CN104430998A - Processing and making method of rice tea - Google Patents
Processing and making method of rice tea Download PDFInfo
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- CN104430998A CN104430998A CN201410797798.7A CN201410797798A CN104430998A CN 104430998 A CN104430998 A CN 104430998A CN 201410797798 A CN201410797798 A CN 201410797798A CN 104430998 A CN104430998 A CN 104430998A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a processing and making method of rice tea. The processing and making method comprises a plurality of steps of picking green tea leaves, withering, carrying out primary spreading, carrying out primary fixation, carrying out secondary spreading, carrying out fixation again, carrying out ternary spreading, repeatedly sorting and carrying out primary shaping, carrying out primary baking, baking again and reshaping, carrying out quaternary spreading, finally baking and the like. The process is simple to operate and can realize large-batch production; and the unique characteristics of rice tea of more tender tea fuzz, silver and jade green color and luster, fresh and elegant aroma and sweet taste are kept.
Description
Technical field
The present invention relates to a kind of processing method of green tea, be specifically related to the processing method of five lid mountain rice tea.
Background technology
Five lid mountain rice tea originate in five Gai Shan in Chen County, Hunan Province, and bright " Chenzhou will in Wanli year ", clear Jiaqing " Chen County county annals " are all on the books, are listed in tribute in the Ming Dynasty.Because tea bud is tightly heavy real, shape is like the grain of rice, and a tea has a meter Chong, therefore has the title of " rice tea ".The five Gai Shan meter tea worlds are unique, with the interior quality of its uniqueness and long history well-known.Therefore " five lid mountain rice tea " becomes individual calling, and wherein " five Gai Shan " is not merely a geographic concepts, and " five lid mountain rice tea " is the term that industry is known.Five lid mountain rice tea preparation methods are lost for a long time, study carefully finally succeed through anti-Fu Subcommittee-to for many years.
Make the raw material tea leaf of five lid mountain rice tea, the environment of growth is very special.Five lid camellias, excellent quality, be positioned at height above sea level 1000 to 1400 meters Bi Yunan, Wan Huian, two Jiangkous one be with institute product for be preced with.Five lid mountains are one of mountain range, the south of the Five Ridges, have five mountain peaks to tower as lid, have " cloud, mist, rain, dew, snow " to cover simultaneously, therefore claim five Gai Shan time throughout the year.Its main peak Bi Yunfeng, height above sea level 1620 meters, has the title of Chen's sun first peak.The full mountain gross area more than 20 ten thousand mu, blazons wild tea trees.Quan Shandong is severe cold not, and the summer is heat not, and soil property is fertile, is the grey sand that granite based is grown, belongs to typical middle subtropical zone monsoon climate and warm up wet environment.Between winter the coldest monthly mean temperature 4 ~ 7 DEG C, summer the hottest monthly mean temperature less than 30 ~ 32 DEG C, average temperature of the whole year 16 ~ 18 DEG C, the year active accumulated temperature of equal Qi Wen≤10 of Ping DEG C is 5000 ~ 5800 DEG C, 230 ~ 240 days durations, the general annual of Annual lowest climate temperature-7 DEG C; Between whole area year sunshine time 1260 ~ 1868 hours, most area percentage of sunshine is 30% ~ 40%; Annual precipitation 1200 ~ 1700 millimeters, in the 4 ~ October of growth of tea plant phase, monthly total precipitation is all more than 100 millimeters; Though relative humidity is because of ground, different because of season, many about 80%, soil moisture mostly also is about 75%, and the climatic factors such as its temperature, light, water, heat are all conducive to growth and the cultivation of tea tree, are the most enjoyable stage of kind of tea.Because the winter is freezing without severe cold, the summer, without heat high temperature, has a moderate climate moistening all the year round, and illumination is weak, fog is large, diffused light is many, wind speed is little, and day and night temperature is comparatively large, and the meat being conducive to tealeaves is grown, and often becomes the optimum region of Hunan high-quality the production of famous tea.
With five lid mountain rice tea of this distinctive Tea Production processing, belong to Chinese green varieties.Five lid mountain rice tea qualities are unique, and profile is evenly delicate, the hidden kingfisher of color and luster silver light, and young tea leaves fine hair spy is many; Endoplasm fragrance is fresh clearly, flavour glycol, and soup look paddy is yellow light green bright and clean, emerald green together even at the bottom of leaf.
Summary of the invention
The object of the present invention is to provide the processing and fabricating method of a kind of meter of tea, to recovering the five lid mountain rice tea recorded in history, its endoplasm and profile match with historical records all as far as possible, and promote its quality in conjunction with the development and progress of tea technology.
The object of the invention is to be reached by following technical solution, the processing and fabricating method of a kind of meter of tea, comprises the following steps:
(1) pluck dark brownish green: at rainwater between clear and bright solar term, after selecting fine day dew in morning dry the morning 8 ~ 11 time pluck fresh leaf, to pluck the bud-leaf of " not opening bud ", the long tender shoots being no more than 1.5 centimetres is dark brownish green; Notice in picking process that not injured is not dark brownish green, do not allow dark brownish green solarization, compress in basket dark brownish green.
(2) shine blue or green: be placed on that bamboo rough bamboo mat or bamboo sieve spread thickness out is 1.5 ~ 3 ㎝ dark brownish green, make it distribute Ye Wen.Subsequently dark brownish green being placed on outdoor sunning ground spread on bamboo rough bamboo mat or bamboo sieve is shone green grass or young crops, to distribute moisture, ted in process and turn 3 ~ 4 times, make dark brownish green water content reach 60% ~ 70%.
(3) once spread: be placed on dark brownish green in bamboo rough bamboo mat or bamboo sieve in indoor, turn rear leaving standstill, turn again after leaving standstill, so replace, this process lasts 6 ~ 10h, gives out the smell of fresh and sweet micro-green grass or young crops or close perfumed ribbon green grass or young crops until dark brownish green.
Spread by dark brownish green, in leaf, green grass gas disperses, the precursor substance decomposition and inversion of fragrance becomes flower aroma substance, the tealeaves made is made to have flowery odour, protein in addition in fresh leaf also can breaks down into amino acids, and Starch Conversion becomes soluble saccharide, and polyphenol compound is oxidized, increase the fresh refreshing degree of the brewed millet paste of finished tea and reduce the bitter taste of millet paste, impelling the flowery odour of tealeaves to thicken further.
(4) complete at the beginning of: the tealeaves after once spreading is put into the pot that completes that temperature is 50 ~ 70 DEG C, adopt gimmicks such as " turn over, by, raise ", completed by the vexed mode combined of throwing, first fixation time is 2 ~ 2.5 min.
(5) secondary spreads: the tea spreading after just completing is put on summer sleeping mat cool fast, recover, spreading for cooling moisture regain, spread time 20 ~ 30min.
(6) heavily complete: the pot that completes that temperature is 90 ~ 100 DEG C put into by the tealeaves after being spread by secondary, adopt " turn over, by, raise " gimmick, completed by the vexed mode combined of throwing, fixation time is 2 ~ 3 min.
Spread for (7) three times: the tea spreading after heavily completing is put on summer sleeping mat and cools fast, ease back, promote that bluish dogbane fragrance thickens further, spread time 30 ~ 60min.
(8) preliminary shaping is repeatedly arranged: the tealeaves that will heavily complete after also spreading for three times is put into manual shape plateform, under temperature is 45 ~ 60 DEG C of conditions, repeatedly adopt gimmick shapings such as " turn over, by, rub, twist with the fingers, manage ", until tealeaves seventy percent is dry, form rice bud shape.
(9) just dry: the tealeaves after shaping being placed in temperature is on the roasting cage of 50 ~ 60 DEG C, and it is 1 ~ 3 centimetre that tealeaves spreads thickness, and a wide duck eye of 1.5 centimetres is dug in centre, topped with dustpan on roasting cage, in case fragrance scatters and disappears, cure 30 ~ 60min, drying to doing very likely, turning 2 ~ 3 times therebetween.
(10) again to dry and shaping again: the tealeaves after just drying is placed on manual shape plateform, and temperature controls, under 45 ~ 60 DEG C of conditions, again to carry out shaping, and cure 5 ~ 10min again and shape; Then temperature is transferred to 60 ~ 75 DEG C, cures 10 ~ 15min.
Spread for (11) four times: the tealeaves after multiple baking is placed on summer sleeping mat and spreads cooling, make tea color fresh and alive, spread time 20 ~ 30min.
(12) foot dries: the tealeaves after spreading four times is put into manual shape plateform, temperature controls under 80 ~ 100 DEG C of conditions, carry out three times to cure, to water content of tea about 5 ~ 8%, the tealeaves be baked is removed shape plateform in time, under being placed in heat dissipation ventilation environment, to reduce the damp and hot impact on tea leaf quality.
A kind of optimal technical scheme, step (1) is plucked dark brownish green described young tea leaves and is plucked cut to lengthen at 1 ~ 1.5 li.
A kind of preferred version, dark brownish green the spread thickness of step (2) solarization described in green grass or young crops is with 2.5 ~ 3 centimetres.
A kind of preferred version, it is eighty per cant dry that step (9) just dries described drying tea leaves degree.
A kind of preferred version, step (12) foot dries drying tea leaves to water content 5%.
Advantage of the present invention: provide a kind of preparation technology that can process superior rice tea, technique is simple, can form production in enormous quantities, remain meter tea tea shoot fine hair many, and the hidden kingfisher of color and luster silver light, the clear fresh elegance of fragrance, what flavour was fresh and sweet shows unique characteristics.1, reconstituted rice tea profile preferably.By controlling tea picking length, repeatedly arranging preliminary shaping, drying and the processing step such as shaping more again, ensure that tealeaves profile is as the grain of rice from technical measures.2, color and luster, fragrance, the mouthfeel of rice tea has been made.By shining green grass or young crops, just completing, heavily complete, just dry, answering the processing step such as baking, foot baking, impel the hidden kingfisher of tealeaves color, fragrance is pure and fresh, and flavour is fresh and sweet.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Embodiment 1
A kind of rice tea and preparation technology thereof, make by following processing step, pluck dark brownish green: between rainwater to clear and bright solar term, and pluck fresh leaf when dew does rear 8 ~ 11 in fine day in morning in the morning, pluck the bud-leaf of " not opening bud ", the tender shoots of long 1.5 centimetres is dark brownish green; Shine blue or green: be placed on that bamboo rough bamboo mat or bamboo sieve spread thickness out is 3 ㎝ dark brownish green, make it distribute Ye Wen, be placed in spread on bamboo rough bamboo mat or bamboo sieve dark brownish green and outdoor sunning ground shone blue or green subsequently, ted in process and turn 3 times, make dark brownish green water content maintain 70%; Once spread: be placed on dark brownish green in bamboo rough bamboo mat in indoor, turn rear leaving standstill, turn after leaving standstill, so replace, last 10h, until dark brownish green standing time giving forth fragrance be the blue or green taste of fresh and sweet micro-green grass or young crops or close perfumed ribbon; Spread by dark brownish green, in leaf, green grass gas disperses, and increases the fresh refreshing degree of the brewed millet paste of finished tea and decreases the bitter taste of millet paste; Complete: put into dark brownish green the pot that completes that temperature is 70 DEG C, adopt gimmicks such as " turn over, by, raise ", the mode that vexed throwing combines completes, and lasts 2 ~ 3 min; Secondary spreads: dark brownish green after completing is spread cool fast on summer sleeping mat, recover, spreading for cooling moisture regain, last 30min; Heavily complete: the pot that completes that temperature is 100 DEG C is put in dark brownish green after being spread by secondary, adopt gimmicks such as " turn over, by, raise ", the mode that vexed throwing combines completes, and lasts 3 min; Spread for three times: dark brownish green after heavily completing is spread and cools fast on summer sleeping mat, ease back to tealeaves and distribute flowery odour, last 60min; Repeatedly arrange preliminary shaping: dark brownish green after spreading three times is put into the manual shape plateform that temperature is 60 DEG C, adopt gimmicks such as " turn over, by, rub, twist with the fingers, manage " to be shaped into seventy percent dry, begin to show the tealeaves of rice (bud) shape; First baking: the tealeaves after preliminary shaping being placed in sieve temperature is that on the roasting cage of 60 DEG C, bake and bank up with earth 60min, centre turns 3 times, and it is 3 centimetres that tealeaves spreads thickness, and a wide duck eye of 1.5 centimetres is dug in centre, dries and does to 8.5 one-tenth, topped with dustpan on roasting cage, in case fragrance scatters and disappears; Multiple to dry and shaping again: the tealeaves after just drying is placed on manual shape plateform and carries out shaping, wherein temperature is 60 DEG C, and baking 10min formalizes; Again temperature is transferred to 75 DEG C, dries 15min; Spread for four times: the tealeaves after multiple baking is placed on summer sleeping mat and spreads cooling, make tea color fresh and alive, last 30min; Foot dries: the tealeaves after spreading four times is put into manual shape plateform, and temperature is 100 DEG C of oven dry is 5% to water content of tea, and rice tea completes.Processed and Titian by two, three, four times spread, make the flowery odour of tealeaves be developed further, make the flowery odour of finished tea.
Embodiment 2
A kind of rice tea and preparation technology thereof, make by following processing step, pluck dark brownish green: between rainwater to clear and bright solar term, and pluck fresh leaf when dew does rear 8 ~ 11 in fine day in morning in the morning, pluck the bud-leaf of " not opening bud ", the tender shoots of long 1 ~ 1.5 centimetre is dark brownish green; Shine blue or green: be placed on that bamboo rough bamboo mat or bamboo sieve spread thickness out is 3 ㎝ dark brownish green, make it distribute Ye Wen.Subsequently dark brownish green being placed on outdoor sunning ground spread on bamboo rough bamboo mat or bamboo sieve is shone green grass or young crops, ted in process and turn 3 times, make dark brownish green water content maintain 60%; Once spread: be placed on dark brownish green in bamboo rough bamboo mat in indoor, turn rear leaving standstill, so replace, last 6h, until dark brownish green standing time giving forth fragrance be the blue or green taste of fresh and sweet micro-green grass or young crops or close perfumed ribbon; Complete: the pot that completes that temperature is 50 DEG C is put in dark brownish green after once spreading, adopt gimmicks such as " turn over, by, raise ", the mode that vexed throwing combines completes, and lasts 2min; Secondary spreads: dark brownish green after completing is spread cool fast on summer sleeping mat, recover, spreading for cooling moisture regain, last 20min; Heavily complete: the pot that completes that temperature is 90 DEG C is put in dark brownish green after being spread by secondary, adopt gimmicks such as " turn over, by, raise ", the mode that vexed throwing combines completes, and lasts 2min; Spread for three times: dark brownish green after heavily completing is spread and cools fast on summer sleeping mat, ease back to tealeaves and distribute flowery odour, last 30min; Repeatedly arrange preliminary shaping: dark brownish green after spreading three times is put into the manual shape plateform that temperature is 45 DEG C, adopt gimmicks such as " turn over, by, rub, twist with the fingers, manage " to be shaped into seventy percent dry, begin to show the tealeaves of rice (bud) shape; First baking: the tealeaves after repeatedly shaping being placed in sieve temperature is that on the roasting cage of 50 DEG C, bake and bank up with earth 30min, centre turns 2 times, and it is 1 centimetre that tealeaves spreads thickness, and a wide duck eye of 1.5 centimetres is dug in centre, dries and does to 8 one-tenths, roasting cage uses dustpan topped, in case fragrance is lost; Multiple to dry and shaping again: the tealeaves after just drying is placed on manual shape plateform and carries out shaping, wherein temperature is 45 DEG C, dries 5min and formalizes; Again temperature is transferred to 60 DEG C, dries 10min; Spread for four times: the tealeaves after multiple baking is placed on summer sleeping mat and spreads cooling, make tea color fresh and alive, last 20min; Foot dries: the tealeaves after spreading four times is put into manual shape plateform, and temperature is 80 DEG C of oven dry is 5% to water content of tea, and rice tea completes.
Embodiment 3
A kind of rice tea and preparation technology thereof, make by following processing step, pluck dark brownish green: between rainwater to clear and bright solar term, and pluck fresh leaf when dew does rear 8 ~ 11 in fine day in morning in the morning, pluck the bud-leaf of " not opening bud ", the tender shoots of long 1 ~ 1.5 centimetre is dark brownish green; Shine blue or green: be placed on that bamboo rough bamboo mat or bamboo sieve spread thickness out is 3 ㎝ dark brownish green, make it distribute Ye Wen, be placed in spread on bamboo rough bamboo mat or bamboo sieve dark brownish green and outdoor sunning ground shone blue or green subsequently, ted in process and turn 3 times, make dark brownish green water content maintain 65%; Once spread: be placed on dark brownish green in bamboo rough bamboo mat in indoor, turn rear leaving standstill, turn after leaving standstill, so replace, last 8h, until dark brownish green standing time giving forth fragrance be the blue or green taste of fresh and sweet micro-green grass or young crops or close perfumed ribbon; Complete: put into dark brownish green the pot that completes that temperature is 60 DEG C, adopt gimmicks such as " turn over, by, raise ", the mode that vexed throwing combines completes, and lasts 2 ~ 3min; Secondary spreads: dark brownish green after completing is spread cool fast on summer sleeping mat, recover, spreading for cooling moisture regain, last 25min; Heavily complete: the pot that completes that temperature is 95 DEG C is put in dark brownish green after being spread by secondary, adopt gimmicks such as " turn over, by, raise ", the mode that vexed throwing combines completes, and lasts 2min; Spread for three times: dark brownish green after heavily completing is spread and cools fast on summer sleeping mat, ease back to tealeaves and distribute flowery odour, last 45min; Repeatedly arrange preliminary shaping: dark brownish green after spreading three times is put into the manual shape plateform that temperature is 55 DEG C, adopt gimmicks such as " turn over, by, rub, twist with the fingers, manage " to be shaped into seventy percent dry, begin to show the tealeaves of rice (bud) shape; First baking: the tealeaves after preliminary shaping being placed in sieve temperature is that on the roasting cage of 55 DEG C, bake and bank up with earth 45min, centre turns 2 times, and it is 2 centimetres that tealeaves spreads thickness, and a wide duck eye of 1.5 centimetres is dug in centre, dries and does to 8.5 one-tenth, topped with dustpan on roasting cage, in case fragrance scatters and disappears; Multiple to dry and shaping again: the tealeaves after just drying is placed on manual shape plateform and carries out shaping, wherein temperature is 52 DEG C, dries 7min and formalizes; Again temperature is transferred to 70 DEG C, dries 13min; Spread for four times: the tealeaves after multiple baking is placed on summer sleeping mat and spreads cooling, make tea color fresh and alive, last 25min; Foot dries: the tealeaves after spreading four times is put into manual shape plateform, and temperature is 90 DEG C of oven dry is 5% to water content of tea, and rice tea completes.
Claims (5)
1. a processing and fabricating method for rice tea, is characterized in that, comprise the following steps:
(1) pluck dark brownish green: at rainwater between clear and bright solar term, after selecting fine day dew in morning dry the morning 8 ~ 11 time pluck fresh leaf, to pluck the bud-leaf of " not opening bud ", the long tender shoots being no more than 1.5 centimetres is dark brownish green;
(2) shine blue or green: be placed on that bamboo rough bamboo mat or bamboo sieve spread thickness out is 1.5 ~ 3 ㎝ dark brownish green, make it distribute Ye Wen, subsequently dark brownish green being placed on outdoor sunning ground spread on bamboo rough bamboo mat or bamboo sieve is shone green grass or young crops, to distribute moisture, ted in process and turn 3 ~ 4 times, make dark brownish green water content reach 60% ~ 70%;
(3) once spread: be placed on dark brownish green in bamboo rough bamboo mat or bamboo sieve in indoor, turn rear leaving standstill, turn again after leaving standstill, so replace, this process lasts 6 ~ 10h, gives out the smell of fresh and sweet micro-green grass or young crops or close perfumed ribbon green grass or young crops until dark brownish green;
(4) complete at the beginning of: the tealeaves after once spreading is put into the pot that completes that temperature is 50 ~ 70 DEG C, adopt " turn over, by, raise " gimmick, completed by the vexed mode combined of throwing, first fixation time is 2 ~ 2.5 min;
(5) secondary spreads: the tea spreading after just completing is put on summer sleeping mat cool fast, recover, spreading for cooling moisture regain, spread time 20 ~ 30min;
(6) heavily complete: the pot that completes that temperature is 90 ~ 100 DEG C put into by the tealeaves after being spread by secondary, adopt " turn over, by, raise " gimmick, completed by the vexed mode combined of throwing, fixation time is 2 ~ 3 min;
Spread for (7) three times: the tea spreading after heavily completing is put on summer sleeping mat and cools fast, ease back, promote that bluish dogbane fragrance thickens further, spread time 30 ~ 60min;
(8) preliminary shaping is repeatedly arranged: the tealeaves that will heavily complete after also spreading for three times is put into manual shape plateform, under temperature is 45 ~ 60 DEG C of conditions, repeatedly adopt gimmick shapings such as " turn over, by, rub, twist with the fingers, manage ", until tealeaves seventy percent is dry, form rice bud shape;
(9) just dry: the tealeaves after shaping being placed in temperature is on the roasting cage of 50 ~ 60 DEG C, and it is 1 ~ 3 centimetre that tealeaves spreads thickness, and a wide duck eye of 1.5 centimetres is dug in centre, topped with dustpan on roasting cage, in case fragrance scatters and disappears, cure 30 ~ 60min, drying to doing very likely, turning 2 ~ 3 times therebetween;
(10) again to dry and shaping again: the tealeaves after just drying is placed on manual shape plateform, and temperature controls, under 45 ~ 60 DEG C of conditions, again to carry out shaping, and cure 5 ~ 10min again and shape; Then temperature is transferred to 60 ~ 75 DEG C, cures 10 ~ 15min;
Spread for (11) four times: the tealeaves after multiple baking is placed on summer sleeping mat and spreads cooling, make tea color fresh and alive, spread time 20 ~ 30min;
(12) foot dries: the tealeaves after spreading four times is put into manual shape plateform, temperature controls under 80 ~ 100 DEG C of conditions, carry out three times to cure, to water content of tea 5 ~ 8%, the tealeaves be baked is removed shape plateform in time, under being placed in heat dissipation ventilation environment, to reduce the damp and hot impact on tea leaf quality.
2. according to the processing and fabricating method of claim 1 meter tea, it is characterized in that, step (1) is plucked dark brownish green described young tea leaves and is plucked cut to lengthen at 1 ~ 1.5 li.
3. according to the processing and fabricating method of claim 1 meter tea, it is characterized in that, dark brownish green the spread thickness of step (2) solarization described in green grass or young crops is with 2.5 ~ 3 centimetres.
4. according to the processing and fabricating method of claim 1 meter tea, it is characterized in that, it is eighty per cant dry that step (9) just dries described drying tea leaves degree.
5. according to the processing and fabricating method of claim 1 meter tea, it is characterized in that, step (12) foot dries drying tea leaves to water content 5%.
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| CN112136908A (en) * | 2019-06-26 | 2020-12-29 | 柳庆冬 | Pure manual preparation process of rice tea |
| CN112155065A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Method for making terminal bud tea |
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| CN112155065A (en) * | 2020-09-20 | 2021-01-01 | 衡南县幸福缘有机茶种植专业合作社 | Method for making terminal bud tea |
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