Processing method of jasmine Maojian tea

A processing method and technology for Maojian tea, which are applied in the processing field of jasmine Maojian tea, can solve the problems of easy infestation and deterioration of tea leaves by insects and ants, long withering and scenting time, and great influence of weather changes, so as to shorten the scenting time and improve the The effect of flower pile temperature and light taste

Inactive Publication Date: 2018-03-30
横县南方茶厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a processing method of jasmine Maojian tea which is different from the prior art, which can solve the problem of the traditional jasmine Maojian tea processing method withering and flower scenting taking too long, which is greatly affected by weather changes, and tea leaves are easily attacked by insects and ants. Problems such as deterioration, technical scheme of the present invention realizes like this:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0032] The processing method of described jasmine Maojian tea comprises the following steps:

[0033] (1) Picking of tea buds: select mature or pruned tea trees and carefully cultivate them. In spring, when the first round of new shoots germinate the first true leaves, and when the buds have not yet developed, the tea buds and leaves are picked and then proceed. "Putting the needle" means separating the buds and leaves, and the tea buds are ready for use;

[0034] (2) Withering: Spread the tea buds evenly and thinly on the water sieve, so that the tea buds do not overlap. 0.3kg of leaves per sieve, after spreading, put it on the rack to dry in the sun, so as to prevent the tea buds from turning red due to mechanical damage, and reserve when the water content of the tea buds reaches 15%;

[0035] (3) Baking: Bake the withered tea buds in a baking cage on the same day, put a layer of white paper on the baking heart, put 0.125kg of tea buds in each cage, and control the temperat...

Embodiment 3

[0041] The processing method of described jasmine Maojian tea comprises the following steps:

[0042] (1) Picking of tea buds: select mature or pruned tea trees and cultivate them carefully. In spring, when the first round of new shoots germinates the first true leaves and the buds have not yet developed, the tea buds and leaves are picked and then proceed "Putting the needle" means separating the buds and leaves, and the tea buds are ready for use;

[0043] (2) Withering: Spread the tea buds evenly and thinly on the water sieve, so that the tea buds do not overlap. 0.3kg of leaves per sieve, after spreading, put them on the rack to dry in the sun, so as to prevent the tea buds from turning red due to mechanical damage, and reserve when the water content of the tea buds reaches 20%;

[0044] (3) Baking: Bake the withered tea buds in a baking cage on the same day, put a layer of white paper on the roasting heart, put 0.15kg of tea buds in each cage, and control the temperature...

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PUM

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Abstract

The invention relates to a processing method of jasmine Maojian tea. The processing method comprises the steps of tea bud spreading, stir-frying, baking, scenting, firing and boxing. According to theprocessing method of the jasmine Maojian tea, the tea bud picking moment is carefully selected, tea drying is accelerated by controlling the baking temperature, tea leaves are baked by burning bambooleaves after scenting, canarium pimela carbon is used for enhancing the tea aroma, and thus, the jasmine Maojian tea with good quality, good taste and high yield is produced.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method of jasmine maojian tea. Background technique [0002] Maojian, a variety of green tea or yellow tea, has a relatively thin, straight, round and smooth shape. The whole body of the tea is covered with pekoe, and the aroma is long and long. The taste of the tea soup is very fresh, sweet, refreshing and unique. [0003] The tip of the hair, the color of the brewed tea soup is green, the tea leaves are stretched, and slowly sink into the bottom of the cup, the tea leaves are even, tender, bright green and smooth. The color, aroma, taste, and shape of the tip of the hair all have unique characteristics. Its color is fresh, clean, and free of impurities. The aroma is elegant and fresh, and the taste is fresh, mellow, and sweet. Jasmine tea is currently the most sold scented tea in the market. Its tea aroma and jasmine scent are mixed together, and it has the reputatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06A23F3/40
CPCA23F3/06A23F3/14A23F3/40
Inventor 谢宏山谢大高谢宏华谢慧叶覃心怡顾沁园闭燕妮
Owner 横县南方茶厂
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