Manufacturing method of carbon-baked Tie Guanyin tea

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 5years 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 theinvention, 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 preparation method of charcoal roasted Tieguanyin tea. Background technique [0002] Chinese tea has a long history and there are many varieties of tea in China. According to incomplete statistics, there are more than 6000 varieties. According to the production principle (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, and dark tea. Later, there are some reprocessed teas, such as scented tea, Charcoal roasted tea, etc., are actually developed on the basis of the six major tea classifications, and strictly speaking, they are also included in these six major classifications. Green tea is non-fermented tea (fermentation degree is zero), and its representative products are Longjing tea and Biluochun; yellow tea is micro-fermented tea (fermentation degree is 10-20m), and its representative product is Junshan Yi...

AI Technical Summary

Problems solved by technology

However, the existing charcoal-roasted Tieguanyin tea is the same as the traditional semi-fermented Tieguanyin tea, which can be brewed less often, and the tea taste will not be tasteless after several brewing times.