CN102258092B - Tea making method combining multiple tea processes - Google Patents
Tea making method combining multiple tea processes Download PDFInfo
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- CN102258092B CN102258092B CN 201110224023 CN201110224023A CN102258092B CN 102258092 B CN102258092 B CN 102258092B CN 201110224023 CN201110224023 CN 201110224023 CN 201110224023 A CN201110224023 A CN 201110224023A CN 102258092 B CN102258092 B CN 102258092B
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Abstract
The invention discloses a tea making method combining multiple tea processes. Fresh leaves are classified in certain proportion and are respectively processed according to different processes, when the fresh leaves are respectively processed to certain stage and subsequent processing techniques are the same, the fresh leaves are evenly mixed, and the subsequent tea making process is continued until processing is completed according to the tea making process of a target tea leaf product. In the invention, a green tea process and an oolong tea process are mainly combined. The fresh leaves are weighed in certain proportion, green removing is carried out according to a faint scent (or fragrant) oolong tea processing technique, green-removed leaves and residual fresh leaves which are preserved and stored in a shady and cool place are mixed, green removing is carried out, and subsequent making process is completed according to a green tea (famous green tea) processing technique. By adopting the tea making method in the invention, fragrance quality of green tea (the famous green tea) finished product is improved, the original quality characteristics of the green tea (the famous green tea) are kept, and no trace of oolong tea is left in the tea finished product.
Description
Technical field
The present invention relates to a kind of tea Processing method, belong to processing field of tea leaves, be specifically related to the method for preparing tea of a kind of many teas technology combination.
Background technology
Tealeaves can be divided into green tea, black tea, blue or green tea (oolong tea), white tea, yellow tea, black tea six big teas according to the difference of processing method.Each big teas, quality and flavor is different.The process of tealeaves mainly is to utilize the effect of biology enzyme in the bright leaf, and wet in the process, heat chemistry changes or microbial action etc., biochemical composition or the biochemical composition of part in the tealeaves are changed, and then be processed into all kinds tea that people like.
Tea blend mixes two or more dissimilar tea exactly according to a certain percentage, mixes such as black tea and green tea.CN97199227.4, black tea discloses the tealeaves of the tealeaves that contains basic fermentation and basic non-fermented tea leaf mixture.Outward appearance and taste resemble black tea, but the tealeaves of certain catechin content is arranged.The careful black tea of selecting of employing and green tea are mixed and are made.The mixture that contains Assam green tea and black tea is compared with equivalent black tea, can make antioxidation activity improve more than 10%.This patent has also been mentioned US 4,748, and 033, EP 654 221 (Nestle), SU 1,102,554, SU 1,364, the way of preparation such as 269 (tealeaves industrial research institutes), SU 1,165,346 (Khoperiya), GB-A 04831 (Jackson) tea blend.CN200710141063.9, tea blend and blended tea beverage disclose the mellow mouthfeel of color harmony of a kind of existing fermentation teas such as oolong tea, have again that green tea fragrance is aloof from politics and material pursuits concurrently, the novel tea blend of bright tasty and refreshing sense, blended tea beverage and diet product.Mix in the ratio of 9:l-1:9 by the fermentation teas that uses fermentation teas such as oolong tea or be adsorbed with the nature fragrance of a flower and green tea or the green tea that is adsorbed with the fragrance of a flower, be processed into and pack tea or tea in bag.Use the raw material of aforementioned proportion to make blended tea beverage, or above-mentioned two kinds of tealeaves are leached separately, or extract mixes preparation of drinks or instant tea in the ratio of 9:1-1:9, bright the feeling well of mellow and green tea delicate fragrance of the fermentation teas that can get both.
Except tea blend, interpenetrating of Tea Processing technology is a kind of new trial.At first be that oolong tea or black tea process are penetrated in the Green Tea Processing.CN02155217.7, the fragrant green tea processing method discloses a kind of processing method of fragrant green tea.In bright leaf process, do not add the external source fragrant flower, but by technologies such as solar wither, stand green grass or young crops, impel aromatic substance and amino acid in the bright leaf, biochemistry takes place under the enzyme effect glucide changes, and forms the floral type aromatic substance, makes green tea have the fragrance of a flower.In Green Tea Processing, partly introduced the processing technology of oolong tea or black tea.CN200680034790.9, tea process has been announced a kind of preparation method with black tea or green tea of the oolong tea fragrance of a flower.Thereby utilization is shaken and is caused blade physical damnification generation oolong tea fragrance and do not comprise traditional solar wither step, and bright leaf does not have freezing.In red, Green Tea Processing, introduced and shaken young worker's skill.CN200810233378.0, a kind of processing technology of green tea; CN200810062015.5, natural floral type longjing tea processing technique; CN200910233304.1, the processing method of floral-type Taihu bamboo tea; CN200910233303.7, the processing method of floral-type Wuxi hao tea; CN200910058841.7, a kind of preparation technology of fragrant green tea; CN200910214344.1, a kind of processing method of floral type green tea; CN200910028923.7, the manufacture method of floral type green tea; CN201010130575.7, a kind of processing method of blowing fragrant summer etc.Above-mentioned these patents are in Green Tea Processing, partly introduce oolong tea or black tea solarization green grass or young crops, do green grass or young crops or the technology of withering.Before green tea completes, adopt thermophilic to wither, perhaps appropriateness shine blue or green, do green grass or young crops and combine, utilize bright leaf withering, is shining blue or green, as to do the inner various enzymes of tealeaves in blue or green process effect, make tealeaves work in-process formation fragrance of a flower quality.These carry out the corrective measure (wither, shine blue or green, do green grass or young crops etc.) of technology in Green Tea Processing, obvious to green tea fragrance improvement effect, but have become fuzzyyer with the processing boundary of oolong tea.Particularly delicate fragrance type oolong tea (Yang Zhonggeng etc., delicate fragrance type oolong tea Production Technology Discussion, Fujian tealeaves the 2nd phase in 2004; Chi Yangkun, the research of delicate fragrance type Iron Guanyin process technology, " Fujian tealeaves " the 5th phase in 2010), except the special requirement on processing raw material, the difference of processing technology is just very little.
Next is that oolong tea technology is penetrated in the black tea processing.CN00130895.5, process for preparing black oolong tea.With the fresh leaves of tea plant of plucking, through shine green grass or young crops, cool blue or green, do green grass or young crops after, rub cut, ferment, dry, refining.The product of making has the fresh lasting of the oolong tea fragrance of a flower, has the bright refreshing dense strong flavour of black tea to dash the splendid characteristics of milk tea smell again, and it is or rose-red to add milk back soup look reddish brown, and fragranced is dense refreshing, and hot and cold millet paste all can be lefted a lingering fragrance in one's mouth.CN200410016492.X, a kind of processing technology of tealeaves.Black tea process is used in earlier stage and is shone blue or green, air blue, the dry a kind of black tea that uses the shaping processes of later stage.CN200910307007.7, processing technique of fragrant Bailin Kongfu black tea; CN201010561342.2, a kind of processing method of fragrance of a flower black tea; CN201010125929.9, a kind of processing method of floral type black tea etc.Above-mentioned patent withering the stage of black tea processing, is introduced and is shone green grass or young crops and do young worker's skill, kneads then and is processed into black tea, makes the fragrance of a flower quality of black tea more outstanding.
Summary of the invention
The invention provides the method for preparing tea of a kind of many teas technology combination.The one-tenth requirement of sampling tea according to processing, separately pay system according to a certain percentage with bright leaf, adopt different tea-manufacturing technologies to process separately, when they are worked into certain stage separately, mix when subsequent technique is identical, finish the technology of back with identical operation, up to machining, make into and sample tea.Because when mixing, Tea Processing is not finished as yet, after combining, when continuing the processing technology of back, multiple condition effect such as tealeaves is wet, heat, power, enzyme, bacterium, make processed tealeaves on biochemical composition, replenish mutually, interact, thereby change over the formation of effective biochemical composition of sampling tea, improve quality of tea leaves.
The method for preparing tea that a kind of many teas technology combines is essentially different with tea blend.Tea blend is all kinds of one-tenth to be sampled tea to mix according to a certain percentage, just mixes and has finished, and does not have the follow-up process that combines, and its biochemical composition is based on separately material before mixing, and does not have chemical change again substantially and produces new material.The method for preparing tea of a kind of many teas technology combination interpenetrates with teas technology and also to exist essential distinction.Teas technology interpenetrates, and refers to that a kind of tea is adding man-hour, adds the part processing technology of another kind of tea, makes in one section manufacture craft flow process of the many experience of tea making.The method for preparing tea of a kind of many teas technology combination does not have increase and the minimizing of manufacture craft, is two or more teas, in stage processed, combination according to a certain percentage, finishes the manufacture craft of the same hereinafter certain jointly.
The present invention adopts the combination of many teas processing technology, mainly refers to the combination of green tea and oolong tea (blue or green tea).Green tea and black tea have only the arrival drying stage, and two kinds of processing technologys are just converged and tied together.Combined process is shorter, though biochemical composition has also produced bigger variation (Wang Wenjie etc., red green tea collocation technology is to cooperating the influence of tea quality, " Chinese tea processing " the 1st phase in 2010), prohibiting red during red middle taboo is green, green is the common recognition of tea circle.The combination of oolong tea and black tea also only just can be carried out at drying stage, and mutual influence is less.Green tea is combined with oolong tea, begins to converge knot from completing, in conjunction with after the manufacture craft long flow path, interact with influence nature also maximum, and can adopt green tea to be combined the gross tea of production with oolong tea and process yellow tea, deceive tea.
Technical scheme of the present invention is as follows:
The method for preparing tea of a kind of many teas technology combination, it is characterized in that: the bright leaf of tea is separated according to a certain percentage, process by different tea-manufacturing technologies separately, when being worked into certain stage separately, when subsequent machining technology was identical, the mixing that combines was according to the tea-manufacturing technology of target tea products, continue to finish the tea-manufacturing technology of back, up to machining.
Described different tea-manufacturing technology mainly refers to green tea tea-manufacturing technology, oolong tea tea-manufacturing technology, yellow tea tea-manufacturing technology, black tea tea-manufacturing technology.
Described different tea-manufacturing technology refers to green tea tea-manufacturing technology, oolong tea tea-manufacturing technology, and the technical matters scheme of taking is:
(1) separately pays system in proportion with bright leaf: get the bright leaf of part and do young worker's skill by delicate fragrance type or Luzhou-flavor oolong tea and finish the processing in early stage, remain fresh-keeping the spreading in the shady and cool place of bright leaf;
(2) will finish and do blue or green material in process and after the fresh-keeping fresh leaf that spreads mixes, make green tea according to the green tea tea-manufacturing technology.
Beneficial effect of the present invention:
The bright leaf of part is finished the blue or green process of doing in early stage by the oolong tea processing technology, make this part raw material have the distinctive floral character of oolong tea.This part is done leafiness and is combined processing with green tea (famous green tea) raw material, and finish processing in tea making by the technology of later stage green tea (famous green tea), making into samples tea keeps the qualitative characteristics of green tea (famous green tea), and oolong tea fragrance of a flower quality that part is incorporated contains into and samples tea again simultaneously.Improve finished product green tea (famous green tea) flavouring essence quality, kept the original qualitative characteristics of green tea (famous green tea) again, and the reservation vestige that does not have oolong tea to sample tea at one-tenth.
The specific embodiment
Embodiment 1
With 1/7 of bright leaf amount, do young worker's skill by the delicate fragrance type oolong tea and process, remain 6/7 bright leaf fresh-retaining preserving under shady and cool (below 22 ℃) environment.1/7 do leafiness, take from the bright leaf of plucking the morning, begin to do green grass or young crops noon.1. shine blue or green: shone 15-20 minute under the sunlight, leaf (second leaf is sagging, dehydration about 10%) is several times turned in the centre, moves on to shady and cool place (about 20 ℃) and spreads 2 hours; 2. shake green grass or young crops: divide 3 times, under about 20 ℃ of air conditioning rooms, shake blue or green with spread.Jog green grass or young crops for the first time: manual shaking 40-50 time, vibration machine shakes 2 minutes (8 rev/mins); Spread 2 hours; For the second time heavylier shake green grass or young crops: manual shaking 80-100 time, vibration machine shakes 5 minutes (12 rev/mins); Spread 2 hours; Appropriateness is shaken green grass or young crops for the third time: shake the red stain slightly of tealeaves limb, delicate fragrance appears.Shake 40-50 time by hand, vibration machine is swaggered 2 minutes (12 rev/mins); Spread 1-2 hour.Be blue or green duration 6-7 hour, and began noon to evening 6,7 end.Do the leaf that green grass or young crops is finished, and begin to complete after bright leaf mixes, knead while hot.The leaf of rubbing rolls blank with cylinder, distributes part moisture content to appropriateness, and after the cooling, the blue or green roasting machine stir-fry of small stream fire extremely is shaped with gushing, foot is done.100% bright leaf directly is processed into and gushes the blue or green tea of small stream fire for contrasting.Compared with the control, suitable at the bottom of high 2 minutes, the flavour of sense organ fragrance, soup look, the leaf.
Embodiment 2
With 1/5 of bright leaf amount, do young worker's skill by the delicate fragrance type oolong tea and process, remain 4/5 bright leaf fresh-retaining preserving under shady and cool (below 22 ℃) environment.1/5 do leafiness, take from the bright leaf of plucking the morning, begin to do green grass or young crops noon.1. shine blue or green: shone 15-20 minute under the sunlight, leaf (second leaf is sagging, dehydration about 10%) is several times turned in the centre, moves on to shady and cool place (about 20 ℃) and spreads 2 hours; 2. shake green grass or young crops: divide 3 times, under about 20 ℃ of air conditioning rooms, shake blue or green with spread.Jog green grass or young crops for the first time: manual shaking 40-50 time, vibration machine shakes 2 minutes (8 rev/mins); Spread 2 hours; For the second time heavylier shake green grass or young crops: manual shaking 80-100 time, vibration machine shakes 5 minutes (12 rev/mins); Spread 2 hours; Appropriateness is shaken green grass or young crops for the third time: shake the red stain slightly of tealeaves limb, delicate fragrance appears.Shake 40-50 time by hand, vibration machine is swaggered 2 minutes (12 rev/mins); Spread 1-2 hour.Be blue or green duration 6-7 hour, and began noon to evening 6,7 end.Do the leaf that green grass or young crops is finished, and begin to complete after remaining 4/5 bright leaf mixes, knead while hot.The leaf of rubbing rolls blank with cylinder, distributes part moisture content to appropriateness, and after the cooling, the blue or green roasting machine stir-fry of small stream fire extremely is shaped with gushing, foot is done.100% bright leaf directly is processed into and gushes the blue or green tea of small stream fire for contrasting.Compared with the control, sense organ fragrance is high 2 minutes, flavour is high 1 minute, suitable at the bottom of the soup look, leaf.
Embodiment 3
With 1/3 of bright leaf amount, do young worker's skill by the delicate fragrance type oolong tea and process, remain 2/3 bright leaf fresh-retaining preserving under shady and cool (below 22 ℃) environment.1/3 do leafiness, take from the bright leaf of plucking the morning, begin to do green grass or young crops noon.1. shine blue or green: shone 15-20 minute under the sunlight, leaf (second leaf is sagging, dehydration about 10%) is several times turned in the centre, moves on to shady and cool place (about 20 ℃) and spreads 2 hours; 2. shake green grass or young crops: divide 3 times, under about 20 ℃ of air conditioning rooms, shake blue or green with spread.Jog green grass or young crops for the first time: manual shaking 40-50 time, vibration machine shakes 2 minutes (8 rev/mins); Spread 2 hours; For the second time heavylier shake green grass or young crops: manual shaking 80-100 time, vibration machine shakes 5 minutes (12 rev/mins); Spread 2 hours; Appropriateness is shaken green grass or young crops for the third time: shake the red stain slightly of tealeaves limb, delicate fragrance appears.Shake 40-50 time by hand, vibration machine is swaggered 2 minutes (12 rev/mins); Spread 1-2 hour.Be blue or green duration 6-7 hour, and began noon to evening 6,7 end.Do the leaf that green grass or young crops is finished, and begin to complete after remaining 2/3 bright leaf mixes.Knead while hot.The leaf of rubbing rolls blank with cylinder, distributes part moisture content to appropriateness, and after the cooling, the blue or green roasting machine stir-fry of small stream fire extremely is shaped with gushing, foot is done.100% bright leaf directly is processed into and gushes the blue or green tea of small stream fire for contrasting.Compared with the control, suitable at the bottom of sense organ fragrance, flavour, the leaf, soup look low 5 minutes.
Be example to gush the blue or green tea of small stream fire, about 20% bright leaves to do blue or green amount comparatively suitable.The bright leaf of other green tea (famous green tea) is done blue or green consumption (ratio) and is decided to become to sample tea separately.All combinations that relates to the teas processing technology all belong to this invention claim.
Claims (1)
1. the method for preparing tea of the combination of teas technology more than one kind is characterized in that: with 1/5 of bright leaf amount, do young worker's skill by the delicate fragrance type oolong tea and process, remain 4/5 bright leaf fresh-retaining preserving under the shady and cool environment below 22 ℃; 1/5 do leafiness: take from the bright leaf of plucking the morning, begin to do green grass or young crops noon,
1. shine blue or green: shone 15-20 minute under the sunlight, leaf is turned over several times in the centre, treats that second leaf is sagging, during dehydration 10%, moves on to 20 ℃ of shady and cool places and spread 2 hours;
2. shake green grass or young crops: divide 3 times, under 20 ℃ of air conditioning rooms, shake blue or green with spread: jog green grass or young crops for the first time: manual shaking 40-50 time, vibration machine shook 2 minutes with 8 rev/mins speed, spread 2 hours; For the second time heavylier shake green grass or young crops: manual shaking 80-100 time, vibration machine shook 5 minutes with 12 rev/mins speed, spread 2 hours; Appropriateness is shaken green grass or young crops for the third time: shake the red stain slightly of tealeaves limb, delicate fragrance appears, and shakes 40-50 time by hand, and vibration machine shook 2 minutes with 12 rev/mins speed, spread 1-2 hour, was blue or green duration 6-7 hour, began noon to evening 6,7 end;
Do the leaf that green grass or young crops is finished, and begin to complete after remaining 4/5 bright leaf mixes, knead while hot, the leaf of rubbing rolls blank with cylinder, distributes part moisture content to appropriateness, after the cooling, with gush the blue or green roasting machine of small stream fire fry to be shaped, sufficient dried.
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430954A (en) * | 2013-11-25 | 2015-03-25 | 鹿寨县大乐岭茶业有限公司 | Preparation method of oolong tea |
| CN103988932B (en) * | 2014-06-17 | 2015-09-30 | 贵州琦福苑茶业有限公司 | A kind of processing method of black tea |
| CN104970128A (en) * | 2015-07-23 | 2015-10-14 | 安徽农业大学 | Method for processing dark green tea by using pan-fired green tea |
| CN105394227A (en) * | 2015-12-14 | 2016-03-16 | 广西职业技术学院 | Method for processing summer multi-kind tea |
| CN105360369A (en) * | 2015-12-14 | 2016-03-02 | 广西职业技术学院 | Method for processing multiple kinds of tea with spring tea |
| CN106070738A (en) * | 2016-03-21 | 2016-11-09 | 李韵奇 | The assorted technological method for processing of rhythm Radix Campylotropis Hirtella (Herba Myrsines Africanae) tea at the bottom of a kind of clump and product |
| CN106070740A (en) * | 2016-03-21 | 2016-11-09 | 李韵奇 | The assorted technological method for processing of rhythm Radix Campylotropis Hirtella (Herba Myrsines Africanae) tea at the bottom of a kind of wild tea and product |
| CN106070739A (en) * | 2016-03-21 | 2016-11-09 | 李韵奇 | The assorted technological method for processing of rhythm Radix Campylotropis Hirtella (Herba Myrsines Africanae) tea at the bottom of a kind of Cortex Cinnamomi and product |
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