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A kind of production method of Ancha

A production method, the technology of Ancha, which is applied in the field of tea processing, can solve the problems of long aging time, insufficient aroma, and poor taste of Ancha production, and achieve the effects of shortening the aging time, reducing the taste of the warehouse, and brightening the color

Active Publication Date: 2018-01-02
安徽省祁门县江南春茶厂
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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 production method of Ancha, which solves the problems of long aging time, heavy warehouse taste, insufficient aroma and poor taste in the existing Ancha production

Method used

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  • A kind of production method of Ancha
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  • A kind of production method of Ancha

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Experimental program
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Effect test

Embodiment

[0028] Embodiment, a production method of Ancha, comprising the following steps:

[0029] 1) Picking: select the buds and leaves of the tea tree of the Keemun chinensis species, one bud with two leaves or one bud with three leaves;

[0030] 2) Spreading green: spread the picked tea leaves evenly on the bamboo mat, the thickness of the tea leaves is 10-20cm, the temperature is controlled at 10-20°, until the leaves of the tea leaves shrink, the leaves are soft and the surface is dull;

[0031] 3) Finishing: use a drum continuous killing machine to finish, the temperature at the inlet end is controlled at 285-295°C, the temperature at the leaf-outside is 140-150°C, and the temperature is fast at high temperature. Most of the stalks are broken and continuous, the leaves are shriveled but not curled, the leaf color becomes dark, the green grass disappears and a little fragrance is moderate, and the moisture content of the green leaves is 60-65%;

[0032] 4) Kneading: Put the fini...

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PUM

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Abstract

The invention discloses a production method of Ancha, which is characterized in that it includes picking, greening, fixing, kneading, drying, rolling cutting, sub-sieving, stem picking, winnowing, blending, re-baking, night dew, steaming tea , loading baskets, whole strips, drying, packaging, storage and other processes, in the steps of re-drying and steaming tea, the leaves and tea leaves are fully mixed to enhance the aroma. The moisture content is more uniform and the tea quality is better. The invention can shorten the aging time, has better aroma and weak warehouse taste, improves the overall quality of the tea and shortens the marketing period of the tea, thereby improving the economic benefits of safe tea.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a production method of Ancha. Background technique [0002] An tea is a famous historical tea in Qimen, and it is called "soft branch tea" among the people. Ming Yongle's "Qi Chang Zhi" has records of soft branch tea. Before "Qi Hong" was born, "An tea" enjoyed a high reputation and a large number of production. "An Tea" is exclusively sold in Guangdong and Guangxi, and resold in Nanyang. In 1988, at the Provincial Famous Tea Appraisal Conference, due to its excellent quality and unique style, it was awarded the title of Provincial High-quality Special Famous Tea. It is quite famous in eastern Guangdong, keeping pace with the "four famous historical teas (Ancha, Pu'er, Liubao, and Oolong)". Its cords are tightly knotted and uniform, its color is dark brown and oily, its aroma is rich and elegant, and it is very refreshing. What's more rare is that it is not only a superior drink, ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 汪文献汪绍荣徐娥眉胡学香
Owner 安徽省祁门县江南春茶厂