Method for processing Chinese chestnut aroma tea

A processing method and technology of fragrant tea, applied in the processing field of chestnut-flavored tea, can solve the problems affecting the quality of Guizhou chestnut-flavored flat green tea, unsuitable temperature control, complex production process, etc., and achieve comprehensive quality, convenient operation and low cost. cheap effect

Inactive Publication Date: 2017-09-01
贵州安顺春来茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing Guizhou Lixiang flat green tea processing technology is processed by high-temperature drum killing, high-temperature stripping mechanism strips, flattening with rods and flattening, and high-temperature frying to improve fragrance. The production process is relatively complicated, and the temperature is not suitable for control. It is easy to cause burnt edges, hot spots, and broken tea leaves. The color of the dry tea is yellowish, and the aroma is high and the chestnut-flavored type is seriously affected.

Method used

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  • Method for processing Chinese chestnut aroma tea

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Effect test

Embodiment 1

[0022] The processing method of chestnut-flavored tea of ​​the present invention comprises the following steps:

[0023] (1) Withering: Pick fresh leaves with one bud and one leaf or one bud and two leaves, uniform in size, spread evenly and thinly in the withering tank, the thickness of the spread is 3-5cm, the spreading time is 5h, and the interval is 0.5, flipping once, And knead once by hand, so that the water content of the green tea is 70-80%, and the fresh leaves are wilting;

[0024] (2) Finishing: Use a drum-type greening machine to finish the withered green tea. The finishing temperature is 220-230° C. and the time is 1 minute. Cool the tea leaves that have been finished for the first time at room temperature to regain moisture, and then perform the second finishing. The killing temperature is 120-130°C, and the time is 2 minutes. When the leaf color changes from green to dark green, the leaf quality is soft and sticky, the grass smell disappears, and the tea aroma i...

Embodiment 2

[0032] The processing method of chestnut-flavored tea of ​​the present invention comprises the following steps:

[0033] (1) Withering: The fresh leaves picked as one bud and one leaf or one bud and two leaves are evenly sized and spread evenly and thinly in the withering tank with a thickness of 3-5cm. The spreading time is 8 hours, and the leaves are turned once every 1 hour. Knead once by hand to make the tea green water content 80-85%, and the fresh leaves are wilting;

[0034] (2) Fixing: Use a drum-type fixing machine to fix the withered green tea. The fixing temperature is 240-260°C, and the time is 0.5min. Cool the tea leaves that have been fixed for the first time to moisture at room temperature, and then perform the second fixing , the finishing temperature is 130-140°C, the time is 3min, until the leaf color changes from green to dark green, the leaves are soft and sticky, the grass gas disappears, and when the tea fragrance is revealed, the finishing is completed, ...

Embodiment 3

[0042] The processing method of chestnut-flavored tea of ​​the present invention comprises the following steps:

[0043] (1) Withering: Pick fresh leaves with one bud and one leaf or one bud and two leaves, uniform in size, spread evenly and thinly in the withering tank, the thickness of the spreading is 2-5cm, the spreading time is 3 hours, and it is turned once every 0.5 hours , and knead once by hand, so that the water content of the green tea is 70-75%, and the fresh leaves are wilting;

[0044] (2) Finishing: Use a drum-type greening machine to finish the withered green tea. The finishing temperature is 220-230° C. and the time is 2 minutes. Cool the tea leaves that have been finished for the first time at room temperature to regain moisture, and then perform the second finishing. The killing temperature is 120-130°C, and the time is 2 minutes. When the leaf color changes from green to dark green, the leaf quality is soft and sticky, the grass smell disappears, and the te...

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Abstract

The invention discloses a method for processing Chinese chestnut aroma tea. The method comprises the following steps: withering, fixing, cooling, shaping, drying, screening, enhancing aroma and packaging. The Chinese chestnut aroma tea made according to the invention is fine, tight, slightly curled, and grayish green in color, has white frost and has Chinese chestnut aroma when being smelled; the soup is yellow green and bright; the tea is strong in fragrance, obvious in Chinese chestnut aroma, fresh and cool and slightly sweet; the tea soup is refreshing in taste and long in aftertaste; the bottom leaf is dark green, bright and even; and the tea is resistant to making. The method is simple in process, convenient to operate and low in cost. The Chinese chestnut aroma type roasted green tea made by the method is excellent in integrated quality and has excellent economic benefits.

Description

technical field [0001] The invention belongs to a processing method of green tea, and in particular relates to a processing method of chestnut-flavored tea. Background technique [0002] Aroma is one of the most important evaluation factors for identifying tea quality. The practice of tea aroma sensory quality evaluation shows that "chestnut fragrance" is one of the most typical aroma types among green tea aromas of different tea tree varieties. . For example, in the National Standard of the People's Republic of China "Methods for Sensory Evaluation of Tea" (GB / T 23776-2009), it is pointed out that famous green tea or ordinary (bulk) green tea has the characteristic of "chestnut fragrance" in the aroma quality characteristics, and the score range is 90. -99 points; and the aroma quality characteristic has the "fragrance" feature, and the score range is 80-89 points. It can be seen that the chestnut-flavor type of fried green tea leaves is a good performance of its compreh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 龙文琴熊双勇沈强
Owner 贵州安顺春来茶业有限公司
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