一种绿茶提香方法及高芬芳栗香型绿茶的制备方法
申请公布号:CN102960485B
申请号:CN201210555654.1
申请日期:2012.12.20
申请公布日期:2014.12.10
发明人:吴光伦
分类号:A23F3/06(2006.01)I
主分类号:A23F3/06(2006.01)I
代理人:全学荣;张娟
地址:611530 四川省邛崃市临邛镇天庆街107号附77号
摘要:本发明公开了一种绿茶提香方法,它包括如下步骤:a、辉锅提香;b、远红外提香。本发明还公开了一种高芬芳栗香型绿茶的制备方法及制得的高芬芳栗香型绿茶。本发明绿茶提香方法,可制得高芬芳栗香型浓郁持久的绿茶,操作简单,成本低廉,本发明绿茶制备方法制得的绿茶外形紧细匀直秀丽,色泽绿油润,汤色碧绿明亮,香气为高芬芳栗香型浓郁持久,滋味鲜浓醇爽口回甘,叶底绿匀亮,品质优良,具有良好的经济效益。
主权项:一种高芬芳栗香型绿茶的制备方法,其特征在于:步骤如下:(1)摊放:取新鲜茶叶,摊放,摊放厚度为4~8cm,摊放时间为6~8h,得含水量为65~75%的鲜叶;(2)杀青:取步骤(1)处理后的鲜叶杀青,杀青温度为200~230℃,杀青时间为5~6min,得含水量为55~60%的杀青叶;(3)二次杀青:取步骤(2)得到的杀青叶微波杀青,杀青的温度为100~120℃,杀青时间6~7分钟,得二次杀青叶,其含水量为50~55%的杀青叶;(4)成型:取步骤(3)所得杀青叶成型,得含水量为8~12%的成型叶;(5)提香:a、辉锅提香:取待提香茶叶,辉锅提香,温度为75~85℃,时间为18~25min,得辉锅提香茶叶;b、远红外提香:取辉锅提香茶叶进行远红外提香,温度为100~110℃,时间2.5~3.5min,即得高芬芳栗香型绿茶,即可。
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