Method for preparing Hongluochun tea

A technology of Hongluochun and time, applied in the field of preparation of Hongluochun, can solve the problems such as no relevant literature reports are disclosed and rare in the preparation process, and achieve the effects of improving technical problems, improving quality and solving fresh-keeping.

Inactive Publication Date: 2010-06-16
TEA RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Hongluochun belongs to the black tea category, but compared with the above-mentioned existing black tea varieties, Hongluochun is still a new variety, which is extremely rare in the market, and its preparation process has not been published in relevant literature reports.

Method used

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  • Method for preparing Hongluochun tea
  • Method for preparing Hongluochun tea

Examples

Experimental program
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Embodiment 1

[0061] The preparation of embodiment 1 Hongluochun

[0062] The raw material of the fresh leaves of Hongluochun in this embodiment adopts one bud and one leaf of the fresh leaves of the golden osmanthus variety, and is picked at 14:00~17:00. The preparation process is as follows: figure 1 As shown, it specifically includes the following steps:

[0063] (1) drying blue

[0064] Spread the fresh leaf raw material (also known as tea green) on a bamboo sieve with a thickness of about 5cm to distribute the leaf temperature. After cooling down, put the tea green lightly outside to dry.

[0065] The sun-dried green leaves are evenly spread to a thickness of about 1 cm, lightly turned 2 to 3 times during the sun-dried green leaves, the sun-dried green leaves are at a temperature of 22-28°C, and the green leaves are dried outdoors for 10-20 minutes.

[0066] The appropriate standard for sun drying is: the leaves lose their original luster, and the leaf color changes from green with l...

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PUM

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Abstract

The invention discloses a method for preparing Hongluochun tea. Fresh leaves of black tea varieties or oolong varieties are taken as raw materials, and are subjected to green drying, green curing, fixing, withering, kneading, fermenting, primary drying, modeling and sufficient drying to prepare the required Hongluochun tea. The preparation process combines processing technology for black tea, green tea and oolong, so that the prepared Hongluochun tea has the characteristics of having the liquor color of the black tea, appearance of the green tea, flower fragrance of the oolong and the like. The spiral form of the Hongluochun tea solves the technical problem that the conventional strip black tea cannot be vacuum-packed so as to effectively solve the problems of fresh keeping and quality keeping of the black tea; and the Hongluochun tea fills up a blank that flower fragrance black tea does not exist in the market. The fresh leaves of black tea varieties or oolong varieties are taken as raw materials and are prepared into the flower fragrance Hongluochun tea by optimizing the processing technology. The fresh leaves in summer time are processed into the Hongluochun tea, so a problem that summer tea is thick bitter can be effectively solved, the quality of the summer tea can be improved, and the economic benefit of the summer tea can be increased.

Description

technical field [0001] The invention relates to the technical field of tea making, in particular to a preparation method of hongluochun. Background technique [0002] Black tea is a kind of fermented tea, which refers to a kind of tea with bright red soup color and leaf bottom formed by placing the finished product under certain temperature, humidity and oxygen supply conditions in the initial production, after a unique "fermentation" effect. , the basic process is withering, rolling (cutting), fermentation and drying. It is one of the main teas produced and exported in our country. Due to different production methods and differences in quality, black tea in my country can be divided into three types: Souchong black tea, Gongfu black tea and red crushed tea. [0003] Souchong black tea is a specialty of Fujian Province, which can be divided into Lapsang Souchong and Waishan Souchong. Lapsang souchong black tea is thick and straight, with heavy bones and no heart; the colo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 赖兆祥吴家尧苗爱清黄国滋庞式凌彩金孙世利胡海涛陈海强
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI
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