A kind of processing method of high fragrance tea

A processing method and high-aroma tea technology, which is applied in the field of high-aroma tea processing, can solve the problems that the fragrance of camellia or fruit cannot be retained, the fragrance of flower or fruit is low, and the sweetness of tea leaves is low, so as to achieve no bitterness, Improve sweetness and taste

Active Publication Date: 2021-04-23
青岛正礼茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems existing in the prior art in the production process of high-scented tea, which produces low floral or fruity aroma, cannot retain the floral or fruity aroma in tea, bitter tea leaves, and low sweetness of tea leaves, the purpose of the present invention is to provide a high-scented tea The processing method of fragrant tea, aiming at improving the quality of high-fragrant tea

Method used

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  • A kind of processing method of high fragrance tea
  • A kind of processing method of high fragrance tea
  • A kind of processing method of high fragrance tea

Examples

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Effect test

Embodiment 1

[0038] A processing method for high-fragrance tea, specifically comprising the following steps:

[0039] (1) Spreading and airing: picking fresh leaves with one bud and one leaf or one bud and two leaves from pollution-free or green tea gardens, using fresh leaves as raw materials, controlling the temperature of spreading and airing at 18°C ​​and humidity ≤ 60%, according to the humidity of fresh leaves, old leaves The degree of tenderness is spread and aired for 6 hours; when the raw materials are spread to dry, avoid light, spread and air evenly, until the leaves begin to wither and have the fragrance of tea;

[0040] (2) Shaking green: according to the degree of tenderness of fresh leaves, use a tea shaker to control the low speed of 6rpm, shake green at low speed for 3 minutes each time, stop until the fresh leaves are about to appear red edges, and shake green again at low speed for 3 minutes after an interval of 1 hour, until Stop after the fresh leaves are about to appe...

Embodiment 2

[0050] A processing method for high-fragrance tea, specifically comprising the following steps:

[0051] (1) Spreading and airing: pick fresh leaves with one bud and one leaf or one bud and two leaves from pollution-free or green tea gardens, use fresh leaves as raw materials, control the room temperature of spreading and airing at 25°C, humidity ≤ 60%, according to the humidity of fresh leaves, old leaves The degree of tenderness is aired for 5 hours; when the raw materials are aired, they are protected from light, and aired evenly and ventilated until the leaves begin to wither and have a tea fragrance;

[0052] (2) Shake the green: according to the tenderness of the fresh leaves, use the tea shaker to control the low speed of 8rpm, shake the greens at a low speed for 3 minutes each time, stop when the fresh leaves are about to appear red edges, and shake the greens at a low speed for 3 minutes after an interval of 1 hour, until Stop after the fresh leaves are about to appea...

Embodiment 3

[0062] A processing method for high-fragrance tea, specifically comprising the following steps:

[0063] (1) Spreading and airing: picking fresh leaves with one bud and one leaf or one bud and two leaves from pollution-free or green tea gardens, using fresh leaves as raw materials, controlling the temperature of spreading and airing at 26°C and humidity ≤ 60%, according to the humidity of fresh leaves, old leaves The degree of tenderness should be aired for 4 hours; when the raw materials are aired, they should be protected from light, and aired evenly and ventilated until the leaves begin to wither and have a tea fragrance;

[0064] (2) Shaking green: according to the degree of tenderness of fresh leaves, use a tea shaker to control the low speed of 8rpm, shake green at low speed for 2 minutes each time, stop when the fresh leaves are about to appear red edges, shake green again at low speed for 2 minutes after an interval of 1 hour, until Stop after the fresh leaves are abou...

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Abstract

The invention discloses a processing method of high-fragrant tea, which specifically comprises the following steps: (1) spreading to dry; (2) shaking green; (3) finishing; (4) spreading at room temperature; (5) spreading to dry at low temperature; 6) Repeat air-drying at room temperature and low-temperature airing; (7) low-temperature shaking; (8) low-temperature stacking; (9) cold-drying. The invention greatly improves the floral or fruity aroma of the finished tea, and the corresponding floral and fruity aroma can be clearly smelled during the production process. The floral or fruity aroma in the tea is largely preserved, and the corresponding floral and fruity aroma is obviously smelled during the brewing process of the finished tea. The sweetness of the finished tea is improved, and the finished tea basically has no bitterness. Moreover, the processing method is beneficial to standardization and industrial production, and can reduce labor costs.

Description

technical field [0001] The invention belongs to the technical field of tea production, and in particular relates to a processing method of highly fragrant tea. Background technique [0002] As the tea with the highest latitude, Laoshan tea is of high quality and rich in amino acid and other nutritional elements. However, due to the traditional process that destroys many nutrients in the tea at high temperature, the finished tea does not exhibit the original high-flowery, fruity and sweet taste. Alcohol advantage. More specifically, in the prior art, there are problems of low floral or fruity aroma in the tea making process, failure to retain the floral or fruity aroma in the tea, bitter tea leaves, and low sweetness of the tea leaves. Take the high-scented tea in the south as an example. At present, the high-scented tea in the south only increases the aroma by adding the shaking green process in the tea making process of oolong tea, and preserves the aroma by microwave dryi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 孟庆彪孟焕然陈欣黄亚宁
Owner 青岛正礼茶业有限公司
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