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A technology for roasting green tea and tea leaves, which is applied in the direction of tea treatment before extraction, can solve the problems of poor roasting and drying effect, unsustainable aroma at the bottom of leaves, and intolerant of tea leaves. Flavor formation, long-lasting aroma at the bottom of leaves, and green color effects
Inactive Publication Date: 2014-09-03
谢荣富
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Problems solved by technology
In the currently used method for preparing baked green tea, in the rolling step, the tea leaves are not resistant to foaming and the strands are not complete due to improper rolling in the rolling step; at the same time, the effect of baking and drying to enhance the fragrance is not good, resulting in The problem that the aroma of the bottom of the leaf is not long-lasting
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Embodiment 1
[0015] The present embodiment provides a preparation method of roasted green tea, comprising the following steps:
[0016] 1) Spread the green: spread the fresh tea leaves on the bamboo sieve, the thickness is 3cm, and the time is 2-3h, until the leaves lose water so that the water content is 70%;
[0017] 2) greening: the tea leaves after step 1) are greened, and the greening temperature is 90° C., and the time is 1-2min, and the obtained greening leaves lose the green grass gas, the tea stems are broken continuously, and the leaf color turns iron blue;
[0018] 3) kneading: spread the green leaves obtained in step 2), put into kneading machine and knead when the temperature is lowered to 25-30, the time is 15min, and the obtained tea leaves are arranged into strips and slightly overflowing with tea juice;
[0019] 4) Preliminary baking: put the tea leaves after rolling in step 3) into a Titian machine for baking, the baking temperature is 100-110 ° C, and the time is 10-15 m...
Embodiment 2
[0024] A preparation method of roasted green tea, comprising the following steps:
[0025] 1) Spread the green: spread the fresh tea leaves on the bamboo sieve, the thickness is 3cm, and the time is 2-3h, until the leaves lose water and lose weight by 8%, and the water content of the fresh leaves is 70%;
[0026] The fresh tea leaves used are picked from high mountains above 600m above sea level. The picking standard of fresh tea leaves is: before Qingming, the picking standard is one bud and one leaf at the beginning (the leaf length should not exceed half the length of the bud); between Qingming and Guyu, the picking standard is one bud and one leaf. One bud and one leaf, the tea green is required to be relatively uniform in size and free of impurities. According to the "three no-picking" principle of not picking buds and leaves due to diseases and insect pests, not picking buds and leaves that are damaged, and not picking in the open air and rainy days, the tea greens are pa...
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Abstract
The invention relates to a method for making tea, and in particular relates to a method for making naked green tea. The method comprises the following steps: 1) spreading green tea leaves; 2) removing water; 3) kneading; 4) performing primary baking; 5) finely kneading, namely, finely kneading the primarily baked tea leaves by using a fine kneading machine, setting the temperature at 70 DEG C, feeding 5kg of the leaves, and kneading for 30-40 minutes so as to obtain the tea leaf bars which are compact, fine, round and straight, like pine needles in shape and green and smooth in color, taking out the tea leaves, and spreading out for 30 minutes; 6) drying and enhancing the fragrance, namely, drying till the moisture content is 5-6% and subsequently enhancing the fragrance. Compared with a conventional green tea making process, the method for making the baked green tea, which is provided by the invention, additionally adopts a fine kneading procedure for enabling the bars to be fine and compact, fixing the fresh and green color and promoting the formation of fragrance and taste of green tea, and thus the made baked green tea has the advantages that the tea bars are fine, round and straight, the tea leaves are resistant to water soaking, the leaves are long-lasting in fragrance, the buds and the leaves are complete, the tea can be stored, the color is green and smooth, and the like.
Description
technical field [0001] The invention relates to a preparation method of tea leaves, in particular to a preparation method of roasted green tea. Background technique [0002] Songxi County has a long history of tea production. Songxi green tea "Zhanluchun" is the leader of green tea in Fujian Province, and it is the best product of Songxi green tea. The period of making "Zhanluchun" green tea is before the spring rain every year. "Zhanluchun" belongs to the roasted green tea, and the shape is mostly bar tea. In the currently used preparation method of roasted green tea, in the rolling step, the tea leaves are often not resistant to foaming and the strands are incomplete due to improper rolling. The problem that the aroma of the bottom of the leaves is not persistent. SUMMARY OF THE INVENTION [0003] The technical problem of the present invention is: to provide a preparation method of the roasted green tea with the tea leaves of the roasted green tea being resistant to f...
Claims
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Application Information
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