CN102870901B - Primary processing process of pan-fried green tea - Google Patents

Abstract

The invention discloses a primary processing process of pan-fried green team. The primary processing process comprises four steps including fresh leaf collection, de-enzyming, rolling and drying. According to the primary processing process, before the step of de-enzyming, tea leaves are soaked with ozone water to inhibit bacteria, deactivate enzyme and protect color; the step of de-enzyming is carried out at a high temperature firstly and then at a low temperature, the phenomena that the tea leaves are heated too much due to the overhigh temperature of tea leaves and the conversion of substances in the tea leaves is affected and the quality of tea is lowered can be avoided; and the defects in the traditional process that the tea leaves are adhered together, over-heated and look dark yellow can be overcome. The finished tea produced by the primary processing process is nice in shape, tastes sweet and mellow, is pure and gentle in aroma and fresh green in color, and reaches a higher quality grade.

Description

The processing technology first processed of roasted green tea

Technical field

The present invention relates to a kind of Tea Processing technique, relate in particular to a kind of processing technology first processed of roasted green tea.

Background technology

Roasted green tea is gained the name because drying mode adopts fried dry.Can be divided into long fried green, circle fried green and flat fried green three classes by profile.Long fried green likeness in form eyebrow, be called again mee tea.Circle fried green profile, as particle, is called again green tea.Flat fried green is called again flat tea.The quality characteristic of long fried green is bar rope tight knot, the green profit of color and luster, and fragrant high lasting, flavour is strong, and at the bottom of soup look, leaf, Huang is bright.The circle fried green has the quality characteristics such as the tight as pearl of profile circle, fragrant high dense, the anti-bubble of distinguishing the flavor of.Flat fried green finished product flat smooth, fragrant delicate flavour alcohol, as Xihu Longjing Tea.

At present, the primary making process of roasted green tea is basic identical, all be divided into and complete, knead and dry three steps, owing to there being some irrationalities in processing technology, cause product quality to be difficult to grasp, the green not kingfisher in the dark brown pool of finished product, fragrance mixes, the sense of taste and mouthfeel are poor, and product appearance is beautiful not, can't meet the requirements at the higher level of people to roasted green tea.

Summary of the invention

The purpose of this invention is to provide the just improvement of processing technology processed of a kind of roasted green tea; this technique can overcome the deficiency of above-mentioned background technology, and it is all good that the finished product tea of processing has color, smell, taste and shape, the characteristics that quality is higher; and mechanization degree is high, be applicable to large-scale production.

For reaching above purpose, the technical solution used in the present invention is as follows:

The processing technology first processed of roasted green tea comprises leaf picking, completes, kneads, dry four steps, and concrete steps are as follows:

(1) leaf picking

Adopting the delicacy in organic, green, nuisanceless tea place, uniform, fresh bright leaf is raw material, with in season leaf, require color and luster to take middle-size and small-size as good with bottle green, blade profile, two leaves and a bud accounts for 50-60% with bud three leaves of just exhibition, and what ginseng had an equal tender degree singly splits leaf 40-50%;

(2) complete

First the bright leaf of plucking is put into to Ozone Water and soak 30-40 min, brighter leaf is taken out from Ozone Water, carry out low-temperature vacuum drying, temperature is controlled at 25-30 ℃, reaches 35-40% to the tealeaves moisture content; Put into again cylinder type water-removing machine and carry out roller fixation, temperature is controlled at 110-120 ℃, and rotating speed is 35-40r/min, through 4-5 min, food value of leaf softness, stickiness slightly, hold agglomeratingly, and loosing one's grip, it is loose to be difficult for bullet, thick stalk is rolled over and not brittle failure, thin stalk folding is and continuous, and the leaf look is by the bud green dirty-green that becomes, and lustrous surface disappears, smell without green grass gas, slightly delicate fragrance, be the appropriateness that completes, and then by roller fixation, good tea spreading is placed on the bamboo plaque, room temperature is controlled at 60-70 ℃, time is 30-40 min, and leaf will be turned in centre in good time gently, makes its even dehydration;

(3) knead

Adopt kneading machine to be kneaded the complete tealeaves that completes, suitably weight, knead 5-10 minute, makes the curling slivering of 80% above tealeaves, kneads under leaf after machine, carries out immediately block-separating and sifting, reduction leaf temperature, and the tea base after deblocking, must carry out drying in time;

(4) drying

First with the cylinder roasting machine, roll and fry wet base, temperature is 80-90 ℃, rotating speed is 30-40r/min, inferior lobe while reaching 5 one-tenth sticky feels feels of dry nothing, after inferior lobe airing 20-30 min, adopt drying machine drying, first dry gross fire, temperature is 60-70 ℃, leaf-spreading thickness is at 1-2 cm, every 2-3 minute, gently turn over once, be dried to 7, 8 one-tenth dry, hand is touched tealeaves and is slightly stung feel, get final product the leafing airing, after airing 30-40 min, dry again the foot fire, temperature is 40-50 ℃, every 2-3 minute, gently turn over 1 time, until foot is dry, water content is 5-6%, tea perfume (or spice) appears, the aobvious milli of color and luster, hand is twisted with the fingers tealeaves and is the smalls shape, can descend to dry, after slightly cold, can pack.

Beneficial effect of the present invention is as follows:

The present invention's front soak with ozone solution tealeaves of first using that completes, can play antibacterial, the enzyme that goes out, protect the effects such as look tealeaves, low temperature after first high temperature completes, can avoid the too high and stir-bake to brown tealeaves of Ye Wen, affect the conversion of inclusion, reduce tea leaf quality, eliminated the tealeaves in the traditional handicraft and pasted the defects such as coking, vexed Huang, the one-tenth of producing samples tea that form is beautiful, the taste glycol, fragrance is pure and mild and color and luster is emerald green, has reached higher quality scale.

The specific embodiment

Below in conjunction with embodiment, the present invention is described in further detail.

Embodiment

One, processing technology

The processing technology first processed of roasted green tea comprises leaf picking, completes, kneads, dry four steps, and concrete steps are as follows:

(1) leaf picking

Adopting the delicacy in organic, green, nuisanceless tea place, uniform, fresh bright leaf is raw material, with in season leaf, requires color and luster to take with bottle green, blade profile middle-size and small-size as good, and two leaves and a bud accounts for 60% with bud three leaves of just exhibition, join equal tender degree arranged singly split leaf 40%;

(2) complete

First the bright leaf of plucking is put into to Ozone Water and soak 30-40 min, brighter leaf is taken out from Ozone Water, carry out low-temperature vacuum drying, temperature is controlled at 25-30 ℃, reaches 35-40% to the tealeaves moisture content; Put into again cylinder type water-removing machine and carry out roller fixation, temperature is controlled at 110-120 ℃, and rotating speed is 35-40r/min, through 4-5 min, food value of leaf softness, stickiness slightly, hold agglomeratingly, and loosing one's grip, it is loose to be difficult for bullet, thick stalk is rolled over and not brittle failure, thin stalk folding is and continuous, and the leaf look is by the bud green dirty-green that becomes, and lustrous surface disappears, smell without green grass gas, slightly delicate fragrance, be the appropriateness that completes, and then by roller fixation, good tea spreading is placed on the bamboo plaque, room temperature is controlled at 60-70 ℃, time is 30-40 min, and leaf will be turned in centre in good time gently, makes its even dehydration;

(3) knead

Adopt kneading machine to be kneaded the complete tealeaves that completes, suitably weight, knead 8 minutes, makes the curling slivering of 80% above tealeaves, kneads under leaf after machine, carries out immediately block-separating and sifting, reduction leaf temperature, and the tea base after deblocking, must carry out drying in time;

(4) drying

First with the cylinder roasting machine, roll and fry wet base, temperature is 90 ℃, rotating speed is 40r/min, inferior lobe while reaching 5 one-tenth sticky feels feels of dry nothing, after inferior lobe airing 30 min, adopt drying machine drying, first dry gross fire, temperature is 70 ℃, leaf-spreading thickness is at 1cm, every 3 minutes, gently turn over once, being dried to 8 one-tenth does, hand is touched tealeaves and is slightly stung feel, get final product the leafing airing, after airing 30 min, dry again the foot fire, temperature is 50 ℃, every 3 minutes, gently turn over 1 time, until foot is dry, water content is 5%, tea perfume (or spice) appears, the aobvious milli of color and luster, hand is twisted with the fingers tealeaves and is the smalls shape, can descend to dry, after slightly cold, can pack.

Two, tea leaf quality analysis

By " tealeaves sensory review way " national standard (GB/T 23776-20O9), test specimen is carried out to the organoleptic quality evaluation, result is as follows:

Group	Profile	Fragrance	Flavour	The soup look	At the bottom of leaf
						A group (CK)	Delicacy, tight knot, emerald green, glossy, neat and well spaced, cleanliness is good	The tender perfume (or spice) of chestnut is aloof from politics and material pursuits, lasting	Mellow aquatic foods are refreshing, harmonious sounds is aobvious	Light green, bright	Soft bright, neat and well spaced, lingering fragrance arranged
B group (sample of the present invention)	Delicacy, tight knot, emerald green bright profit, neat and well spaced, cleanliness is better	Li Xiang is strong, lasting	Pure sweetness, harmonious sounds show	Yellowish green bright and clean	Still soft bright, complete all neat, high length of lingering fragrance

Claims (1)

1. the processing technology first processed of roasted green tea, is characterized in that, comprises leaf picking, completes, kneads, dry four steps, and concrete steps are as follows:

(1) leaf picking

Adopting the delicacy in organic, green, nuisanceless tea place, uniform, fresh bright leaf is raw material, with in season leaf, require color and luster to take bottle green, blade profile as middle-size and small-size, two leaves and a bud accounts for 50-60% with bud three leaves of just exhibition, and what ginseng had an equal tender degree singly splits leaf 40-50%;

(2) complete

First the bright leaf of plucking is put into to Ozone Water and soak 30-40 min, brighter leaf is taken out from Ozone Water, carry out low-temperature vacuum drying, temperature is controlled at 25-30 ℃, reaches 35-40% to the tealeaves moisture content; Put into again cylinder type water-removing machine and carry out roller fixation, temperature is controlled at 110-120 ℃, and rotating speed is 35-40r/min, through 4-5 min, food value of leaf softness, stickiness slightly, hold agglomeratingly, and loosing one's grip, it is loose to be difficult for bullet, thick stalk is rolled over and not brittle failure, thin stalk folding is and continuous, and the leaf look is by the bud green dirty-green that becomes, and lustrous surface disappears, smell without green grass gas, slightly delicate fragrance, be the appropriateness that completes, and then by roller fixation, good tea spreading is placed on the bamboo plaque, room temperature is controlled at 60-70 ℃, time is 30-40 min, and leaf will be turned in centre in good time gently, makes its even dehydration;

(3) knead

Adopt kneading machine to be kneaded the complete tealeaves that completes, suitably weight, knead 5-10 minute, makes the curling slivering of 80% above tealeaves, kneads under leaf after machine, carries out immediately block-separating and sifting, reduction leaf temperature, and the tea base after deblocking, must carry out drying in time;

(4) drying

First with the cylinder roasting machine, roll and fry wet base, temperature is 80-90 ℃, rotating speed is 30-40r/min, inferior lobe while reaching 5 one-tenth sticky feels feels of dry nothing, after inferior lobe airing 20-30 min, adopt drying machine drying, first dry gross fire, temperature is 60-70 ℃, leaf-spreading thickness is at 1-2 cm, every 2-3 minute, gently turn over once, be dried to 7, 8 one-tenth dry, hand is touched tealeaves and is slightly stung feel, get final product the leafing airing, after airing 30-40 min, dry again the foot fire, temperature is 40-50 ℃, every 2-3 minute, gently turn over 1 time, until foot is dry, water content is 5-6%, tea perfume (or spice) appears, the aobvious milli of color and luster, hand is twisted with the fingers tealeaves and is the smalls shape, can descend to dry, after slightly cold, can pack.