Processing method of blowing fragrant summer/ autumn flower tea

A processing method and autumn bud technology, applied in the field of floral tea processing, can solve the problems of unfavorable industrial development, low resource utilization rate, unwillingness of tea farmers to pick and process, etc.

Inactive Publication Date: 2012-07-11
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above reasons, the quality of summer / autumn tea currently produced is low, the production efficiency is poor, tea farmers are reluctant to pick and process, and the utilization rate of resources is low, which is not conducive to the healthy development of the industry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment 1, a kind of processing method of clear flower fragrant summer bud tea, carries out following steps successively:

[0027] 1) In summer, picking fresh leaves of single buds of tea as raw materials,

[0028] 2) Put the raw materials at a temperature of 18°C-22°C, a relative humidity of 55%-65%, and an area of ​​generally 20-25M 2 In the special stall green room, spread out according to the thickness of 10 ~ 20mm for 3 ~ 4 hours; until the water content of fresh buds and leaves drops to 70% ~ 72%;

[0029] 3) Gather the raw materials obtained in step 2) and gently shake them back and forth for 3 to 4 times, so that the raw materials can be basically evenly distributed. In the middle, spread out for 6-9 hours according to the thickness of 10-20mm; so that the raw material withers until the water content is 60%-62%;

[0030] 4), using a continuous roller de-enzyming machine to de-enzyme the raw materials obtained in step 3) at a high temperature of 160° C. to 2...

Embodiment 2

[0060] Embodiment 2, a kind of processing method of clear flower fragrant autumn bud tea, carries out following steps successively:

[0061] 1) In autumn, pick fresh leaves of single buds of tea as raw materials,

[0062] 2) Put the raw materials at a temperature of 18°C-22°C, a relative humidity of 55%-65%, and an area of ​​generally 20-25M 2 In the special stall green room, spread it according to the thickness of 10-20mm for 3-4 hours; until the water content of fresh buds and leaves drops to 68%-70%;

[0063] 3) Gather the raw materials obtained in step 2) and gently shake them back and forth for 3 to 4 times, so that the raw materials can be basically evenly distributed. In the middle, spread out for 8-9 hours according to the thickness of 10-20mm; so that the raw material withers until the water content is 60%-62%;

[0064] 4), use a multifunctional machine to deenzyme the raw materials obtained in step 3) at a high temperature of 200°C to 230°C for 2 to 3 minutes, unti...

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PUM

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Abstract

The invention discloses a processing method of a blowing fragrant summer / autumn flower tea, comprising the following steps: taking the fresh bud leaves of summer / autumn single bud as the raw material; spreading the raw material according to the thickness of 10-20 mm at the temperature of 18-22 DEG C and the relative humidity of 55-65%; then, killing out at the temperature of 160-250 DEG C; carding in two reciprocating carding machines respectively with the temperature of 110-120 DEG C and 100-110 DEG C; and finally, baking in a fragrant extracting machine at the temperature of 80-90 DEG C for 20-30 minutes to obtain the blowing fragrant summer / autumn flower tea. By utilizing the method of the invention, the blowing fragrant summer / autumn flower tea with low bitter taste and high natural tea fragrance can be abtained.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the field of agricultural product processing, in particular to a natural flower-flavored tea processing technology. Background technique [0002] The four seasons of the year are divided into spring, summer, autumn and winter. Tea trees can grow in spring, summer and autumn. The production of tea trees in spring, summer and autumn is basically distributed according to the ratio of 4:3:3. Due to the difference in climatic conditions in four seasons, the quality of fresh tea leaves varies greatly. Among the three seasons of spring, summer and autumn, the production season that is most conducive to the formation of tea quality is spring. The climate in spring is mild and humid, and the temperature is between 15°C and 25°C. The fresh tea leaves themselves have accumulated rich material foundations that are conducive to the formation of quality. With high amino acid content and low tea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 龚淑英敖存王辉胡晓俊刘蕾汤一
Owner ZHEJIANG UNIV
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