific and environmentally friendly production