Preparation method of green tea of orchid odor type

Abstract

The invention provides a method for preparing orchid fragrance green tea, which comprises the following steps in turn: firstly, picking tea buds, performing classification and sun withering on the tea buds, and fixing the tea buds at the temperature of between 150 and 170 DEG C after sun withering; secondly, laying open the fixed tea buds to be cooled or performing air-blasted cooling on the fixed tea buds, subsequently utilizing a microwave machine to dehydrate the tea buds, slightly rolling the tea buds, performing carding on the rolled tea buds at the temperature of between 120 and 140 DEG C, and primarily drying and reshaping the tea buds in a baking machine at the temperature of between 80 and 90 DEG C until 80 percent of the tea buds are dried; thirdly, laying the tea buds open to be cooled again; and fourthly, re-baking the tea buds in the baking machine at the temperature of between 80 and 90 DEG C until 90 percent of the tea buds are dried, laying open the tea buds to be cooled for the second time, extracting fragrance in a fragrance extracting machine for 1 hour at the temperature of between 75 and 85 DEG C, extracting fragrance for the second time after selection, and preparing finished products. The tea prepared by the process has fine, tall and graceful appearance, bloom green color and luster, exposed silver tips, fresh and delicate fragrance, dense and fresh flavor, clear and bright liquor color, young and tender infused leaves, and greenish-yellow and bright color, and the fact that the prepared green tea can reach the highest grade, namely orchid fragrance is the most important.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing orchid-flavored green tea. Background technique [0002] Tea belongs to the "Theaceae", dicotyledonous plants, about 30 genera, 500 species, distributed in tropical and subtropical regions, my country has 14 genera, 397 species, mainly produced in the south of the Yangtze River, among which tea belongs to Camellia and Heshu belongs to Schima, etc. Both are of great economic value. Trees or shrubs; leaves alternate, simple, leathery, without stipules; flowers often bisexual, rarely unisexual, solitary or several in clusters, axillary or terminal; sepals 5-7, imbricate; petals usually 5 , rare 4 to many, imbricate arrangement; stamens are extremely numerous, rare, separated or more or less connate; ovary superior, rarely inferior, 2-10 cells, each cell has 2 or more ovules; fruit is a capsule, or not Dehiscing and drupe-like. [0003] Tea can be classified by c...

AI Technical Summary

Problems solved by technology

[0018] It is very rare for the green tea prepared by the prior art to achieve the orchid fragrance type, and even if it reaches the orchid fragrance type, it is very accidental and cannot be reproduced