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Method for processing Baotan fragrant tea

A processing method and technology for fragrant tea, applied in the field of tea processing, can solve the problems of damage to fresh tea leaves, difference in quality, inability to produce high-quality tea, etc., and achieve the effects of improving quality and increasing output

Inactive Publication Date: 2012-08-15
GUANGXI LUOCHENG XINKE SHUANGQUAN ORGANIC FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the general process of tea processing is: fresh leaves - greening - kneading - shaping - drying - packaging - finished green tea; however, the color, aroma, taste, shape and quality of the leaves of the finished tea are different, resulting in the quality of each batch of tea. Differences, especially when the output of fresh tea leaves is large, the processing is not timely, resulting in damage to the fresh tea leaves, and high-quality tea cannot be produced

Method used

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Embodiment Construction

[0004] The fresh leaves of the tea are spread green for one hour, removed from the outdoor for 5 minutes, shaken for 1 minute; spread for another hour, shaken for 1 minute; repeated for 5 times, about 6 hours, when the fresh leaves emit a floral fragrance, they can be graded , after grading, finish according to the fresh grade, and start to finish from the first to the second to the third grade in order; after finishing, dry it directly into raw tea, ensuring that the moisture content of raw tea is below 8%, and raw tea can be processed within 3 months Moisturizing and shaping can make various dry tea shapes, and then re-dry to ensure that the moisture content of the dry tea is below 5.5%, which is the finished tea (Baotan Xiangcha); it mainly includes the initial production process and refined The technical process is characterized in that the initial production process mainly includes greening of fresh leaves (spreading, drying, shaking)-grading-de-enzyming-drying-finished ra...

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PUM

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Abstract

The invention discloses a method for processing Baotan fragrant tea (green tea) and relates to the technical field of tea leaves processing. The method comprises the following steps: (1) making tea fresh leaves green (tedding for green, drying green and shaking green); (2) grading and removing green; (3) firstly drying into primary tea; (4) carrying out wetting-back molding on the tea; (5) baking at a low temperature; and (6) purifying. The Baotan fragrant tea is characterized in that the color is emerald green, the liquor color is yellowish green, and the leaf bottom is light green and complete; the tea has strong fragrance, has fragrance of orchids and millets, is pure in flavor and is not bitter; the moisture content of a tea finished product is less than or equal to 5.3, the total ash is less than or equal to 6.2, broken tea is less than or equal to 0.8, crude fiber is less than or equal to 10.2, and water extract is more than or equal to 40.8; and the tea conforms to the national quality standard for selling of the tea at home and abroad.

Description

technical field [0001] The invention relates to a tea processing method, which can ensure the high quality and high efficiency of tea processing, especially improve the color, fragrance, taste, shape and quality of the bottom of the tea leaves, increase the output of tea making, and improve the quality of the tea leaves. Background technique [0002] At present, the general process of tea processing is: fresh leaves - greening - kneading - shaping - drying - packaging - finished green tea; however, the color, aroma, taste, shape and quality of the leaves of the finished tea are different, resulting in the quality of each batch of tea. Differences, especially when the output of fresh tea leaves is large, the processing is not timely, resulting in damage to the fresh tea leaves, and high-quality tea cannot be produced. Contents of the invention [0003] Fresh tea leaves - greening (spreading, drying, shaking) - grading - finishing - drying - finished raw tea - rehydration - ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 覃世勇
Owner GUANGXI LUOCHENG XINKE SHUANGQUAN ORGANIC FOOD