CN102919401A - Processing method of high-quality Huangshan Mao Feng - Google Patents
Processing method of high-quality Huangshan Mao Feng Download PDFInfo
- Publication number
- CN102919401A CN102919401A CN2012104585015A CN201210458501A CN102919401A CN 102919401 A CN102919401 A CN 102919401A CN 2012104585015 A CN2012104585015 A CN 2012104585015A CN 201210458501 A CN201210458501 A CN 201210458501A CN 102919401 A CN102919401 A CN 102919401A
- Authority
- CN
- China
- Prior art keywords
- leaf
- spreading
- cooling
- leaves
- titian
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention discloses a processing method of high-quality Huangshan Mao Feng. The processing method comprises a fresh leaf grading process, a green removing process, a primary cooling process, a primary rolling process, a secondary cooling process, a secondary rolling process, a third cooling process, a drying process, a fragrance extracting process, a fourth cooling process and a picking process. The invention has the advantages that: the conventional rolling process is improved and is divided into grading and rolling operations of two stages, through the primary rolling operation, damage of a cell wall of a raw material of tea leaves is promoted, an enzymatic activity of theanine is improved, synthesis of organic matters such as tea polyphenol is enhanced, an action of rolling is completely exerted through completion of secondary rolling and leaf type reduction, freshness and mellowness of tea leaves are promoted, fineness and smoothness of taste are improved, and specific smell is promoted.
Description
Technical field
The present invention relates to the processing method of a kind of high product Mount Huang Mao Feng, belong to the technical field of Green Tea Processing.
Background technology
One of Chinese history well-known tea, emblem tea belongs to green tea.Originate in Mount Huang, Anhui Province.Thanking during the time ruled by Emperor Guang Xu to abundant safe tea house by the Qing Dynasty is formulated.In clear and bright grain rains in every year, the just stout and strong tender shoots of exhibition is plucked in choosing, manual frying, and the little volume of this tea profile, shape is the tongue of sparrow seemingly, green middle yellowing, millifarad appears, and with golden yellow fish leaf (being commonly called as the gold sheet).Enter cup and brew fog knot top, soup look clear green little Huang, yellowish green at the bottom of the leaf have a vigor, and flavour alcohol is sweet, fragrance such as orchid, charm is profound.Because new system tealeaves pekoe drapes over one's shoulders body, bud spike awns, and bright leaf picks up from the peak, Mount Huang, then this tea is named as Mount Huang Mao Feng.There is following problem in traditional Mount Huang Mao Feng processing: whole processing technology is too simple, excessively larger between the operation, so that blade blade when going forward one by one operation is impaired larger, to such an extent as to the broken leaf of tealeaves is more, fragrance can not get sufficient lifting simultaneously, and the delicate mouthfeel degree is not enough.
Summary of the invention
The technical problem to be solved in the present invention provides the processing method of a kind of Mount Huang Mao Feng.
The present invention is achieved through the following technical solutions.
The processing method of a kind of high product Mount Huang Mao Feng comprises bright leaf classification operation, the operation that completes, spreading for cooling operation, once kneads operation, secondary spreading for cooling operation, secondary and knead operation, three spreading for cooling operations, baking operation, Titian operation, four spreading for cooling operations, choose and pick operation;
Above-mentioned bright leaf classification operation is: the Mount Huang Mao Fengxian leaf that gathers is sent in the tea grading machine, filtered out that a bud one leaf, a bud one leaf are slightly opened, two leaves and a bud, two leaves and a bud classification leaf slightly;
The above-mentioned operation that completes is: the classification leaf is sent into green-keeping machine complete, the temperature that completes is controlled at 180 ~ 220 ° of C, and the time is controlled at 4 ~ 5min;
An above-mentioned spreading for cooling operation is: water-removing leaves is cooled to 25 ~ 30 ° of C;
The above-mentioned operation of once kneading is: a spreading for cooling leaf is kneaded, closed leaf is divided open;
Above-mentioned secondary spreading for cooling operation is: will once knead leaf and be cooled to 20 ~ 25 ° of C;
Above-mentioned secondary is kneaded operation: secondary spreading for cooling leaf is kneaded, with blade profile return to complete before;
Above-mentioned three spreading for cooling operations are: secondary is kneaded leaf be cooled to 15 ~ 20 ° of C;
Above-mentioned baking operation is: three spreading for cooling leaves are sent into dryer, dry 15 ~ 20min under 100 ~ 120 ° of C;
Above-mentioned Titian operation is: will dry leaf and send into fragrance extracting machine, Titian 30 ~ 50min;
Above-mentioned four spreading for cooling operations are: the Titian leaf is cooled to 15 ~ 20 ° of C;
Above-mentioned choosing picked operation and is: four spreading for cooling leaves are sorted out random matter, Lao Ye and burnt sheet tealeaves.
Further, the above-mentioned process temperature that completes is controlled at 200 ~ 220 ° of C.
Further, above-mentioned Titian process temperature is controlled at 50 ~ 70 °.
Beneficial effect of the present invention is:
Traditional operation of kneading is improved, operation is kneaded in the classification that is divided into two stages, the operation of once kneading promotes the tea raw material cell membrane damaged, promote the enzyme vigor such as theanine, strengthen the organic synthesis such as Tea Polyphenols, then secondary is kneaded finishes blade profile also the effect performance that will knead of principle is complete, can promote the bright refreshing degree of tealeaves and pure thickness, improves the sophistication of mouthfeel and the fragrance that promotes uniqueness.
The specific embodiment
The below is described in further detail the present invention according to embodiment.
Case study on implementation 1:
The processing method of high product Mount Huang Mao Feng, operation is as follows;
Bright leaf classification operation is: the Mount Huang Mao Fengxian leaf that gathers is sent in the tea grading machine, filtered out that a bud one leaf, a bud one leaf are slightly opened, two leaves and a bud, two leaves and a bud classification leaf slightly;
The operation that completes is: the classification leaf is sent into green-keeping machine complete, the temperature that completes is controlled at 200 ° of C, and the time is controlled at 5min;
An above-mentioned spreading for cooling operation is: water-removing leaves is cooled to 30 ° of C;
The above-mentioned operation of once kneading is: a spreading for cooling leaf is kneaded, closed leaf is divided open;
Above-mentioned secondary spreading for cooling operation is: will once knead leaf and be cooled to 25 ° of C;
Above-mentioned secondary is kneaded operation: secondary spreading for cooling leaf is kneaded, with blade profile return to complete before;
Above-mentioned three spreading for cooling operations are: secondary is kneaded leaf be cooled to 15 ° of C;
Above-mentioned baking operation is: three spreading for cooling leaves are sent into dryer, dry 20min under 120 ° of C;
Above-mentioned Titian operation is: will dry leaf and send into fragrance extracting machine, Titian 50min;
Above-mentioned four spreading for cooling operations are: the Titian leaf is cooled to 20 ° of C;
Above-mentioned choosing picked operation and is: four spreading for cooling leaves are sorted out random matter, Lao Ye and burnt sheet tealeaves.
Case study on implementation 2:
The processing method of high product Mount Huang Mao Feng, operation is as follows;
Bright leaf classification operation is: the Mount Huang Mao Fengxian leaf that gathers is sent in the tea grading machine, filtered out that a bud one leaf, a bud one leaf are slightly opened, two leaves and a bud, two leaves and a bud classification leaf slightly;
The operation that completes is: the classification leaf is sent into green-keeping machine complete, the temperature that completes is controlled at 180 ° of C, and the time is controlled at 5min;
An above-mentioned spreading for cooling operation is: water-removing leaves is cooled to 28 ° of C;
The above-mentioned operation of once kneading is: a spreading for cooling leaf is kneaded, closed leaf is divided open;
Above-mentioned secondary spreading for cooling operation is: will once knead leaf and be cooled to 22 ° of C;
Above-mentioned secondary is kneaded operation: secondary spreading for cooling leaf is kneaded, with blade profile return to complete before;
Above-mentioned three spreading for cooling operations are: secondary is kneaded leaf be cooled to 17 ° of C;
Above-mentioned baking operation is: three spreading for cooling leaves are sent into dryer, dry 20min under 110 ° of C;
Above-mentioned Titian operation is: will dry leaf and send into fragrance extracting machine, Titian 45min;
Above-mentioned four spreading for cooling operations are: the Titian leaf is cooled to 18 ° of C;
Above-mentioned choosing picked operation and is: four spreading for cooling leaves are sorted out random matter, Lao Ye and burnt sheet tealeaves.
Case study on implementation 3:
The processing method of high product Mount Huang Mao Feng, operation is as follows;
Bright leaf classification operation is: the Mount Huang Mao Fengxian leaf that gathers is sent in the tea grading machine, filtered out that a bud one leaf, a bud one leaf are slightly opened, two leaves and a bud, two leaves and a bud classification leaf slightly;
The operation that completes is: the classification leaf is sent into green-keeping machine complete, the temperature that completes is controlled at 190 ° of C, and the time is controlled at 5min;
An above-mentioned spreading for cooling operation is: water-removing leaves is cooled to 28 ° of C;
The above-mentioned operation of once kneading is: a spreading for cooling leaf is kneaded, closed leaf is divided open;
Above-mentioned secondary spreading for cooling operation is: will once knead leaf and be cooled to 23 ° of C;
Above-mentioned secondary is kneaded operation: secondary spreading for cooling leaf is kneaded, with blade profile return to complete before;
Above-mentioned three spreading for cooling operations are: secondary is kneaded leaf be cooled to 17 ° of C;
Above-mentioned baking operation is: three spreading for cooling leaves are sent into dryer, dry 20min under 115 ° of C;
Above-mentioned Titian operation is: will dry leaf and send into fragrance extracting machine, Titian 40min;
Above-mentioned four spreading for cooling operations are: the Titian leaf is cooled to 17 ° of C;
Above-mentioned choosing picked operation and is: four spreading for cooling leaves are sorted out random matter, Lao Ye and burnt sheet tealeaves.
Above-described embodiment only is explanation technical conceive of the present invention and characteristics, and its purpose is to allow the personage that is familiar with this art can understand content of the present invention and is also implemented, and can not limit protection scope of the present invention with this.All equivalences that Spirit Essence is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.
Claims (3)
1. the processing method of a high product Mount Huang Mao Feng, it is characterized in that, comprise bright leaf classification operation, the operation that completes, spreading for cooling operation, once knead operation, secondary spreading for cooling operation, secondary and knead operation, three spreading for cooling operations, baking operation, Titian operation, four spreading for cooling operations, choose and pick operation;
Described bright leaf classification operation is: the Mount Huang Mao Fengxian leaf that gathers is sent in the tea grading machine, filtered out that a bud one leaf, a bud one leaf are slightly opened, two leaves and a bud, two leaves and a bud classification leaf slightly;
The described operation that completes is: the classification leaf is sent into green-keeping machine complete, the temperature that completes is controlled at 180 ~ 220 ° of C, and the time is controlled at 4 ~ 5min;
A described spreading for cooling operation is: water-removing leaves is cooled to 25 ~ 30 ° of C;
The described operation of once kneading is: a spreading for cooling leaf is kneaded, closed leaf is divided open;
Described secondary spreading for cooling operation is: will once knead leaf and be cooled to 20 ~ 25 ° of C;
Described secondary is kneaded operation: secondary spreading for cooling leaf is kneaded, with blade profile return to complete before;
Described three spreading for cooling operations are: secondary is kneaded leaf be cooled to 15 ~ 20 ° of C;
Described baking operation is: three spreading for cooling leaves are sent into dryer, dry 15 ~ 20min under 100 ~ 120 ° of C;
Described Titian operation is: will dry leaf and send into fragrance extracting machine, Titian 30 ~ 50min;
Described four spreading for cooling operations are: the Titian leaf is cooled to 15 ~ 20 ° of C;
Described choosing picked operation and is: four spreading for cooling leaves are sorted out random matter, Lao Ye and burnt sheet tealeaves.
2. the processing method of high product Mount Huang Mao Feng according to claim 1 is characterized in that, the described process temperature that completes is controlled at 200 ~ 220 ° of C.
3. the processing method of high product Mount Huang Mao Feng according to claim 1 is characterized in that, described Titian process temperature is controlled at 50 ~ 70 °.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104585015A CN102919401A (en) | 2012-11-15 | 2012-11-15 | Processing method of high-quality Huangshan Mao Feng |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104585015A CN102919401A (en) | 2012-11-15 | 2012-11-15 | Processing method of high-quality Huangshan Mao Feng |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102919401A true CN102919401A (en) | 2013-02-13 |
Family
ID=47634450
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104585015A Pending CN102919401A (en) | 2012-11-15 | 2012-11-15 | Processing method of high-quality Huangshan Mao Feng |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102919401A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262916A (en) * | 2013-05-18 | 2013-08-28 | 安顺增云茶业有限责任公司 | Processing method of Maofeng tea |
| CN104872305A (en) * | 2015-06-18 | 2015-09-02 | 黄山市徽州洪通茶厂 | Mountain Huangshan Maofeng tea processing technology |
| CN104872306A (en) * | 2015-06-18 | 2015-09-02 | 黄山市徽州洪通茶厂 | Mountain Huangshan Maofeng tea processing system |
| CN107087699A (en) * | 2017-05-24 | 2017-08-25 | 山东康花生物开发有限公司 | A kind of manufacture craft of honeysuckle black tea |
| CN108477319A (en) * | 2018-04-15 | 2018-09-04 | 卢芹珍 | A kind of processing method that Fuding great Bai makes green tea |
| CN110999998A (en) * | 2019-12-31 | 2020-04-14 | 安徽黄魁茶业有限公司 | Processing method of high-quality Huangkui tea |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1748541A (en) * | 2004-09-15 | 2006-03-22 | 夏伟平 | Method for preparing green tea |
| CN101189992A (en) * | 2007-04-28 | 2008-06-04 | 黄山市徽州漕溪茶厂 | Technique for processing Mount Huang maofeng tea |
| CN102018064A (en) * | 2011-01-07 | 2011-04-20 | 福建日春实业有限公司 | Method for making scented Tieguanyin tea |
| CN102461681A (en) * | 2010-11-15 | 2012-05-23 | 山阳县茶叶公司 | Technique for making tea |
| CN102578308A (en) * | 2012-02-15 | 2012-07-18 | 黄山市黟县五溪山茶厂有限公司 | Method for producing tea |
-
2012
- 2012-11-15 CN CN2012104585015A patent/CN102919401A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1748541A (en) * | 2004-09-15 | 2006-03-22 | 夏伟平 | Method for preparing green tea |
| CN101189992A (en) * | 2007-04-28 | 2008-06-04 | 黄山市徽州漕溪茶厂 | Technique for processing Mount Huang maofeng tea |
| CN102461681A (en) * | 2010-11-15 | 2012-05-23 | 山阳县茶叶公司 | Technique for making tea |
| CN102018064A (en) * | 2011-01-07 | 2011-04-20 | 福建日春实业有限公司 | Method for making scented Tieguanyin tea |
| CN102578308A (en) * | 2012-02-15 | 2012-07-18 | 黄山市黟县五溪山茶厂有限公司 | Method for producing tea |
Non-Patent Citations (2)
| Title |
|---|
| 吴卫国等: "黄山毛峰茶清洁化加工技术", 《现代农业科技》, no. 13, 10 July 2008 (2008-07-10), pages 117 - 121 * |
| 桂梅花: "黄山毛峰茶的采制工艺", 《农技服务》, vol. 27, no. 9, 15 September 2010 (2010-09-15), pages 1186 - 1187 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262916A (en) * | 2013-05-18 | 2013-08-28 | 安顺增云茶业有限责任公司 | Processing method of Maofeng tea |
| CN104872305A (en) * | 2015-06-18 | 2015-09-02 | 黄山市徽州洪通茶厂 | Mountain Huangshan Maofeng tea processing technology |
| CN104872306A (en) * | 2015-06-18 | 2015-09-02 | 黄山市徽州洪通茶厂 | Mountain Huangshan Maofeng tea processing system |
| CN107087699A (en) * | 2017-05-24 | 2017-08-25 | 山东康花生物开发有限公司 | A kind of manufacture craft of honeysuckle black tea |
| CN107087699B (en) * | 2017-05-24 | 2020-11-03 | 山东康花生物开发有限公司 | Preparation process of honeysuckle black tea |
| CN108477319A (en) * | 2018-04-15 | 2018-09-04 | 卢芹珍 | A kind of processing method that Fuding great Bai makes green tea |
| CN110999998A (en) * | 2019-12-31 | 2020-04-14 | 安徽黄魁茶业有限公司 | Processing method of high-quality Huangkui tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102919401A (en) | Processing method of high-quality Huangshan Mao Feng | |
| CN102972536A (en) | Manufacturing technique of keemun black tea | |
| CN103222513A (en) | Method for preparing high-scent green tea | |
| CN103918817A (en) | Qimei black tea processing technology | |
| CN103749752A (en) | Oolong tea processing method | |
| CN105010608A (en) | Huangshan purple tea and preparation method thereof | |
| CN106490224B (en) | Processing method of fruity black tea | |
| CN105309689A (en) | Production technology of black tea-type wolfberry bud-leaf fermented health tea | |
| CN102125115A (en) | Method for preparing high-quality white tea | |
| CN105053401A (en) | Rose black tea preparation method | |
| CN104171133A (en) | Method for preparing apple-flavored low-coffeine black tea | |
| CN105558166A (en) | Fermented glutinous rice flavored instant green tea | |
| CN104430971A (en) | Method for preparing white tea | |
| CN102813025A (en) | Miracle fruit composite tea preparation and preparation method of miracle fruit composite tea preparation | |
| CN103190495B (en) | Miracle fruit health tea for reducing blood sugar | |
| CN104222343B (en) | A kind of method utilizing yellow fresh leaves of tea plant making black tea | |
| CN101897373A (en) | Blending method of oolong tea | |
| CN105394210A (en) | Mengding Maofeng osmanthus tea | |
| CN103211003A (en) | Drying method of fructus momordicae | |
| CN103652001A (en) | Oolong blending method | |
| CN105638946A (en) | Processing method of Huangshan Maofeng tea | |
| CN104171150A (en) | Tea cream retaining original tea aroma and taste and processing technology thereof | |
| CN103392864A (en) | Novel production method of cold-brewing tea | |
| CN103461560B (en) | A kind of processing method of natural exogenous enzymes catalysis processing low-caffeine black tea | |
| CN102599313A (en) | Preparation method for Gynostemma pentaphylla fermented tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130213 |