CN103404622B - Method for processing green tea - Google Patents

Method for processing green tea Download PDF

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Publication number
CN103404622B
CN103404622B CN201310282307.0A CN201310282307A CN103404622B CN 103404622 B CN103404622 B CN 103404622B CN 201310282307 A CN201310282307 A CN 201310282307A CN 103404622 B CN103404622 B CN 103404622B
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CN
China
Prior art keywords
green
tea
dark brownish
spreading
cooling
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Expired - Fee Related
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CN201310282307.0A
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Chinese (zh)
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CN103404622A (en
Inventor
周元鑫
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GUIZHOU PROVINCE PUDING COUNTY YINXIANG DUOBEI TRIBUTE TEA SPECIALIZED COOPERATIVES
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GUIZHOU PROVINCE PUDING COUNTY YINXIANG DUOBEI TRIBUTE TEA SPECIALIZED COOPERATIVES
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Priority to CN201310282307.0A priority Critical patent/CN103404622B/en
Publication of CN103404622A publication Critical patent/CN103404622A/en
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Abstract

The invention provides a method for processing green tea, and the method can improve the full utilization of tea resource, enrich the nutrient substances in the tea and reduce the cost of tea production. The method for processing the tea specifically comprises the following steps: picking fresh tea green of tea trees, and spreading out the tea green; after that, carrying out green removal treatment on the spread tea green, cooling by spreading out the tea green, rolling, baking, shaping, drying and packaging the product in a classified way. The tea green is picked in different seasons, so that the tea resource is fully utilized, and the utilization rate of the tea resource is improved; the method comprises the steps of spreading out and removing the tea green, so that the astringency in the tea green can be effectively removed; in the rolling process, the cells at the surface edge of the tea green are broken, and can be fully contacted with oxygen in the baking process, so that the fresh scent of the tea is guaranteed, the nutrient substances are more easily soaked out, and the cost in the production process can be lowered.

Description

A kind of processing method of green tea
Technical field
The present invention relates to a kind of processing method technical field of tea, particularly a kind of processing method of green tea.
Technical background
In daily life, green tea has become a kind of drink that people pursue.But from the green tea existed at present, also have bitter taste, moulding is single, and the fragrant of tea is poor, millet paste yellowing, and tea resource utilization rate is low, and the shortcoming that nutrient composition content is not high and production cost is higher.
Based on this, the patent No. be 200410081453.8 " a kind of green tea and preparation method thereof " provide one can to solve moulding single, millet paste yellowing and the shortcoming that contained bitterness is highly seasoned and amino acid content is low, but but only with the blade containing bud, and or even green tea is prepared in the dark brownish green of leaf one bud, does not improve completely, say nothing of the rich of the nutriment that should contain inside tea to the utilization rate of tea resource, and in prior art, tea production cost is general higher.
Summary of the invention
In order to solve the technical problem existed in above-mentioned prior art, the invention provides a kind of simple to operate, the making full use of of tea resource can be improved, enrich the nutriment in tea and reduce the processing method of green tea of tea production cost.
Particularly, the processing method of green tea, by the harvesting that fresh tea tree is dark brownish green, to dark brownish green carry out spreading out blue or green, by blue or green for the stand good dark brownish green process that completes, spreading for cooling, knead, cure, be shaped, drying, the production technology of classified placement is made, and its concrete processing step comprises:
(1) harvesting that fresh tea tree is dark brownish green: after first 25 days to the Ching Ming Festival of the annual Ching Ming Festival 10, April to May and September to November plucks the fresh dark brownish green of tea tree;
(2) stand is blue or green: inside bamboo dustpan, carry out stand green grass or young crops by plucking after come fresh dark brownish green cleans up;
(3) complete: blue or green for stand good dark brownish green high-temperature boiler of putting into is carried out the process that completes, and the dark brownish green amount put into each time inside boiler is 1-2kg, dark brownish greenly to roll with the frequency of 10-20 time/min inside boiler;
(4) spreading for cooling: by the dark brownish green spreading for cooling that completes among bamboo dustpan, the thickness of spreading for cooling is 0.5-1.5cm, and spreading for cooling to temperature is 45-50 degree Celsius;
(5) knead: good dark brownish green of spreading for cooling is kneaded, until tealeaves epidermis outer rim cell rupture, stop when betraying liquid and do not drop kneading;
(6) cure: by knead dark brownish green put into curer cure to moisture be 40-45%;
(7) be shaped: dark brownish green the carrying out of curing is organized into bar shaped or aciculiform;
(8) dry: to be 5-10% by the dark brownish green moisture that is dried to be shaped;
(9) packing: dried tealeaves is carried out classified placement, can obtain green tea.
Described stand green grass or young crops carries out among normal temperature, and the thickness of stand green grass or young crops is 2-5cm.
Moisture after described stand green grass or young crops is 89-92%.
The described temperature that completes is 250-300 degree Celsius.
After described spreading for cooling, moisture is 45-50%.
The described temperature of curing is 180-200 degree Celsius.
The temperature of described drying is 60-90 degree Celsius.
Technique effect of the present invention is embodied in: by Various Seasonal to dark brownish green harvesting, tea resource can be made full use of, improve the utilization rate of tea resource, to be completed step by stand green grass or young crops simultaneously, effectively eliminate the not mature taste contained by dark brownish green inside, by the process of kneading, the dark brownish green element of tea inside and Tea Polyphenols are kneaded to epidermis again, and dark brownish green table edge is kneaded cell rupture, make at utmost to contact with oxygen in the process of curing, dark brownish green element and Tea Polyphenols is made to resolve into aromatic substance, ensure the fragrant of tea, simultaneously easily brewed millet paste time, nutriment is more easily soaked out, final drying classified placement, ensure that the shape of tealeaves and the chronicity of preservation, through shirtsleeve operation, reduce the cost of production process.
Detailed description of the invention
Below in conjunction with specific embodiments technical scheme of the present invention is further described, but claimed scope is not limited only to done description.
The present invention said " dark brownish green " refers to the blade of the tea tree before also not making tealeaves.
Embodiment one
Annual the Ching Ming Festival after first 25 days to the Ching Ming Festival within 10 days, win the fresh tender leaf of tea tree, namely dark brownish green clean after be placed among bamboo dustpan, carry out at normal temperatures spreading out blue or green process, stand green grass or young crops is 89-92% to moisture, when completing after contributing to like this, moisture is unlikely to too low, and causes the difficulty in the process of kneading, be 250-300 degree Celsius daring to ask and carry out the process that completes among boiler by blue or green for stand good dark brownish green temperature of putting into, the dark brownish green amount put into each time inside boiler is 1-2kg, dark brownish greenly to roll with the frequency of 10-20 time/min inside boiler, after having treated one or two sound explosive sound, stop the process that completes immediately, by the dark brownish green spreading for cooling that completes among bamboo dustpan, the thickness of spreading for cooling is 0.5-1.5cm, spreading for cooling to temperature is 45-50 degree Celsius, spreading for cooling to moisture at 45-50%, dark brownish green kneading machine of putting into good for spreading for cooling is kneaded, until for best when dark brownish green surface is betrayed liquid but does not drop, contribute to the reservation of the nutriment of dark brownish green inside and dark brownish green element like this, the Commodity flow such as Tea Polyphenols expose and fully contact with air, carry out again temperature be 180-200 degree Celsius cure to moisture be 40-45%, dark brownish green element and Tea Polyphenols is made to occur fully to be oxidized biochemical reaction, the bitter taste that the dark brownish green inside of further removing is contained and not mature taste, ensure that the mouthfeel of tea, further promote the fragrant of tea, then be 60-90 degree Celsius of dry run through excess temperature, the moisture of tealeaves is made to be 5-10%, further improve the fragrant of tea, more be conducive to the long-term preservation ensureing tealeaves, finally carry out classified placement, a class is divided into by tealeaves consistent for shape to weigh packing, green tea prepared by the inventive method can be obtained.
Embodiment two
In April to May, win the fresh dark brownish green of tea tree, carry out the production of tealeaves according to the method step of embodiment one, green tea prepared by the inventive method can be obtained.
Embodiment three
Win the fresh dark brownish green of tea tree in September to October, carry out the production of tealeaves according to the method step of embodiment one, green tea prepared by the inventive method can be obtained.

Claims (1)

1. the processing method of a green tea, it is characterized in that: by the harvesting that fresh tea tree is dark brownish green, to dark brownish green carry out spreading out blue or green, by blue or green for the stand good dark brownish green process that completes, spreading for cooling, knead, cure, be shaped, drying, the production technology of classified placement is made, and its concrete processing step comprises:
(1) harvesting that fresh tea tree is dark brownish green: the fresh dark brownish green of tea tree was plucked in 10 days after first 25 days to the Ching Ming Festival of the annual Ching Ming Festival;
(2) stand is blue or green: by plucking, inside bamboo dustpan, to carry out stand after come fresh dark brownish green cleans up blue or green, and described stand green grass or young crops carries out among normal temperature, and the blue or green thickness in stand is 2-5cm, and the moisture of spreading out after green grass or young crops is 89-92%;
(3) complete: good dark brownish greenly put into high-temperature boiler by blue or green for stand, under temperature is 250-300 degree Celsius, carry out the process that completes, the dark brownish green amount put into each time inside boiler is 1-2kg, dark brownish greenly to roll with the frequency of 10-20 time/min inside boiler;
(4) spreading for cooling: by the dark brownish green spreading for cooling that completes among bamboo dustpan, the thickness of spreading for cooling is 0.5-1.5cm, and spreading for cooling is 45-50 degree Celsius to temperature, and after spreading for cooling, moisture is 45-50%;
(5) knead: good dark brownish green of spreading for cooling is kneaded, until tealeaves epidermis outer rim cell rupture, stop when betraying liquid and do not drop kneading;
(6) cure: dark brownish greenly put into curer by what knead, under temperature is 180-200 degree Celsius, cure to moisture be 40-45%;
(7) be shaped: dark brownish green the carrying out of curing is organized into bar shaped or aciculiform;
(8) dry: dark brownish green under temperature is 60-90 degree Celsius by what be shaped, being dried to moisture is 5-10%;
(9) packing: dried tealeaves is carried out classified placement, can obtain green tea.
CN201310282307.0A 2013-07-05 2013-07-05 Method for processing green tea Expired - Fee Related CN103404622B (en)

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IN2014DE00364A (en) * 2014-02-10 2015-08-14 Council Scient Ind Res
CN103783181A (en) * 2014-02-26 2014-05-14 开阳紫江富硒茶业有限公司 Green tea processing method
CN104082435B (en) * 2014-06-13 2016-08-24 句容谷歌庄园现代农业科技发展有限公司 A kind of processing method of lobule granular green tea
CN104365901A (en) * 2014-10-23 2015-02-25 广西农垦茶业集团有限公司 Tea making method for plurality of tea types of Jinxuan tea trees
CN106135545A (en) * 2015-04-01 2016-11-23 周敬耀 Tribute tea and preparation method thereof
CN105410283A (en) * 2015-12-24 2016-03-23 马学增 Processing techinique of strip-shaped xanthoceras sorbifolia leaf tea
CN105767274A (en) * 2016-04-22 2016-07-20 柳州蓓蒂芬科技有限公司 Baking method of green tea
CN105961721A (en) * 2016-06-01 2016-09-28 贵州天赐贵宝食品有限公司 Roxburgh rose flower tea and preparation method thereof
CN106387109A (en) * 2016-08-30 2017-02-15 大关县翠贡茶叶有限责任公司 Preparation method of Cuihua tribute green tea
CN106561861A (en) * 2016-10-27 2017-04-19 安徽省霍山县永宏茶业有限公司 Highly-flavored type green tea emerald green in color
CN106343054A (en) * 2016-11-04 2017-01-25 湄潭县随缘茶业有限公司 Processing technique for hododendron pulchrum sweet green tea
CN106720668A (en) * 2017-03-09 2017-05-31 恩施三根桩生态农业发展有限公司 Yi Zhong Feng green tea processing methods
CN108308290A (en) * 2018-03-30 2018-07-24 务川自治县鑫隆缘茶业有限责任公司 A kind of Green tea processing technology
CN109275732A (en) * 2018-04-12 2019-01-29 田峰 A kind of low cost green tea preparation method
CN108991154A (en) * 2018-07-17 2018-12-14 镇坪欣陕农业科技有限公司 A kind of preparation process of green tea
CN109169973A (en) * 2018-09-11 2019-01-11 恩施炜丰富硒茶业股份有限公司 A kind of preparation for processing of green tea

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CN101953408A (en) * 2010-09-30 2011-01-26 贵阳春秋实业有限公司 Method for processing green tea
CN102613321A (en) * 2012-03-21 2012-08-01 成都市碧涛茶业有限公司 Processing method of chestnut-flavor green tea

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CN101816358A (en) * 2010-04-16 2010-09-01 佛山市绿缘生态科技有限公司 Method for processing needle-shaped sandalwood tea
CN101953408A (en) * 2010-09-30 2011-01-26 贵阳春秋实业有限公司 Method for processing green tea
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