CN105104586A - Method for semi-manually and semi-mechanically processing Xinyang Maojian tea leaves - Google Patents
Method for semi-manually and semi-mechanically processing Xinyang Maojian tea leaves Download PDFInfo
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Abstract
The invention belongs to the technical field of green tea processing, and concretely provides a method for semi-manually and semi-mechanically processing Xinyang Maojian tea leaves. The method comprises the following steps: processing fresh leaves; deactivating enzymes through a continuous roller enzyme deactivating machine; rolling through using a rolling machine; carrying out hot rolling and stir-frying strip forming by using a small Xinyang Maojian tea stir-frying strip forming machine; manually finishing strips; and drying by using charcoal fire. The method allows Xinyang Maojian tea obtained through the method to reach traditional Xinyang Maojian tea quality and dry tea to have stable quality and fine profile, and has the advantages of labor intensity reduction, production efficiency increase, production cost reduction, and large-scale standardized production of the Xinyang Maojian tea.
Description
Technical field
The invention belongs to Green Tea Processing technical field, be specifically related to the method for a kind of semi-hand semi-mechanization processing Xinyang Maojian Tea.
Background technology
The processing technology of current Xinyangmaojian tea has two kinds substantially: traditional-handwork frying and Mechanized Processing.
The stir-frying-technology of traditional-handwork frying method is: raw pot-ripe pot-oven dry.Current part tea plantation and tea grower still continue to use the method.Its advantage is that input cost is low, can make Xinyang Maojian Tea fine work, keeps the color, smell, taste and shape that Xinyangmaojian tea is authentic traditional.But require high to frying person's skill, labour intensity is large, and work efficiency is low, and tea making cost is high, and a lot of tea plantation and tea grower only produce spring tea, and abandon the production of Summer-autumn tea, causes the waste of tea resources.And cause quality unstable because of the technological disparity of tea making personnel, be difficult to standardization and form large-scale production.
Mechanical processing method is with vibrating strip-arranging mechanism bar technology for key technology, and its processing process is: complete-knead-just dry-reason bar-spreading for cooling-multiple baking.The Mechanized Processing of Xinyangmaojian tea achieves serialization and the batch production of Famous High-quality Tea production and processing, sanitation and hygiene, simple operation, and efficiency significantly improves, and reaches standardization and large-scale production, is conducive to stabilised quality.The non-traditional producing region application of Xinyangmaojian tea is comparatively general.But plant equipment input cost is high, the unable investment of general individual tea grower, to produce dry tea bar rope tight thin not, color and luster is partially dark, there is certain gap with orthodox school tradition Xinyangmaojian tea quality.
Summary of the invention
One of the object of the invention is to solve the problem that manual processing Xinyang Maojian Tea labour intensity is large, machining Xinyang Maojian Tea method cost is high, and then provide a kind of semi-hand semi-mechanization to process the method for Xinyang Maojian Tea, the method of this processing Xinyang Maojian Tea can overcome the large problem of manual processing Xinyang Maojian Tea labour intensity, can overcome again the problem that machining Xinyang Maojian Tea method cost is high.
For solving the problems of the technologies described above, reach above-mentioned technique effect, the technical scheme of employing is:
The method of semi-hand semi-mechanization provided by the invention processing Xinyang Maojian Tea, the method comprises the steps: (1) after fresh leaf adopts back, first airing, then removal Lao Ye and impurity, and trembles sieve sieve classification; (2) first by green-keeping machine preheating, then drop into the leaf processed through described step 1 and complete; (3) water-removing leaves that will process through described step (2) drops in kneading machine, kneads pressurization; (4) leaf of kneading that will process through described step (3) drops in frying machine, strengthens gradually and fries bar dynamics, tea is overturn leaf in gathering pot round and round; (5) the frying leaf processed through described step (4) drops into ripe pot to carry out craft and manages bar; (6) take the dish out of the pot when tealeaves is most probably dry, put on bamboo cage, cure for twice until foot is dry through charcoal fire.
Further, the concrete operation step of described step (2) is: first by green-keeping machine preheating, when cylinder throwing end of blade temperature reaches 110 DEG C ~ 130 DEG C, start to throw leaf to complete, grab 2 ~ 3 when starting to throw leaf continuously and fresh leaf is thrown leaf, evenly throw leaf when after this normally throwing leaf a handful ofly, at the end of completing soon, throw leaf amount throw leaf amount, fixation time 1 ~ 2min more than normal; Winnowing machine cooling will be carried out, further classification removing pornographic movie, Jiao Ye after fresh leaves de-enzyming; And rubbed by the described water-removing leaves hand containing pornographic movie, Jiao Bian, burnt leaf, and then selection by winnowing removes pornographic movie, Jiao Bian, Jiao Ye.
Further, the concrete operation step of described step (3) is: the water-removing leaves that will process through described step (2) drops in kneading machine, and knead pressurization according to light-weight-light mode, the time of kneading is 15 ~ 25min.
Further, the concrete operation step of described step (3) is: the water-removing leaves that will process through described step (2) drops in kneading machine, and knead pressurization according to light-weight-light mode, the time of kneading is 10 ~ 15min.
Further, described in the concrete operations of kneading be that every 5min pressurizes once, then pine pressure 2min, the water-removing leaves that the circular treatment that pressurization and pine are pressed according to this processes through described step (2).
Further, the concrete operation step of described step (4) is: the leaf of kneading that will process through described step (3) according to the throwing leaf amount of 750g ~ 1000g/ pot drops in frying machine, pot temperature 80 ~ 90 DEG C, fry bar time 10 ~ 15min, then actuating pressurized handgrip, strengthen gradually and fry bar dynamics, tea is overturn leaf in gathering pot round and round; In stir-fry bar process, above carry tea 2 ~ 3 times, idle running, carries out throwing and trembles ventilative.
Further, the concrete operation step of described step (5) is: pot temperature 80 ~ 90 DEG C, manual reason bar 5 ~ 8min.
Further, the concrete operations of curing described in described step (6) are, first gross fire 80 ~ 90 DEG C, cures 20 ~ 25min, stir once every 5 ~ 8min therebetween, be dried to water content about 10% ~ 14% time baking to spread, the time of spreading is no less than 40min, and then foot fire about 60 DEG C, cure 30min, every 10min stirs once therebetween, is dried to water content less than 6%, lower baking immediately when hand pinches tealeaves powdered, pekoe appears.
Beneficial effect of the present invention is, the Xinyang Maojian Tea of being processed by this method can reach traditional Xinyang Maojian Tea quality, makes dry tea steady quality; profile is more stepped up carefully, and can reduce labour intensity, enhances productivity; reduce production cost, be conducive to Xinyang Maojian Tea scale, standardized production.
Detailed description of the invention
Hereafter will describe the present invention in detail in conjunction with specific embodiments.It should be noted that the combination of technical characteristic or the technical characteristic described in following embodiment should not be considered to isolated, they can mutually be combined thus be reached better technique effect.
The method of semi-hand semi-mechanization of the present invention processing Xinyang Maojian Tea is described in detail below with reference to specific embodiment.
Embodiment 1
The method of semi-hand semi-mechanization processing Xinyang Maojian Tea comprises the steps:
(1) fresh leaf process: after fresh leaf is adopted back, first airing, then selection by winnowing removes Lao Ye and impurity, according to fresh leaf size cases, select the screen cloth of 4.0mm to carry out trembling sieve sieve classification, the fresh leaf under sieve is less, general tenderer, stay fresh leaf on compass screen surface more greatly, generally comparatively old, and the fresh leaf under compass screen surface and sieve carries out following process respectively.This trembles sieve classification and is conducive to according to fresh leaf size and takes different process technology, thus is conducive to obtaining the highest economic benefit.
(2) cylinder continuous de-enzyming machine completes: first by green-keeping machine preheating, when cylinder throwing end of blade temperature reaches 130 DEG C, start to throw leaf to complete, throw leaf and want evenly, start to throw that leaf is appropriate to the occasion grabs 2 ~ 3 continuously fresh leaf throwing leaf, fully to absorb the heat of barrel storage, avoid occurring Jiao Bianjiaoye phenomenon, when after this normally throwing leaf, evenly throw leaf a handful ofly, at the end of completing soon, throw leaf amount throw leaf amount more than normal, in order to avoid the leaf finally going out cylinder can dry up, even burnt change; Fixation time 1 ~ 2min; Will carry out winnowing machine cooling after fresh leaves de-enzyming, further classification removing pornographic movie, Jiao Ye, and suitably be rubbed by the water-removing leaves hand containing pornographic movie, Jiao Bian, burnt leaf, selection by winnowing removes pornographic movie, Jiao Bian, Jiao Ye again, improves cleanliness further.
The principle of " tender leaf kills always, and Lao Ye is tender to be killed " should be grasped in the process of completing.That is, fresh leaf-size class is not different, the degree that completes difference.General water-removing leaves is agglomerating flexible to hold, and spinosity feel, folding stalk constantly, darker in color edge, be advisable by moisture content 56 ~ 58%.
(3) kneading machine is kneaded: the water-removing leaves after removal of impurities, cooling is kneaded with 40 type bucket disc type kneading machines.In the process of kneading, first drop into water-removing leaves, input amount is advisable naturally to fill slightly pressure; Knead the principle of pressurization GPRS " light-heavy-light ", specifically, every 5min pressurization once, then pine pressure 2min, and then the 5min that pressurizes, then pine pressure 2min, cycling process 15 ~ 25min is to reach the object of deblocking according to this, bar of receiving guest with tea winds up tea juice and slightly oozes out, and tea rolled twig rate reaches more than 90% to be stopped kneading, and the time of kneading exists.It is specifically intended that: tea making of must bringing a cup of tea to the guest, kneading can not be excessive, otherwise tea juice exosmoses in a large number, and cause dry dark brown pool dimmed, millet paste yellowing is unclear, and disconnected fannings is too much.This step also can select 45 type bucket disc type kneading machines to knead.
(4) give birth to pot small-sized Xinyang Maojian Tea frying machine heat and rub stir-fry bar: by the throwing leaf amount of 750g ~ 1000g/ pot, the leaf kneaded through kneading machine is dropped in the pot in frying machine, pot temperature is 80 ~ 90 DEG C, then actuating pressurized handgrip, strengthen gradually and fry bar dynamics, tea is overturn leaf in gathering pot round and round, thus reaches the object of frying bar; Frying the bar time is 10 ~ 15min; In stir-fry bar process, should on carry tea 2 ~ 3 times, dally, carry out throwing and tremble ventilative, tea group is shaken loose, prevent long-time vexed stir-fry, cause dry dark brown pool blackout, obfuscation, fragrance generation water sulks, affect tea leaf quality.Treat the slightly dry aobvious milli of tealeaves, during water content 40%, fry bar and complete.
(5) manual ripe pot reason bar: traditionally stir-frying-technology, pot temperature 80 ~ 90 DEG C, the shaping of manual reason bar; Reason bar training time is generally 5 ~ 8min, tea bar is reached carefully completely, justifies, tight, directly, pekoe appears for degree.
(6) charcoal fire is dried: take the dish out of the pot when tealeaves is most probably dry, put on bamboo cage, charcoal fire cures.When curing, first gross fire 80 ~ 90 DEG C, cure 20 ~ 25min, stir once every 5 ~ 8min therebetween, be dried to water content 10% time baking and spread, the time of spreading is no less than 40min, and then foot fire about 60 DEG C, cure 30min, every 10min stirs once therebetween, be dried to water content less than 6%, lower baking immediately when hand pinches tealeaves powdered, look emerald green perfume is high, bar shaped is attractive in appearance, pekoe appears.
The Xinyang Maojian Tea of being processed by this method can reach common Xinyang Maojian Tea quality, makes dry tea steady quality, and profile is more stepped up carefully, and can reduce production cost.
Embodiment 2
The method of semi-hand semi-mechanization processing Xinyang Maojian Tea comprises the steps:
(1) fresh leaf process: after fresh leaf is adopted back, first airing, then selection by winnowing removes Lao Ye and impurity, according to fresh leaf size cases, select the screen cloth of 2.5mm to carry out trembling sieve sieve classification, the lower fresh leaf of sieve is less, general tenderer, more greatly, generally comparatively old, compass screen surface and the fresh leaf under sieving carry out following process to fresh leaf on compass screen surface respectively.This trembles sieve classification and is conducive to according to fresh leaf size and takes different process technology, thus is conducive to obtaining the highest economic benefit.
(2) cylinder continuous de-enzyming machine completes: first by green-keeping machine preheating, when cylinder throwing end of blade temperature reaches 110 DEG C, start to throw leaf to complete, throw leaf and want evenly, start to throw that leaf is appropriate to the occasion grabs 2 ~ 3 continuously fresh leaf throwing leaf, fully to absorb the heat of barrel storage, avoid occurring Jiao Bianjiaoye phenomenon, when after this normally throwing leaf, evenly should throw leaf a handful ofly, at the end of completing soon, throw leaf amount also should throw leaf amount more than normal, otherwise the leaf finally going out cylinder can dry up, even burnt change; Fixation time 1 ~ 2min; Winnowing machine cooling will be carried out, further classification removing pornographic movie, Jiao Ye after fresh leaves de-enzyming; And the water-removing leaves hand more greatly containing pornographic movie, Jiao Bian, burnt leaf is suitably rubbed, selection by winnowing removes pornographic movie, Jiao Bian, Jiao Ye again, improves cleanliness further.
The principle of " tender leaf kills always, and Lao Ye is tender to be killed " should be grasped in the process of completing.That is, fresh leaf-size class is not different, the degree that completes difference.General water-removing leaves is agglomerating flexible to hold, and spinosity feel, folding stalk constantly, darker in color edge, be advisable by moisture content 56 ~ 58%.
(3) kneading machine is kneaded: the water-removing leaves after removal of impurities, cooling is kneaded with 30 type bucket disc type kneading machines.In the process of kneading, first drop into water-removing leaves, input amount is advisable naturally to fill slightly pressure; Knead the principle of pressurization GPRS " light-heavy-light ", specifically, every 5min pressurization once, then pine pressure 2min, the cycling process 10 ~ 15min of " pressurization, pine pressure " is to reach the object of deblocking according to this, bar of receiving guest with tea winds up tea juice and slightly oozes out, and tea rolled twig rate reaches more than 95% to be stopped kneading, and the time of kneading is at 10 ~ 15min.It is specifically intended that: tea making of must bringing a cup of tea to the guest, kneading can not be excessive, otherwise tea juice exosmoses in a large number, and cause dry dark brown pool dimmed, millet paste yellowing is unclear, and disconnected fannings is too much.
(4) give birth to pot small-sized Xinyang Maojian Tea frying machine heat and rub stir-fry bar: by the throwing leaf amount of 750g ~ 1000g/ pot, the leaf kneaded through kneading machine is dropped in the pot in frying machine, pot temperature is 80 ~ 90 DEG C, then actuating pressurized handgrip, strengthen gradually and fry bar dynamics, tea is overturn leaf in gathering pot round and round, thus reaches the effect of frying bar; Fry bar time 10 ~ 15min; In stir-fry bar process, should on carry tea 2 ~ 3 times, dally, carry out throwing and tremble ventilative, tea group is shaken loose, prevent long-time vexed stir-fry, cause dry dark brown pool blackout, obfuscation, fragrance generation water sulks, affect tea leaf quality.Treat the slightly dry aobvious milli of tealeaves, during water content 40%, fry bar and complete.
(5) manual ripe pot reason bar: traditionally stir-frying-technology, pot temperature 80 ~ 90 DEG C, the shaping of manual reason bar; Reason bar training time is 5 ~ 8min, tea bar is reached carefully completely, justifies, tight, directly, pekoe appears for degree.
(6) charcoal fire is dried: take the dish out of the pot when tealeaves is most probably dry, put on bamboo cage, charcoal fire cures.When curing, first gross fire 80 ~ 90 DEG C, cure 20 ~ 25min, stir once every 5 ~ 8min therebetween, be dried to water content 14% time baking and spread, the time of spreading is no less than 40min, and then foot fire about 60 DEG C, cure 30min, every 10min stirs once therebetween, be dried to water content less than 6%, lower baking immediately when hand pinches tealeaves powdered, look emerald green perfume is high, bar shaped is attractive in appearance, pekoe appears.
The Xinyang Maojian Tea of being processed by this method can reach high-quality Xinyang Maojian Tea quality, makes dry tea steady quality, and profile is more stepped up carefully, and can reduce labour intensity, enhances productivity, and reduces production cost, is conducive to Xinyang Maojian Tea scale, standardized production.
Although give some embodiments of the present invention, it will be understood by those of skill in the art that without departing from the spirit of the invention herein, can change embodiment herein.Above-described embodiment is exemplary, should using embodiment herein as the restriction of interest field of the present invention.
Claims (8)
1. a method for semi-hand semi-mechanization processing Xinyang Maojian Tea, is characterized in that, comprise the steps:
(1), after fresh leaf is adopted back, first airing, then removes Lao Ye and impurity, and trembles sieve sieve classification;
(2) first by green-keeping machine preheating, then drop into the leaf processed through described step (1) and complete;
(3) water-removing leaves that will process through described step (2) drops in kneading machine, kneads pressurization;
(4) leaf of kneading that will process through described step (3) drops in frying machine, strengthens gradually and fries bar dynamics, tea is overturn leaf in gathering pot round and round;
(5) the frying leaf processed through described step (4) drops into ripe pot to carry out craft and manages bar;
(6) take the dish out of the pot when tealeaves is most probably dry, put on bamboo cage, cure for twice until foot is dry through charcoal fire.
2. the method for a kind of semi-hand semi-mechanization processing Xinyang Maojian Tea as claimed in claim 1, it is characterized in that, the concrete operation step of described step (2) is: first by green-keeping machine preheating, when cylinder throwing end of blade temperature reaches 110 DEG C ~ 130 DEG C, start to throw leaf to complete, grab 2 ~ 3 when starting to throw leaf continuously and fresh leaf is thrown leaf, when after this normally throwing leaf, evenly throw leaf a handful ofly, at the end of completing soon, throw leaf amount throw leaf amount, fixation time 1 ~ 2min more than normal; Winnowing machine cooling will be carried out, further classification removing pornographic movie, Jiao Ye after fresh leaves de-enzyming; And rubbed by the described water-removing leaves hand containing pornographic movie, Jiao Bian, burnt leaf, and then selection by winnowing removes pornographic movie, Jiao Bian, Jiao Ye.
3. the method for a kind of semi-hand semi-mechanization processing Xinyang Maojian Tea as claimed in claim 2, it is characterized in that, the concrete operation step of described step (3) is: the water-removing leaves that will process through described step (2) drops in kneading machine, knead pressurization according to light-weight-light mode, the time of kneading is 15 ~ 25min.
4. the method for a kind of semi-hand semi-mechanization processing Xinyang Maojian Tea as claimed in claim 2, it is characterized in that, the concrete operation step of described step (3) is: the water-removing leaves that will process through described step (2) drops in kneading machine, knead pressurization according to light-weight-light mode, the time of kneading is 10 ~ 15min.
5. the method for a kind of semi-hand semi-mechanization processing Xinyang Maojian Tea as described in claim 3 or 4, it is characterized in that, described concrete operations of kneading are that every 5min pressurizes once, then pine pressure 2min, the water-removing leaves that the circular treatment that pressurization and pine are pressed according to this processes through described step (2).
6. the method for a kind of semi-hand semi-mechanization processing Xinyang Maojian Tea as claimed in claim 5, it is characterized in that, the concrete operation step of described step (4) is: the leaf of kneading that will process through described step (3) according to the throwing leaf amount of 750g ~ 1000g/ pot drops in frying machine, pot temperature 80 ~ 90 DEG C, fry bar time 10 ~ 15min, then actuating pressurized handgrip, strengthens gradually and fries bar dynamics, tea is overturn leaf in gathering pot round and round; In stir-fry bar process, above carry tea 2 ~ 3 times, idle running, carries out throwing and trembles ventilative.
7. the method for a kind of semi-hand semi-mechanization processing Xinyang Maojian Tea as claimed in claim 6, it is characterized in that, the concrete operation step of described step (5) is: pot temperature 80 ~ 90 DEG C, manual reason bar 5 ~ 8min.
8. the method for a kind of semi-hand semi-mechanization processing Xinyang Maojian Tea as claimed in claim 7, it is characterized in that, the concrete operations of curing described in described step (6) are, first gross fire 80 ~ 90 DEG C, cure 20 ~ 25min, stir once every 5 ~ 8min therebetween, be dried to water content 10% ~ 14% time baking to spread, the time of spreading is no less than 40min, and then foot fire 60 DEG C, cure 30min, every 10min stirs once therebetween, be dried to water content less than 6%, lower baking immediately when hand pinches tealeaves powdered, pekoe appears.
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| CN115053932A (en) * | 2022-06-06 | 2022-09-16 | 信阳西锋玉剑农业科技有限公司 | Preparation method of high-aroma sword-shaped green tea |
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Application publication date: 20151202 |
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