CN101283711A - Natural floral type longjing tea processing technique - Google Patents
Natural floral type longjing tea processing technique Download PDFInfo
- Publication number
- CN101283711A CN101283711A CNA2008100620155A CN200810062015A CN101283711A CN 101283711 A CN101283711 A CN 101283711A CN A2008100620155 A CNA2008100620155 A CN A2008100620155A CN 200810062015 A CN200810062015 A CN 200810062015A CN 101283711 A CN101283711 A CN 101283711A
- Authority
- CN
- China
- Prior art keywords
- leaf
- tea
- longjing tea
- temperature
- processing technique
- 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.)
- Granted
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention relates to a tea leaf processing method which can retain the original fragrance and feature of Longjing tea and has the advantages of mechanical harvest, mechanical processing, continuous production and high degree of product standardization. The technical proposal is that the Longjing tea with flower fragrance is processed by the following steps: (A) fresh tea leaf harvest; (B) curing at moderate temperature; (C) curing at low temperature; (D) shaping and drying; and (F) refining and finishing.
Description
Technical field
The present invention relates to a kind of processing technology of Tea Processing technology, especially Longjing tea.
Background technology
Traditional Longjing tea processing technology, continue to use manual frying for a long time always, the tea grower of tea-leaf producing area uses native cooking stove, make fuel heating iron pan with bavin or charcoal, both hands use different manipulations in pot, finish complete, drying and forming process, possessing afterwards along with the electric energy condition, a part changes electric frying pan frying Longjing tea into, spreads the development that promoted Longjing tea fragrance in 8-10 hour also advocating nature aspect the bright leaf maintenance.But actual adopt actually rare.
In recent years, domestic tealeaves scientific and technical personnel in order to improve work efficiency, have researched and developed a series of flat tea processing equipments, and progressively instead of manual frying significantly improves Longjing tea production work efficiency, make large quantities of stir-fry tea workers obtain liberation, for certain contribution has been made in the Longjing tea industrialization.
The manual frying method of Longjing tea, weak point shows that mainly technical difficulty is big, and the labour intensity height is renderd a service lowly, and sanitary condition is poor, and standardization level is not enough.
The Longjing tea mechanical processing method, weak point mainly is, which kind of still manual frying of type processing no matter Longjing tea processing at present adopt, and the main body thermal source all uses the way of heating of conduction heat transfer, this method is adding man-hour, pot body, the control of barrel temperature difficulty or ease, tealeaves easily pastes on the bottom of a pan or the cylindrical shell, easily produces charing, vexed yellow phenomenon, cause Longjing tea quality instability, shade deviation, fragrance are mixed and disorderly, and Gao Huoxiang has covered the natural fragrance of Longjing tea often.Longjing tea sense of taste salty taste, bright refreshing degree, Hui Gandu are descended, and added value of product is low, and the Longjing tea industrialized development has been formed certain restriction.
Summary of the invention
The purpose of this invention is to provide a kind of innovation of natural floral type longjing tea processing technique, this technology should be able to overcome the deficiency of above-mentioned background technology, the green kingfisher of Longjing tea color and luster of being processed, the taste glycol is good to eat, shaped flat is beautiful, and has a product feature of natural flower aroma, make Longjing tea can embody natural quality characteristic, suitable for mechanization is picked tea-leaves simultaneously, Mechanized Processing, serialization is produced, the degree of product standardization is greatly improved, added value of product increases, and the market competitiveness strengthens, and meets Longjing tea industry development trend.
The technical solution used in the present invention is: natural floral type longjing tea processing technique comprises following operation successively:
A: leaf picking: standard of plucking: a bud two, three leaves, plucking time are controlled at fine at 4 o'clock in 9 o'clock → afternoon in the morning.
B: middle temperature maintenance: bright leaf spreads indoor, temperature 20-45 ℃, places 20-60 minute;
C: low temperature reservation: bright leaf dislocation temperature 1-25 ℃, was placed 3-22 hour in low temperature chamber;
D: it is dry to be shaped: enter the frying machine drying, hot blast temperature 30-300 ℃, hot air flow is 50-1000m/s, and the hot blast wind speed is 0.5-15m/s, treats that the gross tea water content is lower than at 6% o'clock and takes the dish out of the pot or goes out cylindrical shell;
E: finished product caffein system processing: classification impurity elimination, stalk-sorting, refining after, pack.
When middle temperature maintenance, bright leaf is spread in the bamboo plaque, turn over leaf 1-2 time midway.
When low temperature reservation, bright leaf is spread in the bamboo plaque, turn over leaf 2-3 time midway.
Described shaping drying process adopts fries tea machinery.
The present invention makes the internal substance of raw material leaf abundanter owing to select comparatively ripe fresh leaf; Controlled the time of picking tea-leaves, the natural fragrance of raw material leaf more can be activated in follow-up processing.Set up middle temperature maintenance and low temperature reservation operation, made that the various active components in the bright leaf are adjusted to optimum state; Warm maintenance mainly is for bright leaf being handled through little ferment, being made bright leaf be in wilted condition wherein; Low temperature reservation is in order to slow down bright leaf course of fermentation, to activate raw material leaf natural flower aroma gene.In Longjing tea frying process, traditional heat transfer mode is changed into hot air convection by conduction heat transfer to conduct heat, outside and interior environmental conditions in the Longjing tea frying process have significantly been improved, eliminated raw material leaf stickup coking in the traditional handicraft fully, the normal defect of vexed Huang, the Longjing tea natural flower aroma can perfectly be preserved in product, the green kingfisher of Longjing tea color and luster that is produced, the taste glycol is good to eat, shaped flat is beautiful, and has a product feature of natural flower aroma, reached the higher quality class, possessed the distinct characteristic of brand Longjing tea, significantly promoted the market competitiveness of Longjing tea.In addition, this is simple for process, can implement mechanized tea plucking, and Mechanized Processing to developing modern high-efficiency agriculture, realizes growth of agricultural efficiency, and increasing peasant income have certain realistic meaning.
The specific embodiment
Below be described further:
Raw material of the present invention---the bright leaf place of production without limits, and the tea tree that can pick up from each kind, the natural floral type longjing tea processing technique technical essential can be divided into:
A: leaf picking: standard of plucking is that a bud two, three leaves of bright leaf Longjing tea are the raw material leaf, and plucking time is at 4 o'clock in 9 o'clock → afternoon in the morning in the past for being advisable fine;
B: middle temperature maintenance: bright leaf spreads in the bamboo plaque, stand number of sheets amount 2-3kg/m
2, 20-45 ℃ of room temperature control spreads time 20-60min, turns over leaf 1-2 time midway; General thermal source can adopt existing hot-blast stove (also available other device is as the heating apparatus with fuel such as coal, oil, bavins).
C: low temperature reservation: in this operation, should dispose refrigeration plant in the low temperature chamber, make temperature be controlled at 1-25 ℃, bright leaf dislocation turns over leaf 2-3 time midway in low temperature chamber domestic demand maintenance 3-22 hour; Preferably spread in the bamboo plaque, when the raw material leaf presents natural flowers fragrance, enter down one Longjing tea.
D: it is dry to be shaped: adopt tea stir-frying pot, frying machine is fried tea cylinder processing Longjing tea, is that thermal source (as described in Chinese invention patent application 200710066976.9, is blown into mode or centrifuge suction with blower fan with the hot blast; Specifically can be or the ventilation duct of cylinder side suspension diameter 50-100mm on the frying pan limit, hot blast is blown in the pot tealeaves carried out drying and handle), the temperature of grasp hot blast is 30-300 ℃, hot air flow is 50-1000m
3/ n, the hot blast wind speed is 0.5-15m/s, and the speed of mainshaft of Longjing tea frying machine, stir-fry tea cylinder is grasped 3-40r/min, through alternated process such as stir-fry, pressure, twice-cooked stir-fryings, the frying of raw material leaf is become the natural floral type longjing tea gross tea of smooth flat, treat that water content is lower than at 6% o'clock and can takes the dish out of the pot or goes out cylindrical shell.
E: finished product caffein system processing: residual in the new system gross tea have tea stalk, tea dust and Lao Ye fragment and impurity, need carry out stalk-sorting and go to the end, go the Lao Ye fragment to wash in a pan gauze graduation operation (generally these all need hand-manipulated); After meeting product standard, can pack the warehouse entry storage.
Embodiment 1:
The bright leaf 50kg of hand getting one bud two, three leaves, warm fog room in being positioned over, temperature is grasped 40 ℃, spread 30 minutes time, turn over leaf once by hand midway, after 30 minutes bright leaf is displaced to the low temperature reservation chamber, 22 ℃ of temperature controls, the time of spreading is 12h, manually turns over the leaf secondary midway, can enter Longjing tea frying processing when bright leaf gives out natural flower aroma; At first adopt the operation that completes of hot blast cylinder, 220 ℃ of hot blast temperatures, hot air flow 600m
3/ h, hot blast wind speed 8m/s throws leaf amount 5kg at every turn, cylindrical shell speed of mainshaft 18r/min, fixation time 6min goes out cylindrical shell when the water-removing leaves water content is about 65% the time, enters the hot blast frying machine and carries out the dry forming operation; 120 ℃ of frying machine hot blast temperatures, hot air flow 200m
3/ h, hot blast wind speed 6m/s, every pot is dropped into water-removing leaves 500g, frying machine speed of mainshaft 16r/min, 16min finishes the dry forming operation., this batch processing leaf is made Dragon Well tea gross tea 11.9kg altogether, after this classified, impurity elimination, stalk-sorting, is to become to sample tea after refining, and becoming to sample tea is weighed as 10.6kg.
Embodiment 2:
The bright leaf 20kg of hand getting one bud two, three leaves, earlier bright leaf is spread behind the bamboo plaque warm fog room in the immigration, 36 ℃ of temperature, the 50 minutes leaf time of stand, turn over the leaf secondary by hand midway, move into the low temperature reservation chamber when bright leaf is in soft state after 50 minutes, temperature is controlled at 18 ℃, the time of spreading is 22h, manually turns over Ye Sanci midway, can enter Longjing tea frying processing when bright leaf can smell natural flower aroma.Adopt earlier the operation that completes of hot blast roller fixation machine, hot blast temperature is 250 ℃, hot air flow 320m
3/ h, hot blast wind speed 5m/s throws leaf amount 6kg at every turn, cylindrical shell speed of mainshaft 21r/min, fixation time 8min goes out cylindrical shell when the water-removing leaves water content is about 60% the time, carries out the dry forming operation; 150 ℃ of frying machine hot blast temperatures, hot air flow 180m
3/ h, hot blast wind speed 7m/s, every pot is dropped into water-removing leaves 600g, and frying machine speed of mainshaft 16r/min, 14min finish single pot of dry forming operation, and Longjing tea is dried to water content about 6%., the bright leaf of this batch is made Longjing tea 4.6kg altogether, through impurity elimination, refining after, make the Dragon Well tea 4.3kg that becomes to sample tea.
Embodiment 3:
Machine is adopted the bright leaf 30kg of a bud two, three leaves, bright leaf spread move into behind the bamboo plaque in warm fog room, 45 ℃ of temperature, the 35 minutes leaf time of stand, turn over the leaf secondary by hand midway, move into the low temperature reservation chamber when bright leaf is in soft state after 35 minutes, temperature is controlled at 16 ℃, curing time is 20h, manually turns over Ye Sanci midway, can enter Longjing tea frying processing when bright leaf gives out slight natural flower aroma.Adopt the operation that completes of hot blast roller fixation machine, hot blast temperature is 160 ℃, hot air flow 200m
3/ h, hot blast wind speed 5m/s throws leaf amount 4kg at every turn, cylindrical shell speed of mainshaft 23r/min, fixation time 9min; When the water-removing leaves water content is 62%, go out cylindrical shell, change the operation of Longjing tea dry forming over to; 110 ℃ of frying machine hot blast temperatures, hot air flow 180m
3/ h, hot blast wind speed 7m/s, every pot is dropped into water-removing leaves 500g, and frying machine speed of mainshaft 16r/min, 16min finish single pot of dry forming operation, and body takes the dish out of the pot during the dried gross tea water content of Longjing tea 6% left and right sides.This batch of bright leaf is made Dragon Well tea gross tea 6.67kg altogether, through impurity elimination, refining after, make the Dragon Well tea 6.1kg that becomes to sample tea.
Embodiment 4:
Machine is adopted the bright leaf 40kg of a bud two, three leaves, at first bright leaf is spread the bamboo plaque, warm fog room during last nursing frame moves into, 32 ℃ of temperature, 40 minutes leaf time of stand, turn over leaf once by hand midway, after this move into low temperature reservation chamber (moving into the low temperature reservation chamber when bright leaf is in soft state), 19 ℃ of temperature controls spread time 15h, manually turn over the leaf secondary midway, when bright leaf gives out slight natural flower aroma, can enter Longjing tea frying processing.Adopt the operation that completes of hot blast roller fixation machine, hot blast temperature is 200 ℃, hot air flow 220m
3/ h, hot blast wind speed 5m/s throws leaf amount 8kg at every turn, cylindrical shell speed of mainshaft 26r/min, fixation time 6min; When the water-removing leaves water content is about 65%, go out cylindrical shell, change Longjing tea hot blast frying machine over to and carry out the dry forming operation; 200 ℃ of frying machine hot blast temperatures, hot air flow 160m
3/ h, hot blast wind speed 6m/s; Every pot is dropped into water-removing leaves 700g, and frying machine speed of mainshaft 16r/min, 12min finish single pot of dry forming operation, and body takes the dish out of the pot during the dried gross tea water content of Longjing tea 6% left and right sides.This batch of bright leaf is made Dragon Well tea gross tea 8.9kg altogether, through impurity elimination, refining after, make the Dragon Well tea 8.2kg that becomes to sample tea.
Claims (4)
1. natural floral type longjing tea processing technique comprises following operation successively:
A: leaf picking: standard of plucking: a bud two, three leaves, plucking time are controlled at fine at 4 o'clock in 9 o'clock → afternoon in the morning;
B: middle temperature maintenance: bright leaf spreads indoor, temperature 20-45 ℃, places 20-60 minute;
C: low temperature reservation: bright leaf dislocation temperature 1-25 ℃, was placed 3-22 hour in low temperature chamber;
D: it is dry to be shaped: enter the frying machine drying, hot blast temperature 30-300 ℃, hot air flow is 50-1000m/s, and the hot blast wind speed is 0.5-15m/s, treats that the gross tea water content is lower than at 6% o'clock and takes the dish out of the pot or goes out cylindrical shell;
E: finished product caffein system processing: classification impurity elimination, stalk-sorting, refining after, pack.
2, natural floral type longjing tea processing technique according to claim 1 is characterized in that when middle temperature maintenance bright leaf being spread in the bamboo plaque, turns over leaf 1-2 time midway.
3, natural floral type longjing tea processing technique according to claim 1 is characterized in that when low temperature reservation bright leaf being spread in the bamboo plaque, turns over leaf 2-3 time midway.
4, natural floral type longjing tea processing technique according to claim 1 is characterized in that described shaping drying process adopts stir-fry tea machinery.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100620155A CN101283711B (en) | 2008-05-15 | 2008-05-15 | Natural floral type longjing tea processing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008100620155A CN101283711B (en) | 2008-05-15 | 2008-05-15 | Natural floral type longjing tea processing technique |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101283711A true CN101283711A (en) | 2008-10-15 |
| CN101283711B CN101283711B (en) | 2010-11-10 |
Family
ID=40056291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008100620155A Expired - Fee Related CN101283711B (en) | 2008-05-15 | 2008-05-15 | Natural floral type longjing tea processing technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101283711B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101524103B (en) * | 2009-04-03 | 2011-12-21 | 邓雪松 | Technology for preparing fragrant green tea |
| CN102640812A (en) * | 2012-04-23 | 2012-08-22 | 临安香雪茶业有限公司 | Processing technique of Longjing black tea |
| CN101773169B (en) * | 2009-01-08 | 2012-09-05 | 叶有奇 | Processing method of flavour enhancement of flat green tea |
| CN102696799A (en) * | 2012-07-05 | 2012-10-03 | 丽水市农业科学研究院 | Method for processing black longjing tea leaves |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1994101A (en) * | 2006-12-19 | 2007-07-11 | 唐妙火 | Processing technique of natural flowery type green tea |
| CN101006810A (en) * | 2007-01-26 | 2007-08-01 | 唐妙火 | Dry forming preparing process for primary processing of roasted green tea |
| CN101121911A (en) * | 2007-08-28 | 2008-02-13 | 唐妙火 | Tea perfume oil extraction technique |
-
2008
- 2008-05-15 CN CN2008100620155A patent/CN101283711B/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101773169B (en) * | 2009-01-08 | 2012-09-05 | 叶有奇 | Processing method of flavour enhancement of flat green tea |
| CN101524103B (en) * | 2009-04-03 | 2011-12-21 | 邓雪松 | Technology for preparing fragrant green tea |
| CN102640812A (en) * | 2012-04-23 | 2012-08-22 | 临安香雪茶业有限公司 | Processing technique of Longjing black tea |
| CN102696799A (en) * | 2012-07-05 | 2012-10-03 | 丽水市农业科学研究院 | Method for processing black longjing tea leaves |
| CN102696799B (en) * | 2012-07-05 | 2013-10-16 | 丽水市农业科学研究院 | Method for processing black longjing tea leaves |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101283711B (en) | 2010-11-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101791020B (en) | Method for processing fragrant black tea | |
| CN102578308B (en) | Method for producing tea | |
| CN102696794B (en) | Method for making flat green tea | |
| CN103815066B (en) | A kind of processing method of congou tea | |
| CN103583720B (en) | A kind of processing technology of tealeaves | |
| CN101283711B (en) | Natural floral type longjing tea processing technique | |
| CN100496267C (en) | Method for preparing green tea of fragrant thoroughwort type | |
| CN104705427A (en) | Processing technology of healthcare oolong tea | |
| CN108244277A (en) | A kind of processing technology of black tea | |
| CN109198065A (en) | A kind of production method of black tea | |
| CN102273525A (en) | Process for producing green tea | |
| CN102119745B (en) | Selenium-enriched green tea making method | |
| CN104585370A (en) | Method for preparing Maofeng tea by using non-whitened-stage fresh tea leaves | |
| CN106889220A (en) | The method that fresh leaves of tea plant makes white tea is planted by a kind of use Shan Nan colonies | |
| CN107242310A (en) | A kind of single Cong Hongcha preparation method | |
| CN109430443A (en) | A kind of processing method of ripe fruity Longjing tea | |
| CN106922856B (en) | Processing method of flat black tea | |
| CN102870905A (en) | Production method of yellow tea | |
| CN105211349B (en) | A kind of method that multifunctional production line makes a variety of black tea | |
| CN110012951A (en) | A kind of gold bud flowers and fruits pekoe processing method | |
| CN105532932A (en) | Processing technology of flower-flavored tea | |
| CN109198067A (en) | A kind of processing method of granulated yellow tea | |
| CN102696842A (en) | Method for producing Meitan green buds | |
| CN107232333A (en) | A kind of processing technology of green tea | |
| CN110074212A (en) | A kind of production method of black 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 | ||
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Lin'an Xiangxue Tea Co., Ltd. Assignor: Tang Miaohuo Contract record no.: 2010330002267 Denomination of invention: Natural floral type longjing tea processing technique Granted publication date: 20101110 License type: Exclusive License Open date: 20081015 Record date: 20101220 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20101110 Termination date: 20200515 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |