CN102919402A - Processing method of medium-grade Yellow Mountain Maofeng - Google Patents
Processing method of medium-grade Yellow Mountain Maofeng Download PDFInfo
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- CN102919402A CN102919402A CN2012104587415A CN201210458741A CN102919402A CN 102919402 A CN102919402 A CN 102919402A CN 2012104587415 A CN2012104587415 A CN 2012104587415A CN 201210458741 A CN201210458741 A CN 201210458741A CN 102919402 A CN102919402 A CN 102919402A
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Abstract
The invention discloses a processing method of medium-grade Yellow Mountain Maofeng, which comprises fresh leaf grading step, de-enzyming step, primary cooling step, primary rolling step, secondary cooling step, drying step, scent extracting step, tertiary cooling step and picking step. The invention has the advantages that conventional processes are improved, the cooling steps are added between functional steps so that enzymatic activity of theanine and the like in the tea is stimulated adequately, the synthesis of various phenolic compounds in the tea is enhanced, and the taste of tea is enhanced. Therefore, the scent is maintained longer and the fineness and smoothness of taste is further enhanced.
Description
Technical field
The present invention relates to the processing method of a kind of middle 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.At present, in traditional Mount Huang Mao Feng processing and manufacturing industry, that the market accounting is larger is the Mount Huang Mao Feng of medium grade, have following problem in the processing technology of middle product Mount Huang Mao Feng: whole processing technology is too simple, buffering between each functional operation is not enough, so that the tealeaves fragrance of finished product is lasting not enough, mouthfeel is comparatively stiff.
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 middle product Mount Huang Mao Feng, comprise bright leaf classification operation, the operation that completes, spreading for cooling operation, once knead operation, secondary spreading for cooling operation, baking operation, Titian operation, three 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 baking operation is: secondary spreading for cooling leaf is 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 three spreading for cooling operations are: the Titian leaf is cooled to 15 ~ 20 ° of C;
Above-mentioned choosing picked operation and is: three 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 technique is improved, between each functional operation, increase the spreading for cooling operation, so that the enzyme vigor such as the interior theanine of tealeaves are fully excited, strengthened the synthetic of the interior multiple phenolic compound of tealeaves, promoted the mouthfeel of tealeaves, make it fragrance and keep more of a specified duration, the sophistication of mouthfeel also is improved.
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 middle 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 baking operation is: secondary spreading for cooling leaf is 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 three spreading for cooling operations are: the Titian leaf is cooled to 20 ° of C;
Above-mentioned choosing picked operation and is: three spreading for cooling leaves are sorted out random matter, Lao Ye and burnt sheet tealeaves.
Case study on implementation 2:
The processing method of middle 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 baking operation is: secondary spreading for cooling leaf is 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 three spreading for cooling operations are: the Titian leaf is cooled to 18 ° of C;
Above-mentioned choosing picked operation and is: three spreading for cooling leaves are sorted out random matter, Lao Ye and burnt sheet tealeaves.
Case study on implementation 3:
The processing method of middle 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 baking operation is: secondary spreading for cooling leaf is 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 three spreading for cooling operations are: the Titian leaf is cooled to 17 ° of C;
Above-mentioned choosing picked operation and is: three 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 product Mount Huang Mao Feng in a kind 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, baking operation, Titian operation, three 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 baking operation is: secondary spreading for cooling leaf is 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 three spreading for cooling operations are: the Titian leaf is cooled to 15 ~ 20 ° of C;
Described choosing picked operation and is: three spreading for cooling leaves are sorted out random matter, Lao Ye and burnt sheet tealeaves.
2. the processing method of middle 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 middle product Mount Huang Mao Feng according to claim 1 is characterized in that, described Titian process temperature is controlled at 50 ~ 70 °.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115316448A (en) * | 2022-08-25 | 2022-11-11 | 安徽省农业科学院茶叶研究所 | Manufacturing method of Huangshan Maofeng tea |
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| CN101878828A (en) * | 2010-06-30 | 2010-11-10 | 江苏茗鼎生态茶业科技有限公司 | Process flow for preparing Biluochun tea |
| CN101884353A (en) * | 2010-07-09 | 2010-11-17 | 黄山市松萝有机茶叶开发有限公司 | Clean processing process of Yellow Mountain Songluo 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 |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1957721A (en) * | 2006-05-15 | 2007-05-09 | 黄山市新安源有机茶开发有限公司 | Technique for processing organic green tea |
| CN101878828A (en) * | 2010-06-30 | 2010-11-10 | 江苏茗鼎生态茶业科技有限公司 | Process flow for preparing Biluochun tea |
| CN101884353A (en) * | 2010-07-09 | 2010-11-17 | 黄山市松萝有机茶叶开发有限公司 | Clean processing process of Yellow Mountain Songluo 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)
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| 《广西热带农业》 20050710 梁光志 "高级绿茶加工技术要点"，梁光志，广西热带农业，第3期，第41-42页，2005年7月10日 第41-42页 , * |
| 梁光志: ""高级绿茶加工技术要点"，梁光志，广西热带农业，第3期，第41-42页，2005年7月10日", 《广西热带农业》, 10 July 2005 (2005-07-10), pages 41 - 42 * |
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| CN115316448A (en) * | 2022-08-25 | 2022-11-11 | 安徽省农业科学院茶叶研究所 | Manufacturing method of Huangshan Maofeng tea |
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Application publication date: 20130213 |