CN103749753A - Processing technology for An tea - Google Patents
Processing technology for An tea Download PDFInfo
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- CN103749753A CN103749753A CN201410030321.6A CN201410030321A CN103749753A CN 103749753 A CN103749753 A CN 103749753A CN 201410030321 A CN201410030321 A CN 201410030321A CN 103749753 A CN103749753 A CN 103749753A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a processing technology for An tea. The processing technology is characterized by comprising the following steps of (1) fresh leaf picking; (2) tedding; (3) killing out; (4) rolling; (5) air-drying; (6) first firing; (7) pile fermentation; (8) re-rolling; (9) drying; (10) screening, winnowing, selecting and slicing; (11) dewing; (12) steaming; (13) basketing or pressing; and (14) full firing. According to the inspection of the conventional An tea technology, a whole processing technology for the An tea is explored by combining the research on the biochemical components in the An tea in the modern technology and the requirement of the current market on the An tea through a large amount of comparison tests. The modern tea-making theory and the conventional technology are combined, so that the conventional feature of the An tea is kept, and a fashionable requirement on the modern An tea is entitled. The An tea formed by the technology disclosed by the invention is compact and uniform in appearance and is reddish brown and juicy; the soup is orange yellow and is as bright as beer; the An tea tastes mellow, sweet and smooth and smells great; the green brown color of the leaf bottoms is complete, and a small number of dark red stems are retained.
Description
Technical field
The present invention relates to processing field of tea leaves, particularly relate to a kind of processing technology of pacifying tea.
Background technology
Peace tea is the unique black tea kind in Anhui, the sliding sweet refreshing flavour of alcohol, strong elegant fragrant and sweet (like betel nut fragrance), and drink relief people feel that the vital organs of the human body are pure and fresh happy, should drink should medicine.The traditional Chinese medical science side of examining, the south of the Five Ridges, Guangdong is conventional, and she makes efficacy-enhancing ingredient and is " holy tea " by honor; General store 3 years above can listings, Chen Yue alcohol more, therefore there is again the good reputation of " Gu that can drink of China is understood, the XO in east ".Modern pharmacology analysis is found to contain the physiological activators such as Polyphenols, amino acid, tea polysaccharide, Tea Pigment in " peace tea ", there is clearing away heat to stop bleeding, removing toxicity for detumescence, sterilization, quench one's thirst promote the production of body fluid, disappear that miasma is avoided evil spirits, the effect of cancer-resisting, reduction blood sugar, lengthening one's life of drink and refreshing oneself, its unique health care allows consumer go after in a swarm.The processing technology of peace tea is unique, is different from traditional black tea and green tea processing method.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of processing technology of pacifying tea, uses modern tea making theory to combine with traditional handicraft, has both kept the traditional characteristics of peace tea, has given again the fashion demand of modern peace tea.
The present invention requires the technical problem solving to be achieved through the following technical solutions:
Pacify a processing technology for tea, it is characterized in that comprising the following steps:
(1) harvesting of fresh leaf: leaf picking is chosen bud one leaf to bud four leaves, and plucking time is from grain rains to mid-June, and the rainy day does not adopt;
(2) stand is blue or green: after leaf picking, indoor, by conditioning, spread out green grass or young crops, and the thick 10cm of stand leaf, indoor temperature keeps 25 ± 2 ℃, relative air humidity 80 ± 2%, stir night 2～3 times, dry weather is answered replenishing water and preserving moisture, passes through conditioning, long about 10h ± 2 of withering slowly of withering, make to pay leaf moisture content processed and reach 67 ~ 68%, weight-loss ratio 11 ~ 13%, blade atrophy deliquescing, upright shoot performance terminal bud lateral bending or sagging, green grass gas scatters and disappears and the micro-dew of delicate fragrance in a large number;
(3) complete: adopt heavy caliber cylinder continuous de-enzyming machine to complete, 280～300 ℃ of leaf input end temperature, 150～160 ℃ of leaf output end temperature, throwing leaf amount 140～160KG/h, high temperature kills soon, requires to kill even killing, and holds the soft slightly toughness of the food value of leaf, tender stalk is folding and constantly mostly, blade is flat and do not roll up, and leaf is subduing, and green grass gas disappears and shows slightly delicate fragrance for appropriateness, water-removing leaves moisture content 61 ~ 63%, weight-loss ratio 14 ~ 16%;
(4) knead: water-removing leaves goes out that taking advantage of after spreading-and-cooling machine still has surplus heat and pack into kneading machine rub barrel to carry out heat and rub, take gently-heavy-light, light to press, in short-term, rub slowly, centre adds light pressure 2～3 times, the tea juice of take is not excessive is upper pressure limit, avoid producing " decortication stalk " or " chalina ", omnidistance general 20～25min tea bar consolidation;
(5) shine base: the thin stand of the tealeaves of kneading carried out to the fermentation of daylight solarization base on thin bamboo strip pad, the about 5cm of thickness, fermentation time is determined general 2～3h according to leaf tenderness, temperature, air humidity and leaf-spreading thickness; Shine in base process and stir once every 30min, promote evenly to ferment at goods;
(6) gross fire: use automatic drier to carry out gross fire operation, 130～140 ℃ of temperature, 450～500 revs/min of motor speeds, upper leaf thickness 1cm, 4～5 one-tenth mass dryness fractions of lower machine, moisture content 30～35%;
(7) wet heap: the tea base after gross fire is shaken loose directly and successively piled up, keep the temperature in tea heap to be no more than 42 ℃, turn once every 1.5h, to reduce temperature in heap, increase oxygen concentration in heap, be beneficial to all wet heap processes of even acceleration of wet heap, the omnidistance time is 6 ± 0.5h approximately;
(8) rub again: because tea base is looser after wet heap, need further rub tight tea bar; Rub again 8 ~ 10 minutes time kind, the middle gently pressure that only need add once;
(9) dry: peace tea gross tea is difficult for dry, length consuming time, the tea base after wet heap need carry out curing for three times the rear dry state of foot that just reaches, and temperature setting is successively decreased successively, and they are respectively 130 ℃, 110 ℃, 90 ℃, 300～400 revs/min of motor speeds;
(10) screening, selection by winnowing, choose and pick with assorted: by screening, selection by winnowing, choose to reject and remove stalk, sheet, end and non-teas material, reach classification requirement; Dried gross tea sieves with flat circular knitting machine, generally, by 4,6,8,10 eye mesh screen configurations, is divided into 5 screen size tea, and 4 order tea heads sieve again feeding with 6 and 8 mesh sieves after rolling cut, in the dew tea time, by quality requirements, carry out assorted rear dew tea;
(11) reveal tea: after the beginning of autumn, select fine day night, on outdoor sun mat, thick about 10cm, opens a ditch every 20cm by tea booth, and pack up morning next day, take and hold tealeaves and have soft feeling as appropriateness, if still there is difficult to handle sense to reveal again a night; Forbid to reveal tea at haze weather;
(12) steam tea: use autocratic pot and stove, in pot, discharge water, big fire is boiled, and on pot, puts food steamer and pads tea napkin, stand tea, on cloth, shrouds decatize, and every layer is once steamed 2.5 ~ 3min, and one deck steams soft tea taking-up below, one deck moves the face of putting down above, then overlays one deck in the above, carries out in proper order;
(13) dress basket or compacting: the tealeaves steaming should pack into while hot with indocalamus leaf to be done, in thin bamboo strip basket that liner is special, to compress compacting, forms outer tightly interior loose space structure, or pack while hot brickmaking machine into and be pressed into setting shape;
(14) foot fire: thin bamboo strip basket or brick tea are placed on specific, clean drywall tool, and slow fire dries slowly, approximately 60 ± 2 ℃ of fire temperature, the omnidistance time is 28 ± 2h approximately, and centre will check drying regime, especially inner mass dryness fraction, and pay close attention to the variation of pacifying tea fragrance in dry run, dry weight-loss ratio is 9 ~ 13%.
In step (4), kneading machine rub barrel rotating speed is 40n/min.
Step (5) heats at the overcast and rainy withering trough that adopts, and also can heat fermentation at indoor air-conditioning or the charcoal fire of utilizing.
Indicalamus leaf in step (13) must be fresh without yellow to retain the delicate fragrance of the leaf of bamboo, first indicalamus leaf is classified, roomy leaf is for the packing of large specification, narrow leaf is for the packing of small dimension, then cleans with clear water, and in packing material, indicalamus leaf must sheet sheet is overlapping be advisable not allow tealeaves expose, the action of dress tea time should be consummate fast, for keeping the complete not cracked necessary once-forming of indicalamus leaf, if the tealeaves not yet packing into hardening can be packed after must heavily steaming.
The present invention, according to the investigation to peace tea traditional handicraft, to the research of peace tea biochemical and the demand of current market to peace tea, by a large amount of contrast tests, explores a whole set of process technology of peace tea in conjunction with modern technologies.The present invention uses modern tea making theory to combine with traditional handicraft, has both kept the traditional characteristics of peace tea, has given again the fashion demand of modern peace tea.By above-mentioned technique, the peace tea of formation: profile consolidation is even neat, the brown still profit of color and luster, soup look orange is bright like beer, and flavour is mellow sweet refreshing smooth, gives off a strong fragrance high long, blue or green brown complete a little kermesinus stalk that has at the bottom of leaf.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below by embodiment, further set forth the present invention.
Pacify a processing technology for tea, it is characterized in that comprising the following steps:
1, the selection of fresh leaf and processing.According to peace tea to the specific (special) requirements of raw material (mesophyll plump, stalk sturdy), fresh leaf mainly picks up from tea garden management level and the good high mountainous tea district of ecological environment, temporarily by 4 ranks be one-level with two leaves and a bud and equal tender degree to folder Ye Weizhu, secondary take bud three leaves as main, three grades take bud three, four leaves as main, level Four take bud four leaves as main, the time is from grain rains to mid-June; Rainy day does not adopt, and after Xian Yejin factory, indoor, by conditioning, spread out and to early morning on next day, is started processing.
2, process technology
2.1 peace tea processing process: stand is blue or green
→complete → knead → shine base (fermentation) → gross fire → wet heap → rub again → be dried → screening, selection by winnowing, choose pick and assorted → dew tea → steaming tea → dress basket or compacting → foot fiery.
2.2 stand are blue or green: the thick 10cm of stand leaf, indoor temperature keeps 25 ± 2 ℃, relative air humidity 80 ± 2%, stir night 2～3 times, dry weather is answered replenishing water and preserving moisture, although the raw material thicker (two leaves and a bud ~ mono-bud four leaves) of processing peace tea, but because tender stalk proportion is many, fresh leaf moisture content is still higher generally in 72% left and right, pass through conditioning, long (heavily withering) about 10h ± 2 of withering slowly of withering, make to pay leaf moisture content processed and reach 67 ~ 68%, weight-loss ratio 12% left and right, blade atrophy deliquescing, upright shoot performance terminal bud lateral bending or sagging, green grass gas scatters and disappears and the micro-dew of delicate fragrance in a large number, this state is conducive to the carrying out of subsequent technique on the one hand, another aspect is by distributing the blue or green gas of a large amount of low boilings, the degraded of the macromolecular substances such as starch and protein and appropriate biological oxidation are conducive to pacify the formation (in Table one) of the peculiar quality of tea.
The blue or green time of the different stand of table one is processed the impact on peace tea quality of oolong tea
2.3 complete: adopt 6CST-80 roller fixation machine to complete, leaf input end T280～300 ℃, leaf output end T150～160 ℃, throw leaf amount 140～160KG/h, high temperature kills soon, can hear the fried sound of leaf input end water-removing leaves at leaf output end, even killing killed in requirement, hold the soft slightly toughness of the food value of leaf, tender stalk is folding and constantly mostly, and blade is flat and do not roll up, leaf is subduing, green grass gas disappears and shows slightly delicate fragrance for appropriateness, water-removing leaves moisture content 62% left and right, and weight-loss ratio 15% is upper and lower.The technology that completes of peace tea is very different with green tea on grasping, and is embodied in: 1. temperature is high, and throwing leaf amount is large, heavily withers and gently kills; 2. the suitable degree difference that completes, odor type, feel, color sensation are inconsistent; 3. water-removing leaves moisture content differs 5% left and right, and weight-loss ratio differs 25% left and right; 4. in peace tea production history, the application that still belongs to the first time of heavy caliber cylinder continuous de-enzyming machine.The difference degree that completes is tested in Table two the impact of peace tea quality.
Table two difference completes degree to pacifying the impact of tea endoplasm
2.4 knead: adopt 6CR-45,55 type machines to knead, water-removing leaves goes out that taking advantage of after spreading-and-cooling machine still has surplus heat and pack into rub barrel to carry out heat and rubs, take gently-heavy-light, light to press, in short-term, rub slowly the technical measures of (rub barrel rotating speed 40n/min is advisable), centre adds light pressure 2～3 times, the tea juice of take is not excessive is upper pressure limit, avoid producing " decortication stalk " or " chalina ", omnidistance general 20～25min tea bar consolidation.
2.5 shine base: the thin stand of the tealeaves of kneading carried out to the fermentation of daylight solarization base on thin bamboo strip pad, the about 5cm of thickness, the overcast and rainy withering trough that adopts heats, also can heat fermentation at indoor air-conditioning or the charcoal fire of utilizing, fermentation time is according to leaf tenderness and climate condition and determine, general 2～3h, time length is relevant with the tender degree of raw material, temperature, air humidity and leaf-spreading thickness, object is to allow knead leaf and fully contact with air, promote carrying out smoothly of non-enzymatic oxidation, to promote flavour and Tang Se, further distribute blue or green gas simultaneously, be conducive to pacify the formation of tea perfume (or spice).Shine in base process and stir once every 30min, promote evenly to ferment at goods.
2.6 gross fires: use 6CH-10 type automatic drier to carry out gross fire operation, 130～140 ℃ of temperature, 450～500 revs/min of motor speeds, upper leaf thickness 1cm, 4～5 one-tenth mass dryness fractions of lower machine, moisture content 30～35%.The object of gross fire is mainly further to prevent residual enzyme active, distributes lower boiling volatile materials, improves the concentration of the high boiling substances such as terpenes, guarantees the wool fabric of peace tea, and remove portion moisture is in order to subsequent technique operation simultaneously.
2.7 wet heaps: wet heap is the characteristic technique that forms peace tea are the critical processes that determines its quality, object is further to promote non-enzymatic oxidation, make TR/TF value between 4～5, further strengthen starch simultaneously, protein, the degraded of the hydrolysis of the materials such as lipid and GCG acacatechin, the condensation of amino acid and glucosides, TR, the formation of TF two class materials, promote the alcoholic degree of millet paste, fresh refreshing degree and colourity, also be conducive to pacify the especially formation of " Chen Xiang " of tea fragrance, tea base after gross fire is shaken loose directly and successively piled up, keep the temperature (being up to 42 ℃) in tea heap, every 1.5h, turn once, to reduce temperature in heap, increase oxygen concentration in heap, be beneficial to all wet heap processes of even acceleration of wet heap, the omnidistance time is 6 ± 0.5h approximately, contrast experiment is in Table three, the concrete time is answered combining environmental temperature, humidity, complete and knead degree and gross fire leaf moisture content etc. and determine, the aromatic strongly fragrant dew sweet taste that assails the nostrils of receiving guest with tea can be dried.
The impact of the difference of wet heap time of table three on peace tea quality
2.8 rub again: because tea base is looser after wet heap, need further rub tight tea bar; Rub again 8 ~ 10 minutes time kind, the middle gently pressure that only need add once.
2.9 is dry: peace tea gross tea is difficult for dry, length consuming time, and the tea base after wet heap need carry out curing for three times the rear dry state of foot that just reaches, temperature setting is successively decreased successively, they are respectively 130 ℃, 110 ℃, 90 ℃, and 300～400 revs/min of motor speeds, are conducive to pacify the formation of tea fragrance and flavour like this.
2.10 screenings, selection by winnowing, choose and pick with assorted: by screening, selection by winnowing, choose to reject and remove stalk, sheet, end and non-teas material, reach classification requirement.Gross tea sieves with flat circular knitting machine, generally, by 4,6,8,10 eye mesh screen configurations, is divided into 5 screen size tea, and 4 order tea heads sieve again feeding with 6 and 8 mesh sieves after rolling cut, in the dew tea time, by quality requirements, carry out assorted rear dew tea.
2.11 reveal tea: after the beginning of autumn, select fine day night, by tea booth, on outdoor sun mat, thick about 10cm, opens a ditch every 20cm, and pack up morning next day, take to hold tealeaves and have soft feeling as appropriateness, if still there is difficult to handle sense to reveal a night again; Forbid to reveal tea at haze weather.
2.12 steam tea: use autocratic pot and stove, in pot, discharge water, big fire is boiled, and on pot, puts food steamer and pads tea napkin, stand tea, on cloth, shrouds decatize, and every layer is once steamed 2.5 ~ 3min, and one deck steams soft tea taking-up below, one deck moves the face of putting down above, then overlays one deck in the above, carries out in proper order.
2.13 dress basket or compactings: the tealeaves steaming should pack into while hot with indocalamus leaf to be done, in thin bamboo strip basket that liner is special, to compress compacting, forms outer tightly interior loose space structure, indicalamus leaf must be fresh without yellow to retain the delicate fragrance of the leaf of bamboo, first indicalamus leaf is classified, roomy leaf is for the packing of large specification, narrow leaf is for the packing of small dimension, with clear water, clean again, in packing material, indicalamus leaf must sheet sheet is overlapping be advisable not allow tealeaves expose, the action of dress tea time should be consummate fast, for keeping the complete not cracked necessary once-forming of indicalamus leaf, if the tealeaves not yet packing into hardening, after must heavily steaming, can pack, in production, generally and device resource artificial by reasonable disposition avoided heavily steaming, or pack while hot brickmaking machine into and be pressed into setting shape.
2.14 foot fire: thin bamboo strip basket or brick tea are placed on specific, clean drywall tool, and slow fire dries slowly, approximately 60 ± 2 ℃ of fire temperature, the omnidistance time is 28 ± 2h approximately, and centre will check drying regime, especially inner mass dryness fraction, and pay close attention to the variation of pacifying tea fragrance in dry run.Dry weight-loss ratio is 11% left and right (in Table four).
In table four peace tea process, steam tea and drying process changes in weight
By above-mentioned technique, the peace tea of formation: profile consolidation is even neat, the brown still profit of color and luster, soup look orange is bright like beer, and flavour is mellow sweet refreshing smooth, gives off a strong fragrance high long, blue or green brown complete a little kermesinus stalk that has at the bottom of leaf.
The present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (4)
1. pacify a processing technology for tea, it is characterized in that comprising the following steps:
(1) harvesting of fresh leaf: leaf picking is chosen bud one leaf to bud four leaves, and plucking time is from grain rains to mid-June, and the rainy day does not adopt;
(2) stand is blue or green: after leaf picking, indoor, by conditioning, spread out green grass or young crops, and the thick 10cm of stand leaf, indoor temperature keeps 25 ± 2 ℃, relative air humidity 80 ± 2%, stir night 2～3 times, dry weather is answered replenishing water and preserving moisture, passes through conditioning, long about 10h ± 2 of withering slowly of withering, make to pay leaf moisture content processed and reach 67 ~ 68%, weight-loss ratio 11 ~ 13%, blade atrophy deliquescing, upright shoot performance terminal bud lateral bending or sagging, green grass gas scatters and disappears and the micro-dew of delicate fragrance in a large number;
(3) complete: adopt heavy caliber cylinder continuous de-enzyming machine to complete, 280～300 ℃ of leaf input end temperature, 150～160 ℃ of leaf output end temperature, throwing leaf amount 140～160KG/h, high temperature kills soon, requires to kill even killing, and holds the soft slightly toughness of the food value of leaf, tender stalk is folding and constantly mostly, blade is flat and do not roll up, and leaf is subduing, and green grass gas disappears and shows slightly delicate fragrance for appropriateness, water-removing leaves moisture content 61 ~ 63%, weight-loss ratio 14 ~ 16%;
(4) knead: water-removing leaves goes out that taking advantage of after spreading-and-cooling machine still has surplus heat and pack into kneading machine rub barrel to carry out heat and rub, take gently-heavy-light, light to press, in short-term, rub slowly, centre adds light pressure 2～3 times, the tea juice of take is not excessive is upper pressure limit, avoid producing " decortication stalk " or " chalina ", omnidistance general 20～25min tea bar consolidation;
(5) shine base: the thin stand of the tealeaves of kneading carried out to the fermentation of daylight solarization base on thin bamboo strip pad, the about 5cm of thickness, fermentation time is determined general 2～3h according to leaf tenderness, temperature, air humidity and leaf-spreading thickness; Shine in base process and stir once every 30min, promote evenly to ferment at goods;
(6) gross fire: use automatic drier to carry out gross fire operation, 130～140 ℃ of temperature, 450～500 revs/min of motor speeds, upper leaf thickness 1cm, 4～5 one-tenth mass dryness fractions of lower machine, moisture content 30～35%;
(7) wet heap: the tea base after gross fire is shaken loose directly and successively piled up, keep the temperature in tea heap to be no more than 42 ℃, turn once every 1.5h, to reduce temperature in heap, increase oxygen concentration in heap, be beneficial to all wet heap processes of even acceleration of wet heap, the omnidistance time is 6 ± 0.5h approximately;
(8) rub again: because tea base is looser after wet heap, need further rub tight tea bar; Rub again 8 ~ 10 minutes time kind, the middle gently pressure that only need add once;
(9) dry: peace tea gross tea is difficult for dry, length consuming time, the tea base after wet heap need carry out curing for three times the rear dry state of foot that just reaches, and temperature setting is successively decreased successively, and they are respectively 130 ℃, 110 ℃, 90 ℃, 300～400 revs/min of motor speeds;
(10) screening, selection by winnowing, choose and pick with assorted: by screening, selection by winnowing, choose to reject and remove stalk, sheet, end and non-teas material, reach classification requirement; Dried gross tea sieves with flat circular knitting machine, generally, by 4,6,8,10 eye mesh screen configurations, is divided into 5 screen size tea, and 4 order tea heads sieve again feeding with 6 and 8 mesh sieves after rolling cut, in the dew tea time, by quality requirements, carry out assorted rear dew tea;
(11) reveal tea: after the beginning of autumn, select fine day night, on outdoor sun mat, thick about 10cm, opens a ditch every 20cm by tea booth, and pack up morning next day, take and hold tealeaves and have soft feeling as appropriateness, if still there is difficult to handle sense to reveal again a night; Forbid to reveal tea at haze weather;
(12) steam tea: use autocratic pot and stove, in pot, discharge water, big fire is boiled, and on pot, puts food steamer and pads tea napkin, stand tea, on cloth, shrouds decatize, and every layer is once steamed 2.5 ~ 3min, and one deck steams soft tea taking-up below, one deck moves the face of putting down above, then overlays one deck in the above, carries out in proper order;
(13) dress basket or compacting: the tealeaves steaming should pack into while hot with indocalamus leaf to be done, in thin bamboo strip basket that liner is special, to compress compacting, forms outer tightly interior loose space structure, or pack while hot brickmaking machine into and be pressed into setting shape;
(14) foot fire: thin bamboo strip basket or brick tea are placed on specific, clean drywall tool, and slow fire dries slowly, approximately 60 ± 2 ℃ of fire temperature, the omnidistance time is 28 ± 2h approximately, and centre will check drying regime, especially inner mass dryness fraction, and pay close attention to the variation of pacifying tea fragrance in dry run, dry weight-loss ratio is 9 ~ 13%.
2. a kind of processing technology of pacifying tea as claimed in claim 1, is characterized in that, in step (4), kneading machine rub barrel rotating speed is 40n/min.
3. a kind of processing technology of pacifying tea as claimed in claim 1, is characterized in that, step (5) heats at the overcast and rainy withering trough that adopts, and also can heat fermentation at indoor air-conditioning or the charcoal fire of utilizing.
4. a kind of processing technology of pacifying tea as claimed in claim 1, it is characterized in that, indicalamus leaf in step (13) must be fresh without yellow to retain the delicate fragrance of the leaf of bamboo, first indicalamus leaf is classified, roomy leaf is for the packing of large specification, narrow leaf is for the packing of small dimension, with clear water, clean again, in packing material, indicalamus leaf must sheet sheet is overlapping be advisable not allow tealeaves expose, the action of dress tea time should be consummate fast, for keeping the complete not cracked necessary once-forming of indicalamus leaf, if the tealeaves not yet packing into hardening can be packed after must heavily steaming.
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| CN105875881A (en) * | 2014-12-24 | 2016-08-24 | 都匀市清园林开发有限公司 | Manufacture method of tippy tea |
| CN105901181A (en) * | 2016-05-26 | 2016-08-31 | 池州芦山生态农庄科技开发有限公司 | Jiuhua bowl tea continuous production line |
| CN107114497A (en) * | 2017-05-11 | 2017-09-01 | 中国农业科学院茶叶研究所 | A kind of processing method of ripe Li Xiang green tea |
| CN107410533A (en) * | 2017-05-11 | 2017-12-01 | 中国农业科学院茶叶研究所 | A kind of processing method of tender Li Xiang green tea |
| CN108740087A (en) * | 2018-05-25 | 2018-11-06 | 黄山市歙县大谷茶场 | A kind of preparation process of the tea containing cream and tea containing cream |
| CN109329496A (en) * | 2018-11-28 | 2019-02-15 | 安化云台山八角茶业有限公司 | The preparation method of shuttle basket tea |
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| CN105875881A (en) * | 2014-12-24 | 2016-08-24 | 都匀市清园林开发有限公司 | Manufacture method of tippy tea |
| CN105901181A (en) * | 2016-05-26 | 2016-08-31 | 池州芦山生态农庄科技开发有限公司 | Jiuhua bowl tea continuous production line |
| CN107114497A (en) * | 2017-05-11 | 2017-09-01 | 中国农业科学院茶叶研究所 | A kind of processing method of ripe Li Xiang green tea |
| CN107410533A (en) * | 2017-05-11 | 2017-12-01 | 中国农业科学院茶叶研究所 | A kind of processing method of tender Li Xiang green tea |
| CN108740087A (en) * | 2018-05-25 | 2018-11-06 | 黄山市歙县大谷茶场 | A kind of preparation process of the tea containing cream and tea containing cream |
| CN109329496A (en) * | 2018-11-28 | 2019-02-15 | 安化云台山八角茶业有限公司 | The preparation method of shuttle basket tea |
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