A kind of processing method of purple bamboo shoot tea

A processing method and technology for purple bamboo shoots tea, applied in the direction of tea processing before extraction, can solve the problems that the processing method has no standardized process and the high requirements of purple bamboo shoots tea, and achieves a product that is not easy to stir fry too much, has a tight shape and a fragrant aroma. Effect

Active Publication Date: 2016-05-25
浙江茶乾坤食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional purple bamboo shoot tea processing process includes: picking during the Qingming to Grain Rain period, picking the tea buds with one bud and one leaf or one bud and two leaves, and the tea buds are greened, greened, stripped, cooled, initially baked, and rebaked. There is no standardized process in the existing processing methods, so experienced purple bamboo shoot tea craftsmen are required to make it, and due to the high requirements of purple bamboo shoot tea, small mistakes in any process will easily affect the quality of tea

Method used

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Embodiment Construction

[0025] The technical solution of the present invention will be described in detail below in conjunction with the embodiments of the substrate, but the following embodiments are only preferred embodiments of the present invention, not all of them. Based on the examples in the implementation manners, other examples obtained by those skilled in the art without making creative efforts all belong to the protection scope of the present invention.

[0026] A kind of processing method of purple bamboo shoot tea provided by the invention comprises the following steps:

[0027] The first step is to pick tea. The tea buds are collected at the right time according to the requirements. It is best to collect tea buds with one bud and one leaf, fat buds, and leaves that are just beginning to be picked on sunny days, and it is best to pick them from tea trees in shaded forests on Yangya cliffs.

[0028] The second step is sorting. The green leaves are thinly spread on the bamboo plaque, and ...

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Abstract

The invention discloses a processing method for Zisun tea, relating to the field of tea processing, and solving the technical problem that no standard process flow for the Zisun tea is available in the prior art. The processing method comprises the steps of picking tea leaves, sorting, tedding fresh leaves, performing fixation, cooling, selecting for the first time, re-roasting, recooling, selecting for the second time, drying for the first time, drying for the second time, storing fragrance, checking and packaging. The Zisun tea has high quality.

Description

【Technical field】 [0001] The invention relates to the field of tea production. 【Background technique】 [0002] Drinking more tea plays a very important role in the health of the human body. The processing of tea has a huge impact on the nutritional value and taste of tea. The characteristics of purple bamboo shoot tea are that the buds and leaves are tender and purple, the buds are shaped like bamboo shoots, the cords are tightly wrapped, and the pekoe is exposed, the buds and leaves are complete, the shape is tender and tightly knotted, the color is green, the aroma is strong, and the taste is fresh and mellow. The soup color is light green and bright, so the requirements for processing are very high to ensure that the purple bamboo shoot tea has excellent inner quality and unique fragrance. The traditional purple bamboo shoot tea processing process includes: picking during the Qingming to Grain Rain period, picking the tea buds with one bud and one leaf or one bud and two...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 管爵杉张盛詹志芳
Owner 浙江茶乾坤食品股份有限公司
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