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Manufacturing method of cloud mist tea (spring bamboo shoot)

A production method, the technology of Yunwu tea, applied in tea processing before extraction, 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

Spreading time does not exceed 6 hours

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] (1) Green spreading: After the buds are taken into the factory, spread them thinly on the dustpan in time, and shake the dustpan every 1-2 hours, but do not stir them by hand. Spreading time does not exceed 6 hours. After spreading, the weight loss of fresh buds reaches 15-20%.

[0011] (2) Finishing: 150-200 grams of leaves per pot, less leaves in rain and dew, and more leaves in sunny days. The temperature of the leaf-throwing pot is 100-110°C, first shake and stir-fry, then shake and stuff, after 2-3 minutes, the pot temperature drops to 80°C, that is, turn to full shake and stir-fry. After 1-2 minutes, the pot temperature drops to 70-60°C, and the whole time is 6-7 minutes. The time to finish greening should be light, and pay attention to straightening the tea sticks. The weight loss rate of the green leaves is about 35%, and the water content is about 60%.

[0012] (3) Stir-fried Erqing: After the green leaves are cooled for half an hour, stir-fry Erqing withou...

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PUM

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Abstract

The invention discloses a manufacturing method of cloud mist tea (spring bamboo shoot). 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 method for preparing cloud mist tea (spring bamboo shoots), 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 large temperature difference between day and night, the tea cultivation and planting management adopts organic planting, which is pollution-free and of good quality. The spring bamboo shoots are all-bud tea, which is the best in Yunwu tea. At present, the Yunwu tea generally produced in China has disadvantages such as poor appearance, little nutritional value retained, and high production cost. Contents of the invention [0003] In order to overcome the above-mentioned technical problems, the present invention aims to provide a method for making cloud mist tea (spring bamboo shoots) that is simple to make, low in production cost, good in color, aroma, taste and shape, and difficult to lose nutrients. It mainly i...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
Inventor 不公告发明人
Owner 双牌绿香源茶叶种植专业合作社
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