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Method for processing Maoshan Cuimei tea

A processing method, the technology of Cuimei tea, is applied in the processing field of Maoshan Cuimei tea, which can solve the problems of high water content in green leaves, long drying time of tea leaves, and dark tea color, so as to achieve easy management, reduce drying time, increase The effect of moisture loss

Inactive Publication Date: 2017-05-31
合肥观云阁科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Maoshan Cuimei tea is also a kind of green tea. Its processing method is the same as that of ordinary green tea. Because it adopts the usual method of killing greens and the temperature of killing greens is low, the aroma of the tea is insufficient; Large, and the water content of the buds and leaves is uneven, resulting in long drying time and high energy consumption, resulting in dark tea color

Method used

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  • Method for processing Maoshan Cuimei tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method of Maoshan Cuimei tea, comprising the following steps:

[0020] 1) Raw material preparation: use one bud and one leaf, one bud and two leaves as raw materials, spray Maoshan Cuimei tea leaves and turn them over at the same time to ensure uniform spraying (the amount of spraying only needs to meet the water droplets on the leaves of the tea leaves) ), then put it into the cold storage for 0.5h, and the temperature of the cold storage is -5°C, and then quickly transfer to a constant temperature dark room with a temperature of 100°C for processing, and simultaneously vacuumize it to 0.2MPa, and the processing time is 0.5h, and then take out the Maoshan Cuimei tea leaves;

[0021] 2) Spreading: Spread the Maoshan Cuimei tea leaves taken out in step 1) naturally for 10 hours, and the spreading thickness is 2.5cm;

[0022] 3) Finishing: Use a drum fixing machine, start feeding when the temperature in the cylinder is 260°C, feed the leaves at a rate of 40kg...

Embodiment 2

[0028] A processing method of Maoshan Cuimei tea, comprising the following steps:

[0029] 1) Raw material preparation: use one bud and one leaf, one bud and two leaves as raw materials, spray Maoshan Cuimei tea leaves and turn them over at the same time to ensure uniform spraying (the amount of spraying only needs to meet the water droplets on the leaves of the tea leaves) ), then put it into the cold storage for 0.2h, and the temperature of the cold storage is -10°C, and then quickly transfer to a constant temperature dark room with a temperature of 90°C for processing, and at the same time, vacuumize it to -0.1MPa, and the processing time is 1h, and then take out the Maoshan Cuimei tea leaves ;

[0030] 2) Spreading: Spread the Maoshan Cuimei tea leaves taken out in step 1) naturally for 8 hours, and the spreading thickness is 2cm;

[0031] 3) Finishing: Use a drum fixing machine, start feeding when the temperature in the cylinder is 260°C, feed the leaves at a rate of 45k...

Embodiment 3

[0037] The Maoshan Cuimei tea obtained in Example 1-2 was subjected to sensory evaluation, and the results are shown in Table 1:

[0038] Table 1 Sensory evaluation results

[0039]

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Abstract

The invention provides a method for processing Maoshan Cuimei tea. The method comprises the following steps: 1) preparing raw materials, namely taking a bud with a leaf and a bud with two leaves as raw materials, performing spraying treatment on Maoshan Cuimei tea, turning so as to guarantee uniform spraying, and treating in a refrigeration house for 0.2-0.5 hour, wherein the temperature of the refrigeration house is 5-10 DEG C below zero; rapidly transferring into a constant temperature dark room at the temperature of 90-100 DEG C for treating, and vacuumizing to the pressure of -0.1 to -0.2MPa, wherein the treatment time is 0.5-1 hour; and taking out the Maoshan Cuimei tea; 2) spreading; 3) fixing; 4) cooling; 5) heaping; 6) carding; and 7) drying. The Maoshan Cuimei tea processed by the method is good in leaf shape and strong in aroma.

Description

technical field [0001] The invention belongs to the technical field of tea production and processing, and in particular relates to a processing method of Maoshan Cuimei tea. Background technique [0002] China's tea culture has a long history, and there are hundreds of varieties of famous and high-quality teas. Among them, green tea is the most produced type of tea in my country, and its variety of designs and colors ranks first in the world. Green tea has the characteristics of high fragrance, mellow taste, beautiful shape and resistance to brewing. Its traditional craftsmanship is through the process of finishing, kneading and drying. Maoshan Cuimei tea is also a kind of green tea. Its processing method is the same as that of ordinary green tea. Because it adopts the usual method of killing greens and the temperature of killing greens is low, the aroma of the tea is insufficient; Large, and the water content of the buds and leaves is uneven, resulting in long drying time...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 张杰
Owner 合肥观云阁科技发展有限公司
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