Processing method for Biluochun tea

Abstract

Provided is a processing method for Biluochun tea. The processing method comprises the following steps: spreading and airing are carried out, namely, picked Biluochun tea leaves are spread and aired; enzyme deactivating is carried out, namely, the tea leaves after spreading and airing is subjected to enzyme deactivating processing; rolling is carried out, namely, the tea leaves after enzyme deactivating is rolled; drying is carried out, namely, the tea leaves after rolling is subjected to drying processing, and the drying processing comprises primary drying, second drying and vacuum drying. In the method, the mechanical or semi-mechanical device is employed for preparation, the production efficiency is raised greatly, and large-scale batch preparation can be carried out. In addition, the drying step employs vacuum drying processing, a lot of water of Biluochun tea leaves can be removed rapidly, oxidation of thermal sensitive objects is reduced, the shape and color of the Biluochun tea are kept, objects in the Biluochun tea are converted at a certain degree, therefore the mellow taste of the Biluochun tea is enhanced, the fragrance of the Biluochun tea is raised, and bitter taste of the Biluochun tea is reduced.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method of Biluochun tea. Background technique [0002] Biluochun tea is one of the top ten famous teas in China. It is famous both at home and abroad for its "four uniqueness" of beautiful shape, bright color, strong fragrance and mellow taste. The production process of traditional Biluo tea includes the following steps: [0003] Finishing: Carry out in a frying pan or a tilting pan. When the temperature of the pan is 190-200°C, throw about 500 grams of leaves, mainly shake, and stir-fry with both hands. No red stalks, no red leaves, no smoked burnt leaves, it takes 3 to 5 minutes. [0004] Kneading: The temperature of the pot is 70-75°C, and the three methods of shaking, frying and kneading are alternately carried out. While shaking, frying and kneading, as the moisture in the tea leaves decreases, strands gradually form. When frying, the tea leaves should be held m...

AI Technical Summary

Problems solved by technology

[0007] However, the traditional production method of Biluochun tea needs to be completed manually, the production efficiency is low, and the labor intensity of the workers is high, which is not conducive to industrialized mass production

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