Microwave and far-infrared composite baking method for improving quality of Tieguanyin fresh tea
A technology of composite baking and Tieguanyin, applied in the field of microwave and far-infrared composite baking, to achieve the effects of improved aroma, mellow and refreshing taste, and stable quality
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Embodiment 1
[0017] A microwave and far-infrared composite baking method for improving the quality of new Tieguanyin tea, the specific steps are as follows:
[0018] 1. Take the new Tieguanyin tea and spread it on a baking tray with a thickness of 2-3cm;
[0019] 2. The tea leaves are baked intermittently by microwave, that is, baked for 5s, paused for 5s, and cycled for 2 hours. The microwave temperature is 60°C and the microwave frequency is 2450MHz;
[0020] 3. After the microwave roasting, the tea leaves are roasted by far infrared, the heating temperature is 100°C, the wavelength is 40 μm, and the roasting time is 1 h;
[0021] 4. Cool the compound-baked tea leaves to room temperature, and then pick, weigh, and pack them into finished products.
Embodiment 2
[0023] A microwave and far-infrared composite baking method for improving the quality of new Tieguanyin tea, the specific steps are as follows:
[0024] 1. Take the new Tieguanyin tea and spread it on a baking tray with a thickness of 2-3cm;
[0025] 2. The tea leaves are baked intermittently by microwave, that is, bake for 5s, pause for 5s, and cycle for 2.5 hours. The microwave temperature is 55°C and the microwave frequency is 2900MHz;
[0026] 3. After the microwave roasting, the tea leaves are roasted by far infrared, the heating temperature is 95°C, the wavelength is 80 μm, and the roasting time is 1.5 h;
[0027] 4. Cool the compound-baked tea leaves to room temperature, and then pick, weigh, and pack them into finished products.
Embodiment 3
[0029] A microwave and far-infrared composite baking method for improving the quality of new Tieguanyin tea, the specific steps are as follows:
[0030] 1. Take the new Tieguanyin tea and spread it on a baking tray with a thickness of 2-3cm;
[0031] 2. The tea leaves are baked intermittently by microwave, that is, bake for 5s, pause for 5s, and cycle for 3 hours. The microwave temperature is 50°C and the microwave frequency is 4000MHz;
[0032] 3. After the microwave roasting, the tea leaves are roasted by far infrared, the heating temperature is 90°C, the wavelength is 100 μm, and the roasting time is 2 h;
[0033] 4. Cool the compound-baked tea leaves to room temperature, and then pick, weigh, and pack them into finished products.
[0034] According to GB / T23776-2009 "Tea Sensory Evaluation Method": the sensory quality indicators of the Tieguanyin tea leaves baked by the production process of the embodiment of the present invention and the Tieguanyin baked by the tradition...
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