CN101869155A

CN101869155A - Manual manufacture method of Maojian tea

Info

Publication number: CN101869155A
Application number: CN 201010219949
Authority: CN
Inventors: 徐全福
Original assignee: QIANNAN TEA INDUSTRY DEVELOPMENT MANAGEMENT OFFICE
Current assignee: QIANNAN TEA INDUSTRY DEVELOPMENT MANAGEMENT OFFICE
Priority date: 2010-07-08
Filing date: 2010-07-08
Publication date: 2010-10-27
Anticipated expiration: 2030-07-08
Also published as: CN101869155B

Abstract

The invention discloses a manual manufacture method of Maojian tea, which comprises the manufacture steps of 1. water removal (fresh tea leaves with the putting amount of 0.8 to 1.5 Jin are put into a pot during the water removal when the pot temperature is 120 to 130 DEG C), 2. twisting (the pot temperature for stir-frying the Maojian tea is maintained between 100 and 110 DEG C, and shaking is used as the major measure at first for volatilizing moisture), 3. ball kneading (the pot temperature is maintained between 80 and 90 DEG C, and tea balls are kneaded and rolled in the center of hands in a clockwise direction), 4. fuzz extraction (fuzz extraction is carried out on the tea balls from large size to small size, and the pot temperature is maintained between 70 and 80 DEG C), and 5. baking (when tea strips are tight, fine and curved, and white fuzz appears, the baking is started, and a thin layer of tea is spread at the pot temperature of 60 to 70 DEG C to obtain the Maojian tea). The temperature for processing the Maojian tea in the invention is gradually reduced from the high temperature, so the manufactured Maojian tea has fresh green color, tight, fine and cured appearance, allover white fuzz, tip existence, fragrant and fresh incense, mellow flavor, sweet aftertaste, tender, uniform and bright leaf bottom, strong bud and good quality.

Description

A kind of method of making by hand of tippy tea

Technical field

The present invention relates to the tealeaves manufacture technology field, particularly relate to a kind of method of making by hand of tippy tea.

Background technology

What tippy tea originated in the south of Guizhou Province, Guizhou cotton clothes family, autonomous prefecture of Miao ethnic group all spares the county.With on the whistle pin in main producing region group tea grower village, mountain area, the whistle, the Yellow River, Hei Gou, Qian Jiapo institute product matter the best.Here the mountain valley rises and falls, the height above sea level km, and between the small stream of valley, forest is verdant and luxuriant, and cloud and mist shrouds, have a moderate climate, 15.5 ℃ of temperature on average, 4915 ℃ of year effective accumulated temperature, winter is severe cold not, does not have heat summer, 1404 millimeters of annual precipitations, especially at the end of spring and the beginning of summer continuous drizzling, extremely sharp tea shoot sprouts.Tippy tea is selected local tongue tea breeding for use, have germinate early, bud-leaf is stout and strong, fine hair is many, hold the strong characteristic of tender property, include composition and enrich.The good bud tip is for the quality that forms tippy tea provides material base.Manual processing generally all adopted in the making of tippy tea, but in process, different processing temperatures will make the tippy tea quality that processes different fully, as publication number is the patent application of CN101438741 " a kind of method of producing Maojian tea by handwork ", its temperature that adopts in completing is 150～250 ℃, temperature is too high in this operation, can cause the burnt phenomenon of sticking with paste of the too fast appearance of tealeaves dehydration, 3～5 minutes time is also inaccurate, because the time that completes and dark brownish green quality and to throw in dark brownish green quantity relevant, the time that dark brownish green tender water content completes more is just long, and dark brownish green old fixation time is just short.In kneading operation, the tealeaves after completing put into 75～85 ℃ pot and kneaded 15～17 minutes, the temperature of this operation is low excessively, be unfavorable for dark brownish green dehydration can reach 6 one-tenths dried and enter next processing step; Tealeaves after kneading put into put into baking head typing after with the hands tealeaves being twisted into group in 115～125 ℃ the pot, the temperature in this operation is too high, and the too high tealeaves that easily makes of temperature causes withered and yellow rope bar or sallow; Temperature in the operation of this patent application be by behind the high step-down by raising and step-down, do not meet the processing technology requirement of high-quality tippy tea.Just because of the processing request height of tippy tea, the processing temperature of control and grasp tippy tea just becomes the core of processing high grade tippy tea.

Summary of the invention

Technical problem to be solved by this invention provides a kind of method of making by hand of tippy tea, can produce the tippy tea of high-quality delicate fragrance with this method, to overcome the deficiencies in the prior art.

In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:

The making step of tippy tea is: 1, complete; The pot temperature drops into dark brownish greenly when 1. completing at (with the palm of the hand when 30cm about 1 minute sense of timing in the bottom of a pan is warm to spinosity) between 120-130 ℃, looks the personnel's of completing hand size and action speed throwing leaf amount between 0.8 jin～1.5 jin; 2. adopt Lao Ye tender extremely, the method that tender leaf kills always; Promptly relative older dark brownish green water content is on the low side, under the identical temperature that completes, should be with practical experience appropriateness shortening fixation time, and tender relatively dark brownish green water content height, even extremely, saturating extremely, hot extremely under the identical temperature that completes, should suitably elongate fixation time;

Allow bright leaf in pot, stir 1～2 minute when 3. completing earlier to be warming up to tealeaves sweat, allow bright leaf existing again burnt paste of moisture that be heated evenly, scatter and disappear, look dark brownish green quality and throw to tremble and combine, hocket, be particular about and throw few vexedly more, throw vexed combination with vexed stir-fry; 4.Appropriate standard completes: dark brownish green bud-leaf surface staining, deliquescing, folding root constantly, do not have grass smell, do not have red stalk leaf, do not occur burnt limit, tool tea perfume (or spice) simultaneously, littlely can anneal when having sticking feel to feel, knead;

2, knead, in the tippy tea frying pan, carry out, between warm 100-110 ℃ in the maintenance pot, beginning with tremble serve as main distribute moisture, knead that power is light, scope want big, along with moisture loss is kneaded progressively pressurization, note simultaneously deblocking, carry out repeatedly, when reaching 6 one-tenth, tealeaves transfers (the specification requirement consummation of rubbing forming when doing to, the tea bar is in the rolling flip state, wants when kneading to play bird nest in the pot in pot, can prevent that tealeaves from directly contacting and turn black with pot, control pot temperature keeps bird nest non-yellowing, otherwise the not green flavescence that becomes to sample tea);

3, rubbing, the pot temperature requires to remain between 80-90 ℃, and the gimmick of rubbing is similar to the stranding rice dumpling, the group of offering tea rubs with the hands in the palm of the hand and rolls by a certain specific direction (being generally clockwise), then it is put on pot wall successively and burst forth type, every rubbing is once separated again and is scattered, and carries out repeatedly.Requiring to exert oneself in this process, gently the back is heavy in elder generation, and the little group of stranding behind elder generation's stranding agglomerate makes the tea crimped, treats that its water content reaches about 30%, enters forming during tea bar hardness spinosity feel.

4, forming, stir-fry is rubbed dark brownish green water content and was generally begun forming at 20%～30% o'clock, tea group is descending during forming, and action is suitable light, and palm wrist firmly, make tea group friction rolling in two palms, cause the mutual friction of tea bar phase to play milli, the pot temperature requires to remain between 70-80 ℃ in this process, the low excessively forming that is difficult for, form " polished rod rope bar " too high " withered and yellow rope bar " or the burnt bar of easily causing.

5, cure, carefully curl, just begin when pekoe appears in pot, to cure, under the pot temperature between 60-70 ℃, approach the stand when the tea bar is tight, gently turn in good time and cure, treat that its water content reaches about 6%, make the about mass dryness fraction unanimity of tealeaves, promote fragrance, can play pot when hand is pinched powdered; Pick out delicate burnt leaf, promptly make and all spare tippy tea.

The present invention compared with prior art, producing Maojian tea by handwork is to accomplish without any letup, and with the consummate dexterous both hands of operator, each step is all linked with one another, and be again very exquisite, because the temperature control is suitable in process, the temperature of processing tippy tea is reduced gradually by height, makes the green profit of producing of tippy tea color and luster, tight thin the curling of profile, pekoe is abound with, has the cutting edge of a knife or a sword seedling, fragrance is clear bright, flavour is mellow, aftertaste is sweet, at the bottom of the leaf tender even bright, the bud head is stout and strong, its product are of fine quality good.

The specific embodiment

The embodiment of the invention:

The bud-leaf of adopting back must pick through choosing meticulously, rejects things such as inept fish leaf, blade and impurity, can process, and procedure of processing is:

1 completes; The pot temperature drops into dark brownish greenly when 1. completing at (with the palm of the hand when 30cm about 1 minute sense of timing in the bottom of a pan is warm to spinosity) between 120-130 ℃, looks the personnel's of completing hand size and action speed throwing leaf amount between 0.8 jin～1.5 jin;

2. adopt Lao Ye tender extremely, the method that tender leaf kills always; Promptly relative older dark brownish green water content is on the low side, under the identical temperature that completes, should be with practical experience appropriateness shortening fixation time, and tender relatively dark brownish green water content height, even extremely, saturating extremely, hot extremely under the identical temperature that completes, should suitably elongate fixation time;

Allow bright leaf in pot, stir 1～2 minute when 3. completing earlier to be warming up to tealeaves sweat, allow bright leaf existing again burnt paste of moisture that be heated evenly, scatter and disappear, look dark brownish green quality and throw to tremble and combine, hocket, be particular about and throw few vexedly more, throw vexed combination with vexed stir-fry;

4.Appropriate standard completes: dark brownish green bud-leaf surface staining, deliquescing, folding root constantly, do not have grass smell, do not have red stalk leaf, do not occur burnt limit, tool tea perfume (or spice) simultaneously, littlely can anneal when having sticking feel to feel, knead;

5, cure, carefully curl, just begin when pekoe appears in pot, to cure, under the pot temperature between 60-70 ℃, approach the stand when the tea bar is tight, gently turn in good time and cure, treat that its water content reaches about 6%, make the about mass dryness fraction unanimity of tealeaves, promote fragrance, can play pot when hand is pinched powdered; Pick out delicate burnt leaf, promptly make high-quality and all spare tippy tea.

Claims

1. the method for making by hand of a tippy tea, it is characterized in that: making step is: 1.

Complete, the pot temperature is dark brownish green 120～130 ℃ of inputs when completing, and throws the leaf amount at 0.8～1.5 jin, earlier bright leaf is stirred 1～2 minute in pot when completing and is warming up to the tealeaves steam of emerging, throw to tremble again and hocket,, can anneal and knead to dark brownish green bud-leaf surface staining deliquescing tool tea perfume (or spice) with vexed stir-fry; 2. knead, the pot temperature of frying tippy tea remains on 100～110 ℃, and beginning serves as mainly to distribute moisture to tremble, and the power of kneading is light, along with moisture loss is kneaded progressively pressurization, transfers rubbing to when dried and carries the person of outstanding talent when tealeaves reaches 6 one-tenth; 3. rubbing, a pot temperature remains on 80～90 ℃, during rubbing in the direction of the clock the group of offering tea in the palm of the hand, rub with the hands and roll, every rubbing is once separated again and is scattered, and carries out repeatedly, to the tea crimped, its water content reaches 30%, enters during tea bar hardness spinosity feel and carries the person of outstanding talent; 4. carry the person of outstanding talent, tea group is descending when carrying the person of outstanding talent, and action is suitable light, makes tea group friction rolling in two palms, causes the mutual friction of tea bar phase to play the person of outstanding talent, and the pot temperature remains on 70～80 ℃; 5. cure, carefully curl, begin when pekoe appears to cure, under 60～70 ℃ pot temperature, approach the stand, treat that its water content reaches about 6%, can play pot when hand is pinched powdered, promptly make tippy tea when the tea bar is tight.