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Manufacturing method of cloud mist tea (spring stamen or pistil)

A production method and cloud tea technology, applied in the direction of tea processing before extraction, can solve the problems of high production cost, low nutritional value, poor appearance, etc.

Inactive Publication Date: 2016-06-22
双牌绿香源茶叶种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the Yunwu tea generally produced in China has disadvantages such as poor appearance, low nutritional value and high production cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0011] 1) Tanqing: The time is 4 hours, and the weight loss rate is about 13%.

[0012] (2) Finishing: 200-300 grams of leaves are put into each pot, and the temperature of the pot is 120°C when throwing leaves. Stir-fry first and then stir-fry, and stir-fry occasionally, so that the combination of shaking and stuffing is done. The whole time is 5-6 minutes. The weight loss rate of the green leaves is about 30%, and the water content is about 63%.

[0013] (3) Kneading: first push and knead with a single handle, and then turn and knead with a double handle. The amount of leaves kneaded each time depends on the size of the hand, generally 0.4-0.6 kg (after the green leaves are cooled), and the kneading time is 6 minutes.

[0014] (4) Stir-fried Erqing: The amount of leaves in each pot is 200-300 grams and the leaves are rolled. When the temperature drops to 80°C or 70°C, the strips need to be tightened at this time. The method of tightening the strips is to hold the tea wit...

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PUM

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Abstract

The invention discloses a manufacturing method of cloud mist tea (spring stamen or pistil). According to the manufacturing method, cloud mist tea is prepared from high mountain organic tea leaves via tedding, enzyme deactivation, first-step roasting, second-step roasting, drying, and packaging, is low in manufacturing cost, and is excellent in color, fragrance, taste, and shape. Nutrient loss is not easily caused.

Description

technical field [0001] The invention discloses a preparation method of Yunwu tea (chunrui), which belongs to the field of tea processing. Background technique [0002] Yunwu tea is planted on a high-altitude mountain. Due to the perennial mist and the large temperature difference between day and night, the tea cultivation and planting management adopts organic planting, which is pollution-free and of good quality. In particular, Chunrui is a whole-bud tea, which is the best in Yunwu tea. At present, the Yunwu tea generally produced in China has disadvantages such as poor appearance, low nutritional value and high production cost. Contents of the invention [0003] To overcome the above-mentioned technical problems, the present invention aims to provide a method for making Yunwu tea (chunrui) which is easy to make, low in production cost, good in color, aroma, taste and shape, and not easy to lose nutrients. It mainly includes the following steps: [0004] (1) Tanqing: Th...

Claims

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Application Information

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IPC IPC(8): A23F3/06
Inventor 苏新红
Owner 双牌绿香源茶叶种植专业合作社
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