CN106332994A - Processing method of summer spring best tea - Google Patents
Processing method of summer spring best tea Download PDFInfo
- Publication number
- CN106332994A CN106332994A CN201610827302.5A CN201610827302A CN106332994A CN 106332994 A CN106332994 A CN 106332994A CN 201610827302 A CN201610827302 A CN 201610827302A CN 106332994 A CN106332994 A CN 106332994A
- Authority
- CN
- China
- Prior art keywords
- tealeaves
- tea
- time
- young crops
- airing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The invention relates to the technical field of oolong tea processing, in particular to a processing method of summer spring best tea. The method makes improvement particularly in technologies of rocking, kill-out, rolling and fermentation to solve the problem of summer oolong tea with 'summer taste'; spread and aired tea is rocked; a bamboo cage rocking machine is used for the rocking; the rotating speed of the machine is set as 5-15 r/min; the rocking is performed for four times; the rock time of each time is prolonged gradually; twice kill-out and twice rolling are performed on the tea in the processing technology; and the technology of the fermentation is improved according to characteristics of the spring best tea; after testing and improvement for many times, the processed tea is in a strip shape, and is compact, black brown and relatively moist; tea soup is in slightly deep orange yellow color; the tea has flower and fruit flavor, and relatively obvious sweetness and fragrance and is mellow and refreshing in taste and good in palatability; and leaf bases are red and brown as well as even.
Description
Technical field
The present invention relates to oolong tea processing technique field, particularly to a kind of processing method of spring summer boudoir tea.
Background technology
Oolong tea is one of tea that China shows unique characteristics, and is a kind of tea of half-fermented.
Spring boudoir, clone, shrub type, leaflet class, I's kind.By Tea Inst., Fujian Academy of Agricultural Science, from yellow denier
Adopt individual plant method of breeding to be bred as in natural hybridization offspring, authorized by Fujian province crops variety validation board within 2015.Plant
Strain is medium, and tree performance half is opened a business, and branch density is larger, and bud density is higher, holds that tender property is stronger, and growth potential is strong；Blade is in slightly to go up tiltedly
Shape raw, leaf ovalize, and blade face is more flat, bud-leaf yellow green, has gloss, and fine hair is medium, and blade face is put down, and blade is rolled over slightly within, leaf
Edge wavy, blade tip is tapering, and leaf-teeth are close, the food value of leaf is soft, holds tender property stronger.Suitable oolong tea processed, green tea, all have foundation for heavy florals, product
Of fine quality.This kind cuttage is high with plantation survival rate, and cold-resistant, drought-enduring and diseases and insect pests resistance is suitable with the yellow denier of comparison kind, adaptability
Stronger.
The processing method that the Chinese patent for cn105341188a for the application publication number discloses oolong tea, adopts including fresh leaf
Pluck, cylinder low temperature withers, comprehensive rocking green cylinder shake green grass or young crops, air blue, complete, rolling, baking, pot hype shape, multiple rolling, pot fried dry work
Skill, by the improvement of technique, improves the quality of oolong tea.And tea leaf quality can be affected by season, environment, in this patent not
Refer to the processing technology improving tealeaves for Various Seasonal.
And the yield of summer tea accounts for 1/3rd of annual total output, due to the factors such as weather, the oolong tea band being produced
There is " heat taste " (fragrance is inferior, and bitter taste is heavier, and palatability is poor).And the kind according to the tea of oolong tea, the season of harvesting are to crow
Imperial tea tea processing technology improves particularly significant.
Content of the invention
The technical problem to be solved is: provides a kind of processing method of spring summer boudoir tea, optimizes spring summer boudoir
Tea organoleptic quality.
In order to solve above-mentioned technical problem, the technical solution used in the present invention is: a kind of processing method of spring summer boudoir tea,
Comprise the following steps:
Step 1: the spring boudoir tea tree breed fresh leaf plucked mid-July is homogeneously disposed in airing on water sieve, the thickness of described airing
Spend for 1-3cm, the environment temperature of described airing is 20-25 DEG C, the ambient humidity of described airing is 75%, every 2h, tealeaves is equal
Even turn once, the described number of times turning be 3-5 time；
Step 2: the tealeaves after airing is carried out shake green grass or young crops, described shake green grass or young crops adopt bamboo cage vibration machine, rotating speed is set to: 5-
15r/min, described shake green grass or young crops are divided into four times and carrying out, every minor tick 1-3h, and shake green grass or young crops time first time is 1min, second shake green grass or young crops time
For 1.5min, the third time shake green grass or young crops time is 3min, and the 4th shake green grass or young crops time is 5min；After shake green grass or young crops, tealeaves is carried out airing every time,
Described airing technique is identical with the airing technique in step 1；
Step 3: the tealeaves through shake green grass or young crops is completed, the described temperature completing be 130-180 DEG C, described complete when
Between be 1-3min；
Step 4: will be kneaded through the tealeaves completing, the described time kneaded is 15-25min；
Step 5: wet cloth will be covered through the tealeaves kneaded, shady place fermentation disposed within, every 60-80min turns once,
The described number of times turning is 2 times；
Step 6: by tealeaves by fermentation carry out secondary complete, the described secondary temperature completing be 220-270 DEG C, described
The secondary time completing is 2-3min；
Step 7: by through the secondary tealeaves completing carry out secondary knead, the described secondary time kneaded be 10min；
Step 8: will be dried through the secondary tealeaves kneaded.
The beneficial effects of the present invention is: spring summer boudoir processing method according to the present invention, optimize the processing work of spring boudoir tea
Skill；In oolong tea processing technology, the process conditions change of each step all can affect the quality of oolong tea, in control oolong tea
Tea Polyphenols degree of oxidation is to control oolong tea local flavor, the key of mouthfeel, and the present invention is directed to summer oolong tea and carries asking of " heat taste "
Topic, improves especially in shake green grass or young crops, in the technique that completes, knead, fermenting, through test many times, improvement, so that processing is obtained
Tealeaves profile is bar shaped, consolidation, crow is brown relatively moistens, and soup look is orange slightly deep, and fragrance has flowers and fruits fragrant, fragrant and sweet more aobvious, flavour mellow cunning mouth,
Good palatability, leaf bottom still red tape is brown, neat and well spaced.
Specific embodiment
By describing the technology contents of the present invention in detail, being realized purpose and effect, it is explained below in conjunction with embodiment.
The design of most critical of the present invention is: the tealeaves after airing is carried out shake green grass or young crops, described shake green grass or young crops are shaken using bamboo cage
Blue or green machine, rotating speed is set to: 5-15r/min, and described shake green grass or young crops are divided into four times and carrying out, and each shake green grass or young crops time is gradually increased；In processing work
In skill, tealeaves is carried out with secondary completing knead with secondary, and zymotechnique is improved.
The present invention provides a kind of processing method of spring summer boudoir tea, comprises the following steps:
Step 1: the spring boudoir tea fresh leaves plucked mid-July are homogeneously disposed in airing on water sieve, and the thickness of described airing is 1-
3cm, the environment temperature of described airing is 20-25 DEG C, and the ambient humidity of described airing is 75%, uniformly turns tealeaves every 2h
Once, the described number of times turning is 3-5 time；
Step 2: the tealeaves after airing is carried out shake green grass or young crops, described shake green grass or young crops adopt bamboo cage vibration machine, rotating speed is set to: 5-
15r/min, described shake green grass or young crops are divided into four times and carrying out, every minor tick 1-3h, and shake green grass or young crops time first time is 1min, second shake green grass or young crops time
For 1.5min, the third time shake green grass or young crops time is 3min, and the 4th shake green grass or young crops time is 5min；After shake green grass or young crops, tealeaves is carried out airing every time,
Described airing technique is identical with the airing technique in step 1；
Step 3: the tealeaves through shake green grass or young crops is completed, the described temperature completing be 130-180 DEG C, described complete when
Between be 1-3min；
Step 4: will be kneaded through the tealeaves completing, the described time kneaded is 15-25min；
Step 5: wet cloth will be covered through the tealeaves kneaded, shady place fermentation disposed within, every 60-80min turns once,
The described number of times turning is 2 times；
Step 6: by tealeaves by fermentation carry out secondary complete, the described secondary temperature completing be 220-270 DEG C, described
The secondary time completing is 2-3min；
Step 7: by through the secondary tealeaves completing carry out secondary knead, the described secondary time kneaded be 10min；
Step 8: will be dried through the secondary tealeaves kneaded.
In the processing method of above-mentioned spring summer boudoir tea, the processing technology of research and development spring boudoir tea；In oolong tea processing technology, respectively
The process conditions change of step all can affect the quality of oolong tea, and the Tea Polyphenols degree of oxidation in control oolong tea is to control oolong
Tea local flavor, the key of mouthfeel, the present invention be directed to summer oolong tea carry " heat taste " problem, especially shake green grass or young crops, complete, knead,
Improve in the technique of fermentation, the tealeaves after airing is carried out shake green grass or young crops, described shake green grass or young crops adopt bamboo cage vibration machine, rotating speed sets
For 5-15r/min, described shake green grass or young crops are divided into four times and carrying out, and each shake green grass or young crops time is gradually increased；Processing technology is entered to tealeaves
Secondary the completing of row is kneaded with secondary, and combines the feature of spring boudoir tea, and zymotechnique is improved；Through test of many times, improvement,
The tealeaves profile that processing is obtained is made to be bar shaped, consolidation, crow is brown relatively moistens, soup look is orange slightly deep, and fragrance has flowers and fruits fragrant, fragrant and sweet more aobvious,
Flavour mellow cunning mouth, good palatability, leaf bottom still red tape is brown, neat and well spaced.
Further, the spring boudoir tea fresh leaves that in described step 1, mid-July is plucked are homogeneously disposed in airing on water sieve, described
The thickness of airing is 2cm, and the environment temperature of described airing is 22 DEG C, and the ambient humidity of described airing is 75%, every 2h by tea
Leaf uniformly turns once, and the described number of times turning is 4 times.
Seen from the above description, the process conditions of the preferably airing of spring summer boudoir tea, make spring boudoir tea fresh leaves evaporation section water
Point, reduce the tension force of tea cell, make leaf obstruct the deliquescing that becomes fragile, increase the toughness of tealeaves.
Further, in described step 2, the tealeaves after airing is carried out shake green grass or young crops, described shake green grass or young crops adopt bamboo cage shake green grass or young crops
Machine, rotating speed is set to: 10r/min, and described shake green grass or young crops are divided into four times and carrying out, every minor tick 2h, and shake green grass or young crops time first time is 1min, and second
The secondary shake green grass or young crops time is 1.5min, and the third time shake green grass or young crops time is 3min, and the 4th shake green grass or young crops time is 5min；Every time by tealeaves after shake green grass or young crops
Carry out airing, described airing technique is identical with the airing technique in step 1.
Seen from the above description, the shake green grass or young crops technique of preferred spring summer boudoir tea, strengthens blade tip tissue by mechanical movement power
Transporting function, coordinates millet paste taste compound, has inherent effect；Mechanical friction causes leaf cell to damage, and makes Tea Polyphenols enzymatic
Oxidation, induces fragrance, has external effect；Motoricity and the cooperation of frictional force, could form fragrant high taste specific to tea
Alcohol quality.
Further, in described step 3, the tealeaves through shake green grass or young crops is completed, the described temperature completing is 150 DEG C, institute
State the time completing for 2min.
Seen from the above description, the de-enzyming process of preferred spring summer boudoir tea, by high temperature and passivation fresh tea passes
Oxidase active, the enzymatic oxidation of Tea Polyphenols in suppression fresh leaf etc., part moisture in evaporation fresh leaf, make tealeaves deliquescing, be easy to
Knead shaping, simultaneously foul smell, promote good fragrance to be formed.
Further, will be kneaded through the tealeaves completing in described step 4, the described time kneaded is 20min.
Seen from the above description, kneading is to be combined by motoricity and frictional force, so that tea cell is damaged, Tea Polyphenols enzymatic
Oxidation, induces fragrance, the preferably process conditions of tea rolling, controls the Tea Polyphenols degree of oxidation in spring boudoir tea.
Further, wet cloth will be covered through the tealeaves kneaded in described step 5, shady place fermentation disposed within, often
75min turns once, and the described number of times turning is 2 times.
Foregoing description is had to understand, the preferably technological condition for fermentation of spring summer boudoir tea, make tealeaves under enzymatic catalysis, in tealeaves
The polyphenol compounds such as Tea Polyphenols aoxidize, and suitably reduce the content of Polyphenols of Tea, suitably reduce the pained mouth of millet paste
Sense, improves the local flavor of millet paste.
Further, in described step 6 by tealeaves by fermentation carry out secondary complete, the described secondary temperature that completes is
250 DEG C, the described secondary time completing is 2.5min.
Seen from the above description, the secondary de-enzyming process of preferred spring summer boudoir tea, by high temperature and passivation fresh tea passes
In oxidase active, the enzymatic oxidation of the Tea Polyphenols etc. in suppression fresh leaf, part moisture in evaporation fresh leaf, make tealeaves deliquescing,
It is easy to knead shaping, simultaneously foul smell, promote good fragrance to be formed.
Further, in described step 8, will be dried through the secondary tealeaves kneaded, first dried at 100 DEG C
Carry out airing after 30min, described airing condition is same as step 2, then tealeaves is dried 90min in 80 DEG C.
Seen from the above description, the drying process of preferred spring summer boudoir tea, carries out secondary drying to tealeaves by fermentation；
First time airing effectively destroys the enzymatic activity in tealeaves, makes tealeaves stop enzymatic oxidation, so that the quality of fermentation is fixed up, simultaneously
Distribute most low boiling grass smell, intensify, retain higher boiling aromatic substance；Drying for second makes the moisture in tealeaves fill
Divide evaporation, tighten tea bar, fixed profile, protect the quality of solid tealeaves.
Embodiment 1
A kind of processing method of spring summer boudoir tea, comprises the following steps:
Step 1: the spring boudoir tea fresh leaves plucked mid-July are homogeneously disposed in airing on water sieve, and the thickness of described airing is
2cm, the environment temperature of described airing is 22 DEG C, and the ambient humidity of described airing is 75%, every 2h, tealeaves uniformly turns one
Secondary, the described number of times turning is 4 times；
Step 2: the tealeaves after airing is carried out shake green grass or young crops, described shake green grass or young crops adopt bamboo cage vibration machine, rotating speed is set to: 10r/
Min, described shake green grass or young crops are divided into four times and carrying out, every minor tick 2h, and shake green grass or young crops time first time is 1min, and second shake green grass or young crops time is
1.5min, the third time shake green grass or young crops time is 3min, and the 4th shake green grass or young crops time is 5min；After shake green grass or young crops, tealeaves is carried out airing, institute every time
State airing technique identical with the airing technique in step 1；
Step 3: the tealeaves through shake green grass or young crops is completed, the described temperature completing is 150 DEG C, described time of completing is
2min；
Step 4: will be kneaded through the tealeaves completing, the described time kneaded is 20min；
Step 5: wet cloth will be covered through the tealeaves kneaded, shady place fermentation disposed within, every 75min turns once, institute
Stating the number of times turning is 2 times；
Step 6: by tealeaves by fermentation carry out secondary complete, the described secondary temperature completing be 250 DEG C, described secondary
The time completing is 2.5min；
Step 7: by through the secondary tealeaves completing carry out secondary knead, the described secondary time kneaded be 10min；
Step 8: will be dried through the secondary tealeaves kneaded, carry out airing, institute after first drying 30min at 100 DEG C
State airing condition and be same as step 2, then tealeaves is dried 90min in 80 DEG C.
In sum, in the processing method of spring summer boudoir tea that the present invention provides, optimize the processing technology of spring boudoir tea；In crow
In imperial tea processing technology, the process conditions change of each step all can affect the quality of oolong tea, the Tea Polyphenols in control oolong tea
Degree of oxidation is to control oolong tea local flavor, the key of mouthfeel, and the present invention is directed to the problem that summer oolong tea carries " heat taste ", especially
Improve in shake green grass or young crops, in the technique that completes, knead, fermenting, the tealeaves after airing is carried out shake green grass or young crops, described shake green grass or young crops adopt
Bamboo cage vibration machine, rotating speed is set to: 5-15r/min, and described shake green grass or young crops are divided into four times and carrying out, and each shake green grass or young crops time is gradually increased；?
In processing technology, tealeaves is carried out with secondary completing knead with secondary, and combine the feature of spring boudoir tea, zymotechnique is improved；
Through test of many times, improvement, the tealeaves profile that processing is obtained is made to be bar shaped, consolidation, crow is brown relatively moistens, soup look is orange slightly deep, fragrance
There are flowers and fruits fragrant, fragrant and sweet more aobvious, flavour mellow cunning mouth, good palatability, leaf bottom still red tape is brown, neat and well spaced.
The process conditions of the preferred airing of spring summer boudoir tea, make spring boudoir tea fresh leaves evaporation section moisture, reduce tea cell
Tension force, so that leaf is obstructed and become fragile deliquescing, increase the toughness of tealeaves；The shake green grass or young crops technique of preferred spring summer boudoir tea, by mechanical movement power
Strengthen the transporting function of blade tip tissue, coordinate millet paste taste compound, there is inherent effect；Mechanical friction causes leaf cell to damage
Wound, makes Tea Polyphenols enzymatic oxidation, induces fragrance, has external effect；Motoricity and the cooperation of frictional force, could form tea
Specific thick aroma and good taste quality；The de-enzyming process of preferred spring summer boudoir tea, by the oxygen in high temperature and passivation fresh tea passes
Change enzymatic activity, the enzymatic oxidation of Tea Polyphenols in suppression fresh leaf etc., part moisture in evaporation fresh leaf, make tealeaves deliquescing, be easy to rub
It is twisted shape, simultaneously foul smell, promote good fragrance to be formed.
Kneading is to be combined by motoricity and frictional force, so that tea cell is damaged, and Tea Polyphenols enzymatic oxidation induces fragrance,
The process conditions of preferred tea rolling, control the Tea Polyphenols degree of oxidation in spring boudoir tea；The zymotechnique of preferred spring summer boudoir tea
Condition, makes tealeaves under enzymatic catalysis, and the polyphenol compound such as Tea Polyphenols in Tea aoxidizes, and suitably reduces Polyphenols thing in tealeaves
The content of matter, suitably reduces the pained mouthfeel of millet paste, improves the local flavor of millet paste；The secondary de-enzyming process of preferred spring summer boudoir tea,
By the oxidase active in high temperature and passivation fresh tea passes, the enzymatic oxidation of Tea Polyphenols in suppression fresh leaf etc., evaporation is fresh
Leaf central part divides moisture, makes tealeaves deliquescing, is easy to knead shaping, simultaneously foul smell, promotes good fragrance to be formed；The preferably summer
The drying process of last month of spring boudoir tea, carries out secondary drying to tealeaves by fermentation；First time airing effectively destroys the enzyme in tealeaves
Activity, makes tealeaves stop enzymatic oxidation, so that the quality of fermentation is fixed up, distribute most low boiling grass smell simultaneously,
Intensify, retain higher boiling aromatic substance；Drying for second makes the moisture in tealeaves fully evaporate, and tightens tea bar, fixed profile, protects
Gu the quality of tealeaves.
The foregoing is only embodiments of the invention, not thereby limit the present invention the scope of the claims, every using this
The equivalents that bright description is made, or directly or indirectly it is used in the technical field of correlation, all include in the same manner at this
In bright scope of patent protection.
Claims (8)
1. a kind of processing method of spring summer boudoir tea is it is characterised in that comprise the following steps:
Step 1: the spring boudoir tea fresh leaves plucked mid-July are homogeneously disposed in airing on water sieve, and the thickness of described airing is 1-3cm,
The environment temperature of described airing is 20-25 DEG C, and the ambient humidity of described airing is 75%, every 2h, tealeaves uniformly turns one
Secondary, the described number of times turning is 3-5 time；
Step 2: the tealeaves after airing is carried out shake green grass or young crops, described shake green grass or young crops adopt bamboo cage vibration machine, rotating speed is set to: 5-15r/
Min, described shake green grass or young crops are divided into four times and carrying out, every minor tick 1-3h, and shake green grass or young crops time first time is 1min, and second shake green grass or young crops time is
1.5min, the third time shake green grass or young crops time is 3min, and the 4th shake green grass or young crops time is 5min；After shake green grass or young crops, tealeaves is carried out airing, institute every time
State airing technique identical with the airing technique in step 1；
Step 3: the tealeaves through shake green grass or young crops is completed, the described temperature completing is 130-180 DEG C, described time of completing is
1-3min；
Step 4: will be kneaded through the tealeaves completing, the described time kneaded is 15-25min；
Step 5: wet cloth will be covered through the tealeaves kneaded, shady place fermentation disposed within, every 60-80min turns once, described
The number of times turning is 2 times；
Step 6: by tealeaves by fermentation carry out secondary complete, the described secondary temperature completing be 220-270 DEG C, described secondary
The time completing is 2-3min；
Step 7: by through the secondary tealeaves completing carry out secondary knead, the described secondary time kneaded be 10min；
Step 8: will be dried through the secondary tealeaves kneaded.
2. the processing method of spring summer boudoir tea according to claim 1 is it is characterised in that by mid-July in described step 1
The spring boudoir tea fresh leaves plucked are homogeneously disposed in airing on water sieve, and the thickness of described airing is 2cm, and the environment temperature of described airing is 22
DEG C, the ambient humidity of described airing is 75%, uniformly turns once tealeaves every 2h, and the described number of times turning is 4 times.
3. spring summer boudoir tea according to claim 1 processing method it is characterised in that in described step 2 will through stand
Tealeaves after drying in the air carries out shake green grass or young crops, and described shake green grass or young crops adopt bamboo cage vibration machine, and rotating speed is set to: 10r/min, described shake green grass or young crops are divided into four times
OK, every minor tick 2h, shake green grass or young crops time first time is 1min, and second shake green grass or young crops time is 1.5min, and the third time shake green grass or young crops time is
3min, the 4th shake green grass or young crops time is 5min；After shake green grass or young crops, tealeaves is carried out airing, the stand in described airing technique and step 1 every time
Technique of drying in the air is identical.
4. the processing method of spring summer boudoir tea according to claim 1 is it is characterised in that will be through shaking in described step 3
Blue or green tealeaves is completed, and the described temperature completing is 150 DEG C, and the described time completing is 2min.
5. the processing method of spring summer boudoir tea according to claim 1 is it is characterised in that will be through killing in described step 4
Blue or green tealeaves is kneaded, and the described time kneaded is 20min.
6. the processing method of spring summer boudoir tea according to claim 1 is it is characterised in that will be through rubbing in described step 5
The tealeaves twisted with the fingers covers wet cloth, shady place fermentation disposed within, and every 75min turns once, and the described number of times turning is 2 times.
7. spring summer boudoir tea according to claim 1 processing method it is characterised in that in described step 6 will through sending out
The tealeaves of ferment carry out secondary complete, the described secondary temperature completing be 250 DEG C, the described secondary time completing be 2.5min.
8. the processing method of spring summer boudoir tea according to claim 1, will be through two it is characterised in that in described step 8
The secondary tealeaves kneaded is dried, and carries out airing, described airing condition is same as step 2 after first drying 30min at 100 DEG C, then
Tealeaves is dried 90min in 80 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610827302.5A CN106332994A (en) | 2016-09-18 | 2016-09-18 | Processing method of summer spring best tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610827302.5A CN106332994A (en) | 2016-09-18 | 2016-09-18 | Processing method of summer spring best tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106332994A true CN106332994A (en) | 2017-01-18 |
Family
ID=57839053
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610827302.5A Pending CN106332994A (en) | 2016-09-18 | 2016-09-18 | Processing method of summer spring best tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106332994A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782806A (en) * | 2018-06-29 | 2018-11-13 | 戴永峰 | The preparation method of floral type black oolong tea |
| CN109673769A (en) * | 2019-03-06 | 2019-04-26 | 福建省农业科学院茶叶研究所 | A kind of processing method of colour tea |
| CN112450289A (en) * | 2020-11-24 | 2021-03-09 | 四川省农业科学院茶叶研究所 | Processing method of Yi tea and product thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744061A (en) * | 2008-11-29 | 2010-06-23 | 庄秋生 | Production technology of oolong rich in zinc and selenium |
| CN102669314A (en) * | 2012-05-29 | 2012-09-19 | 陈春 | Manufacture method of special Tieguanyin tea |
| CN102754708A (en) * | 2012-07-26 | 2012-10-31 | 林金树 | Red-leaf extra-strong tea processing method |
| CN103947778A (en) * | 2014-05-26 | 2014-07-30 | 廉江市萱人境茶业有限公司 | Ecological oolong black tea processing method |
| CN104012698A (en) * | 2014-06-04 | 2014-09-03 | 福建清雅工贸有限公司 | Tea with five colors and processing process thereof |
| CN104171052A (en) * | 2014-07-22 | 2014-12-03 | 湖南省铁香茶叶有限公司 | Processing method of orchid-flavored black tea |
| CN105341212A (en) * | 2015-11-14 | 2016-02-24 | 桐城市泰安中药材种植专业合作社 | Guanyin tea preparation method |
| CN105724611A (en) * | 2014-12-11 | 2016-07-06 | 朱理科 | Five-color tea and processing process thereof |
| CN105746739A (en) * | 2016-03-11 | 2016-07-13 | 广西南亚热带农业科学研究所 | Processing method of granular flower-fragrance Huang Dan black tea |
| CN105875886A (en) * | 2016-05-09 | 2016-08-24 | 周学付 | Processing method of black tea |
-
2016
- 2016-09-18 CN CN201610827302.5A patent/CN106332994A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744061A (en) * | 2008-11-29 | 2010-06-23 | 庄秋生 | Production technology of oolong rich in zinc and selenium |
| CN102669314A (en) * | 2012-05-29 | 2012-09-19 | 陈春 | Manufacture method of special Tieguanyin tea |
| CN102754708A (en) * | 2012-07-26 | 2012-10-31 | 林金树 | Red-leaf extra-strong tea processing method |
| CN103947778A (en) * | 2014-05-26 | 2014-07-30 | 廉江市萱人境茶业有限公司 | Ecological oolong black tea processing method |
| CN104012698A (en) * | 2014-06-04 | 2014-09-03 | 福建清雅工贸有限公司 | Tea with five colors and processing process thereof |
| CN104171052A (en) * | 2014-07-22 | 2014-12-03 | 湖南省铁香茶叶有限公司 | Processing method of orchid-flavored black tea |
| CN105724611A (en) * | 2014-12-11 | 2016-07-06 | 朱理科 | Five-color tea and processing process thereof |
| CN105341212A (en) * | 2015-11-14 | 2016-02-24 | 桐城市泰安中药材种植专业合作社 | Guanyin tea preparation method |
| CN105746739A (en) * | 2016-03-11 | 2016-07-13 | 广西南亚热带农业科学研究所 | Processing method of granular flower-fragrance Huang Dan black tea |
| CN105875886A (en) * | 2016-05-09 | 2016-08-24 | 周学付 | Processing method of black tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782806A (en) * | 2018-06-29 | 2018-11-13 | 戴永峰 | The preparation method of floral type black oolong tea |
| CN109673769A (en) * | 2019-03-06 | 2019-04-26 | 福建省农业科学院茶叶研究所 | A kind of processing method of colour tea |
| CN112450289A (en) * | 2020-11-24 | 2021-03-09 | 四川省农业科学院茶叶研究所 | Processing method of Yi tea and product thereof |
| CN112450289B (en) * | 2020-11-24 | 2023-09-29 | 四川省农业科学院茶叶研究所 | Processing method of Yi tea and product thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101664084B (en) | Processing technique of fragrant Bailin Kongfu black tea | |
| CN103621699B (en) | Spiral black tea (red sunglo) preparation method | |
| CN101507454B (en) | Preparation method of green tea of orchid odor type | |
| CN104920682A (en) | Manufacturing method of summer and autumn granular black tea | |
| CN103947777B (en) | A kind of processing method of fragrance of a flower organic red tea | |
| CN101933543B (en) | Process for preparing white tea | |
| CN103392847B (en) | Processing method of Gouqing green tea | |
| CN107821660A (en) | The preparation method and black tea of black tea | |
| CN109329459A (en) | A kind of manufacture craft of stir-bake to yellowish tea | |
| CN110754542A (en) | Method for making flower-fragrance tea | |
| CN106332994A (en) | Processing method of summer spring best tea | |
| CN108077468A (en) | A kind of processing method of Huang kwan-yin black tea | |
| CN104904890A (en) | Preparation method of scented black tea | |
| CN107912557A (en) | A kind of black tea preparation method containing white orchid | |
| CN105341229A (en) | Rose tea and preparation method thereof | |
| CN105285189B (en) | The production method of black tea cake | |
| CN109042940A (en) | A kind of processing method reducing congou tea bitter taste | |
| CN102524444B (en) | Processing method of Lijiang River milk snow tea | |
| CN109105542A (en) | A kind of production method of graininess congou tea | |
| CN101933542A (en) | Technical process for preparing Yangxian Xueya tea | |
| CN110024873A (en) | A kind of preparation method of pure natural evaporated milk odor type congou tea | |
| CN103783230A (en) | Processing method for concentrated fragrant and sweet anoectochilus roxburghii tea capable of being brewed for long time | |
| CN104855558A (en) | Method for processing yellow tea from tea tree variety of chuannong huangya zao | |
| CN106417712A (en) | Manufacturing technology of particle type green-core oolong black tea | |
| CN103340259A (en) | Manufacturing method of ebenaceae leaf tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Chen Changsong Document name: Notice of completion of reexamination case |
|
| DD01 | Delivery of document by public notice | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170118 |
|
| RJ01 | Rejection of invention patent application after publication |