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Improved process of making technology of traditional famous tea 'Zhuji Shi-jian'

A technology for shijian tea and famous tea, applied in the direction of pre-extraction tea treatment, etc., can solve the problems of improper control of dry tea phenol-ammonia ratio, lack of control of drying temperature, unstable aroma, etc. , the effect of improving the clarity

Pending Publication Date: 2020-12-11
诸暨市石笕茶叶专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, Zhuji Shijian tea produced by the traditional Zhuji Shijian tea production method has improper control of dry tea phenolic ammonia ratio, astringent taste, lack of control of drying temperature, and unstable and unobvious aroma.

Method used

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  • Improved process of making technology of traditional famous tea 'Zhuji Shi-jian'
  • Improved process of making technology of traditional famous tea 'Zhuji Shi-jian'

Examples

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Embodiment 1

[0061] This embodiment provides an improved process for making traditional famous tea "Zhuji Shijian" tea, such as figure 1 As shown, it specifically includes the following steps:

[0062] The first step: picking fresh leaves, select the first leaves with one bud and one leaf for picking, and put the fresh leaves in a cool and ventilated place for greening. Among them, the length of the first leaves is 3-5 cm, and the greening time is 4-6 hours , the moisture content of fresh leaves is reduced to 60-65%;

[0063] Step 2: Finishing. Finish the green tea leaves in the green fixing machine. The finishing temperature is 160-180°C, and the finishing time is 3-5 minutes. After finishing, winnow and shake the green tea leaves in time;

[0064] The third step: kneading, kneading the finished tea leaves with a kneading machine, the kneading time is 1.5-2 minutes,

[0065] Wherein kneading is carried out with small kneading machine, kneading chamber temperature is 25-30 ℃, and relativ...

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Abstract

The invention discloses an improved process of a making technology of a traditional famous tea 'Zhuji Shi-jian'. The improved process of the making technology of the traditional famous tea 'Zhuji Shi-jian' specifically comprises the following steps: picking fresh leaves; and then, carrying out fixating, rolling, shaping, primarily baking, treading and secondarily baking so as to finally obtain the'Zhuji Shi-jian'; and the fresh leaves are tea leaves with one bud and one leaf spreading primarily. According to the improved process of the making technology of the traditional famous tea 'Zhuji Shi-jian', high-quality fresh tender tea leaves are selected as raw materials in combination with the operation processes of fixating, carding, secondarily baking and the like, so that the process technology is simple to operate and capable of guaranteeing quality. The prepared 'Zhuji Shi-jian' is straight and beautiful in appearance, emerald green in color and luster, fresh and mellow in taste, lasting and gorgeous in fragrance as well as light green and bright in soup color; and thus, obviously and effectively improved quality is realized.

Description

technical field [0001] The invention relates to the technical field of tea production, and more specifically relates to an improved process for making traditional famous tea "Zhuji Shijian" tea. Background technique [0002] "Zhuji Shijian Tea" with a history of more than 1,500 years is not only a historical symbol of Zhuji's tea industry, but also a local specialty handed down from generation to generation. , the bottom of the leaf is delicate and becomes a flower". The processing technology of Shijian tea adheres to the quality requirements of the tea mustard "excellent in color and fragrance" proposed by Cai Xiang in the Southern Song Dynasty, and interprets the "tea ceremony, making tea" advocated by Zhang Yuan in the Ming Dynasty in "Tea Records". When it is refined, it is dry when it is hidden, and it is clean when it is soaked. [0003] At present, Zhuji Shijian tea produced by the traditional Zhuji Shijian tea production method has improper control of dry tea phenol...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 陈元良张天校张钟彬陈赢荣史步东徐金兵
Owner 诸暨市石笕茶叶专业合作社