CN102948500B - Processing technology of green tea - Google Patents
Processing technology of green tea Download PDFInfo
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- CN102948500B CN102948500B CN201210504566.9A CN201210504566A CN102948500B CN 102948500 B CN102948500 B CN 102948500B CN 201210504566 A CN201210504566 A CN 201210504566A CN 102948500 B CN102948500 B CN 102948500B
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Abstract
A processing technology of green tea mainly comprises a primary technical flow and a refining technical flow, and the processing technology is characterized in that the primary technical flow consists of steps of selection of raw materials, fresh leaves picking, grading, withering, killing out, rolling and primary baking; and the refining technical flow consists of steps of final roasting, sorting, grading and packing of the primary tea. The produced tea has the characteristics of emerald green tealeaves, olivine tea soup and light green leaf tea.
Description
Technical field
The present invention relates to the processing technology of Yunnan large leaf kind improved Varieties, specifically a kind of processing technology of green tea.
Background technology
Yunnan roasted green tea (mill pot tea) kind is a lot of at present, as " Qinglingshan Mouuntains ", " yellow mud slope ", " Gaoligong Shan Mountain ", " tree root ground ", " Ni Luo " etc.The green tea of making by traditional fried green technique, as the Qinglingshan Mouuntains (mill pot a tea), due to region factor, this tea aroma is high, the dense alcohol of flavour, Hui Tian slightly, therefore, firmly gets people and likes; But from the angle of sampling tea, " Qinglingshan Mouuntains " exists the problem of withered dark, the soup look brown Huang of color and luster, leaf bed coke Huang, insufficient fragrance, meanwhile, also there is the problem more than bar Suo Song, disconnected broken many, tea dust.Therefore, be necessary the processing technology of above-mentioned green tea to improve.
Summary of the invention
The object of this invention is to provide a kind of processing technology of green tea, to solve the technical problem of producing withered dark, the soup look brown Huang of the color and luster that exists of green tea, leaf bed coke Huang, insufficient fragrance by prior art, the tealeaves that adopts the present invention to make has that leaf color jade green, soup look yellowish green, light green " Three Greens " feature at the bottom of leaf.
The technical scheme of technical solution problem of the present invention is:
A processing technology for green tea, mainly comprises primary making process flow process and process for refining flow process, it is characterized in that: described primary making process flow process by selection, leaf picking, the classification of raw material, wither, complete, knead and just dry operation and form; Described process for refining flow process by the final roasting of gross tea, pick up pick, classification and packaging process form;
In primary making process flow process:
Described raw material selects to refer to that processing fresh leaf derives from fragrant No. 3 tea tree breeds of Buddhist;
Described leaf picking refers to 9 o'clock to 12 o'clock every morning or harvesting at 3 o'clock to 6 o'clock noon, and quality is bud one leaf or the fresh leaves of tea plant of just opening up two leaves and a bud;
Described classification refers to that to utilize grader to carry out classification by large and small leaf for subsequent use;
The described operation of withering refers to bud one leaf or the fresh leaf of just opening up two leaves and a bud is placed on and withered on frame, and with 3-4 centimetre of thin thickness stand 40-60 minute, interval is stirred 1 time for 20 minutes;
The described operation that completes refers to and completes with roller fixation machine, and 220 DEG C-230 DEG C of temperature, time 2-3 minute are placed on 20-25 minute, thin stand blowing cooling on the cloth that dries in the air immediately after water-removing leaves takes the dish out of the pot;
The described operation of kneading refers to the pressuring method that kneading machine is pressed by light pressure, weight and pine and kneads, and kneads after leaf takes the dish out of the pot and deblocks;
Described first baking operation is carried out with full automatic drying machine, the leaf that deblocks carried out just drying at once, and 130 DEG C-140 DEG C of temperature, time 10-15 minute, is placed on thin stand 30-50 minute on the cloth that dries in the air immediately through the tealeaves just drying;
It is emerald green that the gross tea of making through above-mentioned primary making process flow process reaches color and luster substantially, and soup look clear is green bright, and light green at the bottom of leaf, slightly tea dust, moisture content are in 12% left and right.
In refining step flow process:
Described final roasting operation is, with eight-angle drier, first tea curing leaf is carried out to drying aroma-improving, 80 DEG C-90 DEG C of temperature, time 60-80 minute;
Described spreading for cooling, pick up pick, classification and packaging process be, spreading for cooling 30-40 minute after final roasting tealeaves takes the dish out of the pot; Utilize stem eliminating machine to pick up and pick, garden screen(ing) machine carries out classification; After quality inspection, pack.
The green tea that adopts technique scheme to make, the tight thin aobvious peak of bar rope seedling, the green profit of color and luster, soup look clear is green bright, light green at the bottom of leaf, fragrance is fresh and tender invigorating, and moisture content≤6, ash content≤5, fannings≤1.6, crude fibre≤15, water extraction >=38 that become to sample tea, meet and sell inside and outside tea state quality standard.
Detailed description of the invention
Embodiment 1: kind is the And Development of Tea Shoot of fragrant No. 3 of Buddhist while growing to just exhibition of bud one leaf, can exploit, and fills fresh leaf with clean bamboo basket, and extruding also send factory to wither in time, 3 centimeters of leaf-spreading thicknesses, and 45 minutes time, gently turn over 1 time for 20 minutes at interval; Select the fresh leaf grader of 6CH-70 type, by large and small leaf classification, classification completes; Complete with 6CH-70 type roller fixation machine, 220 DEG C of temperature, 2 minutes time, water-removing leaves is placed on 20 minutes, thin stand blowing cooling on the cloth that dries in the air at once; With 6CH-65 type kneading machine, knead.Pressuring method: gently press 8 minutes, weight 20 minutes, pine is pressed 10 minutes, 35 minutes time; Water-removing leaves is placed on the cloth that dries in the air thin stand 25 minutes at once, and deblocks after blowing cooling; Carry out just drying with 6CH-16 type automatic drier, 140 DEG C of temperature, 15 minutes time, are placed on the cloth that dries in the air thin stand 40 minutes at once through first tea curing leaf; The gross tea color and luster now made is emerald green, light green at the bottom of soup look clear green bright, leaf, slightly tea dust, moisture content be in 11% left and right.Refining step: carry out final roasting Titian, 80 DEG C of temperature, 80 minutes time with eight-angle drier.Spreading for cooling 40 minutes after final roasting tealeaves takes the dish out of the pot; Utilize stem eliminating machine to pick up and pick, carry out classification with the sub-sieve of garden screen(ing) machine 12,16,24 3 kind of hole number, after quality inspection, enter packaging.
Embodiment 2: pick up from the bud-leaf in fragrant No. 3 tea places of Buddhist, standard of plucking one bud one leaf or two leaves and a bud, fills fresh leaf with ventilation bamboo basket, not extruding, after sending factory to process, 4 centimeters of leaf-spreading thicknesses, 50 minutes time, gently turn over 1 time for 20 minutes at interval; Select the fresh leaf grader of 6CH-70 type, by large and small leaf classification, classification completes; Complete with 6CH-70 type roller fixation machine, 230 DEG C of temperature, 3 minutes time, water-removing leaves is placed on 20 minutes, thin stand blowing cooling on the cloth that dries in the air at once; With 6CH-65 type kneading machine, knead.Pressuring method: gently press 10 minutes, weight 15 minutes, pine is pressed 10 minutes, 35 minutes time; Water-removing leaves is placed on the cloth that dries in the air thin stand 20 minutes at once, and deblocks after blowing cooling; Carry out just drying with 6CH-16 type automatic drier, 135 DEG C of temperature, 13 minutes time, are placed on the cloth that dries in the air thin stand 40 minutes at once through first tea curing leaf; The gross tea color and luster now made is emerald green, light green at the bottom of soup look clear green bright, leaf, slightly tea dust, moisture content be in 9% left and right.Refining step: carry out final roasting Titian, 85 DEG C of temperature, 70 minutes time with eight-angle drier.Spreading for cooling 40 minutes after final roasting tealeaves takes the dish out of the pot; With plane-surface round sifter, be divided into the 4-24 tealeaves in hole number that varies in size, and remove some ash ends.Tremble sieve, through trembling screen(ing) machine again by different thickness tealeaves separately, shake off some muscle stalks, to improve cleanliness.Selection by winnowing, with individual layer or double-deck winnowing machine, blows some sifting teas, tea Piao, foreign material off.Through sieve and the step-type tea stem separating machine of raising, choose some tea stalks, foreign material again, further improve tea cleanliness, after quality inspection, enter packaging.
The green tea making by above-described embodiment, has the tight thin aobvious peak of bar rope seedling, the green profit of color and luster, and soup look clear is green bright, light green at the bottom of leaf, the fresh and tender invigorating quality characteristic of fragrance, and slightly, containing " Li Xiang " and " fragrance of a flower ", the dense alcohol of flavour is tasty and refreshing, and aftertaste is sweet.
Green tea of the present invention and traditional green tea sensible quality profile endoplasm quality comparison sheet
From upper table, can find out, no matter the green tea made of application the present invention, be color and luster and the bar rope of profile, or the fragrance of endoplasm, soup look, flavour, at the bottom of leaf, is all obviously better than the green tea of traditional handicraft processing.
Claims (1)
1. a processing technology for green tea, is characterized in that: formed by primary making process flow process and process for refining flow process, described primary making process flow process by selection, leaf picking, the classification of raw material, wither, complete, knead and just dry operation and form; Described process for refining flow process by the final roasting of gross tea, pick up pick, classification and packaging process form;
In primary making process flow process:
Described raw material selects to refer to that processing fresh leaf derives from fragrant No. 3 tea tree breeds of Buddhist; Leaf picking refers to 9 o'clock to 12 o'clock every morning or harvesting at 3 o'clock to 6 o'clock noon, and quality is bud one leaf or the fresh leaves of tea plant of just opening up two leaves and a bud; Classification refers to that to utilize grader to carry out classification by large and small leaf for subsequent use;
The described operation of withering refers to bud one leaf or the fresh leaf of just opening up two leaves and a bud is placed on and withered on frame, and with 3-4 centimetre of thin thickness stand 40-60 minute, interval is stirred 1 time for 20 minutes;
The described operation that completes refers to and completes with roller fixation machine, and 220 DEG C-230 DEG C of temperature, time 2-3 minute are placed on 20-25 minute, thin stand blowing cooling on the cloth that dries in the air immediately after water-removing leaves takes the dish out of the pot;
The described operation of kneading refers to the pressuring method that kneading machine is pressed by light pressure, weight and pine and kneads, and kneads after leaf takes the dish out of the pot and deblocks;
Described first baking operation is carried out with full automatic drying machine, the leaf that deblocks carried out just drying at once, and 130 DEG C-140 DEG C of temperature, time 10-15 minute, is placed on thin stand 30-50 minute on the cloth that dries in the air immediately through the tealeaves just drying;
In refining step flow process:
Described final roasting operation is, with eight-angle drier, first tea curing leaf is carried out to drying aroma-improving, 80 DEG C-90 DEG C of temperature, time 60-80 minute; Spreading for cooling 30-40 minute after final roasting tealeaves takes the dish out of the pot; Utilize stem eliminating machine to pick up and pick, garden screen(ing) machine carries out classification; After quality inspection, pack.
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| CN103211045B (en) * | 2013-05-09 | 2014-05-21 | 泸州市纳溪区金凤山茶场 | Production method of manual flat and single-bud type green tea |
| CN103283874A (en) * | 2013-05-31 | 2013-09-11 | 句容市赵庄林苗场 | Processing method of pan-fired green tea |
| CN104336224A (en) * | 2013-07-24 | 2015-02-11 | 海南椰仙生物科技有限公司 | Processing method of moringa tea |
| CN103549046A (en) * | 2013-10-29 | 2014-02-05 | 安徽省黄山市祁门县孙义顺安茶厂 | Production method for semi-fermented black-green tea |
| CN103734362B (en) * | 2013-12-19 | 2015-07-29 | 华南农业大学 | Cold water soluble type green tea and preparation method thereof |
| CN103999957A (en) * | 2014-05-22 | 2014-08-27 | 平坝县夏云镇玉明茶厂 | Green tea fragrance enhancement method |
| CN104430992A (en) * | 2014-12-07 | 2015-03-25 | 江西婺绿春绿色食品有限责任公司 | Method for processing green tea |
| CN104782838A (en) * | 2015-04-17 | 2015-07-22 | 菏泽瑞璞牡丹产业科技发展有限公司 | Peony green tea and production method thereof |
| CN105166121A (en) * | 2015-09-17 | 2015-12-23 | 贵州省凤冈县茗都茶业有限公司 | Processing technology for green tea |
| CN105166122A (en) * | 2015-09-18 | 2015-12-23 | 贵州省凤冈县朝阳茶业有限公司 | Green tea processing method |
| CN105285193A (en) * | 2015-10-19 | 2016-02-03 | 安徽省农业科学院茶叶研究所 | Tea leaf rolling method and processing technology of green tea and black tea using method |
| CN105394220A (en) * | 2015-11-27 | 2016-03-16 | 李江涛 | Method for manufacturing green tea and tangerine peel mixing tea |
| CN106720557A (en) * | 2016-12-29 | 2017-05-31 | 贵州山和水茶业（集团）有限公司 | A kind of processing technology of green tea |
| CN107027922A (en) * | 2017-05-27 | 2017-08-11 | 余庆县玉笏春茶业有限责任公司 | A kind of leaflet Kuding green tea and processing technology |
| CN107996746B (en) * | 2017-12-14 | 2021-05-07 | 句容市龙山茶场（普通合伙） | Processing method of white jade snail tea |
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