Tieguanyin tea production process

Abstract

The invention relates to a Tieguanyin tea production process by which machined tea reaches aroma, clearness, sweetness, activeness, mellowness, soaking resistance, sweet aftertaste and secretion promotion. According to the Tieguanyin tea production process, in half an hour after four times of green rocking, the process of shearing leaves is completed; mature and through green frying can be scientifically ensured; return of sour and impure water in tea branches to leaves in the wrapping-twisting process is avoided. Meanwhile, the invention originally creates a process of completing the green frying work in 30 minutes after green rocking and completing the wrapping-twisting work in 80 minutes. Therefore, the machined tea is high in cleanness and full and heavy in shape particle. In addition,after green leaves are soft, next green rocking is immediately carried out, so that green cooling time is shortened, greenness and activity of tea green are kept, and green removal and sour removal are avoided. Moreover, a green rocking leaf putting quantity is controlled to be one ninth to two fifths of a volume of each cage; a sufficient space is retained for green leaves; the green leaves areguaranteed to be rocked uniformly, actively, maturely and throughly; in the overall technological process, moisture and freshness are retained, so that finished product tea is clean and attractive inappearance color, heavy like iron, moist, fine, fresh, brisk and full-bodied in taste, sweet in aftertaste, durable and strong in secretion promotion and resistant to soaking, and is difficult to revert in the later period.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a production process of Tieguanyin tea. Background technique [0002] Tea is a famous drink unique to our country. It is sold all over the world and is one of the three famous drinks in the world. It is called "the emperor of oriental drinks". After analysis, tea contains caffeine, tannin, tea polyphenols, protein, carbohydrates, free amino acids, chlorophyll, carotene, aromatic oil, enzymes, provitamin A, vitamin B, vitamin C, vitamin E, vitamin P and inorganic More than 400 ingredients such as salt and trace elements. my country is the hometown of tea, and tea has been a unique beverage for thousands of years. When referring to tea leaves in the "Materia Medica" medical books of the past dynasties, they all say that tea has the functions of quenching thirst, clearing the mind, diuresis, curing cough, eliminating phlegm and improving eyesight, improving thinking, elimin...

AI Technical Summary

Problems solved by technology

When shaking the green, there is not enough space in the green cage, the air is scarce, the tea leaves are hypoxic and stuffy, and the shaking time and environmental conditions are not well controlled. The chlorophyll of the shaking green is more damaged, the leaf color turns yellow, and the content of various beneficial substances is lost. Decrease the quality of tea

The cooling time after shaking is not well controlled, which will easily cause the tea to produce sour taste, and the tea rolling process does not fully grasp the degree of rolling, resulting in varying degrees of damage to the fiber structure of the rolled tea leaves, and the quality of the processed tea leaves is not high