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Process for refining lingering aroma series Tie Guanyin tea

A technology of Tieguanyin tea and rhyme fragrance, which is applied in the field of refining technology of rhyme-flavor Tieguanyin tea, which can solve the problems of tea color, aroma, taste damage, unqualified production process, and lower content, etc., to achieve aroma and tea aroma. Elegant and fragrant, the effect of promoting the formation of aroma

Inactive Publication Date: 2010-05-12
ANXI TEA FACTORY FUJIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many rhyme-flavored Tieguanyin teas sold on the market are unqualified due to poor production techniques, resulting in damage to the color, aroma, and taste of the processed tea leaves, resulting in poor quality, and even reducing the beneficial substances such as tea polyphenols and amino acids in the tea leaves. content of ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Sieve the piled Tieguanyin raw tea, and use 12, 16, 24 holes to sieve, combined with winnowing, to remove the stems, pieces, powder and various sundries in the tea, so as to improve the clarity of the tea; Put the tea leaves into the oven, first bake them at a high temperature of 120°C for 1 hour to remove excess water and miscellaneous odors; then bake them at a temperature of 110°C for 4 hours to make the tea leaves fully heated, so that they are fully ripe and the moisture in the leaves disappears completely; then use Bake at a high temperature of 115°C for about half an hour to consolidate the results of thermalization; finally, quickly cool the tea leaves baked at high temperature, spread the tea leaves with a thickness of 3 to 5 cm, and send cold air to cool at the same time, the temperature of the cold air is 15°C, turn over every 5 minutes Once, the tea leaves are cooled to 28°C within about 3 minutes, and the cooling time lasts about 60 minutes; the cooled tea l...

Embodiment 2

[0027] Sieve the piled Tieguanyin hair tea, use 12, 16, and 24 holes to sieve, and remove the stems, pieces, powder and various sundries in the tea; put the tea into the oven, first use Roast at 120°C for 1 hour; then bake at 110°C for 4 hours to achieve complete moisture loss in the leaves; bake at 113°C for 1 hour to promote aroma formation; finally, quickly cool the tea leaves roasted at high temperature, and the tea leaves Spread it thinly with a thickness of about 3 to 5 cm, and send cold air to cool at the same time. Tea leaves are blended, piled evenly and packed into bags.

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Abstract

The invention relates to a process for refining lingering aroma series Tie Guanyin tea, which comprises the following steps of stacking, screening, selecting, baking, quenching, blending, homogenizing a stack, and the like; and particularly in the baking process, the tea is baked by strictly controlling temperature and time repeatedly, and the high temperature tea is quenched, so the damage to color, aroma and taste of the tea is effectively reduced, the taste and mellowness of the tea water, the aroma is improved and the water color is enhanced. The Tie Guanyin tea refined by the process has strong shape and beautiful knots, the tea water tastes mellow, sweet and fresh, and the tea aroma is elegant and fragrant; soluble inclusion tea polyphenol, amino acid and other useful components in the tea are fully ensured; and the quality and market competitiveness of the Tie Guanyin tea are improved.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a refining technology of rhyme-flavor Tieguanyin tea. Background technique [0002] The well-known southern Fujian oolong tea, Tieguanyin, comes in a variety of flavours, traditional flavors including light-flavored and strong-flavored. Recently, a new rhyme-flavor type Tieguanyin has appeared in the tea market. The rhyme-flavor Tieguanyin combines the advantages of the light-flavor Tieguanyin and the strong-flavor Tieguanyin: it has a higher degree of fermentation than the Fen-flavor Tieguanyin and has a stronger taste, but it is less fermented than the Luzhou-flavor Tieguanyin and has a certain degree of freshness. ; Its fermentation degree is between the fragrance type and the strong fragrance type products, that is, it retains the elegant fragrance of the fragrance type products, and has the pure taste of the strong fragrance type products, giving customers more taste enjoyment...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 林文侨
Owner ANXI TEA FACTORY FUJIAN
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