CN102365998A - Preparation technology of mianxiang jinyun Tie Guanyin tea - Google Patents
Preparation technology of mianxiang jinyun Tie Guanyin tea Download PDFInfo
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- CN102365998A CN102365998A CN2011103115997A CN201110311599A CN102365998A CN 102365998 A CN102365998 A CN 102365998A CN 2011103115997 A CN2011103115997 A CN 2011103115997A CN 201110311599 A CN201110311599 A CN 201110311599A CN 102365998 A CN102365998 A CN 102365998A
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- 241001122767 Theaceae Species 0.000 title abstract 13
- 238000002360 preparation method Methods 0.000 title abstract 4
- 238000001816 cooling Methods 0.000 claims abstract description 44
- 238000005096 rolling process Methods 0.000 claims abstract description 26
- 244000269722 Thea sinensis Species 0.000 claims description 60
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 46
- 238000003892 spreading Methods 0.000 claims description 43
- 229910052742 iron Inorganic materials 0.000 claims description 23
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 244000025254 Cannabis sativa Species 0.000 claims description 15
- 230000033764 rhythmic process Effects 0.000 claims description 12
- 241000628997 Flos Species 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 12
- 239000003205 fragrance Substances 0.000 abstract description 9
- 238000001035 drying Methods 0.000 abstract description 8
- 235000014347 soups Nutrition 0.000 abstract description 4
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract 1
- 230000035622 drinking Effects 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 54
- 230000000694 effects Effects 0.000 description 13
- 239000002304 perfume Substances 0.000 description 12
- 235000013599 spices Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 239000000463 material Substances 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 125000003118 aryl group Chemical group 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 235000006468 Thea sinensis Nutrition 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 230000001590 oxidative effect Effects 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 235000020333 oolong tea Nutrition 0.000 description 2
- 240000004922 Vigna radiata Species 0.000 description 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 229910000960 colored gold Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- KXXXUIKPSVVSAW-UHFFFAOYSA-K pyranine Chemical compound [Na+].[Na+].[Na+].C1=C2C(O)=CC(S([O-])(=O)=O)=C(C=C3)C2=C2C3=C(S([O-])(=O)=O)C=C(S([O-])(=O)=O)C2=C1 KXXXUIKPSVVSAW-UHFFFAOYSA-K 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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Abstract
The invention discloses a preparation technology of mianxiang jinyun Tie Guanyin tea. The technology comprises the following processes of: A. fresh leaf picking; B. sun withering; C. cooling; D. rocking; E. parching; F. first quick packaging and packed rolling; G. first drying: at a machine drying temperature of 50-60DEG C for 10-15min; H. second quick packaging and packed rolling; I. re-drying; J. packed rolling again; K. gross tea drying; L. stalk and leaf rejecting: rejecting tea stalks and old leaves as well as red leaves; M. purified tea baking: baking the purified tea for 24h at a temperature of 80-105DEG C. The preparation technology of mianxiang jinyun Tie Guanyin tea employs a repeated rocking mode during rocking, thus ensuring a golden yellow and bright finished soup color, mellow tea soup mouthfeel, as well as lingering and lasting fragrance. By controlling reasonable baking temperature and baking time, the preparation technology of the invention greatly improves tea fragrance during tea baking. Therefore, Tie Guanyin tea prepared by the technology of the invention has the characteristics of lasting and lingering tea fragrance as well as mellow mouthfeel. Meanwhile, according to the technology prepared in the invention, the tea is fermented to a high degree, thus being easy to store and unharmful to the stomach after drinking.
Description
Technical field
The present invention relates to a kind of tealeaves manufacture craft, particularly a kind of manufacture craft of extra-strong tea.
Background technology
Iron Guanyin belongs to oolong tea, is the representative of one of Chinese ten famous tea oolong tea, between green tea and black tea, belongs to the semi-fermented tea class.
Present delicate fragrance type Iron Guanyin adopts slight fermentation mostly, and the sense organ attenuation degree overwhelming majority is on the low side, and millet paste is characterized as dark green if sweet mung bean soup presents so-called blue or green flavor, and leaf background color pool also more is dark green color and luster, frangible.The delicate fragrance type extra-strong tea is fragrant golden, but the fragrant mouthfeel of tea is mellow inadequately long, and the Iron Guanyin of light fermented type injures one's stomach difficult the storage easily.
Therefore need Iron Guanyin tealeaves manufacture craft to be improved, make the existing high fragrance of the Iron Guanyin of producing, and have the aromatic thick long characteristics of tea, to improve the mouthfeel of Iron Guanyin to the shortcoming of delicate fragrance type Iron Guanyin.
Summary of the invention
In view of this; The manufacture craft that the purpose of this invention is to provide the fragrant golden rhythm Iron Guanyin of a kind of silk floss is improved through the traditional manufacturing technique to Iron Guanyin, can make the existing very high fragrance of the Iron Guanyin that makes; And tea perfume (or spice) also has mellow long characteristics, makes the mouthfeel of Iron Guanyin better.
The manufacture craft of the continuous fragrant golden rhythm Iron Guanyin of the present invention comprises following operation:
A, pluck bright leaf;
B, shine blue or green, with bright leaf airing to weightless 7-10%;
C, cool blue or green inserts indoor spreading for cooling with the tealeaves behind the solarization green grass or young crops;
D, shake green grass or young crops, shake green grass or young crops and may further comprise the steps:
(1), one shake, shook blue or green time 8-10 minute, shake blue or green back and take out tealeaves spreading for cooling 1-1.5 hour,
(2), two shake, shook blue or green time 15-25 minute, shake blue or green back and take out tealeaves spreading for cooling 2-2.5 hour,
(3), three shake, shook blue or green time 35-50 minute, shake blue or green back and take out tealeaves spreading for cooling 2.5-3 hour,
(4), four shake, shook blue or green time 60-90 minute, shake blue or green back and take out tealeaves spreading for cooling 4-6 hour;
E, fried green;
F, speed bag and rolling for the first time;
G, baking just: 50-60 ℃ of machine baking temperature, time 10-15 minute;
H, speed bag and rolling for the second time;
I, multiple baking;
J, multiple rolling;
K, gross tea oven dry may further comprise the steps:
(1), for the first time cure, stoving temperature 50-60 ℃, cure to eight to ninety percent do after with tealeaves
Under bake spreading for cooling,
(2), for the second time cure, stoving temperature 50-60 ℃, cured time 2.5-3 hour;
L, pick the stalk sheet: reject tea stalk and Lao Ye red autumnal leaves;
M, clean tea cure: clean tea was cured 24 hours under 80-105 ℃ of environment.
Further, said operation E fried green, the fried green temperature is 200-250 ℃;
Further, said operation F, step H and operation J include following steps:
(1), tealeaves is packed in the napkin, and on fast chartered plane, pack,
(2), the tealeaves after will packing is placed on the rolling machine and kneads,
(3), the tealeaves bag after will kneading takes out, the manual tealeaves group of dismissing,
(4), repeating step (1) is to (3), until tea-leaf forming.
Beneficial effect of the present invention: the manufacture craft of the continuous fragrant golden rhythm Iron Guanyin of the present invention, in shaking blue or green process, adopt and heavily shake blue or green mode, guaranteed that finished product soup coloured gold Huang is bright, the millet paste mouthfeel is mellow, fragrance is long lasting.This manufacture craft through controlling rational stoving temperature and curing the time, is greatly improved tealeaves tea perfume (or spice) in the process of curing.Therefore it is lasting, long that the Iron Guanyin that adopts this technology to make has had tea perfume (or spice), the characteristics that mouthfeel is mellow, and this technology tealeaves attenuation degree is heavier simultaneously, stores easily, and does not drink and can injure one's stomach.
Description of drawings
Below in conjunction with accompanying drawing and embodiment the present invention is further described.
Accompanying drawing is the flow chart of the manufacture craft of the fragrant golden rhythm Iron Guanyin of this silk floss.
The specific embodiment
Accompanying drawing is the flow chart of the manufacture craft of the fragrant golden rhythm Iron Guanyin of this silk floss.
Embodiment one: as shown in the figure, the manufacture craft of the continuous fragrant golden rhythm Iron Guanyin of present embodiment comprises following operation:
A, pluck bright leaf, in the harvesting process, win by opening face 2-3 leaf standard for a short time, the gained tea leaf quality is best;
B, shine blue or greenly, to weightless 7%, certainly in practical implementation, bright leaf airing weightlessness can be controlled in 7～10% with bright leaf airing, and it is all preferable to shine blue or green result;
C, cool blue or green inserts indoor spreading for cooling with the tealeaves behind the solarization green grass or young crops, and the spreading for cooling time was generally 50 minutes;
D, shake green grass or young crops, shake green grass or young crops and may further comprise the steps:
(1), one shake, shake the blue or green 8 minutes time, shake blue or green back and take out tealeaves spreading for cooling 1 hour, a water content of tealeaves when shaking is more, the tealeaves frangible is broken, thereby shakes the blue or green time and be prone to short; The time of shaking is controlled at 8-10 minute, spreading for cooling time control and can guarantees for best that the tealeaves profile was complete in 1-1.5 hour in practical implementation, and lets the benefit materials in the tea stalk progressively incorporate tealeaves;
(2), two shake, shake the blue or green 15 minutes time, shake blue or green back and take out tealeaves spreading for cooling 2 hours, two decrease because of the tealeaves water content when shaking, and shake blue or green time proper extension; Two times of shaking were controlled at the 15-25 branch in practical implementation, and the spreading for cooling time is controlled at 2-2.5 hour for best, were beneficial to that benefit materials further incorporates tealeaves in the tea stalk;
(3), three shake, shake the blue or green 35 minutes time, shake blue or green back and take out tealeaves spreading for cooling 2.5 hours, three water content of tealeaves when shaking further reduce, and shake with the spreading for cooling time longer; Three times of shaking were controlled at 35-50 minute in practical implementation, and the spreading for cooling time is controlled at 2.5-3 hour for best, were beneficial to that benefit materials fully incorporates tealeaves in the tea stalk;
(4), four shake, shake the blue or green 60 minutes time, shake blue or green back and take out tealeaves spreading for cooling 4 hours; Four shake back tealeaves is greenery red margination shape, and tealeaves fermentation fully contains a large amount of aromatic substances in the tealeaves, and the tea perfume (or spice) that can guarantee to become to sample tea is long; Certainly in practical implementation, to shake the blue or green time to be controlled at 60-90 minute, spreading for cooling was controlled at 4-6 hour, and it is all preferable to shake blue or green quality, in shaking blue or green process, also should note the tealeaves color simultaneously, to shake the blue or green time enough if the red edge explanation of greenery occurs;
E, fried green;
F, speed bag and rolling for the first time;
G, baking just: 50 ℃ of machine baking temperature, 10 minutes time; Certainly machine baking Controllable Temperature is built in 50-60 ℃ in practical implementation, and the time was controlled at 10-15 minute, and it is all preferable just to dry by the fire effect;
H, speed bag and rolling for the second time;
I, multiple baking;
J, multiple rolling;
K, gross tea oven dry may further comprise the steps:
(1), for the first time cure, 50 ℃ of stoving temperatures, cure do to eighty per cant after with tealeaves roasting spreading for cooling down; In the process of curing, using hand breaks up tea group; To guarantee curing effect, spreading for cooling can make the moisture in the tealeaves redistribute, so that tealeaves whole drying effect of tealeaves in curing for the second time is best; In practical implementation, cure for the first time, stoving temperature can be other value in 50-60 ℃, and the drying tea leaves degree can be other value in eight to the ninety percent dried scopes;
(2), for the second time cure, 50 ℃ of stoving temperatures cure 2.5 hours time; In practical implementation, cure for the second time, stoving temperature can be other value in 50-60 ℃, and the time of curing can be other value in 2.5-3 hour, and it is all preferable to cure effect;
L, pick the stalk sheet: reject tea stalk and Lao Ye red autumnal leaves;
M, clean tea cure: clean tea was cured 24 hours under 80 ℃ of environment, cure at clean tea that reply tealeaves stirs in the process, stir number of times and be generally 10-12 time, so that tealeaves is heated evenly tea perfume unanimity; This operation can further promote tea perfume (or spice), makes tealeaves that high-quality slender joss stick characteristics all arranged; Certainly in practical implementation, clean tea stoving temperature is controlled under 80-105 ℃, and it is all preferable to cure effect.
As improvement to this embodiment, said operation E fried green, the fried green temperature is 200 ℃; This operation can guarantee that tealeaves is killed thoroughly, and oxidizing ferment all loses activity, and tealeaves still keeps dark green and not sallow.In practical implementation, the fried green temperature also can be other value in 200-250 ℃, and the fried green effect is all preferable.
In the present embodiment, said operation F, step H and operation J include following steps:
(1), tealeaves is packed in the napkin, and on fast chartered plane, pack,
(2), the tealeaves after will packing is placed on the rolling machine and kneads,
(3), the tealeaves bag after will kneading takes out, the manual tealeaves group of dismissing,
(4), repeating step (1) is to (3), until tea-leaf forming.
Speed bag and rolling are carried out repeatedly repeatedly, can make tea-leaf forming solid, good looking appearance.
Below having enumerated two technological parameters is embodiment of the point value in the optimal processing parameter scope described in the embodiment one:
Embodiment two: as shown in the figure, the manufacture craft of the continuous fragrant golden rhythm Iron Guanyin of present embodiment comprises following operation:
A, pluck bright leaf, in the harvesting process, win by opening face 2-3 leaf standard for a short time, the gained tea leaf quality is best;
B, shine blue or greenly, to weightless 7%, certainly in practical implementation, bright leaf airing weightlessness can be controlled in 7～10% with bright leaf airing, and it is all preferable to shine blue or green result;
C, cool blue or green inserts indoor spreading for cooling with the tealeaves behind the solarization green grass or young crops, and the spreading for cooling time was generally 50 minutes;
D, shake green grass or young crops, shake green grass or young crops and may further comprise the steps:
(1), one shake, shake the blue or green 9 minutes time, shake blue or green back and take out tealeaves spreading for cooling 1.2 hours, a water content of tealeaves when shaking is more, the tealeaves frangible is broken, thereby shakes the blue or green time and be prone to short;
(2), two shake, shake the blue or green 20 minutes time, shake blue or green back and take out tealeaves spreading for cooling 2.3 hours, two decrease because of the tealeaves water content when shaking, and shake blue or green time proper extension;
(3), three shake, shake the blue or green 40 minutes time, shake blue or green back and take out tealeaves spreading for cooling 2.7 hours, three water content of tealeaves when shaking further reduce, and shake with the spreading for cooling time longer;
(4), four shake, shake the blue or green 75 minutes time, shake blue or green back and take out tealeaves spreading for cooling 5 hours; Four shake back tealeaves is greenery red margination shape, and tealeaves fermentation fully contains a large amount of aromatic substances in the tealeaves, and the tea perfume (or spice) that can guarantee to become to sample tea is long; Simultaneously in shaking blue or green process, also should note the tealeaves color, to shake the blue or green time enough if the red edge explanation of greenery occurs;
E, fried green;
F, speed bag and rolling for the first time;
G, baking just: 55 ℃ of machine baking temperature, 13 minutes time;
H, speed bag and rolling for the second time;
I, multiple baking;
J, multiple rolling;
K, gross tea oven dry may further comprise the steps:
(1), cures for the first time; 55 ℃ of stoving temperatures; Cure do to 8.5 one-tenth after with tealeaves roasting spreading for cooling down, in the process of curing, use hand tea group broken up, to guarantee to cure effect; Spreading for cooling can make the moisture in the tealeaves redistribute, so that tealeaves whole drying effect of tealeaves in curing for the second time is best;
(2), for the second time cure, 55 ℃ of stoving temperatures cure 2.75 hours time;
L, pick the stalk sheet: reject tea stalk and Lao Ye red autumnal leaves;
M, clean tea cure: clean tea was cured 24 hours under 92 ℃ of environment, cure at clean tea that reply tealeaves stirs in the process, stir number of times and be generally 10-12 time, so that tealeaves is heated evenly tea perfume unanimity; This operation can further promote tea perfume (or spice), makes tealeaves that high-quality slender joss stick characteristics all arranged.
As improvement to this embodiment, said operation E fried green, the fried green temperature is 225 ℃; This operation can guarantee that tealeaves is killed thoroughly, and oxidizing ferment all loses activity, and tealeaves still keeps dark green and not sallow.
In the present embodiment, said operation F, step H and operation J include following steps:
(1), tealeaves is packed in the napkin, and on fast chartered plane, pack,
(2), the tealeaves after will packing is placed on the rolling machine and kneads,
(3), the tealeaves bag after will kneading takes out, the manual tealeaves group of dismissing,
(4), repeating step (1) is to (3), until tea-leaf forming.
Speed bag and rolling are carried out repeatedly repeatedly, can make tea-leaf forming solid, good looking appearance.
Embodiment three: as shown in the figure, the manufacture craft of the continuous fragrant golden rhythm Iron Guanyin of present embodiment comprises following operation:
A, pluck bright leaf, in the harvesting process, win by opening face 2-3 leaf standard for a short time, the gained tea leaf quality is best;
B, shine blue or greenly, to weightless 7%, certainly in practical implementation, bright leaf airing weightlessness can be controlled in 7～10% with bright leaf airing, and it is all preferable to shine blue or green result;
C, cool blue or green inserts indoor spreading for cooling with the tealeaves behind the solarization green grass or young crops, and the spreading for cooling time was generally 50 minutes;
D, shake green grass or young crops, shake green grass or young crops and may further comprise the steps:
(1), one shake, shake the blue or green 10 minutes time, shake blue or green back and take out tealeaves spreading for cooling 1.5 hours; One water content of tealeaves when shaking is more, and the tealeaves frangible is broken, thereby shakes the blue or green time and be prone to short; Complete can guarantee the tealeaves profile, and let the benefit materials in the tea stalk progressively incorporate tealeaves;
(2), two shake, shake the blue or green 25 minutes time, shake blue or green back and take out tealeaves spreading for cooling 2.5 hours, two decrease because of the tealeaves water content when shaking, and shake blue or green time proper extension, are beneficial to that benefit materials further incorporates tealeaves in the tea stalk;
(3), three shake, shake the blue or green time, 50 minutes, shake blue or green back and take out tealeaves spreading for cooling 3 hours, three water content of tealeaves when shaking further reduce, and shake with the spreading for cooling time longlyer, are beneficial to that benefit materials fully incorporates tealeaves in the tea stalk;
(4), four shake, shake the blue or green 90 minutes time, shake blue or green back and take out tealeaves spreading for cooling 6 hours; Four shake back tealeaves is greenery red margination shape, and tealeaves fermentation fully contains a large amount of aromatic substances in the tealeaves, and the tea perfume (or spice) that can guarantee to become to sample tea is long;
E, fried green;
F, speed bag and rolling for the first time;
G, baking just: 60 ℃ of machine baking temperature, 15 minutes time;
H, speed bag and rolling for the second time;
I, multiple baking;
J, multiple rolling;
K, gross tea oven dry may further comprise the steps:
(1), for the first time cure, 60 ℃ of stoving temperatures, cure do to ninety percent after with tealeaves roasting spreading for cooling down; In the process of curing, using hand breaks up tea group; To guarantee curing effect, spreading for cooling can make the moisture in the tealeaves redistribute, so that tealeaves whole drying effect of tealeaves in curing for the second time is best;
(2), for the second time cure, 60 ℃ of stoving temperatures cure 3 hours time;
L, pick the stalk sheet: reject tea stalk and Lao Ye red autumnal leaves;
M, clean tea cure: clean tea was cured 24 hours under 105 ℃ of environment, cure at clean tea that reply tealeaves stirs in the process, stir number of times and be generally 10-12 time, so that tealeaves is heated evenly tea perfume unanimity; This operation can further promote tea perfume (or spice), makes tealeaves that high-quality slender joss stick characteristics all arranged.
As improvement to this embodiment, said operation E fried green, the fried green temperature is 250 ℃; This operation can guarantee that tealeaves is killed thoroughly, and oxidizing ferment all loses activity, and tealeaves still keeps dark green and not sallow.
In the present embodiment, said operation F, step H and operation J include following steps:
(1), tealeaves is packed in the napkin, and on fast chartered plane, pack,
(2), the tealeaves after will packing is placed on the rolling machine and kneads,
(3), the tealeaves bag after will kneading takes out, the manual tealeaves group of dismissing,
(4), repeating step (1) is to (3), until tea-leaf forming.
Speed bag and rolling are carried out repeatedly repeatedly, can make tea-leaf forming solid, good looking appearance.
Explanation is at last; Above embodiment is only unrestricted in order to technical scheme of the present invention to be described; Although with reference to preferred embodiment the present invention is specified, those of ordinary skill in the art should be appreciated that and 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 technical scheme of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (3)
1. the manufacture craft of the fragrant golden rhythm Iron Guanyin of silk floss is characterized in that: comprise following operation:
A, pluck bright leaf;
B, shine blue or green, with bright leaf airing to weightless 7-10%;
C, cool blue or green inserts indoor spreading for cooling with the tealeaves behind the solarization green grass or young crops;
D, shake green grass or young crops, shake green grass or young crops and may further comprise the steps:
(1), one shake, shook blue or green time 8-10 minute, shake blue or green back and take out tealeaves spreading for cooling 1-1.5 hour,
(2), two shake, shook blue or green time 15-25 minute, shake blue or green back and take out tealeaves spreading for cooling 2-2.5 hour,
(3), three shake, shook blue or green time 35-50 minute, shake blue or green back and take out tealeaves spreading for cooling 2.5-3 hour,
(4), four shake, shook blue or green time 60-90 minute, shake blue or green back and take out tealeaves spreading for cooling 4-6 hour;
E, fried green;
F, speed bag and rolling for the first time;
G, baking just: 50-60 ℃ of machine baking temperature, time 10-15 minute;
H, speed bag and rolling for the second time;
I, multiple baking;
J, multiple rolling;
K, gross tea oven dry may further comprise the steps:
(1), for the first time cure, stoving temperature 50-60 ℃, cure to eight to ninety percent do after with tealeaves
Under bake spreading for cooling,
(2), for the second time cure, stoving temperature 50-60 ℃, cured time 2.5-3 hour;
L, pick the stalk sheet: reject tea stalk and Lao Ye red autumnal leaves;
M, clean tea cure: clean tea was cured 24 hours under 80-105 ℃ of environment.
2. the manufacture craft of the fragrant golden rhythm Iron Guanyin of silk floss according to claim 1 is characterized in that:
Said operation E fried green, fried green temperature are 200-250 ℃.
3. the manufacture craft of the fragrant golden rhythm Iron Guanyin of silk floss according to claim 2 is characterized in that:
Said operation F, step H and operation J include following steps:
(1), tealeaves is packed in the napkin, and on fast chartered plane, pack,
(2), the tealeaves after will packing is placed on the rolling machine and kneads,
(3), the tealeaves bag after will kneading takes out, the manual tealeaves group of dismissing,
(4), repeating step (1) is to (3), until tea-leaf forming.
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| CN103652008A (en) * | 2013-12-12 | 2014-03-26 | 福建农林大学 | Microwave and far-infrared composite baking method for improving quality of Tieguanyin fresh tea |
| CN103766511A (en) * | 2013-09-09 | 2014-05-07 | 尤溪县云富茶业有限公司 | Ecological black tea manufacturing method |
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| CN105145906A (en) * | 2015-09-09 | 2015-12-16 | 福建日春实业有限公司 | Primary processing technology of Tie-Guanyin tea |
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| CN115812805A (en) * | 2022-11-23 | 2023-03-21 | 杨双法 | Digital fresh and fragrant Tieguanyin production method |
| CN115843897A (en) * | 2023-02-16 | 2023-03-28 | 杨双法 | Method for making tender bud tea |
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| CN103652008A (en) * | 2013-12-12 | 2014-03-26 | 福建农林大学 | Microwave and far-infrared composite baking method for improving quality of Tieguanyin fresh tea |
| CN103652008B (en) * | 2013-12-12 | 2015-09-09 | 福建农林大学 | A microwave and far-infrared composite roasting method for improving the quality of new Tieguanyin tea |
| CN104996612B (en) * | 2015-08-17 | 2018-09-07 | 福建省安溪德峰茶业有限公司 | Manufacturing process of fragrant Tieguanyin tea convenient to store at normal temperature |
| CN104996611A (en) * | 2015-08-17 | 2015-10-28 | 福建省安溪德峰茶业有限公司 | Preparation process for constant-temperature fresh scent refined Tie Guanyin difficult to oxidize |
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| CN104996611B (en) * | 2015-08-17 | 2018-07-06 | 福建省安溪德峰茶业有限公司 | The not oxidizable delicate fragrance type of room temperature refines the manufacture craft of Iron Guanyin |
| CN104996612A (en) * | 2015-08-17 | 2015-10-28 | 福建省安溪德峰茶业有限公司 | Making technology of soft flavor type Tieguanyin tea convenient to store at normal temperature |
| CN105145906A (en) * | 2015-09-09 | 2015-12-16 | 福建日春实业有限公司 | Primary processing technology of Tie-Guanyin tea |
| CN106819231A (en) * | 2017-03-02 | 2017-06-13 | 张诺 | A kind of production method of pawpaw Iron Guanyin |
| CN106857998A (en) * | 2017-03-02 | 2017-06-20 | 张诺 | A kind of production method of fragrance of osmanthus pawpaw Iron Guanyin |
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