Preparation technology of mianxiang jinyun Tie Guanyin tea

A production process, the technology of Tieguanyin, applied in the direction of tea treatment before extraction, can solve the problems of easy to hurt the stomach, difficult to store, and the tea fragrance is not mellow and long, and achieves the effect of mellow taste, long and lasting fragrance, and mellow taste of tea soup.

Active Publication Date: 2013-01-23
FUJIAN RICHUN IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Fen-flavored Tieguanyin tea has a strong aroma, but the tea aroma is not mellow and long-lasting, and lightly fermented Tieguanyin is easy to hurt the stomach and is not easy to store

Method used

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  • Preparation technology of mianxiang jinyun Tie Guanyin tea

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Experimental program
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Effect test

Embodiment 1

[0037] Embodiment 1: As shown in the figure, the production process of Tieguanyin with soft fragrance and golden rhyme in this embodiment includes the following steps:

[0038] A. Picking fresh leaves, according to the standard of 2-3 leaves in the small opening during the picking process, the quality of the tea obtained is the best;

[0039] B, sun drying, fresh leaves are air-dried to weight loss of 7%, certainly in specific implementation, fresh leaves air weight loss can be controlled within 7~10%, and the results of sun-drying are all better;

[0040] C, cool green, put the tealeaves after sun-dried green into the room to spread cool, and the cool time of spread is generally 50 minutes;

[0041] D, shaking green, shaking green comprises the following steps:

[0042] (1) Once shaken, the shaking time is 8 minutes. After shaking, take out the tea leaves and let them cool for 1 hour. When shaking, the water content of the tea leaves is more, and the tea leaves are easy to b...

Embodiment 2

[0065] Embodiment 2: As shown in the figure, the production process of Tieguanyin with soft fragrance and golden rhyme in this embodiment includes the following steps:

[0066] A. Picking fresh leaves, according to the standard of 2-3 leaves in the small opening during the picking process, the quality of the tea obtained is the best;

[0067] B, sun drying, fresh leaves are air-dried to weight loss of 7%, certainly in specific implementation, fresh leaves air weight loss can be controlled within 7~10%, and the results of sun-drying are all better;

[0068] C, cool green, put the tealeaves after sun-dried green into the room to spread cool, and the cool time of spread is generally 50 minutes;

[0069] D, shaking green, shaking green comprises the following steps:

[0070] (1) Once shaken, the shaking time is 9 minutes. After shaking, take out the tea leaves and let them cool for 1.2 hours. When shaking, the tea leaves have more water content, and the tea leaves are easy to break...

Embodiment 3

[0092] Embodiment 3: As shown in the figure, the production process of Tieguanyin with soft fragrance and golden rhyme in this embodiment includes the following steps:

[0093] A. Picking fresh leaves, according to the standard of 2-3 leaves in the small opening during the picking process, the quality of the tea obtained is the best;

[0094] B, sun drying, fresh leaves are air-dried to weight loss of 7%, certainly in specific implementation, fresh leaves air weight loss can be controlled within 7~10%, and the results of sun-drying are all better;

[0095] C, cool green, put the tealeaves after sun-dried green into the room to spread cool, and the cool time of spread is generally 50 minutes;

[0096] D, shaking green, shaking green comprises the following steps:

[0097] (1) Shake the green leaves for 10 minutes. After shaking the green leaves, take out the tea leaves and let them cool for 1.5 hours. When you shake them, the tea leaves have a lot of water content, and the tea...

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Abstract

The invention discloses a preparation technology of mianxiang jinyun Tie Guanyin tea. The technology comprises the following processes of: A. fresh leaf picking; B. sun withering; C. cooling; D. rocking; E. parching; F. first quick packaging and packed rolling; G. first drying: at a machine drying temperature of 50-60DEG C for 10-15min; H. second quick packaging and packed rolling; I. re-drying; J. packed rolling again; K. gross tea drying; L. stalk and leaf rejecting: rejecting tea stalks and old leaves as well as red leaves; M. purified tea baking: baking the purified tea for 24h at a temperature of 80-105DEG C. The preparation technology of mianxiang jinyun Tie Guanyin tea employs a repeated rocking mode during rocking, thus ensuring a golden yellow and bright finished soup color, mellow tea soup mouthfeel, as well as lingering and lasting fragrance. By controlling reasonable baking temperature and baking time, the preparation technology of the invention greatly improves tea fragrance during tea baking. Therefore, Tie Guanyin tea prepared by the technology of the invention has the characteristics of lasting and lingering tea fragrance as well as mellow mouthfeel. Meanwhile, according to the technology prepared in the invention, the tea is fermented to a high degree, thus being easy to store and unharmful to the stomach after drinking.

Description

technical field [0001] The invention relates to a tea production process, in particular to a production process of Tieguanyin tea. Background technique [0002] Tieguanyin belongs to the category of oolong tea and is a representative of one of China's top ten famous teas. It is between green tea and black tea and belongs to the semi-fermented tea category. [0003] Most of the current Fen-flavor Tieguanyin teas are lightly fermented, and the degree of sensory fermentation is mostly low. The tea soup is characterized by a greenish-green mung bean soup, showing a so-called green taste, and the color of the leaves is mostly greenish-green and fragile. Fen-flavored Tieguanyin tea has a strong fragrance, but the tea aroma is not mellow and long-lasting, and lightly fermented Tieguanyin tea is easy to hurt the stomach and is not easy to store. [0004] Therefore, it is necessary to improve the production process of Tieguanyin tea in view of the shortcomings of the light-flavored ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 王启灿
Owner FUJIAN RICHUN IND
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