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Processing method of 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 insufficient aroma, tenderness of greening degree, and long drying time of tea leaves, so as to prevent redness and deterioration, prolong the processing period, and benefit the quality of tea leaves Effect

Inactive Publication Date: 2017-09-15
ANHUI HUACHUANG MODERN AGRI TECH
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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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  • Processing method of 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 to ensure uniform spraying. ;

[0021] 2) Spreading: spread the Maoshan Cuimei tea leaves in step 1) on the spreading tank, with a thickness of 3 cm, for 3 hours, blowing air-conditioned air at 20°C, and then take out the Maoshan Cuimei tea leaves;

[0022] 3) Green fixation: use a steam heat fixer. When the steam temperature reaches 130°C and the hot air temperature reaches 180°C, the leaves are thrown evenly. The amount of leaf throwing is 0.8Kg / min. The steaming time is controlled at 35s, and the hot air dehydration time is controlled at 120s. At this time, the moisture content of the green leaves is about 60%, and then the second green fixation is carried out with a microwave fixer at a temperature of 80°C to remove the excess water insid...

Embodiment 2

[0027] A processing method of Maoshan Cuimei tea, comprising the following steps:

[0028] 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 to ensure uniform spraying. ;

[0029] 2) Spreading: spread the Maoshan Cuimei tea leaves in step 1) on the spreading tank with a thickness of 5cm, for 4 hours, blow the air-conditioning wind at 20°C, and then take out the Maoshan Cuimei tea leaves;

[0030] 3) Green fixation: Use a steam heat fixer. When the steam temperature reaches 140°C and the hot air temperature reaches 200°C, the leaves are thrown evenly. The amount of leaf throwing is 0.8Kg / min. The steaming time is controlled at 40s, and the hot air dehydration time is controlled at 90s. At this time, the moisture content of the green leaves is about 60%, and then the second green fixation is carried out with a microwave fixer at a temperature of 90°C to remove the excess water insid...

Embodiment 3

[0035] The Maoshan Cuimei tea obtained in Example 1-2 was subjected to sensory evaluation, and the results are shown in Table 1:

[0036] Table 1 Sensory evaluation results

[0037]

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Abstract

The invention provides a processing method of Maoshan Cuimei tea. The processing method comprises the following steps: 1) preparing raw materials: taking a bud with a leaf and a bud with two leaves as raw materials and carrying out spraying treatment on Maoshan Cuimei tea leaves; 2) spreading; 3) carrying out fixation, namely uniformly adding the leaves into a steam heat fixation machine when the steam temperature reaches 130 DEG C to 140 DEG C and the hot air temperature reaches 180 DEG C to 200 DEG C, wherein the leaf adding amount is 0.8Kg / min, the steam fixation time is controlled to be 35s to 40s, the hot air dehydration time is controlled to be 90s to 120s and the moisture content of the leaves subjected to fixation is about 60%; then carrying out secondary fixation by utilizing a microwave fixation machine to remove surplus moisture in the leaves subjected to the fixation, so as to enable the moisture content of the leaves subjected to the fixation to be 50% to 55%; carrying out the fixation until the leaves subjected to the fixation have golden yellow edges and have a crispy hand feeling when being grasped by hands and the leaves are not crushed and have a slight tea aroma; 4) spreading for cooling; 5) carding; and 6) drying. The Maoshan Cuimei tea processed by the method has a good tea leaf appearance and a tender, green and bright soup color; the Maoshan Cuimei tea has a fresh and lasting strong fragrance, a mellow taste and a sweet aftertaste.

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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IPC IPC(8): A23F3/14A23F3/06
CPCA23F3/06A23F3/14
Inventor 张华传
Owner ANHUI HUACHUANG MODERN AGRI TECH
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