CN102630770B - A kind of processing method of precious altar scented tea - Google Patents
A kind of processing method of precious altar scented tea Download PDFInfo
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- CN102630770B CN102630770B CN201210144140.7A CN201210144140A CN102630770B CN 102630770 B CN102630770 B CN 102630770B CN 201210144140 A CN201210144140 A CN 201210144140A CN 102630770 B CN102630770 B CN 102630770B
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- green
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- young crops
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Abstract
A kind of processing method (green tea) of precious altar scented tea, relates to Tea Processing technical field, and the present invention (1) tea fresh leaves does green grass or young crops (stand is blue or green, solarization is blue or green, shake green grass or young crops); (2) classification completes; (3) first drying is gross tea; (4) tealeaves moisture regain moulding; (5) low temperature dries and pays for; (5) defecation; Feature is: dark brown pool is emerald green, and soup look yellowish green, light green complete at the bottom of leaf; Fragrance is aloof from politics and material pursuits, also fragrant with the double grain of orchid perfume; Taste is pure, without pained; Moisture content≤5.3 becoming to sample tea, total ash≤6.2, fannings≤0.8, crude fibre≤10.2, water extraction >=40.8, meet and sell inside and outside tea state quality standard.
Description
Technical field
The present invention is a kind of tea Processing method, can ensure the high-quality and efficient of Tea Processing, especially improves the quality at the bottom of the color of tealeaves, type and leaf, increases the output of tea making, improves the quality of tealeaves.
Background technology
Current Tea Processing substantially flow process is: fresh leaf-complete-knead-moulding-drying-packaging-green tea finished product; But the color, type and the leaf substrate amount that become to sample tea differ, and cause the quality often criticizing tea to have difference, when particularly tea fresh leaves output is large, processing not in time, causes the damage of tea fresh leaves, can not make the tea of high-quality.
Summary of the invention
Fresh tea leaf-do green grass or young crops (stand is blue or green, solarization is blue or green, shake green grass or young crops)--classification-complete-drying-finished product gross tea-moisture regain-moulding-soft bake-green tea finished product.The present invention (1) green tea is cooked the speed that green grass or young crops (stand is blue or green, solarization is blue or green, shake green grass or young crops) can accelerate tea fresh leaves volatilization moisture content, increases green tea fragrance; (2) complete after classification and can ensure the even permeability of water-removing leaves; (3) first drying is gross tea, can protect the color and luster quality of tealeaves and the quality of inherence, more be conducive to the production of production line; (4) tealeaves moisture regain moulding, is conducive to the selection of tealeaves type and to ensure at the bottom of leaf complete; (5) low temperature dries and pays for, and can improve fragrance, ensures that the color and luster of dry tea is dark green, (5) defecation.
Detailed description of the invention
Blue or green one hour of fresh tea leaf stand, shifts out outdoor solarization blue or green 5 minutes, shakes blue or green 1 minute; Blue or green one hour of stand, shakes blue or green 1 minute again; Follow also 5 times, about 6 hours, fresh leaf sends the fragrance of a flower, namely gradable, completes after classification by fresh grade, completes in order from one-level to secondary to three grades; Directly be dried into gross tea after completing, ensure to reach gross tea moisture content less than 8%, gross tea can carry out moisture regain integer in 3 months, various dry tea type shapes can be made, carry out multiple baking again, multiple baking ensures dry tea moisture content less than 5.5%, is into sample tea (precious altar scented tea); It mainly comprises primary making process flow process and process for refining flow process, and feature is, what primary making process flow process mainly comprised fresh leaf does green grass or young crops (stand is blue or green, it is blue or green to shine, shake green grass or young crops)-classification-complete-drying-finished product gross tea; Process for refining flow process mainly comprises the moisture regain moulding of gross tea, and low temperature dries to be paid for, defecation operation; By the precious altar scented tea (green tea) that the present invention obtains, color and luster is emerald green, and soup look yellowish green, light green complete at the bottom of leaf; Fragrance is aloof from politics and material pursuits, also fragrant with the double grain of orchid perfume; Taste is pure, without pained; Moisture content≤5.3 becoming to sample tea, total ash≤6.2, fannings≤0.8, crude fibre≤10.2, water extraction >=40.8, meet and sell inside and outside tea state quality standard.
Claims (1)
1. a processing method for precious altar scented tea, is characterized in that: its step is as follows: (1) fresh leaf stand is blue or green, solarization is blue or green and shake green grass or young crops; (2) classification completes; (3) first drying is gross tea; (4) tealeaves moisture regain moulding; (5) soft bake; (6) defecation;
Described fresh leaf stand is blue or green, solarization is blue or green and shake green grass or young crops is: blue or green one hour of fresh tea leaf stand, shifts out outdoor solarization blue or green 5 minutes, shakes green grass or young crops 1 minute; Blue or green one hour of stand again, shake blue or green 1 minute, circulate 5 times, fresh leaf sends the fragrance of a flower, namely gradable;
It is that grade by fresh leaf completes that described classification completes, and completes in order from one-level to secondary to three grades;
Described drying is gross tea, is directly to be dried into gross tea after completing, and ensures to reach gross tea moisture content less than 8%;
Described tealeaves moisture regain moulding is that gross tea carried out moisture regain integer in 3 months, and produce various dry tea type shape, then carry out multiple baking, multiple baking ensures dry tea moisture content less than 5.5%, is into and samples tea;
The described precious altar scented tea dark brown pool that becomes to sample tea is emerald green, and soup look yellowish green, and light green complete at the bottom of leaf, fragrance is aloof from politics and material pursuits, and also fragrant with orchid perfume grain of holding concurrently, taste is pure, without pained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210144140.7A CN102630770B (en) | 2012-05-11 | 2012-05-11 | A kind of processing method of precious altar scented tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210144140.7A CN102630770B (en) | 2012-05-11 | 2012-05-11 | A kind of processing method of precious altar scented tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102630770A CN102630770A (en) | 2012-08-15 |
| CN102630770B true CN102630770B (en) | 2015-11-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210144140.7A Expired - Fee Related CN102630770B (en) | 2012-05-11 | 2012-05-11 | A kind of processing method of precious altar scented tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN102630770B (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1647674A (en) * | 2005-01-26 | 2005-08-03 | 浙江省农业科学院 | Method for producing mulberry stamen tea |
| CN101233879A (en) * | 2007-01-29 | 2008-08-06 | 沈仁春 | Method for processing tea |
| CN101946837A (en) * | 2010-09-30 | 2011-01-19 | 都匀供销茶叶有限责任公司 | Processing method of tippy tea |
| CN101946834A (en) * | 2010-08-31 | 2011-01-19 | 十堰梅子贡茶业集团 | Method for producing organic oolong tea |
| CN101961057A (en) * | 2010-09-26 | 2011-02-02 | 浙江工商大学 | Green tea making method |
| CN102356793A (en) * | 2011-10-14 | 2012-02-22 | 广东信达茧丝绸股份有限公司 | Method for preparing mulberry leaf tea |
-
2012
- 2012-05-11 CN CN201210144140.7A patent/CN102630770B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1647674A (en) * | 2005-01-26 | 2005-08-03 | 浙江省农业科学院 | Method for producing mulberry stamen tea |
| CN101233879A (en) * | 2007-01-29 | 2008-08-06 | 沈仁春 | Method for processing tea |
| CN101946834A (en) * | 2010-08-31 | 2011-01-19 | 十堰梅子贡茶业集团 | Method for producing organic oolong tea |
| CN101961057A (en) * | 2010-09-26 | 2011-02-02 | 浙江工商大学 | Green tea making method |
| CN101946837A (en) * | 2010-09-30 | 2011-01-19 | 都匀供销茶叶有限责任公司 | Processing method of tippy tea |
| CN102356793A (en) * | 2011-10-14 | 2012-02-22 | 广东信达茧丝绸股份有限公司 | Method for preparing mulberry leaf tea |
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| Publication number | Publication date |
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| CN102630770A (en) | 2012-08-15 |
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Granted publication date: 20151125 Termination date: 20210511 |