CN101810229A - Manufacturing process of mild aromatic Tieguanyin tea - Google Patents

Manufacturing process of mild aromatic Tieguanyin tea Download PDF

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Publication number
CN101810229A
CN101810229A CN201010301436A CN201010301436A CN101810229A CN 101810229 A CN101810229 A CN 101810229A CN 201010301436 A CN201010301436 A CN 201010301436A CN 201010301436 A CN201010301436 A CN 201010301436A CN 101810229 A CN101810229 A CN 101810229A
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China
Prior art keywords
tea
leaf
green
drying
tealeaves
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CN201010301436A
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Chinese (zh)
Inventor
张木林
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Fujian Anxi Changhe Tea Co Ltd
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Fujian Anxi Changhe Tea Co Ltd
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Application filed by Fujian Anxi Changhe Tea Co Ltd filed Critical Fujian Anxi Changhe Tea Co Ltd
Priority to CN201010301436A priority Critical patent/CN101810229A/en
Publication of CN101810229A publication Critical patent/CN101810229A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a manufacturing process of mild aromatic Tieguanyin tea, which is characterized by comprising the following steps: picking fresh leaves, sun drying, rocking, cooling for a long time, removing water, separating and removing impurities, kneading and shaping, drying and matching to obtain a finished product. Because the process of separating and removing impurities is carried out in advance, the manufactured finished product of the mild aromatic Tieguanyin tea of the invention has a tight, jade green, neat and well-spaced and clean shape, pure and strong aroma for a long time, fresh, mellow and sweet flavor, obvious rhyme, golden yellow, clear and bright soup color, soft and bright leaf base, obvious red edge, integral and uniform leaf base, and long-time after-taste. Compared with the traditional process, the process of the invention reduces parts of the processes, greatly improves the tea quality, reduces the cost, and has obvious economic benefit.

Description

Manufacturing process of mild aromatic Tieguanyin tea
Technical field
The present invention relates to the processing method of oolong tea, particularly a kind of manufacturing process of mild aromatic Tieguanyin tea also claims " bipinnate leaf " to make new technology.
Background technology
The processing of tradition delicate fragrance type Iron Guanyin tealeaves roughly is divided into just system and refining two parts, amounts to 16 road manufacturing procedures:
The primary making process flow process comprises: pluck bright leaf → solarization blue or green → shake green grass or young crops → Chang Liangqing → complete → get damp again → go red limit (wrestling, end) → rolling moulding → sieve end → drying → gross tea refrigeration (fresh-keeping) of deblocking;
The process for refining flow process comprises: gross tea → choose and pick → sieve end → removal of impurities → assorted → multiple fire (smart tea drying) → finished product.
From as can be known above-mentioned, traditional delicate fragrance type Iron Guanyin tealeaves goes the operation on red limit for keeping the sweet green of millet paste in primary making process, but destroys the integrality of blade, causes leaf margin broken incomplete, and tablet tea, powder increase; Choosing of carrying out in the process for refining flow process picked and removal of impurities, promptly chooses the gross tea behind primary drying and rejects the field trash that removes thick Lao Ye, branch stalk etc. and non-teas.Owing to become stiff shape through rolling moulding and dried gross tea, choose pick with the removal of impurities process in injure gross tea inevitably, the most normal appearance is to cause tealeaves disconnected broken, fannings, powder exceed standard, to a certain degree destroying gross tea granule and monnolithic case, cause three sections tea in upper, middle and lower out of proportion, " out of supply ", reduce tea leaf quality; Also have, choose pick with the removal of impurities process in repeatable operation, make tealeaves absorption peculiar smell, assorted flavor and moisture regain, must compound fire drying, prevent ageing and the possibility of going mouldy; The most fatal is the tealeaves size, length, slightly tender, degree of tightness, whole difference such as broken also has old and tender, bud and leaf, the branch of leaf and stalk, divide from the tealeaves internal substance, various composition quality and quantities have different difference, these bud-leafs mix and carry out rolling moulding and drying, cause the dynamics of kneading and cure fire warm restive, appearance is not that loose bar is exactly disconnected broken easily, the duration and degree of heating is not partially gently to be exactly overweight, even burnt fire, disadvantages such as charing, directly influence the quality that becomes to sample tea, and thick old stalk, sneaking into of leaf and impurity, bring thick flavor to tealeaves easily, assorted flavor, peculiar smell influences quality of tea leaves equally.
Summary of the invention
The objective of the invention is to solve the deficiency of traditional delicate fragrance type Iron Guanyin tealeaves processing technology, provide that a kind of quality is pure, the manufacturing process of mild aromatic Tieguanyin tea of neat and well spaced high-end product, under the prerequisite that keeps the oolong tea traditional style, it is broken incomplete to overcome present delicate fragrance type extra-strong tea leaf margin, fragrant, flavor a little less than, the soup look general is red, and bright shortcoming is owed on red limit.
Purpose of the present invention is achieved through the following technical solutions:
Manufacturing process of mild aromatic Tieguanyin tea is characterized in that may further comprise the steps: pluck bright leaf → solarization blue or green → shake the green grass or young crops → Chang Liangqing → impurity elimination that completes → separate → rolling moulding → drying → assorted → finished product.
Above-mentioned separation impurity elimination step comprises extracts young tender top and branch stalk, thick Lao Ye, rejects the blade of hindering leaf, dead leaf, disease and pest and sneaks into impurity in the tealeaves, wins that fresh and tender degree in the fried green leaf is moderate, 2~4 leaves of the preferable standard of enzymatic oxidation.
The present invention has the following advantages:
One, in the manufacture craft process, still use the blue or green technology of doing of traditional delicate fragrance type Iron Guanyin tealeaves, make product keep the quality characteristic of traditional oolong teas well.
Two, at fried green fixedly after the quality, increased separation impurity elimination operation before the rolling moulding, extract the young tender top and the branch stalk of fried green leaf in the back that completes, thick Lao Ye, leaf is hindered in rejecting, dead leaf, the blade of disease and pest and the impurity of sneaking in the tealeaves, it is moderate to win in the fried green leaf leaf fresh and tender degree, 2~4 leaves of the preferable standard of enzymatic oxidation (fermentation), carry out the rolling moulding, be convenient to the dynamics of kneading and cure the warm control of fire, make the tea leaf quality unanimity, stable, pure, neat and well spaced, be convenient to assorted, improve product quality normalization level, be beneficial to the standardization of products, realize that product quality promotes significantly.Compare with traditional handicraft, reduced moisture regain, go to red limit (falling the end), operations such as gross tea refrigeration (fresh-keeping), stalk-sorting, sieve end, removal of impurities, multiple fire, simplified technological process greatly, energy savings reduces cost, and raises the efficiency and economic benefit.
Three, separate the impurity elimination operation and before tea-drying, finish, avoid manual the contact repeatedly and cause short broken, the peculiar smell of tealeaves, pollute and make moist.
The delicate fragrance type Iron Guanyin tealeaves that adopts the present invention to make also claims " bipinnate leaf " to make new technology, owing to separate the impurity elimination operation in advance, the finished product profile of making is tightly tied, emerald green profit, neat and well spaced, clean; Fragrance is pure, and is high-strength, deep and remote long; Fresh pure time sweet, the harmonious sounds of flavour shows, soup coloured gold Huang, limpid bright, at the bottom of the leaf soft bright, red margination is obvious, complete at the bottom of the leaf, even neat, lingering fragrance is high long.Compare with traditional handicraft, technology of the present invention has reduced the part operation, has promoted tea leaf quality greatly, has reduced cost, and economic benefit is obvious.
Description of drawings
Below in conjunction with accompanying drawing the present invention is described in further detail.
Fig. 1 is the schematic flow sheet of traditional manufacturing process of mild aromatic Tieguanyin tea.
Fig. 2 is a process flow diagram of the present invention.
The specific embodiment
Below in conjunction with accompanying drawing the present invention is described in further detail.
With reference to Fig. 1.Manufacturing process of mild aromatic Tieguanyin tea may further comprise the steps: pluck bright leaf → solarization blue or green → shake the green grass or young crops → Chang Liangqing → impurity elimination that completes → separate → rolling moulding → drying → assorted → finished product.
Above-mentioned separation impurity elimination step is: in fried green leaf spreading for cooling process, extract the fried green leaf young tender top and thick old stalk leaf, reject the blade of hindering leaf, dead leaf, disease and pest and sneak into impurity in the tealeaves, win that fresh and tender degree in the fried green leaf is moderate, 2~4 leaves of enzymatic oxidation (fermentation) preferable ' standard '.
Compare with the new technology that invention provides below by the manufacture craft of test data traditional delicate fragrance type Iron Guanyin tealeaves:
One, experimental procedure:
1. choose 50 kilograms of the fresh tea passes (dark brownish green) of the Iron Guanyin winter tea (sheet) that same kind, same producing region, same time period pluck, by manufacturing process of mild aromatic Tieguanyin tea: pluck bright leaf → solarization blue or green → shake green grass or young crops → Chang Liangqing → complete, after all being done leafiness and unifying to complete, be divided into two after sparing the fried green leaf all, be divided into two groups of A, B, wherein A organizes (CK) in contrast;
2.A group is carried out following process according to first, the fine-processing technique flow process of traditional delicate fragrance type Iron Guanyin (tealeaves) manufacture craft: the red limit of getting damp again → go (wrestling, the end) → rolling moulding → sieve end → drying → gross tea that deblocks → choose and pick → sieve end → removal of impurities → assorted → multiple fire (smart tea drying) → finished product.
The B group is carried out following process according to technology of the present invention: separate impurity elimination → rolling moulding → drying → assorted → finished product.
3.A group makes 9.1 kilograms of gross tea, 5.5 kilograms of smart tea, and the system rate is 22%; The B group makes 5.7 kilograms of smart tea, and the system rate is 22.8%.
Two, product quality analysis
By " tealeaves sensory review way " national standard (GB/T23776-2009) test specimen is carried out organoleptic quality and evaluate, the result is as follows:
Group Profile Fragrance Flavour The soup look At the bottom of the leaf
A organizes (CK) Tight knot, black green Shang Run, still neat and well spaced Delicate fragrance, lasting Blue or green alcohol is tasty and refreshing, harmonious sounds shows Golden yellow deeply Still soft bright, still neat and well spaced, lingering fragrance arranged
The B group Tight knot, emerald green profit, neat and well spaced, clean Fragrance is high-strength, deep and remote long Pure sweet aquatic foods, harmonious sounds show Golden yellow, limpid bright Bright, soft bright, complete, even neat, the high length of lingering fragrance of red margination
Three, test result analysis:
1. new technology and traditional handicraft compare, and operations such as the present invention has reduced moisture regain, goes to red limit (falling the end), gross tea refrigeration (fresh-keeping), stalk-sorting, sieve end, removal of impurities, multiple fire are avoided the technological process of repeatable operation, reduce labor intensity, and have reduced cost; Energy savings reduces carbon emission.Increase substantially product quality, help the standardized process of Iron Guanyin tealeaves processing.
1) new technology has been simplified processing process, reduces operation, shortens process time, raises the efficiency, and reduces cost.
2) reducing tealeaves particularly chooses in process repeatedly and picks disconnected broken that operation causes;
3) avoid in subtractive process, causing tealeaves absorption peculiar smell, assorted flavor and making moist because of manual repeatable operation;
4) after completing, in time separate impurity elimination, avoid in process tea stalk, thick Lao Ye etc. to bring thick, assorted flavor, make that product quality is pure, fragrant aroma deep and remote long, the pure aquatic foods of flavour are refreshing, harmonious sounds is obvious, soup coloured gold Huang, limpid bright, soft bright, complete, even neat at the bottom of the leaf, more anti-bubble is realized the lifting of quality.
5) the separation impurity elimination of new technology, make in goods proterties, quality more consistent, neat and well spaced, help the control, assorted of process, solve a difficult problem in the modern processing of long-term puzzlement (as the automatic baking system of computer, even heap, microcomputer are assorted etc. automatically) (duration and degree of heating control, product neat and well spaced etc.), realize the modernization of Tea Processing; Help improving the product quality specification simultaneously, improve standardization of products level.
6) new technology reduces operations such as gross tea refrigeration (fresh-keeping), multiple fire, and energy savings reduces cost, and reduces carbon emission simultaneously, optimizes the environment.
2. by test data as can be known, the smart tea weight ratio A group of B group has increased by 3.6%, and B group system rate is 22%, and A group system rate is 22.8%.The system rate improves, and economic benefit is obvious.
3. commercial value assessment:
The smart tea of making is by contrasts such as the market prices:
By value assessment, B group quality is organized apparently higher than A as can be seen, and B group economic benefit has increased by 94.3%.
The above only is 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 modifies, and all should still belong in the scope that patent of the present invention contains.

Claims (2)

1. manufacturing process of mild aromatic Tieguanyin tea is characterized in that: may further comprise the steps, pluck bright leaf → solarization blue or green → shake the green grass or young crops → Chang Liangqing → impurity elimination that completes → separate → rolling moulding → drying → assorted → finished product.
2. manufacture craft according to claim 1, it is characterized in that: described separation impurity elimination step comprises extracts young tender top and branch stalk, thick Lao Ye, rejecting is hindered the blade of leaf, dead leaf, disease and pest and is sneaked into impurity in the tealeaves, wins that fresh and tender degree in the fried green leaf is moderate, 2~4 leaves of the preferable standard of enzymatic oxidation.
CN201010301436A 2010-02-09 2010-02-09 Manufacturing process of mild aromatic Tieguanyin tea Pending CN101810229A (en)

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Application Number Priority Date Filing Date Title
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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102018064A (en) * 2011-01-07 2011-04-20 福建日春实业有限公司 Method for making scented Tieguanyin tea
CN102669314A (en) * 2012-05-29 2012-09-19 陈春 Manufacture method of special Tieguanyin tea
CN103250818A (en) * 2013-05-17 2013-08-21 安顺市西秀区瀑珠茶业有限公司 Method for making fragrant Tieguanyin oolong tea
CN105851277A (en) * 2016-04-15 2016-08-17 连建设 Method for producing and processing aged Tie Guanyin tea

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102018064A (en) * 2011-01-07 2011-04-20 福建日春实业有限公司 Method for making scented Tieguanyin tea
CN102669314A (en) * 2012-05-29 2012-09-19 陈春 Manufacture method of special Tieguanyin tea
CN103250818A (en) * 2013-05-17 2013-08-21 安顺市西秀区瀑珠茶业有限公司 Method for making fragrant Tieguanyin oolong tea
CN103250818B (en) * 2013-05-17 2015-12-09 安顺市西秀区瀑珠茶业有限公司 A kind of preparation method of fragrant Tieguanyin oolong tea
CN105851277A (en) * 2016-04-15 2016-08-17 连建设 Method for producing and processing aged Tie Guanyin tea

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