Preparation technology of Shucheng Xiaolanhua early buds

Abstract

The invention discloses a preparation technology of Shucheng Xiaolanhua early buds. The preparation technology of Shucheng Xiaolanhua early buds comprises the following step: (1), picking fresh tea leaves from west Anhui tea areas in mid-late March until mid April, wherein standards of the picked fresh tea leaves are: preliminarily developed tea leaves with one buds and one leaves, developed tea leaves with one buds and one leaves, and preliminarily developed tea leaves with one buds and two leaves; (2), sorting the freshly picked tea leaves, removing impurities, timely spreading the impurity-removed tea leaves in thin layers in ventilated, clean and dry bamboo-stripe trays indoors until moistures of the tea leaves reach 70-72% appropriately; (3), taking the tea leaves out, soaking the tea leaves in warm water for 15-20 minutes, fishing the soaked tea leaves out, draining the moisture on surfaces of the tea leaves, spreading the drained tea leaves in bamboo-stripe trays for 3-5 hours until no water is on surface of the tea leaves; (4), taking the soaked tea leaves out, treating the tea leaves in a low-temperature cold-air drying machine until moistures of the tea leaves reach 22-23%, and taking the treated tea leaves out; (5), performing manual rolling and strip-shaping on the tea leaves after cold-air drying, and sending the strip-shaped tea leaves into a drying machine so as to carry out primary drying until water contents in the tea leaves reach 6.5%; and (6), spread-airing the primarily dried tea leaves for 6-24 hours, pulling the trays of spread-aired tea leaves over big fire in turns until water contents in the tea leaves reach 4-6%, stopping baking the tea leaves, and packaging and storing the baked tea leaves when the buds and the leaves are slightly cooled.

Description

technical field [0001] The invention relates to the technical field of green tea processing, in particular to a production process of Shucheng small orchid early buds. Background technique [0002] Shucheng Xiaolanhua belongs to the category of green tea and is a famous historical tea. Shucheng small orchid has the following tea characteristics: the shape of the buds and leaves is connected like bluegrass, the cord is thin and curled into a hook shape, the color is emerald green and even, and the tip is exposed; after brewing, it looks like an orchid, and the branches stand upright in the cup. The fragrance of orchids is commonly known as "a fragrance on the hot air"; the tea soup is fresh and long-lasting, with a sweet and mellow taste. The unique quality of small orchids in Shucheng has attracted the attention of many tea companies. However, the production of small orchids in Shucheng is relatively scattered, and most of them are self-produced and sold by tea farmers. Due...

AI Technical Summary

Problems solved by technology

The unique quality of small orchids in Shucheng has attracted the attention of many tea companies. However, the production of small orchids in Shucheng is relatively scattered, and most of them are self-produced and sold by tea farmers. Due to the unreasonable hand-made process, the small orchids produced The brown color, fragrance and taste are poor, and the grade of the roasted tea leaves is messy, which cannot meet people's higher requirements for small orchid tea.