A kind of processing method of sweet-scented osmanthus green tea in autumn

Abstract

Provided is a processing method for autumn sweet osmanthus flower fragrance green tea. The method includes the following steps: 1, raw sweet osmanthus flower making; 2, tea leaf picking; 3, airing; 4, blending; 5, primary rolling; 6, steam beating; 7, secondary rolling; 8, polishing, wherein tea leaves obtained after secondary rolling are placed in a tea leaf polisher be polished; 9, drying, wherein the polished tea leaves are placed in a dryer to be dried till the water content of the tea leaves ranges from 3% to 4%; 10, packaging, wherein sterilization is performed under the vacuum condition, and then bag packaging is performed. Because sweet osmanthus flowers are processed and deeply integrated into the tea leaves in the green tea processing process, the problem that the sweet osmanthus flowers are separated from the tea leaves, and consequently the tea leaf quality is influenced is avoided. In this way, the green tea has the delicate fragrance of sweet osmanthus flowers and the attractive appearance of green team, and tea water obtained by brewing the green tea is light in color, mild in taste, slightly sweet and slightly fragrant and has soft infused leaves and many single coppery sheets.

Description

technical field [0001] The invention relates to the technical field of green tea tea processing, in particular to a method for processing green tea with sweet-scented osmanthus fragrance in autumn. Background technique [0002] Green tea is one of the most common tea varieties, especially in the southwest region. Green tea is made through processes such as rolling and greening without fermentation, and retains the natural substances of fresh leaves. Green tea contains nutrients such as tea polyphenols, catechins, chlorophyll, caffeine, amino acids, vitamins, etc. These nutrients have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, and anti-inflammatory, which are beyond the reach of other teas of. Guizhou has a subtropical climate with a lot of rain and plenty of sunshine, especially Fenggang County, Zunyi, which is located in the north of Guizhou, is more suitable for tea growth. The tea grown in this area fully absorbs the sunlight and the quality...

AI Technical Summary

Problems solved by technology

Most osmanthus teas are processed directly from osmanthus flowers as tea leaves. Although such osmanthus teas have a soft aroma, they have a lighter taste and lower nutritional value.

At present, there are tea leaves mixed with osmanthus and tea in the market to obtain osmanthus tea. Although it contains the aroma of osmanthus and also has the nutrition of tea, this kind of tea is just tea, osmanthus and osmanthus. It is too rough to be graded as tea, and the phenomenon of tea quality rot often occurs, that is, its shelf life is short

There is also a process of adding sweet-scented osmanthus after the tea is finished, to increase the fragrance of sweet-scented osmanthus, but this kind of fragrance is easy to lose, and when making tea, there are often different colors, which leads to the decline of tea quality.