CN106387106A - Preparation method of fragrant type Ganlu green tea - Google Patents
Preparation method of fragrant type Ganlu green tea Download PDFInfo
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- CN106387106A CN106387106A CN201610739150.3A CN201610739150A CN106387106A CN 106387106 A CN106387106 A CN 106387106A CN 201610739150 A CN201610739150 A CN 201610739150A CN 106387106 A CN106387106 A CN 106387106A
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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
Abstract
The invention discloses a preparation method of fragrant type Ganlu green tea. The preparation method comprises the following steps of performing spreading and placing; performing first-time fixation; performing spreading for cooling; performing first-time twisting; performing second-time fixation; performing second-time twisting; performing dehydration; performing trimming; performing primary drying; performing microwave drying; performing fragrance enhancement; and performing blending. Through the adoption of the preparation method provided by the invention, the problems that conventional Ganlu green tea is instable in fragrance and few in fragrance types can be solved. According to the preparation method of the fragrant type Ganlu green tea provided by the invention, fresh leaves are subjected to spreading and placing, first-time fixation, spreading for cooling, first-time twisting, second-time fixation, second-time twisting, dehydration, trimming, primary drying, microwave drying, fragrance enhancement and blending, besides, a technique of dividing the fresh leaves into three piles for treatment is adopted, blending raw material tea as composite blending fragrant type Ganlu green tea is prepared, then the Ganlu green tea with different fragrant types, is obtained through blending in different blending ratios, the fragrance is stable, the fragrance types are increased, and the market is expanded.
Description
Technical field
The present invention relates to green tea production and processing technical field, more particularly to a kind of preparation method of odor type manna green tea.
Background technology
At present, monsanto tea mainly originates in Sichuan Province Ya'an name mountain area Meng Ding mountain.Yangtze River Zhong Shui, the upper tea in Mengshan top.Cover
Top tea originate in across Sichuan Province famous mountain, the Mengshan in Yaan two county, Meng Dingshan supernatant peak Han dynasty manna founder (of a school of learning) Wu Lizhen in Sichuan plants personally
The ruins of seven plants of celestial tea.Covering top manna is China's well-known tea the most ancient, is old friend in tea by honor, well-known tea pioneer.
Cover nominal tea species various, have manna, supernatant, Pedicellus et Pericarpium Trapae, cover the yellow bud in top, Parmelia saxatilis Ach., beautiful leaf Changchun, ten thousand spring acupuncture needles etc..
Wherein " manna " performance optimal in covering top tea.Its qualitative characteristics is：Good looking appearance, the whole bud of leaf is complete, and tight volume is many in the least, peak green
Profit, endoplasm perfume Gao Ershuan, taste alcohol and sweet, soup look Huang in reveal the green, transparent clear, leaf bottom is neat and well spaced, light green vivid.
The tea-manufacturing technology of green tea can be divided into artificial tea frying and machine tea frying.Artificial tea frying technology is the earliest skill of tea-manufacturing technology
Art, machine tea frying technology at subsequent development.But in real Folium Camelliae sinensis preparation process, artificial tea frying gained Folium Camelliae sinensis are generally more complete,
Folium Camelliae sinensis external form is preferable, but fragrance shortcoming；And generally using the Folium Camelliae sinensis of machine tea frying technology gained, because machine weight degree controls
It is difficult, usually gained Folium Camelliae sinensis are sufficiently complete in external form, and fragrance is unstable, gained tea leaf quality is not good.
But in view of manna green tea belongs to endoplasm perfume Gao Ershuan, assorted for the fragrance of manna green tea combination is then a to allow people
The happy odor type manna green tea of the heart.
Content of the invention
It is an object of the invention to overcoming the problems referred to above that prior art exists, a kind of preparation of odor type manna green tea is proposed
Method.The present invention can prepare as the assorted raw tea material being combined assorted odor type manna green tea, is reprocessed into the sweet of different flavor
Dew green tea.
The present invention employs the following technical solutions to realize：
A kind of preparation method of odor type manna green tea is it is characterised in that comprise the following steps：
Spread：Fresh leaf is divided into three heap raw materials spread, it is 15-17cm that every heap raw material spreads thickness, the stand of the first heap raw material
The time that puts is 3-7 hour, and the time that spreads of the second heap raw material is 4-8 hour, and the time that spreads of the 3rd heap raw material is 5-10 hour,
Moisture in first heap raw material after spreading is 71-73%, and the moisture in the second heap raw material is 74-76%, and the 3rd heap is former
Moisture in material is 77-79%；
Complete for the first time：Raw material after three heaps are spread carries out completing for the first time by continuous roller fixation machine respectively, for the first time
Fixing temperature is 190-210 DEG C, and first time fixation time is 2-3 minute；Moisture in first heap raw material after completing for the first time contains
Measure as 66-67%, the moisture in the second heap raw material is 71-73%, the moisture in the 3rd heap raw material is 73-75%；
Spreading for cooling：Raw material after first time completes for three heaps is carried out spreading for cooling respectively, spreading for cooling thickness is 2-4cm, spreading for cooling time
It is 4-6 minute, after spreading for cooling, the temperature of every heap raw material is 35-38 DEG C；
Knead for the first time：Raw material after three heap spreadings for cooling is respectively put in kneading machine and carries out kneading for the first time, the pressurization side kneaded
Formula is light pressure-middle pressure-weight-middle pressure-light pressure, and the time of kneading for the first time is 5-8 minute, and kneading temperature for the first time is 23-27
DEG C, after kneading for the first time, the rolled twig rate of three heap raw materials is 72-75%, and after kneading for the first time, the cell crashing ratio of three heap raw materials is 64-
67%；
Complete for the second time：Raw material after three heaps were kneaded through first time is completed for the second time by microwave deactivation of enzyme machine respectively, the
The secondary time completing is 3-5 minute, and the moisture completing for the second time in the first heap raw material is 58.5-59.4%, and the second heap is former
Moisture in material is 59.8-60.2%, and the moisture in the 3rd heap raw material is 60.7-61.5%；
Knead for the second time：Raw material after completing for the second time for three heaps is respectively put in kneading machine and is kneaded for the second time, rub
The pressuring method twisted with the fingers is light pressure-middle pressure-weight-middle pressure-light pressure, and the time of kneading for the second time is 23-25 minute, kneads for the second time
Temperature is 23-27 DEG C, and after kneading for the second time, leaf texture's percentage of damage of three heap raw materials is 74-77%, three heap raw materials after kneading for the second time
Basic one-tenth bar；
Dehydration：Raw material after kneading for the second time for three heaps is respectively put in hyperpyrexia flow rotation dewaterer and is dehydrated, high
Hot stream temperature is 195-205 DEG C, and the dehydration tube rotating speed of hyperpyrexia flow rotation dewaterer is 15-16r/min, and dewatering time is
10-18 minute, after dehydration, the temperature of three heap raw materials is 49-51 DEG C, and the moisture in the first heap raw material after dehydration is 47.7-
49.3%, the moisture in the second heap raw material is 48.9-50.4%, and the moisture in the 3rd heap raw material is 49.5-51.3%；
Shaping：Raw material after dehydration for three heaps is respectively adopted dual-pot curved pekoe roasting machine and carries out shaping, shaping temperature is 95-110 DEG C,
The shaping time is 25-35 minute, and the moisture in the first heap raw material after shaping is 17.4-19.5%, the water in the second heap raw material
Content is divided to be 18.8-20.6%, the moisture in the 3rd heap raw material is 19.1-21.7%；
Just it is dried：Raw material after shaping for three heaps is first dried using dehydrator respectively, baking temperature is 78-82 DEG C,
Drying time is 17-22 minute, and the moisture in microwave the first heap raw material after being dried is 9.2-10.4%, in the second heap raw material
Moisture be 9.7-10.6%, the moisture in the 3rd heap raw material be 11.1-12.3%；
Microwave drying；Three heaps are carried out microwave drying respectively through the raw material being just dried, in the first heap raw material after microwave drying
Moisture is 4-4.5%, and the moisture in the second heap raw material is 4.5-5%, and the moisture in the 3rd heap raw material is 5-6%；
Titian：Three heaps are respectively adopted far infrared fragrance extracting machine and carry out Titian through the raw material of microwave drying, the Titian time is 9-12
Minute；The first heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap green tea manna tea base is respectively obtained after Titian；
Assorted：First heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap green tea manna tea base are pressed 1-4：1-
4：The ratio of 1-4 carries out assorted, obtains odor type manna green tea.
In described assorted step, will be sweet to the first heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap green tea
Dew tea base presses 1：1：4 ratio carries out assorted, obtains Luzhou-flavor manna green tea.
Described Luzhou-flavor manna green tea index includes, profile：Carefully tightly curling, tender even glossy, fragrance：Strong, the flavour of fragrant height：
High fresh dense, soup look：Light yellow green is bright, leaf bottom：Light yellow green bright.
In described assorted step, will be sweet to the first heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap green tea
Dew tea base presses 1：4：1 ratio carries out assorted, obtains delicate fragrance type manna green tea.
Described delicate fragrance type manna green tea index includes, profile：Carefully tightly curling, tender even glossy, fragrance：Tender perfume is long, flavour：
Shang Xiannong alcohol, soup look：Light yellow green is bright, leaf bottom：Light yellow green bright.
In described assorted step, will be sweet to the first heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap green tea
Dew tea base presses 4：1：1 ratio carries out assorted, obtains delicate fragrance type manna green tea.
Described delicate fragrance type manna green tea index includes, profile：Tightly carefully curling, tender even glossy, fragrance：Tender perfume is sweet refreshing, flavour：
High fresh dense, soup look：Light yellow green is bright, leaf bottom：Light yellow green bright.
Described spread in step, often every other hour every heap raw material is once turned.
Described first time kneads in step, and the time of kneading is 5 minutes, adds light pressure when the 1st minute and the 5th minute, the 2nd
Add middle pressure when minute was with the 4th minute, increase when the 3rd minute to press.
Described knead for the second time in step, the time of kneading is 25 minutes, adds light in 1-5 minute and 21-25 minute
Pressure, adds middle pressure in 6-10 minute and 16-20 minute, increases to press during 10-15 minute.
The present invention compared with prior art, has an advantage in that：
1st, the present invention solves the problems, such as that existing manna green tea fragrance is unstable and flavor type is few, provides a kind of odor type manna green
The preparation method of tea, the method by fresh leaf through spreading, complete for the first time, spreading for cooling, knead for the first time, complete for the second time, second
Secondary knead, be dehydrated, shaping, just drying, microwave drying, Titian and assorted, and divide, using by fresh leaf, the skill that three heaps are processed
Art, prepares as the assorted raw tea material being combined assorted odor type manna green tea, then carries out assorted obtaining by different ratio
To the manna green tea of different flavor, fragrance is stable, and flavor type increases, and has expanded market.
2nd, the present invention, using spreading step, fresh leaf is divided into three heap raw materials and is spread, and it is 15- that every heap raw material spreads thickness
17cm, the time that spreads of the first heap raw material is 3-7 hour, and the time that spreads of the second heap raw material is 4-8 hour, the 3rd heap raw material
The time that spreads is 5-10 hour, and the moisture in the first heap raw material after spreading is 71-73%, and the moisture in the second heap raw material contains
Measure as 74-76%, the moisture in the 3rd heap raw material is 77-79%；Fresh leaf by spread can suitable transpiring moisture, promotion division
Divide the chemical change of inclusions, be conducive to improving the color of finished product manna green tea.
3rd, using the step that completes for the first time, the raw material after Jiang Sandui spreads is entered the present invention respectively by continuous roller fixation machine
Row completes for the first time, and first time fixing temperature is 190-210 DEG C, and first time fixation time is 2-3 minute；The after completing for the first time
Moisture in a pile raw material is 66-67%, and the moisture in the second heap raw material is 71-73%, the water in the 3rd heap raw material
Content is divided to be 73-75%；The leaf making fresh leaf becomes listless, colour-darkening, and glossiness reduces, bud head deliquescing, blade tension reduction,
Toughness strengthens, handss pinch agglomerating, unclamp and dissipate and have the sense of thorn, somewhat viscous, grass gas substantially scatters and disappears.
4th, the present invention adopts spreading for cooling step, raw material after first time completes for three heaps is carried out spreading for cooling respectively, spreading for cooling is thick
Degree is 2-4cm, and the spreading for cooling time is 4-6 minute, and after spreading for cooling, the temperature of every heap raw material is 35-38 DEG C；Make raw material vein
Moisture to blade face convey, make uniform moisture evaporate, to equalize overall moisture content.
5th, the present invention kneads step using first time, the raw material after three heap spreadings for cooling is respectively put in kneading machine and carries out first
Secondary knead, the pressuring method kneaded is that light pressure-middle pressure-weight-middle pressure-light is pressed, the time of kneading for the first time for 5-8 minute, first
Secondary temperature of kneading is 23-27 DEG C, and after kneading for the first time, the rolled twig rate of three heap raw materials is 72-75%, three heap raw materials after kneading for the first time
Cell crashing ratio be 64-67%；Raw material is kneaded into strip, and the cell in raw material is crushed.
6th, using the step that completes for the second time, the raw material after three heaps were kneaded through first time passes through microwave deactivation of enzyme to the present invention respectively
Machine is completed for the second time, and the time completing for the second time is 3-5 minute, and the moisture completing for the second time in the first heap raw material is
58.5-59.4%, the moisture in the second heap raw material is 59.8-60.2%, and the moisture in the 3rd heap raw material is 60.7-
61.5%；Reduce the moisture of raw material so that raw material reaches handss soft, slightly elasticity of pinching leaf, do not glue the sensation of handss, leaf
Color is emerald green uniformly, no grass gas, and tea perfume appears.
7th, the present invention, using kneading step for the second time, raw material after completing for the second time for three heaps is respectively put into kneading machine
Inside kneaded for the second time, the pressuring method kneaded is light pressure-middle pressure-weight-middle pressure-light pressure, and the time of kneading for the second time is 23-
25 minutes, knead temperature for the second time and be 23-27 DEG C, after kneading for the second time, leaf texture's percentage of damage of three heap raw materials is 74-77%, the
Secondary three heap raw materials afterwards of kneading become bar substantially；Ensure that leaf texture's destructive rate reaches 50% about, blade becomes bar substantially.
8th, the present invention adopts dehydration, and raw material after kneading for the second time for three heaps is respectively put into hyperpyrexia flow rotation
It is dehydrated in dewaterer, high hot stream temperature is 195-205 DEG C, the dehydration tube rotating speed of hyperpyrexia flow rotation dewaterer is 15-
16r/min, dewatering time is 10-18 minute, and after dehydration, the temperature of three heap raw materials is 49-51 DEG C, in the first heap raw material after dehydration
Moisture be 47.7-49.3%, the moisture in the second heap raw material be 48.9-50.4%, the moisture in the 3rd heap raw material
Content is 49.5-51.3%；Ensure that Folium Camelliae sinensis color becomes darker, in blackish green, grass gas disappears to the greatest extent, aobvious at the beginning of pekoe, handss are pinched agglomerating.
9th, the present invention adopts shaping step, raw material after dehydration for three heaps is respectively adopted dual-pot curved pekoe roasting machine and is done
Shape, shaping temperature is 95 DEG C, and the shaping time is 25 minutes, and the moisture in the first heap raw material after shaping is 19.5%, the second heap
Moisture in raw material is 20.6%, and the moisture in the 3rd heap raw material is 21.7%；Ensure that Folium Camelliae sinensis crimp shaping, in vain substantially
Milli granted full.
10th, the present invention adopts first drying steps, and raw material after shaping for three heaps is first done using dehydrator respectively
Dry, baking temperature is 78-82 DEG C, and drying time is 17-22 minute, and the moisture in microwave the first heap raw material after being dried is
9.2-10.4%, the moisture in the second heap raw material is 9.7-10.6%, and the moisture in the 3rd heap raw material is 11.1-
12.3%；Reduce the moisture in raw material, gradually reduce moisture, can prevent moisture from declining suddenly excessive, impact
The quality of sample tea.
11st, the present invention adopts microwave drying step, and three heaps are carried out microwave drying, microwave respectively through the raw material being just dried
Moisture in first heap raw material after drying is 4-4.5%, and the moisture in the second heap raw material is 4.5-5%, and the 3rd heap is former
Moisture in material is 5-6%；Reduce in raw material moisture further it is ensured that tea leaf quality.
12nd, the present invention adopts Titian step, and three heaps are respectively adopted far infrared fragrance extracting machine and enter through the raw material of microwave drying
Row Titian, the Titian time is 9-12 minute；The first heap manna green tea tea base, the second heap manna green tea tea base is respectively obtained after Titian
With the 3rd heap green tea manna tea base；For extracting the fragrance of three heap raw materials.
13rd, the present invention adopts assorted step, by the first heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap
Green tea manna tea base presses 1-4：1-4：The ratio of 1-4 carries out assorted, obtains odor type manna green tea.Can assorted go out delicate fragrance type, deep and remote
Odor type and the manna green tea of three kinds of odor types of Luzhou-flavor.
14th, the present invention adopt described assorted step in, by the first heap manna green tea tea base, the second heap manna green tea tea base and
3rd heap green tea manna tea base presses 1：1：4 ratio carries out assorted, obtains Luzhou-flavor manna green tea；Luzhou-flavor manna green tea index
Including profile：Carefully tightly curling, tender even glossy, fragrance：Strong, the flavour of fragrant height：High fresh dense, soup look：Light yellow green is bright, leaf bottom：Tender
Yellowish green bright.
15th, the present invention adopt described assorted step in, by the first heap manna green tea tea base, the second heap manna green tea tea base and
3rd heap green tea manna tea base presses 1：4：1 ratio carries out assorted, obtains delicate fragrance type manna green tea；Delicate fragrance type manna green tea index
Including profile：Carefully tightly curling, tender even glossy, fragrance：Tender perfume is long, flavour：Shang Xiannong alcohol, soup look：Light yellow green is bright, leaf bottom：Tender
Yellowish green bright.
16th, the present invention adopt described assorted step in, by the first heap manna green tea tea base, the second heap manna green tea tea base and
3rd heap green tea manna tea base presses 4：1：1 ratio carries out assorted, obtains delicate fragrance type manna green tea；Delicate fragrance type manna green tea index
Including profile：Tightly carefully curling, tender even glossy, fragrance：Tender perfume is sweet refreshing, flavour：High fresh dense, soup look：Light yellow green is bright, leaf bottom：Tender
Yellowish green bright.
17th, the present invention spreads in step using described, often every other hour every heap raw material is once turned；Can promote
Physic-chemical changes in leaf are able to balanced development, excite dissipating of aroma substance simultaneously.
18th, the present invention kneaded in step using described first time, and the time of kneading for the first time is 5 minutes, at the 1st minute and the
Add light pressure when 5 minutes, add middle pressure when the 2nd minute and the 4th minute, increase when the 3rd minute to press.During for most preferably kneading for the first time
Between so that the effect kneaded for the first time preferably, rolled twig rate is high and will not damage Folium Camelliae sinensis.
19th, the present invention is kneaded in step for the second time using described, and the time of kneading for the second time is 25 minutes, in 1-5 minute
Add light pressure during with 21-25 minute, add middle pressure in 6-10 minute and 16-20 minute, increase during 10-15 minute to press.
For most preferably kneading the time for the second time so that the effect kneaded for the second time is best, leaf texture's destructive rate reaches more than 50%, and blade is complete
Become bar.
Specific embodiment
Below the present invention is further detailed：
Embodiment 1：
A kind of preparation method of odor type manna green tea, comprises the following steps：
Spread：Fresh leaf is divided into three heap raw materials spread, the thickness that spreads of every heap raw material is 15cm, the stand of the first heap raw material
The time that puts is 3 hours, and the time that spreads of the second heap raw material is 4 hours, and the time that spreads of the 3rd heap raw material is 5 hours, after spreading
Moisture in first heap raw material is 71%, and the moisture in the second heap raw material is 74%, and the moisture in the 3rd heap raw material contains
Measure as 77%；Appropriateness mark：In pillbox state of gently withering, the food value of leaf is soft, and blade face gloss disappears, and leaf color is changed into dark green, and weight-loss ratio reaches 5%；
Complete for the first time：Raw material after three heaps are spread carries out completing for the first time by continuous roller fixation machine respectively, for the first time
Fixing temperature is 190 DEG C, and first time fixation time is 2 minutes；Moisture in first heap raw material after completing for the first time is
67%, the moisture in the second heap raw material is 73%, and the moisture in the 3rd heap raw material is 75%；Appropriateness mark：Leaf becomes
Listless, colour-darkening, glossiness reduce, bud head deliquescing, blade tension reduction, toughness strengthen, handss pinch agglomerating, unclamp i.e. dissipate and have bundle
The sense of thorn, somewhat viscous, grass gas substantially scatters and disappears；
Spreading for cooling：Raw material after first time completes for three heaps is carried out spreading for cooling respectively, spreading for cooling thickness is 2cm, and the spreading for cooling time is equal
For 4 minutes, after spreading for cooling, the temperature of every heap raw material was 35 DEG C；To equalize overall moisture content；
Knead for the first time：Raw material after three heap spreadings for cooling is respectively put in kneading machine and carries out kneading for the first time, the pressurization side kneaded
Formula is light pressure-middle pressure-weight-middle pressure-light pressure, and the time of kneading for the first time is 5 minutes, kneads temperature for the first time and is 23 DEG C, first
The secondary rolled twig rate kneading rear three heap raw materials is 72%, and after kneading for the first time, the cell crashing ratio of three heap raw materials is 64%；
Complete for the second time：Raw material after three heaps were kneaded through first time is completed for the second time by microwave deactivation of enzyme machine respectively, the
The secondary time completing is 3 minutes, and the moisture completing for the second time in the first heap raw material is 59.4%, in the second heap raw material
Moisture is 60.2%, and the moisture in the 3rd heap raw material is 61.5%；Appropriateness mark：It is soft that handss pinch leaf, slightly elasticity,
Glue the sensation of handss, leaf color jade green is uniform, no grass gas, and tea perfume appears.
Knead for the second time：Raw material after completing for the second time for three heaps is respectively put in kneading machine and is rubbed for the second time
Twist with the fingers, the pressuring method kneaded is light pressure-middle pressure-weight-middle pressure-light pressure, and the time of kneading for the second time is 23 minutes, rubs for the second time
Twist with the fingers temperature and be 23 DEG C, after kneading for the second time, leaf texture's percentage of damage of three heap raw materials is 74%, after kneading for the second time, three heap raw materials are basic
Become bar；
Dehydration：Raw material after kneading for the second time for three heaps is respectively put in hyperpyrexia flow rotation dewaterer and is dehydrated, high
Hot stream temperature is 195 DEG C, and the dehydration tube rotating speed of hyperpyrexia flow rotation dewaterer is 15r/min, and dewatering time is 10 minutes, takes off
After water, the temperature of three heap raw materials is 49 DEG C, and the moisture in the first heap raw material after dehydration is 49.3%, the water in the second heap raw material
Content is divided to be 50.4%, the moisture in the 3rd heap raw material is 51.3%；Appropriateness mark：Folium Camelliae sinensis color becomes darker, in blackish green
Color, grass gas disappears to the greatest extent, and aobvious at the beginning of pekoe, handss are pinched agglomerating；
Shaping：Raw material after dehydration for three heaps is respectively adopted dual-pot curved pekoe roasting machine and carries out shaping, shaping temperature is 95 DEG C, shaping
Time is 25 minutes, and the moisture in the first heap raw material after shaping is 19.5%, and the moisture in the second heap raw material is
20.6%, the moisture in the 3rd heap raw material is 21.7%；Appropriateness mark：Folium Camelliae sinensis crimp shaping, pekoe granted full substantially；
Just it is dried：Raw material after shaping for three heaps is first dried using dehydrator respectively, baking temperature is 78 DEG C, is dried
Time is 17 minutes, and the moisture in microwave the first heap raw material after being dried is 10.4%, and the moisture in the second heap raw material is
10.6%, the moisture in the 3rd heap raw material is 12.3%；
Microwave drying；Three heaps are carried out microwave drying respectively through the raw material being just dried, in the first heap raw material after microwave drying
Moisture is 4.5%, and the moisture in the second heap raw material is 5%, and the moisture in the 3rd heap raw material is 6%；
Titian：Three heaps are respectively adopted far infrared fragrance extracting machine and carry out Titian through the raw material of microwave drying, the Titian time is 9 points
Clock；The first heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap green tea manna tea base is respectively obtained after Titian；
Assorted：First heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap green tea manna tea base are pressed 1：1：4
Ratio carries out assorted, obtains Luzhou-flavor manna green tea.
In the present embodiment, described Luzhou-flavor manna green tea index includes, profile：Carefully tightly curling, tender even glossy, fragrance：Fragrant
High strong, flavour：High fresh dense, soup look：Light yellow green is bright, leaf bottom：Light yellow green bright.
Spread described in the present embodiment in step, often every other hour every heap raw material is once turned.
Knead for the first time in step described in the present embodiment, add light pressure when the 1st minute and the 5th minute, at the 2nd minute and the
Add middle pressure when 4 minutes, increase when the 3rd minute to press.
Knead for the second time in step described in the present embodiment, add light pressure in 1-4 minute and 20-23 minute, in 5-9
Add middle pressure when minute and 16-19 minute, increase in 10-15 minute to press.
Embodiment 1：
A kind of preparation method of odor type manna green tea, comprises the following steps：
Spread：Fresh leaf is divided into three heap raw materials spread, the thickness that spreads of the first heap raw material is 15cm, the stand of the second heap raw material
Putting thickness is 16cm, and the thickness that spreads of the 3rd heap raw material is 17cm, and the time that spreads of the first heap raw material is 6 hours, and the second heap is former
The time that spreads of material is 7 hours, and the time that spreads of the 3rd heap raw material is 9 hours, the moisture in the first heap raw material after spreading
For 72%, the moisture in the second heap raw material is 75%, and the moisture in the 3rd heap raw material is 78%；Appropriateness mark：It is in gently to wither
Pillbox state, the food value of leaf is soft, and blade face gloss disappears, and leaf color is changed into dark green, and weight-loss ratio reaches 7%；
Complete for the first time：Raw material after three heaps are spread carries out completing for the first time by continuous roller fixation machine respectively, the first heap
The first time fixing temperature of raw material is 190 DEG C, and the first time fixation time of the first heap raw material is 2 minutes；The of second heap raw material
One time fixing temperature is 200 DEG C, and the first time fixation time of the second heap raw material is 2.5 minutes；The first time of the 3rd heap raw material kills
Blue or green temperature is 210 DEG C, and the first time fixation time of the 3rd heap raw material is 3 minutes；Water in first heap raw material after completing for the first time
Content is divided to be 66%, the moisture in the second heap raw material is 72%, the moisture in the 3rd heap raw material is 74%；Appropriateness mark：
Leaf becomes listless, colour-darkening, and glossiness reduces, bud head deliquescing, blade tension reduction, and toughness strengthens, handss pinch agglomerating, unclamp and dissipate
And having the sense of thorn, somewhat viscous, grass gas substantially scatters and disappears；
Spreading for cooling：Raw material after first time completes for three heaps is carried out spreading for cooling respectively, the spreading for cooling thickness of the first heap raw material is 2cm,
The spreading for cooling time of the first heap raw material is 4 minutes, and the spreading for cooling thickness of the second heap raw material is 3cm, and the spreading for cooling time of the second heap raw material is 5
Minute, the spreading for cooling thickness of the 3rd heap raw material is 4cm, and the spreading for cooling time of the 3rd heap raw material is 6 minutes, the temperature of every heap raw material after spreading for cooling
Degree is 35 DEG C；To equalize overall moisture content；
Knead for the first time：Raw material after three heap spreadings for cooling is respectively put in kneading machine and carries out kneading for the first time, the pressurization side kneaded
Formula is light pressure-middle pressure-weight-middle pressure-light pressure, and the time of kneading for the first time is 5 minutes, kneads temperature for the first time and is 25 DEG C, first
The secondary rolled twig rate kneading rear three heap raw materials is 74%, and after kneading for the first time, the cell crashing ratio of three heap raw materials is 66%；
Complete for the second time：Raw material after three heaps were kneaded through first time is completed for the second time by microwave deactivation of enzyme machine respectively, the
The time completing for the second time of a pile raw material is 3 minutes, and the time completing for the second time of the second heap raw material is 4 minutes, the 3rd heap
The time completing for the second time of raw material is 5 minutes, and the moisture in the first heap raw material after completing for the second time is 58.9%, second
Moisture in heap raw material is 59.9%, and the moisture in the 3rd heap raw material is 60.1%；Appropriateness mark：Handss pinch leaf pine
Soft, slightly elasticity, do not glue the sensation of handss, leaf color jade green is uniform, no grass gas, and tea perfume appears.
Knead for the second time：Raw material after completing for the second time for three heaps is respectively put in kneading machine and is rubbed for the second time
Twist with the fingers, the pressuring method kneaded is light pressure-middle pressure-weight-middle pressure-light pressure, and the time of kneading for the second time is 25 minutes, rubs for the second time
Twist with the fingers temperature and be 25 DEG C, after kneading for the second time, leaf texture's percentage of damage of three heap raw materials is 76%, after kneading for the second time, three heap raw materials are basic
Become bar；
Dehydration：Raw material after kneading for the second time for three heaps is respectively put in hyperpyrexia flow rotation dewaterer and is dehydrated, the
The high hot stream temperature of a pile raw material is 195 DEG C, and the dehydration tube rotating speed of the hyperpyrexia flow rotation dewaterer of the first heap raw material is
15r/min, the dewatering time of the first heap raw material is 10 minutes, and the high hot stream temperature of the second heap raw material is 200 DEG C, and the second heap is former
The dehydration tube rotating speed of the hyperpyrexia flow rotation dewaterer of material is 15r/min, and the dewatering time of the second heap raw material is 15 minutes, the 3rd
The high hot stream temperature of heap raw material is 205 DEG C, and the dehydration tube rotating speed of the hyperpyrexia flow rotation dewaterer of the 3rd heap raw material is 16r/
Min, the dewatering time of the 3rd heap raw material is 18 minutes, and after dehydration, the temperature of three heap raw materials is 50 DEG C, the first heap raw material after dehydration
In moisture be 48.1%, the moisture in the second heap raw material is 49.5%, and the moisture in the 3rd heap raw material is
50.7%；Appropriateness mark：Color becomes darker, and in blackish green, grass gas disappears to the greatest extent, and aobvious at the beginning of pekoe, handss are pinched agglomerating；
Shaping：Raw material after dehydration for three heaps is respectively adopted dual-pot curved pekoe roasting machine and carries out shaping, shaping temperature is 100 DEG C, does
The shape time is 25 minutes, and the moisture in the first heap raw material after shaping is 18.2%, and the moisture in the second heap raw material is
19.7%, the moisture in the 3rd heap raw material is 20.5%；Appropriateness mark：Folium Camelliae sinensis crimp shaping, pekoe granted full substantially；
Just it is dried：Raw material after shaping for three heaps is first dried using dehydrator respectively, baking temperature is 80 DEG C, is dried
Time is 20 minutes, and the moisture in microwave the first heap raw material after being dried is 9.8%, and the moisture in the second heap raw material is
10.2%, the moisture in the 3rd heap raw material is 11.7%；
Microwave drying；Three heaps are carried out microwave drying respectively through the raw material being just dried, in the first heap raw material after microwave drying
Moisture is 4.3%, and the moisture in the second heap raw material is 4.9%, and the moisture in the 3rd heap raw material is 5.6%；
Titian：Three heaps are respectively adopted far infrared fragrance extracting machine and carry out Titian through the raw material of microwave drying, the Titian time is 10 points
Clock；The first heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap green tea manna tea base is respectively obtained after Titian；
Assorted：First heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap green tea manna tea base are pressed 1：4：1
Ratio carries out assorted, obtains delicate fragrance type manna green tea.
In the present embodiment, described delicate fragrance type manna green tea index includes, profile：Carefully tightly curling, tender even glossy, fragrance：Tender
Fragrant long, flavour：Shang Xiannong alcohol, soup look：Light yellow green is bright, leaf bottom：Light yellow green bright.
Spread described in the present embodiment in step, often every other hour every heap raw material is once turned.
Knead for the first time in step described in the present embodiment, add light pressure when the 1st minute and the 5th minute, at the 2nd minute and the
Add middle pressure when 4 minutes, increase when the 3rd minute to press.
Knead for the second time in step described in the present embodiment, add light pressure in 1-5 minute and 21-25 minute, in 6-
10 minutes and add middle pressure during 16-20 minute, increase in 10-15 minute to press.
Embodiment 3：
A kind of preparation method of odor type manna green tea, comprises the following steps：
Spread：Fresh leaf is divided into three heap raw materials spread, the thickness that spreads of every heap raw material is 17cm, the stand of the first heap raw material
The time that puts is 7 hours, and the time that spreads of the second heap raw material is 8 hours, and the time that spreads of the 3rd heap raw material is 10 hours, after spreading
Moisture in first heap raw material is 73%, and the moisture in the second heap raw material is 76%, and the moisture in the 3rd heap raw material contains
Measure as 79%；Appropriateness mark：In pillbox state of gently withering, the food value of leaf is soft, and blade face gloss disappears, and leaf color is changed into dark green, and weight-loss ratio reaches 10%；
Complete for the first time：Raw material after three heaps are spread carries out completing for the first time by continuous roller fixation machine respectively, for the first time
Fixing temperature is 210 DEG C, and first time fixation time is 3 minutes；Moisture in first heap raw material after completing for the first time is
66%, the moisture in the second heap raw material is 71%, and the moisture in the 3rd heap raw material is 73%；Appropriateness mark：Leaf becomes
Listless, colour-darkening, glossiness reduce, bud head deliquescing, blade tension reduction, toughness strengthen, handss pinch agglomerating, unclamp i.e. dissipate and have bundle
The sense of thorn, somewhat viscous, grass gas substantially scatters and disappears；
Spreading for cooling：Raw material after first time completes for three heaps is carried out spreading for cooling respectively, spreading for cooling thickness is 2cm, and the spreading for cooling time is equal
For 6 minutes, after spreading for cooling, the temperature of every heap raw material was 38 DEG C；To equalize overall moisture content；
Knead for the first time：Raw material after three heap spreadings for cooling is respectively put in kneading machine and carries out kneading for the first time, the pressurization side kneaded
Formula is light pressure-middle pressure-weight-middle pressure-light pressure, and the time of kneading for the first time is 8 minutes, kneads temperature for the first time and is 27 DEG C, first
The secondary rolled twig rate kneading rear three heap raw materials is 75%, and after kneading for the first time, the cell crashing ratio of three heap raw materials is 67%；
Complete for the second time：Raw material after three heaps were kneaded through first time is completed for the second time by microwave deactivation of enzyme machine respectively, the
The secondary time completing is 5 minutes, and the moisture completing for the second time in the first heap raw material is 58.5%, in the second heap raw material
Moisture is 59.8%, and the moisture in the 3rd heap raw material is 60.7%；Appropriateness mark：It is soft that handss pinch leaf, slightly elasticity,
Glue the sensation of handss, leaf color jade green is uniform, no grass gas, and tea perfume appears.
Knead for the second time：Raw material after completing for the second time for three heaps is respectively put in kneading machine and is rubbed for the second time
Twist with the fingers, the pressuring method kneaded is light pressure-middle pressure-weight-middle pressure-light pressure, and the time of kneading for the second time is 25 minutes, rubs for the second time
Twist with the fingers temperature and be 27 DEG C, after kneading for the second time, leaf texture's percentage of damage of three heap raw materials is 77%, after kneading for the second time, three heap raw materials are basic
Become bar；
Dehydration：Raw material after kneading for the second time for three heaps is respectively put in hyperpyrexia flow rotation dewaterer and is dehydrated, high
Hot stream temperature is 205 DEG C, and the dehydration tube rotating speed of hyperpyrexia flow rotation dewaterer is 16r/min, and dewatering time is 18 minutes, takes off
After water, the temperature of three heap raw materials is 51 DEG C, and the moisture in the first heap raw material after dehydration is 47.7%, the water in the second heap raw material
Content is divided to be 48.9%, the moisture in the 3rd heap raw material is 49.5%；Appropriateness mark：Color becomes darker, in blackish green, blue or green
Careless gas disappears to the greatest extent, and aobvious at the beginning of pekoe, handss are pinched agglomerating；
Shaping：Raw material after dehydration for three heaps is respectively adopted dual-pot curved pekoe roasting machine and carries out shaping, shaping temperature is 110 DEG C, does
The shape time is 35 minutes, and the moisture in the first heap raw material after shaping is 17.4%, and the moisture in the second heap raw material is
18.8%, the moisture in the 3rd heap raw material is 19.1%；Appropriateness mark：Folium Camelliae sinensis crimp shaping, pekoe granted full substantially；
Just it is dried：Raw material after shaping for three heaps is first dried using dehydrator respectively, baking temperature is 82 DEG C, is dried
Time is 22 minutes, and the moisture in microwave the first heap raw material after being dried is 9.2%, and the moisture in the second heap raw material is
9.7%, the moisture in the 3rd heap raw material is 11.1%；
Microwave drying；Three heaps are carried out microwave drying respectively through the raw material being just dried, in the first heap raw material after microwave drying
Moisture is 4%, and the moisture in the second heap raw material is 4.5%, and the moisture in the 3rd heap raw material is 5%；
Titian：Three heaps are respectively adopted far infrared fragrance extracting machine and carry out Titian through the raw material of microwave drying, the Titian time is 12 points
Clock；The first heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap green tea manna tea base is respectively obtained after Titian；
Assorted：First heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap green tea manna tea base are pressed 4：1：1
Ratio carries out assorted, obtains delicate fragrance type manna green tea.
In the present embodiment, described delicate fragrance type manna green tea index includes, profile：Tightly carefully curling, tender even glossy, fragrance：Tender
Fragrant sweet refreshing, flavour：High fresh dense, soup look：Light yellow green is bright, leaf bottom：Light yellow green bright.
Spread described in the present embodiment in step, often every other hour every heap raw material is once turned.
Knead for the first time in step described in the present embodiment, add light pressure in 1-2 minute and 7-8 minute, at the 3rd minute
Add middle pressure during with the 6th minute, increase during 4-5 minute to press.
Knead for the second time in step described in the present embodiment, add light pressure in 1-5 minute and 21-25 minute, in 6-
10 minutes and add middle pressure during 16-20 minute, increase in 10-15 minute to press.
The invention is not restricted to above-described embodiment, all any modifications within the spirit and principles in the present invention, made, equivalent
Replace, improve etc., should be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of odor type manna green tea is it is characterised in that comprise the following steps：
Spread：Fresh leaf is divided into three heap raw materials spread, it is 15-17cm that every heap raw material spreads thickness, the stand of the first heap raw material
The time that puts is 3-7 hour, and the time that spreads of the second heap raw material is 4-8 hour, and the time that spreads of the 3rd heap raw material is 5-10 hour,
Moisture in first heap raw material after spreading is 71-73%, and the moisture in the second heap raw material is 74-76%, the 3rd heap
Moisture in raw material is 77-79%；
Complete for the first time：Raw material after three heaps are spread carries out completing for the first time by continuous roller fixation machine respectively, for the first time
Fixing temperature is 190-210 DEG C, and first time fixation time is 2-3 minute；Moisture in first heap raw material after completing for the first time contains
Measure as 66-67%, the moisture in the second heap raw material is 71-73%, the moisture in the 3rd heap raw material is 73-75%；
Spreading for cooling：Raw material after first time completes for three heaps is carried out spreading for cooling respectively, spreading for cooling thickness is 2-4cm, spreading for cooling time
It is 4-6 minute, after spreading for cooling, the temperature of every heap raw material is 35-38 DEG C；
Knead for the first time：Raw material after three heap spreadings for cooling is respectively put in kneading machine and carries out kneading for the first time, the pressurization side kneaded
Formula is light pressure-middle pressure-weight-middle pressure-light pressure, and the time of kneading for the first time is 5-8 minute, kneads temperature for the first time and is 23-27 DEG C,
After kneading for the first time, the rolled twig rate of three heap raw materials is 72-75%, and after kneading for the first time, the cell crashing ratio of three heap raw materials is 64-
67%；
Complete for the second time：Raw material after three heaps were kneaded through first time is completed for the second time by microwave deactivation of enzyme machine respectively, the
The secondary time completing is 3-5 minute, and the moisture completing for the second time in the first heap raw material is 58.5-59.4%, the second heap
Moisture in raw material is 59.8-60.2%, and the moisture in the 3rd heap raw material is 60.7-61.5%；
Knead for the second time：Raw material after completing for the second time for three heaps is respectively put in kneading machine and is kneaded for the second time, rub
The pressuring method twisted with the fingers is light pressure-middle pressure-weight-middle pressure-light pressure, and the time of kneading for the second time is 23-25 minute, kneads temperature for the second time
Spend for 23-27 DEG C, after kneading for the second time, leaf texture's percentage of damage of three heap raw materials is 74-77%, three heap raw materials after kneading for the second time
Basic one-tenth bar；
Dehydration：Raw material after kneading for the second time for three heaps is respectively put in hyperpyrexia flow rotation dewaterer and is dehydrated, high
Hot stream temperature is 195-205 DEG C, and the dehydration tube rotating speed of hyperpyrexia flow rotation dewaterer is 15-16r/min, and dewatering time is
10-18 minute, after dehydration, the temperature of three heap raw materials is 49-51 DEG C, and the moisture in the first heap raw material after dehydration is 47.7-
49.3%, the moisture in the second heap raw material is 48.9-50.4%, and the moisture in the 3rd heap raw material is 49.5-
51.3%；
Shaping：Raw material after dehydration for three heaps is respectively adopted dual-pot curved pekoe roasting machine and carries out shaping, shaping temperature is 95-110 DEG C,
The shaping time is 25-35 minute, and the moisture in the first heap raw material after shaping is 17.4-19.5%, in the second heap raw material
Moisture is 18.8-20.6%, and the moisture in the 3rd heap raw material is 19.1-20.7%；
Just it is dried：Raw material after shaping for three heaps is first dried using dehydrator respectively, baking temperature is 78-82 DEG C,
Drying time is 17-22 minute, and the moisture in microwave the first heap raw material after being dried is 9.2-10.4%, in the second heap raw material
Moisture be 9.7-10.6%, the moisture in the 3rd heap raw material be 11.1-12.3%；
Microwave drying；Three heaps are carried out microwave drying respectively through the raw material being just dried, in the first heap raw material after microwave drying
Moisture is 4-4.5%, and the moisture in the second heap raw material is 4.5-5%, and the moisture in the 3rd heap raw material is 5-
6%；
Titian：Three heaps are respectively adopted far infrared fragrance extracting machine and carry out Titian through the raw material of microwave drying, the Titian time is 9-12
Minute；The first heap manna tea base, the second heap manna tea base and the 3rd heap manna tea base is respectively obtained after Titian；
Assorted：First heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap sweet green tea dew tea base is pressed 1-4：1-
4：The ratio of 1-4 carries out assorted, obtains odor type manna green tea.
2. a kind of odor type manna green tea according to claim 1 preparation method it is characterised in that:Described assorted step
In, the first heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap manna green tea tea base are pressed 1：1：4 ratio is entered
Row is assorted, obtains Luzhou-flavor manna green tea.
3. a kind of odor type manna green tea according to claim 2 preparation method it is characterised in that:Described Luzhou-flavor manna
Green tea index includes, profile：Carefully tightly curling, tender even glossy, fragrance：Strong, the flavour of fragrant height：High fresh dense, soup look：Light yellow green
Bright, leaf bottom：Light yellow green bright.
4. a kind of odor type manna green tea according to claim 1 preparation method it is characterised in that:Described assorted step
In, the first heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap manna green tea tea base are pressed 1：4：1 ratio is entered
Row is assorted, obtains delicate fragrance type manna green tea.
5. a kind of odor type manna green tea according to claim 4 preparation method it is characterised in that:Described delicate fragrance type manna
Green tea index includes, profile：Carefully tightly curling, tender even glossy, fragrance：Tender perfume is long, flavour：Shang Xiannong alcohol, soup look：Light yellow green
Bright, leaf bottom：Light yellow green bright.
6. a kind of odor type manna green tea according to claim 1 preparation method it is characterised in that:Described assorted step
In, the first heap manna green tea tea base, the second heap manna green tea tea base and the 3rd heap manna green tea tea base are pressed 4：1：1 ratio is entered
Row is assorted, obtains delicate fragrance type manna green tea.
7. a kind of odor type manna green tea according to claim 1 preparation method it is characterised in that:Described delicate fragrance type manna
Green tea index includes, profile：Tightly carefully curling, tender even glossy, fragrance：Tender perfume is sweet refreshing, flavour：High fresh dense, soup look：Light yellow green
Bright, leaf bottom：Light yellow green bright.
8. a kind of odor type manna green tea according to claim 1 preparation method it is characterised in that:Described spread step
In, often every other hour every heap raw material is once turned.
9. a kind of odor type manna green tea according to claim 1 preparation method it is characterised in that:Described first time kneads
In step, the time of kneading is 5 minutes, adds light pressure when the 1st minute and the 5th minute, adds middle pressure when the 2nd minute and the 4th minute,
Increase when the 3rd minute to press.
10. a kind of odor type manna green tea according to claim 1 preparation method it is characterised in that:Described rub for the second time
Twist with the fingers in step, the time of kneading is 25 minutes, add light pressure in 1-5 minute and 21-25 minute, in 6-10 minute and the
Add middle pressure during 16-20 minute, increase during 10-15 minute to press.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107125347A (en) * | 2017-06-23 | 2017-09-05 | 贵州安顺春来茶业有限公司 | A kind of green tea refinedization processing method |
| CN109042935A (en) * | 2018-07-10 | 2018-12-21 | 江西省遂川县狗牯脑茶厂 | The manufacturing method of dog bull brain green tea |
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| CN102511581A (en) * | 2011-12-20 | 2012-06-27 | 浙江大学 | Method for processing green tea having multi-layered composite fragrance |
| CN102960485A (en) * | 2012-12-20 | 2013-03-13 | 吴光伦 | Aroma extracting method of green tea and preparation method of highly-aromatic and chestnut flavor type green tea |
| CN104186736A (en) * | 2014-09-26 | 2014-12-10 | 重庆云岭茶业科技有限责任公司 | Green tea and processing method thereof |
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| CN101953408A (en) * | 2010-09-30 | 2011-01-26 | 贵阳春秋实业有限公司 | Method for processing green tea |
| CN102511581A (en) * | 2011-12-20 | 2012-06-27 | 浙江大学 | Method for processing green tea having multi-layered composite fragrance |
| CN102960485A (en) * | 2012-12-20 | 2013-03-13 | 吴光伦 | Aroma extracting method of green tea and preparation method of highly-aromatic and chestnut flavor type green tea |
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| CN107125347A (en) * | 2017-06-23 | 2017-09-05 | 贵州安顺春来茶业有限公司 | A kind of green tea refinedization processing method |
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