CN105145896B - A kind of processing method of winter tea - Google Patents
A kind of processing method of winter tea Download PDFInfo
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- CN105145896B CN105145896B CN201510510377.6A CN201510510377A CN105145896B CN 105145896 B CN105145896 B CN 105145896B CN 201510510377 A CN201510510377 A CN 201510510377A CN 105145896 B CN105145896 B CN 105145896B
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Abstract
The present invention relates to a kind of processing methods of winter tea, belong to tea processing field comprising following steps: 1) picking；2) airing；3) fire is roasting；4) it withers；5) it just dries；6) spreading for cooling；7) water is crossed；8) multiple to dry；9) it stacks.Wherein, the first exhibition tender leaf that cold weather picking is planted in the tea tree at height above sea level 800-1000m under winter is selected to carry out tea making as raw material；It is roasted to the tealeaves progress after picking airing, Titian can be accelerated；Be blowed and exhausting using hair dryer and exhaust fan cooperation in tealeaves lower position in the process of withering, reduce the humidity of lower position air, keep air Uniform Flow up and down, guarantee do not stir tealeaves can uniform withered tea leaves, improve product quality；In addition, using water conservancy project sequence, remove tealeaves adsorbed dust in process of production, it is ensured that product health.In short, using present invention tealeaves sanitation and hygiene produced, the thick resistance to bubble of leaf, fragrance is strong, the fresh alcohol of flavour, bitter taste is low, charm is mellow.
Description
[technical field]
The invention belongs to tea processing field, are related to a kind of processing method of winter tea.
[background technique]
China is the native place of tea, and tea making is drunk tea with a history of thousands of years, and for a long time, tea is all deep always to be liked by people
Love.Ancients are thought that tea has ten morals: with tea gloom-dispelling, gas slept with tea drive, with tea health gas, pathogenic QI in the body is removed with tea, with tea Li Liren,
With tea table respect, flavour is tasted with tea, is taken care of health body with tea, with tea can trade, can refined will with tea.Think in Chinese medicine, it can be clear on tealeaves
The head, in can help digestion it is stagnant, it is lower can diuresis, be natural health beverages.Classified according to color manufacture craft, Chinese tea can divide
For green tea, yellow tea, white tea, green tea, six major class of black tea and dark green tea, wherein green tea and black tea are the most universal.Existing tealeaves preparation
In technique, relatively mostly using spring, summer or autumn fresh leaf is raw material, especially using spring tea as top grade.And winter temperature is low, intensity of sunshine
Weak, growth of tea plant is slow, and tea making raw material sources are few, less that commodity sales of tea is made using it as raw material.But winter low temperature is advantageous
In the synthesis and accumulation of nitrogenate, the nutrient composition contents such as free amino acid, protein are higher, and content is abundant, tealeaves
Fragrance, flavour are preferable.Therefore winter tea be quality preferably, but more rare a kind of tea.Currently, winter tea production mainly continue to use it is traditional
Technique, and traditional handicraft lacks stringent control to the picking of tealeaves, material quality cannot be guaranteed, and influence final finished tea
Quality is such as adopted too early, and it is thin that tealeaves flavour is made；Adopt too late, then millet paste lacks fragrance, rare superior.In addition, traditional work
Skill generallys use natural drying, but winter temperature is low, and illumination is insufficient, is limited by weather, Titian is inadequate, and tea aroma is insufficient
Phenomenon occurs now and then.
[summary of the invention]
In view of posed problems above, the present invention provides a kind of processing methods of winter tea, pass through strict control tea
The picking and manufacturing technology of leaf, the thick resistance to bubble of tealeaves sanitation and hygiene produced, leaf, fragrance is strong, bitter taste is low, rich in high mountain
Gas, charm are mellow, quality is superior.
The technical scheme adopted by the invention is that:
A kind of processing method of winter tea, the processing method the following steps are included:
1) it picks: cold weather under winter being selected to pick the first exhibition tender leaf for being planted in the tea tree of height above sea level 800-1000m as tea making
Raw material；
2) airing: the tealeaves taken equably is spread out on sieve, with a thickness of 0.5-2cm, places it in interior, airing
10-12h is blowed and is taken out using hair dryer and exhaust fan cooperation in the sieve lower position for spreading tealeaves in this process
Wind takes out the humid air of lower position, and keeps air flowing up and down；
3) roasted: the tealeaves after airing being placed in above fire pot at 80-90cm, the temperature control of tealeaves set-down location is existed
50-60 DEG C, with the roasted 10min of charcoal fire；
4) wither: tealeaves after will be roasted spreads 50-60h under the conditions of 20-25 DEG C indoors, in this process, in tealeaves
Lower position is using hair dryer and exhaust fan cooperation is blowed and exhausting, by humid control in 60%-70%；
5) it just dries: the tealeaves after withering being placed in 60-70 DEG C of dryer and bakes 20-40min；
6) spreading for cooling: by spreading for cooling 20-40min under the tealeaves after first dry indoors natural conditions；
7) it crosses water: to the tealeaves watering just dried and after spreading for cooling, removing the dust adsorbed in production process；
8) multiple to dry: the tealeaves after water excessively being drained, is then put into 65-75 DEG C of dryer and bakes, it is small to be dried to moisture content
In 6%；
9) it stacks: the tealeaves after multiple baking being stacked into 20-30min, evaporates Measuring Moisture Content of Tea further using the waste heat of multiple baking,
And keep the water content of tealeaves consistent.
Further, in step 1), the first exhibition tender leaf picked is two leaf of a bud.
Further, in step 1), used tea tree breed is magnificent tea 26.
It is had the advantages that compared with prior art using technical method production winter tea of the invention
1, cold weather under winter is selected to pick the first exhibition tender leaf for the tea tree being planted at height above sea level 800-1000m as raw material, original
Item matter is good, young sprout is stout and strong, bright green, internode length, it is fresh and tender spend, this for make thick and solid resistance to bubble, fragrance is high, bitter taste is low,
The mellow high-quality tealeaves of charm are laid a good foundation；
2, roasted to the tealeaves progress after picking airing, Titian can be accelerated, tea perfume gas obtained is stronger；
3, it is blowed and exhausting using hair dryer and exhaust fan cooperation in tealeaves lower position in the process of withering, under reduction
Orientation empties the humidity of gas, keeps air Uniform Flow up and down, guarantee do not stir tealeaves can uniform withered tea leaves, do not damage tea
Leaf guarantees product quality；
4, water conservancy project sequence was used, tealeaves adsorbed dust in process of production is removed, it is ensured that product health.
In short, thick and solid resistance to bubble, fragrance is strong, the fresh alcohol of flavour, bitter taste using present invention tealeaves sanitation and hygiene produced
Low, rich in high mountain mists, charm is mellow, and quality is superior.
[specific embodiment]
The following examples can help those skilled in the art that the present invention is more completely understood, but cannot be with any
Mode limits the present invention.
Embodiment 1
A kind of processing method of winter tea, the processing method the following steps are included:
1) pick: cold weather picking is planted in two leaf of a bud of No. 26 tea trees of magnificent tea of height above sea level 800-1000m under selection winter；
2) airing: the tealeaves taken equably is spread out on sieve, with a thickness of 0.5cm, places it in interior, airing 10h,
In this process, hair dryer is used in the sieve lower position for spreading tealeaves and exhaust fan cooperation is blowed and exhausting, take out
The humid air of lower position, and keep air flowing up and down；
3) roasted: the tealeaves after airing is placed in above fire pot at 80cm, temperature is controlled at 50-60 DEG C, it is roasting with charcoal fire
Roast 10min；
4) wither: tealeaves after will be roasted spreads 60h under the conditions of 20 DEG C indoors, in this process, the orientation under tealeaves
It sets using hair dryer and exhaust fan cooperation is blowed and exhausting, by humid control in 60%-70%；
5) it just dries: the tealeaves after withering being placed in 60 DEG C of dryer and bake 40min；
6) spreading for cooling: by spreading for cooling 20min under the tealeaves after first dry indoors natural conditions；
7) it crosses water: to the tealeaves watering just dried and after spreading for cooling, removing the dust adsorbed in production process；
8) multiple to dry: the tealeaves after water excessively being drained, is then put into 65 DEG C of dryer and bakes, be dried to moisture content and be less than
6%；
9) it stacks: the tealeaves after multiple baking being stacked into 20min, evaporates Measuring Moisture Content of Tea further using the waste heat of multiple baking, and
Keep the water content of tealeaves consistent.
Embodiment 2
A kind of processing method of winter tea, the processing method the following steps are included:
1) pick: cold weather picking is planted in two leaf of a bud of No. 26 tea trees of magnificent tea of height above sea level 800-1000m under selection winter；
2) airing: the tealeaves taken equably is spread out on sieve, with a thickness of 1cm, places it in interior, airing 11h,
During being somebody's turn to do, hair dryer is used in the sieve lower position for spreading tealeaves and exhaust fan cooperation is blowed and exhausting, is taken out down
The humid air that orientation is set, and keep air flowing up and down；
3) roasted: the tealeaves after airing is placed in above fire pot at 85cm, temperature is controlled at 50-60 DEG C, it is roasting with charcoal fire
Roast 10min；
4) wither: tealeaves after will be roasted spreads 55h under the conditions of 23 DEG C indoors, in this process, the orientation under tealeaves
It sets using hair dryer and exhaust fan cooperation is blowed and exhausting, by humid control in 60%-70%%；
5) it just dries: the tealeaves after withering being placed in 65 DEG C of dryer and bake 30min；
6) spreading for cooling: by spreading for cooling 30min under the tealeaves after first dry indoors natural conditions；
7) it crosses water: to the tealeaves watering just dried and after spreading for cooling, removing the dust adsorbed in production process；
8) multiple to dry: the tealeaves after water excessively being drained, is then put into 70 DEG C of dryer and bakes, be dried to moisture content and be less than
6%；
9) it stacks: the tealeaves after multiple baking being stacked into 25min, evaporates Measuring Moisture Content of Tea further using the waste heat of multiple baking, and
Keep the water content of tealeaves consistent.
Embodiment 3
A kind of processing method of winter tea, the processing method the following steps are included:
1) pick: cold weather picking is planted in two leaf of a bud of No. 26 tea trees of magnificent tea of height above sea level 800-1000m under selection winter；
2) airing: the tealeaves taken equably is spread out on sieve, with a thickness of 2cm, places it in interior, airing 12h,
During being somebody's turn to do, hair dryer is used in the sieve lower position for spreading tealeaves and exhaust fan cooperation is blowed and exhausting, is taken out down
The humid air that orientation is set, and keep air flowing up and down；
3) roasted: the tealeaves after airing is placed in above fire pot at 90cm, temperature is controlled at 50-60 DEG C, it is roasting with charcoal fire
Roast 10min；
4) it withers: 50h will be spread under the conditions of the tealeaves after fiery bake indoors 25 DEG C, in this process, the orientation under tealeaves
It sets using hair dryer and exhaust fan cooperation is blowed and exhausting, by humid control in 60%-70%；
5) it just dries: the tealeaves after withering being placed in 70 DEG C of dryer and bake 20min；
6) spreading for cooling: by spreading for cooling 40min under the tealeaves after first dry indoors natural conditions；
7) it crosses water: to the tealeaves watering just dried and after spreading for cooling, removing the dust adsorbed in production process；
8) multiple to dry: the tealeaves after water excessively being drained, is then put into 75 DEG C of dryer and bakes, be dried to moisture content and be less than
6%；
9) it stacks: the tealeaves after multiple baking being stacked into 30min, evaporates Measuring Moisture Content of Tea further using the waste heat of multiple baking, and
Keep the water content of tealeaves consistent.
The applicant has made numerous studies test during developing winter tea, finally finds the opportunity of winter tea picking to tea
The quality of leaf has larger impact, applicant further found that in tealeaves preparation process to the raw material after airing water-removing carry out it is roasted can be with
Preferably the fragrance of tealeaves is proposed, keeps the fragrance of tealeaves finished product denseer, the fresh alcohol of flavour.It is in the applicant's research process below
Made some comparative tests: using the tealeaves of height above sea level 800m or less the tea tree of winter non-lower cold weather picking as tea obtained by raw material
It leaf and is compared without roasted tealeaves obtained with product of the present invention, specific experiment group is as follows:
The present invention: tea making is carried out according to the production method of above-described embodiment 2, mainly comprises the steps that and 1) picks；2) it spreads out
It dries in the air；3) roasted；4) it withers；5) it just dries；6) spreading for cooling；7) water is crossed；8) multiple to dry；9) it stacks.
Contrast groups 1: only change above-described embodiment 2 in step 1) standard of plucking, other processes are constant, i.e., with winter it is non-under
The tealeaves of height above sea level 800m or less the tea tree of cold weather picking is that raw material carries out tea making, mainly comprises the steps that D1) picking；D2 it) spreads out
It dries in the air；D3) roasted；D4 it) withers；D5 it) just dries；D6) spreading for cooling；D7 water) is crossed；D8) multiple to dry；D9 it) stacks.Wherein, step D1) be specially
Two leaf of a bud of No. 26 tea trees of magnificent tea at winter non-lower cold weather picking height above sea level 400-600m is selected to carry out tea making for raw material.
Contrast groups 2: not using roasted process tea making, i.e., in the production method of above-described embodiment 2, removes the roasted of step 3)
Process, other processes are constant, mainly comprise the steps that S1) picking；S2) airing；S3 it) withers；S4 it) just dries；S5) spreading for cooling；
S6 water) is crossed；S7) multiple to dry；S8 it) stacks.
Since material quality is the quality important factor in order of made tea.And geographical conditions and weather conditions difference, sunshine
It can be had differences with temperature, and then will affect the formation and conversion of raw material tea leaf content, the final quality for influencing made tea.Cause
This, to the fresh tea passes of the harvesting principle picking according to contrast groups 1, i.e. winter non-lower cold weather picks the magnificent tea at height above sea level 400-600m
Two leaf of a bud of No. 26 tea trees, with the fresh tea passes by harvesting principle of the present invention picking, i.e., cold weather picking is planted in height above sea level under winter
Two leaf of a bud of No. 26 tea trees of magnificent tea of 800-1000m carries out analysis of biochemical, and acquired results are as shown in table 1 below:
The analysis of biochemical result of 1 fresh tea passes of table
| Water extraction/% | Tea polyphenols/% | Caffeine/% | Amino acid/% | |
| Fresh tea passes of the present invention | 45.8 | 34.6 | 4.58 | 3.75 |
| 1 fresh tea passes of contrast groups | 44.3 | 35.4 | 4.62 | 3.64 |
By the above fresh tea passes analysis of biochemical result table 1 as it can be seen that compared to contrast groups 1 fresh tea passes, according to the present invention
The fresh tea passes amino acid content that tea picking principle is picked is higher, and tea polyphenols and caffeine content are lower.
In turn, it carries out quality to tealeaves obtained by contrast groups 1, contrast groups 2 and product of the present invention tealeaves respectively to evaluate, gained
As a result as shown in table 2 below:
The quality of 2 tealeaves of table evaluates contrast table
Contrast table 2 is evaluated by the above tea leaf quality as it can be seen that the present invention is picked relative to contrast groups 1 with cold weather under winter
The tealeaves of height above sea level 800-1000m is the more thick and solid resistance to bubble of tealeaves obtained by raw material, color silvery white, rich in high mountain mists, flavour it is tender feel well it is sweet
Sweet tea, bitter taste are low, have cold charm；Relative to the product tealeaves of contrast groups 2, the present invention is through roasted obtained tea color silver
White, gloss becomes clear, and fragrance is stronger, and soup look is bright, persistent aftertaste after drinking tea.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, fall within the scope of the claimed invention without departing from theon the basis of the spirit of the present invention.
Claims (3)
1. a kind of processing method of winter tea, it is characterised in that: the processing method the following steps are included:
1) it picks: cold weather under winter being selected to pick the first exhibition tender leaf for being planted in the tea tree of height above sea level 800-1000m as tea making raw material；
2) airing: the tealeaves taken equably is spread out on sieve, with a thickness of 0.5-2cm, places it in interior, airing 10-
12h uses hair dryer in the sieve lower position for spreading tealeaves and exhaust fan cooperation is blowed and exhausting in this process,
The humid air of lower position is taken out, and keeps air flowing up and down；
3) roasted: the tealeaves after airing is placed in above fire pot at 80-90cm, temperature is controlled at 50-60 DEG C, it is roasted with charcoal fire
10min；
4) wither: tealeaves after will be roasted spreads 50-60h under the conditions of 20-25 DEG C indoors, in this process, below tealeaves
Position is using hair dryer and exhaust fan cooperation is blowed and exhausting, by humid control in 60%-70%；
5) it just dries: the tealeaves after withering being placed in 60-70 DEG C of dryer and bakes 20-40min；
6) spreading for cooling: by spreading for cooling 20-40min under the tealeaves after first dry indoors natural conditions；
7) it crosses water: to the tealeaves watering just dried and after spreading for cooling, removing the dust adsorbed in production process；
8) multiple to dry: the tealeaves after water excessively being drained, is then put into 65-75 DEG C of dryer and bakes, be dried to water content and be less than
6%；
9) it stacks: the tealeaves after multiple baking being stacked into 20-30min, evaporates Measuring Moisture Content of Tea further using the waste heat of multiple baking, and make
The water content of tealeaves is consistent.
2. the processing method of winter tea as described in claim 1, it is characterised in that: in step 1), the first exhibition is tender
Leaf is two leaf of a bud.
3. the processing method of winter tea as claimed in claim 1 or 2, it is characterised in that: used tea tree breed is China
Tea 26.
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| CN201510510377.6A CN105145896B (en) | 2015-08-19 | 2015-08-19 | A kind of processing method of winter tea |
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| CN201510510377.6A CN105145896B (en) | 2015-08-19 | 2015-08-19 | A kind of processing method of winter tea |
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| CN105145896B true CN105145896B (en) | 2019-02-15 |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112352846A (en) * | 2020-09-30 | 2021-02-12 | 黄山市新安源有机茶开发有限公司 | Preparation process of winter tea |
| CN114586863B (en) * | 2022-03-25 | 2024-02-27 | 黄书辉 | Winter tea prepared from tea extracted from Chinese arborvitae mountain winter tea tree and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125115A (en) * | 2010-12-09 | 2011-07-20 | 毛惠康 | Method for preparing high-quality white tea |
| CN103444932A (en) * | 2013-08-08 | 2013-12-18 | 贵州黔缘茶业有限责任公司 | Afternoon tea bag for health preservation in winter |
| CN103583725A (en) * | 2013-11-20 | 2014-02-19 | 广西罗城新科双全有机食品有限公司 | Processing method of white tea |
-
2015
- 2015-08-19 CN CN201510510377.6A patent/CN105145896B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125115A (en) * | 2010-12-09 | 2011-07-20 | 毛惠康 | Method for preparing high-quality white tea |
| CN103444932A (en) * | 2013-08-08 | 2013-12-18 | 贵州黔缘茶业有限责任公司 | Afternoon tea bag for health preservation in winter |
| CN103583725A (en) * | 2013-11-20 | 2014-02-19 | 广西罗城新科双全有机食品有限公司 | Processing method of white tea |
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