CN101416664A

CN101416664A - Sour odor type Tieguanyin tea processing technique

Info

Publication number: CN101416664A
Application number: CNA200810072238XA
Authority: CN
Inventors: 鄢香永; 王阳辉
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-12-01
Filing date: 2008-12-01
Publication date: 2009-04-29
Anticipated expiration: 2028-12-01
Also published as: CN101416664B

Abstract

The invention discloses a technique for processing of Iron Guanyin tea in sour odor type, having the steps as follows: choose fresh leaves, dry the leaves by the sun, fine manipulation of green tea leaves; deactivating enzymes, twist leaves at low temperature, cool and dry the leaves at low temperature. Because of specific procedures in the preparation method, the tea has the color of emerald green and great incense, vibrant and fresh taste with acescency. The Iron Guanyin tea in sour odor type will be popular and have good market prospect.

Description

Sour odor type Tieguanyin tea processing technique

Technical field

The present invention relates to a kind of Tea Processing technology, particularly a kind of sour odor type Tieguanyin tea processing technique.

Background technology

Tea Processing technology directly has influence on prepared go out quality of tea leaves, grade.Therefore existing Tea Processing is mostly worked hard from technology, reaches best mouthfeel and good surface appearance with hope.

Summary of the invention

The objective of the invention is to overcome the deficiencies in the prior art part, and the sour odor type Tieguanyin tea processing technique that a kind of mouthfeel is good, quality is high is provided.

Sour odor type Tieguanyin tea processing technique, its step is as follows: choose bright leaf 1., 2. the tealeaves of choosing is shone green grass or young crops, 3. do green grass or young crops, doing green grass or young crops is divided into three steps and carries out, (1) one shakes, shake the blue or green 5 minutes time, shaking and sub-sieve being entered temperature behind the green grass or young crops is 18 ℃, cool blue or green in the environment of humidity 60% or the air-conditioned room, every sieve stand leaf amount 0.6-0.75 kilogram, cool blue or green 1.5-2 hour, treat that blue or green gas steps back, enter two and shake (2) two and shake, shake the blue or green 10 minutes time, shaking and sub-sieve being entered temperature behind the green grass or young crops is 18 ℃, cool blue or green in the environment of humidity 60% or the air-conditioned room, every sieve stand leaf amount 0.6-0.75 kilogram, cool blue or green 2.5-3 hour, treat that blue or green gas steps back, enter three and shake that blue or green gas shakes dense slightly (3) three than one and shakes, shook earlier 20 minutes, observe leafiness, blue to bubble a little in the middle of the blade face, the slightly red point of leaf-teeth, in the time of one section, observe once, reach above-mentioned requirements up to the leafiness more than 80%, can enter temperature is 18 ℃, cool blue or green in the environment of humidity 60% or the air-conditioned room, every sieve stand leaf amount 0.4-0.5 kilogram, the cool blue or green time, with no impurity taste in the blue or green room of cold, slightly acid was fragrant more than 36 hours, blade turns white, and hand is clapped to enter when leafiness susurrates and completed; 4, complete 5, cold rolling 6, low temperature drying.

The tea-manufacturing technology of this form is standard compliant dark brownish green by choosing, select suitable weather (fine day), through shining green grass or young crops, artificially creating suitable humiture with equipment such as air-conditioning, dehumidifiers, science is grasped and is shaken green grass or young crops, cool blue or green time, control tealeaves attenuation degree and time, adopt a small amount of high temperature immediate mode to complete, utilize machineries such as fast chartered plane, ball tea machine, Xie Tuanji to carry out the rolling moulding, pass through low temperature drying at last.The advantage of this technology is that utilization machinery is convenient to grasp, efficient improves, the tea color of processing is emerald green, and shapeliness, fragrance height, sweet mouthfeel aquatic foods are felt well.

When choosing bright leaf, described bright leaf with in open face 4-5 to divide the tender tip of the new purebred Tie Guanyin tea plant of clump of ripe 3-4 leaf be good.

The tender of tealeaves directly has influence on the quality of the Iron Guanyin of processing always, if bright leaf is too tender, all reddens in doing blue or green process, easily produces " dead blue or green ", and the tea aroma of making is low, and the soup look general is red, the flavour bitterness; If bright leaf is too old, it is low that bright leaf includes effective chemical composition content, and the fibrosis height is made slightly pine of tealeaves profile, tarnish, and the low flavor of fragrance is slightly light.

Solarization is blue or green should select sunlight to carry out after not too strong afternoon 4 o'clock, and bright leaf is spread on sieve, overlays shield on ground, and general leaf-spreading thickness 2-3 centimetre, it is blue or green soft slightly to feel to allow leafiness disappear naturally when shining green grass or young crops, and nothing susurrates.

Complete and adopt green-keeping machine to carry out, suitable a small amount of high temperature is quick, and bowl temperature is controlled at 230-260 ℃ and completes, and completes to feel soft slightly to hold tealeaves, is advisable during leafiness loss of weight 15-25%.

When cold rolling, water-removing leaves turns over heat radiation through trembling slightly, hides with napkin and impels water-removing leaves stalk leaf water balance, through moisture regain with sieve lastly, carry out speed bag, roll into a ball rub, bale breaking, sieve end, said process is 8-10 time repeatedly.

Described low temperature drying temperature is good with 60-70 ℃.

Adopt this temperature, can reduce heat effect, help keeping doing the emerald green of dark brown pool, also help the fragrant reservation of the high sharp acid of sour odor type Tieguanyin tea chlorophyllous further destruction.

In sum, the invention has the advantages that: the Iron Guanyin tealeaves that adopts this processes to come out has that the profile color and luster is emerald green, and endoplasm fragrance is high-strength, and the little acid of flavour is bright refreshing sweet sharp, is subjected to liking of people deeply, and market prospects are good.

Description of drawings

Fig. 1 is tea making processing technology figure of the present invention

The specific embodiment

Below in conjunction with embodiment the present invention is described in more detail.

Embodiment 1

A kind of sour odor type Tieguanyin tea processing technique shown in Fig. 1, its step is as follows: choose bright leaf 1., described bright leaf with in open face 4-5 to divide the tender tip of the new purebred Tie Guanyin tea plant of clump of ripe 3-4 leaf be good, 2. the tealeaves of choosing is shone green grass or young crops, shine the blue or green sunlight of selecting and carry out after not too strong afternoon 4 o'clock, bright leaf is spread on sieve, overlay shield on ground, general leaf-spreading thickness 2-3 centimetre, it is blue or green soft slightly to feel to allow leafiness disappear naturally when shining green grass or young crops, and nothing susurrates.3. do green grass or young crops, do green grass or young crops and be divided into three steps and carry out, (1) one shakes, shake the blue or green 5 minutes time, shaking and sub-sieve being entered temperature behind the green grass or young crops is 18 ℃, cool blue or green in the air-conditioned room of humidity 60%, 0.75 kilogram of every sieve stand leaf amount cool blue or green 2 hours, treats that blue or green gas steps back, enter two and shake (2) two and shake, shake the blue or green 10 minutes time, shaking and sub-sieve being entered temperature behind the green grass or young crops is 18 ℃, cool blue or green in the environment of humidity 60% or the air-conditioned room, 0.75 kilogram of every sieve stand leaf amount cool blue or green 3 hours, treats that blue or green gas steps back, entering three shakes, blue or green gas shakes dense slightly (3) three than one and shakes, and shakes earlier 20 minutes, observes leafiness, blue to bubble a little in the middle of the blade face, the slightly red point of leaf-teeth is observed once in the time of one section, reaches above-mentioned requirements up to the leafiness more than 80%, can enter temperature is 18 ℃, cool blue or green in the environment of humidity 60% or the air-conditioned room, 0.5 kilogram of every sieve stand leaf amount, the cool blue or green time is more than 36 hours, with no impurity taste in the blue or green room of cold, slightly acid is fragrant, and blade turns white, and hand is clapped to enter when leafiness susurrates and completed; 4, complete, complete and adopt liquefied gas 110 type green-keeping machines to carry out, bowl temperature is controlled at 240 ℃ and completes, complete and feel soft slightly to hold tealeaves, be advisable 5 during leafiness loss of weight 20%, cold rolling comprises red limit, moisture regain, rubbing, the sieve end, cold rolling, cure, the rolling moulding, technologies such as typing and drying, water-removing leaves turns over heat radiation through trembling slightly, hide with napkin and to impel water-removing leaves stalk leaf water balance, through moisture regain and sieve last, with fast chartered plane, ball tea machine, Xie Tuanji carries out the speed bag, group rubs, bale breaking, the sieve end, said process is 8-10 time 6 repeatedly, the described low temperature drying temperature of low temperature drying is good with 65 ℃.

It is same as the prior art that present embodiment is not stated part.

Claims

1. sour odor type Tieguanyin tea processing technique, its step is as follows: 1, choose bright leaf, 2, the tealeaves of choosing is shone green grass or young crops, 3, do green grass or young crops, doing green grass or young crops is divided into three steps and carries out, (1) one shakes, shake the blue or green 5 minutes time, shaking and sub-sieve being entered temperature behind the green grass or young crops is 18 ℃, cool blue or green in the environment of humidity 60% or the air-conditioned room, every sieve stand leaf amount 0.6-0.75 kilogram, cool blue or green 1.5-2 hour, treat that blue or green gas steps back, enter two and shake (2) two and shake, shake the blue or green 10 minutes time, shaking and sub-sieve being entered temperature behind the green grass or young crops is 18 ℃, cool blue or green in the environment of humidity 60% or the air-conditioned room, every sieve stand leaf amount 0.6-0.75 kilogram, cool blue or green 2.5-3 hour, treat that blue or green gas steps back, enter three and shake that blue or green gas shakes dense slightly (3) three than one and shakes, shook earlier 20 minutes, observe leafiness, blue to bubble a little in the middle of the blade face, the slightly red point of leaf-teeth, in the time of one section, observe once, reach above-mentioned requirements up to the leafiness more than 80%, can enter temperature is 18 ℃, cool blue or green in the environment of humidity 60% or the air-conditioned room, every sieve stand leaf amount 0.4-0.5 kilogram, the cool blue or green time, with no impurity taste in the blue or green room of cold, slightly acid was fragrant more than 36 hours, blade turns white, and hand is clapped to enter when leafiness susurrates and completed; 4, complete 5, cold rolling 6, low temperature drying.

2. sour odor type Tieguanyin tea processing technique according to claim 1, its feature is as follows: when choosing bright leaf, described bright leaf with in open face 4-5 and divide the new purebred Tie Guanyin tea plant of clump of ripe 3-4 leaf the tender tip.

3. sour odor type Tieguanyin tea processing technique according to claim 1, its feature is as follows: shine the blue or green sunlight of selecting and carry out after not too strong afternoon 4 o'clock, bright leaf is spread on sieve, overlay shield on ground, general leaf-spreading thickness 2-3 centimetre, it is blue or green soft slightly to feel to allow leafiness disappear naturally when shining green grass or young crops, and nothing susurrates.

4. sour odor type Tieguanyin tea processing technique according to claim 1, its feature is as follows: complete and adopt green-keeping machine to carry out, bowl temperature is controlled at 230-260 ℃ and completes, and completes to feel soft slightly to hold tealeaves, is advisable during leafiness loss of weight 15-25%.

5. sour odor type Tieguanyin tea processing technique according to claim 1, its feature is as follows: when cold rolling, water-removing leaves turns over heat radiation through trembling, and hides with napkin and impels water-removing leaves stalk leaf water balance.

6. sour odor type Tieguanyin tea processing technique according to claim 5, its feature is as follows: water-removing leaves is through moisture regain and sieve lastly, carry out speed bag, roll into a ball rub, bale breaking, sieve end, said process is 8-10 time repeatedly.

7. sour odor type Tieguanyin tea processing technique according to claim 1, its feature is as follows: described low temperature drying temperature is 60-70 ℃.