Processing method of aroma enhancement flower fragrance Hongluochun tea

Abstract

The invention discloses a processing method of aroma enhancement flower fragrance Hongluochun tea, wherein the method comprises picking up a fresh leaf, soaking in ice water, steaming tea with steam, sun-drying, implementing fine manipulation of green tea leaf, withering, rolling, fermenting, primarily drying, shaping, drying, packaging in vacuum, and the like. Baihao tea is crisp and tender and the tea flavor is fragrant, but the tea fragrance of the produced flower fragrance Hongluochun tea is not enough and the taste is relatively bitter, so that the flower fragrance Hongluochun tea of the Baihao tea is processed with the processing method comprising soaking in the acid ice water, steaming with steam, and slight fine manipulation of green tea leaves; the aroma enhancement flower fragrance Hongluochun tea processed with the processing method has the characteristics of strong fragrance, bright and shining liquor color, strong, sweet and mellow taste, and no bitter taste.

Description

【Technical field】 [0001] The invention relates to the technical field of tea making, in particular to a method for processing aroma-enhancing flower-flavored hongluochun. 【Background technique】 [0002] Baihao tea is mainly produced in Yunwu Mountain in Lingyun and Leye counties of Guangxi Zhuang Autonomous Region. Yuhong and Jiayou tea in the area of ​​Qinglong Mountain have the best quality and the largest yield. Baihao tea, formerly known as "Bai Maocha", is named for its leaves covered with pekoe. It is famous both at home and abroad for its five characteristics of emerald green color, rich hair, high aroma, strong flavor, and resistance to brewing. It is a rookie among famous teas in my country. Lingyun Pekoe Tea has a unique variety of tea tree, which is a large-leaved arbor type. The buds and leaves are densely covered with hairs, and it is named after the whole body of Pekoe. Lingyun Baihao tea belongs to the small tree type, with an upright and tall tree. The heigh...

AI Technical Summary

Problems solved by technology

[0004] Hongluochun on the market is generally processed with oolong tea. Due to the quality of oolong tea, it is necessary to strictly control the parameters of fermentation, drying, and forming during processing. A slight deviation will cause the processed Hongluochun to often lack flower fragrance and taste. Defects such as bitterness will greatly affect the quality of finished tea

The use of Baihao tea to make black tea is often made of tea with one bud and three leaves. Baihao tea with one bud and three leaves can be more tough and easy to shape when forming Hongluochun, but because it is more durable than one bud and two The leaves of Baihao tea are old, and the content of caffeine in them is high, which will make the tea relatively bitter and affect the taste

[0005] At present, the flower-flavored black teas on the market are generally produced by traditional black tea technology, mainly through drying the fresh leaves, cooling greens, greening, wilting, rolling, fermenting, initial drying and foot-drying. Luochun processing is mostly processed with oolong tea, and there is no processing method of using Baihao tea for processing. Compared with oolong tea, Baihao tea has a more mellow aroma, which highlights the heavier astringency and insufficient flower fragrance. Chinese patent CN 101791020 A discloses a processing method of floral-flavored black tea, but it does not disclose a forming method of black tea, and this method is a traditional preparation process of floral-flavored black tea, and does not specifically remove the astringency and enhance the properties of Baihao tea. incense treatment

Chinese patent CN 101731377 A discloses a preparation method of Hongluochun. In addition to disclosing the steps of sun-drying, cooling, greening, wilting, rolling, fermentation, initial drying and foot-drying, it also discloses The method of making the shape, similarly, the public method is also to carry out the traditional craft processing for the oolong tea, and does not carry out the special treatment of removing astringency and enhancing the aroma according to the characteristics of Baihao tea

Chinese patent CN 102217682 A discloses a processing technology for Huanggang Baimao tea to preserve its quality and retain its fragrance. The method is processed in a cold box, but this method is for the processing of Baimaocha as green tea, and the processing method of Baimaocha as Hongluochun is not disclosed. Using Baimaocha to process Hongluochun needs to overcome the Baimaocha itself The technical problems of lack of aroma and strong astringency