CN105941679A - Production method for high-quality tea - Google Patents
Production method for high-quality tea Download PDFInfo
- Publication number
- CN105941679A CN105941679A CN201610403717.XA CN201610403717A CN105941679A CN 105941679 A CN105941679 A CN 105941679A CN 201610403717 A CN201610403717 A CN 201610403717A CN 105941679 A CN105941679 A CN 105941679A
- Authority
- CN
- China
- Prior art keywords
- leaf
- tea
- time
- spreading
- cooling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to a production method for high-quality tea. The method sequentially comprises the processing steps of selection and picking of a raw material, spreading, fixation, spread cooling, rolling, shaping, roasting and the like; it is strictly controlled that the variety Zaobaijian No. 5 of the raw material is selected; according to the requirements of raw material picking, the raw material is picked from a pollution-free ecological tea garden at the altitude of 550-650 m, the picking time is in the middle ten days of March, and the air temperature on a sunny day is required to range from 20 DEG C to 25 DEG C. The processing method is carried out from the perspectives of selection of the high-quality raw material, spreading optimization and other processing technologies, and the quality of green tea is improved.
Description
The present patent application be on 09 26th, 2014 applying date, application number 201410500339.8 send out
The divisional application of bright patent.
Technical field
The present invention relates to Tea Production, particularly relate to the production method of a kind of high-quality green tea.
Background technology
Green tea quality feature requires flavanol compound not aoxidize or few change, and therefore technique takes high temperature high heat
Complete destructive enzyme prooxidant effect, prevents the Oxidation of catalysis flavanol compound.Meanwhile, enzyme thermal denaturation processes
In the temperature-rise period of fresh leaf, hot conditions and corresponding moisture change thereof etc. all promote its inclusions and occur and one be
Row non-enzymatic chemical reaction.Therefore, the quality appearance of " the green soup of greenery " is defined and with " damp and hot " conversion product
Characteristics of Chemical Constituents for main component.Research shows, green tea is a kind of teas that Polyphenols content holds up to.
Polyphenols and oxidation product thereof are the compounds that a class contains multiple phenolic hydroxyl group, more oxidizable and provide proton,
There is the effect removing free radical.It addition, tea polyphenols may also act to produce the relevant enzymes of free radical, complexation
Metal ion, can remove free radical indirectly.Research also finds, the polyphenols in Folium Camelliae sinensis can be by regulation blood
Lipid metabolism, anticoagulant fibrinolysis enhancing and the number of mechanisms pair such as suppression platelet aggregation, suppression arterial smooth muscle cell proliferation
Cardiovascular disease works.
At present, numerous famous green teas, because of kind, the selection of feedstock grade and the deficiency of processing technique, cause quality
On there is the problems such as green tea soup color yellowing, flavour is more puckery, fragrance is the highest, it is difficult to meet consumer demand.
Summary of the invention
It is an object of the invention to provide the production method of a kind of high-quality green tea.
It is an object of the invention to be achieved through the following technical solutions:
The production method of a kind of high-quality Folium Camelliae sinensis, it includes material choice and harvesting successively, spreads, completes, spreads out
Cool, knead, shaping and baking, it is characterised in that it specifically comprises the following steps that
1) material choice and harvesting
Selection raw material variety is Zaobaijiang 5；Raw material is plucked and is required that the nothing for picking up from height above sea level 550～650m is public
Evil Ecological Tea Gardens；Plucking time is in mid-March, it is desirable to fine day temperature is at 20～25 DEG C；Pluck fresh leaf standard
Being to open up at the beginning of bud one leaf, bud-leaf length 2.5～2.8cm, bud-leaf is complete, even together, without purple leaf, fish leaf, disease
Worm leaf etc.；
2) spread
The fresh leaf plucked is spread on groove spreading, thickness 5cm, time 4h, blow natural wind；
3) complete
Use 6CSZ-65 type steaming apparatus, when vapor (steam) temperature reaches 150 DEG C, and hot blast temperature reaches 200 DEG C
Time start uniformly to throw leaf, throwing leaf amount is 1Kg/min, steams the blue or green time and controls at 35s, and the hot-air dewatering time controls
At 120s, then carry out secondary with DXWS-15 type microwave deactivation of enzyme machine and complete, slough the internal superfluous water of water-removing leaves
Point, make water-removing leaves moisture content 45%, it is desirable to water-removing leaves bud-leaf is soft, and color and luster is dark green, without raw blue or green taste, tea is fragrant
Appear；
4) spreading for cooling
Being spread out in the thinnest for water-removing leaves on cooling platform, open cold fan, cooling is to prevent damp and hot work rapidly
With, reduce the non-enzymatic oxidation of polyphenols, the spreading for cooling time controls at 25min；
5) knead
Controlling CR-40 type kneading machine rotating speed is 35 turns/min, throws water-removing leaves 4Kg, gently rubs 5min for every barrel, with
Knead cover just to contact Folium Camelliae sinensis and be as the criterion and knead；
6) shaping
Selecting 6CL-80 type carding machine, throw every time and knead leaf 2Kg, keep every groove to throw leaf amount unanimously, temperature exists
In the range of 150～80 DEG C low after first height, the time controls as 5min, takes the dish out of the pot when moisture content reaches 15% and in time
Spreading for cooling；
7) bakee
With 6CH-6 type tea drier, control temperature 95 DEG C, bake and bank up with earth continuously 3 times, interval time 30min,
Carry out spreading for cooling, secondary daily fragrance extracting machine Titian, temperature 90 DEG C, time 20min after baking and banking up with earth in time every time；
8) refined
With 8 trumpeter's work sieves, use and tremble sieve maneuver, remove tea head；
9) stalk-sorting
Use ladder stalk pickup machine, pick the length tea at below 1.5cm；
10) color choosing
Black removal and cyan tea is selected with tea color sorter；Monolithic is removed with winnower；
11) roguing
With manually picking decontamination and the Folium Camelliae sinensis not corresponded with product appearance quality；
12) assorted get product.
The present invention has a following beneficial effect:
(1) fresh tea leaf is controlled in raw materials quality by the present invention, and raw material need to pick up from height above sea level 550～650m
Nuisanceless Ecological Tea Gardens, plucking time is in mid-March, it is desirable to fine day temperature is advisable at 20～25 DEG C, is
Due to the characteristic of Camellia sinensis tool happiness light Keep away from sun, in the place that height above sea level is higher, irradiated by diffused light, be favorably improved
Amino acid content in Folium Camelliae sinensis；In addition it is proved that Growth of Tea Plants is had a certain impact by temperature；Temperature is high, has
It is beneficial to synthesis and the conversion of the carbon metablism in Camellia sinensis body, beneficially saccharide compound, makes polyphenol compound content increase
Adding, low temperature is then conducive to aminoacid, protein and the increase of some nitrogen-containing compounds, i.e. increases Folium Camelliae sinensis taste fragrant
And fresh refreshing degree.Therefore, select in mid-March, pluck in the nuisanceless Ecological Tea Gardens of height above sea level 550～650m
Fresh leaf, can be controlled tea leaf quality from raw materials quality, improves tea leaf quality basis.
(2) 3～4h are spread on groove spreading after the Xian Yejin factory plucked in the present invention, thickness 3～5cm, blows
Natural wind helps speed up scattering and disappearing of fresh leaf surface moisture, and scattering and disappearing along with moisture, each biochemical one-tenth in fresh leaf
Divide and carry out respective chemical conversion reaction.Under the catalysis of hydrolytic enzyme, protein is further hydrolyzed to little molecule
Aminoacid, polysaccharide hydrolysis becomes monosaccharide etc. to be converted into Aroma precursor material, meanwhile, taste compound Polyphenols, ammonia
Base acid, saccharide etc. the most constantly convert, and the formation for Folium Camelliae sinensis better quality lays the first stone.
(3) present invention step that completes first uses vapour heat to complete, then uses microwave secondary to complete, more traditional once
Complete or roller fixation is more conducive to the lifting of tea leaf quality, emerald green by the vapour heat water-removing leaves color and luster that completes, fragrance
Appear, the further enzyme denaturing of microwave deactivation of enzyme, keep water-removing leaves stay in grade.
(4) use during the present invention kneads step that light pressure is short rubs, more traditional gently-weight-light mode of kneading more focuses on
Keep Folium Camelliae sinensis natural bar rope, and facts have proved that this kind mode of kneading can reduce Folium Camelliae sinensis percentage of damage, prevent tea juice mistake
It is dark green that degree overflows the tea color caused, and had both achieved certain Folium Camelliae sinensis flavour concentration, and had maintained again Folium Camelliae sinensis bar rope
Completely, the exterior quality that pekoe appears, color and luster is emerald green.
(5) shaping step of the present invention is carried out by carding machine reason bar, the flat tea of more traditional reason bar press strip or group
The curl shape tea rubbing shaping is different, and it is advantageous in that, during the shaping of high temperature reason bar, by reason bar
The reason bar in short-term that machine swings, can make Folium Camelliae sinensis shape on the effect following dehydration limit of external force and high temperature, and it is heated
And stress is compared with doing flat tea or curl shape tea is much smaller, thus can preferably keep the green of Folium Camelliae sinensis, prevent height
Chlorophyll is damaged by temperature or too much friction with pot wall so that Folium Camelliae sinensis profile is straight and upright, the green profit of color and luster.
(6) using baking continuously in the present invention in tea-drying mode, middle spreading for cooling is spaced halfhour side
Formula, more traditional disposable drying is more beneficial for the formation of tea aroma quality.
(7) the green tea quality feature using the inventive method to make is: profile is straight and upright full, the green profit of color and luster,
Pekoe appears, and soup color is light green bright, and tender spiciness is strongly fragrant persistently, and flavour alcohol is felt well back sweet, at the bottom of leaf light green vivid, even together
Completely.And every hectogram moisture content≤6.0g in its gained green tea product, tea polyphenols be 26～29g, aminoacid
2.5～3.1g, soluble sugar 5.6～6.5g, caffeine 3.7～4.2g and water extraction 32～36g, its product
Of fine quality different.
Detailed description of the invention
Below by embodiment, the present invention is specifically described, but following example are served only for carrying out the present invention
Further instruction, it is impossible to be interpreted as the restriction to its protection domain, the person skilled in the art in this field can root
According to foregoing, the present invention made some nonessential improvement and adjustment.
Embodiment 1
A kind of processing method of green tea, it comprises the following specific steps that successively:
1) material choice and harvesting
Selection raw material variety is Fuding white tea；Raw material is plucked and is required that the nothing for picking up from height above sea level 550～650m is public
Evil Ecological Tea Gardens, raw material originates from 5A level National forest park, Yongchuan District, Chongqing City tea hill Zhu Hai in this example
Scenic spot, scenic spot belongs to subtropical zone monsoon moist climate, temperature on average 18.2 DEG C, the highest temperature 39 DEG C,
The lowest temperature 2 DEG C, average annual rainfall 1042.2mm, average sunshine 1298.5h, annual average frost-free period 317d,
Scenic spot vegetation is enriched, and afforestation rate reaches 97%, with fresh air refreshing clean；Plucking time is in mid-March, it is desirable to
Fine day temperature is at 20～25 DEG C；Plucking fresh leaf standard is to open up at the beginning of bud one leaf, bud-leaf length 2.5～2.8cm,
Bud-leaf is complete, even together, without purple leaf, fish leaf, disease pest leaf etc.；
2) spread
The fresh leaf plucked is spread on groove spreading, thickness 3cm, time 3h, blow natural wind；
3) complete
Use 6CSZ-65 type steaming apparatus, when vapor (steam) temperature reaches 150 DEG C, and hot blast temperature reaches 200 DEG C
Time start uniformly to throw leaf, throwing leaf amount is 1Kg/min, steams the blue or green time and controls at 40s, and the hot-air dewatering time controls
At 100s, now water-removing leaves moisture content about 60%, then carry out secondary with DXWS-15 type microwave deactivation of enzyme machine and kill
Green grass or young crops, sloughs the internal excessive moisture of water-removing leaves, makes water-removing leaves moisture content 50%, it is desirable to water-removing leaves bud-leaf is soft,
Color and luster is dark green, and without raw blue or green taste, tea perfume (or spice) appears；
4) spreading for cooling
Being spread out in the thinnest for water-removing leaves on cooling platform, open cold fan, cooling is to prevent damp and hot work rapidly
With, reduce the non-enzymatic oxidation of polyphenols, the spreading for cooling time controls at 30min；
5) knead
Controlling CR-40 type kneading machine rotating speed is 35 turns/min, throws water-removing leaves 4Kg, gently rubs 4min for every barrel, with
Knead cover just to contact Folium Camelliae sinensis and be as the criterion and knead；
6) shaping
Selecting 6CL-80 type carding machine, throw every time and knead leaf 2Kg, keep every groove to throw leaf amount unanimously, temperature exists
In the range of 150～80 DEG C low after first height, the time controls as 5min, takes the dish out of the pot when moisture content reaches 15% and in time
Spreading for cooling；
7) bakee
With 6CH-6 type tea drier, control temperature 100 DEG C, bake and bank up with earth continuously 3 times, interval time 30min,
Carry out spreading for cooling, secondary daily fragrance extracting machine Titian, temperature 90 DEG C, time 15min after baking and banking up with earth in time every time；
8) refined
With 8 trumpeter's work sieves, use and tremble sieve maneuver, remove tea head；
9) stalk-sorting
Use ladder stalk pickup machine, pick the length tea at below 1.5cm；
10) color choosing
Black removal and cyan tea is selected with tea color sorter；Monolithic is removed with winnower；
11) roguing
With manually picking decontamination and the Folium Camelliae sinensis not corresponded with product appearance quality；
12) assorted get product.
Embodiment 2
A kind of processing method of green tea, it comprises the following specific steps that successively:
1) material choice and harvesting
Selection raw material variety is Zaobaijiang 5；Raw material is plucked and is required that the nothing for picking up from height above sea level 550～650m is public
Evil Ecological Tea Gardens, raw material originates from 5A level National forest park, Yongchuan District, Chongqing City tea hill Zhu Hai in this example
Scenic spot, scenic spot belongs to subtropical zone monsoon moist climate, temperature on average 18.2 DEG C, the highest temperature 39 DEG C,
The lowest temperature 2 DEG C, average annual rainfall 1042.2mm, average sunshine 1298.5h, annual average frost-free period 317d,
Scenic spot vegetation is enriched, and afforestation rate reaches 97%, with fresh air refreshing clean；Plucking time is in mid-March, it is desirable to
Fine day temperature is at 20～25 DEG C；Plucking fresh leaf standard is to open up at the beginning of bud one leaf, bud-leaf length 2.5～2.8cm,
Bud-leaf is complete, even together, without purple leaf, fish leaf, disease pest leaf etc.；
2) spread
The fresh leaf plucked is spread on groove spreading, thickness 5cm, time 4h, blow natural wind；
3) complete
Use 6CSZ-65 type steaming apparatus, when vapor (steam) temperature reaches 150 DEG C, and hot blast temperature reaches 200 DEG C
Time start uniformly to throw leaf, throwing leaf amount is 1Kg/min, steams the blue or green time and controls at 35s, and the hot-air dewatering time controls
At 120s, then carry out secondary with DXWS-15 type microwave deactivation of enzyme machine and complete, slough the internal superfluous water of water-removing leaves
Point, make water-removing leaves moisture content 45%, it is desirable to water-removing leaves bud-leaf is soft, and color and luster is dark green, without raw blue or green taste, tea is fragrant
Appear；
4) spreading for cooling
Being spread out in the thinnest for water-removing leaves on cooling platform, open cold fan, cooling is to prevent damp and hot work rapidly
With, reduce the non-enzymatic oxidation of polyphenols, the spreading for cooling time controls at 25min；
5) knead
Controlling CR-40 type kneading machine rotating speed is 35 turns/min, throws water-removing leaves 4Kg, gently rubs 5min for every barrel, with
Knead cover just to contact Folium Camelliae sinensis and be as the criterion and knead；
6) shaping
Selecting 6CL-80 type carding machine, throw every time and knead leaf 2Kg, keep every groove to throw leaf amount unanimously, temperature exists
In the range of 150～80 DEG C low after first height, the time controls as 5min, takes the dish out of the pot when moisture content reaches 15% and in time
Spreading for cooling；
7) bakee
With 6CH-6 type tea drier, control temperature 95 DEG C, bake and bank up with earth continuously 3 times, interval time 30min,
Carry out spreading for cooling, secondary daily fragrance extracting machine Titian, temperature 90 DEG C, time 20min after baking and banking up with earth in time every time；
8) refined
With 8 trumpeter's work sieves, use and tremble sieve maneuver, remove tea head；
9) stalk-sorting
Use ladder stalk pickup machine, pick the length tea at below 1.5cm；
10) color choosing
Black removal and cyan tea is selected with tea color sorter；Monolithic is removed with winnower；
11) roguing
With manually picking decontamination and the Folium Camelliae sinensis not corresponded with product appearance quality；
12) assorted get product.
Embodiment 3
A kind of processing method of green tea, it comprises the following specific steps that successively:
1) material choice and harvesting
Selecting raw material variety is river 1, south；Raw material is plucked and is required as to pick up from the nuisanceless of height above sea level 550～650m
Ecological Tea Gardens, raw material originates from tea hill, 5A level National forest park, Yongchuan District, Chongqing City bamboo Caulis Piperis Kadsurae in this example
Scenic spot, scenic spot belongs to subtropical zone monsoon moist climate, temperature on average 18.2 DEG C, the highest temperature 39 DEG C,
Low temperature 2 DEG C, average annual rainfall 1042.2mm, average sunshine 1298.5h, annual average frost-free period 317d,
Scenic spot vegetation is enriched, and afforestation rate reaches 97%, with fresh air refreshing clean；Plucking time is in mid-March, it is desirable to
Fine day temperature is at 20～25 DEG C；Plucking fresh leaf standard is to open up at the beginning of bud one leaf, bud-leaf length 2.5～2.8cm,
Bud-leaf is complete, even together, without purple leaf, fish leaf, disease pest leaf etc.；
2) spread
The fresh leaf plucked is spread on groove spreading, thickness 4cm, time 3.5h, blow natural wind；
3) complete
Use 6CSZ-65 type steaming apparatus, when vapor (steam) temperature reaches 150 DEG C, and hot blast temperature reaches 200 DEG C
Time start uniformly to throw leaf, throwing leaf amount is 1Kg/min, steams the blue or green time and controls at 35s, and the hot-air dewatering time controls
At 90s, then carry out secondary with DXWS-15 type microwave deactivation of enzyme machine and complete, slough the internal superfluous water of water-removing leaves
Point, make water-removing leaves moisture content 50%, it is desirable to water-removing leaves bud-leaf is soft, and color and luster is dark green, without raw blue or green taste, tea is fragrant
Appear；
4) spreading for cooling
Being spread out in the thinnest for water-removing leaves on cooling platform, open cold fan, cooling is to prevent damp and hot work rapidly
With, reduce the non-enzymatic oxidation of polyphenols, the spreading for cooling time controls at 28min；
5) knead
Controlling CR-40 type kneading machine rotating speed is 35 turns/min, throws water-removing leaves 4Kg, gently rubs 4.5min for every barrel,
Just contact Folium Camelliae sinensis and be as the criterion and knead kneading cover；
6) shaping
Selecting 6CL-80 type carding machine, throw every time and knead leaf 2Kg, keep every groove to throw leaf amount unanimously, temperature exists
In the range of 150～80 DEG C low after first height, the time controls as 5min, takes the dish out of the pot when moisture content reaches 15% and in time
Spreading for cooling；
7) bakee
With 6CH-6 type tea drier, control temperature 98 DEG C, bake and bank up with earth continuously 3 times, interval time 30min,
Carry out spreading for cooling, secondary daily fragrance extracting machine Titian, temperature 90 DEG C, time 18min after baking and banking up with earth in time every time；
8) refined
With 8 trumpeter's work sieves, use and tremble sieve maneuver, remove tea head；
9) stalk-sorting
Use ladder stalk pickup machine, pick the length tea at below 1.5cm；
10) color choosing
Black removal and cyan tea is selected with tea color sorter；Monolithic is removed with winnower；
11) roguing
With manually picking decontamination and the Folium Camelliae sinensis not corresponded with product appearance quality；
12) assorted get product.
Respectively take the green tea product of gained in the present embodiment 1-3 a certain amount of, carry out the inspection of overall assessment and related substances
Surveying, its result sees below shown in Tables 1 and 2:
Table 1 organoleptic requirements
Table 2 physical and chemical index
| Project | Index | The method of inspection |
| Moisture (g/100g) | ＜ 6.0 | GB/T 8304-2002 |
| Tea polyphenols (g/100g) | 26～29 | GB/T 8313-2002 |
| Aminoacid (g/100g) | 2.5～3.1 | GB/T 8314-2002 |
| Soluble sugar (g/100g) | 5.6～6.5 | Anthrone method |
| Caffeine (g/100g) | 3.7～4.2 | GBT 8312-2002 |
| Water extraction (g/100g) | 32～36 | GB/T 8305-2002 |
From result above: the green tea product profile through using the inventive method gained is straight and upright full, and color and luster is green
Profit, pekoe appears, and soup color is light green bright, and tender spiciness is strongly fragrant persistently, and flavour alcohol is felt well back sweet, at the bottom of leaf light green vivid,
Even neat complete；And wherein every hectogram moisture content≤6.0g, tea polyphenols be 26～29g, aminoacid 2.5～3.1g,
Soluble sugar 5.6～6.5g, caffeine 3.7～4.2g and water extraction 32～36g.
Claims (1)
1. a production method for high-quality Folium Camelliae sinensis, it include successively material choice and harvesting, spread, complete, spreading for cooling, knead, shaping and baking, it is characterised in that it specifically comprises the following steps that
1) material choice and harvesting
Selection raw material variety is Zaobaijiang 5；The nuisanceless Ecological Tea Gardens requiring to be to pick up from height above sea level 550～650m plucked by raw material；Plucking time is in mid-March, it is desirable to fine day temperature is at 20～25 DEG C；Plucking fresh leaf standard is to open up at the beginning of bud one leaf, and bud-leaf length 2.5～2.8cm, bud-leaf is complete, even together, without purple leaf, fish leaf, disease pest leaf etc.；
2) spread
The fresh leaf plucked is spread on groove spreading, thickness 5cm, time 4h, blow natural wind；
3) complete
Using 6CSZ-65 type steaming apparatus, when vapor (steam) temperature reaches 150 DEG C, hot blast temperature reaches to start uniformly to throw when 200 DEG C leaf, throwing leaf amount is 1Kg/min, the steaming blue or green time controls at 35s, and the hot-air dewatering time controls at 120s, then carries out secondary with DXWS-15 type microwave deactivation of enzyme machine and completes, slough the internal excessive moisture of water-removing leaves, make water-removing leaves moisture content 45%, it is desirable to water-removing leaves bud-leaf is soft, and color and luster is dark green, without raw blue or green taste, tea perfume (or spice) appears；
4) spreading for cooling
Being spread out in the thinnest for water-removing leaves on cooling platform, open cold fan, cooling is to prevent hyther rapidly, reduces the non-enzymatic oxidation of polyphenols, and the spreading for cooling time controls at 25min；
5) knead
Controlling CR-40 type kneading machine rotating speed is 35 turns/min, throws water-removing leaves 4Kg, gently rubs 5 for every barrel
Min, just contacts Folium Camelliae sinensis and is as the criterion and kneads kneading cover；
6) shaping
Selecting 6CL-80 type carding machine, leaf 2Kg is kneaded in throwing every time, keeps every groove to throw leaf amount unanimously, and temperature is low after first height in the range of 150～80 DEG C, and the time controls to be about 5min, takes the dish out of the pot when moisture content reaches 15% and spreading for cooling in time；
7) bakee
With 6CH-6 type tea drier, controlling temperature 95 DEG C, bake and bank up with earth continuously 3 times, interval time 30, min, carried out spreading for cooling, secondary daily fragrance extracting machine Titian, temperature 90 DEG C, time 20min every time in time after baking and banking up with earth；
8) refined
With 8 trumpeter's work sieves, use and tremble sieve maneuver, remove tea head；
9) stalk-sorting
Use ladder stalk pickup machine, pick length about at the tea of below 1.5cm；
10) color choosing
Black removal and cyan tea is selected with tea color sorter；Monolithic is removed with winnower；
11) roguing
With manually picking decontamination and the Folium Camelliae sinensis not corresponded with product appearance quality；
12) assorted and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610403717.XA CN105941679A (en) | 2014-09-26 | 2014-09-26 | Production method for high-quality tea |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610403717.XA CN105941679A (en) | 2014-09-26 | 2014-09-26 | Production method for high-quality tea |
| CN201410500339.8A CN104186736B (en) | 2014-09-26 | 2014-09-26 | A kind of green tea and processing method thereof |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410500339.8A Division CN104186736B (en) | 2014-09-26 | 2014-09-26 | A kind of green tea and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105941679A true CN105941679A (en) | 2016-09-21 |
Family
ID=52072255
Family Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610403717.XA Pending CN105941679A (en) | 2014-09-26 | 2014-09-26 | Production method for high-quality tea |
| CN201610403695.7A Pending CN105994754A (en) | 2014-09-26 | 2014-09-26 | Preparation method of ecological tea leaves |
| CN201410500339.8A Active CN104186736B (en) | 2014-09-26 | 2014-09-26 | A kind of green tea and processing method thereof |
Family Applications After (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610403695.7A Pending CN105994754A (en) | 2014-09-26 | 2014-09-26 | Preparation method of ecological tea leaves |
| CN201410500339.8A Active CN104186736B (en) | 2014-09-26 | 2014-09-26 | A kind of green tea and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (3) | CN105941679A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156349A (en) * | 2017-05-24 | 2017-09-15 | 合肥华创现代农业科技有限公司 | The processing method of Maoshan Cuimei tea |
| CN108902379A (en) * | 2018-09-18 | 2018-11-30 | 叶春秋 | A kind of method of tea green-keeping |
| CN114158628A (en) * | 2021-12-20 | 2022-03-11 | 广西中医药大学 | Preparation method of camellia nitidissima tea |
Families Citing this family (31)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381489B (en) * | 2014-12-15 | 2016-10-19 | 恩施亲稀源硒茶产业发展有限公司 | A kind of organic selenium-rich steams the processing method of Folium Camelliae sinensis |
| CN104431000B (en) * | 2014-12-19 | 2017-07-14 | 四川蒙顶山跃华茶业集团有限公司 | A kind of preparation method of green tea |
| CN104605042A (en) * | 2015-02-06 | 2015-05-13 | 铜仁市茶叶行业协会 | Method for processing wild green tea |
| CN104920676A (en) * | 2015-06-28 | 2015-09-23 | 安庆万草千木农业科技有限公司 | Production equipment of selenium-rich organic green tea |
| CN105053287A (en) * | 2015-08-04 | 2015-11-18 | 石阡县夷州贡茶有限责任公司 | Preparation method of ancient Tai green tea |
| CN105166099A (en) * | 2015-08-14 | 2015-12-23 | 张晶 | Processing method for green tea |
| CN105166121A (en) * | 2015-09-17 | 2015-12-23 | 贵州省凤冈县茗都茶业有限公司 | Processing technology for green tea |
| CN106538723A (en) * | 2015-09-23 | 2017-03-29 | 安徽香妃茶业有限公司 | A kind of preparation method of green tea |
| CN105145916A (en) * | 2015-10-08 | 2015-12-16 | 务川自治县高原春茶业有限公司 | Processing and manufacturing method for spring green tea at plateau |
| CN105410206A (en) * | 2015-10-10 | 2016-03-23 | 贵州露芽春生态茶业有限公司 | Production process of green tea |
| CN105192203A (en) * | 2015-10-16 | 2015-12-30 | 闽侯县农心农业科技示范园 | Formula of healthy tea containing moringa oleifera lam, anoectochilus roxburghii and dendrobium as well as making technology and application of healthy tea |
| CN105475531A (en) * | 2016-01-26 | 2016-04-13 | 赵兰 | Optimization and fixation method for green tea |
| CN105519710A (en) * | 2016-01-26 | 2016-04-27 | 赵兰 | Fixation method of famous and high-quality curled tea |
| CN105767275A (en) * | 2016-05-04 | 2016-07-20 | 贵州省瓮安县贵山茶业有限责任公司 | Making process of curly white leaf tea |
| CN106172922A (en) * | 2016-07-25 | 2016-12-07 | 贵州哚贝古茶开发有限公司 | A kind of processing method of ancient Camellia sinensis green tea |
| CN106306132A (en) * | 2016-08-23 | 2017-01-11 | 云南滇红集团股份有限公司 | Straight strip type Gu Taihua green tea making method and Straight strip type Gu Taihua green tea |
| CN106070771A (en) * | 2016-08-23 | 2016-11-09 | 云南滇红集团股份有限公司 | The manufacture method of Semen Castaneae odor type Pilochun green tea and Semen Castaneae odor type Pilochun green tea thereof |
| CN106260138A (en) * | 2016-08-23 | 2017-01-04 | 云南滇红集团股份有限公司 | The manufacture method of cloud pine delicate fragrance type green tea in early spring and cloud pine delicate fragrance type green tea in early spring thereof |
| CN106387106A (en) * | 2016-08-26 | 2017-02-15 | 四川省蒙顶山皇茗园茶业集团有限公司 | Preparation method of fragrant type Ganlu green tea |
| CN106551016B (en) * | 2016-11-17 | 2019-11-26 | 莫明鑫 | A kind of preparation method of green tea |
| CN106804802A (en) * | 2016-12-28 | 2017-06-09 | 吴建平 | A kind of tealeaves preparation method |
| CN107094926A (en) * | 2017-06-15 | 2017-08-29 | 陕西东裕生物科技股份有限公司 | Hanzhong celestial being milli tealeaves and its processing method |
| CN107467218A (en) * | 2017-08-25 | 2017-12-15 | 贵州安顺春来茶业有限公司 | A kind of processing method of green tea |
| CN107410617A (en) * | 2017-08-30 | 2017-12-01 | 湖北友花茶业科技有限公司 | A kind of preparation method of lotus leaf tea |
| CN107494790A (en) * | 2017-09-29 | 2017-12-22 | 印江自治县兰香茶叶专业合作社 | A kind of green tea processing method |
| CN108477319A (en) * | 2018-04-15 | 2018-09-04 | 卢芹珍 | A kind of processing method that Fuding great Bai makes green tea |
| CN108402196A (en) * | 2018-04-16 | 2018-08-17 | 晴隆县紫马乡紫鑫茶叶农民专业合作社 | A kind of processing method of wild green tea |
| CN109169973A (en) * | 2018-09-11 | 2019-01-11 | 恩施炜丰富硒茶业股份有限公司 | A kind of preparation for processing of green tea |
| CN110839713A (en) * | 2019-11-05 | 2020-02-28 | 黄山源谨信茶业有限公司 | Processing method of green tea |
| CN110692757A (en) * | 2019-11-16 | 2020-01-17 | 湖南浩茗茶业食品有限公司 | Tea processing technology |
| CN116172089A (en) * | 2022-12-27 | 2023-05-30 | 贵州湄潭盛兴茶业有限公司 | Processing technology of high-amino acid green tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647499A (en) * | 2009-09-01 | 2010-02-17 | 句容市高庙茶场 | Method for making flowery scent type green tea |
| CN101946832A (en) * | 2010-08-30 | 2011-01-19 | 四川省叙府茶业有限公司 | Tea green-preserving and fragrance-increasing process |
| CN103222513A (en) * | 2013-05-16 | 2013-07-31 | 吴光伦 | Method for preparing high-scent green tea |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366419B (en) * | 2008-10-07 | 2011-11-30 | 华中农业大学 | Mechanized method for processing styliform green tea |
| CN103027136B (en) * | 2012-12-10 | 2014-08-06 | 广西昭平县凝香翠茶厂 | Green tea processing process |
| CN103340250B (en) * | 2013-07-25 | 2014-10-29 | 贵州省茶叶研究所 | Industrialization production method for green tea capable of being made by room-temperature water |
-
2014
- 2014-09-26 CN CN201610403717.XA patent/CN105941679A/en active Pending
- 2014-09-26 CN CN201610403695.7A patent/CN105994754A/en active Pending
- 2014-09-26 CN CN201410500339.8A patent/CN104186736B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647499A (en) * | 2009-09-01 | 2010-02-17 | 句容市高庙茶场 | Method for making flowery scent type green tea |
| CN101946832A (en) * | 2010-08-30 | 2011-01-19 | 四川省叙府茶业有限公司 | Tea green-preserving and fragrance-increasing process |
| CN103222513A (en) * | 2013-05-16 | 2013-07-31 | 吴光伦 | Method for preparing high-scent green tea |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156349A (en) * | 2017-05-24 | 2017-09-15 | 合肥华创现代农业科技有限公司 | The processing method of Maoshan Cuimei tea |
| CN108902379A (en) * | 2018-09-18 | 2018-11-30 | 叶春秋 | A kind of method of tea green-keeping |
| CN114158628A (en) * | 2021-12-20 | 2022-03-11 | 广西中医药大学 | Preparation method of camellia nitidissima tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104186736B (en) | 2016-05-18 |
| CN104186736A (en) | 2014-12-10 |
| CN105994754A (en) | 2016-10-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105941679A (en) | Production method for high-quality tea | |
| CN101507454B (en) | Preparation method of green tea of orchid odor type | |
| KR101204991B1 (en) | tea manufacture | |
| CN107372901A (en) | A kind of preparation method of green tea | |
| CN104543262A (en) | Tea leaves and preparation method thereof | |
| CN109938119B (en) | Large-leaf yellow tea and efficient preparation method thereof | |
| CN106578162A (en) | Processing method of Laoshan green tea | |
| CN102657274A (en) | Eucommia male flower tea and manufacturing method thereof | |
| CN105053287A (en) | Preparation method of ancient Tai green tea | |
| CN105594901A (en) | Camellia arborescens black tea processing technology | |
| CN101933543A (en) | Process for preparing white tea | |
| CN106857904A (en) | A kind of fragrant green tea processing technology | |
| CN106720508A (en) | A kind of red black tea processing method of waterfall | |
| CN109566789A (en) | A kind of production method of nine Huaan tea | |
| CN104186728A (en) | Sweet and soft black tea with pure flowery flavor and making method thereof | |
| CN109042940B (en) | Processing method for reducing bitter taste of congou black tea | |
| CN111838360A (en) | Processing method of shaddock flower pan-fired green tea | |
| KR20130118060A (en) | A yellow tea containing styrax benzoin and manufacturing method thereof | |
| CN104255962A (en) | Sweet and soft white tea with pure flower fragrance and preparation method thereof | |
| CN101933542B (en) | Technical process for preparing Yangxian Xueya tea | |
| CN115251188A (en) | Improved method of black tea processing technology | |
| CN107114515A (en) | A kind of preparation method of osmanthus flower tea | |
| CN104186747A (en) | Novel black tea processing method | |
| CN103918818A (en) | Tiandu-Jianhao tea processing technology | |
| CN201860688U (en) | Clean processing equipment system for Huangshan usnea tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160921 |