Method for processing organic fragrant tea

A processing method and technology of fragrant tea, applied in the field of tea processing, can solve the problems of many human factors, uneven finished products, affecting the color, fragrance and nutritional value of tea leaves, etc.

Inactive Publication Date: 2012-03-14
浙江银奥茶业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Because tea has so many characteristics, it is a complicated project to produce a high-quality tea with a complete color, fragrance, and taste. In the traditional process, there are too many human factors and the output is not high. The same processing method The processed finished products are uneven. Since there are many factors that affect the quality of tea, a little carelessness will affect the color, fragrance and nutritional value of tea, resulting in low quality and unstable quality.

Method used

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Examples

Experimental program
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Embodiment Construction

[0026] The present invention adopts a set of special processing procedures to process tea leaves:

[0027] Material selection: Choose fresh leaves with one bud and one leaf or one bud and two leaves.

[0028] In the step of material selection, fresh leaves with one bud and one leaf or one bud and two leaves should be selected, because the fresh leaves with one bud and one leaf and two leaves are not only fresh and tender, but also contain a very high degree of richness in compounds. Generally, when making top-quality tea, choose fresh leaves before Ming Dynasty, and when making top-grade tea, choose fresh leaves before Guyu. The choice of ingredients will directly affect the quality of the finished tea.

[0029] Light withering: spread the fresh leaves on the spreading platform to evaporate, the spreading thickness is 3-4 cm, the evaporation temperature is 22 degrees Celsius to 28 degrees Celsius, and the evaporation time is 4-6 hours.

[0030] The role of light withering is...

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PUM

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Abstract

The invention relates to a method for processing tea, in particular to a method for processing organic fragrant tea. The method for processing the organic fragrant tea comprises the processing steps of selecting materials, slightly withering, removing green, cooling, kneading and twisting, drying, winnowing and the like. In the method, processing machines are adopted in the process of processing the tea, so a flow line is formed integrally and yield is increased. The tea processed according to the steps has high quality, durable fragrance, faint fragrance slightly with orchid fragrance, strip-shaped, curled and attractive appearance, jade green color, flowers at the bottom of the tea, clear and bright soup color, and fresh and mellow taste.

Description

technical field [0001] The invention relates to a processing method of tea, in particular to a processing method of organic fragrant tea. Background technique [0002] Fragrant tea is high-grade roasted green tea. Green tea refers to the fresh leaves of the tea tree, which are not fermented, and undergo typical processes such as killing, rolling, and drying. keynote. In addition, green tea also contains many detoxification factors, which are easy to combine with toxic substances in the blood and accelerate their excretion from urine. Drinking green tea regularly can also prevent cancer and lower blood fat, and help computer users resist the effects of computer radiation. It is a common daily drink in people's daily life. [0003] According to scientific analysis, there are more than 500 kinds of compounds in tea. Water is an essential component in the life activities of tea trees and an important medium for a series of chemical changes in the tea making process. In the p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 夏成鹏
Owner 浙江银奥茶业发展有限公司
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