CN102144679A - Process for preparing Dahongpao tea - Google Patents
Process for preparing Dahongpao tea Download PDFInfo
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- CN102144679A CN102144679A CN 201110097390 CN201110097390A CN102144679A CN 102144679 A CN102144679 A CN 102144679A CN 201110097390 CN201110097390 CN 201110097390 CN 201110097390 A CN201110097390 A CN 201110097390A CN 102144679 A CN102144679 A CN 102144679A
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Abstract
The invention discloses a process for preparing Dahongpao tea. The process for preparing the Dahongpao tea mainly comprises the following steps of: green drying, green shaking, green removing, twisting, and baking. By the method, the effect of preparing tea by the traditional manual process can be realized by a mechanical method through specific operating parameters; mechanized and mass production of the Dahongpao tea is realized; the problems of low yield and low production efficiency during manual preparation of tea are solved; quality of the tea is guaranteed; the Dahongpao tea can be widely popularized; labor cost is reduced further through mechanized operation; and economic benefit is increased. The process method is not limited by the mature season of new leaves and mature degree, can be applied to processing and producing the Dahongpao tea in all seasons, so that the tea has basically similar quality, and is suitable for wide popularization and implementation.
Description
Technical field
The present invention relates to tea-manufacturing technology, be specifically related to a kind of manufacture craft of clovershrub tea.
Background technology
Wuyi cliff tea is the superfine product in the oolong tea, and head weighs " rock rhythm ", and girl from a good family's title is arranged for a long time, and it is with a long history, excellent quality.And clovershrub is as first of Wuyi " four your name firs ", and its name starts from the Qing Dynasty, and the history in existing more than 350 year have the laudatory title of " king of rock tea ", is described as " Chinese tea king ", because of the noble outstanding representative that becomes in the Wuyi cliff tea of its quality.Promote and the improvement of tea-manufacturing technology through two more than ten years, clovershrub has obtained unprecedented great development, and national technical supervision general bureau has also announced making clovershrub quality compulsory standard.The clovershrub tea of high-quality should tightly be tied by profile bar rope, the green and brown bright profit of color and luster, and the soup look orange is bright after brewing, blade has the aesthetic feeling of greenery red margination, and fragrant aroma has orchid fragrant and fragrant high and lasting, " rock rhythm " is obvious, endures repeated infusions simultaneously, and brewing seven, eight times should be still savory.
The making of clovershrub combines the technology of green tea and black tea, is the teas that operation is maximum, specification requirement is the highest, manufacture craft is the most complicated.Each link in the technology all very easily produces material impact to tea leaf quality, the difference of tea making condition, and the inclusion composition in the product also has remarkable difference.Therefore, traditional clovershrub tea-manufacturing technology is generally manual operations, and the different manufacturers tea making gimmick of having nothing in common with each other.Though manual operations can guarantee tea product quality to a certain extent, limit by the numerous and diverse and tea making master worker level of operation, the commercially available amount of existing clovershrub is low, and the price height can't really extensively enter common people's life.Though machinery tea making output height, conditional parameter is difficult for holding, and product often far can not reach the quality of manual tea making.
Be necessary to overcome described defective, a kind of technology that can produce clovershrub tea by mechanical means in batches is provided, the clovershrub tea set that makes has the quality of traditional-handwork tea, and the production efficiency first mate improves simultaneously, and production cost effectively reduces.
Summary of the invention
In view of this, the purpose of this invention is to provide a kind of manufacture craft of clovershrub tea, can produce clovershrub tea in batches by mechanical means, and the clovershrub tea set that makes has the quality of traditional-handwork tea, the production efficiency first mate is improved, production cost effectively reduces.
The manufacture craft of clovershrub tea of the present invention may further comprise the steps:
A, solarization green grass or young crops, get the 3-4 leaf and open the face young sprout, place 24-25 ℃ of temperature 60-65% humidity environment, prior to the 17-18min that withers under the 16000-16200lx light intensity, leave standstill 20-22min then, the 5-6min that withers under the 16000-16200lx light intensity again leaves standstill 30-40min then in 17-18 ℃ of temperature 60-65% humidity environment, in the process of withering, stirred blade once in every 5-6 minute;
B, shake green grass or young crops, shake 1/2 ratio of shaking the blade of cage volume of packing in the cage in each step a gained blade is inserted shaking in the cage of vibration machine, under 19-20 ℃ of temperature 72-75% damp condition, shake blue or green 6 times, shake blue or green back at every turn and blade is left standstill spread;
Wherein, first, when secondary shakes green grass or young crops, shake the cage rotating speed and be 7-8r/min, shaking the blue or green time is 5-6min, leaves standstill the time of spreading to be 1-1.2h, and the thickness that blade spreads is 4-5cm, when shaking green grass or young crops for the third time, shaking the cage rotating speed is 15-17r/min, and shaking the blue or green time is 13-14min, and leaving standstill the time of spreading is 2.5-3h, the equal 7-8cm of the thickness that blade spreads, when shaking green grass or young crops the 4th time, shaking the cage rotating speed is 24-25r/min, and shaking the blue or green time is 15-17min, leaving standstill the time of spreading is 3-3.5h, the thickness that blade spreads is 17-18cm, when shaking green grass or young crops the 5th time, shakes the cage rotating speed and is 33-34r/min, shaking the blue or green time is 22-24min, leaving standstill the time of spreading is 3.5-4h, and the thickness that blade spreads is 20-22cm, when shaking green grass or young crops the 6th time, shaking the cage rotating speed is 30-31r/min, shaking the blue or green time is 19-20min, and leaving standstill the time of spreading is 3.5-4h, the equal 19-20cm of the thickness that blade spreads;
C, complete, adopt QL7-6CST-30 type continous way roller fixation machine to complete, diameter of cylinder is 30cm, per hour throw leaf 33-35kg mode by every cylinder and will shake blue or green gained blade and pack in the cylinder of green-keeping machine, blade is packed into and bowl temperature is increased to 230-240 ℃ before the cylinder, and the parameter of the process that at every turn completes is as follows: cylinder slope 10 degree, drum rotation speed is 39-41r/min, the green-keeping machine agitator shaft speed is 330-340r/min, and fixation time is 2min, and the temperature that completes is 120-125 ℃;
D, knead, comprise just rubbing up again and rub;
Described just rubbing comprises the steps: the gained blade that completes is packed in the rub barrel of kneading machine while hot fast, whenever rubbing wound packages tea amount is the 1/2-3/5 volume, the time of kneading is 4.5min at every turn, knead 10-11 back pine and extrude tea, the pressuring method of at every turn kneading is: gently press 0.5min---weight 1min---gently presses 1min---weight 2min; Just rub in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 63-65 ℃, and air quantity is 75%-80%, and the rub barrel rotating speed is 34-35r/min;
Described rubbing again is that the tealeaves rope bar of just rubbing gained is packed in the rub barrel of another kneading machine, every rub barrel dress tea amount is 3/5 volume, the time of kneading is 2min at every turn, knead 10-11 back pine and extrude tea, the pressuring method of at every turn kneading is: gently press 0.5min---weight 0.5min---gently presses 0.5min---weight 0.5min; Rub again in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 75-76 ℃, and air quantity is 95%-100%, and the rub barrel rotating speed is 40-45r/min;
E, cure, place the roasting cage to cure 5min the tealeaves after kneading, cure 5min in 90-95 ℃ again, and then cure 3-5min in 110-115 ℃ prior to 105-110 ℃; Cure in the process, every 3-4min turns over tea once; F, multiple baking after removing tea stalk and the broken end in the step e gained tealeaves and leave standstill 3-4h in the closed environment of 19-20 ℃ of temperature 70-75% humidity, prior to curing 1-1.5h under the 115-120 ℃ of temperature, are cured 1-1.5h again under 80-85 ℃ of temperature;
G, choose the tea stalk and broken last packing of picking out in the step f gained tealeaves, required clovershrub tealeaves.
Further, in the steps d, place the caldron 20-25s that stir-fries before the tealeaves rope bar of just rubbing gained is rubbed again earlier, when stir-frying, the internal surface temperature of pot is 84-85 ℃.
The invention has the beneficial effects as follows: the manufacture craft of clovershrub tea of the present invention mainly comprises shines green grass or young crops, shake green grass or young crops, complete, knead and cure several steps, by specific operating parameter traditional manual tea making effect can be realized by mechanical means, realized bright red mechanization mass production of making tea, having solved manual tea making yields poorly, the problem that production efficiency is low, ensure tea product quality and clovershrub tea can be accessed more widely and promote, further cost of labor is reduced by the mechanization operation, economic benefit improves, process of the present invention is not limited by young leaves mature period and old tender degree, can be used in the clovershrub tea processing in each season and produce and make tea product have similar substantially quality, be fit to extensively promote and enforcement.
Other advantages of the present invention, target and feature will be set forth to a certain extent in the following description, and to a certain extent, based on being conspicuous to those skilled in the art, perhaps can obtain instruction from the practice of the present invention to investigating hereinafter.
The specific embodiment
The present invention will be further described below with reference to embodiment.
Embodiment one:
The manufacture craft of the clovershrub tea of present embodiment may further comprise the steps:
A, solarization green grass or young crops, get the 3-4 leaf and open the face young sprout, place 24-25 ℃ of temperature 60-65% humidity environment, prior to the 17min that withers under the 16000lx light intensity, leave standstill 20min then, the 5min that withers under the 16000lx light intensity again leaves standstill 30min then in 17-18 ℃ of temperature 60-65% humidity environment, in the process of withering, stirred blade once in per 5 minutes; Shining green grass or young crops is one of critical process of clovershrub tea making, it is the basis that tea perfume (or spice), flavor form, the boiling point of different aromas composition is different in the sifting tea, and when shining green grass or young crops, light intensity, time and other environmental condition have fundamental influence to the variation of inclusion composition in the sifting tea; Adopt the blue or green mode of solarization of the present invention that blade is withered evenly, fragrance matter retention rate height;
B, shake green grass or young crops, shake 1/2 ratio of shaking the blade of cage volume of packing in the cage in each step a gained blade is inserted shaking in the cage of vibration machine, under 19-20 ℃ of temperature 72-75% damp condition, shake blue or green 6 times, shake blue or green back at every turn and blade is left standstill spread;
Wherein, first, when secondary shakes green grass or young crops, shake the cage rotating speed and be 7r/min, shaking the blue or green time is 5min, leaves standstill the time of spreading to be 1h, and the thickness that blade spreads is 4-5cm, when shaking green grass or young crops for the third time, shaking the cage rotating speed is 15r/min, and shaking the blue or green time is 13min, and leaving standstill the time of spreading is 2.5h, the equal 7-8cm of the thickness that blade spreads, when shaking green grass or young crops the 4th time, shaking the cage rotating speed is 24r/min, and shaking the blue or green time is 15min, leaving standstill the time of spreading is 3h, the thickness that blade spreads is 17-18cm, and when shaking green grass or young crops the 5th time, shaking the cage rotating speed is 33r/min, shaking the blue or green time is 22min, leaving standstill the time of spreading is 3.5h, and the thickness that blade spreads is 20-22cm, when shaking green grass or young crops the 6th time, shaking the cage rotating speed is 30r/min, shaking the blue or green time is 19min, and leaving standstill the time of spreading is 3.5h, the equal 19-20cm of the thickness that blade spreads; Bright red making tea is semi-fermented tea, shaking green grass or young crops is the important stage that forms the clovershrub quality, technical extremely strong, the purpose of shaking green grass or young crops is to strengthen the transporting function of blade tip tissue, coordinate the taste compound of blade, collide by leaf margin, friction, extruding and cause the leaf margin tissue damage, promote the oxidation of leaf internal substance, transform and the diffusion in blade, and then the stronger fragrance of formation, shaking to leave standstill behind the green grass or young crops to help to make fragrance matter and moisture evenly to distribute once again in the stalk leaf, so repetitive operation to be progressively to form its distinctive quality, and shaking blue or green mode has and significant effects the profile and the endoplasm fragrance of tea; The young worker of shaking of the present invention skill can make the fragrance matter in the blade effectively transform and transform appropriateness, can to cross the low blade flavour that causes not thin because of flavor component decomposes excessive content;
C, complete, adopt QL7-6CST-30 type continous way roller fixation machine to complete, diameter of cylinder is 30cm, per hour throw leaf 33kg mode by every cylinder and will shake blue or green gained blade and pack in the cylinder of green-keeping machine, blade is packed into and bowl temperature is increased to 230 ℃ before the cylinder, and the parameter of the process that at every turn completes is as follows: cylinder slope 10 degree, drum rotation speed is 39r/min, the green-keeping machine agitator shaft speed is 330r/min, and fixation time is 2min, and the temperature that completes is 120 ℃; The purpose that completes is by the proteinase activity in high temperature destruction and the bright leaf of passivation, prevent to shake the continuation oxidation and the fermentation of leafiness, evaporate bright leaf part moisture simultaneously, make the tealeaves deliquescing, be convenient to knead shaping, distribute blue or green stink simultaneously, promote the formation of good fragrance, de-enzyming process of the present invention completes effective, gained blade outward appearance is stiffening, soft, give out strong orchid perfume (or spice), deep and remote and clear, dense and not turbid, fragrant and sweet assailing the nostrils;
D, knead, comprise just rubbing up again and rub;
Described just rubbing comprises the steps: the gained blade that completes is packed in the rub barrel of kneading machine while hot fast, whenever rubbing wound packages tea amount is 1/2 volume, the time of kneading is 4.5min at every turn, pine extrudes tea after kneading 10 times, and the pressuring method of at every turn kneading is: gently press 0.5min---weight 1min---gently presses 1min---weight 2min; Just rub in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 63-65 ℃, and air quantity is 75%, and the rub barrel rotating speed is 34r/min;
Described rubbing again is that the tealeaves rope bar of just rubbing gained is packed in the rub barrel of another kneading machine, every rub barrel dress tea amount is 3/5 volume, the time of kneading is 2min at every turn, pine extrudes tea after kneading 10 times, and the pressuring method of at every turn kneading is: gently press 0.5min---weight 0.5min---gently presses 0.5min---weight 0.5min; Rub again in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 75-76 ℃, and air quantity is 95%%, and the rub barrel rotating speed is 40r/min; Kneading is the principal element that forms the Wuyi cliff tea profile and influence tealeaves system rate, knead except that making the tight knot of bar shaped, can also improve millet paste concentration, the method for kneading of the present invention not only can make tealeaves bar rope tightly tie, knead in the process tea juice appropriateness of exosmosing, reduce tealeaves simultaneously and kneaded broken incidence;
E, cure, place the roasting cage to cure 5min the tealeaves after kneading, cure 5min in 90 ℃ again, and then cure 3min in 110 ℃ prior to 105 ℃; Cure in the process, every 3min turns over tea once; Baking method of the present invention can effectively be promoted the after-ripening of tea bar, forms distinctive roasting and fries fragrance, and tea bar flavour is pureer and milder, color and luster more gaza's Huang and Pu profit;
F, multiple baking after removing tea stalk and the broken end in the step e gained tealeaves and leave standstill 3-4h in the closed environment of 19-20 ℃ of temperature 70-75% humidity, prior to curing 15h under 115 ℃ of temperature, are cured 1h again under 80 ℃ of temperature; Adopt the method for drying by the fire again of the present invention can further promote the soup look, make the more anti-bubble of tea bar, flavour pureer and milder, fragrance slaking better effects if;
G, choose the tea stalk and broken last packing of picking out in the step f gained tealeaves, required clovershrub tealeaves.
Embodiment two:
The manufacture craft of the clovershrub tea of present embodiment may further comprise the steps:
A, solarization green grass or young crops, get the 3-4 leaf and open the face young sprout, place 24-25 ℃ of temperature 60-65% humidity environment, prior to the 18min that withers under the 16200lx light intensity, leave standstill 22min then, the 6min that withers under the 16200lx light intensity again leaves standstill 40min then in 17-18 ℃ of temperature 60-65% humidity environment, in the process of withering, stirred blade once in per 6 minutes;
B, shake green grass or young crops, shake 1/2 ratio of shaking the blade of cage volume of packing in the cage in each step a gained blade is inserted shaking in the cage of vibration machine, under 19-20 ℃ of temperature 72-75% damp condition, shake blue or green 6 times, shake blue or green back at every turn and blade is left standstill spread;
Wherein, first, when secondary shakes green grass or young crops, shake the cage rotating speed and be 8r/min, shaking the blue or green time is 6min, leaves standstill the time of spreading to be 1.2h, and the thickness that blade spreads is 4-5cm, when shaking green grass or young crops for the third time, shaking the cage rotating speed is 17r/min, and shaking the blue or green time is 14min, and leaving standstill the time of spreading is 3h, the equal 7-8cm of the thickness that blade spreads, when shaking green grass or young crops the 4th time, shaking the cage rotating speed is 25r/min, and shaking the blue or green time is 17min, leaving standstill the time of spreading is 3.5h, the thickness that blade spreads is 17-18cm, when shaking green grass or young crops the 5th time, shakes the cage rotating speed and is 34r/min, shaking the blue or green time is 24min, leaving standstill the time of spreading is 4h, and the thickness that blade spreads is 20-22cm, when shaking green grass or young crops the 6th time, shaking the cage rotating speed is 31r/min, shaking the blue or green time is 20min, and leaving standstill the time of spreading is 4h, and the thickness that blade spreads is 19-20cm;
C, complete, adopt QL7-6CST-30 type continous way roller fixation machine to complete, diameter of cylinder is 30cm, per hour throw leaf 35kg mode by every cylinder and will shake blue or green gained blade and pack in the cylinder of green-keeping machine, blade is packed into and bowl temperature is increased to 240 ℃ before the cylinder, and the parameter of the process that at every turn completes is as follows: cylinder slope 10 degree, drum rotation speed is 41r/min, the green-keeping machine agitator shaft speed is 340r/min, and fixation time is 2min, and the temperature that completes is 125 ℃;
D, knead, comprise just rubbing up again and rub;
Described just rubbing comprises the steps: the gained blade that completes is packed in the rub barrel of kneading machine while hot fast, whenever rubbing wound packages tea amount is 3/5 volume, the time of kneading is 4.5min at every turn, pine extrudes tea after kneading 11 times, and the pressuring method of at every turn kneading is: gently press 0.5min---weight 1min---gently presses 1min---weight 2min; Just rub in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 63-65 ℃, and air quantity is 80%, and the rub barrel rotating speed is 35r/min;
Described rubbing again is that the tealeaves rope bar of just rubbing gained is packed in the rub barrel of another kneading machine, every rub barrel dress tea amount is 3/5 volume, the time of kneading is 2min at every turn, pine extrudes tea after kneading 11 times, and the pressuring method of at every turn kneading is: gently press 0.5min---weight 0.5min---gently presses 0.5min---weight 0.5min; Rub again in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 75-76 ℃, and air quantity is 100%, and the rub barrel rotating speed is 45r/min;
E, cure, place the roasting cage to cure 5min the tealeaves after kneading, cure 5min in 95 ℃ again, and then cure 5min in 15 ℃ prior to 110 ℃; Cure in the process, every 3-4min turns over tea once;
F, multiple baking after removing tea stalk and the broken end in the step e gained tealeaves and leave standstill 4h in the closed environment of 19-20 ℃ of temperature 70-75% humidity, prior to curing 1.5h under 120 ℃ of temperature, are cured 1.5h again under 85 ℃ of temperature;
G, choose the tea stalk and broken last packing of picking out in the step f gained tealeaves, required clovershrub tealeaves.
Embodiment three:
The manufacture craft of the clovershrub tea of present embodiment may further comprise the steps:
A, solarization green grass or young crops, get the 3-4 leaf and open the face young sprout, place 24-25 ℃ of temperature 60-65% humidity environment, prior to the 18min that withers under the 16100lx light intensity, leave standstill 20min then, the 6min that withers under the 16100lx light intensity again leaves standstill 40min then in 17-18 ℃ of temperature 60-65% humidity environment, in the process of withering, stirred blade once in every 5-6 minute;
B, shake green grass or young crops, shake 1/2 ratio of shaking the blade of cage volume of packing in the cage in each step a gained blade is inserted shaking in the cage of vibration machine, under 19-20 ℃ of temperature 72-75% damp condition, shake blue or green 6 times, shake blue or green back at every turn and blade is left standstill spread;
Wherein, first, when secondary shakes green grass or young crops, shake the cage rotating speed and be 7r/min, shaking the blue or green time is 5min, leaves standstill the time of spreading to be 1h, and the thickness that blade spreads is 4-5cm, when shaking green grass or young crops for the third time, shaking the cage rotating speed is 17r/min, and shaking the blue or green time is 14min, and leaving standstill the time of spreading is 3h, the equal 7-8cm of the thickness that blade spreads, when shaking green grass or young crops the 4th time, shaking the cage rotating speed is 24/min, and shaking the blue or green time is 15min, leaving standstill the time of spreading is 3h, the thickness that blade spreads is 17-18cm, when shaking green grass or young crops the 5th time, shakes the cage rotating speed and is 34r/min, shaking the blue or green time is 24min, leaving standstill the time of spreading is 4h, and the thickness that blade spreads is 20-22cm, when shaking green grass or young crops the 6th time, shaking the cage rotating speed is 30r/min, shaking the blue or green time is 19min, and leaving standstill the time of spreading is 3.5h, the equal 19-20cm of the thickness that blade spreads;
C, complete, adopt QL7-6CST-30 type continous way roller fixation machine to complete, diameter of cylinder is 30cm, per hour throw leaf 34kg mode by every cylinder and will shake blue or green gained blade and pack in the cylinder of green-keeping machine, blade is packed into and bowl temperature is increased to 235 ℃ before the cylinder, and the parameter of the process that at every turn completes is as follows: cylinder slope 10 degree, drum rotation speed is 40r/min, the green-keeping machine agitator shaft speed is 335r/min, and fixation time is 2min, and the temperature that completes is 123 ℃;
D, knead, comprise just rubbing up again and rub;
Described just rubbing comprises the steps: the gained blade that completes is packed in the rub barrel of kneading machine while hot fast, whenever rubbing wound packages tea amount is 1/2 volume, the time of kneading is 4.5min at every turn, pine extrudes tea after kneading 11 times, and the pressuring method of at every turn kneading is: gently press 0.5min---weight 1min---gently presses 1min---weight 2min; Just rub in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 63-65 ℃, and air quantity is 75%, and the rub barrel rotating speed is 34r/min;
The tealeaves rope bar of just rubbing gained is placed the caldron 20-25s that stir-fries before rubbing again earlier, when stir-frying, the internal surface temperature of pot is 84-85 ℃, and then rub again, described rubbing again is that the tealeaves rope bar of just rubbing gained is packed in the rub barrel of another kneading machine, and every rub barrel dress tea amount is 3/5 volume, and the time of kneading is 2min at every turn, pine extrudes tea after kneading 11 times, and the pressuring method of at every turn kneading is: gently press 0.5min---weight 0.5min---gently presses 0.5min---weight 0.5min; Rub again in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 75-76 ℃, and air quantity is 100%, and the rub barrel rotating speed is 43r/min;
E, cure, place the roasting cage to cure 5min the tealeaves after kneading, cure 5min in 93 ℃ again, and then cure 5min in 113 ℃ prior to 108 ℃; Cure in the process, every 3-4min turns over tea once;
F, multiple baking after removing tea stalk and the broken end in the step e gained tealeaves and leave standstill 3.5h in the closed environment of 19-20 ℃ of temperature 70-75% humidity, prior to curing 1h under 118 ℃ of temperature, are cured 1.5h again under 83 ℃ of temperature;
G, choose the tea stalk and broken last packing of picking out in the step f gained tealeaves, required clovershrub tealeaves.
Further, in the steps d, place the caldron 20-25s that stir-fries before the tealeaves rope bar of just rubbing gained is rubbed again earlier, when stir-frying, the internal surface temperature of pot is 84-85 ℃.
Embodiment four:
The manufacture craft of the clovershrub tea of present embodiment may further comprise the steps:
A, solarization green grass or young crops, get the 3-4 leaf and open the face young sprout, place 24-25 ℃ of temperature 60-65% humidity environment, prior to the 18min that withers under the 16200lx light intensity, leave standstill 22min then, the 5min that withers under the 16000lx light intensity again leaves standstill 35min then in 17-18 ℃ of temperature 60-65% humidity environment, in the process of withering, stirred blade once in every 5-6 minute;
B, shake green grass or young crops, shake 1/2 ratio of shaking the blade of cage volume of packing in the cage in each step a gained blade is inserted shaking in the cage of vibration machine, under 19-20 ℃ of temperature 72-75% damp condition, shake blue or green 6 times, shake blue or green back at every turn and blade is left standstill spread;
Wherein, first, when secondary shakes green grass or young crops, shake the cage rotating speed and be 8r/min, shaking the blue or green time is 6min, leaves standstill the time of spreading to be 1.2h, and the thickness that blade spreads is 4-5cm, when shaking green grass or young crops for the third time, shaking the cage rotating speed is 15r/min, and shaking the blue or green time is 13min, and leaving standstill the time of spreading is 2.5h, the thickness that blade spreads is 7-8cm, when shaking green grass or young crops the 4th time, shaking the cage rotating speed is 25r/min, and shaking the blue or green time is 17min, leaving standstill the time of spreading is 3.5h, the thickness that blade spreads is 17-18cm, and when shaking green grass or young crops the 5th time, shaking the cage rotating speed is 33r/min, shaking the blue or green time is 22min, leaving standstill the time of spreading is 3.5h, and the thickness that blade spreads is 20-22cm, when shaking green grass or young crops the 6th time, shaking the cage rotating speed is 31r/min, shaking the blue or green time is 20min, and leaving standstill the time of spreading is 4h, and the thickness that blade spreads is 19-20cm;
C, complete, adopt QL7-6CST-30 type continous way roller fixation machine to complete, diameter of cylinder is 30cm, per hour throw leaf 34kg mode by every cylinder and will shake blue or green gained blade and pack in the cylinder of green-keeping machine, blade is packed into and bowl temperature is increased to 240 ℃ before the cylinder, and the parameter of the process that at every turn completes is as follows: cylinder slope 10 degree, drum rotation speed is 41r/min, the green-keeping machine agitator shaft speed is 330r/min, and fixation time is 2min, and the temperature that completes is 125 ℃;
D, knead, comprise just rubbing up again and rub;
Described just rubbing comprises the steps: the gained blade that completes is packed in the rub barrel of kneading machine while hot fast, whenever rubbing wound packages tea amount is 3/5 volume, the time of kneading is 4.5min at every turn, pine extrudes tea after kneading 10 times, and the pressuring method of at every turn kneading is: gently press 0.5min---weight 1min---gently presses 1min---weight 2min; Just rub in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 63-65 ℃, and air quantity is 80%, and the rub barrel rotating speed is 35r/min;
Before rubbing again, the tealeaves rope bar of just rubbing gained places the caldron 20-25s that stir-fries earlier, when stir-frying, the internal surface temperature of pot is 84-85 ℃, and then rub again, described rubbing again is that the tealeaves rope bar of just rubbing gained is packed in the rub barrel of another kneading machine, and every rub barrel dress tea amount is 3/5 volume, and the time of kneading is 2min at every turn, pine extrudes tea after kneading 10 times, and the pressuring method of at every turn kneading is: gently press 0.5min---weight 0.5min---gently presses 0.5min---weight 0.5min; Rub again in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 75-76 ℃, and air quantity is 95%, and the rub barrel rotating speed is 45r/min;
E, cure, place the roasting cage to cure 5min the tealeaves after kneading, cure 5min in 90 ℃ again, and then cure 3min in 115 ℃ prior to 110 ℃; Cure in the process, every 3-4min turns over tea once;
F, multiple baking after removing tea stalk and the broken end in the step e gained tealeaves and leave standstill 3h in the closed environment of 19-20 ℃ of temperature 70-75% humidity, prior to curing 1.5h under 120 ℃ of temperature, are cured 1h again under 80 ℃ of temperature;
G, choose the tea stalk and broken last packing of picking out in the step f gained tealeaves, required clovershrub tealeaves.
Embodiment five:
The manufacture craft of the clovershrub tea of present embodiment may further comprise the steps:
A, solarization green grass or young crops, get the 3-4 leaf and open the face young sprout, place 24-25 ℃ of temperature 60-65% humidity environment, prior to the 17min that withers under the 16000lx light intensity, leave standstill 21min then, the 6min that withers under the 16200lx light intensity again leaves standstill 30min then in 17-18 ℃ of temperature 60-65% humidity environment, in the process of withering, stirred blade once in every 5-6 minute;
B, shake green grass or young crops, shake 1/2 ratio of shaking the blade of cage volume of packing in the cage in each step a gained blade is inserted shaking in the cage of vibration machine, under 19-20 ℃ of temperature 72-75% damp condition, shake blue or green 6 times, shake blue or green back at every turn and blade is left standstill spread;
Wherein, first, when secondary shakes green grass or young crops, shake the cage rotating speed and be 7r/min, shaking the blue or green time is 6min, leaves standstill the time of spreading to be 1h, and the thickness that blade spreads is 4-5cm, when shaking green grass or young crops for the third time, shaking the cage rotating speed is 15r/min, and shaking the blue or green time is 14min, and leaving standstill the time of spreading is 3h, the thickness that blade spreads is 7-8cm, when shaking green grass or young crops the 4th time, shaking the cage rotating speed is 25r/min, and shaking the blue or green time is 17min, leaving standstill the time of spreading is 3.5h, the thickness that blade spreads is 17-18cm, when shaking green grass or young crops the 5th time, shakes the cage rotating speed and is 33r/min, shaking the blue or green time is 24min, leaving standstill the time of spreading is 4h, and the thickness that blade spreads is 20-22cm, when shaking green grass or young crops the 6th time, shaking the cage rotating speed is 31r/min, shaking the blue or green time is 19min, and leaving standstill the time of spreading is 3.5h, the equal 19-20cm of the thickness that blade spreads;
C, complete, adopt QL7-6CST-30 type continous way roller fixation machine to complete, diameter of cylinder is 30cm, per hour throw leaf 33kg mode by every cylinder and will shake blue or green gained blade and pack in the cylinder of green-keeping machine, blade is packed into and bowl temperature is increased to 230 ℃ before the cylinder, and the parameter of the process that at every turn completes is as follows: cylinder slope 10 degree, drum rotation speed is 39r/min, the green-keeping machine agitator shaft speed is 340r/min, and fixation time is 2min, and the temperature that completes is 120 ℃;
D, knead, comprise just rubbing up again and rub;
Described just rubbing comprises the steps: the gained blade that completes is packed in the rub barrel of kneading machine while hot fast, whenever rubbing wound packages tea amount is 3/5 volume, the time of kneading is 4.5min at every turn, knead 10-11 back pine and extrude tea, the pressuring method of at every turn kneading is: gently press 0.5min---weight 1min---gently presses 1min---weight 2min; Just rub in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 63-65 ℃, and air quantity is 75%, and the rub barrel rotating speed is 35r/min;
Before rubbing again, the tealeaves rope bar of just rubbing gained places the caldron 20-25s that stir-fries earlier, when stir-frying, the internal surface temperature of pot is 84-85 ℃, and then rub again, described rubbing again is that the tealeaves rope bar of just rubbing gained is packed in the rub barrel of another kneading machine, and every rub barrel dress tea amount is 3/5 volume, and the time of kneading is 2min at every turn, pine extrudes tea after kneading 10 times, and the pressuring method of at every turn kneading is: gently press 0.5min---weight 0.5min---gently presses 0.5min---weight 0.5min; Rub again in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 75-76 ℃, and air quantity is 98%, and the rub barrel rotating speed is 40r/min;
E, cure, place the roasting cage to cure 5min the tealeaves after kneading, cure 5min in 95 ℃ again, and then cure 3min in 110 ℃ prior to 105 ℃; Cure in the process, every 3-4min turns over tea once;
F, multiple baking after removing tea stalk and the broken end in the step e gained tealeaves and leave standstill 4h in the closed environment of 19-20 ℃ of temperature 70-75% humidity, prior to curing 1.2h under 115 ℃ of temperature, are cured 1.2h again under 80 ℃ of temperature;
G, choose the tea stalk and broken last packing of picking out in the step f gained tealeaves, required clovershrub tealeaves.
The various embodiments described above gained is carried out the tea sample detections such as sense organ evaluation, chemical composition and fragrance matter
1, ZBX50003-86 outlet tealeaves sensory review method is adopted in the sense organ evaluation.
The sense organ review result sees table 1 for details:
Table 1
| Profile | Flavour | Fragrance | The soup look | At the bottom of the leaf | Fragrance after brewing for eight times | |
| Embodiment 1 | Tight knot, breen | Pure | Orchid is aromatic | Orange bright | Soft even bright, broken few | Light orchid perfume (or spice) |
| Embodiment 2 | Tight knot, breen | Pure | Orchid is aromatic | Orange bright | Soft even bright, do not have broken | Light orchid perfume (or spice) |
| Embodiment 3 | Tight knot, breen | Pure | Orchid is aromatic | Orange bright | Soft even bright, do not have broken | Light orchid perfume (or spice) |
| Embodiment 4 | Tight knot, breen | Pure | Orchid is aromatic | Orange bright | Soft even bright, do not have broken | Light orchid perfume (or spice) |
| Embodiment 5 | Tight knot, breen | Pure | Orchid is aromatic | Orange bright | Soft even bright, do not have broken | Light orchid perfume (or spice) |
2, fragrance matter detects
Fragrance matter detects and carries out as follows: get each embodiment gained tea sample 50g respectively, each embodiment tea sample all adds internal standard compound ethyl caprate one ether solution 1ml and extraction ether 50ml, behind SDE method (time spent water vapour distillation one extraction) extraction 20min. in ether extracted liquid, add anhydrous sodium sulfate and spend the night, filter then and be concentrated into about 50ml, gained essential oil air feed analysis of hplc.
(2) analytical conditions for gas chromatography
GC/MS analyzes { with daily output gMS-D300 matter promise instrument, SE-30 quartz elastic capillary tube post, 25M * 0.2mm, column temperature 40-170 ℃, programming rate is 6 ℃/min, 190 ℃ of vapourizing temperatures, 230 ℃ of interface temperatures, 280 ℃ of ion source temperatures, ionization electric current 300uA, ionization energy 70ev.
Base peak, mass-to-charge ratio and relative abundance according to the essential oil TIC of gained, resolve and computer library searching (NIST composes the storehouse) through artificial, and with reference to the retention time index, determine main fragrance component, with ethyl caprate is interior mark compound (retention time 36.90min), by the peak area of each chromatographic peak and the ratio of interior mark compound peaks area, obtain the receipts amount (each data is the ppm level) of each fragrance component, data such as table 2:
Table 2
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Hexahydrotoluene | ?0.08 | ?0.11 | ?0.12 | ?0.15 | ?0.11 |
| 1, the 1-dimethylcyclopentane | ?0.16 | ?0.21 | ?0.24 | ?0.31 | ?0.25 |
| Benzaldehyde | ?0.48 | ?0.45 | ?0.53 | ?0.55 | ?0.60 |
| 2,3-acetyl caproyl | ?0.18 | ?0.21 | ?0.24 | ?0.23 | ?0.27 |
| 2-amyl furan | ?0.09 | ?0.12 | ?0.14 | ?0.09 | ?0.11 |
| 6-methyl 5-heptene 2-ketone | ?0.07 | ?0.08 | ?0.06 | ?0.07 | ?0.05 |
| The 1-ethyl-cyclohexene | ?0.11 | ?0.12 | ?0.12 | ?0.14 | ?0.11 |
| 3-ethyl 1,4 octadiene | ?0.07 | ?0.09 | ?0.08 | ?0.10 | ?0.09 |
| Phenylacetaldehyde | ?0.50 | ?0.61 | ?0.58 | ?0.71 | ?0.67 |
| Tetrahydrochysene 2-furancarbinol | 0.99 | 1.10 | 1.09 | 1.21 | 1.14 |
| Linalool | 2.50 | 2.62 | 2.58 | 2.71 | 2.66 |
| 6-methyl 3,5-heptadiene-2-ketone | 0.31 | 0.32 | 0.30 | 0.35 | 0.33 |
| The 2 hydroxybenzoic acid methyl esters | 0.56 | 0.61 | 0.68 | 0.70 | 0.69 |
| The 3-methyl toluate | 0.32 | 0.28 | 0.33 | 0.29 | 0.30 |
| 2-certain herbaceous plants with big flowers aldehyde | 0.15 | 0.16 | 0.18 | 0.14 | 0.15 |
| 2,4-certain herbaceous plants with big flowers two olefine aldehydrs | 0.12 | 0.10 | 0.11 | 0.13 | 0.12 |
| The 3-methyl benzoic acid | 0.09 | 0.08 | 0.05 | 0.06 | 0.07 |
| α-Zi Luolantong | 0.22 | 0.23 | 0.25 | 0.28 | 0.24 |
| α-Xue Songxi | 3.31 | 3.35 | 3.42 | 3.39 | 3.41 |
| Diene-α-ketone | 0.28 | 0.31 | 0.32 | 0.29 | 0.32 |
| 4-methyl isophthalic acid-butyl thio phenyl | 0.11 | 0.12 | 0.10 | 0.09 | 0.11 |
| Diethyl phthalate | 0.21 | 0.22 | 0.19 | 0.20 | 0.20 |
| Cedrol | 1.10 | 1.21 | 1.28 | 1.25 | 1.27 |
| 5,12,14-trimethyl 2-15 ketone | 0.27 | 0.31 | 0.32 | 0.28 | 0.29 |
| 3-20 carbynes | 0.01 | 0.02 | 0.01 | 0.02 | 0.01 |
| Alpha, beta-lonone | 0.02 | 0.03 | 0.01 | 0.02 | 0.04 |
| N-nonanoic acid | 0.08 | 0.07 | 0.06 | 0.07 | 0.05 |
| Nonyl alcohol | 0.11 | 0.09 | 0.10 | 0.11 | 0.09 |
| Suitable-the 3-hexenol | 0.28 | 0.29 | 0.32 | 0.35 | 0.31 |
| Nerol | 0.10 | 0.11 | 0.12 | 0.10 | 0.10 |
| Geraniol | 4.45 | 4.56 | 4.87 | 4.45 | 4.51 |
| Indoles | 3.21 | 3.25 | 3.34 | 3.38 | 3.40 |
| Phenylacetaldehyde | 0.36 | 0.41 | 0.42 | 0.38 | 0.41 |
| Nerolidol | 58.56 | 60.34 | 63.59 | 64.58 | 66.89 |
| Vinylphenol | 0.32 | 0.29 | 0.28 | 0.30 | 0.28 |
| Phenmethylol | 0.21 | 0.19 | 0.22 | 0.24 | 0.18 |
By table 2 as seen, adopt the inventive method to prepare clovershrub tea, fragrance matter is abundant in the product, excellent quality and steady quality.
3, total nitrogen analysis is pressed GB5009.5-1985 in the tealeaves, caffeine is pressed GB-8312-1987, Tea Polyphenols detects by the method for announcing among the GB-8313-1987, the cyanine rope, the congo red element, theaflavin, pectin, monose, the analysis of disaccharide etc. is undertaken by " China import and export commodities inspection office become to sample tea check [M] Beijing: China Financial ﹠ Economic Publishing 1985 " middle record method, the catechin composition analysis adopts paper chromatography to be undertaken by record method in " Rong of Tea Inst., Chinese Academy of Agricultural Sciences sets physiology and tealeaves biochemical test handbook: M: Beijing: the agriculture .1983 of publishing house ", and the total amino acid content analysis in the tealeaves is undertaken by " tea; the mensuration of free amino acid total amount [S] " method of announcing among the GB8314.1987.Every embodiment tea sample replication three times is averaged, and each constituent content data (in percentage) of gained are as table 3:
Table 3
| Total nitrogen | Tea Polyphenols | Amino acid | Monose | Disaccharide | Caffeine | Anthocyanidin | The congo red element | Theaflavin | Pectin | |
| Embodiment 1 | 4.11 | 19.12 | 2.08 | 0.41 | 0.78 | 1.83 | 0.19 | 16.81 | 0.17 | 8.83 |
| Embodiment 2 | 4.08 | 19.23 | 2.07 | 0.38 | 0.76 | 1.79 | 0.18 | 16.90 | 0.16 | 8.91 |
| Embodiment 3 | 4.13 | 19.35 | 2.09 | 0.37 | 0.77 | 1.78 | 0.20 | 17.03 | 0.18 | 8.97 |
| Embodiment 4 | 4.12 | 19.31 | 2.09 | 0.35 | 0.79 | 1.79 | 0.19 | 17.12 | 0.17 | 8.85 |
| Embodiment 5 | 4.09 | 19.18 | 2.06 | 0.36 | 0.78 | 1.80 | 0.19 | 16.73 | 1.16 | 8.89 |
Explanation is at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can make amendment or be equal to replacement technical scheme of the present invention, and not breaking away from the aim and the scope of the technical program, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (2)
1. the manufacture craft of a clovershrub tea is characterized in that: comprise the steps:
A, solarization green grass or young crops, get the 3-4 leaf and open the face young sprout, place 24-25 ℃ of temperature 60-65% humidity environment, prior to the 17-18min that withers under the 16000-16200lx light intensity, leave standstill 20-22min then, the 5-6min that withers under the 16000-16200lx light intensity again leaves standstill 30-40min then in 17-18 ℃ of temperature 60-65% humidity environment, in the process of withering, stirred blade once in every 5-6 minute;
B, shake green grass or young crops, shake 1/2 ratio of shaking the blade of cage volume of packing in the cage in each step a gained blade is inserted shaking in the cage of vibration machine, under 19-20 ℃ of temperature 72-75% damp condition, shake blue or green 6 times, shake blue or green back at every turn and blade is left standstill spread;
Wherein, first, when secondary shakes green grass or young crops, shake the cage rotating speed and be 7-8r/min, shaking the blue or green time is 5-6min, leaves standstill the time of spreading to be 1-1.2h, and the thickness that blade spreads is 4-5cm, when shaking green grass or young crops for the third time, shaking the cage rotating speed is 15-17r/min, and shaking the blue or green time is 13-14min, and leaving standstill the time of spreading is 2.5-3h, the equal 7-8cm of the thickness that blade spreads, when shaking green grass or young crops the 4th time, shaking the cage rotating speed is 24-25r/min, and shaking the blue or green time is 15-17min, leaving standstill the time of spreading is 3-3.5h, the thickness that blade spreads is 17-18cm, when shaking green grass or young crops the 5th time, shakes the cage rotating speed and is 33-34r/min, shaking the blue or green time is 22-24min, leaving standstill the time of spreading is 3.5-4h, and the thickness that blade spreads is 20-22cm, when shaking green grass or young crops the 6th time, shaking the cage rotating speed is 30-31r/min, shaking the blue or green time is 19-20min, and leaving standstill the time of spreading is 3.5-4h, the equal 19-20cm of the thickness that blade spreads; C, complete, adopt QL7-6CST-30 type continous way roller fixation machine to complete, diameter of cylinder is 30cm, per hour throw leaf 33-35kg mode by every cylinder and will shake blue or green gained blade and pack in the cylinder of green-keeping machine, blade is packed into and bowl temperature is increased to 230-240 ℃ before the cylinder, and the parameter of the process that at every turn completes is as follows: cylinder slope 10 degree, drum rotation speed is 39-41r/min, the green-keeping machine agitator shaft speed is 330-340r/min, and fixation time is 2min, and the temperature that completes is 120-125 ℃;
D, knead, comprise just rubbing up again and rub;
Described just rubbing comprises the steps: the gained blade that completes is packed in the rub barrel of kneading machine while hot fast, whenever rubbing wound packages tea amount is the 1/2-3/5 volume, the time of kneading is 4.5min at every turn, knead 10-11 back pine and extrude tea, the pressuring method of at every turn kneading is: gently press 0.5min---weight 1min---gently presses 1min---weight 2min; Just rub in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 63-65 ℃, and air quantity is 75%-80%, and the rub barrel rotating speed is 34-35r/min;
Described rubbing again is that the tealeaves rope bar of just rubbing gained is packed in the rub barrel of another kneading machine, every rub barrel dress tea amount is 3/5 volume, the time of kneading is 2min at every turn, knead 10-11 back pine and extrude tea, the pressuring method of at every turn kneading is: gently press 0.5min---weight 0.5min---gently presses 0.5min---weight 0.5min; Rub again in the process, leaf temperature remains on 33-34 ℃, and the hot blast temperature of kneading machine is 75-76 ℃, and air quantity is 95%-100%, and the rub barrel rotating speed is 40-45r/min;
E, cure, place the roasting cage to cure 5min the tealeaves after kneading, cure 5min in 90-95 ℃ again, and then cure 3-5min in 110-115 ℃ prior to 105-110 ℃; Cure in the process, every 3-4min turns over tea once; F, multiple baking after removing tea stalk and the broken end in the step e gained tealeaves and leave standstill 3-4h in the closed environment of 19-20 ℃ of temperature 70-75% humidity, prior to curing 1-1.5h under the 115-120 ℃ of temperature, are cured 1-1.5h again under 80-85 ℃ of temperature;
G, choose the tea stalk and broken last packing of picking out in the step f gained tealeaves, required clovershrub tealeaves.
2. the manufacture craft of clovershrub tea according to claim 1 is characterized in that: in the steps d, place the caldron 20-25s that stir-fries before the tealeaves rope bar of just rubbing gained is rubbed again earlier, when stir-frying, the internal surface temperature of pot is 84-85 ℃.
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| CN107581282A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end golden tree peony group type tea or tea cake high efficiency process for making and product by hand |
| CN107581286A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end Eight Immortals group type tea or tea cake high efficiency process for making and product by hand |
| CN107258964A (en) * | 2017-08-21 | 2017-10-20 | 紫云自治县红花茶业种植有限公司 | A kind of tea green-shaking method |
| CN108477319A (en) * | 2018-04-15 | 2018-09-04 | 卢芹珍 | A kind of processing method that Fuding great Bai makes green tea |
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| CN102144679B (en) | 2012-08-29 |
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