CN104171213B - Dense taste postfermented tea of chestnut odor type and preparation method thereof - Google Patents
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Abstract
Dense taste postfermented tea of chestnut odor type and preparation method thereof, the preparation method relating to a kind of postfermented tea product and postfermented tea。Including raw material preparation, raw material softening, soft tea consolidation, converting Titian, dry and compressed tea suppression process, processing technique is simple, and production cost is low, and raw material and finished product can be processed stage by stage, and production is not subject to seasonal restrictions。The machined not only color and luster of product out is dark brown glossy, soup color reddish yellow becomes clear, and there is that only minority green tea just has and the chestnut fragrance of benefit nose that other postfermented tea product does not have, display for many years and chestnut fragrance does not take off, mouthfeel is strong like coffee, it is the compressed black tea product of a kind of new ideas, people can be met and pursue the needs of Li Xiang postfermented tea, coffee mouthfeel postfermented tea。
Description
Technical field
The preparation method that the present invention relates to a kind of postfermented tea product and postfermented tea。
Background technology
Postfermented tea is a kind of full fermented tea, has good lowering blood-fat and reducing weight effect, is increasingly subject to the favor of people。But its fragrance belongs to CHENXIANG, it is produce in the ageing process of product, fundamental difference is had with the flowers and fruits fragrance of other tea such as green tea, yellow tea, oolong tea, for drinking the people being used to green tea, yellow tea, oolong tea, it is difficult in adapt to postfermented tea taste for the moment, it is desirable to be imparted in postfermented tea by the flowers and fruits fragrance of green tea, develop the dense taste postfermented tea of chestnut odor type, met people's needs to postfermented tea mouthfeel。Meanwhile, although the mouthfeel of postfermented tea is mellow, but strong less than coffee beverage, and for drinking the people being used to coffee beverage, it would be desirable to produce the postfermented tea of similar coffee taste。People have been carried out some and explore, take leaf picking to wither if any people to do cyanines and complete and knead wet heap and rub again and just dry multiple heap dry foot ignition technique, though the postfermented tea produced has the fragrance of oolong tea, but fragrance is difficult to persistently, do not possess coffee mouthfeel yet, and complex process, production cost is high, must being processed for raw material with fresh leaf simultaneously, be subject to the restriction in season, yield is also difficult to up。
Summary of the invention
It is an object of the invention to openly a kind of there is chestnut fragrance and also chestnut fragrance dense, display chestnut odor type dense taste postfermented tea that fragrance does not take off, that mouthfeel is strong for many years, and processing technique is simple, production cost is low, raw material and finished product can be processed stage by stage, the preparation method of the dense taste postfermented tea of chestnut odor type that is not subject to seasonal restrictions。
The technical solution of product of the present invention is: the dense taste postfermented tea of chestnut odor type, and color and luster is dark brown glossy, and soup color is orange or yellow red bright, and it is characterized in that have the Li Xiang abnormal smells from the patient mending nose, displays for many years and Li Xiang abnormal smells from the patient is interdependent, and mouthfeel is strong。
The technical solution of product of the present invention is: the preparation method of the dense taste postfermented tea of chestnut odor type, it is characterized in that and sequentially includes the following steps:
A, raw material prepare: the raw tea material subpackage prepared in advance or layering are put into steaming kier；
B, raw material soften: passing into steam in the steaming kier of above-mentioned steps, make Folium Camelliae sinensis soften completely, its moisture control is 15 25%；
C, soft tea consolidation: the Folium Camelliae sinensis subpackage while hot after above-mentioned softening is tightened up or is layered having peace of mind；
D, convert Titian: tighten up above-mentioned or Folium Camelliae sinensis after having peace of mind is placed in steaming kier, repeatedly decatize or disposable steaming to dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong；
E, dry warehouse-in: be dried by the Folium Camelliae sinensis after above-mentioned steps, then quality inspection is put in storage or carries out compressed tea compacting。
The dense taste postfermented tea of chestnut odor type in the technology of the present invention solution, it is possible to be bulk tea or compressed tea。
Steaming kier is put in raw tea material subpackage or layering in the technology of the present invention solution, and its Folium Camelliae sinensis to be in nature degree of tightness state。
The vapor (steam) temperature 100 DEG C 130 DEG C of the raw material softening in the technology of the present invention solution, vapor (steam) temperature is too low, softening rate is slow, and the moisture content of Folium Camelliae sinensis is high, vapor (steam) temperature is too high, and the moisture content of Folium Camelliae sinensis is low, affect follow-up conversion Titian, preferable temperature 105 DEG C 125 DEG C, it is preferred that 110 DEG C 120 DEG C, further preferably 113 DEG C 118 DEG C or 115 DEG C 116 DEG C。
The subpackage in soft tea consolidation in the technology of the present invention solution is tightened up or is layered the thickness of having peace of mind and is at least 5cm；Preferably it is followed successively by 10cm 200cm, 15cm 150cm, 20cm 130cm, 25cm 120cm, 30cm 110cm, 35cm 100cm, 38cm 90cm, 39cm 80cm, 40cm 70cm, 41cm 60cm, 42cm 50cm, 43cm 48cm, 44cm 46cm。
Conversion Titian in the technology of the present invention solution, described decatize repeatedly, be with after steamed, then dry, then steam again, dry again, repeatedly until dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong till。
Conversion Titian in the technology of the present invention solution, described disposable steaming, be usually by steamed 8 24 hours, until dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong till。Or first by steamed at least 1 hour, then insulation 50 DEG C 100 DEG C until dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong till, or by steamed at least 4 hours, make dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong。
The technology of the present invention solution converts the vapor (steam) temperature 107 DEG C 125 DEG C of Titian, it is preferable that temperature is followed successively by 107 DEG C 118 DEG C, 107 DEG C 116 DEG C, 107 DEG C 115 DEG C, 107 DEG C 113 DEG C, 107 DEG C 110 DEG C, 107 DEG C 109 DEG C, 107 DEG C 108 DEG C。
Raw tea material in the technology of the present invention solution raw material preparation process, it is possible to be full fermented tea, semi-fermented tea, non-fermented tea one or more, it will be preferred that non-fermented tea, particularly green tea。
Compressed tea compacting in the technology of the present invention solution, is dissipate postfermented tea with the dense taste of chestnut odor type to suppress the various compressed teas such as thousand tael tea, hundred liang of tea, ten liang of tea, black brick tea, Fu-brick tea, its tea for raw material。
Due to the fact that the above technical scheme of employing, have the advantage that product not only color and luster is dark brown glossy, soup color reddish yellow becomes clear, and there is that only minority green tea just has and the chestnut fragrance of benefit nose that other postfermented tea product does not have, display for many years and chestnut fragrance does not take off, mouthfeel is strong like coffee, it is a kind of new ideas postfermented tea product, people can be met and pursue the needs of Li Xiang postfermented tea, coffee mouthfeel postfermented tea。Its processing technique is simple, and production cost is low, and raw material and finished product can be processed stage by stage, and production is not subject to seasonal restrictions。
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated。
Embodiment 1: the dense taste postfermented tea of chestnut odor type, color and luster is dark brown glossy, and soup color is orange or yellow red bright, and it is characterized in that have the Li Xiang abnormal smells from the patient mending nose, displays for many years and Li Xiang abnormal smells from the patient is interdependent, and mouthfeel is strong like coffee。
Embodiment 2: the dense taste postfermented tea of chestnut odor type, product form is bulk tea, and color and luster is dark brown glossy, and soup color reddish yellow becomes clear, and has the Li Xiang abnormal smells from the patient mending nose, and 5 years old tea Li Xiang abnormal smells from the patients are prolonged not to be taken off, and mouthfeel is strong like coffee, not only bitter but also sweet enjoys endless aftertastes。
Embodiment 3: the dense taste postfermented tea of chestnut odor type, product form is the various compressed teas such as thousand tael tea, hundred liang of tea, ten liang of tea, black brick tea, Fu-brick tea, its tea, and color and luster is dark brown glossy, soup color reddish yellow becomes clear, having the Li Xiang abnormal smells from the patient mending nose, 68 years old tea Li Xiang abnormal smells from the patients are prolonged not to be taken off, and mouthfeel is strong like coffee。
Embodiment 4: the preparation method of the dense taste postfermented tea of chestnut odor type, sequentially includes the following steps:
A, raw material prepare: the raw tea material subpackage prepared in advance or layering are put into steaming kier；
B, raw material soften: passing into steam in the steaming kier of above-mentioned steps, make Folium Camelliae sinensis soften completely, its moisture control is 15 25%；
C, soft tea consolidation: the Folium Camelliae sinensis subpackage while hot after above-mentioned softening is tightened up or is layered having peace of mind；
D, convert Titian: tighten up above-mentioned or Folium Camelliae sinensis after having peace of mind is placed in steaming kier, repeatedly steam with steam or disposable steaming to dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong；
E, dry: the Folium Camelliae sinensis after above-mentioned steps is dried, then quality inspection warehouse-in or carry out compressed tea compacting。
This method processing technique is simple, and production cost is low, and raw material and finished product can be processed stage by stage, and production is not subject to seasonal restrictions, and even throughout the year produces。Product not only color and luster is dark brown glossy, soup color reddish yellow becomes clear, and there is that only minority green tea just has and the chestnut fragrance of benefit nose that other postfermented tea product does not have, display 4 years and chestnut fragrance does not take off, mouthfeel is strong like coffee, it is a kind of new ideas postfermented tea product, people can be met and pursue the needs of Li Xiang postfermented tea, coffee mouthfeel postfermented tea。
Embodiment 5: the preparation method of the dense taste postfermented tea of chestnut odor type, puts into steaming kier by the raw tea material subpackage prepared in advance or layering in its raw material preparation process, it is possible to Folium Camelliae sinensis to be in nature degree of tightness state。It is easy to steam penetrate, makes Folium Camelliae sinensis soften as early as possible as far as possible。The other the same as in Example 4。
Embodiment 6: the preparation method of the dense taste postfermented tea of chestnut odor type, the softening of its raw material vapor (steam) temperature 100 DEG C 130 DEG C, it is preferable that 105 DEG C 125 DEG C, it is preferred that 110 DEG C 120 DEG C, further preferably 113 DEG C 118 DEG C or 115 DEG C 116 DEG C。Moisture control is 15 25%, it is preferable that 16 24%, it is preferred that 17 23%, and further preferably 18 22% or 19 21%。The other the same as in Example 4 or embodiment 5。
Embodiment 7: the preparation method of the dense taste postfermented tea of chestnut odor type, the subpackage in its soft tea consolidation is tightened up or is layered the thickness of having peace of mind and is at least 5cm；Preferably it is followed successively by 10cm 200cm, 15cm 150cm, 20cm 130cm, 25cm 120cm, 30cm 110cm, 35cm 100cm, 38cm 90cm, 39cm 80cm, 40cm 70cm, 41cm 60cm, 42cm 50cm, 43cm 48cm, 44cm 46cm。The other the same as in Example 46。
Embodiment 8: the preparation method of the dense taste postfermented tea of chestnut odor type, it converts repeatedly steaming with steam in Titian step, is with after steamed, then dries, then steams again, dries, repeatedly until dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong till。Other is identical with embodiment 47。
Embodiment 9: the preparation method of the dense taste postfermented tea of chestnut odor type, it converts repeatedly steaming with steam in Titian step,
Be after steaming 1 10 hours with the nominal steam temperature of domestic food pressure cooker, then dry, then steam again, dry again, repeatedly until dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong till。Other is identical with embodiment 47。
Embodiment 10: the preparation method of the dense taste postfermented tea of chestnut odor type, it converts repeatedly steaming with steam in Titian step, is with after 107 DEG C of 125 DEG C of steamed 1 10 hours, then dries, then steam again, dry again, repeatedly until dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong till。Vapor (steam) temperature is too low, and the moisture content of Folium Camelliae sinensis increases, and affects Folium Camelliae sinensis annesl, and vapor (steam) temperature is too high, affects the formation of Folium Camelliae sinensis chestnut fragrance, even without chestnut fragrance。Steam preferable temperature is followed successively by 107 DEG C 118 DEG C, 107 DEG C 116 DEG C, 107 DEG C 115 DEG C, 107 DEG C 113 DEG C, 107 DEG C 110 DEG C, 107 DEG C 109 DEG C, 107 DEG C 108 DEG C。Steaming time, temperature height required time is short, and the low required time of temperature is long, it is preferable that the time is followed successively by 29 hours, 38 hours, 47 hours, 56 hours。General 24 times of number of repetition。Other is identical with embodiment 47。
Embodiment 11: the preparation method of the dense taste postfermented tea of chestnut odor type, its disposable steaming converted in Titian step, is use steamed 8 24 hours, or 10 24 hours, or 12 24 hours, or 15 24 hours, or 20 24 hours, until dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong till。Or first by steamed at least 1 hour, be usually no more than 6 hours, then insulation 50 DEG C 100 DEG C or 60 DEG C 90 DEG C or 70 DEG C 80 DEG C, until dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong till。Its vapor (steam) temperature 107 DEG C 125 DEG C, it is preferable that temperature is followed successively by 107 DEG C 118 DEG C, 107 DEG C 116 DEG C, 107 DEG C 115 DEG C, 107 DEG C 113 DEG C, 107 DEG C 110 DEG C, 107 DEG C 109 DEG C, 107 DEG C 108 DEG C。Other is identical with embodiment 47。
Embodiment 12: the preparation method of the dense taste postfermented tea of chestnut odor type, the raw tea material in raw material preparation process, it is possible to be full fermented tea, semi-fermented tea, non-fermented tea one or more, it will be preferred that non-fermented tea, particularly green tea。Adopting full fermented tea, semi-fermented tea, non-fermented tea to make and compare, chestnut flavored coffee mouthfeel concentration is to increase successively, by the best of green tea materials。Non-fermented tea preferably deposits more than 1 year。Other is identical with embodiment 4 11。
Embodiment 13: the preparation method of the dense taste postfermented tea of chestnut odor type, its dried compressed tea is suppressed, and is dissipate postfermented tea with the dense taste of chestnut odor type to suppress the compressed tea such as thousand tael tea, hundred liang of tea, ten liang of tea, black brick tea, Fu-brick tea, its tea for raw material。Other is identical with embodiment 4 12。
Embodiment 14: the preparation method of the dense taste postfermented tea of chestnut odor type, sequentially includes the following steps:
A, raw material prepare: adopting the green tea deposited 1 year is raw tea material, with without printing and dyeing cotton parcel, do not compress, make Folium Camelliae sinensis be in nature degree of tightness state, often wrap 3 5kg, put into steaming kier, do not stack up and down, separate, it is prevented that compress mutually；
B, raw material soften: passing into 101 DEG C of 115 DEG C of steam in the steaming kier of above-mentioned steps, make Folium Camelliae sinensis soften completely, its moisture control is 18 20%；
C, soft tea consolidation: the Folium Camelliae sinensis subpackage while hot after above-mentioned softening is tightened up having peace of mind, generally tighten up having peace of mind by hand。Its thickness, no less than 5cm, is generally 10 50cm；
D, convert Titian: by above-mentioned tighten up having peace of mind after Folium Camelliae sinensis be placed in steaming kier, can compress mutually between tea bag, with dark brown glossy, the Li Xiang of the 107 DEG C 110 DEG C disposable steamings of steam to Folium Camelliae sinensis mend nose, mouthfeel strong, general steaming just can reach its technique effect in 12 24 hours。Can also steam 6 12 hours, then be incubated 12 48 hours at the temperature of 60 DEG C 100 DEG C, to dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong。Heat preserving mode can Heat artificially, it is possible to utilize solar heat。In steam course, the moisture control of its Folium Camelliae sinensis, 16 20%, high low all can not reach good annesl effect；
E, dry: the Folium Camelliae sinensis after above-mentioned steps to be dried, then quality inspection warehouse-in。
The present embodiment processing technique is simple, and production cost is low, and raw material and finished product can be processed stage by stage, and production is not subject to seasonal restrictions。The machined not only color and luster of product out is dark brown glossy, soup color reddish yellow becomes clear, and there is that only minority green tea just has and the chestnut fragrance of benefit nose that other postfermented tea product does not have, display 5 years and chestnut fragrance does not take off, mouthfeel is strong like coffee, it is a kind of new ideas postfermented tea product, people can be met and pursue the needs of Li Xiang postfermented tea, coffee mouthfeel postfermented tea。
Embodiment 15: the preparation method of the dense taste postfermented tea of chestnut odor type, sequentially includes the following steps:
A, raw material prepare: first prepare raw material: adopt the fresh Folium Camelliae sinensis doing bud one leaf or two leaves and a bud, through spreading out green grass or young crops, green grass or young crops of stopping, knead, hold heap fermentation, dry, go-on-go makes raw tea material and deposits standby；Raw material enters steaming kier: after raw tea material is deposited half a year, loads in ventilative container and is in nature degree of tightness state, then the container filling Folium Camelliae sinensis is put into steaming kier；
B, raw material soften: passing into 105 DEG C of 110 DEG C of steam in the steaming kier of above-mentioned steps, make Folium Camelliae sinensis soften completely, its moisture control is 18 20%；
C, soft tea consolidation: steady and sure compression after being softened by the Folium Camelliae sinensis in said vesse, its thickness, generally no less than 5cm, is generally 20 40cm；
D, converting Titian: compress the container of Folium Camelliae sinensis equipped with having peace of mind be placed in steaming kier by above-mentioned, it is possible to multiple containers stack, the moisture control of Folium Camelliae sinensis, about 18%, high low all affects annesl effect。Then by the steamed 4 12 hours of 107 DEG C 115 DEG C, general 6 10 hours, then dry, then steam again, dry again, repeatedly, be typically repeated 2-3 time, make dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong till；
E, dry: the Folium Camelliae sinensis after above-mentioned steps is dried, dry can shine, it is also possible to charcoal fire dries；
F, compacting: dried Folium Camelliae sinensis is pressed into the compressed tea such as thousand tael tea, hundred liang of tea, ten liang of tea, black brick tea, Fu-brick tea, its tea。
The present embodiment processing technique is simple, and production cost is low, and raw material and finished product can be processed stage by stage, and production is not subject to seasonal restrictions。The machined not only color and luster of product out is dark brown glossy, soup color reddish yellow becomes clear, and there is that only minority green tea just has and the chestnut fragrance of benefit nose that other postfermented tea product does not have, display 10 years and chestnut fragrance does not take off, mouthfeel is strong like coffee, it is the compressed black tea product of a kind of new ideas, people can be met and pursue the needs of Li Xiang postfermented tea, coffee mouthfeel postfermented tea。
Claims (26)
1. the preparation method of the dense taste postfermented tea of chestnut odor type, it is characterised in that sequentially include the following steps:
A, raw material prepare: the raw tea material subpackage prepared in advance or layering are put into steaming kier；
B, raw material soften: passing into steam in the steaming kier of above-mentioned steps, make Folium Camelliae sinensis soften completely, its moisture control is 15 25%；
C, soft tea consolidation: the Folium Camelliae sinensis subpackage while hot after above-mentioned softening is tightened up or is layered having peace of mind；
D, convert Titian: tighten up above-mentioned or Folium Camelliae sinensis after having peace of mind is placed in steaming kier, repeatedly decatize or disposable steaming to dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong；
E, dry warehouse-in: be dried by the Folium Camelliae sinensis after above-mentioned steps, then quality inspection is put in storage or carries out compressed tea compacting。
2. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 1, it is characterised in that: steaming kier is put in raw tea material subpackage or layering in described raw material preparation process, and its Folium Camelliae sinensis to be in nature degree of tightness state。
3. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 1, it is characterised in that: the vapor (steam) temperature 100 DEG C 130 DEG C of described raw material softening。
4. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 3, it is characterised in that: the vapor (steam) temperature 105 DEG C 125 DEG C of described raw material softening。
5. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 4, it is characterised in that: the vapor (steam) temperature 110 DEG C 120 DEG C of described raw material softening。
6. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 5, it is characterised in that: the vapor (steam) temperature 113 DEG C 118 DEG C of described raw material softening。
7. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 6, it is characterised in that: the vapor (steam) temperature 115 DEG C 116 DEG C of described raw material softening。
8. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 1, it is characterised in that: the subpackage in described soft tea consolidation is tightened up or is layered the thickness of having peace of mind and is at least 5cm。
9. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 8, it is characterised in that: the thickness 10cm 200cm of having peace of mind is tightened up or is layered in the subpackage in described soft tea consolidation。
10. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 9, it is characterised in that: the thickness 15cm 150cm of having peace of mind is tightened up or is layered in the subpackage in described soft tea consolidation。
11. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 10, it is characterised in that: the thickness 20cm 130cm of having peace of mind is tightened up or is layered in the subpackage in described soft tea consolidation。
12. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 11, it is characterised in that: the thickness 25cm 120cm of having peace of mind is tightened up or is layered in the subpackage in described soft tea consolidation。
13. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 12, it is characterised in that: the thickness 30cm 110cm of having peace of mind is tightened up or is layered in the subpackage in described soft tea consolidation。
14. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 13, it is characterised in that: the thickness 35cm 100cm of having peace of mind is tightened up or is layered in the subpackage in described soft tea consolidation。
15. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 14, it is characterised in that: the thickness 38cm 90cm of having peace of mind is tightened up or is layered in the subpackage in described soft tea consolidation。
16. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 15, it is characterised in that: the thickness 39cm 80cm of having peace of mind is tightened up or is layered in the subpackage in described soft tea consolidation。
17. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 16, it is characterised in that: the thickness 40cm 70cm of having peace of mind is tightened up or is layered in the subpackage in described soft tea consolidation。
18. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 17, it is characterised in that: the thickness 41cm 60cm of having peace of mind is tightened up or is layered in the subpackage in described soft tea consolidation。
19. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 18, it is characterised in that: the thickness 42cm 50cm of having peace of mind is tightened up or is layered in the subpackage in described soft tea consolidation。
20. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 19, it is characterised in that: the thickness 43cm 48cm of having peace of mind is tightened up or is layered in the subpackage in described soft tea consolidation。
21. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 20, it is characterised in that: the thickness 44cm 46cm of having peace of mind is tightened up or is layered in the subpackage in described soft tea consolidation。
22. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 1, it is characterized in that: the decatize repeatedly in described conversion Titian step, be with after steamed, then dry, then steam again, dry again, repeatedly until dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong till。
23. the preparation method of the dense taste postfermented tea of chestnut odor type according to claim 1, it is characterized in that: the disposable steaming in described conversion Titian step, it is use steamed 8 24 hours, until dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong till, or first by steamed at least 1 hour, then insulation 50 DEG C 100 DEG C until dark brown glossy, the Li Xiang of Folium Camelliae sinensis mend nose, mouthfeel strong till。
24. convert Titian, its vapor (steam) temperature 107 DEG C 125 DEG C according to claim 1 or 23。
25. convert Titian, its vapor (steam) temperature 107 DEG C 118 DEG C according to claim 24。
26. convert Titian, its vapor (steam) temperature 107 DEG C 116 DEG C according to claim 25。
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| CN102613321A (en) * | 2012-03-21 | 2012-08-01 | 成都市碧涛茶业有限公司 | Processing method of chestnut-flavor green tea |
| CN102860370A (en) * | 2012-09-27 | 2013-01-09 | 陈春 | Manufacture method of carbon-flavor tikuanyin tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102613321A (en) * | 2012-03-21 | 2012-08-01 | 成都市碧涛茶业有限公司 | Processing method of chestnut-flavor green tea |
| CN102860370A (en) * | 2012-09-27 | 2013-01-09 | 陈春 | Manufacture method of carbon-flavor tikuanyin tea |
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