CN104365888A - Processing method of five-flavor tea - Google Patents
Processing method of five-flavor tea Download PDFInfo
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- CN104365888A CN104365888A CN201410691231.1A CN201410691231A CN104365888A CN 104365888 A CN104365888 A CN 104365888A CN 201410691231 A CN201410691231 A CN 201410691231A CN 104365888 A CN104365888 A CN 104365888A
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Abstract
The invention discloses a processing method of five-flavor tea. The processing method comprises the following steps: withering, rocking green leaves, twisting, braising until the leaves are yellow, fermenting, frying in a rolling manner and drying, wherein the rocking of the green leaves is performed for three times by a green leaf rocking machine, the first time of rocking is performed for 5-8 minutes and stopped for 60-65 minutes; the second time of rocking is performed for 10-13 minutes and stopped for 90-95 minutes; the third time of rocking is performed for 20-23 minutes and stopped for 130-135 minutes; the fermentation is aerobic fermentation which is performed for 10-12 hours at the temperature of 28-30 DEG C and at the humidity of 90%-95%; the roll-frying is performed once by a roller fixation machine at the temperature of 90-95 DEG C; the roll-drying is continuously performed for 3-4 minutes from feeding to discharging of the leaves. The five-flavor tea prepared by the processing method disclosed by the invention is free of bitter taste of autumn tea and summer tea, lasting in flower flavor, mellow in taste, sweet in aftertaste, free of bitter taste even after being continuously soaked for 10 hours at high temperature (higher than 95 DEG C), and golden yellow and transparent in soup color.
Description
Technical field
The present invention relates to a kind of processing method of tealeaves, particularly relate to a kind of processing method of 5 rhythm tea.
Background technology
Current Tea Processing has the processing method of black tea, green tea, black tea, blue or green tea, yellow tea, the large class maturation of white tea six.But all technology are all difficult to solve the highly seasoned problem of autumn in summer bitterness, make Summer-autumn tea not make the product of consumer satisfaction in whole tea market.Therefore, Summer-autumn tea is withered, and tea market benefit is low, makes whole Summer-autumn tea market be in loss of capital state.
Meanwhile, the tea aroma of existing tea Processing method processing is single, has been difficult to the fragrance of a flower and composite fragrant, has been difficult to the requirement adapting to modern Tea Consumption person.
Summary of the invention
Highly seasoned in order to solve Summer-autumn tea summer autumn bitterness, and obtain the tealeaves with the fragrance of a flower and composite fragrant, the invention provides a kind of processing method of 5 rhythm tea.
A kind of 5 rhythm tea process provided by the invention, comprise the following steps:
(1) wither: fresh leaf is adopted the method for naturally withering that first daylight is indoor again, keep humidity 60%, wither 28-36 hour, and dehydration degree reaches 30%;
(2) shake green grass or young crops: vibration machine shakes three times, first time shakes 5-8 minute, static 60-65 minute; Second time shakes 10-13 minute, static 90-95 minute; Third time shakes 20-23 minute, static 130-135 minute;
Operating condition: vibration machine rotating speed 40-50 rev/min, throwing leaf amount is 30% of vibration machine capacity;
(3) knead: 45 type kneading machines are kneaded, throwing leaf amount is 80% of kneading machine capacity, according to light-heavy-light principle, kneads 180 minutes, makes rolled twig rate reach more than 90%;
(4) stewing yellow: tea embryo piles high 60 centimetres, the tea heap that radius is 1 meter, the wet cloth of lid, keeps humidity 90%, carries out stewing yellow, time 6-8 hour at shady and cool ventilation place;
(5) ferment: spread out by tea heap, carry out aerobic fermentation, tea embryo loads bamboo tray, height 20 centimetres, temperature 28-30 DEG C, humidity 90%-95%, fermentation 10-12 hour;
(6) roll stir-fry: roller fixation machine, with throwing leaf amount 20-25 kilogram, temperature 90-95 DEG C per hour, roll stir-fry once; Roll the stir-fry time for continuing 3-4 minute from throwing leaf to leafing;
(7) dry: louver dryer, temperature 80 DEG C, is dried to water content 6%.
Preferably, described one 5 rhythm tea process, shakes green grass or young crops and shakes three times for vibration machine, shake 5 minutes, static 60 minutes for the first time described in step (2); Second time shakes 10 minutes, static 90 minutes; Third time shakes 20 minutes, static 130 minutes.
Preferably, described one 5 rhythm tea process, fermentation described in step (5) is aerobic fermentation, and tea embryo loads bamboo tray, height 20 centimetres, in temperature 28 DEG C, under humidity 90% condition, fermentation 10-12 hour.
Preferably, described one 5 rhythm tea process, roll described in step (6) and fry as roller fixation machine, with throwing leaf amount 20-25 kilogram per hour, temperature 90 DEG C, rolls stir-fry once; Roll the stir-fry time for continuing 3-4 minute from throwing leaf to leafing.
Compared with prior art, the processing method of Wu Yuncha is by six of tealeaves large class processing technology step Rational Matchings.
The basis that appropriateness is withered is carried out shake green grass or young crops, make the fresh leaf losing part water continue to dry out and give birth to taste, make the food value of leaf soft, destroy leaf margin cell simultaneously, make the material in cytoplasm accelerate enzymatic oxidation effect, and then produce the fragrance of a flower.Shake blue or green time difference, the fragrance of a flower of generation is different, and shaking blue or green appropriateness is remove bitter taste, obtains the necessary condition of flowery odour.
In order to giving off a strong fragrance of making to obtain is lasting, prevent tealeaves during the fermentation from going bad simultaneously, under needing to retain the prerequisite of most of enzymatic activity, the microorganism such as bacterium, mould on the raw taste of the fresh leaf that scatters and disappears further, some lower boiling assorted gas and fresh blade face.Therefore, in this processing method, knead 180 minutes, stewing yellow appropriateness.
Under the effect of enzyme, tea embryo aerobic fermentation, further carries out at moderate temperatures rolling stir-fry, and then obtains strong fragrance, and can lasting lastingly, pure color.
The processing method of a kind of 5 rhythm tea provided by the invention, has following beneficial effect:
1, by the processing method of six large tea Processing method success Rational Matching application acquisition 5 rhythm tea;
2, invention removes the bitter taste of Summer-autumn tea;
3,5 rhythm tea thick aroma and good tastes, not bitter not puckery, the fragrance of flowers is strong (orchid perfume, Rose Essentielle), and fragrance and flavour all exceed any tea product in the past;
4, the fragrance of a flower is lasting, and flavour is mellow, and aftertaste is sweet;
5, continuous high temperature (more than 95 degree) soaks still does not have bitter taste to occur for 10 hours, and soup coloured gold Huang is transparent.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, carry out clear, complete description to the technical scheme of reality of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
The one 5 rhythm tea process that the present embodiment provides, comprises the steps:
(1) wither: fresh leaf is adopted the method for naturally withering that first daylight is indoor again, keep humidity 60%, wither 28-36 hour, and dehydration degree reaches 30%;
(2) shake green grass or young crops: vibration machine shakes three times, first time shakes 5 minutes, static 60 minutes; Second time shakes 10 minutes, static 90 minutes; Third time shakes 20 minutes, static 130 minutes;
Operating condition: vibration machine rotating speed 40-50 rev/min, throwing leaf amount is 30% of vibration machine capacity;
(3) knead: 45 type kneading machines are kneaded, throwing leaf amount is 80% of kneading machine capacity, according to light-heavy-light principle, kneads 180 minutes, makes rolled twig rate reach more than 90%;
(4) stewing yellow: tea embryo piles high 60 centimetres, the tea heap that radius is 1 meter, the wet cloth of lid, keeps humidity 90%, carries out stewing yellow, time 6-8 hour at shady and cool ventilation place;
(5) ferment: spread out by tea heap, carry out aerobic fermentation, aerobic fermentation, tea embryo loads bamboo tray, height 20 centimetres, temperature 28 DEG C, humidity 90%, fermentation 10-12 hour;
(6) roll stir-fry: roller fixation machine, with throwing leaf amount 20-25 kilogram per hour, temperature 90 DEG C, rolls stir-fry once; Roll the stir-fry time for continuing 3-4 minute from throwing leaf to leafing;
(7) dry: louver dryer, temperature 80 DEG C, is dried to water content 6%.
Embodiment 2
The one 5 rhythm tea process that the present embodiment provides, comprises the steps:
(1) wither: fresh leaf is adopted the method for naturally withering that first daylight is indoor again, keep humidity 60%, wither 28-36 hour, and dehydration degree reaches 30%;
(2) shake green grass or young crops: vibration machine shakes three times, first time shakes 6 minutes, static 63 minutes; Second time shakes 12 minutes, static 93 minutes; Third time shakes 22 minutes, static 132 minutes;
Operating condition: vibration machine rotating speed 40-50 rev/min, throwing leaf amount is 30% of vibration machine capacity;
(3) knead: 45 type kneading machines are kneaded, throwing leaf amount is 80% of kneading machine capacity, according to light-heavy-light principle, kneads 180 minutes, makes rolled twig rate reach more than 90%;
(4) stewing yellow: tea embryo piles high 60 centimetres, the tea heap that radius is 1 meter, the wet cloth of lid, keeps humidity 90%, carries out stewing yellow, time 6-8 hour at shady and cool ventilation place;
(5) ferment: spread out by tea heap, carry out aerobic fermentation, aerobic fermentation, tea embryo loads bamboo tray, height 20 centimetres, temperature 29 DEG C, humidity 93%, fermentation 10-12 hour;
(6) roll stir-fry: roller fixation machine, with throwing leaf amount 20-25 kilogram per hour, temperature 92 DEG C, rolls stir-fry once; Roll the stir-fry time for continuing 3-4 minute from throwing leaf to leafing;
(7) dry: louver dryer, temperature 80 DEG C, is dried to water content 6%.
Embodiment 3
The one 5 rhythm tea process that the present embodiment provides, comprises the steps:
(1) wither: fresh leaf is adopted the method for naturally withering that first daylight is indoor again, keep humidity 60%, wither 28-36 hour, and dehydration degree reaches 30%;
(2) shake green grass or young crops: vibration machine shakes three times, first time shakes 8 minutes, static 65 minutes; Second time shakes 13 minutes, static 95 minutes; Third time shakes 23 minutes, static 135 minutes;
Operating condition: vibration machine rotating speed 40-50 rev/min, throwing leaf amount is 30% of vibration machine capacity;
(3) knead: 45 type kneading machines are kneaded, throwing leaf amount is 80% of kneading machine capacity, according to light-heavy-light principle, kneads 180 minutes, makes rolled twig rate reach more than 90%;
(4) stewing yellow: tea embryo piles high 60 centimetres, the tea heap that radius is 1 meter, the wet cloth of lid, keeps humidity 90%, carries out stewing yellow, time 6-8 hour at shady and cool ventilation place;
(5) ferment: spread out by tea heap, carry out aerobic fermentation, aerobic fermentation, tea embryo loads bamboo tray, height 20 centimetres, temperature 30 DEG C, humidity 95%, fermentation 10-12 hour;
(6) roll stir-fry: roller fixation machine, with throwing leaf amount 20-25 kilogram per hour, temperature 95 DEG C, rolls stir-fry once; Roll the stir-fry time for continuing 3-4 minute from throwing leaf to leafing;
(7) dry: louver dryer, temperature 80 DEG C, is dried to water content 6%.
Through sensory review, the fragrance of flowers is strong for the 5 rhythm tea prepared of the inventive method, lasting, and flavour is mellow, and aftertaste is sweet, and continuous high temperature (more than 95 DEG C) soaks still does not have bitter taste to occur for 10 hours, and soup coloured gold Huang is transparent.
The invention solves autumn in summer pained highly seasoned problem, Summer-autumn tea is become make the product of consumer satisfaction.Summer-autumn tea market efficiency significantly rises, and changes the loss of capital state in Summer-autumn tea market, and tea grower is benefited.
Claims (4)
1. 5 rhythm tea process, is characterized in that, described processing method comprises the steps:
(1) wither: fresh leaf is adopted the method for naturally withering that first daylight is indoor again, keep humidity 60%, wither 28-36 hour, and dehydration degree reaches 30%;
(2) shake green grass or young crops: vibration machine shakes three times, first time shakes 5-8 minute, static 60-65 minute; Second time shakes 10-13 minute, static 90-95 minute; Third time shakes 20-23 minute, static 130-135 minute;
Operating condition: vibration machine rotating speed 40-50 rev/min, throwing leaf amount is 30% of vibration machine capacity;
(3) knead: 45 type kneading machines are kneaded, throwing leaf amount is 80% of kneading machine capacity, according to light-heavy-light principle, kneads 180 minutes, makes rolled twig rate reach more than 90%;
(4) stewing yellow: tea embryo piles high 60 centimetres, the tea heap that radius is 1 meter, the wet cloth of lid, keeps humidity 90%, time 6-8 hour;
(5) ferment: spread out by tea heap, carry out aerobic fermentation, tea embryo loads bamboo tray, height 20 centimetres, temperature 28-30 DEG C, humidity 90%-95%, fermentation 10-12 hour;
(6) roll stir-fry: roller fixation machine, with throwing leaf amount 20-25 kilogram, temperature 90-95 DEG C per hour, roll stir-fry once; Roll the stir-fry time for continuing 3-4 minute from throwing leaf to leafing;
(7) dry: louver dryer, temperature 80 DEG C, is dried to water content 6%.
2. a kind of 5 rhythm tea process according to claim 1, is characterized in that, shake green grass or young crops and shake three times for vibration machine, shake 5 minutes, static 60 minutes for the first time described in step (2); Second time shakes 10 minutes, static 90 minutes; Third time shakes 20 minutes, static 130 minutes.
3. a kind of 5 rhythm tea process according to claim 1, is characterized in that, fermentation described in step (5) is aerobic fermentation, and tea embryo loads bamboo tray, height 20 centimetres, in temperature 28 DEG C, under humidity 90% condition, and fermentation 10-12 hour.
4. a kind of 5 rhythm tea process according to claim 1, is characterized in that, roll described in step (6) and fry as roller fixation machine, with throwing leaf amount 20-25 kilogram per hour, temperature 90 DEG C, rolls stir-fry once; Roll the stir-fry time for continuing 3-4 minute from throwing leaf to leafing.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308305A (en) * | 2018-05-10 | 2018-07-24 | 贵州湘余茗豪茶业有限公司 | A kind of processing technology of gold goal tea |
| CN114223741A (en) * | 2021-12-24 | 2022-03-25 | 四川蜀元茶科技有限公司 | Processing method for improving quality of spring, summer and autumn tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978842A (en) * | 2010-09-02 | 2011-02-23 | 陈荣发 | Compression production process for fresh aromatic Tie Guanyin tea and product thereof |
| CN102293268A (en) * | 2011-09-02 | 2011-12-28 | 云南龙生茶业股份有限公司 | Technology for processing Yunnan big-leaf yellow tea |
| CN103783179A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for preparing nectar-flavor black tea from Lingyun pekoe |
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- 2014-11-25 CN CN201410691231.1A patent/CN104365888A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101978842A (en) * | 2010-09-02 | 2011-02-23 | 陈荣发 | Compression production process for fresh aromatic Tie Guanyin tea and product thereof |
| CN102293268A (en) * | 2011-09-02 | 2011-12-28 | 云南龙生茶业股份有限公司 | Technology for processing Yunnan big-leaf yellow tea |
| CN103783179A (en) * | 2013-09-05 | 2014-05-14 | 广西凌云浪伏茶业有限公司 | Method for preparing nectar-flavor black tea from Lingyun pekoe |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108308305A (en) * | 2018-05-10 | 2018-07-24 | 贵州湘余茗豪茶业有限公司 | A kind of processing technology of gold goal tea |
| CN114223741A (en) * | 2021-12-24 | 2022-03-25 | 四川蜀元茶科技有限公司 | Processing method for improving quality of spring, summer and autumn tea |
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