CN103843920A - Preparation method for green tea - Google Patents
Preparation method for green tea Download PDFInfo
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- CN103843920A CN103843920A CN201410072450.1A CN201410072450A CN103843920A CN 103843920 A CN103843920 A CN 103843920A CN 201410072450 A CN201410072450 A CN 201410072450A CN 103843920 A CN103843920 A CN 103843920A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 74
- 235000009569 green tea Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title abstract 2
- 235000013616 tea Nutrition 0.000 claims abstract description 55
- 230000007480 spreading Effects 0.000 claims abstract description 46
- 238000007493 shaping process Methods 0.000 claims abstract description 28
- 239000003205 fragrance Substances 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims description 48
- 238000003672 processing method Methods 0.000 claims description 12
- 230000008569 process Effects 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 6
- 239000002932 luster Substances 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 125000003118 aryl group Chemical group 0.000 claims description 3
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000005096 rolling process Methods 0.000 abstract 2
- 238000007664 blowing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 238000006116 polymerization reaction Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021384 green leafy vegetables Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000000007 visual effect Effects 0.000 description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000020334 white tea Nutrition 0.000 description 1
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- Tea And Coffee (AREA)
Abstract
The invention provides a preparation method for green tea. The method comprises the following steps: fresh leaf treating, performing fixation, primarily rolling, primarily drying, secondarily rolling, shaping, drying and fragrance promoting. In the fixation step, the fixation is performed by a continuous type roller fixation machine and a microwave fixation machine in sequence, and when the continuous type roller fixation machine is used for the fixation, the temperature is 180-230 DEG C, and the time lasts for 2-4min; when leaves are relatively soft, slightly glossy and slightly green, the fixation is performed by the microwave fixation machine, the temperature is 130-190 DEG C, and the time lasts for 2-7min; when the leaves after the fixation are soft and dark green and have no gloss, the green water steam scatters and disappears, the faint scent smell is emitted, and the leaves are discharged and then are aired in a spreading manner in an air blowing manner. According to the method, a fixation technology is refined, and compared with a conventional green tea, the green tea prepared by adopting the method is obviously improved on the aspect of quality of shape, fragrance, liquor color, taste and soaked tea dregs.
Description
Technical field
The present invention relates to a kind of processing method of green tea.
Background technology
Tealeaves is one of China's daily life drink; and green tea is a most important class in six large teas; its processing technology mainly comprises the steps such as fresh leaf completes, shaping, oven dry, Titian; in the existing step that completes, be not easy to the green composition in fixing tealeaves; thereby make finished product green tea color and luster owe green profit, soup look greenish-yellow; And the Titian technique of existing Green Tea Processing fully transforms and polymerization tealeaves inclusion and fragrance component, make finished product green tea fragrance lighter, it is tasty and refreshing that flavour is owed fresh alcohol, owes light green bright at the bottom of leaf.
Summary of the invention
The technical problem to be solved in the present invention, is to provide a kind of processing method of green tea, to improveing in common green tea processing method, and refinement de-enzyming process, making quality at the bottom of profile, fragrance, soup look, flavour, leaf compare to common green tea has obvious lifting.
The present invention is achieved in that a kind of processing method of green tea, comprise fresh leaf processing, complete, just rub, just dry, rub again, shaping, drying steps and Titian step, the described step that completes is first, rear use continous way roller fixation machine and microwave de-enzyming machine complete, while using continous way roller fixation machine, temperature is 180～230 ℃, 2～4 minutes time, more soft when reaching the food value of leaf, still when glossy slightly blue or green gas, entering microwave de-enzyming machine completes, the temperature that microwave de-enzyming machine completes is 130～190 ℃, 2～7 minutes time, treat water-removing leaves food value of leaf softness, tarnish, leaf look dark green, blue or green gas scatters and disappears, leafing when delicate fragrance is overflowed, air blast spreading for cooling after leafing.
Further, in the process that completes described in, be evenly to go up leaf with tea lifter leaf-leveling machine; Water-removing leaves water content when leafing is controlled at 50～60%; The thickness of spreading for cooling is 2～5 centimetres, 10～18 minutes time.
Further, described Titian step is first, carries out Titian with microwave perfuming machine for tea and far infrared fragrance extracting machine afterwards, microwave perfuming machine for tea temperature is 150～170 ℃, 1～3 minute time, the perfume (or spice) of receiving guest with tea enters far infrared fragrance extracting machine Titian when denseer, far infrared fragrance extracting machine temperature is 160～200 ℃, 2～5 minutes time, reach tea aromatic strongly fragrant, moisture dries at present 6.5%～7%, and lower baking temperature is 95～100 ℃, lower baking reaches degree of drying: hand is pinched tealeaves and become powder, tea is obviously fragrant, has remarkable ripe fragrance, then carries out air blast spreading for cooling.
Further, in described Titian process, be evenly to go up tea with tea lifter, speed middling speed; The described lower baking time is 20 minutes; 5～9 centimetres of the thickness of described air blast spreading for cooling, 20～35 minutes time.
Further, described shaping step comprises machine shaping step and human assistance shaping step, and the concrete operations of described machine shaping step are: throwing leaf amount is moderate, and shaping temperature is controlled at 70～130, tea bar is managed directly in reciprocating shaping machine, it is tight straight that the bar of receiving guest with tea reaches, and color and luster is emerald green, when tea perfume (or spice) sends, cooks, air blast spreading for cooling after cooking, 3～7 centimetres of spreading for cooling thickness, 10～20 minutes time, water content is controlled at 15～25%; The concrete operations of described human assistance shaping step are: in tea baking machine, carry out, 100～140 ℃ of curer intake air temperatures, operation technique is: two palms of the hand are relative, tealeaves is grabbed into the palm of the hand, press fore-and-aft direction rubbing, firmly moderate, limit rubbing, drop in pot on limit, operation repeatedly, and later stage hand rubbing power alleviates, whole process takes 5～8 minutes, receive guest with tea leaf water content 12～18%, and the tight straight glossy curer at present of tea bar, air blast spreading for cooling afterwards, 4～8 centimetres of the thickness of spreading for cooling, 10～20 minutes time.
Further, described fresh leaf treatment step is: by fresh leaf spreading for cooling, spreading for cooling thickness is 2.5～5 ㎝, and 3～10 hours spreading for cooling time, fresh leaf water content is controlled at 65～75%;
Describedly just rub step and be: in dryer, automatically carry out, leaf thickness and just rub speed adjustings in, 110～130 ℃ of dryer intake air temperatures, just rub when rear tealeaves water content is 30～40%, proceed at the beginning of baking;
The described step of just drying is: adopt in dryer and carry out lower baking, 95～105 ℃ of temperature are cured 30～60 minutes, the lower baking leaf air blast spreading for cooling after lower baking, 3～7 centimetres of spreading for cooling thickness, 8～16 minutes time;
The described step of rubbing is again: fill rub barrel with pine bubble formula, by pneumatics～light pressures～pneumatics principle pressurization, the bar of receiving guest with tea becomes to be tightly fine into shape at present barrel, while rubbing 30～45 minutes;
Described drying steps is: in dryer, carry out, dryer intake air temperature is at 90～120 ℃, and tealeaves water content is dried to 6～7% times dryers, and lower tea curing leaf carries out cooling spreading for cooling, 4～8 centimetres of spreading for cooling thickness, 15～25 minutes time; Degree of drying: when hand is pinched tealeaves, tealeaves becomes powder, tea is obviously fragrant.
Tool of the present invention has the following advantages: technique of the present invention is mainly improved the step that completes; first, rear use continous way roller fixation machine and microwave de-enzyming machine complete; wherein microwave de-enzyming machine completes and is convenient to green composition on fixing tealeaves; tealeaves is refined to sterilizing, to reach the effect of product " Three Greens (be that color and luster is green, soup look green, leaf at the bottom of green) " and safety and sanitation, nutrition and health care simultaneously; Also improve in addition Titian step; first, the domestic most advanced equipment at present such as rear use microwave perfuming machine for tea and far infrared fragrance extracting machine; and in adopting, warm middling speed alcoholization flavouring technology is carried out Titian; promote abundant conversion and the polymerization of internal substance and fragrance component, thereby form the tasty and refreshing peculiar qualitative characteristics of thick aroma and good taste; And the present invention also carries out human assistance shaping to tealeaves, make tealeaves profile Jin Xi garden straight even neat, have visual art and be worth.
The specific embodiment
The processing method of green tea of the present invention, comprises fresh leaf processing, completes, just rubs, just dries, rubs again, shaping, drying steps and Titian step.
Described fresh leaf treatment step is: by fresh leaf spreading for cooling, spreading for cooling thickness is 2.5～5 ㎝, and 3～10 hours spreading for cooling time, fresh leaf water content is controlled at 65～75%.
The described step that completes is: elder generation, rear use continous way roller fixation machine and microwave de-enzyming machine complete, and while using continous way roller fixation machine, temperature is 180～230 ℃, 2～4 minutes time, more soft when reaching the food value of leaf, still when glossy slightly blue or green gas, enter microwave de-enzyming machine and complete, the temperature that microwave de-enzyming machine completes is 130～190 ℃, 2～7 minutes time, treat water-removing leaves food value of leaf softness, tarnish, leaf look dark green, and blue or green gas scatters and disappears, leafing when delicate fragrance is overflowed, air blast spreading for cooling after leafing.In the described process that completes, be evenly to go up leaf with tea lifter leaf-leveling machine; Water-removing leaves water content when leafing is controlled at 50～60%; The thickness of spreading for cooling is 2～5 centimetres, 10～18 minutes time.
Describedly just rub step and be: in dryer, automatically carry out, leaf thickness and just rub speed adjustings in, 110～130 ℃ of dryer intake air temperatures, just rub when rear tealeaves water content is 30～40%, proceed at the beginning of baking.
The described step of just drying is: adopt in dryer and carry out lower baking, 95～105 ℃ of temperature are cured 30～60 minutes, the lower baking leaf air blast spreading for cooling after lower baking, 3～7 centimetres of spreading for cooling thickness, 8～16 minutes time.
The described step of rubbing is again: fill rub barrel with pine bubble formula, by pneumatics～light pressures～pneumatics principle pressurization, the bar of receiving guest with tea becomes to be tightly fine into shape at present barrel, while rubbing 30～45 minutes.
Described shaping step comprises machine shaping step and human assistance shaping step, the concrete operations of described machine shaping step are: throwing leaf amount is moderate, shaping temperature is controlled at 70～130, and tea bar is managed directly in reciprocating shaping machine, and it is tight straight that the bar of receiving guest with tea reaches, color and luster is emerald green, when sending, tea perfume (or spice) cooks, air blast spreading for cooling after cooking, 3～7 centimetres of spreading for cooling thickness, 10～20 minutes time, water content is controlled at 15～25%; The concrete operations of described human assistance shaping step are: in tea baking machine, carry out, 100～140 ℃ of curer intake air temperatures, operation technique is: two palms of the hand are relative, tealeaves is grabbed into the palm of the hand, press fore-and-aft direction rubbing, firmly moderate, limit rubbing, drop in pot on limit, operation repeatedly, and later stage hand rubbing power alleviates, whole process takes 5～8 minutes, receive guest with tea leaf water content 12～18%, and the tight straight glossy curer at present of tea bar, air blast spreading for cooling afterwards, 4～8 centimetres of the thickness of spreading for cooling, 10～20 minutes time.
Described drying steps is: in dryer, carry out, dryer intake air temperature is at 90～120 ℃, and tealeaves water content is dried to 6～7% times dryers, and lower tea curing leaf carries out cooling spreading for cooling, 4～8 centimetres of spreading for cooling thickness, 15～25 minutes time; Degree of drying: when hand is pinched tealeaves, tealeaves becomes powder, tea is obviously fragrant.
Described Titian step is: first, carry out Titian with microwave perfuming machine for tea and far infrared fragrance extracting machine afterwards, microwave perfuming machine for tea temperature is 150～170 ℃, 1～3 minute time, the perfume (or spice) of receiving guest with tea enters far infrared fragrance extracting machine Titian when denseer, far infrared fragrance extracting machine temperature is 160～200 ℃, 2～5 minutes time, reach tea aromatic strongly fragrant, moisture dries at present 6.5～7%, lower baking temperature is 95～100 ℃, and lower baking reaches degree of drying and is: hand is pinched tealeaves and become powder, and tea is obviously fragrant, there is remarkable ripe fragrance, then carry out air blast spreading for cooling.In described Titian process, be evenly to go up tea with tea lifter, speed middling speed; The described lower baking time is 20 minutes; 5～9 centimetres of the thickness of described air blast spreading for cooling, 20～35 minutes time.
Now, according to above-mentioned technique, the invention provides 4 embodiment, the fresh leaf of each embodiment in late Febuary to April 30 pick up from Fuding white tea, name is selected the breeding tea trees such as 131, the step parameter of each embodiment is as following table:
Described above: technique of the present invention is mainly improved the step that completes; first, rear use continous way roller fixation machine and microwave de-enzyming machine complete; wherein microwave de-enzyming machine completes and is convenient to green composition on fixing tealeaves; tealeaves is refined to sterilizing, to reach the effect of product " Three Greens (be that color and luster is green, soup look green, leaf at the bottom of green) " and safety and sanitation, nutrition and health care simultaneously; Also improve in addition Titian step; first, the domestic most advanced equipment at present such as rear use microwave perfuming machine for tea and far infrared fragrance extracting machine; and in adopting, warm middling speed alcoholization flavouring technology is carried out Titian; promote abundant conversion and the polymerization of internal substance and fragrance component, thereby form the tasty and refreshing peculiar qualitative characteristics of thick aroma and good taste; And the present invention also carries out human assistance shaping to tealeaves, make tealeaves profile Jin Xi garden straight even neat, have visual art and be worth.
Although more than described the specific embodiment of the present invention; but being familiar with those skilled in the art is to be understood that; our described specific embodiment is illustrative; rather than for the restriction to scope of the present invention; those of ordinary skill in the art are in equivalent modification and the variation done according to spirit of the present invention, all should be encompassed in the scope that claim of the present invention protects.
Claims (6)
1. the processing method of a green tea, comprise fresh leaf processing, complete, just rub, just dry, rub again, shaping, drying steps and Titian step, it is characterized in that: described in the step that completes be first, rear use continous way roller fixation machine and microwave de-enzyming machine complete, while using continous way roller fixation machine, temperature is 180～230 ℃, 2～4 minutes time, more soft when reaching the food value of leaf, still when glossy slightly blue or green gas, entering microwave de-enzyming machine completes, the temperature that microwave de-enzyming machine completes is 130～190 ℃, 2～7 minutes time, treat water-removing leaves food value of leaf softness, tarnish, leaf look dark green, blue or green gas scatters and disappears, leafing when delicate fragrance is overflowed, air blast spreading for cooling after leafing.
2. the processing method of a kind of green tea according to claim 1, is characterized in that: described in to complete in process be evenly to go up leaf with tea lifter leaf-leveling machine; Water-removing leaves water content when leafing is controlled at 50～60%; The thickness of spreading for cooling is 2～5 centimetres, 10～18 minutes time.
3. the processing method of a kind of green tea according to claim 1, it is characterized in that: described Titian step is first, carry out Titian with microwave perfuming machine for tea and far infrared fragrance extracting machine afterwards, microwave perfuming machine for tea temperature is 150～170 ℃, 1～3 minute time, the perfume (or spice) of receiving guest with tea enters far infrared fragrance extracting machine Titian when denseer, far infrared fragrance extracting machine temperature is 160～200 ℃, 2～5 minutes time, reach tea aromatic strongly fragrant, moisture dries at present 6.5%～7%, lower baking temperature is 95～100 ℃, lower baking reaches degree of drying: hand is pinched tealeaves and become powder, tea is obviously fragrant, there is remarkable ripe fragrance, then carry out air blast spreading for cooling.
4. the processing method of a kind of green tea according to claim 3, is characterized in that: in described Titian process, be evenly to go up tea with tea lifter, speed middling speed; The described lower baking time is 20 minutes; 5～9 centimetres of the thickness of described air blast spreading for cooling, 20～35 minutes time.
5. the processing method of a kind of green tea according to claim 1, is characterized in that: described shaping step comprises machine shaping step and human assistance shaping step,
The concrete operations of described machine shaping step are: shaping temperature is controlled at 70～130 ℃, tea bar is managed directly in reciprocating shaping machine, it is tight straight that the bar of receiving guest with tea reaches, color and luster is emerald green, when sending, tea perfume (or spice) cooks, air blast spreading for cooling after cooking, 3～7 centimetres of spreading for cooling thickness, 10～20 minutes time, water content is controlled at 15～25%;
The concrete operations of described human assistance shaping step are: in tea baking machine, carry out, 100～140 ℃ of curer intake air temperatures, operation technique is: two palms of the hand are relative, tealeaves is grabbed into the palm of the hand, press fore-and-aft direction rubbing, firmly moderate, limit rubbing, drop in pot on limit, operation repeatedly, and later stage hand rubbing power alleviates, whole process takes 5～8 minutes, receive guest with tea leaf water content 12～18%, and the tight straight glossy curer at present of tea bar, carry out afterwards air blast spreading for cooling, 4～8 centimetres of the thickness of spreading for cooling, 10～20 minutes time.
6. the processing method of a kind of green tea according to claim 1, is characterized in that:
Described fresh leaf treatment step is: by fresh leaf spreading for cooling, spreading for cooling thickness is 2.5～5 ㎝, and 3～10 hours spreading for cooling time, fresh leaf water content is controlled at 65～75%;
Describedly just rub step and be: in dryer, automatically carry out, leaf thickness and just rub speed adjustings in, 110～130 ℃ of dryer intake air temperatures, just rub when rear tealeaves water content is 30～40%, proceed at the beginning of baking;
The described step of just drying is: adopt in dryer and carry out lower baking, 95～105 ℃ of temperature are cured 30～60 minutes, the lower baking leaf air blast spreading for cooling after lower baking, 3～7 centimetres of spreading for cooling thickness, 8～16 minutes time;
The described step of rubbing is again: fill rub barrel with pine bubble formula, by pneumatics～light pressures～pneumatics principle pressurization, the bar of receiving guest with tea becomes to be tightly fine into shape at present barrel, while rubbing 30～45 minutes;
Described drying steps is: in dryer, carry out, dryer intake air temperature is at 90～120 ℃, and tealeaves water content is dried to 6～7% times dryers, and lower tea curing leaf carries out cooling spreading for cooling, 4～8 centimetres of spreading for cooling thickness, 15～25 minutes time; Degree of drying: when hand is pinched tealeaves, tealeaves becomes powder, tea is obviously fragrant.
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171060A (en) * | 2014-07-31 | 2014-12-03 | 贵州省山里人家农业发展有限公司 | Process for making green tea |
| CN104222346A (en) * | 2014-10-10 | 2014-12-24 | 贵州省湄潭县栗香茶业有限公司 | Flat green tea green-keeping processing method |
| CN104621278A (en) * | 2015-01-31 | 2015-05-20 | 湖南湘沩茶叶有限公司 | Green tea processing method |
| CN106070771A (en) * | 2016-08-23 | 2016-11-09 | 云南滇红集团股份有限公司 | The manufacture method of Semen Castaneae odor type Pilochun green tea and Semen Castaneae odor type Pilochun green tea thereof |
| CN106172907A (en) * | 2016-07-13 | 2016-12-07 | 正安县清新种养殖农民专业合作社 | A kind of processing method of Folium Camelliae sinensis |
| CN106172945A (en) * | 2016-08-31 | 2016-12-07 | 石阡瑞福茶业 | A kind of preparation method of flat moss tea |
| CN106490205A (en) * | 2016-11-18 | 2017-03-15 | 平武县天源茶业有限责任公司 | A kind of green tea preparation method |
| CN107439717A (en) * | 2017-08-29 | 2017-12-08 | 四川省农业科学院茶叶研究所 | A kind of vertical bar shaped hair peak and preparation method thereof |
| CN107549391A (en) * | 2017-09-18 | 2018-01-09 | 江苏省农业科学院 | A kind of preparation method of high chlorogenic acid content blueberry leaf green tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171060A (en) * | 2014-07-31 | 2014-12-03 | 贵州省山里人家农业发展有限公司 | Process for making green tea |
| CN104222346A (en) * | 2014-10-10 | 2014-12-24 | 贵州省湄潭县栗香茶业有限公司 | Flat green tea green-keeping processing method |
| CN104621278A (en) * | 2015-01-31 | 2015-05-20 | 湖南湘沩茶叶有限公司 | Green tea processing method |
| CN106172907A (en) * | 2016-07-13 | 2016-12-07 | 正安县清新种养殖农民专业合作社 | A kind of processing method of Folium Camelliae sinensis |
| CN106070771A (en) * | 2016-08-23 | 2016-11-09 | 云南滇红集团股份有限公司 | The manufacture method of Semen Castaneae odor type Pilochun green tea and Semen Castaneae odor type Pilochun green tea thereof |
| CN106172945A (en) * | 2016-08-31 | 2016-12-07 | 石阡瑞福茶业 | A kind of preparation method of flat moss tea |
| CN106490205A (en) * | 2016-11-18 | 2017-03-15 | 平武县天源茶业有限责任公司 | A kind of green tea preparation method |
| CN107439717A (en) * | 2017-08-29 | 2017-12-08 | 四川省农业科学院茶叶研究所 | A kind of vertical bar shaped hair peak and preparation method thereof |
| CN107549391A (en) * | 2017-09-18 | 2018-01-09 | 江苏省农业科学院 | A kind of preparation method of high chlorogenic acid content blueberry leaf green tea |
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Application publication date: 20140611 |