CN104798918A - Preparation method for green tea - Google Patents
Preparation method for green tea Download PDFInfo
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- CN104798918A CN104798918A CN201510212066.1A CN201510212066A CN104798918A CN 104798918 A CN104798918 A CN 104798918A CN 201510212066 A CN201510212066 A CN 201510212066A CN 104798918 A CN104798918 A CN 104798918A
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Abstract
The invention relates to a preparation method for green tea. The preparation method comprises the following steps: leaf selection, fresh leaf withering, preliminary fixation, cooling, secondary fixation, rolling, baking for fragrance enhancement, refining, packaging and storage. The green tea cannot be fermented, so that due to the characteristic, more natural substances in the fresh leaves can be retained; by baking for fragrance enhancement, the fragrance of the green tea overflows, and the green tea tastes extremely delicious and is mild and soft; the tea leaves can be subjected to villuse removal, so that the tea leaves look shining and attractive; most importantly, tea water brewed by the tea leaves does not contain fragments; the flower fragrance of the green tea smells refreshing and tastes pure, so that most organic matters in the tea leaves can be stored; the tea leaves can be brewed for multiple times, and a comfortable flavor is brought to a tea taster, so that the quality of the tea leaves is further guaranteed.
Description
Technical field
The invention belongs to Tea Processing technical field, be specifically related to a kind of preparation method of green tea.
Background technology
Green tea, also known as azymic tea.Green tea is that the therefore more natural materials remaining fresh leaf, the Tea Polyphenols contained, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components are also more without the tea made that ferments.These natural nutrition compositions in green tea, having special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., is less than other teas.Green tea is with suitable And Development of Tea Shoot for raw material, through completing, kneading, the tealeaves made of the typical process process such as dry.Be homophony with green at the bottom of its dry dark brown pool and the millet paste after brewing, leaf, therefore named green tea.Green tea be the fresh leaf that will pluck first through green removing in high temperature, killed various oxidizing ferment, maintained tealeaves green, then through kneading, dry and make, clear soup greenery are common features of green tea quality.Green tea is unleavened, and Chinese output is maximum, drinks the most a kind of tea.Its feature is that the clear leaf of soup is green, nutritious, can prevent disease.
Tea is the drink liked in people's daily life, and along with the raising of people's living standard, the requirement of consumers in general to the quality of tealeaves is more and more higher, common green tea is due to color and luster dimness, and fragrance is low light, and mouthfeel is partially bitter, become the reasons such as tea rate is low, can not meet the requirement of people to high-quality green tea.
Summary of the invention
The technology that the present invention will solve is to provide one can promote tealeaves mouthfeel and quality, and its fragrance is pure and fresh, the technical problem of the green tea of pure in mouth feel, bright, specifically a kind of preparation method of green tea.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of preparation method of green tea, comprises the following steps:
(1), leaf is selected: pluck young sprout, bud-leaf from green tea tea tree, for subsequent use as fresh leaf;
(2), fresh leaf withers tune: evenly spread by fresh leaf on bamboo curtain splint or bamboo sieve, put air circulation, shady and cool dry place makes the moisture in fresh leaf evaporate, and spread time controling at 1 ~ 2 hour, tealeaves moisture content is 70 ~ 80%;
(3), once complete: the tealeaves withered by fresh leaf after adjusting adopts in roller fixation device and carries out first time and complete, and temperature controls at 180 DEG C ~ 200 DEG C, by time controling at 2 ~ 3 minutes;
(4), spreading for cooling: by the tea spreading-and-cooling process after completing, spreading for cooling process controls to carry out at a certain temperature and humidity conditions, and make it to ease back, get damp again, its environment temperature controls 30 DEG C ~ 35 DEG C, humidity 80 ~ 90%, 1 ~ 2 hour spreading for cooling time;
(5), secondary completes: the temperature that completes controls at 210 DEG C ~ 220 DEG C, is 1 ~ 2 minute by the time, dark brownish green after then second time being completed by conveyer belt in spreading for cooling air conditioning chamber, fast cooling to 25 DEG C ~ 30 DEG C;
(6), knead: the water-removing leaves after the cooling that completed by secondary is delivered in kneading machine and kneaded, to the curling slivering of water-removing leaves;
(7), cure Titian: dry curing in Titian device, temperature controls at 50 DEG C ~ 60 DEG C, by the tealeaves kneading rear curling slivering evenly thin being spread out in dry on sieve, be advisable so that bud-leaf is not overlapping, stirred once every 4 ~ 6 minutes, 20 ~ 30 minutes time, tealeaves moisture content is 3 ~ 5%;
(8), refining: by through curing the tealeaves after Titian from after curing and taking off in Titian device, carry out picking pick, sieve after carry out packing, sealing up for safekeeping by artificial screening, classification, remove the broken end of tealeaves in tealeaves finished product and yellow leaf, improve tea leaf quality;
(9), packaging stores: tealeaves finished product is carried out classification encapsulation, places warehouse refrigerated storage.
As preferred embodiment of the present invention, cure in Titian step described, its temperature controls at 55 DEG C ~ 60 DEG C, and tealeaves moisture control is 4 ~ 5%.
Beneficial effect of the present invention is adopted to be: due to green tea azymic, its characteristic determines its more natural materials remained in fresh tea passes, by curing Titian process, make suffusing an exquisite fragrance all around of green tea, excellent taste, gentle soft and moist, also tealeaves is carried out de-milli, make tealeaves light, good looking appearance, the most important thing is there is no chip with in this tea tea out, the fragrance of a flower that green tea itself has, fragrance is pure and fresh, pure in mouth feel, most of organic matter in tealeaves is preserved, endure repeated infusions, comfortable taste is brought to tasters, further ensure the quality of tealeaves.
Detailed description of the invention
In order to the explanation of more confiscating enforcement of the present invention, now provide three preparation embodiments of a kind of method for increasing aroma from green tea of the present invention, example only for explaining the present invention, instead of limits scope of the present invention.
Embodiment 1:
A preparation method for green tea, comprises the following steps:
(1), select leaf: pluck young sprout, bud-leaf from green tea tea tree, preferably adopt the tealeaves of two leaf one cores for subsequent use as fresh leaf;
(2), fresh leaf withers tune: evenly spread by fresh leaf on bamboo curtain splint or bamboo sieve, put air circulation, shady and cool dry place makes the moisture in fresh leaf evaporate, and spread time controling at 2 hours, tealeaves moisture content is 70%;
(3), once complete: the tealeaves withered by fresh leaf after adjusting adopts in roller fixation device and carries out first time and complete, and temperature controls at 180 DEG C, by time controling at 3 minutes;
(4), spreading for cooling: by the tea spreading-and-cooling process after completing, spreading for cooling process controls to carry out at a certain temperature and humidity conditions, and make it to ease back, get damp again, its environment temperature controls 30 DEG C, humidity 80%, spreading for cooling time 2 h;
(5), secondary completes: the temperature that completes controls at 220 DEG C, is 1.5 minutes by the time, dark brownish green after then second time being completed by conveyer belt in spreading for cooling air conditioning chamber, fast cooling to 25 DEG C;
(6), knead: the water-removing leaves after the cooling that completed by secondary is delivered in kneading machine and kneaded, to the curling slivering of water-removing leaves;
(7), cure Titian: dry curing in Titian device, temperature controls at 50 DEG C, by the tealeaves kneading rear curling slivering evenly thin being spread out in dry on sieve, be advisable so that bud-leaf is not overlapping, stirred once every 4 minutes, 20 minutes time, tealeaves moisture content is 5%;
(8), refining: by through curing the tealeaves after Titian from after curing and taking off in Titian device, carry out picking pick, sieve after carry out packing, sealing up for safekeeping by artificial screening, classification, remove the broken end of tealeaves in tealeaves finished product and yellow leaf, improve tea leaf quality;
(9), packaging stores: tealeaves finished product is carried out classification encapsulation, places warehouse refrigerated storage.
Embodiment 2:
A preparation method for green tea, comprises the following steps:
(1), select leaf: pluck young sprout, bud-leaf from green tea tea tree, preferably adopt the tealeaves of two leaf one cores for subsequent use as fresh leaf;
(2), fresh leaf withers tune: evenly spread by fresh leaf on bamboo curtain splint or bamboo sieve, put air circulation, shady and cool dry place makes the moisture in fresh leaf evaporate, and spread time controling at 1.5 hours, tealeaves moisture content is 75%;
(3), once complete: the tealeaves withered by fresh leaf after adjusting adopts in roller fixation device and carries out first time and complete, and temperature controls at 200 DEG C, by time controling at 2 minutes;
(4), spreading for cooling: by the tea spreading-and-cooling process after completing, spreading for cooling process controls to carry out at a certain temperature and humidity conditions, and make it to ease back, get damp again, its environment temperature controls 32 DEG C, humidity 90%, 1 hour spreading for cooling time;
(5), secondary completes: the temperature that completes controls at 210 DEG C, is 2 minutes by the time, dark brownish green after then second time being completed by conveyer belt in spreading for cooling air conditioning chamber, fast cooling to 30 DEG C;
(6), knead: the water-removing leaves after the cooling that completed by secondary is delivered in kneading machine and kneaded, to the curling slivering of water-removing leaves;
(7), cure Titian: dry curing in Titian device, temperature controls at 60 DEG C, by the tealeaves kneading rear curling slivering evenly thin being spread out in dry on sieve, be advisable so that bud-leaf is not overlapping, stirred once every 5 minutes, 25 minutes time, tealeaves moisture content is 4%;
(8), refining: by through curing the tealeaves after Titian from after curing and taking off in Titian device, carry out picking pick, sieve after carry out packing, sealing up for safekeeping by artificial screening, classification, remove the broken end of tealeaves in tealeaves finished product and yellow leaf, improve tea leaf quality;
(9), packaging stores: tealeaves finished product is carried out classification encapsulation, places warehouse refrigerated storage.
Embodiment 3:
A preparation method for green tea, comprises the following steps:
(1), leaf is selected: pluck young sprout, bud-leaf from green tea tea tree, for subsequent use as fresh leaf;
(2), fresh leaf withers tune: evenly spread by fresh leaf on bamboo curtain splint or bamboo sieve, put air circulation, shady and cool dry place makes the moisture in fresh leaf evaporate, and spread time controling at 1 hour, tealeaves moisture content is 80%;
(3), once complete: the tealeaves withered by fresh leaf after adjusting adopts in roller fixation device and carries out first time and complete, and temperature controls at 200 DEG C, by time controling at 2.5 minutes;
(4), spreading for cooling: by the tea spreading-and-cooling process after completing, spreading for cooling process controls to carry out at a certain temperature and humidity conditions, and make it to ease back, get damp again, its environment temperature controls 35 DEG C, humidity 85%, 1.5 hours spreading for cooling time;
(5), secondary completes: the temperature that completes controls at 220 DEG C, is 1 minute by the time, dark brownish green after then second time being completed by conveyer belt in spreading for cooling air conditioning chamber, fast cooling to 28 DEG C;
(6), knead: the water-removing leaves after the cooling that completed by secondary is delivered in kneading machine and kneaded, to the curling slivering of water-removing leaves;
(7), cure Titian: dry curing in Titian device, temperature controls at 55 DEG C, by the tealeaves kneading rear curling slivering evenly thin being spread out in dry on sieve, be advisable so that bud-leaf is not overlapping, stirred once every 6 minutes, 30 minutes time, tealeaves moisture content is 3%;
(8), refining: by through curing the tealeaves after Titian from after curing and taking off in Titian device, carry out picking pick, sieve after carry out packing, sealing up for safekeeping by artificial screening, classification, remove the broken end of tealeaves in tealeaves finished product and yellow leaf, improve tea leaf quality;
(9), packaging stores: tealeaves finished product is carried out classification encapsulation, places warehouse refrigerated storage.
Adopt the preparation method of a kind of green tea of the present invention, due to green tea azymic, its characteristic determines its more natural materials remained in fresh tea passes, by curing Titian process, make suffusing an exquisite fragrance all around of green tea, excellent taste, gentle soft and moist, also tealeaves is carried out de-milli, make tealeaves light, good looking appearance, the most important thing is there is no chip with in this tea tea out, the fragrance of a flower that green tea itself has, fragrance is pure and fresh, pure in mouth feel, most of organic matter in tealeaves is preserved, endure repeated infusions, comfortable taste is brought to tasters, further ensure the quality of tealeaves.
The above embodiment only have expressed the specific embodiment of the present invention, and it describes comparatively concrete and detailed, but therefore can not be interpreted as the restriction to the scope of the claims of the present invention.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.
Claims (2)
1. a preparation method for green tea, is characterized in that, comprises the following steps:
(1), leaf is selected: pluck young sprout, bud-leaf from green tea tea tree, for subsequent use as fresh leaf;
(2), fresh leaf withers tune: evenly spread by fresh leaf on bamboo curtain splint or bamboo sieve, put air circulation, shady and cool dry place makes the moisture in fresh leaf evaporate, and spread time controling at 1 ~ 2 hour, tealeaves moisture content is 70 ~ 80%;
(3), once complete: the tealeaves withered by fresh leaf after adjusting adopts in roller fixation device and carries out first time and complete, and temperature controls at 180 DEG C ~ 200 DEG C, by time controling at 2 ~ 3 minutes;
(4), spreading for cooling: by the tea spreading-and-cooling process after completing, spreading for cooling process controls to carry out at a certain temperature and humidity conditions, and make it to ease back, get damp again, its environment temperature controls 30 DEG C ~ 35 DEG C, humidity 80 ~ 90%, 1 ~ 2 hour spreading for cooling time;
(5), secondary completes: the temperature that completes controls at 210 DEG C ~ 220 DEG C, is 1 ~ 2 minute by the time, dark brownish green after then second time being completed by conveyer belt in spreading for cooling air conditioning chamber, fast cooling to 25 DEG C ~ 30 DEG C;
(6), knead: the water-removing leaves after the cooling that completed by secondary is delivered in kneading machine and kneaded, to the curling slivering of water-removing leaves;
(7), cure Titian: dry curing in Titian device, temperature controls at 50 DEG C ~ 60 DEG C, by the tealeaves kneading rear curling slivering evenly thin being spread out in dry on sieve, be advisable so that bud-leaf is not overlapping, stirred once every 4 ~ 6 minutes, 20 ~ 30 minutes time, tealeaves moisture content is 3 ~ 5%;
(8), refining: by through curing the tealeaves after Titian from after curing and taking off in Titian device, carry out picking pick, sieve after carry out packing, sealing up for safekeeping by artificial screening, classification, remove the broken end of tealeaves in tealeaves finished product and yellow leaf, improve tea leaf quality;
(9), packaging stores: tealeaves finished product is carried out classification encapsulation, places warehouse refrigerated storage.
2. according to the preparation method of a kind of green tea described in claim 1, it is characterized in that: cure in Titian step described, its temperature controls at 55 DEG C ~ 60 DEG C, and tealeaves moisture control is 4 ~ 5%.
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Cited By (20)
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| CN105028741A (en) * | 2015-09-11 | 2015-11-11 | 贵州省凤冈县永田露茶业有限公司 | Processing method for making Maofeng tea |
| CN105104599A (en) * | 2015-09-18 | 2015-12-02 | 贵定县懿峰茶业有限公司 | Process for making green tee |
| CN105166183A (en) * | 2015-09-17 | 2015-12-23 | 云南滇红集团股份有限公司 | Preparation method of big-leaf tea |
| CN105454522A (en) * | 2015-12-24 | 2016-04-06 | 张莘蔓 | Preparation method of jasmine and cathaya argyrophylla green tea |
| CN105494703A (en) * | 2015-12-24 | 2016-04-20 | 张莘蔓 | Preparation method of sweet-scented osmanthus containing silver fir green tea |
| CN105767270A (en) * | 2016-03-29 | 2016-07-20 | 贵州省黎平县侗乡媛茶厂 | Preparation method of green tea |
| CN105815490A (en) * | 2016-03-25 | 2016-08-03 | 广元市白龙茶叶有限公司 | Method for preparing flat-shaped tea |
| CN105994707A (en) * | 2016-05-25 | 2016-10-12 | 广西昭平县凝香翠茶厂 | Preparation method of chrysanthemum and cathaya argyrophylla green tea |
| CN106359673A (en) * | 2016-09-12 | 2017-02-01 | 安顺芦坝栗香茶业有限公司 | Preparation method of waterfall dragon well tea |
| CN106804802A (en) * | 2016-12-28 | 2017-06-09 | 吴建平 | A kind of tealeaves preparation method |
| CN106912647A (en) * | 2015-12-24 | 2017-07-04 | 张莘蔓 | A kind of preparation method of gardenia silver China fir green tea |
| CN106912644A (en) * | 2015-12-24 | 2017-07-04 | 张莘蔓 | A kind of preparation method of lily silver China fir green tea |
| CN106912646A (en) * | 2015-12-24 | 2017-07-04 | 张莘蔓 | A kind of preparation method of yulan magnolia silver China fir green tea |
| CN106912645A (en) * | 2015-12-24 | 2017-07-04 | 张莘蔓 | A kind of preparation method of chrysanthemum silver China fir green tea |
| CN106962525A (en) * | 2017-05-19 | 2017-07-21 | 六安中达信息科技有限公司 | A kind of Green tea processing technology |
| CN107047836A (en) * | 2017-06-23 | 2017-08-18 | 贵州省凤冈县田坝魅力黔茶有限公司 | A kind of green bud preparation method |
| CN110679680A (en) * | 2019-11-21 | 2020-01-14 | 常思桂 | Tea frying method |
| CN110692749A (en) * | 2019-10-22 | 2020-01-17 | 贵州晴隆五月茶业有限公司 | Processing method of fossil tea green tea |
| CN114847365A (en) * | 2022-06-10 | 2022-08-05 | 汉中市秦山农业有限公司 | Preparation method of scented tea |
| CN114868814A (en) * | 2022-06-02 | 2022-08-09 | 日照鲁冰花茶业有限公司 | Processing and production process of green tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105028741A (en) * | 2015-09-11 | 2015-11-11 | 贵州省凤冈县永田露茶业有限公司 | Processing method for making Maofeng tea |
| CN105166183A (en) * | 2015-09-17 | 2015-12-23 | 云南滇红集团股份有限公司 | Preparation method of big-leaf tea |
| CN105104599A (en) * | 2015-09-18 | 2015-12-02 | 贵定县懿峰茶业有限公司 | Process for making green tee |
| CN106912647A (en) * | 2015-12-24 | 2017-07-04 | 张莘蔓 | A kind of preparation method of gardenia silver China fir green tea |
| CN105454522A (en) * | 2015-12-24 | 2016-04-06 | 张莘蔓 | Preparation method of jasmine and cathaya argyrophylla green tea |
| CN105494703A (en) * | 2015-12-24 | 2016-04-20 | 张莘蔓 | Preparation method of sweet-scented osmanthus containing silver fir green tea |
| CN106912645A (en) * | 2015-12-24 | 2017-07-04 | 张莘蔓 | A kind of preparation method of chrysanthemum silver China fir green tea |
| CN106912646A (en) * | 2015-12-24 | 2017-07-04 | 张莘蔓 | A kind of preparation method of yulan magnolia silver China fir green tea |
| CN106912644A (en) * | 2015-12-24 | 2017-07-04 | 张莘蔓 | A kind of preparation method of lily silver China fir green tea |
| CN105815490A (en) * | 2016-03-25 | 2016-08-03 | 广元市白龙茶叶有限公司 | Method for preparing flat-shaped tea |
| CN105767270A (en) * | 2016-03-29 | 2016-07-20 | 贵州省黎平县侗乡媛茶厂 | Preparation method of green tea |
| CN105994707A (en) * | 2016-05-25 | 2016-10-12 | 广西昭平县凝香翠茶厂 | Preparation method of chrysanthemum and cathaya argyrophylla green tea |
| CN106359673A (en) * | 2016-09-12 | 2017-02-01 | 安顺芦坝栗香茶业有限公司 | Preparation method of waterfall dragon well tea |
| CN106804802A (en) * | 2016-12-28 | 2017-06-09 | 吴建平 | A kind of tealeaves preparation method |
| CN106962525A (en) * | 2017-05-19 | 2017-07-21 | 六安中达信息科技有限公司 | A kind of Green tea processing technology |
| CN107047836A (en) * | 2017-06-23 | 2017-08-18 | 贵州省凤冈县田坝魅力黔茶有限公司 | A kind of green bud preparation method |
| CN107047836B (en) * | 2017-06-23 | 2020-04-03 | 贵州省凤冈县田坝魅力黔茶有限公司 | Green bud preparation method |
| CN110692749A (en) * | 2019-10-22 | 2020-01-17 | 贵州晴隆五月茶业有限公司 | Processing method of fossil tea green tea |
| CN110679680A (en) * | 2019-11-21 | 2020-01-14 | 常思桂 | Tea frying method |
| CN114868814A (en) * | 2022-06-02 | 2022-08-09 | 日照鲁冰花茶业有限公司 | Processing and production process of green tea |
| CN114868814B (en) * | 2022-06-02 | 2023-12-26 | 日照鲁冰花茶业有限公司 | Green tea processing production technology |
| CN114847365A (en) * | 2022-06-10 | 2022-08-05 | 汉中市秦山农业有限公司 | Preparation method of scented tea |
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Application publication date: 20150729 |