Processing method capable of improving fragrant tea quality

A processing method and fragrant tea technology are applied in the field of processing to improve the quality of fragrant tea, and can solve the problems of insufficiently tight and thin strands, high breaking rate of fragrant tea, insufficient green color of fragrant tea, etc. , the effect of promoting

Inactive Publication Date: 2017-02-22
LISHUI AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But in the production of fragrant tea, there are still some deficiencies, such as the color of fragrant tea is not emerald green enough, the rope is not tight enough, and the broken rate of fragrant tea is high

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The production technology of the high-quality fragrant tea of ​​the present embodiment, step is as follows:

[0022] The first step is to select raw materials, picking fresh leaves with one bud and one and two leaves in spring, and the fresh leaves do not contain rain or dew.

[0023] The second step, thin spreading: put the green tea obtained in the first step on a smooth bamboo plaque or bamboo mat for thin spreading, the spreading thickness is less than 1cm, and the cooling time is 3 hours.

[0024] The third step, electromagnetic fixation: the green tea obtained in the second step is re-fixed with an electromagnetic fixer, the temperature is set at 320°C, and the appropriate amount of fixation is 45% water content.

[0025] The fourth step, regaining moisture: put the green leaves obtained in the third step into a plastic bag for cooling, and the moisture regaining time is 3 hours.

[0026] The fifth step, kneading: the green leaves obtained in the fourth step are ...

Embodiment 2

[0032] The production technology of the high-quality fragrant tea of ​​the present embodiment, step is as follows:

[0033] The first step is the selection of raw materials. Fresh leaves with one bud and one and two leaves in summer are picked, and the fresh leaves do not contain rain or dew.

[0034] The second step, thin spreading: put the green tea obtained in the first step on a smooth bamboo plaque or bamboo mat for thin spreading, the spreading thickness is less than 1cm, and the cooling time is 2 hours.

[0035] The third step, electromagnetic fixation: the green tea obtained in the second step is re-fixed with an electromagnetic fixer, the temperature is set at 320°C, and the appropriate amount of fixation is 45% water content.

[0036] The fourth step, regaining moisture: put the green leaves obtained in the third step into a plastic bag for cooling, and the moisture regaining time is 3.5 hours.

[0037] The fifth step, kneading: the green leaves obtained in the four...

Embodiment 3

[0043] The production technology of the high-quality fragrant tea of ​​the present embodiment, step is as follows:

[0044] The first step is the selection of raw materials. Fresh leaves with one bud and one and two leaves are picked in autumn. The fresh leaves do not contain rain or dew.

[0045] The second step, thin spreading: put the green tea obtained in the first step on a smooth bamboo plaque or bamboo mat for thin spreading, the spreading thickness is less than 1cm, and the cooling time is 2.5 hours.

[0046] The third step, electromagnetic fixation: the green tea obtained in the second step is re-fixed with an electromagnetic fixer, the temperature is set at 320°C, and the appropriate amount of fixation is 45% water content.

[0047] The fourth step, regaining moisture: put the green leaves obtained in the third step into a plastic bag for cooling, and the moisture regaining time is 3.5 hours.

[0048] The fifth step, kneading: the green leaves obtained in the fourth...

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PUM

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Abstract

The invention relates to a fragrant tea processing method, and in particular relates to a processing method capable of improving fragrant tea quality. The fragrant tea processing method mainly comprises the steps of carrying out electromagnetic heavy fixation on spread tea leaves and carrying out technical processing of working procedures, namely secondary drying, typing by virtue of a Quhao machine and complete fire drying. Fragrant tea produced by adopting the fragrant tea processing method provided by the invention is curly, tight and thin in appearance strips, verdant in color and luster, high and lasting in incense, strong and refreshing in taste and clear in liquor color and has the characteristic of high quality. Compared with the traditional fragrant tea processing method, the fragrant tea processing method is uniform in fixation and high in efficiency, the original color and luster of the tea leaves can be maintained to the utmost extent, and the product is verdant in color and luster. The technical processing of the working procedures, namely the secondary drying, typing by virtue of the Quhao machine and complete fire drying, is adopted for replacing a cyclic drum roasting working procedure of the traditional fixation machine, the verdant degree and crimping tight degree of the fragrant tea are obviously improved, the breaking rate is reduced, and the yield of the fragrant tea is improved. The fragrant tea processing method provided by the invention avoids the phenomena that the traditional fragrant tea is not verdant enough in color and luster, not tight and thin enough in strips and relatively high in breaking rate.

Description

technical field [0001] The invention relates to a processing method for fragrant tea, in particular to a processing method for improving the quality of fragrant tea. Background technique [0002] "Fragrant tea" refers to the selection of new shoots of small and medium-leaved tea trees with one bud and one leaf to one bud and four leaves, which are processed by specific techniques such as circular frying. A kind of stir-fried green tea. It has always been deeply loved by the majority of tea lovers, and it is very popular in the market and sold all over the country. At present, the processing process of fragrant tea is mainly: spreading fresh leaves → killing green → cooling and regaining moisture → kneading → unblocking → circular frying (second green) → spreading cool → circular frying (increasing fragrance) → finishing. However, there are still some deficiencies in the production of fragrant tea, such as the color of fragrant tea is not emerald green enough, the cords are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 严芳何卫中邵静娜祁丹丹娄艳华
Owner LISHUI AGRI SCI
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