CN103875836A - Preparation method for Guanyin tea - Google Patents
Preparation method for Guanyin tea Download PDFInfo
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- CN103875836A CN103875836A CN201410140273.6A CN201410140273A CN103875836A CN 103875836 A CN103875836 A CN 103875836A CN 201410140273 A CN201410140273 A CN 201410140273A CN 103875836 A CN103875836 A CN 103875836A
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Abstract
The invention discloses a preparation method for Guanyin tea, and the preparation method comprises the following steps: (1) airing; (2) green leaf rocking; (3) rolling, namely rolling by use of a rolling barrel with the size of 50-90cm after performing green leaf rocking; (4) fermenting, namely putting the rolled tea-leaves into barrels for fermentation, sealing and covering the openings of the barrels by use of wet clothes so as to ensure that the humidity of the inside of the barrels is kept above 90%, putting the barrels into an environment with the temperature of 20-30 DEG C, and stirring the tea-leaves every 2-2.5 hours until the fresh smell with flower fragrance is produced, wherein each barrel contains 10-25 jin of tea leaves; (5) heating, namely taking out the fermented tea-leaves and heating at the temperature of 68-72 DEG C so as to ensure that the water content of the tea-leaves is 45%-52%; (6) wrapping-twisting; (7) secondary fire passing; (8) secondary wrapping-twisting; (9) baking; (10) packaging. According to the preparation method disclosed by the invention, Tieguanyin is utilized as a raw material and the taste which is similar to that of black tea is prepared.
Description
Technical field
The present invention the present invention relates to Tea Processing technical field.
Background technology
Tealeaves is one of special product of China.Can be divided into multiple.In the south of Fujian Province, Fujian, it is mainly Iron Guanyin.But the raw material tea of this Iron Guanyin, is only suitable for preparing this kind of Iron Guanyin, limit the abundant of kind, be unfavorable for improving the value of tealeaves and tea grower's income.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of new kwan-yin tea.
Technical scheme provided by the invention is as follows:
A preparation method for kwan-yin tea, comprises the steps:
(1) select extra-strong tea raw material, dry in the air: the tealeaves after harvesting is spread out on paving sieve morning, and thickness is 0.8-1.5cm, and temperature keeps 17-19 DEG C, time 1.5-2.5 hour;
(2) shake green grass or young crops: temperature still keeps 17-19 DEG C, while shaking cage, the tealeaves of the inside is the 1/3-1/2 that shakes cage volume, and the time is 18-25 minute, shakes after green grass or young crops and holds with sieve, keeps 17-19 DEG C, places 9-11 hour;
(3) knead: after shaking green grass or young crops, knead, knead adopt 50-90cm knead bucket, the grade of fit that the present invention kneads is for needs cell-damaging rate is more than 90%, bar tighting volume, tea juice is the excessive tealeaves surface that adheres to fully, holds with hand-tight, tealeaves is excessive and do not become drip;
(4) fermentation: the tealeaves after kneading is put in bucket and ferments, and 18-25 jin tealeaves is a barrel, wet cloth Mi Gai for bung, inner humidity is kept more than 90%, and put 20-30 DEG C of environment into, every overturning in 2-2.5 hour once, until produce clear fresh and with the taste of the fragrance of a flower;
(5) overdo: the tealeaves after fermentation is taken out and overdoed, temperature is 68 DEG C-72 DEG C, and making its water content is 48%-52%;
(6) rolling: adopt kneading machine, make tea leaf kneading 2-3 time, become granular;
(7) again overdo, temperature is 68 DEG C-72 DEG C, and making its water content is 38%-42%;
(8) rolling again: make tealeaves continue rolling 2-3 time;
(9) cure: more granular tealeaves is placed in iron pan and is stir-fried, beneathly heat with charcoal, until Measuring Moisture Content of Tea is 4%, tealeaves is light red,
(10) sieve and remove powder packaging afterwards.
Seen from the above description, the invention provides a kind of preparation method of new kwan-yin tea, advantage of the present invention is as follows:
1, the present invention adopts the raw material of extra-strong tea, through series of steps, makes the taste that is similar to black tea, and the tea that bubbles out with black tea raw material of its tea-water proportion bubbling out dense and with flowery odour;
2, the present invention adopts (5) to overdo: the tealeaves after fermentation is taken out and overdoed, and temperature is 68 DEG C-72 DEG C, and making its water content is 48%-52%; (6) rolling: adopt kneading machine, make tea leaf kneading 2-3 time, become granular; (7) again overdo, temperature is 68 DEG C-72 DEG C, and making its water content is 38%-52%; (8) rolling again.Overdo for twice, the method for twice rolling, make with granular tealeaves, it endures repeated infusions.
3, tea flavour of the present invention is continual and steady, and tea is dense and with flowery odour. and with the packaging of 5g, can rush 7-10 bubble, especially 5 during to 8 bubble, its fragrance is the denseest; And general 5g tealeaves can only steep three to four bubbles; And granular tealeaves is smaller at shared spatial volume, in the time of follow-up use 5g packaging of tea packaging tealeaves, can be more prone to packaging.
Detailed description of the invention
Embodiment 1
Choose 1 bud 2 the Iron Guanyin raw material of 3 leaves be Standard China Green Tea leaf raw material;
(1) dry in the air: the tealeaves after harvesting is spread out on paving sieve morning, and thickness is 1cm, and temperature keeps 18 DEG C, time 2 h;
(2) shake green grass or young crops: temperature still keeps 18 DEG C, while shaking cage, the tealeaves of the inside is to shake 1/2 of cage volume, and the time is 20 minutes, shakes after green grass or young crops and holds with sieve, keeps 18 DEG C, places 10 hours;
(3) knead: after shaking green grass or young crops, knead, the concrete operations of kneading are the bucket of kneading that adopts diameter 60cm, and its grade of fit of kneading is for needs cell-damaging rate is more than 90%, bar tighting volume, tea juice is the excessive tealeaves surface that adheres to fully, holds with hand-tight, and tealeaves overflows and do not become drip;
(4) fermentation: the tealeaves after kneading is put in bucket and ferments, and 20 jin of tealeaves are a barrel, wet cloth Mi Gai for bung, inner humidity is kept more than 90%, and put 25 DEG C of environment into, every overturning in 2-2.5 hour once, until produce clear fresh and with the taste of the fragrance of a flower;
(5) overdo: the tealeaves after fermentation is taken out and overdoed, temperature is 70 DEG C, and making its water content is approximately 50%;
(6) rolling: adopt kneading machine, make tea leaf kneading 2 times, become granular;
(7) again overdo, temperature is 70 DEG C, and making its water content is approximately 38%;
(8) rolling again: adopt kneading machine, make tealeaves rolling 2 times again;
(9) cure: more granular tealeaves is placed in iron pan and is stir-fried, beneathly heat with charcoal, until Measuring Moisture Content of Tea is 4%, tealeaves is light red,
(10) sieve and remove powder packaging afterwards.
Bubble out the taste that there is giving off a strong fragrance and have tea perfume (or spice), resistance to bubble, especially 5 during to 8 bubble, its fragrance is the denseest.With the packaging of 5g, can rush 7-10 bubble.
Embodiment 2
Choose 1 bud 2 the extra-strong tea raw material of 3 leaves be Standard China Green Tea leaf raw material;
(1) dry in the air: the tealeaves after harvesting is spread out on paving sieve morning, and thickness is 1.5cm, and temperature keeps 17 DEG C, 2.5 hours time;
(2) shake green grass or young crops: temperature still keeps 17 DEG C, while shaking cage, the tealeaves of the inside is to shake 1/3 of cage volume, and the time is 25 minutes, shakes after green grass or young crops and holds with sieve, keeps 17 DEG C, places 11 hours;
(3) knead: after shaking green grass or young crops, knead, the concrete operations of kneading are the bucket of kneading that adopts 90cm, and its grade of fit of kneading is for needs cell-damaging rate is more than 90%, bar tighting volume, tea juice is the excessive tealeaves surface that adheres to fully, holds with hand-tight, and tealeaves overflows and do not become drip;
(4) fermentation: the tealeaves after kneading is put in bucket and ferments, and 25 jin of tealeaves are a barrel, wet cloth Mi Gai for bung, inner humidity is kept more than 90%, and put 30 DEG C of environment into, every overturning in 2-2.5 hour once, until produce clear fresh and with the taste of the fragrance of a flower;
(5) overdo: the tealeaves after fermentation is taken out and overdoed, temperature is 72 DEG C, and making its water content is 48%-52%;
(6) rolling: adopt kneading machine, make tea leaf kneading 2-3 time, become granular;
(7) again overdo, temperature is 72 DEG C, makes its water content approximately 40%;
(8) rolling again: adopt kneading machine, make tealeaves rolling 2 times again;
(9) cure: more granular tealeaves is placed in iron pan and is stir-fried, beneathly heat with charcoal, until Measuring Moisture Content of Tea is 4%, tealeaves is light red,
(10) sieve and remove powder packaging afterwards.
Bubble out the taste that has giving off a strong fragrance and have tea smell, resistance to bubble is especially 5 during to 8 bubble, and its fragrance is the denseest.With the packaging of 5g, can rush 7-10 bubble.
Embodiment 3
Choose 1 bud 2 the Iron Guanyin of 3 leaves be Standard China Green Tea leaf raw material;
(1) dry in the air: the tealeaves after harvesting is spread out on paving sieve morning, and thickness is 0.8cm, and temperature keeps 19 DEG C, 1.5 hours time;
(2) shake green grass or young crops: temperature still keeps 19 DEG C, while shaking cage, the tealeaves of the inside is to shake 1/2 of cage volume, and the time is 18 minutes, shakes after green grass or young crops and holds with sieve, keeps 19 DEG C, places 9 hours;
(3) knead: after shaking green grass or young crops, knead, what being operating as of kneading adopted 70cm kneads bucket, its grade of fit of kneading is cell-damaging rate more than 90%, bar tighting volume, and tea juice is the excessive tealeaves surface that adheres to fully, holds with hand-tight, and tealeaves is excessive and do not become drip;
(4) fermentation: the tealeaves after kneading is put in bucket and ferments, and 18 jin of tealeaves are a barrel, wet cloth Mi Gai for bung, inner humidity is kept more than 90%, and put 20 DEG C of environment into, every overturning in 2 hours once, until produce clear fresh and with the taste of the fragrance of a flower;
(5) overdo: the tealeaves after fermentation is taken out and overdoed, temperature is 68 DEG C, and making its water content is 48%-52%;
(6) rolling: adopt kneading machine, make tea leaf kneading 2-3 time, become granular;
(7) again overdo, temperature is 68 DEG C, makes its water content be about 40%;
(8) rolling again: adopt kneading machine, make tealeaves rolling 2 times again;
(9) cure: more granular tealeaves is placed in iron pan and is stir-fried, beneathly heat with charcoal, until Measuring Moisture Content of Tea is 4%, tealeaves is light red,
(10) sieve and remove powder packaging afterwards.
Bubble out to have the taste of giving off a strong fragrance band point tea smell, resistance to bubble, especially 5 during to 8 bubble, its fragrance is the denseest.With the packaging of 5g, can rush 7-10 bubble.
Comparative example 1
Tea raw material: this camellia, with embodiment 1 method preparation, bubbles out the tea taking light, tasteless.
Comparative example 2
Tea raw material: Huang Dan, with embodiment 1 method preparation, bubbles out the tea delicate fragrance of coming, but not resistance to bubble.With the packaging of 5g, can only rush 3-4 bubble.
Claims (1)
1. a preparation method for kwan-yin tea, comprises the steps:
(1) select extra-strong tea raw material, the tealeaves after harvesting is spread out on paving sieve morning, and thickness is 0.8-1.5cm, and temperature keeps 17-19 DEG C, time 1.5-2.5 hour;
(2) shake green grass or young crops: temperature still keeps 17-19 DEG C, while shaking cage, the tealeaves of the inside is the 1/3-1/2 that shakes cage volume, and the time is 18-25 minute, shakes after green grass or young crops and holds with sieve, keeps 17-19 DEG C, places 9-11 hour;
(3) knead: after shaking green grass or young crops, knead, knead the bucket of kneading that adopts 50-90cm, knead and need to reach cell-damaging rate more than 90%, bar tighting volume, tea juice is the excessive tealeaves surface that adheres to fully, holds with hand-tight, and tealeaves overflows and does not become drip;
(4) fermentation: the tealeaves after kneading is put in bucket and ferments, and 18-25 jin tealeaves is a barrel, wet cloth Mi Gai for bung, inner humidity is kept more than 90%, and put 20-30 DEG C of environment into, every overturning in 2-2.5 hour once, until produce clear fresh and with the taste of the fragrance of a flower;
(5) overdo: the tealeaves after fermentation is taken out and overdoed, temperature is 68 DEG C-72 DEG C, and making its water content is 48%-52%;
(6) rolling: adopt kneading machine, make tea leaf kneading 2-3 time, become granular;
(7) again overdo, temperature is 68 DEG C-72 DEG C, and making its water content is 38%-42%;
(8) rolling again: make tealeaves continue rolling 2-3 time;
(9) cure: more granular tealeaves is placed in iron pan and is stir-fried, beneathly heat with charcoal, until Measuring Moisture Content of Tea is 4%, tealeaves is light red,
(10) sieve and remove powder packaging afterwards.
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| CN201410140273.6A CN103875836A (en) | 2014-04-09 | 2014-04-09 | Preparation method for Guanyin tea |
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| CN201410140273.6A CN103875836A (en) | 2014-04-09 | 2014-04-09 | Preparation method for Guanyin tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585393A (en) * | 2015-01-08 | 2015-05-06 | 德化县九龙茶叶专业合作社 | Rose and oolong tea and preparation method thereof |
| CN105104608A (en) * | 2015-09-16 | 2015-12-02 | 漳州光照人茶业有限公司 | Preparing method for Tieguanyin black tea and prepared Tieguanyin black tea |
| CN107549361A (en) * | 2017-10-18 | 2018-01-09 | 漳州科技职业学院 | A kind of processing method of nectar perfume (or spice) tieguanyin black tea |
| CN109105542A (en) * | 2018-08-21 | 2019-01-01 | 福安市科茗农业发展有限公司 | A kind of production method of graininess congou tea |
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| CN101796987A (en) * | 2010-04-20 | 2010-08-11 | 福建省安溪茶厂有限公司 | Method for manufacturing tieguanyin black tea |
| CN101946839A (en) * | 2010-10-21 | 2011-01-19 | 泉州帝峰生态茶业发展有限公司 | Production method of Tie Guanyin black tea |
| CN102754708A (en) * | 2012-07-26 | 2012-10-31 | 林金树 | Red-leaf extra-strong tea processing method |
| CN103504029A (en) * | 2012-06-28 | 2014-01-15 | 陈秋黎 | Production method of Tieguanyin first-rank black tea |
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2014
- 2014-04-09 CN CN201410140273.6A patent/CN103875836A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101796987A (en) * | 2010-04-20 | 2010-08-11 | 福建省安溪茶厂有限公司 | Method for manufacturing tieguanyin black tea |
| CN101946839A (en) * | 2010-10-21 | 2011-01-19 | 泉州帝峰生态茶业发展有限公司 | Production method of Tie Guanyin black tea |
| CN103504029A (en) * | 2012-06-28 | 2014-01-15 | 陈秋黎 | Production method of Tieguanyin first-rank black tea |
| CN102754708A (en) * | 2012-07-26 | 2012-10-31 | 林金树 | Red-leaf extra-strong tea processing method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104585393A (en) * | 2015-01-08 | 2015-05-06 | 德化县九龙茶叶专业合作社 | Rose and oolong tea and preparation method thereof |
| CN105104608A (en) * | 2015-09-16 | 2015-12-02 | 漳州光照人茶业有限公司 | Preparing method for Tieguanyin black tea and prepared Tieguanyin black tea |
| CN107549361A (en) * | 2017-10-18 | 2018-01-09 | 漳州科技职业学院 | A kind of processing method of nectar perfume (or spice) tieguanyin black tea |
| CN109105542A (en) * | 2018-08-21 | 2019-01-01 | 福安市科茗农业发展有限公司 | A kind of production method of graininess congou tea |
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Application publication date: 20140625 |