Manual making technique of green tea

A craft and manual technology, applied in the field of green tea hand-made tea technology, can solve the problems of unsustainable aroma, uneven curl, smelly paste, etc., and achieve the effect of uniform fluffy pekoe, uniform curl, and uniform color

Inactive Publication Date: 2015-11-25
黔南州梅渊商贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

As a result, there is still a large difference in the quality of tea leaves obtained by final processing according to the prior art, resulting in uneven ...

Method used

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  • Manual making technique of green tea
  • Manual making technique of green tea
  • Manual making technique of green tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1 of the present invention: a kind of manual tea-making process of green tea, is made according to the following steps: A, fix green, B, knead, C, shape, D, extract millet, E, enhance fragrance, F, dry. The whole process is carried out in an iron pot with a diameter of 60-70 cm, and the gestures of stewing, turning, grasping, throwing, shaking and kneading are continuously operated, and the whole process takes about 45 minutes.

[0028] A completed:

[0029] 1. High temperature finishing, first high and then low.

[0030] High temperature mainly refers to the pot temperature, that is, the pot temperature should be high at the beginning of finishing, and the pot temperature should be low in the later stage of finishing. The so-called "high temperature finishing" does not mean that the higher the better, otherwise the green leaves are easy to burn, resulting in smoke and burnt gas. Gray, seriously reduce the quality of tea, of course, the pot temperature is to...

Embodiment 2

[0065] Embodiment 2 of the present invention: a kind of hand-made tea-making process of green tea, make according to following steps: A, clear green, B, knead, C, shaping, D, extract millet, E, enhance fragrance, F, dry. The whole process is carried out in an iron pot with a diameter of 60-70 cm, and the gestures of stewing, turning, grasping, throwing, shaking and kneading are continuously operated, and the whole process takes about 45 minutes.

[0066] A completed:

[0067] 1. High temperature finishing, first high and then low.

[0068] High temperature mainly refers to the pot temperature, that is, the pot temperature should be high at the beginning of finishing, and the pot temperature should be low in the later stage of finishing. The so-called "high temperature finishing" does not mean that the higher the better, otherwise the green leaves are easy to burn, resulting in smoke and burnt gas. Gray, seriously reduce the quality of tea, of course, the pot temperature is to...

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Abstract

The invention discloses a manual making technique of green tea. The technique includes the steps of A, fixation; B, rolling; C, shaping; D, tipping; E, aroma-improving; and F, drying. The fixation process of the technique ensures tea leaves are free of greening, co-curing, edge burnt, stem and leaf redness, grass smell, water stuffiness odor, curing stuffiness odor and coke odor, at the premise of ensuring 90% to 100% of fixation rate; the rolling process ensures more than 90% of tea leaves are evenly curled; the tipping process ensures tipping rate of the tea leaves is above 80%; In the whole tea processing process, each 500g of fresh tea leaves can be made into 125g of dried tea, and the final dried tea has only 3g to 4g of broken tea. The tea made by the technique has high quality, has no great difference, has uniform color and lasting aroma, is uniform in degree of curling, has uniform, fluffy and cotton-like white hair, is free of stinking, burst and peculiar odor and has few broken tea.

Description

technical field [0001] The invention relates to a tea making process, in particular to a green tea manual tea making process. Background technique [0002] The existing pure manual processing technology of green tea mainly includes the steps of fixing, kneading, shaping, lifting and drying. Each step is closely related and interlocking. A mistake in a certain step will easily lead to the final processing. The quality of tea leaves varies greatly. Whether it is pure manual processing, mechanical processing or semi-mechanical processing, the most important thing in each process of tea is to master the temperature, time and processing methods required for each process. For mechanical processing and semi-mechanical processing, temperature, time and The processing methods are very easy to control. But for pure hand-made, the temperature, time and processing technology are very particular, and it is particularly difficult to control, and because pure hand-made is one-time cohere...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 何钰海
Owner 黔南州梅渊商贸有限公司
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