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Preparation method of brown tea

A production method and tea technology, applied in tea treatment before extraction, climate change adaptation, etc., can solve problems such as loss of active ingredients in tea, uneven fermentation of tea, and weak tea fragrance, so as to improve color and taste, reduce volume, The effect of full-bodied fragrance

Pending Publication Date: 2021-01-01
衡南县幸福缘有机茶种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Dark tea is named after the appearance of the finished tea is oily black or dark brown. It belongs to post-fermentation tea. The main production areas are Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shaanxi and Anhui. The raw material of black tea used in traditional dark tea is High maturity, it is the main raw material of pressed tea. The tea making process of dark tea includes four processes of killing greens, rolling, stacking and drying. The traditional dark tea making process is simple and saves time, but the quality of the tea produced is low. , due to uneven fermentation of tea leaves, it is easy to cause the aroma of the tea leaves to be not strong, and the active ingredients in the tea leaves are seriously lost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for making brown tea leaves, comprising the following steps:

[0022] S1): Tea picking: select the buds and leaves of the large-leaf sun-dried green tea for picking. The picking standard is five to six leaves per bud. Pick the leaves with thick stems and long stems for picking. After picking, the tea leaves are simply rinsed with mountain spring water , remove impurities on the surface of the tea leaves, then spread the tea leaves evenly on the bamboo sieve, gently separate the tea leaves by hand, and then place them indoors for 1 hour for later use. The indoor temperature is kept at 10°C. The thickness is 3cm, and the natural spreading can keep the ingredients in the tea leaves and avoid the loss of ingredients;

[0023] S2): tea greening: put pure water in the watering pot, sprinkle 1 kg of water on the tea leaves evenly according to the ratio of 1 kg of water for every 8 kg of tea leaves, sprinkling water can avoid the lack of water in the tea leaves, and en...

Embodiment 2

[0030] A method for making brown tea leaves, comprising the following steps:

[0031] S1): Tea picking: select the buds and leaves of the large-leaf sun-dried green tea for picking. The picking standard is five to six leaves per bud. Pick the leaves with thick stems and long stems for picking. After picking, the tea leaves are simply rinsed with mountain spring water , remove impurities on the surface of the tea leaves, then spread the tea leaves evenly on the bamboo sieve, gently separate the tea leaves by hand, and then place them indoors for 1.5 hours for later use. The indoor temperature is kept at 13°C. The thickness of the tea is 5cm, and the natural spreading can keep the ingredients in the tea and avoid the loss of ingredients;

[0032] S2): tea greening: put pure water in the watering pot, sprinkle 1 kg of water on the tea leaves evenly according to the ratio of 1 kg of water for every 8 kg of tea leaves, sprinkling water can avoid the lack of water in the tea leaves,...

Embodiment 3

[0039] A method for making brown tea leaves, comprising the following steps:

[0040] S1): Tea picking: select the buds and leaves of the large-leaf sun-dried green tea for picking. The picking standard is five to six leaves per bud. Pick the leaves with thick stems and long stems for picking. After picking, the tea leaves are simply rinsed with mountain spring water , remove impurities on the surface of the tea leaves, then spread the tea leaves evenly on the bamboo sieve, gently separate the tea leaves by hand, and then place them indoors for 2 hours for later use. The indoor temperature is kept at 15°C. The thickness is 6cm, and the natural spreading can keep the ingredients in the tea leaves and avoid the loss of ingredients;

[0041] S2): tea greening: put pure water in the watering pot, sprinkle 1 kg of water on the tea leaves evenly according to the ratio of 1 kg of water for every 8 kg of tea leaves, sprinkling water can avoid the lack of water in the tea leaves, and e...

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Abstract

The invention provides a preparation method of brown tea, which comprises the following steps: S1) picking: selecting bud leaves of large-leaf sun-dried primary tea according to the picking standard of one bud five or six leaves, selecting thick leaves with long stems, simply washing the picked tea leaves with mountain spring water, then spreading the tea leaves on a bamboo sieve uniformly, separating the tea leaves lightly by hands, and then placing the tea leaves indoors for 1-2 hours for later use; S2) fixation: filling a sprinkling can with clear water, uniformly spraying the tea leaves according to the proportion that 1Kg of clear water per 8Kg of tea leaves, then putting the tea leaves into a pot with the caliber of 70-90cm, controlling the pot temperature at 250 DEG C to 300 DEG C,controlling the tea leaf feeding amount of each pot at 3-5Kg, wetting both hands with clear water, and quickly stir-frying the tea leaves, when there is steam in the tea, stir-frying the tea leaves for another 2-5 minutes. The brown tea prepared by the preparation method has a strong and long-lasting fragrance and contains rich active ingredients.

Description

technical field [0001] The invention relates to the technical field of brown tea processing, in particular to a method for preparing brown tea. Background technique [0002] Dark tea is named after the appearance of the finished tea is oily black or dark brown. It belongs to post-fermentation tea. The main production areas are Guangxi, Sichuan, Yunnan, Hubei, Hunan, Shaanxi and Anhui. The raw material of black tea used in traditional dark tea is High maturity, it is the main raw material of pressed tea. The tea making process of dark tea includes four processes of killing greens, rolling, stacking and drying. The traditional dark tea making process is simple and saves time, but the quality of the tea produced is low. , due to the uneven fermentation of tea leaves, it is easy to cause the fragrance of the tea leaves to be not strong, and the active ingredients in the tea leaves are seriously lost. Contents of the invention [0003] The technical problem to be solved by the...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23F3/08
CPCA23F3/06A23F3/12A23F3/08Y02A40/90
Inventor 刘啟廖小红
Owner 衡南县幸福缘有机茶种植专业合作社
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