CN104957290A - Preparation method of tea leaves - Google Patents
Preparation method of tea leaves Download PDFInfo
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- CN104957290A CN104957290A CN201510293203.9A CN201510293203A CN104957290A CN 104957290 A CN104957290 A CN 104957290A CN 201510293203 A CN201510293203 A CN 201510293203A CN 104957290 A CN104957290 A CN 104957290A
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Abstract
The invention relates to a preparation method of tea leaves. The preparation method comprises the following steps: 1) picking fresh tea leaves; 2) performing air separation; 3) withering the tea leaves after air separation; 4) performing fine manipulation of green tea leaves; 5) performing fixation; 6) rolling tea leaves after the fixation; and 7) baking the rolled tea leaves. The making method of the tea leaves, disclosed by the invention, is simple, the tea leaves which are prepared by the preparation method contains few impurities, the quality of tea is good, and the tea is excellent in the respects of color, fragrance, taste and shape, so that the tea can be accepted and approved by vast consumers.
Description
Technical field
The present invention relates to a kind of preparation method of tealeaves.
Background technology
Usually, we are at the method for tea making: carried out successively by tea fresh leaves completing, knead, manage bar and after drying, in the process, we need to adopt the means of heating to coordinate and carry out, like this, at removal moisture simultaneously, also the dry in tea fresh leaves can be caused to reduce in a large number, even impaired or rotten, as the amino acid in tea fresh leaves, polysaccharide, organic acid, lipoidis, pigment and vitamin etc., thus have impact on quality and the function of tealeaves.Simultaneously due to not through sorting, the tealeaves made contains some impurity thus affects the quality of tealeaves.
Summary of the invention
The technical problem to be solved in the present invention overcomes the deficiencies in the prior art, provides one less impure and the simple tealeaves preparation method of method.
For solving the problems of the technologies described above, the technical scheme that the present invention proposes is: a kind of preparation method of tealeaves, comprises the following steps: 1) pluck tea fresh leaves, pluck dark brownish green fresh, without surface water, without breakage, middle or smallly open face three leaf, the fresh tea leaf in its of uniformity; Be advisable to broken sky with fine when plucking tealeaves, in the middle of one day, during the morning 9-11, best during afternoon 2-5.This season weather with time fine time the rainy day the most favourable to quality, and Harbeth sky performance optimal.Tealeaves adopt lower after just immediately transport to factory and enter program of withering, prevent long-time heap fertile and repeatedly stir damage.Dark brownish greenly adopt that lower rear generally in 2 hours, to transport to factory then less to dark brownish green qualitative effects, if more than 4 hours in way, should take corresponding measure, otherwise can produce significant impact to quality.To note when the storing time is longer keeping away positive thin stand, can not blocked up tension during heap fortune, noting ventilates or turn over shakes loose heat.
2) selection by winnowing, removes the non-teas field trash in tealeaves, the tealeaves of small pieces and tea dust by selection by winnowing.
3) wither, the fresh tea leaf in its after harvesting be placed in and wither on apparatus, the leaf-spreading thickness of tealeaves is 2-3 jin/square meter, and withering time is 30-40 minutes, and overall process turns 2-3 times.Production mainly contains solar wither, wither indoors and heating deterioration three kinds of modes.Solar wither refers to fine to cloudy weather, dark brownish green thin stand is made under light illumination the mode of withering of dark brownish green dehydration deliquescing, is the most favourable tea leaf quality and the mode of withering of saving the energy most.Wither indoors refers to thinly spread out in indoor by dark brownish green under certain humiture, allows the mode of withering of its natural dehydration deliquescing, is only applicable to use when temperature is higher, indoor air humidity is lower, as the fine day sun cross strong time, use during dry weather in autumn.Heating deterioration refers to utilize comprehensive greening machine, and withering trough etc. wither instrument, make dark brownish green dehydration of being heated, to reach the mode of object of withering by manually heating.
4) do green grass or young crops, the tealeaves after withering is put into green making machine, repeat 6-10 times according to the program of blowing-shake-leave standstill, each time is 1 hour, and when doing green grass or young crops, temperature controls at 24-26 degree, and humid control is 80-85%; Under the environment such as suitable humiture, dark brownish green blade be constantly collided by repeatedly shaking green grass or young crops and rub mutually, making blade edge damaged gradually.And deepen equably, after being oxidized with ferment, produce red margination of the green end, and in standing for fermentation process, dark brownish green inclusion carries out being oxidized and changing gradually, gives out natural flowers and fruits odor type.
Of the present inventionly do blue or green mode and have and manual do blue or green and comprehensive greening machine and do green grass or young crops;
1, by hand do green grass or young crops: spread out on 900mm water sieve by thin for withering leaf, often sieve to put first and be dark brownish greenly heavyly about 0.5-0.8kg, operation sequence blue or greenly leaves standstill repetition 5-7 times for shaking; Shake blue or green number of times from less to more, successively not increase from ten times to 100 times not etc., shake blue or green number of times depending on tea progress at every turn, generally blue or green based on taste to shake out, adjust referring again to other factors.Leave standstill lengthen gradually at every turn, each leaf-spreading thickness also successively thickeies, can two sieve and one sieve or three sieve and two sieve, four sieve and three sieve etc.Reach ripeness standard and enter end until do green grass or young crops and do blue or green program.
2, comprehensive greening machine does green grass or young crops: the blue or green comprehensive greening machine of putting into that withers is about about 2/3rds of capacity, (blowing) or dark brownish green wither in machine reach requirement after, 6-10 times are repeated by blowing-→ shake-→ standing program, last and be about 6-9 hours, blow-time shortens at every turn gradually, and shake and time of repose increase at every turn gradually.Terminate to do blue or green program until do when green grass or young crops reaches ripeness standard.
Of the present inventionly do blue or green principle: dark brownish greenly doing smell change main manifestations in blue or green process be: blue or green fragrant---→ delicate fragrance-→ fragrance of a flower-→ fruital
Leaf state change main manifestations is: the soft tarnish of leaf-→ Ye Jianting, and red limit comes out gradually-and → soupspoon shape three is red seven green.Do blue or green about 2-3 hours early stages, operation is leaked water based on dark brownish green, need thin stand, dry, jog, gently ferments more.In about 3-4 hours mid-terms, operation is noted to shake red limit, needs proper fermentation, stand leaf progressively thickeies, and blowing gradually reduces.In about 2-3 hours later stages, to ferment, note red limit appropriateness, odor type and leaf state are to requiring.
Leak water: refer to the process that the dark brownish green moisture content after withering is carried from tea stalk arteries and veins to blade, leafiness is transformed into the very general half-light of leaf in " returning to life from the nether world " state by soft tarnish.
To do blue or green ripe basic standard be leafiness is soupspoon shape green end red margination, and dark brownish green stalk epidermis face be dehydration wrinkle shape, and odor type is overcast thick and heavy flowers and fruits perfume, and immediately carries out next operation that completes.Do the end mark of blue or green program for entering green removing in high temperature.
Environmental Kuznets Curves: the weather in fine day north wind sky is beneficial to and does green grass or young crops.Environmental factor mainly refers to indoor temperature, and humidity and air freshness etc., Three factors all can interact, and need coordinate appropriate state.Temperature range is 20-30 degree, with 24-26 degree optimums.RH range is 75-90%, with 80-85% for optimum.Doing blue or green process temperature and humidity in early stage requires lower, overall process requires progressively to increase, later stage needs higher humiture to enter, pay special attention to prevent air " pollution " anoxic, during indoor intensification, humidity is corresponding can reduce, humidity is too low is unfavorable for fermentation, occurs that high-temperature time is long, dark brownish green unfermentable or insufficient fermentation phenomenon.Indoor carbon fire is heated and is easily caused anoxic, notes proper ventilation.
5) complete, by completing, machinery completes, and the temperature that completes controls at 230-300 degrees Celsius, and fixation time controls at 7-10 minutes, leaf state is done soft, the white blister of blade edge genesis, and hand rubs tight rear anhydrous spilling and in sticky feel, blue or green gas goes to the greatest extent in fragrant; Proteinase activity in taking high temperature dark brownish green in the present invention, prevents from doing continuation oxidation and the fermentation of leafiness, makes to do leafiness simultaneously and loses Zhang, a state in the Zhou Dywnasty and divide moisture to be hot soft state, for the rear road program of kneading provides basic condition.Need go out to the greatest extent fast when going out green grass or young crops, the tail amount particularly finally taken the dish out of the pot needs fast, otherwise the broken end of zoom of easily overdoing.
6) knead; In the present invention, kneading machine is adopted to knead, water-removing leaves need be contained into kneading machine fast, takes advantage of heat to knead, and can reach optimum efficiency, dress tea amount need reach kneading machine when entering machine and contain tea bucket high more than 1/2 to bucketful, process of kneading adds the principle of weight gradually after grasping and first gently pressing, need reduce pressure 1-2 times in midway, mix and stir shaping in order to the automatic turning of tealeaves in bucket, pressure weight looks the indicating positions on kneading machine, the entire process have about and needs 5-8 minutes.
7) cure, carry out first and cure having kneaded in 20-30 minutes, leave standstill and carry out second after 2-4 hours and cure.Cure the effect playing and supplement and complete, make tealeaves reach the storage of long period and never degenerate.
The preparation method of above-mentioned tealeaves, preferably, the time of described harvesting tea fresh leaves between annual April 10 to May 20, in the middle of one day the morning 9 to 11 point, afternoon 2 to 5 point.
The preparation method of above-mentioned tealeaves, preferably, in described harvesting tea fresh leaves 4 hours, fresh tea leaf in its is withered.
The preparation method of above-mentioned tealeaves, preferably, in described withering technology, fresh tea leaf in its dehydration 10-16%, after withering, under leafiness top, the second leaf obviously sagging, blade face loses Zhi Guangze, top and the tip of a branch is curved hangs down, and dehydration is even.
The preparation method of above-mentioned tealeaves, preferably, described in wither employing solar wither.
The preparation method of above-mentioned tealeaves, preferably, described in do young worker's skill and dark brownish green blade be constantly collided by repeatedly shaking green grass or young crops and rub mutually, make blade edge damaged gradually, color is evenly deepened.
The preparation method of above-mentioned tealeaves, preferably, the temperature that described first cures is 130-150 degree Celsius, and the temperature that described second cures is 120-140 degrees Celsius.
The preparation method of above-mentioned tealeaves, preferably, described in the apparatus that withers comprise paddy seat, cloth pad or water sieve.
Compared with prior art, the invention has the advantages that: the preparation method of tealeaves of the present invention tealeaves impurity content quality that is few, tea that is simple, that make is high, all good in color, shape, more can be accepted by consumers in general and approve.
Detailed description of the invention
For the ease of understanding the present invention, hereafter will do to describe more comprehensively, meticulously to the present invention in conjunction with preferred embodiment, but protection scope of the present invention is not limited to following specific embodiment.
Unless otherwise defined, hereinafter used all technical terms are identical with the implication that those skilled in the art understand usually.The object of technical term used herein just in order to describe specific embodiment is not be intended to limit the scope of the invention.
Embodiment
A preparation method for tealeaves, comprises the following steps: 1) pluck tea fresh leaves, pluck dark brownish green fresh, without surface water, without breakage, middle or smallly open face three leaf, the fresh tea leaf in its of uniformity; Be advisable to broken sky with fine when plucking tealeaves, in the middle of one day, during the morning 9-11, best during afternoon 2-5.This season weather with time fine time the rainy day the most favourable to quality, and Harbeth sky performance optimal.Tealeaves adopt lower after just immediately transport to factory and enter program of withering, prevent long-time heap fertile and repeatedly stir damage.Dark brownish greenly adopt that lower rear generally in 2 hours, to transport to factory then less to dark brownish green qualitative effects, if more than 4 hours in way, should take corresponding measure, otherwise can produce significant impact to quality.To note when the storing time is longer keeping away positive thin stand, can not blocked up tension during heap fortune, noting ventilates or turn over shakes loose heat.
2) selection by winnowing, removes non-teas field trash, small pieces tealeaves and tea dust in tealeaves by selection by winnowing.
3) wither, the present embodiment adopts solar wither, and the fresh tea leaf in its after harvesting be placed in and wither on apparatus, the leaf-spreading thickness of tealeaves is 2-3 jin/square meter, and withering time is 40 minutes, and overall process turns 3 times;
4) do green grass or young crops, the tealeaves after withering is put into green making machine, repeat 6-10 times according to the program of blowing-shake-leave standstill, each time is 1 hour, and when doing green grass or young crops, temperature controls at 24-26 degree, and humid control is 80-85%; Under the environment such as suitable humiture, dark brownish green blade be constantly collided by repeatedly shaking green grass or young crops and rub mutually, making blade edge damaged gradually.And deepen equably, after being oxidized with ferment, produce red margination of the green end, and in standing for fermentation process, dark brownish green inclusion carries out being oxidized and changing gradually, gives out natural flowers and fruits odor type.
5) complete, by completing, machinery completes, and the temperature that completes controls at 230 degrees Celsius, and fixation time controls, at 10 minutes, leaf state to be done soft, the white blister of blade edge genesis, and hand rubs tight rear anhydrous spilling and in sticky feel, blue or green gas goes to the greatest extent in fragrant; Proteinase activity in taking high temperature dark brownish green in the present invention, prevents from doing continuation oxidation and the fermentation of leafiness, makes to do leafiness simultaneously and loses Zhang, a state in the Zhou Dywnasty and divide moisture to be hot soft state, for the rear road program of kneading provides basic condition.Need go out to the greatest extent fast when going out green grass or young crops, the tail amount particularly finally taken the dish out of the pot needs fast, otherwise the broken end of zoom of easily overdoing.
6) knead; The present embodiment adopts kneading machine to carry out, water-removing leaves need be contained into kneading machine fast, heat is taken advantage of to knead, can reach optimum efficiency, need reach kneading machine and contain tea bucket high more than 1/2 to bucketful when dress tea amount enters machine, process of kneading adds the principle of weight gradually after grasping first light pressure, need reduce pressure 2 times in midway, mix and stir shaping in order to the automatic turning of tealeaves in bucket, pressure weight looks the indicating positions on kneading machine, the entire process have about and needs 8 minutes.
7) cure, carry out first and cure having kneaded in 20 minutes, temperature is 150 degrees Celsius, leaves standstill to carry out second after 4 hours and cure, and temperature is 140 degrees Celsius.
In the withering technology of the present embodiment, fresh tea leaf in its dehydration 16%, after withering, under leafiness top, the second leaf obviously sagging, blade face loses Zhi Guangze, top and the tip of a branch is curved hangs down, and dehydration is even.To wither employing solar wither.In the present embodiment, the apparatus that withers comprises paddy seat, cloth pad or water sieve.
Young worker's skill of doing of the present embodiment makes dark brownish green blade constantly be collided by repeatedly shaking green grass or young crops and rubs mutually, and make blade edge damaged gradually, color is evenly deepened.
The preparation method of the present embodiment tealeaves tealeaves impurity content quality that is few, tea that is simple, that make is high, all good in color, shape, more can be accepted by consumers in general and approve.
Claims (8)
1. a preparation method for tealeaves, is characterized in that: comprise the following steps: 1) pluck tea fresh leaves, pluck dark brownish green fresh, without surface water, without breakage, middle or smallly open face three leaf, the fresh tea leaf in its of uniformity;
2) selection by winnowing, removes the non-teas field trash in tealeaves, the tealeaves of small pieces and tea dust by selection by winnowing;
3) wither, the fresh tea leaf in its after harvesting be placed in and wither on apparatus, the leaf-spreading thickness of tealeaves is 2-3 jin/square meter, and withering time is 30-40 minutes, and overall process turns 2-3 times;
4) do green grass or young crops, the tealeaves after withering is put into green making machine, repeat 6-10 times according to the program of blowing-shake-leave standstill, each time is 1 hour, and when doing green grass or young crops, temperature controls at 24-26 degree, and humid control is 80-85%;
5) complete, by completing, machinery completes, and the temperature that completes controls at 230-300 degrees Celsius, and fixation time controls at 7-10 minutes, leaf state is done soft, the white blister of blade edge genesis, and hand rubs tight rear anhydrous spilling and in sticky feel, blue or green gas goes to the greatest extent in fragrant;
6) knead;
7) cure, carry out first and cure having kneaded in 20-30 minutes, leave standstill and carry out second after 2-4 hours and cure.
2. the preparation method of tealeaves according to claim 1, is characterized in that: the time of described harvesting tea fresh leaves between annual April 10 to May 20, in the middle of one day the morning 9 to 11 point, afternoon 2 to 5 point.
3. the preparation method of tealeaves according to claim 2, is characterized in that: in described harvesting tea fresh leaves 4 hours, fresh tea leaf in its is withered.
4. the preparation method of tealeaves according to claim 1, is characterized in that: in described withering technology, fresh tea leaf in its dehydration 10-16%.
5. the preparation method of tealeaves according to claim 2, is characterized in that: described in wither employing solar wither.
6. the preparation method of tealeaves according to claim 1, is characterized in that: described in do young worker's skill and dark brownish green blade be constantly collided by repeatedly shaking green grass or young crops and rub mutually, make blade edge damaged gradually, color is evenly deepened.
7. the preparation method of tealeaves according to claim 1, is characterized in that: the temperature that described first cures is 130-150 degree Celsius, and the temperature that described second cures is 120-140 degrees Celsius.
8. the preparation method of tealeaves according to claim 1, is characterized in that: described in the apparatus that withers comprise paddy seat, cloth pad or water sieve.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105432820A (en) * | 2015-12-07 | 2016-03-30 | 河南蓝天茶业有限公司 | Production process for dahongpao tea leaves |
| CN107581281A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end winter daphne group type tea or tea cake high efficiency process for making and product by hand |
| CN107581286A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end Eight Immortals group type tea or tea cake high efficiency process for making and product by hand |
| CN107581283A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end Big Dipper group type tea or tea cake high efficiency process for making and product by hand |
| CN107581279A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end Buddha's hand group type tea or tea cake high efficiency process for making and product by hand |
| CN107581282A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end golden tree peony group type tea or tea cake high efficiency process for making and product by hand |
| CN107581284A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end strange blue group's type tea or tea cake high efficiency process for making and product by hand |
| CN109497172A (en) * | 2018-03-20 | 2019-03-22 | 高飞虎 | The processing technology of Wu Dancha |
| CN110353059A (en) * | 2019-08-30 | 2019-10-22 | 徐银龙 | A kind of production method of black tea tea cake |
| CN111528300A (en) * | 2020-05-20 | 2020-08-14 | 韶关市曲江区罗坑原生态茶叶产销专业合作社 | Special-flavor sun-dried green tea and preparation method thereof |
| CN112314724A (en) * | 2020-11-18 | 2021-02-05 | 广西南亚热带农业科学研究所 | Processing technology of strong-flavor oolong tea |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105432820A (en) * | 2015-12-07 | 2016-03-30 | 河南蓝天茶业有限公司 | Production process for dahongpao tea leaves |
| CN107581281A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end winter daphne group type tea or tea cake high efficiency process for making and product by hand |
| CN107581286A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end Eight Immortals group type tea or tea cake high efficiency process for making and product by hand |
| CN107581283A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end Big Dipper group type tea or tea cake high efficiency process for making and product by hand |
| CN107581279A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end Buddha's hand group type tea or tea cake high efficiency process for making and product by hand |
| CN107581282A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end golden tree peony group type tea or tea cake high efficiency process for making and product by hand |
| CN107581284A (en) * | 2017-07-28 | 2018-01-16 | 武夷山市梅园生态茶业有限公司 | High-end strange blue group's type tea or tea cake high efficiency process for making and product by hand |
| CN109497172A (en) * | 2018-03-20 | 2019-03-22 | 高飞虎 | The processing technology of Wu Dancha |
| CN110353059A (en) * | 2019-08-30 | 2019-10-22 | 徐银龙 | A kind of production method of black tea tea cake |
| CN111528300A (en) * | 2020-05-20 | 2020-08-14 | 韶关市曲江区罗坑原生态茶叶产销专业合作社 | Special-flavor sun-dried green tea and preparation method thereof |
| CN112314724A (en) * | 2020-11-18 | 2021-02-05 | 广西南亚热带农业科学研究所 | Processing technology of strong-flavor oolong tea |
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