CN110521799A - A kind of preparation method of fragrant green tea - Google Patents
A kind of preparation method of fragrant green tea Download PDFInfo
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- CN110521799A CN110521799A CN201910951924.2A CN201910951924A CN110521799A CN 110521799 A CN110521799 A CN 110521799A CN 201910951924 A CN201910951924 A CN 201910951924A CN 110521799 A CN110521799 A CN 110521799A
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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
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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
Abstract
The present invention provides a kind of preparation methods of fragrant green tea, this method are as follows: will finish under conditions of temperature is 280 DEG C~300 DEG C after the dark brownish green airing of picking, leaf temperature to booth leafiness is stopped when being 180 DEG C~210 DEG C, obtains water-removing leaves, and drying obtains fragrant green tea after resurgence processing, shaping.The substance of the benzyl carbinol of the fragrance of a flower, geraniol, nerol and phenylpropanol can be utmostly remained with after present invention water-removing, resurgence processing can make leaf softness be easy to shaping, rub into and rub leaf, form the manage bar leaf of vertical bar shaped, the damage to bud-leaf is reduced, ensure that bud-leaf integrality.The more disadvantage of powder in made tea is overcome, makes to brew initial stage standing in cup, brews later period tealeaves tea residue expansion, not only increased the ornamental value of green tea, but also increase resistance to bubble degree.The fragrant green tea of preparation maintains the characteristics of green tea " Three Greens ", and has the characteristics that the fresh alcohol of natural flower aroma, flavour, bud-leaf be complete, bubble bud-leaf in cup can stand in water.
Description
Technical field
The invention belongs to tea preparation technical fields, and in particular to a kind of preparation method of fragrant green tea.
Background technique
Green tea is one of big teas of Chinese tradition six, is the most tea product of Consumption of China amount, big positioned at universally acknowledged three
First of non-alcoholic drink.Green tea refers to picking tea tree young leaves or bud, is made through typical process such as water-removing, shaping, dryings
Product.Its manufactured goods has the characteristic feature of Three Greens: dry tea is green, soup look is green, tea residue is green.Often drink green tea can give protection against cancer, and reducing blood lipid subtracts
Fertilizer, prevention cardiovascular and cerebrovascular disease etc..In terms of fragrance: the common odor type of green tea is largely faint scent, Li Xiang, beans perfume in tea market
Equal odor types, the green tea with natural flower aroma are really rare.Fragrance of a flower tea is the feature using the strong adsorptivity of tealeaves in the market, uses fresh flower
It is formed with tealeaves together scenting.On the other hand its scenting fresh flower raw material planting is concentrated mainly on Guangxi, one band of Fujian.Other tealeaves
Producing region processing fragrant green tea just needs then to transport fresh flower producing region again in local first processing green tea woollen and carry out processing again
It can complete the production of fragrant green tea.Time-consuming for whole process, at high cost.In terms of shape: common green tea is in shaping work in the market
Mostly there is different degrees of damage to the bud-leaf integrality of tealeaves in sequence, so that causing the powder of end product tea more, rushes
Tealeaves tea residue is uneven after bubble, loses the ornamental value of green tea.Curl shape tea flavour brews rear millet paste and is easy punching due to rubbing weight
It bubbles out and, but lose the ornamental degree of green tea.Flat tea remains the integrality of tea shoot, it is strong to brew rear ornamental value, but due to not having
By rubbing, tea juice is not easy to soak out, and flavour is partially light, and resistance to bubble degree is poor.
Summary of the invention
Technical problem to be solved by the present invention lies in view of the above shortcomings of the prior art, provide a kind of fragrant green tea
The characteristics of fragrant green tea of preparation method, this method preparation maintains green tea " Three Greens " (dry tea is green, soup look is green, tea residue is green), again
Having the characteristics that the fresh alcohol of natural flower aroma, flavour, bud-leaf are complete, steep the bud-leaf in cup can stand in water.
In order to solve the above technical problems, the technical solution adopted by the present invention is that: a kind of preparation method of fragrant green tea, the party
Method are as follows:
S1, by picking it is dark brownish green temperature be 22 DEG C~25 DEG C, humidity be 60%RH~65%RH indoor conditions under into
Row airing, airing with a thickness of 5cm~8cm, the time of airing is 8h~10h, obtains booth leafiness；
S2, booth leafiness obtained in S1 is finished under conditions of temperature is 280 DEG C~300 DEG C, until the blade of booth leafiness
Temperature is stopped when being 180 DEG C~210 DEG C, obtains water-removing leaves；
The present invention temperature be 280 DEG C~300 DEG C under conditions of finish, quickly make water-removing leaves temperture of leaves reach 180 DEG C~
210 DEG C, reach water-removing purpose, be passivated polyphenol oxidase activity, establishes the spy of " Three Greens " (dry tea is green, soup look is green, tea residue is green)
Sign, removal low boiling point are 157 DEG C of leaf alcohols with green grass gas, inhibit polyphenols oxidation；Promote boiling point 217 DEG C~
225 DEG C of benzyl carbinol (boiling point is 219 DEG C), geraniols (boiling point is 229 DEG C~230 DEG C), nerol (boiling point with rose fragrant
It is 225 DEG C)；The reservation of the fragrance of a flower substances such as the phenylpropanol (boiling point is 271 DEG C) of the narcissus fragrance of a flower；
S3, water-removing leaves obtained in S2 are stacked with the stacking thickness of 5cm~15cm, then carries out resurgence processing, obtains
Get damp again leaf；The method of the resurgence processing are as follows: with temperature be 18 DEG C~20 DEG C, wind speed is at the air-cooler of 0.3m/s~0.5m/s
40min~60min is managed, is stopped when the leaf temperature for the leaf that gets damp again is down to 22 DEG C~25 DEG C；
Resurgence processing can make leaf fast cooling, and the moisture after dissipating high temperature water-removing promotes free surface moisture in water-removing leaves
Redistribution, it is consistent to reach interior free surface moisture, and water-removing leaves softness is made to be easy to shaping, reduces the broken of made tea；
S4, resurgence leaf obtained in S3 is rubbed into 10min under conditions of revolving speed is 25 turns/min~35 turn/min, obtained
Rub leaf；
The present invention rubs part by the method slightly rubbed under conditions of revolving speed is 25 turns/min~35 turn/min
Leaf cell breakage is twisted, so that internal cell liquid outflow is attached to tea surface enhanced made tea flavour concentration, but does not destroy and rub
The external shape of leaf is twisted, the leaf of rubbing after getting damp again and rubbing does not damage leaf bud, maintains the integrality of leaf bud；
S5, will be rubbed obtained in S4 leaf temperature be shaping 3min in 120 DEG C~130 DEG C of tea carding machine~
5min obtains the manage bar leaf of vertical bar shaped；
The present invention forms the manage bar leaf of vertical bar shaped by leaf is rubbed, and reduces the damage to bud-leaf, ensure that bud-leaf is complete
Property.The more disadvantage of powder in made tea is overcome, makes to brew initial stage standing in cup, it is equal to brew later period tealeaves tea residue
It is whole, the ornamental value of green tea was not only increased, but also increase resistance to bubble degree；
S6, by the manage bar leaf of vertical bar shaped obtained in S5 to be spread with a thickness of 2cm~3cm, temperature be 70 DEG C~85 DEG C
Under conditions of dry 2h~3.5h, obtain fragrant green tea；The booth leafiness, water-removing leaves, resurgence leaf, manage bar leaf, fragrant green tea
Water content is sequentially reduced.
Preferably, the water content that leafiness is spread out described in S1 is 65%~70%.
Preferably, the water content of water-removing leaves described in S2 is 50%~55%.
Preferably, the water content of resurgence leaf described in S3 is 45%~50%.
Preferably, the water content of manage bar leaf described in S5 is 35%~40%.
Preferably, the water content of fragrant green tea described in S6 is 5%~7%.
Compared with the prior art, the present invention has the following advantages:
1, the present invention temperature be 280 DEG C~300 DEG C under conditions of finish, quickly make water-removing leaves temperture of leaves reach 180 DEG C~
210 DEG C, reach water-removing purpose: being passivated polyphenol oxidase activity, establishes the spy of " Three Greens " (dry tea is green, soup look is green, tea residue is green)
Sign, removal low boiling point are 157 DEG C of leaf alcohols with green grass gas, inhibit polyphenols oxidation；Promote boiling point 217 DEG C~
225 DEG C with the benzyl carbinol (boiling point is 219 DEG C) of rose fragrant, geraniol (boiling point is 229 DEG C~230 DEG C), nerol, (boiling point is
225℃)；The reservation of the fragrance of a flower substances such as the phenylpropanol (boiling point is 271 DEG C) of the narcissus fragrance of a flower；Resurgence processing can make leaf quick
Cooling, the moisture after dissipating high temperature water-removing, promotes the redistribution of free surface moisture in water-removing leaves, and it is consistent to reach interior free surface moisture, makes to kill
Leafiness softness is easy to shaping, reduces the broken of made tea；The present invention is by being 25 turns/min~35 turn/min condition in revolving speed
Under the method slightly rubbed, so that part is rubbed leaf cell breakage, internal cell liquid outflow made to be attached to tea surface enhanced
Made tea flavour concentration, but the external shape for rubbing leaf is not destroyed, the leaf of rubbing after getting damp again and rubbing does not damage leaf bud,
Maintain the integrality of leaf bud；The present invention forms the manage bar leaf of vertical bar shaped by leaf is rubbed, and reduces the damage to bud-leaf, guarantees
Bud-leaf integrality.The more disadvantage of powder in made tea is overcome, makes to brew initial stage standing in cup, brews later period tea
Leaf tea residue expansion, had not only increased the ornamental value of green tea, but also increased resistance to bubble degree.
2, fragrant green tea prepared by the present invention maintains the characteristics of green tea " Three Greens " (dry tea is green, soup look is green, tea residue is green), again
Having the characteristics that the fresh alcohol of natural flower aroma, flavour, bud-leaf are complete, steep the bud-leaf in cup can stand in water.
Below with reference to embodiment, invention is further described in detail.
Specific embodiment
Embodiment 1
The preparation method of the fragrant green tea of the present embodiment, this method are as follows:
S1, by picking it is dark brownish green temperature be 23 DEG C, humidity be 62%RH indoor conditions under carry out airing, the thickness of airing
Degree is 6.5cm, and the time of airing is 9h, obtains the booth leafiness that water content is 67%；
S2, booth leafiness obtained in S1 is finished under conditions of temperature is 290 DEG C, until the leaf temperature of booth leafiness is
Stop at 195 DEG C, obtains the water-removing leaves that water content is 52%；
The present embodiment finishes under conditions of temperature is 290 DEG C, so that water-removing leaves temperture of leaves is reached 195 DEG C, reaches water-removing
Purpose is passivated polyphenol oxidase activity, establishes the feature of " Three Greens " (dry tea is green, soup look is green, tea residue is green), and removal low boiling point is
157 DEG C of leaf alcohols with green grass gas inhibit polyphenols oxidation；Promote boiling point that there is rose fragrant at 217 DEG C~225 DEG C
Benzyl carbinol (boiling point is 219 DEG C), geraniol (boiling point is 229 DEG C~230 DEG C), nerol (boiling point is 225 DEG C)；The narcissus fragrance of a flower
The fragrance of a flower substance such as phenylpropanol (boiling point be 271 DEG C) reservation；
S3, water-removing leaves obtained in S2 are stacked with the stacking thickness of 10cm, then carries out resurgence processing, obtains water content
For 47% resurgence leaf；The method of the resurgence processing are as follows: the air-cooler processing that temperature is 19 DEG C, wind speed is 0.4m/s
50min stops when the leaf temperature for the leaf that gets damp again is down to 23 DEG C；
Resurgence processing can make leaf fast cooling, and the moisture after dissipating high temperature water-removing promotes free surface moisture in water-removing leaves
Redistribution, it is consistent to reach interior free surface moisture, and water-removing leaves softness is made to be easy to shaping, reduces the broken of made tea；
S4,45 types are selected to rub machinery, revolving speed is adjusted using P2L type gear chain type stepless variable speed unit, will be returned obtained in S3
Damp leaf rubs 10min under conditions of revolving speed is 30 turns/min, and throwing leaf amount is 10kg, obtains rubbing leaf；
Embodiment makes part rub leaf cell broken by the method slightly rubbed under conditions of revolving speed is 30 turns/min
Damage makes internal cell liquid outflow be attached to tea surface enhanced made tea flavour concentration, but does not destroy and rub the external of leaf
Shape, the leaf of rubbing after getting damp again and rubbing do not damage leaf bud, maintain the integrality of leaf bud；
S5, leaf shaping 4min in the tea carding machine that temperature is 125 DEG C will be rubbed obtained in S4, obtaining water content is
The manage bar leaf of 37% vertical bar shaped；
The present embodiment forms the manage bar leaf of vertical bar shaped by leaf is rubbed, and reduces the damage to bud-leaf, ensure that bud-leaf is complete
Whole property.The more disadvantage of powder in made tea is overcome, makes to brew initial stage standing in cup, it is equal to brew later period tealeaves tea residue
It is whole, the ornamental value of green tea was not only increased, but also increase resistance to bubble degree；
S6, by the manage bar leaf of vertical bar shaped obtained in S5 to be spread with a thickness of 2.5cm, temperature be 78 DEG C under conditions of
3h is dried, the fragrant green tea that water content is 6% is obtained.
Comparative example 1
The preparation method of the green tea of this comparative example, with embodiment 1, difference is that fixing temperature is different, this method are as follows:
S1, with the S1 in embodiment 1；
S2, booth leafiness obtained in S1 is finished under conditions of temperature is 180 DEG C, obtains the water-removing that water content is 52%
Leaf；
S3, with the S3 in embodiment 1；
S4, with the S4 in embodiment 1；
S5, with the S5 in embodiment 1；
S6, with the S6 in embodiment 1.
Comparative example 2
The preparation method of the green tea of this comparative example, with embodiment 1, difference is not carry out resurgence processing, this method are as follows:
S1, with the S1 in embodiment 1；
S2, with the S2 in embodiment 1；
S3,45 types are selected to rub machinery, revolving speed is adjusted using P2L type gear chain type stepless variable speed unit, will be killed obtained in S2
Leafiness rubs 10min under conditions of revolving speed is 30 turns/min, and throwing leaf amount is 10kg, obtains rubbing leaf；
S4, leaf shaping 4min in the tea carding machine that temperature is 125 DEG C will be rubbed obtained in S3, obtaining water content is
The manage bar leaf of 37% vertical bar shaped；
S5, by the manage bar leaf of vertical bar shaped obtained in S4 to be spread with a thickness of 2.5cm, temperature be 78 DEG C under conditions of
3h is dried, the green tea that water content is 6% is obtained.
Comparative example 3
The preparation method of the green tea of this comparative example, with embodiment 1, difference is to rub condition difference, this method are as follows:
S1, with the S1 in embodiment 1；
S2, with the S2 in embodiment 1；
S3, with the S3 in embodiment 1；
S4,45 types are selected to rub machinery, revolving speed is adjusted using P2L type gear chain type stepless variable speed unit, will be returned obtained in S3
Damp leaf rubs 35min under conditions of revolving speed is 45 turns/min, and throwing leaf amount is 10kg, obtains rubbing leaf；
S5, leaf shaping 4min in the tea carding machine that temperature is 125 DEG C will be rubbed obtained in S4, due to rubbing pressure
The big and time is long, and it is big to rub leaf bending degree, is not easy when manage bar that reason is straight, obtains water content as 37% spiral manage bar leaf；
S6, by the manage bar leaf of vertical bar shaped obtained in S5 to be spread with a thickness of 2.5cm, temperature be 78 DEG C under conditions of
3h is dried, the green tea that water content is 6% is obtained.
Comparative example 4
The preparation method of the green tea of this comparative example, with embodiment 1, difference is to rub condition difference, this method are as follows:
S1, with the S1 in embodiment 1；
S2, with the S2 in embodiment 1；
S3, with the S3 in embodiment 1；
S4, with the S4 in embodiment 1；
S5, leaf shaping 4min in the tea carding machine that temperature is 125 DEG C will be rubbed obtained in S4, obtaining water content is
37% spiral manage bar leaf；
S6, by spiral manage bar leaf obtained in S5 to be spread with a thickness of 2.5cm, temperature be 78 DEG C under conditions of
3h is dried, the green tea that water content is 6% is obtained.
Embodiment 2
The preparation method of the fragrant green tea of the present embodiment, this method are as follows:
S1, by picking it is dark brownish green temperature be 22 DEG C, humidity be 60%RH indoor conditions under carry out airing, the thickness of airing
Degree is 5cm, and the time of airing is 10h, obtains the booth leafiness that water content is 65%；
S2, booth leafiness obtained in S1 is finished under conditions of temperature is 280 DEG C~300 DEG C, until the blade of booth leafiness
Temperature is stopped when being 180 DEG C, obtains the water-removing leaves that water content is 55%；
S3, water-removing leaves obtained in S2 are stacked with the stacking thickness of 5cm, then carries out resurgence processing, obtains water content
For 45% resurgence leaf；The method of the resurgence processing are as follows: handled with the air-cooler that temperature is 18 DEG C, wind speed is 0.3m/s
40min stops when the leaf temperature for the leaf that gets damp again is down to 22 DEG C；
S4,45 types are selected to rub machinery, revolving speed is adjusted using P2L type gear chain type stepless variable speed unit, will be returned obtained in S3
Damp leaf rubs 10min under conditions of revolving speed is 35 turns/min, and throwing leaf amount is 10kg, obtains rubbing leaf；
S5, leaf shaping 5min in the tea carding machine that temperature is 120 DEG C will be rubbed obtained in S4, obtaining water content is
The manage bar leaf of 35% vertical bar shaped；
S6, by the manage bar leaf of vertical bar shaped obtained in S5 to be spread with a thickness of 2cm, temperature be 70 DEG C under conditions of dry
3.5h obtains the fragrant green tea that water content is 5%.
Embodiment 3
The preparation method of the fragrant green tea of the present embodiment, this method are as follows:
S1, by picking it is dark brownish green temperature be 25 DEG C, humidity be 65%RH indoor conditions under carry out airing, the thickness of airing
Degree is 8cm, and the time of airing is 8h, obtains the booth leafiness that water content is 70%；
S2, booth leafiness obtained in S1 is finished under conditions of temperature is 300 DEG C, until the leaf temperature of booth leafiness is
Stop at 210 DEG C, obtains the water-removing leaves that water content is 50%；
S3, water-removing leaves obtained in S2 are stacked with the stacking thickness of 15cm, then carries out resurgence processing, obtains water content
For 50% resurgence leaf；The method of the resurgence processing are as follows: handled with the air-cooler that temperature is 20 DEG C, wind speed is 0.5m/s
60min stops when the leaf temperature for the leaf that gets damp again is down to 25 DEG C；
S4,45 types are selected to rub machinery, revolving speed is adjusted using P2L type gear chain type stepless variable speed unit, will be returned obtained in S3
Damp leaf rubs 10min under conditions of revolving speed is 25 turns/min, and throwing leaf amount is 10kg, obtains rubbing leaf；
S5, leaf shaping 3min in the tea carding machine that temperature is 130 DEG C will be rubbed obtained in S4, obtaining water content is
The manage bar leaf of 40% vertical bar shaped；
S6, by the manage bar leaf of vertical bar shaped obtained in S5 to be spread with a thickness of 3cm, temperature be 85 DEG C under conditions of dry
2h obtains the fragrant green tea that water content is 7%.
Green tea prepared by Examples 1 to 3 and comparative example 1~4 is according to " GB/T-23776-2018 tealeaves sensory review side
Method " and " GB/T-14487-2017 tealeaves sensory review term " progress sensory review, as a result such as table 1:
Sensory review's result of green tea prepared by 1 Examples 1 to 3 of table and comparative example 1~4
Complete, the fresh alcohol of flavour by the close bud-leaf that all reaches of sensory's interpretation of result Examples 1 to 3 whole result, tool
The lasting green tea of the aromatic fragrance of a flower.Since fixing temperature is relatively low in comparative example 1, dark brownish green also reservation largely has green grass gas in the middle
Leaf alcohol causes have raw green gas in fragrance, and flavour is partially puckery.Comparative example 2 by resurgence due to not handling, and bud-leaf moisture distribution is not
Even, the food value of leaf carries out rubbing not soft causing dry tea powder more, and soup look has precipitating.Comparative example 3 is rubbed overweight, causes bud-leaf former
Some shape deteriorations, tea juice is excessive excessive, and causing made tea to rub, leaf is partially curved, and flavour is denseer.It rubs overweight in comparative example 4, makes
It is more at the powder of made tea.
In summary experiment obtains: it will finish under conditions of temperature is 280 DEG C~300 DEG C after the dark brownish green airing of picking,
Leaf temperature to booth leafiness is stopped when being 180 DEG C~210 DEG C, obtains water-removing leaves, and drying obtains the fragrance of a flower after resurgence processing, shaping
Green tea.The substance that the benzyl carbinol of the fragrance of a flower, geraniol, nerol and phenylpropanol can be utmostly remained with after present invention water-removing, is returned
Tide processing can make leaf softness be easy to shaping, rub into and rub leaf, form the manage bar leaf of vertical bar shaped, reduce to bud-leaf
Damage, ensure that bud-leaf integrality.The more disadvantage of powder in made tea is overcome, makes to brew initial stage station in cup
It is vertical, later period tealeaves tea residue expansion is brewed, the ornamental value of green tea had not only been increased, but also increases resistance to bubble degree.The fragrance of a flower of preparation is green
Tea maintains the characteristics of green tea " Three Greens ", and has that natural flower aroma, the fresh alcohol of flavour, bud-leaf be complete, bud-leaf can be in cup for bubble
The characteristics of standing in water.
The above is only presently preferred embodiments of the present invention, is not intended to limit the invention in any way.It is all according to invention skill
Art any simple modification, change and equivalence change substantially to the above embodiments, still fall within technical solution of the present invention
Protection scope in.
Claims (6)
1. a kind of preparation method of fragrant green tea, which is characterized in that this method are as follows:
S1, by picking it is dark brownish green temperature be 22 DEG C~25 DEG C, humidity be 60%RH~65%RH indoor conditions under spread out
Dry in the air, airing with a thickness of 5cm~8cm, the time of airing is 8h~10h, obtains booth leafiness；
S2, booth leafiness obtained in S1 is finished under conditions of temperature is 280 DEG C~300 DEG C, until the leaf temperature of booth leafiness
Stop when being 180 DEG C~210 DEG C, obtains water-removing leaves；
S3, water-removing leaves obtained in S2 are stacked with the stacking thickness of 5cm~15cm, then carries out resurgence processing, is got damp again
Leaf；The method of the resurgence processing are as follows: handled with the air-cooler that temperature is 18 DEG C~20 DEG C, wind speed is 0.3m/s~0.5m/s
40min~60min stops when the leaf temperature for the leaf that gets damp again is down to 22 DEG C~25 DEG C；
S4, resurgence leaf obtained in S3 is rubbed into 10min under conditions of revolving speed is 25 turns/min~35 turn/min, is rubbed
Leaf；
S5, leaf shaping 3min~5min in the tea carding machine that temperature is 120 DEG C~130 DEG C will be rubbed obtained in S4, obtain
To the manage bar leaf of vertical bar shaped；
S6, by the manage bar leaf of vertical bar shaped obtained in S5 to be spread with a thickness of 2cm~3cm, be 70 DEG C~85 DEG C of item in temperature
2h~3.5h is dried under part, obtains fragrant green tea；It is described booth leafiness, water-removing leaves, resurgence leaf, manage bar leaf, fragrant green tea it is aqueous
Amount is sequentially reduced.
2. a kind of preparation method of fragrant green tea according to claim 1, which is characterized in that booth leafiness contains described in S1
Water is 65%~70%.
3. a kind of preparation method of fragrant green tea according to claim 1, which is characterized in that water-removing leaves described in S2 contain
Water is 50%~55%.
4. a kind of preparation method of fragrant green tea according to claim 1, which is characterized in that resurgence leaf contains described in S3
Water is 45%~50%.
5. a kind of preparation method of fragrant green tea according to claim 1, which is characterized in that manage bar leaf described in S5 contains
Water is 35%~40%.
6. a kind of preparation method of fragrant green tea according to claim 1, which is characterized in that fragrant green tea described in S6
Water content is 5%~7%.
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| CN101133764A (en) * | 2007-10-09 | 2008-03-05 | 肖勇 | Bar shaped green tea automatization processing method |
| CN101361515A (en) * | 2008-09-11 | 2009-02-11 | 刘耀文 | Processing technique of glycyrrhiza leaves tea |
| CN102613324A (en) * | 2012-04-06 | 2012-08-01 | 广西亚热带作物研究所试验站 | Processing technique for Guire No. 1 green tea |
| CN102860368A (en) * | 2012-09-14 | 2013-01-09 | 姜文坛 | Process technology of green tea |
| CN104041605A (en) * | 2014-06-26 | 2014-09-17 | 黄山紫霞茶业有限公司 | Preparation method for green tea |
| CN104431000A (en) * | 2014-12-19 | 2015-03-25 | 四川蒙顶山跃华茶业集团有限公司 | Preparation method of green tea |
| CN104489143A (en) * | 2014-12-24 | 2015-04-08 | 重庆市珍珠兰御咏茶业有限公司 | Processing method of high mountain jade bud tea |
| CN107125353A (en) * | 2017-06-26 | 2017-09-05 | 谢从莉 | A kind of green tea processing method |
| CN107372881A (en) * | 2017-08-04 | 2017-11-24 | 信阳师范学院 | A kind of tea processing technique |
| CN107771980A (en) * | 2017-11-28 | 2018-03-09 | 湖南省千秋界茶业有限公司 | Processing method of high-quality slender joss stick vertical bar green tea and products thereof |
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