CN105724619A - Processing method for tippy tea - Google Patents
Processing method for tippy tea Download PDFInfo
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- CN105724619A CN105724619A CN201610095705.5A CN201610095705A CN105724619A CN 105724619 A CN105724619 A CN 105724619A CN 201610095705 A CN201610095705 A CN 201610095705A CN 105724619 A CN105724619 A CN 105724619A
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- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
The invention discloses a processing method for tippy tea. Qintang tippy tea is selected as raw materials. The processing method includes the following steps of acquisition, spreading, fixation, rolling, strip arranging, drying, aroma restoring and packaging and storage. According to the processing method, all the processing procedures are strictly controlled, high quality and high efficiency of processing of the tippy tea can be guaranteed, the yield of the tippy tea is increased, and the quality of the tippy tea is improved.
Description
Technical field
The invention belongs to tea process field, the processing method being specifically related to a kind of tippy tea.
Background technology
Tippy tea, is a good kind of green tea, and high-grade tippy tea is based on bud one leaf or a two leaves and a bud, middle-grade tea is based on bud two SANYE, and it is thin straight mellow and full smooth that its profile compares, and Folium Camelliae sinensis whole body is a mass of pekoe, Folium Camelliae sinensis whole body drapes over one's shoulders one layer of green clothing, fragrance perfume (or spice) is far long, the taste of millet paste fresh dense sweet refreshing uniqueness very, and the millet paste color brewing out is dark green, Folium Camelliae sinensis diastole is come, at the bottom of slowly sinking to glass, Folium Camelliae sinensis blade is neat and well spaced, tender bud green smooth.The color of tippy tea, shape all have unique individualities, the fresh profit of its color, clean, free from foreign meter, elegant in smell, pure and fresh, fresh refreshing, the sweet-smelling of taste, return sweet.
The high-quality tippy tea of current China has XINYANGMAOJIAN, all even tippy tea, and Mount Huang tippy tea etc., Guangxi Zhuang Autonomous Region occurs that the Ling Yaoxing of Bose City and deep pool tippy tea of Guigang fall within the kind of high-quality tippy tea in recent years.
Deep pool tippy tea, originates in more than the 1000 meter of pine and cypress mountain that can be rated as " heaven on earth " above sea level and six Lushan.On mountain, long-term cloud and mist curls up, and rain and dew moisten, for the natural tea place of good fortune.Particular care is given to selecting the ingredients for Folium Camelliae sinensis, and technique is advanced, refines through senior tea teacher ten procedure and forms.Folium Camelliae sinensis pekoe appears, and soup color is dark green limpid, and abnormal smells from the patient is pure sweet and refreshing, and lingering fragrance is long, has refreshment, and expelling summer-heat is lowered the temperature, promoting the production of body fluid to quench thirst, and the solution that helps digestion is greasy, fitness and weight losing, cancer-resisting, effect of life lengthening.Deep pool tippy tea is peculiar in tea series, is the superior of Chinese green tea, belongs to one of China's well-known tea, and nineteen eighty-two obtains whole nation well-known tea comparation and assessment second place, and after repeatedly obtain again the various titles of green tea whole nation Famous High-quality Tea.
Deep pool tippy tea originates on the mountain of Tantang District, Guigang, Guangxi Zhuang Autonomous Region, and height above sea level is up to 1100 meters here, mountain Gao Linmi, cloud and mist curls up, and diffused light is many, day and night temperature is obvious, and stream is murmuring, with the humid air, purple shale weathering soil is deep, fertile, loose, suitable growth of tea plant.
Deep pool tippy tea introduces a fine variety famous Ramulus et Folium Mussaendae Pubescentis kind in recent years, big Ramulus et Folium Mussaendae Pubescentis kind such as Fujian, Henan, Anhui and other places, the Spring Equinox, tea fresh leaves was exploited at early March, terminate to late April, standard of plucking is open up at the beginning of bud one leaf or two leaves and a bud, and the fresh leaf adopted back is through well-chosen, selection length, the bud-leaf that uniform color is consistent, reject the purple field trash such as bud-leaf, disease pest leaf, keep bud-leaf complete and fresh.
Deep pool tippy tea parch fine craftsmanship, entirely with the both hands grasping superb parch skill master worker, uses various maneuver parch to form dexterously.Stir-frying-technology mainly has fresh leaf to spread, completes, fresh breeze, knead, manage bar, drying, screening, multiple eight procedures such as fragrant.Wherein green removing in high temperature is to ensure that the key problem in technology that tippy tea color and luster is emerald green.Reason bar, multiple perfume (or spice) are the important procedures of tippy tea shaping and flavouring.
Deep pool tippy tea thin straight elevator show of profile bar rope, pekoe appears, the emerald green smoothness of color and luster；Endoplasm soup yellow skin is green limpid, and fragrance is aloof from politics and material pursuits persistently, and the fresh alcohol of flavour returns sweet, even tender bright at the bottom of leaf.
Deep pool tippy tea is formulated in 1971, within 1973, is listed in the provincial well-known tea in Guangxi, and 1978～nineteen eighty-two wins the championship for continuous three times in whole district's well-known tea comparation and assessment.Nineteen eighty-two, in the well-known tea comparation and assessment of the whole nation, wins whole nation well-known tea title, in the name in Ministry of Agriculture, Animal Husbandry and Fisheries, the comparation and assessment meeting of excellent product in 1989, again ranks among the woods of whole nation well-known tea with excellent quality.
Deep pool tippy tea parch fine craftsmanship, entirely with the both hands grasping superb parch skill master worker, uses various maneuver parch to form dexterously.Wherein green removing in high temperature is to ensure that the key problem in technology that tippy tea color and luster is emerald green.Reason bar, multiple perfume (or spice) are the important procedures of tippy tea shaping and flavouring.The making of tippy tea generally all adopts manual processing, but in the course of processing, different processing temperatures will make the tippy tea quality processed completely different.Just because of the processing request of tippy tea is high, the processing temperature of control and grasp tippy tea just becomes the core of processing high grade tippy tea.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of tippy tea, strict control each road manufacturing procedure, it is possible to ensure the high-quality and efficient of tippy tea processing, and increase the yield of tippy tea, improve the quality of tippy tea.
The technical solution adopted in the present invention is:
The processing method of tippy tea, selecting deep pool tippy tea is raw material, and this processing method comprises the following steps:
Gathering: plucking clear and bright front and back fresh tea leaf, raw material is bud one, two leaf, it is desirable to bud is strong, milli is many, length is less than 4 centimetres, and anosis damaged by insect evil, not to folder leaf, tea shoot is gently adopted and puts down gently in basket, does not want compacting；
Spread: fresh leaf uses the thin stand of bamboo dustpan 2 hours after adopting back immediately, and THICKNESS CONTROL, at 3-5 centimetre, is put into the indoor or outdoors not having direct sunlight, and the cloudy day then extends 1～2 hour；
Completing: adopt the pot that completes of 70～80 centimetres of bores, the pot temperature that completes puts into Folium Camelliae sinensis at 150～170 DEG C, throws leaf amount at 0.8～1.5 jin, start within 2～3 minutes, to take to boil in a covered pot over a slow fire to tremble combination, make tea heating, start to shake loose moisture, when leaf temperature rise to 110 DEG C, take to tremble stir-fry, before taking the dish out of the pot stewing fry several under, complete altogether 5～6 minutes, make water content reach 60%, leaf color keeps dark green, complete accomplish to kill even, kill, not burnt, not yellow；
Knead: after water-removing leaves spreading for cooling, by the water-removing leaveses of several pots and be a rub barrel, knead with tea twisting machine, every rub barrel dress water-removing leaves 5～6 kilograms；
Reason bar: the Folium Camelliae sinensis after kneading deblocks immediately, and pockets of tea is shaken loose gently, then carries out reason bar；
Dry: the Folium Camelliae sinensis after the reason bar that deblocks is placed on tea tray, puts into tea drier and dry；
Multiple perfume: when re-roasting starts, temperature is 50～60 DEG C, and light stir-fry is gently turned over 6～7 minutes, then airing 10 minutes, then fry roasting with the temperature of 70～80 DEG C, stir-fry 5～8 minutes, and pick out slightly thick tea bar and stalky tea；
Packaging storage: Folium Camelliae sinensis finished product is packaged, place position library storage.
Described tea twisting machine adopts to rub slowly and gently rubs, and is namely not added with kneadding 5 minutes, gentlier presses 10 minutes, middle pressure 10 minutes, gentlier presses, decompresses 5 minutes, rubs 30 minutes altogether；Tea twisting machine rotating speed is 32～35 revs/min.
Described spreading in step, fresh leaf is put into the thickness of bamboo dustpan and is 3-5 centimetre, spreads and wants uniformly, to spread in process and fresh leaf is not stirred.
In described reason bar step, reason bar method is that tea tray is on the ground, catches the tea bar rubbed gently, and people stands and exerts oneself toward throwing in tea tray, is strutted by the finger holding tea when throwing, and makes that tea bar is straight and uniform thin to be spread out in tea tray；Some tea bars are straight not, then repeatedly pick up throwing from tea tray, straight for tea orderliness.
In described baking step, the supporting power of described tea drier is 220V, 60W；Air quantity 1300m3/h；Hot blast output temperature 85 DEG C～110 DEG C；Dry tea productivity ratio 10kg/h.Agricultural machinery popularization station, City: A Case Study in Baise have developed 5H-I type tea drier, and this machine is with firewood and common bright coal for fuel, and low price, energy consumption is low, is suitable for processing factory or family uses.
In described baking step, when Folium Camelliae sinensis dries to seventy percent dry, airing l0 minute, then dry to ninety percent dry, then two or three dish tea and be a dish, thick 3 centimetres, finally slowly it is dried to pure dry with slow fire, water content of tea is 4%.
The temperature that Folium Camelliae sinensis finished product preserves is between 4 DEG C～10 DEG C, the environmental requirement free from extraneous odour of preservation, odorless, nontoxic.
Beneficial effects of the present invention:
1, the processing method of tippy tea of the present invention, manufacture method is simple, and production efficiency is high, production cost is low, the activity of neither destructive enzyme in production process, does not promote again Oxidation；
2, the processing method of tippy tea of the present invention, the Folium Camelliae sinensis processed, the bright and new viridescent in dark brown pool, and excellent taste, gentle soft and moist, with fruital taste, bath i.e. heavy, prolonged resistance to bubble, and fragrance is lasting, brings comfortable taste to tasters；
3, the processing method of tippy tea of the present invention, not needing high temperature drying, reduce the loss of Folium Camelliae sinensis nutritional labeling, other processing methods can make the complete dehydration of Folium Camelliae sinensis through high temperature drying, its tea cannot be recovered fragrant, once process of depositing is made moist, Folium Camelliae sinensis is rotten is irreversible, it is impossible to multiple baking, more can not shine, and the Ramulus et Folium Mussaendae Pubescentis that the present invention makes, even if making moist, it is also possible to again dry moisture content less than 8%；
4, the processing method of tippy tea of the present invention, the course of processing is entirely natural process processing, without Pollution by Chemicals；
5, the processing method of tippy tea of the present invention, the supporting power of described tea drier is 220V, 60W；Air quantity 1300m3/h；Hot blast output temperature 85 DEG C～110 DEG C；Dry tea productivity ratio 10kg/h, solve to be heated because of Folium Camelliae sinensis the irregular tea carding random tortuous caused and drying efficiency is low, energy charge is big problem；
6, the tippy tea that the long-term drink present invention processes, make people's spiritual happiness, relaxed and joyful, and rich in the aminoacid of needed by human body, tea polyphenols, mineral, multivitamin and zinc, selenium and other trace elements in tea, there is the effects such as promoting the production of body fluid to quench thirst, liver heat removing and eyesight improving, refreshment.
Detailed description of the invention
Embodiment 1
The processing method of tippy tea, selecting deep pool tippy tea is raw material, and this processing method comprises the following steps:
Gathering: plucking clear and bright front and back fresh tea leaf, raw material is bud one, two leaf, it is desirable to bud is strong, milli is many, length is less than 4 centimetres, and anosis damaged by insect evil, not to folder leaf, tea shoot is gently adopted and puts down gently in basket, does not want compacting；
Spread: fresh leaf uses the thin stand of bamboo dustpan 2 hours after adopting back immediately, and THICKNESS CONTROL, at 3-5 centimetre, is put into the indoor or outdoors not having direct sunlight, and the cloudy day then extends 1～2 hour；
Completing: adopt the pot that completes of 70～80 centimetres of bores, the pot temperature that completes puts into Folium Camelliae sinensis at 150 DEG C, throws leaf amount at 0.8 jin, start within 2 minutes, to take to boil in a covered pot over a slow fire to tremble combination, make tea heating, start to shake loose moisture, when leaf temperature rise to 110 DEG C, take to tremble stir-fry, before taking the dish out of the pot stewing fry several under, complete altogether 5 minutes, make water content reach 60%, leaf color keeps dark green, complete accomplish to kill even, kill, not burnt, not yellow；
Knead: after water-removing leaves spreading for cooling, by the water-removing leaveses of several pots and be a rub barrel, knead with tea twisting machine, every rub barrel dress water-removing leaves 5～6 kilograms；
Reason bar: the Folium Camelliae sinensis after kneading deblocks immediately, and pockets of tea is shaken loose gently, then carries out reason bar；
Dry: the Folium Camelliae sinensis after the reason bar that deblocks is placed on tea tray, puts into tea drier and dry；
Multiple perfume: when re-roasting starts, temperature is 50 DEG C, and light stir-fry is gently turned over 6 minutes, then airing 10 minutes, then fry roasting with the temperature of 70 DEG C, stir-fry 5 minutes, and pick out slightly thick tea bar and stalky tea；
Packaging storage: Folium Camelliae sinensis finished product is packaged, place position library storage.
Described tea twisting machine adopts to rub slowly and gently rubs, and is namely not added with kneadding 5 minutes, gentlier presses 10 minutes, middle pressure 10 minutes, gentlier presses, decompresses 5 minutes, rubs 30 minutes altogether；Tea twisting machine rotating speed is 32 revs/min.
Described spreading in step, it is 3 centimetres that fresh leaf is put into the thickness of bamboo dustpan, spreads and wants uniformly, to spread in process and fresh leaf is not stirred.
In described reason bar step, reason bar method is that tea tray is on the ground, catches the tea bar rubbed gently, and people stands and exerts oneself toward throwing in tea tray, is strutted by the finger holding tea when throwing, and makes that tea bar is straight and uniform thin to be spread out in tea tray；Some tea bars are straight not, then repeatedly pick up throwing from tea tray, straight for tea orderliness.
In described baking step, the supporting power of described tea drier is 220V, 60W；Air quantity 1300m3/h；Hot blast output temperature 85 DEG C～110 DEG C；Dry tea productivity ratio 10kg/h.Agricultural machinery popularization station, City: A Case Study in Baise have developed 5H-I type tea drier, and this machine is with firewood and common bright coal for fuel, and low price, energy consumption is low, is suitable for processing factory or family uses.
In described baking step, when Folium Camelliae sinensis dries to seventy percent dry, airing l0 minute, then dry to ninety percent dry, then two or three dish tea and be a dish, thick 3 centimetres, finally slowly it is dried to pure dry with slow fire, water content of tea is 4%.
The temperature that Folium Camelliae sinensis finished product preserves is between 4 DEG C～10 DEG C, the environmental requirement free from extraneous odour of preservation, odorless, nontoxic.
Embodiment 2
The processing method of tippy tea, selecting deep pool tippy tea is raw material, and this processing method comprises the following steps:
Gathering: plucking clear and bright front and back fresh tea leaf, raw material is bud one, two leaf, it is desirable to bud is strong, milli is many, length is less than 4 centimetres, and anosis damaged by insect evil, not to folder leaf, tea shoot is gently adopted and puts down gently in basket, does not want compacting；
Spread: fresh leaf uses the thin stand of bamboo dustpan 2 hours after adopting back immediately, and THICKNESS CONTROL, at 3-5 centimetre, is put into the indoor or outdoors not having direct sunlight, and the cloudy day then extends 1～2 hour；
Completing: adopt the pot that completes of 70～80 centimetres of bores, the pot temperature that completes puts into Folium Camelliae sinensis at 160 DEG C, throws leaf amount at 1.2 jin, start within 2.5 minutes, to take to boil in a covered pot over a slow fire to tremble combination, make tea heating, start to shake loose moisture, when leaf temperature rise to 110 DEG C, take to tremble stir-fry, before taking the dish out of the pot stewing fry several under, complete altogether 5.5 minutes, make water content reach 60%, leaf color keeps dark green, complete accomplish to kill even, kill, not burnt, not yellow；
Knead: after water-removing leaves spreading for cooling, by the water-removing leaveses of several pots and be a rub barrel, knead with tea twisting machine, every rub barrel dress water-removing leaves 5～6 kilograms；
Reason bar: the Folium Camelliae sinensis after kneading deblocks immediately, and pockets of tea is shaken loose gently, then carries out reason bar；
Dry: the Folium Camelliae sinensis after the reason bar that deblocks is placed on tea tray, puts into tea drier and dry；
Multiple perfume: when re-roasting starts, temperature is 55 DEG C, and light stir-fry is gently turned over 6.5 minutes, then airing 10 minutes, then fry roasting with the temperature of 75 DEG C, stir-fry 6.5 minutes, and pick out slightly thick tea bar and stalky tea；
Packaging storage: Folium Camelliae sinensis finished product is packaged, place position library storage.
Described tea twisting machine adopts to rub slowly and gently rubs, and is namely not added with kneadding 5 minutes, gentlier presses 10 minutes, middle pressure 10 minutes, gentlier presses, decompresses 5 minutes, rubs 30 minutes altogether；Tea twisting machine rotating speed is 33 revs/min.
Described spreading in step, fresh leaf is put into the thickness of bamboo dustpan and is 3-5 centimetre, spreads and wants uniformly, to spread in process and fresh leaf is not stirred.
In described reason bar step, reason bar method is that tea tray is on the ground, catches the tea bar rubbed gently, and people stands and exerts oneself toward throwing in tea tray, is strutted by the finger holding tea when throwing, and makes that tea bar is straight and uniform thin to be spread out in tea tray；Some tea bars are straight not, then repeatedly pick up throwing from tea tray, straight for tea orderliness.
In described baking step, the supporting power of described tea drier is 220V, 60W；Air quantity 1300m3/h；Hot blast output temperature 85 DEG C～110 DEG C；Dry tea productivity ratio 10kg/h.Agricultural machinery popularization station, City: A Case Study in Baise have developed 5H-I type tea drier, and this machine is with firewood and common bright coal for fuel, and low price, energy consumption is low, is suitable for processing factory or family uses.
In described baking step, when Folium Camelliae sinensis dries to seventy percent dry, airing l0 minute, then dry to ninety percent dry, then two or three dish tea and be a dish, thick 3 centimetres, finally slowly it is dried to pure dry with slow fire, water content of tea is 4%.
The temperature that Folium Camelliae sinensis finished product preserves is between 4 DEG C～10 DEG C, the environmental requirement free from extraneous odour of preservation, odorless, nontoxic.
Embodiment 3
The processing method of tippy tea, selecting deep pool tippy tea is raw material, and this processing method comprises the following steps:
Gathering: plucking clear and bright front and back fresh tea leaf, raw material is bud one, two leaf, it is desirable to bud is strong, milli is many, length is less than 4 centimetres, and anosis damaged by insect evil, not to folder leaf, tea shoot is gently adopted and puts down gently in basket, does not want compacting；
Spread: fresh leaf uses the thin stand of bamboo dustpan 2 hours after adopting back immediately, and THICKNESS CONTROL, at 3-5 centimetre, is put into the indoor or outdoors not having direct sunlight, and the cloudy day then extends 1～2 hour；
Completing: adopt the pot that completes of 70～80 centimetres of bores, the pot temperature that completes puts into Folium Camelliae sinensis at 170 DEG C, throws leaf amount at 1.5 jin, start within 3 minutes, to take to boil in a covered pot over a slow fire to tremble combination, make tea heating, start to shake loose moisture, when leaf temperature rise to 110 DEG C, take to tremble stir-fry, before taking the dish out of the pot stewing fry several under, complete altogether 6 minutes, make water content reach 60%, leaf color keeps dark green, complete accomplish to kill even, kill, not burnt, not yellow；
Knead: after water-removing leaves spreading for cooling, by the water-removing leaveses of several pots and be a rub barrel, knead with tea twisting machine, every rub barrel dress water-removing leaves 5～6 kilograms；
Reason bar: the Folium Camelliae sinensis after kneading deblocks immediately, and pockets of tea is shaken loose gently, then carries out reason bar；
Dry: the Folium Camelliae sinensis after the reason bar that deblocks is placed on tea tray, puts into tea drier and dry；
Multiple perfume: when re-roasting starts, temperature is 60 DEG C, and light stir-fry is gently turned over 7 minutes, then airing 10 minutes, then fry roasting with the temperature of 80 DEG C, stir-fry 8 minutes, and pick out slightly thick tea bar and stalky tea；
Packaging storage: Folium Camelliae sinensis finished product is packaged, place position library storage.
Described tea twisting machine adopts to rub slowly and gently rubs, and is namely not added with kneadding 5 minutes, gentlier presses 10 minutes, middle pressure 10 minutes, gentlier presses, decompresses 5 minutes, rubs 30 minutes altogether；Tea twisting machine rotating speed is 35 revs/min.
Described spreading in step, fresh leaf is put into the thickness of bamboo dustpan and is 3-5 centimetre, spreads and wants uniformly, to spread in process and fresh leaf is not stirred.
In described reason bar step, reason bar method is that tea tray is on the ground, catches the tea bar rubbed gently, and people stands and exerts oneself toward throwing in tea tray, is strutted by the finger holding tea when throwing, and makes that tea bar is straight and uniform thin to be spread out in tea tray；Some tea bars are straight not, then repeatedly pick up throwing from tea tray, straight for tea orderliness.
In described baking step, the supporting power of described tea drier is 220V, 60W；Air quantity 1300m3/h；Hot blast output temperature 85 DEG C～110 DEG C；Dry tea productivity ratio 10kg/h.Agricultural machinery popularization station, City: A Case Study in Baise have developed 5H-I type tea drier, and this machine is with firewood and common bright coal for fuel, and low price, energy consumption is low, is suitable for processing factory or family uses.
In described baking step, when Folium Camelliae sinensis dries to seventy percent dry, airing l0 minute, then dry to ninety percent dry, then two or three dish tea and be a dish, thick 3 centimetres, finally slowly it is dried to pure dry with slow fire, water content of tea is 4%.
The temperature that Folium Camelliae sinensis finished product preserves is between 4 DEG C～10 DEG C, the environmental requirement free from extraneous odour of preservation, odorless, nontoxic.
Adopting standard method, the main components that embodiment 1-3 produces tippy tea has carried out the analysis of relatively system.
The mensuration that determination of water: GB/T8304 2002 tea divides, 103 ± 2 DEG C of constant weight methods；
Water lixivium: GB/T8305 2002 tea determination of extractives；
Tea polyphenols measures: GB/T8313 2002 tea polyphenols measures, ferrous tartrate colorimetry；
Catechin measures: Vanillin colorimetry；
Determined amino acid: measure with reference to GB/T8314 2002 tea free amino acid total amount, ninhydrin colorimetry.Standard curve making: accurately weigh glutamic acid 100mg and be dissolved in 100mL water, then the following concentration of dilute with water: 50,100,200,300,400 μ g/mL, draw above-mentioned solution 1mL respectively in 25mL volumetric flask, add 0.5mL1/15mol/L phosphate buffer.Adding 0.5mL 1,2,3-indantrione monohydrate developer, heat 15min, add water after cooling and be settled to 25mL, measure its absorbance, make vertical coordinate with E value in boiling water bath, in every mL, the μ g number of contained glutamic acid is mapped for abscissa, is canonical plotting；
Caffeine measures: GB/T8312 2002 tea caffeine measures, ultraviolet spectrophotometry；
Crude fibre measures: GB/T8310 2002 tea crude fibre measures；
Total ash measures: GB/T8306 2002 tea total ash measures arbitration law；
Chlorophyll measuring (mixed liquor extraction): weigh and grind sample 1.000g, move in the brown volumetric flask of 100mL, add 90mL extract (ethanol: acetone: water=4.5:4.5:1), extract 24h when room temperature lucifuge, extract after terminating, it is settled to 100mL with extract, extracted by filtration liquid, takes a small amount of filtrate, to extract stock solution for blank, locate densitometric at 663nm and 645nm, calculate content by following equation:
Chlorophyll a (mg/g)=(12.7E663---2.69E645) V/M
Chlorophyll b (mg/g)=(22.9E645---4.68E663) V/M
In formula: V is mixeding liquid volume, Unit/mL；
M is sample quality, unit g；
Chlorophyll total amount: chlorophyll a+chlorophyll b.
Data are averaged, result shows, the polyphenol content of tippy tea of the present invention is higher, it is 26.30%～30.67%, catechin content is 15.34%～16.31%, amino acid content 2.55%～2.84%, caffeine content is higher is 4.21%～4.31%, water extraction content 42.62%-43.21%；Chlorophyll content is relatively low.It is only 0.1337%～0.2206%.Crude fiber content is 7.37%～7.79%, total ash content 4.79%～4.93%, and content is all relatively low, it was shown that tippy tea raw material tenderness of the present invention is better.
Claims (7)
1. the processing method of tippy tea, it is characterised in that: selecting deep pool tippy tea is raw material, and this processing method comprises the following steps:
Gathering: plucking clear and bright front and back fresh tea leaf, raw material is bud one, two leaf, it is desirable to bud is strong, milli is many, length is less than 4 centimetres, and anosis damaged by insect evil, not to folder leaf, tea shoot is gently adopted and puts down gently in basket, does not want compacting；
Spread: fresh leaf uses the thin stand of bamboo dustpan 2 hours after adopting back immediately, and THICKNESS CONTROL, at 3-5 centimetre, is put into the indoor or outdoors not having direct sunlight, and the cloudy day then extends 1～2 hour；
Completing: adopt the pot that completes of 70～80 centimetres of bores, the pot temperature that completes puts into Folium Camelliae sinensis at 150～170 DEG C, throws leaf amount at 0.8～1.5 jin, start within 2～3 minutes, to take to boil in a covered pot over a slow fire to tremble combination, make tea heating, start to shake loose moisture, when leaf temperature rise to 110 DEG C, take to tremble stir-fry, before taking the dish out of the pot stewing fry several under, complete altogether 5～6 minutes, make water content reach 60%, leaf color keeps dark green, complete accomplish to kill even, kill, not burnt, not yellow；
Knead: after water-removing leaves spreading for cooling, by the water-removing leaveses of several pots and be a rub barrel, knead with tea twisting machine, every rub barrel dress water-removing leaves 5～6 kilograms；
Reason bar: the Folium Camelliae sinensis after kneading deblocks immediately, and pockets of tea is shaken loose gently, then carries out reason bar；
Dry: the Folium Camelliae sinensis after the reason bar that deblocks is placed on tea tray, puts into tea drier and dry；
Multiple perfume: when re-roasting starts, temperature is 50～60 DEG C, and light stir-fry is gently turned over 6～7 minutes, then airing 10 minutes, then fry roasting with the temperature of 70～80 DEG C, stir-fry 5～8 minutes, and pick out slightly thick tea bar and stalky tea；
Packaging storage: Folium Camelliae sinensis finished product is packaged, place position library storage.
2. the processing method of tippy tea according to claim 1, it is characterised in that: described tea twisting machine adopts to rub slowly and gently rubs, and is namely not added with kneadding 5 minutes, lighier pressure 10 minutes, middle pressure 10 minutes, lighier pressure, decompression 5 minutes, rubs 30 minutes altogether；Tea twisting machine rotating speed is 32～35 revs/min.
3. the processing method of tippy tea according to claim 1, it is characterised in that: described in spread in step, fresh leaf is put into the thickness of bamboo dustpan and is 3-5 centimetre, spreads and wants uniformly, to spread in process and fresh leaf is not stirred.
4. the processing method of tippy tea according to claim 1, it is characterised in that: in described reason bar step, reason bar method is that tea tray is on the ground, catch the tea bar rubbed gently, people stands firmly toward throwing in tea tray, is strutted by the finger holding tea when throwing, and makes that tea bar is straight and uniform thin to be spread out in tea tray；Some tea bars are straight not, then repeatedly pick up throwing from tea tray, straight for tea orderliness.
5. the processing method of tippy tea according to claim 1, it is characterised in that: in described baking step, the supporting power of described tea drier is 220V, 60W；Air quantity 1300m3/h；Hot blast output temperature 85 DEG C～110 DEG C；Dry tea productivity ratio 10kg/h.
6. the processing method of tippy tea according to claim 1, it is characterised in that: in described baking step, when Folium Camelliae sinensis dries to seventy percent dry, airing l0 minute, then dry to ninety percent dry, then two or three dish tea and be a dish, thick 3 centimetres, being finally slowly dried to pure dry with slow fire, water content of tea is 4%.
7. the processing method of tippy tea according to claim 1, it is characterised in that: the temperature that Folium Camelliae sinensis finished product preserves is between 4 DEG C～10 DEG C, the environmental requirement free from extraneous odour of preservation, odorless, nontoxic.
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| CN107646992A (en) * | 2017-09-27 | 2018-02-02 | 广西昭平县古书茶业有限公司 | A kind of processing technology of tippy tea |
| CN108402225A (en) * | 2018-05-16 | 2018-08-17 | 刘龙润 | A kind of production method of roasted green tea |
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