Processing method of flat high-aroma spring mulberry leaf green tea
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A processing method and high-flavor technology, applied in the processing field of flat high-flavor spring mulberry leaf green tea, can solve problems such as single aroma, dark yellow soup, bitter taste, etc., and achieve the effect of simple processing method and continuous production
Inactive Publication Date: 2018-05-29
四川省农业科学院茶叶研究所 +1
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At present, mulberry leaf tea mostly exists in the form of mulberry leaf green tea (prepared with reference to green tea processing technology), and the raw materials are mostly autumn and winter mulberry leaves. , shredding, kneading and other factors) and other factors, the commercially available mulberry leaf green tea often shows shortcomings such as dark yellow soup, heavy
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[0036] Example 1:
[0037] (1) Fresh leaves: pick young buds and the first two spring mulberry leaves as raw materials;
[0038] (2) Spreading: Spread the spring mulberry leaves thinly at room temperature to a moisture content of 60%-63%, and the thickness of the spreading leaf is 2-3cm. The fresh leaves should be avoided during the cooling process, and the spreading time is 15h;
[0039] (3) Curing: using a roller curing machine, the curing temperature is 360℃~400℃, and the moisture content of the curing leaves is 42%~45%;
[0040] (4) Spread cool: spread the leaves to room temperature in time, and the stems and leaves are completely weakened;
[0041] (5) The first time to make: adopt a fully automatic intelligent flat tea frying machine, the parameters are 220 ℃, light pressure (equipment display pressure 1), 15s;
[0042] (6) The second time making: use a fully automatic intelligent flat tea frying machine, the parameters are 220 ℃, medium pressure (equipment display pressure 8), 18s...
Example Embodiment
[0047] Example 2:
[0048] (1) Fresh leaves: pick young buds and the first two spring mulberry leaves as raw materials;
[0049] (2) Spreading: Spread the spring mulberry leaves thinly at room temperature to a moisture content of 63%-66%, and the thickness of the spreading leaves is 2-3cm. The fresh leaves should be avoided during the cooling process, and the spreading time is 14h;
[0050] (3) Curing: using a roller curing machine, the curing temperature is 380℃~430℃, and the moisture content of the curing leaves is 40%~43%;
[0051] (4) Spread cool: spread the leaves to room temperature in time, and the stems and leaves are completely weakened;
[0052] (5) The first time to make: adopt a fully automatic intelligent flat tea frying machine, the parameters are 230 ℃, light pressure (equipment display pressure 1), 15s;
[0053] (6) The second time making: using a fully automatic intelligent flat tea frying machine, the parameters are 230℃, medium pressure (equipment display pressure 9), ...
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Abstract
The invention belongs to the technical field of processing of green tea, and discloses a processing method of flat high-aroma spring mulberry leaf green tea. The processing method comprises the stepsof performing shaping for four times namely performing shaping for the first time: adopting a fully automatic intelligent flat type tea roasting machine, wherein the parameter includes that the temperature is 220-230 DEG C, and applying light pressure for 15s; performing shaping for the second time: adopting the fully automatic intelligent flat type tea roasting machine, wherein the parameter includes that the temperature is 220-230 DEG C, and applying middle pressure for 18s; performing shaping for the third time: adopting the fully automatic intelligent flat type tea roasting machine, wherein the parameter includes that the temperature is 220-230 DEG C, and applying middle pressure for 15s; and performing shaping for the fourth time: adopting the fully automatic intelligent flat type tearoasting machine, wherein the parameter includes that the temperature is 220-230 DEG C, and applying high pressure for 20s. The mulberry leaf green tea is flat and straight in shape, yellowish greenin color, moistening, and fragrant in inner quality, and has bean fragrance. The soup is yellowish green and bright in color, and sweet and pure in taste; and the leaf base is yellowish green and evenand orderly. The processing method is simple, the quality problems that the spring mulberry leaves are high in bean smell ( or green grass smell) and bitterness, yellow dull in soup color and the like are solved, and clean, standard and serialized production can be realized.
Description
technical field [0001] The invention belongs to the technical field of green tea processing, and in particular relates to a processing method of flat high-flavor spring mulberry leaf green tea. Background technique [0002] Mulberry leaves are traditional raw materials for silkworm rearing. With the discovery of modern medical research, the inherent components of mulberry leaves, such as alkaloids, flavonoids, free amino acids, phytosterols, β-carotene and other functional components, make them exhibit anti-cancer, weight loss, anti-inflammatory and anti-aging effects. Stress, anti-aging, lowering blood sugar, lowering blood pressure, lowering blood fat, eliminating sores and freckles and preventing myocardial infarction and other medicinal functions, which makes mulberry leaves widely used as medicinal and edible plants, among which mulberry leaf tea is the most important common consumption patterns. At present, mulberry leaf tea mostly exists in the form of mulberry leaf ...
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