Processing method of steamed green Hawk tea

Abstract

The present invention discloses a processing method of steamed green Hawk tea. The method comprises the following technical links: 1, fresh leaf picking; 2, shoot collecting; 3, tedding; 4, enzyme-deactivating by steam; 5, quick tedding; 6, shaping and initial drying; 7, low-temperature and full-fire baking; 8, sun-drying and fragrance-improving; and 9, screening and packaging. Based on a suited-processing research result of different shoot phenotype spring shoot processing of a raw material plant of the Hawk tea, litsea coreana var. lanuginose, and according to principles of satisfying uniquephysical and chemical quality of the green tea and demonstrating blood-sugar-lowering and blood-lipid-lowering efficacies of the Hawk tea, the steamed green tea processing technology using the springshoots of the litsea coreana var. lanuginose covered with white hair as the best raw material is firstly systematically stated. The hygienic indexes of the produced steamed green Hawk tea product byusing the method are in line with relevant limits of NY5196-2002 "organic tea". The produced steamed green Hawk tea is relatively high in contents of tea polyphenols, catechins, total flavonoids, polysaccharides, etc., green in color and luster, tenderly green and bright in liquid, slightly delicately fragrant in camphorwood fragrance, fresh and refreshing in taste and sweet in aftertaste.

Description

technical field [0001] The invention relates to tea, and more specifically, to a processing method of steamed green tea, which is a tea product of the raw material plant Leopard skin camphora spring shoots of eagle tea. technical background [0002] Eagle tea is included in the "Chinese Tea Classics" as a unique "non-tea tea" tea drinking resource in China. It has been processed and utilized for more than 500 years. Loushan and the Chishui River Basin are mainly hot and humid areas in summer. It has unique effects of "digesting food and dispelling swelling, relieving summer heat and quenching thirst". It is a well-known traditional herbal tea in these areas. Leopard skin camphor, a plant of the genus Lauraceae, is the raw material plant of eagle tea that is used in most areas. Because the buds are covered with yellow or white fluff, it is commonly known as "white eagle" among the people. The taste of the processed eagle tea is better than that of another kind. The "Red Eagl...

AI Technical Summary

Problems solved by technology

[0007] The existing eagle tea shaping process mostly adopts the method of rolling and making bar-shaped tea. The main problem is that the shape of fresh leaves is easily broken after rolling, which affects the sensory quality.

Huang Youyi et al. (2004) believed that eagle tea can also be shaped directly without rolling, but did not describe the detailed method

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