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Processing method of flower-fragrance annular wild organic green tea

A technology of organic green tea and processing method, which is applied in the direction of tea treatment before extraction, etc., which can solve the problems affecting the quality of finished tea leaves, loss of pekoe, dark color, etc.

Inactive Publication Date: 2021-06-04
江西省太阳红茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Based on this, the object of the present invention is to provide a method for processing wild organic green tea with a floral aroma ring, so as to solve the problems of pekoe loss, poor shape of tea sticks, dark color and affecting the quality of finished tea leaves in the existing roasted green tea technology.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The processing method of floral-flavor ring-shaped wild organic green tea comprises the following steps:

[0026] A. Picking: pick the fresh tea leaves with one bud and one leaf first unfolded, among which one bud and one leaf first unfolded is the tea that has just unfolded the first leaf on the treetop of the tea tree. The color of the tea should be tender green or green, with a thickness of 2cm , Balanced water loss 8-10%.

[0027] B. Finishing: Put the fresh tea leaves (without water on the leaf surface) after spreading green and dehydration into the flat-type greening machine, the finishing temperature of the anhydrous leaves is 280°C, and the finishing time is 5 minutes; the color of the tea leaves after finishing is changed to After the dark green, continuous folded stems, and the disappearance of the green air, take out the tea leaves and spread them out for 20 minutes.

[0028] C, kneading: put the cooled tea leaves into the kneading machine for initial kneadi...

Embodiment 2

[0032] The difference between embodiment two and embodiment one is:

[0033] In step A, fresh tea leaves with one bud and two leaves are picked, wherein the tea with one bud and two leaves is just the second leaf on the treetop of the tea tree. Water 8-10%.

[0034] In step B, select 300° C. for the temperature for finishing, and select 5 minutes for the finishing time. After finishing, the color of the tea leaves turns dark green, the stems break continuously, and the green gas disappears. Take out the tea leaves and spread them in the air for 25 minutes.

[0035] In step C, the strip forming rate is above 85%.

[0036] The finalizing and roasting time in step D is 12-15 minutes, and the airing time is 30 minutes.

[0037] Drying time is 35 minutes in the step E,

[0038] In step F, the airing time is 25 minutes, and the aroma enhancing time is 35 minutes.

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Abstract

The invention provides a processing method of flower-fragrance annular wild organic green tea. The processing method comprises the following steps of performing picking, performing fixation, performing rolling, performing shaping, performing baking and performing fragrance enhancement; and fresh tea leaves are picked and put in a fixation machine, the cooled tea leaves after fixation are put in a rolling machine, the rolled, unraveled and spread-aired tea leaves are put in the fixation machine for stir-baking and shaping, the shaped tea leaves are spread and aired for 10-15 minutes, then the aired tea leaves are put in a baking machine for primary baking, the tea leaves after primary baking are spread and aired for 10-15 minutes, then the aired tea leaves are put in a green tea fragrance enhancement machine for heating, the fragrance enhancement temperature is 80 DEG C, and the fragrance enhancement time is 20 minutes. Through the adoption of the processing method disclosed by the invention, the difficult problem that in a conventional green tea stir-frying technique, products which are rich in hair and beautiful in strip shapes are difficult to obtain when wild tea leaves being thick and strong in leaf stems are treated is solved, and the problem that enterprises suffer from losses caused by reduction of internal quality and ugly appearance is solved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for processing wild organic green tea with floral fragrance ring. Background technique [0002] Green tea is unfermented tea, which retains the natural substances of fresh leaves and contains tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins and other nutrients. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. [0003] Stir-fried green tea is the most produced among green teas. Typical stir-fried greens can be divided into long fried greens, round fried greens, and flat fried greens. These traditional stir-frying methods, when faced with thick wild tea leaves with one bud and one leaf or one bud and two leaves, either lose the pekoe, or the tea sticks are long and thick, or round and dark green, and it is diffi...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 董学友李义全汪文高李忠华
Owner 江西省太阳红茶业有限公司
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