Preparation method of high-quality tea leaves

A high-quality tea technology, applied in the field of high-quality tea preparation, can solve the problems of low tea quality, unable to meet the high demand for tea output and quality, etc., and achieve the effects of improving quality, improving quality, and improving flavor.

Pending Publication Date: 2020-03-27
天方茶业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Under the situation of increasingly fierce market competition, tea producers and operators can only win the market survival and development opportunities by taking the road of seeking refinement, innovation and uniqueness. The quality of tea is not high enough to meet the high demand of the market for the output and quality of tea

Method used

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Embodiment

[0035] Embodiment: the present invention provides a kind of technical scheme: a kind of preparation method of high-quality tealeaves, comprises the following several steps:

[0036] S1. Fresh tea picking:

[0037] Pick fresh tea leaves with one bud and one leaf or one bud and two leaves of uniform size, and put them in a clean and odor-free container for later use;

[0038] S2. Fresh tea leaves are placed:

[0039] Put the picked fresh tea leaves on a clean and ventilated bamboo sieve or bamboo curtain to dry, spread the leaves with a thickness of 2-3cm, and spread the leaves for 3-5 hours;

[0040] S3. Tea leaves wither:

[0041] Spread the tea leaves obtained in step S2 on the withering tank and wither for 8-13 hours to obtain fresh leaves with a water content of 50-60%;

[0042] S4. Tea greening: including the first greening, the second greening and the third greening;

[0043] The fresh leaves obtained in step S3 are put into the drum fixing machine for fixing, and the...

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PUM

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Abstract

The invention discloses a preparation method of high-quality tea leaves. The preparation method comprises the following steps: S1, picking fresh tea leaves: picking fresh tea leaves which are uniformin size and have one bud and one leaf or one bud and two leaves; S2, fresh tea leaf spreading: the picked fresh tea leaves are placed on a bamboo sieve or a bamboo curtain to be aired; S3, withering the tea leaves: spreading the tea leaves on a withering trough, and performing withering for 8-13h so as to obtain fresh leaves with the water content of 50-60%; S4, performing fixation on the tea leaves: putting the fresh leaves obtained in the step S3 into a roller fixation machine, and performing fixation for three times in a low-temperature, high-temperature and low-temperature manner; S5, rolling the tea leaves: putting the tea leaves subjected to fixation into a rolling machine for rolling to obtain rolled leaves; S6, drying the tea leaves, wherein the drying comprises three steps of primary drying, sufficient drying and secondary drying; S7, fragrance extraction of the tea leaves: the dried tea leaves are put into a pot-type roasting machine to be roasted to be fragrant; and S8, screening the tea leaves: spreading the tea leaves obtained in the step S7 for airing and screening, removing damaged leaves and yellow leaves, and screening out fragments, so as to obtain finished tea.

Description

technical field [0001] The invention relates to the technical field of tea making, in particular to a method for preparing high-quality tea. Background technique [0002] Tea is the most common drink in people's life. With the development of social economy and the continuous improvement of people's living standards, there are more and more types of tea, and people's requirements for the diversification, health care and high quality of tea are increasing. Strongly, tea without good quality will have no foothold in the market. The production and production process of tea is a technology that the majority of tea producers must master, and it is an eternal subject of tea production research. [0003] Under the situation of increasingly fierce market competition, tea producers and operators can only win the market survival and development opportunities by taking the road of seeking refinement, innovation and uniqueness. The quality of tea is not high enough to meet the high dema...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 郑孝和
Owner 天方茶业股份有限公司
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