CN104222345A - Flat green tea fragrance-keeping processing method - Google Patents
Flat green tea fragrance-keeping processing method Download PDFInfo
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- CN104222345A CN104222345A CN201410528840.5A CN201410528840A CN104222345A CN 104222345 A CN104222345 A CN 104222345A CN 201410528840 A CN201410528840 A CN 201410528840A CN 104222345 A CN104222345 A CN 104222345A
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Abstract
A flat green tea fragrance-keeping processing method comprises the steps of spreading green tea leaves on a green tea leaf spreading groove and then moving the tea leaves into a room wherein the time for moving the tea leaves into a refrigeration house for refrigeration ranges from 10 h to 12 h, and hot air withering time ranges from 5 h to 6 h; throwing withered tea leaves into a far infrared fixation machine, wherein first-stage fixation temperature is 170 DEG C, the time is 30 s, second-stage fixation temperature is 70 DEG C, the time is 50 s, third-stage fixation temperature is 60 DEG C, and the time is 70 s; spreading the fixed leaves on a continuous pressing machine, wherein primary pressing shaping temperature is 145 DEG C, the time is 260 s; evenly throwing the tea leaves into a far infrared drying machine, wherein drying temperature ranges from 140 DEG C to 150 DEG C, time ranges from 180 s to 210 s, moisture content ranges from 15% to 20%, drying temperature ranges from 120 DEG C to 130 DEG C, time ranges from 210 s to 240 s, and moisture content ranges from 7% to 9%; drying tea leaves to form finished tea leaves, performing cooling and bagging, putting the tea leaves into the refrigeration house to be cured for 15-60 days, and performing far infrared fragrance adding, wherein the temperature ranges from 110 DEG C to 120 DEG C, time ranges from 60 s to 80 s, and moisture content ranges from 4.5% to 5%.
Description
Technical field
The present invention relates to a kind of processing method of tealeaves, be specifically related to a kind of flat green tea and protect fragrant processing method.
Background technology
Flat green tea, with the Longjing tea in Zhejiang for representative, because it is with a long history, belong to the famous green tea of most impact, the flat profile being extensively considered to high-grade well-known tea of its profile, because flat green tea adopted traditional processing technology in the past, through green removing in high temperature, high temperature reason bar, the links such as high temperature flattening and high temperature Titian, dry tea and the fragrance after brewing, mostly be the Chinese chestnut odor type of high fire, this odor type is market accreditation on Longjing tea, but be used on other green tea, then do not approved, at Cha Jie, general common recognition is all take delicate fragrance as the tealeaves of elegance, this is very important to the class promoting high-grade famous green tea, moreover, now commercially the fragrance of tealeaves can play the ugly magical effects of a fragrant screening hundred.For this reason, on the basis of guaranteeing tea products good characteristic, promoting tealeaves by Tea Processing technique is that fragrance is very important, becomes the direction of Tea Processing development and the pursuit of Tea Processing person.
Summary of the invention
The present invention is in order to realize the object of delicate fragrance flat green tea, thus the flat green tea providing a kind of delicate fragrance of flat green tea obviously to strengthen protects fragrant processing method.
Flat green tea protects a fragrant processing method, adopts following steps: 1) after dark brownish green deepfreeze, hot blast withers; 2) far infrared staged completes; 3) far infrared flattens appearance continuously; 4) far infrared high/low temperature is dry; 5) far infrared Titian after one-tenth tea refrigeration slaking;
Step one: after dark brownish green deepfreeze, hot blast withers, the dark brownish green raw material of selected same grade, spread in the blue or green groove in stand, move into freezer, cold preservation time is 10 ~ 12h, then moves on to indoor, and hot blast withering time is 5 ~ 6h;
Step 2: far infrared staged completes, the withering leaf of step one gained is evenly dropped in far infrared staged green-keeping machine, first stage completes temperature 170 DEG C, time 30s, second stage completes temperature 70 C, time 50s, and the phase III completes temperature 60 C, time 70s, water-removing leaves is pinched slightly firmly and not broken with hand;
Step 3: far infrared flattens appearance continuously, is spread out on continuous flatting mill by evenly thin for the water-removing leaves of step 2 gained, flattens just appearance temperature 145 DEG C, time 260s, flattens leaf and pinches hard with hand and roll over constantly;
Step 4: step 3 gained tealeaves is evenly dropped in far-infrared dryer, high temperature drying temperature is 140 ~ 150 DEG C, time is 180 ~ 210s, water content is 15 ~ 20%, low temperature drying temperature is 120 ~ 130 DEG C, time is 210 ~ 240s, and water content is 7 ~ 9%, and tealeaves is pinched frangible with hand and rolled over and break;
Step 5: will tea be become after the drying of step 4 gained to cool pack, put into 15 ~ 60 day time of freezer slaking, then far infrared Titian, temperature be 110 ~ 120 DEG C, and the time is 60 ~ 80s, and water content is 4.5 ~ 5%.
The present invention is owing to have employed above-mentioned technical scheme, and the tea aroma that the flat green tea product produced is produced than traditional handicraft obviously strengthens, and brews rear delicate fragrance graceful lasting.
Accompanying drawing explanation
Fig. 1 is the schematic flow sheet that a kind of flat green tea of the present invention protects fragrant processing method.
Detailed description of the invention
Below the present invention is described in further detail:
Embodiment 1:
Flat green tea protects a fragrant processing method, comprises the steps:
1) dark brownish greenly to wither: the dark brownish green raw material of selected same grade, spread in the blue or green groove in stand, move into freezer, cold preservation time is 12h, then move on to indoor, hot blast withering time is 5h, the dark brownish green food value of leaf is become and here withers, the deliquescing of leaf stalk, green grass gas disappears, and delicate fragrance appears the optimum degree for completing.
2) far infrared staged completes: evenly dropped into by withering leaf in far infrared staged green-keeping machine, and the first stage completes temperature 170 DEG C, time 30s, second stage completes temperature 70 C, time 50s, and the phase III completes temperature 60 C, time 70s, water-removing leaves pinches slightly firmly and not broken being advisable with hand.
3) far infrared flattens appearance continuously: be spread out on continuous flatting mill by evenly thin for water-removing leaves, flattens just appearance temperature 145 DEG C, time 260s, and flattening leaf pinches firmly with hand and folding is constantly advisable.
4) far infrared high/low temperature is dry: evenly dropped in far-infrared dryer by the tealeaves after appearance, high temperature drying temperature 140 DEG C, time 210s, water content is 16%, low temperature drying temperature 130 DEG C, time 210s, water content is 7%, and tealeaves is pinched frangible and folding with hand and disconnected to be advisable.
5) far infrared Titian after becoming tea refrigeration slaking: will tea be become after drying to cool pack, put into the 25 day time of freezer slaking, then far infrared Titian, temperature 120 DEG C, the time be 60s, and water content is 4.8%.
Embodiment 2:
Flat green tea protects a fragrant processing method, comprises the steps:
1) dark brownish greenly to wither: the dark brownish green raw material of selected same grade, spread in the blue or green groove in stand, move into freezer, cold preservation time is 11h, then move on to indoor, hot blast withering time is 5.5h, the dark brownish green food value of leaf is become and here withers, the deliquescing of leaf stalk, green grass gas disappears, and delicate fragrance appears the optimum degree for completing.
2) far infrared staged completes: evenly dropped into by withering leaf in far infrared staged green-keeping machine, and the first stage completes temperature 170 DEG C, time 30s, second stage completes temperature 70 C, time 50s, and the phase III completes temperature 60 C, time 70s, water-removing leaves pinches slightly firmly and not broken being advisable with hand.
3) far infrared flattens appearance continuously: be spread out on continuous flatting mill by evenly thin for water-removing leaves, flattens just appearance temperature 145 DEG C, time 260s, and flattening leaf pinches firmly with hand and folding is constantly advisable.
4) far infrared high/low temperature is dry: evenly dropped in far-infrared dryer by the tealeaves after appearance, high temperature drying temperature 145 DEG C, time 195s, water content is 18%, low temperature drying temperature 125 DEG C, time 225s, water content is 8%, and tealeaves is pinched frangible and folding with hand and disconnected to be advisable.
5) far infrared Titian after becoming tea refrigeration slaking: will tea be become after drying to cool pack, put into the 45 day time of freezer slaking, then far infrared Titian, temperature 115 DEG C, the time be 70s, and water content is 4.6%.
Embodiment 3:
Flat green tea protects a fragrant processing method, comprises the steps:
1) dark brownish greenly to wither: the dark brownish green raw material of selected same grade, spread in the blue or green groove in stand, move into freezer, cold preservation time is 10h, then move on to indoor, hot blast withering time is 6h, the dark brownish green food value of leaf is become and here withers, the deliquescing of leaf stalk, green grass gas disappears, and delicate fragrance appears the optimum degree for completing.
2) far infrared staged completes: evenly dropped into by withering leaf in far infrared staged green-keeping machine, and the first stage completes temperature 170 DEG C, time 30s, second stage completes temperature 70 C, time 50s, and the phase III completes temperature 60 C, time 70s, water-removing leaves pinches slightly firmly and not broken being advisable with hand.
3) far infrared flattens appearance continuously: be spread out on continuous flatting mill by evenly thin for water-removing leaves, flattens just appearance temperature 145 DEG C, time 260s, and flattening leaf pinches firmly with hand and folding is constantly advisable.
4) far infrared high/low temperature is dry: evenly dropped in far-infrared dryer by the tealeaves after appearance, high temperature drying temperature 150 DEG C, time 180s, water content is 17%, low temperature drying temperature 120 DEG C, time 240s, water content is 7%, and tealeaves is pinched frangible and folding with hand and disconnected to be advisable.
5) far infrared Titian after becoming tea refrigeration slaking: will tea be become after drying to cool pack, put into the 60 day time of freezer slaking, then far infrared Titian, temperature 110 DEG C, the time be 80s, and water content is 4.9%.
The one-tenth tea adopting the preparation method of this programme to prepare has following characteristics: the tea aroma that the flat green tea product produced is produced than traditional handicraft obviously strengthens, and brews rear delicate fragrance graceful lasting.
The above, only the preferred embodiments of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all belong in the scope of technical solution of the present invention.
Claims (1)
1. flat green tea protects a fragrant processing method, it is characterized in that: it adopts following steps: 1) after dark brownish green deepfreeze, hot blast withers; 2) far infrared staged completes; 3) far infrared flattens appearance continuously; 4) far infrared high/low temperature is dry; 5) far infrared Titian after one-tenth tea refrigeration slaking;
Step one: after dark brownish green deepfreeze, hot blast withers, the dark brownish green raw material of selected same grade, spread in the blue or green groove in stand, move into freezer, cold preservation time is 10 ~ 12h, then moves on to indoor, and hot blast withering time is 5 ~ 6h;
Step 2: far infrared staged completes, the withering leaf of step one gained is evenly dropped in far infrared staged green-keeping machine, first stage completes temperature 170 DEG C, time 30s, second stage completes temperature 70 C, time 50s, and the phase III completes temperature 60 C, time 70s, water-removing leaves is pinched slightly firmly and not broken with hand;
Step 3: far infrared flattens appearance continuously, is spread out on continuous flatting mill by evenly thin for the water-removing leaves of step 2 gained, flattens just appearance temperature 145 DEG C, time 260s, flattens leaf and pinches hard with hand and roll over constantly;
Step 4: step 3 gained tealeaves is evenly dropped in far-infrared dryer, high temperature drying temperature is 140 ~ 150 DEG C, time is 180 ~ 210s, water content is 15 ~ 20%, low temperature drying temperature is 120 ~ 130 DEG C, time is 210 ~ 240s, and water content is 7 ~ 9%, and tealeaves is pinched frangible with hand and rolled over and break;
Step 5: will tea be become after the drying of step 4 gained to cool pack, put into 15 ~ 60 day time of freezer slaking, then far infrared Titian, temperature be 110 ~ 120 DEG C, and the time is 60 ~ 80s, and water content is 4.5 ~ 5%.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104996604A (en) * | 2015-07-22 | 2015-10-28 | 合肥一诺生物科技有限公司 | Camellia japonica fragrance improving method |
| CN105341200A (en) * | 2015-11-30 | 2016-02-24 | 泸州市天绿茶厂 | Production method of green tea |
| CN105875892A (en) * | 2016-06-20 | 2016-08-24 | 贵州阳春白雪茶业有限公司 | Processing method of Cuiya tea |
| CN107114497A (en) * | 2017-05-11 | 2017-09-01 | 中国农业科学院茶叶研究所 | A kind of processing method of ripe Li Xiang green tea |
| CN107410533A (en) * | 2017-05-11 | 2017-12-01 | 中国农业科学院茶叶研究所 | A kind of processing method of tender Li Xiang green tea |
| CN109924280A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | A kind of faint scent Green tea processing technology |
| CN110810562A (en) * | 2019-12-23 | 2020-02-21 | 普洱祖祥高山茶园有限公司 | Preparation method of high-quality green tea |
| CN111165607A (en) * | 2020-01-15 | 2020-05-19 | 安徽省金寨县金龙玉珠茶业有限公司 | Granular round waist-shaped green tea far infrared enzyme deactivating process |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104996604A (en) * | 2015-07-22 | 2015-10-28 | 合肥一诺生物科技有限公司 | Camellia japonica fragrance improving method |
| CN105341200A (en) * | 2015-11-30 | 2016-02-24 | 泸州市天绿茶厂 | Production method of green tea |
| CN105875892A (en) * | 2016-06-20 | 2016-08-24 | 贵州阳春白雪茶业有限公司 | Processing method of Cuiya tea |
| CN107114497A (en) * | 2017-05-11 | 2017-09-01 | 中国农业科学院茶叶研究所 | A kind of processing method of ripe Li Xiang green tea |
| CN107410533A (en) * | 2017-05-11 | 2017-12-01 | 中国农业科学院茶叶研究所 | A kind of processing method of tender Li Xiang green tea |
| CN109924280A (en) * | 2017-12-17 | 2019-06-25 | 江苏珍香生态农业科技有限公司 | A kind of faint scent Green tea processing technology |
| CN110810562A (en) * | 2019-12-23 | 2020-02-21 | 普洱祖祥高山茶园有限公司 | Preparation method of high-quality green tea |
| CN111165607A (en) * | 2020-01-15 | 2020-05-19 | 安徽省金寨县金龙玉珠茶业有限公司 | Granular round waist-shaped green tea far infrared enzyme deactivating process |
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Application publication date: 20141224 |