CN103891927A - Pure manual preparation method of green tea - Google Patents
Pure manual preparation method of green tea Download PDFInfo
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- CN103891927A CN103891927A CN201410077123.5A CN201410077123A CN103891927A CN 103891927 A CN103891927 A CN 103891927A CN 201410077123 A CN201410077123 A CN 201410077123A CN 103891927 A CN103891927 A CN 103891927A
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Abstract
The invention discloses a pure manual preparation method of green tea, relating to the technical field of food processing. The method is characterized by comprising the following steps: (1) picking fresh leaves, namely, picking the fresh leaves with dew in the morning manually, putting into a bamboo basket with the capacity being less than 1 kilogram and spreading on a bamboo ware after carrying back, wherein the height of the fresh leaves is less than 0.4cm; (2) manually de-enzyming at high temperature, putting 2-3 jin of the fresh leaves into an inclined de-enzyming pot, wherein the temperature of the pot is first high and then low and is 200 DEG C generally, i.e., the temperature that the hand back above the pot opening feels burn; (3) rolling and forming; and (4) drying and storing. The method disclosed by the invention has the advantages that a traditional operation process is standardized and the processing time and the processing temperature are accurate so as to improve the tea quality and maintain the original nutritive value and taste of the tea; the obtained green tea is free of any additive and attractive in appearance and has the characteristics that the leaves are green, the soup is clear and polyphenolic compounds are not oxidized basically.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of pure manual preparation method of green tea.
Background technology
Green tea production history is of a specified duration, and variety design is many.Quality characteristic is the green soup of greenery or greenery clear soup, requires polyphenol compound not substantially to be oxidized.Its general production process is: leaf picking---green removing in high temperature---is kneaded shaping---dry storage.Because inaccuracy, leaf picking, the green removing in high temperature of the control such as temperature, time all can make the not high and polyphenol compound oxidation of the tea leaf quality made not in time, destroy the local flavor of tea natural, greatly reduce original nutritive value.
Summary of the invention
Technical problem to be solved by this invention is do not increasing under the prerequisite of enterprise's production cost, standard operation method, and precise time and temperature, the quality that improves tealeaves retains original nutritive value and taste.
Technical problem to be solved by this invention realizes by the following technical solutions:
A pure manual preparation method for green tea, comprises following methods step,
1, leaf picking: by the artificial manual fresh leaf of band dew of plucking, the bamboo basket that is no more than 1 kilogram with capacity holds, and prevents fresh leaf extruding and fermentation in the morning.After transporting back, then divide out with articles made of bamboo, fresh leaf height is no more than 0.4cm, is drying blade face moisture without sunlight direct irradiation place, and Ye Wen, at 20-30 DEG C, prevents that red stalk red autumnal leaves time general control is in 8 hours.Then screen according to fresh leaf size, classification is placed.
Tender degree: require two leaves and a bud and bud three leaves just to open up.High-grade green tea, requires bud one leaf and two leaves and a bud just to open up.
Leaf look: require leaf look green and dark green, protein, chlorophyll content are high, to better at the bottom of Appearance color and leaf.
Blade profile: long fried green requires willow leaf type, bar rope tightly straight, neat and well spaced, perfectly round, have cutting edge of a knife or a sword seedling, color and luster is emerald green or grayish green, glossy, cleanliness is good, containing the plain sheet of stalk.
Kind: best with little man of wild origin.Because the general tender stem of leaflet kind is short thin, bud-leaf is less than large leaf, makes green tea profile bar rope comparatively tightly carefully attractive in appearance, and middle leaflet kind Tea Polyphenols, and caffeine content is relatively less, can alleviate the bitter taste of green tea.
The food value of leaf: require fresh leaf food value of leaf softness.
2, green removing in high temperature: manual completing.Get fresh leaf 2-3 jin, drop into completing in pot of tilting, low after the warm GPRS of pot is first high, general pot temperature is 200 DEG C of left and right, with the back of the hand pan mouthfeel during to bright hand.When fried green, to fry soon, turn over evenly, tremble loosely, drag for to obtain head, accomplish that high temperature fries soon, tremble less vexed more.Fry about two minutes, when leaf moisture distributes in a large number, should reduce pot temperature, then fry about one minute, treat the original bud green color and luster in leaf urban district, leaf colour band is dark green, and blade and blade stalk is soft, and there is glutinous feel and feel, green grass gas hour, delicate fragrance produces, and is the appropriateness that completes.After completing, spread immediately tealeaves out heat radiation, knead again after cooling.
3, knead shaping: get 2 jin of left and right of dark brownish green leaf at every turn, with two hand-tight armfuls agglomerating, first (running around in circles toward a direction by tealeaves) rubbed by group, but firmly needn't be too heavy, rub 2-3 minute, tealeaves is preliminary slivering rope just.Then shake loose the heat radiation of tea group, tealeaves is regained into bulk, change into and push away tumbling (or claiming single pushing away the method for rubbing), buttress tea group with left hand, the right hand pushes away and rolls forward, then buttresses tea group with the right hand, and left hand pushes away and rolls forward, and right-hand man alternately.When kneading appropriateness, dismiss agglomerate, the cooling of thin stand is to be dried.Require tender leaf rolled twig rate more than 85%, thick Lao Ye rolled twig rate is more than 60%, and broken cell rate requires at 45-65%.
4, dry storage: throw leaf amount about 5-6 jin (being that 2-3 pot water-removing leaves merges one pot of stir-fry), lower pot temperature 120-140 DEG C, when stir-fry, tealeaves sends slight detonans, approximately fries about 5 minutes, and temperature progressively declines, until tealeaves be appropriate while not too scalding one's hand.Temperature Tai Gaoyi produces bubble point, and the easy vexed Huang of too low leaf is also dark at the bottom of leaf.Method is that palm turned downwards, and palm is pasting tealeaves and upwards boosting and stir-fry along pot wall, gently trembles light stir-fry, but firmly can not be too large, otherwise be easily pressed into flat, and note with frying with dismissing agglomerate, along with moisture progressively scatters and disappears, tea bar starts to change software strategy into software-hardware strategy, and firmly also progressively increases the weight of, to fry tight tea bar.Fry while becoming dry to 6-8, moisture is at 20-25%, and the spreading for cooling that can take the dish out of the pot, so that brightness pot is dry.
When brightness pot, do one pot for well to merge 2-3 pot two leafiness, brightness pot temperature is advisable with 80-90 DEG C, tea base cook after without the sound that explodes, when tea bar starts to transfer to when grayish green, pot temperature drops to 70 DEG C of left and right, at this moment fry speed should accelerate, light with Etech, per minute tremble fry stir about 40-50 time, in the time that stir-fry is excessive to tea perfume, hand grind up powder, color and luster is grayish green and frosting is brightness pot complete.The brightness pot time is generally 30-45 minute, and dry gross tea moisture content is 4-6%.Fry the tea dust producing in tea, answer gradation to scan out from pot, in order to avoid tea dust burns, become tea to produce the smell of burning.
The invention has the beneficial effects as follows: the present invention carries out standard operation technique to traditional handicraft, accurately process time and temperature, improves the quality of tealeaves, retains the original nutritive value of tealeaves and taste.Do not add any additive, good looking appearance, has greenery clear soup, polyphenol compound non-oxidizing feature substantially.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
The pure manual preparation method who the invention provides a kind of green tea, comprises following methods step,
1, leaf picking: by the artificial manual fresh leaf of band dew of plucking, the bamboo basket that is no more than 1 kilogram with capacity holds, and prevents fresh leaf extruding and fermentation in the morning.After transporting back, then divide out with bamboo weaving, fresh leaf height is no more than 0.4cm, is drying blade face moisture without sunlight direct irradiation place, and Ye Wen, at 20-30 DEG C, prevents that red stalk red autumnal leaves time general control is in 8 hours.Then screen according to fresh leaf size, classification is placed.
Tender degree: require two leaves and a bud and bud three leaves just to open up.
Leaf look: require leaf look green and dark green, protein, chlorophyll content are high, to better at the bottom of Appearance color and leaf.
Blade profile: willow leaf type, bar rope tightly straight, neat and well spaced, perfectly round, have cutting edge of a knife or a sword seedling, color and luster is emerald green or grayish green, glossy, cleanliness is good, containing stalk plain sheet.
Kind: little man of wild origin.
The food value of leaf: require fresh leaf food value of leaf softness.
2, green removing in high temperature: manual completing.Get fresh leaf 2-3 jin, drop into completing in pot of tilting, low after the warm GPRS of pot is first high, general pot temperature is 200 DEG C of left and right, with the back of the hand pan mouthfeel during to bright hand.When fried green, to fry soon, turn over evenly, tremble loosely, drag for to obtain head, accomplish that high temperature fries soon, tremble less vexed more.Fry about two minutes, when leaf moisture distributes in a large number, should reduce pot temperature, then fry about one minute, treat the original bud green color and luster in leaf urban district, leaf colour band is dark green, and blade and blade stalk is soft, and there is glutinous feel and feel, green grass gas hour, delicate fragrance produces, and is the appropriateness that completes.After completing, spread immediately tealeaves out heat radiation, knead again after cooling.
3, knead shaping: get 2 jin of left and right of dark brownish green leaf at every turn, with two hand-tight armfuls agglomerating, first (running around in circles toward a direction by tealeaves) rubbed by group, but firmly needn't be too heavy, rub 2-3 minute, tealeaves is preliminary slivering rope just.Then shake loose the heat radiation of tea group, tealeaves is regained into bulk, change into and push away tumbling (or claiming single pushing away the method for rubbing), buttress tea group with left hand, the right hand pushes away and rolls forward, then buttresses tea group with the right hand, and left hand pushes away and rolls forward, and right-hand man alternately.When kneading appropriateness, dismiss agglomerate, the cooling of thin stand is to be dried.Require tender leaf rolled twig rate more than 85%, thick Lao Ye rolled twig rate is more than 60%, and broken cell rate requires at 45-65%.
4, dry storage: throw leaf amount about 5-6 jin (being that 2-3 pot water-removing leaves merges one pot of stir-fry), lower pot temperature 120-140 DEG C, when stir-fry, tealeaves sends slight detonans, approximately fries about 5 minutes, and temperature progressively declines, until tealeaves be appropriate while not too scalding one's hand.Temperature Tai Gaoyi produces bubble point, and the easy vexed Huang of too low leaf is also dark at the bottom of leaf.Method is that palm turned downwards, and palm is pasting tealeaves and upwards boosting and stir-fry along pot wall, gently trembles light stir-fry, but firmly can not be too large, otherwise be easily pressed into flat, and note with frying with dismissing agglomerate, along with moisture progressively scatters and disappears, tea bar starts to change software strategy into software-hardware strategy, and firmly also progressively increases the weight of, to fry tight tea bar.Fry while becoming dry to 6-8, moisture is controlled at 20-25%, and the spreading for cooling that can take the dish out of the pot, so that brightness pot is dry.
When brightness pot, do one pot for well to merge 2-3 pot two leafiness, brightness pot temperature is advisable with 80-90 DEG C, tea base cook after without the sound that explodes, when tea bar starts to transfer to when grayish green, pot temperature drops to 70 DEG C of left and right, at this moment fry speed should accelerate, light with Etech, per minute tremble fry stir about 40-50 time, in the time that stir-fry is excessive to tea perfume, hand grind up powder, color and luster is grayish green and frosting is brightness pot complete.The brightness pot time is generally 30-45 minute, and dry gross tea moisture content is 4-6%.Fry the tea dust producing in tea, answer gradation to scan out from pot, in order to avoid tea dust burns, become tea to produce the smell of burning.
Embodiment 2
The pure manual preparation method who the invention provides a kind of green tea, comprises following methods step,
1, leaf picking: by the artificial manual fresh leaf of band dew of plucking, the bamboo basket that is no more than 1 kilogram with capacity holds, and prevents fresh leaf extruding and fermentation in the morning.After transporting back, then divide out with bamboo weaving, fresh leaf height is no more than 0.4cm, is drying blade face moisture without sunlight direct irradiation place, and Ye Wen, at 20-30 DEG C, prevents that red stalk red autumnal leaves time general control is in 8 hours.Then screen according to fresh leaf size, classification is placed.
Tender degree: require bud one leaf and two leaves and a bud just to open up.
Leaf look: require leaf look green and dark green, protein, chlorophyll content are high, to better at the bottom of Appearance color and leaf.
Blade profile: willow leaf type, bar rope tightly straight, neat and well spaced, perfectly round, have cutting edge of a knife or a sword seedling, color and luster is emerald green or grayish green, glossy, cleanliness is good, containing stalk plain sheet.
Kind: common variety.
The food value of leaf: require fresh leaf food value of leaf softness.
2, green removing in high temperature: manual completing.Get fresh leaf 2-3 jin, drop into completing in pot of tilting, low after the warm GPRS of pot is first high, general pot temperature is 200 DEG C of left and right, with the back of the hand pan mouthfeel during to bright hand.When fried green, to fry soon, turn over evenly, tremble loosely, drag for to obtain head, accomplish that high temperature fries soon, tremble less vexed more.Fry about two minutes, when leaf moisture distributes in a large number, should reduce pot temperature, then fry about one minute, treat the original bud green color and luster in leaf urban district, leaf colour band is dark green, and blade and blade stalk is soft, and there is glutinous feel and feel, green grass gas hour, delicate fragrance produces, and is the appropriateness that completes.After completing, spread immediately tealeaves out heat radiation, knead again after cooling.
3, knead shaping: get 2 jin of left and right of dark brownish green leaf at every turn, with two hand-tight armfuls agglomerating, first (running around in circles toward a direction by tealeaves) rubbed by group, but firmly needn't be too heavy, rub 2-3 minute, tealeaves is preliminary slivering rope just.Then shake loose the heat radiation of tea group, tealeaves is regained into bulk, change into and push away tumbling (or claiming single pushing away the method for rubbing), buttress tea group with left hand, the right hand pushes away and rolls forward, then buttresses tea group with the right hand, and left hand pushes away and rolls forward, and right-hand man alternately.When kneading appropriateness, dismiss agglomerate, the cooling of thin stand is to be dried.Require tender leaf rolled twig rate more than 85%, thick Lao Ye rolled twig rate is more than 60%, and broken cell rate requires at 45-65%.
4, dry storage: throw leaf amount about 5-6 jin (being that 2-3 pot water-removing leaves merges one pot of stir-fry), lower pot temperature 120-140 DEG C, when stir-fry, tealeaves sends slight detonans, approximately fries about 5 minutes, and temperature progressively declines, until tealeaves be appropriate while not too scalding one's hand.Temperature Tai Gaoyi produces bubble point, and the easy vexed Huang of too low leaf is also dark at the bottom of leaf.Method is that palm turned downwards, and palm is pasting tealeaves and upwards boosting and stir-fry along pot wall, gently trembles light stir-fry, but firmly can not be too large, otherwise be easily pressed into flat, and note with frying with dismissing agglomerate, along with moisture progressively scatters and disappears, tea bar starts to change software strategy into software-hardware strategy, and firmly also progressively increases the weight of, to fry tight tea bar.Fry while becoming dry to 6-8, moisture is controlled at 20-25%, and the spreading for cooling that can take the dish out of the pot, so that brightness pot is dry.
When brightness pot, do one pot for well to merge 2-3 pot two leafiness, brightness pot temperature is advisable with 80-90 DEG C, tea base cook after without the sound that explodes, when tea bar starts to transfer to when grayish green, pot temperature drops to 70 DEG C of left and right, at this moment fry speed should accelerate, light with Etech, per minute tremble fry stir about 40-50 time, in the time that stir-fry is excessive to tea perfume, hand grind up powder, color and luster is grayish green and frosting is brightness pot complete.The brightness pot time is generally 30-45 minute, and dry gross tea moisture content is 4-6%.Fry the tea dust producing in tea, answer gradation to scan out from pot, in order to avoid tea dust burns, become tea to produce the smell of burning.
Green tea nutritional labeling prepared by the present invention is as table 1
Table 1 Analysis of Nutritive Composition table
| Project | Every 100g content | NRV% |
| Moisture | 7.8g | ? |
| Ash content | 7g | ? |
| Vitamin a | 317mg | ? |
| Protein | 14.5g | ? |
| Fat | 4g | ? |
| Selenium | 9.4 microgram | ? |
| Zinc | 4.38mg | ? |
| Manganese | 46.5mg | ? |
| Carbohydrate | 66.7g | ? |
| Energy | 206 kilocalories | ? |
More than show and described general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; 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; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, 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 (2)
1. a pure manual preparation method for green tea, is characterized in that: comprise following methods step,
(1), leaf picking: in the morning by the artificial manual fresh leaf of band dew of plucking, the bamboo basket that is no more than 1 kilogram with capacity holds, after transporting back, divide out with articles made of bamboo again, fresh leaf height is no more than 0.4cm, is drying blade face moisture without sunlight direct irradiation place, and Ye Wen is at 20-30 DEG C, then screen according to fresh leaf size, classification is placed; Tender degree: require two leaves and a bud and bud three leaves just to open up; High-grade green tea, requires bud one leaf and two leaves and a bud just to open up; Leaf look: require leaf look green and dark green; Blade profile: long fried green requires willow leaf type, bar rope tightly straight, neat and well spaced, perfectly round, have cutting edge of a knife or a sword seedling, containing the plain sheet of stalk.Kind: with little man of wild origin's food value of leaf: require fresh leaf food value of leaf softness;
(2), green removing in high temperature: manual completing, get fresh leaf 2-3 jin, what input tilted completes in pot, and the warm GPRS of pot is first high rear low, general pot temperature is at 200 DEG C, to burning when hand, when fried green, to fry soon with the back of the hand pan mouthfeel, turn over evenly, tremble loosely, drag for to obtain head, accomplish that high temperature fries soon, tremble less vexed more; Fry about two minutes, when leaf moisture distributes in a large number, should reduce pot temperature, then fry one minute, after completing, spread immediately tealeaves out heat radiation, knead again after cooling;
(3), knead shaping: get 2 jin of left and right of dark brownish green leaf at every turn, with two hand-tight armfuls agglomerating, first group rub, but firmly needn't be too heavy, rub 2-3 minute, tealeaves is preliminary slivering rope just, then shake loose the heat radiation of tea group, tealeaves is regained into bulk, change into and push away tumbling, buttress tea group with left hand, the right hand pushes away and rolls forward, then buttresses tea group with the right hand, left hand pushes away and rolls forward, right-hand man alternately, dismisses agglomerate, and the cooling of thin stand is to be dried.Require tender leaf rolled twig rate more than 85%, thick Lao Ye rolled twig rate is more than 60%, and broken cell rate requires at 45-65%;
(4), dry storage: throw leaf amount about 5-6 jin, lower pot temperature 120-140 DEG C, when stir-fry, tealeaves sends slight detonans, fries 5 minutes, temperature progressively declines, until tealeaves not too scald one's hand time be appropriateness, fry to 6-8 become do time, moisture is at 20-25%, and the spreading for cooling that can take the dish out of the pot, so that brightness pot is dry.
2. the pure manual preparation method of a kind of green tea according to claim 1, it is characterized in that: when described brightness pot, do one pot to merge 2-3 pot two leafiness, brightness pot temperature is 80-90 DEG C, tea base cook after without exploding sound, when tea bar starts to transfer to when grayish green, pot temperature drop to 70 DEG C of left and right, at this moment fry speed should accelerate, per minute tremble fry stir about 40-50 time, in the time that stir-fry is excessive to tea perfume, hand grind up powder, color and luster is grayish green and frosting is brightness pot complete; The brightness pot time is 30-45 minute, and dry gross tea moisture content is 4-6%, fries the tea dust producing in tea, and gradation scans out from pot.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171050A (en) * | 2014-07-18 | 2014-12-03 | 安徽省霍山县圣茗茶叶有限公司 | Green tea primary processing method |
| CN104489153A (en) * | 2014-11-27 | 2015-04-08 | 常熟市海虞茶叶有限公司 | Gastrointestinal function adjusting tea |
| CN106615286A (en) * | 2016-12-26 | 2017-05-10 | 黄山市洪通农业科技有限公司 | Making method of health preserving tea |
| CN106615287A (en) * | 2016-12-26 | 2017-05-10 | 黄山市洪通农业科技有限公司 | Preparation method of health-care tea |
| CN106962510A (en) * | 2017-03-28 | 2017-07-21 | 正清堂（北京）茶文化交流中心 | Pu'er tea taproot bar tea process |
| CN108112714A (en) * | 2018-01-23 | 2018-06-05 | 雷波县玉竹春茶厂 | A kind of producing process of Gu tea tree green tea product |
| CN108185031A (en) * | 2017-12-29 | 2018-06-22 | 文成县日省名茶开发有限公司 | A kind of tea processing technique |
| CN108812974A (en) * | 2018-08-13 | 2018-11-16 | 孝昌县凤凰茶叶有限责任公司 | A kind of spike process for tea manufacture |
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| CN103211045A (en) * | 2013-05-09 | 2013-07-24 | 泸州市纳溪区金凤山茶场 | Production method of manual flat and single-bud type green tea |
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| CN103211045A (en) * | 2013-05-09 | 2013-07-24 | 泸州市纳溪区金凤山茶场 | Production method of manual flat and single-bud type green tea |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171050A (en) * | 2014-07-18 | 2014-12-03 | 安徽省霍山县圣茗茶叶有限公司 | Green tea primary processing method |
| CN104489153A (en) * | 2014-11-27 | 2015-04-08 | 常熟市海虞茶叶有限公司 | Gastrointestinal function adjusting tea |
| CN106615286A (en) * | 2016-12-26 | 2017-05-10 | 黄山市洪通农业科技有限公司 | Making method of health preserving tea |
| CN106615287A (en) * | 2016-12-26 | 2017-05-10 | 黄山市洪通农业科技有限公司 | Preparation method of health-care tea |
| CN106962510A (en) * | 2017-03-28 | 2017-07-21 | 正清堂（北京）茶文化交流中心 | Pu'er tea taproot bar tea process |
| CN108185031A (en) * | 2017-12-29 | 2018-06-22 | 文成县日省名茶开发有限公司 | A kind of tea processing technique |
| CN108112714A (en) * | 2018-01-23 | 2018-06-05 | 雷波县玉竹春茶厂 | A kind of producing process of Gu tea tree green tea product |
| CN108812974A (en) * | 2018-08-13 | 2018-11-16 | 孝昌县凤凰茶叶有限责任公司 | A kind of spike process for tea manufacture |
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Application publication date: 20140702 |