CN102388994B - Processing method of top-grade maojian tea in early spring - Google Patents
Processing method of top-grade maojian tea in early spring Download PDFInfo
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Abstract
The invention discloses a processing method of top-grade maonjian tea in early spring, comprising the following steps: selecting and picking complete unprocessed tea leaves with initially developed one bud and one leaf and without insects and copper leaves; paving the tea leaves on a withering air groove uniformly with the paving thickness being not exceeding 10cm, wherein for the tea leaves paved on the withering air groove, the surfaces of the tea leaves do not have active water, the surface of the tea leaves does not have glossiness, and the hand feeling is flexible; conducting the enzyme denaturing for 0.5-1min at the temperature being 280-300 DEGC, when the enzyme denaturing is conducted, starting a moisture discharging machine for exhausting water steam in an enzyme denaturing roller, keeping the tea leaf water content after the enzyme denaturing to be between 45-55%; scattering the tea leaves after being subjected to enzyme denaturing, cooling the tea leaves by a fan, thus rapidly cooling the temperature of tea leaves without water content, paving the tea leaves in a dustpan, and waiting the natural moistening of the tea leaves; rubbing the tea leaves to be compact, uniform and compact in tea strips, uniform in thickness and rubbing the tea leaves to be curved; and molding, improving the fragrant and packaging. The tea leaves are delicate and green, contains more fuzzes, are spiral, green in tea water, clear and transparent, fresh in flavor, durable in fragrant, green in tea dregs, and fresh, alive and shaped like a sparrow mouth.
Description
Technical field
The present invention relates to food technology field, relate in particular to a kind of processing method of tippy tea.
Background technology
Tippy tea is as one of Chinese famous tea, very popular, and tippy tea mainly exists following problem at present: one is dry dark brown pool: though the aobvious milli of dry tea, but the not green profit of tea; Two is dry tea profiles: like curling non-crimping, like straight non-straight; Three is soup looks: soup look yellowish green; Four is flavours: the not fresh perfume (or spice) of flavour, also slightly stewed taste (herbaceous taste), and five is at the bottom of leaf, yellow, not fresh and alive at the bottom of Maojian tea, seems outmoded.
Summary of the invention
The object of the invention is to overcome above-mentioned shortcoming and the delicate and pretty green profit of a kind of tealeaves that provides show milli, shape as spiral, soup look emerald green is, as clear as crystal, the fresh perfume (or spice) of flavour, Li Xiang lasting, at the bottom of leaf green tender, the fresh and alive early spring like sparrow mouth high-grade tippy tea processing method.
Object of the present invention and solve its technical problem underlying and realize by the following technical solutions:
A kind of early spring of the present invention high-grade tippy tea processing method, comprise the following steps:
(1) pluck: choose and adopt bud one leaf and just open up, without insect bite, complete dark brownish green harvesting without purple leaf;
(2) wither: dark brownish green evenly spreading is being withered on wind groove, and thickness is no more than 10 centimetres, stand is to fresh leaf surface non-activity water, and leaf surface tarnishes, soft;
(3) select leaf: withering of being about to carry out to complete is dark brownish green, foreign material, the dark brownish green leaf of monolithic is winnowed with a dustpan out with dustpan, dark brownish green thin after winnowing with a dustpan is spread out in dustpan, carries out the preparation that completes;
(4) complete: the temperature 280-300 DEG C completed, fixation time 0.5-1 minute, necessarily open hydrofuge machine when completing and gone out by the steam pump drainage completed in cylinder, the leafiness moisture after completing is between 45-55%;
(5) spreading for cooling: to have killed after green grass or young crops dark brownish green shakes loose immediately, blows on, moisture loss leaf temperature is reduced fast and cools with blower fan, thinly spreads out in dustpan, waits dark brownish green natural Hui Run;
(6) knead: naturally throw leaf and enter in rub barrel to use have gentle hands pressure, feel dark brownish green and go up next to comparatively closely sturdy, cover rub barrel lid to the dark 1-2 centimeters of bucket, gently rub 3-4 minute; Dark brownish greenly spin upside down in rub barrel evenly, at the uniform velocity rotary handle is to feeling there is certain resistance on hand, and reversion handle 1-2 goes back to pine, heavily rubs time 8-10 minute; Then, rub barrel lid shakes to rub barrel bead 1-2 centimeters by rotary handle, gently rubs 1-2 minute; Tealeaves is rubbed tight knot, bar rope are evenly tight thin, and thickness is consistent, rolling is curved;
(7) type is made: adopt and make type by hand, the temperature of curer controls between 150-170 DEG C, sizing is kneaded with hand, knead along a direction, the tea rubbed holds tea group when putting into drip pan with one hand, unclamp immediately and put into drip pan, immediately tea group is shaken loose after the tea in drip pan all rubs one time, and so forth until tea slightly needle-holding hand sense in drip pan, frequency suitably quickening have gentle hands rubs forming, cool to pinching the tea body broken drip pan that can descend that breaks with hand, moisture, between 8-10%, is type time 20-25 minute;
(8) Titian: Titian every layer drip pan tealeaves thickness evenly installs within 2 centimetres, every layer of drip pan stencil tissue paper installing tea is built, by this side of fragrance extracting machine hot wind outlet with pressing stencil tissue paper, first fragrance extracting machine temperature is arranged on 125 degree, time is 12 minutes, open heater switch and be preheated to fragrance extracting machine warning, turn off switch opens Titian gate, rapidly by get ready in advance want Titian tealeaves propelling fragrance extracting machine in close and visit, reopen heater switch and fragrance extracting machine steam vent, pulled out by the tealeaves of Titian after warning, thin stand cools in dustpan;
(9) pick and pick packaging: gently take off on operating desk and select foreign material, pornographic movie etc., the tealeaves vanning chosen is weighed into tea fresh keeping storehouse.
Above-mentioned a kind of early spring high-grade tippy tea processing method, wherein: dark brownish green length 2-2.5 centimetre.
Above-mentioned a kind of early spring high-grade tippy tea processing method, wherein: after withering, actual moisture is between 65-70%.
The present invention compared with the existing technology, has obvious beneficial effect, as can be known from the above technical solutions:
The process of withering of the present invention is the first step ensureing to make high-grade tippy tea.The temperature completed, selection of time, necessarily open hydrofuge machine when completing the steam pump drainage completed in cylinder is gone out, avoid producing stewed taste, leafiness moisture after completing is between 45-55%, complete like this and can kill even, kill-acquaintance, kill, even: to be exactly that uniformity is wanted in the cyan pool rushed out, ripe: be exactly want tealeaves outer rim slightly dry crisp, vein is soft; Saturating: to be exactly want dark brownish green tender stalk folding and continuous, what rush out dark brownish greenly significantly can smell tea smell.The method of spreading for cooling can be avoided Yin Yewen and cause dark brownish green flavescence and with green grass gas.Adopt and manual makees type, the temperature of curer controls between 150-170 DEG C, and too high to do the type time short, and dry tea profile is crude not delicate and pretty, the even dry Huang of dry tea, and too low to do the type time long, and tea juice can ooze out too much, does that dark brown pool is dimmed, blackening.Titian every layer drip pan tealeaves thickness evenly installs within 2 centimetres, every layer of drip pan stencil tissue paper installing tea is built, this side pressure bar by fragrance extracting machine hot wind outlet presses stencil tissue paper, stencil tissue paper blows off when Titian by prevention, hot blast is caused directly to blow on the tealeaves of drip pan inner surface, tealeaves in drip pan is heated inequality, and color and luster differs, and the tealeaves on surface is even withered and yellow.This method process the aobvious milli of the delicate and pretty green profit of the tealeaves obtained, shape as spiral, soup look emerald green is, as clear as crystal, the fresh perfume (or spice) of flavour, Li Xiang lasting, green tender, fresh and alive like sparrow mouth at the bottom of leaf.
The specific embodiment of the present invention is provided in detail by following examples.
Detailed description of the invention
Below to the detailed description of the invention of processing method according to high-grade tippy tea in a kind of early spring of the present invention, be described in detail as follows.
Early spring high-grade tippy tea a processing method, comprise the following steps:
(1) pluck: choose and adopt bud one leaf and just open up, without insect bite, without purple leaf, length 2-2.5 centimetre complete dark brownish green harvesting;
(2) wither: this process ensures to make the first step of high-grade tippy tea, and dark brownish green evenly spreading is being withered on wind groove, and thickness is no more than 10 centimetres, stand is to fresh leaf surface non-activity water, and leaf surface tarnishes, soft, actual moisture is between 65-70%;
(3) select leaf: withering of being about to carry out to complete is dark brownish green, foreign material, the dark brownish green leaf of monolithic is winnowed with a dustpan out with dustpan, dark brownish green thin after winnowing with a dustpan is spread out in dustpan, carries out the preparation that completes;
(4) complete: even, kill-acquaintance be killed, kill, even: be exactly the cyan pool that rushes out want even one to.Ripe: be exactly want tealeaves outer rim slightly dry crisp, vein is soft.Saturating: to be exactly want dark brownish green tender stalk folding and continuous, what rush out dark brownish greenly significantly can smell tea smell.The temperature 280-300 degree completed, fixation time 0.5-1 minute, necessarily opens hydrofuge machine and is gone out by the steam pump drainage completed in cylinder when completing, avoid producing stewed taste.Leafiness moisture after completing is between 45-55%;
(5) spreading for cooling: to have killed after green grass or young crops dark brownish green shakes loose immediately, blows on, moisture loss leaf temperature is reduced fast and cools with blower fan, avoids Yin Yewen and causes dark brownish green flavescence and with green grass gas, thinly spreads out in dustpan, waits dark brownish green natural Hui Run, to carry out next process;
(6) knead: adopt Miniature famous kneading machine, naturally throw leaf and enter in rub barrel to use have gentle hands pressure, throw leaf amount 2.5-3 kilogram, feel that dark brownish green upper next is extremely comparatively closely sturdy, cover rub barrel lid to the dark 1-2 centimeters of bucket, knead 3-4 minute (gently rubbing); Dark brownish greenly spin upside down in rub barrel evenly, at the uniform velocity rotary handle is to feeling there is certain resistance on hand, and reversion handle 1-2 turns (Hui Song), kneads time 8-10 minute (heavily rubbing); Then, rub barrel lid shakes to rub barrel bead 1-2 centimeters by rotary handle, kneads 1-2 minute (gently rubbing).Tealeaves rub tight knot, rub, rolling is curved, rubbing is exactly that bar rope is evenly tight thin, thickness one to.
(7) type is made: adopt and make type by hand, the temperature of curer controls between 150-170 degree, it is too high that to do the type time short, dry tea profile is crude not delicate and pretty, the even dry Huang of dry tea, it is too low that to do the type time long, tea juice can ooze out too much, dry dark brown pool is dimmed, blackening, sizing is kneaded with hand, knead along a direction, the tea rubbed holds tea group when putting into drip pan with one hand, unclamp immediately and put into drip pan, immediately tea group is shaken loose after the tea in drip pan all rubs one time, and so forth until tea slightly needle-holding hand sense in drip pan, frequency suitably quickening have gentle hands rubs forming, cool to pinching the tea body broken drip pan that can descend that breaks with hand, moisture is between 8-10%, be type time 20-25 minute, the dry tea made in each drip pan controls within 0.2 kilogram,
(8) Titian: evenly install within 2 centimetres with well-known tea fragrance extracting machine Titian every layer of drip pan tealeaves thickness, every layer of drip pan stencil tissue paper installing tea is built, by this side of fragrance extracting machine hot wind outlet with pressing stencil tissue paper, stencil tissue paper blows off when Titian by prevention, hot blast is caused directly to blow on the tealeaves of drip pan inner surface, tealeaves in drip pan is heated inequality, color and luster differs, tealeaves on surface is even withered and yellow, first fragrance extracting machine temperature is arranged on 125 degree, time is 12 minutes, open heater switch and be preheated to fragrance extracting machine warning, turn off switch opens Titian gate, rapidly by get ready in advance want Titian tealeaves propelling fragrance extracting machine in close and visit, reopen heater switch and fragrance extracting machine steam vent, after warning, the tealeaves of Titian is pulled out, thin stand cools in dustpan,
(9) pick and pick packaging: gently take off on operating desk and select foreign material, pornographic movie etc., the tealeaves vanning chosen is weighed into tea fresh keeping storehouse.
The above, only three in preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (1)
1. early spring high-grade tippy tea a processing method, comprise the following steps:
(1) pluck: choose and adopt bud one leaf and just open up, without insect bite, complete dark brownish green harvesting without purple leaf;
(2) wither: dark brownish green evenly spreading is being withered on wind groove, and thickness is no more than 10 centimetres, stand is to fresh leaf surface non-activity water, and leaf surface tarnishes, soft;
(3) select leaf: withering of being about to carry out to complete is dark brownish green, foreign material, the dark brownish green leaf of monolithic is winnowed with a dustpan out with dustpan, dark brownish green thin after winnowing with a dustpan is spread out in dustpan, carries out the preparation that completes;
(4) complete: the temperature 280-300 DEG C completed, fixation time 0.5-1 minute, necessarily open hydrofuge machine when completing and gone out by the steam pump drainage completed in cylinder, the leafiness moisture after completing is between 45-55%;
(5) spreading for cooling: to have killed after green grass or young crops dark brownish green shakes loose immediately, blows on, moisture loss leaf temperature is reduced fast and cools with blower fan, thinly spreads out in dustpan, waits dark brownish green natural Hui Run;
(6) knead: naturally throw leaf and enter in rub barrel to use have gentle hands pressure, feel dark brownish green unanimous between the higher and lower levels comparatively closely sturdy, cover rub barrel lid to the dark 1-2 centimeters of bucket, gently rub 3-4 minute; Dark brownish greenly spin upside down in rub barrel evenly, at the uniform velocity rotary handle is to feeling there is certain resistance on hand, and reversion handle 1-2 goes back to pine, heavily rubs time 8-10 minute; Then, rub barrel lid shakes to rub barrel bead 1-2 centimeters by rotary handle, gently rubs 1-2 minute; Tealeaves is rubbed tight knot, bar rope are evenly tight thin, and thickness is consistent, rolling is curved;
(7) type is made: adopt and make type by hand, the temperature of curer controls between 150-170 DEG C, sizing is kneaded with hand, knead along a direction, the tea rubbed holds tea group when putting into drip pan with one hand, unclamp immediately and put into drip pan, immediately tea group is shaken loose after the tea in drip pan all rubs one time, and so forth until tea slightly needle-holding hand sense in drip pan, frequency suitably quickening have gentle hands rubs forming, cool to pinching the tea body broken drip pan that can descend that breaks with hand, moisture, between 8-10%, is type time 20-25 minute;
(8) Titian: Titian every layer drip pan tealeaves thickness evenly installs within 2 centimetres, every layer of drip pan stencil tissue paper installing tea is built, this side by fragrance extracting machine hot wind outlet presses stencil tissue paper, first fragrance extracting machine temperature is arranged on 125 degree, time is 12 minutes, open heater switch and be preheated to fragrance extracting machine warning, turn off switch opens Titian gate, rapidly by get ready in advance want Titian tealeaves propelling fragrance extracting machine in close and visit, reopen heater switch and fragrance extracting machine steam vent, pulled out by the tealeaves of Titian after warning, thin stand cools in dustpan;
(9) pick and pick packaging: gently take off on operating desk and select foreign material, pornographic movie, the tealeaves vanning chosen is weighed into tea fresh keeping storehouse;
Dark brownish green length 2-2.5 centimetre in described step (1);
After withering in described step (2), actual moisture is between 65-70%.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102696842B (en) * | 2012-05-31 | 2013-11-27 | 湄潭银柜山茶业有限公司 | Method for producing Meitgreen buds |
| CN103461557B (en) * | 2013-09-13 | 2014-12-17 | 黄山市新安源有机茶开发有限公司 | Processing process for Yinhao green tea |
| CN103719478B (en) * | 2013-10-16 | 2019-11-01 | 广西南亚热带农业科学研究所 | A kind of preparation method of Randia cochinchinensis tea |
| CN103931829B (en) * | 2014-03-03 | 2016-02-03 | 曲靖会丰生物科技开发有限公司 | A kind of preparation method of green grass or young crops thorn tea |
| CN104585370B (en) * | 2014-10-23 | 2017-10-27 | 正安县金林茶业有限责任公司 | A kind of dark brownish green method for preparing Maofeng tea of non-albefaction phase |
| CN105104586A (en) * | 2015-07-07 | 2015-12-02 | 信阳农林学院 | Method for semi-manually and semi-mechanically processing Xinyang Maojian tea leaves |
| CN110574798A (en) * | 2019-10-23 | 2019-12-17 | 清远市清新区笔架山农业专业合作社 | Pen rack tea processing technology |
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| CN102177985A (en) * | 2011-04-01 | 2011-09-14 | 湖南省铁香茶叶有限公司 | Method for preparing green tea with orchid fragrance |
| CN102217683A (en) * | 2011-06-30 | 2011-10-19 | 信阳市浉河区茶叶办公室 | Xinyang red black tea processing technique |
| CN102232435A (en) * | 2011-07-29 | 2011-11-09 | 成都市碧涛茶业有限公司 | Method for processing strip green tea |
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| CN101869155B (en) * | 2010-07-08 | 2012-09-26 | 黔南州茶叶产业化发展管理办公室 | Manual manufacture method of Maojian tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102177985A (en) * | 2011-04-01 | 2011-09-14 | 湖南省铁香茶叶有限公司 | Method for preparing green tea with orchid fragrance |
| CN102217683A (en) * | 2011-06-30 | 2011-10-19 | 信阳市浉河区茶叶办公室 | Xinyang red black tea processing technique |
| CN102232435A (en) * | 2011-07-29 | 2011-11-09 | 成都市碧涛茶业有限公司 | Method for processing strip green tea |
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