CN101233879A - Method for processing tea - Google Patents
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- CN101233879A CN101233879A CNA2007100343317A CN200710034331A CN101233879A CN 101233879 A CN101233879 A CN 101233879A CN A2007100343317 A CNA2007100343317 A CN A2007100343317A CN 200710034331 A CN200710034331 A CN 200710034331A CN 101233879 A CN101233879 A CN 101233879A
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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
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- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
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Abstract
The invention discloses a method for processing tea; the process flow thereof comprises the following steps: picking fresh tea, drying in the sun into green color, cooling, shaking, cooling for a longer time, heating the tea into green color, removing red edge, moisture regaining, kneading and shaping and drying. The invention is a tea-processing method which does not only retain the flower and fruit fragrance of the traditional Ti Kwan Yin and reduce bitterness of the summer and fall teas, but also provide teas with green look and green tea water. The tea processing method of the invention for the first time adopts edge trimming technique to remove the red edge in the traditional oolong tea and conducts a breakthrough to change the traditional rufous color of the oolong tea into green color both in the dry tea look and the tea water.
Description
Technical field
The present invention is mainly concerned with the manufacture craft field of tealeaves, the processing method of refering in particular to a kind of tealeaves.
Background technology
China is the native place of tealeaves, is to find and utilize tealeaves country the earliest, is described as " motherland of tea ".Tea is sent out the legendary god of farming, hears in Lu Zhougong, emerging the Tang Dynasty, be contained in the Song dynasty, nowadays become one of the three big non-alcoholic drinks (tealeaves, coffee and cocoa) in the fashionable world, and will become the beverage king of 21 century, tea is planted by a country surplus the hobby extend over the entire globe of drinking tea, the whole world existing 50, looks for one's roots and traces to the source, the initial tealeaves of drinking in countries in the world, the tea kind of introducing a fine variety, and the method for drinking tea, cultivation technique, processing technology, tea thing etiquette and custom etc. are all propagated by China directly or indirectly and are gone.
Oolong tea also claims blue or green tea, semi-fermented tea, is developed by Song dynasty tribute tea dragon group, phoenix cake, formulate before and after 1725 (in the period of the clear Yongzheng), and be in several big teas of China, the tealeaves category of unique distinct characteristic.Oolong tea combines the method for making of green tea and black tea, and its quality is between green tea and black tea, and the dense delicate flavour of existing black tea has the green tea delicate fragrance fragrant and the good reputation of " greenery red margination " arranged again.Taste back tooth cheek lasting, the sweet aquatic foods of aftertaste.The pharmacological action of oolong tea, outstanding behaviours reduce fat, aspect such as defatting beauty.Be referred to as " beauty treatment tea ", " body-building tea " in Japan.Oolong tea is the distinctive teas of China, mainly originates in three provinces in the north of Fujian Province, the south of Fujian Province and Guangdong, Taiwan in Fujian.Also there is produced in small quantities in province such as Sichuan, Hunan in recent years.Oolong tea is combination red, yellow, white, the Green Tea Processing technology, and the aquatic foods that now have green tea concurrently are refreshing, has the charm of black tea again, favored by the consumer.Because of oolong tea has unique tea fruit fragrance and flavour, since the eighties in last century, continued fast development in more than 20 year.But because oolong tea rests on for a long time and provides on the primary product, added value is low, and benefit is difficult to improve.After particularly the tealeaves trace standard of pesticide improved in European Union, oolong tea exported later on from 2002 and is obstructed, and the production of nuisanceless oolong tea becomes the developing direction of domestic and international processing enterprise.At present, the production of oolong tea is progressively extended beyond the main producing region, has broken through " forbidden zone " that oolong tea can not be produced in the north as the Qingdao city, and the Longzhou county successfully promotes oolong tea production.In product development, the unique flowers and fruits fragrance of existing conventional iron kwan-yin (oolong tea), the tea product that have the green soup greenery feature of green tea again become the fashion of people's consumption gradually.
Summary of the invention
The technical problem to be solved in the present invention just is: at the technical problem of prior art existence, the invention provides a kind of flowers and fruits fragrance that had both kept conventional iron kwan-yin, reduced the bitter taste of summer autumn tea, formed the tea Processing method of the qualitative characteristics that the green tea profile is green, the soup look green again.
For solving the problems of the technologies described above, the solution that the present invention proposes is: 1, a kind of processing method of tealeaves is characterized in that technological process is:
(1) plucks the bright leaf of tea;
(2) shine blue or greenly, it is blue or green to adopt natural daylight to shine, and shines when blue or green at 30-35 ℃ when temperature, and shining the blue or green time is 25-30 minute;
(3) shake green grass or young crops, the number of times of " shaking green grass or young crops " is 3 times, is divided into jog green grass or young crops, thin stand green grass or young crops and long cool blue or green successively, and the 1st time is shorter, and per minute 12-18 changes in vibration machine, shakes green grass or young crops and gets final product in 2 minutes; One swaggers blue or green time weak point, shakes out light " blue or green gas "; Treat that blue or green gas steps back, carry out two and shake that two swagger to such an extent that shake heavyly slightly than one, " blue or green gas " shakes dense slightly than one; Three swagger " perfume (or spice) ", shake to delicate fragrance to appear;
(4) cool blue or green, the cool for the first time blue or green time is 1 hour, and cool green grass or young crops is 2 hours for the second time, and cool for the third time green grass or young crops is 10-15 hour;
(5) complete, go fringing, the temperature that completes is 220 ℃-240 ℃, completes with the machinery that completes, and in time with tea cloth dark brownish green leaf is wrapped appropriateness behind the following machine and gets rid of and beat 4-5 time, and the water content of water-removing leaves is 35-45%, impels red margination to come off and in time screens out;
(6) moisture regain and rolling moulding;
(7) drying is followed the principle that low temperature dries by the fire slowly, and the fiery temperature of foot is 60 ℃-80 ℃, and roasting is done to foot, and the tealeaves water content is controlled at 7-7.5%.
Go in the process of fringing in step (5), control completes temperature at 220 ℃-240 ℃, humidity water-removing leaves water content when the control water-removing leaves takes the dish out of the pot is controlled at 35-45%, susurrate to hold water-removing leaves, can not be agglomerating, and leaf margin can be broken end, and the leaf that takes the dish out of the pot is wanted to adopt while hot to get rid of at once and technology such as beaten, gently rub red margination is removed.
Compared with prior art, advantage of the present invention just is: the processing method of a kind of tealeaves of the present invention, whole technology is simple, easy to operate, cost is low, added value of product is high, tealeaves profile of being produced and Tang Se are for green, the flowers and fruits fragrance that has blue or green tea uniqueness simultaneously, so not only kept conventional iron kwan-yin flowers and fruits fragrance, reduced the bitter taste of summer autumn tea, formed the qualitative characteristics that the green tea profile is green, the soup look green again.Therefore, the invention solves in the prior art and to send out filial piety because of tealeaves and cause dried tea color, the soup look not green technical barrier, not only have green tea outer green, soup is green and flavour, has the fragrance of oolong tea again.Tealeaves preparation method of the present invention adopts broken limit spillout technique first, has removed the red margination of traditional oolong teas, has broken through the bronzing of traditional oolong teas and be green on dried tea profile and Tang Se.
The specific embodiment
Below with reference to specific embodiment the present invention is described in further details.
The processing method of a kind of tealeaves of the present invention, its technological process is: pluck the bright leaf of tea → solarizations green grass or young crops → cold green grass or young crops → the shake green grass or young crops → Chang Liangqing → red margination → moisture regain that completes → go → rolling moulding → drying.Detailed process is as follows: (1) plucks the bright leaf of tea.Bright phyllopodium originally requires complete, fresh, even, reaches two leaf to four phyllophor and forms and stay bud, open for a short time face or in open face, plucked at 6 o'clock in the afternoon best after fine 10 o'clock.(2) shine green grass or young crops.That adopts back dark brownish greenly must shine blue or greenly in good time, makes the moisture appropriateness evaporation in dark brownish green, reduces the content of cell moisture, makes bright leaf softness, makes composition in the cell carry out the disappear variation of water and chemistry fermentation of physics.Among the present invention, " shining blue or green " degree wants light, and dehydration on average gets final product about 5%." shine blue or green " time decided on sunlight is strong, weak in 10-30 minute.Should be after " solarization is blue or green " is complete in time with the indoor cool blue or green heat radiation of dark brownish green immigration.About the cool blue or green 1 hour time, dehydration is on average 1%.(3) shake green grass or young crops.Be divided into jog green grass or young crops successively, thin stand is blue or green and long cool blue or green, the number of times of " shaking green grass or young crops " is 3 times, it is shorter to do the blue or green time for the 1st time, per minute 12-18 changes in vibration machine, shakes to get final product in blue or green 2 minutes.One swaggers blue or green time weak point, shakes light " blue or green gas "; Treat that blue or green gas steps back, carry out two and shake that two swagger to such an extent that shake heavyly slightly than one, " blue or green gas " shakes dense slightly than one; Three swagger " perfume (or spice) ", shake to delicate fragrance to appear.All need approach the stand after shaking green grass or young crops, every square metre of cool blue or green sieve spreads 1 jin, a traditional unit of weight on bright leaf on the right side at every turn, and one shakes with the two cool green grass or young crops that swagger behind the green grass or young crops shortlyer, and three shake the back adopts long cool blue or green.(4) cool blue or green.The humidity of " cool blue or green " should be strict controlled in below 18 ℃, and this also is one of key measure that guarantees the light fermentation of bright leaf.When summer temperature is higher, should carry out in air-conditioned room, the last cool blue or green time, the red point in red limit wherein slightly accounted for 12% of bright leaf between 10-15 hour.(5) complete, go fringing.The temperature that completes is 220 ℃-240 ℃, can use complete machinery or 110 type bottle stir-fry machines of 90 type combustion gas to complete, and will kill foot when completing, and susurrates to hold tealeaves, can not be agglomerating, and water-removing leaves water content about 40% be appropriate.In time with tea cloth dark brownish green leaf is wrapped appropriateness behind the following machine and get rid of and beat 4-5 time, impel red margination to come off and in time screen out, this is the prerequisite of " Three Greens " at the bottom of assurance tealeaves profile of the present invention, soup look, the leaf.(6) moisture regain and rolling moulding.Moisture regain, rolling, rapid-result ball.Water-removing leaves with the napkin covering or with cleaning edible plastic bag, impels water-removing leaves stalk leaf water balance through spreading.Tealeaves after moisture regain can be with rolling, in order to avoid produce the broken end of output.Attention " speed bag " operation wants skilled, in each road of rolling technological process " bale breaking " operation, all will sieve broken end, with the quality characteristic of " Three Greens " and flowers and fruits perfume (or spice) at the bottom of assurance tealeaves profile of the present invention, soup look, the leaf.(7) drying.Should grasp the principle that low temperature dries by the fire slowly.What of output can select automatic drier or little hand-held basketwork brazier for use according to, 60 ℃-80 ℃ of the fiery temperature of foot, roasting is done to foot, and the tealeaves water content is controlled at 7-7.5%, and dried tealeaves is vacuum packaging in time, and cryopreservation is beneficial to the maintenance of quality.
In said process, keep producing tealeaves flowers and fruits fragrance (as orchid perfume (or spice), honeysuckle, gardenia, sweet osmanthus, apple perfume (or spice)) is arranged, the process of " doing green grass or young crops " is very crucial, different " doing green grass or young crops " modes is very big to the influence of tea leaf quality, fragrance, does blue or green main contents and comprises: shine blue or green, cool green grass or young crops, shake green grass or young crops.
One, " shine blue or green " and " cool blue or green "
(1) effect of " shining blue or green ".1, the part moisture that sheds is convenient to shake green grass or young crops; 2, under photothermy, the formation that a series of chemical changes are beneficial to aromatic substance takes place.
(2) method of " shining blue or green ".It is blue or green to adopt natural daylight to shine.
(3) " solarization is blue or green " degree.Shine blue or green influence and do blue or green overall process, generally should grasp: 1, blade gloss disappears, and changes dirty-green, sends little green grass gas; 2, blade is gentle light, and first and second leaf is sagging, tender stalk bending and not brittle failure; 3, shine the leafiness percentage of water loss about 5%.
(4) " cool blue or green ".Can distribute heat between leaf, slow down dehydration and chemical change speed, make the stalk leaf in moisture be evenly distributed through transporting.Cool blue or green or spread out blue or green temperature and should be strict controlled in 16 ℃-24 ℃.
1, shines leafiness about the cool blue or green 30 minutes time;
2, first and second time shaken leafiness and spread time 1.5-2 hour;
3, shake leafiness for the third time and spread time 10-15 hour, humidity is controlled at 65-75%.
Two, " shake green grass or young crops "
(1) effect of " shaking green grass or young crops "
1, galling leaf margin cell quickens the enzymatic oxidation effect;
2, promote dark brownish green leaking water, change aqueous dispersion originating party formula;
3, provide the external force effect for various variations in the leaf.
(2) method of " shaking green grass or young crops " and process
Shaking blue or green process concisely shows
| Number of times | For the first time | For the second time | For the third time |
| Effect | Shake live (promoting to change) | Shake strong (bright leaf is leaked water) | Shake perfume (or spice) (slight fermentation) |
| Shake blue or green revolution | 25-60 | 65-110 | 110-180 |
| Time | 2-3 minute | 4-6 minute | 6-10 minute |
| The cool blue or green time | About 1 hour | 1.5-2 hour | 10-15 hour |
| The delicate flavour situation | Blue or green flavor moves back, and blade is calm slightly | Blue or green flavor moves back, and blade is light green | The pure fragrance of distinguishing the flavor of appears, and the leaf look yellowish green, shows slightly red limit |
Three, weather conditions and do blue or green measure
In doing blue or green process, because the weather conditions difference of every day is wanted corresponding and taked different measures could guarantee product quality.See the following form
| The weather characteristics | Do blue or green countermeasure |
| High temperature, high humidity | Jog, short cool, fried green ahead of time |
| High temperature, low humidity | Jog, short cool, ground watering, windproof |
| General weather | Normally do green grass or young crops |
| Low temperature, low humidity | Weight shakes, thick stand, long cool |
Four, complete
The pot temperature control that completes is at 220 ℃-240 ℃, and is low behind employing green removing in high temperature, the elder generation's height, trembles vexed combination fast in short-term, and parch is 1-2 time in doing the type process.Treat to finalize the design oven dry then, low tempertaure storage 2-4 hour after tealeaves is made the profile of tight knot, weight reality, spiral.
In sum, by long-term experiment, tealeaves preparation method of the present invention has following key link in doing blue or green process: (1) keeps temperature is 16-18 ℃, humidity 60-65%, best to the fragrance and the color and luster that become tea like this.(2) " shake green grass or young crops " 3-4 time the performance optimal of dried tea.(3) spread out (cold) blue or green time for the first time at 1 hour, stand (cold) is blue or green at 2 hours for the second time, and it is best to spread out (cold) blue or green 10-15 hour fragrance for the third time, leakes water evenly, includes fragrance of a flower material and transforms fully.(4) the employing natural daylight shines green grass or young crops, and temperature is when shining green grass or young crops for 30-35 ℃, and the blue or green 30 minutes time of solarization is the most suitable.(5) water-removing leaves humidity (water content) is fully removed red margination for 35-45%.
Tealeaves preparation method of the present invention adopts broken limit spillout technique first, has removed the red margination of traditional oolong teas, has broken through the bronzing of traditional oolong teas and be green on dried tea profile and Tang Se.
Remove the red margination key technology: 1, control completes temperature at 220 ℃-240 ℃; Humidity water-removing leaves water content when 2, the control water-removing leaves takes the dish out of the pot is controlled at 35-45%, susurrates to hold water-removing leaves, can not be agglomerating, and leaf margin can be broken end; 3, the leaf that takes the dish out of the pot is wanted to adopt while hot to get rid of at once and technology such as is beaten, gently rub red margination is removed.
Claims (2)
1. the processing method of a tealeaves is characterized in that technological process is:
(1) plucks the bright leaf of tea;
(2) shine blue or greenly, it is blue or green to adopt natural daylight to shine, and shines when blue or green at 30-35 ℃ when temperature, and shining the blue or green time is 25-30 minute;
(3) shake green grass or young crops, the number of times of " shaking green grass or young crops " is 3 times, is divided into jog green grass or young crops, thin stand green grass or young crops and long cool blue or green successively, and the 1st time is shorter, and per minute 12-18 changes in vibration machine, shakes green grass or young crops and gets final product in 2 minutes; One swaggers blue or green time weak point, shakes out light " blue or green gas "; Treat that blue or green gas steps back, carry out two and shake that two swagger to such an extent that shake heavyly slightly than one, " blue or green gas " shakes dense slightly than one; Three swagger " perfume (or spice) ", shake to delicate fragrance to appear;
(4) cool blue or green, the cool for the first time blue or green time is 1 hour, and cool green grass or young crops is 2 hours for the second time, and cool for the third time green grass or young crops is 10-15 hour;
(5) complete, go fringing, the temperature that completes is 220 ℃-240 ℃, completes with the machinery that completes, and in time with tea cloth dark brownish green leaf is wrapped appropriateness behind the following machine and gets rid of and beat 4-5 time, and the water content of water-removing leaves is 35-45%, impels red margination to come off and in time screens out;
(6) moisture regain and rolling moulding;
(7) drying is followed the principle that low temperature dries by the fire slowly, and the fiery temperature of foot is 60 ℃-80 ℃, and roasting is done to foot, and the tealeaves water content is controlled at 7-7.5%.
2. the processing method of tealeaves according to claim 1, it is characterized in that: go in the process of fringing in step (5), control completes temperature at 220 ℃-240 ℃, humidity water-removing leaves water content when the control water-removing leaves takes the dish out of the pot is controlled at 35-45%, susurrate to hold water-removing leaves, can not be agglomerating, and leaf margin can be broken end, the leaf that takes the dish out of the pot is wanted to adopt while hot to get rid of at once and technology such as is beaten, gently rub red margination is removed.
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| CNA2007100343317A CN101233879A (en) | 2007-01-29 | 2007-01-29 | Method for processing tea |
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| CN101791021A (en) * | 2010-03-23 | 2010-08-04 | 浙江大学 | Processing method of blowing fragrant summer/ autumn flower tea |
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| CN101884354A (en) * | 2010-08-05 | 2010-11-17 | 福建省安溪八马茶业有限公司 | Production method of strong flavor Tieguanyin tea |
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