CN103749753B - Processing technology for An tea - Google Patents

Processing technology for An tea Download PDF

Info

Publication number
CN103749753B
CN103749753B CN201410030321.6A CN201410030321A CN103749753B CN 103749753 B CN103749753 B CN 103749753B CN 201410030321 A CN201410030321 A CN 201410030321A CN 103749753 B CN103749753 B CN 103749753B
Authority
CN
China
Prior art keywords
tea
leaf
temperature
fire
processing technology
Prior art date
Application number
CN201410030321.6A
Other languages
Chinese (zh)
Other versions
CN103749753A (en
Inventor
徐世俊
徐光荣
章登亚
查正亮
檀甫学
杨益斌
戴宽
Original Assignee
池州芦山生态农庄科技开发有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 池州芦山生态农庄科技开发有限公司 filed Critical 池州芦山生态农庄科技开发有限公司
Priority to CN201410030321.6A priority Critical patent/CN103749753B/en
Publication of CN103749753A publication Critical patent/CN103749753A/en
Application granted granted Critical
Publication of CN103749753B publication Critical patent/CN103749753B/en

Links

Classifications

    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation 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

A kind of processing technology of pacifying tea
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, and the sliding sweet refreshing flavour of alcohol, strong elegant fragrant and sweet (like betel nut fragrance), drink relief people feel that the vital organs of the human body are pure and fresh happy, and 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 storage can be gone on the market for more than 3 years, more Chen Yue alcohol, therefore has again the good reputation of " Gu that can drink of China is understood, the XO in east ".Modern pharmacology analysis finds in " peace tea " containing physiological activators such as Polyphenols, amino acid, tea polysaccharide, Tea Pigments, there is clearing away heat to stop bleeding, removing toxicity for detumescence, sterilization, quench one's thirst promote the production of body fluid, the miasma that disappears is avoided evil spirits, effect of cancer-resisting, reduction blood sugar, lengthening one's life of drink and refreshing oneself, the health care of its uniqueness 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 maintained the traditional characteristics of peace tea, imparts again the fashion demand of modern peace tea.
The required technical problem solved of the present invention can 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 chooses bud one leaf to bud four leaf, and plucking time is from grain rains to mid-June, and the rainy day does not adopt;
(2) stand is blue or green: blue or green by conditioning stand in indoor after leaf picking, the thick 10cm of stand leaf, and indoor temperature keeps 25 ± 2 DEG C, relative air humidity 80 ± 2%, stir 2 ~ 3 night, dry weather answers 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, leaf input end temperature 280 ~ 300 DEG C, leaf output end temperature 150 ~ 160 DEG C, throwing leaf amount 140 ~ 160KG/h, high temperature kills soon, requires to kill even killing, and holds food value of leaf softness slightly viscosity, tender stalk is rolled over 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 is taken advantage of after going out spreading-and-cooling machine still to have surplus heat and loaded kneading machine rub barrel and carry out heat and rub, take light-heavy-light, light pressure, rub in short-term, slowly, centre adds light pressure 2 ~ 3 times, not excessive for upper pressure limit with tea juice, avoid producing " decortication stalk " or " chalina ", omnidistance general 20 ~ 25min tea bar consolidation;
(5) base is shone: thin for the tealeaves kneaded stand is carried out the fermentation of daylight solarization base on thin bamboo strip pad, and thickness is about 5cm, and fermentation time is determined, general 2 ~ 3h according to leaf tenderness, temperature, air humidity and leaf-spreading thickness; Shine and stir once every 30min in base process, promote in goods uniform fermentation;
(6) gross fire: use automatic drier to carry out gross fire operation, temperature 130 ~ 140 DEG C, motor speed 450 ~ 500 revs/min, upper leaf thickness 1cm, lower machine 4 ~ 5 one-tenth mass dryness fractions, moisture content 30 ~ 35%;
(7) wet heap: shaken loose by the tea base after gross fire and directly successively pile up, keeps the temperature in tea heap to be no more than 42 DEG C, turns once every 1.5h, to reduce temperature in heap, increase oxygen concentration in heap, be beneficial to the wet heap process of all even acceleration of wet heap, all times is 6 ± 0.5h about;
(8) rub again: due to tea base after wet heap loosely, tight tea bar need be rubbed further; Rub time 8 ~ 10 points of kinds again, middle only need adding, once gently presses;
(9) dry: peace tea gross tea is not easily dry, length consuming time, the tea base after wet heap need carry out curing the rear foot that just reaches for three times and do state, and temperature is arranged successively decreases successively, and they are 130 DEG C, 110 DEG C, 90 DEG C respectively, motor speed 300 ~ 400 revs/min;
(10) screening, selection by winnowing, pick and pick with assorted: by sieving, selection by winnowing, pick that rejecting goes to obstruct, sheet, end and non-teas material, reach classification requirement; The flat circular knitting machine of dried gross tea sieves, and generally by 4,6,8,10 eye mesh screen configurations, be divided into 5 screen size tea, 4 order tea heads sieve feeding again with 6 and 8 mesh sieves after rolling cut, carry out assorted rear dew tea in the dew tea time by quality requirements;
(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 morning next day packs up, and has soft feeling for appropriateness to hold tealeaves, if still there is difficult to handle sense can reveal a night again; Forbid at haze weather dew tea;
(12) tea is steamed: use autocratic pot and stove, discharge water in pot, big fire is boiled, and food steamer is put by pot and pads tea napkin, stand tea is on cloth, and shroud decatize, every layer is once steamed 2.5 ~ 3min, will steam the taking-up of soft tea by one deck below, one deck moves the face of putting down above, then overlays one deck above, carries out in proper order;
(13) fill basket or compacting: steamed tealeaves should be done in the special thin bamboo strip basket of liner by loading indocalamus leaf while hot, compress compacting, the space structure of pine in tight outside formation, or loading brickmaking machine is pressed into setting shape while hot;
(14) foot fire: on drywall tool thin bamboo strip basket or brick tea are placed on specifically, cleaned, slow fire dries slowly, fiery temperature about 60 ± 2 DEG C, all times is 28 ± 2h about, and centre will check drying regime, especially inner mass dryness fraction, and pay close attention in dry run the change pacifying tea fragrance, 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 air-conditioning or charcoal fire be utilized to heat fermentation in indoor.
Indicalamus leaf in step (13) must fresh without yellow to retain the delicate fragrance of the leaf of bamboo, first indicalamus leaf is classified, roomy leaf is used for the packaging of large gauge, narrow leaf is used for the packaging of small dimension, then cleans with clear water, and in packing material, indicalamus leaf must blade overlap be advisable not allow tealeaves expose, dress tea time action should be consummate fast, for keeping indicalamus leaf complete not cracked necessary once-forming, if the tealeaves not yet loaded is hardening, can pack after must heavily steaming.
The present invention according to the investigation to peace tea traditional handicraft, in conjunction with modern technologies to the research of peace tea biochemical with current market to the demand of pacifying tea, by a large amount of contrast tests, explore and pacify a whole set of process technology of tea.The present invention uses modern tea making theory to combine with traditional handicraft, has both maintained the traditional characteristics of peace tea, imparts again the fashion demand of modern peace tea.By above-mentioned technique, the peace tea of formation: profile consolidation is together even, color and luster is brown still to be moistened, and soup look orange is bright like beer, and flavour is mellow sweet refreshing smooth, gives off a strong fragrance high long, and blue or green at the bottom of leaf brownly completely have a little kermesinus stalk.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below by embodiment, setting forth the present invention further.
Pacify a processing technology for tea, it is characterized in that comprising the following steps:
1, the selection of fresh leaf and process.According to the particular/special requirement (mesophyll plump, stalk sturdy) of peace tea to raw material, fresh leaf mainly picks up from tea garden management level and the good high mountainous tea district of ecological environment, temporarily by 4 ranks and one-level with two leaves and a bud and equal tenderness to folder Ye Weizhu, secondary based on bud three leaf, three grades based on bud three, four leaf, level Four based on bud four leaf, the time is from grain rains to mid-June; Rainy day does not adopt, and starts processing after Xian Yejin factory in indoor by conditioning stand to early morning on next day.
2, process technology
2.1 peace tea processing process: stand is blue or green complete → knead → shine base (fermentation) → gross fire → wet heap → rub → drying → screening, selection by winnowing again, pick pick with assorted → reveal tea → steaming tea → dress basket or compacting → foot is fiery.
2.2 stand are blue or green: the thick 10cm of stand leaf, indoor temperature keeps 25 ± 2 DEG C, relative air humidity 80 ± 2%, stir 2 ~ 3 night, dry weather answers replenishing water and preserving moisture, although the raw material thicker (two leaves and a bud ~ mono-bud four leaf) of processing peace tea, but because tender stalk proportion is many, fresh leaf moisture content is still higher general about 72%, 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 about 12%, 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 the biological oxidation of appropriateness are conducive to the formation (see table one) pacifying the peculiar quality of tea.
The blue or green time-triggered protocol in table one difference stand is on the impact of peace tea quality of oolong tea
2.3 complete: adopt 6CST-80 roller fixation machine to complete, leaf input end T280 ~ 300 DEG C, leaf output end T150 ~ 160 DEG C, 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 is killed in requirement, hold food value of leaf softness slightly viscosity, tender stalk is rolled over mostly and constantly, 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 about 62%, weight-loss ratio about 15%.The technology that completes of peace tea is very different with green tea in grasp, is embodied in: 1. temperature is high, throws leaf amount greatly, heavily withers and gently kill; 2. complete suitable degree difference, and odor type, feel, color sensation are inconsistent; 3. water-removing leaves moisture content difference about 5%, weight-loss ratio difference about 25%; 4., in peace tea production history, heavy caliber cylinder continuous de-enzyming machine still belongs to the first time application.Difference completes the impact experiment of degree on peace tea quality in table two.
Table two difference completes degree to the impact pacifying tea endoplasm
2.4 knead: employing 6CR-45,55 type machines are kneaded, water-removing leaves is taken advantage of after going out spreading-and-cooling machine still to have surplus heat and is loaded rub barrel and carry out heat and rub, take light-heavy-light, light pressure, rub the technical measures of (rub barrel rotating speed 40n/min is advisable) in short-term, slowly, centre adds light pressure 2 ~ 3 times, not excessive for upper pressure limit with tea juice, avoid producing " decortication stalk " or " chalina ", omnidistance general 20 ~ 25min tea bar consolidation.
2.5 shine base: thin for the tealeaves kneaded stand is carried out the fermentation of daylight solarization base on thin bamboo strip pad, thickness is about 5cm, the overcast and rainy withering trough that adopts heats, also can air-conditioning or charcoal fire be utilized to heat fermentation in indoor, fermentation time is determined according to leaf tenderness and climate condition, general 2 ~ 3h, time length is relevant with raw material tenderness, temperature, air humidity and leaf-spreading thickness, object allows knead leaf and fully contact with air, promote carrying out smoothly of non-enzymatic oxidation, to promote flavour and Tang Se, distribute blue or green gas further simultaneously, be conducive to the formation pacifying tea perfume (or spice).Shine and stir once every 30min in base process, promote in goods uniform fermentation.
2.6 gross fires: use 6CH-10 type automatic drier to carry out gross fire operation, temperature 130 ~ 140 DEG C, motor speed 450 ~ 500 revs/min, upper leaf thickness 1cm, lower machine 4 ~ 5 one-tenth mass dryness fractions, moisture content 30 ~ 35%.The object of gross fire mainly prevents residual enzymic activities further, distributes lower boiling volatile materials, improves the concentration of the high boiling substances such as terpenes, ensures 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 forming peace tea are the critical processes determining its quality, object promotes that non-enzymatic is oxidized further, make TR/TF value between 4 ~ 5, strengthen starch further simultaneously, protein, the hydrolysis of the materials such as lipid and the degraded of GCG acacatechin, the condensation of amino acid and glucosides, TR, the formation of TF two class material, promote the alcoholic degree of millet paste, fresh refreshing degree and colourity, also be conducive to pacifying the formation of tea fragrance especially " Chen Xiang ", tea base after gross fire is shaken loose and directly successively piles up, keep the temperature (being up to 42 DEG C) in tea heap, turn once every 1.5h, to reduce temperature in heap, increase oxygen concentration in heap, be beneficial to the wet heap process of all even acceleration of wet heap, all times is 6 ± 0.5h about, contrast experiment is in table three, the concrete time answers combining environmental temperature, humidity, complete and knead degree and gross fire leaf moisture content etc. and determine, receiving guest with tea the aromatic strongly fragrant dew sweet taste that assails the nostrils can be dry.
The difference of table three wet heap time is on the impact of peace tea quality
2.8 rub again: due to tea base after wet heap loosely, tight tea bar need be rubbed further; Rub time 8 ~ 10 points of kinds again, middle only need adding, once gently presses.
2.9 is dry: peace tea gross tea is not easily dry, length consuming time, and the tea base after wet heap need carry out curing the rear foot that just reaches for three times and do state, temperature is arranged successively decreases successively, they are 130 DEG C, 110 DEG C, 90 DEG C respectively, motor speed 300 ~ 400 revs/min, are conducive to the formation pacifying tea fragrance and flavour like this.
2.10 screenings, selection by winnowing, pick and pick with assorted: by sieving, selection by winnowing, pick that rejecting goes to obstruct, sheet, end and non-teas material, reach classification requirement.The flat circular knitting machine of gross tea sieves, and generally by 4,6,8,10 eye mesh screen configurations, be divided into 5 screen size tea, 4 order tea heads sieve feeding again with 6 and 8 mesh sieves after rolling cut, carry out assorted rear dew tea in the dew tea time by quality requirements.
2.11 dew 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 morning next day packs up, and has soft feeling for appropriateness to hold tealeaves, if still there is difficult to handle sense can reveal a night again; Forbid at haze weather dew tea.
2.12 steam tea: use autocratic pot and stove, discharge water in pot, big fire is boiled, and food steamer is put by pot and pads tea napkin, stand tea is on cloth, and shroud decatize, every layer is once steamed 2.5 ~ 3min, will steam the taking-up of soft tea by one deck below, one deck moves the face of putting down above, then overlays one deck above, carries out in proper order.
2.13 dress basket or compactings: steamed tealeaves should be done in the special thin bamboo strip basket of liner by loading indocalamus leaf while hot, compress compacting, the space structure of pine in tight outside being formed, indicalamus leaf must fresh without yellow to retain the delicate fragrance of the leaf of bamboo, first indicalamus leaf is classified, roomy leaf is used for the packaging of large gauge, narrow leaf is used for the packaging of small dimension, clean with clear water again, in packing material, indicalamus leaf must blade overlap be advisable not allow tealeaves expose, dress tea time action should be consummate fast, for keeping indicalamus leaf complete not cracked necessary once-forming, if the tealeaves not yet loaded is hardening, can pack after must heavily steaming, general and device resource artificial by reasonable disposition and avoid heavily steaming in production, or loading brickmaking machine is pressed into setting shape while hot.
2.14 foot fire: on drywall tool thin bamboo strip basket or brick tea are placed on specifically, cleaned, slow fire dries slowly, fiery temperature about 60 ± 2 DEG C, and all times is 28 ± 2h about, and centre will check drying regime, especially inner mass dryness fraction, and pays close attention in dry run the change pacifying tea fragrance.Dry weight-loss ratio is in about 11% (be shown in table four).
Table four is pacified in tea process and is steamed tea and drying process weight change
By above-mentioned technique, the peace tea of formation: profile consolidation is together even, color and luster is brown still to be moistened, and soup look orange is bright like beer, and flavour is mellow sweet refreshing smooth, gives off a strong fragrance high long, and blue or green at the bottom of leaf brownly completely have a little kermesinus stalk.
The present invention is not restricted to the described embodiments; what describe in above-described embodiment and description 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.Application claims protection domain 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 chooses bud one leaf to bud four leaf, and plucking time is from grain rains to mid-June, and the rainy day does not adopt;
(2) stand is blue or green: blue or green by conditioning stand in indoor after leaf picking, the thick 10cm of stand leaf, and indoor temperature keeps 25 ± 2 DEG C, relative air humidity 80 ± 2%, stir 2 ~ 3 night, dry weather answers replenishing water and preserving moisture, passes through conditioning, long 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, leaf input end temperature 280 ~ 300 DEG C, leaf output end temperature 150 ~ 160 DEG C, throwing leaf amount 140 ~ 160KG/h, high temperature kills soon, requires to kill even killing, and holds food value of leaf softness slightly viscosity, tender stalk is rolled over 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 is taken advantage of after going out spreading-and-cooling machine still to have surplus heat and loaded kneading machine rub barrel and carry out heat and rub, take light-heavy-light, light pressure, rub in short-term, slowly, centre adds light pressure 2 ~ 3 times, not excessive for upper pressure limit with tea juice, avoid producing " decortication stalk " or " chalina ", omnidistance 20 ~ 25min tea bar consolidation;
(5) base is shone: thin for the tealeaves kneaded stand is carried out the fermentation of daylight solarization base, thickness 5cm on thin bamboo strip pad, and fermentation time is determined according to leaf tenderness, temperature, air humidity and leaf-spreading thickness, is 2 ~ 3h; Shine and stir once every 30min in base process, promote in goods uniform fermentation;
(6) gross fire: use automatic drier to carry out gross fire operation, temperature 130 ~ 140 DEG C, motor speed 450 ~ 500 revs/min, upper leaf thickness 1cm, lower machine 4 ~ 5 one-tenth mass dryness fractions, moisture content 30 ~ 35%;
(7) wet heap: shaken loose by the tea base after gross fire and directly successively pile up, keeps the temperature in tea heap to be no more than 42 DEG C, turns once every 1.5h, to reduce temperature in heap, increase oxygen concentration in heap, be beneficial to the wet heap process of all even acceleration of wet heap, all times 6 ± 0.5h;
(8) rub again: due to tea base after wet heap loosely, tight tea bar need be rubbed further; Rub time 8 ~ 10 points of kinds again, middle only need adding, once gently presses;
(9) dry: peace tea gross tea is not easily dry, length consuming time, the tea base after wet heap need carry out curing the rear foot that just reaches for three times and do state, and temperature is arranged successively decreases successively, and they are 130 DEG C, 110 DEG C, 90 DEG C respectively, motor speed 300 ~ 400 revs/min;
(10) screening, selection by winnowing, pick and pick with assorted: by sieving, selection by winnowing, pick that rejecting goes to obstruct, sheet, end and non-teas material, reach classification requirement; The flat circular knitting machine of dried gross tea sieves, and by 4,6,8,10 eye mesh screen configurations, be divided into 5 screen size tea, 4 order tea heads sieve feeding again with 6 and 8 mesh sieves after rolling cut, carry out assorted rear dew tea in the dew tea time by quality requirements;
(11) reveal tea: after the beginning of autumn, select fine day night, by tea booth on outdoor sun mat, thick 10cm, opens a ditch every 20cm, and morning next day packs up, and has soft feeling for appropriateness to hold tealeaves, if still there is difficult to handle sense can reveal a night again; Forbid at haze weather dew tea;
(12) tea is steamed: use autocratic pot and stove, discharge water in pot, big fire is boiled, and food steamer is put by pot and pads tea napkin, stand tea is on cloth, and shroud decatize, every layer is once steamed 2.5 ~ 3min, will steam the taking-up of soft tea by one deck below, one deck moves the face of putting down above, then overlays one deck above, carries out in proper order;
(13) fill basket or compacting: steamed tealeaves should be done in the special thin bamboo strip basket of liner by loading indocalamus leaf while hot, compress compacting, the space structure of pine in tight outside formation, or loading brickmaking machine is pressed into setting shape while hot;
(14) foot fire: thin bamboo strip basket or brick tea are placed on clean drywall tool, slow fire dries slowly, fire temperature 60 ± 2 DEG C, all times 28 ± 2h, centre will check drying regime, especially inner mass dryness fraction, and pay close attention in dry run the change pacifying tea fragrance, 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 overcast and rainy employing withering trough, or utilizes air-conditioning or charcoal fire to heat fermentation in indoor.
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 fresh without yellow to retain the delicate fragrance of the leaf of bamboo, first indicalamus leaf is classified, roomy leaf is used for the packaging of large gauge, narrow leaf is used for the packaging of small dimension, clean with clear water again, in packing material, indicalamus leaf must blade overlap be advisable not allow tealeaves expose, dress tea time action should be consummate fast, for keeping indicalamus leaf complete not cracked necessary once-forming, if the tealeaves not yet loaded is hardening, can pack after must heavily steaming.
CN201410030321.6A 2014-01-23 2014-01-23 Processing technology for An tea CN103749753B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410030321.6A CN103749753B (en) 2014-01-23 2014-01-23 Processing technology for An tea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410030321.6A CN103749753B (en) 2014-01-23 2014-01-23 Processing technology for An tea

Publications (2)

Publication Number Publication Date
CN103749753A CN103749753A (en) 2014-04-30
CN103749753B true CN103749753B (en) 2014-12-31

Family

ID=50517209

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410030321.6A CN103749753B (en) 2014-01-23 2014-01-23 Processing technology for An tea

Country Status (1)

Country Link
CN (1) CN103749753B (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN107114497B (en) * 2017-05-11 2020-07-03 中国农业科学院茶叶研究所 Processing method of cooked chestnut-flavor green tea
CN107410533B (en) * 2017-05-11 2020-07-14 中国农业科学院茶叶研究所 Processing method of green tea with fragrance of tender chestnuts
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

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1943379A (en) * 2006-11-11 2007-04-11 甘玉祥 A kind of preparation method who hides tea
CN101156634A (en) * 2007-10-23 2008-04-09 吴建利 A processing method of Meishan pretty tea
CN101461427A (en) * 2007-12-18 2009-06-24 张递霆 Method for processing bamboo tube black tea
CN102524444A (en) * 2012-02-10 2012-07-04 李宗俭 Processing method of Lijiang River milk snow tea
CN102960483A (en) * 2012-12-06 2013-03-13 宜宾市外贸金叶茶业有限责任公司 Method for processing flower fragrance black tea

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1943379A (en) * 2006-11-11 2007-04-11 甘玉祥 A kind of preparation method who hides tea
CN101156634A (en) * 2007-10-23 2008-04-09 吴建利 A processing method of Meishan pretty tea
CN101461427A (en) * 2007-12-18 2009-06-24 张递霆 Method for processing bamboo tube black tea
CN102524444A (en) * 2012-02-10 2012-07-04 李宗俭 Processing method of Lijiang River milk snow tea
CN102960483A (en) * 2012-12-06 2013-03-13 宜宾市外贸金叶茶业有限责任公司 Method for processing flower fragrance black tea

Non-Patent Citations (3)

* Cited by examiner, † Cited by third party
Title
安茶品质及其化学成分研究;黄建琴等;《中国茶叶加工》;20090615(第2期);29-31 *
祁门安茶生产工艺技术;鲍新民;《茶业通报》;20040328;第26卷(第1期);3 *
祁门安茶的研究;李荣林;《福建茶叶》;20000130;40-41 *

Also Published As

Publication number Publication date
CN103749753A (en) 2014-04-30

Similar Documents

Publication Publication Date Title
CN103947810B (en) Peony black tea, its preparation method and application
CN102613321B (en) Processing method of chestnut-flavor green tea
CN104585380B (en) The preparation method of old leaf black tea
CN103330015B (en) A kind of preparation method of black tea
CN102805166B (en) Tea cake of white tea and preparation method thereof
CN104431124B (en) One kind compounding mulberry leaf Fu-brick tea and its production method
CN104186725B (en) A kind of manufacture craft of novel yellow tea high-quality green tea
CN102388993B (en) Method for processing yellow soup tea
CN102599294B (en) Eucommia ulmoides tea and production method thereof
CN102948500B (en) Processing technology of green tea
CN102293275B (en) Preparation method of jasmine Tibetan tea
CN102415453B (en) Method for processing gold tea
CN101664082B (en) Fragrant white peony tea and production process thereof
CN102919406B (en) High-aroma black tea preparation method
CN101946839B (en) Production method of Tie Guanyin black tea
CN103621694B (en) A kind of preparation method of white tea
CN101461427B (en) Method for processing bamboo tube black tea
CN101971890B (en) Preparation technology of Wudao oolong kungfu tea
CN101912019B (en) Black tea type forsythia suspense leaf health-care tea
CN101961057B (en) Green tea making method
CN106035773A (en) Green tea processing technology in summer
CN1205870C (en) White tea processing method
CN1109504C (en) Process for preparing black oolong tea
JP2020110189A (en) Semi-fermented tea, tea mixture containing semi-fermented tea, extract from semi-fermented tea or tea mixture, food and drink containing extract and production method of semi-fermented tea
CN103039640A (en) Making method of jasmine tea cakes

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
COR Change of bibliographic data

Free format text: CORRECT: INVENTOR; FROM: XU SHIJUN XU GUANGRONG ZHANG DENGYA CHA ZHENGLIANG TAN FUXUE YANG YIBIN TO: XU SHIJUN XU GUANGRONG ZHANG DENGYA CHA ZHENGLIANG TAN FUXUE YANG YIBIN DAI KUAN

C53 Correction of patent for invention or patent application
CB03 Change of inventor or designer information

Inventor after: Xu Shijun

Inventor after: Xu Guangrong

Inventor after: Zhang Dengya

Inventor after: Cha Zhengliang

Inventor after: Tan Fuxue

Inventor after: Yang Yibin

Inventor after: Dai Kuan

Inventor before: Xu Shijun

Inventor before: Xu Guangrong

Inventor before: Zhang Dengya

Inventor before: Cha Zhengliang

Inventor before: Tan Fuxue

Inventor before: Yang Yibin

C14 Grant of patent or utility model
GR01 Patent grant