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Processing method of jasmine Biluochun

A processing method, the technology of Biluochun, which is applied in the processing field of jasmine Biluochun, can solve the problems that tea leaves are easily damaged by insects and ants, the time of flowering is long, and the influence of weather changes is large, so as to shorten the time of flowering and increase the temperature of flower piles , the effect of light taste

Inactive Publication Date: 2018-04-20
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 kind of processing method of Jasmine Biluochun, which is different from the prior art, and can solve the problems that the traditional jasmine Biluochun processing method takes too long to scent flowers, is greatly affected by weather changes, and tea leaves are easily invaded and deteriorated by insects and ants. Technical scheme of the present invention is realized like this:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 2

[0031] (1) Picking of tea buds: Mining around the spring equinox every year, ending around the Grain Rain, picking raw materials with one bud and one leaf at the beginning of development, the bud length is 2.0cm, and the leaf shape is like a tongue. Promoting the slight oxidation of the contents, which is conducive to the formation of quality;

[0032] (2) Finishing: In a pan or inclined pot, when the temperature of the pot is 200°C, throw in the leaves and stir-fry the greens, mainly shaking, and take 4 minutes until there are no red stems, red leaves, and smokeless burnt leaves, and the pot is ready for later use;

[0033] (3) Kneading: Shaking, frying and kneading are carried out at the same time. The temperature of the pot is 75°C and the time is 10 minutes. Lower the temperature of the pot and turn to the process of kneading the dough to show the fineness. When frying, the tea leaves should be held moderately. Too loose will not make the strips tight. Turn black, the tea...

Embodiment 3

[0039] (1) Picking of tea buds: Mining around the spring equinox every year, ending around the Grain Rain, picking raw materials with one bud and one leaf at the beginning of development, the bud length is 2.0cm, and the leaf shape is like a tongue. Promoting the slight oxidation of the contents, which is conducive to the formation of quality;

[0040] (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;

[0041](3) Kneading: Shaking, frying and kneading are carried out at the same time. The temperature of the pot is 75°C and the time is 10 minutes. Lower the temperature of the pot and turn to the process of kneading the dough to show the fineness. When frying, the tea leaves should be held moderately. Too loose will not make the strips tight. Turn black, the tea sticks are broken, and the ...

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Abstract

The invention relates to a processing method of jasmine Biluochun. The processing method comprises the steps of picking tea shoots, performing fixation, performing rolling, performing twisting to obtain balls, so that fine long hair appears, performing baking, performing scenting, performing re-firing, and performing loading into boxes. According to the processing method of the jasmine Biluochun,the tea shoot picking opportunity is carefully selected, and after scenting, and a manner of baking tea leaves through combusting bamboo leaves is used, so that the jasmine Biluochun being stable in quality, good in mouth feel and high in yield is made.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method of Jasmine Biluochun. Background technique [0002] Biluochun is a traditional Chinese tea, one of the top ten famous teas in China, belonging to the green tea category, with a history of more than 1,000 years. Biluochun is produced in the East Dongting Mountain and West Dongting Mountain (now Wuzhong District, Suzhou) in Taihu Lake, Wu County, Suzhou City, Jiangsu Province, so it is also called "Dongting Biluochun". [0003] It was listed as a tribute in the Tang Dynasty, and the ancients also called Biluochun "Kung Fu Tea" and "New Blood Tea". For the high-grade Biluochun tea buds, 0.5 kg of dry tea requires 60,000 to 70,000 tea buds. After frying, the dry tea strips are tightly knotted, the pekoe is exposed, the color is silver-green, green and attractive, curled into snails, and it is produced in spring, so it is called "Biluochun". After the tea is brewed...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/40A23F3/12A23F3/14
CPCA23F3/12A23F3/14A23F3/40
Inventor 覃心怡谢宏华谢慧叶谢宏山谢大高
Owner 横县南方茶厂
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