CN105875922A - Processing technology of peach-fragrance beautifying tea - Google Patents
Processing technology of peach-fragrance beautifying tea Download PDFInfo
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- CN105875922A CN105875922A CN201610247879.9A CN201610247879A CN105875922A CN 105875922 A CN105875922 A CN 105875922A CN 201610247879 A CN201610247879 A CN 201610247879A CN 105875922 A CN105875922 A CN 105875922A
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- tea
- camelliae sinensis
- folium camelliae
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- withering
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- 239000003205 fragrance Substances 0.000 title claims abstract description 16
- 241001122767 Theaceae Species 0.000 title claims 13
- 238000001035 drying Methods 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims description 69
- 230000008569 process Effects 0.000 claims description 35
- 230000003796 beauty Effects 0.000 claims description 16
- 239000002304 perfume Substances 0.000 claims description 16
- 235000013599 spices Nutrition 0.000 claims description 16
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 12
- 240000005809 Prunus persica Species 0.000 claims description 11
- 230000002542 deteriorative effect Effects 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 10
- 230000007480 spreading Effects 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 abstract description 42
- 235000013616 tea Nutrition 0.000 abstract description 41
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 235000009569 green tea Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000005923 long-lasting effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 238000009395 breeding Methods 0.000 description 3
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 3
- 235000005487 catechin Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- 241000037488 Coccoloba pubescens Species 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 239000013543 active substance Substances 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000020333 oolong tea Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
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- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
-
- 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
Abstract
The invention relates to the field of green tea processing, and especially relates to a processing technology of peach-fragrance beautifying tea. The processing technology of the peach-fragrance beautifying tea comprises the following processing steps: collecting raw materials, carrying out withering, carrying out sun-drying so as to perform withering, carrying out second withering, carrying out shaking so to improve aroma, deactivating enzymes, carrying out rolling, carrying out drying, carrying out choosing, carrying out packaging and so on. The peach-fragrance beautifying tea prepared by the processing technology is jade-green, fresh and mellow in texture; and the peach-fragrance beautifying tea leaves lingering fragrance in the mouth; moreover, the peach-fragrance beautifying tea has a long-lasting refreshing aroma. Furthermore, the invention provides a scientific, rational, simple and perfect processing technology for processing the Taoyuan big-leaf tea. The processing technology is suitable for scale production, and satisfies demands for tea of good qualities of the majority of people who like tea or love tea.
Description
Technical field
The present invention relates to Green Tea Processing field, the processing technique of a kind of Fructus Persicae perfume (or spice) beauty's tea.
Background technology
Land of Peach Blossoms daye tea is developed by the wild large-leaf tea in Jia Chong remote mountains, peace Pu Xiang land, Taoyuan county and forms, and 1969, wild large-leaf tea was entered through selection-breeding, breeding and experiment and demonstration by Lu Wanjun et al., and its selection-breeding brand was identified by Hunan Province's level Technical Achievements in 1989.Within 1992, pass through Hunan Province's crop varietal approval committee, this kind blade is loose, high yield, high-quality, strong stress resistance, include the improved seeds of the chemical combination material abundances such as tea polyacid and catechin, therefore name as " Land of Peach Blossoms great Ye ", but, the most still it is formed without a set of perfect Land of Peach Blossoms daye tea processing technique, so that can not introduce to the market the most widely, like that tea personage provides excellent green tea for vast happiness tea.
Summary of the invention
For above-mentioned technical problem, the present invention provides scientific and reasonable, the most perfect a kind of Land of Peach Blossoms daye tea processing technique, it is achieved Land of Peach Blossoms daye tea standardization, large-scale production, to meet the vast happiness tea love tea personage demand to Folium Camelliae sinensis best in quality.
The technical solution used in the present invention is: the processing technique of a kind of Fructus Persicae perfume (or spice) beauty's tea, comprises the following steps that:
(1) raw material is gathered: plucking Land of Peach Blossoms large-leaved variety fresh leaf of Camelliae sinensis is raw material；
(2) wither: above-mentioned fresh leaf is spread and withers on deteriorating machine；
(3) dry in sun: the Folium Camelliae sinensis after step (2) processes is moved to outdoor and carries out dry in the sun, dry in the sun to leaf color shades；
(4) secondary withers: is placed on deteriorating machine by the tea spreading after step (3) processes and carries out secondary and wither；
(5) rocking of green leaf: put the Folium Camelliae sinensis after step (4) processes into vibration machine and carry out rocking of green leaf, until forming fragrance；
(6) complete: put the Folium Camelliae sinensis after step (5) processes into vial-type fried dry green-keeping machine and complete；
(7) knead: put the Folium Camelliae sinensis after step (6) processes into kneading machine and knead；(8) dry: put the Folium Camelliae sinensis after step (7) processes into dehydrator and dry；
(9) Folium Camelliae sinensis after selected drying, and pack.
As preferably, described step (2) is withered, and to spread thickness be 10cm to Folium Camelliae sinensis in operation, and withering temperature is 28 DEG C-30 DEG C, and withering time is 4-10 hour.
As preferably, the moisture weight that described step (2) tea leaf withering loses accounts for the 10%-20% of Folium Camelliae sinensis weight before withering.
As preferably, before described step (3) dry in sun working procedure duration node is 10 AM or after at 4 in afternoon.
As preferably, the moisture weight that in described step (3) dry in sun operation, Folium Camelliae sinensis reduces accounts for before dry in sun the 10%-15% of moisture weight in Folium Camelliae sinensis.
As preferably, described step (4) secondary withers, and to spread thickness be 10cm to Folium Camelliae sinensis in operation, and secondary withering temperature is 28 DEG C-30 DEG C, and withering time is 8-10 hour, and the moisture weight that secondary withers after procedures in Folium Camelliae sinensis accounts for the 50%-68% of Folium Camelliae sinensis weight.
As preferably, step (5) uses three rocking of green leaf, be to put the Folium Camelliae sinensis after step (4) processes into vibration machine bucket for the first time, the amount of putting into accounts for 2/3rds of bucket, vibration machine bucket rotating speed is 23r/min, and the time is 1 minute, carries out second time rocking of green leaf after then standing 1 hour, this time vibration machine bucket rotating speed is 46r/min, time is 7 minutes, carries out third time rocking of green leaf after then standing 1 hour, and this time vibration machine bucket rotating speed is 92r/min, time is 14 minutes, carries out next procedure after standing 1 hour.
As preferably, the complete temperature that completes in operation of described step (6) is 270 DEG C, and fixation time is 3 minutes.
As preferably, it is 10-20 minute that described step (7) kneads the time of kneading in operation.
As preferably, drying temperature in described step (8) baking operation is 120 DEG C, and the moisture weight dried to Folium Camelliae sinensis accounts for the 4% of Folium Camelliae sinensis weight.
Relative to prior art, present invention process has the advantage that
1, the Land of Peach Blossoms large-leaved variety fresh leaf of Camelliae sinensis plucking bud one leaf is raw material, this kind blade is loose, high yield, high-quality, strong stress resistance, rich in chemical combination materials such as tea polyacid and catechins, the finished tea thus made has the fragrance just as distributing when Flos persicae in March is bloomed, see its profile and color again just as the woman being like a peach blossom, graceful unsurpassed, make us intoxicated.
2, usual dry in sun technique is for the processing of oolong tea, but the technique of Fructus Persicae perfume (or spice) beauty's tea introduces this operation, its dry in sun system is by natural Exposure to Sunlight, before the best dry in sun time period is 10 AM or after at 4 in afternoon, the moisture loss that now temperature and humidity of external environment condition is not result in Folium Camelliae sinensis is too fast, be conducive to keeping and strengthening conversion and the accumulation of the inclusions such as tea polyphenols, enrich theine and the mine trace element of finished tea, be conducive to helping digest, decomposing toxin, reduction blood fat.
3, wither, it it is the indispensable process of Tea Processing technique, but withering in Fructus Persicae perfume (or spice) beauty's tea technique have employed mild wind, whirlwind, heat new technology of withering, new the most standby, whole tea-manufacturing technology comprises operation of withering twice, the increased activity of contained enzyme material in Folium Camelliae sinensis is made by above-mentioned operation of withering, promote starch, protein, the fresh leaf composition such as insoluble Pectin, proto is decomposed, convert, generate glucose, aminoacid, bath property pectin etc. is conducive to into the active substance of tea quality, polyphenols aoxidizes the most in varying degrees, the grass gas making fresh leaf disappears and produces delicate fragrance, and have fruit fragrant or the fragrance of a flower, become tea flavour alcohol and the most pained.
4, rocking of green leaf is originally the processing technique of oolong tea, this technique of transposing that the processing technique of Fructus Persicae perfume (or spice) beauty's tea is creative, and it is carried out continuously three rocking of green leaf operations, contained a considerable amount of aromatic substances, content is made in tender stalk to exceed the aminoacid of l 2 times and non-ester catechin with moisture diffusion to blade than bud-leaf, it is allowed to the active substance inside blade be combined, and changes into the highest richer fragrance matter together.
Accompanying drawing explanation
Accompanying drawing 1 is processing process figure of the present invention.
Detailed description of the invention
Elaborating the present invention below in conjunction with the accompanying drawings, illustrative examples and explanation in the present invention are used for explaining the present invention, but not as a limitation of the invention.
Embodiment 1:
(1) raw material is gathered: the Land of Peach Blossoms large-leaved variety fresh leaf of Camelliae sinensis plucking bud one leaf is raw material；
(2) withering: being spread by above-mentioned fresh leaf and wither on deteriorating machine, it is 10cm that Folium Camelliae sinensis spreads thickness, and withering temperature is 28 DEG C, and withering time is 4 hours, the moisture weight that tea leaf withering loses accounts for before withering the 10% of Folium Camelliae sinensis weight；
(3) dry in sun: the Folium Camelliae sinensis after step (2) processes is moved to before 10 AM or after at 4 in afternoon outdoor and carries out dry in the sun, dry in the sun half an hour, dry in the sun to leaf color shades, and the moisture weight of minimizing accounts for before dry in the sun in Folium Camelliae sinensis the 10% of moisture weight；
(4) secondary withers: is placed on deteriorating machine by the tea spreading after step (3) processes and withers, it is 10cm that Folium Camelliae sinensis spreads thickness, withering temperature is 28 DEG C, and withering time is 8 hours, and the moisture weight that secondary withers after procedures in Folium Camelliae sinensis accounts for the 50% of Folium Camelliae sinensis weight；
(5) rocking of green leaf: use three rocking of green leaf in step (5), being to put the Folium Camelliae sinensis after step (4) processes into vibration machine bucket for the first time, the amount of putting into accounts for 2/3rds of bucket, and vibration machine bucket rotating speed is 23r/min, time is 1 minute, then carrying out second time rocking of green leaf after standing 1 hour, this time vibration machine bucket rotating speed is 46r/min, and the time is 7 minutes, then third time rocking of green leaf is carried out after standing 1 hour, this time vibration machine bucket rotating speed is 92r/min, and the time is 14 minutes, carries out next procedure after standing 1 hour；
(6) complete: putting the Folium Camelliae sinensis after step (5) processes into vial-type fried dry green-keeping machine and complete, the temperature that completes is 270 DEG C, and fixation time is 3 minutes；
(7) knead: putting the Folium Camelliae sinensis after step (6) processes into kneading machine and knead, the time of kneading is 10 minutes；
(8) drying: put the Folium Camelliae sinensis after step (7) processes into drying machine drying, drying temperature is 120 DEG C, and the moisture weight dried to Folium Camelliae sinensis accounts for the 4% of Folium Camelliae sinensis weight；
(9) Folium Camelliae sinensis after selected drying, and pack.
Embodiment 2:
(1) raw material is gathered: the Land of Peach Blossoms large-leaved variety fresh leaf of Camelliae sinensis plucking bud one leaf is raw material；
(2) withering: being spread by above-mentioned fresh leaf and wither on deteriorating machine, it is 10cm that Folium Camelliae sinensis spreads thickness, and withering temperature is 29 DEG C, and withering time is 7 hours, the moisture weight that tea leaf withering loses accounts for before withering the 15% of Folium Camelliae sinensis weight；
(3) dry in sun: the Folium Camelliae sinensis after step (2) processes is moved to before 10 AM or after at 4 in afternoon outdoor and carries out dry in the sun, dry in the sun half an hour, dry in the sun to leaf color shades, and the moisture weight of minimizing accounts for before dry in the sun in Folium Camelliae sinensis the 12% of moisture weight；
(4) secondary withers: is placed on deteriorating machine by the tea spreading after step (3) processes and withers, it is 10cm that Folium Camelliae sinensis spreads thickness, withering temperature is 29 DEG C, and withering time is 9 hours, and the moisture weight that secondary withers after procedures in Folium Camelliae sinensis accounts for the 59% of Folium Camelliae sinensis weight；
(5) rocking of green leaf: use three rocking of green leaf in step (5), being to put the Folium Camelliae sinensis after step (4) processes into vibration machine bucket for the first time, the amount of putting into accounts for 2/3rds of bucket, and vibration machine bucket rotating speed is 23r/min, time is 1 minute, then carrying out second time rocking of green leaf after standing 1 hour, this time vibration machine bucket rotating speed is 46r/min, and the time is 7 minutes, then third time rocking of green leaf is carried out after standing 1 hour, this time vibration machine bucket rotating speed is 92r/min, and the time is 14 minutes, carries out next procedure after standing 1 hour；
(6) complete: putting the Folium Camelliae sinensis after step (5) processes into vial-type fried dry green-keeping machine and complete, the temperature that completes is 270 DEG C, and fixation time is 3 minutes；
(7) knead: putting the Folium Camelliae sinensis after step (6) processes into kneading machine and knead, the time of kneading is 15 minutes；
(8) drying: put the Folium Camelliae sinensis after step (7) processes into drying machine drying, drying temperature is 120 DEG C, and the moisture weight dried to Folium Camelliae sinensis accounts for the 4% of Folium Camelliae sinensis weight；
(9) Folium Camelliae sinensis after selected drying, and pack.
Embodiment 3:
(1) raw material is gathered: the Land of Peach Blossoms large-leaved variety fresh leaf of Camelliae sinensis plucking bud one leaf is raw material；
(2) withering: being spread by above-mentioned fresh leaf and wither on deteriorating machine, it is 10cm that Folium Camelliae sinensis spreads thickness, and withering temperature is 30 DEG C, and withering time is 10 hours, the moisture weight that tea leaf withering loses accounts for before withering the 20% of Folium Camelliae sinensis weight；
(3) dry in sun: the Folium Camelliae sinensis after step (2) processes is moved to before 10 AM or after at 4 in afternoon outdoor and carries out dry in the sun, dry in the sun half an hour, dry in the sun to leaf color shades, and the moisture weight of minimizing accounts for before dry in the sun in Folium Camelliae sinensis the 15% of moisture weight；
(4) secondary withers: is placed on deteriorating machine by the tea spreading after step (3) processes and withers, it is 10cm that Folium Camelliae sinensis spreads thickness, withering temperature is 30 DEG C, and withering time is 10 hours, and the moisture weight that secondary withers after procedures in Folium Camelliae sinensis accounts for the 68% of Folium Camelliae sinensis weight；
(5) rocking of green leaf: use three rocking of green leaf in step (5), being to put the Folium Camelliae sinensis after step (4) processes into vibration machine bucket for the first time, the amount of putting into accounts for 2/3rds of bucket, and vibration machine bucket rotating speed is 23r/min, time is 1 minute, then carrying out second time rocking of green leaf after standing 1 hour, this time vibration machine bucket rotating speed is 46r/min, and the time is 7 minutes, then third time rocking of green leaf is carried out after standing 1 hour, this time vibration machine bucket rotating speed is 92r/min, and the time is 14 minutes, carries out next procedure after standing 1 hour；
(6) complete: putting the Folium Camelliae sinensis after step (5) processes into vial-type fried dry green-keeping machine and complete, the temperature that completes is 270 DEG C, and fixation time is 3 minutes；
(7) knead: putting the Folium Camelliae sinensis after step (6) processes into kneading machine and knead, the time of kneading is 20 minutes；
(8) drying: put the Folium Camelliae sinensis after step (7) processes into drying machine drying, drying temperature is 120 DEG C, and the moisture weight dried to Folium Camelliae sinensis accounts for the 4% of Folium Camelliae sinensis weight；
(9) Folium Camelliae sinensis after selected drying, and pack.
By the Folium Camelliae sinensis of above-mentioned 3 embodiments processing, there is after brewing delicate fragrance and the fragrance of a flower, left a lingering fragrance in one's mouth after product drink, flavour alcohol and the most pained, aftertaste is pleasant, is beneficial to digestion, it is possible to decrease blood fat.
The technical scheme provided the embodiment of the present invention above is described in detail, principle and the embodiment of the embodiment of the present invention are set forth by specific case used herein, and the explanation of above example is only applicable to help to understand the principle of the embodiment of the present invention；Simultaneously for one of ordinary skill in the art, according to the embodiment of the present invention, all will change in detailed description of the invention and range of application, in sum, this specification content should not be construed as limitation of the present invention.
Claims (10)
1. the processing technique of Fructus Persicae perfume (or spice) beauty's tea, it is characterised in that comprise the following steps that:
(1) raw material is gathered: plucking Land of Peach Blossoms large-leaved variety fresh leaf of Camelliae sinensis is raw material；
(2) wither: above-mentioned fresh leaf is spread and withers on deteriorating machine；
(3) dry in sun: the Folium Camelliae sinensis after step (2) processes is moved to outdoor and carries out dry in the sun, dry in the sun to leaf color shades；
(4) secondary withers: is placed on deteriorating machine by the tea spreading after step (3) processes and carries out secondary and wither；
(5) rocking of green leaf: put the Folium Camelliae sinensis after step (4) processes into vibration machine and carry out rocking of green leaf, until forming fragrance；
(6) complete: put the Folium Camelliae sinensis after step (5) processes into vial-type fried dry green-keeping machine and complete；
(7) knead: put the Folium Camelliae sinensis after step (6) processes into kneading machine and knead；(8) dry: put the Folium Camelliae sinensis after step (7) processes into dehydrator and dry；
(9) Folium Camelliae sinensis after selected drying, and pack.
The processing technique of a kind of Fructus Persicae perfume (or spice) beauty's tea the most as claimed in claim 1, it is characterised in that described step (2) is withered, and to spread thickness be 10cm to Folium Camelliae sinensis in operation, and withering temperature is 28 DEG C-30 DEG C, and withering time is 4-10 hour.
The processing technique of a kind of Fructus Persicae perfume (or spice) beauty's tea the most as claimed in claim 2, it is characterised in that the moisture weight that tea leaf withering loses accounts for the 10%-20% of Folium Camelliae sinensis weight before withering.
The processing technique of a kind of Fructus Persicae perfume (or spice) beauty's tea the most as claimed in claim 1, it is characterised in that before described step (3) dry in sun working procedure duration node is 10 AM or after at 4 in afternoon.
The processing technique of a kind of Fructus Persicae perfume (or spice) beauty's tea the most as claimed in claim 1, it is characterised in that the 10%-15% of moisture weight in Folium Camelliae sinensis before the moisture weight of Folium Camelliae sinensis minimizing accounts for dry in sun in described step (3) dry in sun operation.
The processing technique of a kind of Fructus Persicae perfume (or spice) beauty's tea the most as claimed in claim 1, it is characterized in that, described step (4) secondary withers, and to spread thickness be 10cm to Folium Camelliae sinensis in operation, secondary withering temperature is 28 DEG C-30 DEG C, withering time is 8-10 hour, and the moisture weight that secondary withers after procedures in Folium Camelliae sinensis accounts for the 50%-68% of Folium Camelliae sinensis weight.
The processing technique of a kind of Fructus Persicae perfume (or spice) beauty's tea the most as claimed in claim 1, it is characterized in that, step (5) uses three rocking of green leaf, it is to put the Folium Camelliae sinensis after step (4) processes into vibration machine bucket for the first time, the amount of putting into accounts for 2/3rds of bucket, vibration machine bucket rotating speed is 23r/min, time is 1 minute, then second time rocking of green leaf is carried out after standing 1 hour, this time vibration machine bucket rotating speed is 46r/min, time is 7 minutes, then third time rocking of green leaf is carried out after standing 1 hour, this time vibration machine bucket rotating speed is 92r/min, time is 14 minutes, next procedure is carried out after standing 1 hour.
The processing technique of a kind of Fructus Persicae perfume (or spice) beauty's tea the most as claimed in claim 1, it is characterised in that the complete temperature that completes in operation of described step (6) is 270 DEG C, and fixation time is 3 minutes.
The processing technique of a kind of Fructus Persicae perfume (or spice) beauty's tea the most as claimed in claim 1, it is characterised in that it is 10-20 minute that described step (7) kneads the time of kneading in operation.
The processing technique of a kind of Fructus Persicae perfume (or spice) beauty's tea the most as claimed in claim 1, it is characterised in that drying temperature in described step (8) baking operation is 120 DEG C, and the moisture weight dried to Folium Camelliae sinensis accounts for the 4% of Folium Camelliae sinensis weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610247879.9A CN105875922A (en) | 2016-04-20 | 2016-04-20 | Processing technology of peach-fragrance beautifying tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610247879.9A CN105875922A (en) | 2016-04-20 | 2016-04-20 | Processing technology of peach-fragrance beautifying tea |
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| Publication Number | Publication Date |
|---|---|
| CN105875922A true CN105875922A (en) | 2016-08-24 |
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| CN201610247879.9A Pending CN105875922A (en) | 2016-04-20 | 2016-04-20 | Processing technology of peach-fragrance beautifying tea |
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