Preparation method of Zisun steamed tea

A technology of steaming green tea and purple bamboo shoots, which is applied in the direction of tea substitutes, etc., and can solve problems such as bad taste, bitter taste, and low tea utilization rate

Inactive Publication Date: 2014-09-10
浙江星承文化旅游发展有限公司
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most of the fried green teas are on the market, and there are only a few steamed green teas. Secondly, the tea leaves picked in summer and autumn have a bitter taste and bad ta

Method used

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Embodiment Construction

[0014] A preparation method of purple bamboo shoot steamed green tea, the following steps:

[0015] (1) removing impurities and old leaves from the purple bamboo shoots picked during the period from before the rain to the beginning of autumn, so that the percentage by weight of the tea buds with one bud and one leaf in the purple bamboo shoots is more than 85%, and the milk leaves and ooty in the purple bamboo shoots The percentage by weight is less than 5%, and then it is spread green in a cool and ventilated place for 2-4 hours, so that the purple bamboo shoot leaves are not crisp to the touch, and smell the fragrance without grass;

[0016] (2) Lay the purple bamboo shoot leaves spread out in a steamer and steam them at 100°C for 1-3 minutes. The specific time is determined according to the characteristics of the tea leaves and combined with " See, smell, smell, feel" to determine;

[0017] (3) the purple bamboo shoot leaves after steaming and finishing are slightly aired,...

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Abstract

A preparation method of a Zisun steamed tea comprises the following steps: tedding Zisun tea leaves which have been picked up in the period from before grain rain to autumn beings, in a cool and ventilate place for 2-4 hours; subjecting the tedded Zisun tea leaves to steaming and fixing; slightly airing the steamed and fixed tea leaves and then drying; layering the dried Zisun tea leaves for cooling, and packaging the Zisun tea leaves. The Zisun summer tea leaves and Zisun autumn tea leaves are completely utilized, and the inclusions content of the Zisun steamed tea which is prepared by the method is higher than that of the general tea by 10-15%, and the inclusions after the tea is brewed are easily out of tea leaves, the tea is jade green, the liquor of the tea is light green, the leaf base is dark green, the tea liquor tastes fresh and mellow without the bitter taste of the other summer tea leaves and autumn tea leaves. Rolling, carding steps are not needed, and the picked-up tea leaves are only directly dried, so that the preparation process of the Zisun steamed tea is relatively simple.

Description

technical field [0001] The invention relates to the field of tea making, in particular to a preparation method of purple bamboo shoot steamed green tea. Background technique [0002] The greening methods of tea include frying greens, steaming greens, baking greens, etc. Steaming green tea refers to the tea-making process that uses steam to finish greening. Compared with other greening methods, it retains more chlorophyll, protein, amino acids, aromatic substances, etc. The content forms the quality characteristics of "three greens and one refreshing", that is, the color is emerald green, the soup is light green, and the bottom of the leaves is green; the tea soup tastes fresh and sweet. At present, most of the fried green teas are on the market, and there are only a few steamed green teas. Secondly, the tea leaves picked in summer and autumn have a bitter taste and bad taste after being processed by traditional tea making techniques. Tea farmers do not like to use tea leaves...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 张文华张中艺张瑞霞
Owner 浙江星承文化旅游发展有限公司
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