CN101816358A - Method for processing needle-shaped sandalwood tea - Google Patents
Method for processing needle-shaped sandalwood tea Download PDFInfo
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- CN101816358A CN101816358A CN 201010154453 CN201010154453A CN101816358A CN 101816358 A CN101816358 A CN 101816358A CN 201010154453 CN201010154453 CN 201010154453 CN 201010154453 A CN201010154453 A CN 201010154453A CN 101816358 A CN101816358 A CN 101816358A
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Abstract
The invention provides a method for processing needle-shaped sandalwood tea, which comprises the following steps of : 1) selecting raw materials, namely selecting the leaves of the algum as tea leaves; 2) spreading, namely spreading the raw materials for cooling, wherein the thickness of the spread tea leaves is 2 to 3cm and the spreading time is 7 to 9 hours; 3) fixing, namely throwing the spread tea leaves in a fixing boiler for fixation, wherein the temperature of the inner wall of the fixation boiler is between 200 and 240 DEG C; 4) rolling for 40 to 50 min, wherein the pressurization during the rolling is carried out under light pressure, then heavy pressure and light pressure finally; 5) performing primary baking immediately for 10 to 20 min after the rolling at the temperature of between 110 and 120 DEG C; 6) forming, namely forming the tea leaves in a needle shape by using a vibrating carder at the temperature of between 75 and 85 DEG C; and 7) drying with sufficient fire for 90 to 120 min at the temperature of between 85 and 95 DEG C after the spreading for cooling.
Description
Technical field
The invention belongs to the processing and preparing field of sandalwood tea, particularly relate to a kind of processing method of needle-shaped sandalwood tea.
Background technology
Santal (Santalum album) is the Santalaceae aiphyllium.Mainly be distributed in some archipelagos of India, Indonesia, Australia, China and the Pacific Ocean.The history in existing thousands of years of human use santal is because of its timber can be used for the technology engraving and refine sandalwood oil especially famous.In the area, Asia, the sandalwood that smoulders becomes the important ceremony of religions such as Buddhism, Hinduism, Islam.Sandalwood is the raw material that extract sandalwood oil, and it contains compositions such as and santalol, can prepare perfume, spices, perfumed soap and scent etc.Sandalwood oil has antimicrobial component, as traditional Chinese medicine; In addition, the still very desirable sedative of sandalwood oil.
It contains the santal leaf the useful amino acid of human body is reached kind more than 30, product have with all worries set aside with fixed attention, relieving alcoholism and protecting liver, the lipoid and reducing blood pressure that disappears, prevent insomnia, eliminate fatigue, the hemostasis of dispelling, separate sore, raising immunity and the anti-ageing effect of waiting for a long time.Human body prevention cardiovascular and cerebrovascular disease, additional multiple important trace element also there is good booster action.
Therefore the sandalwood tea made from the santal leaf is a kind of particularly precious high-class healthy tea.But at present mostly the santal Utilization of Tree Leaves is to be applied in medicinal field, as the safflower sandalwood tea, by safflower 1 money, Santalum album 7 is grouped into basic medicinal material, medicinal material is put into cup brew with boiling water, adds a cover stewing getting final product, and is applicable to the patient of coronary heart disease and miocardial infarction.
Prior art not with the santal leaf as green tea, the preparing of routine, cause the application of santal leaf is too limited to, and price is also comparatively expensive.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of preparation method of needle-shaped sandalwood tea is provided.In order to realize the foregoing invention purpose, the technical scheme of employing is as follows:
A kind of processing method of needle-shaped sandalwood tea comprises the steps:
1) raw material is chosen, and the leaf of selecting almug is as dark brownish green;
2) spread, raw material is carried out spreading for cooling, the dark brownish green thickness that spreads is 2～3cm, and the time of spreading is 7～9 hours;
3) complete, complete in the pot that will the dark brownish green input through spreading completes, pot inner wall temperature that completes is 200～240 ℃;
4) knead, the time of kneading is 40～50min, kneads the pressurization of process and adopts light pressure before this, adopts weight then, is adopting light the pressure at last;
5) baking is just carried out baking just after kneading end immediately, and temperature is controlled at 110 ℃～120 ℃, and the time is controlled at 10～20min;
6) make type, adopt the vibration carding machine to make type, the type temperature of doing is 75 ℃～85 ℃, finishes after making tealeaves become aciculiform;
7) foot is done, and sufficient fire drying temperature is 85 ℃～95 ℃, and the time is 90-120min, finishes after the spreading for cooling.
The the 5th, six, seven and eight single leaf that described step 1) is chosen almug is raw material.
Described step 2) on the bamboo curtain splint of flooring or bamboo sieve, carries out spreading for cooling.
Completing that described step 3) is carried out is subduing green until the leaf of tealeaves, food value of leaf softness, and green grass gas disappears, and has fragrant to shed.
Described step 4) knead operation be specially sky rub 5min, gently press 10min, weight 15min, gently press 10min and sky to rub 5min, rub to tea juice and overflow the leaf roll slivering.
Described step 5) just baking to dark brownish green water content is about 60%, till touching tealeaves and slightly sting feel with hand.
The each leaf amount of throwing of the type of the doing operation of described step 6) is roughly 1.5kg, and the vibration carding machine is at first transferred fast fuselage amplitude to 200/min, reason bar 5min, then transfer and be vibrated to 80 times/min slowly back and forth, and add bamboo rod reason bar 1min, and and then take out the bamboo rod, transfer fast amplitude, continue reason bar 5min, the omnidistance reason bar time is 12min roughly.
The sufficient dry run of described step 7) until the tealeaves water content at 5-6%.
The present invention is by the long-time creative work of paying of inventor, with the green-tea making technique is reference, successfully develop the preparation method of sandalwood tea, by preparation method of the present invention, can make things convenient for, prepare effectively the high-quality sandalwood tea, application to sandalwood tea will be a popularization greatly, have significant technique effect, be fit to promote the use of.
The specific embodiment
Preparation process of the present invention is specific as follows:
One, fresh leaf standard:
Adopting the 5th, six, seven, eight single leaves of India Laoshan almug is raw material.
Two, the method and the specification requirement that spread of bright leaf
Elder generation carried out spreading for cooling on the bamboo curtain splint of flooring or on the bamboo sieve after bright leaf entered factory, and the about 2～3cm of thickness is to distribute Ye Wen, and the stand is about the blue or green 8 hours time.
Three, method that completes and specification requirement
When green-keeping machine metal inner surface temperature during, will complete in the dark brownish green input pot through spreading at 200～240 ℃.That leaf is subduing is green, the food value of leaf is soft, and green grass gas disappears, and has delicate fragrance to be the appropriateness that completes.
Four, knead:
Kneading is a procedure of moulding strip-like appearance, and plays an important role to improving slivering flavour concentration, and kneading one is to destroy the leaf cell tissue; The 2nd, make tealeaves bar rope tightly straight; The 3rd, tea juice is overflowed invest tea bar surface.Knead process pressurization weight and pressing time, to tealeaves bar rope degree of tightness, the flat broken very big influence that has.The degree of kneading is bigger to the breakage rate and the relation of the color on the endoplasm of leaf texture.The time of kneading is controlled at about 45min, rubs to tea juice to overflow, and the leaf roll slivering gets final product, and whole process pressurization principle is " light～heavy～light ", is specially sky and rubs 5min～gently press 10min～weight 15min～gently press 10min～sky to rub 5min.
Five, baking just
After kneading end, tealeaves carries out baking just immediately through deblocking, and temperature is controlled at about 120 ℃, and about 15min of time touches tealeaves with hand and slightly stings feel, descends machine immediately, and this moment, dark brownish green water content was about about 60%.Change the moulding operation over to behind the following dryer.
Six, moulding
Vibrate carding machine with 6CLZ60/8, temperature is about 80 ℃, each about 1.5kg of leaf amount that throws at first transfers fast fuselage amplitude (200 times/min), manage bar 5min, then accent vibration back and forth slowly (80 times/min), and add bamboo rod reason bar 1min, and and then take out the bamboo rod, transfer fast amplitude, continue reason bar 5min, omnidistance reason about 12min of bar time.Pass through and descend machine after vibration reason bar tealeaves becomes aciculiform, finish the type of doing.
Seven, foot is done
Foot fire drying temperature is 90 ℃, about 90-120min of time, and at 5-6%, following machine spreading for cooling in time packing is sealed up for safekeeping until the tea water content.
Claims (8)
1. the processing method of a needle-shaped sandalwood tea is characterized in that comprising the steps:
1) raw material is chosen, and the leaf of selecting almug is as dark brownish green;
2) spread, raw material is carried out spreading for cooling, the dark brownish green thickness that spreads is 2～3cm, and the time of spreading is 7～9 hours;
3) complete, complete in the pot that will the dark brownish green input through spreading completes, pot inner wall temperature that completes is 200～240 ℃;
4) knead, the time of kneading is 40～50min, kneads the pressurization of process and adopts light pressure before this, adopts weight then, is adopting light the pressure at last;
5) baking is just carried out baking just after kneading end immediately, and temperature is controlled at 110 ℃～120 ℃, and the time is controlled at 10～20min;
6) make type, adopt the vibration carding machine to make type, the type temperature of doing is 75 ℃～85 ℃, finishes after making tealeaves become aciculiform;
7) foot is done, and sufficient fire drying temperature is 85 ℃～95 ℃, and the time is 90-120min, finishes after the spreading for cooling.
2. the processing method of needle-shaped sandalwood tea according to claim 1 is characterized in that it is raw material that described step 1) is chosen the 5th, six, seven and eight single leaf of almug.
3. the processing method of needle-shaped sandalwood tea according to claim 1 is characterized in that described step 2) on the bamboo curtain splint of flooring or bamboo sieve, carry out spreading for cooling.
4. the processing method of needle-shaped sandalwood tea according to claim 1, completing of it is characterized in that described step 3) carries out is subduing green until the leaf of tealeaves, food value of leaf softness, green grass gas disappears, and has fragrant to shed.
5. the processing method of needle-shaped sandalwood tea according to claim 1, it is characterized in that described step 4) knead operation be specially sky rub 5min, gently press 10min, weight 15min, gently press 10min and sky to rub 5min, rub to tea juice and overflow the leaf roll slivering.
6. the processing method of needle-shaped sandalwood tea according to claim 1, it is characterized in that described step 5) just baking to dark brownish green water content be about 60%, till touching tealeaves and slightly sting feel with hand.
7. the processing method of needle-shaped sandalwood tea according to claim 1, the each leaf amount of throwing of the type of doing operation that it is characterized in that described step 6) is roughly 1.5kg, and the vibration carding machine is at first transferred fast fuselage amplitude to 200/min, reason bar 5min then transfers and is vibrated to 80 times/min slowly back and forth, and adds bamboo rod reason bar 1min, and then take out the bamboo rod, transfer fast amplitude, continue reason bar 5min, the omnidistance reason bar time is 12min roughly.
8. the processing method of needle-shaped sandalwood tea according to claim 1, the sufficient dry run that it is characterized in that described step 7) until the tealeaves water content at 5-6%.
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| CN 201010154453 CN101816358A (en) | 2010-04-16 | 2010-04-16 | Method for processing needle-shaped sandalwood tea |
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| CN 201010154453 CN101816358A (en) | 2010-04-16 | 2010-04-16 | Method for processing needle-shaped sandalwood tea |
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960482A (en) * | 2012-12-06 | 2013-03-13 | 宜宾市外贸金叶茶业有限责任公司 | Processing method of green tea |
| CN103238682A (en) * | 2013-05-10 | 2013-08-14 | 镇江市丹徒区茗缘茶叶专业合作社 | Method for preparing green tea |
| CN103404622A (en) * | 2013-07-05 | 2013-11-27 | 贵州省普定县印象朵贝贡茶专业合作社 | Method for processing green tea |
| CN103651998A (en) * | 2012-08-31 | 2014-03-26 | 江苏吟春碧芽股份有限公司 | Production process of delicate green tea |
| CN104472737A (en) * | 2014-11-27 | 2015-04-01 | 浙江工业大学 | Under-actuated multi-rod type intelligent tea leaf continuous-vibration shaping machine |
| CN104663929A (en) * | 2013-11-28 | 2015-06-03 | 华中农业大学 | Red light withering processing method for sandalwood black tea |
| CN104663967A (en) * | 2013-11-28 | 2015-06-03 | 华中农业大学 | Processing method for green rocking of sandalwood oolong |
| CN105146001A (en) * | 2015-09-24 | 2015-12-16 | 广西防城港市宏峰农林开发有限公司 | Method for processing Baishiya tea |
| CN106260315A (en) * | 2016-08-02 | 2017-01-04 | 张艺泷 | A kind of preparation method freezing green leaf tea and tea brew using method |
| CN108260678A (en) * | 2017-01-03 | 2018-07-10 | 重庆市农业科学院 | A kind of needle-like famous teas alternating temperature frequency conversion manage bar method |
| CN111345364A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for preparing green oolong tea by using tender winged leaf of pterocarpus santalinus |
| CN113973935A (en) * | 2021-11-03 | 2022-01-28 | 四川绿源春茶业有限公司 | Processing method of etiolation variation tea tree variety green tea |
-
2010
- 2010-04-16 CN CN 201010154453 patent/CN101816358A/en active Pending
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| 《中国茶叶加工》 20021230 汪松能等 文公杉针茶制作技术研究 29-30 1-8 , 第4期 2 * |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651998A (en) * | 2012-08-31 | 2014-03-26 | 江苏吟春碧芽股份有限公司 | Production process of delicate green tea |
| CN102960482A (en) * | 2012-12-06 | 2013-03-13 | 宜宾市外贸金叶茶业有限责任公司 | Processing method of green tea |
| CN102960482B (en) * | 2012-12-06 | 2014-07-09 | 宜宾市外贸金叶茶业有限责任公司 | Processing method of green tea |
| CN103238682A (en) * | 2013-05-10 | 2013-08-14 | 镇江市丹徒区茗缘茶叶专业合作社 | Method for preparing green tea |
| CN103404622A (en) * | 2013-07-05 | 2013-11-27 | 贵州省普定县印象朵贝贡茶专业合作社 | Method for processing green tea |
| CN103404622B (en) * | 2013-07-05 | 2015-01-07 | 贵州省普定县印象朵贝贡茶专业合作社 | Method for processing green tea |
| CN104663967A (en) * | 2013-11-28 | 2015-06-03 | 华中农业大学 | Processing method for green rocking of sandalwood oolong |
| CN104663929A (en) * | 2013-11-28 | 2015-06-03 | 华中农业大学 | Red light withering processing method for sandalwood black tea |
| CN104663929B (en) * | 2013-11-28 | 2018-02-13 | 华中农业大学 | The processing method that a kind of santal black tea feux rouges withers |
| CN104472737A (en) * | 2014-11-27 | 2015-04-01 | 浙江工业大学 | Under-actuated multi-rod type intelligent tea leaf continuous-vibration shaping machine |
| CN104472737B (en) * | 2014-11-27 | 2018-03-06 | 浙江工业大学 | Drive lacking multi-rod intellectuality tealeaves continuous shaking carding machine |
| CN105146001A (en) * | 2015-09-24 | 2015-12-16 | 广西防城港市宏峰农林开发有限公司 | Method for processing Baishiya tea |
| CN106260315A (en) * | 2016-08-02 | 2017-01-04 | 张艺泷 | A kind of preparation method freezing green leaf tea and tea brew using method |
| CN108260678A (en) * | 2017-01-03 | 2018-07-10 | 重庆市农业科学院 | A kind of needle-like famous teas alternating temperature frequency conversion manage bar method |
| CN108260678B (en) * | 2017-01-03 | 2021-05-07 | 重庆市农业科学院 | Variable-temperature variable-frequency carding method for needle-shaped famous tea |
| CN111345364A (en) * | 2020-04-23 | 2020-06-30 | 广西南亚热带农业科学研究所 | Processing method for preparing green oolong tea by using tender winged leaf of pterocarpus santalinus |
| CN113973935A (en) * | 2021-11-03 | 2022-01-28 | 四川绿源春茶业有限公司 | Processing method of etiolation variation tea tree variety green tea |
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Application publication date: 20100901 |