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Processing method of chestnut-fragrance Guanyin green tea

A kind of Guanyin green tea and processing method technology, applied in the direction of tea treatment before extraction, can solve the problems of not being able to make chestnut aroma, bitter and astringent taste, etc., and achieve the effect of fresh and smooth taste, bright yellow and green soup color, and conducive to evaporation of water.

Inactive Publication Date: 2018-02-09
南宁茗韵茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, many tea processing factories use the green tea products processed by the Tieguanyin tea tree variety, which has a strong bitter taste and a delicate aroma, and cannot make Guanyin green tea with a chestnut aroma.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] (1) Picking fresh leaves: Pick one bud and one fresh leaf of Tieguanyin tea in the pollution-free tea garden base. It is required to pick afternoon green leaves, rainwater leaves and diseased leaves are not picked; the picked leaves are packed in bamboo baskets to prevent fresh leaves. Red and sultry, the fresh leaves are fluffy after entering the plant, and the thickness is not more than 2 cm;

[0037] (2) Sun drying: Spread the fresh leaves of step (1) evenly and thinly on the dustpan, and place them outdoors for 20 minutes at 6 pm when the sunlight is weak;

[0038] (3) Quickly cool the green: put the dried green leaves with heating after drying in step (2) and spread them out in the air-conditioned room, let it stand for 25 minutes, and set the temperature of the air-conditioned room at 20°C;

[0039] (4) Gently shake the green: put the fresh leaves of step (3) into the green shaker and shake for 30 seconds;

[0040] (5) Temperature-controlled withering: Spread the...

Embodiment 2

[0052] (1) Picking fresh leaves: Pick one bud and one fresh leaf of Tieguanyin tea in the pollution-free tea garden base. It is required to pick afternoon green leaves, rainwater leaves and diseased leaves are not picked; the picked leaves are packed in bamboo baskets to prevent fresh leaves. Red and sultry, the fresh leaves are fluffy after entering the plant, and the thickness is no more than 2 cm;

[0053] (2) Sun drying: Spread the fresh leaves of step (1) evenly and thinly on the dustpan, and place them outdoors for 15 minutes at 5:00 pm when the sunlight is weak;

[0054] (3) Quickly cool the green: put the dried green leaves with heating after drying in step (2) and spread them out in the air-conditioned room, let it stand for 23 minutes, and set the temperature of the air-conditioned room at 21°C;

[0055] (4) Gently shake the green: put the fresh leaves of step (3) into the green shaker and shake for 30 seconds;

[0056] (5) Temperature-controlled withering: Spread t...

Embodiment 3

[0068] (1) Picking fresh leaves: Pick one bud and one fresh leaf of Tieguanyin tea in the pollution-free tea garden base. It is required to pick afternoon green leaves, rainwater leaves and diseased leaves are not picked; the picked leaves are packed in bamboo baskets to prevent fresh leaves. Red and sultry, the fresh leaves are fluffy after entering the plant, and the thickness is no more than 2 cm;

[0069] (2) Drying: Spread the fresh leaves of step (1) evenly and thinly on the dustpan, and place them outdoors for 10 minutes at 5:00 pm when the sunlight is weak;

[0070] (3) Quickly cool the green: put the dried green leaves with heating after drying in step (2) and spread them out in the air-conditioned room, let it stand for 20 minutes, and set the temperature of the air-conditioned room at 22°C;

[0071] (4) Gently shake the green: put the fresh leaves of step (3) into the green shaker and shake for 30 seconds;

[0072] (5) Temperature-controlled withering: Spread the s...

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Abstract

The invention provides a processing method of chestnut-fragrance Guanyin green tea, and belongs to the technical field of processing of tea leaves. The processing method comprises the following stepsof picking fresh leaves, performing sunning, performing light rocking of the leaves, performing fixation, performing cooling on the leaves, performing rolling, performing deblocking, performing bakingfor the first time, performing strip tidying, performing drying and performing packing, and also comprises the step of performing quick cooling on the leaves between the step of performing sunning and the step of performing light cooking of the leaves, the step of performing temperature-controlled withering between the step of performing light rocking of the leaves and the step of performing fixation, the step of performing aerobic wetting between the step of performing cooling on the leaves and the step of performing rolling, and the step of performing aroma increasing between the step of performing drying and the step of performing packing, wherein the step of performing quick cooling on the leaves is performed in the manner of placing the sunned tea leaves in an air conditioning room,and performing standing for cooling the leaves; the step of performing temperature-controlled withering is performed in the manner of placing the tea leaves after being rocked in the air conditioningroom for standing; the step of performing aerobic wetting is performed in the manner of placing the cooled tea leaves in the room, and performing natural aerobic wetting; the step of performing aromaincreasing is performed in the manner of placing the dried tea leaves in an aroma-increasing machine, and performing uniform aroma increasing. The Guanyin green tea has the characteristics of being rich and obvious chestnut fragrance, being fresh and smooth in taste, yellowish green and bright in soup color, and convenient to store.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and particularly relates to a processing method of chestnut-flavored Guanyin green tea. Background technique [0002] Green tea is one of the six major types of tea. It is the most produced and widely consumed tea product, and is very popular among people. Green tea contains nutrients that are easily absorbed by the human body, such as tea polyphenols, catechins, proteins, minerals, carbohydrates, caffeine, amino acids, vitamins, etc. Regular consumption of green tea is beneficial for preventing aging, anti-cancer, anti-cancer, sterilization, and anti-inflammatory. etc. have special effects. Green tea is made from the fresh leaves that are picked at high temperature, then rolled and dried, and formed into teas of different shapes such as long strips, round beads, and spirals, all of which have their own unique styles. Different quality and rich fragrance, are loved and recognized by the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 冯红钰黄建国余志强张强钟丽云
Owner 南宁茗韵茶业有限公司
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