Method for preparing Maofeng tea by using non-whitened-stage fresh tea leaves

A technology of Maofeng and tea green, which is applied to the field of preparing Maofeng tea from tea green in non-albino period, can solve the problems of affecting the comprehensive quality of tea leaves, inadequate time control, low aroma of tea leaves, etc., so as to overcome the long processing time and maintain the integrity. , the effect of dark green color

Active Publication Date: 2015-05-06
ZHENGAN JINLIN TEA IND +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the characteristic climate conditions in Guizhou, tea greens are usually picked in the evening and then withered. Therefore, the traditional tea processing time is generally carried out at night, and the temperature at night is generally lower than 20°C. Therefore, the existing problems are: 1. Green tea raw materials Due to the low temperature and long withering time, the traditional natural withering time is as long as 10 to 14 hours, resulting in low aroma and weak taste of tea; 2. Traditional Maofeng tea is processed by high temperature drying, and if the temperature and time are not properly controlled, it is easy to appear burnt. Over-stirring is prone to breakage, resulting in partial scorching and affecting the overall quality of the tea.

Method used

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  • Method for preparing Maofeng tea by using non-whitened-stage fresh tea leaves

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Effect test

Embodiment 1

[0027] A method for preparing Maofeng tea from green tea in the non-albino period, comprising the steps of:

[0028] 1) Raw materials: Choose tea gardens within the jurisdiction of Zheng’an County, where the tea trees have a good ecological environment and an altitude of 800-1100m. The picking time is the non-albino period, that is, green raw materials of 1 bud and 1 leaf or 1 bud and 2 leaves after spring tea;

[0029] 2) Withering: Wither 300 catties of tea green raw materials picked by the company's self-developed hot air withering machine (authorized patent number: ZL201320634404.7). The green tea is evenly spread in the withering tank, the thickness is 5cm, the hot air withering time is 5 hours, the hot air temperature is 25°C, and the green tea after withering is about 225 catties, so that the leaves are soft, dark green in color and slightly fragrant. ;

[0030] 3) Finishing: Use the 80-type roller finishing machine for finishing. The curing temperature is 280°C, the s...

Embodiment 2

[0039] A method for preparing Maofeng tea from green tea in the non-albino period, comprising the steps of:

[0040] 1) Raw materials: Choose tea gardens within the jurisdiction of Zheng’an County, where the tea trees have a good ecological environment and an altitude of 800-1100m. The picking time is the non-albino period, that is, green raw materials of 1 bud and 1 leaf or 1 bud and 2 leaves after spring tea;

[0041] 2) Withering: Wither 400 catties of tea green raw materials picked by the company's self-developed hot air withering machine (authorized patent number: ZL201320634404.7). The tea greens are spread evenly and thinly in the withering tank, the thickness is 6cm, the hot air withering time is 5.5h, and the hot air temperature is 28°C. After withering, the tea greens are about 300 catties, so that the leaves are soft, dark green in color and slightly fragrant. Moderate;

[0042] 3) Finishing: Use the 80-type roller finishing machine for finishing. The curing temper...

Embodiment 3

[0051] A method for preparing Maofeng tea from green tea in the non-albino period, comprising the steps of:

[0052] 1) Raw materials: Choose tea gardens within the jurisdiction of Zheng’an County, where the tea trees have a good ecological environment and an altitude of 800-1100m. The picking time is the non-albino period, that is, green raw materials of 1 bud and 1 leaf or 1 bud and 2 leaves after spring tea;

[0053] 2) Withering: Wither 450 catties of tea green raw materials picked by the company's self-developed hot air withering machine (authorized patent number: ZL201320634404.7). The tea greens are spread evenly and thinly in the withering tank, the thickness is 7cm, the hot air withering time is 6 hours, the hot air temperature is 30°C, and the tea greens after withering are about 337.5 catties, so that the leaves are soft, dark green in color, and slightly fragrant. ;

[0054] 3) Finishing: Use the 80-type roller finishing machine for finishing. The killing temperat...

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Abstract

The invention belongs to the technical field of tea processing, and particularly relates to a method for preparing Maofen tea by using non-whitened-stage fresh tea leaves. The finished tea is prepared according to the steps of selecting materials, withering, inactivating enzyme, regaining moisture, twisting, dewatering, shaping, drying, scenting, and winnowing. According to the method, high quality of the finished product is ensured at all the stages due to the adoption of refine processing technology, so that the processing time and processing cost of Zhen'an white tea are greatly reduced, the production efficiency is improved, simultaneously the finished product processed according to the method has the unique characteristics of tight, thin curled and uniform shape, green color, durable clean aroma and fresh taste, and the economic benefit of the finished product is improved; and meanwhile, the problem of waste of non-whitened-stage Zhen'an fresh tea leaves is solved, and the economic benefit is improved.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for preparing Maofeng tea from green tea in the non-albino period. Background technique [0002] "Zheng'an white tea" is produced in the middle and high altitude areas at an altitude of 800-1100m. It has a beautiful ecological environment, fresh leaves of high natural quality, beautiful shape, bright green soup, white leaf bottom, high amino acid content, and fresh and mellow taste. [0003] At present, in the jurisdiction of Zheng'an County, apart from picking albino tea green raw materials to process high-grade Zheng'an white tea, almost no later raw materials are picked, resulting in a great waste of local tea green resources. During the albino period, the total amount of free amino acids in high-grade Zheng’an white tea is more than 8.5%, which is 2 to 3 times that of ordinary green tea. Excellent raw material for quality green tea. [0004] Due ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 沈强叶深高
Owner ZHENGAN JINLIN TEA IND
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