Method for processing tea

A processing method and tea technology, applied in the processing field of Yulu tea, can solve problems such as difficulty in adapting to market demand, difficulty in large-scale production, and low production efficiency, and achieve low and unstable steaming temperature, unbalanced and The effect of uneven penetration and accelerated volatilization

Active Publication Date: 2008-08-06
恩施市润邦国际富硒茶业有限公司
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Problems solved by technology

Its traditional processing technology is very exquisite, but the operation is complicated, the labor intensity is high, the production...

Method used

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Examples

Experimental program
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Embodiment

[0039] Take 100kg of fresh leaves as an example:

[0040] 1. Spread fresh leaves

[0041] In order to reduce part of the moisture and develop aroma, the fresh leaves are spread and placed on bamboo mats. Spread leaf thickness 8cm, spread time 3.5 hours.

[0042] 2. Steaming and dehydration

[0043] The steaming and dehydration continuous production line, the steaming temperature on the production line is 150°C, the principle to master is: high temperature and fast. The time is 40 seconds, and the leaf thickness is 0.2cm. After turning on the machine, the steam switch must be turned off, so that the steam overflows from the steaming green place, so as to kill the tea leaves.

[0044] The dehydration line temperature is stable at 150°C, and the dehydration time is 1 minute. After the lower dehydration line of the tea leaves is passed through the cooling air selection section, the special tea tray is used to spread it on the bamboo mat for 15 minutes. The water content of th...

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PUM

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Abstract

The invention pertains to a method for processing tea, in particular to a method for processing gyokurocha tea. The invention aims at providing a processing technique for producing a tea with excellent look, smell and taste to overcome the shortages of complex operation, high labor intensity, low production efficiency, small-scale production, low annual output and failing to meet the market demand in the traditional processing technique. The technical proposal of the invention is the method for processing the tea, which is characterized in that: the processing method comprises the following steps: (a) fresh tea spreading, (b) steaming the tea into green color and dewatering, (c) kneading, (d) drying for the second time, (e) stripping, (f) form regulation, (g) glazing, (h) adding fragrance, (i) selection. The tea processing method of the invention has the advantages of even and regular shape compared with the traditional technique, fragrance, tea water color, taste, color of the leaf bottom and higher content of chlorophyll, tea polyphenols, catechuic acid and theine better than the product produced by the traditional technique.

Description

technical field [0001] The invention belongs to a processing method of tea, in particular to a processing method of Yulu tea. technical background [0002] The development and utilization of tealeaves has a long history in my country and is deeply loved by the people. Drinking tea has become a beneficial activity that embodies national sentiment, keeps fit and enriches daily life. my country is a big tea producing country in the world. Not only the output is high, but also there are many varieties, such as green tea, black tea, oolong tea, Maofeng tea, pearl tea, scented tea and so on. Especially in recent years, more famous teas have been developed with higher quality, such as Lvjian tea, Longjing tea, Longxu tea, Hongxiangluo tea, Biluochun tea, Baiyun tea, Zhuangyuanbi tea, Dahao tea, Yulu tea, etc. . All of these teas have their own advantages, but there are also some disadvantages, such as black tea with poor color and low profile, oolong tea with a strong bitter ta...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/40
Inventor 蒋子祥
Owner 恩施市润邦国际富硒茶业有限公司
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