Preparation method of high-aroma Liupao tea

Abstract

The invention discloses a preparation method of high-aroma Liupao tea. The method comprises the following steps: 1) Liupao tea post-fermentation, and water adding for the first time for 40-50 days until the water content of the tea leaves is reduced to 16% so as to obtain a product; 2) refining; 3) steaming sterilization disinfection; 4) thermal fermentation for 24-36 hours; 5) fragrance extraction and secondary sterilization disinfection; 6) spreading and cooling to room temperature; 7) packaging and sealing; and 8) finished product obtaining. Existing cold and hot fermentation does not have a fragrance extraction link, and also does not have links of aging and drying in the shade in a wet bin and a dry bin, and the method is an exclusive subversive innovation. No second person has the new product and masters the process technology at home and abroad. The high-aroma Liupao tea has the quality characteristics of absolutely eliminating wind mildew and various peculiar smells, and has the mellow and soft taste of Liupao tea, the soup color of yellow tea, the rock charm and sweetness of rock tea and the strong fragrance of pan-fired green tea, and the colors, aroma and tastes of the tea are compatible. According to the high-aroma Liupao tea process technology, the two links of wet bin aging and dry bin drying in the shade are cut off, the finished product is produced after about 60 days, and the production cycle is greatly shortened compared with the production cycle of 1-5 years of conventional three processes of Liupao tea.

Description

technical field [0001] The invention relates to a method for preparing high-fragrant Liubao tea. Background technique [0002] Liubao tea is a public brand and leading product of Guangxi tea industry. Since the 21st century, it has made considerable progress. It is one of the advantageous agricultural industries that the autonomous region clearly prioritizes for development, and is a key industry in the strategic planning of rural revitalization in Guangxi. Since the beginning of the 21st century, the Liubao tea processing techniques prevailing in Guangxi are mainly traditional techniques (hot fermentation) and modern techniques (cold fermentation). Melt and dry in the shade for 1-2 years. Tea leaves aged in wet warehouses have been moldy to varying degrees in a constant temperature and high humidity environment for a long time, resulting in an unpleasant taste of the tea with a musty smell and unfavorable to human health. Tea drinkers are not willing to accept it; Aging ...

AI Technical Summary

Problems solved by technology

Tea leaves aged in wet warehouses have been moldy to varying degrees in a constant temperature and high humidity environment for a long time, resulting in an unpleasant taste of the tea with a musty smell and unfavorable to human health. Tea drinkers are not willing to accept it; Aging and drying in the shade, the production cycle is as long as 2-5 years, and the production cost of the enterprise is overwhelmed

Obstructing the expansion of Liubao tea market and the great development of production