Technique for making tea

A process and greening technology, applied in the direction of tea treatment before extraction, can solve the problems of low tea quality and backward tea making technology, and achieve the effect of green color, scientific process, strong and lasting chestnut fragrance

Inactive Publication Date: 2012-05-23
SHANYANG TEA
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to provide a tea making process, which solves the

Method used

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Embodiment Construction

[0033] The present invention has more than a dozen processes, which are: processing fresh leaves of tea - grading of fresh leaves - finishing (temperature 240°C-260°C) - spreading (20 minutes) - initial kneading (strip rate of more than 70%) )——initial drying (temperature 120°C)——spreading (30 minutes)——re-kneading (strip rate over 90%)——stripping (temperature 100°C)——re-drying (temperature 130°C)—— Spread to dry (15 minutes)——dry enough to dry (temperature 140°C)——increase fragrance (temperature 100°C).

[0034] The present invention strictly manages the timeliness in the tea processing process, specifically: after the fresh leaves are picked, the fresh leaves are graded by a fresh leaf classifier; Finish at 260°C or above; the finished greens should be spread out to dry, touch the leaf temperature with your hands to cool down, and then go to the kneading machine for initial kneading, the sliver rate should reach more than 70%; use chain plate continuous dryer for initial dry...

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PUM

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Abstract

The invention relates to a technique for making tea, comprising the following steps of: fresh leaf classification, de-enzyming, spreading for airing, primary rolling, primary drying, repeated rolling, tea strip tidying, re-drying, baking to dryness and fragrance-increasing. The technique for making tea, disclosed by the invention, subdivides the primary rolling and the repeated rolling, the primary drying, the re-drying and baking to dryness, strictly controls operating temperature and time of each step. The technique for making tea, disclosed by the invention, has a scientific and advanced process flow, high quality of finished tea and quality characteristics including emerald green color, obvious tea tips, thin tea strips, fine, tender and even tea leaves, pure and long fragrance, green and bright tea water as well as fresh and pure taste.

Description

technical field [0001] The invention relates to a tea making process. Background technique [0002] China is the hometown of tea, and tea is a national treasure of our country. Drinking tea is the quintessence of our country, and tea is a symbol of the spiritual civilization of the Chinese nation. The quality of tea has a lot to do with the quality of the original leaves and the subsequent tea-making process. my country has a vast land and abundant resources, and there are many types of tea, and the tea-making process of each type of tea is different, and the tea-making process of tea has been based on the long-term accumulated experience of Chinese tea-making masters for a long time. However, with the precipitation of the years, the climate and environment have changed greatly, and many experiences are not suitable for the production of current tea. [0003] Shanyang County is located in the southeastern part of Shaanxi at the southern foot of the Qinling Mountains. It b...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 王义刚
Owner SHANYANG TEA
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