Processing method for making Maofeng tea

A processing method and Maofeng technology, applied in the processing field of preparing Maofeng tea, can solve the problems of insufficient aroma, lack of mellowness, restricting the large-scale development of Maofeng tea industry, etc., and achieve beautiful appearance, bright color and product quality. high-level effects

Inactive Publication Date: 2015-11-11
贵州省凤冈县永田露茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the processing technology of the existing Maofeng tea usually includes the steps of spreading fresh leaves, fixing, kneading, initial drying, extracting and re-baking. The quality of the produced Maofeng tea has shortcomings such as insufficient aroma, which mainly reflects In polyphenolic compounds, aromatic oils, aromatic substances converted from amino acids and some sugars, there are few, which cannot achieve the characteristics of full-bodied, which seriously restricts the large-scale development of Maofeng tea industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A processing method for preparing Maofeng tea, comprising the steps of:

[0024] (1) Leaf selection: pick fresh leaves of tea trees with one bud and one leaf or one bud and two leaves as raw materials.

[0025] (2) Withering: spread the picked fresh leaves evenly and thinly on the bamboo withering curtain frame or on the withering machine, the thickness of the spread leaves is 2-2.3cm, the temperature is 22-25°C, the air humidity is 78-82%, and naturally withers indoors for 2 hours , the leaves need to be turned once during this period;

[0026] (3) Shaking: the withered leaves are shaken for the second time with a roller, the amount of leaves per cylinder is 8kg, the shaking speed is 25 rpm, the first shaking time is 3 minutes, and then the green is cooled for 20 minutes , the second shaking green time is 4 minutes, cool green 25 minutes, when the leaf edge of shaking green leaves is cinnabar red, the leaf surface is blue or yellow green, the veins are transparent, an...

Embodiment 2

[0034] A processing method for preparing Maofeng tea, comprising the steps of:

[0035] (1) Leaf selection: pick fresh leaves of tea trees with one bud and one leaf or one bud and two leaves as raw materials.

[0036](2) Withering: spread the picked fresh leaves evenly and thinly on the bamboo withering curtain rack or on the withering machine, the thickness of the spread leaves is 2-2.5cm, the temperature is 20-23°C, the air humidity is 75-80%, and the natural withering indoors is 2.5 h, the leaves need to be turned once during the period;

[0037] (3) Shaking: The withered leaves are shaken for the second time with a 90-type roller. The amount of leaves per cylinder is 10kg. 30 minutes, the second shaking green time is 5 minutes, cool green 30 minutes, when the leaf edge of the shaking green leaves is cinnabar red, the leaf surface is blue or yellow green, the veins are transparent, the back of the leaf edge is in the shape of a spoon, and the appearance is very hard , whe...

Embodiment 3

[0045] A processing method for preparing Maofeng tea, comprising the steps of:

[0046] (1) Leaf selection: pick fresh leaves of tea trees with one bud and one leaf or one bud and two leaves as raw materials.

[0047] (2) Withering: Spread the picked fresh leaves evenly and thinly on the bamboo withering curtain frame or on the withering machine, the thickness of the spread leaves is 2.5-3cm, the temperature is 23-25°C, and the air humidity is 80-85%, and naturally withers indoors for 3 hours. During this period, the leaves need to be turned 2 times;

[0048] (3) Shaking: the withered leaves are shaken for the second time with a 90-type roller. 40 minutes, the second shaking green time is 6 minutes, cool green 35 minutes, when the leaf edge of the shaking green leaves is cinnabar red, the leaf surface is blue or yellow green, the veins are transparent, the back of the leaf edge is in the shape of a spoon, and the appearance is very hard , when the young leaves are as soft as...

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PUM

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Abstract

The invention relates to a processing method for making Maofeng tea. The processing method for making the Maofeng tea comprises the nine steps of (1) leaf selection, (2) deterioration, (3) rocking, (4) fixation, (5) flattening, (6) hair removal, (7) stir frying, (8) screening and (9) package. Compared with the prior art, rocking and fixation are conducted on tea leaves to control process parameter conditions, so that the Maofeng tea prepared by means of the processing method has the advantages of being delicately fragrant in smell, clear and bright in color and luster, mellow, tasty and refreshing in taste and attractive in appearance, is high in product quality level and can meet the requirement for higher and higher taste of consumers. In addition, the Maofeng tea contains multiple nutrient ingredients and multiple mineral substances required by a human body and has the effects of helping digestion, defending against the cold, recovering from fatigue, strengthening the physique and the like after being drunk for a long period of time.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method for preparing Maofeng tea. Background technique [0002] Tea is a favorite drink in people's daily life. With the improvement of people's living standards, consumers have higher and higher requirements for the quality of tea. Ordinary green tea is dull in color, low in fragrance, and low in tea yield. Can not satisfy people's requirement to high-quality green tea. Green tea is made without fermentation, so it retains more natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, and vitamins. These natural nutrients in green tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas, because green tea contains more bitter and astringent ester-type tea polyphenols and caffeine ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 朱永霞
Owner 贵州省凤冈县永田露茶业有限公司
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