CN102232434A - Method for processing Maoshan Cuimei tea - Google Patents
Method for processing Maoshan Cuimei tea Download PDFInfo
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- CN102232434A CN102232434A CN 201110213605 CN201110213605A CN102232434A CN 102232434 A CN102232434 A CN 102232434A CN 201110213605 CN201110213605 CN 201110213605 CN 201110213605 A CN201110213605 A CN 201110213605A CN 102232434 A CN102232434 A CN 102232434A
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Abstract
The invention discloses a method for processing Maoshan Cuimei tea. The method comprises the following steps of: preparing raw materials, and killing green, wherein the temperature of a roller is 350 to 360 DEG C, the adding rate of leaves is 50kg/hour, and the leaf processing time is 1.5 to 2 minutes; rapidly spreading and cooling; naturally piling the green-killed leaves after the green-killed leaves are completely cooled, turning the leaves once every 10 minutes until the moisture of the green-killed leaves is uniformly distributed and the green-killed leaves are soft when touched by hands, carding, taking down from a machine when the tea is carded until the water content of tea strips is 20 to 30 percent, and spreading and cooling; and performing secondary stacking by a method which is the same as a method for primary stacking, drying, taking down from the machine, and spreading and cooling to room temperature to obtain the Maoshan Cuimei tea. The method has the advantages that: the tea has a good appearance and strong aroma; the tea can be prevented from going red and deteriorating; the tea can lose a large amount of water in short time, so that the time is saved for the next working procedure; and by stacking, buds and leaves are fully contacted, the moisture of the buds and the leaves is quickly balanced, the spreading and cooling time is shortened, and the manufacturing efficiency is improved.
Description
Technical field
The present invention relates to a kind of production method of tealeaves, is the processing method of the emerald green mee tea in a kind of Maoshan Mountain specifically.
Background technology
The tea culture of China is with a long history, the kind of famous-brand and high-quality tea also have hundreds of more than, wherein green tea is the maximum class tealeaves of China's output, occupies first place in the world more than its designs and varieties.Green tea has characteristics such as fragrant height, flavor is pure, shape is beautiful, endure repeated infusions.Its traditional handicraft all is through the process of kneading a drying that completes.The emerald green mee tea in the Maoshan Mountain also is a kind of of green tea, and its processing method is the same with common green tea, owing to be to adopt common fixing method, because the temperature that completes is low, the fragrance deficiency that this tea that causes exists; The degree that completes is tender, and the water-removing leaves water content is big, and the moisture inequality of bud-leaf, causes the tea-drying time long, and energy consumption is big, causes tea color gloomy.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of simple for productionly, it is low to consume energy, the processing method of the emerald green mee tea in the Maoshan Mountain that the tealeaves profile is good, fragrance is dense.
Technical scheme: in order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:
The processing method of the emerald green mee tea in a kind of Maoshan Mountain, this method comprises the steps:
1) raw material is prepared: with a bud one leaf, two leaves and a bud is raw material, through 3-4 hour 25 ℃ wither;
2) complete: 50 type roller fixation machines, bowl temperature 350-360 ℃, threw the leaf amount 50kg/ hour, 1.5-2 minute leafing time; Complete to the slightly golden yellow limit of water-removing leaves, held crisp sense, leaf is not broken and send light tea perfume (or spice);
3) spreading for cooling: thin stand water-removing leaves, leaf-spreading thickness is 2-3cm, utilizes fan to be the water-removing leaves fast cooling;
4) seal heap: when treating that water-removing leaves is cooled to below 25 ℃ fully that the 4kg-5kg water-removing leaves is in a huddle naturally, turned over leaf once in per 10 minutes, evenly distribute until water-removing leaves bud-leaf moisture, hand touches continuous gentle, enters reason bar operation;
5) reason bar: utilize the oscillatory type carding machine, 100-80 ℃ of groove temperature, every groove drops into water-removing leaves 100g, and middling speed reason bar is low after temperature is high earlier, when the tea orderliness is straight, the water content of tea bar reaches 20-30%(weight) machine spreading for cooling at present;
6) secondary is sealed heap: utilize fan to be reason bar leaf fast cooling, and when waiting to manage the bar leaf and being cooled to below 25 ℃ fully that 4kg-5kg reason bar leaf is in a huddle naturally, turned over leaf once in per 10 minutes, famous dictum bar leaf moisture evenly distributes, and carries out the next process drying;
7) drying: utilize well-known tea to bake and bank up with earth machine, temperature 100-120 ℃, stand leaf 1-2cm turns over while drying by the fire, and the low earlier back of temperature is high, dries by the fire to the tealeaves hand and twists with the fingers into comminution, and following machine spreading for cooling to room temperature promptly obtains the emerald green mee tea in the described Maoshan Mountain.
Utilizing selection by winnowing and hand to winnow with a dustpan the tealeaves that obtains after the oven dry spreading for cooling makes with extra care, removes sheet, last packing.
Beneficial effect: compared with prior art, advantage of the present invention is: (1) tealeaves profile is good, fragrance is dense; (2) owing to adopt the quick fixing method of high temperature, compare with traditional fixing method, this method advantage is that temperature height, speed are fast, can destroy the activity of enzyme in the tealeaves rapidly, prevents that tealeaves is rubescent rotten; It is slightly old to complete, and increases the moisture loss of water-removing leaves, for follow-up drying saves time, reaches energy-saving and cost-reducing; (3) benefit of sealing the heap operation that adopts among the present invention is: owing to bud, the moisture inequality of leaf, by sealing heap, bud, leaf are fully contacted, can allow bud, leaf moisture reach balanced fast, seal water-removing leaves, the equilibrium of reason bar leaf moisture behind the heap, manage bar, drying easily, not only reduce drying time, more can cut down the consumption of energy, improve make efficiency.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment.
Embodiment 1: the processing method of the emerald green mee tea in a kind of Maoshan Mountain, this method comprises the steps:
1) raw material is prepared: with a bud one leaf, two leaves and a bud is raw material, withers through 3 hours, and the temperature of withering is 25 ℃;
2) complete: 50 type roller fixation machines, bowl temperature 350-360 ℃, threw the leaf amount 50kg/ hour, 1.5 minutes leafing time; Complete to the slightly golden yellow limit of water-removing leaves, held crisp sense, leaf is not broken and send light tea perfume (or spice);
3) spreading for cooling: thin stand water-removing leaves, leaf-spreading thickness is 2cm, utilizes fan to be the water-removing leaves fast cooling;
4) seal heap: when treating that water-removing leaves is cooled to below 25 ℃ fully that the 4kg water-removing leaves is in a huddle naturally, turned over leaf once in per 10 minutes, evenly distribute until water-removing leaves bud-leaf moisture, hand touches continuous gentle, and this process generally needs about 30 minutes, enters the reason bar;
5) reason bar: utilize the oscillatory type carding machine, 100-80 ℃ of groove temperature, the input amount of every groove water-removing leaves are 100g, middling speed (middling speed is motor speed 800-1000 rev/min) reason bar, the earlier high back of temperature is low, and when the tea orderliness is straight, the water content of tea bar reaches 20%(weight) machine spreading for cooling at present;
6) secondary is sealed heap: utilize fan to be reason bar leaf fast cooling, when waiting to manage the bar leaf and being cooled to below 25 ℃ fully, it is in a huddle naturally that 4kg is managed the bar leaf, turned over leaf once in per 10 minutes, famous dictum bar leaf moisture evenly distributes, and generally needs 30-40 minute, carries out the next process drying;
7) drying: utilize well-known tea to bake and bank up with earth machine, temperature 100-120 ℃, stand leaf 1cm turns over while drying by the fire, and the low earlier back of temperature is high, dries by the fire to the tealeaves hand and twists with the fingers into comminution, and following machine spreading for cooling to room temperature promptly obtains the emerald green mee tea in the described Maoshan Mountain; Utilizing selection by winnowing and hand to winnow with a dustpan the tealeaves that obtains after the oven dry spreading for cooling makes with extra care, removes sheet, last packing.
Embodiment 2: the processing method of the emerald green mee tea in a kind of Maoshan Mountain, this method comprises the steps:
1) raw material is prepared: with a bud one leaf, two leaves and a bud is raw material, withers through 4 hours; The temperature of withering is 25 ℃;
2) complete: 50 type roller fixation machines, bowl temperature 350-360 ℃, threw the leaf amount 50kg/ hour, 2 minutes leafing time; Complete to the slightly golden yellow limit of water-removing leaves, held crisp sense, leaf is not broken and send light tea perfume (or spice);
3) spreading for cooling: thin stand water-removing leaves, leaf-spreading thickness is 3cm, utilizes fan to be the water-removing leaves fast cooling;
4) seal heap: when treating that water-removing leaves is cooled to below 25 ℃ fully that the 5kg water-removing leaves is in a huddle naturally, turned over leaf once in per 10 minutes, evenly distribute until water-removing leaves bud-leaf moisture, hand touches continuous gentle, and this process generally needs about 30 minutes, enters the reason bar;
5) reason bar: utilize the oscillatory type carding machine, 100-80 ℃ of groove temperature, the input amount of every groove water-removing leaves are 100g, middling speed (middling speed is motor speed 800-1000 rev/min) reason bar, the earlier high back of temperature is low, and when the tea orderliness is straight, the water content of tea bar reaches 25%(weight) machine spreading for cooling at present;
6) secondary is sealed heap: utilize fan to be reason bar leaf fast cooling, when waiting to manage the bar leaf and being cooled to below 25 ℃ fully, it is in a huddle naturally that 5kg is managed the bar leaf, turned over leaf once in per 10 minutes, famous dictum bar leaf moisture evenly distributes, and this process generally needs 30-40 minute, carries out the next process drying;
7) drying: utilize well-known tea to bake and bank up with earth machine, temperature 100-120 ℃, stand leaf 2cm turns over while drying by the fire, and the low earlier back of temperature is high, dries by the fire to the tealeaves hand and twists with the fingers into comminution, and following machine spreading for cooling to room temperature promptly obtains the emerald green mee tea in the described Maoshan Mountain.
Embodiment 3: the processing method of the emerald green mee tea in a kind of Maoshan Mountain, this method comprises the steps:
1) raw material is prepared: with a bud one leaf, two leaves and a bud is raw material, withers through 3.5 hours; The temperature of withering is 25 ℃;
2) complete: 50 type roller fixation machines, bowl temperature 350-360 ℃, threw the leaf amount 50kg/ hour, 1.8 minutes leafing time; Complete to the slightly golden yellow limit of water-removing leaves, held crisp sense, leaf is not broken and send light tea perfume (or spice);
3) spreading for cooling: thin stand water-removing leaves, leaf-spreading thickness is 2.5cm, utilizes fan to be the water-removing leaves fast cooling;
4) seal heap: when treating that water-removing leaves is cooled to below 25 ℃ fully that the 4.5kg water-removing leaves is in a huddle naturally, turned over leaf once in per 10 minutes, evenly distribute until water-removing leaves bud-leaf moisture, hand touches continuous gentle, enters the reason bar;
5) reason bar: utilize the oscillatory type carding machine, 100-80 ℃ of groove temperature, the input amount of every groove water-removing leaves are 100g, middling speed (middling speed is motor speed 800-1000 rev/min) reason bar, the earlier high back of temperature is low, and when the tea orderliness is straight, the water content of tea bar reaches 30%(weight) machine spreading for cooling at present;
6) secondary is sealed heap: utilize fan to be reason bar leaf fast cooling, when waiting to manage the bar leaf and being cooled to below 25 ℃ fully, it is in a huddle naturally that 4.5kg is managed the bar leaf, turned over leaf once in per 10 minutes, and famous dictum bar leaf moisture evenly distributes, and carries out the next process drying;
7) drying: utilize well-known tea to bake and bank up with earth machine, temperature 100-120 ℃, stand leaf 1cm turns over while drying by the fire, and the low earlier back of temperature is high, dries by the fire to the tealeaves hand and twists with the fingers into comminution, and following machine spreading for cooling to room temperature promptly obtains the emerald green mee tea in the described Maoshan Mountain.
Sensory review result such as the table 1 of the emerald green mee tea in the Maoshan Mountain that employing embodiment 1-3 obtains:
Table 1
| ? | The soup look | Profile | Mouthfeel | Fragrance |
| Embodiment 1 | Limpid bright green | Emerald green, tall and graceful | Bright refreshing, mellow | Fragrant and sweet |
| Embodiment 2 | Limpid bright green | Emerald green, tall and graceful | Bright refreshing, mellow | Fragrant and sweet |
| Embodiment 3 | Limpid bright green | Emerald green, tall and graceful | Bright refreshing, mellow | Fragrant and sweet |
| The emerald green mee tea that traditional handicraft is made | Bright | Grayish green, straight and upright | Flat, pure and mild | Sweet and |
As can be seen from the above table, utilize the technology of the present invention, the emerald green eyebrow in Maoshan Mountain of production, temperature height, speed are fast because complete early stage, destroy the activity of enzyme in the tealeaves rapidly, for dried tea has emerald green outward appearance and bright green soup look has been laid good basis; Use by sealing the heap technology, allow tea bud leaf moisture reach balanced fast, make the easier reason bar of tealeaves, drying, significantly reduced process time, not only formed tall and graceful, the emerald green profile of dried tea, also reduced energy consumption; It is slightly old to complete, and has discharged the perfume (or spice) that includes in the tealeaves, the high reasonable baking temperature in low earlier back of later stage in addition, thus obtain fragrant and sweet fragrance and bright refreshing mellow mouthfeel.
Claims (2)
1. the processing method of the emerald green mee tea in the Maoshan Mountain is characterized in that this method comprises the steps:
1) raw material is prepared: with a bud one leaf, two leaves and a bud is raw material, withers through 3-4 hour, and the temperature of withering is 25 ℃;
2) complete: 50 type roller fixation machines, bowl temperature 350-360 ℃, threw the leaf amount 50kg/ hour, 1.5-2 minute leafing time; Complete to the slightly golden yellow limit of water-removing leaves, held crisp sense, leaf is not broken and send light tea perfume (or spice);
3) spreading for cooling: thin stand water-removing leaves, leaf-spreading thickness is 2-3cm, utilizes fan to be the water-removing leaves fast cooling;
4) seal heap: when treating that water-removing leaves is cooled to below 25 ℃ fully that the 4kg-5kg water-removing leaves is in a huddle naturally, turned over leaf once in per 10 minutes, evenly distribute until water-removing leaves bud-leaf moisture, hand touches continuous gentle, enters the reason bar;
5) reason bar: utilize the oscillatory type carding machine, 100-80 ℃ of groove temperature, every groove drops into water-removing leaves 100g, and middling speed reason bar is low after temperature is high earlier, when the tea orderliness is straight, the water content of tea bar reaches 20-30%(weight) machine spreading for cooling at present;
6) secondary is sealed heap: utilize fan to be reason bar leaf fast cooling, and when waiting to manage the bar leaf and being cooled to below 25 ℃ fully that 4kg-5kg reason bar leaf is in a huddle naturally, turned over leaf once in per 10 minutes, famous dictum bar leaf moisture evenly distributes, and carries out the next process drying;
7) drying: utilize well-known tea to bake and bank up with earth machine, temperature 100-120 ℃, stand leaf 1-2cm turns over while drying by the fire, and the low earlier back of temperature is high, dries by the fire to the tealeaves hand and twists with the fingers into comminution, and following machine spreading for cooling to room temperature promptly obtains the emerald green mee tea in the described Maoshan Mountain.
2. the processing method of the emerald green mee tea in the Maoshan Mountain according to claim 1 is characterized in that, utilizes selection by winnowing and hand to winnow with a dustpan the tealeaves that obtains after the oven dry spreading for cooling and makes with extra care, remove sheet, last packing.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315074A (en) * | 2013-05-31 | 2013-09-25 | 句容市赵庄林苗场 | Shaping processing process of needle-shaped green tea |
| CN103380828A (en) * | 2013-06-26 | 2013-11-06 | 句容市方山茶场 | Manufacturing process for Fangshan Cuimei (green-eyebrow-like) tea |
| CN103583721A (en) * | 2013-11-09 | 2014-02-19 | 贵州铜仁和泰茶业有限公司 | Processing method for young hyson (green tea) |
| CN104171043A (en) * | 2014-07-11 | 2014-12-03 | 句容市茅山茶场 | Processing method for Maoshanmei green tea |
| CN105230828A (en) * | 2015-10-27 | 2016-01-13 | 安徽省茗闻天下农业发展有限公司 | Preparation method for eyebrow-shaped green tea |
| CN105831338A (en) * | 2016-04-15 | 2016-08-10 | 冯俊英 | Production method of sedum aizoon L. tea |
| CN114831201A (en) * | 2022-05-23 | 2022-08-02 | 河南颐和堂农业科技有限公司 | Leaf-eating grass plant protein tea and preparation process thereof |
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| CN106720551A (en) * | 2016-12-27 | 2017-05-31 | 合肥观云阁商贸有限公司 | The processing method of Maoshan Cuimei tea |
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| CN101422202A (en) * | 2008-12-10 | 2009-05-06 | 中国科学院亚热带农业生态研究所 | Autumn green-tea production method |
| CN101878824A (en) * | 2010-06-30 | 2010-11-10 | 江苏茗鼎生态茶业科技有限公司 | Process flow for preparing Tai Lake jade-green tea |
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Patent Citations (2)
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| CN101422202A (en) * | 2008-12-10 | 2009-05-06 | 中国科学院亚热带农业生态研究所 | Autumn green-tea production method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315074A (en) * | 2013-05-31 | 2013-09-25 | 句容市赵庄林苗场 | Shaping processing process of needle-shaped green tea |
| CN103380828A (en) * | 2013-06-26 | 2013-11-06 | 句容市方山茶场 | Manufacturing process for Fangshan Cuimei (green-eyebrow-like) tea |
| CN103583721A (en) * | 2013-11-09 | 2014-02-19 | 贵州铜仁和泰茶业有限公司 | Processing method for young hyson (green tea) |
| CN103583721B (en) * | 2013-11-09 | 2015-07-01 | 贵州铜仁和泰茶业有限公司 | Processing method for young hyson (green tea) |
| CN104171043A (en) * | 2014-07-11 | 2014-12-03 | 句容市茅山茶场 | Processing method for Maoshanmei green tea |
| CN105230828A (en) * | 2015-10-27 | 2016-01-13 | 安徽省茗闻天下农业发展有限公司 | Preparation method for eyebrow-shaped green tea |
| CN105831338A (en) * | 2016-04-15 | 2016-08-10 | 冯俊英 | Production method of sedum aizoon L. tea |
| CN114831201A (en) * | 2022-05-23 | 2022-08-02 | 河南颐和堂农业科技有限公司 | Leaf-eating grass plant protein tea and preparation process thereof |
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Address after: 212400 500m east of Maoxi market town, Jurong City, Zhenjiang City, Jiangsu Province Patentee after: Jurong Maoshan tea farm Co.,Ltd. Address before: 212443 Maoxi market town, Jurong City, Zhenjiang City, Jiangsu Province Patentee before: JURONG MAOSHAN TEA PLANTATION |
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