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The production method of original craft Luzhou-flavored Tieguanyin

A production method and technology of Luzhou-flavored type, which is applied in tea treatment before extraction, etc., can solve the problems of insufficient long-lasting aroma and less brewing times, and achieve the effect of more brewing times, soft and smooth water quality, and integrity retention

Active Publication Date: 2015-08-12
CHOTEA WEIS TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a method for making Luzhou-flavored Tieguanyin tea with the original technology, and its main purpose is to overcome the problems of the existing Luzhou-flavored Tieguanyin tea leaves that the aroma is not long enough and the number of times of brewing is small.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The steps of this embodiment are as follows:

[0036] a. Picking green: pick the young leaves that have grown on the tea tree for 47 days in sunny days, and leave two leaves and one core of the young leaves.

[0037] b. Green drying: spread out the picked tea leaves, and dry them for 35 minutes in the sun at a temperature of 24°, turning them once during the period.

[0038] c. Shake green: Shake the dried tea leaves four times, the first shake for 2 minutes, rest for 1.5 hours and then shake for the second time; the second shake for 5 minutes, rest for 2 hours Then shake the green for the third time; shake the green for the third time for 10 minutes, stop for 3 hours and then shake the green for the fourth time; shake the green for the fourth time for 15 minutes.

[0039] d. Make green: control the temperature at 18°, and then ferment the shaken tea leaves for 15 hours in a static state.

[0040] e. Stir-fry green: control the temperature at 250°, then stir-fry the ...

Embodiment 2

[0045] The steps of this embodiment are as follows:

[0046] a. Green picking: pick the young leaves that have grown on the tea tree for 48 days in sunny days, and leave two leaves and one core of the young leaves.

[0047] b. Green drying: spread out the picked tea leaves and dry them for 40 minutes in the sun at a temperature of 25°, turning them twice during this period.

[0048]c. Shaking green: Shake the dried tea leaves four times, the first shaking is 2.5 minutes, and the second shaking is after 1.75 hours; the second shaking is 5.5 minutes, and the rest is 2.25 hours Then shake green for the third time; shake green for the third time for 10.5 minutes, stop for 3.25 hours and then shake green for the fourth time; shake green for the fourth time for 15.5 minutes.

[0049] d. Greening: Control the temperature at 19°, and then ferment the shaken tea leaves for 15.25 hours in a static state.

[0050] e. Stir-fry green: control the temperature at 265°, then stir-fry the g...

Embodiment 3

[0055] The steps of this embodiment are as follows:

[0056] a. Green picking: pick the young leaves that have grown on the tea tree for 48 days in sunny days, and leave two leaves and one core of the young leaves.

[0057] b. Green drying: spread out the picked tea leaves and dry them for 45 minutes in the sun at a temperature of 26°, turning them twice during this period.

[0058] c. Shake green: Shake the dried tea leaves four times, the first shake for 3 minutes, rest for 2 hours and then shake for the second time; the second shake for 6 minutes, rest for 2.5 hours Then shake green for the third time; shake green for the third time for 11 minutes, stop for 3.5 hours and then shake green for the fourth time; shake green for the fourth time for 16 minutes.

[0059] d. Greening: Control the temperature at 20°, then ferment the shaken tea leaves for 15.5 hours in a standing state.

[0060] e. Stir-fry green: control the temperature at 280°, then stir-fry the green tea leave...

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Abstract

The invention discloses a preparation method of original strong-flavor oolong tea, Tieguanyin. The method comprises the following steps: picking green tea leaves, sunning the green tea leaves, rocking the green tea leaves, performing fine manipulation on the green tea leaves, frying the green tea leaves, rolling the green tea leaves and baking the green tea leaves. According to the method, the rolled tea leaves do not need to be wrapped and twisted, so that the tea leaves are made into strip-shaped tea leaves and the tea fragrance relatively easily permeates into the tea leaves during baking; after the tea leaves are baked for three times, the tea fragrance permeates into the tea leaves and the tea leaf quality is ensured; the tea is long in usage and storage time at normal temperature, and the brewing frequency of the tea at least can be increased to more than 10 times; the tea leaves are baked after being annealed, so that the tea fragrance and the charcoal fire fragrance further permeate into the tea leaves, tea made by the tea leaves is relatively soft and smooth, and the tea soup quality is ensured; the tea leaves are rocked for four times, so that the completeness of the leaves can be retained, the tea leaves are relatively uniformly fermented, the fragrance is relatively rich, and the taste is relatively lasting; the tea leaves are kept in a static state for one time after being rocked each time, so that water of the fresh leaves can be conveniently drained and good fragrance can be generated when the tea leaves are in the static state.

Description

technical field [0001] The invention relates to a method for making tea, in particular to a method for making Tieguanyin with original technology and strong aroma. Background technique [0002] Tieguanyin tea, belonging to oolong tea, is one of the top ten famous teas in China. In addition to the health functions of general tea, it also has anti-aging, anti-cancer, anti-arteriosclerosis, prevention and treatment of diabetes, weight loss and bodybuilding, prevention and treatment of dental caries, clearing away heat and lowering blood pressure. Fire, anti-smoking and sober effects. Tieguanyin tea is mainly divided into light-flavored Tieguanyin, strong-flavored Tieguanyin and aged-flavored Tieguanyin. [0003] Luzhou-flavored Tieguanyin is widely favored by consumers due to its pure aroma, mellow and dry taste and other advantages. At present, the production of Luzhou-flavored Tieguanyin has a kneading process. Affected by its production process, the Luzhou-flavored Tieguan...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 魏贵林
Owner CHOTEA WEIS TEA IND
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