Preparation method of big-leaf tea

Abstract

The invention discloses a preparation method of big-leaf tea. Mature fresh green leaves with one sprout and three leaves are used as the material. The raw materials are subjected to solarization, withering, and micro fermentation, with the shape fixed through palm leaf bundling; finally, the tea will be dried in an oven with fixative, becoming the tea with a new taste. Beneficial effects of the invention are that the invention provides a preparation method of big-leaf tea, which can improve the pickup rate of tea leaves, increase the yield, and reduce the material cost; The tea has unique mouth feel, and keeps the special purity and flowery odor of big-leaf tea; the tea leaf is as pure and fresh as that of green tea; the tea can be brewed for several times, and even has scent after seven times of brewing. The tea has the advantages of elegant appearance and the natural shape of big-leaf tea, which can attract people's attention well.

Description

technical field [0001] The invention relates to a tea making method, in particular to a big leaf tea making method. Background technique [0002] The traditional Leishan green tea is picked from spring tender one-bud and two-leaf raw materials, which are fried and dried by machine rolling and frying machine. The traditional millet-flavored green tea produced is loved by customers. However, after entering summer, tea grows rapidly, and the following shortcomings of traditional picking and processing are difficult to overcome: [0003] One is that the tree rate of tea leaves is low after picking, and many raw materials are not picked quickly and grow old on the branches; [0004] The second is that the quality of tea processing is reduced, the tea color is dry and yellow, the taste is bitter and astringent, and the tea cellulose is high, so it is difficult to fry into curly bars; [0005] The 3rd, the selling price of traditionally made green tea is low, and the cycle is sho...

AI Technical Summary

Problems solved by technology

[0003] One is that the tree rate of tea leaves is low after picking, and many raw materials are not picked quickly and grow old on the branches;

[0004] The second is that the quality of tea processing is reduced, the tea color is dry and yellow, the taste is bitter and astringent, and the tea cellulose is high, so it is difficult to fry into curly bars;