CN102232432A

CN102232432A - Manufacturing method of Tie Guanyin tea

Info

Publication number: CN102232432A
Application number: CN2010101527536A
Authority: CN
Inventors: 赵凌立
Original assignee: Individual
Current assignee: Individual
Priority date: 2010-04-22
Filing date: 2010-04-22
Publication date: 2011-11-09

Abstract

The invention relates to a manufacturing method of Tie Guanyin tea, comprising the steps of picking fresh leaves, drying green, rolling green, long cool blue, fixation, separating and removing impurities, kneading and moulding, sieving, drying and blending, with the characteristics of high quality and being beneficial to the standardization of processing Tie Guanyin.

Description

A kind of preparation method of Iron Guanyin tealeaves

Technical field

The present invention relates to a kind of preparation method of tealeaves, refer more particularly to a kind of preparation method of Iron Guanyin tealeaves.

Background technology

Iron Guanyin belongs to oolong tea, is the representative of one of Chinese ten famous tea oolong tea.It belongs to the semi-fermented tea class between green tea and black tea, be one of China's green tea, black tea, blue or green tea (oolong tea), white tea, yellow tea, black tea, six big teas.Carry according to national AGRICULTURAL UNIVERSITIES AND COLLEGES state-compiled textbook " tea making ": " blue or green tea (being oolong tea) origin: Anxi, Fujian working people has invented blue or green tea in clear Yongzheng (1725-1735) initiative in 3 years to 13 years, imports Taiwan Province into after at first importing the north of Fujian Province into." Iron Guanyin is because of excellent quality, the fragrance uniqueness, various places are imitated mutually, successively spread all over oolong tea districts such as the south of Fujian Province, the north of Fujian Province, Guangdong, Taiwan.The seventies in 20th century, Japan sweeps " oolong tea heat ", the fashionable whole world of oolong tea.

The preparation method of existing extra-strong tea is:

Leaf picking → solarization is blue or green → shake green grass or young crops → Chang Liangqing → complete → get damp again → rolling moulding → drying;

Refining processing process: gross tea → stalk-sorting, sheet → sieve end → removal of impurities → assorted → drying → finished product; Its weak point is: technological process occurs repeatedly, and labour intensity height, energy waste, cost improve, and are unfavorable for the standardized process of Iron Guanyin processing.And tealeaves causes short broken in process repeatedly, is particularly choosing when picking.Contact the tealeaves peculiar smell that causes repeatedly, pollute and make moist because of manual during subtractive process is chosen and picked.Tea stalk, thick Lao Ye etc. bring thick, assorted flavor in the process, and product quality is pure more inadequately.

Summary of the invention

The object of the invention is to overcome above-mentioned weak point of the prior art and provides a kind of quality higher and be beneficial to a kind of preparation method of Iron Guanyin tealeaves of the standardized process of Iron Guanyin processing.

The present invention realizes in the following way:

New technological process is: leaf picking → solarization is blue or green → shake the green grass or young crops → Chang Liangqing → impurity elimination that completes → separate → rolling moulding → sieve end → drying → assorted.

The present invention is with respect to the advantage of prior art:

1. new technology reduces the part operation with respect to the traditional handicraft method, operation such as fall end (chamfer end), stalk-sorting, sieve end, removal of impurities in refining as before in the system, cure.Reduce technological process repeatedly, reduce labor intensity, energy savings, minimizing cost, improve quality.The standardized process that helps Iron Guanyin processing simultaneously.

(1). reduce to make work flow, as fall end, stalk-sorting, sieve end, impurity elimination in refining, cure operations such as (roastings of leaking water), energy savings reduces cost and pays.

(2). reduce tealeaves and cause short brokenly in process repeatedly, particularly choose and pick.

(3). avoid choosing and contact the tealeaves peculiar smell that causes repeatedly, pollute and make moist because of manual in picking in subtractive process.

(4). new technology is owing to separate impurity elimination in advance, avoids that tea stalk, thick Lao Ye etc. bring thick, assorted flavor in process, makes product quality more pure.Help process control simultaneously, improve quality of tea leaves.

(5). the new product quality, fragrance is pure.Fragrant aroma is deep and remote long, and the pure aquatic foods of flavour are refreshing, and harmonious sounds is obvious, and soup coloured gold Huang, limpid bright is soft bright, complete, even neat at the bottom of the leaf, more anti-bubble.Realize the lifting of product quality.

(6). because product quality is pure, neat and well spaced.Be beneficial to assortedly, improve the product quality specification, help improving standardization of products level.

2. improve the system rate, economic benefit is obvious.By test, the system rate of clean tea weight improves, and benefit is obvious.

The specific embodiment

The specific embodiment of the invention now is described in detail in detail:

Preparation method of the present invention is:

Technological process is: leaf picking → solarization is blue or green → shake the green grass or young crops → Chang Liangqing → impurity elimination that completes → separate → rolling moulding → sieve end → drying → assorted.

Test as follows:

Select 50 kilograms on the bright leaf (dark brownish green) that same kind (Iron Guanyin), same producing region, same time pluck, make, be divided into two groups of A, B after completing by new technology, every group each 25 kilograms, with the A group in contrast.

The A group is made by first, the refining processing process of delicate fragrance type oolong tea.

The B group is made by the flow process of new technology of the present invention.Obstruct leaf after the fried green and separate, remove a stalk and top, thick Lao Ye and field trash.Rolling simultaneously, oven dry after spending 2 hours.

The A group is made into 4.5 kilograms of gross tea, 2.8 kilograms of smart tea.The B group is made into 3.2 kilograms of gross tea, 2.9 kilograms of smart tea.

The product quality analysis is carried out organoleptic quality by " tealeaves sensory review method " national standard (GB/T 23776-2009) and is evaluated.Its result is as follows:

Group	Profile	Fragrance	Flavour	The soup look	At the bottom of the leaf
						The A group	Tight knot, Lv Run, still neat and well spaced	Delicate fragrance, lasting.	Pure tasty and refreshing, harmonious sounds shows.	Orange	Still soft bright, still neat and well spaced, lingering fragrance arranged.
The B group	Tight knot, emerald green profit, neat and well spaced, clean	Strong fragrant, deep and remote long	Pure sweet aquatic foods, harmonious sounds are obvious.	Golden yellow, limpid bright.	Soft bright, neat and well spaced, the high length of lingering fragrance.

Analyze:

1. new technology reduces the part operation, operation such as fall end (chamfer end), stalk-sorting, sieve end, removal of impurities in refining as before in the system, cure.Reduce technological process repeatedly, reduce labor intensity, energy savings, minimizing cost, improve quality.The standardized process that helps Iron Guanyin processing simultaneously.

2. improve the system rate, economic benefit is obvious.By test, clean tea weight, the B group increases 2%-3% than the A group.The system rate improves, and benefit is obvious.

3. commercial value assessment

(1). (cost of labor is made contrast to cost of manufacture; Cost of labor increases (calculatings 8 hours every days) 79%, comparatively time-consuming (annotate: A organizes per 100 jin of dark brownish green going, and to obstruct refining cost of labor be 25 yuan, B organize per 100 jin of dark brownish green going obstruct make with extra care cost of labor and be about 45 yuan).

(2). make contrasts such as tealeaves weight, the market price:

Group	Quantity (kg)	Unit price (unit)	The amount of money (unit)	Increment (unit)	Ratio (%)
						The A group	2.8	180	504	-	-
The B group	2.9	300	870	366	72.6

By value assessment, can B group quality organize apparently higher than A, after the cost of labor that deduction increases, per 100 jin of dark brownish green processing back B groups are than 346 yuan of A group net added values, and its economic benefit is 1.687 times of A group.

The present invention breaks through Iron Guanyin traditional fabrication skill, and science, reasonable improves the processing criterion process, helps the lifting of product quality; Helping normalization, the standardization of product simultaneously, improve the Iron Guanyin glamour, found new brand, is the major contribution to the oolong tea development.

Claims

1. the preparation method of an Iron Guanyin tealeaves, it is characterized in that: its technological process is:

A. leaf picking;

B. shine blue or green;

C. shake green grass or young crops;

D. long cool blue or green;

E. complete;

F. separate impurity elimination;

G. rolling moulding;

H. sieve is last;

I. dry;

J. assorted.