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Preparation method of hawk tea

A technology of eagle tea and withering, which is applied in the field of tea preparation, can solve the problems of losing the efficacy of eagle tea, failing to meet the needs of consumers, and losing the natural taste of eagle tea, etc.

Pending Publication Date: 2018-12-18
QINGCHUAN RURAL IND TECH SERVICE CENT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the eagle tea prepared by these methods mostly loses the effect that eagle tea has, and also loses the natural mouthfeel of eagle tea simultaneously
Therefore, the eagle tea that such mode prepares can not satisfy consumer's demand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A preparation method of eagle tea, comprising the following steps:

[0026] Step 1, green picking: pick the bud heads of four-leaf-one-bud or five-leaf-one-bud that are free from diseases and insect pests and have normal leaf growth, and then dry them for later use;

[0027] Step 2. Withering: Naturally wither twice in an environment with a temperature of 30°C and a relative humidity of 90%. The first withering time is 14 hours, and the thickness of the air is 2 cm. The second withering time is 21 hours, and the air is aired The thickness is 0.5 cm;

[0028] Step 3. Kneading: Put the withered eagle tea in a kneading barrel and knead it for 50 minutes according to the principle of light-heavy-light, until the destruction rate of its cell tissue reaches 75%, and the strip forming rate of leaves reaches more than 85%. When the rope is tightly rolled, dissociate the clumps to dissipate their heat, and when the temperature of the leaves drops, gently rub them in one directi...

Embodiment 2

[0033] A preparation method of eagle tea, comprising the following steps:

[0034] Step 1, green picking: pick the bud heads of four-leaf-one-bud or five-leaf-one-bud that are free from diseases and insect pests and have normal leaf growth, and then dry them for later use;

[0035] Step 2. Withering: Naturally wither twice in an environment with a temperature of 35°C and a relative humidity of 92%, the first withering time is 14 hours and 50 minutes, the thickness of spreading is 4 cm, and the second withering time is 21 hours and 30 minutes Minutes, the air thickness is 1.5 cm;

[0036] Step 3. Kneading: put the withered eagle tea in a kneading barrel and knead it for 55 minutes according to the principle of light-heavy-light, until the destruction rate of its cell tissue reaches 83%, and the strip formation rate of leaves reaches more than 92%. When the rope is tightly rolled, dissociate the clumps to dissipate their heat, and when the temperature of the leaves drops, gentl...

Embodiment 3

[0041] A preparation method of eagle tea, comprising the following steps:

[0042] Step 1, green picking: pick the bud heads of four-leaf-one-bud or five-leaf-one-bud that are free from diseases and insect pests and have normal leaf growth, and then dry them for later use;

[0043] Step 2. Withering: Naturally wither twice in an environment with a temperature of 37°C and a relative humidity of 95%. The first withering time is 15 hours, and the thickness of spreading is 5 cm. The second withering time is 23 hours, and the drying time is 23 hours. 2 cm thick;

[0044] Step 3. Kneading: Put the withered eagle tea in a kneading barrel and knead it for 70 minutes according to the principle of light-heavy-light, until the destruction rate of its cells and tissues reaches 85%, and the stripping rate of leaves reaches more than 95%. When the rope is tightly rolled, dissociate the clumps to dissipate their heat, and when the temperature of the leaves drops, gently rub them in one dire...

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PUM

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Abstract

The invention discloses a preparation method of a hawk tea. The method comprises the following steps: a, tea leaf picking; b, withering; c, rolling; d, moisture removal; e, fermentation; and f, drying. The long-fermented tea prepared by the method is curly in appearance, tippy in gold down and orange-yellow and bright in soup color, has a flower and fruit fragrance, and is sweet, mellow and cool in taste; and the prepared short-fermented tea is tightly curly in appearance, slightly tippy in gold down and orange-yellow and bright in soup color, has a faint rose scent, has lasting coolness, andis sweet and mellow in taste and cool in sweet aftertaste.

Description

technical field [0001] The invention belongs to the field of tea preparation, and in particular relates to a preparation method of eagle tea. Background technique [0002] Eagle tea is an evergreen tree with alternate leaves, thick leaves and dark green color. This kind of tree spreads all over the mountainous area of ​​Sichuan. After picking its tender branches and leaves, it can be brewed as tea. The local people call it Laoying tea, also known as Laoyin tea. Eagle tea contains a lot of aromatic oils, as well as polyphenols. When brewed, it has a delicate fragrance and a rich taste, first astringent and then sweet. However, preparing eagle tea is not an easy task. Currently, there are also some methods of preparing eagle tea. But the eagle tea prepared by these methods mostly loses the effect that the eagle tea has, and also loses the natural mouthfeel of the eagle tea simultaneously. Therefore, the eagle tea that such mode prepares can not satisfy consumer's demand. ...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 周远成张祥玮严唯玮王裕斌董长城
Owner QINGCHUAN RURAL IND TECH SERVICE CENT
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