CN103583721A - Processing method for young hyson (green tea) - Google Patents

Processing method for young hyson (green tea) Download PDF

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Publication number
CN103583721A
CN103583721A CN201310552630.5A CN201310552630A CN103583721A CN 103583721 A CN103583721 A CN 103583721A CN 201310552630 A CN201310552630 A CN 201310552630A CN 103583721 A CN103583721 A CN 103583721A
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China
Prior art keywords
tea
green
tealeaves
processing
sieve
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CN201310552630.5A
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Chinese (zh)
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CN103583721B (en
Inventor
黄平
黄莉
童宣源
刘克亚
沈文永
王云波
吴仲珍
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Guizhou Tongren Hetai Tea Industry Co Ltd
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Guizhou Tongren Hetai Tea Industry Co Ltd
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Priority to CN201310552630.5A priority Critical patent/CN103583721B/en
Publication of CN103583721A publication Critical patent/CN103583721A/en
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Publication of CN103583721B publication Critical patent/CN103583721B/en
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Abstract

The invention relates to the technical field of tea processing methods, in particular to a processing method for young hyson (green tea). The processing method comprises the following steps: (1) raw material picking; (2) rotary screening; (3) rolling and cutting; (4) de-enzyming; (5) rotary sifting; (6) repeated cooling, stewing and rocking of green leaves; (7) reciprocating sifting; (8) rotating sifting; (9) inspection and classification; (10) inspection and picking; (11) baking for fragrance enhancement; (12) package. Assessments of 10 professional tea quality assessment experts show that the young hyson produced by the technical method disclosed by the invention has the characteristics of tender and uniform buds, compact and thin finished tea strips, bright green color, uniformity and upright straightness and strongness as pine needles; tea soup is clear and bright, has fresh fragrance and tastes sweet; the base colors of the leaves are as green as jades; meanwhile, the young hyson is high in quality, and is well received by customers after being sold in the market.

Description

The processing method of rain tea
Technical field
The present invention relates to Tea Processing technology field, is a kind of processing method of rain tea specifically.
Background technology
Tea is the daily beverage during Chinese live, and having the treatment of refreshing oneself tired, antipyretic quenching the thirst, help digestion except greasy, and bactericidal antiphlogistic, preventing decayed tooth permanent tooth, defatting beauty, and stomach diuresis, improving eyesight clears away heart-fire, and separates cigarette and sobers up, step-down grease removal, alleviates canceration, increases vessel wall elasticity, the various kinds effects such as atomproof radiation injury.
Modern biochemistry and medical research prove, in the chemical composition of tealeaves, organic compound approximately has more than 450 kinds, inorganic mineral nutrient is no less than 15 kinds, and as can be seen here, tealeaves is both nutritious to human body, there is again pharmacological action, healthy closely bound up with people.
Rain tea must delicately, even become tea bar rope tightly thin because it has bud-leaf together, and color and luster is bud green, and even straight and upright together, shape is as pine needle; Millet paste is limpid bright, and fragrance is fresh clearly, flavour glycol, and the green as beautiful feature of leaf background color and well received, but but there is no a kind of rain production method for tea of standard, realize a large amount of productions of rain tea, therefore cannot meet the need of market.
Summary of the invention
The object of the invention is to produce for current rain tea the problem that cannot meet the need of market, a kind of processing method of rain tea is provided, the rain tea fragrance that utilizes this method to produce is fresh clearly, flavour glycol, is well received by consumers.
For achieving the above object, the technical solution used in the present invention is: a kind of processing method of rain tea, comprises the steps:
(1) raw material is plucked at spring, sunny weather and is plucked fresh leaves of tea plant, adopts two, three leaf blade tips;
(2) rotary strainer is positioned over the fresh leaf of newly plucking on horizontal screen, by 4 holes, is divided and is sieved to 80 holes;
(3) roll and cut the tealeaves that 4 hole to 16 hole sizers in minute sieve aperture are gone out and roll and cut;
(4) complete tealeaves is thrown in refiner and completed;
(5) sieve of raising is positioned over tealeaves on horizontal screen, to carry out sub-sieve for the second time;
(6) cool green grass or young crops is standing and shake blue or green processing the fresh leaf after completing is shakeout and doing blue or green air conditioning room repeatedly, and each position moisture in fresh leaf is leaked water evenly again, then puts into vibration machine and carries out rolling and rotating manipulation, so repeatedly, the blue or green taste of fresh leaf is moved back to the greatest extent, leaf look yellowish green, dark brownish green softness, lubricated, does green grass or young crops and completes;
(7) tremble sieve and will justify body tea and long body tea and separate, shake out the stalk being mixed with simultaneously;
(8) sub-sieve sieves by trembling the screen cloth sub-sieve that later tealeaves utilizes 4.5 holes, hole to 80 again, and the tealeaves that 4.5 hole to 8 hole sizers go out carries out machine and picks up step, and the tealeaves of 10 hole sub-sieves repeats the sieve step of raising again, and the tealeaves in 12-80 hole directly enters even heap step;
(9) check and accept bunch by the gross tea sampling of having dried, carry out physics and chemistry, quality, sanitary index detection, the gross tea of having checked is sorted out by quality grade;
(10) sieve is chosen the gross tea of different brackets is carried out to screening machine screening, then sends into multi-functional winnowing machine and carries out selection by winnowing, finally carries out stalk-sorting, picks up assortedly, forms neat and well spaced, heavy real, beautiful dry tea outward appearance;
(11) curing dry tea that Titian chosen sieve puts into baking oven and cures;
(12) the assorted even heap of different quality raw produce that packing is produced each stage, after metal detection, the vacuum packaging of classifying, is different brackets finished product.
Further: the throwing leaf temp completing in described step (4) is that 160 ℃, refiner rotating speed are 50 turn/min, fixation time 10min, hand is grabbed water-removing leaves spinosity feel, tack-free, and hand is pinched agglomerating, looses one's grip loose;
Further: described step (6) repeatedly cool green grass or young crops is standing and shake after blue or green processing, and the water content of tealeaves is 60~65%.
Further: described step (6) repeatedly cool green grass or young crops is standing and shake after blue or green processing, and the water content of tealeaves is 60%.
Further: the stoving temperature in described step (11) is 130 ℃, cure thickness is 3cm, time 30min; Then rapidly spreading for cooling keep 3~4h.
Further: described in the time of curing be 3h.
Useful technique effect of the present invention is: the rain tea that utilizes the technology of the present invention method to produce, and through 10 professional tea leaf quality evaluation experts, evaluate and draw: this tealeaves has bud-leaf delicacy, even neat, become tea bar rope tightly thin, color and luster is bud green, and even straight and upright together, shape is as pine needle; Millet paste is limpid bright, and fragrance is fresh clearly, flavour glycol, and leaf background color is green as beautiful feature, possesses the fine quality of rain tea simultaneously, and product supply city field depth is subject to consumer's welcome.
The specific embodiment
Now in conjunction with concrete embodiment, the present invention is described further;
Embodiment one
A processing method for rain tea, comprises the steps:
(1) raw material is plucked at spring, sunny weather and is plucked fresh leaves of tea plant, adopts tooth two, three leaf blade tips;
(2) rotary strainer is positioned over the fresh leaf of newly plucking on horizontal screen, by 4 holes, is divided and is sieved to 80 holes;
(3) roll and cut the tealeaves that 4 hole to 16 hole sizers in minute sieve aperture are gone out and roll and cut;
(4) complete tealeaves is thrown in refiner and completed, the throwing leaf temp completing is that 160 ℃, refiner rotating speed are 50 turn/min, fixation time 10min, and hand is grabbed water-removing leaves spinosity feel, tack-free, and hand is pinched agglomerating, looses one's grip loose;
(5) sieve of raising is positioned over tealeaves on horizontal screen, to carry out sub-sieve for the second time;
(6) cool green grass or young crops is standing and shake blue or green processing the fresh leaf after completing is shakeout and doing blue or green air conditioning room repeatedly, each position moisture in fresh leaf is leaked water evenly again, then put into vibration machine and carry out rolling and rotating manipulation, so repeatedly, the blue or green taste of fresh leaf is moved back to the greatest extent, and leaf look yellowish green, dark brownish green softness, lubricated, do green grass or young crops and complete, doing blue or green Measuring Moisture Content of Tea content is later 60%;
(7) tremble sieve and will justify body tea and long body tea and separate, shake out the stalk being mixed with simultaneously;
(8) sub-sieve sieves by trembling the screen cloth sub-sieve that later tealeaves utilizes 4.5 holes, hole to 80 again, and the tealeaves that 4.5 hole to 8 hole sizers go out carries out machine and picks up step, and the tealeaves of 10 hole sub-sieves repeats the sieve step of raising again, and the tealeaves in 12~80 holes directly enters even heap step;
(9) check and accept bunch by the gross tea sampling of having dried, carry out physics and chemistry, quality, sanitary index detection, the gross tea of having checked is sorted out by quality grade;
(10) sieve is chosen the gross tea of different brackets is carried out to screening machine screening, then sends into multi-functional winnowing machine and carries out selection by winnowing, finally carries out stalk-sorting, picks up assortedly, forms neat and well spaced, heavy real, beautiful dry tea outward appearance;
(11) curing dry tea that Titian chosen sieve puts into baking oven and cures; Stoving temperature is 130 ℃, cure thickness is 3cm, time 30min; Then rapidly spreading for cooling keep 3h.
(12) the assorted even heap of different quality raw produce that packing is produced each stage, after metal detection, the vacuum packaging of classifying, is different brackets finished product.
Embodiment two
A processing method for rain tea, comprises the steps:
(1) raw material is plucked at spring, sunny weather and is plucked fresh leaves of tea plant, adopts two, three leaf blade tips;
(2) rotary strainer is positioned over the fresh leaf of newly plucking on horizontal screen, by 4 holes, is divided and is sieved to 80 holes;
(3) roll and cut the tealeaves that 4 hole to 16 hole sizers in minute sieve aperture are gone out and roll and cut;
(4) complete tealeaves is thrown in refiner and completed, the throwing leaf temp completing is that 160 ℃, refiner rotating speed are 50 turn/min, fixation time 10min, and hand is grabbed water-removing leaves spinosity feel, tack-free, and hand is pinched agglomerating, looses one's grip loose;
(5) sieve of raising is positioned over tealeaves on horizontal screen, to carry out sub-sieve for the second time;
(6) cool green grass or young crops is standing and shake blue or green processing the fresh leaf after completing is shakeout and doing blue or green air conditioning room repeatedly, each position moisture in fresh leaf is leaked water evenly again, then put into vibration machine and carry out rolling and rotating manipulation, so repeatedly, the blue or green taste of fresh leaf is moved back to the greatest extent, and leaf look yellowish green, dark brownish green softness, lubricated, do green grass or young crops and complete, doing blue or green Measuring Moisture Content of Tea content is later 65%;
(7) tremble sieve and will justify body tea and long body tea and separate, shake out the stalk being mixed with simultaneously;
(8) sub-sieve sieves by trembling the screen cloth sub-sieve that later tealeaves utilizes 4.5 holes, hole to 80 again, and the tealeaves that 4.5 hole to 8 hole sizers go out carries out machine and picks up step, and the tealeaves of 10 hole sub-sieves repeats the sieve step of raising again, and the tealeaves in 12~80 holes directly enters even heap step;
(9) check and accept bunch by the gross tea sampling of having dried, carry out physics and chemistry, quality, sanitary index detection, the gross tea of having checked is sorted out by quality grade;
(10) sieve is chosen the gross tea of different brackets is carried out to screening machine screening, then sends into multi-functional winnowing machine and carries out selection by winnowing, finally carries out stalk-sorting, picks up assortedly, forms neat and well spaced, heavy real, beautiful dry tea outward appearance;
(11) curing dry tea that Titian chosen sieve puts into baking oven and cures; Stoving temperature is 130 ℃, cure thickness is 3cm, time 30min; Then rapidly spreading for cooling keep 3.5h.
(12) the assorted even heap of different quality raw produce that packing is produced each stage, after metal detection, the vacuum packaging of classifying, is different brackets finished product.
Embodiment three
A processing method for rain tea, comprises the steps:
(1) raw material is plucked at spring, sunny weather and is plucked fresh leaves of tea plant, adopts two, three leaf blade tips;
(2) rotary strainer is positioned over the fresh leaf of newly plucking on horizontal screen, by 4 holes, is divided and is sieved to 80 holes;
(3) roll and cut the tealeaves that 4 hole to 16 hole sizers in minute sieve aperture are gone out and roll and cut;
(4) complete tealeaves is thrown in refiner and completed, the throwing leaf temp completing is that 160 ℃, refiner rotating speed are 50 turn/min, fixation time 10min, and hand is grabbed water-removing leaves spinosity feel, tack-free, and hand is pinched agglomerating, looses one's grip loose;
(5) sieve of raising is positioned over tealeaves on horizontal screen, to carry out sub-sieve for the second time;
(6) cool green grass or young crops is standing and shake blue or green processing the fresh leaf after completing is shakeout and doing blue or green air conditioning room repeatedly, each position moisture in fresh leaf is leaked water evenly again, then put into vibration machine and carry out rolling and rotating manipulation, so repeatedly, the blue or green taste of fresh leaf is moved back to the greatest extent, and leaf look yellowish green, dark brownish green softness, lubricated, do green grass or young crops and complete, doing blue or green Measuring Moisture Content of Tea content is later 70%;
(7) tremble sieve and will justify body tea and long body tea and separate, shake out the stalk being mixed with simultaneously;
(8) sub-sieve sieves by trembling the screen cloth sub-sieve that later tealeaves utilizes 4.5 holes, hole to 80 again, and the tealeaves that 4.5 hole to 8 hole sizers go out carries out machine and picks up step, and the tealeaves of 10 hole sub-sieves repeats the sieve step of raising again, and the tealeaves in 12~80 holes directly enters even heap step;
(9) check and accept bunch by the gross tea sampling of having dried, carry out physics and chemistry, quality, sanitary index detection, the gross tea of having checked is sorted out by quality grade;
(10) sieve is chosen the gross tea of different brackets is carried out to screening machine screening, then sends into multi-functional winnowing machine and carries out selection by winnowing, finally carries out stalk-sorting, picks up assortedly, forms neat and well spaced, heavy real, beautiful dry tea outward appearance;
(11) curing dry tea that Titian chosen sieve puts into baking oven and cures; Stoving temperature is 130 ℃, cure thickness is 3cm, time 30min; Then rapidly spreading for cooling keep 4h.
(12) the assorted even heap of different quality raw produce that packing is produced each stage, after metal detection, the vacuum packaging of classifying, is different brackets finished product.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.

Claims (6)

1. a processing method for rain tea, is characterized in that: comprise the steps:
(1) raw material is plucked at spring, sunny weather and is plucked fresh leaves of tea plant, adopts two, three leaf blade tips;
(2) rotary strainer is positioned over the fresh leaf of plucking on horizontal screen, by 4 holes, is divided and is sieved to 80 holes;
(3) roll and cut the tealeaves that 4 hole to 16 hole sizers in minute sieve aperture are gone out and roll and cut;
(4) complete tealeaves is thrown in refiner and completed;
(5) sieve of raising is positioned over tealeaves on horizontal screen, to carry out sub-sieve for the second time;
(6) cool green grass or young crops is standing and shake blue or green processing the fresh leaf after completing is shakeout and doing blue or green air conditioning room repeatedly, and each position moisture in fresh leaf is leaked water evenly again, then puts into vibration machine and carries out rolling and rotating manipulation, so repeatedly, the blue or green taste of fresh leaf is moved back to the greatest extent, leaf look yellowish green, dark brownish green softness, lubricated, does green grass or young crops and completes;
(7) tremble sieve and will justify body tea and long body tea and separate, shake out the stalk being mixed with simultaneously;
(8) sub-sieve sieves by trembling the screen cloth sub-sieve that later tealeaves utilizes 4.5 holes, hole to 80 again, and the tealeaves that 4.5 hole to 8 hole sizers go out carries out machine and picks up step, and the tealeaves of 10 hole sub-sieves repeats the sieve step of raising again, and the tealeaves in 12-80 hole directly enters even heap step;
(9) check and accept bunch by the gross tea sampling of having dried, carry out physics and chemistry, quality, sanitary index detection, the gross tea of having checked is sorted out by quality grade;
(10) sieve is chosen the gross tea of different brackets is carried out to screening machine screening, then sends into multi-functional winnowing machine and carries out selection by winnowing, finally carries out stalk-sorting, picks up assortedly, forms neat and well spaced, heavy real, beautiful dry tea outward appearance;
(11) curing dry tea that Titian chosen sieve puts into baking oven and cures;
(12) the assorted even heap of different quality raw produce that packing is produced each stage, after metal detection, the vacuum packaging of classifying, is different brackets finished product.
2. the processing method of rain tea according to claim 1, it is characterized in that: the throwing leaf temp completing in described step (4) is that 160 ℃, refiner rotating speed are 50 turn/min, fixation time 10min, hand is grabbed water-removing leaves spinosity feel, tack-free, hand is pinched agglomerating, looses one's grip loose.
3. the processing method of rain tea according to claim 1, is characterized in that: described step (6) repeatedly cool green grass or young crops is standing and shake after blue or green processing, and the water content of tealeaves is 60~65%.
4. the processing method of rain tea according to claim 3, is characterized in that: described step (6) repeatedly cool green grass or young crops is standing and shake after blue or green processing, and the water content of tealeaves is 60%.
5. the processing method of rain tea according to claim 1, is characterized in that: the stoving temperature in described step (11) is 130 ℃, cure thickness is 3cm, time 30min; Then rapidly spreading for cooling keep 3~4h.
6. the processing method of rain tea according to claim 4, is characterized in that: described in the time of curing be 3h.
CN201310552630.5A 2013-11-09 2013-11-09 Processing method for young hyson (green tea) Expired - Fee Related CN103583721B (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106615295A (en) * 2016-12-27 2017-05-10 合肥观云阁商贸有限公司 Processing method of Yu tea
CN108174935A (en) * 2018-01-26 2018-06-19 黔西南州华曦生态牧业有限公司 A kind of green tea processing method

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102232434A (en) * 2011-07-28 2011-11-09 句容市茅山茶场 Method for processing Maoshan Cuimei tea
CN103262916A (en) * 2013-05-18 2013-08-28 安顺增云茶业有限责任公司 Processing method of Maofeng tea

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102232434A (en) * 2011-07-28 2011-11-09 句容市茅山茶场 Method for processing Maoshan Cuimei tea
CN103262916A (en) * 2013-05-18 2013-08-28 安顺增云茶业有限责任公司 Processing method of Maofeng tea

Non-Patent Citations (1)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106615295A (en) * 2016-12-27 2017-05-10 合肥观云阁商贸有限公司 Processing method of Yu tea
CN108174935A (en) * 2018-01-26 2018-06-19 黔西南州华曦生态牧业有限公司 A kind of green tea processing method

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