Straight-strip-type Maofeng and preparation method thereof

Abstract

The invention relates to the technical field of process of tea leaves, and particularly relates to straight-strip-type Maofeng and a preparation method thereof. The preparation method comprises the following steps: picking fresh leaves, spreading, carrying out fixation, carrying out cooling resurgence, rolling for the first time, carrying out dynamic water loss, rolling for the second time, deblocking, tidying tea strips, tedding, drying for the first time, tedding, drying for the second time, tedding, drying for the third time, sieving and carrying out infrared fragrance extraction. The straight-strip-type Maofeng adopts the processes of multi-time molding, multi-section drying, quick cooling and the like, the produced tea strips are tight, straight and green, the inside fragrance is lasting and shows chestnut fragrance, the soup is yellowish green and bright, the taste is mellow and sweet after drinking, and leaf bottom is uniform; furthermore, the preparation method is simple, has the advantages that the quality of Maofeng type green tea is improved, the optimization of large-scale green tea is realized, and also has important significance on industry transformation and upgrading.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a straight hair peak and a preparation method thereof. Background technique [0002] Tea is the second largest beverage in the world. With the improvement of living standards and the increasing rationalization of consumption awareness, consumers have higher and higher requirements for the quality of tea, especially the inner aroma and taste. Green tea, as the domestic mainstream consumption tea, because it retains the main functional ingredients in the tea leaves to the maximum extent, it shows excellent physiological functions such as anti-cancer and anti-cancer, sterilization and anti-inflammatory, anti-radiation, and anti-aging. For a long time, famous green teas, especially single-bud teas, have occupied a major share of the green tea consumption market. It is conducive to the improvement of the overall efficiency of tea gardens and the soundness of the tea market. A...

AI Technical Summary

Problems solved by technology

[0003] However, most of the currently commercially available Maofeng teas have the disadvantages of loose appearance, dry and dark color, yellow, muddy or clear soup with insufficient persistence, low aroma, miscellaneous and not lasting, etc. The existing Maofeng tea processing technology Usually include the processes of spreading fresh leaves, finishing, rubbing, initial drying, lifting and re-drying, such as the production method of a kind of Maofeng disclosed by Chinese Patent Publication No. CN105285186A. The fresh leaves are evenly and thinly spread on the withering tank, the thickness of the spreading leaves is not less than 10cm, and the withering temperature is 60-70°C, so that the fresh leaves wither uniformly and uniformly. The amount of water is 20% to 25%; hot air cleaning: put the fresh leaves that have been withered by hot air in the drum cleaning machine, the temperature of the drum is 350-380°C, and the cleaning time is 3-5s; then they are sorted, kneaded, and deblocked , the first time stripping, the second stripping, the first drying, cooling, and the second drying to obtain tea leaves. This method is simple in process, but due to faster water flow and slower cooling speed The finished tea has shortcomings such as low aroma, low taste, lack of bright soup color and insufficient clarity and persistence.