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Preparation method of scented tea

A fragrant tea and time technology, which is applied in the field of fragrant tea preparation, can solve the problems of poor quality of Longjing tea, and achieve the effects of transparent soup color, green leaf bottom, and strong and refreshing taste.

Inactive Publication Date: 2015-05-06
松阳县农业局 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the quality of Longjing tea processed by the above-mentioned tea processing machinery is still inferior to that of hand-fried tea leaves. How to improve the quality of machine-processed tea leaves remains to be studied and solved.

Method used

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  • Preparation method of scented tea

Examples

Experimental program
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Effect test

Embodiment 1

[0029] A method for preparing fragrant tea, comprising the following steps:

[0030] (1) Select the green tea variety Yingshuang, pick fresh leaves, and measure the water content of the fresh leaves three times to be 77.45%, 76.37% and 75.31%, respectively. The mechanical composition of the fresh leaves is 4% single bud, 10% one bud and one leaf , 20% of one bud with two leaves, 61% of one bud with three leaves, and 5% of a single piece; in an environment with a temperature of 28°C and a humidity of 43%, it is spread on greening equipment for 5 hours, and the thickness of the spread is 10cm;

[0031] (2) Put the fresh leaves into the drum greening machine with a dosage of 80kg / h for continuous greening, and green them at a cylinder temperature of 300°C for 1 minute and 15 seconds, and measure the water content to be 47.2%;

[0032] (3) Cool for 30 minutes, and the thickness of cooling is ≤0.5cm; after the leaves are cooled, they are piled up in piles and rehydrated for 120 mi...

Embodiment 2

[0041] A method for preparing fragrant tea, comprising the following steps:

[0042] (1) Select the green tea variety Yingshuang, pick fresh leaves, and measure the water content of the fresh leaves three times to be 77.69%, 76.37% and 76.4%, respectively. The mechanical composition of the fresh leaves is 7% single bud, 18% one bud and one leaf , 45% of one bud with two leaves, 25% of one bud with three leaves, and 5% of a single piece; the temperature is 27°C and the humidity is 46% and the environment is spread for 5 hours, and the thickness of the spread is 6cm;

[0043] (2) Put the fresh leaves into the drum fixer at a dosage of 75kg / h for continuous fixation, fix them at a cylinder temperature of 310°C for 1 minute and 18 seconds, and measure until the moisture content is 43.1%;

[0044] (3) Spread it to cool for 20 minutes, then rehydrate for 60 minutes, and cover it with cloth and plastic film when it rehydrates.

[0045] (4) Put the green leaves that have been cooled ...

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Abstract

The invention discloses a preparation method of scented tea. The method comprises the following steps: spreading fresh leaves; carrying out fixation; cooling and dampening; rolling, deblocking, and continuously rolling and frying; cooling for the second time, re-roasting, extracting fragrance, carrying out color sorting and arrangement. According to the scented tea obtained by the preparation method, strips are tight, fine and curly, the soup is clear, the fragrance is intense and lasting, the taste is thick and cool, and the brewed leaf is green and clear, and the scented tea has the quality characteristics of tight strip, green color, intense fragrance and thick taste.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing fragrant tea. Background technique [0002] China is the hometown of tea, and the use of tea has a very long history in my country, and tea is one of the necessities of our people's life. Tea has the effects of self-cultivation, nourishment and treatment of diseases. With the continuous improvement of people's living standards, people's demand for tea quality is becoming increasingly strict. According to the classification of tea production process, there are seven major tea series, namely green tea, yellow tea, green tea, black tea, white tea, black tea and oolong tea. [0003] Among them, green tea refers to the fresh leaves that are picked first by high temperature killing, killing various oxidative enzymes, keeping the tea leaves green, and then rolling and drying. Its dry tea color and brewed tea soup, A kind of tea with green leaves as the m...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 叶火香俞燎远张林福
Owner 松阳县农业局
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