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Method for processing black longjing tea leaves

A processing method and technology of Honglongjing, applied in the field of tea processing, can solve the problems of long brewing time and low cell fragmentation rate, and achieve the effect of dark color, obvious sweetness and mellow taste.

Active Publication Date: 2013-10-16
LISHUI AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The shape of Longjing tea produced by this process is beautiful and green, and the buds and leaves are complete into flowers. The disadvantage is that the cell breakage rate is low and the brewing time is long.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0028] The present invention will be further described below in combination with specific embodiments. The processing method of a kind of red Longjing tea according to the present invention: spreading fresh leaves → withering → stripping → fermenting → green pot → bright pot → aromatherapy → picking and cutting → finished product.

[0029] Take 50 kg of fresh leaves as an example:

[0030] 1. Spread fresh leaves

[0031] In order to reduce the temperature of the buds and leaves entering the plant and reduce some water at the same time, the fresh leaves are spread evenly and thinly on the bamboo square plaque after entering the plant, with a thickness of 3-5cm, that is, 1 kg of fresh leaves per square meter. The time is 2 hours, moderately reduce the water content of fresh leaves, and it is advisable for the fresh leaves to be wilted;

[0032] 2. Withering

[0033] Use an aroma enhancer to carry out withering operation. The temperature is controlled at about 30°C. The water ...

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Abstract

The invention belongs to a method for processing tea leaves, and in particular relates to a method for processing black longjing tea leaves. The method for processing red longjing tea leaves comprises the steps of: fresh leaves spreading, withering, tidying tea strips with hands, fermenting, first-panning, final-panning, tea aroma extracting, stalk separating and end cutting to obtain a finished product. The method has the beneficial effects that the appearance of the product meets the traditional appearance requirement of the longjing tea, so the poor appearance characteristic of the traditional black tea is changed; and moreover, the aroma, liquor color, taste, tea-leaf color and integrity of the black longjing tea are all better than the product which is produced by the traditional technology.

Description

technical field [0001] The invention belongs to a processing method of tea, in particular to a processing method of red Longjing tea. technical background [0002] The utilization of tealeaves has a long history, and tea is one of the daily necessities of our people. Known as the seven things that open the door, it is said that firewood, rice, oil, salt, soy sauce, vinegar and tea. With the continuous improvement of people's living standards, the demand for tea products tends to be diversified, that is, the product requires not only drinking value, but also certain ornamental value. [0003] Traditional black tea pays attention to the inner quality of the product, especially the aroma and taste of black tea, and does not pay much attention to its appearance. Longjing tea is a high-quality green tea variety, occupying an irreplaceable position among domestic famous and high-quality teas, and is famous for its four unique colors, aromas, tastes, and shapes. The traditi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 何卫中严芳何伟东
Owner LISHUI AGRI SCI
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