Technique for producing Jinhuaqianliang tea (flower coil tea)

Abstract

The technology for producing golden flower Qianliang tea (Hua-juan tea) is characterized in that the technology comprises the process steps as follow: plucking criteria-water removing in high temperature-rolling and shaping-pile-fermentation-dry and adding incense-stems picking and sieving-matching and pile-classificaition and weighting-steam softening-moisture detection-adpressing and sizing-premilary test and baking-cultivating golden flower-aerationagitation. The technology is an improved deep processing technology. The processes of the pile-fermentation and the cultivating golden flower ensure that the appearance of the products is ooiu colour, the interior is brown, and even distributed beneficial organism (namely, golden flower)-eurotium cristatum is clearly saw, the shangse is bright red, the taste is pure and aromatic, and the flower is aromatic, and has the health care functions of promoting sleeping, invigorating stomach and promoting digestion, relaxing bowel, slaking thirst and helping produce saliva, antidiabetics, lowering blood pressure, curing bloated, cuing laxness, etc. The technology fully actives microelements such as vitamins contained in tea, mineral composition, 18 amino acid, protein, glucide, folic acid, catchol which are beneficial to human health and easily absorbed, and the cultivation of golden flower has substantial transformation on tea polyphenols, caffeine, and theophylline that are transferred into elements that are beneficial to human health, all ages, expand market, have high cultural value, provide collection opportunity for black tea lovers.

Description

Technical field: [0001] The invention relates to a processing technology of tea, in particular to a manufacturing technology of Jinhuaqianliang tea (flower roll tea). Background technique: [0002] The traditional processing technology of Qianliang tea (that is, Huajuan tea) is processed from picking fresh tea leaves, screening, blending, high-temperature steaming to soften, sterilization, manual stepping, and drying. Due to the large size and weight of Qianliang tea, and the tight body of the tea, it is difficult to control the temperature, relative humidity and oxygen required for the growth of the beneficial biological bacterium - Saccharomyces coronoides (commonly known as Jinhua). Therefore, Qianliang tea produced by traditional processing technology has uneven appearance, light green color, bright yellow soup, and bitter taste. The Qianliang tea produced in that year was not drinkable, so Jinhua Qianliang tea (Huajuan tea) came into being. Invention content: [000...

AI Technical Summary

Problems solved by technology

Therefore, Qianliang tea produced by traditional processing technology has uneven appearance, light green color, bright yellow soup, and bitter taste.