CN104886288B - A kind of processing method of honey odor type congou tea - Google Patents

A kind of processing method of honey odor type congou tea Download PDF

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CN104886288B
CN104886288B CN201510353827.5A CN201510353827A CN104886288B CN 104886288 B CN104886288 B CN 104886288B CN 201510353827 A CN201510353827 A CN 201510353827A CN 104886288 B CN104886288 B CN 104886288B
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tea
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withering
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CN104886288A (en
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赵旭东
鄢明科
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GUIZHOU YIHUCHUN ECOLOGY TEA INDUSTRY CO LTD
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Abstract

The invention discloses a kind of processing methods of sweet odor type congou tea, belong to tea process technology field, it is the fresh leaf for first picking large leaf tea, fresh leaves of tea plant is first placed on air blue on withering trough, then leaf rotation and each 2 times of air blue is repeated in fresh leaves of tea plant, the leaf rotation leaf of acquisition is spread into processing of withering in withering trough, the withering leaf of acquisition is rubbed according to light~weight~light mode, rubbing in leaf feeding fermenting cellar for acquisition is fermented again, by the fermentated leaves of acquisition in drying and processing, then fermentated leaves are taken out and carries out sub-sieve, drying and processing in dryer is sent into after spreading for cooling again, drying leaf is subjected to spreading for cooling again, the spreading for cooling leaf of acquisition is sent into Titian in curer, up to sweet odor type congou tea.Compared with conventional black processing method, the tealeaves bar rope tight knot Wu Run that the present invention processes, even neat, fragrant aroma has significant sweet fragrance, and soup look is red gorgeous bright, and flavour is mellow, tea residue glow.

Description

A kind of processing method of honey odor type congou tea
Technical field
The present invention relates to tea process technology fields, it particularly relates to a kind of processing method of honey odor type congou tea.
Background technology
Black tea is fermented manufactured on the basis of green tea, rich in carrotene, vitamin A, calcium, phosphorus, magnesium, potassium, coffee The various nutrient elements such as alkali, isoleucine, leucine, lysine, glutamic acid, alanine, asparatate, black tea were fermenting The chemical reaction of polyphenols keeps the chemical composition change in fresh leaf larger in journey, will produce the ingredients such as theaflavin, thearubigin, Its fragrance is obviously increased than fresh leaf, forms the distinctive color of black tea.Black tea is had occurred in process with tea polyphenols enzyme Chemical reaction centered on enzymatic oxidation, the chemical composition change in fresh leaf is larger, produces the new components such as theaflavin, thearubigin. Aroma substance is obviously increased than fresh leaf.So black tea has the feature of black tea, red soup, red autumnal leaves and fragrant and sweet taste alcohol, disappear with refreshing oneself Tired, replenishing body fluid and clearing away heat pathogen, diuresis, anti-inflammation and sterilization, removing toxic substances and nourishing the stomach effect.It belongs to full fermentation tea, is to be with the suitable new bud-leaf of tea tree Raw material, through wither, rub, ferment, dry etc. series of process process it is refined made of tea.But traditional black tea processes work Skill causes the class of black tea not high since the tea leaf quality of selection is relatively low, in addition the state modulator to processing technology is improper, causes The black tea color and luster processed is reddish brown uninteresting, mouthfeel slightly owe salubrious alcohol and.
Invention content
In view of this, the object of the present invention is to provide a kind of processing method of sweet odor type congou tea, it is existing red to solve Tea color is reddish brown uninteresting, mouthfeel slightly owe salubrious alcohol and and.
The present invention solves above-mentioned technical problem by the following technical programs:
A kind of processing method of honey odor type congou tea, includes the following steps:
(1) it picks:Pick the fresh leaves of tea plant of one leaf of a bud or two leaves and a bud;
(2) air blue, leaf rotation:Fresh leaves of tea plant is first placed on 20~40min of air blue on withering trough, then repeatedly by fresh leaves of tea plant Leaf rotation and each 2 times of air blue are carried out, leaf rotation leaf is obtained;
(3) it withers:Leaf rotation leaf is spread into the 6.5~7.5h of processing that withers in withering trough, obtains withering leaf;
(4) it rubs:Withering leaf is sent into rolling machine, is rubbed according to light~weight~light mode at a temperature of 20~24 DEG C 60~70min is twisted, leaf is rubbed in acquisition;
(5) it ferments:Fermenting case, cold water atomization humidifying equipment, air delivery passage and heating plant are provided in fermenting cellar, Leaf will be rubbed and be placed in fermenting case and fermented, fermentation process divides three phases, the temperature that the first stage controls fermenting cellar to be 30~40 DEG C, fermentation time is 3~6min;The temperature that second stage controls fermenting cellar is 25~28 DEG C, and fermentation time is 2.5~3.5h; The temperature that phase III controls fermenting cellar is 20~25 DEG C, and fermentation time is 1~2h, obtains fermentated leaves;
(6) it dries:Fermentated leaves are sent into dryer, 12~18min of drying and processing at a temperature of 110~125 DEG C, so Fermentated leaves are taken out afterwards and carry out sub-sieve, then fermentated leaves are sent into dryer, the drying and processing 10 at a temperature of 90~100 DEG C ~15min obtains drying leaf;
(7) spreading for cooling:Drying leaf is spread on dustpan, the spreading for cooling time is 2~3h, obtains spreading for cooling leaf;
(8) Titian:Spreading for cooling leaf is sent into curer, 1~2h of processing is baked at a temperature of 120~140 DEG C to get honey Odor type congou tea.
The fresh leaves of tea plant is the fresh tea leaf of large leaf tea.
In the step (2), first fresh leaves of tea plant is placed on withering trough, the thickness spread be 4~6cm, air blue 30min, Then fresh leaves of tea plant is sequentially sent to be repeated leaf rotation and each 2 times of air blue in vibration machine and withering trough, first time leaf rotation 3~ 5min, first time 12~18min of air blue, the thickness that fresh leaves of tea plant is spread are 2~4cm;Second of 4~5min of leaf rotation, second 25~35min of air blue, the thickness that fresh leaves of tea plant is spread are 4~6cm.
In the step (3), leaf rotation leaf is spread in thermostatic hot-air withering trough, the thickness spread is 5~7cm, is adjusted The temperature of withering trough is 28~30 DEG C, stops drum 8~12min of hot wind per hour, and leaf rotation leaf is turned over and trembles primary, processing of withering 6.5~7.5h, and terminate preceding 10~15min withering, stop to withering trough heat supply, and blast cold wind into withering trough, will wither The temperature of leaf of withering is reduced to 20~25 DEG C.
In the step (4), withering leaf is sent into rolling machine, it is 20~24 DEG C to adjust and rub the temperature of room, and humidity is 85~90%, it is not pressurized and rubs 8~12min, then pressurization gently rubs 18~24min, and then weight rubs 3~7min, then not 3~7min is rubbed in pressurization, and 3~7min is twisted in then light kneadding, and then weight rubs 12~18min, is not pressurized and rubs 8~12min, Finally leaf is rubbed in the acquisition of deblocking sub-sieve.
In the step (5), fermenting case, cold water atomization humidifying equipment, air delivery passage and confession are provided in fermenting cellar Thermal will be rubbed leaf and be placed in fermenting case and ferments, and the humidity of fermenting cellar is 90~95%, and fermenting cellar is opened automatically every 10min Exhaust fan, opening time 2min are opened, fermentation process divides three phases, the temperature that the first stage controls fermenting cellar to be 35 DEG C, hair The ferment time is 5min;The temperature that second stage controls fermenting cellar is 26 DEG C, fermentation time 3h;Phase III controls fermenting cellar Temperature is 22 DEG C, fermentation time 1.5h, obtains fermentated leaves.
In the step (6), by fermentated leaves be sent into dryer in, at a temperature of 110~125 DEG C drying and processing 12~ Then fermentated leaves are taken out and carry out sub-sieve, then spread fermentated leaves on dustpan, 25~35min of spreading for cooling by 18min, then will Fermentated leaves are sent into dryer, 10~15min of drying and processing at a temperature of 90~100 DEG C, obtain drying leaf.
In the step (7), drying leaf is spread on dustpan, it is 5~8cm to spread thickness, and the spreading for cooling time is 2~3h, Obtain spreading for cooling leaf.
In the step (8), by spreading for cooling leaf be sent into Intelligent digital curer in, spreading for cooling leaf spread thickness be 4~ 6cm bakes processing 1.5h to get sweet odor type congou tea at a temperature of 130 DEG C.
The beneficial effects of the present invention are:
1. compared with conventional black processing method, the present invention is combined by using air blue three times with leaf rotation technique twice, Be conducive to allow large leaf tea dark brownish green leaf phase mutual friction, fray leaf margin cell, accelerate enzymatic oxidation, promote it is dark brownish green leak water, So that water is combined with the active principle inside leaf, is converted to the denseer fragrance matter of higher, while the evaporation and operating of moisture, has Conducive to the conversion of fragrance, flavour, to process the tealeaves of higher quality.
2. compared with conventional black processing method, the present invention is by process of withering, using thermostatic hot-air withering trough pair Leaf rotation leaf withers, and parameters are strictly controlled in process of withering, and effectively makes the work of contained enzyme material in blade Property enhancing, promote the fresh leafs ingredients such as starch, protein, insoluble protopectin to decompose, convert, generate glucose, amino acid, Bath property pectin etc. is conducive into the active principle of tea quality, and polyphenols aoxidizes to a greater degree, and promotes the blueness of fresh leaf Careless gas subsides and generates faint scent, has fruit perfume and the fragrance of a flower, the tea flavour finally processed mellow without bitterness.
It is of the invention to rub process and be sufficiently destroyed leaf cell tissue, tealeaves 3. compared with conventional black processing method Cell-damaging rate is 89% or more, and rolled twig rate, 91% or more, tea juice is fully overflowed, and leaf surface is adhered to, and makes polyphenol oxidase Enzyme, by the effect of oxygen in air, promotes the progress of fermentation with polyphenol compound.Since the tea juice rubbed out is coagulated in leaf table, When tealeaves brews, solable matter is soluble in millet paste, substantially increases the content of the water extraction of black tea.
4. compared with conventional black processing method, fermentation procedure of the invention can greatly promote the object in tealeaves Matter aoxidizes, and to increase the fragrance of tealeaves, improves the glossiness of tealeaves.
5. compared with conventional black processing method, the present invention is divided to two sections of progress Titians, and in Titian mistake in baking operation Increase sub-sieve and spreading for cooling process in journey so that the tealeaves appearance of processing is more preferable, and mouthfeel is more aromatic.
6. compared with conventional black processing method, the present invention is after handling drying tea leaves, then carries out spreading for cooling processing, effectively The moisture redistribution allowed in tealeaves, allow the aromatic substance in tealeaves to parse again, be conducive in next procedure in tealeaves Bake and bank up with earth Titian.
7. compared with conventional black processing method, the tealeaves bar rope tight knot Wu Run that the present invention processes, even neat, fragrance fragrance It is strongly fragrant, there is significant sweet fragrance, soup look is red gorgeous bright, and flavour is mellow, tea residue glow.
Specific implementation mode
In order to facilitate the understanding of those skilled in the art, below in conjunction with embodiment, the present invention will be further described. Embodiment is only to the invention for example, not being limitation of the invention, the step of not illustrated in embodiment It is prior art, is not described in detail herein.
Embodiment one
A kind of processing method of honey odor type congou tea, includes the following steps:Picking → air blue, leaf rotation → is withered → is rubbed → fermentation → drying → spreading for cooling → Titian.
The picking is the fresh leaf by manually picking one leaf of large leaf tea Guizhou Province 419 tea tree of river bank, one bud.
The air blue, leaf rotation are that first fresh leaves of tea plant is placed on withering trough, the thickness spread be 4cm, air blue 20min, so Fresh leaves of tea plant is sequentially sent to afterwards leaf rotation and air blue each 2 times, first time leaf rotation 3min are repeated in vibration machine and withering trough, the Air blue 12min, the thickness that fresh leaves of tea plant is spread are 2cm;Second of leaf rotation 4min, second of air blue 25min, fresh leaves of tea plant The thickness spread is 4cm.
Described wither is to spread leaf rotation leaf in thermostatic hot-air withering trough, and the thickness spread is 5cm, adjusts withering trough Temperature is 28 DEG C, stops drum hot wind 8min per hour, and leaf rotation leaf is turned over and is trembled once, and wither processing 6.5h, and terminates withering Preceding 10min stops to withering trough heat supply, and blasts cold wind into withering trough, and the temperature of withering leaf is reduced to 20 DEG C, is withered Wither leaf.
Described rub is that withering leaf is sent into rolling machine, and it is 20 DEG C to adjust and rub the temperature of room, and humidity 85% is not added with 8min is twisted in kneadding, and then pressurization gently rubs 18min, and then weight rubs 3min, is then not pressurized and rubs 4min, and then light kneadding is twisted 7min, then weight rub 12min, be not pressurized and rub 8min, finally deblock sub-sieve acquisition rubs leaf.
Fermenting case, cold water atomization humidifying equipment, air delivery passage and heat supply are provided in the fermenting cellar of the fermentation Device will be rubbed leaf and be placed in fermenting case and ferments, and the humidity of fermenting cellar is 90%, and fermenting cellar is automatically turned on every 10min and is vented Fan, opening time 2min, fermentation process divide three phases, the temperature that the first stage controls fermenting cellar to be 30 DEG C, fermentation time For 3min;The temperature that second stage controls fermenting cellar is 25 DEG C, fermentation time 2.5h;Phase III controls the temperature of fermenting cellar It is 20 DEG C, fermentation time 1h, obtains fermentated leaves.
The drying is that fermentated leaves are sent into dryer, drying and processing 12min at a temperature of 110 DEG C, then will hair Ferment leaf, which takes out, carries out sub-sieve, then spreads on dustpan fermentated leaves, spreading for cooling 25min, then fermentated leaves are sent into dryer, Drying and processing 10min at a temperature of 90 DEG C obtains drying leaf.
The spreading for cooling is will to dry leaf to spread on dustpan, and it is 5cm to spread thickness, and the spreading for cooling time is 2h, obtains spreading for cooling leaf.
The Titian is that spreading for cooling leaf is sent into Intelligent digital curer, and the thickness that spreads of spreading for cooling leaf is 4cm, 120 Processing 1h is baked at a temperature of DEG C to get sweet odor type congou tea.
The tealeaves that the present embodiment work comes out, measures the water extraction content in tea by physico-chemical analysis by national standard and reaches 43.9%, tea polyphenols account for the 15.8% of black tea dry weight.
Embodiment two
A kind of processing method of honey odor type congou tea, includes the following steps:Picking → air blue, leaf rotation → is withered → is rubbed → fermentation → drying → spreading for cooling → Titian.
The picking is the fresh leaf by manually picking 601 tea tree two leaves and a bud of large leaf tea Guizhou Province river bank.
The air blue, leaf rotation are that first fresh leaves of tea plant is placed on withering trough, the thickness spread be 6cm, air blue 40min, so Fresh leaves of tea plant is sequentially sent to afterwards leaf rotation and air blue each 2 times, first time leaf rotation 5min are repeated in vibration machine and withering trough, the Air blue 18min, the thickness that fresh leaves of tea plant is spread are 4cm;Second of leaf rotation 5min, second of air blue 35min, fresh leaves of tea plant The thickness spread is 6cm.
Described wither is to spread leaf rotation leaf in thermostatic hot-air withering trough, and the thickness spread is 7cm, adjusts withering trough Temperature is 30 DEG C, stops drum hot wind 12min per hour, and leaf rotation leaf is turned over and is trembled once, and wither processing 7.5h, and terminates withering Preceding 15min stops to withering trough heat supply, and blasts cold wind into withering trough, and the temperature of withering leaf is reduced to 25 DEG C, is withered Wither leaf.
Described rub is that withering leaf is sent into rolling machine, and it is 24 DEG C to adjust and rub the temperature of room, and humidity 90% is not added with 12min is twisted in kneadding, and then pressurization gently rubs 24min, and then weight rubs 7min, is then not pressurized and rubs 3min, then light kneadding 3min is twisted, then weight rubs 12min, is not pressurized and rubs 9min, and leaf is rubbed in sub-sieve acquisition of finally deblocking.
Fermenting case, cold water atomization humidifying equipment, air delivery passage and heat supply are provided in the fermenting cellar of the fermentation Device will be rubbed leaf and be placed in fermenting case and ferments, and 95%, fermenting cellar automatically turns on exhaust fan every 10min, and the opening time is 2min, fermentation process divide three phases, the temperature that the first stage controls fermenting cellar to be 40 DEG C, fermentation time 6min;Second-order The temperature of section control fermenting cellar is 28 DEG C, fermentation time 3.5h;The temperature that phase III controls fermenting cellar is 25 DEG C, when fermentation Between be 2h, obtain fermentated leaves.
The drying is that fermentated leaves are sent into dryer, drying and processing 18min at a temperature of 125 DEG C, then will hair Ferment leaf, which takes out, carries out sub-sieve, then spreads on dustpan fermentated leaves, spreading for cooling 35min, then fermentated leaves are sent into dryer, Drying and processing 15min at a temperature of 100 DEG C obtains drying leaf.
The spreading for cooling is will to dry leaf to spread on dustpan, and it is 8cm to spread thickness, and the spreading for cooling time is 3h, obtains spreading for cooling leaf.
The Titian is that spreading for cooling leaf is sent into Intelligent digital curer, and the thickness that spreads of spreading for cooling leaf is 6cm, 140 Processing 2h is baked at a temperature of DEG C to get sweet odor type congou tea.
The tealeaves that the present embodiment work comes out, measures the water extraction content in tea by physico-chemical analysis by national standard and reaches 44.1%, tea polyphenols account for the 16.2% of black tea dry weight.
Embodiment three
A kind of processing method of honey odor type congou tea, includes the following steps:Picking → air blue, leaf rotation → is withered → is rubbed → fermentation → drying → spreading for cooling → Titian.
The picking is the fresh leaf by manually picking one leaf of large leaf tea Guizhou Province 419 tea tree of river bank, one bud.
The air blue, leaf rotation are that first fresh leaves of tea plant is placed on withering trough, the thickness spread be 5cm, air blue 30min, so Fresh leaves of tea plant is sequentially sent to afterwards leaf rotation and air blue each 2 times, first time leaf rotation 4min are repeated in vibration machine and withering trough, the Air blue 15min, the thickness that fresh leaves of tea plant is spread are 3cm;Second of leaf rotation 5min, second of air blue 30min, fresh leaves of tea plant The thickness spread is 5cm.
Described wither is to spread leaf rotation leaf in thermostatic hot-air withering trough, and the thickness spread is 6cm, adjusts withering trough Temperature is 29 DEG C, stops drum hot wind 10min per hour, and leaf rotation leaf is turned over and is trembled once, and wither processing 7h, and before end of withering 12min stops to withering trough heat supply, and blasts cold wind into withering trough, and the temperature of withering leaf is reduced to 22 DEG C, is withered Leaf.
Described rub is that withering leaf is sent into rolling machine, and it is 22 DEG C to adjust and rub the temperature of room, and humidity 88% is not added with 10min is twisted in kneadding, and then pressurization gently rubs 20min, and then weight rubs 5min, is then not pressurized and rubs 5min, then light kneadding 5min is twisted, then weight rubs 13min, is not pressurized and rubs 12min, and leaf is rubbed in sub-sieve acquisition of finally deblocking.
Fermenting case, cold water atomization humidifying equipment, air delivery passage and heat supply are provided in the fermenting cellar of the fermentation Device will be rubbed leaf and be placed in fermenting case and ferments, and the humidity of fermenting cellar is 92%, and fermenting cellar is automatically turned on every 10min and is vented Fan, opening time 2min, fermentation process divide three phases, the temperature that the first stage controls fermenting cellar to be 35 DEG C, fermentation time For 5min;The temperature that second stage controls fermenting cellar is 26 DEG C, fermentation time 3h;Phase III control fermenting cellar temperature be 22 DEG C, fermentation time 1.5h, obtain fermentated leaves.
The drying is that fermentated leaves are sent into dryer, drying and processing 15min at a temperature of 115 DEG C, then will hair Ferment leaf, which takes out, carries out sub-sieve, then spreads on dustpan fermentated leaves, spreading for cooling 30min, then fermentated leaves are sent into dryer, Drying and processing 12min at a temperature of 95 DEG C obtains drying leaf.
The spreading for cooling is will to dry leaf to spread on dustpan, and it is 7cm to spread thickness, and the spreading for cooling time is 2.5h, obtains spreading for cooling Leaf.
The Titian is that spreading for cooling leaf is sent into Intelligent digital curer, and the thickness that spreads of spreading for cooling leaf is 5cm, 130 Processing 1.5h is baked at a temperature of DEG C to get sweet odor type congou tea.
The tealeaves that the present embodiment work comes out, measures the water extraction content in tea by physico-chemical analysis by national standard and reaches 44.8%, tea polyphenols account for the 16.4% of black tea dry weight.
The above is only the preferable example of the present invention, is not intended to limit the present invention in any form, any not take off From technical solution of the present invention content, according to the technical essence of the invention to any simple modification, transformation material made by above example Equivalent variations and modification are expected, in the range of still falling within technical solution of the present invention.

Claims (2)

1. a kind of processing method of honey odor type congou tea, which is characterized in that include the following steps:
(1) it picks:Pick the fresh leaves of tea plant of one leaf of a bud or two leaves and a bud;
(2) air blue, leaf rotation:First fresh leaves of tea plant is placed on withering trough, the thickness spread is 4~6cm, air blue 30min, then will Fresh leaves of tea plant is sequentially sent to that leaf rotation and air blue each 2 times, first time 3~5min of leaf rotation are repeated in vibration machine and withering trough, the 12~18min of air blue, the thickness that fresh leaves of tea plant is spread are 2~4cm;Second of 4~5min of leaf rotation, second of air blue 25~ 35min, the thickness that fresh leaves of tea plant is spread are 4~6cm;
(3) it withers:Leaf rotation leaf is spread in thermostatic hot-air withering trough, the thickness spread is 5~7cm, adjusts the temperature of withering trough Degree is 28~30 DEG C, stops drum 8~12min of hot wind per hour, and leaf rotation leaf is turned over and is trembled once, and wither 6.5~7.5h of processing, and Terminate preceding 10~15min withering, stop to withering trough heat supply, and blast cold wind into withering trough, the temperature of withering leaf is dropped Down to 20~25 DEG C;
(4) it rubs:Withering leaf is sent into rolling machine, 60 are rubbed according to light~weight~light mode at a temperature of 20~24 DEG C Leaf is rubbed in~70min, acquisition;
(5) it ferments:It is provided with fermenting case, cold water atomization humidifying equipment, air delivery passage and heating plant in fermenting cellar, will rub It twists leaf and is placed in fermenting case and ferment, fermentation process divides three phases, the temperature that the first stage controls fermenting cellar to be 30~40 DEG C, hair The ferment time is 3~6min;The temperature that second stage controls fermenting cellar is 25~28 DEG C, and fermentation time is 2.5~3.5h;Third rank The temperature of section control fermenting cellar is 20~25 DEG C, and fermentation time is 1~2h, obtains fermentated leaves;
(6) it dries:Fermentated leaves are sent into dryer, 12~18min of drying and processing at a temperature of 110~125 DEG C, then will Fermentated leaves, which take out, carries out sub-sieve, then spreads fermentated leaves on dustpan, 25~35min of spreading for cooling, is then sent into fermentated leaves and dries In dry machine, 10~15min of drying and processing at a temperature of 90~100 DEG C obtains drying leaf;
(7) spreading for cooling:Drying leaf is spread on dustpan, it is 5~8cm to spread thickness, and the spreading for cooling time is 2~3h, obtains spreading for cooling leaf;
(8) Titian:Spreading for cooling leaf is sent into curer, 1~2h of processing is baked at a temperature of 120~140 DEG C to get sweet odor type Congou tea;
In the step (4), will withering leaf be sent into rolling machine in, adjust rub room temperature be 20~24 DEG C, humidity be 85~ 90%, it is not pressurized and rubs 8~12min, then pressurization gently rubs 18~24min, and then weight rubs 3~7min, is then not pressurized 3~7min is rubbed, 3~7min is twisted in then light kneadding, and then weight rubs 12~18min, is not pressurized and rubs 8~12min, finally Leaf is rubbed in deblocking sub-sieve acquisition.
2. the processing method of honey odor type congou tea as described in claim 1, which is characterized in that the fresh leaves of tea plant is great Ye The fresh tea leaf of plant tea.
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