CN109122938A - A kind of processing method of small orchid tea - Google Patents
A kind of processing method of small orchid tea Download PDFInfo
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- CN109122938A CN109122938A CN201811060693.8A CN201811060693A CN109122938A CN 109122938 A CN109122938 A CN 109122938A CN 201811060693 A CN201811060693 A CN 201811060693A CN 109122938 A CN109122938 A CN 109122938A
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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
- A23F3/06—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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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Abstract
The present invention relates to tea product processing technique fields, and in particular to a kind of processing method of small orchid tea.The processing method of this kind small orchid tea, comprising the following steps: fresh leaf spreads, the step that finishes, rubs step, just dries and foot baking and Titian step.The processing method simple process of this kind small orchid tea, it is easy to accomplish, small orchid tea non agricultural chemical residuum obtained is highly-safe, and amino acid content, soluble sugar content are high, give off a strong fragrance, millet paste fresh taste it is pure.
Description
Technical field
The present invention relates to tea product processing technique fields, and in particular to a kind of processing method of small orchid tea.
Background technique
Orchid tea bar rope is carefully rolled up in hook solid, and bud-leaf is at piece, and the even profit of bright green, milli peak appears, orchid odor type, and fresh feel well is held
Long, flavour glycol, soup look is light green bright and clean, and general light golden rod yellow gloss, tea residue is neat and well spaced, is in light yellow green, stalk tender shoots is strong, and the food value of leaf is thick
It is real, it is similar to orchid when brewing and bursts forth.
Small orchid is that the normal bud tip of exhibition to three leaf of a bud at the beginning of one leaf of a bud is green through the refined baking of special process
Tea is unfolded naturally it is characterized in that: shape bud-leaf is connected to piece, the aobvious milli of bright green, and as orchid is just put after brewing, lopwood is stood on
In cup, band orchid is fragrant, and soup look is yellowish green bright, and the fresh alcohol of flavour is tasty and refreshing, tea residue at piece, the thick and solid resistance to bubble of the food value of leaf." head is opened to assail the nostrils person
Perfume (or spice), two open soup of just coming here, and three open ability juice, four open five open just drink ".
Small orchid tea color is dark green, and millifarad appears, and soup look is clear and bright, and flavour is pure, and the orchid of news is fragrant pleasant, and the aftertaste of drink is sweet
Sweet tea.It can run neck and neck with well-known teas such as Mount Huang Mao Feng, Taiping Houkui Teas.
Orchid tea is from opening garden, a bud two, the small orchid tea of three leaf systems, the big orchid tea of four leaf systems around grain rains.The fresh leaf adopted back
After drying surface water, system is paid in time, makes every effort to now adopt existing system.The processing of existing small orchid tea is divided into water-removing more, just dries, more than foot breadth
Three process.Rich in beneficiating ingredients such as free amino acid, theanine, tea polyphenols in small orchid tea, in the processed of small orchid tea
Conversion, polymerization can occur for each beneficiating ingredient in journey, and then promote the fragrance and quality of small orchid tea.However, this kind of method does not make
The beneficiating ingredient obtained in small orchid tea sufficiently converts, so that the small orchid tea fragrance of finished product is insufficient, flavour is thin.
Summary of the invention
In order to solve the problems, such as to mention in above-mentioned background, it is an object of that present invention to provide a kind of processing sides of small orchid tea
Method.
To achieve the above object, the invention provides the following technical scheme:
A kind of processing method of small orchid tea, comprising the following steps: fresh leaf spreads, the step that finishes, rubs step, just dries and dry with foot
With Titian step.
As a further solution of the present invention: the processing method of the small orchid tea, fresh leaf is spread to be added including iced, blowing
The fresh leaf of picking is put into 5 ~ 10min of immersion taking-up in mixture of ice and water and drained, wrapped up with cotton and blow heat using blower by hot step
Wind to fresh leaf dehydration is withered.
As a further solution of the present invention: the processing method of the small orchid tea, blowing heating stepses will be eaten before
Sodium bicarbonate, yeast powder, small orchid tea are uniformly mixed than 3:1:15 according to parts by weight, after standing 10 ~ 30min in closed environment
It is cleaned using pure water.
As a further solution of the present invention: the processing method of the small orchid tea, spread with a thickness of 5 ~ 8cm, blow heat
The time of wind is 2 ~ 4 hours.
As a further solution of the present invention: the processing method of the small orchid tea, water-removing step use oblique pot, three mouthful one
Group, first pot temperature are 180 ~ 220 DEG C, and second mouthful of pot temperature is 140 ~ 170 DEG C, and third mouth pot temperature is 90 ~ 130 DEG C.
As a further solution of the present invention: the processing method of the small orchid tea, water-removing step is by 150 ~ 200g little Lan
Jasmine tea be put into first pot with bamboo wire broom circle round stir-frying 1 ~ 3min, shake loose steam, when food value of leaf softness, small orchid tea be put into
Second mouthful of pot, stir-fry 1 ~ 3min, makes leaf-shrinkage at item, and there is viscous feel on tea juice adhesion blade face, small orchid tea is put into third mouth
Pot, stir-fry 4 ~ 6min, until small orchid tea bar rope is tightly thin, issues tea perfume.
As a further solution of the present invention: the processing method of the small orchid tea rubs step elder generation sky and rubs 5 ~ 8min, then
Middle 1 ~ 5min of kneadding, subsequent weight rub 1 ~ 3min, and last sky rubs 3 ~ 5min.
As a further solution of the present invention: the processing method of the small orchid tea, just drying temperature is 120 ~ 130 DEG C, just
The baking time is 5 ~ 15min, using air-cooler quickly cooling to room temperature, carries out sufficient baking, and it is 60 ~ 80 DEG C that foot, which dries temperature, foot dry the time be 20 ~
30min。
As a further solution of the present invention: the processing method of the small orchid tea will be gone up when just drying while baking
Under stir.
As a further solution of the present invention: the processing method of the small orchid tea, in Titian step Titian temperature be 60 ~
90 DEG C, 20 ~ 30min of Titian time, spreading for cooling quickly cooling is to room temperature after Titian.
The processing method beneficial effect of the small orchid tea of the present invention is:
(1) fresh leaf spreads in step and is iced small orchid tea using mixture of ice and water and can be retained more physiologically active ingredients, can be compared with
To be easy to retain more flavone compounds, tea polyphenols, polysaccharide, vitamin and its pigment conversion and destroying, small orchid tea is improved
Consumption value.
(2) fresh leaf spreads in step and sodium bicarbonate(edible), yeast powder, small orchid tea is placed in closed environment and is stood, can be right
Small orchid tea ferments, so that small orchid tea content and fragrance obtain fully oxidized, decomposition, conversion and polymerization, to increase
Add the generation of soluble sugar and aromatic substance in tealeaves, the small orchid tea of gained gives off a strong fragrance, millet paste fresh taste is pure.
(3) sodium bicarbonate(edible) destroys the stability of organophosphorus pesticide in weak base performance, can be effective after being cleaned by pure water
Pesticide residue is removed, the safety of small orchid tea is improved.
(4) water-removing step is stir-fried using the different pot of three mouthfuls of temperature, can increase amino acid converting, amino acid can be promoted dry
The fresh flavour of tea and millet paste；Alcohols, aldehydes, Ester have been decomposed, the fragrance of tealeaves is increased；Enhance polysaccharide, total reducing sugar,
The decomposition of oligosaccharides, strong aromatic time for increasing millet paste are sweet；Pectin substance is largely degraded into soluble-carbohydrate, to increase
Strong millet paste flavour.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1
In the embodiment of the present invention, a kind of processing method of small orchid tea, comprising the following steps: fresh leaf spreads, the step that finishes, rubs
Step is just dried and foot baking and Titian step.
The processing method of small orchid tea, fresh leaf are spread including iced, blowing heating stepses, and the fresh leaf of picking is put into ice water
10min taking-up is impregnated in mixture to drain, and is wrapped up with cotton and being withered using blower blowing hot-air to fresh leaf dehydration.
The processing method of small orchid tea, blowing heating stepses are before by sodium bicarbonate(edible), yeast powder, small orchid tea according to weight
It measures portion rate 3:1:15 to be uniformly mixed, be cleaned after 30min is stood in closed environment using pure water.
The processing method of small orchid tea, spread with a thickness of 6cm, the time of blowing hot-air is 3 hours.
The processing method of small orchid tea, water-removing step use oblique pot, three mouthfuls one group, first pot temperature be 210 DEG C, second
Mouth pot temperature is 150 DEG C, and third mouth pot temperature is 100 DEG C.
The small orchid tea of 150g is put into first pot and is turned over bamboo wire broom convolution by the processing method of small orchid tea, water-removing step
2min is fried, steam is shaken loose, when food value of leaf softness, small orchid tea is put into second mouthful of pot, stir-fry 2min, and make leaf-shrinkage at item,
, there is viscous feel on tea juice adhesion blade face, and small orchid tea is put into third mouth pot, and stir-fry 5min, until small orchid tea bar rope is tightly thin, issues
Tea perfume.
The processing method of small orchid tea rubs step elder generation sky and rubs 5min, then middle kneadding 4min, subsequent weight rub 3min, most
Sky rubs 5min afterwards.
The processing method of small orchid tea, just drying temperature is 120 DEG C, and just drying the time is 10min, uses air-cooler quickly cooling to room
Temperature carries out sufficient baking, and sufficient temperature of drying is 70 DEG C, and foot dries the time for 30min.
The processing method of small orchid tea will Shang Xia while baking when just drying and stir.
The processing method of small orchid tea, Titian temperature is 90 DEG C, Titian time 30min in Titian step, spreading for cooling after Titian
Quickly cooling is to room temperature.
Embodiment 2
In the embodiment of the present invention, a kind of processing method of small orchid tea, comprising the following steps: fresh leaf spreads, the step that finishes, rubs
Step is just dried and foot baking and Titian step.
The processing method of small orchid tea, fresh leaf are spread including iced, blowing heating stepses, and the fresh leaf of picking is put into ice water
10min taking-up is impregnated in mixture to drain, and is wrapped up with cotton and being withered using blower blowing hot-air to fresh leaf dehydration.
The processing method of small orchid tea, blowing heating stepses are before by sodium bicarbonate(edible), yeast powder, small orchid tea according to weight
It measures portion rate 3:1:15 to be uniformly mixed, be cleaned after 20min is stood in closed environment using pure water.
The processing method of small orchid tea, spread with a thickness of 5cm, the time of blowing hot-air is 2 hours.
The processing method of small orchid tea, water-removing step use oblique pot, three mouthfuls one group, first pot temperature be 180 DEG C, second
Mouth pot temperature is 140 DEG C, and third mouth pot temperature is 90 DEG C.
The small orchid tea of 150g is put into first pot and is turned over bamboo wire broom convolution by the processing method of small orchid tea, water-removing step
1min is fried, steam is shaken loose, when food value of leaf softness, small orchid tea is put into second mouthful of pot, stir-fry 1min, and make leaf-shrinkage at item,
, there is viscous feel on tea juice adhesion blade face, and small orchid tea is put into third mouth pot, and stir-fry 6min, until small orchid tea bar rope is tightly thin, issues
Tea perfume.
The processing method of small orchid tea rubs step elder generation sky and rubs 8min, then middle kneadding 1min, subsequent weight rub 1min, most
Sky rubs 3min afterwards.
The processing method of small orchid tea, just drying temperature is 120 DEG C, and just drying the time is 5min, uses air-cooler quickly cooling to room
Temperature carries out sufficient baking, and sufficient temperature of drying is 80 DEG C, and foot dries the time for 30min.
The processing method of small orchid tea will Shang Xia while baking when just drying and stir.
The processing method of small orchid tea, Titian temperature is 80 DEG C, Titian time 30min in Titian step, spreading for cooling after Titian
Quickly cooling is to room temperature.
Embodiment 3
In the embodiment of the present invention, a kind of processing method of small orchid tea, comprising the following steps: fresh leaf spreads, the step that finishes, rubs
Step is just dried and foot baking and Titian step.
The processing method of small orchid tea, fresh leaf are spread including iced, blowing heating stepses, and the fresh leaf of picking is put into ice water
5min taking-up is impregnated in mixture to drain, and is wrapped up with cotton and being withered using blower blowing hot-air to fresh leaf dehydration.
The processing method of small orchid tea, blowing heating stepses are before by sodium bicarbonate(edible), yeast powder, small orchid tea according to weight
It measures portion rate 3:1:15 to be uniformly mixed, be cleaned after 20min is stood in closed environment using pure water.
The processing method of small orchid tea, spread with a thickness of 8cm, the time of blowing hot-air is 2 hours.
The processing method of small orchid tea, water-removing step use oblique pot, three mouthfuls one group, first pot temperature be 220 DEG C, second
Mouth pot temperature is 170 DEG C, and third mouth pot temperature is 130 DEG C.
The small orchid tea of 150g is put into first pot and is turned over bamboo wire broom convolution by the processing method of small orchid tea, water-removing step
3min is fried, steam is shaken loose, when food value of leaf softness, small orchid tea is put into second mouthful of pot, stir-fry 1min, and make leaf-shrinkage at item,
, there is viscous feel on tea juice adhesion blade face, and small orchid tea is put into third mouth pot, and stir-fry 4min, until small orchid tea bar rope is tightly thin, issues
Tea perfume.
The processing method of small orchid tea rubs step elder generation sky and rubs 5min, then middle kneadding 3min, subsequent weight rub 1min, most
Sky rubs 3min afterwards.
The processing method of small orchid tea, just drying temperature is 120 DEG C, and just drying the time is 15min, uses air-cooler quickly cooling to room
Temperature carries out sufficient baking, and sufficient temperature of drying is 60 DEG C, and foot dries the time for 20min.
The processing method of small orchid tea will Shang Xia while baking when just drying and stir.
The processing method of small orchid tea, Titian temperature is 70 DEG C, Titian time 20min in Titian step, spreading for cooling after Titian
Quickly cooling is to room temperature.
Embodiment 4
In the embodiment of the present invention, a kind of processing method of small orchid tea, comprising the following steps: fresh leaf spreads, the step that finishes, rubs
Step is just dried and foot baking and Titian step.
The processing method of small orchid tea, fresh leaf are spread including iced, blowing heating stepses, and the fresh leaf of picking is put into ice water
7min taking-up is impregnated in mixture to drain, and is wrapped up with cotton and being withered using blower blowing hot-air to fresh leaf dehydration.
The processing method of small orchid tea, blowing heating stepses are before by sodium bicarbonate(edible), yeast powder, small orchid tea according to weight
It measures portion rate 3:1:15 to be uniformly mixed, be cleaned after 15min is stood in closed environment using pure water.
The processing method of small orchid tea, spread with a thickness of 7cm, the time of blowing hot-air is 4 hours.
The processing method of small orchid tea, water-removing step use oblique pot, three mouthfuls one group, first pot temperature be 190 DEG C, second
Mouth pot temperature is 160 DEG C, and third mouth pot temperature is 130 DEG C.
The small orchid tea of 150g is put into first pot and is turned over bamboo wire broom convolution by the processing method of small orchid tea, water-removing step
1min is fried, steam is shaken loose, when food value of leaf softness, small orchid tea is put into second mouthful of pot, stir-fry 3min, and make leaf-shrinkage at item,
, there is viscous feel on tea juice adhesion blade face, and small orchid tea is put into third mouth pot, and stir-fry 6min, until small orchid tea bar rope is tightly thin, issues
Tea perfume.
The processing method of small orchid tea rubs step elder generation sky and rubs 5min, then middle kneadding 4min, subsequent weight rub 1min, most
Sky rubs 5min afterwards.
The processing method of small orchid tea, just drying temperature is 125 DEG C, and just drying the time is 10min, uses air-cooler quickly cooling to room
Temperature carries out sufficient baking, and sufficient temperature of drying is 70 DEG C, and foot dries the time for 25min.
The processing method of small orchid tea will Shang Xia while baking when just drying and stir.
The processing method of small orchid tea, Titian temperature is 60 DEG C, Titian time 20min in Titian step, spreading for cooling after Titian
Quickly cooling is to room temperature.
Embodiment 5
In the embodiment of the present invention, a kind of processing method of small orchid tea, comprising the following steps: fresh leaf spreads, the step that finishes, rubs
Step is just dried and foot baking and Titian step.
The processing method of small orchid tea, fresh leaf are spread including iced, blowing heating stepses, and the fresh leaf of picking is put into ice water
8min taking-up is impregnated in mixture to drain, and is wrapped up with cotton and being withered using blower blowing hot-air to fresh leaf dehydration.
The processing method of small orchid tea, blowing heating stepses are before by sodium bicarbonate(edible), yeast powder, small orchid tea according to weight
It measures portion rate 3:1:15 to be uniformly mixed, be cleaned after 30min is stood in closed environment using pure water.
The processing method of small orchid tea, spread with a thickness of 5cm, the time of blowing hot-air is 2 hours.
The processing method of small orchid tea, water-removing step use oblique pot, three mouthfuls one group, first pot temperature be 180 DEG C, second
Mouth pot temperature is 170 DEG C, and third mouth pot temperature is 90 DEG C.
The small orchid tea of 150g is put into first pot and is turned over bamboo wire broom convolution by the processing method of small orchid tea, water-removing step
3min is fried, steam is shaken loose, when food value of leaf softness, small orchid tea is put into second mouthful of pot, stir-fry 2min, and make leaf-shrinkage at item,
, there is viscous feel on tea juice adhesion blade face, and small orchid tea is put into third mouth pot, and stir-fry 4min, until small orchid tea bar rope is tightly thin, issues
Tea perfume.
The processing method of small orchid tea rubs step elder generation sky and rubs 5min, then middle kneadding 5min, subsequent weight rub 1min, most
Sky rubs 4min afterwards.
The processing method of small orchid tea, just drying temperature is 130 DEG C, and just drying the time is 15min, uses air-cooler quickly cooling to room
Temperature carries out sufficient baking, and sufficient temperature of drying is 60 DEG C, and foot dries the time for 20min.
The processing method of small orchid tea will Shang Xia while baking when just drying and stir.
The processing method of small orchid tea, Titian temperature is 80 DEG C, Titian time 25min in Titian step, spreading for cooling after Titian
Quickly cooling is to room temperature.
In Shucheng County, same orchid tea Tanaka picks fresh small orchid tea 900g, is equally divided into 6 groups, every group of 150g, wherein
Five groups of processing methods according to embodiment 1 ~ 5 prepare small orchid tea, and another group is control group, are prepared using existing processing method
Small orchid tea, the small orchid tea that each group has been fried are sent to Anhui Product Quality Supervision and Testing Institute, detect the small orchid of each group
Nutritional ingredient contained by tea, testing result are as shown in table 1.
The small orchid tea nutritional ingredient of table 1
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, and do not carrying on the back
In the case where from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter from which
From the point of view of a bit, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is wanted by appended right
Ask rather than above description limit, it is intended that by all changes that come within the meaning and range of equivalency of the claims
It is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
Claims (10)
1. a kind of processing method of small orchid tea, which comprises the following steps: fresh leaf spreads, the step that finishes, rubs step
Suddenly, just dry and foot baking and Titian step.
2. the processing method of small orchid tea according to claim 1, it is characterised in that: fresh leaf is spread including iced, blowing
The fresh leaf of picking is put into 5 ~ 10min of immersion taking-up in mixture of ice and water and drained, wrapped up with cotton and being blown using blower by heating stepses
Hot wind to fresh leaf dehydration is withered.
3. the processing method of small orchid tea according to claim 2, it is characterised in that: will be eaten before blowing heating stepses
Sodium bicarbonate, yeast powder, small orchid tea are uniformly mixed than 3:1:15 according to parts by weight, after standing 10 ~ 30min in closed environment
It is cleaned using pure water.
4. the processing method of small orchid tea according to claim 1 to 3, it is characterised in that: spread with a thickness of 5 ~
8cm, the time of blowing hot-air are 2 ~ 4 hours.
5. the processing method of small orchid tea according to claim 1, it is characterised in that: water-removing step use oblique pot, three mouthfuls
One group, first pot temperature is 180 ~ 220 DEG C, and second mouthful of pot temperature is 140 ~ 170 DEG C, and third mouth pot temperature is 90 ~ 130 DEG C.
6. the processing method of small orchid tea according to claim 5, it is characterised in that: water-removing step is by 150 ~ 200g little Lan
Jasmine tea be put into first pot with bamboo wire broom circle round stir-frying 1 ~ 3min, shake loose steam, when food value of leaf softness, small orchid tea be put into
Second mouthful of pot, stir-fry 1 ~ 3min, makes leaf-shrinkage at item, and there is viscous feel on tea juice adhesion blade face, small orchid tea is put into third mouth
Pot, stir-fry 4 ~ 6min, until small orchid tea bar rope is tightly thin, issues tea perfume.
7. the processing method of small orchid tea according to claim 1, it is characterised in that: it rubs step elder generation sky and rubs 5 ~ 8min,
Middle 1 ~ 5min of kneadding again, subsequent weight rub 1 ~ 3min, and last sky rubs 3 ~ 5min.
8. the processing method of small orchid tea according to claim 1, it is characterised in that: just drying temperature is 120 ~ 130 DEG C, just
The baking time is 5 ~ 15min, using air-cooler quickly cooling to room temperature, carries out sufficient baking, and it is 60 ~ 80 DEG C that foot, which dries temperature, foot dry the time be 20 ~
30min。
9. the processing method of small orchid tea according to claim 8, it is characterised in that: to be gone up while baking when just drying
Under stir.
10. the processing method of small orchid tea according to claim 1, it is characterised in that: Titian temperature is in Titian step
60 ~ 90 DEG C, 20 ~ 30min of Titian time, spreading for cooling quickly cooling is to room temperature after Titian.
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| CN102210231A (en) * | 2011-05-06 | 2011-10-12 | 黄山市翠绿茶菊有限公司 | Orchid tea planting method, orchid tea processing method and orchid tea |
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| 农牧渔业部农业局: "《中国农业名产 茶叶分册》", 30 November 1985, 农业出版社 * |
| 郑金贵: "《农产品品质学 第3卷》", 31 August 2015, 厦门大学出版社 * |
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