A kind of processing method of Maofeng tea

A processing method, Maofeng's technology, applied in tea processing before extraction, etc., can solve the problems of insufficient aroma and mellowness, and achieve the effects of promoting decomposition and release, increasing soluble substances, and sweet taste

Inactive Publication Date: 2015-09-30
ANSHUN ZENGYUN TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that the Maofeng tea product quality processed by the existing method has shortcomings such as insufficient aroma, which are mainly reflected in polyphenolic compounds, aromatic oils, aromatic substances transformed from amino acids and some sugars, such as benzoic acid and ethylene. Esters, phenylpropanol, linalool, and acetophenone, these alcohols are the main substances that make up the aroma of tea, and cannot achieve the characteristics of full-bodied

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A processing method of Maofeng tea, comprising the steps of:

[0017] (1) Withering: put the fresh leaves on the mesh screen, and use a blower below to send hot air at 38°C (too high temperature will easily cause the buds and leaves to scorch, and the maximum temperature should not exceed 38°C. If the time is too long, it will also cause redness. Uneven withering), during the withering process, attention should be paid to turning the leaves 1 to 2 times, so that the leaf layer is loose and breathable, and the withering is even. The activity of enzymes and the chemical changes of the components in the leaves, the emission of grass gas creates the necessary conditions for shaking green, which plays an important role in the formation of the quality of Maofeng tea), the withering time is 8 hours, and the water content of the withered leaves after withering and dehydration is maintained at 58 %;

[0018] (2) Shake green: Shake the withered leaves, shake the green for 2 minu...

Embodiment 2

[0023] A processing method of Maofeng tea, comprising the steps of:

[0024] (1) Withering: put the fresh leaves on the mesh screen, and use a blower to send hot air at 35°C under pressure. During the withering process, pay attention to turning the leaves 1 to 2 times, so that the leaf layer is loose and breathable, and the withering is uniform. After withering moderately, wither Cool the natural wind for 5 hours before the leaves are off the machine, and the withering time is 10 hours. After withering and dehydration, the water content of the withered leaves is kept at 64%;

[0025] (2) Shake green: Shake the withered leaves, shake the green for 3 minutes for the first time, cool the green for 4 hours, shake the green for 3 minutes for the second time, cool the green for 5 hours, shake the green for the third time for 20 minutes, cool the green for 10 minutes Hours; when the leaf edge of the shake green leaves is cinnabar red, the leaf surface is blue or yellow-green, the vei...

Embodiment 3

[0030] A processing method of Maofeng tea, comprising the steps of:

[0031](1) Withering: Place the fresh leaves on the mesh screen, and use a blower to send hot air at 35-38°C under pressure. During the withering process, pay attention to turning the leaves twice to make the leaf layer loose and breathable, wither evenly, and after withering moderately, wither Cool the natural wind for 3 hours before the leaves are off the machine, and the withering time is 9 hours. After withering and dehydration, the water content of the withered leaves is kept at 61%;

[0032] (2) Shake the green: Shake the withered leaves for 3 minutes for the first time, cool for 4 hours, shake for the second time for 4 minutes, and cool for 5 hours. Blue or yellow-green face, transparent leaf veins, spoon-shaped leaf margins, hard appearance, tender leaves as soft as silk, exuding a strong fragrance of sweet-scented osmanthus or orchid;

[0033] (3) Finishing: After shaking the greens, turn to killing...

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Abstract

The invention discloses a processing method of Maofeng tea. The processing method comprises the following steps of: carrying out first-time green rolling on withering leaves for 2-3 minutes, then carrying out green cooling for 4 hours, carrying out second-time green rolling for 3-5 minutes, carrying out green cooling for 5 hours, carrying out third-time green rolling for 0-20 minutes, and carrying out green cooling for 0-10 hours until the edges of the green-rolled leaves are vermillion, leave surfaces are cyan or yellow-green, leaf veins are transparent, the backs of leaf edges are rolled into a spoon shape, the appearance is stiff, tender leaves are soft like silk in hand feeling and can emit thick sweet-scented osmanthus flavor or orchid flavor; immediately shifting into green killing after green rolling, starting feeding leaves when the temperature of a green killing machine is at 120-130 DEG C, when the temperature of leaves achieves 80 DEG C, the color of leaves turns dark, the texture of the leaves is soft, the leaves are rich in viscosity, the green grass flavor disappears and the tea perfume appears, finishing the green killing; starting kneading and twisting, and stopping for discharging tea after the kneading and twisting are finished, dissolving cakes, drying tea to be 50-60% dry and green and soft without cakes, thus achieving requirements; shaping and increasing aroma, and then spreading in a dustpan for cooling, sorting and packaging into products. The product is clear in tea water color, has faint scent, is sweet and mellow in taste, and attractive in appearance.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of Maofeng tea. Background technique [0002] The production process of the existing Maofeng tea is to pick fresh leaves, first spread green in the green booth, after the green spread, the water content of the leaves starts to be greened at about 70%, and the roller green machine is used to kill thoroughly and evenly, and the water content of the green leaves is 55% ~60% of the greening is finished. After the green leaves are out of the cylinder, spread them evenly in time. After cooling, start to use the kneading machine to knead. It is green in color, soft but not lumpy and moderate. It takes 5 minutes, and then it is shaped, hand-made, and finally put into the aroma enhancing machine to enhance the aroma. It can be seen that the Maofeng tea product quality processed by the existing method has shortcomings such as insufficient aroma, which are mainly...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 桂增云
Owner ANSHUN ZENGYUN TEA IND
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