Processing technology of floral type Tieguanyin green tea

Abstract

The invention provides a processing technology of floral type Tieguanyin green tea. The processing technology comprises the following steps of picking (small and tender tea leaves with 1 bud and 2-3 leaves are picked), spreading and drying (the tea leaves are spread on a bamboo sieve with thickness of 2-5 centimeters for 1 hour or above), rocking (slight rocking is performed for 30-12 seconds through a rocking machine), withering (the tea leaves are spread on the bamboo sieve with thickness of 2-5 centimeters for 6 hour or above), fixation (fixation is performed for 2-5 minutes at the pot temperature of 220-280 DEG C), rolling (rolling is performed for 25-45 minutes, and deblocking is carried out), primary stir-drying (the tea leaves are stir-dried to 50-60% dryness at the pot temperatureof 160-200 DEG C, and spreading for cooling is carried out), secondary stir-drying (the tea leaves are stir-dried for 1 hour or above at the pot temperature of 60-75 DEG C) and fragment enhancing (thetea leaves are stir-dried for 5-15 minutes at the pot temperature of 85-125 DEG C). The processing technology of the floral type Tieguanyin green tea fills the technical blank of an existing Tieguanyin variety suitable for making green tea, the prepared product has high aroma, obvious floral scent, thick and mellow taste, sweetness after drinking, bright green or bright yellow green soup color and light green leaf bottom, the quality reaches the middle and high-end green tea level, the yield is relatively increased, and the comprehensive benefits of the Tieguanyin variety are improved.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to a primary processing technology of flower-flavored Tieguanyin green tea. Background technique [0002] Existing traditional green tea processing technology is made up of airing, finishing, kneading, drying process, promptly carries out airing to distribute moisture after the fresh leaves are plucked into the factory, then carries out finishing to destroy the activity of the enzyme in tealeaves, evaporates water, promotes The aroma is developed, followed by rolling to shape the shape of green tea bars, and finally drying (dried or roasted). [0003] The fresh leaves of the Tieguanyin variety are one of the highest quality raw materials for making oolong tea (green tea). Traditionally, 3 or 4 leaves (small to large open noodles) are picked from the buds to make oolong tea (such as the famous "Anxi Tieguanyin" ), but because the production of oolong tea in spring is often unable to ac...

AI Technical Summary

Problems solved by technology

[0003] The fresh leaves of the Tieguanyin variety are one of the highest quality raw materials for making oolong tea (green tea). Traditionally, 3 or 4 leaves (small to large open noodles) are picked from the buds to make oolong tea (such as the famous "Anxi Tieguanyin" ), but the production of oolong tea in spring often fails to achieve the ideal quality due to the high air humidity affecting the normal water flow of the leaves, the yield is low, and the economic benefit is poor; while spring is the best season for making high-quality green tea. The green tea produced under the advanced green tea processing technology has a low aroma with grassy smell, dark orange (red) soup, bitter taste, dark yellow leaf bottom, and low quality. At present, almost no one makes Tieguanyin green tea, and there are Tieguanyin varieties. There is a gap in the technology for making green tea, and the production and economic benefits of spring tea Tieguanyin varieties need to be improved urgently