CN105145916A - Processing and manufacturing method for spring green tea at plateau - Google Patents
Processing and manufacturing method for spring green tea at plateau Download PDFInfo
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- CN105145916A CN105145916A CN201510641883.9A CN201510641883A CN105145916A CN 105145916 A CN105145916 A CN 105145916A CN 201510641883 A CN201510641883 A CN 201510641883A CN 105145916 A CN105145916 A CN 105145916A
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Abstract
A processing and manufacturing method for spring green tea at a plateau includes the steps that 1, according to picking, fleshy-mesophyll tea leaves which are generated by first time of bud leaf germination of tea trees after overwintering are picked; 2, spin-drying is performed; 3, airing is performed; 4, according to slow-fire parching, an iron pan is heated to 70-95 DEG C, clean fine sand is selected to be placed into the iron pan for slow fire parching, and when the temperature of the sand is uniform with the temperature of the iron pan, the aired tea leaves are placed into the iron pan for slow fire parching, and slow parching is performed for 25-35 minutes; 5, microwave sterilization and enzyme deactivation are performed; 6, rolling is performed; 7, drying is performed; 8, packaging is performed. The fine sand is added into the traditional iron pan for slow fire parching, the heating duration and degree are mastered, nutrient substances in the spring fleshy-mesophyll tea leaves at the plateau are sufficiently released, the processed and manufactured tea leaves are green and smooth in color and luster, leaf strips are black bloom, the quality is still good, and the tea leaves are fresh in flavor, have a pleasant aroma and have a health-care effect.
Description
Technical field
The present invention relates to Tea Processing technical field, be specifically related to a kind of plateau Green Tea Processing in spring preparation method.
Background technology
Guizhou is located in east, the Yunnan-Guizhou Plateau, and about height above sea level is on average about 1 km, great abundance of sunshine, ultraviolet is comparatively strong, and belong to subtropical zone, warmer climate, rainfall is more, is applicable to Tea planting.Tea tree nutriments of these area plantations enrich, so mesophyll is plump, aromatic substance and vitamin content higher, fresh taste, fragrance is strong, and profile bar rope tight knot is in fact heavy.Particularly spring, moderate temperature, rainfall is abundant, adds the rehabilitation that tea tree have passed through winter half a year, and make spring tea shoot big and fleshy, color and luster is emerald green, and the food value of leaf is soft, and containing abundant vitamin, particularly amino acid.Plateau tealeaves in spring generally all makes becomes green tea, because it is without the tea made that ferments, remain the natural materials of fresh leaf, the Tea Polyphenols contained, catechin, chlorophyll, caffeine, amino acid and vitamins and other nutritious components, plateau green tea in spring is liked by people.But at present plateau green tea in spring is by general completing, kneading and drying is made, the plateau tea green-keeping in spring of mesophyll plumpness does not put in place by common completing and knead, make its aromatic substance and vitamin be difficult to when tealeaves is brewed discharge completely, cannot arrive when drinking tea and absorb the healthy material of multiple nutrients in tealeaves.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of plateau Green Tea Processing in spring preparation method making the plateau tealeaves in spring of mesophyll plumpness fully can discharge its aromatic substance contained and vitamin.
A kind of plateau Green Tea Processing in spring preparation method, comprises the steps: that (1) plucks: after selecting mesophyll plumpness to survive the winter, the tealeaves of tea tree first time sprouting bud-leaf is plucked; (2) dry: the tealeaves of harvesting is put into centrifuge and carries out centrifuge dripping, dry the harvesting moisture contained in tealeaves; (3) airing: select sunlight during the sundowners, carry out airing by spreading for cooling very thin for the tealeaves after plucking at noon roasting hot concrete floor, airing 1 ~ 2 is little of the sun sets, and in evaporation tealeaves, moisture is to tealeaves moisture 30 ~ 35%; (4) slow fire fried green: be 70 ~ 95 ° to iron pan temperature to iron pan flame enrichment, selects clean fine sand to put into iron pan and carries out slow fire fried green, put into the good tealeaves of airing afterwards always carry out slow fire fried green, fry 25 ~ 35 minutes slowly to sand temperature and iron pan temperature; (5) microwave sterilization completes: the tealeaves through slow fire fried green is put into microwave de-enzyming machine and carries out microwave de-enzyming, and the microwave de-enzyming time is 5 ~ 6 minutes; (6) knead: soft 30 ~ 35 minutes, heavily rub 25 ~ 28 minutes, soft 20 ~ 30 minutes, knead leaf cell destructive rate and be generally 48 ~ 52%, tea juice adheres to blade face, and hand touches with the sensation of the sticky hand of lubrication; (7) dry: the tealeaves kneaded to be put into hand-held basketwork brazier equipment and carries out drying, be dried to the water content 4% ~ 5% in tealeaves; (8) pack: seal bag distribution packaging under vacuum.
Further, step (4) the slow fire fried green of above-mentioned plateau Green Tea Processing in spring preparation method: select clean fine sand to put into iron pan and carry out slow fire fried green, fine sand accounts for iron pan volume 1/4.
Further, step (4) the slow fire fried green of above-mentioned plateau Green Tea Processing in spring preparation method: be 85 ° to iron pan flame enrichment to iron pan temperature.
The beneficial effect obtained by the present invention of this technological means is, plateau Green Tea Processing in spring preparation method adds fine sand slow fire fried green by traditional iron pan, grasp the duration and degree of heating, nutriment in the tealeaves of plateau mesophyll in spring plumpness is fully discharged, the green profit of processing and fabricating tea color out, leaf bar Wu Run, quality is fair.This tealeaves flavour is fresh and alive and pleasant aroma is rich in health-care effect.
Detailed description of the invention
By Yunnan-Guizhou Plateau sunlight water properties, suitable plantation tealeaves, the tealeaves branches and leaves of this area's plantation are full, particularly the tealeaves in spring is particularly containing multiple nutrients material, the present inventor is by planting tealeaves experience for many years, sum up plateau tealeaves in spring and make tea technology, make the present invention, detailed description of below illustrating.
A kind of plateau Green Tea Processing in spring preparation method, comprises the steps:
(1) pluck: after selecting mesophyll plumpness to survive the winter, the tealeaves of tea tree first time sprouting bud-leaf is plucked;
(2) dry: the tealeaves of harvesting is put into centrifuge and carries out centrifuge dripping, dry the harvesting moisture contained in tealeaves;
(3) airing: select sunlight during the sundowners, carry out airing by spreading for cooling very thin for the tealeaves after plucking at noon roasting hot concrete floor, airing 1 ~ 2 is little of the sun sets, and in evaporation tealeaves, moisture is to tealeaves moisture 30 ~ 35%;
(4) slow fire fried green: be 70 ~ 95 ° to iron pan temperature to iron pan flame enrichment, selects clean fine sand to put into iron pan and carries out slow fire fried green, put into the good tealeaves of airing afterwards always carry out slow fire fried green, fry 25 ~ 35 minutes slowly to sand temperature and iron pan temperature;
(5) microwave sterilization completes: the tealeaves through slow fire fried green is put into microwave de-enzyming machine and carries out microwave de-enzyming, and the microwave de-enzyming time is 5 ~ 6 minutes;
(6) knead: soft 30 ~ 35 minutes, heavily rub 25 ~ 28 minutes, soft 20 ~ 30 minutes, knead leaf cell destructive rate and be generally 48 ~ 52%, tea juice adheres to blade face, and hand touches with the sensation of the sticky hand of lubrication;
(7) dry: the tealeaves kneaded to be put into hand-held basketwork brazier equipment and carries out drying, be dried to the water content 4% ~ 5% in tealeaves;
(8) pack: seal bag distribution packaging under vacuum.
For making slow fire fried green more put in place, tea aroma is fully permeated, and then the nutriment in tealeaves is more dispersed when brewed tealeaves when utilization is drunk tea fully absorb.Step (4) the slow fire fried green of above-mentioned plateau Green Tea Processing in spring preparation method: select clean fine sand to put into iron pan and carry out slow fire fried green, fine sand accounts for iron pan volume 1/4.
For making slow fire fried green more put in place, utilizing tealeaves deep processing, improving tea leaf quality, step (4) the slow fire fried green of above-mentioned plateau Green Tea Processing in spring preparation method: be 85 ° to iron pan flame enrichment to iron pan temperature.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. plateau Green Tea Processing in a spring preparation method, is characterized in that: comprise the steps:
(1) pluck: after selecting mesophyll plumpness to survive the winter, the tealeaves of tea tree first time sprouting bud-leaf is plucked;
(2) dry: the tealeaves of harvesting is put into centrifuge and carries out centrifuge dripping, dry the harvesting moisture contained in tealeaves;
(3) airing: select sunlight during the sundowners, carry out airing by spreading for cooling very thin for the tealeaves after plucking at noon roasting hot concrete floor, airing 1 ~ 2 is little of the sun sets, and in evaporation tealeaves, moisture is to tealeaves moisture 30 ~ 35%;
(4) slow fire fried green: be 70 ~ 95 ° to iron pan temperature to iron pan flame enrichment, selects clean fine sand to put into iron pan and carries out slow fire fried green, put into the good tealeaves of airing afterwards always carry out slow fire fried green, fry 25 ~ 35 minutes slowly to sand temperature and iron pan temperature;
(5) microwave sterilization completes: the tealeaves through slow fire fried green is put into microwave de-enzyming machine and carries out microwave de-enzyming, and the microwave de-enzyming time is 5 ~ 6 minutes;
(6) knead: soft 30 ~ 35 minutes, heavily rub 25 ~ 28 minutes, soft 20 ~ 30 minutes, knead leaf cell destructive rate and be generally 48 ~ 52%, tea juice adheres to blade face, and hand touches with the sensation of the sticky hand of lubrication;
(7) dry: the tealeaves kneaded to be put into hand-held basketwork brazier equipment and carries out drying, be dried to the water content 4% ~ 5% in tealeaves;
(8) pack: seal bag distribution packaging under vacuum.
2. plateau according to claim 1 Green Tea Processing in spring preparation method, is characterized in that: described step (4) slow fire fried green: select clean fine sand to put into iron pan and carry out slow fire fried green, fine sand accounts for iron pan volume 1/4.
3. plateau according to claim 1 and 2 Green Tea Processing in spring preparation method, is characterized in that: described step (4) slow fire fried green: be 85 ° to iron pan flame enrichment to iron pan temperature.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689426A (en) * | 2015-08-10 | 2017-05-24 | 余小超 | Preparation technology of green tea |
| CN108477329A (en) * | 2018-05-28 | 2018-09-04 | 谢裕大茶叶股份有限公司 | The fixing method of green tea |
| CN108576337A (en) * | 2018-08-07 | 2018-09-28 | 章茨伍 | A kind of Japanese Premna Herb health preserving tea production method |
| CN109497186A (en) * | 2018-12-12 | 2019-03-22 | 周小云 | A kind of method of tea green-keeping |
| CN115606658A (en) * | 2022-11-02 | 2023-01-17 | 贵州凤冈县仙人岭锌硒有机茶业有限公司 | Processing method for improving quality of black tea |
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| CN101653175A (en) * | 2008-08-23 | 2010-02-24 | 宋百满 | Method for processing green tea by microwaves |
| CN102265944A (en) * | 2011-09-10 | 2011-12-07 | 云南省双柏县白竹山茶业有限责任公司 | Preparation method of green tea |
| CN102273525A (en) * | 2011-08-12 | 2011-12-14 | 兴义市绿茗茶业有限责任公司 | Process for producing green tea |
| CN102422952A (en) * | 2011-11-15 | 2012-04-25 | 山东农业大学 | Chaenomelessinensis (thouin) koehne leaf green tea and manufacturing method thereof |
| CN103262918A (en) * | 2013-06-04 | 2013-08-28 | 句容市张庙茶场 | Processing technology of low and medium-grade pan-fired green tea |
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2015
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| CN101653175A (en) * | 2008-08-23 | 2010-02-24 | 宋百满 | Method for processing green tea by microwaves |
| CN102273525A (en) * | 2011-08-12 | 2011-12-14 | 兴义市绿茗茶业有限责任公司 | Process for producing green tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106689426A (en) * | 2015-08-10 | 2017-05-24 | 余小超 | Preparation technology of green tea |
| CN108477329A (en) * | 2018-05-28 | 2018-09-04 | 谢裕大茶叶股份有限公司 | The fixing method of green tea |
| CN108576337A (en) * | 2018-08-07 | 2018-09-28 | 章茨伍 | A kind of Japanese Premna Herb health preserving tea production method |
| CN109497186A (en) * | 2018-12-12 | 2019-03-22 | 周小云 | A kind of method of tea green-keeping |
| CN115606658A (en) * | 2022-11-02 | 2023-01-17 | 贵州凤冈县仙人岭锌硒有机茶业有限公司 | Processing method for improving quality of black tea |
| CN115606658B (en) * | 2022-11-02 | 2024-04-02 | 贵州凤冈县仙人岭锌硒有机茶业有限公司 | Processing method for improving quality of black tea |
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