CN103478310B - Method for preparing white Biluochun tea and White Biluochun tea - Google Patents

Method for preparing white Biluochun tea and White Biluochun tea Download PDF

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CN103478310B
CN103478310B CN201310418546.4A CN201310418546A CN103478310B CN 103478310 B CN103478310 B CN 103478310B CN 201310418546 A CN201310418546 A CN 201310418546A CN 103478310 B CN103478310 B CN 103478310B
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tea
tealeaves
white
spiral shell
deactivation
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CN103478310A (en
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姚振东
盛小桦
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姚振东
盛小桦
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Abstract

The invention relates to the field of tea processing, in particular to white Biluochun tea and a method for preparing the white Biluochun tea. The method for preparing the white Biluochun tea comprises the following steps: manufacturing balls, kneading de-enzymed inactivated tea leaves into the balls, then scattering the ball-shaped inactivated tea leaves, leaching materials in leaf cells of the inactivated tea leaves, curling the leaves to obtain curled tea leaves, conducting rolling, rolling the curled tea leaves, curling the curled tea leaves into spiral shapes to obtain spiral tea leaves, conducting shaping and tea tomentum forming, kneading and rubbing the spiral tea leaves, conducting shaping and tea tomentum forming on the spiral tea leaves to obtain shaped tea leaves with the tippy appearances, conducting drying on the tea leaves, spreading the tea leaves to be cooled, naturally cooling the dried tea leaves to the room temperature to obtain the curled spiral white Biluochun tea. According to the white Biluochun tea and the method for preparing the white Biluochun tea, the Anji white tea is used as raw materials, compared with traditional strip-shaped Anji white tea, the white Biluochun tea is not easily broken, the integrality of the appearance of the finished tea is improved, and the tea buoyancy of the white Biluochun tea is much less than that of the strip-shaped Anji white tea. Therefore, when brewed, the white Biluochun tea directly sinks to the bottom of a cup, and the white Biluochun tea is convenient to drink.

Description

The preparation method of white green spiral shell tea and white green spiral shell tea
Technical field
The present invention relates to processing field of tea leaves, in particular to the preparation method of white green spiral shell tea; In addition, the invention still further relates to the white green spiral shell tea with preparation method's processing provided by the invention.
Background technology
The white tea in Anji is a kind of rare variation tea kind, belongs to " low-temperature sensitive type " tealeaves, and its threshold value is about 23 DEG C.Diphenylamines in the white tea in Anji in compound and the tealeaves lipid of several amino acids, can liver-protecting and stomach-protecting, can promote liver to synthesize haemoglutinin, has antidotal effect; It is rich in aminobutyric acid, have hypotensive, reducing blood lipid, hypoglycemic, allay nervousness and sedation.In addition, in the white tea in Anji, containing trace element manganese, zinc, selenium and tea polyphenols material, can strengthen memory, neuroprotective cell, is very helpful to brain damage.The effects such as it also has the female menstrual period of improvement syndrome, cancer-resisting, lose weight, protect liver, radiation proof, raising vascular toughness.
In correlation technique, no matter adopt the white tea in Anji of making by hand or adopt machine to make, it becomes the shape of tea to be all strip.Due to Bai Cha edge, the Anji crisp fritter of strip, therefore tealeaves is easily broken; And because Anji white tea buoyancy in the time brewing of strip is large, tealeaves need to be after water suction after a while, at the bottom of being just deposited to glass, make troubles therefore give to drink tea.
Summary of the invention
The object of the present invention is to provide the preparation method of white green spiral shell tea, to solve the above problems.
Another object of the present invention is to provides the white green spiral shell tea with preparation method's processing provided by the invention, addresses the above problem to assist.
The preparation method that white green spiral shell tea is provided in an embodiment of the present invention, comprises the steps:
The group's of doing step: the deactivation tealeaves after completing is kneaded, more agglomerating deactivation tealeaves is scattered, the material in deactivation tealeaves blade cell is leached, and it is curling that blade is occurred, and obtains curling tealeaves;
Knead step: knead curling tealeaves, make curling tealeaves be curled into spiral shell, obtain into spiral shell tealeaves;
The milli step of having shaped: to becoming spiral shell tealeaves to rub, make into spiral shell tealeaves and shape in the least, tealeaves in the least obtains having shaped;
Baking step: the milli tealeaves of having shaped is stir-fried, and the milli tealeaves that makes to have shaped dries out, and obtains drying tealeaves;
Spreading for cooling step: allow oven dry tealeaves naturally be down to room temperature, obtain rolling up the white green spiral shell tea of spiral.
The white green spiral shell tea of preparing by preparation method provided by the invention is also provided in an embodiment of the present invention.
The preparation method of the white green spiral shell tea of the above embodiment of the present invention and white green spiral shell tea, by taking Anji white tea as raw material is made into white green spiral shell tea.Due to make moulding the white tea in Anji be shaped as volume spiral, i.e. curling screw-shaped, therefore the white green spiral shell tea of called after.Compared with the traditional white tea in strip Anji, unsuitable broken, improve the integrity degree that becomes tea profile; In addition, the white green spiral shell tea buoyancy of volume spiral is far below the white tea in strip Anji, therefore at the bottom of directly sinking to while brewing glass, conveniently drink.
Brief description of the drawings
Fig. 1 shows the flow chart of white green spiral shell tea preparation method provided by the invention.
Detailed description of the invention
Also by reference to the accompanying drawings the present invention is described in further detail below by specific embodiment.
As shown in Figure 1, the preparation method of the white green spiral shell tea that the present embodiment provides, comprises the steps:
S102 does a step: the deactivation tealeaves after completing is kneaded, more agglomerating deactivation tealeaves is scattered, the material in deactivation tealeaves blade cell is leached, and it is curling that blade is occurred, and obtains curling tealeaves;
S103 kneads step: knead curling tealeaves, make curling tealeaves be curled into spiral shell, obtain into spiral shell tealeaves;
The S104 milli step of having shaped: to becoming spiral shell tealeaves to rub, make into spiral shell tealeaves and shape in the least, tealeaves in the least obtains having shaped;
S105 baking step: the milli tealeaves of having shaped is stir-fried, and the milli tealeaves that makes to have shaped dries out, and obtains drying tealeaves;
S106 spreading for cooling step: allow oven dry tealeaves naturally be down to room temperature, obtain rolling up the white green spiral shell tea of spiral shell shape.
Preferably, S102 does a step and specifically comprises the steps:
Tea stir-frying pot is cooled to 120 DEG C~140 DEG C, deactivation tealeaves is kneaded with hand, more agglomerating deactivation tealeaves is scattered;
Repeat above-mentioned steps 10 minutes, the material in deactivation tealeaves blade cell is leached, and make the blade generation of deactivation tealeaves curling, obtain curling tealeaves.
Preferably, S103 kneads the concrete steps of step and is:
Tea stir-frying pot is cooled to 100 DEG C, curling tealeaves is continued to knead in the same direction with hand, continue 15 minutes, make curling tealeaves be curled into spiral shell, obtain into spiral shell tealeaves.
Preferably, S104 shaped milli step concrete steps be:
The temperature of tea stir-frying pot is adjusted to 80 DEG C, crumples into spiral shell tealeaves in the same direction with hand, continue 10 minutes, make into spiral shell tealeaves and shaped in the least, milli tealeaves obtains having shaped.
Preferably, the concrete steps of S105 baking step are:
The temperature of tea stir-frying pot is adjusted to 70 DEG C, the tealeaves 15 minutes of shape in the least that stir-fries by hand, the tealeaves in the least that makes to have shaped dries out, and obtains drying tealeaves.
Furthermore, before S102 does a step, also comprise the S101 step that completes:
The S101 step that completes: fresh withering of the white tea in Anji leaf is stir-fried, there is bioactive organic principle deactivation in the fresh leaf that makes to wither, obtain deactivation tealeaves.
Preferably, the S101 step that completes specifically comprises the steps:
The fresh leaf that withers is placed in to the tea stir-frying pot of 250 DEG C~280 DEG C;
Fry with handspring the fresh leaf 4 minutes~5 minutes of withering, in the fresh leaf that makes to wither, there is bioactive organic principle deactivation, obtain deactivation tealeaves.
Furthermore, after S106 spreading for cooling step, also comprise S107 Titian step:
S107 Titian step: continue to stir white green first scheduled time of spiral shell tea under the first predetermined temperature.
Preferably, the first predetermined temperature is 80 DEG C~90 DEG C, and first scheduled time was 5 minutes.
The white tea in Anji that becomes spiral is carried out to Titian processing at 80 DEG C~90 DEG C, can improve the flavouring essence quality of the white green spiral shell tea of making, increase tealeaves fragrance and mouthfeel thickness.
What the present embodiment also provided combines according to above-mentioned several method the white green spiral shell tea preparing.
Below for preparing the most preferably concrete preparation example of white green spiral shell tea:
First the temperature in tea stir-frying pot is adjusted to 250 DEG C~280 DEG C, then fresh withering of the white tea in Anji leaf is placed in to tea stir-frying pot, constantly stir-fry 4 minutes~5 minutes with hand, allowing rapidly withers in fresh leaf has bioactive organic principle deactivation (such as enzyme); Then, temperature in tea stir-frying pot is down to 120 DEG C~140 DEG C, is kneaded into after agglomerate equidirectional deactivation tealeaves with hand, again agglomerate is scattered, be cycled to repeat operation 10 minutes, part material (such as cell liquid) in deactivation tealeaves blade cell is leached, and it is curling that deactivation tealeaves is occurred; Make temperature in tea stir-frying pot drop to 100 DEG C, in manual methods curling tealeaves is constantly carried out to equidirectional kneading, knead 15 minutes, offer leaf tea and be curled into spiral shell; Adjust the temperature to 80 DEG C in tea stir-frying pot, manual equidirectional soft tealeaves, soft 10 minutes, makes the tealeaves that is curled into spiral shell shape and play milli; Adjust the temperature to 70 DEG C of tea stir-frying pot, the tealeaves of the milli of having shaped is dried, manual constantly stir-frying 15 minutes, makes tealeaves continue to dry out; The tealeaves of oven dry is poured out to spreading for cooling, allow tealeaves naturally be down to room temperature; Tealeaves after spreading for cooling, at 80 DEG C~90 DEG C, is constantly stirred to tealeaves 5 minutes gently, to improve tea aroma quality, increase tealeaves fragrance and mouthfeel thickness.
Certainly,, in above-mentioned steps, the step that completes, knead step and baking step and can adopt machine to substitute manually to complete, to improve the efficiency of tea making.For example withering fresh leaf in the green-keeping machines such as drum-type, flat rolling formula, vibration-type or adopting microwave to complete through airing; By the friction pull effect of kneading machine machinery, blade is twisted into curling spiral; Tealeaves is put into dryer dries.
The preparation method of the white green spiral shell tea that the present embodiment provides and white green spiral shell tea, because the profile of the white green spiral shell tea of making is curled into spiral shell, unsuitable broken compared with the white tealeaves sheet in the white Anji of strip, improve the integrity degree that becomes tea profile; The white green spiral shell tea of volume spiral is in the time brewing, and its buoyancy is far below the white tea in Anji of strip, at the bottom of directly sinking to glass, conveniently drinks while brewing; White green spiral shell tea, in preparation process, is fully kneaded through manual, because part material (such as cell liquid) in the white tealeaves sheet in Anji leaches, along with tealeaves is progressively dried, has increased tea aroma, and can make the active principle of the white tea in Anji be not fully exerted simultaneously; In addition, when the white green spiral shell tea of manual frying brews, color and luster is limpid, and its distinctive freshly, fragrant, refreshing, sweet fully discharged, has improved the mouthfeel of tealeaves greatly, and can improve white green spiral shell tea brew number of times 1 time~2 times.The preparation method of the white green spiral shell tea that the present embodiment provides, preparation technology is simple, and can not destroy the nutriment in the white tea in Anji, is easy to promote.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.

Claims (1)

1. the preparation method of white green spiral shell tea, is characterized in that, comprises the steps:
The group's of doing step: the deactivation tealeaves after completing is kneaded, more agglomerating described deactivation tealeaves is scattered, the material in described deactivation tealeaves blade cell is leached, and it is curling that blade is occurred, and obtains curling tealeaves;
The described group of doing step specifically comprises the steps:
Tea stir-frying pot is cooled to 120 DEG C~140 DEG C, described deactivation tealeaves is kneaded with hand, more agglomerating tealeaves is scattered;
Repeat above-mentioned steps 10 minutes, the material in described deactivation tealeaves blade cell is leached, and make the blade generation of described deactivation tealeaves curling, obtain described curling tealeaves;
Knead step: knead described curling tealeaves, make described curling tealeaves be curled into spiral shell, obtain into spiral shell tealeaves;
Described concrete steps of kneading step are:
Tea stir-frying pot is cooled to 100 DEG C, described curling tealeaves is continued to knead in the same direction with hand, continue 15 minutes, make described curling tealeaves be curled into spiral shell, obtain described one-tenth spiral shell tealeaves;
The milli step of having shaped: described one-tenth spiral shell tealeaves is rubbed, described one-tenth spiral shell tealeaves shape in the least, tealeaves in the least obtains having shaped;
The concrete steps that described sizing plays milli step are:
The temperature of tea stir-frying pot is adjusted to 80 DEG C, crumples described one-tenth spiral shell tealeaves in the same direction with hand, continue 10 minutes, described one-tenth spiral shell tealeaves has been shaped in the least, milli tealeaves obtains having shaped;
Baking step: described sizing is played to milli tealeaves and stir-fry, make described sizing play milli tealeaves and dry out, obtain drying tealeaves;
Spreading for cooling step: allow described oven dry tealeaves naturally be down to room temperature, obtain rolling up the white green spiral shell tea of spiral;
The concrete steps of described baking step are:
The temperature of tea stir-frying pot is adjusted to 70 DEG C, and the described sizing that stir-fries by hand plays milli tealeaves 15 minutes, makes described sizing play milli tealeaves and dries out, and obtains drying tealeaves;
Before the described group of doing step, also comprise the step that completes:
Step completes: fresh withering of the white tea in Anji leaf is stir-fried, have bioactive organic principle deactivation described in making in the fresh leaf that withers, obtain deactivation tealeaves;
The described step that completes specifically comprises the steps:
The described fresh leaf that withers is placed in to the tea stir-frying pot of 250 DEG C~280 DEG C;
Wither described in frying with handspring fresh leaf 4 minutes~5 minutes, has bioactive organic principle deactivation in the fresh leaf that withers described in making, and obtains described deactivation tealeaves;
After described spreading for cooling step, also comprise Titian step:
Titian step: continue to stir described white green first scheduled time of spiral shell tea under the first predetermined temperature;
Described the first predetermined temperature is 80 DEG C~90 DEG C, and described first scheduled time is 5 minutes.
White green spiral shell tea prepared by a kind of preparation method according to claim 1.
CN201310418546.4A 2013-09-13 2013-09-13 Method for preparing white Biluochun tea and White Biluochun tea Active CN103478310B (en)

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CN101878828A (en) * 2010-06-30 2010-11-10 江苏茗鼎生态茶业科技有限公司 Process flow for preparing Biluochun tea
CN102613321B (en) * 2012-03-21 2014-10-29 成都市碧涛茶业有限公司 Processing method of chestnut-flavor green tea
CN102960480A (en) * 2012-11-30 2013-03-13 梁昌连 Fabrication method of machine-made Biluochun tea
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