CN102370013B - Method for processing organic fragrant tea - Google Patents
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- CN102370013B CN102370013B CN201010259335.7A CN201010259335A CN102370013B CN 102370013 B CN102370013 B CN 102370013B CN 201010259335 A CN201010259335 A CN 201010259335A CN 102370013 B CN102370013 B CN 102370013B
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Abstract
The present invention relates to a kind of processing method of tealeaves, especially a kind of method for processing organic fragrant tea.A kind of method for processing organic fragrant tea of the present invention, comprise select materials, gently wither, complete, cool, knead, drying, the procedure of processing such as selection by winnowing.Above-mentioned method have employed some processing machines in the process of Tea Processing, form a streamline on the whole, improve output, the tealeaves processed according to above-mentioned steps, quality is fragrant high lasting, slightly there is orchid fragrant in delicate fragrance, bar shaped is curling attractive in appearance, and color and luster is emerald green, one-tenth piece at the bottom of leaf, soup look limpid is bright, and fresh taste is mellow.
Description
Technical field
The present invention relates to a kind of processing method of tealeaves, especially a kind of method for processing organic fragrant tea.
Background technology
Scented tea is exactly senior baking, and green tea refers to takes tea tree young leaves, without fermentation, through completing, kneading, the typical process such as dry, and the color and luster of its manufactured goods, the green homophony of fresh tea passes that what the millet paste after brewing was more save.In addition in green tea also containing many antitoxin factors, they easily combine with noxious material in blood, and accelerate it and discharge from urine.Normal drink green tea can also give protection against cancer and reducing blood lipid, helps cybraian to resist the effect of computer radiate.It is daily beverage general in people's daily life.
According to scientific analysis, there are 500 multiple compounds at present in tealeaves, moisture is requisite composition in tea tree vital movement, is the important medium of a series of chemical change of tea making process.In tea making process, the change of tealeaves color changes along with moisture change.Therefore, in tea making often using the important biochemical indicator of the change of moisture as Control platform.
Protein content in tealeaves accounts for 20% ~ 30% of amount of dry matter, only can account for 1% ~ 2% by the water-soluble protein content be directly utilized.This part water soluble protein is one of composition forming millet paste flavour.
Tea Polyphenols is the general name of more than 30 kind of polyphenols in tealeaves, comprises the four large class materials such as catechin, flavonoids, anthocyanidin and phenolic acid.The content of Tea Polyphenols accounts for 20% ~ 35% of dry substance mixture.And in Tea Polyphenols total amount, catechin accounts for 70%, it is the important component determining tealeaves color
Lipid-like substances in tealeaves comprises fat, phosphatide, glyceride, sugar ester and thioesters etc., and content accounts for about 8% of dry substance mixture.Positive role is had to formation tea aroma.Lipid-like substances, in the plasm of tea tree body, plays regulating action to the penetration entering people's cell.
Pigment in tealeaves comprises fat-soluble pigment and water colo(u)r two parts, and content only accounts for about 1% of dry matter of tea total amount.Fat-soluble pigment is water insoluble, has chlorophyll, lutein, carrotene etc.Water colo(u)r has Flavonoid substances, anthocyanidin and Tea Polyphenols oxidation product theaflavin, bar red pigment and theabrownin etc.Fat-soluble pigment is the main component forming dry dark brown pool and leaf background color pool, and dry dark brown pool and leaf background color pool depend mainly on the proportion of composing of chlorophyllous total content and chlorophyll a and chlorophyll b.
Aromatic substance in tealeaves refers to the general name of volatile materials in tealeaves, and according to analysis, the fragrance component compound that typical tea leaves contains reaches more than 300 and plants, and in fresh leaf, fragrance component compound is about 50 kinds; Green tea fragrance component compound reaches more than 100 kinds.The main component of composition tea aroma material has alcohol, phenol, aldehyde, ketone, acid, ester, lactone, nitrogen-containing compound, sulfur-containing compound, ten multiclass such as hydrocarbon, oxide.Aromatic substance in fresh leaf is based on alcohol compound.
Containing abundant vitamins in tealeaves, its content accounts for 0.6% ~ 1% of dry substance mixture.Vitamins divides water-soluble and fat-soluble two classes.Liposoluble vitamin has vitamin A, vitamin D, vitamin E and vitamin K etc.Vitamin A content is more.Liposoluble vitamin is water insoluble, can not directly be absorbed when drinking tea.Water soluble vitamin has vitamin C, vitamin B1, vitamin B2, vitamin B3, vitamin B5, VB11, citrin and inositol etc., and visible, people can draw certain nutritional labeling by drinks green tea.
Enzyme is a kind of proteosome, participates in a series of chemical change caused by enzymatic activity in tea tree vital movement and Tea Processing process, therefore the biocatalyst that is otherwise known as.Enzyme in tealeaves is comparatively complicated, and kind is a lot, comprises oxidoreducing enzyme, hydrolase, lyases, phosphorylase, transferring enzymes and with several large classes such as work isomerases.Zymoprotein has the characteristic of general protein, has the feature of mutability inactivation under high temperature or cryogenic conditions.Enzyme classes all has the optimum temperature range of its activity, and generally within the scope of 30C ~ 50 DEG C, enzymatic activity is the strongest.If enzyme inactivation, sex change, then just lose catalytic capability.The catalytic action of enzyme has selectivity, and Tea Processing is exactly this characteristic utilizing enzyme to have, and by technological means passivation or the activity exciting enzyme, makes it obtain the distinctive color, smell and taste of all kinds of tea along the requirement generation enzymatic reaction needed for teas.
Because tea has so many characteristic, therefore a kind of high-quality to be produced, the tea looked good, smell good and taste good is a complicated engineering, and traditional technique is in process, and artificial factor is too many, output is not high, the finished product that same processing method processes is uneven, owing to affecting a lot of because have of tea leaf quality, careless slightly color, smell and taste and its nutritive value that will have influence on tealeaves, thus cause quality not high, and quality is unstable.
Summary of the invention
The invention provides that a kind of output is high, quality is high, look good, smell good and taste good, the method for processing organic fragrant tea of stay in grade.
The technical solution adopted for the present invention to solve the technical problems is:
Select materials: the fresh leaf choosing bud one leaf or two leaves and a bud.
Gently wither: spread by fresh leaf and evaporate spreading on platform, spreading thickness is 3-4 centimetre, and evaporating temperature is 22 degrees Celsius to 28 degrees Celsius, and evaporation time is 4-6 hour; Fresh leaf water content after gently withering is 68%-73%.
Complete: the fresh leaf after gently withering is put into roller fixation machine, reach 220 degrees Celsius 280 degrees Celsius start to throw leaf in roller tube temperature, throwing leaf is 3 minutes to the overall process of leafing; Water-removing leaves moisture after completing is 58%-64%.
Cooling: water-removing leaves was cooled to 20 degrees Celsius rapidly within 1 minute.
Knead: bar rope is carried out to cooled water-removing leaves and rolls tightly process, reach 45%-55% when the disorganization of leaf leads, when rolled twig rate reaches 80%-90%, stop kneading.
The method of kneading is not pressurizeed for starting, and to leaf slightly now bar shaped, when viscosity increases, increases pressure gradually, promotes that bar rope rolls tightly, and rubbing full bucket leaf has during more than 80% slivering and go pressure gently to rub.There is no tender leaf also Lao Ye situation about mixing in raw material herein.
Dry: gross fire to be carried out to the leaf after kneading, foot fire is dry, it is 1-2 centimetre that leaf drying spreads thickness, gross fire temperature is 110 degrees Celsius to 120 degrees Celsius, the gross fire duration is 11-13 minute, foot fire is carried out immediately dry after gross fire drying, the fiery temperature of foot is 90 degrees Celsius to 100 degrees Celsius, and the duration is 13-15 minute; The dried leaf water content of gross fire is 18%-25%, and after foot fire is dry, leaf water content is 4%-7%.
Selection by winnowing: give the air-supply of the finished product after dry process, be selected to and sample tea.
Of the present inventionly to be further defined to: selecting materials, what choose is the fresh leaf of bud one leaf, cooled water-removing leaves is put into automatic kneading twister and carry out bar rope and roll tightly kneading in step, first under passive state, 10 minutes are kneaded, then under light pressure condition, knead 5 minutes, finally under passive state, knead 5 minutes.
Of the present inventionly to be further defined to: selecting materials, what choose is the fresh leaf of two leaves and a bud, cooled water-removing leaves is put into automatic kneading twister and carry out bar rope and roll tightly kneading in step, first under passive state, 5-10 minute minute is kneaded, secondly under light pressure condition, 5 minutes are kneaded, then under middle pressure condition, knead 5 minutes, finally under passive state, knead 5 minutes.
Of the present inventionly to be further defined to: the tealeaves in winnowing step after dry process is transported to the direct selection by winnowing of winnowing machine through conveyer belt.
Said method have employed some processing machines in the process of Tea Processing, form a streamline on the whole, improve output, the tealeaves processed according to above-mentioned steps, quality is fragrant high lasting, slightly there is orchid fragrant in delicate fragrance, bar shaped is curling attractive in appearance, and color and luster is emerald green, one-tenth piece at the bottom of leaf, soup look limpid is bright, and fresh taste is mellow.
Detailed description of the invention
The present invention adopts a set of special work flow to process tealeaves:
Select materials: the fresh leaf choosing paddy one bud one leaf or two leaves and a bud.
Will choose the fresh leaf of bud one leaf or two leaves and a bud in the step of selecting materials, be because the fresh leaf of bud one, two leaf is not only fresh and tender, and the degree of enriching of inclusion compound is very high.Generally to make the superfine product tea time, select bright front fresh leaf, make the top grade tea time, select the fresh leaf before grain rains.The selection of selecting materials directly can affect the quality of tea finished product.
Gently wither: spread by fresh leaf and evaporate spreading on platform, spreading thickness is 3-4 centimetre, and evaporating temperature is 22 degrees Celsius to 28 degrees Celsius, and evaporation time is 4-6 hour.
The effect of gently withering, one is the moisture of the fresh leaf of moderate reduction, makes the food value of leaf become softness, is convenient to processing; Two is distribute green grass gas, is converted into aromatic substance, improves tea leaf quality and local flavor.Fresh leaf water content after light wither step of the present invention is 68%-73%, reduce lower boiling aromatic such as leaf alcohol in fresh leaf, remove the part grass smell of tealeaves, so the temperature of evaporation is 22-28 degree Celsius, temperature is high, the aromatic substance in fresh leaf can be made also to run off thereupon, the words that temperature is low, reach the standard water-content time need extend, too much with the compound of drain evaporation in tealeaves, and have impact on the quality of tealeaves, the thickness spread is 3-4 centimetre is in order to even evaporation, too thin words, fresh leaf water loss is serious, too thick words, fresh leaf water loss is inadequate, green grass gas is heavier, time 4-6 hour, also it is the time in order to control fresh leaf water loss, control the compounds content of fresh leaf, fresh leaf moisture is between 68%-73%, enter the state that the stage of completing is the best.
Complete: the fresh leaf after gently withering is put into roller fixation machine, reach 220 degrees Celsius 280 degrees Celsius start to throw leaf in bowl temperature, throwing leaf is 3 minutes to the overall process of leafing;
Complete and adopt roller fixation machine to be because roller fixation machine completes more even, the quality of tealeaves can not be made to occur uneven situation, the temperature that completes in the present invention is 220 degrees Celsius to 280 degrees Celsius, fixation time is 3 minutes, complete in this way, the water-removing leaves moisture after completing is 58%-64%, is made with several benefit like this, one is that fixation time is short can evaporate rapidly lower boiling aromatic substance, thoroughly removes grass smell; Two is the activity that can utilize the fresh leaf endoenzyme of high temperature passivation, prevents a series of chemical changes caused by enzyme at short notice, especially prevents Tea Polyphenols to be oxidized under the effect of enzyme, improves the quality of tea; Three is prevent fresh leaf from fermenting, and keeps the quality of tea; Four is some moisture of rapid evaporation, makes leaf deliquescing, conveniently kneads.The proportioning of temperature and time is here worthy of careful study, and the temperature that completes is too high, and time shorten may produce the smell of burning, and the water content of leaf is that the requirement not reaching invention completes can be insufficient; If temperature is too low, the time completed can be long, and the water soluble compound in meeting tealeaves runs off too much and affects quality.
Cooling: water-removing leaves was cooled to 20 degrees Celsius rapidly within 1 minute;
To cool after completing at once, in the present embodiment is cooler, because the temperature completed is very high, naturally cooling or cool time slow words, some compounds of tealeaves can be made to be oxidized further, also can evaporate some higher boiling aromatic substances, the characteristic such as delicate fragrance, the fragrance of a flower of high boiling compound and tea contacts close, and the quality of tea therefore can be made to decline simultaneously.The fragrance that can produce a kind of Pyrazine in green removing in high temperature process is also the important component part of tea perfume (or spice), and cooling prevents the compound in tealeaves to be oxidized further fast, and the high-quality characteristic being conducive to complete maintenance tea does not run off.And the temperature of cooling can not be too high or too low, too high or too low all can impact controls the moisture of water-removing leaves, and then affects tea leaf quality, and fragrance.Quick cooling can reduce the impact that temperature causes tealeaves inner chlorophyll, makes tealeaves keep the color and luster of green profit.
Knead: bar rope is carried out to cooled water-removing leaves and rolls tightly process, when the disorganization of leaf lead reach 45%-55% time, stop kneading; Start not pressurize, to leaf slightly now bar shaped, when viscosity increases, increase pressure gradually, promote that bar rope rolls tightly, rubbing full bucket leaf has during 80%-90% slivering and goes pressure gently to rub.One bud one leaf is referred to as tender leaf, first under passive state, kneads 10 minutes, then under light pressure condition, kneads 5 minutes, finally under passive state, knead 5 minutes.And two leaves and a bud is referred to as Lao Ye, first under passive state, knead 5-10 minute minute, secondly under light pressure condition, knead 5 minutes, then under middle pressure condition, knead 5 minutes, finally under passive state, knead 5 minutes.The disorganization of leaf, bar rope is the most important thing is to roll tightly.The destructive rate of Leaf tissue reaches 45%-55%, tealeaves can be made to have easily brew, endure repeated infusions again, destructive rate is low just not easily to be brewed, too higher position does not endure repeated infusions, rolled twig rate tender leaf can height a bit, Lao Ye then can be lower, but can not more than 90%, during more than 90%, destructive rate to meet the requirements of, such difference why is had to be because tender leaf content of cellulose is low, there are the materials such as more pectin, easy slivering when kneading, good color and luster and fragrance can be kept, Lao Ye is fewer relative to materials such as tender leaf pectin, not be easy to slivering, therefore middle press strip part is needed to knead, and above-mentioned two kinds of modes, destructive rate and the rolled twig rate of leaf tissue can be ensured, tender leaf and Lao Ye can not to be put together in the present invention processing, the step of therefore kneading is pointed.
Knead and why have the restriction of rolled twig rate be because the quality of tealeaves and external form will be allowed to keep best proportioning, knead and can destroy leaf tissue, and have part juice to overflow, this is the important component part of millet paste, according to the standard of destructive rate 45%-55%, on this basis, the rolled twig rate kneading leaf is when reaching 80%-90%, time is just between 20-25 minute, control the mode and time of kneading, just rolled twig rate can be controlled, the time of kneading can not be long, although tea-leaf forming is conducive to long, but the juice of spilling can be caused too much, and affect tea leaf quality, time of kneading is also unsuitable too short, too short, overflows juice inadequate, shaping not only bad for tealeaves external form, and can affect the quality of tealeaves.
Dry: gross fire to be carried out to the leaf after kneading, foot fire is dry, it is 1-2 centimetre that leaf drying spreads thickness, gross fire temperature is 110 degrees Celsius to 120 degrees Celsius, the gross fire duration is 11-13 minute, foot fire is carried out immediately dry after gross fire drying, the fiery temperature of foot is 90 degrees Celsius to 100 degrees Celsius, and the duration is 13-15 minute;
Tealeaves is after kneading, and tea juice is excessive, and Substance Transformation is also in continuation, to be scattered and disappeared moisture by drying, development fragrance, and by various water-soluble substances, relatively stablely to get off, to form distinctive fragrance and flavour, and be easy to storage, no longer produce new change, some insoluble substance generation thermal fragmentation and isomerizations in tealeaves under gross fire and sufficient fiery baking, make tealeaves flavour alcohol and, fragrance is pure.The dry thickness of leaf is 1-2 centimetre, gross fire temperature is 110 degrees Celsius to 120 degrees Celsius baking 11-13 minute, after such process, the water content of tealeaves is 18%-25%, in this process, continue the high temperature of 11-13 minute, just complete the destruction to enzymatic remaining in tealeaves, strengthen fragrance and the flavour of tealeaves, make tealeaves smaller volume, external form is fixed; And the foot fire of 90 degrees Celsius to 100 degrees Celsius continues baking 13-15 minute, leaf water content is 4%-7%, reduces the volume of tealeaves further, and tealeaves profile is completely fixed, and promotes the compound thermal chemical reaction in tealeaves further, improves tea aroma.
Drying in the present invention is continuous print between gross fire and sufficient fire, between gross fire and sufficient fire, the process of spreading for cooling is had in traditional technique, although the process of spreading for cooling is conducive to leaf, the moisture of stalk is redistributed, prevent outer dry interior wet, reach the object of uniform drying, but spreading for cooling process can produce moisture regain phenomenon, and then affect quality and the fragrance of tealeaves, therefore the present invention is when drying, that selects an above-mentioned temperature range and time and drying spreads thickness, to reach best even dehydration effect by control temperature and time proportioning, under gross fire toasts with foot fire is lasting, make polyphenol compound and amino acid and sugar continue to interact, in the process consuming moisture, the composition of fixing tealeaves very well, promote flavour, improve the quality of tealeaves, and improve the fragrance of tealeaves, make tealeaves be in fixing shape dry simultaneously always, avoid moisture regain phenomenon on the impact of tealeaves, dry key is within the suitable time, by the water content control of tealeaves to a kind of degree, the fiery dried moisture of application claims foot should be 4%-7%, the distortion of tea and loose situation would not be there is like this, it is the change controlling compound in tealeaves that time in dry run and temperature are arranged, improve the important means of quality, be more convenient for storing simultaneously.
Selection by winnowing: give the air-supply of the finished product after dry process, be selected to and sample tea.Tealeaves in winnowing step after dry process is transported to the direct selection by winnowing of winnowing machine through conveyer belt.
The screening of last tea finished product has a lot of method in fact, such as winnow with a dustpan and pick, selection by winnowing must be adopted in the present invention, because tealeaves can become porosity and looseness body after dried, and be rich in terpenoid substance, be very easy to absorb peculiar smell, an effect of selection by winnowing is the impurity such as tea powder, tea stalk to remove, only stay into and sample tea, the peculiar smell produced in the process of processing can be removed simultaneously by blowing, keep the fragrance of tealeaves, in whole process, can special-purpose machinery be used, therefore may produce peculiar smell.
The present embodiment is the engineering of a serialization to the whole process of selection by winnowing from gently withering, integrates, the entire process have about 2 hours and can go out into sample tea, and omnidistance goods do not land, and not only increase output, and maintain quality by pipeline system.Best tealeaves is produced with the shortest time.
In whole processing technology, the process of tea is exactly a control procedure to Measuring Moisture Content of Tea content in fact, from fresh leaf to the dry tea of finished product, and the present invention utilizes the proportioning of temperature and time, the transformation of accurate control tealeaves inner material, thus make into the various aspects of sampling tea and reach best, needed the thickness spread simultaneously by the tealeaves in controlled working process, realize the control to tea leaf quality equilibrium degree.The proportioning of temperature and time is just obtained by a large amount of experiments and test, quick cooling step is not only decrease the time in the process of tea, it is a kind of very important keeping method simultaneously, and gently to wither above, complete and knead the control of moisture be quite uniform, therefore in dry run, gross fire and sufficient fire can toast continuously, and do not need spreading for cooling.
Therefore the tealeaves processed by the present invention has fragrant high lasting, and slightly have orchid fragrant in delicate fragrance, bar shaped is curling, and color and luster is emerald green, one-tenth piece at the bottom of leaf, and soup look limpid is bright, the features such as fresh taste is mellow.
Claims (2)
1. a method for processing organic fragrant tea, is characterized in that comprising the following steps:
Select materials: choose the fresh leaf of bud one leaf to two leaves and a bud;
Gently wither: spread by fresh leaf and spreading on platform, spreading thickness is 3-4 centimetre, and temperature is 22 degrees Celsius to 28 degrees Celsius, and the time is 4-6 hour;
Complete: the fresh leaf after gently withering is put into roller fixation machine, reach 220 degrees Celsius 280 degrees Celsius start to throw leaf in roller tube temperature, throwing leaf is 3 minutes to the overall process of leafing;
Cooling: water-removing leaves was cooled to 20 degrees Celsius rapidly within 1 minute;
Knead: cooled water-removing leaves is put into automatic kneading twister and carry out bar rope and roll tightly, selecting materials, what choose is the fresh leaf of bud one leaf, first under passive state, kneads 10 minutes, then under light pressure condition, kneads 5 minutes, finally under passive state, knead 5 minutes; Select materials choose for the fresh leaf of two leaves and a bud, under passive state, first knead 5-10 minute, secondly knead under light pressure condition 5 minutes, then knead under middle pressure condition 5 minutes, finally knead under passive state 5 minutes; Reach 45%-55% when the disorganization of leaf leads, when rolled twig rate reaches 80%-90%, stop kneading;
Dry; Gross fire is carried out to the leaf after kneading, foot fire is dry, it is 1-2 centimetre that leaf drying spreads thickness, gross fire temperature is 110 degrees Celsius to 120 degrees Celsius, the gross fire duration is 11-13 minute, foot fire is carried out dry after gross fire drying, the fiery temperature of foot is 90 degrees Celsius to 100 degrees Celsius, and the duration is 13-15 minute;
Selection by winnowing: give the air-supply of the finished product after dry process, be selected to and sample tea.
2. according to method for processing organic fragrant tea according to claim 1, it is characterized in that: the tealeaves in winnowing step after dry process is transported to the direct selection by winnowing of winnowing machine through conveyer belt.
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| CN201010259335.7A CN102370013B (en) | 2010-08-18 | 2010-08-18 | Method for processing organic fragrant tea |
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| CN201010259335.7A CN102370013B (en) | 2010-08-18 | 2010-08-18 | Method for processing organic fragrant tea |
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| CN102370013B true CN102370013B (en) | 2016-03-23 |
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| CN103564070A (en) * | 2012-08-09 | 2014-02-12 | 潘淑琴 | Process for processing tea leaves with orchid and honeysuckle fragrances |
| CN104920688B (en) * | 2015-06-24 | 2017-12-01 | 都匀市匀城春茶叶有限公司 | A kind of processing technology of white tea |
| CN106962516A (en) * | 2017-04-28 | 2017-07-21 | 贵州老庄红大树茶科技有限责任公司 | A kind of processing method of big tree tea |
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| CN1957721A (en) * | 2006-05-15 | 2007-05-09 | 黄山市新安源有机茶开发有限公司 | Technique for processing organic green tea |
| CN1973648A (en) * | 2006-12-13 | 2007-06-06 | 赵传彦 | Astragalus greentea producing process |
| CN101147516A (en) * | 2007-11-02 | 2008-03-26 | 叶进 | Method for preparing mulberry tea |
| CN101755932A (en) * | 2009-09-28 | 2010-06-30 | 无锡市茶叶品种研究所有限公司 | Method for manufacturing high-freshness oolong tea by using Anji white tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1957721A (en) * | 2006-05-15 | 2007-05-09 | 黄山市新安源有机茶开发有限公司 | Technique for processing organic green tea |
| CN1973648A (en) * | 2006-12-13 | 2007-06-06 | 赵传彦 | Astragalus greentea producing process |
| CN101147516A (en) * | 2007-11-02 | 2008-03-26 | 叶进 | Method for preparing mulberry tea |
| CN101755932A (en) * | 2009-09-28 | 2010-06-30 | 无锡市茶叶品种研究所有限公司 | Method for manufacturing high-freshness oolong tea by using Anji white tea |
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