CN106306132A - Straight strip type Gu Taihua green tea making method and Straight strip type Gu Taihua green tea - Google Patents
Straight strip type Gu Taihua green tea making method and Straight strip type Gu Taihua green tea Download PDFInfo
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- CN106306132A CN106306132A CN201610704304.5A CN201610704304A CN106306132A CN 106306132 A CN106306132 A CN 106306132A CN 201610704304 A CN201610704304 A CN 201610704304A CN 106306132 A CN106306132 A CN 106306132A
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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
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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
- A23F3/12—Rolling or shredding tea leaves
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Abstract
The invention discloses a straight strip type Gu Taihua green tea making method. The straight strip type Gu Taihua green tea making method comprises the steps of material selection, blending, carrying out fixation, rocking, rolling, spreading, tidying tea strips with hands and drying. The invention also discloses straight strip type Gu Taihua green tea. The straight strip type Gu Taihua green tea has tight and straight strips, complete leaf buds, good-looking appearance, sweet and mellow flavor, lasting fragrance, remarkable tender and ripe scent and a function of moistening throats, tea water is thick and is not bitter, the tea color is yellow green and bright, and tea polyphenol and other substances in the straight strip type Gu Taihua green tea can be effectively retained.
Description
Technical field
The present invention relates to processing method and the green tea thereof of a kind of green tea, be specifically related to the processing side of vertical bar shaped Gu Taihua green tea
Method and vertical bar shaped Gu Taihua green tea thereof.
Background technology
Tea is a kind of beverage originating from China, being loved by the people.Composition contained in Folium Camelliae sinensis is a lot, including water, egg
White matter, aminoacid, caffeine, tea polyphenols, carbohydrate, lipid, mineral, plant pigment, vitamin, volatile ingredient,
Organic acid, wherein the composition such as lipid, plant pigment and protein is difficult to soluble in water, tea polyphenols, vitamin, aminoacid and some
Mineral matter and other components is soluble in water.The composition being dissolved in water can be absorbed by the body, and human body is produced beneficial effect
And affect the flavour of tea.
Tea polyphenols is aldehydes matter and the general name of derivant thereof in Folium Camelliae sinensis, accounts for the 20%-35% of fresh tea leaf dry weight total amount,
Core inside tea flavour is exactly tea polyphenols, i.e. the fresh refreshing taste mixing of various components such as catechin and the theanine etc. of tea polyphenols
Form.When fresh tea leaf is after processing, and some of which becomes branch to change, such as processing temperature is too high, in Folium Camelliae sinensis
Volatile ingredient easily run off；Attenuation degree is the biggest, and oxidized the most of tea polyphenols, the content of product tea pigment increases accordingly
Add.The different processing methods of tea is exactly to make the content of each composition in tea change, thus processes the tea of different flavour.
Tea is divided into green tea, black tea, oolong tea, yellow tea, Ramulus et Folium Mussaendae Pubescentis, postfermented tea by processing method difference, and wherein green tea is without sending out
Ferment, can be more retain composition useful to human body in Folium Camelliae sinensis, such as have antioxidation, defying age, antitumor, radioprotective,
The content of the tea polyphenols of the effects such as prevention and cure of cardiovascular disease, antibacterial and antiviral is higher compared to other kinds of tea, this
Also it is one of reason of being welcome by everybody of green tea.
Lv Ji Yunnan, Yunnan green tea in green tea, is that to select daye tea be raw material, wherein contain abundant polyphenols, biography
Unite Yunnan green be through fresh leaf, complete, knead, the step dried processes, its bitterness is highly seasoned, and profile is imperfect, although
Beneficiating ingredient therein can preferably retain, but often as appearance is the most attractive in appearance or flavour is the best and is got rid of by consumer
Buying beyond inventory.So, research one can make that the green bud-leaf in Yunnan is complete, good looking appearance, flavour glycol wet one's whistle, dense and not
The while that ripe perfume (or spice) bitter, tender being significant, the processing method of various beneficiating ingredients in Folium Camelliae sinensis and corresponding tea product can be effectively kept again
Particularly important.
Summary of the invention
The processing method and the vertical bar shaped Gu Taihua thereof that it is an object of the invention to provide a kind of vertical bar shaped Gu Taihua green tea are green
Tea, solves the green bitterness in tradition Yunnan highly seasoned, and mouthfeel is bad, and the inaesthetic problem of profile.
For solving above-mentioned technical problem, the processing method that the invention provides a kind of vertical bar shaped Gu Taihua green tea, including
Carry out successively select materials, assorted, complete, even water, knead, spread, manage bar and drying.
As preferably, described in select materials bud one leaf being to select 5-8 month Fengqing daye tea.
As preferably, described assorted be by Fengqing daye tea 50-70 weight portion, clear water 3 by three kinds of Folium Camelliae sinensis plucking
15-25 weight portion and Fengqing 10 15-25 weight portion are assorted, and wherein clear water 3 is by the Fengqing of Qingshui Village, big temple township, Fengqing County
Daye tea is cultivated by individual plant and is formed；Fengqing 10 is to be cultivated by individual plant by the Fengqing daye tea on sand dam, Fengshan Town, Fengqing County
Form.
As preferably, described in complete be that at 180-220 degree Celsius of lower parch to fresh leaf, assorted good Folium Camelliae sinensis is lost light
Pool, is become dark green from bud green, leaf rolling, tender stem folding and continuous.
As preferably,
Described even water, the tea green-shaking after completing 10 minutes；
Described knead, by the tea rolling after even water 30-40 minute；
Described spread, Folium Camelliae sinensis is spread 3-4 hour with 4-6 cm thick.
As preferably, described reason bar is that bar managed at twice by the Folium Camelliae sinensis after spreading, and carries out under 120 130 degrees Celsius
Once managing bar, reason bar blank spreading for cooling after 10 minutes, to 18-25 degree Celsius, obtains percentage of water loss and reaches the blank of 25-30%；At 110-
Carry out second time under 120 degrees Celsius to manage bar and be down to 20% to moisture content.
As preferably, bamboo pole is put into after 5 minutes in carding machine carding machine cell body and is assisted by described second time reason orderliness bar
Shape taking-up in 5-10 minute, continue to run with 10-15 minute.
As preferably, described drying is immediately at 100-110 after the tea spreading-and-cooling after reason bar is cooled to 18-25 degree Celsius
Dry under degree Celsius to moisture content less than 7.5%.
As preferably, described drying is Celsius at 100-110 after the tea spreading-and-cooling after reason bar is cooled to 18-25 degree Celsius
Dry to moisture content less than 7.5% under degree microwave condition.
Present invention also offers a kind of vertical bar shaped Gu obtained according to the processing method of described vertical bar shaped Gu Taihua green tea too
China's green tea.
The present invention has selected again three kinds of raw materials and has carried out assorted by a certain percentage so that the flavour of various tea is complementary to one another, and makes
The green tea flavour obtained is unique.On the one hand the purpose spread in the present invention is to make Folium Camelliae sinensis lose portion of water, is beneficial to manage bar, another
Aspect is to make Folium Camelliae sinensis reduce bitter taste, but spreading overlong time, that the fragrance in tea can be made to subtract is light, so the time that spreads can not be too
Length can not be the shortest.The present invention adds reason bar step in the processing method of conventional green tea, and the purpose one managing bar at twice is
Making Folium Camelliae sinensis have a spreading for cooling time in the middle of twice reason bar process, play the effect of uniform water, beneficially Folium Camelliae sinensis mass dryness fraction is consistent；Two
It is to make Folium Camelliae sinensis Appearance color brightness more preferable so that the green bud-leaf in Yunnan with daye tea as raw material is complete, good looking appearance.Utilize microwave
Heating is conducive to retaining the nutritional labeling in Folium Camelliae sinensis, and the loss of the original color of Folium Camelliae sinensis, nutrient substance is the most less, in Folium Camelliae sinensis
Vitamin, amino acid whose holding leaf are extremely advantageous.Having experiment to show, hot blast is quick-drying makes chlorophyll constituents of tea, vitamin etc. seek
Form code insurance and stay 60-80%, and microwave drying can retain to more than 95%.In addition, microwave drying can make Folium Camelliae sinensis surface and
Inner homogeneous is heated, it is to avoid the phenomenon of outer burnt endogenous dampness, improves the quality of Folium Camelliae sinensis.Additionally in tea polyphenols, aminoacid and tea
The flavour of some glucides combines, and overcomes tradition Yunnan green bitterness highly seasoned, obtained a kind of flavour glycol wet one's whistle, dense and not
The significant green tea of ripe perfume (or spice) bitter, tender.
Compared with prior art, beneficial effects of the present invention is at least one of following:
1) present invention is compared with traditional diamond-making technique, add reason bar step so as to get Folium Camelliae sinensis finished product become vertical bar type, bud-leaf is complete
Whole, good looking appearance.
2) present invention is selected and the test of technological parameter by the method and each procedure of processing using microwave drying, makes
The beneficiating ingredient such as tea polyphenols etc. obtained in Folium Camelliae sinensis maximizes the retention.
3) present invention passes through test of many times, makes the flavour of Tea Polyphenols in Tea, aminoacid and some glucides combine,
The green tea flavour glycol that the inventive method is obtained wets one's whistle, dense and ripe perfume (or spice) the most bitter, tender is notable.
4) the green tea fragrance that the present invention obtains is lasting, and soup yellow skin is green, bright, can brew Shi Erdao still glycol and wet one's whistle.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, to the present invention
It is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.
Embodiment 1:
The processing method present embodiments providing a kind of vertical bar shaped Gu Taihua green tea, follows these steps to carry out successively.
Select materials: select bud one leaf of 5-6 month Fengqing daye tea.
Assorted: the three kinds of Folium Camelliae sinensis plucked are pressed Fengqing daye tea 50 kilograms, No. 3 15 kilograms of clear water and No. 10 15 kilograms, Fengqing
Assorted, wherein clear water 3 is to be formed by individual plant cultivation by the Fengqing daye tea of Qingshui Village, big temple township, Fengqing County；Fengqing 10 is
Formed by individual plant cultivation by the Fengqing daye tea on sand dam, Fengshan Town, Fengqing County.
Complete: assorted good Folium Camelliae sinensis is tarnished at 180 degrees Celsius of lower parches to fresh leaf, be bud green become dark green, leaf
Sheet crimp, tender stem folding and continuous.
Even water: the tea green-shaking after completing 10 minutes.
Knead: by the tea rolling after even water 30 minutes.
Spread: Folium Camelliae sinensis is spread 3 hours with 4 cm thick.
Reason bar: fermentation blank is managed bar at twice, and it is Celsius to 120 that reason bar of described first time shifts to an earlier date 10 minutes pre-carding machines
Degree, reason bar lower machine spreading for cooling in 10 minutes, to 18 degrees Celsius, obtains percentage of water loss and reaches the blank of 25%；Described second time reason orderliness bar 5 minutes
After bamboo pole put into auxiliary sizing in carding machine carding machine cell body within 5 minutes, take out, continue to run with 15 minutes and be down to moisture content
20%。
Dry: the tea spreading-and-cooling after reason bar is dried to moisture content after being cooled to 18 degrees Celsius immediately under 100 degrees Celsius
7.5%。
The green tea that the present embodiment obtains becomes vertical bar type, and surface becomes green and smooth, glossy, and bud-leaf is complete, good looking appearance.
Research worker measures the front fresh leaf of processing and processing respectively according to standard GB/T 8313-87, spectrophotography and liquid chromatography
The content of tea polyphenols, caffeine and theanine in rear Folium Camelliae sinensis finished product, wherein tea polyphenols remains 90.8%, caffeine remains
98.2%, theanine remains 97.7%.And the green tea finished product flavour glycol obtained wets one's whistle, dense and ripe perfume (or spice) the most bitter, tender is notable.
Embodiment 2:
The processing method present embodiments providing a kind of vertical bar shaped Gu Taihua green tea, follows these steps to carry out successively.
Select materials: select bud one leaf of 7-8 month Fengqing daye tea.
Assorted: the three kinds of Folium Camelliae sinensis plucked are pressed Fengqing daye tea 70 kilograms, No. 3 25 kilograms of clear water and No. 10 25 kilograms, Fengqing
Assorted, wherein clear water 3 is to be formed by individual plant cultivation by the Fengqing daye tea of Qingshui Village, big temple township, Fengqing County；Fengqing 10 is
Formed by individual plant cultivation by the Fengqing daye tea on sand dam, Fengshan Town, Fengqing County.
Complete: assorted good Folium Camelliae sinensis is tarnished at 220 degrees Celsius of lower parches to fresh leaf, be bud green become dark green, leaf
Sheet crimp, tender stem folding and continuous.
Even water: the tea green-shaking after completing 10 minutes.
Knead: by the tea rolling after even water 40 minutes.
Spread: Folium Camelliae sinensis is spread 4 hours with 6 cm thick.
Reason bar: fermentation blank is managed bar at twice, and it is Celsius to 130 that reason bar of described first time shifts to an earlier date 15 minutes pre-carding machines
Degree, reason bar lower machine spreading for cooling in 10 minutes, to 25 degrees Celsius, obtains percentage of water loss and reaches the blank of 30%；Described second time reason orderliness bar 5 minutes
After bamboo pole put into auxiliary sizing in carding machine carding machine cell body within 10 minutes, take out, continue to run with 10 minutes and be down to moisture content
20%。
Dry: the tea spreading-and-cooling after reason bar is dried to moisture content after being cooled to 25 degrees Celsius immediately under 110 degrees Celsius
6.5%。
The green tea that the present embodiment obtains becomes vertical bar type, and surface becomes green and smooth, glossy, and bud-leaf is complete, good looking appearance.
Research worker measures the front fresh leaf of processing and processing respectively according to standard GB/T 8313-87, spectrophotography and liquid chromatography
The content of tea polyphenols, caffeine and theanine in rear Folium Camelliae sinensis finished product, wherein tea polyphenols remains 90.6%, caffeine remains
98.3%, theanine remains 97.4%.And the green tea finished product flavour glycol obtained wets one's whistle, dense and ripe perfume (or spice) the most bitter, tender is notable.
Embodiment 3:
The processing method present embodiments providing a kind of vertical bar shaped Gu Taihua green tea, follows these steps to carry out successively.
Select materials: select bud one leaf of 6-7 month Fengqing daye tea.
Assorted: the three kinds of Folium Camelliae sinensis plucked are pressed Fengqing daye tea 60 kilograms, No. 3 20 kilograms of clear water and No. 10 20 kilograms, Fengqing
Assorted, wherein clear water 3 is to be formed by individual plant cultivation by the Fengqing daye tea of Qingshui Village, big temple township, Fengqing County；Fengqing 10 is
Formed by individual plant cultivation by the Fengqing daye tea on sand dam, Fengshan Town, Fengqing County.
Complete: assorted good Folium Camelliae sinensis parch at 200 degrees celsius to fresh leaf is tarnished, be bud green become dark green, leaf
Sheet crimp, tender stem folding and continuous.
Even water: the tea green-shaking after completing 10 minutes.
Knead: by the tea rolling after even water 35 minutes.
Spread: Folium Camelliae sinensis is spread 3.5 hours with 5 cm thick.
Reason bar: fermentation blank is managed bar at twice, and it is Celsius to 125 that reason bar of described first time shifts to an earlier date 13 minutes pre-carding machines
Degree, reason bar lower machine spreading for cooling in 10 minutes, to 22 degrees Celsius, obtains percentage of water loss and reaches the blank of 28%；Described second time reason orderliness bar 5 minutes
After bamboo pole put into auxiliary sizing in carding machine carding machine cell body within 7 minutes, take out, continue to run with 13 minutes and be down to moisture content
20%。
Dry: the tea spreading-and-cooling after reason bar is dried to moisture content little immediately under 105 degrees Celsius after being cooled to 22 degrees Celsius
In 7%.
The green tea that the present embodiment obtains becomes vertical bar type, and surface becomes green and smooth, glossy, and bud-leaf is complete, good looking appearance.
Research worker measures the front fresh leaf of processing and processing respectively according to standard GB/T 8313-87, spectrophotography and liquid chromatography
The content of tea polyphenols, caffeine and theanine in rear Folium Camelliae sinensis finished product, wherein tea polyphenols remains 90.3%, caffeine remains
98.6%, theanine remains 97.5%.And the green tea finished product flavour glycol obtained wets one's whistle, dense and ripe perfume (or spice) the most bitter, tender is notable.
Embodiment 4:
The processing method present embodiments providing a kind of vertical bar shaped Gu Taihua green tea, follows these steps to carry out successively.
Select materials: select bud one leaf of Fengqing daye tea in June.
Assorted: the three kinds of Folium Camelliae sinensis plucked are pressed Fengqing daye tea 68 kilograms, No. 3 23 kilograms of clear water and No. 10 22 kilograms, Fengqing
Assorted, wherein clear water 3 is to be formed by individual plant cultivation by the Fengqing daye tea of Qingshui Village, big temple township, Fengqing County；Fengqing 10 is
Formed by individual plant cultivation by the Fengqing daye tea on sand dam, Fengshan Town, Fengqing County.
Complete: assorted good Folium Camelliae sinensis is tarnished at 213 degrees Celsius of lower parches to fresh leaf, be bud green become dark green, leaf
Sheet crimp, tender stem folding and continuous.
Even water: the tea green-shaking after completing 10 minutes.
Knead: by the tea rolling after even water 38 minutes.
Spread: Folium Camelliae sinensis is spread 3.6 hours with 6 cm thick.
Reason bar: fermentation blank is managed bar at twice, and it is Celsius to 123 that reason bar of described first time shifts to an earlier date 15 minutes pre-carding machines
Degree, reason bar lower machine spreading for cooling in 10 minutes, to 23 degrees Celsius, obtains percentage of water loss and reaches the blank of 28%；Described second time reason orderliness bar 5 minutes
After bamboo pole put into auxiliary sizing in carding machine carding machine cell body within 8 minutes, take out, continue to run with 12 minutes and be down to moisture content
20%。
Dry: the tea spreading-and-cooling after reason bar is dried to moisture content after being cooled to 23 degrees Celsius immediately under 108 degrees Celsius
6.5%。
The green tea that the present embodiment obtains becomes vertical bar type, and surface becomes green and smooth, glossy, and bud-leaf is complete, good looking appearance.
Research worker measures the front fresh leaf of processing and processing respectively according to standard GB/T 8313-87, spectrophotography and liquid chromatography
The content of tea polyphenols, caffeine and theanine in rear Folium Camelliae sinensis finished product, wherein tea polyphenols remains 89.6%, caffeine remains
98.1%, theanine remains 97.2%.And the green tea finished product flavour glycol obtained wets one's whistle, dense and ripe perfume (or spice) the most bitter, tender is notable.
Embodiment 5:
The processing method present embodiments providing a kind of vertical bar shaped Gu Taihua green tea, follows these steps to carry out successively.
Select materials: select bud one leaf of Fengqing daye tea in June.
Assorted: the three kinds of Folium Camelliae sinensis plucked are pressed Fengqing daye tea 68 kilograms, No. 3 23 kilograms of clear water and No. 10 22 kilograms, Fengqing
Assorted, wherein clear water 3 is to be formed by individual plant cultivation by the Fengqing daye tea of Qingshui Village, big temple township, Fengqing County；Fengqing 10 is
Formed by individual plant cultivation by the Fengqing daye tea on sand dam, Fengshan Town, Fengqing County.
Complete: assorted good Folium Camelliae sinensis is tarnished at 213 degrees Celsius of lower parches to fresh leaf, be bud green become dark green, leaf
Sheet crimp, tender stem folding and continuous.
Even water: the tea green-shaking after completing 10 minutes.
Knead: by the tea rolling after even water 38 minutes.
Spread: Folium Camelliae sinensis is spread 3.6 hours with 6 cm thick.
Reason bar: fermentation blank is managed bar at twice, and it is Celsius to 123 that reason bar of described first time shifts to an earlier date 15 minutes pre-carding machines
Degree, reason bar lower machine spreading for cooling in 10 minutes, to 23 degrees Celsius, obtains percentage of water loss and reaches the blank of 28%；Described second time reason orderliness bar 5 minutes
After bamboo pole put into auxiliary sizing in carding machine carding machine cell body within 8 minutes, take out, continue to run with 12 minutes and be down to moisture content
20%。
Dry: the tea spreading-and-cooling after reason bar is the most aqueous at 100 degrees Celsius of lower microwave dryings immediately after being cooled to 18 degrees Celsius
Rate 6.5%.
Research worker is fresh before measuring processing respectively according to standard GB/T 8313-87, spectrophotography and liquid chromatography
The content of tea polyphenols, caffeine and the theanine in Folium Camelliae sinensis finished product after leaf and processing, wherein tea polyphenols remain 92.6%, coffee
Alkali remains 98.4%, theanine remains 97.6%.
Embodiment 6:
The processing method present embodiments providing a kind of vertical bar shaped Gu Taihua green tea, follows these steps to carry out successively.
Select materials: select bud one leaf of Fengqing daye tea in June.
Assorted: the three kinds of Folium Camelliae sinensis plucked are pressed Fengqing daye tea 68 kilograms, No. 3 23 kilograms of clear water and No. 10 22 kilograms, Fengqing
Assorted, wherein clear water 3 is to be formed by individual plant cultivation by the Fengqing daye tea of Qingshui Village, big temple township, Fengqing County；Fengqing 10 is
Formed by individual plant cultivation by the Fengqing daye tea on sand dam, Fengshan Town, Fengqing County.
Complete: assorted good Folium Camelliae sinensis is tarnished at 213 degrees Celsius of lower parches to fresh leaf, be bud green become dark green, leaf
Sheet crimp, tender stem folding and continuous.
Even water: the tea green-shaking after completing 10 minutes.
Knead: by the tea rolling after even water 38 minutes.
Spread: Folium Camelliae sinensis is spread 3.6 hours with 6 cm thick.
Reason bar: fermentation blank is managed bar at twice, and it is Celsius to 123 that reason bar of described first time shifts to an earlier date 15 minutes pre-carding machines
Degree, reason bar lower machine spreading for cooling in 10 minutes, to 23 degrees Celsius, obtains percentage of water loss and reaches the blank of 28%；Described second time reason orderliness bar 5 minutes
After bamboo pole put into auxiliary sizing in carding machine carding machine cell body within 8 minutes, take out, continue to run with 12 minutes and be down to moisture content
20%。
Dry: reason bar after tea spreading-and-cooling be cooled to 25 degrees Celsius after immediately at 110 degrees Celsius of microwave dryings to moisture content
7.5%。
Research worker is fresh before measuring processing respectively according to standard GB/T 8313-87, spectrophotography and liquid chromatography
The content of tea polyphenols, caffeine and the theanine in Folium Camelliae sinensis finished product after leaf and processing, wherein tea polyphenols remains 92.3 %, coffee
Alkali remains 98.5%, theanine remains 97.5%.
Although reference be made herein to invention has been described for the multiple explanatory embodiment of the present invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other amendments and embodiment, and these amendments and embodiment will fall in this Shen
Within spirit disclosed in please and spirit.More specifically, in the range of disclosure and claim, can be to master
Building block and/or the layout of topic composite configuration carry out multiple modification and improvement.Except what building block and/or layout were carried out
Outside deformation and improvement, to those skilled in the art, other purposes also will be apparent from.
Claims (10)
1. the processing method of a vertical bar shaped Gu Taihua green tea, it is characterised in that include carrying out successively select materials, assorted, complete,
Even water, knead, spread, manage bar and drying.
The processing method of vertical bar shaped Gu Taihua green tea the most according to claim 1, it is characterised in that described in select materials be select
One bud one leaf of 5-8 month large leaf Camellia sinensis.
The processing method of vertical bar shaped Gu Taihua green tea the most according to claim 1, it is characterised in that described assorted be to adopt
The three kinds of Folium Camelliae sinensis plucked are spelled by Fengqing daye tea 50-70 weight portion, No. 3 15-25 weight portions of clear water and Fengqing 10 15-25 weight portion
Joining, wherein clear water 3 is to be formed by individual plant cultivation by the Fengqing daye tea of Qingshui Village, big temple township, Fengqing County；Fengqing 10 be by
The Fengqing daye tea on sand dam, Fengshan Town, Fengqing County is cultivated by individual plant and is formed.
The processing method of vertical bar shaped Gu Taihua green tea the most according to claim 1, it is characterised in that described in complete be to spell
The Folium Camelliae sinensis prepared tarnishes at 180-220 degree Celsius of lower parch to fresh leaf, bud green become dark green, leaf rolling, and tender stem is rolled over
And it is continuous.
The processing method of vertical bar shaped Gu Taihua green tea the most according to claim 1, it is characterised in that:
Described even water, the tea green-shaking after completing 10 minutes；
Described knead, by the tea rolling after even water 30-40 minute；
Described spread, Folium Camelliae sinensis is spread 3-4 hour with 4-6 cm thick.
The processing method of vertical bar shaped Gu Taihua green tea the most according to claim 1, it is characterised in that described reason bar is to spread out
Folium Camelliae sinensis after putting is managed at twice and is carried out managing for the first time bar under bar, 120-130 degree Celsius, and reason bar blank spreading for cooling after 10 minutes is extremely
18-25 degree Celsius, obtain percentage of water loss and reach the blank of 25-30%；Under 110-120 degree Celsius, carry out second time manage bar to moisture content
It is down to 20%.
The processing method of vertical bar shaped Gu Taihua green tea the most according to claim 6, it is characterised in that described second time reason bar
Bamboo pole is put into auxiliary sizing in carding machine cell body and is taken out for 5-10 minute by reason bar after 5 minutes, continue to run with 10-15 minute.
The processing method of vertical bar shaped Gu Taihua green tea the most according to claim 1, it is characterised in that described drying is reason bar
After tea spreading-and-cooling be cooled to 18-25 degree Celsius after dry under 100-110 degree Celsius to moisture content less than 7.5%.
The processing method of vertical bar shaped Gu Taihua green tea the most according to claim 1, it is characterised in that described drying is reason bar
After tea spreading-and-cooling be cooled to 18-25 degree Celsius after dry under 100-110 degree Celsius of microwave condition to moisture content less than 7.5%.
10. the vertical bar shaped obtained according to the processing method of vertical bar shaped Gu Taihua green tea described in claim 1-9 any one
Gu Taihua green tea.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673769A (en) * | 2019-03-06 | 2019-04-26 | 福建省农业科学院茶叶研究所 | A kind of processing method of colour tea |
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