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Deep processing method of small-leaf Kuding tea

A small-leaf Kuding tea and deep processing technology, applied in the field of tea processing, can solve the problems of inconsistent quality of small-leaf Kuding tea, unfavorable market development and promotion, etc., and achieve the effects of good batch reproducibility, pure aroma, and green leaf bottom.

Inactive Publication Date: 2017-08-29
黔西南州天麒绿色产业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In Guizhou, there is no scientific implementation plan for the preparation process of lobular kudingcha, and the experience of technicians is generally used to implement it, which makes the quality of lobular kudingcha produced by different personnel inconsistent, which is not conducive to market development and promotion

Method used

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  • Deep processing method of small-leaf Kuding tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: the method for the deep processing of lobular Kudingcha:

[0028] (1) Picking: Pick small-leaf Kuding tea locally grown in Guizhou as raw material, and pick it from April to May. Picking starts when the buds and leaves grow to one bud and one to two leaves. The picking length is 2.5cm. For leaves, insect-damaged leaves and single leaves, it is best not to collect rain leaves and dew leaves, and use bamboo baskets to store them in order to prevent fresh leaves from turning red or getting stuffy;

[0029] (2) Cleaning of fresh leaves: use aqueous solution containing 3% sodium chloride to soak and wash the fresh tea leaves, and after 6 minutes, spread them evenly on a bamboo dustpan and drain;

[0030] (3) Withering: put the tea leaves drained in step (2) in a ventilated withering tank, evenly spread the tea leaves, and after nitrogen protection, adjust the temperature to 35°C, wither for 80 minutes, and let cool to room temperature under nitrogen protection ...

Embodiment 2

[0035] Embodiment 2: the method for the deep processing of lobular Kudingcha:

[0036] (1) Picking: Pick small-leaf Kuding tea locally grown in Guizhou as raw material, and pick it from April to May. Picking starts when the buds and leaves grow to one bud and one to two leaves. The picking length is 2.5cm. For leaves, insect-damaged leaves and single leaves, it is best not to collect rain leaves and dew leaves, and use bamboo baskets to store them in order to prevent fresh leaves from turning red or getting stuffy.

[0037] (2) Use an aqueous solution containing 5% sodium chloride, soak and wash fresh tea leaves, and after 7 minutes, spread them evenly on a bamboo dustpan and drain.

[0038] (3) Finishing: put the withered tea leaves into the roller fixing machine, the amount of tea leaves should be 3 / 10 of the volume of the cylinder, and the temperature is controlled by the program to perform the finishing operation. 3 minutes, then control the temperature to 55°C, and the d...

Embodiment 3

[0042] Embodiment 3: the method for the deep processing of lobular Kudingcha:

[0043](1) Picking: Pick small-leaf Kuding tea locally grown in Guizhou as raw material, and pick it from April to May. Picking starts when the buds and leaves grow to one bud and one to two leaves. The picking length is 3.0cm. For leaves, insect-damaged leaves and single leaves, it is best not to collect rain leaves and dew leaves, and use bamboo baskets to store them in order to prevent fresh leaves from turning red or getting stuffy;

[0044] (2) Cleaning of fresh leaves: use aqueous solution containing 7% sodium chloride to soak and wash fresh tea leaves, and after 6-8 minutes, spread them evenly on a bamboo dustpan and drain;

[0045] (3) Withering: Put the tea leaves drained in step (2) into a ventilated withering tank, evenly spread the tea leaves, and after nitrogen protection, adjust the temperature to 40°C, wither for 100 minutes, and let cool to room temperature under nitrogen protection ...

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Abstract

The invention provides a deep processing method of small-leaf Kuding tea. The method takes local small-leaf tea in Guizhou as tea raw material, and performs steps of picking, rinsing, soaking, withering, twisting, fermenting, drying and others; the method is creatively improved on the basis of a traditional tea manufacturing technique; the prepared tea leaf is good in batch reproducibility; the tea leaf is bright green in soup, clear and bright in color, pure in fragrance, slightly bitter and sweet in taste; the leaf back is green, fresh and soft; therefore, the small-leaf Kuding tea meets the requirement of the first-grade tea.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for deep processing of small-leaf Kuding tea. Background technique [0002] Small-leaf Kuding tea, also known as Qingshan Lushui tea, is mainly produced in the mountains and forests of Sichuan, Yunnan, and Guizhou. It has an obvious effect of cooling and reducing fire. After brewing, the color is dark green. Xiaoye Kudingcha is commonly known as "green mountains and green waters". It is an arbor plant of the genus Ligustrum in the Oleaceae family. It has a green appearance, green soup, and bright green leaves. It is a pure natural wild plant. It can clear heat and detoxify, improve eyesight and clear liver, benefit throat and moisten lung. It is a pure natural healthy drink. [0003] In Guizhou, there is no scientific implementation plan for the preparation process of lobular kudingcha. Generally, it is implemented using the experience of technicians,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 陈超文
Owner 黔西南州天麒绿色产业开发有限公司
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