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Processing method of tea leaves

A processing method and technology of tea, applied in the field of tea processing, can solve the problems of unsafe taste and bad taste of tea

Inactive Publication Date: 2017-12-22
三江侗族自治县布央茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a tea processing method, which can solve the problems of unsafe tea and bad taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] This tea processing method includes the following steps: A. Soak the picked Maocha in a sodium carbonate solution with a concentration of 10%, and the soaking time in the sodium carbonate solution is 10 minutes; B. Put the Maocha in water Medium cleaning, the cleaning time is 30 minutes; C. Put the wool tea in a mesh sieve and spread out, and dry the surface water; D. The wool tea is finished, kneaded and dried; E. Dry until the moisture content of the wool tea is 8 %. Fermentation of the Maocha Ottomani pile, the fermentation temperature is controlled at 30°C, the fermentation time is 30 days, and the pile is turned over every 10 days during the fermentation.

[0019] The picking time of Maocha in step A is February, and the standard for picking Maocha is one bud and two leaves; the clear water in step B is distilled flowing water, and the temperature of the water is 18°C-25°C.

Embodiment 2

[0021] This tea processing method includes the following steps: A. Soak the picked woolen tea in a sodium carbonate solution with a concentration of 20%, put it in the sodium carbonate solution for 30 minutes, and put it in the baking soda solution. The soaking time is 60 minutes; B. Put the wool tea in clean water for 45 minutes to wash, and the cleaning time is 45 minutes; C. Put the wool tea in a mesh sieve and spread it out to dry the surface water; D. The wool tea is dried, kneaded, Drying; E. Drying until the moisture content of the Maocha is 10%, fermenting the Maocha, the fermentation temperature is controlled at 35°C, the fermentation time is 40 days, and the pile is turned every 10 days during the fermentation.

[0022] The picking time of Maocha in step A is March, and the standard for picking Maocha is one bud and two leaves; the clear water in step B is distilled flowing water, and the temperature of the water is 25°C.

Embodiment 3

[0024] This tea processing method includes the following steps: A. Soak the picked Maocha in a 5% baking soda solution, and soak in the baking soda solution for 30 minutes; B. Put the Maocha into clear water Medium cleaning, the cleaning time is 30 minutes; C. Put the Maocha in a mesh sieve, spread out, and dry the surface water; D. Crush the Maocha, knead, and dry; E. Dry the Maocha until the moisture content of the Maocha is 8%. The fermentation temperature is controlled at 30°C and the fermentation time is 30 days. During the fermentation, the pile is turned over every 10 days.

[0025] The picking time of Maocha in step A is February, and the standard for picking Maocha is one bud and two leaves; the clear water in step B is distilled flowing water, and the temperature of the water is 18°C.

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Abstract

The invention discloses a processing method of tea leaves and relates to the technical field of tea leaf processing. The processing method comprises the following steps: A, putting picked primary tea in a sodium carbonate solution, the concentration of which is 10-20% or a baking soda solution, the concentration of which is 5-10% to be soaked, wherein the soaking time in the sodium carbonate solution is 10-30min while the soaking time in the baking soda solution is 30-60min; B, putting the primary tea in clean water to be cleaned for 30-45min; C, putting the primary tea in a mesh screen to be spread to air moisture on the surface; D, fixing, rolling and drying the primary tea; and E, drying the primary tea till the water content of the primary tea is 8-10%, performing pile fermentation on the primary tea for 30-40 days, controlling the fermenting temperature at 30-35 DEG C, and overturning the pile every 10 days in the fermenting period. Compared with the prior art, the processing method disclosed by the invention solves the problem that the taste of the tea leaves is poor.

Description

Technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method for tea. Background technique [0002] In recent years, due to the pursuit of food safety in consumption, more stringent requirements have been put forward on the quality of tea, especially the indicators of pesticide residues. Although there are strict standard controls from tea cultivation to tea processing and storage, due to the land environment and tea The length of the growth time is different, and it cannot ensure that some indicators of 100% of the tea are controlled under strict standards. However, the existing tea production process fails to clean up harmful substances in tea. Therefore, preventing excessive pesticide residues in tea has not only become a management problem, but also a big technical problem; pesticide residues on the tea make the tea unsafe, and the taste will also decrease. Summary of the invention [0003] The technical problem ...

Claims

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Application Information

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IPC IPC(8): A23F3/08
CPCA23F3/08
Inventor 吴正光
Owner 三江侗族自治县布央茶业有限责任公司
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