Method for processing Chenxiang Dancong tea

Method for processing Chenxiang Dancong tea

  • CN 1,792,201 A
  • Filed: 12/22/2005
  • Published: 06/28/2006
  • Est. Priority Date: 12/22/2005
  • Status: Active Application
First Claim
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1. the processing method of a Chenxiang Dancong tea, it is characterized in that:

  • comprise following processing step;

    select for use the bright leaf of the tender tip of Dan Congcha to make raw material, then complete, next step is to knead, the degree of kneading is tight straight broken with the bar rope, tea juice invests body surface and is as the criterion, next step is a raw material drying, dry back tea water content is between 9%~

    13%, then the Dan Congcha after the above-mentioned processing is pressed a level bunch behind sub-sieve, next step is pretreatment of raw material, and the Dan Congcha raw material that above-mentioned bunch is good adds a certain amount of water and places moisture regain, then be to cover fermentation, to place the tea heap sealing that gets damp again and cover, and the tea base be heated up ferment, next step is turning, turning in 2~

    10 days once, the turning number of times is 4~

    9 times, and next step is dry, the method that the drying means behind the wet heap of tealeaves can adopt cold drying or thorough cut to dry, the refining classification of the good Chenxiang Dancong tea of drying, dress wraps into the storehouse and gets final product at last.

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