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Yellow rock tea preparation method

The technology of Shiya tea and stone cliff is applied in the field of preparation of Shiya yellow tea, which can solve the problems of astringent and fishy tea soup and affect the taste, and achieve the effects of sweet and refreshing aftertaste, fragrant and smooth entrance, and golden and clear soup color.

Inactive Publication Date: 2017-01-11
蒙山县玉峰茶厂
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Problems solved by technology

However, due to the characteristics of the buds of the bright-leaf Huang Ruimu, the tea soup of Shiya tea processed by traditional preparation technology will have astringent taste after brewing, which affects the taste of drinking

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  • Yellow rock tea preparation method

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Embodiment Construction

[0027] The technical solutions of the present invention will be further described in detail below in conjunction with specific embodiments, but this does not constitute any limitation to the present invention.

[0028] A preparation method of Shiya yellow tea, comprising the steps of:

[0029] (1) Selection of tea trees: Choose good quality Shiya tea trees. Among them, it is required to choose the wild original Shiya tea tree species that grows on the high mountains above 800 meters above sea level, and the wild Shiya tea trees that grow in the high mountain cliffs above 800 meters above sea level, absorb the clouds and mists of the mountains, and enjoy the sun. The brilliance of the moon, the aura of heaven and earth, the tea leaves prepared from its buds have a unique aroma, and the tea produced has a long and lasting smell.

[0030] (2) Picking: pick the buds of Shiya tea tree at the right time. Usually, the picking time is between Qingming solar term and Grain rain solar...

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Abstract

The invention discloses a yellow rock tea preparation method. The method includes steps: (1) tea tree selection; (2) picking; (3) airing; (4) parching; (4) fixation; (6) fermentation; (7) rolling; (8) drying. Yellow rock tea prepared according to the method is free of an intrinsic special taste of rock tea leaves, and tea water of the yellow rock tea is golden yellow in color, clear, fragrant and smooth to taste and sweet and refreshing in aftertaste.

Description

technical field [0001] The present invention relates to a kind of preparation method of tealeaves, more specifically, relate to a kind of preparation method of Shiya yellow tea. Background technique [0002] Shiya tea, also known as: Shiyan tea, Shishan tea, the scientific name is Liangye Huang Ruimu, Yangtong, arbor, named because it grows on a cliff, its buds and leaves are thick, and the tea soup it makes is bright in color. The main components of Shiya tea are: 20% flavonoids, 23.4% tea polyphenols, 9.73% amino acids and wild alkaloids and other elements that are beneficial to the human body. It is currently found in natural plants with the highest flavonoid content. The tea treasures of the rare original ecology and pure natural green plants in China. Shiya tea has a pure and sweet taste, and is resistant to brewing. Because Shiya tea does not contain caffeine, it does not affect sleep after drinking, and is rich in flavonoids, which have good health effects, so it is ...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/12
CPCA23F3/06A23F3/08A23F3/12
Inventor 游华新李先琼
Owner 蒙山县玉峰茶厂