Manufacturing method of carbon-baked Tie Guanyin tea

A production method, the technology of Tieguanyin, which is applied in the field of tea and can solve the problems of less brewing times

Active Publication Date: 2010-09-01
陈泽龙 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the existing charcoal-roasted Tieguanyin tea is the same as the traditional semi-fermented Tieguany

Method used

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Embodiment Construction

[0017] The preparation method of charcoal-roasted Tieguanyin tealeaves of the present invention is realized through the following steps:

[0018] A. Material selection: select fresh tea leaves from high-mountain Tieguanyin tea trees with an altitude of more than 500 meters and a tree age of more than 5 years;

[0019] B. Preliminary preparation: the selected fresh tea leaves are made into Tieguanyin tea leaves through the traditional semi-fermentation method;

[0020] C. Picking tea: remove the stalks of the made Tieguanyin tea leaves, keep a small amount of tea stalks, and sort them into semi-clean raw tea. The tea stalks in the semi-clean raw tea account for about 5% of the total weight of the tea leaves;

[0021] D. One-time roasting: Put the semi-clean raw tea into a bamboo roasting cage, and roast it with charcoal fire until the temperature of the tea leaves reaches 150-170°C. The best temperature is 160°C;

[0022] E. Secondary fermentation: Take out the semi-clean raw ...

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Abstract

The invention discloses a manufacturing method of carbon-baked Tie Guanyin tea, which is prepared by taking fresh tea leaves of Tie Guanyin tea trees in high mountains at the age of more than 5 years as raw materials, and then performing preliminary manufacturing, primary baking, secondary fermenting and secondary baking. In the method, as the tea leaves of the tea trees at the age of more than 5 years are taken as raw materials and the tea leaves are subject to secondary fermenting after primary baking, the tea become more infusion-resistant on the basis of preserving special taste and fire fragrance of the existing carbon-baked Tie Guanyin tea; the brewing times are more than 10 times as many as that of the common carbon-baked Tie Guanyin tea; and a user can adopt brewing, soaking, cooking and decocting modes so as to fully seep out tea juice, keep shape and taste unchanged after long cooking and still preserve the flavor of Tie Guanyin tea with golden color and mellow taste. In the invention, secondary fermenting is preferably performed in a pine forest so as to increase slight rosin flavor and achieve better taste.

Description

technical field [0001] The invention relates to tea, in particular to a method for preparing charcoal-roasted Tieguanyin tea. Background technique [0002] Chinese tea has a long history, and there are many varieties of Chinese tea, according to incomplete statistics, there are more than 6,000 varieties. Classified according to the principle of production (the degree of oxidation of tea polyphenols), Chinese tea is divided into six categories, namely green tea, black tea, yellow tea, white tea, green tea, dark tea, and later some reprocessed teas, such as scented tea, Charcoal roasted tea, etc., are actually developed on the basis of the six major tea classifications. Strictly speaking, they are also counted in these six major categories. Green tea is non-fermented tea (fermentation degree is zero), and its representative products include Longjing tea and Biluochun; yellow tea is Huizhou fermented tea (fermentation degree is 10-20m), and its representative products are Juns...

Claims

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Application Information

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IPC IPC(8): A23F3/08
Inventor 陈泽龙苏金波
Owner 陈泽龙
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