Processing technique of floral type green tea

Abstract

The invention discloses a processing technique of floral type green tea, which comprises the following steps of: taking low and middle-grade fresh leaves as raw materials, breaking through the traditional processing technique of green tea to adopt a compound withering manner, i.e. withering and fine manipulation before water-removing, and promoting substances contained in the fresh leaves to be subjected to a light enzymatic reaction, so that the tea leaves generate natural floral note without adding extraneous materials; and using a combined water-removing manner, i.e. steaming and microwaving, and a drying manner, i.e. high-temperature gross fire and fragrance-extracting at a lower temperature till the tea leaves are dry enough, to retain floral substances. Finally, the product has strong fragrance and mellow taste, so that the difficulty that low and middle-grade green tea has little fragrance and bitter taste is solved, and the organoleptic quality and the economic benefit of the low and middle-grade green tea are greatly enhanced.

Description

technical field [0001] The invention relates to a processing technology of tea, in particular to a processing technology of flower-flavored green tea. Background technique [0002] Because of its green, natural, and health-care features, tea has become a healthy drink that people like, especially the famous green tea, which is more popular because of its drinking value and ornamental value. However, due to the high requirements for fresh leaves, the famous and high-quality tea has a short harvesting and processing time, limited output and high price. Although the output of middle and low-grade green tea in the late spring tea period is high every year, the finished tea produced by traditional techniques through the processes of spreading, finishing, rolling, and drying has low aroma, bitter taste, and low price. It is unprofitable to give up processing, resulting in a large amount of waste of medium and low-grade fresh leaf raw materials. Contents of the invention [000...

AI Technical Summary

Problems solved by technology

However, due to the high requirements for fresh leaves, the production of famous and high-quality tea is short, and the price is high.

Although the output of middle and low-grade green tea in the late spring tea period is high every year, the finished tea produced by traditional techniques through the processes of spreading, finishing, rolling, and drying has low aroma, bitter taste, and low price. Giving up processing without profit, resulting in a lot of waste of medium and low-grade fresh leaf raw materials