A kind of processing method of bamboo fragrance green tea

Abstract

The invention discloses a processing method of bamboo-fragrance green tea. The processing method comprises the following steps of: carrying out procedures of paving and airing, deactivating enzyme, rolling, arranging and reforming, and placing the teas on a retort cup of a drying cage which is braided by fresh bamboo splits; heating the bottom and keeping the temperature of the tea in the drying cage at 90-100 DEG C; stirring and frying the tea until the water content is 4-9%; and discharging from the cage, and paving and airing to obtain the bamboo-fragrance green tea. According to the processing method disclosed by the invention, the tea which is subjected to the arranging and reforming procedures are placed into the drying cage which is braided by the fresh bamboo splits and are placed on the retort cup to be fried and dried, so that the rich faint scent of oozy bamboo juice and clean aroma of green tea are combined when the drying cage braided by the fresh bamboo splits and the retort cup is used for baking, so that the faint scent of the green tea is enhanced and the green tea has the unique bamboo fragrance; and permeated bamboo juice effective components further enhance the effects of clearing away heat and toxic materials, reducing phlegm, moistening lung, clearing away the heart-fire, decreasing the internal heat, relieving restlessness and being diuretic. The processing method disclosed by the invention is simple in process; the processed green tea is fragrant and rich in flavor, unique in bamboo aroma and long in taste.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and specifically relates to a processing method of bamboo-flavored green tea with simple process, rich and strong fragrance of bamboo, unique bamboo fragrance, lingering taste, heat-clearing and diuretic, phlegm-relieving and dry-drying effects. Background technique [0002] Green tea is made by picking the fresh leaves first through high temperature killing, killing various oxidases, keeping the tea leaves green, and then rolling and drying. The dry tea color and the brewed tea soup and the bottom of the leaves are green The main tone, hence the name green tea, has the characteristics of "clear soup with green leaves, strong astringent taste". Because green tea has not been fermented, it retains more natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea hav...

AI Technical Summary

Problems solved by technology

Stir-frying can improve the drying speed, but it is easy to produce a burnt smell due to the juice sticking to the wall of the pot, which will affect the aroma and color of the tea. Generally, most of the water is dried first, and then fried dry, so that the pot will not be burnt, and it will still It can increase the aroma of tea, but the multi-step processing is cumbersome

Drying and sun-drying can keep the original aroma and color of tea leaves to the greatest extent, and drying is more efficient than sun-drying, but both have a light fragrance, and there is no strong fragrance after frying.

[0005] At present, green tea either adopts a cumbersome step-by-step drying process in order to obtain a strong fragrance, or uses drying in order to simplify the process and take into account efficiency, but the aroma is light

And the acquisition of bamboo lek is currently in a situation that is not suitable for long-term utilization, and it is inconvenient to drink

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