CN105831300A - Making method of Jiuhua earthen bowl tea - Google Patents
Making method of Jiuhua earthen bowl tea Download PDFInfo
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- CN105831300A CN105831300A CN201610318085.7A CN201610318085A CN105831300A CN 105831300 A CN105831300 A CN 105831300A CN 201610318085 A CN201610318085 A CN 201610318085A CN 105831300 A CN105831300 A CN 105831300A
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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
- A23F3/12—Rolling or shredding tea leaves
Abstract
The invention discloses a making method of Jiuhua earthen bowl tea, and belongs to the field of tea making and processing. The making method includes the following process steps of fresh leaf picking, indoor tedding, sunlight airing, electric heating fixation, primary wetting, enzyme adding for rolling, hot air roasting, secondary wetting, hot air re-roasting, compression forming, drying in shade for shaping, infrared aroma enhancement and vacuum packaging, and then the Jiuhua earthen bowl tea is made. The made earthen bowl tea tastes mellow with a sweet aftertaste, has a strong fruity aroma, and has the unique quality and flavor of tasting thick after being brewed for the first time and the second time, tasting fresh after being brewed for the third time and the fourth time and still tasting mellow after being brewed for the fifth time.
Description
Technical field
The present invention relates to tealeaves and make manufacture field, be specifically related to the making processing method of a kind of nine China's alms bowl tea.
Background technology
Jiuhuashan is positioned at Wan Nan Chizhou City, is one of big sacred Buddhist site of China four.According to Historical Data Data About, Jiuhuashan just abounded in tea in the Tang Dynasty, the most still China Main Tea Area, and was Famous High-quality Tea and tribute tea main product ground.Jiuhuashan abounded with one " ball tea " at that time, preparation method is the simplest, after generally tealeaves being returned, first Exposure to Sunlight after the green grass or young crops of stand, smash to pieces and make bulk or round pie again, through drying or charcoal fire is dried and made ball tea, drink for Buddhist monk and the periphery common people, it is stated that often drinking this tea can be clearing heat and detoxicating, improve the body and culature, prevent and cure diseases.Having arrived the Ming Dynasty, along with frying green tea occurs, nine Chinese group's tea and making side thereof are the most lost, and product is withdrawn from the market and forgotten by people.In order to pass on great Yang Fojiao tea culture, developing teas new product, promotion tea grower increases income, tea looks forward to synergy, country's tax increase, and JP has opened up nine China's alms bowl tea new-product developments.
Summary of the invention
The technical problem to be solved is: providing the preparation method of a kind of nine China's alms bowl tea, mellow time of made alms bowl tea flavour is sweet, and fragrance flowers and fruits are aromatic strong.
The technical solution used in the present invention is:
The preparation method of a kind of nine China's alms bowl tea, it is characterised in that comprise the following steps:
(1) leaf picking: the superfine tea of high-grade nine China's alms bowl tea, opens up young tender fresh leaves of tea plant to pluck at the beginning of bud one, two leaf；I and II nine China alms bowl tea, to pluck a bud two, the fresh leaf of three-leaf tea tree；
(2) indoor stand is blue or green: after fresh leaf returns, and puts into thin stand 4-6 centimetre on indoor bamboo pad, spreads out blue or green 1-2 hour with natural temperature environment, allows its green grass gas distribute；
(3) daylight shines green grass or young crops: will spread out bud-leaf after green grass or young crops, and removal is outdoor shines green grass or young crops 1-2 hour under natural light, allows it carry out a day photooxidation；
(4) electric heating completes: application electric heating green-keeping machine, completes with 180 1 200 DEG C, and enzymatic oxidation processed activity stops deep oxidation, when reaching 50-55% when completing to tealeaves moisture content；
(5) first wet green grass or young crops: by water-removing leaves, puts into the superior heat of bamboo pad wet blue or green 30-40 minute, and Tea Polyphenols is cried out with coffee, amino acid, tea polysaccharide produce biochemical reaction and convert the combination product that formation is new to allow bud-leaf include；
(6) enzyme-added knead: in wet leafiness, be first uniformly added into 0.3 one 0.5% maceraring enzyme, then knead with stainless steel kneading machine；Time is 20-25 minute, the gentliest rubs 5 one 10 minutes, adds ballast and rubs 10 minutes；
(7) hot blast bakees: with air flow dryer, with 120-130 DEG C, bakee 6-8 minute so that it is preliminarily dried；
(8) the wet green grass or young crops of secondary: will bakee leaf, puts into bamboo basket and carries out secondary wet blue or green 8-10 hour；
(9) hot blast dries again: with air flow dryer, with 100-110 DEG C, bakee 5-6 minute；
(10) shaping is pressed: leaf input shaped extrusion machine will be dried again, by intelligence conveying device and compression system, be compressed to " alms bowl shape " with the ` pressure of 25PMa；
(11) dry in the shade solid: the alms bowl tea that will be pressed into, put into and dry in the shade solid 15 days with natural normal temperature on indoor yoke；
(12) infrared Titian: by the alms bowl tea after solid of drying in the shade, inputted far infrared fragrance extracting machine, with 110-120 DEG C of high temperature Titian 6-8 minute；
(13) vacuum packaging: utilize vacuum packing machine, carries out packing, fresh-keeping storage.
Further, enzyme-added in described step (6) knead 20～25 minutes, the gentliest rub 5～10 minutes, add ballast and rub 10 minutes；
Further, the pressure pressed in described step (10) is 25MPa
。
Further, the preparation method of described a kind of nine China's alms bowl tea, spring tea makes time each process conditions and further defines that
Leaf picking: open up young tender fresh leaves of tea plant at the beginning of bud one, two leaf to pluck；
Indoor stand is blue or green: the blue or green thickness 5 in stand～6 centimeters, stand blue or green time 1.5～2 hours；
Daylight shines green grass or young crops: the time is 1～1.5 hour；
Electric heating completes: electric heating completes temperature 190～200 DEG C；
First wet green grass or young crops: wet blue or green time 38～40 minutes；
Enzyme-added knead: enzyme concentration is 0.3%；
Hot blast bakees: the time is 8 minutes；
The wet green grass or young crops of secondary: wet blue or green time 9～10 hours；
Hot blast dries again: with 105～110 DEG C of hot blasts, bakees 6 minutes；
Infrared Titian: Titian temperature 120 DEG C, 8 minutes Titian time.
Further, the preparation method of described a kind of nine China's alms bowl tea, Summer-autumn tea makes time each process conditions and further defines that
Leaf picking: to pluck a bud two, the fresh leaf of three-leaf tea tree；
Indoor stand is blue or green: the blue or green thickness 4 in stand～5 centimeters, the stand blue or green 1.5 hours time；
Daylight shines green grass or young crops: the time is 1 hour；
Electric heating completes: electric heating completes temperature 180～190 DEG C；
First wet green grass or young crops: wet blue or green time 30～35 minutes；
Enzyme-added knead: enzyme concentration is 0.5%；
Hot blast bakees: temperature is 120 DEG C, and the time is 7 minutes；
The wet green grass or young crops of secondary: wet blue or green time 9～9.3 hours；
Hot blast dries again: with≤100 DEG C of hot blasts, bakees 5 minutes；
Infrared Titian: Titian temperature≤110 DEG C, 6 minutes Titian time.
The invention has the beneficial effects as follows:
1, daylight is used to shine green grass or young crops, on the one hand solar energy is utilized to shine green grass or young crops, on the other hand the bud-leaf that withers saves the energy, by day photooxidation, can preferably allow bud-leaf include green grass gas and distribute to be converted into the material such as linalool, geraniol and produce " flowers and fruits are fragrant " and promote alms bowl tea fragrance.
2, through the wet blue or green effect of secondary, greatly facilitated tealeaves including fiber element, starchy material and proteolysis, generated the sweet substances such as a large amount of tea polysaccharide, amino acid, geraniol to alleviate alms bowl tea bitter taste.
3, by adding the enzymatic catalysis that enzyme maceraring enzyme is kneaded. adding the crushing juice rate of tea juice, catabolite contains the material such as various saccharides and other organic acids simultaneously, it is possible to form mellow time sweet, fragrant and sweet strong peculiar flavour of flowers and fruits fragrance of flavour；Improve alms bowl tea and brew concentration and fresh refreshing degree.
4, the intelligence control system of shape machine processed is set as 25MPa pressure, not only can make " alms bowl shape " more tight knot, and because of high-pressure extrusion effect, to promote tea juice excessive, naturally the oxidation of drying in the shade in Zai Jinghou road acts on infra-red drying etc., alms bowl tea outer surface can be made to form glossy shinny uniqueness " dirty-green " and can strengthen its aesthetic degree.
5, the infrared Titian effect of far infrared light source is used so that it is include the fierce saccharification of tea polysaccharide generation and react and form good " flowers and fruits are fragrant ", have good action to optimizing alms bowl tea quality.
Accompanying drawing explanation
Fig. 1 is the preparation method flow chart of described a kind of nine China's alms bowl tea.
Detailed description of the invention
Below in conjunction with the accompanying drawings the detailed description of the invention of the present invention is described in detail.
Embodiment one:
The spring tea preparation method of nine China's alms bowl tea:
(1) leaf picking: spring is because making superfine nine China's alms bowl tea, therefore opens up young tender fresh leaves of tea plant to pluck at the beginning of bud one, two leaf, does not adopt thick Lao Ye and to folder leaf.
(2) indoor stand is blue or green: after fresh leaf returns, put into thin stand 5-6 centimetre on the bamboo pad of room, spreads out blue or green 1.5-2 hour with natural temperature, allows its green grass gas fully distribute；
(3) daylight shines green grass or young crops: by bud-leaf after the green grass or young crops of stand, moves on to shine green grass or young crops under outdoor natural sunlight, and because sunlight in spring is more weak, therefore the solarization blue or green time is 1-1.5 hour, allows it pass through daylight and shines green grass or young crops oxidation, makes fresh leaf dehydration color and luster turn dark, food value of leaf deliquescing.
(4) electric heating completes: application electric heating green-keeping machine, completes with 190～200 DEG C, and enzymatic oxidation processed activity stops the red change of deep oxidation, can complete, when water-removing leaves to moisture content 50-55%, the operation that completes.
(5) first wet green grass or young crops: by water-removing leaves, puts into wet blue or green 38-40 minute of natural room temperature on bamboo pad, and Tea Polyphenols is cried out with coffee, amino acid, tea polysaccharide react by wet heap effect generation composite chemical to allow it include, the intermediate product that conversion formation is new.
(6) enzyme-added knead: first in wet leafiness, be uniformly added into 0.3% maceraring enzyme (a kind of containing pectase, cellulase, the compound biological enzyme of protease), knead with stainless steel kneading machine again, the time of kneading is 20 minutes, the gentliest rub 5 minutes, adding ballast and rub 10 minutes, pine rubs 5 minutes.On the one hand through the effect of kneading, bud-leaf is kneaded into bar shaped, on the other hand by biological enzymatic decomposition. improve the crushing juice rate of tea juice, so that improving alms bowl millet paste concentration.
(7) hot blast bakees: with air flow dryer, with 120-130 DEG C of high-temperature hot-air, bakee 8 minutes so that it is dried moisture content is about 30%.
(8) the wet green grass or young crops of secondary: leaf will be bakeed, put into bamboo basket and carry out secondary wet blue or green 9-10 hour with room temperature, allow it during wet heap, by the comprehensive function generation series of chemical of moisture, temperature and oxygen, on the one hand promote that tealeaves including fiber element, starchy material and proteolysis generate the fragrant sweet substance such as tea polysaccharide, amino acid, geraniol to alleviate alms bowl tea bitter taste.On the other hand under hyther, cause chlorophyll structural deterioration, lose the original green of fresh leaf, promote the oxidation of polyphenol compound to produce theaflavin and thearubigin simultaneously, and then make millet paste color and luster transfer orange and maroon to.
(9) hot blast dries again: with air flow dryer, with 105-110 DEG C of hot blasts, bakee 6 minutes, pass through high temperature action, on the one hand suppression polyphenol oxidase activity terminates polyphenols oxidation, on the other hand continuing to be dried dehydration makes its water content control between 9 one 10%, it is simple to rear road presses into " alms bowl shape ".
(10) shaping is pressed: leaf input shaped extrusion machine will be dried again, by intelligence conveying device and compression system, be compressed to " alms bowl shape " with the ` pressure of 25PMa.
(11) drying in the shade solid: the alms bowl tea that will be pressed into, put into and dry in the shade solid 15 days with natural normal temperature on indoor yoke, by the effect of naturally drying in the shade, allow aqueous extravasation in it, surface water slowly volatilizees, and makes the alms bowl tea bodily form the most solid.
(12) infrared Titian: by the alms bowl tea after solid of drying in the shade, inputs far infrared fragrance extracting machine, intelligent temperature control is set as with time-controlling apparatus: Titian temperature is 120 DEG C, and the Titian time is 8 minutes.By the infra-red drying effect of far infrared light source, on the one hand moisture content is dried in continuation so that it is moisture content≤8.0%, on the other hand promotes tea polysaccharide produce fierce " saccharification reaction " and form good flowers and fruits perfume, has good effect to optimizing alms bowl tea quality.
(13) vacuum packaging: utilize vacuum packing machine, alms bowl tea is packed fresh-keeping storage, in case over oxidation deterioration.
Embodiment two:
The Summer-autumn tea preparation method of nine China's alms bowl tea:
(1) leaf picking: summer and autumn is slightly old because of tea tree bud-leaf, therefore to pluck a bud two, the fresh leaf of three-leaf tea tree, make I and II nine China alms bowl tea.
(2) indoor stand is blue or green: summer and autumn is high because of temperature, after fresh leaf returns, should put into thin stand 4-5 centimetre on the bamboo pad of room, spreads out blue or green 1.5 hours with natural temperature, allows its green grass gas fully distribute.
(3) daylight shines green grass or young crops: summer and autumn is strong because of temperature Gaoyang light, to foreshorten to 1 hour so daylight shines green grass or young crops, in order to avoid green grass or young crops is shone in excessive illumination aoxidizes red change.
(4) electric heating completes: the electric heating temperature that completes reduces to 180 1 190 DEG C, completes to tealeaves moisture content≤50%, in case producing " coking ".
(5) first wet green grass or young crops: by water-removing leaves, puts into wet green grass or young crops 30-35 minute on bamboo pad, in order to avoid " vexed Huang " phenomenon excessively occurs in wet green grass or young crops.
(6) enzyme-added knead: being first uniformly added into 0.5% maceraring enzyme in wet leafiness, then carry out kneading 25 minutes, the gentliest rub 5 minutes, add ballast and rub 15 minutes, pine rubs 5 minutes.By strengthening maceraring enzyme tret and kneading time and pressure, promote that thick old bud-leaf is kneaded into bar and improves tea juice leaching rate, so that improving millet paste concentration.
(7) hot blast bakees: drying high temperature is 120 DEG C, bakees 7 minutes so that it is moisture content reaches about 30%.
(8) the wet green grass or young crops of secondary: leaf will be bakeed, put into bamboo basket and carry out secondary wet blue or green 9-9.3 hour with room temperature, if room temperature is more than 38 DEG C of cold water moistening and lowering temperatures to be sprayed, allow its wet heap generation series of chemical under low temperature and high relative humidity environment, to alleviate alms bowl tea bitter taste and to make millet paste color and luster transfer orange and maroon to.
(9) hot blast dries again: baking temperature is with≤110 DEG C again, bakees 5 minutes time so that it is water content control is about 9%, it is simple to press into " alms bowl shape ".
(10) shaping is pressed: leaf input shaped extrusion machine will be dried again, still with 25MPa
` pressure be compressed to " alms bowl shape ".
(11) drying in the shade solid: summer and autumn is dry because of sky dry gas, alms bowl tea nature normal temperature solid time of drying in the shade should shorten to 12 days, just tea body can be made to obtain solid.
(12) infrared Titian: infrared Titian temperature is≤110 DEG C, the Titian time is 6 minutes.Its moisture content≤8.0%, also can form good height fragrant and sweet.
(13) vacuum packaging: empty packet mode is identical with spring tea, and normal temperature packs fresh-keeping storage.
Application this invention technique makes nine China's alms bowl tea quality characteristics；Profile is " alms bowl " shape, and color and luster is glossy shinny " dirty-green ".Brewing rear millet paste yellowish red color or yellowish-brown, mellow time of flavour is sweet, and fragrance flowers and fruits are aromatic strong, has a bubble, two bubble tastes dense, and three bubbles, four bubbles are delicious, the distinguishing character local flavor of five bubble taste still alcohol..
The general principle of the present invention, principal character and advantages of the present invention have more than been shown and described.The present invention is not restricted to the described embodiments; the principle that the present invention is simply described described in above-described embodiment and specification; the present invention also has various changes and modifications without departing from the spirit and scope of the present invention, and these changes and improvements both fall within the range of claimed invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (5)
1. the preparation method of China's alms bowl tea, it is characterised in that comprise the following steps:
(1) leaf picking: the superfine tea of high-grade nine China's alms bowl tea, opens up young tender fresh leaves of tea plant to pluck at the beginning of bud one, two leaf；I and II nine China alms bowl tea, to pluck a bud two, the fresh leaf of three-leaf tea tree；
(2) indoor stand is blue or green: after fresh leaf returns, and puts into thin stand 4-6 centimetre on indoor bamboo pad, spreads out blue or green 1-2 hour with natural temperature environment, allows its green grass gas distribute；
(3) daylight shines green grass or young crops: will spread out bud-leaf after green grass or young crops, and removal is outdoor shines green grass or young crops 1-2 hour under natural light, allows it carry out a day photooxidation；
(4) electric heating completes: application electric heating green-keeping machine, completes with 180 1 200 DEG C, and inhibitory enzyme pro-oxidant activity stops deep oxidation, when reaching 50-55% when completing to tealeaves moisture content；
(5) first wet green grass or young crops: by water-removing leaves, puts into the superior heat of bamboo pad wet blue or green 30-40 minute, and Tea Polyphenols is cried out with coffee, amino acid, tea polysaccharide produce biochemical reaction and convert the combination product that formation is new to allow bud-leaf include；
(6) enzyme-added knead: in wet leafiness, be first uniformly added into 0.3 one 0.5% maceraring enzyme, then knead with stainless steel kneading machine；Time is 20-25 minute；
(7) hot blast bakees: with air flow dryer, with 120-130 DEG C, bakee 6-8 minute so that it is preliminarily dried；
(8) the wet green grass or young crops of secondary: will bakee leaf, puts into bamboo basket and carries out secondary wet blue or green 8-10 hour；
(9) hot blast dries again: with air flow dryer, with 100-110 DEG C, bakee 5-6 minute；
(10) shaping is pressed: will dry leaf input shaped extrusion machine again, by intelligence conveying device and compression system, pressure is compressed to " alms bowl shape "；
(11) dry in the shade solid: the alms bowl tea that will be pressed into, put into and dry in the shade solid 15 days with natural normal temperature on indoor yoke；
(12) infrared Titian: by the alms bowl tea after solid of drying in the shade, inputted far infrared fragrance extracting machine, with 110-120 DEG C of high temperature Titian 6-8 minute；
(13) vacuum packaging: utilize vacuum packing machine, carries out packing, fresh-keeping storage.
The preparation method of a kind of nine China's alms bowl tea, is characterized in that: enzyme-added in described step (6) knead 20～25 minutes, the gentliest rubs 5～10 minutes, add ballast and rub 10 minutes.
The preparation method of a kind of nine China's alms bowl tea, is characterized in that: the pressure pressed in described step (10) is 25MPa
。
4. the preparation method of a kind of nine China's alms bowl tea as described in claims 1 to 3, is characterized in that: the preparation method of described a kind of nine China's alms bowl tea, spring tea makes time each process conditions and further defines that
Leaf picking: open up young tender fresh leaves of tea plant at the beginning of bud one, two leaf to pluck；
Indoor stand is blue or green: the blue or green thickness 5 in stand～6 centimeters, stand blue or green time 1.5～2 hours；
Daylight shines green grass or young crops: the time is 1～1.5 hour；
Electric heating completes: electric heating completes temperature 190～200 DEG C；
First wet green grass or young crops: wet blue or green time 38～40 minutes；
Enzyme-added knead: enzyme concentration is 0.3%；
Hot blast bakees: the time is 8 minutes；
The wet green grass or young crops of secondary: wet blue or green time 9～10 hours；
Hot blast dries again: with 105～110 DEG C of hot blasts, bakees 6 minutes；
Infrared Titian: Titian temperature 120 DEG C, 8 minutes Titian time.
5. the preparation method of a kind of nine China's alms bowl tea as described in claims 1 to 3, is characterized in that: the preparation method of described a kind of nine China's alms bowl tea, Summer-autumn tea makes time each process conditions and further defines that
Leaf picking: to pluck a bud two, the fresh leaf of three-leaf tea tree；
Indoor stand is blue or green: the blue or green thickness 4 in stand～5 centimeters, the stand blue or green 1.5 hours time；
Daylight shines green grass or young crops: the time is 1 hour；
Electric heating completes: electric heating completes temperature 180～190 DEG C；
First wet green grass or young crops: wet blue or green time 30～35 minutes；
Enzyme-added knead: enzyme concentration is 0.5%；
Hot blast bakees: temperature is 120 DEG C, and the time is 7 minutes；
The wet green grass or young crops of secondary: wet blue or green time 9～9.3 hours；
Hot blast dries again: with≤100 DEG C of hot blasts, bakees 5 minutes；
Infrared Titian: Titian temperature≤110 DEG C, 6 minutes Titian time.
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