CN104970125A - Processing method of Jinshan Tsui bud tea - Google Patents
Processing method of Jinshan Tsui bud tea Download PDFInfo
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- CN104970125A CN104970125A CN201510403026.5A CN201510403026A CN104970125A CN 104970125 A CN104970125 A CN 104970125A CN 201510403026 A CN201510403026 A CN 201510403026A CN 104970125 A CN104970125 A CN 104970125A
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Abstract
The invention discloses a processing method of Jinshan Tsui bud tea. The processing method comprises the following steps: (1) picking: picking single buds 2 cm in length and uniform in size in late March; (2) processing the Jinshan Tsui bud tea: a, preprocessing: spraying a mixed solution of colchicine aqueous solution, sorbitol solution and pectinase on the surfaces of the tea leaves; b, spreading: spreading the tea leaves for 70-80 minutes, wherein the thickness of the spread leaves is 2-3 cm; c, deactivating enzyme with microwave: spreading the tea leaves in a microwave apparatus with a thickness of 2-3 cm, and deactivating enzyme at 120-130 DEG C for 2-3 minutes; d, rolling: placing the tea leaves after enzyme deactivation in a rolling machine and rolling the tea leaves at 55-60 rpm/min for 10-12 minutes; and e, baking: placing the rolled tea leaves in a hot air dryer, and drying the tea leaves at 80-90 DEG C for 4-6 hours until the water content of the tea leaves is less than 6 percent; and (3) packing the obtained product. The finally prepared tea in the invention contains high content of effective ingredients, is fragrant in taste, sweet in aftertaste and can moisten mouth and throat, and the tea leaves are crisp and tender with lasting fragrance. Large-scale production can be realized, and the production cost is greatly reduced.
Description
Technical field
What the present invention relates to tea adds technique, is specifically related to a kind of processing technology of mulberry leaf composite tea bag.
Background technology
The well-known tea that Cui Yashi Jiangsu Province, Kingsoft newly formulates, the emerald green bud system in Kingsoft Chinese famous tea, industry is originated in source, is famous at home and abroad because of Kingsoft, Zhenjiang travel holy land.Nineteen eighty-two starts trial-production, within 1985, by technical appraisement, is classified as provincial well-known tea.In the same year, in the Chinese famous tea competition meeting that Ministry of Agriculture, Animal Husbandry and Fisheries holds, win Chinese famous tea title.
The quality characteristic of the emerald green bud in Kingsoft is that flat very shaving is whole, the aobvious milli of look kingfisher, tender perfume (or spice), the fresh alcohol of flavour, and soup look light green is bright, and leaf base fertilizer is strengthened light green bright.Brew the luxuriant sinking of rear emerald green bud, stand upright in cup, likeness in form Kingsoft, Zhenjiang tower reflects in Yangtze River, and the flavour of drink is fresh dense, makes us enjoying endless aftertastes.The yellow emerald green aobvious milli of color and luster, dry tea smell assails the nostrils, rare high-quality slender joss stick in green tea, and fragrance is unique; Brew rear flag rifle to stand in great numbers, millet paste light yellow green becomes clear; The fresh alcohol of flavour is dense, and significantly pained, rear sweetness is promoted the production of body fluid; The cup end, hangs fragrant not obvious; Leaf base fertilizer is even light green, as smart as a new pin.
But the emerald green bud traditional manufacturing technique in Kingsoft needs just stir-fry, spreading for cooling, re-roasting, and the duration and degree of heating of three steps, temperature, time are different with the cycle according to the position of tea product and tea in different and parch process accompanies time adjustment parch parameter, and all GPRSs is extremely accurate, otherwise the taste made can be very different, and duration and degree of heating temperature is inadequate, mouthfeel can be partially light, the kingfisher of savouring less than the emerald green tea in Kingsoft is fragrant, if duration and degree of heating temperature is too much, and the partially dense bitterness of mouthfeel.This just needs tea making work for many years, limits throughput, limits large batch of amount factory.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides the processing technology of the emerald green young tea leaves in a kind of Kingsoft.
Technical scheme: for achieving the above object, the processing technology of the emerald green young tea leaves in a kind of Kingsoft provided by the invention, its step comprises as follows:
(1) pluck: the simple bud of plucking late March, long more than the 2cm of bud, size is even;
(2) to the processing of the emerald green young tea leaves in Kingsoft:
A, pretreatment: by the mixed liquor of the tealeaves surface sprinkling colchicin aqueous solution, sorbitol solution and pectase;
B, stand was blue or green: by tea spreading green grass or young crops 70 ~ 80 minutes, leaf-spreading thickness 2 ~ 3 centimetres; C, microwave de-enzyming: by tea spreading in microwave machine, leaf-spreading thickness 2 ~ 3 centimetres, completes 2 ~ 3 minutes under 120 ~ 130 DEG C of conditions;
D, kneads: the tealeaves after completing is put into kneading machine with 55 ~ 60 revs/min, kneads 10 ~ 12 minutes;
E, cures: the tealeaves kneaded is put into air drier, and at 80 ~ 90 DEG C of temperature, drying 4 ~ 6 hours, makes water content of tea below 6%.
(3) pack.
Further, the mass percent concentration of the colchicin aqueous solution in described preprocessing process is 0.2 ~ 0.5%.
Further, the mass percent concentration of the sorbitol solution in described preprocessing process is 2 ~ 5%.
Further, the mass percent concentration of the pectinase solution in described preprocessing process is 1.2 ~ 1.5%.
Further, the mass percent of the described colchicin aqueous solution, sorbitol solution and pectase is 1:(3 ~ 6): (8 ~ 10).
Beneficial effect: the present invention in terms of existing technologies, by pretreatment link in the present invention, its manufacturing process steps does not need, by the position of tealeaves and cycle strict accurate control, not need to adjust parch parameter along with when the tea in parch process accompanies yet, and the one-tenth finally prepared effective component content of sampling tea is many, and delicate fragrance profit mouth, tender and crisply wet one's whistle, fragrant high lasting, aftertaste has sweet, can the amount of realization factory, greatly reduce production cost.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
embodiment 1:
A processing technology for the emerald green young tea leaves in Kingsoft, its step comprises as follows:
(1) pluck: the simple bud of plucking late March, long more than the 2cm of bud, size is even;
(2) to the processing of the emerald green young tea leaves in Kingsoft:
A, pretreatment: by the mixed liquor of the tealeaves surface sprinkling colchicin aqueous solution, sorbitol solution and pectase; The mass percent of the described colchicin aqueous solution, sorbitol solution and pectase is 1:3:8; The mass percent concentration of the colchicin aqueous solution is 0.5%, and the mass percent concentration of sorbitol solution is 2%, and the mass percent concentration of pectinase solution is 1.2%.
B, stand was blue or green: by tea spreading green grass or young crops 70 ~ 80 minutes, leaf-spreading thickness 2 ~ 3 centimetres; C, microwave de-enzyming: by tea spreading in microwave machine, leaf-spreading thickness 2 ~ 3 centimetres, completes 2 ~ 3 minutes under 120 ~ 130 DEG C of conditions;
D, kneads: the tealeaves after completing is put into kneading machine with 55 ~ 60 revs/min, kneads 10 ~ 12 minutes;
E, cures: the tealeaves kneaded is put into air drier, and at 80 ~ 90 DEG C of temperature, drying 4 ~ 6 hours, makes water content of tea below 6%.
(3) pack.
embodiment 2:
A processing technology for the emerald green young tea leaves in Kingsoft, its step comprises as follows:
(1) pluck: the simple bud of plucking late March, long more than the 2cm of bud, size is even;
(2) to the processing of the emerald green young tea leaves in Kingsoft:
A, pretreatment: by the mixed liquor of the tealeaves surface sprinkling colchicin aqueous solution, sorbitol solution and pectase; The mass percent of the described colchicin aqueous solution, sorbitol solution and pectase is 1:6:7; The mass percent concentration of the colchicin aqueous solution is 0.2%, and the mass percent concentration of sorbitol solution is 5%, and the mass percent concentration of pectinase solution is 1.5%.
B, stand was blue or green: by tea spreading green grass or young crops 70 ~ 80 minutes, leaf-spreading thickness 2 ~ 3 centimetres; C, microwave de-enzyming: by tea spreading in microwave machine, leaf-spreading thickness 2 ~ 3 centimetres, completes 2 ~ 3 minutes under 120 ~ 130 DEG C of conditions;
D, kneads: the tealeaves after completing is put into kneading machine with 55 ~ 60 revs/min, kneads 10 ~ 12 minutes;
E, cures: the tealeaves kneaded is put into air drier, and at 80 ~ 90 DEG C of temperature, drying 4 ~ 6 hours, makes water content of tea below 6%.
(3) pack.
embodiment 3:
A processing technology for the emerald green young tea leaves in Kingsoft, its step comprises as follows:
(1) pluck: the simple bud of plucking late March, long more than the 2cm of bud, size is even;
(2) to the processing of the emerald green young tea leaves in Kingsoft:
A, pretreatment: by the mixed liquor of the tealeaves surface sprinkling colchicin aqueous solution, sorbitol solution and pectase; The mass percent of the described colchicin aqueous solution, sorbitol solution and pectase is 1:5:9; The mass percent concentration of the colchicin aqueous solution is 0.3%, and the mass percent concentration of sorbitol solution is 3%, and the mass percent concentration of pectinase solution is 1.3%;
B, stand was blue or green: by tea spreading green grass or young crops 70 ~ 80 minutes, leaf-spreading thickness 2 ~ 3 centimetres; C, microwave de-enzyming: by tea spreading in microwave machine, leaf-spreading thickness 2 ~ 3 centimetres, completes 2 ~ 3 minutes under 120 ~ 130 DEG C of conditions;
D, kneads: the tealeaves after completing is put into kneading machine with 55 ~ 60 revs/min, kneads 10 ~ 12 minutes;
E, cures: the tealeaves kneaded is put into air drier, and at 80 ~ 90 DEG C of temperature, drying 4 ~ 6 hours, makes water content of tea below 6%.
(3) pack.
embodiment 4:
A processing technology for the emerald green young tea leaves in Kingsoft, its step comprises as follows:
(1) pluck: the simple bud of plucking late March, long more than the 2cm of bud, size is even;
(2) to the processing of the emerald green young tea leaves in Kingsoft:
A, pretreatment: by the mixed liquor of the tealeaves surface sprinkling colchicin aqueous solution, sorbitol solution and pectase; The mass percent of the described colchicin aqueous solution, sorbitol solution and pectase is 1:4:7; The mass percent concentration of the colchicin aqueous solution is 0.4%, and the mass percent concentration of sorbitol solution is 4%, and the mass percent concentration of pectinase solution is 1.4%.
B, stand was blue or green: by tea spreading green grass or young crops 70 ~ 80 minutes, leaf-spreading thickness 2 ~ 3 centimetres; C, microwave de-enzyming: by tea spreading in microwave machine, leaf-spreading thickness 2 ~ 3 centimetres, completes 2 ~ 3 minutes under 120 ~ 130 DEG C of conditions;
D, kneads: the tealeaves after completing is put into kneading machine with 55 ~ 60 revs/min, kneads 10 ~ 12 minutes;
E, cures: the tealeaves kneaded is put into air drier, and at 80 ~ 90 DEG C of temperature, drying 4 ~ 6 hours, makes water content of tea below 6%.
(3) pack.
The present invention obtains in this product, and each component target is as following table:
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (5)
1. a processing technology for the emerald green young tea leaves in Kingsoft, is characterized in that: its step comprises as follows:
(1) pluck: the simple bud of plucking late March, long more than the 2cm of bud, size is even;
(2) to the processing of the emerald green young tea leaves in Kingsoft:
A, pretreatment: by the mixed liquor of the tealeaves surface sprinkling colchicin aqueous solution, sorbitol solution and pectase;
B, stand was blue or green: by tea spreading green grass or young crops 70 ~ 80 minutes, leaf-spreading thickness 2 ~ 3 centimetres; C, microwave de-enzyming: by tea spreading in microwave machine, leaf-spreading thickness 2 ~ 3 centimetres, completes 2 ~ 3 minutes under 120 ~ 130 DEG C of conditions;
D, kneads: the tealeaves after completing is put into kneading machine with 55 ~ 60 revs/min, kneads 10 ~ 12 minutes;
E, cures: the tealeaves kneaded is put into air drier, and at 80 ~ 90 DEG C of temperature, drying 4 ~ 6 hours, makes water content of tea below 6%.
2. the processing technology of the emerald green young tea leaves in Kingsoft according to claim 1, is characterized in that: the mass percent concentration of the colchicin aqueous solution in described preprocessing process is 0.2 ~ 0.5%.
3. the processing technology of the emerald green young tea leaves in Kingsoft according to claim 1, is characterized in that: the mass percent concentration of the sorbitol solution in described preprocessing process is 2 ~ 5%.
4. the processing technology of the emerald green young tea leaves in Kingsoft according to claim 1, is characterized in that: the mass percent concentration of the pectinase solution in described preprocessing process is 1.2 ~ 1.5%.
5. the processing technology of the emerald green young tea leaves in Kingsoft according to claim 1, is characterized in that: the mass percent of the described colchicin aqueous solution, sorbitol solution and pectase is 1:(3 ~ 6): (8 ~ 10).
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| CN201510403026.5A CN104970125A (en) | 2015-07-10 | 2015-07-10 | Processing method of Jinshan Tsui bud tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343054A (en) * | 2016-11-04 | 2017-01-25 | 湄潭县随缘茶业有限公司 | Processing technique for hododendron pulchrum sweet green tea |
Citations (4)
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|---|---|---|---|---|
| CN102657266A (en) * | 2012-05-26 | 2012-09-12 | 福建农林大学 | Processing method for increasing quality of white tea |
| CN103271173A (en) * | 2013-04-28 | 2013-09-04 | 句容谷歌庄园现代农业科技发展有限公司 | Manufacturing method of Jinshan green-buds tea leaves |
| CN103349092A (en) * | 2013-05-29 | 2013-10-16 | 句容市边城茶场 | White tea processing technology |
| CN104247790A (en) * | 2014-09-12 | 2014-12-31 | 中国农业科学院茶叶研究所 | Processing method of red tea raw materials for drink |
-
2015
- 2015-07-10 CN CN201510403026.5A patent/CN104970125A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102657266A (en) * | 2012-05-26 | 2012-09-12 | 福建农林大学 | Processing method for increasing quality of white tea |
| CN103271173A (en) * | 2013-04-28 | 2013-09-04 | 句容谷歌庄园现代农业科技发展有限公司 | Manufacturing method of Jinshan green-buds tea leaves |
| CN103349092A (en) * | 2013-05-29 | 2013-10-16 | 句容市边城茶场 | White tea processing technology |
| CN104247790A (en) * | 2014-09-12 | 2014-12-31 | 中国农业科学院茶叶研究所 | Processing method of red tea raw materials for drink |
Non-Patent Citations (2)
| Title |
|---|
| 岑芳: "《新课程高中教师手册.生物（第1版）》", 30 April 2012 * |
| 陈宁等: "《镇痛药物使用手册（第1版）》", 30 June 2015 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343054A (en) * | 2016-11-04 | 2017-01-25 | 湄潭县随缘茶业有限公司 | Processing technique for hododendron pulchrum sweet green tea |
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Application publication date: 20151014 |
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