CN105360369A - Method for processing multiple kinds of tea with spring tea - Google Patents
Method for processing multiple kinds of tea with spring tea Download PDFInfo
- Publication number
- CN105360369A CN105360369A CN201510923031.9A CN201510923031A CN105360369A CN 105360369 A CN105360369 A CN 105360369A CN 201510923031 A CN201510923031 A CN 201510923031A CN 105360369 A CN105360369 A CN 105360369A
- Authority
- CN
- China
- Prior art keywords
- tea
- leaf
- green
- temperature
- minute
- 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.)
- Pending
Links
Classifications
-
- 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
- A23F3/08—Oxidation; Fermentation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides a method for processing multiple kinds of tea with spring tea, and belongs to the technical field of processing of tea leaves. The method comprises the following steps of at the early stage of the spring tea, picking tea leaves for making various high-end famous white tea, green tea, yellow tea and black tea; at the final stage of the spring tea that tea raw materials are old, producing oolong tea with tea leaves with one bud and 3-4 leaves and banjhi leaves. In this manner, regulation of a picking period is facilitated, the picking and making period of tea leaves is correspondingly prolonged, the quality of finished tea products in one batch is improved, and the added value is increased. In addition, multiple kinds of the tea are developed, a tea machine can be mutually and crisscross used and repeatedly utilized, idle time of machinery is shortened, the service time of the machinery is prolonged, the comprehensive utilization rate of the whole tea machine is fully exerted, the depreciable cost is reduced, and the utilization rate of factory buildings and the utilization rate of mechanical equipment are increased.
Description
[technical field]
The present invention relates to Tea Processing technical field, be specifically related to a kind of method utilizing tea fresh leaves processing in spring multiclass tea.
[background technology]
Guangxi is located in South Sinkiang, and weather is richly endowed by nature, is one of Tea Production the most suitable region.Particularly spring tea to early go public 30-40 days than Central China Cha Qu, and have the laudatory title of " China's Mainland first is spring tea early ", early spring tea has become the most surging tea products in Guangxi, and benefit is very remarkable.But a lot of growing area has occurred only adopting famous green tea for a long time, after causing tea place to pluck simple bud and bud one leaf, bud 1 one 3 leaf that every per mu yield is raw and folder about 200 kilograms, leaf is not utilized, pluck unified teas simultaneously, labour is nervous, tealeaves is adopted and is adopted phenomenon seriously not as good as with leakage, causes the significant wastage of resource.In order to improve the utilization rate of spring tea raw material, the multiclass tea product of exploitation high added value, the application stretches the rule of educating and the always tender change of fresh leaf according to And Development of Tea Shoot, correspondingly the collocation of three to five teas is taked to produce, give full play to the requirement of the suitableeest tea making class of different fresh leaves, thus several teas quality and total economic benefit can be improved.Change single teas to produce as many teas is produced with the demand adapting to market, reduce the market risk of single tea, solve spring tea and produce the dark brownish green wasting of resources of each class after a production high-end green tea and part black tea, the very low problem of economic benefit.Teas structure can be adjusted in time according to the demand in market again simultaneously, meet the needs of consumer.
[summary of the invention]
Goal of the invention of the present invention is: for above-mentioned Problems existing, a kind of method utilizing tea processing in spring multiclass tea is provided, the method stretches the different characteristics of the content of the rule of educating and the always tender change of fresh leaf and different tea raw material inclusion according to And Development of Tea Shoot in spring, in conjunction with the processing technology requirement of different teas, according to the actual conditions of fresh leaf, carry out the development and production of many teas tealeaves, thus utilize the fresh leaves of tea plant in spring to develop green tea, white tea, yellow tea, black tea, these five kinds of tea of blue or green tea.
To achieve these goals, the technical solution used in the present invention is as follows:
Utilize a method for tea processing in spring multiclass tea, refer to and pluck fresh tea leaf processing green tea, white tea, yellow tea, black tea and blue or green tea in spring, be specially by all kinds of tea of following processes:
The processing technology of green tea is: pluck simple bud or bud one leaf fresh leaf → → spreading for cooling of withering → complete, moisture regain → knead → gross fire → shaping → drying → spreading for cooling → Titian → finished product;
The processing technology of white tea is: pluck simple bud or the fresh leaf of bud one leaf → solarizations green grass or young crops → wither → slow fire and cure → spreading for cooling → complex fire Titian → finished product;
The processing technology of yellow tea is: pluck bud one leaf or bud two leaf just open up fresh leaf → stand blue or green → to complete → heat rubs → the vexed heap → oven dry of spreading for cooling → temperature and humidity control → answer vexed → sufficient fire drying → finished product;
The processing technology of black tea is: the fresh leaf of a bud 2-3 leaf → solarization green grass or young crops → → fermentation machine temp that withers → knead, wet fermentation → just baking → vexed heap → oven dry Titian → finished product;
The processing technology of blue or green tea is: a bud 3-4 leaf and to folder fresh leaf → solarizations blue or green → green grass or young crops → wither → complete → spreading for cooling → speed bag → loose spot → gross fire → Titian → finished product for stand green grass or young crops → shake.
The concrete processing method of above-mentioned green tea, white tea, yellow tea, black tea and blue or green tea is:
The processing technology of green tea is: pluck simple bud or the fresh leaf of bud one leaf; Spread uniformly on deteriorating machine by fresh leaf, spread thickness 1cm-1.5cm, withering temperature is 18-22 DEG C, withering time 5-6 hour, to withering leaf surface staining, and food value of leaf deliquescing, leaf look dark green, and herbaceous taste gradually transfers delicate fragrance or the fragrance of a flower to; Be the 2-2.5 minute that completes at the temperature of 300-350 DEG C in temperature by withering leaf, require that water-removing leaves color and luster transfers to dark green by bud green, the food value of leaf limbers up, and stalk folding constantly, pinch agglomerating, flexible, and delicate fragrance appears, and reaches ripe, saturating, even by hand; Be spread spreading for cooling in 30-40 minute, moisture regain under the condition of 18-22 DEG C in temperature by water-removing leaves; Then gently knead 25-30 minute, to knead leaf bar tighting volume, volume-diminished, have tea juice to overflow and adhere to leaf surface for appropriateness; Tealeaves after kneading gross fire at the temperature of 100-110 DEG C just dries 2 minutes, spreading for cooling 20-30 minute, then at the temperature of 60-70 DEG C, is type 10-15 minute, makes tealeaves moisture content be 10-13%; Spreading for cooling 10-15 minute again, Titian 40-60 minute at the temperature of 80-90 DEG C, obtains green tea subsequently;
The processing technology of white tea is: pluck simple bud or the fresh leaf of bud one leaf; Carry out shining blue or green 40-60 minute under weak sunlight by before fresh leaf in the morning 10 o'clock or after 5 o'clock of afternoon, solarization leafiness is spread out on bamboo sieve, wither 20-24 hour under the environment of 20-23 DEG C, then within after dry 45-60 minute, spreading for cooling 30-45 minute Titian 15-20 minute at the temperature of 90 DEG C at the temperature of 70-75 DEG C, finished product is obtained to water content lower than 6%;
The processing technology of yellow tea is: pluck bud one leaf or bud two leaf just opens up fresh leaf; Fresh leaf is spread 4-6 hour under the temperature conditions of 20-25 DEG C, to complete at 300-350 DEG C 2-3 minute after the green grass or young crops of stand, more while hot sky knead within 10-15 minute, carry out stewing yellow; Spreading for cooling is carried out to the tender leaf after stewing Huang; Then will knead leaf to be deposited on bamboo sieve, and add a cover the vexed Huang of wet cloth, make vexed yellow leaf xanthochromia degree reach more than 90%, disappear, send strong delicate fragrance with grass smell, it is appropriateness that leaf look turns yellowish green; Then in the dryer of 90-110 DEG C, water content about 15% is dried to; Tealeaves after baking is deposited in and carries out again vexed 4-6 hour together, and most metapedes fire is dried to water content and carries out packing and storing when 6-7%, and it is approved product that a Zhou Houzai carries out Titian.
The processing technology of black tea is: pluck fresh leaf one bud 2-3 leaf; Carry out shining blue or green 30-40 minute under weak sunlight by before fresh leaf in the morning 10 o'clock or after 5 o'clock of afternoon, solarization leafiness is spread on deteriorating machine, spread thickness 2cm-3cm, be the 15-18 hour that withers under the environment of 22-25 DEG C in temperature, then tealeaves is kneaded 20-30 minute in kneading machine, to bar tighting volume, tea juice is excessive adheres to leaf table; By the tealeaves after kneading temperature be 22-26 DEG C, relative humidity be more than 90% fermenting cellar in ferment 3-4 hour; By fermentation after tealeaves gross fire 2-3 minute at the temperature of 90-100 DEG C, subsequently room temperature be 23-25 DEG C, humidity under being the condition of more than 80% vexed heap 1h make it ferment further; Tealeaves after vexed heap is dried under the condition of 100 DEG C-110 DEG C to water content lower than 6% finished product;
The processing technology of blue or green tea is: pluck a bud 3-4 leaf and to folder leaf; Within blue or green 15-20 minute, must leafiness be shone by carrying out under weak sunlight shining before fresh leaf in the morning 10 o'clock or after 5 o'clock of afternoon, solarization leafiness is spread out blue or green 30-40 minute under the environment of 20-25 DEG C; Then carry out shaking green grass or young crops three times, first time shakes 5min, spreads out blue or green 60-80min; Second time shakes 10min, spreads out blue or green 100-120min; Shake 15min 3rd time, stand is blue or green distributes dense faint scent to dark brownish green, obtains the tealeaves after shaking green grass or young crops; Again tealeaves is placed in indoor to spread 2-3 hour and wither, indoor temperature 20-25 DEG C; Complete the tealeaves after withering in the green-keeping machine that temperature is 250-300 DEG C 3-5 minute, completes after terminating and leave standstill airing in 10-20 minute to 35-40 DEG C of moisture regain; Then adopt fast chartered plane, purl machine alternating packets rubs up bale breaking 8-10 time; Finally at the temperature of 75-80 DEG C, gross fire cures 40-50 minute, and redrying Titian at the temperature of 80-85 DEG C, can obtain blue or green tea to tealeaves moisture content below 6% subsequently.
Further, in the making white tea time, be solarization leafiness is spread on bamboo sieve when solarization leafiness is withered, and it is not overlapping to require to shine leafiness.
Further, in the making yellow tea time, the specific requirement carrying out vexed Huang is that leaf-spreading thickness controls at 8-10 centimetre, adds a cover the vexed Huang of wet cloth under the temperature conditions of 35-40 DEG C, and the vexed yellow time is 8-10 hour.
In sum, owing to have employed technique scheme, the invention has the beneficial effects as follows:
1, by the suitable processed sex chromosome mosaicism of research tea tree in spring to each teas, kind of the technical scheme utilizing tea processing in spring multiclass tea is provided, change fresh leaves of tea plant can only make green tea, black tea traditional concept in spring, produce polytype tea product, and the quality such as fragrance, flavour, millet paste, leachable of all kinds of tea product is better, to meet the needs in market, improve tea resources comprehensive utilization benefit.
2, by developing the kind of multiple teas season at one, collecting period can be regulated, tealeaves is made to gather and process phase corresponding prolongation, spring tea in earlier stage, produce name extraordinary white tea, green tea, yellow tea, the black tea of various top grade, when latter stage in spring, tea raw material was older, utilizes a bud 3-4 leaf and oolong tea is produced to folder leaf, tea leaf quality can be improved, improve the utilization rate of factory building and plant equipment.
3, for a long time, single category zoning is carried out in China's major part tea producing region, thus once after occurring that product is greater than pin, quite difficulty of changing the line of production, often produces commodity tea and overstocks, even lose, the preparation method of exploitation multiclass tea can be dynamic according to tea market, adjusts the product mix in time and management tactics, produce all kinds of each shelves good and cheap, marketable tealeaves, improves the competition adaptability to changes in open market.
[detailed description of the invention]
Below in conjunction with specific embodiment, the present invention is further detailed explanation.
Embodiment 1
Adopt the method for fresh leaves of tea plant processing in spring multiclass tea, refer to spring pluck simple bud, bud one leaf just opens up or a bud 1-2 leaf is used as the raw material leaf of processing green tea, white tea, yellow tea, high-grade black tea; Pluck a bud 3-4 leaf or to folder leaf for processing the raw material leaf of blue or green tea or characteristic black tea.Concrete processing technology is as follows:
The processing technology of green tea is: pluck simple bud or the fresh leaf of bud one leaf; Spread uniformly on deteriorating machine by fresh leaf, spread thickness 1cm, withering temperature is 18 DEG C, withering time 5 hours, to withering leaf surface staining, and food value of leaf deliquescing, leaf look dark green, and herbaceous taste gradually transfers delicate fragrance or the fragrance of a flower to; Be complete 2.5 minutes at the temperature of 300 DEG C in temperature by withering leaf, require that water-removing leaves color and luster transfers to dark green by bud green, the food value of leaf limbers up, and stalk folding constantly, pinch agglomerating, flexible, and delicate fragrance appears, and reaches ripe, saturating, even by hand; Be spread spreading for cooling in 30 minutes, moisture regain under the condition of 18 DEG C in temperature by water-removing leaves; Then gently knead 25 minutes, to knead leaf bar tighting volume, volume-diminished, have tea juice to overflow and adhere to leaf surface for appropriateness; Tealeaves after kneading gross fire at the temperature of 100 DEG C just dries 2 minutes, and then spreading for cooling 20 minutes makees type 15 minutes at the temperature of 60 DEG C, makes tealeaves moisture content be 10-13%; Spreading for cooling 10 minutes again, Titian 60 minutes at the temperature of 80 DEG C, obtains green tea subsequently;
The processing technology of white tea is: pluck simple bud or the fresh leaf of bud one leaf; Solarization will be carried out under weak sunlight blue or green 40 minutes before fresh leaf in the morning 10 o'clock or after 5 o'clock of afternoon, solarization leafiness is spread out on bamboo sieve, require to shine leafiness not overlapping, wither under the environment of 20 DEG C 20 hours, then at the temperature of 70 DEG C dry 60 minutes, spreading for cooling after 30 minutes at the temperature of 90 DEG C Titian 15 minutes to water content lower than 6% finished product;
The processing technology of yellow tea is: pluck bud one leaf or bud two leaf just opens up fresh leaf; Fresh leaf is spread 4 hours under the temperature conditions of 20 DEG C, completes at 300 DEG C 3 minutes after the green grass or young crops of stand, more while hot sky knead within 10 minutes, carry out stewing yellow; Spreading for cooling is carried out to the tender leaf after stewing Huang; Then will knead leaf to be deposited on bamboo sieve, leaf-spreading thickness controls at 8 centimetres, adds a cover the vexed Huang of wet cloth under the temperature conditions of 35 DEG C, the vexed yellow time is 10 hours, makes vexed yellow leaf xanthochromia degree reach more than 90%, disappears with grass smell, send strong delicate fragrance, it is appropriateness that leaf look turns yellowish green; Then in the dryer of 90 DEG C, water content about 15% is dried to; Tealeaves after baking is deposited in and carries out again vexed 4 hours together, and most metapedes fire is dried to water content 6% time, carries out packing and storing, and it is approved product that a Zhou Houzai carries out Titian.
The processing technology of black tea is: pluck fresh leaf one bud 2-3 leaf; Solarization will be carried out under weak sunlight blue or green 30 minutes before fresh leaf in the morning 10 o'clock or after 5 o'clock of afternoon, solarization leafiness is spread on deteriorating machine, spread thickness 2cm, be wither 18 hours under the environment of 22 DEG C in temperature, then tealeaves is kneaded 20 minutes in kneading machine, to bar tighting volume, tea juice is excessive adheres to leaf table; By the tealeaves after kneading temperature be 22 DEG C, relative humidity be more than 90% fermenting cellar in fermentation 4 hours; By the gross fire 3 minutes at the temperature of 90 DEG C of the tealeaves after fermentation, subsequently room temperature be 23 DEG C, humidity under being the condition of more than 80% vexed heap 1h make it ferment further; Tealeaves after vexed heap is dried under the condition of 100 DEG C to water content lower than 6% finished product;
The processing technology of blue or green tea is: pluck a bud 3-4 leaf and to folder leaf; Within 15 minutes, must leafiness be shone by carrying out solarization green grass or young crops before fresh leaf in the morning 10 o'clock or after 5 o'clock of afternoon under weak sunlight, solarization leafiness is spread out blue or green 40 minutes under the environment of 20 DEG C; Then carry out shaking green grass or young crops three times, first time shakes 5min, spreads out blue or green 60min; Second time shakes 10min, spreads out blue or green 100min; Shake 15min 3rd time, stand is blue or green distributes dense faint scent to dark brownish green, obtains the tealeaves after shaking green grass or young crops; Again tealeaves is placed in indoor to spread 2 hours and wither, indoor temperature 25 DEG C; Tealeaves after withering is completed 5 minutes in the green-keeping machine that temperature is 250 DEG C, completes after terminating and leave standstill airing to 40 in 10 minutes DEG C moisture regain; Then adopt fast chartered plane, purl machine alternating packets rubs up bale breaking 8 times; Finally at the temperature of 75 DEG C, gross fire cures 50 minutes, and redrying Titian at the temperature of 80 DEG C, can obtain blue or green tea to tealeaves moisture content below 6% subsequently.
Embodiment 2
Adopt the method for fresh leaves of tea plant processing in spring multiclass tea, refer to spring pluck simple bud, bud one leaf just opens up or a bud 1-2 leaf is used as the raw material leaf of processing green tea, white tea, yellow tea, high-grade black tea; Pluck a bud 3-4 leaf or to folder leaf for processing the raw material leaf of blue or green tea or characteristic black tea.Concrete processing technology is as follows:
The processing technology of green tea is: pluck simple bud or the fresh leaf of bud one leaf; Spread uniformly on deteriorating machine by fresh leaf, spread thickness 1.5cm, withering temperature is 22 DEG C, withering time 6 hours, to withering leaf surface staining, and food value of leaf deliquescing, leaf look dark green, and herbaceous taste gradually transfers delicate fragrance or the fragrance of a flower to; Be complete 2 minutes at the temperature of 350 DEG C in temperature by withering leaf, require that water-removing leaves color and luster transfers to dark green by bud green, the food value of leaf limbers up, and stalk folding constantly, pinch agglomerating, flexible, and delicate fragrance appears, and reaches ripe, saturating, even by hand; Be spread spreading for cooling in 40 minutes, moisture regain under the condition of 22 DEG C in temperature by water-removing leaves; Then gently knead 30 minutes, to knead leaf bar tighting volume, volume-diminished, have tea juice to overflow and adhere to leaf surface for appropriateness; Tealeaves after kneading gross fire at the temperature of 110 DEG C just dries 2 minutes, and then spreading for cooling 30 minutes makees type 10 minutes at the temperature of 70 DEG C, makes tealeaves moisture content be 10-13%; Spreading for cooling 15 minutes again, Titian 40 minutes at the temperature of 90 DEG C, obtains green tea subsequently;
The processing technology of white tea is: pluck simple bud or the fresh leaf of bud one leaf; Solarization will be carried out under weak sunlight blue or green 60 minutes before fresh leaf in the morning 10 o'clock or after 5 o'clock of afternoon, solarization leafiness is spread out on bamboo sieve, require to shine leafiness not overlapping, wither under the environment of 23 DEG C 24 hours, then at the temperature of 75 DEG C dry 45 minutes, spreading for cooling after 45 minutes at the temperature of 90 DEG C Titian 15 minutes to water content lower than 6% finished product;
The processing technology of yellow tea is: pluck bud one leaf or bud two leaf just opens up fresh leaf; Fresh leaf is spread 6 hours under the temperature conditions of 25 DEG C, completes at 350 DEG C 2 minutes after the green grass or young crops of stand, more while hot sky knead within 15 minutes, carry out stewing yellow; Spreading for cooling is carried out to the tender leaf after stewing Huang; Then will knead leaf to be deposited on bamboo sieve, leaf-spreading thickness controls at 10 centimetres, adds a cover the vexed Huang of wet cloth under the temperature conditions of 40 DEG C, the vexed yellow time is 8 hours, makes vexed yellow leaf xanthochromia degree reach more than 90%, disappears with grass smell, send strong delicate fragrance, it is appropriateness that leaf look turns yellowish green; Then in the dryer of 110 DEG C, water content about 15% is dried to; Tealeaves after baking is deposited in and carries out again vexed 6 hours together, and most metapedes fire is dried to water content 7% time, carries out packing and storing, and it is approved product that a Zhou Houzai carries out Titian.The processing technology of yellow tea is: pluck bud one leaf or bud 2 leaf just open up fresh leaf → stand blue or green → to complete → heat rubs → the vexed heap → oven dry of spreading for cooling → temperature and humidity control → answer vexed → sufficient fire drying → finished product;
The processing technology of black tea is: pluck fresh leaf one bud 2-3 leaf; Solarization will be carried out under weak sunlight blue or green 40 minutes before fresh leaf in the morning 10 o'clock or after 5 o'clock of afternoon, solarization leafiness is spread on deteriorating machine, spread thickness 3cm, be wither 15 hours under the environment of 25 DEG C in temperature, then tealeaves is kneaded 30 minutes in kneading machine, to bar tighting volume, tea juice is excessive adheres to leaf table; By the tealeaves after kneading temperature be 26 DEG C, relative humidity be more than 90% fermenting cellar in fermentation 3 hours; By the gross fire 2 minutes at the temperature of 100 DEG C of the tealeaves after fermentation, subsequently room temperature be 25 DEG C, humidity under being the condition of more than 80% vexed heap 1h make it ferment further; Tealeaves after vexed heap is dried under the condition of 110 DEG C to water content lower than 6% finished product;
The processing technology of blue or green tea is: pluck a bud 3-4 leaf and to folder leaf; Within 20 minutes, must leafiness be shone by carrying out solarization green grass or young crops before fresh leaf in the morning 10 o'clock or after 5 o'clock of afternoon under weak sunlight, solarization leafiness is spread out blue or green 30 minutes under the environment of 25 DEG C; Then carry out shaking green grass or young crops three times, first time shakes 5min, spreads out blue or green 80min; Second time shakes 10min, spreads out blue or green 120min; Shake 15min 3rd time, stand is blue or green distributes dense faint scent to dark brownish green, obtains the tealeaves after shaking green grass or young crops; Again tealeaves is placed in indoor to spread 3 hours and wither, indoor temperature 20 DEG C; Tealeaves after withering is completed 3 minutes in the green-keeping machine that temperature is 300 DEG C, completes after terminating and leave standstill airing to 35 in 20 minutes DEG C moisture regain; Then adopt fast chartered plane, purl machine alternating packets rubs up bale breaking 10 times; Finally at the temperature of 80 DEG C, gross fire cures 40 minutes, and redrying Titian at the temperature of 85 DEG C, can obtain blue or green tea to tealeaves moisture content below 6% subsequently.
The raw material leaf of embodiment 1,2 machining is pekoe kind of reaching the clouds, and the quality conditions of all kinds of tea of gained is as shown in table 1.
All kinds of tea quality of table 1 spring tea evaluates table
From the results shown in Table 1, spring, tea can also fit the teas such as green tea processed, white tea, blue or green tea, yellow tea, black tea, excellent quality, made green tea, yellow tea have unique grain fragrance and the flavour of glycol, white tea has orchid fragrance and sweet flavour, black tea gives off a strong fragrance the mellow sweetness of fragrant high flavour, and blue or green tea is fresh dense fresh refreshing, all has higher quality.
Therefore, it is very feasible for utilizing spring tea to develop many teas, and the exploitation of multiclass tea is conducive to, according to the characteristic of tea tree breed and suitable property processed and seasonal characteristic, giving full play to the due economic worth of the fresh leaf of each shelves.Develop many teas to produce, the maturity required fresh leaf due to different teas is different, can suitably early adopt or adopt late, effectively can regulate the time of gathering and processing, make every a collection of finished product tea increased quality, improves added value.In addition, develop many teas and produce, tea machine can cross one another uses, repeatedly utilize, idle mechanical time reduces, and the service time of machinery extends, and gives full play to the comprehensive utilization ratio of overall tea machine, reduces depreciable cost, raising productivity effect.
Above-mentioned explanation is the detailed description for the better possible embodiments of the present invention, but embodiment is also not used to limit patent claim of the present invention, the equal change completed under technical spirit suggested by all the present invention or modification are changed, and all should belong to the present invention and contain the scope of the claims.
Claims (4)
1. utilize a method for tea processing in spring multiclass tea, it is characterized in that: refer to and pluck fresh leaves of tea plant Raw material processing green tea, white tea, yellow tea, black tea and blue or green tea in spring, be specially by all kinds of tea of following processes:
The processing technology of green tea is: pluck simple bud or bud one leaf fresh leaf → → spreading for cooling of withering → complete, moisture regain → knead → gross fire → shaping → drying → spreading for cooling → Titian → finished product;
The processing technology of white tea is: pluck simple bud or the fresh leaf of bud one leaf → solarizations green grass or young crops → wither → slow fire and cure → spreading for cooling → complex fire Titian → finished product;
The processing technology of yellow tea is: pluck bud one leaf or bud two leaf just open up fresh leaf → stand blue or green → to complete → heat rubs → the vexed heap → oven dry of spreading for cooling → temperature and humidity control → answer vexed → sufficient fire drying → finished product;
The processing technology of black tea is: the fresh leaf of a bud 2-3 leaf → solarization green grass or young crops → → fermentation machine temp that withers → knead, wet fermentation → just baking → vexed heap → oven dry Titian → finished product;
The processing technology of blue or green tea is: a bud 3-4 leaf and to folder fresh leaf → solarizations blue or green → green grass or young crops → wither → complete → spreading for cooling → speed bag → loose spot → gross fire → Titian → finished product for stand green grass or young crops → shake.
2. a kind of method utilizing tea processing in spring multiclass tea according to claim 1, is characterized in that: the concrete processing method of described green tea, white tea, yellow tea, black tea and blue or green tea is:
The processing technology of green tea is: pluck simple bud or the fresh leaf of bud one leaf; Spread uniformly on deteriorating machine by fresh leaf, spread thickness 1cm-1.5cm, withering temperature is 18-22 DEG C, withering time 5-6 hour, to withering leaf surface staining, and food value of leaf deliquescing, leaf look dark green, and herbaceous taste gradually transfers delicate fragrance or the fragrance of a flower to; Be the 2-2.5 minute that completes at the temperature of 300-350 DEG C in temperature by withering leaf, require that water-removing leaves color and luster transfers to dark green by bud green, the food value of leaf limbers up, and stalk folding constantly, pinch agglomerating, flexible, and delicate fragrance appears, and reaches ripe, saturating, even by hand; Be spread spreading for cooling in 30-40 minute, moisture regain under the condition of 18-22 DEG C in temperature by water-removing leaves; Then gently knead 25-30 minute, to knead leaf bar tighting volume, volume-diminished, have tea juice to overflow and adhere to leaf surface for appropriateness; Tealeaves after kneading gross fire at the temperature of 100-110 DEG C just dries 2 minutes, spreading for cooling 20-30 minute, then at the temperature of 60-70 DEG C, is type 10-15 minute, makes tealeaves moisture content be 10-13%; Spreading for cooling 10-15 minute again, Titian 40-60 minute at the temperature of 80-90 DEG C, obtains green tea subsequently;
The processing technology of white tea is: pluck simple bud or the fresh leaf of bud one leaf; Blue or green 40-60 minute is shone under weak sunlight by before fresh leaf in the morning 10 o'clock or after 5 o'clock of afternoon, again solarization leafiness is spread out on bamboo sieve, wither 20-24 hour under the environment of 20-23 DEG C, then within after dry 45-60 minute, spreading for cooling 30-45 minute Titian 15-20 minute at the temperature of 90 DEG C at the temperature of 70-75 DEG C, finished product is obtained to water content lower than 6%;
The processing technology of yellow tea is: pluck bud one leaf or bud two leaf just opens up fresh leaf; Fresh leaf is spread 4-6 hour under the temperature conditions of 20-25 DEG C, to complete at 300-350 DEG C 2-3 minute after the green grass or young crops of stand, more while hot sky knead within 10-15 minute, carry out stewing yellow; Spreading for cooling is carried out to the tender leaf after stewing Huang; Then will knead leaf to be deposited on bamboo sieve, and add a cover the vexed Huang of wet cloth, make vexed yellow leaf xanthochromia degree reach more than 90%, disappear, send strong delicate fragrance with grass smell, it is appropriateness that leaf look turns yellowish green; Then in the dryer of 90-110 DEG C, water content about 15% is dried to; Tealeaves after baking is deposited in and carries out again vexed 4-6 hour together, and most metapedes fire is dried to water content and carries out packing and storing when 6-7%, and it is approved product that a Zhou Houzai carries out Titian;
The processing technology of black tea is: pluck fresh leaf one bud 2-3 leaf; Undertaken shining blue or green 30-40 minute by under the weak sunlight before fresh leaf in the morning 10 o'clock or after 5 o'clock of afternoon, solarization leafiness is spread on deteriorating machine, spread thickness 2cm-3cm, be the 15-18 hour that withers under the environment of 22-25 DEG C in temperature, then tealeaves is kneaded 20-30 minute in kneading machine, to bar tighting volume, tea juice is excessive adheres to leaf table; By the tealeaves after kneading temperature be 22-26 DEG C, relative humidity be more than 90% fermenting cellar in ferment 3-4 hour; By fermentation after tealeaves gross fire 2-3 minute at the temperature of 90-100 DEG C, subsequently room temperature be 23-25 DEG C, humidity under being the condition of more than 80% vexed heap 1h make it ferment further; Tealeaves after vexed heap is dried under the condition of 100 DEG C-110 DEG C to water content lower than 6% finished product;
The processing technology of blue or green tea is: pluck a bud 3-4 leaf and to folder leaf; Within blue or green 15-20 minute, must leafiness be shone by carrying out under weak sunlight shining before fresh leaf in the morning 10 o'clock or after 5 o'clock of afternoon, solarization leafiness is spread out blue or green 30-40 minute under the environment of 20-25 DEG C; Then carry out shaking green grass or young crops three times, first time shakes 5min, spreads out blue or green 60-80min; Second time shakes 10min, spreads out blue or green 100-120min; Shake 15min 3rd time, stand is blue or green distributes dense faint scent to dark brownish green, obtains the tealeaves after shaking green grass or young crops; Again tealeaves is placed in indoor to spread 2-3 hour and wither, indoor temperature 20-25 DEG C; Complete the tealeaves after withering in the green-keeping machine that temperature is 250-300 DEG C 3-5 minute, completes after terminating and leave standstill airing in 10-20 minute to 35-40 DEG C of moisture regain; Then adopt fast chartered plane, purl machine alternating packets rubs up bale breaking 8-10 time; Finally at the temperature of 75-80 DEG C, gross fire cures 40-50 minute, and redrying Titian at the temperature of 80-85 DEG C, can obtain blue or green tea to tealeaves moisture content below 6% subsequently.
3. a kind of method utilizing tea processing in spring multiclass tea according to claim 2, it is characterized in that: in the making white tea time, be spread by solarization leafiness on bamboo sieve, and it is not overlapping to require to shine leafiness when withering to solarization leafiness.
4. a kind of method utilizing tea processing in spring multiclass tea according to claim 2, it is characterized in that: in the making yellow tea time, the specific requirement carrying out vexed Huang is that leaf-spreading thickness controls at 8-10 centimetre, adds a cover the vexed Huang of wet cloth under the temperature conditions of 35-40 DEG C, and the vexed yellow time is 8-10 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510923031.9A CN105360369A (en) | 2015-12-14 | 2015-12-14 | Method for processing multiple kinds of tea with spring tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510923031.9A CN105360369A (en) | 2015-12-14 | 2015-12-14 | Method for processing multiple kinds of tea with spring tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105360369A true CN105360369A (en) | 2016-03-02 |
Family
ID=55363459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510923031.9A Pending CN105360369A (en) | 2015-12-14 | 2015-12-14 | Method for processing multiple kinds of tea with spring tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105360369A (en) |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035779A (en) * | 2016-07-29 | 2016-10-26 | 华南农业大学 | Yellow tea and preparation method thereof |
| CN106070763A (en) * | 2016-07-16 | 2016-11-09 | 漳州科技职业学院 | A kind of processing method of TIEGUANYIN Ramulus et Folium Mussaendae Pubescentis |
| CN106260128A (en) * | 2016-05-04 | 2017-01-04 | 广西南亚热带农业科学研究所 | A kind of manufacture method of floral type Ramulus et Folium Mussaendae Pubescentis |
| CN106306142A (en) * | 2016-08-29 | 2017-01-11 | 贵州省雷山县清心茶业有限责任公司 | Preparation method of big-leaf tea |
| CN106615422A (en) * | 2016-11-03 | 2017-05-10 | 明光市大全甜叶菊专业合作社 | Production method of stevia rebaudiana tea |
| CN106615276A (en) * | 2016-12-07 | 2017-05-10 | 班蔚征 | Green tea processing method |
| CN107114497A (en) * | 2017-05-11 | 2017-09-01 | 中国农业科学院茶叶研究所 | A kind of processing method of ripe Li Xiang green tea |
| CN107125351A (en) * | 2017-06-30 | 2017-09-05 | 廉江市萱人境茶业有限公司 | A kind of ecological oolong green tea and processing method |
| CN107258957A (en) * | 2017-08-02 | 2017-10-20 | 福建省农业科学院茶叶研究所 | A kind of processing method of white tea |
| CN107751450A (en) * | 2016-08-23 | 2018-03-06 | 王志强 | The production technology of prophyll golden flower bacterium loose tea |
| CN107873867A (en) * | 2017-10-17 | 2018-04-06 | 南宁茗韵茶业有限公司 | A kind of processing method of white tea |
| CN108812984A (en) * | 2018-09-04 | 2018-11-16 | 山东农业大学 | A kind of new process yellow tea and preparation method thereof |
| CN108925663A (en) * | 2018-08-20 | 2018-12-04 | 蒙建玲 | A kind of processing method of white beef tea |
| CN109042974A (en) * | 2018-10-31 | 2018-12-21 | 张家界西莲茶业有限责任公司 | A kind of black tea with flower fragrance processing technology |
| CN109156552A (en) * | 2018-10-31 | 2019-01-08 | 广东华承生物科技有限公司 | A kind of bored yellow processing method of red No. nine yellow teas of English |
| CN109221496A (en) * | 2018-11-28 | 2019-01-18 | 广西玉林市华睿茶业有限公司 | A kind of blueness tea preparation process method |
| CN109452408A (en) * | 2018-12-27 | 2019-03-12 | 湖南平云茶业有限公司 | A kind of yellow tea processing technology |
| CN109601672A (en) * | 2019-01-31 | 2019-04-12 | 张家天 | A kind of production method of Moringa granular tea |
| CN109619221A (en) * | 2019-01-04 | 2019-04-16 | 清远职业技术学院 | A kind of assorted tea and its processing method |
| CN112335749A (en) * | 2020-11-18 | 2021-02-09 | 乐昌树叶子茶业有限公司 | Preparation method of yellow tea |
| CN112655779A (en) * | 2020-12-07 | 2021-04-16 | 金寨县别山茗茶叶种植专业合作社 | Preparation process and drinking method of lollipop tea |
| CN115005293A (en) * | 2022-06-21 | 2022-09-06 | 湖南省云上茶业有限公司 | Small-batch high-end tea production process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1911057A (en) * | 2006-08-14 | 2007-02-14 | 江崇焕 | Method for making northern oolong tea |
| CN102258092A (en) * | 2011-08-05 | 2011-11-30 | 安徽省农业科学院茶叶研究所 | Tea making method combining multiple tea processes |
| CN104365901A (en) * | 2014-10-23 | 2015-02-25 | 广西农垦茶业集团有限公司 | Tea making method for plurality of tea types of Jinxuan tea trees |
| CN105028716A (en) * | 2015-08-18 | 2015-11-11 | 重庆云岭茶业科技有限责任公司 | Processing method of high-quality black tea |
-
2015
- 2015-12-14 CN CN201510923031.9A patent/CN105360369A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1911057A (en) * | 2006-08-14 | 2007-02-14 | 江崇焕 | Method for making northern oolong tea |
| CN102258092A (en) * | 2011-08-05 | 2011-11-30 | 安徽省农业科学院茶叶研究所 | Tea making method combining multiple tea processes |
| CN104365901A (en) * | 2014-10-23 | 2015-02-25 | 广西农垦茶业集团有限公司 | Tea making method for plurality of tea types of Jinxuan tea trees |
| CN105028716A (en) * | 2015-08-18 | 2015-11-11 | 重庆云岭茶业科技有限责任公司 | Processing method of high-quality black tea |
Non-Patent Citations (6)
| Title |
|---|
| 《中国茶业年鉴》编辑委员会: "《中国茶叶年鉴》", 31 March 2012, 中国农业出版社 * |
| 农业部种植业管理、全国农业技术推广服务中心、国家茶叶产业技术体系: "《茶叶标准园生产技术》", 30 October 2010, 中国农业出版社 * |
| 古能平: "《茶叶标准化生产加工技术》", 30 April 2014, 中国农业大学出版社 * |
| 艾敏: "《中国茶鉴赏手册》", 31 July 2012, 湖南美术出版社 * |
| 邬龄盛: ""韵香茗红"红茶和"紫牡丹"岩茶工艺简介", 《茶叶科学与技术》 * |
| 陆羽: "《图解茶经》", 30 June 2007, 南海出版公司 * |
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260128A (en) * | 2016-05-04 | 2017-01-04 | 广西南亚热带农业科学研究所 | A kind of manufacture method of floral type Ramulus et Folium Mussaendae Pubescentis |
| CN106070763A (en) * | 2016-07-16 | 2016-11-09 | 漳州科技职业学院 | A kind of processing method of TIEGUANYIN Ramulus et Folium Mussaendae Pubescentis |
| CN106035779A (en) * | 2016-07-29 | 2016-10-26 | 华南农业大学 | Yellow tea and preparation method thereof |
| CN107751450A (en) * | 2016-08-23 | 2018-03-06 | 王志强 | The production technology of prophyll golden flower bacterium loose tea |
| CN106306142A (en) * | 2016-08-29 | 2017-01-11 | 贵州省雷山县清心茶业有限责任公司 | Preparation method of big-leaf tea |
| CN106615422A (en) * | 2016-11-03 | 2017-05-10 | 明光市大全甜叶菊专业合作社 | Production method of stevia rebaudiana tea |
| CN106615276A (en) * | 2016-12-07 | 2017-05-10 | 班蔚征 | Green tea processing method |
| CN107114497A (en) * | 2017-05-11 | 2017-09-01 | 中国农业科学院茶叶研究所 | A kind of processing method of ripe Li Xiang green tea |
| CN107125351A (en) * | 2017-06-30 | 2017-09-05 | 廉江市萱人境茶业有限公司 | A kind of ecological oolong green tea and processing method |
| CN107258957A (en) * | 2017-08-02 | 2017-10-20 | 福建省农业科学院茶叶研究所 | A kind of processing method of white tea |
| CN107873867A (en) * | 2017-10-17 | 2018-04-06 | 南宁茗韵茶业有限公司 | A kind of processing method of white tea |
| CN108925663A (en) * | 2018-08-20 | 2018-12-04 | 蒙建玲 | A kind of processing method of white beef tea |
| CN108812984A (en) * | 2018-09-04 | 2018-11-16 | 山东农业大学 | A kind of new process yellow tea and preparation method thereof |
| CN108812984B (en) * | 2018-09-04 | 2022-01-11 | 山东农业大学 | Novel yellow tea and preparation method thereof |
| CN109042974A (en) * | 2018-10-31 | 2018-12-21 | 张家界西莲茶业有限责任公司 | A kind of black tea with flower fragrance processing technology |
| CN109156552A (en) * | 2018-10-31 | 2019-01-08 | 广东华承生物科技有限公司 | A kind of bored yellow processing method of red No. nine yellow teas of English |
| CN109221496A (en) * | 2018-11-28 | 2019-01-18 | 广西玉林市华睿茶业有限公司 | A kind of blueness tea preparation process method |
| CN109452408A (en) * | 2018-12-27 | 2019-03-12 | 湖南平云茶业有限公司 | A kind of yellow tea processing technology |
| CN109619221A (en) * | 2019-01-04 | 2019-04-16 | 清远职业技术学院 | A kind of assorted tea and its processing method |
| CN109619221B (en) * | 2019-01-04 | 2021-08-17 | 清远职业技术学院 | Blended tea and processing method thereof |
| CN109601672A (en) * | 2019-01-31 | 2019-04-12 | 张家天 | A kind of production method of Moringa granular tea |
| CN112335749A (en) * | 2020-11-18 | 2021-02-09 | 乐昌树叶子茶业有限公司 | Preparation method of yellow tea |
| CN112655779A (en) * | 2020-12-07 | 2021-04-16 | 金寨县别山茗茶叶种植专业合作社 | Preparation process and drinking method of lollipop tea |
| CN115005293A (en) * | 2022-06-21 | 2022-09-06 | 湖南省云上茶业有限公司 | Small-batch high-end tea production process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105360369A (en) | Method for processing multiple kinds of tea with spring tea | |
| CN105341204A (en) | Method for processing multiple types of tea by adopting autumn Lingyun Baimao tea | |
| CN106387127B (en) | Preparation method of black tea | |
| CN102987034B (en) | A kind of processing method of Camellia nitidissima black tea | |
| CN105394227A (en) | Method for processing summer multi-kind tea | |
| CN103583720B (en) | A kind of processing technology of tealeaves | |
| CN103947777B (en) | A kind of processing method of fragrance of a flower organic red tea | |
| CN103262919A (en) | Processing method for improving quality of Tianjian raw dark green tea | |
| CN104605041A (en) | Method for processing black tea produced from ancient tea trees | |
| CN105519708A (en) | A processing process for rocked black tea | |
| CN103229860A (en) | Making process of black tea | |
| CN103238686A (en) | Organic oolong black tea leaf processing method | |
| CN110367344B (en) | Primary processing method of low-temperature fermented Wuyi rock tea | |
| CN105746739A (en) | Processing method of granular flower-fragrance Huang Dan black tea | |
| CN102960483A (en) | Method for processing flower fragrance black tea | |
| CN105053277A (en) | Technology for preparing black Fu brick tea by utilizing summer-autumn tea leaves | |
| CN105341193A (en) | Preparation method of sunned unfermented Pu'er tea | |
| CN107751450A (en) | The production technology of prophyll golden flower bacterium loose tea | |
| CN104872303A (en) | Method for processing Sichuan congou black tea by utilizing fresh tea leaves of Chuanmu No.28 tea tree variety | |
| CN104286235A (en) | Production process of green oolong | |
| CN105494728A (en) | Processing method of black tea with natural sweet flower fragrance | |
| CN105145889A (en) | Production method of black tea with fragrance of flowers and fruits | |
| CN102524456B (en) | Honeysuckle tea and scenting method for same | |
| CN102986931B (en) | Processing technology of high mountain oolong tea | |
| CN105410211A (en) | Rose flower fragrance type black tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160302 |