CN104543262A - Tea leaves and preparation method thereof - Google Patents

Tea leaves and preparation method thereof Download PDF

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CN104543262A
CN104543262A CN201410767731.9A CN201410767731A CN104543262A CN 104543262 A CN104543262 A CN 104543262A CN 201410767731 A CN201410767731 A CN 201410767731A CN 104543262 A CN104543262 A CN 104543262A
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tealeaves
leaf
spread
tea
spreading
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王丽
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王丽
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Abstract

The invention relates to tea leaves and a preparation method thereof. The tea leaves are prepared by adopting one or more measures in the following steps A1 to A4: A1, spreading picked fresh isodon japonicus leaves and fresh tea leaves together; A2, mixing the picked fresh isodon japonicus leaves and fresh tea leaves together for performing fixation; A3, drying the tea leaves subjected to fixation and dried isodon japonicus or isodon japonicus subjected to fixation together; and A4, performing cryogenic ripening on the dried tea leaves and dried isodon japonicus together. The tea leaves prepared by using the preparation method disclosed by the invention have isodon japonicus flavor; and the tea leaves are excellent in quality of color, aroma and taste, particularly, the tea leaves have the aroma quality far superior to that of conventional Chinese chestnut aroma type or flower fragrance type tea leaves, and are well received by industry insiders.

Description

A kind of tealeaves and preparation method thereof
Technical field
The present invention relates to field of tea production, be specifically related to a kind of tealeaves and preparation method thereof.
Background technology
Hair fragrant (also known as Mao Xiang, a kind of weeds dish in cogongrass area, hills being grown on Anhui, Yuexi), for the one of affine cudweed, more general affine cudweed its can give out light flavor type delicate fragrance, can be clear refreshing eye-catching, people is allowed to enjoy endless aftertastes, the main component of its fragrance is ethereal oil, is different from general flower, hay-scented.Locals plucks its tender shoots and makes the fragrant cake of hair at Qing Ming Day of being everlasting, and its mouthfeel is pleasant, and fragrance is given prominence to, and has good health-care efficacy.
Tea, a part for traditional Chinese culture, passes on several thousand, tealeaves pursue color various, that is tealeaves, millet paste color, tealeaves bar shaped, the fragrance of tealeaves, millet paste, the mouthfeel of millet paste.Look, taste, by the artificial heat treated regulation and control of intelligence, can be good at reaching requirement.And for the fragrance of tealeaves, mainly regulate and control in the following way at present: fresh leaf spreads separately (conventional green tea, as Mount Huang Mao Feng, Yuexi Cuilan tea etc.), flower basement system (fragrant green tea, as Iron Guanyin) is made.Fresh leaf spreads separately mainly chestnut odor type, and its fragrance is single and fragrance is too light, after a period of time deposited by tealeaves, will disappear completely.Flower basement system, flowering period did not conform to the tea picking phase, and needed after tea picking to process immediately, and dried flower storage cost is high, and easily goes mouldy, and stored the rear fragrance of a flower for a long time and went bad.In addition, amalgamation between tealeaves and flower fragrance is poor, after tealeaves brews, the fragrance of a flower can be rapid run out of, during head soup, teacup mouth place fragrance is too dense, and then brewed fragrance again can be sharply thin out again, causes great impact to sampling tea, reduce the class of tealeaves, particularly the customer of a teahouse of flowers and fruits perfume (or spice) and the professional customer of a teahouse are not liked for some.
Summary of the invention
Object of the present invention is just to provide a kind of tealeaves and preparation method thereof, and its fragrance is hair odor type, light flavor type delicate fragrance, and repeatedly brewed after the fragrant fragrance of tea stablize.
For achieving the above object, the present invention adopts following technical scheme to implement:
A kind of tealeaves, absorbs the fragrant fragrance component of hairiness in tealeaves.
It adopts one or more measures in following A1 ~ A4 to obtain:
Wherein:
A1: the Mao Xiangxian leaf of harvesting and fresh tea leaf are together spread;
A2: the Mao Xiangxian leaf of harvesting and fresh tea leaf are mixed and complete;
A3: by fragrant with dry hair for tealeaves after completing/complete after hair perfume (or spice) together with dry;
A4: the tealeaves after drying is carried out deep cooling slaking together with dry hair perfume (or spice).
In the present invention, hair perfume (or spice) is adopted to prepare odor type tealeaves, first the fragrance that hair perfume distributes can be good at being absorbed by tealeaves, the amalgamation of the fragrant odourant molecules of hair and tealeaves is good, obtain stable the continuing of the brewed millet paste fragrance of finished tea overflow and be dissolved in millet paste, there will not be the situation of fragrance overrich or millet paste British plain spirits.Meanwhile, the fragrance of hair perfume (or spice) is light flavor type delicate fragrance, is different from traditional Li Xiang and the fragrance of a flower, and it can be good at matching with the essence of tea culture " refined ", significantly promotes tea quality and class.Secondly, hair fragrance is volatile oil compositions, it has good clear refreshing restoring consciouness, the effect such as hypotensive, can melt mutually with tealeaves active component, plays the effect of health care and promotes the stripping of amino acid, Tea Polyphenols, caffeine, lipopolysaccharides isoreactivity component in tealeaves.In addition, hair perfume and tealeaves belong to clear and bright forward and backward germination, and periods that both pluck are completely the same, and therefore, raw material is extensive, compared to other fragrance of a flower raw materials, greatly shortens production cost.It is more outstanding that hair perfume (or spice) dehydrates rear fragrance, and the hair perfume (or spice) after tea making also can be used further to make the fragrant cake of hair, and carries light tea smell secretly in the fragrant cake of the hair of preparation.
Further scheme is:
A1 operates in spread on bed and carries out, spread first and second supporting layer that bed comprises the setting of upper and lower interleaved, first supporting layer is that the supporting network spreading hair perfume (or spice) is formed, second supporting layer is that the damp cloth spreading tealeaves is formed, and Mao Xiangxian leaf and fresh tea leaf are positioned over respectively on first and second supporting layer and carry out spreading until tealeaves color starts to turn dark;
A2 operates in roller fixation machine and carries out, and the temperature of roller fixation is 100 ~ 110 DEG C, and fixation time is 2 ~ 4 minutes, and fresh tea leaf and Mao Xiangxian leaf send according to the weight ratio mixing hot blast wind of 10:1 and feed intake;
A3 operates in spread on bed and carries out, spread first and second supporting layer that bed comprises the setting of upper and lower interleaved, first supporting layer is that the supporting network spreading dry hair perfume (or spice) is formed, second supporting layer is that the damp cloth spreading tealeaves is formed, and dry hair perfume and tealeaves are positioned over 100 ~ 110 DEG C of drying and processing 30 ~ 35min on first and second supporting layer respectively; More preferably be operating as: in A3, by the tealeaves after completing first at 135 ~ 140 DEG C, drying and processing 7 ~ 8min, again tealeaves dried spreading on bed together with dry hair perfume (or spice) after spreading.In earlier stage the flash baking between high temperature, short time, be conducive to the quality of colour improving tealeaves, and the low temperature drying in later stage can avoid the too fast volatilization of the fragrant fragrance of hair, ensure effective absorption of tealeaves, after high-temperature oven dry simultaneously, cooling moisture regain is also more conducive to the absorption of tealeaves to fragrance.
A4 operation is that dry hair is fragrant and tealeaves successively carries out oxygen barrier stacking in interval, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, adopt filter to separate between the fragrant layer of dry hair and tealeaves layer, the thickness of the fragrant layer of dry hair is 0.5 ~ 1.2cm, and the thickness of tealeaves layer is 3 ~ 5cm.
Detailed scheme is: Mao Xiangxian leaf is bud two leaf of clear and bright front and back harvesting or the tender shoots leaf of bud three leaf, and it adopts any two kinds of measures in A1 ~ A4 to obtain.
More preferred operative position: it adopts A1 and A3 two kinds of measures to obtain; Or it adopts A3 and A4 two kinds of measures to obtain.Above-mentioned two kinds of preferred versions, it can make the fragrant fragrance of the hair of tealeaves more outstanding.
Tealeaves prepared by the present invention has a mao fragrance, and the color quality of tealeaves is all good, particularly in the quality of perfume (or spice), is much better than traditional Li Xiang or floral type tealeaves, dark in insider's favorable comment.
Detailed description of the invention
In order to make objects and advantages of the present invention clearly understand, below in conjunction with embodiment, the present invention is specifically described.Should be appreciated that following word only in order to describe one or more concrete embodiments of the present invention, considered critical is not carried out to the protection domain that the present invention specifically asks.
Mao Xiangxian leaf used in following embodiment is bud two leaf of clear and bright front and back harvesting or the tender shoots leaf of bud three leaf, and dry hair is fragrant for drying the Mao Xiangxian leaf of dehydration.Spread first and second supporting layer that bed comprises the setting of upper and lower interleaved, first supporting layer is that the supporting network spreading Mao Xiangxian leaf/dry hair perfume (or spice) is formed, second supporting layer is that the damp cloth spreading tealeaves/fresh tea leaf is formed, and damp cloth material is fiber crops, cotton or terylene, and regain is 15 ~ 20%.Prepare dissimilar tealeaves tea kind used different, in following each embodiment, tealeaves used, Mao Xiangjun pick up from the experiment tea plantation that Hong Sheng agricultural science and technology Co., Ltd is positioned at lotus flower village, Yuexi County.
Embodiment 1: Yuexi Cuilan tea and preparation method thereof
Pluck the fresh leaf of first exhibition of bud one leaf and two leaves and a bud, fresh tea leaf after harvesting and Mao Xiangxian leaf being positioned over respectively on first and second supporting layer spreading bed carries out spreading until tealeaves color starts to turn dark, the thickness that spreads that hair is fragrant is 0.5 ~ 1cm, and the thickness that spreads of fresh tea leaf is 2 ~ 3cm; Directly sent into by tealeaves in the baking oven of 200 DEG C after spreading, hot blast stirs dry 8min; After heated-air drying, tealeaves is dropped in boiling water to scald and pull centrifuge dehydration out after blue or green 1min and drain, put into round pot after draining manually to stir and complete, controlling pot wall temperature is 110 DEG C, turn over leaf 25min, while hot tealeaves is placed in kneading machine after completing to knead, after kneading end, tealeaves is sent into carding machine and carry out reason bar, then tealeaves and dry hair perfume being spread respectively usedly above spreads on first and second supporting layer of bed, the thickness that spreads of dry hair perfume (or spice) is 0.5 ~ 1cm, and the thickness that spreads of tealeaves is 3 ~ 5cm; Bed will be spread and push baking oven, 110 DEG C of drying and processing 30min, after oven dry, tealeaves will be placed in 0 ~ 5 DEG C, cold house, refrigeration slaking more than 2 months; Again the tealeaves after slaking is put into fragrance extracting machine and carry out Titian, improve the hair fragrance of tealeaves further, control temperature is 90 DEG C, Titian time 40min.
Embodiment 2: Yuexi Cuilan tea and preparation method thereof
Pluck the fresh leaf of first exhibition of bud one leaf and two leaves and a bud, spread until moisture content is down to 75% on bamboo mat by the fresh tea leaf after plucking, directly sent into by tealeaves in the baking oven of 200 DEG C after spreading, hot blast stirs dry 8min; After heated-air drying, tealeaves is dropped in boiling water to scald and pull centrifuge dehydration out after blue or green 50s and drain, put into round pot after draining manually to stir and complete, controlling pot wall temperature is 110 DEG C, turn over leaf 25min, while hot tealeaves is placed in kneading machine after completing to knead, after kneading end, tealeaves is sent into carding machine and carry out reason bar, then tealeaves and dry hair perfume being spread respectively usedly above spreads on first and second supporting layer of bed, the thickness that spreads of dry hair perfume (or spice) is 0.5 ~ 1cm, and the thickness that spreads of tealeaves is 3 ~ 5cm; Bed will be spread and push baking oven, 110 DEG C of drying and processing 30min; After oven dry, dry hair perfume and tealeaves are interposed between refrigerating chamber successively and carry out oxygen barrier stacking, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, adopt filter to separate between the fragrant layer of dry hair and tealeaves layer, the thickness of the fragrant layer of dry hair is 0.5 ~ 1.2cm, and the thickness of tealeaves layer is 3 ~ 5cm; Again the tealeaves after slaking is put into fragrance extracting machine and carry out Titian, improve the hair fragrance of tealeaves further, control temperature is 90 DEG C, Titian time 40min.
Embodiment 3: Yuexi Cuilan tea and preparation method thereof
Pluck the fresh leaf of first exhibition of bud one leaf and two leaves and a bud, fresh tea leaf after plucking is spread until moisture content is down to 60% on bamboo mat, after spreading, tealeaves is dropped in boiling water to scald and pull centrifuge dehydration out after blue or green 1min and drain, directly sent into by tealeaves in the baking oven of 120 DEG C after draining, hot blast stirs dry 8min; Round pot will be put into after heated-air drying manually stir and complete, controlling pot wall temperature is 140 DEG C, turn over leaf 15min, while hot tealeaves is placed in kneading machine after completing to knead, after kneading end, tealeaves is sent into carding machine and carry out reason bar, then tealeaves and dry hair perfume being spread respectively usedly above spreads on first and second supporting layer of bed, and the thickness that spreads of dry hair perfume (or spice) is 0.5 ~ 1cm, and the thickness that spreads of tealeaves is 3 ~ 5cm; Bed will be spread and push baking oven, 110 DEG C of drying and processing 30min, after oven dry, tealeaves will be placed in 0 ~ 5 DEG C, cold house, refrigeration slaking more than 2 months; Again the tealeaves after slaking is put into fragrance extracting machine and carry out Titian, improve the hair fragrance of tealeaves further, control temperature is 90 DEG C, Titian time 40min.
Embodiment 4: Yuexi Cuilan tea and preparation method thereof
Pluck the fresh leaf of first exhibition of bud one leaf and two leaves and a bud, fresh tea leaf after plucking is spread until moisture content is down to 75% on bamboo mat, after spreading, tealeaves is delivered to microwave de-enzyming in microwave de-enzyming machine, control completes power 400W, microwave de-enzyming 2min, put into round pot subsequently manually to stir and complete, controlling pot wall temperature is 110 DEG C, turn over leaf 25min, while hot tealeaves is placed in kneading machine after completing to knead, after kneading end, tealeaves is sent into carding machine and carry out reason bar, then tealeaves and dry hair perfume are spread respectively and usedly above spread first of bed, on two supporting layers, the thickness that spreads of dry hair perfume (or spice) is 0.5 ~ 1cm, the thickness that spreads of tealeaves is 3 ~ 5cm, bed will be spread and push baking oven, 110 DEG C of drying and processing 30min, after oven dry, dry hair perfume and tealeaves are interposed between refrigerating chamber successively and carry out oxygen barrier stacking, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, adopt filter to separate between the fragrant layer of dry hair and tealeaves layer, the thickness of the fragrant layer of dry hair is 0.5 ~ 1.2cm, and the thickness of tealeaves layer is 3 ~ 5cm, again the tealeaves after slaking is put into fragrance extracting machine and carry out Titian, improve the hair fragrance of tealeaves further, control temperature is 90 DEG C, Titian time 40min.
Yuexi Cuilan tea obtained in above-described embodiment 1 ~ 4, tea shape is little, and bar shaped is compact flat easypro, and color and luster is emerald green glossy, fragrance is light flavor type delicate fragrance (hair odor type), and soup look dark green is bright, and the fresh refreshing alcohol of millet paste is sweet, after brewed 2 ~ 3 times, tea perfume (or spice) is still clear, and each brewed tea smell difference is little.Wherein the tealeaves odor type of embodiment 1,2,4 is better than embodiment 3.
Embodiment 5: flat tea of monkey chief's type and preparation method thereof
Pluck the fresh leaf of first exhibition of bud two leaf and bud three leaf, fresh tea leaf after plucking is spread until blade face starts to turn dark, green grass gas disperses on bamboo mat, then tealeaves is delivered to hot air water-removing machine, 230 DEG C complete 5 ~ 6 minutes, after completing, tea leaf conveying is delivered to carding machine and carry out reason bar, after reason bar, tealeaves is spread into one deck on flat board, flatten tealeaves with pressure roller, until tea juice starts to overflow.Then tealeaves is put into 140 DEG C, the first baking oven, one-level drying and processing 4 ~ 5min, 30% is down to moisture content, tealeaves and dry hair perfume spread on first and second supporting layer spreading bed after drying by one-level more respectively, the thickness that spreads of dry hair perfume (or spice) is 0.5 ~ 1cm, and the thickness that spreads of tealeaves is 3 ~ 5cm; Bed will be spread and push the second baking oven, 110 DEG C of drying and processing 30min; After oven dry, dry hair perfume and tealeaves are interposed between refrigerating chamber successively and carry out oxygen barrier stacking, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, adopt filter to separate between the fragrant layer of dry hair and tealeaves layer, the thickness of the fragrant layer of dry hair is 0.5 ~ 1.2cm, and the thickness of tealeaves layer is 3 ~ 5cm; Again the tealeaves after slaking is put into fragrance extracting machine and carry out Titian, improve the hair fragrance of tealeaves further, control temperature is 80 DEG C, Titian time 45min.
Embodiment 6: flat tea of monkey chief's type and preparation method thereof
Pluck the fresh leaf of first exhibition of bud two leaf and bud three leaf, fresh tea leaf after plucking is spread until blade face starts to turn dark, green grass gas disperses on bamboo mat, after spreading, tealeaves is dropped in boiling water to scald and pull centrifuge dehydration out after blue or green 50s and drain, then tealeaves is delivered to hot air water-removing machine, 250 DEG C complete 6 ~ 7 minutes, after completing, tea leaf conveying are delivered to carding machine and carry out reason bar, after reason bar, tealeaves are spread into one deck on flat board, tealeaves is flattened, until tea juice starts to overflow with pressure roller.Then tealeaves is placed in baking oven, 130 DEG C of drying and processing 40min; After oven dry, dry hair perfume and tealeaves are interposed between refrigerating chamber successively and carry out oxygen barrier stacking, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, adopt filter to separate between the fragrant layer of dry hair and tealeaves layer, the thickness of the fragrant layer of dry hair is 0.5 ~ 1.2cm, and the thickness of tealeaves layer is 3 ~ 5cm.Again the tealeaves after slaking is put into fragrance extracting machine and carry out Titian, improve the hair fragrance of tealeaves further, control temperature is 80 DEG C, Titian time 45min.
Embodiment 7: flat tea of monkey chief's type and preparation method thereof
Pluck the fresh leaf of first exhibition of bud two leaf and bud three leaf, fresh tea leaf after plucking is spread until blade face starts to turn dark, green grass gas disperses on bamboo mat, after spreading, tealeaves is delivered to microwave de-enzyming in microwave de-enzyming machine, control completes power 700W, microwave de-enzyming 3min, after microwave de-enzyming, tealeaves is delivered to hot air water-removing machine, 200 DEG C complete 4 ~ 5 minutes, after completing, tea leaf conveying is delivered to carding machine and carry out reason bar, after reason bar, tealeaves is spread into one deck on flat board, tealeaves is flattened, until tea juice starts to overflow with pressure roller.Then tealeaves is placed in baking oven, spread respectively on first and second supporting layer spreading bed by tealeaves and dry hair perfume, the thickness that spreads of dry hair perfume (or spice) is 0.5 ~ 1cm, and the thickness that spreads of tealeaves is 2 ~ 3cm; Bed will be spread and push baking oven, 130 DEG C of drying and processing 40min; After oven dry, tealeaves is placed in refrigerating chamber and carries out oxygen barrier stacking, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, after deep cooling slaking, tealeaves is put into fragrance extracting machine and carries out Titian, and improve the hair fragrance of tealeaves further, control temperature is 80 DEG C, Titian time 45min.
The flat tea of class monkey chief's shape that above-described embodiment 5 ~ 7 is obtained, tea shape is comparatively large, and the flat exhibition of bar shaped is straight and upright, verdant even profit, and soup look light green is limpid bright; Fragrance is light flavor type delicate fragrance (hair odor type), and millet paste is fresh and tender refreshing sweet, and after brewed 2 ~ 3 times, tea perfume (or spice) is still clear, and each brewed tea smell difference is little.
Embodiment 8: hair peak class tealeaves and preparation method thereof
Fresh tea leaf is spread on summer sleeping mat, until fresh Ye Yese starts to turn dark; The fresh tea leaf spread and Mao Xiangxian leaf mixed according to the weight ratio of 10:1 and use hot blast wind to deliver in roller fixation machine and carry out the process that completes, the temperature that controls to complete is 100 DEG C, and fixation time is 4min; Tealeaves and hair perfume (or spice) are carried out being separated and cooling by cold wind selection by winnowing after completing, the tealeaves after separation is put into kneading machine and is kneaded; Knead and carry out reason bar to tealeaves afterwards, reason bar temperature is 45 DEG C; Then tealeaves is placed in baking oven and carries out gradient oven dry, dry 15min for 120 DEG C, be cooled to 100 DEG C subsequently and dry 40min; After oven dry, tealeaves is placed in refrigerating chamber and carries out oxygen barrier stacking, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, after deep cooling slaking, tealeaves is put into fragrance extracting machine and carries out Titian, and improve the hair fragrance of tealeaves further, control temperature is 85 DEG C, Titian time 30min.
Embodiment 9: hair peak class tealeaves and preparation method thereof
Fresh tea leaf is spread on summer sleeping mat, until fresh Ye Yese starts to turn dark; The fresh tea leaf spread and Mao Xiangxian leaf delivered in roller fixation machine according to the weight ratio mixing hot blast wind of 10:1 and carry out the process that completes, the control temperature that completes is 100 DEG C, and fixation time is 4min; Be separated with hair perfume (or spice) by tealeaves by cold wind selection by winnowing after completing, the tealeaves after separation is put into kneading machine and is kneaded; Knead and carry out reason bar to tealeaves afterwards, reason bar temperature is 45 DEG C; Then tealeaves is put into baking oven inherent 140 DEG C, one-level drying and processing 10min, 30% is down to moisture content, tealeaves and dry hair perfume spread on first and second supporting layer spreading bed after drying by one-level more respectively, and the thickness that spreads of dry hair perfume (or spice) is 0.5 ~ 1cm, and the thickness that spreads of tealeaves is 3 ~ 5cm; Bed will be spread and push baking oven, 110 DEG C of drying and processing 40min; After oven dry, tealeaves is placed in refrigerating chamber and carries out oxygen barrier stacking, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, after deep cooling slaking, tealeaves is put into fragrance extracting machine and carries out Titian, and improve the hair fragrance of tealeaves further, control temperature is 85 DEG C, Titian time 30min.
Embodiment 10: hair peak class tealeaves and preparation method thereof
Fresh tea leaf after harvesting and Mao Xiangxian leaf are positioned over respectively on first and second supporting layer spreading bed and carry out spreading until tealeaves color starts to turn dark, the thickness that spreads of hair perfume (or spice) is 0.5 ~ 1cm, and the thickness that spreads of fresh tea leaf is 2 ~ 3cm; Delivered in roller fixation machine by the fresh tea leaf hot blast wind spread and carry out the process that completes, controlling the temperature that completes is 120 DEG C, and fixation time is 2.5min; Cooled by tealeaves by cold wind after completing, cooled tealeaves is put into kneading machine and is kneaded; Knead and carry out reason bar to tealeaves afterwards, reason bar temperature is 45 DEG C; Then tealeaves is put into baking oven inherent 140 DEG C, one-level drying and processing 10min, 30% is down to moisture content, tealeaves and dry hair perfume spread on first and second supporting layer spreading bed after drying by one-level more respectively, and the thickness that spreads of dry hair perfume (or spice) is 0.5 ~ 1cm, and the thickness that spreads of tealeaves is 3 ~ 5cm; Bed will be spread and push baking oven, 110 DEG C of drying and processing 40min; After oven dry, tealeaves is placed in refrigerating chamber and carries out oxygen barrier stacking, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, after deep cooling slaking, tealeaves is put into fragrance extracting machine and carries out Titian, and improve the hair fragrance of tealeaves further, control temperature is 85 DEG C, Titian time 30min.
Embodiment 11: hair peak class tealeaves and preparation method thereof
Fresh tea leaf after plucking is carried out spreading until tealeaves color starts to turn dark on bamboo mat; Delivered in roller fixation machine by the fresh tea leaf hot blast wind spread and carry out the process that completes, controlling the temperature that completes is 115 DEG C, and fixation time is 3min; Cooled by tealeaves by cold wind after completing, cooled tealeaves is put into kneading machine and is kneaded; Knead and carry out reason bar to tealeaves afterwards, reason bar temperature is 45 DEG C; Then tealeaves is put into baking oven inherent 140 DEG C, one-level drying and processing 10min, 30% is down to moisture content, tealeaves and dry hair perfume spread on first and second supporting layer spreading bed after drying by one-level more respectively, and the thickness that spreads of dry hair perfume (or spice) is 0.5 ~ 1cm, and the thickness that spreads of tealeaves is 3 ~ 5cm; Bed will be spread and push baking oven, 110 DEG C of drying and processing 40min; After oven dry, dry hair perfume and tealeaves are interposed between refrigerating chamber successively and carry out oxygen barrier stacking, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, filter is adopted to separate between the fragrant layer of dry hair and tealeaves layer, the thickness of the fragrant layer of dry hair is 0.5 ~ 1.2cm, the thickness of tealeaves layer is 3 ~ 5cm, after deep cooling slaking, tealeaves is put into fragrance extracting machine and carries out Titian, improves the hair fragrance of tealeaves further, control temperature is 85 DEG C, Titian time 30min.
Class Maofeng tea leaf obtained in above-described embodiment 8 ~ 11, bar shaped is compact, and dark brown profit is green, and soup look yellowish green is bright; Fragrance is light flavor type delicate fragrance (hair odor type), and the fresh and tender alcohol of millet paste is sweet, and after brewed 2 ~ 3 times, tea perfume (or spice) is still clear, and each brewed tea smell difference is little.
Embodiment 12: Lu`an Guapian.Tea class tealeaves and preparation method thereof
Two, three leaves of fresh leaf after harvesting under allocating collection tea shoot, the fresh leaf collected is spread, after spreading, fresh leaf is placed in vibration machine to carry out shaking green grass or young crops, shake the fresh leaf hot blast wind after green grass or young crops to deliver to cartridge type green-keeping machine and complete, the temperature that completes is 180 DEG C, fixation time is 1.5min, tea spreading after completing puts back to tide, then send into kneading machine to knead, knead rear to tea deblocking, after deblocking, tealeaves is placed in carding machine and carries out reason bar, place soft bar rod in the reason bar groove of carding machine, reason bar temperature is 45 DEG C; Then tealeaves is put into 120 DEG C, baking oven, one-level drying and processing 10min, 40% is down to moisture content, tealeaves and dry hair perfume spread on first and second supporting layer spreading bed after drying by one-level more respectively, and the thickness that spreads of dry hair perfume (or spice) is 0.5 ~ 1cm, and the thickness that spreads of tealeaves is 3 ~ 4cm; Bed will be spread and push baking oven, 100 DEG C of drying and processing 50min; Tealeaves is dropped in grightening pot machine after oven dry and to carry out on brightness pot frost, the temperature controlling brightness drum wall is 220 DEG C, the time is 8min; Carry out sorting after the process of brightness pot, after sorting, tealeaves is carried out oxygen barrier stacking at refrigerating chamber, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, after deep cooling slaking, tealeaves is put into fragrance extracting machine and carry out Titian, the hair fragrance of further raising tealeaves, control temperature is 85 DEG C, Titian time 30min.
Embodiment 13: Lu`an Guapian.Tea class tealeaves and preparation method thereof
Two, three leaves of fresh leaf after harvesting under allocating collection tea shoot, the fresh leaf collected is spread, after spreading, fresh leaf is placed in vibration machine to carry out shaking green grass or young crops, shake the fresh leaf hot blast wind after green grass or young crops to deliver to cartridge type green-keeping machine and complete, the temperature that completes is 180 DEG C, fixation time is 1.5min, tea spreading after completing puts back to tide, then send into kneading machine to knead, knead rear to tea deblocking, after deblocking, tealeaves is placed in carding machine and carries out reason bar, place soft bar rod in the reason bar groove of carding machine, reason bar temperature is 45 DEG C; Then spread respectively on first and second supporting layer spreading bed by tealeaves and dry hair perfume, the thickness that spreads of dry hair perfume (or spice) is 0.5 ~ 1cm, and the thickness that spreads of tealeaves is 3 ~ 5cm; Bed will be spread and push baking oven, 110 DEG C of drying and processing 40min; Tealeaves is dropped in grightening pot machine after oven dry and to carry out on brightness pot frost, the temperature controlling brightness drum wall is 220 DEG C, the time is 8min; Sorting is carried out after the process of brightness pot, after sorting, dry hair perfume and tealeaves are interposed between refrigerating chamber successively and carry out oxygen barrier stacking, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, adopt filter to separate between the fragrant layer of dry hair and tealeaves layer, the thickness of the fragrant layer of dry hair is 0.5 ~ 1.2cm, and the thickness of tealeaves layer is 3 ~ 5cm, after deep cooling slaking, tealeaves is put into fragrance extracting machine and carry out Titian, the hair fragrance of further raising tealeaves, control temperature is 85 DEG C, Titian time 30min.
The class Lu`an Guapian.Tea tealeaves that above-described embodiment 12 ~ 13 is obtained, tea shape is melon seeds shape, regularity good, and without stalk without bud, leaf margin is turnup rearwardly, dark brown emerald green upper frost, and soup look is infused clearly bright, light green fresh and alive; Fragrance is light flavor type delicate fragrance (hair odor type), and millet paste is fresh refreshing mellow, and after brewed 2 ~ 3 times, tea perfume (or spice) is still clear, and each brewed tea smell difference is little.
Embodiment 14: Huoshan yellow bud class tea and preparation method thereof
Fresh tea leaf is spread and carries out spreading until tealeaves color starts to turn dark on bamboo mat; The fresh tea leaf spread is delivered in microwave de-enzyming machine, complete power 600W, one-level of control completes 2.25min, and then tealeaves to be placed in roller fixation machine 110 DEG C, secondary completes 1.5min, microwave high power completes, and makes enzyme fast deactivation, but it can only remove the moisture of about 10%, the combination of microwave and roller fixation, amino acid in its obtained tealeaves, water extraction content are high, and polyphenol content is lower, improves mouthfeel.Then tealeaves cooling covered with wet cloth and carry out vexed Huang, carry out multistage reason bar after vexed Huang to tealeaves, multistage reason bar comprises in carding machine and carries out one-level and manage bar, and one-level manages the temperature 60 C of bar, time 3min; After one-level reason bar terminates, again tealeaves is put into another carding machine and secondary reason bar is carried out to tealeaves, the temperature of secondary reason bar is 50 DEG C, the time is 2min, three grades of reason bars are carried out after secondary reason bar, the temperature of three grades of reason bars is 35 DEG C, the time is 1min, after multistage reason bar terminates, tealeaves is put into baking oven 130 DEG C of one-level drying and processing 8min, 30% is down to moisture content, tealeaves and dry hair perfume spread on first and second supporting layer spreading bed after drying by one-level more respectively, the thickness that spreads of dry hair perfume (or spice) is 0.5 ~ 1cm, and the thickness that spreads of tealeaves is 3 ~ 4cm; Bed will be spread and push baking oven, 100 DEG C of drying and processing 40min; After oven dry, tealeaves is carried out oxygen barrier stacking at refrigerating chamber, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, after deep cooling slaking, tealeaves is put into fragrance extracting machine and carries out Titian, and improve the hair fragrance of tealeaves further, control temperature is 90 DEG C, Titian time 30min.
Embodiment 15: Huoshan yellow bud class tea and preparation method thereof
Fresh tea leaf is spread and carries out spreading until tealeaves color starts to turn dark on bamboo mat; The fresh tea leaf spread is delivered in microwave de-enzyming machine, complete power 600W, one-level of control completes 2.25min, and then tealeaves to be placed in roller fixation machine 110 DEG C, secondary completes 1.5min, microwave high power completes, and makes enzyme fast deactivation, but it can only remove the moisture of about 10%, the combination of microwave and roller fixation, amino acid in its obtained tealeaves, water extraction content are high, and polyphenol content is lower, improves mouthfeel.Then tealeaves cooling covered with wet cloth and carry out vexed Huang, carry out multistage reason bar after vexed Huang to tealeaves, multistage reason bar comprises in carding machine and carries out one-level and manage bar, and one-level manages the temperature 60 C of bar, time 3min; After one-level reason bar terminates, again tealeaves is put into another carding machine and secondary reason bar is carried out to tealeaves, the temperature of secondary reason bar is 50 DEG C, the time is 2min, three grades of reason bars are carried out after secondary reason bar, the temperature of three grades of reason bars is 35 DEG C, the time is 1min, spread respectively on first and second supporting layer spreading bed by tealeaves and dry hair perfume after multistage reason bar terminates, the thickness that spreads of dry hair perfume (or spice) is 0.5 ~ 1cm, and the thickness that spreads of tealeaves is 3 ~ 5cm; Bed will be spread and push baking oven, 110 DEG C of drying and processing 50min; After oven dry, dry hair perfume and tealeaves are interposed between refrigerating chamber successively and carry out oxygen barrier stacking, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, filter is adopted to separate between the fragrant layer of dry hair and tealeaves layer, the thickness of the fragrant layer of dry hair is 0.5 ~ 1.2cm, the thickness of tealeaves layer is 3 ~ 5cm, after deep cooling slaking, tealeaves is put into fragrance extracting machine and carries out Titian, improves the hair fragrance of tealeaves further, control temperature is 90 DEG C, Titian time 30min.
Huoshan obtained in above-described embodiment 14 ~ 15 yellow bud class tea, the tea likeness in form tongue of sparrow, the micro-exhibition of the straight leaf of tea shape bar, light greenly drapes over one's shoulders milli, and millet paste is yellowish green limpid bright; Fragrance is light flavor type delicate fragrance (hair odor type), and fragrance is lasting, and dense time of the fresh alcohol of millet paste is sweet, and after brewed 2 ~ 3 times, tea perfume (or spice) is still clear, and each brewed tea smell difference is little.
Embodiment 15: white tea and preparation method thereof
Spread on bamboo mat naturally wilting by the fresh leaf of bud one leaf plucked, two leaves and a bud, percentage of water loss controls about 70%.So tealeaves is mixed mutually with dry hair perfume (or spice), dry sieve upper 100 DEG C (slow fire) to dry, tealeaves moisture content is down to 10%, then dry hair is fragrant and tealeaves carries out cold wind selection by winnowing and cooling, then 80 DEG C (foot fire) dry, and being dried to tealeaves moisture content is less than 3%.After oven dry, dry hair perfume and tealeaves are interposed between refrigerating chamber successively and carry out oxygen barrier stacking, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, filter is adopted to separate between the fragrant layer of dry hair and tealeaves layer, the thickness of the fragrant layer of dry hair is 0.5 ~ 1.2cm, the thickness of tealeaves layer is 3 ~ 5cm, after deep cooling slaking, tealeaves is put into fragrance extracting machine and carries out Titian, improves the hair fragrance of tealeaves further, control temperature is 90 DEG C, Titian time 30min.
The white tea that embodiment 16 is obtained, tea shape is straight and upright as pin, the close quilt of pekoe, and Se Bai is as silver, and millet paste is golden yellow, limpid bright; Fragrance is light flavor type delicate fragrance (hair odor type), and fragrance is lasting, millet paste alcohol and micro-sweet, and after brewed 6 ~ 7 times, tea perfume (or spice) is still clear, and each brewed tea smell difference is little.
The above is only the preferred embodiment of the present invention; should be understood that; for those skilled in the art; to know in the present invention after contents; under the premise without departing from the principles of the invention; can also make some equal conversion to it and substitute, these convert on an equal basis and substitute and also should be considered as belonging to protection scope of the present invention.

Claims (8)

1. a tealeaves, absorbs the fragrant fragrance component of hairiness in tealeaves.
2. a tealeaves, is characterized in that: it adopts one or more measures in following A1 ~ A4 to obtain:
Wherein:
A1: the Mao Xiangxian leaf of harvesting and fresh tea leaf are together spread;
A2: the Mao Xiangxian leaf of harvesting and fresh tea leaf are mixed and complete;
A3: by fragrant with dry hair for tealeaves after completing/complete after hair perfume (or spice) together with dry;
A4: the tealeaves after drying is carried out deep cooling slaking together with dry hair perfume (or spice).
3. tealeaves according to claim 2, is characterized in that:
A1 operates in spread on bed and carries out, spread first and second supporting layer that bed comprises the setting of upper and lower interleaved, first supporting layer is that the supporting network spreading hair perfume (or spice) is formed, second supporting layer is that the damp cloth spreading tealeaves is formed, and Mao Xiangxian leaf and fresh tea leaf are positioned over respectively on first and second supporting layer and carry out spreading until tealeaves color starts to turn dark;
A2 operates in roller fixation machine and carries out, and the temperature of roller fixation is 100 ~ 110 DEG C, and fixation time is 2 ~ 4 minutes, and fresh tea leaf and Mao Xiangxian leaf send according to the weight ratio mixing hot blast wind of 10:1 and feed intake;
A3 operates in spread on bed and carries out, spread first and second supporting layer that bed comprises the setting of upper and lower interleaved, first supporting layer is that the supporting network spreading dry hair perfume (or spice) is formed, second supporting layer is that the damp cloth spreading tealeaves is formed, and dry hair perfume and tealeaves are positioned over 100 ~ 110 DEG C of drying and processing 30 ~ 35min on first and second supporting layer respectively;
A4 operation is that dry hair is fragrant and tealeaves successively carries out oxygen barrier stacking in interval, the temperature of stacking is 0 ~ 5 DEG C, more than 2 months time, adopt filter to separate between the fragrant layer of dry hair and tealeaves layer, the thickness of the fragrant layer of dry hair is 0.5 ~ 1.2cm, and the thickness of tealeaves layer is 3 ~ 5cm.
4. tealeaves according to claim 3, is characterized in that:
In A3, by the tealeaves after completing first at 135 ~ 140 DEG C, drying and processing 7 ~ 8min, again tealeaves is dried spreading on bed together with dry hair perfume (or spice) after spreading.
5. tealeaves according to claim 3, is characterized in that: Mao Xiangxian leaf is bud two leaf of clear and bright front and back harvesting or the tender shoots leaf of bud three leaf.
6. tealeaves according to claim 3, is characterized in that: it adopts any two kinds of measures in A1 ~ A4 to obtain.
7. tealeaves according to claim 5, is characterized in that: it adopts A1 and A3 two kinds of measures to obtain.
8. tealeaves according to claim 5, is characterized in that: it adopts A3 and A4 two kinds of measures to obtain.
CN201410767731.9A 2014-12-12 2014-12-12 Tea leaves and preparation method thereof Withdrawn CN104543262A (en)

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CN104996616A (en) * 2015-08-31 2015-10-28 王传财 Novel organic flat tea scalding and multistage fixation combined production process
CN105166109A (en) * 2015-08-31 2015-12-23 王传财 Tea leaf boiling and microwave enzyme deactivating combined processing technology for the production of roasted green tea
CN105166107A (en) * 2015-08-31 2015-12-23 王传财 System for producing roasted green tea by combining blanching tea leaves and performing fixation with microwaves
CN105166110A (en) * 2015-08-31 2015-12-23 王传财 Tea leaf boiling and microwave enzyme deactivating combined green tea production system
CN105166111A (en) * 2015-08-31 2015-12-23 王传财 Selenium-rich green tea secondary enzyme deactivating production system
CN105145898A (en) * 2015-08-31 2015-12-16 王传财 Novel boiling-secondary withering combined process for manufacturing organic green tea
CN105192124A (en) * 2015-09-19 2015-12-30 岳西县弘盛农业科技有限公司 New process for producing hierochloe odorata type tea through roller-microwave de-enzyming
CN107593948A (en) * 2017-10-27 2018-01-19 浙江敬存仁生物科技有限公司 A kind of tea frying method

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Application publication date: 20150429