Processing method for Mengdingshihua green tea

A processing method, the technology of smectite, applied in tea treatment before extraction, etc., can solve the problems of leaf bottom, dark yellow soup, messy selection of fresh leaf varieties, heavy grass gas, etc., to achieve enhanced β-glucosidase activity, The effect of redistribution is uniform and the soup color is clear and bright

Active Publication Date: 2014-12-03
代毅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the quality of Shihua green tea is uneven, and the processing technology mainly has the following problems: 1. The selection of fresh leaf varieties is messy; 2. The lack of precise control of temperature in the production process; 3. To

Method used

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  • Processing method for Mengdingshihua green tea
  • Processing method for Mengdingshihua green tea
  • Processing method for Mengdingshihua green tea

Examples

Experimental program
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Effect test

Embodiment 1

[0034] A kind of processing method of novel Mengdingshan stone flower green tea, comprises the steps:

[0035] 1) Picking of fresh leaves: Picking the young buds and leaves mainly of the local Mengshan "Liuyezhong" tea tree variety, the standard is single bud or one bud and one leaf.

[0036] 2) Withering: Spread the fresh leaves on the dustpan in time after entering the factory, and the thickness of the spread leaves is 1.5cm. Put the dustpan on the drying rack and push it into the air-conditioned withering room for withering. The withering temperature is controlled at about 22°C, and the air humidity is controlled at 65%. The upper and lower dustpans are exchanged every hour, so that the moisture of the withered leaves can be evenly lost.

[0037] 3) Finishing: adopt 6CST060 type roller fixing machine to finish, the fixing temperature is 320~350°C, the speed of fixing machine is 45 rpm, and the time for the fixing leaves to stay in the drum is 2min. After the greening is c...

Embodiment 2

[0049] Among the quality components of tea, the content of tea polyphenols, catechins, free amino acids and caffeine are relatively high. These four components are closely related to the quality of tea and flavor quality, and to a considerable extent determine and affect the "color, aroma, Taste" and other qualities. The content of tea water extracts reflects the concentration of tea soup and is a comprehensive indicator that characterizes the overall level of tea taste components. A high content of water extracts indicates that tea tastes are rich in substances, which is an important material basis for tea taste "rich" and "resistance to brewing" [1] . The free amino acid content is high, the taste is fresh and mellow, the aroma is high and long, and the quality is relatively excellent. Tea polyphenols are the substances with the most content in tea, and are the main substances that form the bitter taste of tea. Free amino acids are important components of tea soup, and the ...

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Abstract

The invention relates to a processing method for Mengdingshihua green tea. The processing method is characterized by comprising the following steps: picking up fresh leaves; withering; removing green; spreading to cool; grading; stripping; spreading to cool; returning water; shaping; spreading to cool; initially drying; spreading to cool; re-roasting; extracting fragrance and the like. Excellent product green tea is produced, wherein the shape is light green and lubricative, flat and beautiful and gives a feature of silvery hairs; the liquor color of the endoplasm is clear and bright, sweet in flavor and fresh and tender, pure in fragrance and durable, and the bottoms of the leaves are light green and bright. The quality of the Mengdingshihua green tea is greatly superior to that of existing Shihua green tea (existing Shihua green tea is heavy in green grass flavor and astringent in taste, and the bottoms of the leaves and the liquor color are yellow and dark).

Description

technical field [0001] The invention relates to the field of green tea processing, in particular to a method for processing Mengshan stone flower green tea. Background technique [0002] Stone flower is the earliest famous tea in Mengshan history, and it is also the first Mengshan famous tea to become a tribute tea. During the Yuanhe period of Emperor Xianzong of Tang Dynasty (806-820 A.D.), the "National History Supplement" written by Li Zhao, a Hanlin scholar, recorded: "There are Mengding stone flowers or small squares or loose tea (Guya) in the south of Jiannan, and the number is the first." Stone flower is the stone flower of "Stone Marrow Fragrance" and is a treasure bred by nature. The stone flower picking and production time is from the spring equinox to Qingming. The finished tea is green and oily in appearance, flat and beautiful, and the silver hairs are exposed; the inner quality of the soup is clear and bright, the taste is sweet and tender, the fragrance is pu...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 代毅吕思言郑尚丽
Owner 代毅
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