Preparation method of flavor-maintained and brewing-resistant rubus suavissimus S Lee tea

Abstract

The invention provides a preparation method of flavor-maintained and brewing-resistant rubus suavissimus S Lee tea. The preparation method comprises the following process steps: picking fresh tea leaves; airing; withering; performing fixation; sealing and homogenizing with water; kneading for molding; frying tea leaves at 130 to 1,600 DEG C for 8 to 12 minutes until the tea leaves are hot, and then kneading for molding; drying at a low temperature of 60 to 700 DEG C for 2 to 4 hours; baking at 140 to 1,500 DEG C for 5 to 15 minutes to maintain the flavor; baking for the second time at 80 to 1,100 DEG C for 2 to 5.5 hours to maintain the flavor; removing foreign matter; and then sorting to obtain the rubus suavissimus S Lee tea. According to the preparation method, the tea leaves kneaded to be molded are dried and then are subjected to flavor maintaining, namely, the tea leaves are dried at 60 to 700 DEG C with slow fire for 2 to 4 hours, and then baked at 140 to 1,500 DEG C for 5 to 15 minutes, and alcohol and aldehydes with a low boiling point and with smell of green grass can be volatilized mostly at high temperature within a short time; the temperature for baking at high temperature is controlled below 1,500 DEG C to ensure that terpene with a high boiling point is isomerized and to prevent essential oil from volatilizing, and thus the prepared rubus suavissimus S Lee tea is rich in flavor and resistant to brewing; the tea leaves are kept complete in the whole preparation process, the problem that tea leaves are cut into chunks to influence smooth water passing in the prior art can be avoided, the prepared rubus suavissimus S Lee tea is mellow in taste, and the quality of the tea is also improved.

Description

technical field [0001] The invention relates to a kind of Tiangoubao tea, in particular to a preparation method of Tiangoubao tea which is made from Rubus Suavissimus S Lee and has a sweet taste and strong fragrance. Background technique [0002] At present, the preparation of Tiangoubao tea using Rubus rubus is the general tea-making technology of tea leaves, citing the traditional tea making technology: picking green -- withering -- killing green -- kneading -- kneading -- frying -- drying - wind selection - shaping - refire - blending - finished product. [0003] The invention patent with the authorized notification number CN1232175C discloses a kind of sweet tea made from Rubus Suavissimus S Lee and its production process. The production process is as follows: picking fresh leaves → drying green → cutting into sections → finishing → initial kneading → Bundling, kneading → sautéing → drying → winnowing → shaping → reheating → blending → refining to obtain the finished sw...

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for making sweet hook tea with a strong fragrance and foam resistance. The sweet hook tea with strong fragrance and foam resistance is made by using the leaves of Rubus rubus, so as to overcome the unpleasant smell of the existing sweet hook tea. The technical problem of the feared licorice-like taste, weak aroma, and intolerance to foaming