CN103392839B - A kind of processing method of Yuexi tea - Google Patents

Abstract

A processing method for Yuexi tea, comprises the following steps: the fresh leaf of Yuexi real estate after (1), harvesting dries to water content 60-65% in indoor, ventilation; (2), go out enzyme fixation: directly sent into by leaf in 190-220 DEG C of baking oven, and drum hot blast turns over and blows tealeaves 5-10 minute, leafing; (3), green grass or young crops is scalded: the fresh leaf plucked is put into 100 DEG C of boiling water and scalds blue or green 2-4 minute, pull out; Dry; Adopt the present invention to prepare tea color green oil profit, soup look dark green is limpid bright, and tealeaves promotes that inclusion and fragrance component fully transform and be polymerized, thus forms the tasty and refreshing feature of thick aroma and good taste.

Description

A kind of processing method of Yuexi tea

Technical field

The invention belongs to a kind of tealeaves manufacturing technology.

Background technology

Yuexi Cuilan tea tea originates in the Yuexi County of Dabie Mountains, Anhui Province belly.This tea profile bud-leaf is connected, and unfolds into piece, and color and luster is emerald green, likeness in form orchid, and fragrance is lastingly aloof from politics and material pursuits, and soup look light green is bright, and flavour is pure and strong fresh refreshing, light green bright at the bottom of leaf.Yuexi Cuilan tea is formulated in eighties of last century the eighties.

The time of picking of Yuexi Cuilan tea is before and after grain rains, and standard is that bud one, two leaf is just opened up.The fresh leaf adopted back gives the system of paying again after picking and picking and spread.Processing technology is for completing and drying twice.Complete parted hair pot and two pots, carries out by hand, head pot about 3 minutes, grasps high temperature and kill soon, when blue or green gas disappears, when delicate fragrance occurs, proceed to two pots.Two pot temperatures are slightly low, limit stir-fry limit shaping.When fresh leaf weightlessness reaches 45-50%, heat radiation off the pot is dried.Cure point gross fire and foot fire, charcoal fire hand-held basketwork brazier carries out.Secondary needs more than spreading for cooling half an hour between drying.Slightly stand barrelling sealing after foot is dry.But along with the raising of people's living standard, need to change the manufacture craft of Yuexi Cuilan tea, made local flavor and the mouthfeel diversification of Yuexi Cuilan tea tealeaves by the change of technique, meet the consumer need of people.

Summary of the invention

The object of this invention is to provide a kind of processing method of Yuexi tea, the tealeaves of a kind of new mouthfeel and local flavor is provided.

Technical scheme of the present invention is as follows:

A processing method for Yuexi tea, is characterized in that comprising the following steps:

(1) the fresh leaf of Yuexi real estate after, plucking dries to water content 60-65% in indoor, ventilation;

(2), go out enzyme fixation: directly sent into by leaf in 190-220 DEG C of baking oven, and drum hot blast turns over and blows tealeaves 5-10 minute, leafing;

(3), green grass or young crops is scalded: the fresh leaf plucked is put into 100 DEG C of boiling water and scalds blue or green 2-4 minute, pull out; Dry;

(4), complete: leaf is put into the pot that completes carry out pot fry complete, cooking bottom temperature 160-180 DEG C, turns over leaf 5-8 minute; Cooking bottom temperature reduces to 110-120 DEG C, and constantly turn over leaf 10-15 minute, tarnish to blade face, the food value of leaf limbers up, and delicate fragrance is revealed;

(5), knead: after completing, tealeaves is cooled to heating kettle 60-70 DEG C, and heat rubs 10-15min; Be heated to 130-140 DEG C again, sky rubs 7-15min, then pastes leaf and rub 8-15 minute;

(6), reason bar: tealeaves is sent into carding machine reason bar, add reason bar rod in groove pot, reason bar rod adopts tea tree rod;

(7), dry: by the tealeaves after reason bar in 50-70 DEG C of pot, stir-frying to tremble to open is dried to moisture content 18-22%; Be warming up to 110-130 DEG C again, stir-fry and be dried to moisture content 5-6% and get final product.

Adopt the present invention to prepare tea color green oil profit, soup look dark green is limpid bright, and tealeaves promotes that inclusion and fragrance component fully transform and be polymerized, thus forms the tasty and refreshing feature of thick aroma and good taste.

Detailed description of the invention

A processing method for Yuexi tea, comprises the following steps:

(1) the fresh leaf of Yuexi real estate after, plucking dries to water content 60-65% in indoor, ventilation;

(2), go out enzyme fixation: directly sent into by leaf in 190-220 DEG C of baking oven, and drum hot blast turns over and blows tealeaves 5-10 minute, leafing;

(3), green grass or young crops is scalded: the fresh leaf plucked is put into 100 DEG C of boiling water and scalds blue or green 2-4 minute, pull out; Dry;

(4), complete: leaf is put into the pot that completes carry out pot fry complete, cooking bottom temperature 160-180 DEG C, turns over leaf 5-8 minute; Cooking bottom temperature reduces to 110-120 DEG C, and constantly turn over leaf 10-15 minute, tarnish to blade face, the food value of leaf limbers up, and delicate fragrance is revealed;

(5), knead: after completing, tealeaves is cooled to heating kettle 60-70 DEG C, and heat rubs 10-15min; Be heated to 130-140 DEG C again, sky rubs 7-15min, then pastes leaf and rub 8-15 minute;

(6), reason bar: tealeaves is sent into carding machine reason bar, add reason bar rod in groove pot, reason bar rod adopts tea tree rod;

(7), dry: by the tealeaves after reason bar in 50-70 DEG C of pot, stir-frying to tremble to open is dried to moisture content 18-22%; Be warming up to 110-130 DEG C again, stir-fry and be dried to moisture content 5-6% and get final product.

Adopt the present invention to prepare tea color green oil profit, soup look dark green is limpid bright, and tealeaves promotes that inclusion and fragrance component fully transform and be polymerized, thus forms the tasty and refreshing feature of thick aroma and good taste.

Claims (1)

1. a processing method for Yuexi tea, is characterized in that comprising the following steps:

(1) the fresh leaf of Yuexi real estate after, plucking dries to water content 60-65% in indoor, ventilation;

(2), go out enzyme fixation: directly sent into by leaf in 190-220 DEG C of baking oven, and drum hot blast turns over and blows tealeaves 5-10 minute, leafing;

(3), green grass or young crops is scalded: the fresh leaf plucked is put into 100 DEG C of boiling water and scalds blue or green 2-4 minute, pull out; Dry;

(4), complete: leaf is put into the pot that completes carry out pot fry complete, cooking bottom temperature 160-180 DEG C, turns over leaf 5-8 minute; Cooking bottom temperature reduces to 110-120 DEG C, and constantly turn over leaf 10-15 minute, tarnish to blade face, the food value of leaf limbers up, and delicate fragrance is revealed;

(5), knead: after completing, tealeaves is cooled to heating kettle 60-70 DEG C, and heat rubs 10-15min; Be heated to 130-140 DEG C again, sky rubs 7-15min, then pastes leaf and rub 8-15 minute;

(6), reason bar: tealeaves is sent into carding machine reason bar, add reason bar rod in groove pot, reason bar rod adopts tea tree rod;

(7), dry: by the tealeaves after reason bar in 50-70 DEG C of pot, stir-frying to tremble to open is dried to moisture content 18-22%; Be warming up to 110-130 DEG C again, stir-fry and be dried to moisture content 5-6% and get final product.