CN104431141A - Preparation method of chrysanthemum tea - Google Patents
Preparation method of chrysanthemum tea Download PDFInfo
- Publication number
- CN104431141A CN104431141A CN201410605533.2A CN201410605533A CN104431141A CN 104431141 A CN104431141 A CN 104431141A CN 201410605533 A CN201410605533 A CN 201410605533A CN 104431141 A CN104431141 A CN 104431141A
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- tea
- chrysanthemum tea
- jingshan
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- chrysanthemum
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Abstract
The invention specifically relates to a preparation method of a chrysanthemum tea. The preparation method comprises the following steps: 1, fixation; 2, shaping by sieving; 3, embroidering; 4, knurling; and 5, baking. The preparation method of the chrysanthemum tea has the effects that the Jingshan chrysanthemum tea has the requirements on that raw materials (fresh leaves) are uniform in thickness and length, a production process is elaborate and the heat control is accurate. The finished Jingshan chrysanthemum tea is attractive in soup color, aromatic in flavor, beautiful in flower form, and highly observable. A glass bowl with a cover is adopted; on one hand, the Jingshan chrysanthemum tea is required to be green, bright and gorgeous in soup color, and beautiful in flower form, and the glass bowl with the cover is capable of truly reflecting the soup color of the Jingshan chrysanthemum tea; if the Jingshan chrysanthemum tea is brewed in the glass bowl with the cover for drinking, the Jingshan chrysanthemum tea stretches slowly in water and is convenient to observe for tea customers; on the other hand, if the Jingshan chrysanthemum tea is brewed in the glass bowl with the cover, the inherent aroma and flavor of the chrysanthemum tea can be brought into play and the quality of the tea is not damaged, so that the glass bowl with the cover is conveniently used for tasting the tea and smelling the aroma.
Description
Technical field
The present invention, specifically a kind of: by the art of this patent, ordinary tea leaves to be made the high-end tealeaves becoming and there is sight.
Background technology
At present, the tealeaves on market has Hangzhou Dragon Well tea, Suzhou Pilochun (a green tea), Mount Huang Mao Feng, Mount Lushan cloud and mist, bestow favour beautiful dew, silver tip pekoe, Anxi Tieguanyin Tea, Pu'er tea.Although each has something to recommend him, complex process of making tea, and without sight.And wash tea inconvenience, easily outwell tealeaves.So, with this chrysanthemum tea of our invention, not only wash tea easy, do not run tea, and good-looking, and mouthfeel is good.First, this chrysanthemum tea is introduced.This chrysanthemum tea chooses the thin young tea leaves practiced by essence in fresh tea passes, is made by hand, the camellia as chrysanthemum, chrysanthemum tea 40-50 radical bud tea, and long 3 centimetres of single young tea leaves completes, kneads, dries, pricks a shaping, all makes by hand.Therefore Jing Shan chrysanthemum tea is not only good-looking, and mouthfeel is good, need not wash tea, directly brew and drink, very convenient, and makes up tealeaves in the market and brew trouble, defect without sense organ.Meanwhile, also unnecessary waste can effectively be prevented.
Summary of the invention
The object of the invention is:
1, improve tealeaves now to make tea inconvenience, defect without sense organ;
2, practise strict economy, avoid causing unnecessary waste;
3, whole process is made by hand, improves tealeaves mouthfeel.
For solving the problem, technical scheme of the present invention is as follows:
1, complete: green removing in high temperature.With pan, pot temperature 160 DEG C-180 DEG C, fries by hand shaking, and with the gas that anhydrates, after about 4-5 minutes, tea shoot deliquescing, color turns dark, and blue or green gas disappears, and then proceeds to oblique pot shaping.
2, shaping: tiltedly pot, pot temperature is lower, about 110 DEG C-120 DEG C.Hand pastes pot, and directional-rotation is rubbed stir-fry and pushed away and take, and makes slender tight directly shaping.
3, embroider: embroider is two Particular crafts of chrysanthemum tea processed, embroider to rub the tea bar fried, and makes in order and be beaten up shape, and it requires it is that neat, even, tight (it is better than putting in order that neat tea bar is as the criterion with bud head; Even, bar rope and quirk size even; Tightly, bundle critical, prevents the line of drying rear bundle from occurring loose).Be bundled into handle with cotton thread, upper six times three, namely bounding wire is being tied up from bud head six office, lower end (i.e. root), cuts off apart from the neat pocket in bounding wire three office.Overall length nine points, every flower about 40-50 radical bud head, every spend dry after nearly weigh 3.5 grams.
4, embossing: evenly slowly separate to surrounding with the colored bar of hand by every flower, after be placed on smooth plank, every 50 with a smooth plank gland, remove upper hand-held basketwork brazier rapidly after about 5 minutes and cure.5, cure: curing of chrysanthemum tea is technical extremely strong.Because tea bar is after tying up, fiery temperature height is not only dry wet irregular, and easily causes blade face to be charred.Fire temperature is too low, easily makes again tea yellowing affect quality.Our method first divides on hand-held basketwork brazier by quirk uniform loose, and fire temperature is advisable with 80 DEG C-90 DEG C, dries the little fire slightly proceeding to 60 DEG C-70 DEG C after five, six minutes after fiery spreading for cooling and unrestrainedly dry to seven, most probably do, after again spreading for cooling one angel internal moisture diffuse to the surface.Then foot fire, the dry tea of foot first uses parcel device, sealed type storage.
Invention effect:
Jing Shan chrysanthemum tea, requires raw material (fresh leaf) thickness, length is uniform, manufacture craft is meticulous, the duration and degree of heating requires precisely.Not only soup look graceful for finished product Jing Shan chrysanthemum tea, aromatic flavour, and flower pattern is graceful, and ornamental is extremely strong.Use glass teabowl with a cover, Jing Shan chrysanthemum liquor color requires green, fresh, gorgeous on the one hand, and flower shape is graceful, and glass teabowl with a cover porcelain can reflect the soup look of Jing Shan chrysanthemum tea truly.Glass teabowl with a cover bubble drink, Jing Shan chrysanthemum tea is slowly unfolded in water.Be convenient to the customer of a teahouse view and admire.
On the other hand, use glass teabowl with a cover to brew and can play the intrinsic fragrance of chrysanthemum tea and flavour, without detriment to tea leaf quality, all very convenient for the Wen Xiang that sips tea.
Detailed description of the invention
1, complete: green removing in high temperature.With pan, pot temperature 160 DEG C-180 DEG C, fries by hand shaking, and with the gas that anhydrates, after about 4-5 minutes, tea shoot deliquescing, color turns dark, and blue or green gas disappears, and then proceeds to oblique pot shaping.
2, shaping: tiltedly pot, pot temperature is lower, about 110 DEG C-120 DEG C.Hand pastes pot, and directional-rotation is rubbed stir-fry and pushed away and take, and makes slender tight directly shaping.
3, embroider: embroider is two Particular crafts of chrysanthemum tea processed, embroider to rub the tea bar fried, and makes in order and be beaten up shape, and it requires it is that neat, even, tight (it is better than putting in order that neat tea bar is as the criterion with bud head; Even, bar rope and quirk size even; Tightly, bundle critical, prevents the line of drying rear bundle from occurring loose).Be bundled into handle with cotton thread, upper six times three, namely bounding wire is being tied up from bud head six office, lower end (i.e. root), cuts off apart from the neat pocket in bounding wire three office.Overall length nine points, every flower about 40-50 radical bud head, every spend dry after nearly weigh 3.5 grams.
4, embossing: evenly slowly separate to surrounding with the colored bar of hand by every flower, after be placed on smooth plank, every 50 with a smooth plank gland, remove upper hand-held basketwork brazier rapidly after about 5 minutes and cure.
5, cure: curing of chrysanthemum tea is technical extremely strong.Because tea bar is after tying up, fiery temperature height is not only dry wet irregular, and easily causes blade face to be charred.Fire temperature is too low, easily makes again tea yellowing affect quality.Our method first divides on hand-held basketwork brazier by quirk uniform loose, and fire temperature is advisable with 80 DEG C-90 DEG C, dries the little fire slightly proceeding to 60 DEG C-70 DEG C after five, six minutes after fiery spreading for cooling and unrestrainedly dry to seven, most probably do, after again spreading for cooling one angel internal moisture diffuse to the surface.Then foot fire, the dry tea of foot first uses parcel device, sealed type storage.
Embodiment is above only be described the preferred embodiment of the present invention; not scope of the present invention is limited; do not departing under the present invention designs spiritual prerequisite; the various distortion that the common engineers and technicians in this area make technical solution of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
Claims (1)
1. a preparation method for chrysanthemum tea, comprises the steps:
1), complete: green removing in high temperature, with pan, pot temperature 160 DEG C-180 DEG C, fries by hand shaking, with the gas that anhydrates, after about 4-5 minutes, and tea shoot deliquescing, color turns dark, and blue or green gas disappears, and then proceeds to oblique pot shaping;
2), shaping: tiltedly pot, pot temperature is lower, about 110 DEG C-120 DEG C.Hand pastes pot, and directional-rotation is rubbed stir-fry and pushed away and take, and makes slender tight directly shaping;
3), embroider: embroider is two Particular crafts of chrysanthemum tea processed, and embroider to rub the tea bar fried, and makes in order and be beaten up shape, and it requires it is that neat, even, tight (it is better than putting in order that neat tea bar is as the criterion with bud head; Even, bar rope and quirk size even; Tightly, bundle critical, prevents the line of drying rear bundle from occurring loose).Be bundled into handle with cotton thread, upper six times three, namely bounding wire is being tied up from bud head six office, lower end (i.e. root), cuts off apart from the neat pocket in bounding wire three office.Overall length nine points, every flower about 40-50 radical bud head, every spend dry after nearly weigh 3.5 grams;
4), embossing: evenly slowly separate to surrounding with the colored bar of hand by every flower, after be placed on smooth plank, every 50 with a smooth plank gland, remove upper hand-held basketwork brazier rapidly after about 5 minutes and cure; 5), cure: curing of chrysanthemum tea is technical extremely strong, because tea bar is after tying up, the warm height of fire is not only dry wet irregular, and easily cause blade face to be charred, fire temperature is too low, tea yellowing is easily made again to affect quality, our method first divides on hand-held basketwork brazier by quirk uniform loose, fire temperature is advisable with 80 DEG C-90 DEG C, dry the little fire slightly proceeding to 60 DEG C-70 DEG C after five, six minutes after fiery spreading for cooling unrestrainedly to dry to seven, most probably dry, after again spreading for cooling one angel internal moisture diffuse to the surface, then foot fire, the dry tea of foot first uses parcel device, sealed type storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410605533.2A CN104431141A (en) | 2014-10-30 | 2014-10-30 | Preparation method of chrysanthemum tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410605533.2A CN104431141A (en) | 2014-10-30 | 2014-10-30 | Preparation method of chrysanthemum tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431141A true CN104431141A (en) | 2015-03-25 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410605533.2A Pending CN104431141A (en) | 2014-10-30 | 2014-10-30 | Preparation method of chrysanthemum tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454602A (en) * | 2016-01-08 | 2016-04-06 | 新疆合力农盛农业发展有限公司 | Processing technology for willow flower tea |
| CN106212740A (en) * | 2016-07-23 | 2016-12-14 | 成都市金川茶业有限公司 | A kind of processing method of umbrella artistic tea |
| CN106720799A (en) * | 2016-12-30 | 2017-05-31 | 全椒贡菊园茶厂 | A kind of preparation method of tribute chrysanthemum tea |
| CN113925101A (en) * | 2021-09-23 | 2022-01-14 | 安徽霍山谷雨工贸有限责任公司 | Processing method of manual yellow tea of cereal rain chamomile |
-
2014
- 2014-10-30 CN CN201410605533.2A patent/CN104431141A/en active Pending
Non-Patent Citations (4)
| Title |
|---|
| 方世辉: "束形名优茶采制技术", 《茶叶科学技术》 * |
| 权启爱: "《茶叶加工技术与设备》", 31 July 2005, 浙江摄影出版社 * |
| 罗龙新: "名优绿茶的加工手法及工艺流程(续)", 《中国茶叶》 * |
| 铁观音加盟: "菊花茶的制作,安溪铁观音香味", 《新浪博客》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454602A (en) * | 2016-01-08 | 2016-04-06 | 新疆合力农盛农业发展有限公司 | Processing technology for willow flower tea |
| CN106212740A (en) * | 2016-07-23 | 2016-12-14 | 成都市金川茶业有限公司 | A kind of processing method of umbrella artistic tea |
| CN106212740B (en) * | 2016-07-23 | 2019-12-03 | 成都市金川茶业有限公司 | A kind of processing method of umbrella artistic tea |
| CN106720799A (en) * | 2016-12-30 | 2017-05-31 | 全椒贡菊园茶厂 | A kind of preparation method of tribute chrysanthemum tea |
| CN113925101A (en) * | 2021-09-23 | 2022-01-14 | 安徽霍山谷雨工贸有限责任公司 | Processing method of manual yellow tea of cereal rain chamomile |
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Application publication date: 20150325 |
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