CN106070742A - A kind of processing method of natural flowery type steaming green tea - Google Patents
A kind of processing method of natural flowery type steaming green tea Download PDFInfo
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- CN106070742A CN106070742A CN201610402066.2A CN201610402066A CN106070742A CN 106070742 A CN106070742 A CN 106070742A CN 201610402066 A CN201610402066 A CN 201610402066A CN 106070742 A CN106070742 A CN 106070742A
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- 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
Abstract
The processing method that the invention discloses a kind of natural flowery type steaming green tea, belongs to tea processing technique field.It comprises the steps: that (1) plucks oolong varieties fresh leaf one bud two, SANYE in fine day the morning, is put in air-conditioned room, uniform thin spreads out on airing frame, and rocking of green leaf after placing 5～6h obtains rocking of green leaf leaf；(2) spread out on airing frame by thin for rocking of green leaf leaf, complete with superheated steam after standing 3～4h, dry in the air after completing cool, obtain water-removing leaves；(3) water-removing leaves is kneaded 30～40min, deblocks, be dried, when drying to water content of tea 15～20%, take out spreading for cooling, then dry to foot dry with foot fire 70～80 DEG C, i.e. obtain described natural flowery type steaming green tea.Steam beating is attached in fragrant green tea processing by the present invention, and not only the fragrance of flowers is strong for the green tea of processing, and bitter taste greatly reduces, and flavour alcohol is refreshing containing perfume, the green profit of Appearance color simultaneously, and soup yellow skin is green bright, and homogeneous soft at the bottom of leaf is green bright.
Description
Technical field
The processing method that the present invention relates to a kind of natural flowery type steaming green tea, belongs to tea processing technique field.
Background technology
Fragrance is one of important factor determining green tea quality, the important evidence that Ye Shi consumer selects.Tea aroma is
Low by content, kind is many, and the complex mixture of the multiple compounds formed by a certain percentage.Up to now, 700 have been identified
Multiple tea aroma component, has more than 200 to plant in green tea.For improving fragrance and the commodity value of conventional green tea, there is part at present
About suitable fragrant green tea kind processed and the report of processing technique thereof.Li Jiaxian[1]Deng result of study explanation, only use possess
Process the local tea variety of floral type green tea material base and combine Titian technique, just can process fragrant green tea product.King is little
Cloud[2]Deng use oolong varieties two leaves and a bud raw material, dry in sun, rocking of green leaf processing technique in conjunction with delicate fragrance type oolong tea process alcohol, flower
Fragrant high floral type green tea.Fragrant green tea processing technique mainly have studied parameters such as spreading, dry in sun, rocking of green leaf, light wither.Sky at present
So the processing technique of fragrant green tea is introduced primarily into the dry in sun of oolong tea, rocking of green leaf technique, and the product fragrance of a flower made is obvious, but the greenest
Easily there is red limit in tea, affects the quality characteristic of green tea " blue or green soup greenery ".Steaming green tea has " Three Greens " feature, can protect very well
Holding the color and luster of green tea, but fragrance more vexed band green grass or young crops gas, astringent taste are the most heavier simultaneously, not as pot, to fry the green tea that completes fresh refreshing.Have not yet to see
The relevant report of fragrant green tea is developed with steam beating.
The present invention, with the fresh leaf of oolong tea tea tree breed as raw material, develops floral type in conjunction with the technique such as rocking of green leaf, steam beating and steams
Dark green tea, provides Technical Reference for improving the economic benefit of tea leaf quality, particularly Summer-autumn tea.
Summary of the invention
Present invention aim to address the deficiencies in the prior art, it is provided that the processing side of a kind of natural flowery type steaming green tea
Method.Steam beating is attached in fragrant green tea processing by the present invention, and not only the fragrance of flowers is strong for the green tea of processing, and bitter taste subtracts significantly
Few, flavour alcohol is refreshing containing perfume, the green profit of Appearance color simultaneously, and soup yellow skin is green bright, and homogeneous soft at the bottom of leaf is green bright.
The technical scheme is that the processing side of a kind of natural flowery type steaming green tea
Method, comprises the steps:
(1) pluck oolong varieties fresh leaf one bud two, SANYE the morning in fine day, be put in air-conditioned room, uniform thin spread out in drying in the air
On blue or green frame, thickness is 2～3cm, rocking of green leaf after placing 5～6h, and described vibration machine rotating speed 3～4 revs/min shake 3～4min, shaken
Folium Isatidis；
(2) the rocking of green leaf leaf that step (1) obtained is thin to be spread out on airing frame, completes after standing 3～4h, described in the mode of completing be
Superheated steam completes, vapor (steam) temperature 160～190 DEG C, the time 20～40s, dries in the air cool, obtain water-removing leaves after completing；
(3) water-removing leaves that step (2) obtains being kneaded 30～40min, deblock, be dried, described dry gross fire temperature is
105～115 DEG C, when drying to water content of tea 15～20%, take out spreading for cooling, then dry to foot dry with foot fire 70～80 DEG C, to obtain final product
To described natural flowery type steaming green tea.
The present invention is mainly characterized in that fresh leaf is put in maintenance in air-conditioned room, without dry in sun, takes jog blue or green, completes and adopt
Completing with superheated steam, jog is blue or green, steam beating is attached in Green Tea Processing, and the natural flowery type steaming green tea processed is not
Only the fragrance of flowers is strong, and bitter taste greatly reduces, and flavour alcohol is refreshing containing perfume, the green profit of Appearance color simultaneously, and soup yellow skin is green bright, uniform at the bottom of leaf
Soft green bright.Wherein, step (1) places rocking of green leaf after 5～6h, and now, fresh leaves of oolong tea transfers to and slightly turns dirty-green, the micro-strip fragrance of a flower.
Step (2) completes after standing 3～4h, and now, the rocking of green leaf leaf fragrance of a flower appears.
On the basis of technique scheme, the present invention can also do following improvement.
Further, described in step (1), the temperature in air-conditioned room is 23～25 DEG C, and relative humidity is 65～70%.
Use and above-mentioned further provide the benefit that: be beneficial to fresh leaf and leak water, slow down the physicochemical change speed of fresh leaf, allow
Fresh leaf material slowly converts, beneficially the formation of fragrance, flavour.
List of references
[1] Li Jiaxian, yellow Hua Lin, He Yumei. the Research on processing technology [J] of Guangdong characteristic tea kind fragrant green tea. Guangdong
Agricultural sciences, 2007,8:81-83.
[2] Wang little Yun, Yang Chun, Tan Shaobo, etc. oolong floral type green tea process technology pre-test [J]. Guangxi agronomy report,
2008,23 (4): 47-48,67.
The invention has the beneficial effects as follows:
1. the fresh leaf of the present invention is without dry in sun, and that takes jog green grass or young crops does blue or green technology, promote that fresh leaf " is leaked water ", and material slowly turns
Changing, in the freshest leaf, the formation of aromatic substance, greatly reduces bitter taste, increases fresh refreshing degree.Meanwhile, jog green grass or young crops can reduce fresh leaf
Breakage, prevent the red change of fresh leaf.
2., during steam beating is attached to fragrant green tea processing by the present invention, utilize the strong penetrance of steam to destroy rapidly in fresh leaf
Enzymatic activity, keeps green tea color and luster, and not only the fragrance of flowers is strong to make the green tea of processing, and bitter taste greatly reduces, and flavour alcohol is refreshing containing perfume, simultaneously
The green profit of Appearance color, soup yellow skin is green bright, and homogeneous soft at the bottom of leaf is green bright.
3. the processing method of the present invention is simple, and wide market is suitable for scale application.
Detailed description of the invention
Being described principle and the feature of the present invention below in conjunction with specific embodiment, example is served only for explaining this
Bright, it is not intended to limit the scope of the present invention.
Embodiment 1
The processing method of the natural flowery type steaming green tea of the present embodiment, comprises the steps:
(1) pluck oolong varieties fresh leaf one bud two, SANYE the morning in fine day, be put in air-conditioned room, the temperature in air-conditioned room
Degree is 23 DEG C, and relative humidity is 65%, uniform thin spreads out on airing frame, and thickness is 2cm, treats fresh leaf to transfer to slightly and turns dirty-green, micro-
Rocking of green leaf during the band fragrance of a flower, described vibration machine rotating speed 3 revs/min, shakes 4min, obtains rocking of green leaf leaf；
(2) the rocking of green leaf leaf that step (1) obtained is thin to be spread out on airing frame, stands 3 hours, completes when the fragrance of a flower appears, institute
Stating the mode of completing is that superheated steam completes, vapor (steam) temperature 160 DEG C, and time 40s dries in the air after completing cool, obtains water-removing leaves；
(3) water-removing leaves that step (2) obtains being kneaded 30min, deblock, be dried, described dry gross fire temperature is 105
DEG C, when drying to water content of tea 15%, take out spreading for cooling, then dry to foot dry with foot fire 70 DEG C, i.e. obtain described natural flowery type
Steaming green tea.
Embodiment 2
The processing method of the natural flowery type steaming green tea of the present embodiment, comprises the steps:
(1) pluck oolong varieties fresh leaf one bud two, SANYE the morning in fine day, be put in air-conditioned room, the temperature in air-conditioned room
Degree is 24 DEG C, and relative humidity is 68%, uniform thin spreads out on airing frame, and thickness is 3cm, treats fresh leaf to transfer to slightly and turns dirty-green, micro-
Rocking of green leaf during the band fragrance of a flower, described vibration machine rotating speed 3 revs/min, shakes 4min, obtains rocking of green leaf leaf；
(2) the rocking of green leaf leaf that step (1) obtained is thin to be spread out on airing frame, stands 3.5 hours, completes when the fragrance of a flower appears,
The described mode of completing is that superheated steam completes, vapor (steam) temperature 175 DEG C, and time 30s dries in the air after completing cool, obtains water-removing leaves；
(3) water-removing leaves that step (2) obtains being kneaded 35min, deblock, be dried, described dry gross fire temperature is 110
DEG C, when drying to water content of tea 18%, take out spreading for cooling, then dry to foot dry with foot fire 75 DEG C, i.e. obtain described natural flowery type
Steaming green tea.
Embodiment 3
The processing method of the natural flowery type steaming green tea of the present embodiment, comprises the steps:
(1) pluck oolong varieties fresh leaf one bud two, SANYE the morning in fine day, be put in air-conditioned room, the temperature in air-conditioned room
Degree is 25 DEG C, and relative humidity is 70%, uniform thin spreads out on airing frame, and thickness is 2cm, treats fresh leaf to transfer to slightly and turns dirty-green, micro-
Rocking of green leaf during the band fragrance of a flower, described vibration machine rotating speed 4 revs/min, shakes 3min, obtains rocking of green leaf leaf；
(2) the rocking of green leaf leaf that step (1) obtained is thin to be spread out on airing frame, stands 4 hours, completes when the fragrance of a flower appears, institute
Stating the mode of completing is that superheated steam completes, vapor (steam) temperature 190 DEG C, and time 20s dries in the air after completing cool, obtains water-removing leaves；
(3) water-removing leaves that step (2) obtains being kneaded 40min, deblock, be dried, described dry gross fire temperature is 115
DEG C, when drying to water content of tea 20%, take out spreading for cooling, then dry to foot dry with foot fire 80 DEG C, i.e. obtain described natural flowery type
Steaming green tea.
Comparative example
Plucking oolong varieties fresh leaf one bud two, SANYE the morning in fine day, uniform thin spread out on airing frame, thickness is 2cm,
Dry in sun 15min under at 5 in afternoon～6 sub-sunlight, rocking of green leaf 2 times or 3 times, stand 3～4h back rolls and complete, the tea sample processed
Quality characteristic is that soup colour cast is yellow, have red limit at the bottom of leaf, although the sweet fragrance of a flower is obvious, but fragrance diaphanometer, the freshest refreshing, and flavour band is pained,
Fresh refreshing degree is also short of, and profile, soup color, leaf background color pool are all poor than steam beating, and overall quality is the best.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all spirit in the present invention and
Within principle, any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (2)
1. the processing method of a natural flowery type steaming green tea, it is characterised in that comprise the steps:
(1) pluck oolong varieties fresh leaf one bud two, SANYE the morning in fine day, be put in air-conditioned room, uniform thin spread out in airing frame
On, thickness is 2～3cm, rocking of green leaf after placing 5～6h, and described vibration machine rotating speed 3～4 revs/min shake 3～4min, obtain rocking of green leaf leaf；
(2) the rocking of green leaf leaf that step (1) obtained is thin to be spread out on airing frame, completes after standing 3～4h, described in the mode of completing be overheated
Steam beating, vapor (steam) temperature 160～190 DEG C, the time 20～40s, dry in the air after completing cool, obtain water-removing leaves；
(3) water-removing leaves that step (2) obtains is kneaded 30～40min, deblocks, be dried, described dry gross fire temperature be 105～
115 DEG C, when drying to water content of tea 15～20%, take out spreading for cooling, then dry to foot dry with foot fire 70～80 DEG C, i.e. obtain described
Natural flowery type steaming green tea.
The processing method of a kind of natural flowery type steaming green tea the most according to claim 1, it is characterised in that step (1)
Described in temperature in air-conditioned room be 23～25 DEG C, relative humidity is 65～70%.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007077A (en) * | 2018-07-19 | 2018-12-18 | 东源县仙湖山农业发展有限公司 | A kind of the Hakkas's Green tea processing technology |
| CN109198057A (en) * | 2018-09-28 | 2019-01-15 | 安徽省农业科学院茶叶研究所 | A kind of preparation method of instant tea |
| CN110679684A (en) * | 2019-10-29 | 2020-01-14 | 广西壮族自治区桂林茶叶科学研究所 | Processing method of Longqian Dancong tea |
| CN113519664A (en) * | 2021-07-19 | 2021-10-22 | 贺州学院 | Method for preparing steamed green tea from gardenia jasminoides leaves |
| CN113519643A (en) * | 2021-07-09 | 2021-10-22 | 广西南亚热带农业科学研究所 | Processing method of flower and fruit fragrance type Liubao sun-dried green raw tea |
| CN115152855A (en) * | 2022-06-16 | 2022-10-11 | 中国农业科学院茶叶研究所 | Preparation method of flower fragrance green tea and flower fragrance green tea |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007077A (en) * | 2018-07-19 | 2018-12-18 | 东源县仙湖山农业发展有限公司 | A kind of the Hakkas's Green tea processing technology |
| CN109198057A (en) * | 2018-09-28 | 2019-01-15 | 安徽省农业科学院茶叶研究所 | A kind of preparation method of instant tea |
| CN110679684A (en) * | 2019-10-29 | 2020-01-14 | 广西壮族自治区桂林茶叶科学研究所 | Processing method of Longqian Dancong tea |
| CN113519643A (en) * | 2021-07-09 | 2021-10-22 | 广西南亚热带农业科学研究所 | Processing method of flower and fruit fragrance type Liubao sun-dried green raw tea |
| CN113519664A (en) * | 2021-07-19 | 2021-10-22 | 贺州学院 | Method for preparing steamed green tea from gardenia jasminoides leaves |
| CN115152855A (en) * | 2022-06-16 | 2022-10-11 | 中国农业科学院茶叶研究所 | Preparation method of flower fragrance green tea and flower fragrance green tea |
| CN115152855B (en) * | 2022-06-16 | 2024-03-08 | 中国农业科学院茶叶研究所 | Preparation method of flower-fragrance green tea and flower-fragrance green tea |
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Application publication date: 20161109 |