Winter fermented tea preparation method

Abstract

The invention relates to winter fermented tea and a preparation method. The preparation method comprises the following preparation operation steps: (1) picking and pretreating fresh leaves; (2) steaming tea at high temperature; (3) flushing with cold water; (4) secondarily steaming; (5) rolling; (6) performing pile fermentation; (7) secondarily rolling; (8) parching; (9) improving fragrance; (10) breaking to obtain finished-product tea. The preparation method disclosed by the invention is adopted to improve tea biological activity, increases ingredients of theaflavin, theanine and the like, eliminate bitter and astringent of the tea and enables tea fragrance to be mellower. According to the preparation method, old leaves are utilized, and tea stems are remained; thus, not only is the utilization rate of tea resources improved and tea yield improved, but also the prepared tea has rich nutrition, pure liquid color and good brewing resistance and still has bright color and luster and mellow smell after being brewed for many times; furthermore, the tea has the characteristics of tonifying spleen and warming stomach and has a good health-maintenance effect.

Description

technical field [0001] The invention belongs to the technical field of tea processing technology, and in particular relates to a preparation method of fermented tea. Background technique [0002] The traditional tea processing technology has different production methods due to different tea origins and varieties, and has different classifications and tastes. Generally, young buds and bud tips are selected for tea processing, and the rest are left unused, resulting in low utilization efficiency of tea resources, low tea output and output value, serious waste and bitter taste, which is far from the development requirements of the modern tea industry and restricts traditional tea production. Development of the tea industry. Therefore, improving and innovating the traditional tea processing technology and using old tea leaves to make tea can not only meet the demand of tea consumption, but also increase the output and value of tea, which is of great significance to the developm...

AI Technical Summary

Problems solved by technology

[0003] In order to make up for the limited production time of traditional tea leaves and the low utilization rate of tea resources, the invention provides a method for preparing fermented tea in winter

The purpose is a winter tea preparation method, which can make up for the limited production time of traditional tea and the low utilization rate of tea resources. At the same time, it can increase the aroma and foam resistance of tea, which is easy to be accepted by the market.