A kind of processing method of high fragrance tea

Abstract

The invention discloses a processing method of high-fragrant tea, which specifically comprises the following steps: (1) spreading to dry; (2) shaking green; (3) finishing; (4) spreading at room temperature; (5) spreading to dry at low temperature; 6) Repeat air-drying at room temperature and low-temperature airing; (7) low-temperature shaking; (8) low-temperature stacking; (9) cold-drying. The invention greatly improves the floral or fruity aroma of the finished tea, and the corresponding floral and fruity aroma can be clearly smelled during the production process. The floral or fruity aroma in the tea is largely preserved, and the corresponding floral and fruity aroma is obviously smelled during the brewing process of the finished tea. The sweetness of the finished tea is improved, and the finished tea basically has no bitterness. Moreover, the processing method is beneficial to standardization and industrial production, and can reduce labor costs.

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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