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Method for processing Duyun tippy tea

A processing method and technology of Maojian tea, which is applied in the processing field of Duyun Maojian tea, can solve problems such as scorched edges, focus, and affect the quality of tea leaves, and achieve a bright yellow-green soup, tight and curly shape, and stable and consistent taste. Effect

Inactive Publication Date: 2014-05-21
DUYUN JIANJIANG TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Do not lose too much weight, otherwise scorched edges and focal points will easily occur when finishing, which will affect the quality of tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. Spread fresh leaves to cool: spread the picked single-bud fresh tea leaves evenly, the thickness of the spread tea leaves is 4cm, gently turn once every 15 minutes until the weight of fresh tea leaves loses 13%;

[0020] b. Finishing: Put the cooled tea leaves in a frying pan with a temperature of 130°C for finishing, then quickly toss, shake, and stir-fry, keep the same direction when rotating, and move quickly and lightly when shaking, until the surface of the tea leaves loses its greenness. Glossy, form into balls when held by hand, and loosen when loosened;

[0021] c. Kneading: Lower the temperature of the frying pan to 65°C, and then put the finished tea leaves in the frying pan for hot kneading. When kneading, use both hands to knead in the air. The direction of rolling and turning is the same. The strength is light and then heavy for 15 minutes. , until the tea leaves do not pierce hands, then knead the dough.

[0022] d. Kneading balls: Turn the tea leaves ...

Embodiment 2

[0025] a. Spread fresh leaves to cool: Spread the picked fresh tea leaves with one bud and one leaf evenly. The thickness of the tea leaves spread is 5cm. Gently stir once every 10 minutes until the fresh tea leaves lose 14% of their weight;

[0026] b. Finishing: Put the cooled tea leaves in a frying pan with a temperature of 120°C for finishing, then quickly toss, shake, and stir-fry, keep the same direction when rotating, and move quickly and lightly when shaking, until the surface of the tea leaves loses its greenness. Glossy, form into balls when held by hand, and loosen when loosened;

[0027] c. Kneading: Lower the temperature of the frying pan to 75°C, and then put the finished tea leaves in the frying pan for hot kneading. When kneading, roll and turn along the wall of the wok in the same direction, and keep the intensity of hot kneading light and smooth. The heavy and light cycles are carried out alternately for 20 minutes, until the tea leaves do not prick the hands...

Embodiment 3

[0031] a. Spread fresh leaves to cool: Spread the picked fresh tea leaves with one bud and one leaf evenly. The thickness of the spread tea leaves is 3cm. Gently stir once every 12 minutes until the fresh tea leaves lose 12% of their weight;

[0032] b. Finishing: Put the cooled tea leaves in a frying pan with a temperature of 125°C for finishing, then quickly toss, shake, and stir-fry, keep the same direction when rotating, and move quickly and lightly when shaking, until the surface of the tea leaves loses its greenness. Glossy, form into balls when held by hand, and loosen when loosened;

[0033] c. Kneading: Lower the temperature of the frying pan to 70°C, and then put the finished tea leaves in the frying pan for hot kneading. When kneading, roll and turn along the wall of the frying pan in the same direction, and keep the intensity of hot kneading light. The heavy and light cycles are carried out alternately for 15 minutes, until the tea leaves do not prick the hands, th...

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PUM

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Abstract

The invention relates to a method for processing Duyun tippy tea, and belongs to the technical field of food processing. The method comprises the following steps: a, spreading fresh leaves for cooling down; b, performing fixation; c, rolling; d, twisting the leaves into pellets; and e, highlighting the vellus. The method has the beneficial effects that the Duyun tippy tea processed by using the method is compact, fine and curly in appearance, uniform and tidy in vellus, green and smooth, yellow green and bright in soup color, uniform and tidy in leaf bottom, and vivid and light green in color.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of Duyun Maojian tea. Background technique [0002] Duyun Maojian Tea, also known as "Duyun Fine Maojian", "White Maojian" and "Que Tongue Tea", is produced in Duyun City in southern Guizhou. Duyun Maojian tea has been a royal tribute tea since the Ming Dynasty. It is known as "Renhuai Moutai in the north and Duyun Maojian tea in the south". [0003] There are many existing methods for processing Duyun Maojian tea, such as the Chinese invention patent "Manual Processing Technology of Duyun Maojian Tea" with application number 2011103807697, which discloses a processing technology that can make the processing technology uniform and make the quality of Maojian tea stable. When the process is completed, the palm of the hand is extended upward to a height of 20 cm in the center of the pot, and leaves are thrown to complete the process when there is a pung...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 何承兰
Owner DUYUN JIANJIANG TEA
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