Preparation method of Tieguanyin with strong fragrance, flavor and clear fragrance

A production method and technology of clearing perfume, which is applied in the field of tea processing and can solve the problem of deep golden color of tea soup, etc.

Active Publication Date: 2018-02-06
福建安溪历山茶仙茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a method for making Tieguanyin with strong aroma, clear fragrance and color, the main purpose of which is to overcome the shortcomings of the existing production process of strong-flavor Tieguanyin, which leads to the defects that the tea soup made from the obtained dry tea is dark golden yellow and the like.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of Tieguanyin with strong fragrance, flavor and clear fragrance color comprises the following steps:

[0024] (1) Blending

[0025] Pick tea leaves from the same mountain range and the same sunny slope with a tree age of 5 years, and carry out pile-up withering, greening and killing;

[0026] (2) Baking

[0027] ①Bake the blended tea leaves at a high temperature of 120°C for 30 minutes;

[0028] ② Lower the temperature to 80°C, bake at 80°C for 30 minutes; then raise the temperature to 90°C and 100°C in turn, and keep at 90°C and 100°C for 100 minutes;

[0029] ③The temperature is lowered to 80°C and baked for 60 minutes; then the temperature is raised to 90°C, 100°C and 105°C in sequence, and kept at 90°C, 100°C and 105°C for 120 minutes, 80 minutes and 30 minutes respectively;

[0030] ④ Lower the temperature to 90°C and bake for 80 minutes; then rise to 100°C and keep for 60 minutes;

[0031] ⑤The temperature is lowered to 80°C again, and b...

Embodiment 2

[0035] (1) Blending

[0036] Pick tea leaves from the same mountain range, facing the sunny slope, and the age of the trees is 8 years old, and carry out stacking and withering, greening and killing;

[0037] (2) Baking

[0038] ①Bake the blended tea leaves at a high temperature of 120°C for 30 minutes;

[0039] ② Lower the temperature to 80°C, bake at 80°C for 30 minutes; then raise the temperature to 90°C and 100°C in turn, and keep at 90°C and 100°C for 100 minutes;

[0040] ③The temperature is lowered to 80°C and baked for 60 minutes; then the temperature is raised to 90°C, 100°C and 105°C in sequence, and kept at 90°C, 100°C and 105°C for 120 minutes, 80 minutes and 30 minutes respectively;

[0041] ④ Lower the temperature to 90°C and bake for 80 minutes; then rise to 100°C and keep for 60 minutes;

[0042] ⑤The temperature is lowered to 80°C again, and baked for 30 minutes; then suddenly increased to 110°C, kept for 5 minutes, then the temperature is lowered to 100°C,...

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PUM

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Abstract

The invention provides a preparation method of Tie-Guanyin tea with aromatic flavor, faint scent and nice color. The method comprises the steps of (1) picking tea leaves from tea growing in the same mountain range and in the same direction and at the age of 5 to 10 years, stacking, withering, shaking and dehydrating; (2) baking for 30 minutes at the high temperature of 120 DEG C, turning into medium and low temperature, baking at low temperature of 80 to 90 DEG C, then baking at the medium temperature of 100 to 100 DEG C, repeating the braking at low temperature and medium temperature at a plurality of times, and finally baking for 3 to 6 minutes at the high temperature of 120 DEG C until the tea leaves generate aromatic flavor. With the adoption of the preparation method, the tea soup has aromatic flavor and has the color of faint scent Tie-Guanyin tea, and meanwhile, the amino acid, tea polyphenol, mineral substances and other nutritional substances in the tea leaves can be remained to the maximum.

Description

technical field [0001] The invention relates to a method for processing tea, in particular to a method for preparing Tieguanyin with strong aroma, flavor, clear perfume and color. Background technique [0002] Tieguanyin is the ultimate oolong tea, between green tea and black tea, and belongs to the semi-fermented tea category. It is not only a precious natural tea, but also has a good effect on beauty and health care. It has been proved by science and practice that Tieguanyin contains high amino acids, vitamins, minerals, tea polyphenols and alkaloids, and has a variety of nutritional and medicinal ingredients. Not only is it fragrant and mellow, but also its health care function is also among the best in tea. According to the degree of fermentation and production process, Tieguanyin finished products can be roughly divided into three types: aroma type, rhyme aroma type and strong aroma type. [0003] Luzhou-flavored Tieguanyin belongs to the traditional semi-fermented Ti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 姚福金姚加怀
Owner 福建安溪历山茶仙茶业有限公司
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