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Biluochun green tea preparation method

A technology of Biluochun and green tea, which is applied in the field of Biluochun green tea preparation, can solve problems such as poor product appearance, dull color, and insufficient fragrance and richness, and achieve the effects of accelerating the enzymatic reaction speed, bright color, and good product appearance

Inactive Publication Date: 2019-06-25
江苏珍香生态农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional tea making methods have defects such as dull color, insufficient fragrance and richness, and poor appearance.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1: Biluochun green tea preparation method comprises the following steps:

[0017] (1) Harvesting: Make sure that the fresh leaves, one bud and one leaf are first unfolded, and they should be flat, without wrinkles, with good edge sealing, and there should be no cracks, pores and separation of composite layers;

[0018] (2) Spreading and airing: Fresh leaves are evenly spread on a clean, pollution-free and odor-free spreading tank. The fresh leaves are spread to dry at natural room temperature, the thickness of the spread is 3cm, and the spread time is 2.5h; For dewy leaves, the blower should be turned on to accelerate the evaporation of water on the leaf surface, and the airing time should be increased by 1 hour to ensure that the water loss rate of fresh leaves is 10%;

[0019] (3) Finishing and Titian: The tea is finished with a drum fixing machine. Before finishing, the drum must be preheated for a long time to ensure that it can absorb enough heat. At the...

Embodiment 2

[0024] Embodiment 2: Biluochun green tea preparation method comprises the following steps:

[0025] (1) Harvesting: Make sure that the fresh leaves, one bud and one leaf are first unfolded, and they should be flat, without wrinkles, with good edge sealing, and there should be no cracks, pores and separation of composite layers;

[0026] (2) Spreading: The fresh leaves are evenly spread on a clean, pollution-free and odor-free spreading tank. The fresh leaves are spread to dry at natural room temperature, the thickness of the spread is controlled at 4cm, and the spread time is 3 hours to ensure that the fresh leaves lose water. The rate is 10-15%;

[0027] (3) Finishing and Titian: The tea is finished with a drum fixing machine. Before finishing, the drum must be preheated for a long time to ensure that it can absorb enough heat. At the same time, the drum must be started to run to prevent the cylinder from being deformed by heat. In order to cast leaves, the tea leaves are tr...

Embodiment 3

[0032] Embodiment 3: Biluochun green tea preparation method comprises the following steps:

[0033] (1) Harvesting: Make sure that the fresh leaves, one bud and one leaf are first unfolded, and they should be flat, without wrinkles, with good edge sealing, and there should be no cracks, pores and separation of composite layers;

[0034] (2) Spreading: The fresh leaves are spread evenly on a clean, pollution-free and odor-free spreading tank. The fresh leaves are spread to dry at natural room temperature. The water rate is 10-15%;

[0035] (3) Finishing and Titian: Tea is finished with a roller fixing machine. Before finishing, the roller must be preheated for a long time to ensure that it can absorb enough heat. At the same time, the roller must be started to run to prevent the cylinder from being deformed by heat. In order to cast leaves, put the completed tea leaves into the plaque and spread them evenly to dissipate heat;

[0036] (4) Kneading: Kneading is carried out in ...

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Abstract

The invention discloses a Biluochun green tea preparation method, which belongs to the technical filed of a tea making process. The preparation method comprises the following steps: 1) picking: ensuring spreading of fresh leaves with one bud and one leaf, wherein the fresh leaves should be smooth, wrinkle-free, well-edged, and must be free of cracks, pores and separation of composite layers; (2) spreading and drying: evenly spreading the fresh leaves on a clean, no-pollution and no-odor airing groove; (3) deactivating enzymes and scenting: employing a roller enzyme-deactivating machine for deactivating enzymes for tea leaves; (4) rolling: performing rolling in the machine; (5) primary drying: drying the curled tea leaves; (6) secondary drying and scenting: performing secondary drying and scenting in a drying scenting machine; and (7) performing packaging and storage. The Biluochun green tea prepared by the preparation method has the advantages of bright color, rich fragrance, good appearance and good quality.

Description

technical field [0001] The invention relates to the technical field of tea making technology, in particular to a method for preparing Biluochun green tea. Background technique [0002] Biluochun belongs to the category of green tea. Produced in Jiangnan. It is one of the top ten famous teas in China with many buds, tender fragrance, clear soup and mellow taste. Biluochun tea has a history of more than 1,000 years. Biluochun is a tea made without fermentation, which retains the natural substances of fresh leaves, and contains more nutrients such as tea polyphenols, caffeine, amino acids, and chlorophyll. These natural nutrients in Lvbiluochun tea have special effects on anti-aging, anti-cancer, anti-cancer, sterilization, anti-inflammatory, etc., which are beyond the reach of other teas. Traditional Biluochun tea is mostly made through typical processes such as greening, rolling, and drying. The traditional method of tea making has defects such as dull color, insufficien...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/06A23F3/12
Inventor 熊金芳吴彦稷
Owner 江苏珍香生态农业科技有限公司
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