Machining method of high aroma tea

Abstract

The invention discloses a machining method of high aroma tea, which particularly comprises the following steps of: (1) spreading; (2) carrying out rocking of green leaves; (3) carrying out fixation; (4) spreading at the room temperature; (5) spreading at a low temperature; (6) repeating spreading at the room temperature and spreading at the low temperature; (7) carrying out low-temperature rockingof green leaves; (8) stacking at a low temperature; (9) carrying out cold drying. According to the invention, flower aromas or fruit aromas of finished product tea are greatly promoted, and in the production process, the corresponding flower and fruit aromas are obviously smelled. The flower aromas or the fruit aromas in the tea are greatly retained, and in the process of making the finished product tea, the corresponding flower and fruit aromas are obviously smelled. Sweetness of the finished product tea is promoted, and the finished product tea basically has no bitter and acerbity. The machining method is beneficial to standard and industrial production, and labor cost can be reduced.

Description

technical field [0001] The invention belongs to the technical field of tea production, and in particular relates to a processing method of highly fragrant tea. Background technique [0002] As the tea with the highest latitude, Laoshan tea is of high quality and rich in amino acid and other nutritional elements. However, due to the traditional process that destroys many nutrients in the tea at high temperature, the finished tea does not exhibit the original high-flowery, fruity and sweet taste. Alcohol advantage. More specifically, in the prior art, there are problems of low floral or fruity aroma in the tea making process, failure to retain the floral or fruity aroma in the tea, bitter tea leaves, and low sweetness of the tea leaves. Take the high-scented tea in the south as an example. At present, the high-scented tea in the south only increases the aroma by adding the shaking green process in the tea making process of oolong tea, and preserves the aroma by microwave dryi...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problems existing in the prior art in the production process of high-scented tea, which produces low floral or fruity aroma, cannot retain the floral or fruity aroma in tea, bitter tea leaves, and low sweetness of tea leaves, the purpose of the present invention is to provide a high-scented tea The processing method of fragrant tea, aiming at improving the quality of high-fragrant tea

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