A kind of preparation method of green tea

Abstract

The invention provides a method for preparing green tea. After a series of processing techniques such as air-drying, high-temperature curing, heat-drying, rolling, medium-temperature roasted tea, and low-temperature tea-making, the fresh tea leaves are processed into a unique tea fragrance, Green tea with clear soup color, strong tea flavor, mellow and refreshing; in addition, no additives are used in the processing process, so that the quality of the finished tea is stable, and the taste of pure natural aftertaste is maintained, which can effectively reduce the damage to chlorophyll in the process of tea processing. The chlorophyll content of the green tea leaves reaches 85%, and the tea soup color is green and transparent. The fried green tea produced by the present invention has beautiful appearance, tight knots, elegant shape, clear green and bright soup color, strong and lasting aroma, fresh and refreshing taste, long aftertaste The sweet taste persists for a long time, the quality is good, especially the taste is excellent, and it is favored by consumers.

Description

technical field [0001] The invention relates to a method for preparing green tea, in particular to a method for preparing fried green tea, and belongs to the technical field of biological tea making technology. Background technique [0002] Stir-fried green tea is a kind of tea product prepared by traditional processing technology, but the traditional technology has the following deficiencies: [0003] 1. The processing of traditional roasted green tea is easy to cause uneven aging and tenderness, and it is easy to break and break when kneading. When the temperature is uneven during the rough fire stage, the tea leaves will stick to the pot and form crusts, resulting in light tea, unclear soup color, and flat strips. . [0004] 2. In the traditional processing of roasted green tea, the fresh leaves are often spread to be too thick, the green leaves are too tender, and the leaves are too thick to be spread and dried, so that the leaves turn red. Improper heat during the fryi...

AI Technical Summary

Problems solved by technology

[0003] 1. The processing of traditional roasted green tea is easy to cause uneven aging and tenderness, and it is easy to break and break when kneading. When the temperature is uneven during the rough fire stage, the tea leaves will stick to the pot and form crusts, resulting in light tea, unclear soup color, and flat strips.

[0004] 2. In the traditional processing of fried green tea, it is often because the fresh leaves are spread and dried too thickly, the green leaves are too tender, and the dried leaves are too thick to spread and dry, so that the leaves turn red. Improper heat during the frying process will directly affect the quality of the tea.

[0005] 3. In the process of processing, if the greening is too tender, the drying is too thick, the kneading is too heavy, the drying temperature is too high or too low, it will affect the appearance, color, soup color, taste, leaf bottom and other qualities of the tea.