Production technology of steamed Dianthus chinensis green tea

Abstract

The present invention discloses production technology of a steamed Dianthus chinensis green tea, and belongs to the technical field of tea production. The steamed Dianthus chinensis green tea is made from tender Dianthus chinensis leaves and fresh tea leaves. The production technology includes the following steps: 1, picking: picking the tender Dianthus chinensis leaves and the fresh tea leaves for further use; 2, withering: selecting and screening the picked tender Dianthus chinensis leaves and fresh tea leaves, separately withering the Dianthus chinensis tender leaves and fresh tea leaves, and performing daylight withering and indoor withering alternately; 3, steaming: taking the withered Dianthus chinensis leaves to be mashed and filtered to obtain supernatant, pouring the supernatant into a steaming machine to be mixed with sterile water, heating the mixture to obtain steam, conducting fixation on the tea leaves, then putting the tea leaves into a leaf-beating machine for water loss; 4, initial baking; 5, rolling; 6, fry drying; 7, fine rubbing; and 8, oven drying and fragrance enhancing. The steam with the fragrance of the Dianthus chinensis leaves rapidly penetrates into the withered green tea leaves and Dianthus chinensis leaves, and a series of chemical reactions occur and reacted materials are left in the withered leaves, so that the prepared steamed Dianthus chinensis green tea is bright in color, high in nutritional value, combined with leaf fragrance and tea fragrance and unique in taste.

Description

technical field [0001] The invention relates to the technical field of tea production, in particular to a production process of steamed carnation green tea. Background technique [0002] Green tea is made from the new shoots of tea trees without fermentation. It is first processed at high temperature to kill various oxidative enzymes and keep the green color of the tea leaves. Then it is rolled and dried. It is the most produced and most widely consumed tea in China. grow tea. Clear soup and green leaves are the common characteristics of green tea quality. Green tea is named for its green dry tea, dark green tea soup after brewing, and emerald green leaf bottom. Green tea is generally divided into four types: fried green, baked green, sun-dried green and steamed green. Body shape) tightly knotted, gray-green in color, dry and fragrant, after brewing, it will emit aromas similar to fried chestnuts, fried beans, boiled tender corn, and fresh olives. It tastes fresh and pure ...

AI Technical Summary

Problems solved by technology

[0003] The development of existing steamed green tea is relatively slow, and its raw materials are single. Only fresh tea leaves are used as the source of raw materials, resulting in relatively single efficacy and taste. Even if other raw materials are added, there is no suitable processing technology to coordinate the raw materials. Interpenetration allows people to experience unexpected taste and efficacy. Therefore, the market needs a process to organically combine green tea with other raw materials to produce an unprecedented steamed green tea