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A processing method and technology of Laoshan green tea, applied in the field of tea processing, can solve the problems that the appearance and inner quality of green tea cannot reach high-grade, the bottom of Laoshan green tea is thick, and the freshness of Laoshan green tea is lost, and the appearance and quality of the green tea are beautiful, ornamental, green color effect
Inactive Publication Date: 2017-04-26
QINGDAO ACAD OF AGRI SCI
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[0014] Laoshan green tea is curly or flat green tea made from the young buds and leaves of the tea garden in Laoshan District through the above process. Due to the influence of the growth environment, the base of Laoshan green tea is relatively thick, and the shape is rough in production. , often with high fire or even old fire, losing the freshness of the inner quality of Laoshan green tea, and the appearance and inner quality are not up to the characteristics of high-grade green tea. With the development of famous tea, high-end green tea with special appearance and inner quality is popular among consumers Favored, the traditional craft of Laoshan green tea can no longer meet the characteristic needs of the current high-end market
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Embodiment 1
[0053] A processing method of Laoshan green tea, carried out according to the following steps:
[0054] (1) picking:
[0055] Choose the Fuding Dabai tea from the tea gardens in the Laoshan area as raw materials, and choose the first round of fresh leaves. The picking standard is one bud and one leaf at the beginning of development, without fish leaves, and cannot be picked;
[0056] (2) spread out:
[0057] Put the harvested fresh leaves evenly on a clean bamboo plaque, keep the room ventilated, spread the leaves to a thickness of 1 to 2 cm, and spread them for 8 to 10 hours. During this period, gently turn them 1 or 2 times at the right time, and keep them moist after spreading. Rate 65-70%;
[0058] (3) Complete:
[0059] After the fresh leaves are spread out, use a 40-type roller degreening machine, the degreening temperature is 185-195°C, 1-2 minutes, the amount of leaves should be less, and the moisture content after de-greening is 55-60%;
[0060] (4) Principles:
...
Embodiment 2
[0071] A processing method of Laoshan green tea, carried out according to the following steps:
[0072] (1) picking:
[0073] Select the tea gardens in Laoshan area, such as Longjing 43, with delicate bud heads and tender varieties as raw materials, and select the first round of fresh leaves. The picking standard is one bud and one leaf at the beginning of development, without fish leaves, and cannot be picked;
[0074] (2) spread out:
[0075] Put the harvested fresh leaves evenly on a clean bamboo plaque, keep the room ventilated, spread the leaves to a thickness of 2 to 3 cm, and spread them for 6 to 8 hours. During this period, gently turn them 1 or 2 times at the right time, and keep them moist after spreading. Rate 65-70%;
[0076] (3) Complete:
[0077] After the fresh leaves are spread out, use a 50-type roller de-enzyming machine, the de-enzyming temperature is 175-185°C, the de-enzyming is performed for 1-2 minutes, the amount of leaves is appropriately small, and...
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Abstract
The invention belongs to the field of processing of tea leaves, and relates to a processing method of Laoshan green tea, and particularly relates to a processing method of clean and fresh type high-grade special Laoshan green tea capable of erecting after being brewed. The processing method comprises the following steps of picking, spreading, deactivation of enzymes, strip tidying, spreading for cooling and moistening regain, primary baking, secondary spreading for cooling and moistening regain, and re-baking to be enough dry, wherein a fresh leaf which is subjected to the deactivation of enzymes is directly subjected to the treatment of the strip tidying without being subjected to the spreading for cooling and temperature lowering; after the primary baking, the leaf is subjected to the secondary spreading for cooling and moistening regain; the re-baking to be enough dry is carried out by selecting and using a temperature which is lower than that of the primary baking. The Laoshan green tea processed through the processing method of the Laoshan green tea is tall and graceful in appearance, green and sleek in color and luster, apricot-green and transparent in liquor color, clean and fresh in fragrance, fresh and mellow in taste, and bright, complete and lobate in brewed leaf; after being brewed, the tea leaf erectly spreads in a cup and is high in viewing and admiring performance; the contents of an amino acid and a vitamin C which are beneficial to a human body are higher than those of ordinary Laoshan green tea.
Description
technical field [0001] The invention belongs to the field of tea processing, and relates to a processing method of Laoshan green tea, in particular to a processing method of fresh and high-grade characteristic Laoshan green tea whose buds and leaves can stand upright after brewing. Background technique [0002] Laoshan green tea is produced in Laoshan District, Qingdao City, Shandong Province. Laoshan green tea, Laoshan is located on the coast of the Yellow Sea, it has a temperate marine monsoon climate, the soil is fertile, and the soil is slightly acidic. It is known as the small Jiangnan in the north. In 1959, Laoshan District successfully "introduced tea from the south to the north" and formed Laoshan green tea with unique quality. Laoshan green tea has the characteristics of thick leaves, pea fragrance, strong taste and resistance to brewing. It is divided into spring tea, summer tea, and autumn tea according to the picking season of fresh leaves; according to the fre...
Claims
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Application Information
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