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Processing method of Queshe tea

A processing method, the technology of Queue tea, which is applied in the field of Quege tea processing, can solve the problems of not lasting aroma, not resistant to foaming, rough shape, etc., and achieve the effect of lasting aroma, uniform color and increasing value

Inactive Publication Date: 2016-04-06
贵州省黎平雀舌茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the above-mentioned prior art, the present invention aims to provide a processing method for Quechee tea, which solves the problems of rough appearance, unsustainable aroma and insufferability on the basis of ensuring the uniform quality of tea products.

Method used

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Embodiment Construction

[0020] The technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0021] Quechee tea processing method of the present invention comprises the following steps:

[0022] (1), spread out

[0023] Take the freshly picked Buchu tea raw materials and spread them out. When the green gas is lost, the leaf quality becomes soft, and the water loss of fresh leaves is about 10%, it can be prepared. The fresh leaves of the day should be finished every day.

[0024] In the present invention, the freshly picked raw materials after screening are spread in a v...

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Abstract

The present invention discloses a processing method of Queshe tea. The method comprises the steps of: spreading, enzyme deactivation by machine, cooling by spreading, manual shaping, polishing by machine and final manual panning to increase the aroma. The processing method of Queshe tea employs enzyme deactivation by machine, shaping by hand, polishing and manual panning to increase the aroma. On the one hand, the produced Queshe tea has unified appearance (smoothness, flatness, smoothness, straightness and uniform green color), lasting aroma and multiple brewing times; on the other hand, the method increases the product yield, reduces labor costs and increases value.

Description

technical field [0001] The invention relates to a processing method of tea leaves, in particular to a processing method of Quechee tea. Background technique [0002] Que tongue tea is also known as "Duyun Fine Maojian", "Bai Maojian", "Yuhook tea" and "Que tongue tea". The tip of its tea teeth is as thin as a strip, the color is green with yellow, and there are many pekoe. The tea is sweet and refreshing, with a delicate fragrance. The content of polyphenols is about 10% higher than that of ordinary tea, and the content of amino acids is also higher. In 1915, he won the winning prize at the Panama International Competition. In 1983, it was rated as one of the top ten famous teas in China. There are generally two processing methods of Que tongue tea, all handmade and fully mechanized production. [0003] The manufacturing method of full manual processing includes: spreading fresh leaves → electric frying pan green pot → resurfacing → sub-sieving → bright pot → sub-sieving...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 谢昌明
Owner 贵州省黎平雀舌茶业有限公司
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