CN105685266A - Curled green tea processing method - Google Patents
Curled green tea processing method Download PDFInfo
- Publication number
- CN105685266A CN105685266A CN201410675596.5A CN201410675596A CN105685266A CN 105685266 A CN105685266 A CN 105685266A CN 201410675596 A CN201410675596 A CN 201410675596A CN 105685266 A CN105685266 A CN 105685266A
- Authority
- CN
- China
- Prior art keywords
- time
- tea
- hands
- pot
- rubbing
- 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
Abstract
The invention relates to a curled green tea processing method, and belongs to the technical field of tea leaf processing. The method comprises the steps of picking tea leaves, spreading fresh leaves, deactivating enzymes, rolling the leaves, rolling the leaves to form balls, drying the balls, and packaging the dried balls. The processing method has the advantages of simple processing process, low production cost, no destroying of the activity of enzymes in the production process, no promotion of the oxidation effect, maintenance of tender flavor appearing, and fresh and refreshing soup taste, and tea obtained after processing through the method has high nutrition values. The tea leaves used in the invention are from organic plantations, are unpolluted, have good mouthfeel and are healthy.
Description
Technical field
The present invention relates to a kind of Crispation-shaped green tea processing method, belong to Tea Processing technical field。
Background technology
Processing method commonly used on the market, manufacturing procedure is complicated, and production cost is high, and causes that the nutrition of tea runs off, thus losing the value of tea itself。In addition existing Tea planting, all adopts chemical fertilizer to carry out cultivating and topdressing, can Folium Camelliae sinensis be polluted。
For solving above-mentioned technical problem, it is an object of the invention to provide a kind of manufacturing procedure simple, production cost is low, and in production process, Folium Camelliae sinensis nutritive value not easily runs off, and the Folium Camelliae sinensis processed is of high nutritive value, and keeps milli perfume (or spice) to manifest, and soup is delicious refreshing。
The present invention is achieved by the following technical programs。
A kind of Crispation-shaped green tea processing method, comprises the following steps:
(1) pluck。The length large leaf generally 3～4 centimetres of harvesting, lobule kind 2～2.5 centimetres are as well, it is desirable to size uniformity, do not adopt disease pest bud-leaf and Purple tea shoots。
(2) fresh leaf spreads。Fresh leaf is being plucked and can not be subject to vexed pressure in transportation, in case the impaired rear red stain or vexed ripe of fresh leaf。Should spreading in time after Xian Yejin factory, thickness is less than 5 centimetres。The time that generally spreads is 3～6 hours, when weight-loss ratio reach 10%～15%, spread leaf water content about 70%, fresh leaf start to send out delicate fragrance time, at once in the system of paying。
(3) complete。When pot temperature reaches 180～200 DEG C, in pan, throw 500 grams of fresh leaves, with the hands stir-fry rapidly, vexed after first trembling, few vexed tremble more, accomplish to drag for clean, shake loose, kill even, kill, without red stalk, red autumnal leaves, without Jiao limit, quick-fried point。Fixation time is 3～4 minutes, then reduces pot temperature and proceeds to next procedure。
(4) knead。Time when about pot temperature drop to 80 DEG C, with the hands hold together water-removing leaves, carry out pushing hands along pot wall along a direction and knead, make Folium Camelliae sinensis carry out " revolution " and " rotation " between palm and pot wall。During beginning, rub 3～4 turns and shake loose 1 time, be stepped up rubbing later and turn number of times, reduce and shake loose number of times。Hold Folium Camelliae sinensis when rubbing and want degree of tightness appropriateness, according to the order operation that a light weight one is light。When Folium Camelliae sinensis reach that 7 one-tenth dry, bar Suo Jiben tight knot time terminate to knead。Knead total time about 10～12 minutes。
(5) rubbing。When pot temperature drop to 60～70 DEG C, hot base with the hands controlling to rub with the hands in the centre of the palm group of changing into, direction is consistent, and each tea group need not dismiss at once, can place a moment and dismiss in pot。Firmly uniformly, the order light according to a light weight one operates rubbing GPRS。Rub with the hands curling to bar rope, fine hair appears, tea base reach 8 one-tenth dry time。About 12～15 minutes rubbing used times。
(6) dry。Folium Camelliae sinensis have gentle hands after rubbing gently being stirred or turn group gently, gesture wants light, and this is key problem in technology, to there being slight tentacle sense, Folium Camelliae sinensis reach 9 one-tenth off the pot when doing；Being spread out on mulberry paper by thin for Folium Camelliae sinensis again, even paper is placed in pot, utilizes the roasting of pot temperature waste heat dry to foot, and about 6～8 minutes time, water content of tea is about 6%。
(7) packaging。
Detailed description of the invention
Embodiment 1: a kind of Crispation-shaped green tea processing method, comprises the following steps:
(1) pluck。The length large leaf generally 3～4 centimetres of harvesting, lobule kind 2～2.5 centimetres are as well, it is desirable to size uniformity, do not adopt disease pest bud-leaf and Purple tea shoots。
(2) fresh leaf spreads。Fresh leaf is being plucked and can not be subject to vexed pressure in transportation, in case the impaired rear red stain or vexed ripe of fresh leaf。Should spreading in time after Xian Yejin factory, thickness is less than 5 centimetres。The time that generally spreads is 3～6 hours, when weight-loss ratio reach 10%～15%, spread leaf water content about 70%, fresh leaf start to send out delicate fragrance time, at once in the system of paying。
(3) complete。When pot temperature reaches 180～200 DEG C, in pan, throw 500 grams of fresh leaves, with the hands stir-fry rapidly, vexed after first trembling, few vexed tremble more, accomplish to drag for clean, shake loose, kill even, kill, without red stalk, red autumnal leaves, without Jiao limit, quick-fried point。Fixation time is 3～4 minutes, then reduces pot temperature and proceeds to next procedure。
(4) knead。Time when about pot temperature drop to 80 DEG C, with the hands hold together water-removing leaves, carry out pushing hands along pot wall along a direction and knead, make Folium Camelliae sinensis carry out " revolution " and " rotation " between palm and pot wall。During beginning, rub 3～4 turns and shake loose 1 time, be stepped up rubbing later and turn number of times, reduce and shake loose number of times。Hold Folium Camelliae sinensis when rubbing and want degree of tightness appropriateness, according to the order operation that a light weight one is light。When Folium Camelliae sinensis reach that 7 one-tenth dry, bar Suo Jiben tight knot time terminate to knead。Knead total time about 10～12 minutes。
(5) rubbing。When pot temperature drop to 60～70 DEG C, hot base with the hands controlling to rub with the hands in the centre of the palm group of changing into, direction is consistent, and each tea group need not dismiss at once, can place a moment and dismiss in pot。Firmly uniformly, the order light according to a light weight one operates rubbing GPRS。Rub with the hands curling to bar rope, fine hair appears, tea base reach 8 one-tenth dry time。About 12～15 minutes rubbing used times。
(6) dry。Folium Camelliae sinensis have gentle hands after rubbing gently being stirred or turn group gently, gesture wants light, and this is key problem in technology, to there being slight tentacle sense, Folium Camelliae sinensis reach 9 one-tenth off the pot when doing；Being spread out on mulberry paper by thin for Folium Camelliae sinensis again, even paper is placed in pot, utilizes the roasting of pot temperature waste heat dry to foot, and about 6～8 minutes time, water content of tea is about 6%。
(7) packaging。
Claims (1)
1. a Crispation-shaped green tea processing method, it is characterised in that comprise the following steps:
(1) pluck: the length large leaf of harvesting generally 3～4 centimetres, lobule kind 2～2.5 centimetres are as well, it is desirable to size uniformity, do not adopt disease pest bud-leaf and Purple tea shoots；
(2) fresh leaf spreads: fresh leaf is being plucked and can not be subject to vexed pressure in transportation, in case the impaired rear red stain or vexed ripe of fresh leaf, should spread in time after Xian Yejin factory, thickness is less than 5 centimetres, the time that generally spreads is 3～6 hours, when weight-loss ratio reach 10%～15%, spread leaf water content about 70%, fresh leaf start to send out delicate fragrance time, at once in the system of paying；
(3) complete: when pot temperature reaches 180～200 DEG C, 500 grams of fresh leaves are thrown in pan, with the hands stir-fry rapidly, after first trembling vexed, few vexed tremble more, accomplish to drag for clean, shake loose, kill even, kill, without red stalk, red autumnal leaves, without burnt limit, quick-fried point, fixation time is 3～4 minutes, then reduces pot temperature and proceeds to next procedure；
(4) knead: time when about pot temperature drop to 80 DEG C, with the hands hold together water-removing leaves, carry out pushing hands along pot wall along a direction and knead, make Folium Camelliae sinensis carry out " revolution " and " rotation " between palm and pot wall, during beginning, rub 3～4 turns to shake loose 1 time, be stepped up rubbing later and turn number of times, reduce and shake loose number of times, hold Folium Camelliae sinensis when rubbing and want degree of tightness appropriateness, according to the order operation that a light weight one is light, when Folium Camelliae sinensis reach that 7 one-tenth dry, bar Suo Jiben tight knot time terminate to knead, knead total time about 10～12 minutes；
(5) rubbing: when pot temperature drop to 60～70 DEG C, hot base with the hands controls to rub with the hands in the centre of the palm group of changing into, direction is consistent, each tea group need not dismiss at once, can placing a moment in pot to dismiss, firmly uniformly, the order light according to a light weight one operates rubbing GPRS again, rub with the hands curling to bar rope, fine hair appears, tea base reach 8 one-tenth dry time, about 12～15 minutes rubbing used times；
(6) dry: the Folium Camelliae sinensis have gentle hands after rubbing gently to be stirred or turn group gently, gesture wants light, and this is key problem in technology, to there being slight tentacle sense, Folium Camelliae sinensis reach 9 one-tenth off the pot when doing；Being spread out on mulberry paper by thin for Folium Camelliae sinensis again, even paper is placed in pot, utilizes the roasting of pot temperature waste heat dry to foot, and about 6～8 minutes time, water content of tea is about 6%；
(7) packaging。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410675596.5A CN105685266A (en) | 2014-11-24 | 2014-11-24 | Curled green tea processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410675596.5A CN105685266A (en) | 2014-11-24 | 2014-11-24 | Curled green tea processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685266A true CN105685266A (en) | 2016-06-22 |
Family
ID=56941116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410675596.5A Pending CN105685266A (en) | 2014-11-24 | 2014-11-24 | Curled green tea processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685266A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359683A (en) * | 2016-11-10 | 2017-02-01 | 贵州省湄潭县栗香茶业有限公司 | Processing method for preserving greenness of green tea |
| CN107019082A (en) * | 2017-06-22 | 2017-08-08 | 和县赭洛山茶叶种植专业合作社 | A kind of processing technology of osmanthus flower tea |
| CN108244285A (en) * | 2018-03-22 | 2018-07-06 | 合肥仙之峰农业科技有限公司 | A kind of preparation method of fresh flower nutrition green tea |
| CN109393084A (en) * | 2018-12-04 | 2019-03-01 | 杨庆文 | A kind of preparation method of long leaf tea |
| CN110178929A (en) * | 2019-05-08 | 2019-08-30 | 西咸新区茯茶镇茶业有限公司 | A kind of processing method of Pilochun (a green tea) Fu tea floating |
-
2014
- 2014-11-24 CN CN201410675596.5A patent/CN105685266A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359683A (en) * | 2016-11-10 | 2017-02-01 | 贵州省湄潭县栗香茶业有限公司 | Processing method for preserving greenness of green tea |
| CN107019082A (en) * | 2017-06-22 | 2017-08-08 | 和县赭洛山茶叶种植专业合作社 | A kind of processing technology of osmanthus flower tea |
| CN108244285A (en) * | 2018-03-22 | 2018-07-06 | 合肥仙之峰农业科技有限公司 | A kind of preparation method of fresh flower nutrition green tea |
| CN109393084A (en) * | 2018-12-04 | 2019-03-01 | 杨庆文 | A kind of preparation method of long leaf tea |
| CN110178929A (en) * | 2019-05-08 | 2019-08-30 | 西咸新区茯茶镇茶业有限公司 | A kind of processing method of Pilochun (a green tea) Fu tea floating |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105685266A (en) | Curled green tea processing method | |
| CN102657274B (en) | Eucommia male flower tea and manufacturing method thereof | |
| CN104886290A (en) | Processing method of Huangguanyin congou black tea | |
| CN105104619B (en) | A kind of manufacture craft of jujube black tea | |
| CN104886288A (en) | Honey-aroma type congou black tea processing method | |
| CN104904885A (en) | Preparation method for scented tea of tea tree | |
| CN103392847B (en) | Processing method of Gouqing green tea | |
| WO2018205399A1 (en) | Method for processing green tea with delicate chestnut aromas | |
| CN106551019A (en) | A kind of processing method of Herba Lactucae formosanae green tea | |
| CN105454572A (en) | Processing and making method of sweet potato leaf tea | |
| CN104365944A (en) | Preparation method of dried tea flowers | |
| CN102726555A (en) | Fragrant black tea red-enriching technique | |
| CN105685271A (en) | Processing method for bar-shaped green tea | |
| CN104171055A (en) | Pure manual preparation method of Shuchazao green tea | |
| CN107114496A (en) | The method and its product of a kind of utilization insect pest tea fresh leaves processing flowery odour alcohol green tea | |
| CN201860688U (en) | Clean processing equipment system for Huangshan usnea tea | |
| CN105685267A (en) | Aciform green tea processing method | |
| CN105454567A (en) | Processing and production method of grape-leave tea | |
| CN101897377B (en) | Preparation method of high gamma-aminobutyric acid tea | |
| CN104222427A (en) | Making process of mulberry leaf tea | |
| CN107114499A (en) | A kind of preparation method of deep and remote scent type green tea | |
| CN105454472A (en) | Processing and production method of eucommia-leave tea | |
| CN107484863A (en) | A kind of preparation method of blue or green bur tea | |
| CN106260196A (en) | The processing technology in shake thunder spring | |
| CN105454569A (en) | Processing and production method of privet-leave tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160622 |