CN102187916A - Taiqing Shuangshang green bud tea and method for preparing same - Google Patents

Taiqing Shuangshang green bud tea and method for preparing same Download PDF

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Publication number
CN102187916A
CN102187916A CN201110100227XA CN201110100227A CN102187916A CN 102187916 A CN102187916 A CN 102187916A CN 201110100227X A CN201110100227X A CN 201110100227XA CN 201110100227 A CN201110100227 A CN 201110100227A CN 102187916 A CN102187916 A CN 102187916A
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China
Prior art keywords
green
tea
leaves
leaf
tea leaves
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Pending
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CN201110100227XA
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Chinese (zh)
Inventor
孙运秀
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LI COUNTY TAIQINGSHAN ORGANIC FOOD CO Ltd
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LI COUNTY TAIQINGSHAN ORGANIC FOOD CO Ltd
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Priority to CN201110100227XA priority Critical patent/CN102187916A/en
Publication of CN102187916A publication Critical patent/CN102187916A/en
Pending legal-status Critical Current

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Abstract

The invention provides a method for preparing Taiqing Shuangshang green bud tea. The method comprises the following steps of: collection of raw materials, tedding, green-killing, twisting, tea dhool shaping, showing of tea hair and drying, wherein in the green-killing step, a cc-60 type green-killing machine is used, 8 to 9kg of tea leaves are put in each pot at the temperature of between 260 and 320 DEG C, the green-killing time is 5 to 6 minutes, the principle of 'combination of shaking and braising, more shaking and less braising' is adopted, and the shaking is to highly raise the tea leaves to evaporate water, release green grass smell and fresh scent comes and prevent the tea leaves from getting yellow; the braising is to raise the temperature of the tea leaves quickly by covering rather than raising to destroy the activity of the enzymes, uniformly and thoroughly kill the tea buds and prevent red-stem leaves and is to take the tea leaves out of the pot and blow timely by an electric fan, and remove the single leaves, stems and other impurities; at the tea hair-showing step, the shaping tea leaves are put in a pan at the temperature of 45 DEG C and are repeatedly twisted by the palms of both hands until the tea leaves are fully covered by white hairs; and when the water content is 6 to 8 percent, the tea leaves are quickly taken out and tedded, namely the finished products are obtained. The preparation method keeps the traditional manual twisting procedure and makes thepolyphenol-typed matters of tea fully oxidized; and the tea prepared by the method is less bitter, mellow, pure in taste, sweet, smooth and tasty.

Description

Too blue or green two green young tea leaves and preparation method thereof of
Technical field
The present invention relates to a kind of tealeaves and preparation method thereof, is a kind of too blue or green two green young tea leaves and preparation method thereof of specifically.
Background technology
Chinese have the custom of drinking tea very early, and for a long time, people not only treat as daily drinking water with tea, also it are treated as the reception guest, even give relatives and friends' gift, form the tea culture that differs from one another.The China region is vast, the climate significant difference, and the tea leaf quality that grows is just had nothing in common with each other, and adds the processing method of characteristic, so just formed different taste, the tea kinds of different color and lusters and brand are as green tea, black tea, oolong tea, Iron Guanyin etc.The Lixian County of the northwestward, changde, hunan province city has the ancestral's on all mountain too green hill within the border, 1059.5 meters of height above sea level, this mountain links to each other with the high mountain mountain range that Hunan, Hubei Province, Chongqing three provinces and cities have a common boundary, picturesque, brightness of flowers and birdsongs, the long-term cloud and mist in mountain peak curls up, the circumference several hundred kilometers, away from the city, periphery pollutes without any industrial and mining enterprises, and natural ecological environment is very graceful; The long tea place that the sheet sheet is arranged on the mountain, the tealeaves delicate fragrance here, sweet, pollution-free is all made by hand for a long time, the outmoded backwardness of technology, output is few, and popularity is low, and is small, tea growers' life still is in the sufficiency of food and clothing, tea growers urgently wish the tea-manufacturing technology that has a kind of section to emulate the advanced, to improve the quality and the popularity of tealeaves, the production scale of expansion tealeaves, improve tea grower's weather, promote the economic development in mountain area.
Summary of the invention
For the backward situation that overcomes existing tealeaves manufacture craft in zone, green hill too and scale, the objective of the invention is that a kind of mouthfeel is good, outward appearance is beautiful providing, free of contamination too blue or green two green young tea leaves and preparation method thereof of, to enrich the kind of tealeaves, improve the quality of tealeaves, satisfy different consumer demands.
Too blue or green two green young tea leaves of of the present invention are that the fresh leaves of tea plant that is produced from the ether green hill is that raw material is made, and its profile is that only bud, bar rope are flat directly, evenly neat; Color is emerald green, smooth, millifarad appears; The soup look is limpid bright, is the mung bean look; Tea flavour is that fragrance is high bright lasting, moistens mellow, the dry and comfortable perfume (or spice) that region feature is arranged; Be fresh and tender green, even neat sturdy unanimity at the bottom of the leaf, do not have burnt point, burnt limit, no flake bubble, do not have red stalk, no smalls.
This too blue or green two preparation methods that green young tea leaves, it comprises the steps: feedstock capture, the stand is blue or green, complete, knead, fry the embryo shaping, forming and drying: wherein, described completing is to use cc-60 type green-keeping machine, under 260-320 ℃ of pot temperature, every pot of injected volume 8-9 kilogram, fixation time is 5-6 minute, adopts the principle of " tremble vexed combination, tremble less vexed more ", trembling is leaf to be raised height make moisture loss, the volatilization of green grass gas, send out delicate fragrance thoroughly, prevents the leaf flavescence; Vexed is to add a cover bad-looking rapid raising leaf temperature, and thoroughly the activity of destructive enzyme makes leaf bud kill even killing thoroughly, avoids producing red stalk leaf, takes the dish out of the pot then, with the timely fresh breeze of electric fan, and goes out monolithic leaf, wood stalk and other impurity.Described forming is with the tealeaves after the shaping, puts into temperature and be 45 ℃ pan, with two centres of the palm rubbing tealeaves back and forth, till completely draping over one's shoulders to pekoe; Till during water yield 6-8%, spreading for cooling rapidly is finished product then.Described drying is to adopt oven drying method, on pan, put and slight sieve, mulberry paper on the pad evenly spreads tealeaves on mulberry paper, and a pot temperature is remained under 55-60 ℃, after spreading 10-12 minute, go out to sieve spreading for cooling, be finished product after the assay was approved, again the finished tea encapsulation is stored in the lime cylinder, in order to keep dry, make color, smell and taste lasting.
The invention has the beneficial effects as follows: 1. kneaded this critical process owing to preparation method of the present invention has both kept traditional craft, make the abundant oxidation of polyphenols of tealeaves, reduced the bitter taste of dark green tea, increased the dense alcohol flavor of dark green tea, make this tea have mouthfeel pure, flavour uniqueness, delicate fragrance glycol, sweet profit is tasty and refreshing, the characteristic that promotes the production of body fluid to quench thirst; 2. because of described method of the present invention, be that ether green hill natural tea is a raw material, do not add any chemical substance in the processing, also do not have thermophilic digestion, therefore the tealeaves of producing does not have toxic and side effect to human body, kept the nutrition of natural tea and the color, smell, taste and shape of tealeaves, special taste, fragrant and sweet aftertaste arranged, hypotensive, hypoglycemic, reducing blood lipid have been arranged, can improve body immunity, kill mattress, anti-inflammatory, toxin expelling, prophylactic effect, suitable consumers in general drink.
The specific embodiment
The present invention is further described below in conjunction with embodiment:
Too blue or green two preparation methods that green young tea leaves of the present invention comprise the steps:
1, feedstock capture: the fresh leaves of tea plant that is produced from the ether green hill is a raw material, with green hill tea tree too anosis, concentrate after can't harm, do not have rainwater and not having the leaf picking of a bud one leaf to a bud three leaves of red stain, stand-by;
2, the stand is blue or green: with the fresh tea passes of gathering, be placed on the bamboo pad of ventilating and cooling place and spread 4-6 hour, the thickness 5-10mm that spreads;
3, complete: use cc-60 type green-keeping machine, under 240-260 ℃ of pot temperature, every pot of injected volume 8-9 kilogram begins vexed stir-fry and opens top cover after two minutes and raise stir-fry when completing, raise vexed respectively the stir-fry two to three times common 5-7 minute like this;
4, knead and deblock: water-removing leaves 15-20 kilogram is packed in the CR-40 type rolling machine, gently rubbed 3-5 minute earlier, treat that blade begins to roll up bar, aggravate stress is progressively rubbed out more for a long time up to tea juice again, reduces pressure soft 8-10 minute, tender leaf is tender to be rubbed, Lao Ye heat is rubbed, and 20 minutes altogether, cell crashing ratio is reached till the 50-60%; The piece that sticks together will be dismissed when kneading when finishing, the tea bar is stretching;
5, just do spreading for cooling: will put into 6CHB and pull the blinds dryer through kneading the tealeaves that deblocks, every layer of stand leaf 4-6 kilogram, built-in temperature 95-100 ℃, when orlop tealeaves reaches sixty percent when doing, just spur handle tea delivery and fast spreading for cooling 0.5 hour under the normal temperature, stand flake thickness degree 40mm is advisable;
6, multiple doing: with the multiple dried machine of 60 types, carrying out doing again under 90 ℃ of built-in temperatures, is that tealeaves is celadon, sends high-quality slender joss stickly, pinch powdered with hand one and be advisable, water content 6-8% in fact till, rapid then spreading for cooling is finished product;
7, check, packing, warehouse-in: test stone is that profile is crooked tight thin, dried tea color dull gray, and Ye Xin shows millifarad, and the soup look limpid is bright, and fragrance is pure to assail the nostrils, and taste is dense; Neat at the bottom of the leaf, do not have burnt point, burnt limit, no flake and steep, do not have red stalk, no smalls; The moisture of dried tea becomes smalls, free from extraneous odour less than 6% when hand is pinched; The packing carton standard is to adopt GB GB11680, and specification adopts every box 200g, 250g, 400 g, 500g, and the every bag of error is less than 5 g.

Claims (3)

1. go up green young tea leaves for one kind too blue or green pair, it is characterized in that: this tea is that the fresh leaves of tea plant that is produced from the ether green hill is a raw material, is made, and its profile is that only bud, bar rope are flat directly, evenly neat; Color is emerald green, smooth, millifarad appears; The soup look is limpid bright, is the mung bean look; Tea flavour is that fragrance is high bright lasting, moistens mellow, the dry and comfortable perfume (or spice) that region feature is arranged; Be fresh and tender green, even neat sturdy unanimity at the bottom of the leaf, do not have burnt point, burnt limit, no flake bubble, do not have red stalk, no smalls.
2.. too blue or green two preparation methods that green young tea leaves, it comprises the steps: feedstock capture, and the stand is blue or green, complete, knead, fry the embryo shaping, forming and drying: it is characterized in that: described completing is to use cc-60 type green-keeping machine, under 260-320 ℃ of pot temperature, every pot of injected volume 8-9 kilogram, fixation time is 5-6 minute, adopt the principle of " trembling vexed combination; tremble less vexed ", trembling is leaf to be raised height make moisture loss, the volatilization of green grass gas, send out delicate fragrance thoroughly, prevents the leaf flavescence more; Vexed is to add a cover bad-looking rapid raising leaf temperature, and thoroughly the activity of destructive enzyme makes leaf bud kill even killing thoroughly, avoids producing red stalk leaf, takes the dish out of the pot then, with the timely fresh breeze of electric fan, and goes out monolithic leaf, wood stalk and other impurity; Described forming is with the tealeaves after the shaping, puts into temperature and be 45 ℃ pan, with two centres of the palm rubbing tealeaves back and forth, till completely draping over one's shoulders to pekoe; Till during water yield 6-8%, spreading for cooling rapidly is finished product then;
3. according to the described too blue or green two preparation methods that green young tea leaves of claim 2, it is characterized in that: described drying is to adopt oven drying method, puts on pan and slights sieve, mulberry paper on the pad, tealeaves is evenly spread on mulberry paper, a pot temperature is remained under 55-60 ℃, spread 10-12 minute after, go out to sieve spreading for cooling, be finished product after the assay was approved, again the finished tea encapsulation is stored in the lime cylinder,, makes color, smell and taste lasting in order to keep dry.
CN201110100227XA 2011-04-21 2011-04-21 Taiqing Shuangshang green bud tea and method for preparing same Pending CN102187916A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696842A (en) * 2012-05-31 2012-10-03 湄潭银柜山茶业有限公司 Method for producing Meitan green buds
CN103222515A (en) * 2013-03-26 2013-07-31 陕西定军山绿茶有限公司 New method for manually making fresh bud-tea shape
CN105053279A (en) * 2015-07-22 2015-11-18 合肥一诺生物科技有限公司 Camellia japonica tea processing method
CN105341227A (en) * 2015-11-27 2016-02-24 李江涛 Manual making method of green tea and chrysanthemum tea leaves
CN105341228A (en) * 2015-11-27 2016-02-24 李江涛 Manual making method of green tea and rose tea leaves

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CN1100268A (en) * 1994-05-07 1995-03-22 李金石 Preparing method for Xueya tea
CN101692856A (en) * 2009-10-22 2010-04-14 江苏义源茶业有限公司 Processing method of yangxian bud tea
CN101755936A (en) * 2009-12-10 2010-06-30 神农架神农源茶叶有限责任公司 Preparation method of high-quality terminal bud tea

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Publication number Priority date Publication date Assignee Title
CN1100268A (en) * 1994-05-07 1995-03-22 李金石 Preparing method for Xueya tea
CN101692856A (en) * 2009-10-22 2010-04-14 江苏义源茶业有限公司 Processing method of yangxian bud tea
CN101755936A (en) * 2009-12-10 2010-06-30 神农架神农源茶叶有限责任公司 Preparation method of high-quality terminal bud tea

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102696842A (en) * 2012-05-31 2012-10-03 湄潭银柜山茶业有限公司 Method for producing Meitan green buds
CN102696842B (en) * 2012-05-31 2013-11-27 湄潭银柜山茶业有限公司 Method for producing Meitgreen buds
CN103222515A (en) * 2013-03-26 2013-07-31 陕西定军山绿茶有限公司 New method for manually making fresh bud-tea shape
CN105053279A (en) * 2015-07-22 2015-11-18 合肥一诺生物科技有限公司 Camellia japonica tea processing method
CN105341227A (en) * 2015-11-27 2016-02-24 李江涛 Manual making method of green tea and chrysanthemum tea leaves
CN105341228A (en) * 2015-11-27 2016-02-24 李江涛 Manual making method of green tea and rose tea leaves

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