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A kind of processing technology of tea

A processing technology, tea technology, applied in the field of tea processing technology, can solve problems such as failure to produce tea

Active Publication Date: 2015-10-14
FUJIAN TIANBAOYAN TEA IND DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current tea-making process fails to produce tea with the above-mentioned various tea flavors.

Method used

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  • A kind of processing technology of tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Such as figure 1 Shown, the processing technology of the tealeaves of this embodiment, comprises the steps:

[0022] A. Picking fresh leaves: Picking tea leaves by hand. The fresh leaves are the first level of one bud and one leaf. Keep the fresh leaves intact, fresh and even. ;

[0023] B. Treatment of fresh leaves: Spread the fresh leaves thinly in the green storage room to dissipate heat. The green storage room should be clean and hygienic, and the air should be ventilated; leaves) should be dehydrated immediately, and the dehydration should be carried out with a tea dehydrator or withered tank;

[0024] C. Withering: Thinly spread the fresh leaves after heat dissipation or dehydration on the bamboo sieve, and turn them once every 2 hours; withering is carried out indoors; indoor withering should be kept clean and hygienic, with air circulation; the degree of withering should be controlled from green leaves to yellow and green leaves , after the green fragrance is...

Embodiment 2

[0032] Such as figure 1 Shown, the processing technology of the tealeaves of this embodiment, comprises the steps:

[0033] A. Picking fresh leaves: Picking tea leaves by hand. The fresh leaves are the second level of one bud and two leaves. Keep the fresh leaves intact, fresh and even. ;

[0034] B. Treatment of fresh leaves: spread the fresh leaves thinly in the green storage room to dissipate heat. The green storage room should be clean and the air should be ventilated; if it encounters rain or dew green, it should be dehydrated immediately, and the dehydration should be carried out with a tea dehydrator or a withering tank. ;

[0035] C. Withering: Thinly spread the fresh leaves after heat dissipation or dehydration on the bamboo sieve, and turn them every 3 hours; withering is carried out under the slanting sunlight or the weak light of the sunshade roof on a sunny day; the degree of withering is controlled by the green leaves. Yellow-green leaves, evenly and moderatel...

Embodiment 3

[0043] Such as figure 1 Shown, the processing technology of the tealeaves of this embodiment, comprises the steps:

[0044] A. Picking fresh leaves: Picking tea leaves by hand. The fresh leaves are the third level of one bud and three leaves. Keep the fresh leaves intact, fresh and even. ;

[0045] B. Treatment of fresh leaves: spread the fresh leaves thinly in the green storage room to dissipate heat. The green storage room should be clean and the air should be ventilated; if it encounters rain or dew green, it should be dehydrated immediately. Can;

[0046] C. Withering: Thinly spread the fresh leaves after heat dissipation or dehydration on the bamboo sieve, and turn them every 2 hours; withering is carried out under the slanting sunlight or the weak light of the sunshade roof on a sunny day; the degree of withering is controlled by the green leaves Yellow-green leaves, evenly and moderately reveal green fragrance;

[0047] D. Heap green fermentation: Sieve the fresh le...

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Abstract

The invention provides a tea processing technology, which includes fresh leaf picking, fresh leaf treatment, withering, leaf piling fermentation, enzyme deactivation, rolling, tea base piling fermentation and drying. The tea made by the processing technology provided by the invention has the style of green tea, the fragrance of Oolong tea and the bamboo charm taste of yellow tea, but is different from any one of the aforementioned tea, thus being an entirely new variety of tea. At the same time, the produced tea has a properly reduced tea polyphenol content, and the brewed tea can be more refreshing.

Description

technical field [0001] The invention relates to a tea processing technology. Background technique [0002] The production process of traditional tea is different, so that different tea has its own unique taste. Commonly used in daily life are green tea, oolong tea, and yellow tea, which have their own characteristics. Among them, green tea refers to the fresh leaves of the tea tree, without fermentation, after typical processes such as killing, kneading, and drying. After withering, shaking green, fermenting, finishing, baking and other processes, the excellent quality tea is produced. After tasting, the teeth and cheeks will remain fragrant, and the aftertaste is sweet and fresh; yellow tea leaves will turn yellow due to yellowing and drying after killing greens and kneading. , So a new category-yellow tea was born, and the tea should go through a dull yellow process. The quality characteristic of yellow tea is "yellow leaf yellow soup". Yet present tea-making process fa...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 郑科进罗振镖郑科善杜起洪吴兴明张燕罗仁杰林建龙郑科烧
Owner FUJIAN TIANBAOYAN TEA IND DEV CO LTD
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