CN103371236A

CN103371236A - Fine processing method for late stage tea in high mountain tea-producing area

Info

Publication number: CN103371236A
Application number: CN2013102943617A
Authority: CN
Inventors: 雷元胜
Original assignee: Individual
Current assignee: Individual
Priority date: 2013-07-15
Filing date: 2013-07-15
Publication date: 2013-10-30

Abstract

The invention discloses a fine processing method for late stage tea in high mountain tea-producing areas. The method mainly includes fixation treatment and rolling treatment, and is characterized by further comprising a drying treatment, which mainly conducts primary drying, press stir-drying and aroma improvement by full firing. The above drying treatment mode according to the characteristics of tea in different periods employs three processes including primary drying, press stir-drying and aroma improvement, so that the finally obtained tea has advantages of tight and uniform shape, smooth yellow green color, strong and full chestnut aroma, strong and mellow taste, and bright leaves, and has comprehensive quality much better than the tea processed by a traditional process.

Description

The method for fine finishing of high mountainous tea producing region later stage tea

Technical field

The present invention relates to the method for fine finishing of a kind of high mountainous tea producing region later stage tea, especially a kind of method for fine finishing that can obtain high-quality tea for high mountainous tea producing region later stage tea.

Background technology

The high mountainous tea producing region is because the woods density fog is many, illumination is few, the climatic characteristic of high humidity, and the new tea leaf of sprouting is stout and strong and internode is long.Data show that the leaf length in high mountainous tea producing region is 1.5 ~ 1.9 times of the normal bud-leaf length of tea place, level land tea tree, are 1.4 times of tea place, level land leaf length to folder leaf length.Of fine quality in the high mountainous tea, deeply doted on by the numerous customers of a teahouse, tea price in right early stage roach not makes the consumer hope and draws back, later stage tealeaves flavour is dense, moderate cost, so later stage tea market field, high mountainous tea producing region is wide.

On the right treatment process for later stage tea, traditional manufacturing technique later stage tea is completed process and knead processing after, adopt one to dry by the fire on earth mode tealeaves is carried out drying and processing.Drying course is divided into again gross fire and the fiery Titian two procedures of foot, kneads the shape of tea that processing obtains inherit of profile of this process tea more.But since tea raw material large and old tenderly mix, size is irregular, simple rely on to knead process the tea of making usually profile be thicker, color and luster is partially dark, broken tea rate is higher, commodity property is poor, and flavour is owed alcohol, bitter taste is heavier, thereby restricted the market of later stage tea, caused relevant tea grower's slow income growth.

Summary of the invention

Technical problem to be solved by this invention provides the method for fine finishing of a kind of high mountainous tea producing region later stage tea, can obtain high-quality tea for high mountainous tea producing region later stage tea.

For solving the problems of the technologies described above, technical scheme of the present invention is: the method for fine finishing of high mountainous tea producing region later stage tea, mainly comprising completes processes and kneads processing, its innovative point is also to comprise: the dry processing, described dry the processing mainly carried out first baking, pressed and fry and the fiery Titian three process processing of foot tealeaves.

Further, described just baking operation is mainly: the tealeaves after deblocking kneaded that will obtain is sent into dryer and is carried out just baking, guarantees 120 ℃ ~ 130 ℃ of stoving temperatures in the drying course, dries to 5.5 ~ 6.5 one-tenth of tealeaves dried.

Further, after described just stir-fry operation finishes, the tealeaves in the dryer is taken out and the spreading for cooling cooling, be 28 ~ 35min cool time.

Further, described pressure is fried operation and is mainly: just dry by the fire tealeaves that operation obtains and send the bent milli of two pots machines to and press stir-fry, press fry during a pot temperature remain on 235 ~ 245 ℃, obtains 9 one-tenth dried tealeaves.

Further, the bent milli of described two pots machine is preheated to pot about 250 ℃ before pressing and frying operation.

Further, after described pressure is fried the operation end, tealeaves taking-up and spreading for cooling in the two pots of bent milli machines are cooled off, be 28 ~ 35min cool time.

Further, the fiery Titian operation of described foot is mainly: press the tealeaves of frying the operation acquisition to send the rotary roasting machine to and carry out Titian, the Titian time is set 35min, and time range is when 0 ~ 30min, rotary roasting machine temperature is controlled at 90 ℃, time range is when 31 ~ 35min, and rotary roasting machine temperature is controlled at 95 ℃.

The invention has the advantages that: by adopting above-mentioned dry processing mode, characteristics for different times tealeaves, adopt just baking, press and fry and the fiery Titian three process of foot, so that obtain at last that tea bar rope consolidation is even, the yellowish green profit of color and luster, Li Xiang height are full, brighter at the bottom of the dense alcohol of flavour, leaf, the tealeaves that integrated quality is made far above traditional handicraft.

The specific embodiment

The method for fine finishing of high mountainous tea of the present invention producing region later stage tea mainly comprises the processing that completes, kneads and process and dry the processing, and wherein dry the processing comprises tealeaves is carried out just baking, presses and fry and the fiery Titian three process of foot.

Complete to process and be mainly according to conventional processes: utilize cylinder continuous de-enzyming machine operation, when cylinder leaf input end 20cm place barrel temperature reaches 230 ℃ of left and right sides, can drop into the bright leaf of tea of the blue or green appropriateness in stand, the whole range request throwing leaf amount of crossing keeps stablizing with the pot temperature, and requiring cylinder is to reduce successively from leaf input end to the leaf output end temperature, and leaf output end 20cm place barrel temperature is about 110 ℃.The standard of the appropriateness that completes is: holding water-removing leaves can be agglomerating, looses one's grip and can slowly scatter, and blue or green gas disappears, delicate fragrance appears.Water-removing leaves needs to be allowed for access after appropriate spreading for cooling, and next kneads the processing of operation, and the spreading for cooling time is 60 ~ 90min.

Knead to process and be mainly according to conventional processes: utilize larger-diameter kneading machine operation, will be in the water-removing leaves of appropriate spreading for cooling be packed rub barrel into, take 45 type kneading machines as example, throw the about 15-17.5kg water-removing leaves of leaf amount for every barrel, first sky is rubbed 20min, divide again 3 pressurizations, knead time 8-10min, last 1 the kneadding time should be grown at every turn, requires to be not less than 12min, be convenient to tea bar tight knot, knead leaf and after deblocking, enter rapidly just baking operation.

Just the baking operation is mainly: the tealeaves after deblocking kneaded that will obtain is sent into dryer and is carried out just baking, guarantees 120 ℃ ~ 130 ℃ of stoving temperatures in the drying course, dries to 5.5 ~ 6.5 one-tenth of tealeaves dried.After just the baking operation finishes, the tealeaves in the dryer to be taken out and the spreading for cooling cooling, be 28 ~ 35min cool time.Just the best oven dry of tealeaves and requires thin stand to dry by the fire soon when drying spreading for cooling to 6 one-tenths in the baking operation.

Before pressing the stir-fry operation, will press first stir-fry to be preheated to about 250 ℃ with the bent in the least machines of two pots, thereby so that the tealeaves of sending in pair bent milli of the pot machines namely enter pressure stir-fry operation.

Press frying operation is mainly: will just dry by the fire tealeaves that operation obtains and send the bent milli of two pots machines to and press stir-fry, press fry during a pot temperature remain on 235 ~ 245 ℃, obtains 9 one-tenth dried tealeaves.After pressing the stir-fry operation to finish, the tealeaves in the two pots of bent milli machines is taken out also spreading for cooling cooling, be 28 ~ 35min cool time.

In pressing the stir-fry process, two pots of bent milli machine pot temperature remain on about 240 ℃.This is because excess Temperature easily produces quick-fried point, dry too fast, causes the broken foam of dried tea to increase, and tea bar pine is steeped, color and luster is withered and yellow; Temperature is excessively low, has indirectly prolonged the frying time, causes doing yellow dark, the low weak point of fragrance of dark brown pool and millet paste.

Throwing the leaf amount in pressing the stir-fry process wants suitably.Example adopts the bent milli of the two pots of 6CCQ-50 type machine, the interior throwing of pot leaf amount is about 5.5 ~ 6kg and just dries by the fire leaf, if it is very few to throw the leaf amount, during frying leaf in pot, stir smooth in addition turn over motionless, this be since the bent milli of two pots machines by frying and the squeezing action power of pot wall to tealeaves, so that tealeaves ceaselessly upset in pot, thereby reach the purpose of moulding and drying, very few as throwing the leaf amount, it is just little to the squeezing action power of tealeaves with the pot wall to fry handle, tealeaves can only be to slide up and down in pot, does not reach the effect that stir-fries; On the contrary, throwing leaf amount is too much, then frying overlong time, and dark brown pool and fragrance are done in impact.

In addition, press the stir-fry process initial stage should adopt fast shelves, significantly fry, the centre is blowing hot-air intermittently, in order to distributing steam, when tealeaves reach 8 one-tenths do after, use slow shelves, small size stir-fry instead, during this period take stir-fry as main, until obtain 9 one-tenth dried tealeaves.

The fiery Titian operation of foot is mainly: press the tealeaves of frying the operation acquisition to send the rotary roasting machine to and carry out Titian, the Titian time is set 35min, and time range is when 0 ~ 30min, and rotary roasting machine temperature is controlled at 90 ℃, time range is when 31 ~ 35min, and rotary roasting machine temperature is controlled at 95 ℃.

More than the embodiment of the invention is had been described in detail, but described content only is the preferred embodiment of the invention, can not be considered to for the practical range that limits the invention.All equalizations of doing according to the invention application range change and improve etc., all should still belong within the patent covering scope of the invention.

Claims

1. the method for fine finishing of high mountainous tea producing region later stage tea mainly comprising completing processing and kneading processing, characterized by further comprising: the dry processing, described dry the processing mainly carried out first baking, pressed and fry and the fiery Titian three process processing of foot tealeaves.

2. the method for fine finishing of high mountainous tea producing region later stage tea according to claim 1, it is characterized in that: the described operation of just frying is mainly: the tealeaves after deblocking kneaded that will obtain is sent into dryer and is carried out just baking, guarantee 120 ℃ ~ 130 ℃ of stoving temperatures in the drying course, dry to 5.5 ~ 6.5 one-tenth of tealeaves dried.

3. the method for fine finishing of high mountainous tea producing region later stage tea according to claim 2 is characterized in that: after described just baking operation finishes, the tealeaves in the dryer is taken out and the spreading for cooling cooling, be 28 ~ 35min cool time.

4. the method for fine finishing of high mountainous tea producing region later stage tea according to claim 1, it is characterized in that: described pressure is fried operation and is mainly: just dry by the fire tealeaves that operation obtains and send the bent milli of two pots machines to and press stir-fry, a pot temperature remains on 235 ~ 245 ℃ during pressing stir-fry, obtains 9 one-tenth tealeaves of doing.

5. the method for fine finishing of high mountainous tea producing region later stage tea according to claim 4 is characterized in that: before the bent milli of described two pots machine pressure is fried operation, pot is preheated to about 250 ℃.

6. the method for fine finishing of high mountainous tea producing region later stage tea according to claim 4 is characterized in that: described pressure is fried after operation finishes, and the tealeaves in the two pots of bent milli machines is taken out and the spreading for cooling cooling, and be 28 ~ 35min cool time.

7. the method for fine finishing of high mountainous tea producing region later stage tea according to claim 1, it is characterized in that: the fiery Titian operation of described foot is mainly: press the tealeaves of frying the operation acquisition to send the rotary roasting machine to and carry out Titian, the Titian time is set 35min, and time range is when 0 ~ 30min, rotary roasting machine temperature is controlled at 90 ℃, time range is when 31 ~ 35min, and rotary roasting machine temperature is controlled at 95 ℃.