CN104146084A - Green tea processing method - Google Patents
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- CN104146084A CN104146084A CN201410428314.1A CN201410428314A CN104146084A CN 104146084 A CN104146084 A CN 104146084A CN 201410428314 A CN201410428314 A CN 201410428314A CN 104146084 A CN104146084 A CN 104146084A
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Abstract
The present invention relates to a green tea processing method, which comprises the following steps: grading fresh tea leaves, fine manipulation of green tea leaves, deactivation of enzymes, rolling to fix shape, primarily drying with gross fire;, and improving aroma with complete fire. Wherein, the step of fine manipulation of green tea leaves comprises rocking of green leaves and standing process, the rocking process is carried out immediately after the grading of fresh tea leaves in factory, a long roller continuous enzyme deactivation machine is adopted, and the temperature of hot air in the barrel is controlled at 45-55 DEG C to perform rocking for 1.5-2.5 minutes; the standing process follows the rocking process; the standing process is carried indoors at a temperature of 10-25 DEG C, the thickness of the tea leaves in standing process is 5-15 centimeters, and the duration time is 40-80 minutes. The tea leaves processed with the present invention retain the external characteristics of green tea, have the intrinsic mellow, pleasant and fragrant taste and flavor at the same time, and are suitable for people with different physical characteristics to drink.
Description
Technical field
The invention belongs to Tea Processing technical field, be specifically related to a kind of processing technology of green tea.
Background technology
Tealeaves have refresh oneself clear away heart-fire, clearing heat and detoxicating, body-fluid-generating heat-clearing, eliminate indigestion and phlegm, the only pharmacological action such as dysentery dehumidifying, to modern disease, as Radiation sickness, cardiovascular and cerebrovascular diseases, cancer etc., also have certain pharmacological effect.
Tealeaves, by whether fermenting in its process, can be divided into azymic tea, semi-fermented tea and fermented tea three major types.Green tea belongs to azymic tea, has fried green, baking, solarization green grass or young crops and steams blue or green 4 kinds, and its basic procedure of processing is: the fresh leaf → air blue of tea (also claiming stand green grass or young crops) → complete → rolling shaping → dry → Titian.Wherein, air blue object is: evaporation tea fresh leaf central part divides moisture, reduces cell turgidity, makes the food value of leaf soft processing that is beneficial to complete of withering; Tentatively distribute the green grass breath of the fresh leaf of tea, promote fragrance; Impel the biochemical reaction of some chemical properties (as: Polyphenols, amino acid, sugar, fragrance component etc.), improve tea leaf quality.Air blue forms and improves one of important technique measure of green tea quality beyond doubt.At present in Green tea processing technology, air blue is divided into substantially utilizes outdoor daylight air blue and in two kinds of methods of indoor air blue, the air blue time is generally more than 4 hours.Because air blue environment temperature is unstable, especially, in the time of outdoor air blue, variation of ambient temperature is large and wayward, easily makes the fresh leaf red stain of tea, millet paste fragrance deficiency have bitter taste, is difficult to ensure the homogeneity of tea leaf quality.
In the water extraction of green tea, mainly comprise polyphenols, amino acid, soluble sugar, caffeine, aliphatic acid etc.; The content of Tea Polyphenols, tannic acid and caffeine etc. wherein with bitter taste is also high compared with other two classes tea, greatly affect the mouthfeel of green tea, also can have a negative impact to human body, especially the patient of weak, the gastric anacidity of taste Virtual, chronic gastric ulcer, long-term drinking green tea, easily affected part is formed and stimulated, injure taste.
The mixture that aromatic substance in tealeaves is made up of numerous volatile substances of different in kind, content pettiness and difference great disparity, but its main component is only tens of kinds.It is total that they have plenty of black tea, green tea, the fresh leaf of tea, have plenty of distinguish separately unique.Up to now, the tea aroma material that has separated qualification approximately has 700 kinds, wherein, in the fresh leaf of tea, containing nearly 100 kinds of fragrance ingredient, has kind more than 200 in green tea, and in semi-fermented tea (as oolong tea) and fermented tea (as black tea), has more than 300 to plant.Number and Tea Processing technology that tea aroma composition kind is described are closely related.
Semi-fermented tea as the processing method of oolong tea in, between two steps, do together in addition blue or green step and (comprise and shake blue or green and two operations that hocket of air blue withering, complete, generally carrying out 2～4 takes turns), wherein, shake young worker's order generally carries out under room temperature environment, by manual or use vibration machine, fully stir dark brownish green.Shaking one of blue or green main purpose is promote the enzymatic oxidation of material in leaf and obstruct the Uniform Flow of moisture between leaf and distribute, make the aromatic substance of high level in tender stalk and content than bud-leaf exceed the amino acid of l～2 times and non-ester catechin with moisture diffusion to blade, active principle in blade is combined, be converted into fragrance matter glucosides class important in tealeaves and decompose, thereby forming more alcohol is fragrance component, this is a high-quality slender joss stick major reason of oolong tea, is also the key that makes oolong tea.
Publication number is that the Chinese patent application of CN 101961057 A discloses a kind of Green tea making method, and its this processing step is as follows: the first step, and stand is blue or green: fresh leaf is spread to 7～10 hours, with fresh leaf deliquescing, dehydration more than 30%, is distributed blue or green perfume (or spice) and is as the criterion, and spreads THICKNESS CONTROL in 2cm; Second step, shake green grass or young crops and throwing green grass or young crops: it is within 3 hours, to shake blue or green and throwing green grass or young crops that the vibration machine of employing making oolong tea carries out twice interval, make, between fresh leaf and thin bamboo strips used for weaving cylinder, fresh leaf and fresh leaf, phase mutual friction occurs, cause vein cell minor injury, promote the enzymatic oxidation of material in leaf and obstruct the Uniform Flow of moisture content between leaf and distribute; The 3rd step, completes: the 4th step, gently rub: and the 5th step, manage for the first time article: the 6th step, manage for the second time article: the 7th step, dry: the 8th step, finished product and storage.Described in this patent application method and traditional Green tea making method maximum be not both comprise shake blue or green with throw blue or green step; The green tea that this technique is made, has the obvious fragrance of a flower, endures repeated infusions, and can partly subdue the bitter taste of green tea, reduces the stimulation to human intestines and stomach after drinking simultaneously.
But, the technical scheme of above-mentioned patent application remains in following deficiency: 1, shake green grass or young crops and use vibration machine to make the vein cell minor injury of the fresh leaf of tea with the blue or green step of throwing, the fresh leaf of tea has fermentation to a certain degree, there is " greenery red margination " feature of traditional fermentation method for making tealeaves, affect the chlorophyll content of dry tea, the appearance luster of product and the requirement of Tang Se and green tea thereof are not inconsistent; 2, need special vibration machine, increased investment of production; 3, the process-cycle long, required place is large.
Summary of the invention
For the deficiencies in the prior art, technical problem of the present invention is to provide a kind of processing method of green tea, utilizes the tealeaves of the method processing in possessing the external feature of green tea, also has more refreshing high-quality slender joss stick inherent mouthfeel, the local flavor of alcohol.
The technical scheme that the present invention solves the problems of the technologies described above is:
A processing method for green tea, the method is made up of following steps:
(1) the fresh leaf classification of tea: bud one leaf and two leaves and a bud are divided into A group, bud three leaves and the above B group that is divided into;
(2) do green grass or young crops: form by shaking green grass or young crops and air blue two procedures successively, wherein,
The described young worker's order of shaking is as described below: A is organized to the fresh leaf of tea and be placed in long cylinder continuous de-enzyming machine, in application cylinder, hot blast temperature shakes blue or green 1.5～2 minutes under the condition of 49～55 DEG C; B is organized to the fresh leaf of tea and be placed in long cylinder continuous de-enzyming machine, in application cylinder, hot blast temperature shakes blue or green 2～2.5 minutes under the condition of 45～51 DEG C;
Described air blue operation is as described below: temperature be 10～25 DEG C indoor, will shake A after the green grass or young crops group fresh leaf of tea and the fresh leaf of B group tea is spread the thickness of 5～15 centimetres out, air blue 40～80 minutes respectively;
(3) complete: use long cylinder continuous de-enzyming machine that the fresh leaf of tea doing after green grass or young crops is completed 3～5 minutes, when input while being the fresh leaf of A group tea, the batch feeding end hot blast temperature of controlling long cylinder continuous de-enzyming machine is 135～140 DEG C, and discharge end hot blast temperature is 95～100 DEG C; When input, while being the fresh leaf of B group tea, the batch feeding end hot blast temperature of controlling long cylinder continuous de-enzyming machine is 130～135 DEG C, and discharge end hot blast temperature is 90～95 DEG C;
(4) rolling shaping: will be fresh the tea after completing leaf drop in kneading machine and knead,, knead 40～45 minutes during for the fresh leaf of A group tea when input,, knead 45～50 minutes while organizing the fresh leaf of tea for B when input;
(5) just fire is dry: respectively the A group fresh leaf of tea after rolling shaping and the fresh leaf of B group tea are placed in roasting machine, be first frying 15～20 minutes under the condition of 100～110 DEG C in temperature, thereafter, cool the temperature to 85～90 DEG C, continue frying 20～30 minutes, finally, respectively two groups of described fresh leaves of tea are spread out into the thickness of 15-20 centimetre, airing 60～120 minutes;
(6) the fiery Titian of foot: respectively the just fiery dried A group fresh leaf of tea and the fresh leaf of B group tea are placed in to roasting machine, be first frying 10～30 minutes under 53～56 DEG C of conditions in temperature, then cool the temperature to 40～42 DEG C, continue frying 90～120 minutes, and first 30 minutes of end, temperature being improved to 5～15 DEG C, the moisture content that makes tealeaves is 5～7% to obtain dry tea finished product.
The processing method of above-mentioned green tea, wherein, the described young worker's order of shaking is as described below: respectively A is organized to the fresh leaf of tea and the fresh leaf of B group tea is placed in long cylinder continuous de-enzyming machine, in application cylinder, hot blast temperature shakes blue or green 2 minutes under the condition of 50 DEG C.
The processing method of above-mentioned green tea, wherein, described air blue operation is as described below: temperature be 20 DEG C indoor, will shake A after the green grass or young crops group fresh leaf of tea and the fresh leaf of B group tea is spread the thickness of 10 centimetres out, air blue 60 minutes respectively.
The processing method of green tea disclosed in this invention is that existing Green tea processing technology is improved, after the classification of Cha Xianyejin factory, utilize long cylinder continuous de-enzyming machine to carry out short time heating to the fresh leaf of tea and shake green grass or young crops, then to shaking leafiness cooling, under the condition of indoor temperature control, carry out, after short time air blue, entering the step that completes.
The present invention utilizes short time heating to shake green grass or young crops and short time temperature control air blue combines, can prevent dark brownish green fermentation variable color, again can be better, promote quickly the fresh Ye Zhongyi series of tea to form the biochemical reaction of the material of tealeaves interior quality, especially promoted the activation of glycosidase in the fresh leaf of tea, thereby promote fragrance component source---the hydrolysis of the materials such as glucosides class important in dark brownish green, discharge free fragrance ingredient and glucose, can increase the fragrance of tealeaves, reduce bitter taste, more glycol is fresh refreshing to make millet paste flavour, it is poor that the present invention has solved green tea look good fragrance preferably, the contradiction of the good aberration of fragrance, can ensure the homogeneity of tea leaf quality, quality and the economic worth of green tea are significantly improved, the green tea processing is more suitable for having the drunk by people of different physiological characteristics.
The present invention compares existing Green Tea Processing technology and has following beneficial effect:
1, do green grass or young crops (comprise shake blue or green and air blue operation) and only carry out taking turns, the time is short, has avoided dark brownish green fermentation, and manufactured goods have retained " Three Greens " (dry dark brown pool is green, millet paste color is green, steep at the bottom of posterior lobe green) external feature of green tea;
2, shake young worker's order and share long cylinder continuous de-enzyming machine with the step that completes, without special vibration machine, do not increase equipment investment; And different due to the structure of long cylinder continuous de-enzyming machine and vibration machine, working method, can cause dark brownish green leaf margin cellular damage hardly, avoid occurring " greenery red margination " feature of traditional fermentation method for making tealeaves;
3, the processing time before completing significantly shortens, and can stop the further enzymatic oxidation of polyphenols, prevents dark brownish green red stain;
4, reduced the fresh leaf pot life of tea, the Tea Processing cycle significantly shortens, and dark brownish green when air blue to spread thickness out larger, can effectively reduce the demand to factory building, remarkable in economical benefits.
The beneficial effect that the present invention also has is simple to operate, production efficiency is high and easily apply.
Detailed description of the invention
Embodiment 1
The processing method of a kind of green tea described in the present embodiment is made up of following steps: the fresh leaf classification of tea → do green grass or young crops → complete → rolling shaping → just dry → sufficient fiery Titian of fire, below above-mentioned steps is described in detail:
1, the fresh leaf classification of tea: impurity in fresh tea leaf, old stalk are detected, and according to the classification of bud-leaf quantity: bud one leaf and two leaves and a bud are divided into A group, bud three leaves and the above B group that is divided into.
2, do green grass or young crops: form by shaking blue or green and air blue two procedures successively, wherein, shake young worker's order and use long cylinder continuous de-enzyming machine, employing electrical heating is to hot wind supply in cylinder; Wherein, the fresh leaf of A group tea shake 52 DEG C of the interior hot blast temperatures of blue or green times 1.5 minute, tin, the fresh leaf of B group tea shake 48 DEG C of the interior hot blast temperatures of blue or green times 2 minute, tin; Shake after green grass or young crops finishes, under the cooling of blower fan drum cold wind, shake leafiness via tape transport leafing, enter air blue operation.
Air blue operation is carried out air blue is indoor: by the ventilation of windowing of air blue chamber, use if desired the air-conditioning temperature that controls environment, make the A group fresh leaf of tea and the fresh leaf of B group tea all at 22 DEG C, use multilayer thin bamboo strip pad to spread, spread 6 centimetres of thickness out, air blue 50 minutes.
Through do the blue or green dark brownish green food value of leaf of processing wither soft, leaf look by emerald green transfer to dark green, lustrous surface disappearance; Substantially, there is no green grass breath, and can smell the distinctive faint scent of green tea.
3, complete: use long cylinder continuous de-enzyming machine to completing 3 minutes through doing blue or green two groups of fresh leaves of tea processing, adopt electrical heating to hot wind supply in cylinder, and respectively the hot blast temperature of throwing end of blade, the port of export in cylinder is controlled; Wherein, hot blast temperature when the fresh leaf of above-mentioned A group tea is completed is for throwing 140 DEG C of end of blade, 95 DEG C of the ports of export, and hot blast temperature when the fresh leaf of B group tea completes is for throwing 135 DEG C of end of blade, 90 DEG C of the ports of export.
After completing, the dark brownish green food value of leaf is further withered soft, and outward appearance is dark green, there is no green grass gas, and the distinctive faint scent of green tea is denseer.
4, rolling shaping: use 55 type kneading machines, while kneading, the throwing leaf amount of the fresh leaf of A group tea, at 35～40 kilograms, is kneaded 40 minutes, the throwing leaf amount of the fresh leaf of B group tea, at 30～35 kilograms, is kneaded 46 minutes; Dark brownish green shaping rate after kneading is general all more than 80%.
5, just fire is dry: respectively the A group fresh leaf of tea after rolling shaping and the fresh leaf of B group tea are placed in roasting machine, be first frying 18 minutes under the condition of 100 DEG C in temperature, thereafter, cool the temperature to 90 DEG C, continue frying 22 minutes, last, respectively two groups of described fresh leaves of tea are spread out into the thickness of 15 centimetres, airing 70 minutes, to distribute steam, is convenient to further dry and Titian.
6, the fiery Titian of foot: respectively the just fiery dried A group fresh leaf of tea and the fresh leaf of B group tea are placed in to roasting machine, be first frying 28 minutes under 53 DEG C of conditions in temperature, then cool the temperature to 42 DEG C, continue frying 90 minutes, and temperature was improved to 15 DEG C in first 30 minutes in end, to develop fragrance.In the time that stir-fry is 5% to the moisture content of tealeaves, tealeaves is shaped, smooth surface, and the green profit of color and luster, can take the dish out of the pot.
The tealeaves taking the dish out of the pot is dry tea finished product, after it is down to room temperature, is transported to freezer refrigeration after packaging.
Embodiment 2
The difference of the present embodiment and embodiment 1 is:
2, do green grass or young crops: form by shaking blue or green and air blue two procedures successively, wherein, shake young worker's order and use long cylinder continuous de-enzyming machine, employing electrical heating is to hot wind supply in cylinder; Wherein, the green grass or young crops time of shaking of the A group fresh leaf of tea and the fresh leaf of B group tea is the interior hot blast temperature of 2 minute, tin and is 50 DEG C; Shake after green grass or young crops finishes, under the cooling of blower fan drum cold wind, shake leafiness via tape transport leafing, enter air blue operation.
Air blue operation is carried out air blue is indoor: by the ventilation of windowing of air blue chamber, use if desired the air-conditioning temperature that controls environment, make the A group fresh leaf of tea and the fresh leaf of B group tea all at 20 DEG C, use multilayer thin bamboo strip pad to spread, spread 10 centimetres of thickness out, air blue 60 minutes.
Through do the blue or green dark brownish green food value of leaf of processing wither soft, leaf look by emerald green transfer to dark green, lustrous surface disappearance; Substantially, there is no green grass breath, and can smell the distinctive faint scent of green tea.
3, complete: use long cylinder continuous de-enzyming machine to completing 4 minutes through doing blue or green two groups of fresh leaves of tea processing, adopt electrical heating to hot wind supply in cylinder, and respectively the hot blast temperature of throwing end of blade, the port of export in cylinder is controlled: hot blast temperature when A group fresh leaf of tea and the fresh leaf of B group tea complete is for throwing 135 DEG C of end of blade, 95 DEG C of the ports of export.
After completing, the dark brownish green food value of leaf is further withered soft, and outward appearance is dark green, there is no green grass gas, and the distinctive faint scent of green tea is denseer.
4, rolling shaping: use 55 type kneading machines, while kneading, the throwing leaf amount of the A group fresh leaf of tea and the fresh leaf of B group tea is to 35 kilograms, knead 45 minutes; Dark brownish green shaping rate after kneading is general all more than 80%.
5, just fire is dry: respectively the A group fresh leaf of tea after rolling shaping and the fresh leaf of B group tea are placed in roasting machine, be first frying 17 minutes under the condition of 105 DEG C in temperature, thereafter, cool the temperature to 88 DEG C, continue frying 25 minutes, last, respectively two groups of described fresh leaves of tea are spread out into the thickness of 16 centimetres, airing 100 minutes, to distribute steam, is convenient to further dry and Titian.
6, the fiery Titian of foot: respectively the just fiery dried A group fresh leaf of tea and the fresh leaf of B group tea are placed in to roasting machine, be first frying 20 minutes under 55 DEG C of conditions in temperature, then cool the temperature to 41 DEG C, continue frying 100 minutes, and temperature was improved to 10 DEG C in first 30 minutes in end, to develop fragrance.In the time that stir-fry is 5% to the moisture content of tealeaves, tealeaves is shaped, smooth surface, and the green profit of color and luster, can take the dish out of the pot.
The tealeaves taking the dish out of the pot is dry tea finished product, after it is down to room temperature, is transported to freezer refrigeration after packaging.
The process conditions of all the other steps and method of operating are identical with embodiment 1.
Embodiment 3
The difference of the present embodiment and embodiment 1 is:
2, do green grass or young crops: form by shaking blue or green and air blue two procedures successively, wherein, shake young worker's order and use long cylinder continuous de-enzyming machine, employing electrical heating is to hot wind supply in cylinder; Wherein, the fresh leaf of A group tea shake 50 DEG C of the interior hot blast temperatures of blue or green times 2 minute, tin, the fresh leaf of B group tea shake 46 DEG C of the interior hot blast temperatures of blue or green times 2.5 minute, tin; Shake after green grass or young crops finishes, under the cooling of blower fan drum cold wind, shake leafiness via tape transport leafing, enter air blue operation.
Air blue operation is carried out air blue is indoor: by the ventilation of windowing of air blue chamber, use if desired the air-conditioning temperature that controls environment, make the A group fresh leaf of tea and the fresh leaf of B group tea all at 10 DEG C, use multilayer thin bamboo strip pad to spread, spread 13 centimetres of thickness out, air blue 70 minutes.
Through do the blue or green dark brownish green food value of leaf of processing wither soft, leaf look by emerald green transfer to dark green, lustrous surface disappearance; Substantially, there is no green grass breath, and can smell the distinctive faint scent of green tea.
3, complete: use long cylinder continuous de-enzyming machine to completing 5 minutes through doing blue or green two groups of fresh leaves of tea processing, adopt electrical heating to hot wind supply in cylinder, and respectively the hot blast temperature of throwing end of blade, the port of export in cylinder is controlled; Wherein, hot blast temperature when the fresh leaf of above-mentioned A group tea is completed is for throwing 136 DEG C of end of blade, 97 DEG C of the ports of export, and hot blast temperature when the fresh leaf of B group tea completes is for throwing 132 DEG C of end of blade, 90 DEG C of the ports of export.
After completing, the dark brownish green food value of leaf is further withered soft, and outward appearance is dark green, there is no green grass gas, and the distinctive faint scent of green tea is denseer.
4, rolling shaping: use 55 type kneading machines, while kneading, the throwing leaf amount of the fresh leaf of A group tea, at 35～40 kilograms, is kneaded 45 minutes, the throwing leaf amount of the fresh leaf of B group tea, at 30～35 kilograms, is kneaded 50 minutes; Dark brownish green shaping rate after kneading is general all more than 80%.
5, just fire is dry: respectively the A group fresh leaf of tea after rolling shaping and the fresh leaf of B group tea are placed in roasting machine, be first frying 20 minutes under the condition of 110 DEG C in temperature, thereafter, cool the temperature to 85 DEG C, continue frying 30 minutes, last, respectively two groups of described fresh leaves of tea are spread out into the thickness of 20 centimetres, airing 120 minutes, to distribute steam, is convenient to further dry and Titian.
6, the fiery Titian of foot: respectively the just fiery dried A group fresh leaf of tea and the fresh leaf of B group tea are placed in to roasting machine, be first frying 12 minutes under 56 DEG C of conditions in temperature, then cool the temperature to 40 DEG C, continue frying 120 minutes, and temperature was improved to 5 DEG C in first 30 minutes in end, to develop fragrance.In the time that stir-fry is 6.5% to the moisture content of tealeaves, tealeaves is shaped, smooth surface, and the green profit of color and luster, can take the dish out of the pot.
The tealeaves taking the dish out of the pot is dry tea finished product, after it is down to room temperature, is transported to freezer refrigeration after packaging.
The process conditions of all the other steps and method of operating are identical with embodiment 1.
Embodiment 4 (shaking the research of blue or green temperature on green tea quality impact)
1, experiment purpose: investigate while using long cylinder continuous de-enzyming machine to shake green grass or young crops to the fresh leaf of tea the impact that in cylinder, hot blast temperature forms dry tea quality.
2, the processing of sample: the fresh leaf of A group tea of getting bud one leaf and two leaves and a bud is raw material, 35～60 DEG C of hot blast temperature scopes in cylinder while shaking green grass or young crops, and taking 5 DEG C as one thermograde, make 5 parts of green tea products according to the processing method described in above-described embodiment 2, as sample 1～sample 5.
3, experimental technique: the sensory review who with reference to " tealeaves sensory review method " (National Standard of the People's Republic of China GB/T23776-2009), above-mentioned sample is carried out profile (being mainly color and luster) and endoplasm (at the bottom of comprising fragrance, soup look, flavour and leaf).
Sensory review the results are shown in Table 1.
Table 1 is for sensory review's result of examination green tea sample
Note: the score of the each sample of table 1 according to respectively evaluate item rating coefficient (at the bottom of color and luster 25%, fragrance 25%, soup look 10%, flavour 30%, leaf 10%) be multiplied by respectively evaluate to point after be added and obtain again.
As seen from the above table, while shaking green grass or young crops in cylinder hot blast temperature the sample 3 of 45～50 DEG C, 50～55 DEG C and sample 4 evaluate score apparently higher than other samples, especially fragrance and two of flavours evaluate to point on, more notablely higher than other samples; Hot blast temperature evaluating to point all higher at the bottom of color and luster, Tang Se and the leaf of the sample 1 of 35～45 DEG C and sample 2 in cylinder while shaking green grass or young crops, but fragrance, flavour is obviously not enough; While shaking green grass or young crops, hot blast temperature is higher than the product of 55 DEG C in cylinder, and it is every evaluates to point all lower.
Upper table data declaration, while shaking green grass or young crops, in cylinder, hot blast temperature is in the time of 45～55 DEG C, and the integrated quality of the green tea sample 3 processing according to the processing method described in embodiment 2 is best.
Embodiment 5 (effect comparative example)
1, experiment purpose: investigate at room temperature use vibration machine to dark brownish green carry out two-wheeled do blue or green method with utilize disclosed in this invention one take turns heating do blue or green method to green tea quality form effect.
2, sample sets: the green tea product that the fresh leaf of A group tea of getting bud one leaf and two leaves and a bud is raw material, make according to method described in above-described embodiment 1～embodiment 3, as sample 1～sample 3.
3, the processing of reference substance: taking the fresh leaf of above-mentioned A group tea as raw material, first spread 8 hours, with fresh leaf deliquescing, dehydration more than 30%, spreads THICKNESS CONTROL in 2cm; Then using vibration machine to carry out twice interval is to shake green grass or young crops in 3 hours, and the each leaf amount of throwing in blue or green process of shaking is no more than 7.5 kilograms; Then process respectively according to the method for the step 3～step 6 described in embodiment 1～embodiment 3, make 3 parts of green tea products product 1～reference substance 3 in contrast.
4, experimental technique: the sensory review who with reference to " tealeaves sensory review method " (National Standard of the People's Republic of China GB/T23776-2009), above-mentioned sample and reference substance is carried out profile (being mainly color and luster) and endoplasm (at the bottom of comprising fragrance, soup look, flavour and leaf).
Sensory review the results are shown in Table 2.
Table 2 is for sensory review's result of examination green tea sample and reference substance
Note: in table 2 score of each sample and reference substance according to respectively evaluate item rating coefficient (at the bottom of color and luster 25%, fragrance 25%, soup look 10%, flavour 30%, leaf 10%) be multiplied by respectively evaluate to point after be added and obtain again.
As seen from the above table, reference substance outward appearance all has slight red stain; Sample sets average 95.73, sample 2 scores are up to 96.63; Reference substance group average 83.62, reference substance 2 scores are up to 84.75; The average of sample all exceeds reference substance phase reserved portion more than 12 points with top score; Sample sets every evaluates to point all higher than reference substance group, especially divides giving of two of fragrance and flavours, and the gap of reference substance and sample is all larger.
The processing method of presentation of results a kind of green tea disclosed in this invention of the present embodiment, remarkable to inherence and the exterior quality effect of raising product, be better than existing green tea processing method comprehensively.
Claims (3)
1. a processing method for green tea, the method is made up of following steps:
(1) the fresh leaf classification of tea: bud one leaf and two leaves and a bud are divided into A group, bud three leaves and the above B group that is divided into;
(2) do green grass or young crops: form by shaking green grass or young crops and air blue two procedures successively, wherein,
The described young worker's order of shaking is as described below: A is organized to the fresh leaf of tea and be placed in long cylinder continuous de-enzyming machine, in application cylinder, hot blast temperature shakes blue or green 1.5～2 minutes under the condition of 49～55 DEG C; B is organized to the fresh leaf of tea and be placed in long cylinder continuous de-enzyming machine, in application cylinder, hot blast temperature shakes blue or green 2～2.5 minutes under the condition of 45～51 DEG C;
Described air blue operation is as described below: temperature be 10～25 DEG C indoor, will shake A after the green grass or young crops group fresh leaf of tea and the fresh leaf of B group tea is spread the thickness of 5～15 centimetres out, air blue 40～80 minutes respectively;
(3) complete: use long cylinder continuous de-enzyming machine that the fresh leaf of tea doing after green grass or young crops is completed 3～5 minutes, when input while being the fresh leaf of A group tea, the batch feeding end hot blast temperature of controlling long cylinder continuous de-enzyming machine is 135～140 DEG C, and discharge end hot blast temperature is 95～100 DEG C; When input, while being the fresh leaf of B group tea, the batch feeding end hot blast temperature of controlling long cylinder continuous de-enzyming machine is 130～135 DEG C, and discharge end hot blast temperature is 90～95 DEG C;
(4) rolling shaping: will be fresh the tea after completing leaf drop in kneading machine and knead,, knead 40～45 minutes during for the fresh leaf of A group tea when input,, knead 45～50 minutes while organizing the fresh leaf of tea for B when input;
(5) just fire is dry: respectively the A group fresh leaf of tea after rolling shaping and the fresh leaf of B group tea are placed in roasting machine, be first frying 15～20 minutes under the condition of 100～110 DEG C in temperature, thereafter, cool the temperature to 85～90 DEG C, continue frying 20～30 minutes, finally, respectively two groups of described fresh leaves of tea are spread out into the thickness of 15-20 centimetre, airing 60～120 minutes;
(6) the fiery Titian of foot: respectively the just fiery dried A group fresh leaf of tea and the fresh leaf of B group tea are placed in to roasting machine, be first frying 10～30 minutes under 53～56 DEG C of conditions in temperature, then cool the temperature to 40～42 DEG C, continue frying 90～120 minutes, and first 30 minutes of end, temperature being improved to 5～15 DEG C, the moisture content that makes tealeaves is 5～7% to obtain dry tea finished product.
2. the processing method of a kind of green tea according to claim 1, it is characterized in that, the described young worker's order of shaking is as described below: respectively A is organized to the fresh leaf of tea and the fresh leaf of B group tea is placed in long cylinder continuous de-enzyming machine, in application cylinder, hot blast temperature shakes blue or green 2 minutes under the condition of 50 DEG C.
3. the processing method of a kind of green tea according to claim 1 and 2, is characterized in that, described air blue operation is as described below: temperature be 20 DEG C indoor, will shake A after the green grass or young crops group fresh leaf of tea and the fresh leaf of B group tea is spread the thickness of 10 centimetres out, air blue 60 minutes respectively.
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| CN104397220A (en) * | 2014-11-27 | 2015-03-11 | 常熟市海虞茶叶有限公司 | Tealeaf drying method |
| CN105104586A (en) * | 2015-07-07 | 2015-12-02 | 信阳农林学院 | Method for semi-manually and semi-mechanically processing Xinyang Maojian tea leaves |
| CN105192149A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Green tea processing technology |
| CN109619220A (en) * | 2018-12-29 | 2019-04-16 | 中国农业科学院茶叶研究所 | A kind of preparation method of extra-strong tea |
| CN110934199A (en) * | 2019-11-25 | 2020-03-31 | 溆浦县金香农业开发有限公司 | Tea leaf manufacturing method and tea leaves |
| CN116806892A (en) * | 2023-05-25 | 2023-09-29 | 河南农业大学 | Production method of high-aroma low-caffeine green tea |
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| CN116806892A (en) * | 2023-05-25 | 2023-09-29 | 河南农业大学 | Production method of high-aroma low-caffeine green tea |
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