CN105166103B - A kind of processing method of summer raw tea material - Google Patents
A kind of processing method of summer raw tea material Download PDFInfo
- Publication number
- CN105166103B CN105166103B CN201510537754.5A CN201510537754A CN105166103B CN 105166103 B CN105166103 B CN 105166103B CN 201510537754 A CN201510537754 A CN 201510537754A CN 105166103 B CN105166103 B CN 105166103B
- Authority
- CN
- China
- Prior art keywords
- bored
- time
- heat
- hot
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
A kind of processing method of summer raw tea material, including finish, rub, is just dry and sufficient dry, progress heat is bored after water-removing, and hot bored temperature is 36-42 DEG C.Heat is bored be between finishing and rubbing or/and rub with just do between or/and just dry carried out between sufficient do.The present invention is hot bored at high temperature by the way that dewatered summer raw tea material is hot filling into incubator, promote the degradation of tea polyphenols, the especially hydrolysis of ester catechin and the hydrolysis of carbohydrate, protein, to reduce the astringent taste of summer tea, form pure and mild tasty and refreshing flavour, the tealeaves bitterness processed is substantially reduced, palatability enhances, and improves into tea rate.
Description
Technical field
The present invention relates to a kind of processing method of raw tea material more particularly to a kind of processing methods of summer raw tea material.
Background technique
Fresh tea leaf is generally divided into spring, summer, autumn raw tea material, and spring raw tea material is since internal substance is abundant and ratio is suitable
When being generally used for green tea production, it can also be used to produce black tea, yellow tea, green tea.Summer raw tea material is due to the factors shadow such as climate
It rings, processes teas than relatively limited, except in addition to producing the low-grade tea such as broken black tea, the quality for processing other teas all less to be managed
Think, it is more to adopt phenomenon for abandoning at present.
For summer fresh tea leaves due to containing higher tea polyphenols, caffeine and crude fibre, suitable property processed is poor, and low quality is general to use
In making large low-grade green tea, broken black tea etc., processing technology is：Fresh leaf --- --- rub --- just dry --- sufficient dry by water-removing.
Since tealeaves includes composition and do not converted adequately or thermal degradation in process, lead to tea polyphenols especially ester type catechu
Element retains excessively, and summer raw tea material caffeine content is high in addition, so bitter taste is especially heavy, palatability is poor, is difficult by consumer
Receive.
Summary of the invention
The purpose of the present invention is to provide a kind of processing methods of summer raw tea material, can reduce the bitterness of summer raw tea material
Taste improves mouthfeel.
The object of the present invention is achieved like this, a kind of processing method of summer raw tea material, including finishes, rubs, just does
Dry with foot, progress heat is bored after water-removing, and the bored temperature of heat is 36-42 DEG C.By carrying out heat at high temperature in product for dewatered
It is bored, it can promote the hydrolysis of the degradation of tea polyphenols, especially ester catechin, increase the hydrolysis of carbohydrate, protein, to reduce puckery
Taste forms pure and mild tasty and refreshing flavour.
Above-mentioned heat is bored be between finishing and rubbing or/and between rubbing and just doing or/and it is just dry do with foot between carry out.
In order to refine flavour, fixed fragrance promotes the formation of tea leaf quality, tealeaves of the foot after dry is cased while hot, again
It is bored to carry out heat.
Green beach, sundrying and air-cooled the cool green grass or young crops are also carried out before water-removing.Blueness can scatter and disappear moisture at booth, promote ester catechin, more
The degradation of sugar improves tea aroma and taste quality.The formation and increasing for promoting natural flower aroma or fruity substance are coerced by sundrying
Add, floods the thick old taste for having covered summer tea, further improve the mouthfeel of summer tea.Air-cooled the cool green grass or young crops help to maintain tealeaves freshness, prevent
Only red change.
Green thickness 3-5cm, time 2h are spread out, every half an hour ventilation 5min.
The thickness 5-7cm of sundrying, time 20min, centre are stirred once.
Air-cooled the cool green grass or young crops are quickly to receive blueness after sundrying to be placed in drum cold wind 30min in withering trough.
Hot-air dewatering is first carried out after water-removing, so as to the moisture that scatters and disappears, is conducive to form the bored suitable water content of heat, is avoided the occurrence of water
Bored taste, to promote tea aroma quality；Then it is bored to carry out heat.
140-150 DEG C of the temperature of hot-air dewatering, time 30-40S throw tip speed 1.5kg/min.
Vibrating strip-arranging is first carried out after rubbing, then to carry out heat bored, contributes to form tealeaves and tightly carefully justify
Straight shape quality promotes the formation of tea aroma, flavour.
The bored total duration of heat is no less than 14h.
The present invention has the advantages that：
1, the present invention increases heat using one leaf of a bud of summer tea tree, two leaves and a bud as raw tea material in existing processing technology
Bored process, incubator is hot bored at high temperature by the way that dewatered summer raw tea material to be hot filling into, and promotes the degradation of tea polyphenols,
The especially hydrolysis of ester catechin and the hydrolysis of carbohydrate, protein is formed pure and mild tasty and refreshing to reduce the astringent taste of summer tea
Flavour, the tealeaves bitterness processed is substantially reduced, palatability enhances.
2, the processing method of summer raw tea material of the invention has not only well solved the sensory issues of summer tea, but also institute's tea making
The shape of leaf is tight straight relatively thin, and color is greenish-yellow after bubble, and soup look is greenish-yellow bright, and flavour is pure and mild, tasty and refreshing, the dense alcohol of fragrance, and tea residue is greenish-yellow bright
It is bright.
3, using the processing method of summer raw tea material of the invention, 10% or more is promoted at tea rate, hence it is evident that improve summer raw material
The utilization rate of tea, therefore improve its economic benefit.
Specific embodiment
Embodiment, a kind of processing method of summer raw tea material, specific process step are as follows：
A, fresh leaf is picked：One leaf of a bud, the two leaves and a bud of summer picking tea tree；
B, booth is green：Thickness 3-5cm, time 2h, every half an hour ventilation 5min.It can be scattered and disappeared moisture, be promoted by spreading out blueness
The degradation of ester catechin, polysaccharide improves tea aroma and taste quality；
C, sundrying：Thickness 5-7cm, time 20min, centre are stirred once.It can promote bluish dogbane fruity product by sundrying
The formation of matter.The formation and increase for promoting natural flower aroma or fruity substance are coerced by sundrying, flood the thick old taste for having covered summer tea, into
One step improves the mouthfeel of summer tea；
D, air-cooled the cool green grass or young crops：Blueness is quickly received after sundrying is placed in drum cold wind 30min in withering trough.It can be protected by air-cooled the cool green grass or young crops
Tealeaves freshness is held, red change is prevented；
E, steam beating：It is finished using 6CZS-150 type steam inactivation machine, 120-130 DEG C of temperature, throws tip speed
1.5kg/min, time 40-50s.Finished using steam inactivation machine, can be passivated enzymatic activity, promote tea color, fragrance,
The formation of green tea；
F, hot-air dewatering：140-150 DEG C of temperature, time 30-40s, throw tip speed 1.5kg/min.Pass through hot-air dewatering, energy
Enough scatter and disappear moisture, is conducive to form the bored suitable water content of heat, the bored taste of water is avoided the occurrence of, to promote tea aroma quality；
G, heat is bored：Incubator is hot filling into product by dewatered, heat bored 4h, 40 DEG C of temperature or so.Heat is bored to be promoted
Into polysaccharide, protein, tea polyphenols degradation, improve tealeaves green tea；
H, it rubs, is rubbed using 6CR-45 rolling machine, throw leaf 14-15kg, time of kneading 28min every time, wherein：Gently
Rub 3min, in rub 10min, rub 5min again, pine rubs 8min, and sky rubs 2min.By gently rubbing, in rub, rub again, pine rubs, sky is rubbed, can
Promote the tight thin shape quality of tealeaves, keep tea cell suitably broken, promotes the fused and reaction of component content, promote millet paste dense
Degree promotes tealeaves soaking resistance；
I, vibrating strip-arranging：Using 6CLZ-80 carding machine, 100-110 DEG C of temperature, time 8-10min, leaf amount 3.5-4kg is thrown.
By vibrating strip-arranging, tealeaves can be promoted tightly carefully to justify straight shape quality, promote the formation of tea aroma, green tea；
J, multiple bored：By after manage bar product be hot filling into incubator carry out second heat it is bored, duration 2h, 40 DEG C of temperature or so.
It is bored by second heat, it can further promote the degradation of tea polyphenols, especially ester catechin, improve fragrance and green tea；
K, just dry, it is dried using 6CH-4 dryer, 110-120 DEG C of temperature, time 5-7min, throws leaf amount 3kg/
min.By specifically drying, husband's moisture can be dissipated, tea leaf quality is promoted to be formed, preliminary tea aroma quality of being formed；
L, bored again：Will it is just dry after be hot filling into incubator in product and carry out bored, the soaking time 8-10h of heat, temperature again
40 DEG C or so.By again it is hot it is bored can further promote flavour, flavouring essence quality, promote the pure and mild degree of tealeaves；
M, foot is dry：It is dried again using 6CH-4 dryer, 90-110 DEG C of temperature, throws leaf amount 3kg/min, be dried to and contain
Below water 7%.It, can be with fixed profile, promotion flavouring essence quality etc. by specifically drying；
N, hot charging：Tealeaves of the foot after dry is cased while hot, and it is bored to carry out heat.Flavour can further be refined using hot charging, it is fixed
Fragrance promotes the formation of tea leaf quality, is finished product after natural cooling.
It will be detected using the performance of the product of the processing method preparation of summer raw tea material of the invention, and traditional with using
The performance of the product of summer raw material tea process preparation compares, and concrete outcome sees below Tables 1 and 2.
The product that table 1 is prepared using the processing method of summer raw tea material of the invention
Ingredient related with the product using traditional summer raw material tea process preparation compares
| Processing method | Tea polyphenols（%） | Amino acid（%） | Ester catechin（%） | Soluble sugar（%） | Water extraction（%） |
| The processing method of traditional summer raw tea material | 28..3 | 2.1 | 10.9 | 7.6 | 46.5 |
| The processing method of summer raw tea material of the invention | 25.6 | 2.8 | 8.2 | 8.7 | 47.3 |
From the comparison of the related ingredient in table 1 as can be seen that prepared by the processing method for using summer raw tea material of the invention
The tea polyphenols of tealeaves, the content of ester catechin are substantially reduced, and the content of amino acid and soluble sugar significantly improves.
The product that table 2 is prepared using the processing method of summer raw tea material of the invention
It is compared with the properties of product using traditional summer raw material tea process preparation
| Processing method | Shape | Fragrance | Flavour | Soup look | Tea residue | Averagely at tea rate |
| The processing method of traditional summer raw tea material | It is tight knot, blackish green | Thick old taste is lasting | It is dense puckery, more bitter | It is yellowish green brighter | It is yellowish green, complete | 79.8% |
| The processing method of summer raw tea material of the invention | Tight straight thinner, yellowish green, relatively profit | It is pure and mild, salubrious, persistently | It is pure and mild, tasty and refreshing, return it is sweet | It is greenish-yellow bright | It is greenish-yellow bright, completely | 91.2% |
By the comparison in table 2 as can be seen that the tealeaves prepared using processing method of the present invention, not only increases appearance product
Matter, and substantially reduced bitter taste, improve mouthfeel, while also improving into tea rate.
Claims (2)
1. a kind of processing method of summer raw tea material, including booth is green, sundrying and air-cooled the cool green grass or young crops, finish, rub, just doing, foot is dry and
Heat is bored；It is characterized in that：The heat is bored be between finishing and rubbing and between rubbing and just doing and it is just dry do with foot between with
And the dry progress later of foot；The booth green thickness 3-5cm, time 2h, every half an hour ventilation 5min；The thickness 5- of the sundrying
7cm, time 20min, centre are stirred once；The air-cooled the cool green grass or young crops are quickly to receive blueness after sundrying to be placed in drum cold wind in withering trough
30min, the water-removing and heat between rubbing it is bored be first to carry out hot-air dewatering after water-removing, then carry out hot bored, the hot wind
140-150 DEG C of the temperature of dehydration, time 30-40s throw tip speed 1.5kg/min；It is described rub and just do between heat it is bored be first
Vibrating strip-arranging is carried out, then is carried out hot bored；The bored heat is that tealeaves is packed into incubator, and holding temperature is 36-42 DEG C, when heat is bored total
It is long to be no less than 14h.
2. the processing method of summer raw tea material as described in claim 1, which is characterized in that specific process step is as follows：
A, fresh leaf is picked：One leaf of a bud, the two leaves and a bud of summer picking tea tree；
B, booth is green：Thickness 3-5cm, time 2h, every half an hour ventilation 5min；
C, sundrying：Thickness 5-7cm, time 20min, centre are stirred once；
D, air-cooled the cool green grass or young crops：Blueness is quickly received after sundrying is placed in drum cold wind 30min in withering trough；
E, steam beating：It is finished using steam inactivation machine, 120-130 DEG C of temperature, throws tip speed 1.5kg/min, time 40-
50s；
F, hot-air dewatering：140-150 DEG C of temperature, time 30-40s, throw tip speed 1.5kg/min；
G, heat is bored：Incubator is hot filling into product by dewatered, 36-42 DEG C of holding temperature, time 4h；
H, it rubs, is rubbed using rolling machine, throw leaf 14-15kg, time of kneading 28min every time, wherein：3min gently is rubbed, in
10min is rubbed, rubs 5min again, pine rubs 8min, and sky rubs 2min；
I, vibrating strip-arranging：Using carding machine, 100-110 DEG C of temperature, time 8-10min, leaf amount 3.5-4kg is thrown；
J, multiple bored：By incubator progress is hot filling into product after manage bar, heat is bored for the second time, and 36-42 DEG C of holding temperature, time 2h；
K, just dry：Using dryer, 110-120 DEG C of temperature, time 5-7min, leaf amount 3kg/min is thrown；
L, bored again：Will it is just dry after be hot filling into incubator in product to carry out third time heat bored, 36-42 DEG C of holding temperature, the time
8-10h；
M, foot is dry：Using dryer, 90-110 DEG C of temperature, leaf amount 3kg/min is thrown, 7% or less water content is dried to；
N, hot charging：Tealeaves of the foot after dry case while hot, and it is bored to carry out the 4th heat, as finished product after natural cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510537754.5A CN105166103B (en) | 2015-08-28 | 2015-08-28 | A kind of processing method of summer raw tea material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510537754.5A CN105166103B (en) | 2015-08-28 | 2015-08-28 | A kind of processing method of summer raw tea material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105166103A CN105166103A (en) | 2015-12-23 |
| CN105166103B true CN105166103B (en) | 2018-11-30 |
Family
ID=54888957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510537754.5A Active CN105166103B (en) | 2015-08-28 | 2015-08-28 | A kind of processing method of summer raw tea material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166103B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685279B (en) * | 2016-03-25 | 2019-08-23 | 湖南省茶叶研究所 | A kind of processing method of Dark Green Tea |
| CN109007071A (en) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | A kind of processing method of green tea |
| CN109329509A (en) * | 2018-11-01 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of processing method of fried dry agalloch eaglewood yellow tea |
| CN109329510A (en) * | 2018-11-13 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of drying agalloch eaglewood yellow tea and its processing method |
| CN110839713A (en) * | 2019-11-05 | 2020-02-28 | 黄山源谨信茶业有限公司 | Processing method of green tea |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133765A (en) * | 2007-10-16 | 2008-03-05 | 重庆市农业科学院 | Styliform tea producing method |
| CN101904377A (en) * | 2010-07-15 | 2010-12-08 | 郭宏坤 | Method for processing yellow tea |
| CN102067922A (en) * | 2009-11-19 | 2011-05-25 | 深圳市深宝华城科技有限公司 | Processing method for reducing bitter taste of green tea and product |
| CN102488030A (en) * | 2011-12-08 | 2012-06-13 | 广西乐业县顾式茶有限公司 | Method for preparing silver tea from summer tea and autumn tea |
| CN103005028A (en) * | 2013-01-07 | 2013-04-03 | 霍山抱儿钟秀茶业有限公司 | Method for machining yellow tea |
-
2015
- 2015-08-28 CN CN201510537754.5A patent/CN105166103B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133765A (en) * | 2007-10-16 | 2008-03-05 | 重庆市农业科学院 | Styliform tea producing method |
| CN102067922A (en) * | 2009-11-19 | 2011-05-25 | 深圳市深宝华城科技有限公司 | Processing method for reducing bitter taste of green tea and product |
| CN101904377A (en) * | 2010-07-15 | 2010-12-08 | 郭宏坤 | Method for processing yellow tea |
| CN102488030A (en) * | 2011-12-08 | 2012-06-13 | 广西乐业县顾式茶有限公司 | Method for preparing silver tea from summer tea and autumn tea |
| CN103005028A (en) * | 2013-01-07 | 2013-04-03 | 霍山抱儿钟秀茶业有限公司 | Method for machining yellow tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105166103A (en) | 2015-12-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105166103B (en) | A kind of processing method of summer raw tea material | |
| CN102940053B (en) | Green tea processing method for reducing bitterness of autumn tea and summer tea | |
| CN102067922B (en) | Processing method for reducing bitter taste of green tea and product | |
| CN103976046B (en) | Green tea and preparation technology thereof | |
| CN103798420B (en) | The Tea Processing technique of the white tea in a kind of Anji | |
| CN103444921B (en) | Preparation method of congou black tea | |
| CN104430993A (en) | Processing method of Congou black tea | |
| CN103141598A (en) | Bamboo-fragrance gold rice dumpling tea and processing process thereof | |
| CN107549366A (en) | A kind of processing method of gold white tea | |
| CN107873887A (en) | A kind of oolong tea processing technology | |
| CN108244277A (en) | A kind of processing technology of black tea | |
| CN103478332A (en) | Processing method for low-caffeine and high-GABA (Gamma Aminobutyric Acid) black tea compounded with folium mori | |
| CN105124011A (en) | Summer and autumn tea bitter and astringent taste lowering green tea processing technology | |
| CN105532934A (en) | Hakka green tea processing technology | |
| CN111493170A (en) | Processing method of sweet and mellow black tea | |
| CN104286235A (en) | Production process of green oolong | |
| CN111493169B (en) | Processing method of high-brightness black tea | |
| CN107047823A (en) | A kind of drying process of tealeaves | |
| CN106070797B (en) | Processing technology of Zijuan Pu' er cooked tea | |
| CN112352846A (en) | Preparation process of winter tea | |
| CN107114504A (en) | A kind of vexed yellow party method of the yellow bud in Huoshan | |
| CN110742139A (en) | Processing method for reducing bitter taste of green tea in summer | |
| CN106417712A (en) | Manufacturing technology of particle type green-core oolong black tea | |
| CN103461560B (en) | A kind of processing method of natural exogenous enzymes catalysis processing low-caffeine black tea | |
| CN105230885A (en) | Prinsepia utilis tea preparing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |