CN101791022A - Processing technology of old leaves of tea trees - Google Patents
Processing technology of old leaves of tea trees Download PDFInfo
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- CN101791022A CN101791022A CN201010137582A CN201010137582A CN101791022A CN 101791022 A CN101791022 A CN 101791022A CN 201010137582 A CN201010137582 A CN 201010137582A CN 201010137582 A CN201010137582 A CN 201010137582A CN 101791022 A CN101791022 A CN 101791022A
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Abstract
The invention disclose a processing technology of old leaves of tea trees, which comprises the steps of: collecting, stripping leaves, sun-curing, airing, rocking, braising, rolling, drying, aroma raising, fluorine removing and curing. Because the old leaves of the tea trees are subjected to processes of fine processing, fermenting under controlled temperature and the like, substances of enzyme tea polyphenol, catechin and the like on the old leaves of the tea trees are subjected to a series of changes, which promotes the formation of a tea aroma substance to form special color, aroma and taste, and moreover, the product has attractive appearance and high quality and grade and is more popular among the people.
Description
Technical field
The present invention relates to a kind of tea Processing method, particularly relate to a kind of processing technology of old leaves of tea trees.
Background technology
The development and use of tealeaves are of a specified duration, very popular in historical piece of China.Drinking tea becomes the national sentiment of a kind of embodiment, is healthy and strong and nourishs one's nature, the useful activity that enriches everyday life.China is that the world produces tea big country.Output height not only, and wide in variety, as green tea, black tea, oolong tea, Maofeng tea, green tea, jasmine tea etc.Particularly the well-known tea of exploitation is more in recent years, and quality is the upper strata more, as green sword tea, Longjing tea, dragon palpus tea, red Neptunea cumingi tea, Biluochun tea, white clouds tea, a champion tea, big milli tea, beautiful dew tea etc.All these tealeaves all have advantage separately, but also come with some shortcomings, as the black tea aberration, and the shelves end, the oolong tea heavy bitter taste, Pilochun (a green tea) has herbaceous taste.Existing Tea Processing technology may further comprise the steps: bright leaf, push away and put, steam green grass or young crops, take off solid carbon dioxide vapour, shovel capillus fire, knead, shovel two gross fires (artificial revolving rubs up rubbing), shaping glazing, selection, finished product.Its conventional machining process is very consummate, complicated operation, and labour intensity is big, and production efficiency is low, and large-scale production difficulty on the product though annual output is lower, is difficult to meeting the market requirement.
Summary of the invention
The object of the present invention is to provide a kind of processing technology of producing old leaves of tea trees with distinctive color, smell and taste tealeaves.
For achieving the above object, technical solution of the present invention is:
A kind of processing technology of old leaves of tea trees, it may further comprise the steps:
(1) gathers;
(2) disleave;
(3) airing;
(4) green removing in high temperature is 3-5 time, and its process is: fresh tea leaf in its is put into pot, boiling 120 minutes, keep 200 ℃ of-250 ℃ of temperature of temperature, with the activity of destructive enzyme, in digestion process, per hour stir 3-6 time, left standstill after completing 1-2 hour at every turn, to leave standstill 1-3 hour weight-loss ratio 17-23% after completing for the last time, then water-removing leaves be dropped in the 180-270 ℃ of pot and fried 5-7 minute, weight-loss ratio 35-45%, keep 21-27 ℃ of temperature, relative humidity 70-85%;
(5) vexed red, fermenting cellar is vexed red or fermenting vehicle is vexed red, and sweathouse is vexed red, 15 kilograms on every square metre of stand leaf, and process conditions are temperature 20-24 ℃, relative humidity is more than 90%, and vexed red time 60-80 minute, thickness 8-10 centimetre; Fermenting vehicle is vexed red, stand leaf 60-70 kilogram, and process conditions are wind-warm syndrome 22-25 ℃, Ye Wen 26-28 ℃, relative humidity 85-90%, vexed red time 20-60 minute, leaf-spreading thickness 8-10 centimetre;
(6) knead 2-5 time;
(7) drying: temperature is controlled at 80 ℃-120 ℃, carries out at twice, makes it water content and reaches about 5%;
(8) Titian above dried product, seals 24 hour with air-locked packing material with the natural plants that contains special aromatic substance;
(9) remove fluorine, adopt reaction to remove fluorine element content too high among the Lao Ye;
(10) cure.
Described step (1) acquisition step is to take ripe tea tree leaf (4-7 leaf) to meet nuisanceless requirement, with manually removing stalk, keeps the 4th to the 7th leaf then.
Described step (2) airing step places airing 10-20 hour accent that extremely withers naturally under the nature sunshine to the raw material of gathering, and feels like jelly to the food value of leaf, sends Ye Hong, and leaf water content is at 68-70%.
Described step (7) drying is a drier, and the gross fire temperature is that water content 15-25% is machine at present about 120 ℃, and spreading for cooling is carried out foot fire drying again after room temperature, temperature 85-90 ℃, and the moisture 4-5% of gross tea.
The dry drying machine drying of described step (7) for the conveyer belt heating; The drying machine drying of conveyer belt heating, EAT is 120 ℃, dries by the fire 15-25 minute, water content drops to 5% and dries by the fire spreading for cooling at present.
After adopting such scheme, the present invention adopted collection-disleave-airing-dry-shake green grass or young crops-vexed red-knead-drying-Titian-go fluoro-processing step such as to cure.Because the present invention adopts retrofit to Rong Shu Lao Ye and utilizes technologies such as temperature controlled fermentation, making materials such as enzyme Tea Polyphenols on the tea tree ' s old leaf, catechin that series take place changes, promote the formation of tea perfumery matter, form distinctive color, smell and taste, product appearance beauty, quality and of high grade, more people welcome.
The specific embodiment
The present invention is a kind of processing technology of old leaves of tea trees, and it may further comprise the steps:
(1) gathers, take ripe tea tree leaf (4-7 leaf) to meet nuisanceless requirement, with manually removing stalk, keep the 4th to the 7th leaf then.
(2) disleave.
(3) airing places the raw material of gathering under the nature sunshine airing to transfer to withering naturally and generally felt like jelly to the food value of leaf at 10-20 hour, send Ye Hong, and leaf water content is appropriate at 68-70%.
(4) green removing in high temperature is 3-5 time, and high earlier back is low, and its process is: fresh tea leaf in its is put into pot, boiling 120 minutes keeps 200 ℃ of-250 ℃ of temperature of temperature, with the activity of destructive enzyme, in digestion process, per hour stir 3-6 time, left standstill after completing 1-2 hour at every turn, will leave standstill 1-3 hour weight-loss ratio 17-23% after completing for the last time, then water-removing leaves is dropped in the 180-270 ℃ of pot and fried 5-7 minute, weight-loss ratio 35-45% keeps 21-27 ℃ of temperature, relative temperature 70-85%.
Completing is first procedure of black tea processing.Utilize the activity of the rapid destructive enzyme of high temperature, prevent the enzymatic oxidation of polyphenol compound, keep qualitative characteristics, have the purpose of distributing moisture, volatilization green grass gas, development fragrance, food value of leaf softness simultaneously.Influence complete the factor of quality complete temperature, throw leaf amount, fixation time, fixing method etc., mutual restriction between these factors, influence each other, cooperate suitably just can reach to complete sufficient and purpose uniformly.Completing is the critical process of black tea processing, in the de-enzyming process operating process, must follow following 3 principles:
The bright leaf degree of female leaf black tea is good, moisture is many, enzymatic activity is strong, therefore, and be with 200 ℃ of-250 ℃ of activity of coming destructive enzyme.Completing early stage (bright leaf was cooked 1～2 minute in), tealeaves absorbs the heat of pot in a large number, and bright leaf moisture vaporization rate is fast, and the heat that expends is big, and fixation time is short, so, require green removing in high temperature could satisfy its heat requirement.Complete the later stage along with the evaporation of moisture, and leaf water reduces, should corresponding reductions pot temperature, make the even dehydration of leaf, and the activity of inactive enzyme prevents the burnt change of tealeaves.
Tremble vexed combination, tremble less vexed more
This is to improve the complete effective measures of quality of female leaf black tea.Tremble vexed combination in the process that completes, make full use of the steam after the vaporization of sifting tea moisture, improve the leaf temperature, help killing and kill evenly thoroughly, do not go out red stalk red autumnal leaves.Cross linear leaf when vexed and steamed, the yellow maturity phenomenon can occur, fragrance is low light, influences tea quality.Whole process is trembled stir-fry, and moisture and the volatilization of green grass gas are fast, and chlorophyll destroys few, and is favourable to tea leaf quality, and still, it is irregular that length easily forms the degree that completes.Leaf Wen Bugao, it is irregular easily to produce red stalk red autumnal leaves and dehydration.From most female leaf black tea, for well, also there is the famous-brand and high-quality tea of minority to require " trembling less vexed (per hour stirring 6 times) " or " trembling vexed combination (per hour stirring 3 times) " with the fixing method of " trembling less vexed " more more.In the process of completing, make full use of and tremble and vexed effect, reasonably regulate the variation (whether being artificial control) of control blade, just can reach the optimum efficiency that completes.
Tender leaf kills always, and Lao Ye is tender to be killed
The bright leaf of general famous-brand and high-quality tea all belongs to tenderer bright leaf except that the minority teas. and Lao Ye that says here and tender leaf are comparatively speaking.Tender leaf contains the moisture height, and enzymatic activity is strong, and cellulose is few, and the degree of completing should suitably lay particular stress on; The tender degree of Lao Ye is relatively poor relatively, and it is low to contain moisture, should suitably tenderly kill, and keeps the blade face moistening, helps moulding.Stage and moulding, drying stage have confidential relation because female leaf black tea completes, thus the old tender degree that completes, because of completing 3-5 time according to quality, dehydration degree and the food value of leaf of bright leaf, the variation grasp of leaf elephant.
(5) vexed red, the vexed red time is at 20 hours, and fermenting cellar is vexed red or fermenting vehicle is vexed red, and sweathouse is vexed red, 15 kilograms every square metre on stand leaf, and process conditions are temperature 20-24 ℃, relative humidity is more than 90%, and vexed red time 60-80 minute, thickness 8-10 centimetre; Fermenting vehicle is vexed red, stand leaf 60-70 kilogram, and process conditions are wind-warm syndrome 22-25 ℃, Ye Wen 26-28 ℃, relative humidity 85-95%, vexed red time 20-60 minute, leaf-spreading thickness 8-10 centimetre.
Vexed red be the important procedure that forms yellow tea quality.Carry out after completing, because the quality style difference of various black tea, carrying out vexed red priority also has difference.Can be divided into vexed red two kinds of the vexed red and dry body of wet base.Wet base vexed red complete the back or knead after carry out, dry body is vexed redly just to carry out after the baking.Although various black tea pile up the vexed red stage have have earlier after, methods have nothing in common with each other, the time is different in size, will reach into all that congo red soup red autumnal leaves, fragrance are pleased clearly, the purpose of flavour after pure.
Vexed red process is active to be under hyther, promotes the chemical change in the vexed heap leaf, forms the qualitative characteristics of black tea.Main chemical change has: the non-enzymatic oxidation of Tea Polyphenols, preserve more solubility polyphenol compound content, and the fragrance that improves tealeaves is with flavour; Chlorophyll decomposes under hyther and changes into pheophytin, and green matter is reduced, and red material appears; The increase of sugared and amino acid whose conversion and volatile aldehyde promotes the formation of black tea aromatic substance.In piling up vexed red process, these change the comprehensive distinctive color, smell and taste of formation black tea.
(6) knead 2-5 time.Kneading is that withering leaf or water-removing leaves pass through diverse ways, fashions into the various specific shapes and the process of endoplasm under the effect of power, has important effect to improving the quality that becomes to sample tea.Kneading of female leaf black tea is to adopt small-sized kneading machine to knead mostly.Female kneading with frying of leaf black tea carried out totally 3 times synchronously.
(7) drying: temperature is controlled at 80 ℃-120 ℃, carries out at twice, makes it water content and reaches about 5%; Drying is one of key factor of decision tea product quality, is process very important in the Tea Processing, also is last procedure of all kinds of Tea Processing.Dry basic principle is to use heat transfer medium, and heat with convection current with pass to the mode of leading and pass to the wet base of tealeaves, is made the wet very fast increase heat of base, the moisture vaporization, and transpiring moisture progressively reaches the purpose of drying.
The main effect of drying operation is the moisture of removing in the tealeaves in the Tea Processing process, makes it to reach the standard of water content about 5%; The activity of destructive enzyme, the carrying out of preventing enzymatic oxidation; Along with the progressively evaporation of moisture, the plasticity of the wet base of tealeaves is increased, help moulding the specific profile of all kinds of tea; The different heating method that utilization is dry promotes that the heat chemistry in the leaf changes, and develops the fragrance of tealeaves, thereby forms the fragrance of each teas different-style.
The method of tea-drying is a lot, mainly contains oven dry and hand-held basketwork brazier oven dry at present, fries to do can be divided into pot and fry and do and cylinder is fried dried.Because the kind difference of famous-brand and high-quality tea, the drying means of employing are also different, all be to use oven drying method as black tea with the famous-brand and high-quality tea that dries by the fire blue or green type, generally adopt drying twice, middle spreading for cooling; The famous-brand and high-quality tea of fried green type is limit moulding limit drying in pot all, and moulding is finished, the dry end; The famous-brand and high-quality tea of half parch is to use the parch combination, generally is to fry afterwards earlier to dry by the fire, and mostly adopts primary drying.
Drying is to stop fermentation, the process of transpiring moisture fast.Drier, the gross fire temperature is about 120 ℃, water content 15-25% is machine at present, spreading for cooling is carried out foot fire drying again after room temperature, temperature 85-90 ℃, the moisture 4-5% of gross tea is if the drying machine wind pushing temperature that heats with conveyer belt is 120 ℃, dried by the fire 15-25 minute, water content drops to 5% and dries by the fire spreading for cooling at present.
(8) Titian above dried product, seals 24 hour with air-locked packing material with the natural plants that contains special aromatic substance.
(9) remove fluorine, adopt reaction to remove fluorine element content too high among the Lao Ye.
(10) cure.
Above-mentioned each operation through reasonably combination, has just formed the processing technology of the female leaf black tea in Changtai, controls the index of each technological factor in the processing technology, just forms the qualitative characteristics of female leaf black tea.Its main technique combination is as follows:
| Teas | The processing technology combination | Qualitative characteristics |
| Black tea | Wither, knead (rub and cut), fermentation, drying | Red soup, red autumnal leaves |
The above, only for preferred embodiment of the present invention, so can not limit scope of the invention process with this, i.e. the equivalence of doing according to the present patent application claim and description changes and modification, all should still belong in the scope that patent of the present invention contains.
Claims (5)
1. the processing technology of an old leaves of tea trees, it may further comprise the steps:
(1) gathers;
(2) disleave;
(3) airing;
(4) green removing in high temperature is 3-5 time, and its process is: fresh tea leaf in its is put into pot, boiling 120 minutes, keep 200 ℃ of-250 ℃ of temperature of temperature, with the activity of destructive enzyme, in digestion process, per hour stir 3-6 time, left standstill after completing 1-2 hour at every turn, to leave standstill 1-3 hour weight-loss ratio 17-23% after completing for the last time, then water-removing leaves be dropped in the 180-270 ℃ of pot and fried 5-7 minute, weight-loss ratio 35-45%, keep 21-27 ℃ of temperature, relative temperature 70-85%;
(5) vexed red, fermenting cellar is vexed red or fermenting vehicle is vexed red, and sweathouse is vexed red, 15 kilograms every square metre on stand leaf, and process conditions are temperature 20-24 ℃, relative humidity is more than 95%, and vexed red time 60-80 minute, leaf-spreading thickness 8-10 centimetre; Fermenting vehicle is vexed red, stand leaf 60-70 kilogram, and process conditions are wind-warm syndrome 22-25 ℃, Ye Wen 26-28 ℃, relative humidity 85-95%, vexed red time 20-60 minute, leaf-spreading thickness 8-10 centimetre;
(6) knead 2-5 time;
(7) drying: temperature is controlled at 80 ℃-120 ℃, carries out at twice, makes it water content and reaches about 5%;
(8) Titian above dried product, seals 24 hour with air-locked packing material with the natural plants that contains special aromatic substance;
(9) remove fluorine, adopt reaction to remove fluorine element content too high among the Lao Ye;
(10) cure.
2. the processing technology of old leaves of tea trees as claimed in claim 1 is characterized in that: step (1) acquisition step is to take ripe tea tree leaf to meet nuisanceless requirement, obstructs with manually going then, keeps the 4th to the 7th leaf.
3. the processing technology of old leaves of tea trees as claimed in claim 1 is characterized in that: step (2) airing step places under the nature sunshine airing 10-20 hour to the raw material of gathering to the accent that withers naturally, feels like jelly to the food value of leaf, sends Ye Hong, and leaf water content is at 68-70%.
4. the processing technology of old leaves of tea trees as claimed in claim 1 is characterized in that: step (7) is dry to be drier, and the gross fire temperature is about 120 ℃, water content 15-25% is machine at present, spreading for cooling is carried out foot fire drying again after room temperature, and temperature 85-90 ℃, the moisture 4-5% of gross tea.
5. the processing technology of old leaves of tea trees as claimed in claim 1 is characterized in that: the dry drying machine drying for the conveyer belt heating of step (7); The drying machine drying of conveyer belt heating, EAT is 120 ℃, dries by the fire 15-25 minute, water content drops to 5% and dries by the fire spreading for cooling at present.
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| CN201010137582A CN101791022A (en) | 2010-03-26 | 2010-03-26 | Processing technology of old leaves of tea trees |
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| CN201010137582A CN101791022A (en) | 2010-03-26 | 2010-03-26 | Processing technology of old leaves of tea trees |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104297163A (en) * | 2014-09-28 | 2015-01-21 | 中国农业科学院茶叶研究所 | Congou black tea drying degree detection method |
| CN105053300A (en) * | 2015-09-10 | 2015-11-18 | 贵州省凤冈县永田露茶业有限公司 | Processing process of plateau green tea |
| CN105145895A (en) * | 2015-08-19 | 2015-12-16 | 乐业县乐碧园茶叶专业合作社 | Processing and making method of old leaf tea with sweet potato flavor |
| CN105166142A (en) * | 2015-10-23 | 2015-12-23 | 龙岩学院 | Processing method of high-quality green tea |
| CN105533052A (en) * | 2015-12-31 | 2016-05-04 | 建始县马坡玉毫茶业有限公司 | Preparation method of litsea coreana |
| CN105831300A (en) * | 2016-05-12 | 2016-08-10 | 池州芦山生态农庄科技开发有限公司 | Making method of Jiuhua earthen bowl tea |
| CN110235970A (en) * | 2019-07-17 | 2019-09-17 | 刘代筠 | A kind of preparation method of open country persimmon leaf tea |
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2010
- 2010-03-26 CN CN201010137582A patent/CN101791022A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104297163A (en) * | 2014-09-28 | 2015-01-21 | 中国农业科学院茶叶研究所 | Congou black tea drying degree detection method |
| CN104297163B (en) * | 2014-09-28 | 2019-08-30 | 中国农业科学院茶叶研究所 | A kind of detection method of congou tea degree of drying |
| CN105145895A (en) * | 2015-08-19 | 2015-12-16 | 乐业县乐碧园茶叶专业合作社 | Processing and making method of old leaf tea with sweet potato flavor |
| CN105145895B (en) * | 2015-08-19 | 2019-01-01 | 乐业县乐碧园茶叶专业合作社 | The processing method of one potato seed fragrance old leaf tea |
| CN105053300A (en) * | 2015-09-10 | 2015-11-18 | 贵州省凤冈县永田露茶业有限公司 | Processing process of plateau green tea |
| CN105053300B (en) * | 2015-09-10 | 2018-08-07 | 贵州省凤冈县永田露茶业有限公司 | A kind of plateau Green tea processing technology |
| CN105166142A (en) * | 2015-10-23 | 2015-12-23 | 龙岩学院 | Processing method of high-quality green tea |
| CN105166142B (en) * | 2015-10-23 | 2019-01-22 | 龙岩学院 | A kind of processing method of high-quality green tea |
| CN105533052A (en) * | 2015-12-31 | 2016-05-04 | 建始县马坡玉毫茶业有限公司 | Preparation method of litsea coreana |
| CN105831300A (en) * | 2016-05-12 | 2016-08-10 | 池州芦山生态农庄科技开发有限公司 | Making method of Jiuhua earthen bowl tea |
| CN110235970A (en) * | 2019-07-17 | 2019-09-17 | 刘代筠 | A kind of preparation method of open country persimmon leaf tea |
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Application publication date: 20100804 |