CN100429983C - Dancong roll tea processing method - Google Patents
Dancong roll tea processing method Download PDFInfo
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- CN100429983C CN100429983C CNB2006100351272A CN200610035127A CN100429983C CN 100429983 C CN100429983 C CN 100429983C CN B2006100351272 A CNB2006100351272 A CN B2006100351272A CN 200610035127 A CN200610035127 A CN 200610035127A CN 100429983 C CN100429983 C CN 100429983C
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The present invention relates to a processing method for dancong qianliang tea. The present invention is characterized in that the present invention comprises the following steps of fresh leaves selection, water removing, rolling, raw material drying, raw material grading and bunching, steam softening, pressing molding, drying, packaging and warehousing. The present invention can process dancong fresh leaf materials into black tea products with good quality, solves the long-term waste problem of summer dancong tea, greatly enhances the economic benefit of dancong tea, enhances 40 thousand yuan benefit pre hectare, increases the economic income of tea growers and opens a new pathway for utilizing dancong tea. The present invention has a simple technology, provides a feasible technique implementation system to process qianliang tea by dancong raw materials and has low production cost, high cultural value and a wide market application prospect.
Description
Technical field
The present invention relates to the processing method of a kind of processing method of tea, particularly a kind of Dancong roll tea.
Background technology
No matter the bright leaf of Dan Congcha kind passes by still now, continues to use in the processing oolong tea always.In 620,000 mu of tea trees of Guangdong Province's plantation at present, the area of all kinds of Dan Congcha is about 200,000 mu.Shared cultivated area ratio is big.Utilize the oolong tea product of single clump of raw material processing, annual different mass discrepancy in season is very big.Spring and autumn quality better, the average 40-60 of selling price unit/kilogram, but the oolong tea produced of heated term in summer generally accounts for 30-40%, fragrant low, puckery is difficult to be fit to the market demand.In the Dan Congcha district, generally abandon summer heat tea and gather and process, cause the significant wastage of single clump of raw material, and have a strong impact on Dan Congcha economy.Therefore, how to utilize single clump of raw material in summer time in summer, by technological invention, innovation is produced and is solved the bright leaf outlet of summer heat tea.It is the practical problem that need solve present stage.
Thousand tael tea claims " steamed twisted roll " in history again, and a volume tea net weight closes 1000 liang of old titles.In the past, the processing method of thousand tael tea is that the high-quality black wool tea with Anhua, Hunan Gao Jiaxi and Ma Jiaxi is raw material.Surplus the annual production of the period of great prosperity reached 30,000 in history.
Thousand tael tea (black class tea) has extraordinary health-care efficacy.Reduction cholesterol, treatment hypertension, control high fat of blood all had extraordinary effect.Existing studies show that, that thousand tael tea can also refresh oneself, separate is greasy, stimulate circulation, help digest, to alleviate abdominal distension, antidiarrheal has obvious effect, and thousand tael tea has dense national characters and historical value, and cultureal value and reserve value are also found by people gradually.Along with expanding economy, people's health care consciousness and quality of the life strengthen gradually, and thousand tael tea also is subjected to people's attention day by day, and the market share improves year by year.At present, the thousand tael tea product of market circulation is mainly produced by Anhua, Hunan.
Summary of the invention
The object of the present invention is to provide a kind of technology simple, can solve summer heat Dan Congcha raw material outlet, improve the income of Dan Congcha, a kind of processing method of Dancong roll tea of the black tea product of high-quality is provided for consumption.
Purpose of the present invention can reach by following measure: a kind of processing method of Dancong roll 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, the bright leaf of the tender tip is completed, next step is to knead, the degree of kneading is tightly directly not broken with the bar rope, tealeaves invests the surface and is and kneads appropriateness, next step is a raw material drying, dry back tealeaves water content is 9%～13%, then the Dan Congcha after the above-mentioned processing is pressed a level bunch behind sub-sieve, next step is that steam is softening, the Dan Congcha that sieved is put into steam copper, make its steaming soft, next step is to press moulding, build in the thin bamboo strip basket of long tubular with the rod hammer, build into cylindrical, pack into and be lined with thin bamboo strips used for weaving steaming saturating tealeaves, in the thin bamboo strip basket mould of the palm and the leaf of bamboo, beat the mould of the tealeaves of packing into earlier with wooden mallet, press encircling with rod again, constantly repeat, next step is dry, to adopt the method for weather exposure through the tealeaves after the above-mentioned processing, reveal sky and hang, in dry run, have the turning operation concurrently, at last the good Dancong roll tea dress of drying is wrapped into the storehouse and get final product.
Purpose of the present invention can also reach by following measure: in the operation that completes, adopt the cylinder machine or the pot that completes, the metallic walls temperature is 220 ℃～240 ℃, fixation time 7～8 minutes, and the water-removing leaves water content is controlled between 56%～62%.In the process of kneading, to throw the leaf amount and press bung 2/3 volume slightly and get final product to throw full rub barrel, the time of kneading is 35～50 minutes.In the raw material drying program, adopt the method for drying, the tea after the machine kneaded is down deblocked is evenly thin to be spread out on the sunning ground, more than the sunlight illumination requirement 50000LUX, turns over once every 2～3 hours when drying.In the steam softening process, vapor (steam) temperature is controlled between 65 ℃～75 ℃, and the time was controlled at 30～40 minutes.In pressing molding procedure, thin bamboo strip basket material from outside to inside is thin bamboo strips used for weaving, palm and the leaf of bamboo successively, packs into and serves as a contrast in the mould of thin bamboo strips used for weaving steaming saturating tealeaves, presses, binds with the hardwood bar of wooden mallet and ten meters long.In the drying process after compressing moulding, reveal sky and hung at least 49 days, have the turning operation concurrently in the process of hanging, turning in per 7 days once gets final product.
The present invention has following advantage compared to existing technology: the black tea product that can be processed into single clump of fresh leaf high-quality, solved the problem of the long-term waste of summer heat Dan Congcha, improved the economic benefit of Dan Congcha greatly, every public affairs are inclined and are increased the benefit more than 40,000 yuan, increased tea grower's income, for new approach has been opened up in the utilization of Dan Congcha.And technology is simple, and for single clump of raw material processing thousand tael tea provides feasible technology to implement system, production cost is low, the cultureal value height, and market application foreground is wide.
The specific embodiment
The present invention will now be further detailed embodiment:
Processing step of the present invention is: select bright leaf → complete → knead → raw material drying → raw material classification bunch → steam soften → press moulding → thousand dry → dress wraps into the storehouse.
Bright leaf standard: select for use the tender tip of single clump of tea tree to make raw material, feedstock grade is divided one-level, secondary, three grades of three ranks.
One-level: two leaves and a bud 〉=40%, one bud, three leaves≤60%.
Secondary: two leaves and a bud 〉=60%, one bud, three leaves reach on a small quantity to folder leaf≤40%.
Three grades: it is main that a bud three leaves reach folder leaf 〉=20%, one bud, four leaves.
Complete: with the cylinder machine or the pot that completes, 220 ℃ ~ 240 ℃ of metallic walls temperature, throwing leaf amount is pressed capacitance and is decided, and raises after elder generation is vexed, and old tea is tender to kill, and tender tea kills always.Fixation time is by normal running 7min ~ 8min, and the degree that completes is agglomerating to hold, and looses one's grip and does not loose, and tender stem folding is and continuous, and superfine and one-level water-removing leaves water content generally is controlled at 56% ~ 58%, two, three grades of raw material moistures can be between 60% ~ 62%.
Knead: throw the leaf amount and decide by different types, disclose to throw completely to rub, bung is gently depressed about 2/3 volume and is got final product, and general 265 type kneading machines are thrown about 130 jin, a traditional unit of weight of leaf amount, 70 jin, a traditional unit of weight～80 jin, a traditional unit of weight of 55 type kneading machines, 25～30 jin, a traditional unit of weight of 40 type kneading machines.The time of kneading is looked the old tender degree set of raw material, and the superfine and one-level raw material time of kneading is 35min～40min, and two, three grades of raw materials are kneaded time 40min ~ 50min, kneads the different period pressurization dynamics of process and should grasp light one heavy one light principle.The degree of kneading is tightly directly not broken with the bar rope, and tea juice invests body surface and is and kneads appropriateness.
Raw material drying (drying): the evenly thin beach of the tea after the machine kneaded down deblocked is on the sunning ground, more than the sunlight illumination requirement 50000LUX.Intensity of illumination is low excessively, and the blue or green time of solarization is long, and it is bright refreshing that the tealeaves flavour is owed, and influences quality of oolong tea.Dry into and turned over once, dry back tea water content and require 9%～13% every 2～3 hours.
Gross tea after the processing is by same breed, tender degree, through sub-sieve, assorted, and by the standard bunch, row steams soft pressing again.
Steam is softening: the Dan Congcha that will sieve puts into steam copper, makes its steaming soft, is beneficial to next step and presses moulding.This step key technology is different situations such as tender always, the temperature, air humidity according to tealeaves, control vapor (steam) temperature and time.General temperature is controlled between 65 ℃～75 ℃, and the time is being held in about 30min～40min.
Press moulding: build in the thin bamboo strip basket of long tubular with the rod hammer, build into cylindrical.Thin bamboo strip basket material from outside to inside is thin bamboo strips used for weaving, palm and the leaf of bamboo successively, and the inside is two-layer dustproof damp proof effect.Pressing moulding is the key technology of processing thousand tael tea.Pack into and press in the mould that serves as a contrast thin bamboo strips used for weaving steaming saturating tealeaves, press with ten meters long hardwood bars.This step is handwork entirely, and technology requires high.Beat the thin bamboo strip basket mould of the tealeaves of packing into earlier with wooden mallet, press encircling with rod with lever principle again, constantly repeat.
Hang drying: the drying means of Dancong roll tea adopts the way of weather exposure, hangs on the roof balcony at least 49 days, and the drying of letting matters aside is inhaled the anima of revealing mist, and the elite of poly-life is elevated its quality.The roof balcony is taken a special yoke drying loft.Yoke is arranged at the bottom of the canopy, thousand tael tea is put on it, in case the rainy day immersion.Usual weather octahedral be the wind comes from, air dry, and rainy weather then covers ceiling to keep off the rain with plastic sheeting.The Dancong roll tea dry run has the turning operation concurrently, and turning in per 5～9 days once gets final product; With turning in per 7 days once was the best, and omnidistance turning number of times is advisable with 7 times.
Claims (7)
1. the processing method of a Dancong roll 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, the bright leaf of the tender tip is completed, next step is to knead, the degree of kneading is tightly directly not broken with the bar rope, tealeaves invests the surface and is and kneads appropriateness, and next step is a raw material drying, and dry back tealeaves water content is 9%～13%, then the Dan Congcha after the above-mentioned processing is pressed a level bunch behind sub-sieve, next step is that steam is softening, and the Dan Congcha that sieved is put into steam copper, makes its steaming soft, next step is to press moulding, build in the thin bamboo strip basket of long tubular with rod hammer, build into cylindrically, pack into and be lined with thin bamboo strips used for weaving steaming saturating tealeaves, in the thin bamboo strip basket mould of the palm and the leaf of bamboo, beat the mould of the tealeaves of packing into earlier with wooden mallet, press encircling with rod again, constantly repeat, next step is dry, to adopt the method for weather exposure through the tealeaves after the above-mentioned processing, reveal sky and hang, in dry run, have the turning operation concurrently, at last the good Dancong roll tea dress of drying is wrapped into the storehouse and get final product.
2. method according to claim 1 is characterized in that: in the operation that completes, adopt the cylinder machine or the pot that completes, the metallic walls temperature is 220 ℃～240 ℃, fixation time 7～8 minutes, and the water-removing leaves water content is controlled between 56%～62%.
3. method according to claim 1 is characterized in that: in the process of kneading, throw the leaf amount and press bung 2/3 volume slightly and get final product to throw full rub barrel, the time of kneading is 35～50 minutes.
4. method according to claim 1 is characterized in that: in the raw material drying program, adopt the method for drying, the tea after the machine kneaded is down deblocked is evenly thin to be spread out on the sunning ground, more than the sunlight illumination requirement 50000LUX, turns over once every 2～3 hours when drying.
5. method according to claim 1 is characterized in that: in the steam softening process, vapor (steam) temperature is controlled between 65 ℃～75 ℃, and the time was controlled at 30～40 minutes.
6. method according to claim 1 is characterized in that: in pressing molding procedure, thin bamboo strip basket material from outside to inside is thin bamboo strips used for weaving, palm and the leaf of bamboo successively, packs into and serves as a contrast in the mould of thin bamboo strips used for weaving steaming saturating tealeaves, presses, binds with the hardwood bar of wooden mallet and ten meters long.
7. method according to claim 1 is characterized in that: in the drying process after compressing moulding, reveal sky and hung at least 49 days, have the turning operation concurrently in the process of hanging, turning in per 7 days once gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100351272A CN100429983C (en) | 2006-04-21 | 2006-04-21 | Dancong roll tea processing method |
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| CNB2006100351272A CN100429983C (en) | 2006-04-21 | 2006-04-21 | Dancong roll tea processing method |
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| CN1836532A CN1836532A (en) | 2006-09-27 |
| CN100429983C true CN100429983C (en) | 2008-11-05 |
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| CNB2006100351272A Expired - Fee Related CN100429983C (en) | 2006-04-21 | 2006-04-21 | Dancong roll tea processing method |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101084771B (en) * | 2007-06-14 | 2012-06-13 | 安化县茶业协会 | Making method for thousand tael tea |
| CN101352191B (en) * | 2007-07-25 | 2012-01-04 | 谌小丰 | Technique for producing Jinhuaqianliang tea (flower coil tea) |
| CN102488029A (en) * | 2011-12-02 | 2012-06-13 | 谭伟中 | Method for preparing Qianliang tea |
| CN103156008B (en) * | 2013-04-06 | 2016-10-19 | 湖南华莱生物科技有限公司 | It is avoided that heartburn thousand tael tea |
| CN103609758B (en) * | 2013-11-26 | 2015-02-18 | 饶平县金利香生态茶叶有限公司 | Tea preparation technology for lingtou single-bundle golden-piece tea |
| CN105494706A (en) * | 2016-01-06 | 2016-04-20 | 刘即歆 | Preparation method for high-aroma lingering charm-sufficient type camellia sinensis |
| US20190166868A1 (en) * | 2016-08-15 | 2019-06-06 | Conopco, Inc., D/B/A Unilever | A process for manufacturing a leaf tea product |
| CN113455556B (en) * | 2021-08-09 | 2023-04-25 | 广东省农业科学院茶叶研究所 | Reprocessing method of single tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101225A (en) * | 1993-10-08 | 1995-04-12 | 陈森全 | Process for preparing multifunctional series products from white tea |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1101225A (en) * | 1993-10-08 | 1995-04-12 | 陈森全 | Process for preparing multifunctional series products from white tea |
Non-Patent Citations (1)
| Title |
|---|
| 潮州凤凰单丛茶初制工艺分析. 林作森.韩山师专学报，第3期. 1994 * |
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Owner name: TEA INST., GUANGDONG ACADEMY OF AGRICULTURAL SCIE Free format text: FORMER OWNER: TEA INST., GUANGDONG ACADEMY OF AGRICULTURAL SCIENCES Effective date: 20071109 |
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Effective date of registration: 20071109 Address after: 513000 mouth pit, Yingde City, Guangdong Province Applicant after: Tea Inst. of Guangdong Academy of Agricultural Science Co-applicant after: Hunan Anhua liyuanlong Tea Factory Address before: 513000 mouth pit, Yingde City, Guangdong Province Applicant before: Tea Inst. of Guangdong Academy of Agricultural Science |
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