Orchid tea planting method, orchid tea processing method and orchid tea

Abstract

The invention provides an orchid tea planting method, a orchid tea processing method and orchid tea, and the processing method comprises the following steps: sequentially performing the process steps of refreshing, fixing, rolling, drying, spreading for cooling and orchid fragrance extracting on picked fresh leaves, so as to obtain a finished product, wherein the picked fresh leaves are tea leaves formed by interplantation and cultivation of orchid and a tea tree. In the invention, through the interplantation and cultivation of the orchid and the tea tree, the regional production mode of the orchid tea can be broken through, the yield of the orchid tea is improved, and the quality of the orchid tea is greatly improved through the process steps of the low-temperature constant-humidity refreshing and the orchid fragrance extracting during the processing process.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to an orchid tea planting method, a processing method and the orchid tea. Background technique [0002] Orchid tea is named after the orchids are in full bloom when the tea leaves are picked. Because of the orchid fragrance contained in orchid tea, the strong orchid fragrance after soaking is tangy and refreshing, giving people the feeling of returning to nature, and is widely favored and sought after by consumers. [0003] In the prior art, the output of orchid tea depends entirely on natural wild orchid grass, which has relatively large geographical limitations. In areas rich in orchid grass, the output of fresh leaves of orchid tea is relatively high, and in low-yield areas of orchid grass basically The fresh leaves of orchid tea cannot be harvested. In addition, the distribution of wild orchid grass is relatively scattered, and it is difficult to produce large-scale fres...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the output of orchid tea depends entirely on natural wild orchid grass, which has relatively large geographical limitations. In areas rich in orchid grass, the output of fresh leaves of orchid tea is relatively high, and in low-yield areas of orchid grass basically The fresh leaves of orchid tea cannot be harvested. In addition, the distribution of wild orchid grass is relatively scattered, and it is difficult to produce large-scale fresh leaves of orchid tea. The above-mentioned fresh leaves of orchid tea are subject to geographical limitations, resulting in a low overall output, which cannot meet Growing Consumer Demand

[0004] On the other hand, the fresh leaves of orchid tea absorb the natural wild orchid fragrance, and the flowering and fragrance cycle of wild orchid tea is random and uncertain, which is difficult to match the picking cycle of fresh leaves of tea trees, resulting in the freshness of orchid tea. The quality and stability of the leaves are poor, which cannot satisfy consumers' pursuit of high-quality orchid tea

[0005] In the processing of orchid tea, the processing plan of ordinary tea is generally adopted, that is, picking fresh leaves, grading fresh leaves, spreading, finishing, stripping, rolling and drying processes. This processing method does not fully consider the quality characteristics of orchid tea. , It is difficult to fix the orchid fragrance of orchid tea with ordinary tea processing schemes, and it is difficult to fully release the orchid fragrance contained in orchid tea during the steeping process, thereby reducing the quality of orchid tea