Rock and roll flavored qihong and its making method

Through the process steps of light action, low-temperature treatment, moderate rolling, moderate fermentation and low-temperature initial baking, the problem of insufficient aroma of fresh tea leaves after Grain Rain in the existing Qihong production has been solved, and Qihong with honey fragrance and rock flavor has been produced, which has improved the utilization rate and economic value of fresh tea leaves.

CN116268118BActive Publication Date: 2025-10-17TEA RES INST ANHUI ACAD OF AGRI SCI
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Patent Information

Application Number
CN202211073514.0
Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
Filing Date
2022-09-02
Publication Date
2025-10-17
Estimated Expiration
2042-09-02

AI Technical Summary

Technical Problem

The existing Qihong tea production method is difficult to fully stimulate the aroma of fresh tea leaves after Grain Rain, resulting in low resource utilization and low output value.

Method used

The process steps include light action, low temperature action, moderate kneading, moderate fermentation, low temperature initial baking, maturation and fire-raising to enhance fragrance, including turning leaves after 0.5 hours of light action, low temperature cooling for 1.5 hours, moderate kneading for 25-15 minutes, moderate fermentation at 24℃ and humidity of 90%, low temperature initial baking at 90-100℃, maturation at 50-60℃, fire-raising to enhance fragrance at 65℃ and low temperature for 5 hours.

Benefits of technology

The Qihong tea produced has the aroma of nectar and the flavor of rock, is of excellent quality, with a bright orange-red soup color and a mellow and sweet taste, which enhances the economic value of the fresh tea leaves.

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Abstract

The application discloses a rock rhyme flavor Qihong and a manufacturing method thereof, relates to the technical field of Qihong processing, and comprises the following steps: S1, light action, the tea fresh leaves after the Grain Rain are placed in sunlight, a ventilation state is kept, light action is carried out for 0.5 hours, the leaves are turned over once, light action is carried out again for 0.5 hours, and then the tea fresh leaves are moved into a room; S2, low-temperature action, a cold air device is used to rapidly cool the tea leaves in the room, the temperature is kept at 10-15 DEG C, the tea leaves are stacked to a thickness of 8 cm, water is returned to the tea leaves, the low-temperature action is kept for 1.5 hours, after the leaves are rehydrated, light and heat action is continuously carried out, and the process is repeated multiple times until the moisture content of the leaves is 61-64%, the grassy smell of the leaves disappears, and the tea leaves start to emit a floral fragrance.
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