CN101438741A

CN101438741A - Method for producing Maojian tea by handwork

Info

Publication number: CN101438741A
Application number: CNA200810069036XA
Authority: CN
Inventors: 蔡邦红
Original assignee: Individual
Current assignee: Individual
Priority date: 2008-12-15
Filing date: 2008-12-15
Publication date: 2009-05-27

Abstract

The invention discloses a method for manually preparing tippy tea, belonging to a tea preparation method. The fabricating method comprises the following steps: firstly, spreading, wherein, the selected fresh leaves are spread for cooling for 2 hours; secondly, scalding, wherein, the selected fresh leaves are thrown into a pot with a temperature of 150 DEG C to 250 DEG C and fried for 3 min to 5 min; thirdly, rolling, wherein, the tea leaves after water-removing are put into a pot with 75 DEG C to 85 DEG C and rolled for 15 min to 17 min; fourthly, kneading for fuzz showing, wherein the rolled tea leaves are put into a pot with a temperature of 115 DEG C to 125 DEG C, and then are put into a baking head for shaping after being kneaded into a ball with double hands; and fifthly, the tea leaves after being kneaded into the ball and shown with fuzz are put into a pot with a temperature of 60 DEG C to 70 DEG C and baked for 5 min to 8 min. The tippy tea has the advantages of verdant leaves, clear soup, elegant and delightful aroma and fresh and tender green leaves; and the tippy tea can be brewed for long term, is pleasant to eyes and is extremely artistic.

Description

The method of producing Maojian tea by handwork

Technical field: the present invention relates to a kind of method of making green tea, relate in particular to a kind of method of producing Maojian tea by handwork.

Background technology: China is that the world produces tea big country, not only output height but also wide in variety.At present, green tea mostly adopts the higher plant equipment of automaticity to process, its method is the plant equipment that the tealeaves that collects is put into high temperature to be completed handle to destroy the organized enzyme of tealeaves, tealeaves after will completing then carries out kneading so that tealeaves cans and distribute moisture, is placed at last to carry out drying in the roasting plant and obtain becoming to sample tea again.Though said method productivity ratio height, output are big, exist the duration and degree of heating and time wayward, knead, the dynamics and the time of rubbing, forming is difficult for defectives such as grasp.If firepower is excessive, then make tealeaves have burnt burnt flavor easily; Firepower is too small, and then the organized enzyme in the tealeaves can not be destroyed fully, the easy overstrike of millet paste, and visual effect is not good, do not have aesthetic feeling, and the person loses the enjoyment of siping tea to make the drink.

Summary of the invention: at the above-mentioned defective that exists in the prior art, the present invention aims to provide a kind of method of producing Maojian tea by handwork, the tea color bule that this method is made, often steep unbeaten, and millet paste light green limpid, mouthfeel is pleasant to the palate.

Technical scheme of the present invention is made of following steps:

1. spread, with the fresh tea leaf in its spreading for cooling chosen 2 hours, blade spread thickness less than 2cm;

2. complete, fried 3～5 minutes in the pot with 150～250 ℃ of 500～1000 gram inputs of the tealeaves after spreading;

3. knead, the tealeaves after completing is put into 75～85 ℃ pot and kneaded 15～17 minutes, play pot, spreading for cooling then;

4. the person of outstanding talent is carried in rubbing, the tealeaves after kneading is dropped in 115～125 ℃ the pot, puts into the typing of baking head after with hand tealeaves being twisted into group, treat all after the group of being twisted into again with tea group all the group of separating tremble diffusing, and then rubbing, finalize the design, tremble diffusing, so repeatable operation is 10～15 minutes, spreading for cooling then;

5. dry, tealeaves behind the person of outstanding talent is carried in rubbing put into 60～70 ℃ pot and cured 5～8 minutes, play pot, spreading for cooling then, pack with white mulberry paper at last.

Best-of-breed technology scheme of the present invention: the step temperature that completes in 2. is that 160 ℃, time are 4 minutes; Step is kneaded direction in 3. and is wanted consistent, and the time of kneading is 16 minutes; Step 4. in temperature to be controlled at 120 ℃, time be 13 minutes, rub with the hands during rubbing veer want consistent, every rub 4～5 with the hands and change; Step 5. in stoving temperature be that 65 ℃, time are 6 minutes.

Compared with the prior art, the present invention is owing to adopted omnidistance handmade craft, mechanical tea making temperature, time and the unmanageable defective of dynamics have been overcome effectively, make that the emerald green soup of product leaf is clear, fragrance is simple and elegant pleasant, and blade fresh light green, often steep unbeaten, allow the people pleasing, have an aesthetic feeling.

The specific embodiment: the invention will be further described below in conjunction with specific embodiment:

Embodiment 1, and making step is as follows:

2. complete, fried 5 minutes in the pot with 150 ℃ of the 800 gram inputs of the tealeaves after spreading;

3. knead, the tealeaves after completing is put into 85 ℃ pot and kneaded 15 minutes, play pot, spreading for cooling then;

4. the person of outstanding talent is carried in rubbing, tealeaves after kneading dropped in 115 ℃ the pot, puts into the typing of baking head after with hand tealeaves being twisted into group, treat all after the group of being twisted into again with tea group all the group of separating tremble diffusing, rubbing again, finalize the design again, tremble again diffusing, so repeatable operation is 10 minutes, spreading for cooling then;

5. dry, tealeaves behind the person of outstanding talent is carried in rubbing put into 60 ℃ pot and cured 5 minutes, play pot, spreading for cooling then, pack with white mulberry paper at last.

Embodiment 2:

Making step is with embodiment 1, and wherein the step temperature that completes in 2. is 250 ℃, and the frying time is 3 minutes; It is 85 ℃ that step is kneaded temperature in 3., and the time of kneading is 17 minutes; The 4. middle rubbing temperature of step is 125 ℃, and the rubbing time is 15 minutes; The 5. middle stoving temperature of step is 70 ℃, and the time of curing is 8 minutes.

Embodiment 3:

Making step is with embodiment 1, and wherein the optimum temperature that completes in 2. of step is 160 ℃, and the best frying time is 4 minutes; The optimum temperature that step is kneaded in 3. is 80 ℃, and the best time of kneading is 16 minutes; The step 4. optimum temperature of middle rubbing is 120 ℃, and the best rubbing time is 13 minutes; The 5. middle stoving temperature of step is 65 ℃, and the best time of curing is 6 minutes.

Must be noted that following main points in the above-described embodiments:

A) step 2. in, must rotate in pot along a direction with hand and tremble stir-fry, action is brisk.

B) step 3. in, grasp blade and rub in the pot wall heat of spiraling along a direction, make leaf group rolling flip between palm and pot wall, rub not touch with one's hand with heat and be advisable to blade.Firmly will be when kneading with the distributing and increase the weight of gradually of moisture content, and irreversible; If it is too heavy to begin to exert oneself, then, tea juice forms crispy rice because rubbing to appear how to be bonded in easily on pot wall, influence product quality, and blade tip is disconnected broken easily.Rub to change and deblocked once in 3～4 weeks,, prevent that conglomeration is gloomy to distribute the moisture content in the blade; Play to winnow with a dustpan behind the pot pornographic movie, foam.

C) step 4. in, use hand rubbing group, and want consistent every stranding of principle 4～5 commentaries on classics with the rubbing direction by light--weight---light principle; When leaf water content is about 60～70% just to begin forming, show milli and blade is dry gradually, be about 6% just can finish baking down to water content.

D) step 5. in, send out, twist with the fingers when tea is fragrant saturating and just can cut the end when tea bar is powdered and play pot.

Also must observe following principle when in addition, selecting bright leaf in the above-described embodiments:

Superfine product is dark brownish green: the simple bud bud-leaf is complete even neat, has no mechanical damage, anosis worm bud-leaf, no-sundries etc.

Superfine dark brownish green: a bud one leaf is just opened up, bud-leaf is complete even neat, have no mechanical damage, anosis worm bud-leaf, do not have disconnected broken, no young fruit, do not have obstruct Lao Ye always, do not have purplish red bud-leaf, no withering leaf, tea field trash nothing but.

One-level is dark brownish green; The half-open exhibition of one bud, one leaf, length are no more than 2.5cm, the petiole stalk is no more than 2mm, and bud-leaf is light green or light yellow green, do not have disconnected fragment, no withering leaf, no young fruit, do not have old stalk leaf and non-tea field trash.

Secondary is dark brownish green: a bud one leaf, the long 2mm of the long 2.5cm of bud, leaf stalk, the leaf look yellowish green, bud-leaf is fresh and alive, do not have wilts, have no mechanical damage, even neat the no purplish red bud of bud-leaf, no monolithic, no fragment, no young fruit, nothing obstruct leaf, anosis worm bud-leaf and non-tea field trash always.

Claims

1. the method for a producing Maojian tea by handwork is characterized in that making step is as follows:

2. the method for producing Maojian tea by handwork according to claim 1 is characterized in that: the step temperature that completes in 2. is that 160 ℃, time are 4 minutes; Step is kneaded direction in 3. and is wanted consistent, and the time of kneading is 16 minutes; Step 4. in temperature to be controlled at 120 ℃, time be 13 minutes, rub with the hands during rubbing veer want consistent, every rub 4～5 with the hands and change; Step 5. in stoving temperature be that 65 ℃, time are 6 minutes.