Making method of milk-flavored green tea

Abstract

The invention relates to a making method of milk-flavored green tea. The making method comprises the following steps: picking fresh leaves, killing out, rolling and drying, wherein when the fresh leaves are picked, one bud with two or three leaves of spring tea of Jin Guanyin is used as a raw material. Between picking the fresh leaves and killing out, the making method also comprises a withering step and a step of rocking and composing green leaves; and between killing out and rolling, the making method also comprises a wetting back step. Compared with the prior art, the making method has the advantages that through selecting raw materials and adding procedures of withering, rocking and composing green leaves, and wetting back, the milk-flavored green tea maintains the quality feature of clear soup and green leaves of the green tea, and also has a thick and aromatic milk favor; the dried tea is neat and well-spaced in appearance, uniform in color, low in breaking rate, and more mellow in taste, and resists brewing; aromatic substances with medium-low boiling points are remarkably increased, thus the diversified option of a consumer is well met.

Description

technical field [0001] The invention relates to the technical field of tea, in particular to a method for preparing milk-flavored green tea. Background technique [0002] Green tea is made from suitable new shoots of tea trees, and is made through typical processes such as greening, rolling, and drying. It is the common feature of green tea quality. [0003] Existing green tea preparation method, its step is as follows basically: [0004] 1. Finishing: It is carried out in a continuous drum finishing machine. The temperature of the cylinder starts to throw leaves at 220-250 ° C. The outlet is equipped with a blower to blow the heat in time, and the finishing is mastered "old leaves are killed tenderly, and young leaves are killed old; The principle of "first high and then low", the pot-type finishing should also pay attention to the principle of "combination of throwing and boring, more throwing and less boring". It is appropriate to keep the stalks broken continuously, a...

AI Technical Summary

Problems solved by technology

[0007] The tea leaves produced by the above-mentioned production methods are usually uneven in shape, uneven in color, broken and broken, light and single in aroma, fresh and mellow in the mouth but slow in sweetness, not resistant to brewing, and cannot satisfy the diverse choices of consumers.