Wild adinandra nitida tea processing method

A technology of wild stone cliff tea and a processing method, applied in the field of processing wild stone cliff tea, can solve the problem of inability to remove the astringent and fishy smell of wild stone cliff tea, and achieve the effect of removing the astringent and fishy smell

Inactive Publication Date: 2015-04-08
韦明玕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a processing method of wild Shiya tea, which can solve the problem that the astringent smell in wild Shiya tea cannot be removed in the prior art

Method used

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Examples

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Embodiment Construction

[0021] Below in conjunction with embodiment, the present invention is described in further detail:

[0022] A processing method of wild stone cliff tea, comprising the following steps:

[0023] A. Picking fresh leaves: Put the picked wild Shiya tea leaves on a dustpan and spread them out to dry for 2 to 4 hours;

[0024] B. Withering: put the wild stone cliff tea leaves obtained in step A into the air-conditioned room and spread them out for 10 hours. The air-conditioning temperature is controlled at 20°C to 22°C. When there is water flowing out from the tea stem, the tea leaves are taken out from the air-conditioned room;

[0025] C. Spreading out: Spread the wild Shiya tea leaves taken out from the air-conditioned room on a dry cloth, and let them dry for 5 to 10 minutes;

[0026] D, fix: put the wild Shiya tea leaves obtained in step C into a tea fixer to fix, temperature 100°C, and time 20 minutes;

[0027] E. Resurrection: Blow the finished wild Shiya tea leaves to a pl...

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PUM

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Abstract

The present invention discloses a wild adinandra nitida tea processing method which relates to the technical field of food processing. The processing method is composed of the following steps: picking fresh tea leaves, withering, tedding in the air, enzyme deactivating, moisture regaining, rolling, initial drying, shaping, second drying, flavor improving, screening and packaging. The processing method can solve the problem that it is hard to get rid of the puckery flavor of wild adinandra nitida tea in the prior art.

Description

technical field [0001] The invention relates to the technical field of tea planting, in particular to a processing method of wild Shiya tea. Background technique [0002] If the tea leaves of wild Shiya tea are processed in the same processing technology as ordinary tea leaves, the obtained tea leaves will have astringent and fishy smell when brewing tea, and the key process to remove astringency and fishy smell is the greening process. , the leaves of the tea leaves are fresh and tender after the greening, and the soup color is clear and bright, but the astringency and fishy smell in the tea soup cannot be removed. The quality of tea leaves cannot be removed from the astringency and fishy smell of tea leaves after low temperature withering. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to provide a processing method of wild shiya tea, which can solve the problem that the astringency and fishy smell in wild shiya tea cannot be removed in the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 韦明玕
Owner 韦明玕
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