CN108740182A - A kind of processing method of Hawk tea black tea - Google Patents
A kind of processing method of Hawk tea black tea Download PDFInfo
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- CN108740182A CN108740182A CN201810395973.8A CN201810395973A CN108740182A CN 108740182 A CN108740182 A CN 108740182A CN 201810395973 A CN201810395973 A CN 201810395973A CN 108740182 A CN108740182 A CN 108740182A
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- 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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
A kind of processing method of Hawk tea black tea, this method include：1. adopting blueness, 2. airing, 3. finish, 4. rub, 5. pile fermentation, 6. shaping is just dried, 7. sufficient fire drying, 8. sieves the sport technique segment with packaging.For the flavonoids for fully discovering and using in Hawk tea material plant, Polyphenols, the substances such as polysaccharide it is hypoglycemic, blood fat reducing function, improving is beneficial to the calcium of human metabolism, iron, zinc, selenium, the health-care efficacy of the minerals such as magnesium, the present invention is on the basis of Research on processing technology, to meet NY/T288 " pollution-free food tea " sanitary index as the first element, take into account tea product characteristic physical and chemical index and organoleptic quality, optimization establishes a kind of suitable for Litsea coreana, the black tea technique of two kinds of Hawk tea material plant mature leaf scales of red fruit Huang meat nanmu processing, it can be the high flavones of Hawk tea black tea, high calcium green tea product processing and utilization provides reliable technical support.
Description
Technical field
The present invention relates to tea, furthermore, it is understood that being related to two kinds of Litsea coreana, red fruit Huang meat nanmu Hawk tea material plant climax leaves
The tea product processing method of piece.
Technical background
Hawk tea quilt《Chinese tea passes through》It is included by peculiar " tea of non-tea " the tea-drinking resource of China, by China Medicine University Xiao Pei
Root academician is described as " rarity " of China's integration of drinking and medicinal herbs non-material cultural heritage, also referred to as " other style tea ".Hawk tea processing and utilization is
The history for having more than 500 years drinks region up to 7 provinces（Area）50 counties Duo Ge（City）, mainly with old folktea, Chishui river valley one
Based on the summer high temperature damp-heat area of band, there are " help digestion dispel swollen, relieve summer heat and quench one's thirst " unique effects, be that these areas are widely known
One of traditional herb tea.The civil difference according to Hawk tea material plant, by Lauraceae Litsea Litsea coreana kind by white, yellow suede
The Hawk tea that hair young sprout, iron pan water-removing are processed into is known as " white Hawk tea ", and Lauraceae Actinodaphne red fruit Huang meat nanmu kind is red
The Hawk tea that villus young sprout, iron pan water-removing are processed into is known as " red Hawk tea " or " medicine Hawk tea ", it is believed that " white Hawk tea " mouthfeel
Preferably, thus most area is all based on Litsea coreana kind processing and utilization；The ground such as Guizhou Xifeng, Chishui are by two or more Lauraceaes
Plant maturation blade dries after using steam beating, is commonly called as " white tea ", is mainly used for producing after trapping the insect's food-takings such as black rice worm
" worm tea ", for the rare drink with higher health value；Hawk tea elite stand limb after death is sawn by the ground such as Wuchuan, Guizhou
Small section, drink is simmered after slice, referred to as " sets tea greatly ".Traditional Hawk tea although relieve summer heat quench one's thirst effect uniqueness, because appearance is bad, lack in addition
Weary material plant scale processing and utilization, thus still it is in the stage of " kind is not known in remote mountains people ".
Black tea belongs to post-fermented tea, and main manufacturing procedure has water-removing, rubs, pile fermentation and drying etc., be suitable for maturity compared with
High tea raw material processing.The existing new processing technology majority of Hawk tea is reported the processing method of the tender young sprout of children, this
Invention filters out on the basis of different process is studied suitable for eagle fully to excavate the health value of Hawk tea mature leaf
The black tea technique of tea mature leaf processing and utilization, has no relevant report at present.It is killed with steam of the present invention although having in traditional handicraft
The boiling water de-enzyming process of the green principle of similitude, but the parameters such as steam pressure, throwing leaf amount, fixation time are not defined, operability is relatively
Arbitrarily, it is unfavorable for standardization processing operation；Other research reports and patent of invention use fried green or sun withering mode.The present invention according to
The characteristic of Hawk tea mature leaf filter out weight length rub rub mode, with Chinese invention patent CN102524482A《Eagle
The preparation method of tea》, CN104757143A and CN104757144A《A kind of production method of Hawk tea》,CN106173046A
《A kind of preparation method of Jasmine Hawk tea》,CN103349117A《A kind of processing method of Hawk tea》,CN106260296A
《A kind of Hawk tea deterioration method》,CN105533052A《A kind of preparation method of Hawk tea》,CN106665982A《Hawk tea
Preparation method》And CN104996621A《The formula and preparation method thereof of golden soup black tea》To rub method different.Pile fermentation and hair
Ferment effect is similar, and only pile fermentation is usually used in referring exclusively to black tea fermentation, Chinese invention patent CN103349117A《A kind of Hawk tea adds
Work method》,CN106260296A《A kind of Hawk tea deterioration method》, CN104757143A and CN104757144A《A kind of eagle
The production method of tea》,CN106173046 A《A kind of preparation method of Jasmine Hawk tea》,CN105533052A《A kind of eagle
The preparation method of tea》,CN106665982A《The preparation method of Hawk tea》,CN104996621A《The formula of golden soup black tea and its
Production method》Deng the fermentation process described in detail in different Hawk tea processing and making process, with the maximum area of the present invention
It is not the raw material that uses for the tender fresh leaf of children, fermentation time is short compared with Hawk tea mature leaf.The present invention is done according to Hawk tea climax leaves
Shape needs to meet the characteristics such as high temperature is volatile rich in alkene terpene aromatic compound in high temperature, blade, using dual-pot curved pekoe roasting machine at 80 DEG C
~90 DEG C of bakings at the beginning of in shaping, are different from existing eagle tea process technology primary drying for baking drying course and 90 DEG C or more high temperature are taken to bake,
It can avoid the drawbacks of fragrance component volatilization escapes in Hawk tea tealeaves.
Invention content
The present invention is intended to provide a kind of processing method of Hawk tea black tea, fully to discover and use in Hawk tea material plant
The substances such as flavonoids, Polyphenols, polysaccharide hypoglycemic, blood fat reducing function, improve be beneficial to human metabolism calcium,
The health-care efficacy of the minerals such as iron, zinc, selenium, magnesium provides a kind of health-care tea product for the public.
The processing method for the Hawk tea black tea that inventor provides, includes the following steps：
(1) leaf picking and transport：Annual 6~July and 10~November, collected by hand Litsea coreana or red fruit Huang meat two kinds of raw materials of nanmu
Plant current year raw mature leaf, is contained in cleaning, the tea basket of ventilation, basket basket, and dress leaf amount must not exceed 80kg/m3；Blade is wanted
Ask it is complete, not focus side, without disease pest endanger mottling；Fresh leaf transport uses new energy means of transport as possible, avoids tail gas pollution fresh leaf,
In transportational process, it should be noted that put down gently, gently press；Never press, solarization, drench with rain；The fresh leaf from conventional tea plantation must not be loaded in mixture, is forbidden
Load in mixture article that is toxic, being harmful to, have peculiar smell；
(2) airing：Processing factory is transported in time after fresh leaf harvesting to spread；It spreads in the storage blueness slot or bamboo plaque of sanitation and hygiene, does not permit
Perhaps it directly spreads on ground；6~July, rainwater leaf or dew leaf leaf-spreading thickness 5cm, airing 20h；10~November leaf-spreading thickness
8cm, airing 17h；Airing is down to 50%~60% to spread leaf water content, and blade softens, and color and luster is grayish green, micro- aobvious camphorwood perfume (or spice) is suitable
Degree；
(3) finish：Using steam beating, 2 sieve of water-removing, often sieves booth leaf 2.5kg every time；
(4) rub：It takes out water-removing leaves and is placed in rolling machine, the weight length method of rubbing is taken to rub while hot when temperture of leaves are down to 70 DEG C~80 DEG C；
(5) pile fermentation：To rub leaf shake loose be placed on full-automatic temperature-controlling, pile fermentation in control wet fermentation machine, per heap 5kg, thickness 20cm,
(6) shaping is just dried：Leaf of rubbing after pile fermentation is shaken loose into airing 20min, is just dried with dual-pot curved pekoe roasting machine shaping.When temperature is raised to
Leaf is thrown at 80 DEG C~90 DEG C, leaf 5kg~6kg is thrown per machine；Preceding 20min is transferred to after 20min with leaf is substantially dried and is slightly dried leaf 40min,
Training time is 60min, and water content 15%~20%, tea crimped is at granulated, and tight knot weight is real, and take the dish out of the pot spreading for cooling；
(7) sufficient fire drying：Gross tea after shaping is just dried is baked dry to foot with full automatic drying machine low temperature；Drying temperature is 40 DEG C
It~45 DEG C, 120~150min of baking time, is stirred 1 time every 20min, until water content is below 7%, hand pinches particle and is at powder
Appropriateness；
(8) screening and packaging：Tea item, the tea stalk of thick old deformity are picked by hand；Fannings and piece end are cut off by double-deck screen shale shaker, is picked
Except the filaments of sun, it is consistent to make into tea cleanliness, evenness and color and luster；At tea product paper bag packing of breathing freely, package paper meets GB11680
" base paper for foodstuff packaging sanitary standard "；Product is placed in ventilation, shady place room storage.
(3) the of the above method walks in, the pressure of the steam is 0.6MPa~0.7MPa；Temperature is 220 DEG C~230 DEG C；
The time of the water-removing is 20s~25s；Water-removing leaves colorful green, the food value of leaf soften, and water content 65%~70% is appropriateness.
(4) the of the above method walks in, the weight length method of rubbing is that first 20min is rubbed in pressurization, waits for 35%~40% leaf cell
After damage, unclamping again the light 10min that rubs makes leaf tentatively at item, and then pressure pine alternating, presses 15min, loose 5min, time of kneading
90min.With leaf cell damage ratio up to 80%~85%, tea juice adheres to blade face, rubs that leaf is locally general red, and sends out more strong camphor tree
Root of Aucklandia lappa Decne, it is appropriateness that hand, which touches with moistening and sticks feel,.
(5) the of the above method walks in, the fermentation built-in temperature is maintained at 30 DEG C~32 DEG C, and humidity 95% is turned over every 2h
It mixes 1 time, 14~16h of pile fermentation time, until 90% rubs leaf and becomes bronzing, giving off a strong fragrance is strong fragrant, and slightly camphorwood is fragrant, and anacidity taste of turning sour is suitable
Degree.
The innovative point of the present invention
1）Using steam beating can meet to process raw material and need the needs rubbed while hot for mature leaf, can avoid fried green method and lead
It causes leaves water loss too fast, rubs that rear blade historrhexis is too slow, the high disadvantage of blade breakage rate；
2）It takes the weight length that pressure and high temperature cooperate jointly to rub measure to improve leaf cell tissue damage rate, is conducive to product reason
Change the promotion of quality, avoidable light pressure, loosening pressure leaf cell breakage rate are low, influence the isolated disadvantage of active ingredient point；
3）Shaping and first baking process are combined together, the needs that the drying of tea product primary drying for baking ensures quality have not only been completed, but also
Improve the organoleptic qualities features such as shape, the fragrance of granular pattern tea.
Inventor is first to want to meet NY/T288 " pollution-free food tea " sanitary index on the basis of Research on processing technology
Element, takes into account tea product characteristic physical and chemical index and organoleptic quality, and optimization establishes a kind of old suitable for Litsea coreana, two kinds of red fruit Huang meat nanmu
The black tea technique of hawk tea material plant mature leaf scale processing can be the high flavones of Hawk tea black tea, high calcium green tea product
Processing and utilization provides reliable technical support.
Specific implementation mode
Embodiment 1
In the limited public affairs of the blue scented tea industry of Guizhou Province Meitan County snow positioned at Guizhou Province Meitan County prosperity town tea product processing industry garden
Department creates 20 mu of standard on-sites, carries out Hawk tea black tea processing.Site Selection, infrastructure layout, environmental condition and health
Condition etc. meets DB52/T 630 " Tea Leaves of Guizhou processing site primary condition " associated specifications.
Fresh leaf picks up from the Meitan County towns the Huang Jiaba villages Tie Wa Litsea coreana and red fruit Huang meat two kinds of Hawk tea material plants of nanmu
The base area of green food of 6 years raw clone building wells of select tree；Regional environmental quality meets NY/T391 " pollution-free foods after testing
Regional environmental quality " relevant regulations；Because Hawk tea material plant is not manurial-philous, with drought-resistant, barren-resistant, diseases and insect pests resistance is strong
Equal biological and ecological characteristics, thus only green manuring supplementary fertilizer and inhibition weeds, using any chemical fertilizer and spray any
Pesticide, fresh leaf meet pollution-free food grade.
）Adopt blueness：Before when the July in 2017 of the morning 11 on the 10th, with spring tip branch extra in secateurs pollarding, promote autumn growth
It sprouts；Branch is reinstated into bamboo basket together with blade one and transports planting base ventilating and cooling place, picked by hand current year raw full exhibition climax leaves back
Piece 50kg rejects blade damaged, focus side and has disease pest to cause harm the blade of mark spot.
2）Airing：When afternoon 14, transports fresh leaf to processing factory and spread；It spreads in the storage blueness slot of sanitation and hygiene；It is thick to spread out leaf
Spend 5cm, when spreading to the morning 10 on the 11st in July, total 20h.Blade softens, and color and luster is grayish green, micro- aobvious camphorwood is fragrant, and spreading leaf water content is
60%.
）Water-removing：Steam beating, 2 sieve of water-removing, often sieves booth leaf 2.5kg every time；Steam pressure 0.7MPa；230 DEG C of temperature；It kills
Green time 20s；Water-removing leaves colorful green, the food value of leaf soften, and water content 70% is appropriateness.
）It rubs：It takes out water-removing leaves and is placed in rolling machine, rubbed while hot when temperture of leaves are down to 80 DEG C, weight is taken to grow the side rubbed
Method.First 20min is rubbed in pressurization, and after 40% leaf cell damage, unclamping again the light 10min that rubs makes leaf tentatively at item, and then pressure is loose
Alternately, 15min, loose 5min, time of kneading 90min are pressed；With leaf cell damage ratio up to 85%, tea juice adheres to blade face, rubs leaf part
It is general red, and more strong camphorwood perfume is sent out, it is appropriateness that hand, which touches with moistening to glue feel,.
）Pile fermentation：To rub leaf shake loose be placed on full-automatic temperature-controlling, control wet fermentation machine in pile fermentation, 5kg1 heaps, thickness 20cm,
Fermenting cellar temperature is controlled at 30 DEG C, and humidity 95% turned 1 time, pile fermentation time 16h every 2 hours, until 90% rubs leaf and becomes reddish yellow
Color, giving off a strong fragrance is strong fragrant, and slightly camphorwood is fragrant, and anacidity turns sour taste as appropriateness.
6）Shaping is just dried：Leaf of rubbing after pile fermentation is shaken loose into airing 20min, is just dried with dual-pot curved pekoe roasting machine shaping.Work as temperature
Leaf is thrown when being raised to 80 DEG C, leaf 5kg is thrown per machine.With small size 40min substantially, after 20min is transferred to, training time is preceding 20min
60min, water content 15%, tea crimped is at granulated, and tight knot weight is real, and take the dish out of the pot spreading for cooling.
）Low temperature drying：It is baked with full automatic drying machine, 40 DEG C of temperature, baking time 150min stirs 1 every 20min
It is secondary, until water content 7% hereinafter, hand pinch particle at powder be appropriateness.
）Screening：Tea item, the tea stalk of thick old deformity are picked by hand；It is classified with double-deck screen shale shaker, cuts off fannings and piece
End rejects the filaments of sun, it is consistent to make into tea cleanliness, evenness and color and luster.50kg mature leafs obtain granular pattern black tea product 14.28kg,
Middle first class product 6.43kg, secondary product 7.85kg.
）Packaging：At tea product with meet GB11680 " base paper for foodstuff packaging sanitary standard " breathe freely paper bag packing, product
It is placed in ventilation, shady place room storage.
Embodiment 2
Address is processed with raw material with embodiment 1.
）Adopt blueness：Before when the November in 2017 of the morning 11 on the 20th, in secateurs pollarding.Extra autumn growth and other weak branches,
Autumn pruning；Branch is reinstated into bamboo basket together with blade one and transports planting base ventilating and cooling place back, picked by hand current year is raw complete
Mature leaf 50kg is opened up, blade damaged, focus side are rejected and has disease pest to cause harm the blade of mark spot.
2）Airing：When afternoon 14, transports fresh leaf to processing factory and spread；It spreads in the bamboo plaque of sanitation and hygiene；Leaf-spreading thickness
8cm, when spreading to the morning 7 on the 21st in November, total 17h.Blade softens, and color and luster is grayish green, micro- aobvious camphorwood is fragrant, and spreading leaf water content is
50%.
）Water-removing：Steam beating, 2 sieve of water-removing, often sieves booth leaf 2.5kg every time；Steam pressure 0.6MPa；220 DEG C of temperature；It kills
Green time 25s；Water-removing leaves colorful green, the food value of leaf soften, and water content 65% is appropriateness.
）It rubs：It takes out water-removing leaves and is placed in rolling machine, rubbed while hot when temperture of leaves are down to 70 DEG C, weight is taken to grow the side rubbed
Method.First 20min is rubbed in pressurization, and after 35% leaf cell damage, unclamping again the light 10min that rubs makes leaf tentatively at item, and then pressure is loose
Alternately, 15min, loose 5min, time of kneading 90min are pressed；With leaf cell damage ratio up to 80%, tea juice adheres to blade face, rubs leaf part
It is general red, and more strong camphorwood perfume is sent out, it is appropriateness that hand, which touches with moistening to glue feel,.
）Pile fermentation：To rub leaf shake loose be placed on full-automatic temperature-controlling, control wet fermentation machine in pile fermentation, 5kg1 heaps, thickness 20cm,
Fermenting cellar temperature is controlled at 32 DEG C, and humidity 95% turned 1 time, pile fermentation time 14h every 2 hours, until 90% rubs leaf and becomes reddish yellow
Color, giving off a strong fragrance is strong fragrant, and slightly camphorwood is fragrant, and anacidity turns sour taste as appropriateness.
6）Shaping is just dried：Leaf of rubbing after pile fermentation is shaken loose into airing 20min, is just dried with dual-pot curved pekoe roasting machine shaping.Work as temperature
Leaf is thrown when being raised to 90 DEG C, leaf 6kg is thrown per machine.With small size 40min substantially, after 20min is transferred to, training time is preceding 20min
60min, water content 20%, tea crimped is at granulated, and tight knot weight is real, and take the dish out of the pot spreading for cooling.
）Low temperature drying：It is baked with full automatic drying machine, temperature 45 C, baking time 120min stirs 1 every 20min
It is secondary, until water content 7% hereinafter, hand pinch particle at powder be appropriateness.
）Screening：Tea item, the tea stalk of thick old deformity are picked by hand；It is classified with double-deck screen shale shaker, cuts off fannings and piece
End rejects the filaments of sun, it is consistent to make into tea cleanliness, evenness and color and luster.50kg mature leafs obtain granular pattern black tea product 13.89kg,
Middle first class product 6.11kg, secondary product 7.78kg.
）Packaging：At tea product with meet GB11680 " base paper for foodstuff packaging sanitary standard " breathe freely paper bag packing, product
It is placed in ventilation, shady place room storage.
Sanitary index and physical and chemical index:Inventor is according to embodiment result, according to NY/T288-2012 " pollution-free foods
Tea " sanitary index detection method examines two batch products sanitary indexs, it is found that it is " green Hawk tea black tea product sanitary index is below
Color edible tea " index of correlation limits, thus the restriction of Hawk tea black tea sanitary index can be established according to the standard：
Hawk tea black tea sanitary index
Product physical and chemical index：Inventor is according to GB/T32719.1-2016 black tea part 1s：Physical and chemical index inspection in basic demand
Survey and require and method, with reference to physical and chemical index testing result, it is believed that calcium ion and general flavone content it is higher be that Hawk tea black tea is main
Characteristic physical and chemical index：
Organoleptic quality：Inventor is with reference to GB/T32719.1-2016 black tea part 1s：Black tea organoleptic quality in basic demand is examined
The assessment of bids is accurate, Hawk tea black tea is divided into one, 2 two grade, with reference to GB/T14487 " tealeaves sensory review term " and GB/
T23776 " tealeaves organoleptic evaluation method " formulates Hawk tea black tea sensory quality indicator：
。
Claims (4)
1. a kind of processing method of Hawk tea black tea, it is characterised in that this approach includes the following steps：
(1) blueness is adopted：Annual 6~July and 10~November, two kinds of material plant current years of collected by hand Litsea coreana or red fruit Huang meat nanmu are raw
Mature leaf is contained in cleaning, the tea basket of ventilation, basket basket, and dress leaf amount must not exceed 80kg/m3；Blade requires complete, not burnt
Mottling is endangered in side without disease pest；Fresh leaf is transported using new energy means of transport；
(2) airing：Processing factory is transported in time after fresh leaf harvesting to spread；It spreads in the storage blueness slot or bamboo plaque of sanitation and hygiene, no
Permission is directly spread on ground；6~July, rainwater leaf or dew leaf leaf-spreading thickness 5cm, airing 20h；10~November leaf-spreading thickness
8cm, airing 17h；Airing is down to 50%~60% to spread leaf water content, and blade softens, and color and luster is grayish green, micro- aobvious camphorwood perfume (or spice) is suitable
Degree；
(3) finish：Using steam beating, 2 sieve of water-removing, often sieves booth leaf 2.5kg every time；
(4) rub：It takes out water-removing leaves and is placed in rolling machine, the weight length method of rubbing is taken to rub while hot when temperture of leaves are down to 70 DEG C~80 DEG C
It twists；
(5) pile fermentation：To rub leaf shake loose be placed on full-automatic temperature-controlling, pile fermentation in control wet fermentation machine, per heap 5kg, thickness 20cm,
(6) shaping is just dried：Leaf of rubbing after pile fermentation is shaken loose into airing 20min, is just dried with dual-pot curved pekoe roasting machine shaping;
Leaf is thrown when temperature is raised to 80 DEG C~90 DEG C, leaf 5kg~6kg is thrown per machine；Preceding 20min is transferred to leaf is substantially dried after 20min
Leaf 40min is slightly dried, training time 60min, water content 15%~20%, tea crimped is at granulated, and tight knot weight is real, and take the dish out of the pot booth
It is cool；
(7) sufficient fire drying：Gross tea after shaping is just dried is baked dry to foot with full automatic drying machine low temperature；Drying temperature is 40 DEG C
It~45 DEG C, 120~150min of baking time, is stirred 1 time every 20min, until water content is below 7%, hand pinches particle and is at powder
Appropriateness；
(8) screening and packaging：Tea item, the tea stalk of thick old deformity are picked by hand；Fannings and piece end are cut off by double-deck screen shale shaker, is picked
Except the filaments of sun, it is consistent to make into tea cleanliness, evenness and color and luster；At tea product paper bag packing of breathing freely, package paper meets GB11680
" base paper for foodstuff packaging sanitary standard "；It is placed in ventilation, shady place room storage.
2. processing method as described in claim 1, it is characterised in that (3) the of method walks in, the pressure of the steam is
0.6MPa~0.7MPa；Temperature is 220 DEG C~230 DEG C；The time of the water-removing is 20s~25s；Water-removing leaves colorful green, leaf
Qualitative change is soft, and water content 65%~70% is appropriateness.
3. processing method as described in claim 1, it is characterised in that (4) the of method walks in, the weight length method of rubbing be first plus
20min is twisted in kneadding, and after 35%~40% leaf cell damage, unclamping again the light 10min that rubs makes leaf tentatively at item, and then pressure is loose hands over
It replaces, presses 15min, loose 5min, time of kneading 90min;
With leaf cell damage ratio up to 80%~85%, tea juice adheres to blade face, rubs that leaf is locally general red, and sends out more strong camphorwood
Perfume (or spice), it is appropriateness that hand, which touches with moistening and sticks feel,.
4. processing method as described in claim 1, it is characterised in that (5) the of method walks in, the fermentation built-in temperature holding
At 30 DEG C~32 DEG C, humidity 95% turns 1 time, 14~16h of pile fermentation time every 2h, until 90% rubs leaf and becomes bronzing, giving off a strong fragrance
Strong fragrance, slightly camphorwood are fragrant, and anacidity turns sour taste as appropriateness.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110100920A (en) * | 2019-06-04 | 2019-08-09 | 湖南省茶叶研究所 | A kind of processing method of Jiang Hua " precious jade tea " |
| CN111317045A (en) * | 2020-03-25 | 2020-06-23 | 重庆市农业科学院 | Litsea coreana tea and preparation method thereof |
| CN112640852A (en) * | 2020-12-27 | 2021-04-13 | 柳州市彭莫山农业科技有限公司 | Method for transporting insect tea larvae |
| CN113749158A (en) * | 2021-09-03 | 2021-12-07 | 江苏鑫品茶业有限公司 | Processing method of jasmine white leaf tea |
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| CN113749158A (en) * | 2021-09-03 | 2021-12-07 | 江苏鑫品茶业有限公司 | Processing method of jasmine white leaf tea |
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