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Processing method of jasmine Xiangluowang tea

A processing method and technology for king snail tea, applied in the processing field of king snail tea, can solve the problems of easy infestation and deterioration of tea leaves by insects and ants, long scenting time, and great influence of weather changes, so as to shorten scenting time. , Improve the temperature of the flower pile, the effect of light taste

Inactive Publication Date: 2018-02-09
横县南方茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a kind of processing method of jasmine conch king tea which is different from the prior art, which can solve the problem that the traditional jasmine conch conch tea processing method takes too long to smell flowers, is greatly affected by weather changes, and tea leaves are prone to insects. Problems such as ant invasion and deterioration, the technical scheme of the present invention is realized like this:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0031] (1) Picking of tea buds: Mining around the spring equinox every year, ending around the Grain Rain, picking raw materials with one bud and one leaf at the beginning of development, the bud length is 2.0cm, and the leaf shape is like a tongue. Promoting the slight oxidation of the contents, which is conducive to the formation of quality;

[0032] (2) Finishing: in a pan or inclined pot, when the temperature of the pot is 200°C, add leaves and stir-fry greens, mainly shaking, take 4 minutes until there are no red stalks, red leaves, smokeless burnt leaves, and set aside for later use;

[0033] (3) Kneading: Shaking, frying and kneading are carried out at the same time. The temperature of the pot is 75°C and the time is 10 minutes. Lower the temperature of the pot and turn to the process of kneading the dough to show the fineness. When frying, the tea leaves should be held moderately. If it is too loose, it will not be tight. Turn black, the tea sticks are broken, and the...

Embodiment 3

[0039] (1) Picking of tea buds: Mining around the spring equinox every year, ending around the Grain Rain, picking raw materials with one bud and one leaf at the beginning of development, the bud length is 2.0cm, the leaf shape is like a tongue, and the picking process of buds and leaves is also a process of spreading fresh leaves Promoting the slight oxidation of the contents, which is conducive to the formation of quality;

[0040] (2) Finishing: in a pan or inclined pot, when the temperature of the pot is 200°C, add leaves and stir-fry greens, mainly shaking, take 5 minutes until there are no red stalks, red leaves, smokeless burnt leaves, and set aside for later use;

[0041](3) Kneading: Shaking, frying and kneading are carried out at the same time. The temperature of the pot is 75°C and the time is 10 minutes. Lower the temperature of the pot and turn to the process of kneading the dough to show the fineness. When frying, the tea leaves should be held moderately. Too loo...

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Abstract

The invention relates to a processing method of jasmine Xiangluowang tea. The method comprises the following steps of tea bud picking, enzyme deactivation, rolling, ball twisting until tippy in down,baking, steaming, scenting, firing in reginement processing, and boxing. The processing method of the jasmine Xiangluowang tea carefully chooses a tea bud picking time, uses a method of burning phyllostachys nigra leaves to bake tea leaves after the scenting is finished, and prepares the jasmine Xiangluowang tea with stable quality, good taste and high yield.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method of jasmine snail king tea. Background technique [0002] Xiangluowang is highly skilled in picking and processing, and there are three characteristics in picking: one is picking early, the other is picking tenderly, and the third is picking cleanly. About 68,000 to 74,000 buds are needed to fry 500 grams of high-grade Xiangluowang. In history, there were about 90,000 buds for 500 grams of dry tea. Delicate buds and leaves are rich in oxyacids and tea polyphenols. Superior environmental conditions, coupled with high-quality fresh leaf raw materials, provide a material basis for the formation of the quality of Xiangluowang. [0003] Jasmine tea is currently the most sold scented tea in the market. Its tea aroma and jasmine scent are mixed together, and it has the reputation of "the scent of jasmine is the best fragrance in the world". Jasmine tea is a bulk produc...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23F3/14
CPCA23F3/06A23F3/12A23F3/14
Inventor 谢宏华谢大高谢宏山谢慧叶覃心怡顾沁园闭燕妮
Owner 横县南方茶厂
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