CN103444920A - Processing method of green bud tea - Google Patents
Processing method of green bud tea Download PDFInfo
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- CN103444920A CN103444920A CN2013104408829A CN201310440882A CN103444920A CN 103444920 A CN103444920 A CN 103444920A CN 2013104408829 A CN2013104408829 A CN 2013104408829A CN 201310440882 A CN201310440882 A CN 201310440882A CN 103444920 A CN103444920 A CN 103444920A
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Abstract
The invention provides a processing method of green bud tea. The processing method comprises the steps of fresh bud picking, withering, steam deactivation, fine hair removing, shaping, final roasting and fragrance extracting with big fire, and then a green bud tea finished product is obtained. According to the processing method, the green bud tea processing steps are all optimized, the green bud tea deactivation method is especially renovated, mechanical degree is high, and tea leaf automatic production is facilitated. According to the green bud tea prepared by the method, buds are complete, leaf bottoms are emerald-green, tea color is light-green and bright, the specific fragrance and flavor of the steam-deactivation greed bud tea are achieved, and color, aroma and taste of the green bud tea are all great.
Description
Technical field
The invention belongs to a kind of processing method of tealeaves, be specifically related to a kind of processing method of green young tea leaves.
Background technology
Green tea is China's " state's drink ".Modern science studies confirm that in a large number, tealeaves contains and the closely-related biochemical of health really, tealeaves not only have refresh oneself clear away heart-fire, clearing away summerheat, eliminate indigestion and phlegm, go greasy fat-reducing, fiery improving eyesight is sobered up, promotes the production of body fluid to quench thirst, is fallen in the relieving restlessness that clears away heart-fire, removing toxic substances, the only pharmacological action such as dysentery dehumidifying, also to modern disease, as diseases such as Radiation sickness, cardiovascular and cerebrovascular diseases, cancers, certain pharmacological effect is arranged.The citrin contained in tealeaves can strengthen the toughness of capillary.The expansible blood vessel of nitrogen theophylline in the bitter edible plant, be not obstructed blood flow, is conducive to reduce blood pressure.Caffeine in tea can impel the human vas wall lax, allows blood input fully the coronary artery of heart itself, is of value to the door body nutrition of heart.But the discharge of sodium in the diuresis acceleration bodies of caffeine, reduce na concn in blood, drinks tea simultaneously and also can improve the concentration of potassium, makes potassium in blood, sodium than moderate, to keep blood pressure normal.The investigation that the scientific research personnel carried out drinking tea with the Hypertension incidence relation to the male sex more than 30 years old, found that, people's incidence of disease of often drinking tea only has 6. 95%. and people's incidence of disease of not drinking tea is 10. 55%, thereby has confirmed that tealeaves truly has health-care effect.
Completing is the critical process that the color and luster of green young tea leaves and quality form, and has following effect: the one, and the activation of thorough destructive enzyme, prevent enzymatic catalysis, fixes constant or few change of certain part inclusion, do not affect chlorophyllous dominantly, and green do not risen or change less; The 2nd, change the form that chlorophyll exists, chlorophyll is freed from chloroplaset, be convenient to after boiling water brews be dissolved in millet paste, keep the soup look dark green, light green at the bottom of leaf; The 3rd, remove the green grass gas of bright leaf, distribute good fragrance; The 4th, remove portion of water, weaken bright leaf elasticity, soft from cirrhosis, be convenient to shaping.
In traditional handicraft, usually adopt and green young tea leaves is put into to pot heat and complete, just must improve the temperature that completes in order to shorten fixation time, but the excess Temperature that completes can make green young tea leaves limb burned, affects tealeaves color and mouthfeel; The temperature that completes is low just must extend fixation time, causes green young tea leaves fluid loss too large, for the work such as follow-up shaping cause difficulty, and easily causes red stalk red autumnal leaves, affects tealeaves color and mouthfeel.
Summary of the invention
For addressing the above problem, the invention provides a kind of green young tea leaves processing method that adopts steam beating, solve the above-mentioned drawback that the tradition mode of completing exists, and reformed the temperature and time that completes, make made tealeaves color, smell and taste all good.
For achieving the above object, the present invention adopts following technical scheme:
A kind of processing method of green young tea leaves, it is characterized in that completing in process is treated to steam beating: vapor (steam) temperature is 350～400 ℃, fixation time is 4 ~ 6min.
Further, according to the processing method of above-mentioned green young tea leaves, its step comprises: leaf picking, wither, steam beating, shaping and final roasting obtain green young tea leaves finished product.
Further, described leaf picking comprises following content: pluck anosis worm, fresh green bud-leaf.
Further, described withering comprises following content: fresh tealeaves is withered, and the water content of the rear tealeaves that withers is 60% ~ 80%.
Further, described steam beating comprises following content: the tealeaves after withering is carried out to steam beating, and the tealeaves after completing is cooled to 20 ~ 30 ℃ in 15min.
Further, described shaping comprises following content: the shaping temperature is 70～80 ℃, and training time is 8 ~ 12min, and the tealeaves after shaping is cooled to 20 ~ 30 ℃ in 15min, and the 25 ~ 35min that gets damp again.
Further, also have the step of de-milli between the step of described steam beating and shaping: the cooled tealeaves that will complete takes off milli, de-milli temperature is 100～150 ℃, de-milli to the hair on tealeaves comes off 80～90%, tealeaves after de-milli is cooled to 20 ~ 30 ℃ in 15min, and the 25 ~ 35min that gets damp again.
Further, described final roasting comprises following content: the final roasting temperature is 70 ~ 95 ℃, and the final roasting time is 3 ~ 4 hours, and the tealeaves after final roasting is cooled to 20 ~ 30 ℃ in 15min.
Further, also have the step of the fiery Titian of foot after described final roasting: the tealeaves moisture regain 1 ~ 2h by cooling after final roasting, then carry out the Titian processing, the Titian temperature is 90～110 ℃, and the time is 15 ~ 20min, and the tealeaves after Titian is cooled to 20 ~ 30 ℃ in 15min.
The present invention has following beneficial effect:
1. directly with steam, green young tea leaves is heated and completes in the processing method of green young tea leaves provided by the invention, carrying out the short time under the hyperthermia and superheating steam of 350 ~ 400 ℃ completes, not only make the color and luster of water-removing leaves be changed into emerald green by viridescent, the green grass cyclostrophic becomes good tea perfume (or spice), and the smokeless smell of burning produces; And the water content that can guarantee water-removing leaves is 40%～50%, the tea shoot folding is constantly, is convenient to the continuation of the work such as follow-up de-milli, shaping.The temperature and time of steam beating provided by the invention is that tool is Promethean, if complete excess Temperature, easily produces quick-fried point, on mouthfeel, can produce over-fired taste, if the temperature that completes is too low, can not remove green grass gas; Use conventional green tea complete mode, the temperature that completes and fixation time, all can not reach and guarantee fully to improve effect fragrant in green young tea leaves under the prerequisite that green young tea leaves tealeaves is emerald green, millet paste is light green.Carry out green young tea leaves processing and the green young tea leaves of one-tenth that makes with steam beating provided by the invention, bud-leaf is complete, emerald green at the bottom of leaf, and the soup look light green is bright, has the distinctive fragrance of dark green young tea leaves of steaming and flavour.
2. in the processing method of green young tea leaves provided by the invention, adopt distinct temperature and the steam beating of time, and carry out the operation of the fiery Titian of foot in the processing later stage, emerald green at the bottom of the green young tea leaves leaf made, fragrance is especially good, belongs to a kind of green young tea leaves of high-perfume type.
3. adopt in the present invention in de-milli machine and take off the milli processing, de-milli temperature used, when being lowered into the tea breaking rate, can also guarantee into the fineness of tea.
4. in green young tea leaves processing method provided by the invention, in the shaping process, temperature is controlled between 70～80 ℃, and the variation of temperature can not be too large, otherwise the color and luster of dry tea is dimmed.
5. in green young tea leaves processing method provided by the invention, it has the operation of rapid cooling tealeaves to room temperature (tealeaves being cooled in 15min to 20 ~ 30 ℃) after completing, taking off milli, shaping, baking step, the assurance tea color is emerald green, the soup look light green is bright, otherwise the color and luster of tealeaves can be dimmed, the flavescence of soup look.
6. in green young tea leaves processing method provided by the invention, de-milli adopts de-milli machine, and shaping adopts the trimmer of 20 grooves, and final roasting adopts firing machine, and the fiery Titian of foot adopts automatic drier, and in each procedure of processing, mechanization degree is high, is conducive to the automated production of tealeaves.
7. in green young tea leaves processing method provided by the invention, adopt the operations such as steam beating and the de-milli adapted with it, shaping, final roasting and the fiery Titian of foot, the green young tea leaves bud-leaf processed is complete, emerald green at the bottom of leaf, the soup look light green is bright, have the distinctive fragrance of dark green young tea leaves of steaming and flavour, the color, smell and taste of green young tea leaves are all good.
The specific embodiment
Below in conjunction with the specific embodiment, the present invention will be further explained, but be not limited to protection scope of the present invention.
embodiment 1
The processing method of green young tea leaves comprises following content:
(1) leaf picking: pluck anosis worm, fresh green bud-leaf, the bud-leaf of plucking is only bud or bud one leaf, guarantees that only bud accounts for 80 ~ 90% of total tealeaves quantity.
(2) wither: fresh tealeaves is withered, to the water content of tealeaves be 65% ~ 70%.
(3) steam beating: the tealeaves after withering is carried out to steam beating, and vapor (steam) temperature is 350 ~ 370 ℃, and fixation time is 5min, and the tealeaves after completing is cooled to rapidly 25 ℃ of room temperatures in 10 ~ 15min, and the weight-loss ratio of the rear tealeaves that completes is 35% ~ 40%.
(4) shaping: the shaping temperature is 70～80 ℃, and training time is 10min, and the tealeaves after shaping is cooled to rapidly 25 ℃ of room temperatures the 25 ~ 35min that gets damp again in 10 ~ 15min.
(5) final roasting: the final roasting temperature is 80 ℃, and the final roasting time is 3 hours.
The green young tea leaves processed, bud-leaf is complete, emerald green at the bottom of leaf, and the soup look light green is bright, has the distinctive fragrance of dark green young tea leaves of steaming and flavour.Fragrance is denseer, but becomes the breaking rate of tea larger.
embodiment 2
The processing method of green young tea leaves comprises following content:
(1) leaf picking: pluck anosis worm, fresh green bud-leaf, the bud-leaf of plucking is only bud or bud one leaf, guarantees that only bud accounts for 70 ~ 80% of total tealeaves quantity.
(2) wither: fresh tealeaves is withered, to the water content of tealeaves be 70% ~ 75%.
(3) steam beating: the tealeaves after withering is carried out to steam beating, and vapor (steam) temperature is 370 ~ 390 ℃, and fixation time is 4min, and the tealeaves after completing is cooled to rapidly room temperature, and the weight-loss ratio of the rear tealeaves that completes is 30% ~ 35%.
(4) shaping: the shaping temperature is 70～80 ℃, and training time is 8min, and the tealeaves after shaping is cooled to rapidly 25 ℃ of room temperatures the 25 ~ 35min that gets damp again in 10 ~ 15min.
(5) final roasting: the final roasting temperature is 70 ℃, and the final roasting time is 4 hours.
(6) the fiery Titian of foot: the tealeaves after final roasting is cooled to rapidly in 10 ~ 15min to 25 ℃ of room temperatures the 1.5h that gets damp again, then carries out the Titian processing, the Titian temperature is 100 ℃, and the time is 15 ~ 20min, and the tealeaves water content after Titian is 5%～6%.
The green young tea leaves processed: bud-leaf is complete, emerald green at the bottom of leaf, and the soup look light green is bright, has the distinctive fragrance of dark green young tea leaves of steaming and flavour, and color, smell and taste are all good, but becomes the breaking rate of tea larger.
embodiment 3
The processing method of green young tea leaves comprises following content:
(1) leaf picking: pluck anosis worm, fresh green bud-leaf, the bud-leaf of plucking is only bud or bud one leaf, guarantees that only bud accounts for 75 ~ 85% of total tealeaves quantity.
(2) wither: fresh tealeaves is withered, to the water content of tealeaves be 75% ~ 80%.
(3) steam beating: the tealeaves after withering is carried out to steam beating, and vapor (steam) temperature is 390 ~ 400 ℃, and fixation time is 4min, and the tealeaves after completing is cooled to rapidly room temperature, and the weight-loss ratio of the rear tealeaves that completes is 30% ~ 35%.
(4) de-milli: de-milli temperature is 100～150 ℃, and de-milli to the hair on tealeaves comes off 80～90%, and the tealeaves after de-milli is cooled to 20 ~ 30 ℃ in 15min, and the 25 ~ 35min that gets damp again.
(5) shaping: the shaping temperature is 70～80 ℃, and training time is 8min, and the tealeaves after shaping is cooled to rapidly 25 ℃ of room temperatures the 25 ~ 35min that gets damp again in 10 ~ 15min.
(6) final roasting: the final roasting temperature is 70 ℃, and the final roasting time is 4 hours.
(7) the fiery Titian of foot: the tealeaves after final roasting is cooled to rapidly in 10 ~ 15min to 25 ℃ of room temperatures the 1.5h that gets damp again, then carries out the Titian processing, the Titian temperature is 100 ℃, and the time is 15 ~ 20min, and the tealeaves water content after Titian is 5%～6%.
The green young tea leaves processed: bud-leaf is complete, emerald green at the bottom of leaf, and the soup look light green is bright, has the distinctive fragrance of dark green young tea leaves of steaming and flavour, and color, smell and taste are all good, and becomes the breaking rate of tea low.
embodiment 4
The processing method of green young tea leaves comprises following content:
1. leaf picking
Plucking time, the tea shoot of 20 days before and after the Ching Ming Festival; Require big or small uniformity, do not adopt disease worm bud-leaf and purple bud-leaf.
2, wither
Bright leaf can not be subject to vexed pressure in harvesting and transportation, in case the impaired rear red stain of bright leaf or vexed ripe.After bright leaf enters factory, should spread in time, thickness is advisable with thin stand.Withering time is 12～16 hours, when the withering leaf water content in 70% left and right, bright leaf starts to complete while starting to send out delicate fragrance.
3, steam beating
Vapor (steam) temperature is 350～400 ℃, and fixation time was about about 5 minutes, and the weight-loss ratio of water-removing leaves is between 30%～40%.Its color and luster of appropriate water-removing leaves that completes is changed into emerald green by viridescent, the green grass cyclostrophic becomes good tea perfume (or spice), and the continuous of tea shoot folding gets final product.
4, airing is cooling
The bright leaf that completes out should be spread out cooling fast in time, must guard against accumulation, otherwise vexed xanthochromia flavor.
5, de-milli
After water-removing leaves is cooling, in de-milli machine, take off the hair on tealeaves, de-milli temperature temperature is controlled at 100～150 ℃, with the hair on tealeaves, comes off and 80～90% is advisable, and goes out machine cooling.
6, the cooling moisture regain of airing
De-milli tealeaves out should be spread out cooling fast in time, guarantees that tea color is emerald green, and the soup look light green is bright, otherwise the color and luster of tealeaves can be dimmed, the flavescence of soup look.Pile up moisture regain shaping after about 30 minutes be cooled to rapidly 25 ℃ of room temperatures in 10 ~ 15min after.
7, shaping
Cooled tealeaves is dropped into to the trimmer of 20 grooves, in the shaping process, temperature is controlled between 70～80 ℃, throws every groove 200～300 grams of leaf amount.Method of operating: after bright leaf is cooked 2～3 minutes, when food value of leaf softness, bud-leaf is made in order, and hand is pinched when not withered, adds that light pressure bar is light presses 4～6 minutes, when tealeaves slightly becomes flat, goes rod to shut down leafing after 2～3 minutes.
8, the cooling moisture regain of airing
Shaping tealeaves out should be spread out cooling fast in time, guarantees that tea color is emerald green, and the soup look light green is bright, otherwise the color and luster of tealeaves can be dimmed, the flavescence of soup look.Pile up moisture regain about 30 minutes after being cooled to room temperature, after screening arranges, carry out final roasting.
9, final roasting
The pot groove temperature of final roasting is controlled between 70～95 ℃, being changed to of temperature is first low rear high, throw every groove 500 grams of leaf amount, the speed of final roasting is first slow rear fast, method of operating: mechanical separator speed is slowed down, tealeaves is dropped into about 5 minutes, treating that tealeaves is heated eases back, slowly pick up speed takes the dish out of the pot cooling when water content is down to 10%～12%, and final roasting is generally lasted 3～4 hours.
10, the cooling moisture regain of airing
Hui is done the tealeaves taken and should be spread out in time coolingly fast, guarantees that tea color is emerald green, piles up moisture regain 1～2 hour be cooled to rapidly 25 ℃ of room temperatures in 10 ~ 15min after, cooling after the fiery Titian of foot arranges.
11, the fiery Titian of foot
Utilize automatic drier, adopt the fast method of drying in thin stand, temperature rests in 90～110 ℃, and drying time 15～20 minutes generally is dried to the tealeaves water content 5%～6%, the cooling rear vanning warehouse-in of lower machine.
The green young tea leaves processed, bud-leaf is complete, emerald green at the bottom of leaf, and the soup look light green is bright, has the distinctive fragrance of dark green young tea leaves of steaming and flavour, and color, smell and taste are all good, and become the tea breaking rate low.
Claims (9)
1. the processing method of a green young tea leaves, it is characterized in that completing in process is treated to steam beating: vapor (steam) temperature is 350～400 ℃, fixation time is 4 ~ 6min.
2. the processing method of green young tea leaves according to claim 1 is characterized in that step comprises: leaf picking, wither, steam beating, shaping and final roasting obtain green young tea leaves finished product.
3. the processing method of green young tea leaves according to claim 2 is characterized in that described leaf picking comprises following content: pluck anosis worm, fresh green bud-leaf.
4. the processing method of green young tea leaves according to claim 2, it is characterized in that described withering comprises following content: fresh tealeaves is withered, and the water content of the rear tealeaves that withers is 60% ~ 80%.
5. the processing method of green young tea leaves according to claim 2, it is characterized in that described steam beating comprises following content: the tealeaves after withering is carried out to steam beating, and the tealeaves after completing is cooled to 20 ~ 30 ℃ in 15min.
6. the processing method of green young tea leaves according to claim 2, it is characterized in that described shaping comprises following content: the shaping temperature is 70～80 ℃, training time is 8 ~ 12min, and the tealeaves after shaping is cooled to 20 ~ 30 ℃ in 15min, and the 25 ~ 35min that gets damp again.
7. the processing method of green young tea leaves according to claim 2, it is characterized in that also having between the step of described steam beating and shaping the step of de-milli: the cooled tealeaves that will complete take off in the least, de-milli temperature is 100～150 ℃, de-milli to the hair on tealeaves comes off 80～90%, tealeaves after de-milli is cooled to 20 ~ 30 ℃ in 15min, and the 25 ~ 35min that gets damp again.
8. the processing method of green young tea leaves according to claim 2, it is characterized in that described final roasting comprises following content: the final roasting temperature is 70 ~ 95 ℃, and the final roasting time is 3 ~ 4 hours, the tealeaves after final roasting is cooled to 20 ~ 30 ℃ in 15min.
9. the processing method of green young tea leaves according to claim 2, it is characterized in that also having the step of fiery Titian enough after described final roasting: by tealeaves moisture regain 1 ~ 2h cooling after final roasting, then carry out the Titian processing, the Titian temperature is 90～110 ℃, time is 15 ~ 20min, and the tealeaves after Titian is cooled to 20 ~ 30 ℃ in 15min.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104886289A (en) * | 2015-06-25 | 2015-09-09 | 江口县铜江生物科技有限公司 | Green tea processing method |
| CN111990478A (en) * | 2020-07-21 | 2020-11-27 | 晴隆县吉祥茶业有限公司 | Tea leaf hair removing treatment process |
| CN112293513A (en) * | 2020-11-18 | 2021-02-02 | 湖南省求喜茶业有限公司 | Preparation method of compressed green tea and green tea |
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| CN111990478A (en) * | 2020-07-21 | 2020-11-27 | 晴隆县吉祥茶业有限公司 | Tea leaf hair removing treatment process |
| CN112293513A (en) * | 2020-11-18 | 2021-02-02 | 湖南省求喜茶业有限公司 | Preparation method of compressed green tea and green tea |
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| CN103444920B (en) | 2015-01-07 |
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