CN103621693B - The preparation method of original process strong flavor Tieguanyin tea - Google Patents
The preparation method of original process strong flavor Tieguanyin tea Download PDFInfo
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Abstract
The preparation method of original process strong flavor Tieguanyin tea, comprises the following steps: adopt green grass or young crops → solarization blue or green → shake green grass or young crops → do green grass or young crops → fried green → knead → cure.In the present invention to after tea rolling without the need to carrying out rolling to it, thus tealeaves is made in streak, make tea perfume more easily penetrate into the inside of tealeaves when curing, tealeaves can make tea perfume go deep into, ensure the quality of tealeaves after three times are cured, and resistance to bubble, storage endurance at normal temperatures, it brews number of times at least can be increased to more than 10 bubbles; Again cure after annealing and can make the inside that tea is fragrant, charcoal fire fragrance further penetrates into tealeaves, when brewing, water quality is softer blurts out, and the quality of millet paste is guaranteed.Adopt in the present invention and shake green grass or young crops for four times and be conducive to retaining the integrity degree of blade, make it fermentation evenly, fragrance is denseer, flavour is more lasting, and often shakes and is blue or greenly once parkedly once conducive to leaking water of fresh leaf, makes it under the state left standstill, produce better fragrance.
Description
Technical field
The present invention relates to the preparation method of tealeaves, refer to the preparation method of original process strong flavor Tieguanyin tea specifically.
Background technology
Extra-strong tea, belonging to oolong tea, is one of Chinese well-known tea, and it is except having the health care of general tealeaves, also there is anti-ageing, anticancer, anti arteriosclerosis, prevent and treat diabetes, defatting beauty, prevent and treat carious tooth, heat-clearing and fire-reducing, enemy's cigarette such as to be sobered up at the effect.Extra-strong tea is mainly divided into delicate fragrance type Iron Guanyin, strong flavor Tieguanyin tea and aged odor type Iron Guanyin.
The favor of strong flavor Tieguanyin tea due to advantages such as its fragrance are pure, mellow in taste is dry and comfortable extensively by consumer.At present, strong flavor Tieguanyin tea has the operation of rolling when making, by the impact of its manufacture craft, graininess is generally at the strong flavor Tieguanyin tea sold on the market, its tea perfume (or spice) cannot more in depth penetrate into tealeaves inside, cause thus strong flavor Tieguanyin tea fragrance when brewing lasting not, brew the less problem of number of times, existing strong flavor Tieguanyin tea generally can brew 6-7 time continuously, be worth compared to it, it brews number of times and will have much room for improvement.
Summary of the invention
The present invention is to provide the preparation method of original process strong flavor Tieguanyin tea, its main purpose be to overcome the fragrance of existing strong flavor Tieguanyin tea tealeaves when brewing lasting not, brew the less problem of number of times.
In order to solve above-mentioned technical problem, the present invention adopts following technical scheme:
The preparation method of original process strong flavor Tieguanyin tea, comprises the following steps:
A. green grass or young crops is adopted: pluck the fresh leaf on tea tree when fine day, and leave two leaf one cores of fresh leaf.
B. green grass or young crops is shone: spread out plucking the tealeaves taken, shine blue or green 35-45 minute in the sun, period is stirred 1-2 time.
C. green grass or young crops is shaken: divided by the tealeaves after solarization green grass or young crops and carry out for four times shaking green grass or young crops, first time shakes blue or green 2-3 minute, carries out second time and shake green grass or young crops after parked 1.5-2 hour; Second time shakes blue or green 5-6 minute, carries out third time and shake green grass or young crops after parked 2-2.5 hour; Third time shakes blue or green 10-11 minute, carries out the 4th time and shake green grass or young crops after parked 3-3.5 hour; Shake blue or green 15-16 minute 4th time.
D. do green grass or young crops: temperature controlled at 18-20 °, then will shake the tealeaves after green grass or young crops at standing state bottom fermentation 15-15.5 hour.
E. fried green: temperature controlled at 250-280 °, then will be cooked the tealeaves fried green 3-4 minute after green grass or young crops.
F. knead: by the tea rolling 30-40 minute after fried green.
G. gross tea is dried: with dryer by the drying tea leaves 2.5-3.5 hour after kneading.
H. charcoal fire cures: the tealeaves after oven dry is put into drying oven and cures, the whole process of curing is divided into carries out for three times, first time is when curing, stoving temperature is controlled for 105-110 °, the rotating speed of drying oven controls as 280-320r/h, the time of curing lasts 6.5-7.5 hour, and first time carries out second time and cures after having cured for interval 2-3 month again; When second time is cured, controlled by stoving temperature as 115-120 °, the rotating speed of drying oven controls as 280-320r/h, and the time of curing lasts 8.5-9.5 hour, after second time has been cured, within interval 2-3 month, carries out third time again and cures; Stoving temperature, when curing, controls as 125-130 ° by third time, and the rotating speed of drying oven controls as 280-320r/h, and the time of curing lasts 5.5-6.5 hour.
Further, the fresh leaf plucked in described step a is on tea tree, grow the tender leaf of 47-48 days.
Further, shining blue or green temperature in described step b is 24-26 °.
Further, the gross tea in described step g is dried to divide and is carried out for twice, and first pass dries 2-2.5 hour, and then dries 0.5-1 hour second time.
From the above-mentioned description of this invention, compared to the prior art, tool of the present invention has the following advantages:
1. in the present invention to after tea rolling without the need to carrying out rolling to it, thus tealeaves is made in streak, make tea perfume more easily penetrate into the inside of tealeaves when curing, tealeaves can make tea perfume go deep into, ensure the quality of tealeaves after three times are cured, and resistance to bubble, storage endurance at normal temperatures, it brews number of times at least can be increased to more than 10 bubbles; Again cure after annealing and can make the inside that tea is fragrant, charcoal fire fragrance further penetrates into tealeaves, when brewing, water quality is softer blurts out, and the quality of millet paste is guaranteed.
2. the fresh leaf owing to plucking is relatively tender, the integrity degree shaking green grass or young crops for four times and be conducive to retaining blade is adopted in the present invention, make it fermentation evenly, denseer, the flavour of fragrance is more lasting, and often shakes and is blue or greenly once parkedly once conducive to leaking water of fresh leaf, makes it under the state left standstill, produce better fragrance.
3. the present invention combines the feature of existing strong flavor Tieguanyin tea while return to traditions, and have, mouthfeel denseer than existing strong flavor Tieguanyin tea fragrance better, brew the advantages such as number of times is more, the Tie Guanyin tea produced by the present invention will have the wide market space in future.
Detailed description of the invention
The preparation method of original process strong flavor Tieguanyin tea, comprises the following steps:
A. green grass or young crops is adopted: pluck the tender leaf growing 47-48 days on tea tree when fine day, and leave two leaf one cores of tender leaf.
B. shine green grass or young crops: by pluck come tealeaves spread out, in the sun and temperature is 24-26 ° time shine blue or green 35-45 minute, period is stirred 1-2 time.
C. green grass or young crops is shaken: divided by the tealeaves after solarization green grass or young crops and carry out for four times shaking green grass or young crops, first time shakes blue or green 2-3 minute, carries out second time and shake green grass or young crops after parked 1.5-2 hour; Second time shakes blue or green 5-6 minute, carries out third time and shake green grass or young crops after parked 2-2.5 hour; Third time shakes blue or green 10-11 minute, carries out the 4th time and shake green grass or young crops after parked 3-3.5 hour; Shake blue or green 15-16 minute 4th time.
D. do green grass or young crops: temperature controlled at 18-20 °, then will shake the tealeaves after green grass or young crops at standing state bottom fermentation 15-15.5 hour.
E. fried green: temperature controlled at 250-280 °, then will be cooked the tealeaves fried green 3-4 minute after green grass or young crops.
F. knead: by the tea rolling 30-40 minute after fried green.
G. gross tea is dried: with dryer by the drying tea leaves after kneading 3 hours, and point carries out for twice, and first pass dries 2-2.5 hour, and then dries 0.5-1 hour second time.
H. charcoal fire cures: the tealeaves after oven dry is put into drying oven and cures, the whole process of curing is divided into carries out for three times, first time is when curing, stoving temperature is controlled for 105-110 °, the rotating speed of drying oven controls as 280-320r/h, the time of curing lasts 6.5-7.5 hour, and first time carries out second time and cures after having cured for interval 2-3 month again; When second time is cured, controlled by stoving temperature as 115-120 °, the rotating speed of drying oven controls as 280-320r/h, and the time of curing lasts 8.5-9.5 hour, after second time has been cured, within interval 2-3 month, carries out third time again and cures; Stoving temperature, when curing, controls as 125-130 ° by third time, and the rotating speed of drying oven controls as 280-320r/h, and the time of curing lasts 5.5-6.5 hour.
In the present invention to after tea rolling without the need to carrying out rolling to it, thus tealeaves is made in streak, make tea perfume more easily penetrate into the inside of tealeaves when curing, tealeaves can make tea perfume go deep into, ensure the quality of tealeaves after three times are cured, and resistance to bubble, storage endurance at normal temperatures, it brews number of times at least can be increased to more than 10 bubbles; Again cure after annealing and can make the inside that tea is fragrant, charcoal fire fragrance further penetrates into tealeaves, when brewing, water quality is softer blurts out, and the quality of millet paste is guaranteed.
Because the fresh leaf plucked is relatively tender, the integrity degree shaking green grass or young crops for four times and be conducive to retaining blade is adopted in the present invention, make it fermentation evenly, denseer, the flavour of fragrance is more lasting, and often shakes and is blue or greenly once parkedly once conducive to leaking water of fresh leaf, makes it under the state left standstill, produce better fragrance.
The present invention combines the feature of existing strong flavor Tieguanyin tea while return to traditions, and have, mouthfeel denseer than existing strong flavor Tieguanyin tea fragrance better, brew the advantages such as number of times is more, the Tie Guanyin tea produced by the present invention will have the wide market space in future.
Embodiment one
The step of the present embodiment is as follows:
A. green grass or young crops is adopted: pluck the tender leaf of growth in tea tree upper 47 day when fine day, and leave two leaf one cores of tender leaf.
B. shine green grass or young crops: spread out plucking the tealeaves taken, in the sun and temperature is 24 ° time shine blue or green 35 minutes, period stirs 1 time.
C. green grass or young crops is shaken: divided by the tealeaves after solarization green grass or young crops and carry out for four times shaking green grass or young crops, first time shakes blue or green 2 minutes, carries out second time and shake green grass or young crops after parked 1.5 hours; Second time shakes blue or green 5 minutes, carries out third time and shake green grass or young crops after parked 2 hours; Third time shakes blue or green 10 minutes, carries out the 4th time and shake green grass or young crops after parked 3 hours; Shake blue or green 15 minutes for 4th time.
D. green grass or young crops is done: temperature controlled at 18 °, the state bottom fermentation 15 hours then will shaking the tealeaves after green grass or young crops and leaving standstill.
E. fried green: temperature controlled at 250 °, then by the tealeaves fried green that does after green grass or young crops 3 minutes.
F. knead: by the tea rolling after fried green 30 minutes.
G. gross tea is dried: with dryer by the drying tea leaves after kneading 3 hours, and point dries for twice, and first pass dries 2 hours, and then dries 0.5 hour for second time.
H. charcoal fire cures: the tealeaves after oven dry is put into drying oven and cures, the whole process of curing is divided into carries out for three times, first time is when curing, stoving temperature is controlled to be 105 °, the rotating speed of drying oven controls as 280r/h, the time of curing lasts 6.5 hours, and after having cured for the first time, interval is carried out second time for 2 months again and cured; When second time is cured, controlled to be 115 ° by stoving temperature, the rotating speed of drying oven controls as 280r/h, and the time of curing lasts 8.5 hours, and after second time has been cured, interval is carried out third time for 2 months again and cured; Stoving temperature, when curing, controls to be 125 ° by third time, and the rotating speed of drying oven controls as 280r/h, and the time of curing lasts 5.5 hours.
Embodiment two
The step of the present embodiment is as follows:
A. green grass or young crops is adopted: pluck the tender leaf of growth in tea tree upper 48 day when fine day, and leave two leaf one cores of tender leaf.
B. shine green grass or young crops: spread out plucking the tealeaves taken, in the sun and temperature is 25 ° time shine blue or green 40 minutes, period stirs 2 times.
C. green grass or young crops is shaken: divided by the tealeaves after solarization green grass or young crops and carry out for four times shaking green grass or young crops, first time shakes blue or green 2.5 minutes, carries out second time and shake green grass or young crops after parked 1.75 hours; Second time shakes blue or green 5.5 minutes, carries out third time and shake green grass or young crops after parked 2.25 hours; Third time shakes blue or green 10.5 minutes, carries out the 4th time and shake green grass or young crops after parked 3.25 hours; Shake blue or green 15.5 minutes for 4th time.
D. green grass or young crops is done: temperature controlled at 19 °, the state bottom fermentation 15.25 hours then will shaking the tealeaves after green grass or young crops and leaving standstill.
E. fried green: temperature controlled at 265 °, then by the tealeaves fried green that does after green grass or young crops 3.5 minutes.
F. knead: by the tea rolling after fried green 35 minutes.
G. gross tea is dried: with dryer by the drying tea leaves after kneading 3 hours, and point dries for twice, and first pass dries 2.25 hours, and then dries 0.75 hour for second time.
H. charcoal fire cures: the tealeaves after oven dry is put into drying oven and cures, the whole process of curing is divided into carries out for three times, first time is when curing, stoving temperature is controlled to be 107.5 °, the rotating speed of drying oven controls as 300r/h, the time of curing lasts 7 hours, and after having cured for the first time, interval is carried out second time for 2.5 months again and cured; When second time is cured, controlled to be 117.5 ° by stoving temperature, the rotating speed of drying oven controls as 300r/h, and the time of curing lasts 9 hours, and after second time has been cured, interval is carried out third time for 2.5 months again and cured; Stoving temperature, when curing, controls to be 127.5 ° by third time, and the rotating speed of drying oven controls as 300r/h, and the time of curing lasts 6 hours.
Embodiment three
The step of the present embodiment is as follows:
A. green grass or young crops is adopted: pluck the tender leaf of growth in tea tree upper 48 day when fine day, and leave two leaf one cores of tender leaf.
B. shine green grass or young crops: spread out plucking the tealeaves taken, in the sun and temperature is 26 ° time shine blue or green 45 minutes, period stirs 2 times.
C. green grass or young crops is shaken: divided by the tealeaves after solarization green grass or young crops and carry out for four times shaking green grass or young crops, first time shakes blue or green 3 minutes, carries out second time and shake green grass or young crops after parked 2 hours; Second time shakes blue or green 6 minutes, carries out third time and shake green grass or young crops after parked 2.5 hours; Third time shakes blue or green 11 minutes, carries out the 4th time and shake green grass or young crops after parked 3.5 hours; Shake blue or green 16 minutes for 4th time.
D. green grass or young crops is done: temperature controlled at 20 °, the state bottom fermentation 15.5 hours then will shaking the tealeaves after green grass or young crops and leaving standstill.
E. fried green: temperature controlled at 280 °, then by the tealeaves fried green that does after green grass or young crops 4 minutes.
F. knead: by the tea rolling after fried green 40 minutes.
G. gross tea is dried: with dryer by the drying tea leaves after kneading 3 hours, and point dries for twice, and first pass dries 2.5 hours, and then dries 1 hour for second time.
H. charcoal fire cures: the tealeaves after oven dry is put into drying oven and cures, the whole process of curing is divided into carries out for three times, first time is when curing, stoving temperature is controlled to be 110 °, the rotating speed of drying oven controls as 320r/h, the time of curing lasts 7.5 hours, and after having cured for the first time, interval is carried out second time for 3 months again and cured; When second time is cured, controlled to be 120 ° by stoving temperature, the rotating speed of drying oven controls as 320r/h, and the time of curing lasts 9.5 hours, and after second time has been cured, interval is carried out third time for 3 months again and cured; Stoving temperature, when curing, controls to be 130 ° by third time, and the rotating speed of drying oven controls as 320r/h, and the time of curing lasts 6.5 hours.
Above are only the specific embodiment of the present invention, but design concept of the present invention is not limited thereto, all changes utilizing this design the present invention to be carried out to unsubstantiality, all should belong to the behavior of invading scope.
Claims (4)
1. the preparation method of original process strong flavor Tieguanyin tea, is characterized in that: comprise the following steps:
A. green grass or young crops is adopted: pluck the fresh leaf on tea tree when fine day, and leave two leaf one cores of fresh leaf;
B. green grass or young crops is shone: spread out plucking the tealeaves taken, shine blue or green 35-45 minute in the sun, period is stirred 1-2 time;
C. green grass or young crops is shaken: divided by the tealeaves after solarization green grass or young crops and carry out for four times shaking green grass or young crops, first time shakes blue or green 2-3 minute, carries out second time and shake green grass or young crops after parked 1.5-2 hour; Second time shakes blue or green 5-6 minute, carries out third time and shake green grass or young crops after parked 2-2.5 hour; Third time shakes blue or green 10-11 minute, carries out the 4th time and shake green grass or young crops after parked 3-3.5 hour; Shake blue or green 15-16 minute 4th time;
D. do green grass or young crops: temperature controlled at 18-20 DEG C, then will shake the tealeaves after green grass or young crops at standing state bottom fermentation 15-15.5 hour;
E. fried green: temperature controlled at 250-280 DEG C, then will be cooked the tealeaves fried green 3-4 minute after green grass or young crops;
F. knead: by the tea rolling 30-40 minute after fried green;
G. gross tea is dried: with dryer by the drying tea leaves 2.5-3.5 hour after kneading;
H. charcoal fire cures: the tealeaves after oven dry is put into drying oven and cures, the whole process of curing is divided into carries out for three times, first time is when curing, stoving temperature is controlled to be 105 DEG C, the rotating speed of drying oven controls as 280r/h, the time of curing lasts 6.5 hours, and after having cured for the first time, interval is carried out second time for 2 months again and cured; When second time is cured, controlled to be 115 DEG C by stoving temperature, the rotating speed of drying oven controls as 280r/h, and the time of curing lasts 8.5 hours, and after second time has been cured, interval is carried out third time for 2 months again and cured; Stoving temperature, when curing, controls to be 125 DEG C by third time, and the rotating speed of drying oven controls as 280r/h, and the time of curing lasts 5.5 hours.
2. the preparation method of the original process strong flavor Tieguanyin tea as described in claim 1, is characterized in that: the fresh leaf plucked in described step a is on tea tree, grow the tender leaf of 47-48 days.
3. the preparation method of the original process strong flavor Tieguanyin tea as described in claim 1, is characterized in that: shining blue or green temperature in described step b is 24-26 DEG C.
4. the preparation method of the original process strong flavor Tieguanyin tea as described in claim 1, is characterized in that: the gross tea in described step g is dried to divide and carried out for twice, and first pass dries 2-2.5 hour, and then dries 0.5-1 hour second time.
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| CN109042944A (en) * | 2018-08-14 | 2018-12-21 | 苏鹏鸣 | The manufacture craft of strong flavor Tieguanyin tea |
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Effective date of registration: 20181106 Address after: 362400 Changxin village head, longjuan Township, Anxi County, Quanzhou, Fujian Patentee after: Chotea Wei's Tea Industry Co., Ltd. Address before: 362400 Changxin village head, longjuan Township, Anxi County, Quanzhou, Fujian Patentee before: Anhui Zhongmin Weishi Ecology Tea Co., Ltd. |