Processing method of momordica grosvenori black tea
A processing method and technology of Luo Han Guo, applied in the field of tea processing, can solve the problems of low product quality, ineffectiveness, inability to combine tea leaves, etc., and achieve the effects of black and oily color, uniform shape, and mellow taste.
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Embodiment 1
[0022] A processing method of grosvenoria black tea, comprising the following preparation steps:
[0023] (1) taking corresponding parts by weight is 100 parts and water content is 5.5-6.0% kung fu black tea and 30 parts of ripe fresh Luo Han Guo;
[0024] (2) Shelling and mashing the fresh Luo Han Guo taken in step (1) to obtain the capsule and juice of the fresh Luo Han Guo;
[0025] (3) Stir the kung fu black tea taken in step (1) and the capsule and juice of fresh Luo Han Guo obtained in step (2) and stack them in a clean airtight container for 6 hours;
[0026] (5) controlling the temperature in the airtight container to be 60°C to dry the tea leaves;
[0027] (6) until the water content of Kung Fu black tea is less than or equal to 9%, the finished product can be obtained.
[0028] The combination of spring tea black tea (with less bitterness and astringency) and Luo Han Guo will not reduce the fresh and sweet taste by adopting the above ratio; the water content of Kun...
Embodiment 2
[0030] Weighing the corresponding parts by weight is 100 parts and the water content is 5.7% Gongfu black tea and 40 parts of ripe fresh Luo Han Guo, and according to the other same steps of Example 1, finally the Luo Han Guo black tea can be obtained.
Embodiment 3
[0032] Weighing corresponding parts by weight is 100 parts and water content is 6.0% Gongfu black tea and 50 parts of ripe fresh Luo Han Guo, and according to other identical steps of embodiment 1, finally can make Luo Han Guo black tea.
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