A kind of processing method of purple bamboo shoot tea

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...