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Processing method of jasmine liupao tea

A processing method and technology of Liu Pao tea, applied in the processing field of Jasmine Liu Pao tea, can solve problems such as affecting the quality of tea leaves, and achieve the effects of reducing the growth of miscellaneous bacteria, short fermentation time and thorough fermentation

Inactive Publication Date: 2018-04-10
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 object of the present invention is to provide a method for processing jasmine Liubao tea which is different from the prior art, and can solve the problems of secondary fermentation in the traditional Liubao tea and jasmine tea scenting process that affect the quality of tea leaves. The technology of the present invention The scheme is implemented like this:

Method used

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Embodiment 2

[0031] The processing method of described Jasmine Liubao tea comprises the following steps:

[0032] (1) Picking tea buds: from Qingming to the end of May, pick tea buds at noon on a sunny day, put them in the fermentation box and seal them;

[0033] (2) Temperature-controlled fermentation: The temperature of the fermentation box is controlled at 28°C, and the fermentation is sealed for 4 hours;

[0034] (3) Kneading: put the fermented tea leaves into a small rolling machine, use heavy pressure as the main method and light pressure as the supplementary method to heat knead, and knead for 4 minutes until the tea leaves are rolled into ropes;

[0035] (4) Screening: Sieve the rolled tea leaves to remove fines, remove the yellow flakes from the top, and let it cool naturally. After cooling to room temperature, pick out the tea stems, thick yellow flakes, pomegranate flakes and sundries, and prepare for scenting;

[0036] (5) Scenting flowers: use a sealed box for scenting flower...

Embodiment 3

[0041] The processing method of described Jasmine Liubao tea comprises the following steps:

[0042] (1) Picking tea buds: from Qingming to the end of May, pick tea buds at noon on a sunny day, put them in the fermentation box and seal them;

[0043] (2) Temperature-controlled fermentation: the temperature of the fermentation box is controlled at 31°C, and the fermentation is sealed for 6 hours;

[0044] (3) Kneading: Put the fermented tea leaves into a small rolling machine, use heavy pressure as the main method and light pressure as the supplementary way to heat knead, and knead for 5 minutes until the tea leaves are rolled into ropes;

[0045] (4) Screening: Sieve the rolled tea leaves to remove fines, remove the yellow flakes from the top, and let it cool naturally. After cooling to room temperature, pick out the tea stems, thick yellow flakes, pomegranate flakes and sundries, and prepare for scenting;

[0046] (5) Scenting flowers: use a sealed box for scenting flowers, ...

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Abstract

The invention relates to a processing method of jasmine liupao tea. The method comprises the steps of tea bud picking, temperature-controlled fermentation, rolling, screening, re-baking and scenting;through temperature control, the fermentation is accelerated, and the fermentation degree is increased; a circular scenting mode is adopted for completely utilizing raw materials, and the cost is reduced; finally, canarium pimela kernel charcoal is adopted for baking and scent enhancement, and the jasmine liupao tea is obtained.

Description

technical field [0001] The invention relates to the field of tea processing, and particularly designs a method for processing Jasmine Liubao tea. Background technique [0002] Liubao tea belongs to the dark tea category. Within the administrative jurisdiction of Wuzhou City, the fresh leaves of Cangwu County group species, Guangxi large and medium-leaf species and their separation and selection, strain tea tree (Camelliasinensis (L.) O. Processed, black tea with unique quality characteristics. [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 product of scented tea. The area is vast, the output is high, and the variety is rich. [0004] It was listed as a tribute in the Qing Dynasty and has a history of more than 150 years. Fuzhou jasmine tea originated in the Han Dynasty. The innovation...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/40A23F3/10
CPCA23F3/10A23F3/14A23F3/40
Inventor 谢宏华谢大高谢慧叶谢宏山覃心怡顾沁园闭燕妮
Owner 横县南方茶厂
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