Preparation method of green tea of orchid odor type
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A scented and green tea technology, which is applied in the field of preparation of orchid-flavored green tea, can solve the problems of unreproducible and rare orchid-flavored types, etc., and achieve the effect of clear and bright soup color, strong and fresh taste, and fresh and elegant aroma
Inactive Publication Date: 2009-08-19
WUXI DONGTIANXIUZHU TEA +1
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[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
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[0040] The preparation method of orchid-flavored green tea of the present invention comprises the following steps:
[0041] 1) Picking tea leaves: Picking is to use the index finger and thumb to hold the middle part of the young stem between the leaves, and use the elasticity of the two fingers to pick off the tea leaves. The best picking time is from 12:00 noon to 3:00 p.m. The picking parts are also different. Some pick a terminal bud and the first leaf beside the bud is called one heart and one leaf, some pick one more leaf and call it one heart two leaves, and some have one heart and three leaves. At present, there are single-person and double-person tea picking machines, which can use mechanical tea picking, which is labor-saving and fast.
[0042] 2) grading the picked tea greens;
[0043] 3) Withering: This is the process of removing part of the water from the fresh leaves and changing the chemical composition of the leaves. The graded tea greens are spread in the su...
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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...
Claims
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