Improved Longjing tea and processing method thereof

Abstract

The invention relates to the technical field of Longjing tea processing, in particular to improved Longjing tea and a processing method. The current machine-made Longjing tea is light in fragrance andpoor in durability after being brewed, the taste of the machine-made Longjing tea is obviously inferior to that of manual tea, bitter or astringent taste is easily brought, and during brewing, the tea floats on the cup surface and is not prone to sinking, and the brewing effect is poor. The invention discloses an improved Longjing tea processing method. The method comprises the following steps: picking fresh tea leaves; cleaning the fresh tea leaves, soaking the fresh tea leaves in ozone water, wherein the ozone yield is 10-30 g / h, the concentration is 80-120 mg / L; and after soaking is completed, adopting spraying at multiple positions and flowing of clear water to perform cleaning; carrying out centrifugally spin-drying after cleaning; performing spreading; performing deactivation of enzymes; carrying out tidying and pressurizing; carrying out moisture regaining; and carrying out final-panning. Ozone is added and permeates into leaf cells to be oxidized, the activity of beta-glucosidase is improved, the content of total aromatic oil in finished tea is increased, and the aroma is improved; during stir-frying in subsequent procedures, protein in the leaves is easier to be thermallydenatured, and better flavor effects such as fragrance and taste are exerted.

Description

technical field [0001] The invention relates to the technical field of Longjing tea processing, in particular to an improved Longjing tea and a processing method. Background technique [0002] Longjing tea is known for its emerald color, beautiful shape, rich fragrance and mellow taste. Its unique "light but distant", "fragrant and clear" peerless spirit and extraordinary quality are unique among many teas. It ranks first among the top ten famous teas in China. Among them, Dafo Longjing, one of the top ten famous teas in Zhejiang Province, is produced in Xinchang County, Zhejiang Province, the hometown of famous Chinese teas, and is mainly distributed in high mountain tea areas above 400 meters above sea level. The product is made of young buds and leaves from high-altitude tea gardens, which are refined by spreading, killing, cooling, drying, sieving and shaping. Its shape is flat and smooth, sharp and straight, its color is green and even, its fragrance is tender and lon...

AI Technical Summary

Problems solved by technology

[0004]On the other hand, it should also be noticed that the current mechanism Longjing has inconsistent craftsmanship and quality, and many products pay more attention to production efficiency during processing, while the processing technology is not refined enough , the quality and effect are not satisfactory

For example, although machine-made Longjing is dry and fragrant, the aroma is light and persistent after brewing; the taste of machine-made tea is obviously inferior to that of handmade tea, and it is easy to have a bitter or green taste; in addition, when brewing, handmade tea sinks quickly, while machine-made tea Longjing often floats on the surface of the cup and is not easy to sink, so the brewing effect is not good

In short, although the appearance and color of machine-made Longjing are more beautiful, its inner quality is inferior. If this problem is not overcome, it will obviously affect the market attractiveness and added value of the product.

[0005] The main reason for the poor quality of machine-made Longjing is that due to the structure, during the process of mechanical frying, the leaf surface loses water faster, and the frying time is longer than manual frying. The frying time is much shorter, so it is easy to cause the phenomenon of external coke and internal growth, resulting in insufficient thermal denaturation of the protein in the leaf. In a common sense, the whole leaf is not cooked enough, a bit like raw rice, which seriously affects the aroma and taste of the tea. Effect play!

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