Fragrance improving method for tea leaves

• Main Authors: XU SHAOYOU, HUANG ZUNJIA, XU YUE, CHU XIULAN, HUANG ZUNYONG
• Format: Patent
• Language: Chinese; English
• Published: 18.01.2019
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a fragrance improving method for tea leaves. The method comprises the following steps: laying tea leaves to be improved on an upper layer of a double-layer metal mesh cage, andlaying tea dust on a lower layer of the mesh cage; placing the mesh cage in a drying device for baking and improving fragrance; taking out the mesh cage, and taking out the tea leaves to be improvedand airing for 1-2 h, placing the aired tea leaves on the upper layer of the mesh cage again, and replacing the tea dust and placing on the lower layer of the mesh cage; placing the mesh cage in the drying device again and performing secondary baking; taking out the mesh cage again, cooling the tea leaves on the upper layer of the mesh cage to a normal temperature, removing the old tea leaves, theyellow tea leaves and the broken tea leaves, to obtain a finished product of the fragrance improved tea leaves. Compared with a current technology, the method has the advantages that the method is capable of improving the frag