CN105961660A - Processing method of dongli tea - Google Patents
Processing method of dongli tea Download PDFInfo
- Publication number
- CN105961660A CN105961660A CN201610529748.XA CN201610529748A CN105961660A CN 105961660 A CN105961660 A CN 105961660A CN 201610529748 A CN201610529748 A CN 201610529748A CN 105961660 A CN105961660 A CN 105961660A
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- China
- Prior art keywords
- tea
- time
- minutes
- processing method
- dried
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- 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.)
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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
- A23F3/08—Oxidation; Fermentation
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a processing method of dongli tea and relates to the technical field of tea. The processing method of the dongle tea comprises the following steps: step one, picking fresh tea; step two, withering; step three, rocking green for 2-3 times with a total of 300-500 revolutions in a manner of rocking green for 2-6 minutes for one time at a time interval of 30-60 minutes; step four, kneading and cutting repeatedly, in which the kneading and cutting time lasts for 20 minutes to 15 minutes to 10 minutes, and the pressurizing time lasts for 5-10 minutes; step five, fermenting; step six, drying for 10-15 minutes under gross fire drying temperature of 100-120 DEG C, spreading for cooling for 45 minutes, drying via sufficient fire under drying temperature of 85-95 DEG C till the tea is dried to obtain the dongli tea. Through the processing method of the dongli tea, the tea yield of the tea tree is increased; the processing method is simple and rapid; the time is saved.
Description
Technical field:
The present invention relates to the processing technique of a kind of winter pear tea, belong to tea technology field.
Background technology:
Winter pear tea is the arbor tea kind that Jiang Hua precious jade born of the same parents' tradition is drunk, and is the natural beverage of sunstroke prevention blood pressure lowering,
The domestic existing wild winter pear Camellia sinensis limited amount in Jiang Hua.Traditional winter pear tea was usually in autumn and winter season
Pluck, without processing, the blade picked directly is dried and makes, it is difficult to given play to winter pear
Numerous health cares of tea.
Summary of the invention:
For the problems referred to above, the technical problem to be solved in the present invention is to provide the processing of a kind of winter pear tea
Technique.
A kind of processing technique of the winter pear tea of the present invention, its processing technique is:
Step one: leaf picking: the four seasons, fresh leaf all might be used；
Step 2: wither: daylight withers, before 11:00am or after 14:00pm, depending on sun
Light power lasts 10-60min；
Step 3: rocking of green leaf: interval time be 30-60min rocking of green leaf once, each 2-6min, rocking of green leaf
Number of times is 2-3 time, and total revolution is 300-500 time；
Step 4: rub and cut: use and repeatedly rub and cut, rubbing the time of cutting is 20min-15min-10min, and
Pressing time is 5-10min；
Step 5: fermentation: fermentated leaves temperature is maintained at 25-28 °, relative humidity more than 95%, sends out
The ferment time is 30-40min；
Step 6: be dried: gross fire baking temperature is: 100-120 °, and the time is 10-15min；Stand
After cool 45min, foot fire is dried, and baking temperature is: 85-95 °, is winter pear tea to being dried.
The invention have the benefit that the tea making rate that improve Camellia sinensis, processing technique is simple, quick,
Time-consuming.
Detailed description of the invention:
This detailed description of the invention is by the following technical solutions: its processing technique is:
Step one: leaf picking: the four seasons, fresh leaf all might be used；
Step 2: wither: daylight withers, before 11:00am or after 14:00pm, depending on sun
Light power lasts 10-60min；
Step 3: rocking of green leaf: interval time be 30-60min rocking of green leaf once, each 2-6min, rocking of green leaf
Number of times is 2-3 time, and total revolution is 300-500 time；
Step 4: rub and cut: use and repeatedly rub and cut, rubbing the time of cutting is 20min-15min-10min, and
Pressing time is 5-10min；
Step 5: fermentation: fermentated leaves temperature is maintained at 25-28 °, relative humidity more than 95%, sends out
The ferment time is 30-40min；
Step 6: be dried: gross fire baking temperature is: 100-120 °, and the time is 10-15min；Stand
After cool 45min, foot fire is dried, and baking temperature is: 85-95 °, is winter pear tea to being dried.
The operation principle of this detailed description of the invention is: Camellia sinensis can be plucked throughout the year, improves tea
The tea making rate of tree, winter pear tea utilizes and adds rocking of green leaf in broken black tea processing technique, and relatively traditional handicraft
Step, the Folium Camelliae sinensis made does not has delicate fragrant, greatly improves winter pear tea extractum simultaneously
Content so that it is health care is given full play to.The winter pear tea made is drunk not only as one
Product, more because its soup color is red gorgeous, the advantages such as mouthfeel is sweet and tasty, preservation and antisepsis, can be as natural health
Food additive.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.
Skilled person will appreciate that of the industry, the present invention is not restricted to the described embodiments, above-mentioned enforcement
The principle that the present invention is simply described described in example and description, without departing from present invention spirit and model
On the premise of enclosing, the present invention also has various changes and modifications, and these changes and improvements both fall within to be wanted
In seeking the scope of the invention of protection.Claimed scope by appending claims and
Equivalent defines.
Claims (1)
1. the processing technique of a winter pear tea, it is characterised in that: its processing technique is:
Step one: leaf picking: the four seasons, fresh leaf all might be used；
Step 2: wither: daylight withers, before 11:00am or after 14:00pm, depending on sun
Light power lasts 10-60min；
Step 3: rocking of green leaf: interval time be 30-60min rocking of green leaf once, each 2-6min, rocking of green leaf
Number of times is 2-3 time, and total revolution is 300-500 time；
Step 4: rub and cut: use and repeatedly rub and cut, rubbing the time of cutting is 20min-15min-10min, and
Pressing time is 5-10min；
Step 5: fermentation: fermentated leaves temperature is maintained at 25-28 °, relative humidity more than 95%, sends out
The ferment time is 30-40min；
Step 6: be dried: gross fire baking temperature is: 100-120 °, and the time is 10-15min；Stand
After cool 45min, foot fire is dried, and baking temperature is: 85-95 °, is winter pear tea to being dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610529748.XA CN105961660A (en) | 2016-07-07 | 2016-07-07 | Processing method of dongli tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610529748.XA CN105961660A (en) | 2016-07-07 | 2016-07-07 | Processing method of dongli tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105961660A true CN105961660A (en) | 2016-09-28 |
Family
ID=56955177
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610529748.XA Pending CN105961660A (en) | 2016-07-07 | 2016-07-07 | Processing method of dongli tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105961660A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942406A (en) * | 2017-05-17 | 2017-07-14 | 张松波 | The preparation method of winter pear tea |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578313A (en) * | 2012-03-28 | 2012-07-18 | 宁德市茶产业研究开发中心 | Processing technology of congou black tea |
| CN103783177A (en) * | 2014-02-18 | 2014-05-14 | 深圳市净水三千茗茶有限公司 | Preparation method of anjou pear tea |
-
2016
- 2016-07-07 CN CN201610529748.XA patent/CN105961660A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578313A (en) * | 2012-03-28 | 2012-07-18 | 宁德市茶产业研究开发中心 | Processing technology of congou black tea |
| CN103783177A (en) * | 2014-02-18 | 2014-05-14 | 深圳市净水三千茗茶有限公司 | Preparation method of anjou pear tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942406A (en) * | 2017-05-17 | 2017-07-14 | 张松波 | The preparation method of winter pear tea |
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| 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: 20160928 |