Wild adinandra nitida tea processing method

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...