Processing method of steamed green Hawk tea

A processing method and technology for steaming green tea, applied in the processing field of eagle tea steaming green tea, can solve the problems of fragile fresh leaves, affecting sensory quality, description and the like, and achieve the effects of easy operation, avoiding poor nutrient growth and uniform fresh leaves

Pending Publication Date: 2018-08-07
GUIZHOU INST OF BIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 ...

Method used

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  • Processing method of steamed green Hawk tea
  • Processing method of steamed green Hawk tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Example 1 Processed Eagle Tea Steamed Green Tea in 2016

[0029] In the new 20-acre standard factory area of ​​Guizhou Meitan County Xuelanxiang Tea Industry Co., Ltd. located in the tea product processing industrial park of Xinglong Town, Meitan County, Guizhou Province, the steamed green tea of ​​Eagle Tea is processed. The site selection, infrastructure layout, environmental conditions and sanitation conditions are all in line with the relevant technical specifications of DB52 / T 630 "Basic Conditions for Tea Processing Sites in Guizhou".

[0030] The raw materials of fresh leaves are collected from the green food production base built by the Leopard Camphor species white bud excellent tree clone in Tiewa Village, Huangjiaba Town, Meitan County; Regulations: Because the raw material plants of Eagle Tea do not like fertilizer, they have biological and ecological characteristics such as drought resistance, barren resistance, and strong resistance to diseases and insect ...

Embodiment 2

[0040] Example 2 Processed Eagle Tea Steamed Green Tea in 2017

[0041] Processing location and raw material are with embodiment 1.

[0042] (1) Picking of fresh leaves: On April 19, 2017, when the spring shoots of Leopard Camphor were covered with white fluff and the length reached about 10cm, the young shoots with a length of 2.0-2.5cm and 1-2 leaves were picked by hand, and the new shoots were kept. 2 to 4 new leaves in the lower part to ensure the vegetative growth of the raw material plants; a total of 50kg of fresh leaves were collected, and each person can collect 450g per hour, and the work was completed before 10:00 in the morning to avoid discoloration of the broken stems after the temperature rose, which would affect the sensory quality of the tea .

[0043] (2) Picking tips: before 11:00 in the morning, quickly transport the fresh leaves to the processing factory, spread them among the bamboo plaques in the shade and pick the tips, remove the leaves with pest dama...

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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...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 王济红姚松林徐青席陪宇侯兴春黄仕伟王虹
Owner GUIZHOU INST OF BIOLOGY
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