CN105028741A - Processing method for making Maofeng tea - Google Patents
Processing method for making Maofeng tea Download PDFInfo
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Abstract
The invention relates to a processing method for making Maofeng tea. The processing method for making the Maofeng tea comprises the nine steps of (1) leaf selection, (2) deterioration, (3) rocking, (4) fixation, (5) flattening, (6) hair removal, (7) stir frying, (8) screening and (9) package. Compared with the prior art, rocking and fixation are conducted on tea leaves to control process parameter conditions, so that the Maofeng tea prepared by means of the processing method has the advantages of being delicately fragrant in smell, clear and bright in color and luster, mellow, tasty and refreshing in taste and attractive in appearance, is high in product quality level and can meet the requirement for higher and higher taste of consumers. In addition, the Maofeng tea contains multiple nutrient ingredients and multiple mineral substances required by a human body and has the effects of helping digestion, defending against the cold, recovering from fatigue, strengthening the physique and the like after being drunk for a long period of time.
Description
Technical field
The invention belongs to Tea Processing technical field, be specifically related to a kind of processing method preparing Maofeng tea.
Background technology
Tea is the drink liked in people's daily life, and along with the raising of people's living standard, the quality requirements of consumers in general to tealeaves is also more and more higher, common green tea is due to color and luster dimness, fragrance is low light, becomes the reasons such as tea rate is low, can not meet the requirement of people to high-quality green 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, to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., there is special-effect, less than other teas, due to the ester type Tea Polyphenols containing more bitter taste in green tea and coffee alkaloids, bitter taste is heavier, mouthfeel is not good, and fragrance is poor, carries out exploring in process of production always prepare the tea-manufacturing technology that fragrance is dense, mouthfeel good, quality is high constantly.
Maofeng tea, also known as high-quality green tea, is the general designation of delicate baking, and Maofeng tea is improved seeds in green tea, the big and strong slivering of its profile, millifarad spreads all over whole body, the yellowish green kingfisher of color and luster, and fragrance is aloof from politics and material pursuits deep and remote far away, flavour glycol is fresh refreshing, namely go back the original shape of its tea shoot after infusing bubble, soup look dark green is as mattress, and flag rifle interlocks in cup, a fragrance strikes the nostrils for fragrance, in tea products, have consequence.The operations such as current its processing technology of existing Maofeng tea generally includes that fresh leaf spreads, completes, crumples, just dries, forming and multiple baking; there is the shortcomings such as fragrance is not enough in obtained Maofeng tea product quality; be mainly reflected in polyphenol compound; aromatic oil; the aromatic substance that amino acid transforms mutually and some carbohydrates less; do not reach mellow feature, the large-scale development seriously constraining Maofeng tea industry is wanted.Therefore, a kind of new Maofeng tea processing method of research and development exploration is necessary.
Summary of the invention
The present invention is in order to solve problems of the prior art, and look is clear, delicate fragrance to provide one to have, the features such as flavour glycol and the good Maofeng tea preparation method of tea leaf quality, specifically a kind of processing method preparing Maofeng tea.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of processing method preparing Maofeng tea, comprises the steps:
(1) select leaf: the fresh leaves of tea plant plucking bud one leaf or two leaves and a bud is raw material, requires that bud-leaf is complete, anosis worm bud, is not with base of a fruit handle;
(2) wither: thinly spread out in bamboo curtain frame of withering or on deteriorating machine by even for the fresh leaf plucked, leaf-spreading thickness 2 ~ 3cm, temperature 20 ~ 25 DEG C, air humidity 75 ~ 85%, to wither 2 ~ 3h at Indoor Natural, period needs to turn over leaf 1 ~ 2 time;
(3) green grass or young crops is shaken: adopted by withering leaf cylinder to carry out secondary and shake blue or green process, every is thrown leaf amount is 8 ~ 12kg, and shaking blue or green rotating speed is 25 ~ 35 turns/min, it is 3 ~ 8 minutes that first time shakes the blue or green time, then cool blue or green 20 ~ 40 minutes, it was 4 ~ 6 minutes that second time shakes the blue or green time, cool blue or green 25 ~ 35 minutes;
(4) complete: proceed to immediately after shaking green grass or young crops and complete, green-keeping machine temperature starts to throw leaf 110 ~ 120 DEG C time, and when leaf temperature reaches 78 ~ 85 DEG C, leaf look turns dark, and the food value of leaf is soft, is rich in stickiness, and green grass gas disappears, and tea perfume (or spice) appears, and complete end;
(5) flatten: carry out after water-removing leaves being cooled to room temperature kneading flattening moulding, controlling to knead the flattening time is 15 ~ 20 minutes, can be flattened by tea rolling as required and be organized into curl shape or vertical bar shaped;
(6) de-milli: the tealeaves after flattening is put into drying plant and carry out de-milli process;
(7) fried dry: the tealeaves after de-milli process is put into fried dry aroma increasing equipment and carries out fried dry process;
(8) screen: the tealeaves after fried dry is carried out screen, classification, remove the fannings end in tealeaves finished product and powder, to improve tea leaf quality;
(9), packaging: by the tealeaves finished product after screening by different share weighing and bagging, obtain finished product.
Further, green grass or young crops process employing 90 type that the shakes cylinder of described step (3), every is thrown leaf amount is 10kg, and rotating speed is 30 turns/min, first time shakes blue or green 5 minutes, cool blue or green 30 minutes, second time shook blue or green 5 minutes, cool blue or green 30 minutes, when the leaf margin shaking leafiness presents Vermilion, blade face cyan or yellowish green, leaf vein transparent, leaf margin back of the body volume in soupspoon shape, outward appearance is stiff, and tender leaf fingerprint is soft as adjusted, when giving out strong flowery odour.
Further, the de-milli treatment temperature of described step (6) controls between 155 ~ 165 DEG C, and de-milli processing time 8 ~ 15min, makes the green profit of tea color, smooth surface.
Further, the fried dry treatment temperature of described step (7) is first high rear low, and controls to carry out between 90 ~ 80 DEG C, and fried dry time controling, at 25 ~ 35 minutes, is fried to water content of tea below 4%.
Blue or green step is shaken by employing in processing method of the present invention, its effect makes leafiness moisture balanced, shake blue and green leaf through move and sieve, the process such as shake, the moisture obstructed in arteries and veins can be promoted to carry toward mesophyll cell, the soft state of withering of original leafiness is disappeared, turn existing anabiosis, blade presents the state of fresh leaf.Shake the blue or green external source driving force as tea tip inside and outside Water Transport and diffusion, the flow of water of leaf and stalk can be made to reach a dynamic balancing height point by once shaking green grass or young crops, then the air blue stage is entered, due to stalk, leaf rate-of-loss of coolant differs, leaf dehydration reduces the flow of water, affect stalk water shunting to blade, at the end of air blue, stalk, between leaf, the flow of water is in dynamic balancing low spot, carry out second time again to shake green grass or young crops and then destroy previous moisture dynamic balancing, produce new moisture dynamic balancing, shake blue or green and air blue alternation procedure, the tea tip is under desiccation, in its body, moisture adjusts, the continuous formative dynamics balance of moisture, this dynamic equilibrium makes water as solvent and dark agent, affect reaction in a series of leaf.Moisture participates in various physiology course and biochemical reaction, water absorption reaction in the immanent cause causing leaf water potential to change the mainly change of turgescence and cell liquid concentration, biochemical reaction and the reaction that discharges water change moisture concentration every now and then, the redox of polyphenols, Ascorbic Acid Oxidation is reacted, the formation of some aroma substances.Shake the blue or green decomposition and the release that promote fragrance, form the flavor component of Maofeng tea uniqueness.Again by air blue, promote autoxidation and the conversion of inclusion, soluble substance in leaf is increased, and this is the material base that Maofeng tea flavour is dense or mellow.Shaking green grass or young crops can make Maofeng tea fragrance component significantly increase, and shakes the blue or green process changeover interior quality of Maofeng tea as seen, improves tea fragrant, alcohol, sweet substance, and product has that look is clear, delicate fragrance, flavour glycol, the feature of good looking appearance.
After shaking green grass or young crops, carry out completing step, completing is the activity utilizing high temperature enzyme, fixedly shake the blue or green quality formed, suppress the enzymatic oxidation of Polyphenols, distribute blue or green gas further, promote tea fragrant, transpiring moisture, make food value of leaf deliquescing, be convenient to knead flattening moulding, complete and the material of lower boiling tool green grass gas can be made to volatilize, under the effect of hydro-thermal, shake the change of leafiness inclusion generation series of complex, as chlorophyllous further destruction, the leaf aldehyde of leaf, the blue or green gas of the low boilings such as leaf alcohol and positive ethanol volatilizees in a large number, high boiling aromatic substance manifests gradually, promote tea perfume etc.Fragrance is fixed and further slaking and purifying, makes the elegant fragrance of Maofeng tea pure.By completing, impel and shake leafiness and distribute moisture at short notice, the food value of leaf limbers up, and has plasticity to flatten moulding lay the foundation for kneading.The leaf meeting the degree of completing has happy nose, the fragrance of similar mature fruit, the formation of this fragrance, must have and shake in blue or green process based on established fragrance, also must have the condition of green removing in high temperature simultaneously, if completed, temperature is low, complete deficiency, in leaf, moisture not easily evaporates, and blue or green gas can not be volatilized, and the dark method of tealeaves endoplasm soup made, bitter and puckery flavor, blue or green gas are heavy, fragrance is not high, but fire temperature is too high also unfavorable, as too highly in temperature can produce the smell of burning.The temperature that completes starts to throw leaf at 110 ~ 120 DEG C, when leaf temperature reach 78 ~ 85 DEG C instant, leaf look turns dark, and the food value of leaf is soft, is rich in stickiness, and green grass gas disappears, and tea perfume (or spice) appears, and complete end, now can the activity of inhibitory enzyme effectively.
Adopt a kind of processing method preparing Maofeng tea of the present invention, compared with prior art, its beneficial effect is: tealeaves is by shaking the blue or green and step that completes, and the control to its technological parameter condition, the Maofeng tea adopting processing method of the present invention to prepare is made to have tea flavour delicate fragrance, color and luster is limpid, taste alcohol is just tasty and refreshing, the feature of good looking appearance, its product quality grade is high, the taste demand that consumer is more and more higher can be met, this Maofeng tea contains the several mineral materials of multiple nutritional components and needed by human body simultaneously, drink for a long time to have and help digestion, resisting cold, the effect such as recover from fatigue and build up health.
Detailed description of the invention
In order to the explanation of more confiscating enforcement of the present invention, further illustrate the present invention below in conjunction with specific embodiment.Example only for explaining the present invention, instead of limits scope of the present invention.
Embodiment 1:
Prepare a processing method for Maofeng tea, comprise the steps:
(1) select leaf: the fresh leaves of tea plant plucking bud one leaf or two leaves and a bud is raw material, requires that bud-leaf is complete, anosis worm bud, is not with base of a fruit handle;
(2) wither: thinly spread out in bamboo curtain frame of withering or on deteriorating machine by even for the fresh leaf plucked, leaf-spreading thickness 2 ~ 2.3cm, temperature 22 ~ 25 DEG C, air humidity 78 ~ 82%, to wither 2h at Indoor Natural, period needs to turn over leaf 1 time;
(3) green grass or young crops is shaken: adopted by withering leaf cylinder to carry out secondary and shake blue or green process, every is thrown leaf amount is 8kg, shaking blue or green rotating speed is 25 turns/min, and it is 3 minutes that first time shakes the blue or green time, then cool blue or green 20 minutes, it is 4 minutes that second time shakes the blue or green time, cool blue or green 25 minutes, when the leaf margin shaking leafiness presents Vermilion, blade face cyan or yellowish green, leaf vein transparent, leaf margin back of the body volume in soupspoon shape, outward appearance was stiff, tender leaf fingerprint is soft as adjusted, when giving out strong flowery odour;
(4) complete: proceed to immediately after shaking green grass or young crops and complete, green-keeping machine temperature starts to throw leaf 110 ~ 115 DEG C time, and when leaf temperature reaches 78 ~ 82 DEG C, leaf look turns dark, and the food value of leaf is soft, is rich in stickiness, and green grass gas disappears, and tea perfume (or spice) appears, and complete end;
(5) flatten: carry out after water-removing leaves being cooled to room temperature kneading flattening moulding, controlling to knead the flattening time is 15 ~ 18 minutes, can be flattened by tea rolling as required and be organized into curl shape or vertical bar shaped;
(6) de-milli: the tealeaves after flattening is put into drying plant and carry out de-milli process, temperature controls between 160 ~ 165 DEG C, and de-milli processing time 8 ~ 10min, makes the green profit of tea color, smooth surface;
(7) fried dry: the tealeaves after de-milli process is put into fried dry aroma increasing equipment and carries out fried dry process, fried dry treatment temperature is first high rear low, and control to carry out between 88 ~ 83 DEG C, fried dry time controling, at 28 ~ 32 minutes, is fried to water content of tea below 4%;
(8) screen: the tealeaves after fried dry is carried out screen, classification, remove the fannings end in tealeaves finished product and powder, to improve tea leaf quality;
(9), packaging: by the tealeaves finished product after screening by different share weighing and bagging, obtain finished product.
Embodiment 2:
Prepare a processing method for Maofeng tea, comprise the steps:
(1) select leaf: the fresh leaves of tea plant plucking bud one leaf or two leaves and a bud is raw material, requires that bud-leaf is complete, anosis worm bud, is not with base of a fruit handle;
(2) wither: thinly spread out in bamboo curtain frame of withering or on deteriorating machine by even for the fresh leaf plucked, leaf-spreading thickness 2 ~ 2.5cm, temperature 20 ~ 23 DEG C, air humidity 75 ~ 80%, to wither 2.5h at Indoor Natural, period needs to turn over leaf 1 time;
(3) green grass or young crops is shaken: adopted by withering leaf 90 type cylinders to carry out secondary and shake blue or green process, every is thrown leaf amount is 10kg, shaking blue or green rotating speed is 30 turns/min, and it is 5 minutes that first time shakes the blue or green time, then cool blue or green 30 minutes, it is 5 minutes that second time shakes the blue or green time, cool blue or green 30 minutes, when the leaf margin shaking leafiness presents Vermilion, blade face cyan or yellowish green, leaf vein transparent, leaf margin back of the body volume in soupspoon shape, outward appearance was stiff, tender leaf fingerprint is soft as adjusted, when giving out strong flowery odour;
(4) complete: proceed to immediately after shaking green grass or young crops and complete, green-keeping machine temperature starts to throw leaf 115 ~ 120 DEG C time, and when leaf temperature reaches 78 ~ 82 DEG C, leaf look turns dark, and the food value of leaf is soft, is rich in stickiness, and green grass gas disappears, and tea perfume (or spice) appears, and complete end;
(5) flatten: carry out after water-removing leaves being cooled to room temperature kneading flattening moulding, controlling to knead the flattening time is 16 ~ 18 minutes, can be flattened by tea rolling as required and be organized into curl shape or vertical bar shaped;
(6) de-milli: the tealeaves after flattening is put into drying plant and carry out de-milli process, temperature controls between 158 ~ 162 DEG C, and de-milli processing time 10 ~ 12min, makes the green profit of tea color, smooth surface;
(7) fried dry: the tealeaves after de-milli process is put into fried dry aroma increasing equipment and carries out fried dry process, fried dry treatment temperature is first high rear low, and control to carry out between 90 ~ 85 DEG C, fried dry time controling, at 25 ~ 30 minutes, is fried to water content of tea below 4%;
(8) screen: the tealeaves after fried dry is carried out screen, classification, remove the fannings end in tealeaves finished product and powder, to improve tea leaf quality;
(9), packaging: by the tealeaves finished product after screening by different share weighing and bagging, obtain finished product.
Embodiment 3:
Prepare a processing method for Maofeng tea, comprise the steps:
(1) select leaf: the fresh leaves of tea plant plucking bud one leaf or two leaves and a bud is raw material, requires that bud-leaf is complete, anosis worm bud, is not with base of a fruit handle;
(2) wither: thinly spread out in bamboo curtain frame of withering or on deteriorating machine by even for the fresh leaf plucked, leaf-spreading thickness 2.5 ~ 3cm, temperature 23 ~ 25 DEG C, air humidity 80 ~ 85%, to wither 3h at Indoor Natural, period needs to turn over leaf 2 times;
(3) green grass or young crops is shaken: adopted by withering leaf 90 type cylinders to carry out secondary and shake blue or green process, every is thrown leaf amount is 12kg, shaking blue or green rotating speed is 35 turns/min, and it is 8 minutes that first time shakes the blue or green time, then cool blue or green 40 minutes, it is 6 minutes that second time shakes the blue or green time, cool blue or green 35 minutes, when the leaf margin shaking leafiness presents Vermilion, blade face cyan or yellowish green, leaf vein transparent, leaf margin back of the body volume in soupspoon shape, outward appearance was stiff, tender leaf fingerprint is soft as adjusted, when giving out strong flowery odour;
(4) complete: proceed to immediately after shaking green grass or young crops and complete, green-keeping machine temperature starts to throw leaf 110 ~ 115 DEG C time, and when leaf temperature reaches 80 ~ 85 DEG C, leaf look turns dark, and the food value of leaf is soft, is rich in stickiness, and green grass gas disappears, and tea perfume (or spice) appears, and complete end;
(5) flatten: carry out after water-removing leaves being cooled to room temperature kneading flattening moulding, controlling to knead the flattening time is 18 ~ 20 minutes, can be flattened by tea rolling as required and be organized into curl shape or vertical bar shaped;
(6) de-milli: the tealeaves after flattening is put into drying plant and carry out de-milli process, temperature controls between 155 ~ 160 DEG C, and de-milli processing time 12 ~ 15min, makes the green profit of tea color, smooth surface;
(7) fried dry: the tealeaves after de-milli process is put into fried dry aroma increasing equipment and carries out fried dry process, fried dry treatment temperature is first high rear low, and control to carry out between 85 ~ 80 DEG C, fried dry time controling, at 30 ~ 35 minutes, is fried to water content of tea below 4%;
(8) screen: the tealeaves after fried dry is carried out screen, classification, remove the fannings end in tealeaves finished product and powder, to improve tea leaf quality;
(9), packaging: by the tealeaves finished product after screening by different share weighing and bagging, obtain finished product.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (4)
1. prepare a processing method for Maofeng tea, it is characterized in that, comprise the steps:
(1) select leaf: the fresh leaves of tea plant plucking bud one leaf or two leaves and a bud is raw material, requires that bud-leaf is complete, anosis worm bud, is not with base of a fruit handle;
(2) wither: thinly spread out in bamboo curtain frame of withering or on deteriorating machine by even for the fresh leaf plucked, leaf-spreading thickness 2 ~ 3cm, temperature 20 ~ 25 DEG C, air humidity 75 ~ 85%, to wither 2 ~ 3h at Indoor Natural, period needs to turn over leaf 1 ~ 2 time;
(3) green grass or young crops is shaken: adopted by withering leaf cylinder to carry out secondary and shake blue or green process, every is thrown leaf amount is 8 ~ 12kg, and shaking blue or green rotating speed is 25 ~ 35 turns/min, it is 3 ~ 8 minutes that first time shakes the blue or green time, then cool blue or green 20 ~ 40 minutes, it was 4 ~ 6 minutes that second time shakes the blue or green time, cool blue or green 25 ~ 35 minutes;
(4) complete: proceed to immediately after shaking green grass or young crops and complete, green-keeping machine temperature starts to throw leaf 110 ~ 120 DEG C time, and when leaf temperature reaches 78 ~ 85 DEG C, leaf look turns dark, and the food value of leaf is soft, is rich in stickiness, and green grass gas disappears, and tea perfume (or spice) appears, and complete end;
(5) flatten: carry out after water-removing leaves being cooled to room temperature kneading flattening moulding, controlling to knead the flattening time is 15 ~ 20 minutes, can be flattened by tea rolling as required and be organized into curl shape or vertical bar shaped;
(6) de-milli: the tealeaves after flattening is put into drying plant and carry out de-milli process;
(7) fried dry: the tealeaves after de-milli process is put into fried dry aroma increasing equipment and carries out fried dry process;
(8) screen: the tealeaves after fried dry is carried out screen, classification, remove the fannings end in tealeaves finished product and powder, to improve tea leaf quality;
(9), packaging: by the tealeaves finished product after screening by different share weighing and bagging, obtain finished product.
2. a kind of processing method preparing Maofeng tea according to claim 1, it is characterized in that: green grass or young crops process employing 90 type that the shakes cylinder of described step (3), every is thrown leaf amount is 10kg, rotating speed is 30 turns/min, first time shakes blue or green 5 minutes, cool blue or green 30 minutes, second time shakes blue or green 5 minutes, cool blue or green 30 minutes, when the leaf margin shaking leafiness presents Vermilion, blade face cyan or yellowish green, leaf vein transparent, leaf margin back of the body volume in soupspoon shape, outward appearance is stiff, and tender leaf fingerprint is soft as adjusted, when giving out strong flowery odour.
3. a kind of processing method preparing Maofeng tea according to claim 1, is characterized in that: the de-milli treatment temperature of described step (6) controls between 155 ~ 165 DEG C, and de-milli processing time 8 ~ 15min, makes the green profit of tea color, smooth surface.
4. a kind of processing method preparing Maofeng tea according to claim 1, it is characterized in that: the fried dry treatment temperature of described step (7) is first high rear low, and control to carry out between 90 ~ 80 DEG C, fried dry time controling, at 25 ~ 35 minutes, is fried to water content of tea below 4%.
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| CN105285186A (en) * | 2015-11-30 | 2016-02-03 | 泸州市天绿茶厂 | Production method of maofeng |
| CN105341200A (en) * | 2015-11-30 | 2016-02-24 | 泸州市天绿茶厂 | Production method of green tea |
| CN106720509A (en) * | 2016-12-05 | 2017-05-31 | 安顺芦坝栗香茶业有限公司 | A kind of preparation method at waterfall hair peak |
| CN108541780A (en) * | 2018-05-31 | 2018-09-18 | 中国农业科学院茶叶研究所 | A kind of method that energy saving needle bud shape tea fries machine and fries machining Styliform tea using the tea |
| CN115316447A (en) * | 2022-08-17 | 2022-11-11 | 贵州省凤冈县浪竹有机茶业有限公司 | Production method of straight-bar Maofeng green tea |
| CN115336641A (en) * | 2022-07-14 | 2022-11-15 | 宜都市嘉木坊茶叶有限公司 | Rolling-free composite green tea fixation processing technology |
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