CN104026276B - A kind of processing method of purple bamboo shoot tea - Google Patents
A kind of processing method of purple bamboo shoot tea Download PDFInfo
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- CN104026276B CN104026276B CN201410241205.9A CN201410241205A CN104026276B CN 104026276 B CN104026276 B CN 104026276B CN 201410241205 A CN201410241205 A CN 201410241205A CN 104026276 B CN104026276 B CN 104026276B
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Abstract
The invention discloses a kind of processing method of purple bamboo shoot tea, relate to processing field of tea leaves, in solution prior art, purple bamboo shoot tea is without the technical problem of specification work flow, the processing method of purple bamboo shoot tea of the present invention comprise pick tea-leaves, sort, spread out green grass or young crops, complete, Hui Liang, just choose, re-roasting, multiple Hui Liang, choose again, just dry, dry again, storage is fragrant, product are tested and packed flow process, make colory purple bamboo shoot tea.
Description
[technical field]
The present invention relates to Tea Production field.
[background technology]
The health of many human bodies of having tea has very important effect more, the processing of tealeaves to the nutritive value of tealeaves withAnd mouthfeel has tremendous influence. The feature of purple bamboo shoot tea is bud-leaf delicacy, bud colour band purple, and bud shape is as bamboo shoot, bar ropeWrap tightly, and pekoe appears, bud-leaf is complete, the delicate tight knot of profile, and the green kingfisher of color and luster, fragrance is dense strong, flavourFresh alcohol, soup look pale green is bright, therefore very high to the requirement of processing, and the purple bamboo shoot tea of guarantee has excellentEndoplasm and unique fragrance. Traditional purple bamboo shoot tea process comprises: pluck in the phase in Clear and Bright to grain rains, winOne bud one leaf or two leaves and a bud be the tea shoot of exhibition just, tea shoot through spreading out green grass or young crops, complete, manage bar, spreading for cooling, just dry, multipleThe process of drying, existing processing method does not have the flow process of specification, therefore needs veteran purple bamboo shoot tea tea craftsmanCan manufacture, and because purple bamboo shoot tea requirement is high, the small error in arbitrary process all easily affects the matter of tealeavesAmount.
[summary of the invention]
The technical problem that the present invention solves is to provide a kind of processing method of purple bamboo shoot tea, formulates concrete processing streamJourney, improves the quality of processing.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
A processing method for purple bamboo shoot tea, comprises the following steps:
A, pick tea-leaves: gather the tea shoot of purple bamboo shoot tea, the tea shoot of collection is called leafiness;
B, sorting: spread out on bamboo plaque thin leafiness, foreign material and nonconforming bud-leaf are removed;
C, stand green grass or young crops: after leafiness is chosen only, be placed on stand green grass or young crops on bamboo plaque, spread out blue or green process and continue 4 hours-6 hours,Wherein every half an hour, leafiness is stirred once;
D, complete: before completing, first bowl is burnt to heat, the temperature requirement of bowl more than 240 degree, while completing,Respectively 100 grams of leafiness are dropped in pot, add high flame simultaneously, the anxious tealeaves of dialling of the naked hand of tea craftsman, gesture be vexed,Throw combination, so repeatedly until leafiness is soft;
E, Hui Liang: the leafiness after having completed is called water-removing leaves, sweep bamboo dustpan with brown broom, suddenly spreads out on bamboo plaque;
F, just choose: just choosing is mainly the judgement success or not that completes, and finds that bud-leaf is shrivelled, all defective,Complete not in place, occur red stalk leaf situation, the tea that red stalk leaf occurs be rejected;
G, re-roasting: leafiness is put into bowl and fried once, the temperature phase of the temperature of bowl when completing when re-roastingWith, in re-roasting process, carry out the shaping whole piece of tealeaves, the gesture of shaping whole piece comprise grab, get rid of, tremble, vexedHocket, re-roasting is until leafiness is half-dried;
H, multiple Hui Liang: after leafiness takes the dish out of the pot, be placed on spreading for cooling on bamboo plaque, detailed process is with time cool identical again;
I, choose again: leafiness will once be rejected again, method with just choose identical;
J, just baking: bake and bank up with earth with real charcoal, before just drying, first charcoal is grilled thoroughly and is contained in charcoal brazier, leave standstill to smokelessly, by charcoalBasin is placed in bamboo cage, is covered with baking platform on bamboo cage, dry platform cover gauze, the table top temperature of platform to be dried be raised to 90 degree-110 degree, by even leafiness thin stand on gauze, every bakings must be mentioned four jiaos, gauze to turn over for a moment and trembled, and is placed onReturn again baking last time in cool a moment without warm tea plaque, repeatedly until bud-leaf edge is absolutely dry, then spreading for cooling 15 minutes;
K, multiple baking: the operation technique of multiple baking and the first bucket mutually that dries, the table top temperature of still drying platform is lower, is 60Degree-90 degree, turn over and tremble once, and return and dry for cool 3 minutes-5 minutes again for every 15 minutes, until leafiness bone stalk is completeWhen dry, finish, now the tea in several cage bamboo cages can be combined into a cage, a little ashes in charcoal brazier, foot dries a night,Pack up next day;
L, storage perfume: tealeaves is stored in lime cylinder and indicates the date;
M, product are tested: storage, after fragrant 10 to 15 days, is taken out tealeaves;
N, packaging: by tea packaging.
Further, in a step, tea shoot is plucked in generally during Clear and Bright to grain rains, and is preferably inFine day is plucked bud band one leaf bud, big and fleshy, the just tea shoot of expansion of leaf.
Further, in e step, turn over when trembling bamboo plaque and fan with little fan is anxious, the cold cool place place that is surely placed on of leafinessStatic 10 minutes-15 minutes.
Beneficial effect of the present invention:
The processing method of purple bamboo shoot tea of the present invention, by test of many times, formulates the flow process of processing, and works outPreferred temperature and time, is convenient to the popularization of purple bamboo shoot tea, and in process through completing, Hui Liang, multipleFry and multiple Hui Liang, compare originally in once frying tea and Hui Liang, more meticulous, be not easy to stir-fry too much, asIt is too dry that the fruit process that completes is fried, and can reduce the time of frying tea in re-roasting process, if the process that completes is fried notEnough, can extend the time of re-roasting process, to ensure the quality of processing; And the processing method of this purple bamboo shoot teaFry with pot, again with baking and banking up with earth, thereby finished product profile tight knot, complete, fragrant aroma, soup look limpid, tea flavourFresh alcohol and aftertaste sweetness.
These features of the present invention and advantage will detailed description of the invention below in detailed exposure.
[detailed description of the invention]
Below in conjunction with matrix embodiment, technical scheme of the present invention is elaborated, but following embodiment onlyBe only the preferred embodiments of the present invention, not all. Based on the embodiment in embodiment, art technologyPersonnel are other embodiment that obtains under the prerequisite of not making creative work, all belongs to protection of the present inventionScope.
The processing method of a kind of purple bamboo shoot tea provided by the invention, comprises the following steps:
The first step, for picking tea-leaves, gathers tea shoot on request in good time, and tea shoot is called leafiness, generally in Clear and Bright to grain rainsDuring this, carry out. Be preferably in fine day and gather the tea shoot that bud band one leaf, bud are big and fleshy, leaf just launches, andAnd preferably on the tea tree at Yang Yayin woods place, pluck.
Second step is sorting, and leafiness is thin to be spread out on bamboo plaque, and foreign material and nonconforming bud-leaf are removed.
The 3rd step is that stand is blue or green, after leafiness is chosen only, is placed on stand green grass or young crops on bamboo plaque, so that bud-leaf softness is distributed blue or green gas,Spread out blue or green process and continue 4 hours to 6 hours, wherein stir once every half an hour, gently even while stirring, protectEvery one side of demonstrate,proving every leafiness and leafiness can exposed loose gas.
The 4th step is for completing, and completing is a procedure of most critical in whole flow process, become the final quality of tea withThis procedure has very big relation, before completing, first bowl is burnt to heat, and for there being the perfume (or spice) of spirit clearly, pot temperature requires 240More than degree; While completing, 100 grams of leafiness are dropped in bowl, can hear the sound rustling as rained, simultaneouslyRequire to strengthen firer's firepower, the anxious tealeaves of dialling of the naked hand of tea craftsman does not stop, and gesture is vexed, throwing combination, and vexed being called again presses down,Throw and be called and raise again, one presses down another raising can melt careless gas, and the fragrance of a flower generative forces of heaven and earth, completes until bud-leaf is soft. CompletePurple bamboo shoot tea quality is played to decisive role, by high temperature, destroy the characteristic of enzyme in fresh leaf, prevent PolyphenolsSubstance oxidation evaporates the part moisture content in tealeaves simultaneously, makes leaf deliquescing, creates conditions for kneading appearance.Along with the evaporation of moisture, the low boiling aromatic substance volatilization in fresh leaf with green grass gas disappears, thereby makes tealeavesFragrance improves.
The 5th step is Hui Liang, and the bud-leaf after having completed is called water-removing leaves, sweeps bamboo dustpan with brown broom, suddenly spread out inOn bamboo plaque, and one side turns over and trembles, and one side is fanned with little fan is anxious, and expeling hot gas, avoids vexed Huang, is coldly surely placed onStatic 10 minutes to 15 minutes of shady and cool place, so that residual moisture redistribution in water-removing leaves.
The 6th step is for just choosing, and this process is mainly to judge the success or not that completes. Discovery bud-leaf is shrivelled, wholeUseless; Complete not in place, occur red stalk leaf situation, the tea that red stalk leaf occurs is rejected.
The 7th step is re-roasting, and the object of re-roasting is to continue volatilization moisture, further raising perfume, and in re-roasting mistakeIn journey, carrying out shaping whole piece makes bud-leaf be tending towards thin tight. Wherein shaping whole piece has four kinds of gestures, comprise grab, get rid of,Tremble, vexed hocketing, re-roasting is until tealeaves is half-dried.
The 8th step is multiple Hui Liang, and spreading for cooling again after the tealeaves of re-roasting takes the dish out of the pot sweeps bamboo dustpan with brown broom, and urgency is spread out in bambooOn plaque, and simultaneously turn over and tremble, the anxious fan of little fan for one side, the cold cool place that is surely placed on is located static 10 minutes to 15Minute, object is still the residual moisture redistribution allowing in water-removing leaves.
The 9th step is for choosing again, and the tealeaves of Hui Liang will once be rejected again, method with complete after just choose identical.
The tenth step is just to dry, bakes and banks up with earth with real charcoal, and taking bamboo charcoal as the best. Before just drying, first real charcoal is grilled thoroughly and is contained inIn charcoal brazier, leave standstill to smokelessly, charcoal brazier is placed in to bamboo cage, on bamboo cage, be covered with baking platform, dry platform and cover gauze, treatThe table top temperature of drying platform is raised to 90 degree to 110 degree, by even tealeaves thin stand on gauze. Every baking a moment mustFour jiaos, gauze is mentioned to turn over and is trembled, and tea plaque last time without temperature coolly returns in a moment baking, repeatedly until bud and be placed on againLimb edge is absolutely dry, then spreading for cooling multiple baking after 15 minutes, repeatedly ensures mouthfeel and the color and luster of tealeaves.
The 11 step is baking again, and the multiple operation technique drying is similar to just baking, and the table top temperature of still drying platform is lower,Be 60 degree to 90 degree, within every 15 minutes, turn over and tremble once, and return after cool minute 3 to 5 minutes, dry again, until teaLeaf bone obstructs when absolutely dry and finishes. After this tea in several cage bamboo cages can be combined into a cage, a little ashes in charcoal brazier, footDry a night, pack up next day. Just dry and multiple baking energy transpiring moisture, and finishing appearance, give full play to tea perfume (or spice).
The 12 step is storage perfume, still non-finished product of the tealeaves of oven dry, and tealeaves is stored in lime cylinder and indicates the dateStorage perfume (or spice) is also called perfume (or spice), and the fragrance of tealeaves is retained.
The 13 step is that product are tested, and storage, after fragrant 10 to 15 days, is taken out tealeaves, brews trial test, reaches expection mouthfulThe tea of sense is just finished product.
The 14 step is packaging, and finished product packing is become to bag or tank.
By above-described embodiment, object of the present invention is by fully effective having reached. Be familiar with this technologyPersonage should be understood that and the present invention includes but not limit the content of describing in detailed description of the invention above. Any not inclined to one sideAll will be included in the scope of claims from amendment of the present invention.
Claims (3)
1. a processing method for purple bamboo shoot tea, is characterized in that comprising the following steps:
A, pick tea-leaves: gather the tea shoot of purple bamboo shoot tea, the tea shoot of collection is called leafiness;
B, sorting: spread out on bamboo plaque thin leafiness, foreign material and nonconforming bud-leaf are removed;
C, stand green grass or young crops: after leafiness is chosen only, be placed on stand green grass or young crops on bamboo plaque, spread out blue or green process and continue 4 hours-6 hours,Wherein every half an hour, leafiness is stirred once;
D, complete: before completing, first bowl is burnt to heat, the temperature requirement of bowl more than 240 degree, while completing,Respectively 100 grams of leafiness are dropped in pot, add high flame simultaneously, the anxious tealeaves of dialling of the naked hand of tea craftsman, gesture be vexed,Throw combination, so repeatedly until leafiness is soft;
E, Hui Liang: the leafiness after having completed is called water-removing leaves, sweep bamboo dustpan with brown broom, suddenly spreads out on bamboo plaque;
F, just choose: just choosing is mainly the judgement success or not that completes, and finds that bud-leaf is shrivelled, all defective,Complete not in place, occur red stalk leaf situation, the tea that red stalk leaf occurs be rejected;
G, re-roasting: leafiness is put into bowl and fried once, the temperature phase of the temperature of bowl when completing when re-roastingWith, in re-roasting process, carry out the shaping whole piece of tealeaves, the gesture of shaping whole piece comprise grab, get rid of, tremble, vexedHocket, re-roasting is until leafiness is half-dried;
H, multiple Hui Liang: after leafiness takes the dish out of the pot, be placed on spreading for cooling on bamboo plaque, detailed process is with time cool identical again;
I, choose again: leafiness will once be rejected again, method with just choose identical;
J, just baking: bake and bank up with earth with real charcoal, before just drying, first charcoal is grilled thoroughly and is contained in charcoal brazier, leave standstill to smokelessly, by charcoalBasin is placed in bamboo cage, is covered with baking platform on bamboo cage, dry platform cover gauze, the table top temperature of platform to be dried be raised to 90 degree-110 degree, by even leafiness thin stand on gauze, every bakings must be mentioned four jiaos, gauze to turn over for a moment and trembled, and is placed onReturn again baking last time in cool a moment without warm tea plaque, repeatedly until bud-leaf edge is absolutely dry, then spreading for cooling 15 minutes;
K, multiple baking: the operation technique of multiple baking and the first bucket mutually that dries, the table top temperature of still drying platform is lower, is 60Degree-90 degree, turn over and tremble once, and return and dry for cool 3 minutes-5 minutes again for every 15 minutes, until leafiness bone stalk is completeWhen dry, finish, now the tea in several cage bamboo cages is combined into a cage, a little ashes in charcoal brazier, foot dries a night, inferiorDay packs up;
L, storage perfume: tealeaves is stored in lime cylinder and indicates the date;
M, product are tested: storage, after fragrant 10 to 15 days, is taken out tealeaves;
N, packaging: by tea packaging.
2. the processing method of a kind of purple bamboo shoot tea according to claim 1, is characterized in that: in a step,The fine day of tea shoot in during Clear and Bright to grain rains plucked, and plucks bud band one leaf bud, big and fleshy, Ye ChuzhanThe tea shoot opening.
3. the processing method of a kind of purple bamboo shoot tea according to claim 1 and 2, is characterized in that: e stepIn rapid, turn over when trembling bamboo plaque with the anxious fan of little fan, leafiness is cold be surely placed on cool place locate static 10 minutes-15 pointsClock.
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| CN106035778A (en) * | 2016-07-25 | 2016-10-26 | 兴业县山心云雾茶厂 | Method for processing green tea |
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Non-Patent Citations (3)
| Title |
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| 紫笋茶;吴建华;《茶叶》;19951231;第21卷(第3期);42 * |
| 茶树品种和加工工艺对长兴紫笋茶品质的影响;王辉等;《中国茶叶》;20140331;18-19 * |
| 长兴紫笋茶制作技艺;无;《浙江档案》;20101231(第5期);45 * |
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