CN105685267A - Aciform green tea processing method - Google Patents
Aciform green tea processing method Download PDFInfo
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- CN105685267A CN105685267A CN201410675803.7A CN201410675803A CN105685267A CN 105685267 A CN105685267 A CN 105685267A CN 201410675803 A CN201410675803 A CN 201410675803A CN 105685267 A CN105685267 A CN 105685267A
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Abstract
The invention relates to an aciform 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 strips, drying the strips, 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 method for processing needle-shaped green tea, 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 method for processing needle-shaped green tea, 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。Pot temperature 120～140 DEG C, fresh leaf water content is high, and the temperature that completes is more relatively high；Fresh leaf water content is low, and the temperature that completes is more relatively low。Throwing leaf amount is 400～500 grams。Bowl is lubricated by tea making special oil before throwing leaf, but unsuitable too many, otherwise can affect dry dark brown pool。After fresh leaf is cooked, both hands uniformly stir-fry rapidly。For making Ye Wen be rapidly reached 80 DEG C, trembling while stir-fry completes, it is possible to suitably vexed kill, but the time is short。Before water-removing leaves is off the pot, both hands close up light rub with the hands several under, make leaf tentatively roll, lay the first stone for kneading。Fixation time is generally 5～7 minutes。
(4) knead。Kneading maneuver adopts both hands to push away poking meridian method, and namely both hands are held Folium Camelliae sinensis and pushed back on bamboo plaque and roll。Action want first light after weight, fast after first slow, firmly should grasp light duplicate removal。Often rub 2～3 minutes, heat radiation 1 time of deblocking。Kneading all times is 8～10 minutes, deblocks 2～3 times in centre。
(5) rubbing is with dry。Pot temperature 85～90 DEG C, throws leaf amount about 350 grams, and a little tea making special oil is first wiped in pot face, throws leaf back and stir-fries and shake loose, while made in order by tea bar, is placed in hands rubbing gently。Until leaf less viscous hands, by pot temperature by 80 DEG C,--70 DEG C--60 DEG C--50 DEG C are reduced successively, and gesture increases the weight of gradually, stranding limit, limit reason bar。When leaf reach 6～7 one-tenth dry time, it is main for proceeding to grab bar, grabs, rubs with the hands, manages the maneuver combined, and about through 5～8 minutes, then carries out tie rod。Tie rod maneuver is to pick up Folium Camelliae sinensis from the pot heart to pot edge to tighten up, and part is overflowed from tiger's jaw, is so repeatedly performed。When Folium Camelliae sinensis reach 9 one-tenth dry time, can airing off the pot。Put into Calx cylinder after Folium Camelliae sinensis packaged (provisional packaging) after airing to wait to refine。Raw tea rotary strainer, tremble screening clear length, thickness, go sheet to cut last classification。Folium Camelliae sinensis after classification is dry with hand-held basketwork brazier foot respectively。Hand-held basketwork brazier temperature about about 50 DEG C, slow fire roasts slowly, comes out of steamer when being 5%～6% to water content,。
(6) packaging。
Detailed description of the invention
Embodiment 1: a kind of method for processing strip green tea, 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。Pot temperature 120～140 DEG C, fresh leaf water content is high, and the temperature that completes is more relatively high；Fresh leaf water content is low, and the temperature that completes is more relatively low。Throwing leaf amount is 400～500 grams。Bowl is lubricated by tea making special oil before throwing leaf, but unsuitable too many, otherwise can affect dry dark brown pool。After fresh leaf is cooked, both hands uniformly stir-fry rapidly。For making Ye Wen be rapidly reached 80 DEG C, trembling while stir-fry completes, it is possible to suitably vexed kill, but the time is short。Before water-removing leaves is off the pot, both hands close up light rub with the hands several under, make leaf tentatively roll, lay the first stone for kneading。Fixation time is generally 5～7 minutes。
(4) knead。Kneading maneuver adopts both hands to push away poking meridian method, and namely both hands are held Folium Camelliae sinensis and pushed back on bamboo plaque and roll。Action want first light after weight, fast after first slow, firmly should grasp light duplicate removal。Often rub 2～3 minutes, heat radiation 1 time of deblocking。Kneading all times is 8～10 minutes, deblocks 2～3 times in centre。
(5) rubbing is with dry。Pot temperature 85～90 DEG C, throws leaf amount about 350 grams, and a little tea making special oil is first wiped in pot face, throws leaf back and stir-fries and shake loose, while made in order by tea bar, is placed in hands rubbing gently。Until leaf less viscous hands, by pot temperature by 80 DEG C,--70 DEG C--60 DEG C--50 DEG C are reduced successively, and gesture increases the weight of gradually, stranding limit, limit reason bar。When leaf reach 6～7 one-tenth dry time, it is main for proceeding to grab bar, grabs, rubs with the hands, manages the maneuver combined, and about through 5～8 minutes, then carries out tie rod。Tie rod maneuver is to pick up Folium Camelliae sinensis from the pot heart to pot edge to tighten up, and part is overflowed from tiger's jaw, is so repeatedly performed。When Folium Camelliae sinensis reach 9 one-tenth dry time, can airing off the pot。Put into Calx cylinder after Folium Camelliae sinensis packaged (provisional packaging) after airing to wait to refine。Raw tea rotary strainer, tremble screening clear length, thickness, go sheet to cut last classification。Folium Camelliae sinensis after classification is dry with hand-held basketwork brazier foot respectively。Hand-held basketwork brazier temperature about about 50 DEG C, slow fire roasts slowly, comes out of steamer when being 5%～6% to water content,。
(6) packaging。
Claims (1)
1. a method for processing needle-shaped green tea, 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) completing: pot temperature 120～140 DEG C, fresh leaf water content is high, and the temperature that completes is more relatively high；Fresh leaf water content is low, and the temperature that completes is more relatively low, and throwing leaf amount is 400～500 grams, bowl is lubricated by tea making special oil before throwing leaf, but unsuitable too many, otherwise can affect dry dark brown pool, after fresh leaf is cooked, both hands uniformly stir-fry rapidly, for making Ye Wen be rapidly reached 80 DEG C, trembling while stir-fry completes, it is possible to suitably vexed kill, but the time is short, before water-removing leaves is off the pot, both hands close up light rub with the hands several under, make leaf tentatively roll, laying the first stone for kneading, fixation time is generally 5～7 minutes；
(4) kneading: knead maneuver and adopt both hands to push away poking meridian method, namely both hands are held Folium Camelliae sinensis and are pushed back on bamboo plaque and roll, action want first light after weight, first slow rear fast, firmly should grasp light duplicate removal, often rub 2～3 minutes, deblocking and dispel the heat 1 time, kneading all times is 8～10 minutes, deblocks 2～3 times in centre；
(5) rubbing is with dry: pot temperature 85～90 DEG C, throw leaf amount about 350 grams, a little tea making special oil is first wiped in pot face, throwing leaf back stir-fries and shakes loose, while tea bar is made in order, it is placed in hands rubbing gently, until leaf less viscous hands, by pot temperature by 80 DEG C,--70 DEG C--60 DEG C--50 DEG C are reduced successively, gesture increases the weight of gradually, stranding limit, limit reason bar, when leaf reach 6～7 one-tenth dry time, it is main for proceeding to grab bar, grab, rub with the hands, the maneuver that reason combines, about through 5～8 minutes, carry out tie rod again, tie rod maneuver is to pick up Folium Camelliae sinensis from the pot heart to pot edge to tighten up, part is overflowed from tiger's jaw, so it is repeatedly performed, when Folium Camelliae sinensis reach 9 one-tenth dry time, get final product airing off the pot,
Put into Calx cylinder after Folium Camelliae sinensis packaged (provisional packaging) after airing to wait to refine, raw tea rotary strainer, tremble screening clear length, thickness, sheet is gone to cut last classification, Folium Camelliae sinensis after classification is dry with hand-held basketwork brazier foot respectively, hand-held basketwork brazier temperature about about 50 DEG C, slow fire roasts slowly, comes out of steamer when being 5%～6% to water content,；
(6) packaging。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410675803.7A CN105685267A (en) | 2014-11-24 | 2014-11-24 | Aciform green tea processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410675803.7A CN105685267A (en) | 2014-11-24 | 2014-11-24 | Aciform green tea processing method |
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| CN105685267A true CN105685267A (en) | 2016-06-22 |
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| CN201410675803.7A Pending CN105685267A (en) | 2014-11-24 | 2014-11-24 | Aciform green tea processing method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535632A (en) * | 2017-10-31 | 2018-01-05 | 湖北友花茶业科技有限公司 | A kind of preparation method of needle-shaped green tea |
| CN110050850A (en) * | 2018-01-18 | 2019-07-26 | 信阳文新毛尖茶业有限公司 | A kind of manufacture craft of needle-like green tea |
| CN112106843A (en) * | 2020-09-09 | 2020-12-22 | 雅安市明康苑生物科技有限公司 | Method for processing tea leaves by using tea seed oil |
-
2014
- 2014-11-24 CN CN201410675803.7A patent/CN105685267A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107535632A (en) * | 2017-10-31 | 2018-01-05 | 湖北友花茶业科技有限公司 | A kind of preparation method of needle-shaped green tea |
| CN110050850A (en) * | 2018-01-18 | 2019-07-26 | 信阳文新毛尖茶业有限公司 | A kind of manufacture craft of needle-like green tea |
| CN112106843A (en) * | 2020-09-09 | 2020-12-22 | 雅安市明康苑生物科技有限公司 | Method for processing tea leaves by using tea seed oil |
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Application publication date: 20160622 |
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