CN105166101A - Processing method for Biluochun tea - Google Patents
Processing method for Biluochun tea Download PDFInfo
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- CN105166101A CN105166101A CN201510502592.1A CN201510502592A CN105166101A CN 105166101 A CN105166101 A CN 105166101A CN 201510502592 A CN201510502592 A CN 201510502592A CN 105166101 A CN105166101 A CN 105166101A
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Abstract
Provided is a processing method for Biluochun tea. The processing method comprises the following steps: spreading and airing are carried out, namely, picked Biluochun tea leaves are spread and aired; enzyme deactivating is carried out, namely, the tea leaves after spreading and airing is subjected to enzyme deactivating processing; rolling is carried out, namely, the tea leaves after enzyme deactivating is rolled; drying is carried out, namely, the tea leaves after rolling is subjected to drying processing, and the drying processing comprises primary drying, second drying and vacuum drying. In the method, the mechanical or semi-mechanical device is employed for preparation, the production efficiency is raised greatly, and large-scale batch preparation can be carried out. In addition, the drying step employs vacuum drying processing, a lot of water of Biluochun tea leaves can be removed rapidly, oxidation of thermal sensitive objects is reduced, the shape and color of the Biluochun tea are kept, objects in the Biluochun tea are converted at a certain degree, therefore the mellow taste of the Biluochun tea is enhanced, the fragrance of the Biluochun tea is raised, and bitter taste of the Biluochun tea is reduced.
Description
Technical field
The present invention relates to a kind of processing field of tea leaves, particularly relate to a kind of processing method of Biluochun tea.
Background technology
Biluochun tea is one of Chinese well-known tea, so that shape is beautiful, look gorgeous is, aromatic, taste alcohol " four is exhausted " is well-known in China and foreign countries.The manufacture technology of the green spiral shell tea of tradition, comprises following steps:
Complete: in pan or tiltedly carry out in pot, when pot temperature 190 ~ 200 DEG C, throw about 500 grams, leaf, to tremble, both hands stir-fry, accomplish to drag for clean, shake loose, kill even, kill, without red stalk without red autumnal leaves, smokeless burnt leaf, last 3 ~ 5 minutes.
Knead: pot temperature 70 ~ 75 DEG C, adopt and tremble, fry, rub three kinds of gimmicks and hocket, while tremble, limit is fried, while rub, along with the minimizing of Measuring Moisture Content of Tea, bar rope is formed gradually.Holding tealeaves degree of tightness during stir-fry should appropriateness.Too loose unfavorable tight bar, too tight tealeaves overflows, and easily on pot face, ties " crispy rice ", and produce the cigarette smell of burning, tea color is turned black, and tea bar breaks broken, fine hair crisp fall.When tealeaves mass dryness fraction reach six, seventy percent dry, about about 10 minutes time, continue to reduce pot temperature and proceed to rubbing aobvious milli process, last about 12 ~ 15 minutes.
The aobvious milli of rubbing: be form the curling critical process completely draped over one's shoulders like spiral shell, fine and soft milli of shape.Pot temperature 50 ~ 60 DEG C, whole tealeaves is with the hands rubbed into several little group by limit stir-fry limit at full tilt, frequently shakes loose, repeated multiple times, rubs with the hands to bar shaped curling, and fine and soft milli appears, and when reaching eighty per cant dry left and right, enters drying course, lasts 13 ~ 15 minutes.
Dry: employing is gently rubbed, light stir-fry-hand's method, reaches solid shape, continues aobvious milli, the object of transpiring moisture.When ninety percent dry left and right, off the pot tea spreading is placed on mulberry paper, connects paper and be placed on slow fire on pot to be dried to foot dry.Pot temperature about 30 ~ 40 DEG C, sufficient cured leaf water content about 7%, lasts 6 ~ 8 minutes.Whole process is about about 40 minutes.
But the preparation method of traditional Biluochun tea needs manually to complete, and production efficiency is low, labor strength is large, is unfavorable for that industrial mass makes.
Summary of the invention
Based on this, be necessary for the problems referred to above, a kind of processing method of Biluochun tea is provided, make it while the original color and luster taste of guarantee Pilochun (a green tea), enhance productivity, reduce labor strength.
A processing method for Biluochun tea, it comprises the steps:
Airing: the Biluochun tea after plucking is carried out airing;
Complete: the Biluochun tea after airing is carried out the process that completes;
Knead: the Biluochun tea after completing is kneaded;
Dry, carry out drying and processing to the Biluochun tea after kneading, wherein, described drying and processing comprises first drying, secondary drying and vacuum drying.
Wherein in an embodiment, described vacuum drying step comprises: sent into by the Biluochun tea after secondary drying in vacuum drier, the temperature controlling vacuum drier is-35 ~-30 DEG C, and constant temperature keeps after 2 ~ 3 hours, the vacuum controlling vacuum drier is 25 ~ 30Pa, and the temperature in vacuum drier is adjusted to 15 ~ 20 DEG C, after 0.5 ~ 1 hour, temperature in vacuum drier is adjusted to 35 ~ 40 DEG C, constant temperature keeps 4 ~ 5 hours, continue to be warming up to 45 ~ 50 DEG C, and continue to vacuumize and make vacuum be reduced to 10 ~ 15Pa, freeze-day with constant temperature 3 ~ 4 hours.
Wherein in an embodiment, described vacuum drying step comprises: sent into by cooled Biluochun tea in vacuum drier, the temperature controlling vacuum drier is-35 DEG C, and after keeping 3 hours, the vacuum controlling vacuum drier is 30Pa, and the temperature in vacuum drier is adjusted to 20 DEG C, after 1 hour, the temperature in vacuum drier is adjusted to 35 DEG C, constant temperature keeps 4 hours, continue to be warming up to 45 DEG C, and continue to vacuumize and make vacuum be reduced to 10Pa, freeze-day with constant temperature 3 hours.
Wherein in an embodiment, described first drying, the temperature adopted is 80 ~ 100 DEG C, and the time is 15 ~ 25 minutes.
Wherein in an embodiment, described first drying, the temperature adopted is 80 ~ 90 DEG C, and the time is 20 ~ 25 minutes.
Wherein in an embodiment, described first drying, the integral thickness of Biluochun tea is 1.5 ~ 2 centimetres.
Wherein in an embodiment, described secondary drying adopts continuous-type microwave to complete drying machine, and the microwave power of employing is 2 ~ 6kw, and microwave transmission speed is 150 ~ 250 revs/min.
Wherein in an embodiment, described secondary drying, the integral thickness of Biluochun tea is 1.5 ~ 3 centimetres.
Wherein in an embodiment, before vacuum drying, also comprise: room temperature is cooled to the Biluochun tea after secondary drying.
Wherein in an embodiment, adopt electric fan to be cooled to room temperature to Biluochun tea, the wind speed of described electric fan is 8.0 ~ 10.0 meter per seconds.
The processing method of above-mentioned Biluochun tea, adopts machinery or half plant equipment to make, while reducing labor strength, substantially increases production efficiency, and can carry out fairly large batch making.In addition, baking stage adopts vacuum drying treatment, Biluochun tea large quantity of moisture can be removed fast, reduce the oxidation of heat-sensitive material, maintain profile and the color and luster of Biluochun tea, and make the material in Biluochun tea obtain certain conversion, thus enhance the mellow sense of Biluochun tea flavour, improve the fragrance of Biluochun tea, further improve Biluochun tea bitterness sense.
Accompanying drawing explanation
Fig. 1 is the process chart of Biluochun tea processing method in one embodiment of the invention.
Detailed description of the invention
For enabling above-mentioned purpose of the present invention, feature and advantage become apparent more, are described in detail the specific embodiment of the present invention below in conjunction with accompanying drawing.Set forth a lot of detail in the following description so that fully understand the present invention.But the present invention can be much different from alternate manner described here to implement, those skilled in the art can when without prejudice to doing similar improvement when intension of the present invention, therefore the present invention is by the restriction of following public specific embodiment.
The invention provides a kind of processing method of Biluochun tea, it comprises the steps:
S110, airing: the tealeaves after plucking is carried out airing;
Such as, by the Biluochun tea after harvesting in indoor airing, airing thickness is 2.5 centimetres ~ 5 centimetres, and 3 ~ 10 hours airing time, after airing, the moisture control of Biluochun tea is 65% ~ 75%.And for example, during airing, the relative humidity of room air controls 90% ± 2%, and room temperature is at 15 DEG C ± 3 DEG C, and Biluochun tea temperature control is below 35 DEG C.Such as, controlling the circulation increasing room air while this indoor temperature, with make Biluochun tea can fully with air catalytic oxidation, thus make Biluochun tea become soft so that follow-up processing process.Further, by controlling the circulation of room air, the moisture on Biluochun tea can be taken away in time.
In order to remove dust residual on Biluochun tea, such as, before described airing step, also comprise the steps: that the Biluochun tea after to harvesting carries out dust removal process.Such as, the Biluochun tea of fresh harvesting is loaded in the net cage of pre-XianCheng, utilize dust extraction fan to carry out the blowing of 10 ~ 30 minutes to Biluochun tea.Such as, described dust removal step is carried out in the indoor that a relative humidity is 130% ~ 150%.Such as, by the packed bag of Biluochun tea mesh grid of fresh harvesting, dust extraction fan is utilized to carry out the blowing of 10 ~ 30 minutes to the braiding mesh bag that this is equipped with Biluochun tea.Preferably, dust extraction fan carries out the blowing of 20 minutes to the braiding mesh bag that this is equipped with Biluochun tea, runs off to avoid Biluochun tea excessive water.So, the dust remained on Biluochun tea can be removed as much as possible, before Biluochun tea processing, ensure the high-quality of Biluochun tea leaf raw material to reach, thus obtain the finished product of better quality after the process.And for example, described dust removal process comprises without page cyclone type blowing process, to avoid the blade injuring Biluochun tea.
S120, vacuum freeze drying: the Biluochun tea after airing is carried out vacuum freeze drying, make the moisture content of Biluochun tea be reduced to 55% ~ 60%;
Such as, the Biluochun tea after airing to be placed under the condition of-25 DEG C ~-21 DEG C of temperature freeze drying 3 ~ 5 hours, vacuum degree control is at 8 ~ 15Pa.Preferably, by the Biluochun tea after airing under the condition of-23 DEG C ~-22 DEG C freezing 4 hours, the moisture content in Biluochun tea not only can be made to reduce, be conducive to the follow-up process that completes, the content of the active ingredient of the overwhelming majority in Biluochun tea can also have been maintained simultaneously.And for example, the Biluochun tea of fresh harvesting carried out airing in 3 hours and carried out vacuum freeze drying in 12 hour after harvesting completes.
S130, to complete: the Biluochun tea after airing is carried out the process that completes, wherein, described in the process that completes comprise microwave de-enzyming and steam beating process; Such as, the Biluochun tea order after airing is carried out microwave de-enzyming and steam beating; And for example, after the Biluochun tea after vacuum freeze drying is returned to room temperature, then order carries out microwave de-enzyming and steam beating; Preferably, when carrying out microwave de-enzyming, also evenly input water smoke, preferably, described water smoke is high temperature water smoke.Such as, at interval of input in a 10 seconds water smoke, the water yield is wherein 1mL.
First, after the Biluochun tea after vacuum freeze drying is returned to room temperature, microwave de-enzyming is carried out to Biluochun tea.Such as, under the Biluochun tea after vacuum freeze drying is placed in room temperature condition, make its clear-cutting forestland to room temperature.And for example, microwave de-enzyming carries out in confined conditions, and Biluochun tea produces water vapour under the condition of microwave, and the water vapour of generation to complete process to Biluochun tea, concrete, the control temperature that completes is 70 DEG C ~ 90 DEG C, and when the temperature of microwave de-enzyming is lower than 70 DEG C, the temperature that completes is not high enough, cause fixation effect bad, oxidasic decomposition or passivation not exclusively, can not be avoided the enzymatic oxidation of Tea Polyphenols in Biluochun tea completely, cause the loss of nutriment; When the temperature of microwave de-enzyming is higher than 90 DEG C, although enzyme is decomposed or passivation complete, active constituent content is also higher, and Biluochun tea limb is easily scorched or vexed Huang, affects the outward appearance of Biluochun tea.
Further, microwave de-enzyming carries out under adopting vacuum condition, concrete, and the vacuum that microwave de-enzyming adopts is 100 ~ 500Pa, and microwave power is 1500W ~ 2000W, and fixation time is 45 ~ 90 seconds.Due under vacuum, the boiling point of water can be reduced, thus the evaporation rate of moisture in Biluochun tea can be accelerated, shorten fixation time, and compared with traditional de-enzyming process, the temperature of microwave de-enzyming is lower, be conducive to the reservation of the nutriments such as amino acid in Biluochun tea, vitamin C, chlorophyll and aroma substance like this, improve quality and the quality of the Biluochun tea that completes, in addition, be conducive to breaking of Biluochun tea leaf wall under condition of negative pressure, the nutriment contributed in cell oozes out when making tea.
Preferably, when wait the Biluochun tea completed be early spring leaf or rainwater leaf time, suitable increase fixation time, such as, fixation time is 60 ~ 90 seconds, like this, the moisture in tender leaf can be made fully to evaporate, make Biluochun tea deliquescing, not easily rub broken, be convenient to follow-up knead process.And when when the Biluochun tea completed is summer autumn leaves, need suitably to shorten fixation time, such as, fixation time is 45 ~ 60 seconds, like this, Biluochun tea limb can be prevented shrivelled, affects quality of Biluochun tea.
Then, spreading for cooling is carried out to the Biluochun tea after microwave de-enzyming.Such as, utilize electric fan to dry fast at the leaf outlet of microwave de-enzyming, be beneficial to the quick heat radiating of Biluochun tea, blow away dried-up, individual blade simultaneously.Like this, the Biluochun tea after microwave de-enzyming can be made to dewater is moisture to be uniformly distributed.And for example, under air conditioner surroundings, spreading for cooling is carried out to the Biluochun tea after microwave de-enzyming.
Finally, the Biluochun tea after spreading for cooling is carried out steam beating.Such as, the Biluochun tea feeding steam inactivation machine after spreading for cooling is carried out atmospheric steam and completes, the temperature controlling steam is 98 ~ 100 DEG C, and the time is 70 ~ 80 seconds.And for example, the temperature controlling steam is 98 DEG C, and the time is 80 seconds.And for example, the temperature controlling steam is 100 DEG C, and the time is 80 seconds.And for example, the temperature controlling steam is 100 DEG C, and the time is 75 seconds.And for example, the Biluochun tea after spreading for cooling is put into the pallet that completes, be paved into 1 ~ 3 cm thick, namely the integral thickness of Biluochun tea is 1 ~ 3 centimetre; Complete with the steam of 98 ~ 100 DEG C, the time is 70 ~ 80 seconds.By steam beating process, Biluochun tea can be made to ease back, improve its mouthfeel further.
The above-mentioned process that completes, by adopting the process of twice different modes of short time, both can ensure the abundant disengaging of Biluochun tea moisture further, reducing bitter taste, do not cause again the nutritional labeling of Biluochun tea to be lost, thus reach the object improving quality of Biluochun tea.
S140, moisture regain: the Biluochun tea after completing is carried out moisture regain process.
Such as, it is 30 ~ 40 DEG C that the Biluochun tea after completing is placed in temperature, and relative humidity is get damp again under the condition of 60% ~ 80%, and the time is 45 ~ 60 minutes.And for example, temperature controlled at 35 ± 2 DEG C, time controling at 45 ~ 50 minutes, but should avoid the higher and overlong time of moisture regain temperature.Moisture regain temperature higher and overlong time time, Biluochun tea yellow chromaticity will be caused to increase, greenness and brightness decline, fragrance and the vexed taste of flavour water increase the weight of.
Processed by above-mentioned moisture regain, Biluochun tea moisture can be made to redistribute, reach the same outside and inside, stalk leaf is even, impel water-removing leaves to obstruct leaf water balance, to improve Biluochun tea fragrance, improve Biluochun tea leaf quality, not only can keep the quality characteristic of green tea " green green soup ", and be conducive to lower road manufacturing procedure.
S150, to knead: the Biluochun tea after moisture regain is carried out constant temperature and kneads;
Such as, it is 18 ~ 23 DEG C that the Biluochun tea after moisture regain is placed in temperature, and relative humidity is 82% ~ 88%, knead under the condition of constant temperature sealing, and for example, adopt kneading machine to knead, the rotating speed controlling kneading machine is 36 ~ 50 revs/min, and the time of kneading is 50 ~ 70 minutes.Preferably, controlling the time of kneading is 55 ~ 60 minutes, and knead overlong time, polyphenols at normal temperatures oxidation occurs, and soup look is turned yellow; And the time of kneading is shorter, then flavour and color and luster are all thinner, can not form tight knot bar rope.
By kneading process, by destroying chlorophyll, promoting the oxidation of Polyphenols, promote the generation of polyphenol compound, alkaloid and aromatic substance, dark brownish green Middle nutrition composition and antioxidant content are discharged fully, strengthen delicate fragrance and the antioxidation of green tea product; Meanwhile, also can make leaf rolling slivering, profile is better, and tea juice overflows in surface, soluble in water, and increases millet paste concentration.In addition, kneaded by constant temperature, can avoid the nutriment materials such as the Tea Polyphenols in green tea, amino acid and contracting phenols with O
2oxidation occurs, promotes the nutritive value of Biluochun tea, and tightly carefully circle is straight can to make Biluochun tea, the green profit of color and luster, disconnected broken less.
It should be noted that, constant temperature is kneaded and is blown into hot blast or control room temperature by air blast, or it is accomplished to improve the routine techniques means such as kneading machine structure.
Further, in order to improve the profile of Biluochun tea further, tightly carefully circle is straight to make Biluochun tea, the green profit of color and luster, disconnected broken less, such as, also comprise after constant temperature is kneaded: the Biluochun tea after kneading constant temperature carries out secondary and kneads, and for example, the time controling kneaded of secondary was at 20 ~ 25 minutes.Kneaded by secondary, tea output rate can be improved further, reduce breaking rate, make the Biluochun tea profile quality that obtains better.
S160, oven dry: the Biluochun tea after kneading is carried out drying and processing.Such as, described drying and processing is realized by air drier or microwave dryer.
Such as, described oven dry comprises first drying, secondary drying and vacuum drying.
First drying: the Biluochun tea feeding air drier after kneading is carried out first drying, makes the Biluochun tea moisture content obtained be reduced to 40% ~ 45%.
Such as, the air drier that the Biluochun tea after kneading sends into 80 ~ 100 DEG C is carried out first drying, and the time is 15 ~ 25 minutes.And for example, air quantity is 1 ~ 10 cubic metre/1 ~ 5 minute.And for example, during first drying, the integral thickness of Biluochun tea controls at 1.5 ~ 2 centimetres.And for example, the temperature controlling air drier is 90 DEG C, and the time is 20 minutes, and for example, the temperature controlling air drier is 95 DEG C, time is 18 minutes, and and for example, the temperature controlling air drier is 85 DEG C, time is 22 minutes, and for example, the temperature controlling air drier is 80 DEG C, and the time is 25 minutes.Pass through first drying, dark brownish green element and Tea Polyphenols in Biluochun tea can be made to occur fully to be oxidized biochemical reaction, the bitter taste of further removing Biluochun tea and not mature taste, ensure that the mouthfeel of Biluochun tea, further promote the fragrant of Biluochun tea.
Secondary drying: the Biluochun tea after first drying is sent into microwave dryer and carries out secondary drying, make the Biluochun tea moisture content obtained be reduced to 16% ~ 20%.
Such as, adopt continuous-type microwave to complete drying machine, control microwave power is 2 ~ 6kw, and microwave transmission speed is 150 ~ 250 revs/min.And for example, control microwave power is 4 ~ 5kw, microwave transmission speed is 180 ~ 220 revs/min, and microwave power is comparatively large, and transfer rate is slower, easily cause Biluochun tea sallow, cause nutriment to destroy serious, be unfavorable for the formation of fragrance, and microwave power is less, transfer rate is very fast, then easily make Biluochun tea color and luster dimmed, fragrance is low vexed.Preferably, the integral thickness controlling Biluochun tea during microwave drying is 1.5 ~ 3.0 centimetres.
By microwave drying process, can remove the moisture in Biluochun tea fast, effectively can also improve the bad smells such as the slightly oldish of green tea and bitter taste, make Biluochun tea color and luster emerald green, uniform drying, fragrance loss is few.
Vacuum drying: the Biluochun tea after secondary drying is sent into vacuum drier and carries out vacuum drying.
Such as, after the Biluochun tea after secondary drying is cooled to room temperature, then sends into vacuum drier and carry out vacuum drying.And for example, utilize electric fan to dry at the leaf outlet of microwave drying, the wind speed controlling electric fan is 8.0 ~ 10.0 meter per seconds, not only can accelerate the heat radiation of Biluochun tea, blow away chip and field trash simultaneously, improves the quality of Biluochun tea further.
Concrete, cooled Biluochun tea is sent in vacuum drier, the temperature controlling vacuum drier is-30 ~-35 DEG C, and after keeping 2 ~ 3 hours, the vacuum controlling vacuum drier is 25 ~ 30Pa, and the temperature in vacuum drier is adjusted to 15 ~ 20 DEG C, after 0.5 ~ 1 hour, temperature in vacuum drier is adjusted to 35 ~ 40 DEG C, constant temperature keeps 4 ~ 5 hours, continue to be warming up to 45 ~ 50 DEG C, and continue to vacuumize and make vacuum be reduced to 10 ~ 15Pa, freeze-day with constant temperature 3 ~ 4 hours.Further, sent into by cooled Biluochun tea in vacuum drier, the temperature controlling vacuum drier is-35 DEG C, and after keeping 3 hours, the vacuum controlling vacuum drier is 30Pa, and the temperature in vacuum drier is adjusted to 20 DEG C, after 1 hour, the temperature in vacuum drier is adjusted to 35 DEG C, constant temperature keeps 4 hours, continue to be warming up to 45 DEG C, and continue to vacuumize and make vacuum be reduced to 10Pa, freeze-day with constant temperature 3 hours.Under vacuum conditions, because Biluochun tea is in process of vacuum drying, Biluochun tea internal and external temperature controls all the time under lower state, aroma substance and nutritional labeling obtain and retain to greatest extent, dried one-tenth tea can be made to keep genuine, the green kingfisher of color and luster is bright-coloured, and color is various, and uniform drying, fully.After vacuum drying, the moisture content of Biluochun tea even can reach less than 3%, significantly improves Biluochun tea processing quality and extends shelf life of products.Simultaneously, because the moisture in Biluochun tea is on hold before evaporation drying, after distillation evaporation, leave at Biluochun tea interlobar part the spongy micropore that a lot of naked eyes are almost difficult to see, when becoming tea to brew, moisture will be easy to leaching people Biluochun tea micropore, be beneficial to the stripping of active ingredient.
Compared with traditional drying process, vacuum drying can reduce the oxidation of heat-sensitive material, maintain the Appearance color of Biluochun tea, and make the material in Biluochun tea obtain certain conversion, thus enhance the mellow sense of Biluochun tea flavour, improve the fragrance of Biluochun tea, further improve the bitterness sense of Biluochun tea flavour, and, after vacuum drying, the moisture content of Biluochun tea, lower than 5%, further improves the fragrant of tea, is more conducive to the long-term preservation ensureing Biluochun tea.
The processing method of above-mentioned Biluochun tea, adopts machinery or half plant equipment to make, while reducing labor strength, substantially increases production efficiency, and can carry out fairly large batch making.In addition, baking stage adopts vacuum drying treatment, Biluochun tea large quantity of moisture can be removed fast, reduce the oxidation of heat-sensitive material, maintain the Appearance color of Biluochun tea, and make the material in Biluochun tea obtain certain conversion, thus enhance the mellow sense of Biluochun tea flavour, improve the fragrance of Biluochun tea, further improve Biluochun tea bitterness sense.
Each technical characteristic of the above embodiment can combine arbitrarily, for making description succinct, the all possible combination of each technical characteristic in above-described embodiment is not all described, but, as long as the combination of these technical characteristics does not exist contradiction, be all considered to be the scope that this description is recorded.
The above embodiment only have expressed several embodiment of the present invention, and it describes comparatively concrete and detailed, but can not therefore be construed as limiting the scope of the patent.It should be pointed out that for the person of ordinary skill of the art, without departing from the inventive concept of the premise, can also make some distortion and improvement, these all belong to protection scope of the present invention.Therefore, the protection domain of patent of the present invention should be as the criterion with claims.
Claims (10)
1. a processing method for Biluochun tea, is characterized in that, comprises the steps:
Airing: the Biluochun tea after plucking is carried out airing;
Complete: the Biluochun tea after airing is carried out the process that completes;
Knead: the Biluochun tea after completing is kneaded;
Dry: carry out drying and processing to the Biluochun tea after kneading, wherein, described drying and processing comprises first drying, secondary drying and vacuum drying.
2. the processing method of Biluochun tea according to claim 1, it is characterized in that, described vacuum drying step comprises: sent into by the Biluochun tea after secondary drying in vacuum drier, the temperature controlling vacuum drier is-35 ~-30 DEG C, and constant temperature keeps after 2 ~ 3 hours, the vacuum controlling vacuum drier is 25 ~ 30Pa, and the temperature in vacuum drier is adjusted to 15 ~ 20 DEG C, after 0.5 ~ 1 hour, temperature in vacuum drier is adjusted to 35 ~ 40 DEG C, constant temperature keeps 4 ~ 5 hours, continue to be warming up to 45 ~ 50 DEG C, and continue to vacuumize and make vacuum be reduced to 10 ~ 15Pa, freeze-day with constant temperature 3 ~ 4 hours.
3. the processing method of Biluochun tea according to claim 2, it is characterized in that, described vacuum drying step comprises: sent into by cooled Biluochun tea in vacuum drier, the temperature controlling vacuum drier is-35 DEG C, and after keeping 3 hours, the vacuum controlling vacuum drier is 30Pa, and the temperature in vacuum drier is adjusted to 20 DEG C, after 1 hour, temperature in vacuum drier is adjusted to 35 DEG C, and constant temperature keeps 4 hours, continues to be warming up to 45 DEG C, and continue to vacuumize and make vacuum be reduced to 10Pa, freeze-day with constant temperature 3 hours.
4. the processing method of Biluochun tea according to claim 1, is characterized in that, described first drying, and the temperature adopted is 80 ~ 100 DEG C, and the time is 15 ~ 25 minutes.
5. the processing method of Biluochun tea according to claim 4, is characterized in that, described first drying, and the temperature adopted is 80 ~ 90 DEG C, and the time is 20 ~ 25 minutes.
6. the processing method of Biluochun tea according to claim 1, is characterized in that, described first drying, and the integral thickness of Biluochun tea is 1.5 ~ 2 centimetres.
7. the processing method of Biluochun tea according to claim 1, is characterized in that, described secondary drying adopts continuous-type microwave to complete drying machine, and the microwave power of employing is 2 ~ 6kw, and microwave transmission speed is 150 ~ 250 revs/min.
8. the processing method of Biluochun tea according to claim 1, is characterized in that, described secondary drying, and the integral thickness of Biluochun tea is 1.5 ~ 3 centimetres.
9. the processing method of Biluochun tea according to claim 1, is characterized in that, before vacuum drying, also comprises: be cooled to room temperature to the Biluochun tea after secondary drying.
10. the processing method of Biluochun tea according to claim 9, is characterized in that, adopt electric fan to be cooled to room temperature to Biluochun tea, the wind speed of described electric fan is 8.0 ~ 10.0 meter per seconds.
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| CN105724647A (en) * | 2016-02-26 | 2016-07-06 | 广南县坝美镇普南龙公白惠民茶叶专业合作社 | Processing method of honeysuckle Biluochun tea |
| CN107668235A (en) * | 2017-10-27 | 2018-02-09 | 横县南方茶厂 | A kind of processing method of jasmine tea king |
| CN108402208A (en) * | 2018-05-24 | 2018-08-17 | 道真自治县宏福茶业发展有限公司 | A kind of Maofeng tea production method |
| CN111109379A (en) * | 2020-01-17 | 2020-05-08 | 苏州望洞庭生态农业发展有限公司 | Biluochun tea with function of enhancing immunity |
| CN112167378A (en) * | 2020-10-14 | 2021-01-05 | 余姚市华栋茶业有限公司 | Tea processing technology and tea thereof |
| CN115152861A (en) * | 2022-07-25 | 2022-10-11 | 云南品悦食品有限公司 | Green tea and production process thereof |
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| CN105724647A (en) * | 2016-02-26 | 2016-07-06 | 广南县坝美镇普南龙公白惠民茶叶专业合作社 | Processing method of honeysuckle Biluochun tea |
| CN107668235A (en) * | 2017-10-27 | 2018-02-09 | 横县南方茶厂 | A kind of processing method of jasmine tea king |
| CN108402208A (en) * | 2018-05-24 | 2018-08-17 | 道真自治县宏福茶业发展有限公司 | A kind of Maofeng tea production method |
| CN111109379A (en) * | 2020-01-17 | 2020-05-08 | 苏州望洞庭生态农业发展有限公司 | Biluochun tea with function of enhancing immunity |
| CN112167378A (en) * | 2020-10-14 | 2021-01-05 | 余姚市华栋茶业有限公司 | Tea processing technology and tea thereof |
| CN115152861A (en) * | 2022-07-25 | 2022-10-11 | 云南品悦食品有限公司 | Green tea and production process thereof |
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