CN104146084B - A kind of processing method of green tea - Google Patents

A kind of processing method of green tea Download PDF

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Publication number
CN104146084B
CN104146084B CN201410428314.1A CN201410428314A CN104146084B CN 104146084 B CN104146084 B CN 104146084B CN 201410428314 A CN201410428314 A CN 201410428314A CN 104146084 B CN104146084 B CN 104146084B
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green
tea
fresh leaves
tea fresh
blue
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CN104146084A (en
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吴建军
孙慕芳
胡祖有
程春
吴建忠
胡兴福
汪有忠
周秋红
童鸿鑫
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JIXI COUNTY SHANGZHUANG TEA SPECIALTY COOPERATIVES
Xinyang Agriculture and Forestry University
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JIXI COUNTY SHANGZHUANG TEA SPECIALTY COOPERATIVES
Xinyang Agriculture and Forestry University
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Abstract

The present invention relates to a kind of technological method for processing of green tea, the method is made up of following steps: the fire of tea fresh leaves classification → do green grass or young crops → complete → rolling shaping → is just dry → and the fiery Titian of foot, wherein, do blue or green step to comprise and shake blue or green and air blue operation, namely described young worker's sequence of shaking carries out after tea fresh leaves enters factory's classification, adopt long cylinder continuous de-enzyming machine, and in application cylinder, hot blast temperature is shake blue or green 1.5 ~ 2.5 minutes at 45 ~ 55 DEG C; Shake after green grass or young crops terminates, enter air blue operation; Described air blue operation is carried out in indoor, at temperature 10 ~ 25 DEG C, and air blue leaf thickness 5 ~ 15 centimetres, 40 ~ 80 minutes time.The tealeaves utilizing the method to process, while possessing green tea external feature, has more alcohol and to feel well high-quality slender joss stick inherent mouthfeel, local flavor, and be more suitable for having the drunk by people of different physiological characteristic.

Description

A kind of processing method of green tea
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 diseases, as Radiation sickness, cardiovascular and cerebrovascular diseases, cancer etc., also have certain pharmacological effect.
Whether tealeaves ferments by its process, can be divided into azymic tea, semi-fermented tea and fermented tea three major types.Green tea belongs to azymic tea, and have fried green, baking, solarization is blue or green and steam blue or green 4 kinds, its basic procedure of processing is: (also title stand is blue or green) → complete tea fresh leaves → air blue → rolling shaping → drying → Titian.Wherein, air blue object is: portion of water in evaporation tea fresh leaves, reduces cell turgidity, the food value of leaf is withered and is softly beneficial to the process that completes; Tentatively distribute the green grass breath of tea fresh leaves, promote fragrance; Impel the biochemical reaction of some chemical properties (as: Polyphenols, amino acid, sugar, fragrance component etc.), improve tea leaf quality.Air blue is one of formation and the important technique measure improving green tea quality beyond doubt.In current Green tea processing technology, air blue is substantially divided into and utilizes outdoor daylight air blue and in indoor air blue two kinds of methods, the air blue time is generally more than 4 hours.Because air blue environment temperature is unstable, especially when outdoor air blue, variation of ambient temperature is large and wayward, easily makes tea fresh leaves red stain, millet paste fragrance deficiency has bitter taste, be difficult to the homogeneity ensureing tea leaf quality.
Polyphenols, amino acid, soluble sugar, caffeine, aliphatic acid etc. are mainly comprised in the water extraction of green tea; The content wherein with the Tea Polyphenols of bitter taste, tannic acid and caffeine etc. is also high compared with other two classes tea, greatly have impact on the mouthfeel of green tea, also can have a negative impact to human body, especially the patient of taste Virtual weak, gastric anacidity, chronic gastric ulcer, long-term drinks green tea, easily affected part is formed and stimulate, injure taste.
The mixture that aromatic substance in tealeaves is made up of different in kind, content pettiness and numerous volatile substances of most diverse, but its main component is only tens of kinds.It is total that they have plenty of black tea, green tea, tea fresh leaves, has plenty of unique respectively separately.Up to now, the tea aroma material being separated qualification about has 700 kinds, wherein, containing nearly 100 kinds of fragrance ingredient in tea fresh leaves, has kind more than 200, and have more than 300 to plant in semi-fermented tea (as oolong tea) and fermented tea (as black tea) in green tea.Illustrate that the number of tea aroma composition kind is closely related with Tea Processing technology.
In the processing method of semi-fermented tea as oolong tea, withering, complete and do blue or green step in addition together between two steps and (comprise and shake blue or green and air blue two operations hocketed, generally carry out 2 ~ 4 to take turns), wherein, shake young worker's sequence generally to carry 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 Uniform Flow of moisture between the enzymatic oxidation of material in leaf and stalk leaf and distribute, the aromatic substance of high level in tender stalk and content is made to exceed the amino acid of l ~ 2 times and non-ester catechin with moisture diffusion to blade than bud-leaf, active principle in blade is combined, be converted into fragrance matter glucosides class important in tealeaves and decompose, thus form more alcoholic aroma composition, this is the high-quality slender joss stick major reason of oolong tea, is also the key making oolong tea.
Publication number is that the Chinese patent application of CN101961057A 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 7 ~ 10 hours, with fresh leaf deliquescing, dehydration more than 30%, distributes blue or green perfume (or spice) and is as the criterion, spread THICKNESS CONTROL within 2cm; Second step, shake blue or green blue or green with throwing: adopting the vibration machine making oolong tea to carry out twice interval is within 3 hours, shake green grass or young crops and throw green grass or young crops, make fresh leaf with thin bamboo strips used for weaving cylinder, between fresh leaf and fresh leaf, phase mutual friction occur, cause vein cell minor injury, promote the Uniform Flow of moisture content between the enzymatic oxidation of material in leaf and stalk leaf and distribute; 3rd step, completes: the 4th step, gently rubs: the 5th step, and first time manages article: the 6th step, and second time is managed article: the 7th step, dries: the 8th step, finished product and storage.Method described in this patent application and conventional green tea manufacture craft maximum be not both comprise shake blue or green with throw blue or green step; The green tea that this technique makes, has the obvious fragrance of a flower, endures repeated infusions, partly can cut down 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 tea fresh leaves with the blue or green step of throwing, tea fresh leaves 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 requirement of the appearance luster of product and Tang Se and green tea is not inconsistent; 2, need special vibration machine, add investment of production; 3, the process-cycle is long, and 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, and the tealeaves utilizing the method to process, while possessing the external feature of green tea, also has more alcohol and to feel well high-quality slender joss stick inherent mouthfeel, local flavor.
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) tea fresh leaves classification: bud one leaf and two leaves and a bud are divided into A group, bud three leaf and above be divided into B group;
(2) green grass or young crops is done: form by shaking blue or green and air blue two procedures successively, wherein,
Described young worker's sequence of shaking is as described below: A group tea fresh leaves is placed in long cylinder continuous de-enzyming machine, and in application cylinder, hot blast temperature shakes blue or green 1.5 ~ 2 minutes under the condition of 49 ~ 55 DEG C; B group tea fresh leaves is placed in long cylinder continuous de-enzyming machine, and 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: be 10 ~ 25 DEG C of indoor in temperature, will shake the A group tea fresh leaves after green grass or young crops and B group tea fresh leaves and spread out the thickness of 5 ~ 15 centimetres, air blue 40 ~ 80 minutes respectively;
(3) complete: use long cylinder continuous de-enzyming machine to complete doing the tea fresh leaves after green grass or young crops 3 ~ 5 minutes, when input be A group tea fresh leaves time, the batch feeding end temperature controlling long cylinder continuous de-enzyming machine is 135 ~ 140 DEG C, and discharge end temperature is 95 ~ 100 DEG C; When input be B group tea fresh leaves time, the batch feeding end temperature controlling long cylinder continuous de-enzyming machine is 130 ~ 135 DEG C, and discharge end temperature is 90 ~ 95 DEG C;
(4) rolling shaping: the tea fresh leaves after completing is dropped in kneading machine and kneads, when input for A group tea fresh leaves time, knead 40 ~ 45 minutes, when input for B group tea fresh leaves time, knead 45 ~ 50 minutes;
(5) just fire is dry: be placed in roasting machine by the A group tea fresh leaves after rolling shaping and B group tea fresh leaves respectively, first frying 15 ~ 20 minutes under temperature is the condition of 100 ~ 110 DEG C, thereafter, cool the temperature to 85 ~ 90 DEG C, continue frying 20 ~ 30 minutes, finally, respectively described two groups of tea fresh leaves are spread out into the thickness of 15-20 centimetre, airing 60 ~ 120 minutes;
(6) the fiery Titian of foot: respectively first fiery dried A group tea fresh leaves and B group tea fresh leaves are placed in roasting machine, first frying 10 ~ 30 minutes under temperature is 53 ~ 56 DEG C of conditions, then 40 ~ 42 DEG C are cooled the temperature to, continue frying 90 ~ 120 minutes, and temperature was improved 5 ~ 15 DEG C in 30 minutes before the end, make the moisture content of tealeaves be 5 ~ 7% namely obtain dry tea finished product.
The processing method of above-mentioned green tea, wherein, described young worker's sequence of shaking is as described below: respectively A group tea fresh leaves and B group tea fresh leaves are placed in long cylinder continuous de-enzyming machine, and 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: be 20 DEG C of indoor in temperature, will shake the A group tea fresh leaves after green grass or young crops and B group tea fresh leaves and spread out the thickness of 10 centimetres, air blue 60 minutes respectively.
The processing method of green tea disclosed in this invention improves existing Green tea processing technology, namely after tea fresh leaves enters factory's classification, utilize long cylinder continuous de-enzyming machine to carry out short time heating to tea fresh leaves and shake green grass or young crops, then to shaking leafiness cooling, under the condition of indoor temperature control, after carrying out short time air blue, namely enter 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, dark brownish green fermentation variable color can be prevented, again can be better, promote the biochemical reaction of the material of a series of formation tealeaves interior quality in tea fresh leaves quickly, especially the activation of glycosidase in tea fresh leaves is facilitated, thus promote dark brownish green in important fragrance component source---the hydrolysis of the materials such as glucosides class, discharge free fragrance ingredient and glucose, the fragrance of tealeaves can be increased, reduce bitter taste, more glycol is fresh refreshing to make millet paste flavour, it is poor that the present invention solves green tea look good fragrance preferably, the contradiction of the good aberration of fragrance, the homogeneity of tea leaf quality can be ensured, significantly improve quality and the economic worth of green tea, the green tea processed is more suitable for having the drunk by people of different physiological characteristic.
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) only to carry out taking turns, the time is short, avoids dark brownish green fermentation, and manufactured goods remain " 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, the structure of long cylinder continuous de-enzyming machine and vibration machine, working method are different, cause dark brownish green leaf margin cellular damage hardly, avoid " greenery red margination " feature occurring traditional fermentation method for making tealeaves;
3, the processing time before completing significantly shortens, and can stop the further enzymatic oxidation of polyphenols, prevent dark brownish green red stain;
4, decrease the tea fresh leaves pot life, the Tea Processing cycle significantly shortens, and dark brownish green during air blue to spread thickness out comparatively large, effectively can reduce the demand to factory building, remarkable in economical benefits.
The present invention also have simple to operate, production efficiency is high and the beneficial effect easily applied.
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 fire of tea fresh leaves classification → do green grass or young crops → complete → rolling shaping → is just dry → the fiery Titian of foot, describes in detail above-mentioned steps below:
1, tea fresh leaves classification: impurity in tea fresh leaves, old stalk are sorted out, and according to bud-leaf graded quantities: bud one leaf and two leaves and a bud are divided into A group, bud three leaf and above be divided into B group.
2, green grass or young crops is done: forming by shaking blue or green and air blue two procedures successively, wherein, shaking young worker's sequence and using long cylinder continuous de-enzyming machine, adopting electricity (or gas, coal) to heat to hot wind supply in cylinder; Wherein, A group tea fresh leaves shake the interior hot blast temperature of blue or green time 1.5 minute, tin 52 DEG C, B group tea fresh leaves shake the interior hot blast temperature of green grass or young crops time 2 minute, tin 48 DEG C; Shake after green grass or young crops terminates, 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 in air blue indoor: ventilation of being windowed air blue room, and using air-condition controls environment temperature if desired, makes A group tea fresh leaves and B group tea fresh leaves all at 22 DEG C, uses multilayer thin bamboo strip pad to spread, spreads thickness 6 centimetres out, air blue 50 minutes.
Wither soft through doing blue or green dark brownish green food value of leaf process, 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 complete 3 minutes to two groups of tea fresh leaves through doing blue or green process, and respectively to throwing end of blade in cylinder, the temperature of the port of export controls; Wherein, temperature when completing to above-mentioned A group tea fresh leaves is for throwing end of blade 140 DEG C, the port of export 95 DEG C, and temperature when B group tea fresh leaves completes is for throwing end of blade 135 DEG C, the port of export 90 DEG C.
After completing, the dark brownish green food value of leaf is withered soft further, and outward appearance is dark green, has not had green grass gas, and the distinctive faint scent of green tea is denseer.
4, rolling shaping: use 55 type kneading machines, when kneading, to the throwing leaf amount of A group tea fresh leaves at 35 ~ 40 kilograms, kneads 40 minutes, to the throwing leaf amount of B group tea fresh leaves at 30 ~ 35 kilograms, kneads 46 minutes; Dark brownish green shaping rate after kneading is generally all more than 80%.
5, just fire is dry: be placed in roasting machine by the A group tea fresh leaves after rolling shaping and B group tea fresh leaves respectively, first frying 18 minutes under temperature is the condition of 100 DEG C, thereafter, cool the temperature to 90 DEG C, continue frying 22 minutes, finally, respectively described two groups of tea fresh leaves are spread out into the thickness of 15 centimetres, airing 70 minutes, to distribute steam, is convenient to dry and Titian further.
6, the fiery Titian of foot: respectively first fiery dried A group tea fresh leaves and B group tea fresh leaves are placed in roasting machine, first frying 28 minutes under temperature is 53 DEG C of conditions, then cools the temperature to 42 DEG C, continues frying 90 minutes, and temperature was improved 15 DEG C in 30 minutes before the end, to develop fragrance.When to fry the moisture content of tealeaves be 5%, tealeaves is shaped, smooth surface, and the green profit of color and luster, can take the dish out of the pot.
The tealeaves taken the dish out of the pot is dry tea finished product, is down to after room temperature until it, is transported to freezer and refrigerates after packaging.
Embodiment 2
1, tea fresh leaves classification: this step is identical with embodiment 1.
2, green grass or young crops is done: forming by shaking blue or green and air blue two procedures successively, wherein, shaking young worker's sequence and using long cylinder continuous de-enzyming machine, adopting electricity (or gas, coal) to heat to hot wind supply in cylinder; Wherein, the green grass or young crops time of shaking of A group tea fresh leaves and B group tea fresh leaves is the interior hot blast temperature of 2 minute, tin and is 50 DEG C; Shake after green grass or young crops terminates, 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 in air blue indoor: ventilation of being windowed air blue room, and using air-condition controls environment temperature if desired, makes A group tea fresh leaves and B group tea fresh leaves all at 20 DEG C, uses multilayer thin bamboo strip pad to spread, spreads thickness 10 centimetres out, air blue 60 minutes.
Wither soft through doing blue or green dark brownish green food value of leaf process, 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 complete 4 minutes to two groups of tea fresh leaves through doing blue or green process, and respectively to throwing end of blade in cylinder, the temperature of the port of export controls: temperature when A group tea fresh leaves and B group tea fresh leaves complete is throwing end of blade 135 DEG C, the port of export 95 DEG C.
After completing, the dark brownish green food value of leaf is withered soft further, and outward appearance is dark green, has not had green grass gas, and the distinctive faint scent of green tea is denseer.
4, rolling shaping: use 55 type kneading machines, when kneading, is 35 kilograms to the throwing leaf amount of A group tea fresh leaves and B group tea fresh leaves, kneads 45 minutes; Dark brownish green shaping rate after kneading is generally all more than 80%.
5, just fire is dry: be placed in roasting machine by the A group tea fresh leaves after rolling shaping and B group tea fresh leaves respectively, first frying 17 minutes under temperature is the condition of 105 DEG C, thereafter, cool the temperature to 88 DEG C, continue frying 25 minutes, finally, respectively described two groups of tea fresh leaves are spread out into the thickness of 16 centimetres, airing 100 minutes, to distribute steam, is convenient to dry and Titian further.
6, the fiery Titian of foot: respectively first fiery dried A group tea fresh leaves and B group tea fresh leaves are placed in roasting machine, first frying 20 minutes under temperature is 55 DEG C of conditions, then cools the temperature to 41 DEG C, continues frying 100 minutes, and temperature was improved 10 DEG C in 30 minutes before the end, to develop fragrance.When to fry the moisture content of tealeaves be 5%, tealeaves is shaped, smooth surface, and the green profit of color and luster, can take the dish out of the pot.
The tealeaves taken the dish out of the pot is dry tea finished product, is down to after room temperature until it, is transported to freezer and refrigerates after packaging.
The process conditions of all the other steps are identical with embodiment 1 with method of operating.
Embodiment 3
1, tea fresh leaves classification: this step is identical with embodiment 1.
2, green grass or young crops is done: forming by shaking blue or green and air blue two procedures successively, wherein, shaking young worker's sequence and using long cylinder continuous de-enzyming machine, adopting electricity (or gas, coal) to heat to hot wind supply in cylinder; Wherein, A group tea fresh leaves shake the interior hot blast temperature of blue or green time 2 minute, tin 50 DEG C, B group tea fresh leaves shake the interior hot blast temperature of green grass or young crops time 2.5 minute, tin 46 DEG C; Shake after green grass or young crops terminates, 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 in air blue indoor: ventilation of being windowed air blue room, and using air-condition controls environment temperature if desired, makes A group tea fresh leaves and B group tea fresh leaves all at 10 DEG C, uses multilayer thin bamboo strip pad to spread, spreads thickness 13 centimetres out, air blue 70 minutes.
Wither soft through doing blue or green dark brownish green food value of leaf process, 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 complete 5 minutes to two groups of tea fresh leaves through doing blue or green process, and respectively to throwing end of blade in cylinder, the temperature of the port of export controls; Wherein, temperature when completing to above-mentioned A group tea fresh leaves is for throwing end of blade 136 DEG C, the port of export 97 DEG C, and temperature when B group tea fresh leaves completes is for throwing end of blade 132 DEG C, the port of export 90 DEG C.
After completing, the dark brownish green food value of leaf is withered soft further, and outward appearance is dark green, has not had green grass gas, and the distinctive faint scent of green tea is denseer.
4, rolling shaping: use 55 type kneading machines, when kneading, to the throwing leaf amount of A group tea fresh leaves at 35 ~ 40 kilograms, kneads 45 minutes, to the throwing leaf amount of B group tea fresh leaves at 30 ~ 35 kilograms, kneads 50 minutes; Dark brownish green shaping rate after kneading is generally all more than 80%.
5, just fire is dry: be placed in roasting machine by the A group tea fresh leaves after rolling shaping and B group tea fresh leaves respectively, first frying 20 minutes under temperature is the condition of 110 DEG C, thereafter, cool the temperature to 85 DEG C, continue frying 30 minutes, finally, respectively described two groups of tea fresh leaves are spread out into the thickness of 20 centimetres, airing 120 minutes, to distribute steam, is convenient to dry and Titian further.
6, the fiery Titian of foot: respectively first fiery dried A group tea fresh leaves and B group tea fresh leaves are placed in roasting machine, first frying 12 minutes under temperature is 56 DEG C of conditions, then cools the temperature to 40 DEG C, continues frying 120 minutes, and temperature was improved 5 DEG C in 30 minutes before the end, to develop fragrance.When to fry the moisture content of tealeaves be 6.5%, tealeaves is shaped, smooth surface, and the green profit of color and luster, can take the dish out of the pot.
The tealeaves taken the dish out of the pot is dry tea finished product, is down to after room temperature until it, is transported to freezer and refrigerates after packaging.
The process conditions of all the other steps are identical with embodiment 1 with method of operating.
Embodiment 4 (shaking the research that blue or green temperature affects green tea quality)
1, experiment purpose: when investigation uses long cylinder continuous de-enzyming machine to shake green grass or young crops to tea fresh leaves, in cylinder, hot blast temperature is on the impact of dry tea quality responses.
2, the processing of sample: the A group tea fresh leaves getting bud one leaf and two leaves and a bud is raw material, hot blast temperature scope 35 ~ 60 DEG C in cylinder when shaking green grass or young crops, and with 5 DEG C be a thermograde, according to the obtained 5 parts of green tea products of the processing method described in above-described embodiment 2, as sample 1 ~ sample 5.
3, experimental technique: the sensory review with reference to " tealeaves sensory review method " (National Standard of the People's Republic of China GB/T23776-2009), above-mentioned sample being carried out to profile (mainly color and luster) and endoplasm (comprising at the bottom of 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 table 1 each sample 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 item to point after be added again and obtain.
As seen from the above table, when shaking green grass or young crops, in cylinder, hot blast temperature evaluates score apparently higher than other samples at the sample 3 of 45 ~ 50 DEG C, 50 ~ 55 DEG C and sample 4, especially fragrance and flavour two evaluate to point on, more notablely higher than other samples; Hot blast temperature evaluating to point all higher at the bottom of the color and luster of the sample 1 of 35 ~ 45 DEG C and sample 2, Tang Se and leaf in cylinder when shaking green grass or young crops, but fragrance, flavour are obviously not enough; When shaking green grass or young crops, in cylinder, hot blast temperature is higher than the product of 55 DEG C, and it is every evaluates to point all lower.
Upper table data illustrate, when shaking green grass or young crops, in cylinder, hot blast temperature is 45 ~ 55 DEG C time, and the integrated quality of the green tea sample 3 namely processed according to the processing method described in embodiment 2 is best.
Embodiment 5 (effectiveness comparison example)
1, experiment purpose: investigate and at room temperature use vibration machine that the dark brownish green two-wheeled that carries out is done to blue or green method and utilizes disclosed in this invention to take turns to heat the effect done blue or green method and formed green tea quality.
2, sample sets: the A group tea fresh leaves getting bud one leaf and two leaves and a bud is raw material, according to the obtained green tea product of method described in above-described embodiment 1 ~ embodiment 3, as sample 1 ~ sample 3.
3, the processing of reference substance: with above-mentioned A group tea fresh leaves for raw material, first spread 8 hours, with fresh leaf deliquescing, dehydration more than 30%, spreads THICKNESS CONTROL within 2cm; Then using vibration machine to carry out twice interval is shake green grass or young crops in 3 hours, and 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, obtained 3 parts of green tea products product 1 ~ reference substance 3 in contrast.
4, experimental technique: the sensory review 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 being carried out to profile (mainly color and luster) and endoplasm (comprising at the bottom of fragrance, soup look, flavour and leaf).
Sensory review the results are shown in Table 2.
Table 2 is for the sensory review's result trying green tea sample and reference substance
Note: in table 2 each sample and reference substance score 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 item give point after be again added obtain.
As seen from the above table, reference substance outward appearance all has slight red stain; Sample sets average 95.73, sample 2 score is up to 96.63; Reference substance group average 83.62, reference substance 2 score is up to 84.75; Average and the top score of sample all exceed reference substance phase reserved portion more than 12 points; The every of sample sets evaluates to dividing all higher than reference substance group, and especially divide at fragrance and giving of flavour two, the gap of reference substance and sample is all larger.
The result of the present embodiment illustrates the processing method of a kind of green tea disclosed in this invention, remarkable to the inherence and exterior quality effect of improving product, is 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) tea fresh leaves classification: bud one leaf and two leaves and a bud are divided into A group, bud three leaf and above be divided into B group;
(2) green grass or young crops is done: form by shaking blue or green and air blue two procedures successively, wherein,
Described young worker's sequence of shaking is as described below: A group tea fresh leaves is placed in long cylinder continuous de-enzyming machine, and in application cylinder, hot blast temperature shakes blue or green 1.5 ~ 2 minutes under the condition of 49 ~ 55 DEG C; B group tea fresh leaves is placed in long cylinder continuous de-enzyming machine, and 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: be 10 ~ 25 DEG C of indoor in temperature, will shake the A group tea fresh leaves after green grass or young crops and B group tea fresh leaves and spread out the thickness of 5 ~ 15 centimetres, air blue 40 ~ 80 minutes respectively;
(3) complete: use long cylinder continuous de-enzyming machine to complete doing the tea fresh leaves after green grass or young crops 3 ~ 5 minutes, when input be A group tea fresh leaves time, the batch feeding end hot blast temperature 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 be B group tea fresh leaves time, the batch feeding end hot blast temperature 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: the tea fresh leaves after completing is dropped in kneading machine and kneads, when input for A group tea fresh leaves time, knead 40 ~ 45 minutes, when input for B group tea fresh leaves time, knead 45 ~ 50 minutes;
(5) just fire is dry: be placed in roasting machine by the A group tea fresh leaves after rolling shaping and B group tea fresh leaves respectively, first frying 15 ~ 20 minutes under temperature is the condition of 100 ~ 110 DEG C, thereafter, cool the temperature to 85 ~ 90 DEG C, continue frying 20 ~ 30 minutes, finally, respectively described two groups of tea fresh leaves are spread out into the thickness of 15-20 centimetre, airing 60 ~ 120 minutes;
(6) the fiery Titian of foot: respectively first fiery dried A group tea fresh leaves and B group tea fresh leaves are placed in roasting machine, first frying 10 ~ 30 minutes under temperature is 53 ~ 56 DEG C of conditions, then 40 ~ 42 DEG C are cooled the temperature to, continue frying 90 ~ 120 minutes, and temperature was improved 5 ~ 15 DEG C in 30 minutes before the end, make the moisture content of tealeaves be 5 ~ 7% namely obtain dry tea finished product.
2. the processing method of a kind of green tea according to claim 1, it is characterized in that, described young worker's sequence of shaking is as described below: respectively A group tea fresh leaves and B group tea fresh leaves are placed in long cylinder continuous de-enzyming machine, and 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: be 20 DEG C of indoor in temperature, will shake the A group tea fresh leaves after green grass or young crops and B group tea fresh leaves and spread out the thickness of 10 centimetres, air blue 60 minutes respectively.
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