CN102599278A - Method for producing Biluochun tea - Google Patents

Abstract

The invention discloses a method for producing Biluochun tea. The method comprises the following steps: (1) tea leaves picking: picking the tea leaves after the sun rises at 8 in clear weather and picking not the tea leaves but fresh and tender two leaves and one bud in cloudy and rainy days; (2) spreading and airing: airing the picked fresh leaves in the sun for 20-40 minutes and then putting the fresh leaves indoors; (3) aroma improving: exhausting air for the fresh leaves which are aired and then put indoors with an exhaust fan to circulate the air indoors and continuing exhausting for 3-4 hours to improve the tea aroma; (4) fixation: adopting a 6CTS-80 type rotary fixation machine for fixation at a temperature of 145-205 DEG C for 5-10 minutes; (5) twisting: adopting a traditional wooden artificial twisting machine for processing to form fine tea leaves; and (6) drying: adopting a wooden cask, charcoal and a bamboo sieve to dry the leaves for about 5-10 minutes. In the method, mechanical or semi-mechanical equipment is adopted in partial traditional procedures; the production efficiency is greatly improved while reducing the labor intensity of workers; and larger scale batch production can be carried out.

Description

A kind of preparation method of Biluochun tea

Technical field

The present invention relates to a kind of improvement of preparation method of Biluochun tea, particularly a kind ofly enhance productivity on the taste basis of former Biluochun tea guaranteeing, reduce the preparation method of the Biluochun tea of labor strength, belong to the tealeaves manufacture technology field.

Background technology

Biluochun tea is one of Chinese ten famous tea, belongs to green tea, originates in mountain, Dongting Lake, Taihu Lake, Suzhou City, Jiangsu Province; The Taihu Lake water surface, the aqueous vapor ascension, fog is long; With the humid air, soil is subacidity or acidity, and quality is loose; The utmost point is suitable for growth of tea plant, owing to plant between tea tree and fruit tree, so Biluochun tea has special flower fragrance.Biluochun tea is claimed " dongting biluchun (tea) tea " again, and dongting biluchun (tea) tea originates in the Biluochun tea of east, Dongting Lake, Western Hills, many, the tender perfume (or spice) of bud, clear, the flavor alcohol of soup.

Biluochun tea bar rope is tightly tied, curls like spiral shell, and pekoe Bi Lu, the green latent kingfisher of silver, the leaf bud children is tender, brews the back tea flavour and unfolds slowly, brandishes up and down, and tea silver is green and bright green, and delicate fragrance is attacked the people, and the taste cold is sweet, bright refreshing promoting the production of body fluid.

Dongting biluchun (tea) tea is the treasure of Chinese famous tea, so that shape is beautiful, look gorgeous is, aromatic, flavor alcohol " four is exhausted " is well-known in China and foreign countries; The manufacture technology of the green spiral shell tea of tradition: comprise following steps:

1. complete: in pan or tiltedly, carrying out in the pot, when 190～200 ℃ of pot temperature, throw about leaf 500 grams, is main to tremble, and both hands stir-fry, accomplish to drag for clean, tremble diffusing, kill even, kill thoroughly, no red stalk do not have red autumnal leaves, smokeless burnt leaf, lasts 3～5 minutes;

2. knead: 70～75 ℃ of pot temperature, employing is trembled, fries, is rubbed three kinds of gimmicks and hockets, and tremble on the limit, and fry on the limit, and rub on the limit, and along with the minimizing of tealeaves moisture, the bar rope forms gradually; Holding the tealeaves degree of tightness during stir-fry should appropriateness, too loose unfavorable tight bar, and too tight tealeaves overflows, and is prone to knot " crispy rice " on the pot face, produces the cigarette smell of burning, makes the tea color blackout, and the tea bar is disconnected broken, and fine hair is crisp to fall; When reaching six, seventy percent, the tealeaves mass dryness fraction does about about 10 minutes of time;

3. rubbing shows milli: it is to form the critical process that shape is curled and completely draped over one's shoulders like spiral shell, fine and soft milli that rubbing shows milli, and 50～60 ℃ of pot temperature are with the hands rubbed into several little groups with whole tealeaves at full tilt while frying; Tremble diffusing frequently; Repeated multiple times is rubbed with the hands to bar shaped and is curled, and fine and soft milli appears; Reach eighty per cant and get final product about doing, last 13～15 minutes;

4. oven dry: employing is gently rubbed, light stir-fry-hand's method, reaches solid shape, continues to show milli, the purpose of transpiring moisture; When ninety percent does the left and right sides, play pot the tealeaves stand is placed on the mulberry paper, connect paper and be placed on the last slow fire baking of pot to foot and do, pots warm about 30～40 ℃, sufficient cured leaf water content about 7% is lasted 6～8 minutes.

The frying characteristics of traditional Biluochun tea: hand is from tea, and tea is from pot, and band is fried in rubbing, and rubs in the stir-fry, fries and rubs combination, and continued operation plays pot.But the preparation method of traditional Biluochun tea, production efficiency is low, and labor strength is big, is unfavorable for the industrial mass making.

Summary of the invention

The present invention seeks to provide a kind of and on the taste basis that guarantees former Biluochun tea, enhance productivity, reduce the preparation method of the Biluochun tea of labor strength for the deficiency that overcomes prior art.

For achieving the above object, the technical scheme that the present invention adopts is: a kind of preparation method of Biluochun tea comprises following steps:

1., pick tea-leaves: fine, plucked after morning, 8 sun rose, overcast and rainyly do not pluck, only adopt fresh and tender two leaves, one bud;

2., spreading for cooling: the bright leaf after the harvesting is placed on the beneath airing of the sun 20～40 minutes, puts back to indoor then;

3., Titian: put back to indoor bright leaf after the airing and adopt the ventilating fan air draft, make the room air circulation, continue 3～4 hours, to promote tealeaves fragrance;

4., complete: adopt 6CTS-80 type roller fixation machine to complete, the temperature that completes 145～205 degree, 5～10 minutes time;

5., knead: adopt traditional wooden artificial kneading machine processing, it is meticulous to be shaped;

6., oven dry: adopt wooden barrel, charcoal, bamboo is flat dries, about 5～10 minutes time.

Beneficial effect of the present invention is mainly reflected in: in the preparation method of Biluochun tea of the present invention; The parts of traditional operation adopts machinery or half plant equipment to make; When having reduced labor strength, improved production efficiency greatly, and can carry out fairly large batch making.

The specific embodiment

Embodiment one:

A kind of preparation method of Biluochun tea comprises following steps:

1., pick tea-leaves: fine, plucked after morning, 8 sun rose, overcast and rainyly do not pluck, only adopt fresh and tender two leaves, one bud;

2., spreading for cooling: the bright leaf after the harvesting is placed on the beneath airing of the sun 20 minutes, puts back to indoor then;

3., Titian: put back to indoor bright leaf after the airing and adopt the ventilating fan air draft, make the room air circulation, continue 3 hours, to promote tealeaves fragrance;

4., complete: adopt 6CTS-80 type roller fixation machine to complete, about the temperature that completes 150 ± 5 degree, 5 minutes time;

5., knead: adopt traditional wooden artificial kneading machine processing, it is meticulous to be shaped;

6., oven dry: adopt wooden barrel, charcoal, bamboo is flat dries the flat tealeaves of putting after 1000 grams are kneaded of every bamboo, 5 minutes time.

Embodiment two:

A kind of preparation method of Biluochun tea comprises following steps:

1., pick tea-leaves: fine, plucked after morning, 8 sun rose, overcast and rainyly do not pluck, only adopt fresh and tender two leaves, one bud;

2., spreading for cooling: the bright leaf after the harvesting is placed on the beneath airing of the sun 30 minutes, puts back to indoor then;

3., Titian: put back to indoor bright leaf after the airing and adopt the ventilating fan air draft, make the room air circulation, continue 4 hours, to promote tealeaves fragrance;

4., complete: adopt 6CTS-80 type roller fixation machine to complete, the temperature that completes 200 ± 5 degree, 5 minutes time;

5., knead: adopt traditional wooden artificial kneading machine processing, it is meticulous to be shaped;

6., oven dry: adopt wooden barrel, charcoal, bamboo is flat dries the flat tealeaves of putting after 2000 grams are kneaded of every bamboo, 10 minutes time.

Beneficial effect of the present invention is mainly reflected in: in the preparation method of Biluochun tea of the present invention; The parts of traditional operation adopts machinery or half plant equipment to make; When having reduced labor strength, improved production efficiency greatly, and can carry out fairly large batch making.

The foregoing description only is explanation technical conceive of the present invention and characteristics; Its purpose is to let the personage that is familiar with this technology can understand content of the present invention and implements; Can not limit protection scope of the present invention with this; All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.

Claims (1)

1. the preparation method of a Biluochun tea comprises following steps:

1., pick tea-leaves: fine, plucked after morning, 8 sun rose, overcast and rainyly do not pluck, only adopt fresh and tender two leaves, one bud;

2., spreading for cooling: the bright leaf after the harvesting is placed on the beneath airing of the sun 20～40 minutes, puts back to indoor then;

3., Titian: put back to indoor bright leaf after the airing and adopt the ventilating fan air draft, make the room air circulation, continue 3～4 hours, to promote tealeaves fragrance;

4., complete: adopt 6CTS-80 type roller fixation machine to complete, the temperature that completes 145～205 degree, 5～10 minutes time;

5., knead: adopt traditional wooden artificial kneading machine processing, it is meticulous to be shaped;

6., oven dry: adopt wooden barrel, charcoal, bamboo is flat dries, about 5～10 minutes time.