Compression production process for fresh aromatic Tie Guanyin tea and product thereof

Abstract

The invention discloses a compression production process for fresh aromatic Tie Guanyin tea and a product thereof. The process comprises the picking of fresh tea leaves, sun drying, fine manipulation, pan frying, kneading, picking and choosing, compression forming, packaging, drying and the like. The process comprises the following steps of: performing the fine manipulation at the temperature of between 18 and 21 DEG C and the humidity of between 75 and 85 percent, and performing rotating and spreading for 2 to 4 times respectively and alternately; after the pan frying is performed, kneading the tea leaves in a tea kneading machine; picking the leaves of which the quality meets the standard out after the kneading; compressing the picked tea leaves to form baled Tie Guanyin tea of which the thickness or the diameter is not more than 0.8 centimeter, and packaging the baled Tie Guanyin tea for forming; performing the kneading, the picking and choosing, the compression forming and the packaging at the temperature of between 16 and 22 DEG C and the humidity of between 30 and 50 percent; and drying immediately after the packaging, namely baking for the first time until the moisture content is between 10 and 14 percent, and baking for the second time until the tea leaves are dried completely to form a finished product. The process is reasonable and unique, has high feasibility, so that the product has the unique fresh aromatic taste, is mellow, delicious and fresh, has high and lasting fragrance and attractive appearance, and improves the integral quality of the tea leaves.

Description

Technical field: [0001] The invention belongs to a production process of Tieguanyin and the product thereof, in particular to a compact production process capable of making fresh and fragrant Tieguanyin and the product thereof. Background technique: [0002] Tieguanyin belongs to the category of oolong tea, which is between green tea and black tea. It belongs to semi-fermented tea category. Tieguanyin is the best oolong tea. Its quality characteristics are: the tea sticks are curly, fat and round, heavy and even, with a sandy green color, and the overall shape is like a dragonfly's head, a spiral body, and a frog's leg. After brewing, the soup color is golden and rich like amber, with a natural and rich orchid fragrance, mellow and sweet taste, and a long aftertaste, commonly known as "phonology". Tieguanyin tea has a high and long-lasting fragrance, which can be described as "seven brews with lingering fragrance". The red-bud crooked-tail peach "Tieguanyin" tea tree is de...

AI Technical Summary

Problems solved by technology

[0016] In the existing production process, from the following processes (initial drying-re-kneading-drying, raw tea-picking stems (pieces)-screening-removing impurities-blending), volatilization, transformation Lose a large part of the fresh taste and aroma

And in daily storage and use, people often open the packaging container, so that because the tea leaves are in contact with the air, the aroma components in the tea are easy to volatilize, resulting in the aroma of the tea and affecting the taste of the tea. Therefore, a finished dry tea made of Tieguanyin is made The fresh fragrance smell has significantly improved and is difficult for the technology that causes fragrance to lose fast again when preserving, is the task to be solved in the following aspects of the present invention