Preparation technology of Wudao oolong kungfu tea

Abstract

The invention relates to a preparation process of tea, in particular to a preparation process of Wudao oolong kungfu tea, which is characterized by comprising the following steps: 1) picking tea leaves; 2) cooling blue for the tea leaves; 3) s withering the tea leaves in sunshine; 4) rotating the tea leaves; and 5) carrying out de-enzyme on the tea leaves: when the green taste of the rotating tea leaves disappears and the flavor of orchid appears, carrying out the de-enzyme fast, wherein the temperature is 220 DEG C, 1 / 2kg of the tea leaves is placed in a pot, and when the tea aroma of the de-enzyme tea leaves appears and the color is yellowgreen, the de-enzyme tea leaves are pinched and fried powerfully until the water can not drop; 6) rolling the tea leaves: initially rolling the tea leaves for 3 to 4 minutes and then performing initial baking after deblocking, stopping the baking when the drying degree of the tea leaves reaches 50 to 60% and the tea leaves are not sticky, and de-blocking the tea leaves by bags rubbing when the tea leaves are hot until the particles are formed after rubbing for 3 times and baking for 3 times; 7) baking; and 8) picking by winnowing the tea leaves: obtaining the Wudao oolong kungfu tea after screening, winnowing, picking, evenly piling and packaging of the slowly roasted tea leaves. The tea leaves of the obtained Wudao oolong kungfu tea have moderate yellowgreen color, bright and yellowgreen liquid color, and good flavor. The tea leaves are hardly broken, the particles of the dried tea are round and tight, and the flavor is mellow without bitter when the leaves are soaked for drinking.

Description

technical field [0001] The invention relates to a production process of tea. Background technique [0002] The existing oolong tea adopts the process of "stir-frying green", which makes the tea leaves turn yellow, the proportion of the soup color yellow is relatively heavy, and the fragrance of flowers is light. Existing oolong tea adopts the "tea shaking" process, and the force of mechanical shaking is too large, the tea leaves are easy to break, and the dried tea made is short of garden and has a strong bitter taste. Contents of the invention [0003] The object of the present invention is to provide a production process of Wudao Oolong Kungfu Tea. The production process produces tea leaves with moderate yellow-green color, bright yellow-green tea soup and good flower fragrance; [0004] In order to achieve the above object, the technical solution adopted by the present invention is: the production process of Wudao Oolong Gongfu tea, which is characterized in that it co...

AI Technical Summary

Problems solved by technology

Existing oolong tea adopts the "tea shaking" process, the force of mechanical shaking is too large, the tea leaves are easy to break, and the resulting dry tea is weak in garden and has a strong bitter taste