Tea leaves being smooth in mouth feel and having flavor of bean milk and preparation method of tea leaves

Abstract

The invention belongs to the field of processing of tea leaves, and particularly relates to tea leaves being smooth in mouth feel and having flavor of bean milk and a preparation method of the tea leaves. A processing technology of white tea comprises the following steps of selecting fresh leaves, performing withering, performing shaping, performing drying, performing refining, and obtaining finished products, wherein withering of the white tea comprises early-stage medium-low-temperature withering and later-stage high-temperature withering, so that the white tea being fresh and delicious in taste and having obvious bean milk flavor is formed; and oolong tea is compounded to the white tea. A processing technology of the oolong tea comprises the following steps of selecting fresh leaves, performing withering, performing making of green leaves, performing fixation, performing shaping, performing drying, performing refining, and obtaining finished products. The proportion of the white teato the oolong tea is controlled, so that the taste thickness of the white tea is improved, the bean milk fragrance of the white tea is not influenced, the cold and cool tea nature is neutralized, theproducts are smooth in mouth feel, the compounded tea leaves have the health-care efficacy of the white tea and the oolong tea, the tea is warm in nature, and requirements of consumers of different constitutions for flavor and quality of the tea leaves can be met greatly. The prepared tea leaf products can also be processed into ultramicro tea powder, tea beverages and the like, the processing and applying range of the tea leaves can be widened, and the tea leaves have high application value.

Description

technical field [0001] The invention belongs to the field of tea processing, and in particular relates to tea with smooth taste and soybean milk flavor and a preparation method thereof. Background technique [0002] Due to differences in processing technology, varieties, regions, seasons and other factors, different teas have different contents of inclusions, and their taste characteristics and health care effects are emphasized. The initial processing of traditional white tea only goes through withering and drying processes. The new process of white tea adds a light kneading process. The tea absorbs less heat, the tea tastes light, and its nature and flavor are cold. Oolong tea is a semi-fermented tea. The primary processing technology is: fresh leaves—withering—greening—frying green—kneading—drying. There are various types of inclusions, mellow and refreshing taste, rich and long-lasting natural flower and fruit aroma, and after drinking, the sweetness and fragrance remain...

AI Technical Summary

Problems solved by technology

The disadvantage is that only the same kind of tea is blended, and what is obtained is still only the quality characteristics and tea properties of one kind of tea, which is difficult to meet the needs of consumers with different physiques.