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Processing method of jasmine broadleaf holly leaves

A processing method and technology of Kudingcha, applied in the processing field of jasmine Kudingcha, can solve the problems of low yield, unstable quality, complicated processing method, etc., and achieve the advantages of light taste, shortening the scenting time, and improving the utilization rate of raw materials. Effect

Inactive Publication Date: 2018-02-27
横县南方茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a jasmine kudingcha processing method different from the prior art, which can solve the problems of traditional jasmine kudingcha processing methods such as complex processing, unstable quality, and extremely low yield. The technical solution of the present invention is realized in this way of:

Method used

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Experimental program
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Effect test

Embodiment 2

[0032] The processing method of described Jasmine Kudingcha comprises the following steps:

[0033] (1) Picking of tea buds: Mining around the vernal equinox every year, ending around the Grain Rain, picking raw materials with one bud and one leaf at the beginning of development, with a bud length of 1.8cm;

[0034] (2) Finishing: In a frying pan or inclined pan, when the temperature of the pan is 195°C, add leaves and stir-fry greens, mainly shaking, and take 4 minutes until there are no red stalks, red leaves, and smokeless burnt leaves.

[0035] (3) Kneading: Shaking, frying and kneading are carried out at the same time. The temperature of the pot is 70°C and the time is 8 minutes. Lower the pot temperature and set aside;

[0036] (4) Screening: The tea buds that have been dried and cooled are passed through No. 6 or No. 7 sieves. The surface of the sieve is the genuine product, and the bottom of the sieve is the defective product. Then prepare to scent the flowers;

[0...

Embodiment 3

[0041] The processing method of described Jasmine Kudingcha comprises the following steps:

[0042] (1) Picking of tea buds: Mining around the vernal equinox every year, ending around the Grain Rain, picking raw materials with one bud and one leaf at the beginning of development, with a bud length of 2.0cm;

[0043] (2) Finishing: in a pan or inclined pot, when the temperature of the pot is 200°C, add leaves and stir-fry greens, mainly shaking, take 5 minutes until there are no red stalks, red leaves, smokeless burnt leaves, and set aside for later use;

[0044] (3) Kneading: Shaking, frying and kneading are carried out at the same time. The temperature of the pot is 70°C and the time is 10 minutes. Lower the pot temperature and set aside;

[0045] (4) Sieving: The tea buds after drying and cooling are passed through No. 6 or No. 7 sieves. The surface of the sieve is genuine, and the bottom of the sieve is inferior. Then prepare to scent the flowers;

[0046] (5) Drying pro...

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Abstract

The invention relates to a processing method of jasmine broadleaf holly leaves. The processing method comprises the steps of picking tea buds, performing fixation, performing rolling, performing sieving and choosing, performing baking, performing scenting, performing aroma increasing and performing boxing. According to the processing method of the jasmine broadleaf holly leaves, the tea bud picking opportunity is carefully chosen, after scenting is finished, tea leaves are baked by combusting phyllostachys nigra leaves, and finally baking and aroma increasing are performed through black Chinese olive kernel carbon, so that the jasmine broadleaf holly leaves which are stable in quality, good in mouth feel and high in yield are made.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method of jasmine kuding tea. Background technique [0002] Kudingcha, English name Leaf of Chinese Holly, leaf of Broadleaf Holly, is an evergreen tree of the genus Kudingcha in the family Ilex, commonly known as Chading, Fudingcha, Gaolucha, mainly distributed in Southwest China (Sichuan, Chongqing , Guizhou, Hunan, Hubei) and South China (Jiangxi, Guangdong, Fujian, Hainan) and other places, it is a pure natural health drink. Kuding tea contains more than 200 ingredients such as Kuding saponins, amino acids, vitamin C, polyphenols, flavonoids, caffeine, and proteins. The finished tea is fragrant and bitter, and then sweet and cool. It has many functions such as clearing heat and cooling, improving eyesight and improving intelligence, promoting body fluid and quenching thirst, diuretic and strengthening heart, moistening throat and relieving cough, reducing blood pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/40
CPCA23F3/06A23F3/14A23F3/405
Inventor 覃心怡谢慧叶谢宏山顾沁园谢大高闭燕妮
Owner 横县南方茶厂
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