CN106359773A - Processing method for making gunpowder tea from chimonanthus praecox - Google Patents
Processing method for making gunpowder tea from chimonanthus praecox Download PDFInfo
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- CN106359773A CN106359773A CN201611082308.0A CN201611082308A CN106359773A CN 106359773 A CN106359773 A CN 106359773A CN 201611082308 A CN201611082308 A CN 201611082308A CN 106359773 A CN106359773 A CN 106359773A
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention relates to the field of tea production, in particular to a processing method for making gunpowder tea from chimonanthus praecox. The method comprises the following steps of chimonanthus praecox leaf picking, wherein a bud and a bud and two leaves are picked, the length is controlled to be within 6 cm, buds and leaves are uniform, no old leaf or stalk stem or impurity exists, air-permeable bamboo baskets and baskets are adopted as containing tools, and the leaves are not compressed; spreading, wherein chimonanthus praecox leaves are spread on a bamboo tray thinly, the thickness ranges from 5 cm to 8 cm, the leaves are 4-6 kg per square meter, and the spreading time is 2-3 h; fixation, wherein chimonanthus praecox leaves obtained after spreading are put into a fixation machine, 2-3 kg of leaves are put into each pot, the temperature of each pot is 280 DEG C, the method of covering first and then throwing is adopted, the temperature for fixation is 80-90 DEG C, and the fixation time ranges from 2.5 min to 3 min; rolling, wherein the chimonanthus praecox leaves obtained after fixation are rolled through a rolling machine, the leaves are loaded to the position 4-6 cm away from a barrel opening, the light-heavy-light principle is adopted in the rolling process, and the rolling time ranges from 30 min to 40 min, the rolled twig rate reaches 80%-90%, and the cell broken rate is 45%-60%. The processing method is simple, easy to implement, the product quality can be guaranteed, the high economic benefit is achieved, and popularization is easy.
Description
Technical field
The present invention relates to field of tea production is and in particular to utilize the processing method that the cool leaf of food makes green tea.
Background technology
Eating cool leaf is the Lishui general designation to Chimonanthus salicifoliuss and Zhejiang wax prunus mume (sieb.) sieb.et zucc. among the people, and Chimonanthus salicifoliuss and Zhejiang Chimonanthus praecox (L.) Link. are wax prunus mume (sieb.) sieb.et zucc.
Section wax-cakes bait plant, branch and leaf have aromatic odor.Generally pluck its stem and leaf decoct soup in Lishui people to be administered orally, for treatment because of sense
The belly pain having a cold and cause, tripe swollen, diarrhoea, or dyspepsia, abdominal part distending pain and the infantile malnutrition causing because of improper diet
Deng disease.Research in recent years shows: eats cool leaf and has expelling summer-heat, invigorating the stomach and promoting digestion, antiinflammatory, antivirus action, and has lipid-loweringing, blood sugar lowering, is good for
Brain, fat-reducing, effect of relieving alcoholic intoxication are moreover it is possible to strengthen body immunity.
Measure according to departments such as agricultural product quality supervision inspection Australia 4 of Ministry of Agriculture centers: eat cool leaf vitamin content and enrich；And contain
The necessary aminoacid of 18 kinds of human bodies, its amino acid content exceeds any tea product；Also contain ferrum, zinc, calcium, magnesium, selenium etc. simultaneously
Trace element necessary to human body.
At present substantially peasant household oneself harvesting of going up a hill eats that cool branch and leaf dry or parch becomes Chi monanthus salicifolius to make standing medicinal or bubble
Water is drunk, and also several domestic corporations trial is processed into streak tea and is sold, but its product is rougher, along with presence
Outward appearance is loose, the crisp easily broken shortcoming of matter, and market development difficulty is big.
Content of the invention
Present invention aim at providing a kind of processing method simple it is easy to operate, and can guarantee that product quality, having higher
Economic benefit is it is easy to the processing method that cool leaf makes green tea is eaten in the utilization promoted.
The processing method that the present invention makes green tea using the cool leaf of food, comprises the following steps:
The first step, Chi monanthus salicifolius leaf is plucked, and plucks a bud one, two leaves, length controls within 6cm, and bud-leaf is uniform, no old leaf, stem
Stalk, impurity, contain bamboo basket, the basket that tools selection is breathed freely, do not press；
Second step, spreads, and cool leaf is thin spreads out in bamboo plaque for food, thickness 5-8cm, every square metre of 4-6kg, and the time that spreads is 2-3h；
3rd step, completes, and will put in green-keeping machine through the cool leaf of food spreading, every pot of throwing leaf amount 2-3kg, and pot temperature is 280 degree, adopts
With throwing method after first vexed, the vexed Ye Wen that kills in 80-90 degree, the vexed 2.5-3min that kills the time；
4th step, kneads, and the cool leaf of food through completing is kneaded with kneading machine, and dress leaf, to bung 4-6cm, adopts when kneading
First light heavy again principle light again, the time of kneading is 30-40min, and rolled twig rate reaches 80%-90%, cell crashing ratio 45%-60%；
5th step, deblocks, and because the cool leaf of food for processing is thin, lumps more serious, will carry out therefore after kneading in kneading
Deblock, deblock and carry out in green-keeping machine or deblocking machine, solution deblocking temperature is 60 degree, time 20-30min；
6th step, fries process fresh, and the cool leaf cylinder roasting machine of the food after deblocking fries process fresh, and throwing leaf amount is 40-45kg, barrel temperature
240-245 degree, the time is 40-45min, when leaf is tack-free, holds agglomerating, looses one's grip and can bullet dissipate, water content about 40%, no stifling,
Smokelessly burnt gas, does not terminate during burnt side to fry process fresh；
7th step, fries pannikin, fries pannikin and carries out in gunpowder tea roasting machine, throws leaf 12.5-15kg, parch 60-65min, carefully for every pot
Tender tea bar is just circular or twists, and moisture content is 28%-30%；
8th step, fries to pot, with gunpowder tea roasting machine, throws leaf amount 17.5-22.5kg, the time is 1.5-2 hour, fry waist shelves leaf and
Tightly thin foot tea becomes circle rate to reach more than 80%, and water content drops to 15%-17%；
9th step, fries cauldron, fries cauldron and mainly fries tight and fixing waist shelves tea, does disc and open tea, and make Folium Camelliae sinensis fried dry, use green tea
Roasting machine, throwing leaf amount 40kg about, parch time 2.5-3h, moisture content drops to 6%-7%.
Preferably, the pot temperature frying pannikin is 160-165 degree, and frying the pot temperature to pot is 160-165 degree, fries the pot temperature of cauldron first
High after low, 80-85 degree during beginning, last 100-105 degree.
Processing method of the present invention is simply it is easy to operate, and can guarantee that product quality, has higher economic benefit it is easy to push away
Extensively.
Specific embodiment
Embodiment one:
The processing method that the present invention makes green tea using the cool leaf of food, comprises the following steps:
The first step, Chi monanthus salicifolius leaf is plucked, and plucks a bud one, two leaves, length controls within 6cm, and bud-leaf is uniform, no old leaf, stem
Stalk, impurity, contain bamboo basket, the basket that tools selection is breathed freely, do not press；
Second step, spreads, and cool leaf is thin spreads out in bamboo plaque for food, thickness 5-8cm, every square metre of 4-6kg, and the time that spreads is 2-3h；
3rd step, completes, and will put in green-keeping machine through the cool leaf of food spreading, every pot of throwing leaf amount 2-3kg, and pot temperature is 280 degree, adopts
With throwing method after first vexed, the vexed Ye Wen that kills in 80-90 degree, the vexed 2.5-3min that kills the time；
4th step, kneads, and the cool leaf of food through completing is kneaded with kneading machine, and dress leaf, to bung 4-6cm, adopts when kneading
First light heavy again principle light again, the time of kneading is 30-40min, and rolled twig rate reaches 80%-90%, cell crashing ratio 45%-60%；
5th step, deblocks, and because the cool leaf of food for processing is thin, lumps more serious, will carry out therefore after kneading in kneading
Deblock, deblock and carry out in green-keeping machine or deblocking machine, solution deblocking temperature is 60 degree, time 20-30min；
6th step, fries process fresh, and the cool leaf cylinder roasting machine of the food after deblocking fries process fresh, and throwing leaf amount is 40-45kg, barrel temperature
240-245 degree, the time is 40-45min, when leaf is tack-free, holds agglomerating, looses one's grip and can bullet dissipate, water content about 40%, no stifling,
Smokelessly burnt gas, does not terminate during burnt side to fry process fresh；
7th step, fries pannikin, fries pannikin and carries out in gunpowder tea roasting machine, throws leaf 12.5-15kg, parch 60-65min, carefully for every pot
Tender tea bar is just circular or twists, and moisture content is 28%-30%；
8th step, fries to pot, with gunpowder tea roasting machine, throws leaf amount 17.5-22.5kg, the time is 1.5-2 hour, fry waist shelves leaf and
Tightly thin foot tea becomes circle rate to reach more than 80%, and water content drops to 15%-17%；
9th step, fries cauldron, fries cauldron and mainly fries tight and fixing waist shelves tea, does disc and open tea, and make Folium Camelliae sinensis fried dry, use green tea
Roasting machine, throwing leaf amount 40kg about, parch time 2.5-3h, moisture content drops to 6%-7%.
Embodiment two:
The processing method that the present invention makes green tea using the cool leaf of food, comprises the following steps:
The first step, Chi monanthus salicifolius leaf is plucked, and plucks a bud one, two leaves, length controls within 6cm, and bud-leaf is uniform, no old leaf, stem
Stalk, impurity, contain bamboo basket, the basket that tools selection is breathed freely, do not press；
Second step, spreads, and cool leaf is thin spreads out in bamboo plaque for food, thickness 5-8cm, every square metre of 4-6kg, and the time that spreads is 2-3h；
3rd step, completes, and will put in green-keeping machine through the cool leaf of food spreading, every pot of throwing leaf amount 2-3kg, and pot temperature is 280 degree, adopts
With throwing method after first vexed, the vexed Ye Wen that kills in 80-90 degree, the vexed 2.5-3min that kills the time；
4th step, kneads, and the cool leaf of food through completing is kneaded with kneading machine, and dress leaf, to bung 4-6cm, adopts when kneading
First light heavy again principle light again, the time of kneading is 30-40min, and rolled twig rate reaches 80%-90%, cell crashing ratio 45%-60%；
5th step, deblocks, and because the cool leaf of food for processing is thin, lumps more serious, will carry out therefore after kneading in kneading
Deblock, deblock and carry out in green-keeping machine or deblocking machine, solution deblocking temperature is 60 degree, time 20-30min；
6th step, fries process fresh, and the cool leaf cylinder roasting machine of the food after deblocking fries process fresh, and throwing leaf amount is 40-45kg, barrel temperature
240-245 degree, the time is 40-45min, when leaf is tack-free, holds agglomerating, looses one's grip and can bullet dissipate, water content about 40%, no stifling,
Smokelessly burnt gas, does not terminate during burnt side to fry process fresh；
7th step, fries pannikin, fries pannikin and carries out in gunpowder tea roasting machine, throws leaf 12.5-15kg, parch 60-65min, carefully for every pot
Tender tea bar is just circular or twists, and moisture content is 28%-30%；
8th step, fries to pot, with gunpowder tea roasting machine, throws leaf amount 17.5-22.5kg, the time is 1.5-2 hour, fry waist shelves leaf and
Tightly thin foot tea becomes circle rate to reach more than 80%, and water content drops to 15%-17%；
9th step, fries cauldron, fries cauldron and mainly fries tight and fixing waist shelves tea, does disc and open tea, and make Folium Camelliae sinensis fried dry, use green tea
Roasting machine, throwing leaf amount 40kg about, parch time 2.5-3h, moisture content drops to 6%-7%.
The pot temperature frying pannikin is 160-165 degree, and frying the pot temperature to pot is 160-165 degree, high after the pot temperature of stir-fry cauldron is first low,
80-85 degree during beginning, last 100-105 degree.
Processing method of the present invention is simply it is easy to operate, and can guarantee that product quality, has higher economic benefit it is easy to push away
Extensively.
Claims (2)
1. a kind of processing method using food cool leaf making green tea is it is characterised in that comprise the following steps:
The first step, Chi monanthus salicifolius leaf is plucked, and plucks a bud one, two leaves, length controls within 6cm, and bud-leaf is uniform, no old leaf, stem
Stalk, impurity, contain bamboo basket, the basket that tools selection is breathed freely, do not press；
Second step, spreads, and cool leaf is thin spreads out in bamboo plaque for food, thickness 5-8cm, every square metre of 4-6kg, and the time that spreads is 2-3h；
3rd step, completes, and will put in green-keeping machine through the cool leaf of food spreading, every pot of throwing leaf amount 2-3kg, and pot temperature is 280 degree, adopts
With throwing method after first vexed, the vexed Ye Wen that kills in 80-90 degree, the vexed 2.5-3min that kills the time；
4th step, kneads, and the cool leaf of food through completing is kneaded with kneading machine, and dress leaf, to bung 4-6cm, adopts when kneading
First light heavy again principle light again, the time of kneading is 30-40min, and rolled twig rate reaches 80%-90%, cell crashing ratio 45%-60%；
5th step, deblocks, and because the cool leaf of food for processing is thin, lumps more serious, will carry out therefore after kneading in kneading
Deblock, deblock and carry out in green-keeping machine or deblocking machine, solution deblocking temperature is 60 degree, time 20-30min；
6th step, fries process fresh, and the cool leaf cylinder roasting machine of the food after deblocking fries process fresh, and throwing leaf amount is 40-45kg, barrel temperature
240-245 degree, the time is 40-45min, when leaf is tack-free, holds agglomerating, looses one's grip and can bullet dissipate, water content about 40%, no stifling,
Smokelessly burnt gas, does not terminate during burnt side to fry process fresh；
7th step, fries pannikin, fries pannikin and carries out in gunpowder tea roasting machine, throws leaf 12.5-15kg, parch 60-65min, carefully for every pot
Tender tea bar is just circular or twists, and moisture content is 28%-30%；
8th step, fries to pot, with gunpowder tea roasting machine, throws leaf amount 17.5-22.5kg, the time is 1.5-2 hour, fry waist shelves leaf and
Tightly thin foot tea becomes circle rate to reach more than 80%, and water content drops to 15%-17%；
9th step, fries cauldron, fries cauldron and mainly fries tight and fixing waist shelves tea, does disc and open tea, and make Folium Camelliae sinensis fried dry, use green tea
Roasting machine, throwing leaf amount 40kg about, parch time 2.5-3h, moisture content drops to 6%-7%.
2. the processing method using food cool leaf making green tea as claimed in claim 1 is it is characterised in that the pot temperature frying pannikin is
160-165 degree, frying the pot temperature to pot is 160-165 degree, and the pot temperature frying cauldron is first low rear high, 80-85 degree during beginning, last 100-
105 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611082308.0A CN106359773A (en) | 2016-11-30 | 2016-11-30 | Processing method for making gunpowder tea from chimonanthus praecox |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611082308.0A CN106359773A (en) | 2016-11-30 | 2016-11-30 | Processing method for making gunpowder tea from chimonanthus praecox |
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| CN106359773A true CN106359773A (en) | 2017-02-01 |
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| CN201611082308.0A Pending CN106359773A (en) | 2016-11-30 | 2016-11-30 | Processing method for making gunpowder tea from chimonanthus praecox |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927218A (en) * | 2017-12-21 | 2018-04-20 | 浙江诚茂控股集团有限公司 | Green tea production technology |
| CN108029810A (en) * | 2018-01-15 | 2018-05-15 | 南郑县汉山茶业有限公司 | A kind of production method of red green tea |
| CN108185038A (en) * | 2018-03-07 | 2018-06-22 | 秦宗飚 | A kind of spring city pearl process for producing green tea |
| CN109832362A (en) * | 2019-04-02 | 2019-06-04 | 湖北久茶文化有限公司 | A kind of manufacturing method of novel old green tea |
-
2016
- 2016-11-30 CN CN201611082308.0A patent/CN106359773A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927218A (en) * | 2017-12-21 | 2018-04-20 | 浙江诚茂控股集团有限公司 | Green tea production technology |
| CN108029810A (en) * | 2018-01-15 | 2018-05-15 | 南郑县汉山茶业有限公司 | A kind of production method of red green tea |
| CN108185038A (en) * | 2018-03-07 | 2018-06-22 | 秦宗飚 | A kind of spring city pearl process for producing green tea |
| CN109832362A (en) * | 2019-04-02 | 2019-06-04 | 湖北久茶文化有限公司 | A kind of manufacturing method of novel old green tea |
| CN109832362B (en) * | 2019-04-02 | 2021-11-16 | 湖北久茶文化有限公司 | Method for preparing novel old green tea |
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Application publication date: 20170201 |