Method for manufacturing high-freshness oolong tea by using Anji white tea

An Anji white tea and high-fresh type technology, which is applied in the field of Anji white tea making high-fresh type oolong tea, can solve the problems of losing the value of high-grade and famous green tea, waste of Anji white tea, etc., and achieve the effects of improving the effective utilization rate, increasing the output value and high aroma.

Inactive Publication Date: 2010-06-30
无锡市茶叶品种研究所有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Anji white tea is a specific variety. The buds and leaves in early spring show the characteristics of albinism. The buds and leaves are rich in amino acids that are beneficial to the human body. The amino acid content is 2-3 times that of ordinary tea. Green, loses the value of making high-end famous green tea, tea farmers generally give up picking summer and autumn tea, and the free amino acid content of Anji white tea is 2 to 3 times that of ordinary tea, giving up picking causes a lot of waste of Anji white tea. Method for making high-fresh oolong tea from white tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1), picking fresh leaves: the standard is to form 3 to 4 leaves with small buds and 3 to 4 leaves in the middle;

[0017] (2), spread cool: after the fresh leaves are plucked, spread them on a cool and clean bamboo sieve, the thickness of each sieve spread leaf is 8 cm, and the spread leaf amount is 1 kg;

[0018] (3), withering: thinly spread the fresh leaves on the bamboo sieve, put them under the sun to bask in blue, droop with the second leaf, the leaf surface loses luster and turns dark, slightly sends out "withering fragrance", and the water loss rate is about 8%. should;

[0019] (4), do blue and green: do blue and green and blue and green and blue and blue and blue and blue and blue and blue and green and blue and green and blue and green and green and green and green and green and green and green and green and green and green and green and green are shaken at every turn, and blue and green green leaves are shaken at every turn; For green and green green leaves...

Embodiment 2

[0025] (1), picking fresh leaves: the standard is to form 3 to 4 leaves with small buds and 3 to 4 leaves in the middle;

[0026] (2), spreading cool: after the fresh leaves are plucked, spread them on a cool and clean bamboo sieve, the thickness of each sieve spread leaf is 5 cm, and the spread leaf amount is 1.25 kg;

[0027] (3), withering: thinly spread the fresh leaves on the bamboo sieve, put them under the sun to bask in blue, droop with the second leaf, the leaf surface loses luster and turns dark, slightly sends out "withering fragrance", and the water loss rate is about 8%. should;

[0028] (4), do blue and green: do green and blueness and include shake green and cool green and green, promptly cool green and green after shaking green and green each time; Shake green and green, adopt bamboo cage type shake green and green machine, rotating speed 27 revs / min, throw 100 kilograms of leaves each time, the first Shake it vigorously once, and the grass smell is slightly e...

Embodiment 3

[0034] (1), picking fresh leaves: the standard is to form 3 to 4 leaves with small buds and 3 to 4 leaves in the middle;

[0035] (2), spreading cool: after the fresh leaves are plucked, spread them on a cool and clean bamboo sieve, the thickness of each sieve spread leaf is 10 cm, and the spread leaf amount is 1.5 kg;

[0036] (3), withering: thinly spread the fresh leaves on the bamboo sieve, put them under the sun to bask in blue, droop with the second leaf, the leaf surface loses luster and turns dark, slightly sends out "withering fragrance", and the water loss rate is about 8%. should;

[0037] (4), do blue and green: do green and blueness and include shake green and cool green and green, promptly cool green and green after shaking blue and green each time; Shake green and green, adopt bamboo cage type shake green and green machine, rotating speed 27 rev / mins, throw 120 kilograms of leaves each time, the first Shake it vigorously once, and the grass smell is slightly ex...

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PUM

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Abstract

The invention relates to a method for manufacturing high-freshness oolong tea by using Anji white tea, which effectively develops a new purpose of the Anji white tea, can improve the using value of the Anji white tea by a large extent and further improve the economic benefits of tea growers. The high-freshness oolong tea is manufactured by method comprises the following steps of: adopting summer / autumn Anji white tea which is quitted to pick before as a raw material and comprising the following steps of: spreading for cooling, withering, rotating, fixing, kneading and modeling, drying in sufficient fire, packaging, and the like. The method greatly improves the effective utilization ratio of the Anji white tea and increases the output value of the Anji white; and the high-freshness oolong tea manufactured by utilizing the Anji white tea has high fragrance, fresh taste and high economic values as the amino acid content thereof is 2 to 3 times of the common tea, and further improves the economic benefits of tea producers.

Description

technical field [0001] The field of the tea making method of the present invention is specifically a method for making high-fresh oolong tea with Anji white tea. Background technique [0002] Anji white tea is a specific variety. The buds and leaves in early spring show the characteristics of albinism. The buds and leaves are rich in amino acids that are beneficial to the human body. The amino acid content is 2-3 times that of ordinary tea. Green, losing the value of making high-end famous green tea, tea farmers generally give up picking summer and autumn tea, and the free amino acid content of Anji white tea is 2 to 3 times that of ordinary tea. The method of making high-fresh oolong tea from white tea. Contents of the invention [0003] In view of the above problems, the present invention provides a processing method for making black tea with Anji white tea summer and autumn tea, which effectively opens up new uses of Anji white tea, can greatly improve the use value of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 田晓兰金朝贤
Owner 无锡市茶叶品种研究所有限公司
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