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Fine processing method for late stage tea in high mountain tea-producing area

A high mountain tea and production area technology, applied in the direction of tea treatment before extraction, can solve the problems of high broken tea rate, thick tea shape, and poor taste, and achieve high chestnut aroma, yellow-green color, and rich taste. Effect

Inactive Publication Date: 2013-10-30
雷元胜
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Problems solved by technology

However, due to the large raw materials of tea leaves, mixed old and young, and uneven sizes, the tea made by purely rolling treatment is often thicker in shape, darker in color, higher in broken tea, poor in commodity properties, and less mellow in taste and bitter in taste. heavy, thus restricting the tea market in the later period, resulting in slow growth in the income of relevant tea farmers

Method used

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Embodiment Construction

[0013] The fine processing method of late stage tea in high mountain tea producing areas of the present invention mainly includes degreening treatment, rolling treatment and drying treatment, wherein the drying treatment includes three processes of initial baking, pressing and roasting of tea leaves, and full fire and aroma enhancement.

[0014] According to the traditional process, the greening treatment is mainly as follows: use the roller continuous greening machine to work, when the temperature of the cylinder wall at the 20cm of the roller inlet end reaches about 230°C, the fresh tea leaves with a moderate greening amount can be put into the green tea. The temperature is kept stable, and the temperature of the drum is required to decrease from the inlet end to the outlet end, and the temperature of the cylinder wall at 20cm from the outlet end is about 110°C. The standard of moderate finishing is: hold the green leaves in hand to form a ball, let go of the hand to slowly d...

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Abstract

The invention discloses a fine processing method for late stage tea in high mountain tea-producing areas. The method mainly includes fixation treatment and rolling treatment, and is characterized by further comprising a drying treatment, which mainly conducts primary drying, press stir-drying and aroma improvement by full firing. The above drying treatment mode according to the characteristics of tea in different periods employs three processes including primary drying, press stir-drying and aroma improvement, so that the finally obtained tea has advantages of tight and uniform shape, smooth yellow green color, strong and full chestnut aroma, strong and mellow taste, and bright leaves, and has comprehensive quality much better than the tea processed by a traditional process.

Description

technical field [0001] The invention relates to a finishing method for late tea in high mountain tea production areas, in particular to a finishing method capable of obtaining high-quality tea leaves for late tea in high mountain tea production areas. Background technique [0002] Due to the climatic characteristics of dense forests, dense fog, little sunlight, and high humidity in high mountain tea producing areas, the new buds and leaves of tea trees are fat and the internodes are long. The data show that the leaf length of high mountain tea production areas is 1.5~1.9 times of the normal bud leaf length of tea trees in flat tea gardens, and the length of clamped leaves is 1.4 times of that of flat tea gardens. High mountain tea is of high quality and is deeply loved by tea drinkers. However, the price of tea in the early stage is not expensive, which makes consumers daunted. [0003] However, for the treatment process of late tea, the traditional production process adopt...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 雷元胜
Owner 雷元胜
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