Method for retaining freshness of Huangshan Maofeng tea

Abstract

The invention discloses a method for retaining freshness of Huangshan Maofeng tea, wherein the method comprises the following steps: (1) putting freshly picked Huangshan Maofeng in clear water, cleaning, and draining for standby application; (2) drying the Huangshan Maofeng, rapidly drying and cooling to 4 DEG C-8 DEG C, and making the water content of tea leaves after drying and cooling less than 4.5%; (3) putting the Huangshan Maofeng into a vacuum box, filling with nitrogen and carbon dioxide, and placing and keeping for 10-20 minutes, wherein the volume ratio of nitrogen to carbon dioxide is 1 to 3; and (4) in a nitrogen environment, adding 1-3% of a biological freshness retaining agent into the Huangshan Maofeng; and packing the Huangshan Maofeng, and vacuating for preservation.

Description

technical field [0001] The invention belongs to the technical field of tea preservation, and in particular relates to a method for preservation of Huangshan Maofeng tea. Background technique [0002] A large number of tea leaves are on the market in the rainy and high-humidity spring. During this period, the temperature is high and the humidity in the space is high. Due to the tight picking time and the changeable weather, it is a major problem to arrange the raw materials reasonably; if it is not sold for three to five days, it is easy to absorb moisture and deteriorate , affecting the sales of tea leaves, the majority of tea farmers are troubled. In order to preserve fresh tea leaves for a longer period of time, the tea leaves are generally placed in a ventilated place. Although the time is longer, the color of the tea leaves will turn yellow and black, the tea leaves will become lighter, and the aroma will be seriously lost, which cannot be compared with new tea. Cont...

AI Technical Summary

Problems solved by technology

[0002] A large number of tea leaves are on the market in the rainy and high-humidity spring. During this period, the temperature is high and the humidity in the space is high. Due to the tight picking time and the changeable weather, it is a major problem to arrange the raw materials reasonably; if it is not sold for three to five days, it is easy to absorb moisture and deteriorate , affects the sales of tea, and the majority of tea farmers are troubled

In order to preserve fresh tea leaves for a longer period of time, the tea leaves are generally placed in a ventilated place. Although the time is longer, the color of the tea leaves will turn yellow and black, the tea leaves will become lighter, and the aroma will be seriously lost. It cannot be compared with new tea.