CN1060199A - The preparation method of " silver ball " tea - Google Patents
The preparation method of " silver ball " tea Download PDFInfo
- Publication number
- CN1060199A CN1060199A CN 91110631 CN91110631A CN1060199A CN 1060199 A CN1060199 A CN 1060199A CN 91110631 CN91110631 CN 91110631 CN 91110631 A CN91110631 A CN 91110631A CN 1060199 A CN1060199 A CN 1060199A
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- tea
- siccative
- summer
- spring
- minutes
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Abstract
The invention belongs to the preparation method of special green tea, principal character is that the fresh tea green grass or young crops in spring, summer is made siccative is standby, again siccative is processed into weight in wet base 4 grams, dry weight 2.5 grams, the ball that diameter is 18～20 millimeters has solved the dark brownish green busy not busy inequality of the seasonal restriction workman that causes that is subjected to of producing " silver ball " tea.The annual production unbalanced phenomena.In addition, spring, summer siccative mixes and uses, and has solved the difference of spring, aroma of summer tea, flavour, and it is unified to reach " at the bottom of soup look, fragrance, flavour, the leaf " four, throughout the year uniform quality.
Description
The invention belongs to the preparation method of special green tea.
Prior art such as CN87101477 patent documentation are with the blue or green " silver ball " tea of producing of the fresh tea in spring, summer, because dark brownish green picking season property is very strong, output is concentrated, and processing does not catch up with, have to the raw material of system " silver ball " tea is used to process the tealeaves of other kind, cause " silver ball " tea output not increase, influence economic benefit of enterprises, annual production is unbalanced, cause produce spring and summer and hurry, and spare time autumn and winter, output can not satisfy market demand, the fragrance of spring tea and summer tea, flavour difference are big in addition, cause the " silver ball " tea taste inconsistent.
The present invention seeks to be subjected to seasonal restriction, make the annual production equilibrium, satisfying the demand in market, and reach long-term tea uniform quality in order to solve produce " silver ball " tea dark brownish green.
The technology of the present invention solution is that the fresh tea green grass or young crops in spring, summer is made siccative, stores, and again siccative is processed into " silver ball " tea.
One, the blue or green processing of fresh tea: 1. under 220～230 ℃, complete fixation time 8～10 minutes with the pot that completes; 2. kneaded 30 minutes; 3. in 55～60 ℃ of pots of temperature, carry out parch, 15～20 minutes time; 4. secondary was gently kneaded 15 minutes; 5. Tumble Dry, 70～80 ℃ of temperature, 3～4 hours time, keep the complete of bud-leaf, spring, summer tea do and are loaded on moisture barrier bag and carton respectively with standby.
Two, siccative processing " silver ball " tea: 1. get spring tea siccative 60%, summer tea siccative 40% sprays with 50% cold boiling water, allows siccative fully absorb moisture content, siccative is eased back, 30～40 minutes time; 2. remove smalls with bamboo sieve sieve,, make its even mixing returning wet spring, summer tea in the ratio of the above-mentioned siccative parch that in parcher, rolls; 3. parch 10～15 minutes in 85～90 ℃ of pot temperature; 4. in 40 type kneading machine buckets, gently rubbed 10 minutes; 5. balling-up in the moulding machine, wet bulb weigh 4 grams, and bulb diameter is 18～20 millimeters; 6. the " silver ball " tea of balling-up is put into drying room, toasted 5～6 hours down for 70～80 ℃ in temperature, dry bulb weighs 2.5 grams; 7. wave pot, make the ping-pong ball surface be silver gray, waving a pot main purpose is Titian, 15～20 minutes time, 50～60 ℃ of temperature; 8. check, the packing warehouse-in.
The embodiment of the invention:
One, the blue or green processing of fresh tea: 1. drop into 20 kilograms on the bright leaf of spring tea with the roller fixation pot 220 ℃ of temperature, fixation time 9 minutes makes bright leaf moisture loss 30%; 2. in 40 type drum kneading machines, kneaded 30 minutes " light, heavy, light " 10 minutes respectively; 3. parch 15 minutes in 55 ℃ of pots of temperature makes the tealeaves parch in time take the dish out of the pot to dark blue look, dispels the heat 10 minutes; 4. secondary was gently kneaded 15 minutes; 5. drying machine drying, 75 ℃ of temperature, 3 hours time, moisture is controlled at below 5%, and (the bright leaf processing technology of summer tea is identical) preserved in sealing.
Two, siccative processing " silver ball " tea: 1. get spring tea siccative 60%, summer tea siccative 40% sprays back with 50% cold boiling water and to wet 35 minutes time; 2. remove smalls with bamboo sieve sieve, roll in parcher in above-mentioned siccative ratio, mix returning wet spring, summer tea; 3. carried out parch 15 minutes in 85 ℃ of pot temperature, make the sticking hand of pectin of tealeaves, stoking such as cotton can take the dish out of the pot; 4. in 40 type kneading machine buckets, gently rubbed 10 minutes; 5. balling-up in moulding machine, wet bulb weight 4 grams, bulb diameter is 18 millimeters; 6. the " silver ball " tea of balling-up is put into drying room, temperature is controlled at 75 ℃, toasts 5 hours, and moisture is below 5%; 7. wave pot with the little iron pan of 50 centimeters of bores, 1 kilogram of throwing amount is rotated 15 minutes time, 50 ℃ of temperature with slice towards a direction; 8. check, the packing warehouse-in.
The present invention with spring, summer fresh tea green grass or young crops make siccative and produce " silver ball " tea, solved the difference of spring, aroma of summer tea, flavour, it is unified to reach " at the bottom of soup look, fragrance, flavour, the leaf " four, uniform quality can be realized factory industry production throughout the year, and output is annual balanced, guarantee market supply, annual production is brought up to seven tons by former three tons, has solved the busy not busy inequality of workman, has improved economic benefit of enterprises.The " silver ball " tea moulding is the plasticity moulding that utilizes the pectin of green tea self sticking, has kept the green tea style, and because of the appearance uniqueness, delicate fragrance is lasting, and is not only anti-in brewing, and tealeaves is strong.
Claims (1)
1, a kind of by complete, knead, the preparation method of " silver ball " tea that operation such as parch, secondary are kneaded, oven dry is formed, it is characterized in that the fresh tea green grass or young crops in spring, summer is made siccative, again with siccative mixing, parch, gently rub, moulding, toast, wave pot:
(1) spring, summer siccative weight ratio are 60: 40, spray with 50% cold boiling water to ease back 30～40 minutes time
(2) the parch temperature is 85～90 ℃, 10～15 minutes time
(3) gently knead 10 minutes
(4) wet bulb weighs 4 grams, and dry bulb weighs 2.5 grams, 18～20 millimeters of diameters
(5) baking temperature is 70～80 ℃, 5～6 hours time
(6) wave 50～60 ℃ of pot temperatures, 15～20 minutes time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91110631 CN1025407C (en) | 1991-11-13 | 1991-11-13 | Process for preparing yingqiu tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91110631 CN1025407C (en) | 1991-11-13 | 1991-11-13 | Process for preparing yingqiu tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1060199A true CN1060199A (en) | 1992-04-15 |
| CN1025407C CN1025407C (en) | 1994-07-13 |
Family
ID=4910203
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 91110631 Expired - Fee Related CN1025407C (en) | 1991-11-13 | 1991-11-13 | Process for preparing yingqiu tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1025407C (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331409C (en) * | 2003-12-30 | 2007-08-15 | 马开黎 | Baked tea and process apparatus |
| CN101874532A (en) * | 2010-05-25 | 2010-11-03 | 李加渊 | Spherical tea forming technique and extrusion moulding machine |
| CN103315091A (en) * | 2013-07-11 | 2013-09-25 | 山东华夏茶联茶业有限公司 | Production method of spleen strengthening and digestion promoting tea |
| CN103315090A (en) * | 2013-07-11 | 2013-09-25 | 山东华夏茶联茶业有限公司 | Preparation method of dark tea |
| CN103330023A (en) * | 2013-07-11 | 2013-10-02 | 山东华夏茶联茶业有限公司 | Making technology of green tea product |
| CN103330022A (en) * | 2013-07-11 | 2013-10-02 | 山东华夏茶联茶业有限公司 | Processing technology of stomach and uterus warming tea |
| CN103330024A (en) * | 2013-07-11 | 2013-10-02 | 山东华夏茶联茶业有限公司 | Preparation technology of inflammation diminishing and fire heat removing tea |
| CN103385321A (en) * | 2013-07-11 | 2013-11-13 | 山东华夏茶联茶业有限公司 | Preparation method of jasmine tea |
| CN103749791A (en) * | 2014-02-21 | 2014-04-30 | 广西南宁元敬本草堂生物科技有限公司 | Processing method for manufacturing tea by Dendrobium officinale dry leaves |
| CN103999957A (en) * | 2014-05-22 | 2014-08-27 | 平坝县夏云镇玉明茶厂 | Green tea fragrance enhancement method |
| CN105341222A (en) * | 2015-11-26 | 2016-02-24 | 四川省平武县绿野科技开发有限公司 | Composite type tartary buckwheat green tea and preparation method thereof |
| CN108174937A (en) * | 2018-02-08 | 2018-06-19 | 杨春香 | A kind of preparation method of high-quality summer tea |
| CN113331276A (en) * | 2021-04-30 | 2021-09-03 | 贵州省雷山县毛克翕茶业有限公司 | Preparation method of Yingqiu tea |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315092B (en) * | 2013-07-11 | 2014-05-14 | 山东华夏茶联茶业有限公司 | Processing method for green tea products |
-
1991
- 1991-11-13 CN CN 91110631 patent/CN1025407C/en not_active Expired - Fee Related
Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331409C (en) * | 2003-12-30 | 2007-08-15 | 马开黎 | Baked tea and process apparatus |
| CN101874532A (en) * | 2010-05-25 | 2010-11-03 | 李加渊 | Spherical tea forming technique and extrusion moulding machine |
| CN103330023B (en) * | 2013-07-11 | 2014-09-10 | 山东华夏茶联信息科技有限公司 | Making technology of green tea product |
| CN103330022B (en) * | 2013-07-11 | 2014-09-10 | 山东华夏茶联信息科技有限公司 | Processing technology of stomach and uterus warming tea |
| CN103330023A (en) * | 2013-07-11 | 2013-10-02 | 山东华夏茶联茶业有限公司 | Making technology of green tea product |
| CN103330022A (en) * | 2013-07-11 | 2013-10-02 | 山东华夏茶联茶业有限公司 | Processing technology of stomach and uterus warming tea |
| CN103330024A (en) * | 2013-07-11 | 2013-10-02 | 山东华夏茶联茶业有限公司 | Preparation technology of inflammation diminishing and fire heat removing tea |
| CN103385321A (en) * | 2013-07-11 | 2013-11-13 | 山东华夏茶联茶业有限公司 | Preparation method of jasmine tea |
| CN103315090A (en) * | 2013-07-11 | 2013-09-25 | 山东华夏茶联茶业有限公司 | Preparation method of dark tea |
| CN103315090B (en) * | 2013-07-11 | 2014-06-11 | 山东华夏茶联茶业有限公司 | Preparation method of dark tea |
| CN103315091B (en) * | 2013-07-11 | 2014-08-06 | 山东华夏茶联信息科技有限公司 | Production method of spleen strengthening and digestion promoting tea |
| CN103330024B (en) * | 2013-07-11 | 2014-09-10 | 山东华夏茶联信息科技有限公司 | Preparation technology of inflammation diminishing and fire heat removing tea |
| CN103315091A (en) * | 2013-07-11 | 2013-09-25 | 山东华夏茶联茶业有限公司 | Production method of spleen strengthening and digestion promoting tea |
| CN103749791B (en) * | 2014-02-21 | 2016-01-20 | 广西南宁元敬本草堂生物科技有限公司 | The processing method of a kind of dendrobium candidum cured leaf tea making |
| CN103749791A (en) * | 2014-02-21 | 2014-04-30 | 广西南宁元敬本草堂生物科技有限公司 | Processing method for manufacturing tea by Dendrobium officinale dry leaves |
| CN103999957A (en) * | 2014-05-22 | 2014-08-27 | 平坝县夏云镇玉明茶厂 | Green tea fragrance enhancement method |
| CN105341222A (en) * | 2015-11-26 | 2016-02-24 | 四川省平武县绿野科技开发有限公司 | Composite type tartary buckwheat green tea and preparation method thereof |
| CN108174937A (en) * | 2018-02-08 | 2018-06-19 | 杨春香 | A kind of preparation method of high-quality summer tea |
| CN113331276A (en) * | 2021-04-30 | 2021-09-03 | 贵州省雷山县毛克翕茶业有限公司 | Preparation method of Yingqiu tea |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1025407C (en) | 1994-07-13 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C53 | Correction of patent for invention or patent application | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: PATENTEE; FROM: MAO KEXI TO: GUIZHOU SHENQI PHARMACEUTICAL CO., LTD. |
|
| CP03 | Change of name, title or address |
Address after: 550000 No. 1, Gui Gui Road, Guizhou, Guiyang, China Patentee after: Shenqi Pharmaceutical Factory, Guizhou Prov. Address before: 557100 Guizhou province county leading Township silver tea company Patentee before: Mao Kexi |
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| C15 | Extension of patent right duration from 15 to 20 years for appl. with date before 31.12.1992 and still valid on 11.12.2001 (patent law change 1993) | ||
| OR01 | Other related matters | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |