Tieguanyin tea making method

Abstract

The invention relates to a process for making Tieguanyin which is fragrant, clear, sweet, alive, mellow, soaking-resistant, sweet after taste and capable of promoting secretion of saliva. The effect that the pan firing work is completed within 30 minutes after rocking, and the wrapping and twisting work is completed within 80 minutes is created. The processed tea is high in cleanliness, has full particles and is heavy. In addition, after green leaves are soft, the next rocking is performed immediately, so that the cooling time is shortened, the green strength and the vitality of the tea greenare preserved, and the acid taste is avoided. The amount of fed leaves for rocking is 1 / 9-2 / 15 of the volume of each cage, leaving enough space for the green leaves to ensure that the green leaves canbe rocked evenly, live, cooked and rocked thoroughly. The pan firing process is completed half an hour after the rocking, water retention and preservation are achieved, the finished tea has clean attractive appearance, and is heavy like iron, fine, refreshing, thick and sweet in taste, sweet after taste, capable of promoting secretion of saliva, long-lasting, strong, soaking-resistant and not easy to sour after storage.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for preparing 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, elimina...

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