Longan Bixuan green tea and manual processing method for Longan Bixuan green tea

Abstract

The invention discloses a manual processing method for Longan Bixuan green tea. The method is characterized by comprising the following steps: (1) picking; (2) spreading fresh leaves; (3) performing fixation; (4) refreshing air; (5) rolling; (6) frying for the second time; (7) shaping; (8) drying and strengthening fragrance; and (9) sorting and selecting. The invention has the beneficial effects that (1) Ziyang tea variety is excellent, the natural ecological environment in Langao county is excellent, the fresh leaves produced from Langao county are processed according to the technical scheme disclosed by the invention and then the tea leaves contain abundant materials and China Tea Research Institute determines and proves that the tea is high in total amount of amino acid, caffeine, tea polyphenol and catechinic acid and high in total amount of aqueous extract and can reach high-quality famous tea standard and (2) a unique model characterized by appearance curled as spiral, fine and beautiful appearance and light green color and luster is achieved according to the shaping process (7), the attraction of Longan Bixuan green tea is promoted and the sales volume is increased.

Description

technical field

[0001] The present invention relates to the processing method of green tea and green tea thereof, relate in particular to a kind of manual processing method of Longan Bixuan green tea and Longan Bixuan green tea. Background technique

[0002] Langao County is located on the south bank of the Han River, at the northern foot of Bashan Mountain, with an east longitude of 108°38ˊ-109°11ˊ and a north latitude of 31°56ˊ-32°32ˊ. The effective accumulated temperature greater than or equal to 10°C is 4664°C, and the extreme minimum temperature is -8.4°C. The county has staggered rivers, lush forests, and the soil is mainly gray cinnamon soil and yellow brown soil. The tea gardens are mostly distributed between 500-1000m above sea level, with short sunshine and a lot of diffuse light. It is an alpine tea land with superior ecological environment.

[0003] There are many famous teas in Shaanxi, but most of them are strip-shaped or flat and straight in shape, relatively...

Examples

Embodiment 1

[0037] A kind of manual processing method of Long'an Bixuan green tea, it is characterized in that: comprise the following steps:

[0038] (1) Picking: pick fresh tea leaves with one bud and two leaves, fat buds and leaves, long buds, and many hairs. The tea tree variety of the fresh tea leaves is the Ziyang group species; Hollow leaves, damaged bud leaves;

[0039] (2) Spreading of fresh leaves: spread the harvested tea evenly in the bamboo plaque, with a thickness of 3cm, and put it in a cool and ventilated place indoors, spread it for 4 hours, 5 hours or 6 hours, and turn it lightly once or twice in the middle , when the buds and leaves emit a tea fragrance, with a floral fragrance, and a water content of 70%, enter the finishing process;

[0040] (3) Finishing: Carry out manual finishing in an inclined pot, the temperature of the fixing pot is 180°C, the finishing time is 6-8 minutes, and the amount of leaves is 1000g. The method of finishing by frying mainly and combinin...

Embodiment 2

[0066] On the basis of Example 1, other steps and parameters remain unchanged, (3) in the de-enzyming step, the de-enzyming temperature can be 160°C, 165°C, 172°C or 175°C, and the de-enzyming time is 6 or 7 minutes.

[0067] In addition, the finishing temperature of the inclined pot can also be changed within the range of 180-160°C. This constant or variable temperature range will not cause the tea to lose water too quickly and cause scorching. Stir-frying is the main method, and combined with boring and stuffing, the method of cleaning, shaking, stirring, and killing thoroughly, evaporates part of the water in the fresh tea leaves, making the fresh tea leaves soft, easy to knead and shape, and promotes the formation of good aroma.

Embodiment 3

[0069] As in Example 1, the pot temperature of step (6) stir-frying second green process is 80°C, 85°C, 87°C.

[0070] It can also be changed within the range of 90-80°C. The step (6) frying the second green process further allows the tea leaves to lose water slowly, which is conducive to the subsequent formation of curls like snails.

technical field

[0001] The present invention relates to the processing method of green tea and green tea thereof, relate in particular to a kind of manual processing method of Longan Bixuan green tea and Longan Bixuan green tea. Background technique

[0002] Langao County is located on the south bank of the Han River, at the northern foot of Bashan Mountain, with an east longitude of 108°38ˊ-109°11ˊ and a north latitude of 31°56ˊ-32°32ˊ. The effective accumulated temperature greater than or equal to 10°C is 4664°C, and the extreme minimum temperature is -8.4°C. The county has staggered rivers, lush forests, and the soil is mainly gray cinnamon soil and yellow brown soil. The tea gardens are mostly distributed between 500-1000m above sea level, with short sunshine and a lot of diffuse light. It is an alpine tea land with superior ecological environment.

[0003] There are many famous teas in Shaanxi, but most of them are strip-shaped or flat and straight in shape, relatively...

Examples

Embodiment 1

[0037] A kind of manual processing method of Long'an Bixuan green tea, it is characterized in that: comprise the following steps:

[0038] (1) Picking: pick fresh tea leaves with one bud and two leaves, fat buds and leaves, long buds, and many hairs. The tea tree variety of the fresh tea leaves is the Ziyang group species; Hollow leaves, damaged bud leaves;

[0039] (2) Spreading of fresh leaves: spread the harvested tea evenly in the bamboo plaque, with a thickness of 3cm, and put it in a cool and ventilated place indoors, spread it for 4 hours, 5 hours or 6 hours, and turn it lightly once or twice in the middle , when the buds and leaves emit a tea fragrance, with a floral fragrance, and a water content of 70%, enter the finishing process;

[0040] (3) Finishing: Carry out manual finishing in an inclined pot, the temperature of the fixing pot is 180°C, the finishing time is 6-8 minutes, and the amount of leaves is 1000g. The method of finishing by frying mainly and combinin...

Embodiment 2

[0066] On the basis of Example 1, other steps and parameters remain unchanged, (3) in the de-enzyming step, the de-enzyming temperature can be 160°C, 165°C, 172°C or 175°C, and the de-enzyming time is 6 or 7 minutes.

[0067] In addition, the finishing temperature of the inclined pot can also be changed within the range of 180-160°C. This constant or variable temperature range will not cause the tea to lose water too quickly and cause scorching. Stir-frying is the main method, and combined with boring and stuffing, the method of cleaning, shaking, stirring, and killing thoroughly, evaporates part of the water in the fresh tea leaves, making the fresh tea leaves soft, easy to knead and shape, and promotes the formation of good aroma.

Embodiment 3

[0069] As in Example 1, the pot temperature of step (6) stir-frying second green process is 80°C, 85°C, 87°C.

[0070] It can also be changed within the range of 90-80°C. The step (6) frying the second green process further allows the tea leaves to lose water slowly, which is conducive to the subsequent formation of curls like snails.

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