Production method of Tie Guanyin black tea

A kind of Guanyin black tea, production method technology, applied in the direction of tea treatment before extraction, etc., can solve the problem of light color of tea soup, etc., and achieve the effect of complete aging

Active Publication Date: 2011-01-19
QUANZHOU DIFENG ECOLOGY TEA DEV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the color of tea soup of existing black tea is usually lighter

Method used

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  • Production method of Tie Guanyin black tea
  • Production method of Tie Guanyin black tea

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Embodiment Construction

[0020] refer to figure 1 , the production method of Tieguanyin black tea, it comprises the following steps:

[0021] Picking fresh leaves of Tieguanyin→drying green→drying green→shaking green→full fermentation→kneading→baking→finished product. Tieguanyin fresh leaves with one bud and two or three leaves are generally used as raw materials. Drying green is to remove part of the moisture of tea leaves through sunlight. The time for drying green tea is usually 8-11 am or 3-5 pm on a sunny day. Spread the fresh leaves of Tieguanyin on a tampon or tea towel cloth, and control the thickness of the spreading leaves to be between 2-3cm, dry in the sun for 30-40min, and turn the tea leaves at least once during the drying process.

[0022] Drying is to let the tea leaves stand still after sun drying, so that the water in the tea leaves continues to evaporate. Shaking the green leaves is to put the dried tea leaves into the green shaker and shake them continuously, and the shaking tim...

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Abstract

The invention discloses a production method of Tie Guanyin black tea, which comprises the following steps: picking fresh Tie Guanyin leaves; placing the green tea leaves in the sun; drying the green tea leaves in the air; shaking the green tea leaving; fully fermenting; twisting; roasting; and obtaining a finished product. The step of shaking the green tea leaves is to place the tea leaves in a green tea leaf shaking machine to shake the green tea leaves continuously for 30 to 40 minutes after the green tea leaves is dried in the air; and the roasting is performed at three stages: roasting for 20 to 30 minutes at a constant temperature of 60 to 70 DEG C, roasting for 80 to 90 minutes at a constant temperature of 80 to 90 DEG C, and roasting for 230 to 240 minutes at a constant temperature of 90 to 110 DEG C. In the invention, fresh Tie Guanyin black tea leaves are used as raw materials, the making method of Tie Guanyin and the making method of black tea are combined effectively to provide high-quality tea leaves having body the combined characteristics of Tie Guanyin and black tea for users, the green tea leaves are shaken for a longer time, and the tea leaves are completely mature. In addition, the tea water of the finished tea made by the method is crimson.

Description

technical field [0001] The invention relates to a production method of tea leaves, in particular to a production method of black tea with fresh Tieguanyin leaves as raw materials. Background technique [0002] my country is the birthplace of tea. Tea is one of the traditional crops for farmers in mountainous areas in our country to get rid of poverty and become rich. With the research and application of tea in the field of medicine, more and more consumers understand that tea has good nutrition and health functions. [0003] According to different tea manufacturing processes, oolong tea represented by Tieguanyin is semi-fermented tea, and black tea is fully fermented tea. Tieguanyin and black tea harvesting process: [0004] Tieguanyin: The picking standard is 2-3 leaves of standing buds, open surface of top leaves, 4-5 minutes of maturity; the process is sun-dried green ~ cool green ~ shaken green ~ fried green ~ kneaded ~ initial baking ~ wrapping ~ re-baking ~ Repackage...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08
Inventor 林纨凯
Owner QUANZHOU DIFENG ECOLOGY TEA DEV
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