CN105325583A - Method for making green tea leaves with hands - Google Patents
Method for making green tea leaves with hands Download PDFInfo
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- CN105325583A CN105325583A CN201510863373.6A CN201510863373A CN105325583A CN 105325583 A CN105325583 A CN 105325583A CN 201510863373 A CN201510863373 A CN 201510863373A CN 105325583 A CN105325583 A CN 105325583A
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- China
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- tealeaves
- hand
- baking
- green tea
- cauldron
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
Abstract
The invention discloses a method for making green tea leaves with hands. The method specifically comprises the steps of 1 picking, 2 sorting, 3 cleaning, 4 primary baking, 5, primary manual kneading to remove bitter tastes, 6 secondary baking, 7 secondary manual kneading to remove bitter tastes, 8 third-time baking, 9 screening and 10 bagging and sealing. The green tea leaves are made in a purely manual mode, control is carried out from picking, and it is guaranteed that tea leaf raw materials are fresh and tender; the tea is baked through an iron pan, and the nutritional ingredients of green tea are kept not lost by controlling baking time, the baking mode and baking temperature. Through primary manual kneading and secondary manual kneading, the aim of removing the bitter tastes of the tea leaves is achieved to reduce the bitter tastes and acrid tastes of the tea leaves, and the taste of the tea leaves is improved. The green tea leaves are made with the hands in the purely natural mode, are good in taste and can meet market needs.
Description
Technical field
The present invention relates to health-care tea, what be specifically related to a kind of green tea makes method by hand.
Background technology
Green tea contains Tea Polyphenols, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components, and these natural nutrition compositions in green tea have special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., are less than other teas.After living standard improves, people more and more pay close attention to health, also more and more higher to the requirement of green tea, and the color had after not only requiring green tea to bubble out, also requires the mouthfeel that green tea has had.And green tea many employings machinery production in the market forms, mouthfeel is not good enough.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide pure and make by hand, the green tea that mouthfeel is good make method by hand.
To achieve these goals, the technical solution used in the present invention is:
This kind of green tea make method by hand, be specially:
(1) pluck: win the tender leaf that tea tree top wraps tender shoots by hand, win the tealeaves that a slice tender leaf wraps bud one leaf of tender shoots;
(2) clean: the tealeaves of harvesting is put together and cleaned, retain the tealeaves that leaf wraps tender shoots, remove the tealeaves that leaf launches;
(3) clean: the tealeaves cleaning out is put into water, after rinsing 3-5 minute, be put on the bamboo sieve with leaking hole and spread placement 3-5 hour out;
(4) once toast: cleaned tealeaves is put into cauldron and toasts, baking temperature is 70-80 DEG C, toasts after 2-3 minute, tealeaves is turned over one side and toast 2-3 minute again; Then the manual 10-15 minute that stir-fries;
(5) once by hand rub hardship: be put on bamboo panel by the tealeaves after once baking, to rub by hand along clockwise direction, the cyan juice rubbed to tealeaves flows out, and stops rubbing;
(6) secondary baking: by once manual rub after tealeaves tremble out after put into cauldron and toast, baking temperature is 60-70 DEG C, toast after 1-2 minute, is turned over by tealeaves and simultaneously toasts 1-2 minute again; Then the manual 5-8 minute that stir-fries;
(7) secondary is manual rubs hardship: be put into by the tealeaves after secondary baking on bamboo panel, rub by hand along clockwise direction, rub 3-5 minute, stop rubbing;
(8) three bakings: put into cauldron after being trembled out by the tealeaves after manual for secondary rubbing and toast, baking temperature is 40-45 DEG C, often tealeaves is turned over one side and toasts 5 minutes again, and so forth, until tealeaves is dried by baking after 5 minutes;
(9) screen: the tealeaves after three bakings is put into sieve and screened, and removes broken tea slag;
(10) pack sealing: the tealeaves after screening is put into packaging bag sealed storage.
When described step (4) is once toasted, the overlay thickness of tealeaves in cauldron is 1.5-2cm.
During described step (6) secondary baking, the overlay thickness of tealeaves in cauldron is 1.5-2cm.
During (8) three bakings of described step, the overlay thickness of tealeaves in cauldron is 1-1.5cm.
In described step (4), step (6) and step (8), cauldron used is iron pan, and the diameter of cauldron is 50-80cm.
In described step (4) and step (6), stir-fry by hand and to carry out with the bamboo cane brush that bamboo cane makes.
During described step (3) cleaning, tealeaves overlay thickness bamboo sieve being spread placement out is 2-3cm, every 1 hour, tealeaves is turned over one side.
The invention has the advantages that: this kind of green tea make method by hand, adopt pure manual mode to make, control from harvesting, ensure tea raw material fresh and tender; Employing iron pan toasts, and by the control to baking time, roasting mode and baking temperature, keeps the nutritional labeling of green tea not run off; Rubbed with manual secondary by manual once rubbing, reach tealeaves and go bitter object, to improve the bitter taste and astringent taste that reduce tealeaves self, improve the mouthfeel of tealeaves; This kind of green tea, pure natural is made by hand, and mouthfeel is good, can meet the need of market.
Detailed description of the invention
Below by the description to optimum embodiment, the specific embodiment of the present invention is described in further detail.
This kind of green tea make method by hand, be specially:
(1) pluck: win the tender leaf that tea tree top wraps tender shoots by hand, win the tealeaves that a slice tender leaf wraps bud one leaf of tender shoots; Not only nutritional labeling is good for the tealeaves of one bud one leaf, and tender, can bring good mouthfeel;
(2) clean: the tealeaves of harvesting is put together and cleaned, retain the tealeaves that leaf wraps tender shoots, remove the tealeaves that leaf launches; After tea picking, part tealeaves meeting ageing, leaf is unfolded, removes the tealeaves that leaf launches, retains tender tealeaves, to ensure the fresh of tea raw material and nutrition;
(3) clean: the tealeaves cleaning out is put into water, after rinsing 3-5 minute, removes the dust on tealeaves, be put on the bamboo sieve with leaking hole and spread placement 3-5 hour out; Leaking hole on bamboo sieve makes tealeaves inside ventilative, also can not variable color after tealeaves superposition, and leaking hole is drained the moisture of tealeaves, enables tealeaves rapid airing;
(4) once toast: cleaned tealeaves is put into cauldron and toasts, baking temperature is 70-80 DEG C, toasts after 2-3 minute, tealeaves is turned over one side and toast 2-3 minute again; Then the manual 10-15 minute that stir-fries; Tealeaves baking temperature controls at 70-80 DEG C, and while ensureing that tealeaves baking is heated, the nutritional labeling of tealeaves can not run off; Stir-fry the uniformity that can improve and stir-fry by hand, making tealeaves thermally equivalent, laying the foundation for rubbing;
(5) once by hand rub hardship: be put on bamboo panel by the tealeaves after once baking, to rub by hand along clockwise direction, the cyan juice rubbed to tealeaves flows out, and stops rubbing; After tealeaves once toasts and is heated, rub out cyan juice than being easier to, cyan juice is part more bitter in tealeaves, rubs and adopts manual clock-wise fashion to carry out, make tealeaves uniform stressed, goes bitter effect with what ensure tealeaves; Rub and flow out to cyan juice, object too much runs off for preventing tealeaves nutritional labeling, reaches while improving tealeaves mouthfeel, retains the object compared with multi-nutrient;
(6) secondary baking: by once manual rub after tealeaves tremble out after put into cauldron and toast, baking temperature is 60-70 DEG C, toast after 1-2 minute, is turned over by tealeaves and simultaneously toasts 1-2 minute again; Then the manual 5-8 minute that stir-fries; The secondary baking time is shorter than first time, and secondary baking temperature is lower than first time, while ensureing tealeaves nutritional labeling, rubs lay the foundation for secondary is manual;
(7) secondary is manual rubs hardship: be put into by the tealeaves after secondary baking on bamboo panel, rub by hand along clockwise direction, rub 3-5 minute, stop rubbing; Secondary is rubbed and is adopted manual clock-wise fashion to carry out, and makes tealeaves uniform stressed, goes bitter effect with what ensure tealeaves; Secondary is rubbed when object is and prevents from once rubbing has part tealeaves to remove bitter DeGrain, by controlling to rub the time, goes bitter effect with reinforcement, to reach the object improving tealeaves mouthfeel;
(8) three bakings: put into cauldron after being trembled out by the tealeaves after manual for secondary rubbing and toast, baking temperature is 40-45 DEG C, often tealeaves is turned over one side and toasts 5 minutes again, and so forth, until tealeaves is dried by baking after 5 minutes; Three bakings, by controlling baking temperature, adopt the mode that little fire is baked slowly, object is the moisture removed fully in tealeaves, makes tealeaves fully dry, is convenient to store;
(9) screen: the tealeaves after three bakings is put into sieve and screened, and removes broken tea slag; The tealeaf residue of 5mm length or width is removed, to improve the uniformity of tealeaves in step (9);
(10) pack sealing: the tealeaves after screening is put into packaging bag sealed storage.
When described step (4) is once toasted, the overlay thickness of tealeaves in cauldron is 1.5-2cm; Overlay thickness is blocked up, does not reach the effect of baking, and overlay thickness is excessively thin, and easy tealeaves is burned, affects tealeaves mouthfeel.
During described step (6) secondary baking, the overlay thickness of tealeaves in cauldron is 1.5-2cm; Same overlay thickness is blocked up, does not reach the effect of baking, and overlay thickness is excessively thin, easily that tealeaves is burned, affects tealeaves mouthfeel.
During (8) three bakings of described step, the overlay thickness of tealeaves in cauldron is 1-1.5cm; Three bakings are for making tealeaves fully dry, and tealeaves overlay thickness is blocked up, and the time of baking will be long, can't ensure the oven dry uniformity of tealeaves, affect the storage of tealeaves.
In described step (4), step (6) and step (8), cauldron used is iron pan, and the diameter of cauldron is 50-80cm.Iron pan-roasting tea, can keep the natural mouthfeel of tealeaves.
In described step (4) and step (6), stir-fry by hand and to carry out with the bamboo cane brush that bamboo cane makes; The bamboo cane that bamboo cane brush is 2.5-3.5mm by 30-40 root diameter bundlees and forms, and bamboo cane contacts with tealeaves, can not block the situation of tealeaves, stir-fries flexibly, can ensure the uniformity stir-fried.
During described step (3) cleaning, tealeaves overlay thickness bamboo sieve being spread placement out is 2-3cm, every 1 hour, tealeaves is turned over one side; Tealeaves overlay thickness is blocked up, and tealeaves is too much piled up, and the time has grown meeting variable color, can affect the quality of tealeaves; Every 1 hour, tealeaves is turned over once, to ensure that the moisture in tealeaves is fully discharged, for follow-up baking lays the foundation.
This kind of green tea make method by hand, the pure manual mode that all adopts in steps, control from harvesting, ensure tea raw material fresh and tender; Employing iron pan toasts, and by the control to baking time, roasting mode and baking temperature, keeps the nutritional labeling of green tea not run off; Rubbed with manual secondary by manual once rubbing, reach tealeaves and go bitter object, to improve the bitter taste and astringent taste that reduce tealeaves self, improve the mouthfeel of tealeaves; This kind of green tea, pure natural is made by hand, and mouthfeel is good, can meet the need of market.
Obvious specific implementation of the present invention is not subject to the restrictions described above, as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out, all within protection scope of the present invention.
Claims (7)
1. green tea make a method by hand, it is characterized in that: be specially:
(1) pluck: win the tender leaf that tea tree top wraps tender shoots by hand, win the tealeaves that a slice tender leaf wraps bud one leaf of tender shoots;
(2) clean: the tealeaves of harvesting is put together and cleaned, retain the tealeaves that leaf wraps tender shoots, remove the tealeaves that leaf launches;
(3) clean: the tealeaves cleaning out is put into water, after rinsing 3-5 minute, be put on the bamboo sieve with leaking hole and spread placement 3-5 hour out;
(4) once toast: cleaned tealeaves is put into cauldron and toasts, baking temperature is 70-80 DEG C, toasts after 2-3 minute, tealeaves is turned over one side and toast 2-3 minute again; Then the manual 10-15 minute that stir-fries;
(5) once by hand rub hardship: be put on bamboo panel by the tealeaves after once baking, to rub by hand along clockwise direction, the cyan juice rubbed to tealeaves flows out, and stops rubbing;
(6) secondary baking: by once manual rub after tealeaves tremble out after put into cauldron and toast, baking temperature is 60-70 DEG C, toast after 1-2 minute, is turned over by tealeaves and simultaneously toasts 1-2 minute again; Then the manual 5-8 minute that stir-fries;
(7) secondary is manual rubs hardship: be put into by the tealeaves after secondary baking on bamboo panel, rub by hand along clockwise direction, rub 3-5 minute, stop rubbing;
(8) three bakings: put into cauldron after being trembled out by the tealeaves after manual for secondary rubbing and toast, baking temperature is 40-45 DEG C, often tealeaves is turned over one side and toasts 5 minutes again, and so forth, until tealeaves is dried by baking after 5 minutes;
(9) screen: the tealeaves after three bakings is put into sieve and screened, and removes broken tea slag;
(10) pack sealing: the tealeaves after screening is put into packaging bag sealed storage.
2. green tea as claimed in claim 1 make method by hand, it is characterized in that: when described step (4) is once toasted, the overlay thickness of tealeaves in cauldron is 1.5-2cm.
3. green tea as claimed in claim 1 make method by hand, it is characterized in that: during described step (6) secondary baking, the overlay thickness of tealeaves in cauldron is 1.5-2cm.
4. green tea as claimed in claim 1 make method by hand, it is characterized in that: during (8) three bakings of described step, the overlay thickness of tealeaves in cauldron is 1-1.5cm.
5. green tea as claimed in claim 1 make method by hand, it is characterized in that: in described step (4), step (6) and step (8), cauldron used is iron pan, the diameter of cauldron is 50-80cm.
6. green tea as claimed in claim 1 make method by hand, it is characterized in that: in described step (4) and step (6), stir-fry by hand and to carry out with the bamboo cane brush of bamboo cane making.
7. green tea as claimed in claim 1 make method by hand, it is characterized in that: during described step (3) cleaning, tealeaves overlay thickness bamboo sieve being spread placement out is 2-3cm, every 1 hour, tealeaves is turned over one side.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510863373.6A CN105325583A (en) | 2015-11-27 | 2015-11-27 | Method for making green tea leaves with hands |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510863373.6A CN105325583A (en) | 2015-11-27 | 2015-11-27 | Method for making green tea leaves with hands |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105325583A true CN105325583A (en) | 2016-02-17 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510863373.6A Withdrawn CN105325583A (en) | 2015-11-27 | 2015-11-27 | Method for making green tea leaves with hands |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053286A (en) * | 2015-08-04 | 2015-11-18 | 徐德邡 | Handmade green tea preparation method and herbal tea prepared through method |
| CN105076519A (en) * | 2015-08-25 | 2015-11-25 | 黔南州梅渊商贸有限公司 | Manual making technique of green tea |
-
2015
- 2015-11-27 CN CN201510863373.6A patent/CN105325583A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053286A (en) * | 2015-08-04 | 2015-11-18 | 徐德邡 | Handmade green tea preparation method and herbal tea prepared through method |
| CN105076519A (en) * | 2015-08-25 | 2015-11-25 | 黔南州梅渊商贸有限公司 | Manual making technique of green tea |
Non-Patent Citations (2)
| Title |
|---|
| 朱旗: "《茶学概论》", 31 August 2013, 中国农业出版社 * |
| 江用文: "《中国茶产品加工》", 30 June 2011, 上海科学技术出版社 * |
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Application publication date: 20160217 |
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