CN101028022B - Production of green tea - Google Patents
Production of green tea Download PDFInfo
- Publication number
- CN101028022B CN101028022B CN200610038534A CN200610038534A CN101028022B CN 101028022 B CN101028022 B CN 101028022B CN 200610038534 A CN200610038534 A CN 200610038534A CN 200610038534 A CN200610038534 A CN 200610038534A CN 101028022 B CN101028022 B CN 101028022B
- Authority
- CN
- China
- Prior art keywords
- time
- kneading
- oven dry
- temperature
- sky
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
A process for preparing the green tea with spiral shape, green color and agreeable taste and smell includes such steps as choosing raw material, heating, primary kneading (non-press kneading, light-press kneading and non-press kneading), primary baking, secondary kneading (non-press kneading, light-press kneading, and non-press kneading), secondary baking, and shaping.
Description
Affiliated technical field
The present invention relates to a kind of preparation method of green tea.
Background technology
The preparation method of tealeaves of the prior art, comprise successively select materials, complete, operations such as secondary is kneaded, secondary parch, shaping, but carrying out long machinery in this manufacture craft because under the condition of high temperature and elevated oxygen level kneads and parch, the destruction that has caused type, look, flavor and the nutrition of tealeaves, the color of tealeaves, fragrance all can be subjected to very big influence when brewed in hot water, external form is also very attractive in appearance, and the bent milli of the two pots machine that well-known tea " Pilochun (a green tea) " uses when shaping can only be produced the green tea of bar shaped.
Summary of the invention
The objective of the invention is in order to overcome the deficiencies in the prior art, provide a kind of not only attractive in appearance but also do not lost the preparation method of the emerald green spiral shell roasted green tea of nutrition.
Embodiment of the present invention are: comprise successively select materials, complete, operations such as secondary is kneaded, secondary parch, shaping, it is characterized in that: described secondary knead for: kneading for the first time is that the tealeaves after completing is not rubbed through having the sky of pressure and not rubbing, gently press, have the sky of pressure successively, and the formation of tea spiral shell shape bar rope is got final product; Kneading for the second time is to rub again after first baking, does not rub through having the sky of pressure and not rubbing, gently press, have the pressure sky successively, makes that spiral shell shape bar rope is tightly carefully not cataclasm to get final product.
External form of the present invention is curled as spiral shell, and color and luster is emerald green, and the particle circle is tight, slightly whitening in the least, fragrance is pure, the flavour aquatic foods are dense, and are soup look Clear and Bright, complete at the bottom of the leaf.
Embodiment 1
At first pluck tealeaves, requiring raw material is middle leaflet tea tree breed, and plucking time is: spring tea is in 10-May 10 April, and autumn tea is in 10-September 20 July.Standard of plucking: a bud one leaf and a small amount of two leaves and a bud are just opened up, and do not adopt fish leaf, Lao Ye, purple bud-leaf, rainwater leaf, sick worm leaf.
The tealeaves of above-mentioned harvesting is made through following operation successively:
One, airing
During leaf picking, the morning at twice, collect airing at twice afternoon, 9 thirty of the morning are once, 12 once, and 3 thirty of afternoon, once 6 once, gradation is collected airing in the bamboo plaque of shady and cool ventilation place cleaning, spread 3 centimetres of thickness, the airing time decides according to weather condition, general 46 hours, overcast and rainy proper extension, feel like jelly when the bright leaf food value of leaf, send the delicate fragrance of ripe apple perfume (or spice), containing moisture is appropriateness with 70%.
Two, choose and pick
The bright leaf of process airing will be chosen before completing and pick, and checks whether be mixed with impurity in the bright leaf, chooses the Lei Di that deflorates, fish leaf, Lao Ye, purple bud-leaf, sick worm leaf.
Three, complete
Adopt 6CS30 type roller fixation machine, when inlet temperature reaches 150 ℃, when outlet temperature reaches 120 ℃, begin to throw leaf, requirement is " earlier many back even ", advances tube with bright leaf and sends like the roasted sesame quick-fried fragrant sound for well, note preventing burnt leaf, temperature is made every effort to steadily, requires to kill saturating killing and spares, and delicate fragrance appears, hold softness, slightly volume of 1/3 left and right sides leaf margin is arranged, held the tentacle sense, weightlessness is advisable about 30%.Leaf outlet has electric fan to dry fast, in order to dispelling the heat and blowing away dried-up, individual blade.Want timely airing after completing.
Four, knead for the first time
Operate with 6CR35 type well-known tea kneading machine.Every 10 kilograms of the tealeaves of input after the airing that completes do not have earlier the sky of pressure and rubbed 5 minutes, gently press 10 minutes, do not have the sky of pressure again and rub 5 minutes, require the formation of tea bar rope to get final product, the timely group of separating behind the following machine.
Five, oven dry for the first time
Waste heat after utilizing roller fixation machine to complete rolls baking once, suitably throws leaf in the time of 95 ℃, and purpose is the moisture that further scatters and disappears, and is beneficial to knead for the second time blowing airing fast behind the following machine.
Six, knead for the second time
Throw 9 kilograms of leaf amounts for every, knead 15 minutes time, wherein do not have the sky of pressure and rubbed 5 minutes, gently pressed 5 minutes, do not have the sky of pressure and rubbed 5 minutes, it is tightly thin to reach the bar rope, constantly broken.Machine is separated group under after kneading.
Seven, oven dry for the second time
Adopt 6CH941 type Pilochun (a green tea) dryer, 115 ℃ of temperature, big air quantity turns over while drying by the fire, and throwing the leaf amount should not be too much, at 2 kilograms.Make its quick dehydration, in the time of feel spinosity feel, can descend the machine airing to ease back, moisture content about 20% is advisable.
Eight, sieve
Broken end is sieved, is sieved in airing.
Nine, with the bent milli of two pots machine shaping
When cooking bottom temperature rises to 75 ℃, throw 5 kilograms on leaf for every pot, the significantly fast shelves swing of mechanical stir-fry-hand.Under the swing of stir-fry-hand continuously, air-heater is opened in the tealeaves heating that eases back gradually, looks suitable situation, and hot blast should heat in advance, and blowing is dispelled the heat.In order to avoid produce vexed ripe flavor.This moment, tealeaves had agglomerating phenomenon, constantly solved at any time by hand.After about 20 minutes, tealeaves slides freely in pot, changes slightly slow shelves swing, closes air-heater after 15 minutes, stops blowing, and this moment, tealeaves began to show milli, tighten up.About pot temperature drop to 50 ℃.For making tealeaves prolong the time of tightening up polishing, last about 10 minutes, treat that tealeaves particle circle is tight in the pot, pekoe appears, and after the green profit of color and luster, following machine is waited to dry by the fire.
The present invention utilizes the bent milli of two pots machine shaping technology, make product form specific external form, this external form also is the feature that emerald green spiral shell roasted green tea is different from other fried green tea products, specific like this external form has been arranged simultaneously, emerald green spiral shell roasted green tea is become uniquely in the low and middle-grade fried green tealeaves can use vacuum-packed product, help the preservation and the accumulating of tea products.
Ten, oven dry for the third time
Last 6CH941 type dryer, 85 ℃ of bakings of temperature to foot is done.
11, sieve
Manual the sieving after the tealeaves spreading for cooling of cooking reaches the granular size unanimity, both for becoming to sample tea.
Embodiment 2
Method is with embodiment 1, different when just completing the inlet temperature of green-keeping machine reach 155 ℃, outlet temperature reaches 120 ℃, bake out temperature is suitably thrown leaf again at 100 ℃ for the first time, throws the leaf amount when drying for the second time at 2.5 kilograms, temperature is turned over while drying by the fire at 120 ℃; Moisture content is 25%; Temperature is at 80 ℃ during shaping on two pots of bent milli machines, and every pot is thrown leaf is 5 kilograms, and 90 ℃ of bakings of bake out temperature for the third time to foot is done,
Embodiment 3
Method is with embodiment 1, different when just completing the inlet temperature of green-keeping machine reach 160 ℃, outlet temperature reaches 120 ℃, bake out temperature is suitably thrown leaf again at 105 ℃ for the first time, throws the leaf amount when drying for the second time at 3 kilograms, temperature is turned over while drying by the fire at 125 ℃; Moisture content is 30%; Temperature is at 85 ℃ during shaping on two pots of bent milli machines, and every pot is thrown leaf is 5 kilograms, and 95 ℃ of bakings of bake out temperature for the third time to foot is done.
Claims (1)
1. the preparation method of a green tea, comprise successively select materials, complete, operations such as secondary is kneaded, oven dry, shaping, described secondary knead for: kneading for the first time is that the tealeaves after completing is not rubbed through having the sky of pressure and not rubbing, gently press, have the sky of pressure successively, and the formation of tea spiral shell shape bar rope is got final product; Kneading for the second time is to rub again after first oven dry, pressing sky not rub, gently press, do not have the sky of pressure through nothing successively rubs, make that spiral shell shape bar rope is tightly carefully not cataclasm to get final product, it is characterized in that: described oven dry is: oven dry for the first time is the waste heat operation after utilizing green-keeping machine to complete after kneading for the first time, temperature is suitably thrown leaf at 95～105 ℃, blowing airing fast behind the following machine; Oven dry for the second time is to knead the back second to dry with the big air quantity of dryer, and temperature is turned over while drying by the fire at 115～125 ℃; Oven dry for the third time is a dryer on after the shaping, and 85～95 ℃ of bakings of temperature to foot is done; With described tealeaves shaping on two pots of bent milli machines, temperature is at 75～85 ℃, and every pot is thrown leaf is 5 kilograms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610038534A CN101028022B (en) | 2006-02-28 | 2006-02-28 | Production of green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200610038534A CN101028022B (en) | 2006-02-28 | 2006-02-28 | Production of green tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101028022A CN101028022A (en) | 2007-09-05 |
| CN101028022B true CN101028022B (en) | 2010-05-26 |
Family
ID=38713705
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200610038534A Expired - Fee Related CN101028022B (en) | 2006-02-28 | 2006-02-28 | Production of green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101028022B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171058A (en) * | 2014-07-29 | 2014-12-03 | 安徽明珍堂养生品有限公司 | Preparation process of green tea |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007976A (en) * | 2009-09-07 | 2011-04-13 | 陈永强 | Rolling process for upscale green tea |
| CN102450346A (en) * | 2010-10-19 | 2012-05-16 | 贺全安 | Spout-free green tea |
| CN102232433B (en) * | 2011-07-20 | 2013-06-19 | 句容市方山茶场 | Method for processing Jiulong bamboo tea |
| CN102232436A (en) * | 2011-08-04 | 2011-11-09 | 句容市赵庄林苗场 | Method for processing fragrance green tea Qingguxiang |
| CN103070250A (en) * | 2011-10-26 | 2013-05-01 | 镇江新区雨泰香茗园艺专业合作社 | Method for processing flower-fragrance Cuiluo green tea by using summer-autumn tea materials |
| CN103070249A (en) * | 2011-10-26 | 2013-05-01 | 镇江新区雨泰香茗园艺专业合作社 | Method for shaping green tea by using double-pot tea-curling machine |
| CN102919398A (en) * | 2012-11-07 | 2013-02-13 | 贵州省黎平雀舌茶业有限公司 | Processing method of green tea |
| CN103271175B (en) * | 2013-06-25 | 2015-04-29 | 浙江永金茶业有限公司 | Processing method of spiral white tea |
| CN103404622B (en) * | 2013-07-05 | 2015-01-07 | 贵州省普定县印象朵贝贡茶专业合作社 | Method for processing green tea |
| CN104186855A (en) * | 2014-09-04 | 2014-12-10 | 陕西普田源农业发展有限公司 | Mulberry leaf tea and making method thereof |
| CN104522254A (en) * | 2015-01-06 | 2015-04-22 | 广西职业技术学院 | Processing method of spiral mulberry green tea |
| CN105475534A (en) * | 2016-01-20 | 2016-04-13 | 贵州省茶叶研究所 | Automatic shaping and tipping method for tippy tea |
| CN105685309A (en) * | 2016-01-22 | 2016-06-22 | 李永刚 | Preparation process of hericium erinaceus tea |
| CN107136250A (en) * | 2017-05-22 | 2017-09-08 | 四川天下雅茶业有限公司 | A kind of processing method of manual green tea |
| CN108713610A (en) * | 2018-05-26 | 2018-10-30 | 贵州江口骆象茶业有限公司 | A kind of processing method of green tea |
| CN113875829A (en) * | 2021-09-08 | 2022-01-04 | 重庆市万州区江南茶厂 | A multi-color jade leaf tea and its preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454489A (en) * | 2003-03-31 | 2003-11-12 | 重庆市茶叶研究所 | Needle-shaped green tea preparation method |
-
2006
- 2006-02-28 CN CN200610038534A patent/CN101028022B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454489A (en) * | 2003-03-31 | 2003-11-12 | 重庆市茶叶研究所 | Needle-shaped green tea preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171058A (en) * | 2014-07-29 | 2014-12-03 | 安徽明珍堂养生品有限公司 | Preparation process of green tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101028022A (en) | 2007-09-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101028022B (en) | Production of green tea | |
| CN101884354B (en) | Production method of strong flavor Tieguanyin tea | |
| CN101647499A (en) | Method for making flowery scent type green tea | |
| CN101658226B (en) | Production process of angelica keiskei koidzumi tea | |
| CN103250818B (en) | A kind of preparation method of fragrant Tieguanyin oolong tea | |
| CN103082039A (en) | Method for increasing dry tea green degree of green tea | |
| CN103262919A (en) | Processing method for improving quality of Tianjian raw dark green tea | |
| CN103583715A (en) | Preparation method for green tea | |
| CN101978842A (en) | Compression production process for fresh aromatic Tie Guanyin tea and product thereof | |
| CN104222331A (en) | Production method of green tea | |
| CN104171058A (en) | Preparation process of green tea | |
| CN104186801A (en) | Lotus leaf black tea and processing method thereof | |
| CN102940058A (en) | Method for processing pingyang yellow tea | |
| CN105454572A (en) | Processing and making method of sweet potato leaf tea | |
| CN102389012A (en) | Preparation method of yangxin vegetable health-protection tea | |
| CN103636872A (en) | Preparation method of lycium ruthenicum murr tea | |
| CN105341191A (en) | Preparation method of golden peony black tea | |
| CN105028743A (en) | Flowery flavor type Tibetan tea processing method | |
| CN104186743A (en) | Processing technology of millennial ancient black tea | |
| CN103211049B (en) | Particle congou black tea processing technology | |
| KR100922325B1 (en) | Bellflower Tea of Teabag-type and Manufacturing Process thereof | |
| CN104146084A (en) | Green tea processing method | |
| CN103070251A (en) | Spiral black tea manufacturing method | |
| CN201860688U (en) | Clean processing equipment system for Huangshan usnea tea | |
| CN104543171A (en) | Processing process for cyclocarya paliurus prophyll tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20100526 Termination date: 20200228 |