CN106387109A - Preparation method of Cuihua tribute green tea - Google Patents
Preparation method of Cuihua tribute green tea Download PDFInfo
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- CN106387109A CN106387109A CN201610749140.8A CN201610749140A CN106387109A CN 106387109 A CN106387109 A CN 106387109A CN 201610749140 A CN201610749140 A CN 201610749140A CN 106387109 A CN106387109 A CN 106387109A
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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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Abstract
The present invention discloses a preparation method of Cuihua tribute green tea. The preparation method comprises the following steps: fresh leaves of Daguan county Cuiping mountain garden tea are used as raw materials, and the tea is prepared by the technologies of spreading, enzyme deactivating, baking, rolling, baking, stir-frying, and drying. The preparation method directly solves the problems that common green tea is low in fragrance, light and impure in tastes, coarse and heavy in taste, so that the local Daguan county Cuiping mountain garden tea raw materials are utilized and the low-and middle-grade raw materials are prepared into the high-quality tea products. At the same time, during the manufacture processes of the tea products, the technologies of green tea stir-frying, baking, repeat rolling, etc. are merged, so that the processed tea products are tight and rolled in strips and dark green, have a fragrance of chestnuts, pure in taste, sweet in aftertastes, green and yellow, and bright in soup color, and complete in leaf bottom.
Description
Technical field
The present invention relates to a kind of preparation method of green tea is and in particular to a kind of preparation method of emerald green China tribute green tea
Background technology
Green tea species is various, and its profile of different types of tealeaves and internal component are also not quite similar, and therefore every kind of green tea is all
There is the processing technology that it is unique.Tealeaves processing technology be very particular about the duration and degree of heating and the control of time, if can not slap well
Hold the optimum temperature of processing green tea and the time just cannot make tealeaves reach perfect quality, in addition, the manufacturing procedure of green tea is also non-
Often important, correct processing sequence and processing method can largely improve the quality of tealeaves.Green tea processing technology typically wraps
Include and complete, knead and be dried, the purpose wherein completing is so that oxidizing ferment particularly polyphenol oxidase and peroxidase is lost
Live, thus stoping the oxidation of Tea Polyphenols (mainly catechin)；The process one side of kneading is shaping, on the other hand makes water-removing leaves thin
Born of the same parents crush, and tea juice is overflowed, and inclusion converts further；Drying is also a kind of heat chemistry effect, and Main Function is to remove further
Moisture, forms fragrance simultaneously and promotes ester type complexity catechin to convert to simple catechin further.Complete, knead and be dried and add
The combination of work operation, defines that the distinctive color of green tea is green, dense refreshing, the fragrant high qualitative characteristics such as fresh of taste, and these qualitative characteristics
There are much relations with the change in process of its quality component.
Content of the invention
In order to meet the demand in market, it is an object of the invention to for market provide a kind of with high point kingfisher Pingshan park tea
A kind of emerald green China tribute green tea that fresh leaf is prepared from by suitable technique for raw material.
The technical scheme is that：
A kind of preparation method of emerald green China tribute green tea, with the fresh leaf of high point kingfisher Pingshan park tea as raw material, by stand green grass or young crops, kills
Green grass or young crops, baking, knead, baking, fried green, drying process are prepared from.
The preparation method of above-mentioned a kind of emerald green China tribute green tea, specifically includes following steps：
(1), spread out green grass or young crops：The fresh leaf of fresh harvesting is spread blue or green indoor at stand in selected ratio, spread for 5 centimetres of thickness～
8 centimetres, spread the time 2.5 hours～3.5 hours, the blue or green indoor temperature in stand is 20 DEG C～25 DEG C；
(2), complete：Using microwave tea steaming machine, regulate and control transporting velocity, fixation time is controlled in 3-5min, works as institute
When stating green-keeping machine temperature and reaching 90 DEG C, put into the tealeaves that stand green grass or young crops is handled well, control input amount, the weight-loss ratio 15 of tealeaves after making to complete
± 2%；
(3), baking：Tealeaves after the shape that completes is carried out baking under the conditions of 80-90 DEG C, the time is 20 ± 5min, makes baking
The weight-loss ratio 25 ± 2% of tealeaves after green grass or young crops, hand is touched and dark brownish green do not touched with one's hand and have gentle sense；
(4), knead：Tealeaves after completing is delivered to kneading machine kneaded, the time of kneading is 30 minutes；
(5), baking：Tealeaves after kneading is carried out under the conditions of 80-90 DEG C baking, the time is 20 ± 5min, makes baking
The weight-loss ratio 15 ± 2% of tealeaves after green grass or young crops, carries out fried green sterilizing Titian；
(6), fried green：Tealeaves after baking is put in tealeaves refiner, frying 20～30min at 100～120 DEG C,
Carry out fried green Titian；
(7), it is dried：Tealeaves after stir-frying is carried out bakeing drying, stoving temperature is 90-110 DEG C, the baking time is 55-
65 minutes, you can make sample tea.
The technical advantage of the present invention is：The preparation method of a kind of emerald green China tribute green tea that the present invention provides, directly solves big
Ancestor's green tea perfume (or spice) is low, lightly seasoned, miscellaneous taste, slightly always highly seasoned shortcoming, so that local high point kingfisher Pingshan park tea raw material is utilized, in using
Low-grade raw material is made that the tea product of high-quality.Simultaneously in the manufacturing process of tea product of the present invention, green tea fried green, baking are merged
Blue or green, the technique such as rub again and intersect, the tea product bar rope is tight volume that processes, dark green, fragrance Cheng Lixiang, pure time of flavour is sweet, and soup look is green
Yellow bright, leaf bottom is complete.
It is embodied as one：
A kind of preparation method of emerald green China tribute green tea, with the fresh leaf of high point kingfisher Pingshan park tea, spreads blue or green indoor at stand, spreads
For 5 centimetres～8 centimetres of thickness, spread the time 3 hours, the blue or green indoor temperature in stand is 20 DEG C～25 DEG C；Using microwave tea steaming machine,
Regulation and control transporting velocity, fixation time is controlled in 3-5min, when described green-keeping machine temperature reaches 90 DEG C, puts into stand green grass or young crops and handles well
Tealeaves, control input amount, the weight-loss ratio 15 ± 2% of tealeaves after making to complete；By the tealeaves after completing under the conditions of 80-90 DEG C
Carry out baking, the time is 20 ± 5min, makes the weight-loss ratio 25 ± 2% of tealeaves after baking, hand is touched and dark brownish green do not touched with one's hand and have gentle sense；
Tealeaves after completing is delivered to kneading machine kneaded, the time of kneading is 30 minutes；By the tealeaves after kneading in 80-90 DEG C of bar
Carry out baking under part, the time is 20 ± 5min, makes the weight-loss ratio 15 ± 2% of tealeaves after baking, carry out fried green sterilizing Titian；To dry
Tealeaves after green grass or young crops is put in tealeaves refiner, and frying 25min at 100～120 DEG C carries out fried green Titian；By the tea after stir-frying
Leaf carries out bakeing drying, and stoving temperature is 90-110 DEG C, and the baking time is 55-65 minute, you can make sample tea.
The emerald green China tribute green tea of the present invention, the technique such as has merged green tea fried green, baking, has rubbed again and having intersected, the tea product processing
Bar rope is tight volume, dark green, fragrance Cheng Lixiang, pure time of flavour is sweet, and soup look is greenish-yellow bright, and leaf bottom is complete.
It is embodied as two：
A kind of preparation method of emerald green China tribute green tea, with the fresh leaf of high point kingfisher Pingshan park tea, spreads blue or green indoor at stand, spreads
For 5 centimetres～8 centimetres of thickness, spread the time 3.5 hours, the blue or green indoor temperature in stand is 20 DEG C～25 DEG C；Using microwave tea steaming
Machine, regulates and controls transporting velocity, fixation time is controlled in 3-5min, when described green-keeping machine temperature reaches 90 DEG C, puts at the green grass or young crops of stand
The tealeaves managed, controls input amount, the weight-loss ratio 15 ± 2% of tealeaves after making to complete；By the tealeaves after completing in 80-90 DEG C of bar
Carry out baking, the time is 30 ± 5min, makes the weight-loss ratio 25 ± 2% of tealeaves after baking, hand is touched and dark brownish green do not touched with one's hand and have temperature under part
Moisture feeling；Tealeaves after completing is delivered to kneading machine kneaded, the time of kneading is 30 minutes；By the tealeaves after kneading in 80-
Carry out baking under the conditions of 90 DEG C, the time is 20 ± 5min, makes the weight-loss ratio 15 ± 2% of tealeaves after baking, carry out fried green sterilizing and carry
Fragrant；Tealeaves after baking is put in tealeaves refiner, frying 30min at 100～120 DEG C, carry out fried green Titian；To stir-fry
Tealeaves afterwards carries out bakeing drying, and stoving temperature is 90-110 DEG C, and the baking time is 55-65 minute, you can make sample tea.
The emerald green China tribute green tea of the present invention, the technique such as has merged green tea fried green, baking, has rubbed again and having intersected, the tea product processing
Bar rope is tight volume, dark green, fragrance Cheng Lixiang, pure time of flavour is sweet, and soup look is greenish-yellow bright, and leaf bottom is complete.
It is embodied as three：
A kind of preparation method of emerald green China tribute green tea, with the fresh leaf of high point kingfisher Pingshan park tea, spreads blue or green indoor at stand, spreads
For 5 centimetres～8 centimetres of thickness, spread the time 2.5 hours, the blue or green indoor temperature in stand is 20 DEG C～25 DEG C；Using microwave tea steaming
Machine, regulates and controls transporting velocity, fixation time is controlled in 3-5min, when described green-keeping machine temperature reaches 90 DEG C, puts at the green grass or young crops of stand
The tealeaves managed, controls input amount, the weight-loss ratio 15 ± 2% of tealeaves after making to complete；By the tealeaves after completing in 80-90 DEG C of bar
Carry out baking, the time is 20 ± 5min, makes the weight-loss ratio 25 ± 2% of tealeaves after baking, hand is touched and dark brownish green do not touched with one's hand and have temperature under part
Moisture feeling；Tealeaves after completing is delivered to kneading machine kneaded, the time of kneading is 30 minutes；By the tealeaves after kneading in 80-
Carry out baking under the conditions of 90 DEG C, the time is 20 ± 5min, makes the weight-loss ratio 15 ± 2% of tealeaves after baking, carry out fried green sterilizing and carry
Fragrant；Tealeaves after baking is put in tealeaves refiner, frying 20min at 100～120 DEG C, carry out fried green Titian；To stir-fry
Tealeaves afterwards carries out bakeing drying, and stoving temperature is 90-110 DEG C, and the baking time is 55-65 minute, you can make sample tea.
The emerald green China tribute green tea of the present invention, the technique such as has merged green tea fried green, baking, has rubbed again and having intersected, the tea product processing
Bar rope is tight volume, dark green, fragrance Cheng Lixiang, pure time of flavour is sweet, and soup look is greenish-yellow bright, and leaf bottom is complete.
Claims (2)
1. a kind of emerald green China tribute green tea preparation method it is characterised in that：With high point kingfisher Pingshan park tea fresh leaves as raw material, by stand
Blue or green, complete, baking, knead, baking, fried green, drying process are prepared from.
2. a kind of preparation method of emerald green China according to claim 1 tribute green tea, specifically includes following steps：
(1), spread out green grass or young crops：The fresh leaf of fresh harvesting is spread in selected ratio blue or green indoor at stand, spread as 5 centimetres～8 lis of thickness
Rice, spreads the time 2.5 hours～3.5 hours, and the blue or green indoor temperature in stand is 20 DEG C～25 DEG C；
(2), complete：Using microwave tea steaming machine, regulate and control transporting velocity, fixation time is controlled in 3-5min, kills when described
When blue or green machine temperature reaches 90 DEG C, put into the stand tealeaves handled well of green grass or young crops, control input amount, the weight-loss ratio 15 of tealeaves after making to complete ±
2%；
(3), baking：Tealeaves after completing is carried out under the conditions of 80-90 DEG C baking, the time is 20 ± 5min, after making baking
The weight-loss ratio 25 ± 2% of tealeaves, hand is touched and dark brownish green do not touched with one's hand and have gentle sense；
(4), knead：Tealeaves after completing is delivered to kneading machine kneaded, the time of kneading is 30 minutes；
(5), baking：Carry out baking by kneading the tealeaves after shape under the conditions of 80-90 DEG C, the time is 20 ± 5min, after making baking
The weight-loss ratio 15 ± 2% of tealeaves, carries out fried green sterilizing Titian；
(6), fried green：Tealeaves after baking is put in tealeaves refiner, frying 20～30min at 100～120 DEG C, carry out
Fried green Titian；
(7), it is dried：Tealeaves after stir-frying is carried out bakeing drying, stoving temperature is 90-110 DEG C, and the baking time divides for 55-65
Clock, you can make sample tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610749140.8A CN106387109A (en) | 2016-08-30 | 2016-08-30 | Preparation method of Cuihua tribute green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610749140.8A CN106387109A (en) | 2016-08-30 | 2016-08-30 | Preparation method of Cuihua tribute green tea |
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| Publication Number | Publication Date |
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| CN106387109A true CN106387109A (en) | 2017-02-15 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610749140.8A Pending CN106387109A (en) | 2016-08-30 | 2016-08-30 | Preparation method of Cuihua tribute green tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699786A (en) * | 2019-02-15 | 2019-05-03 | 中国农业科学院茶叶研究所 | One seed sand base tea and its application and preparation method |
| CN110495505A (en) * | 2019-09-29 | 2019-11-26 | 贵州省普安县贵安茶业有限公司 | A kind of processing method of organic sweet osmanthus green tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6047639A (en) * | 1983-08-23 | 1985-03-15 | Toyoji Otsuka | Preparation of tea, and medium-rolling machine used therefor |
| CN102987033A (en) * | 2012-12-28 | 2013-03-27 | 广西桂人堂金花茶产业集团股份有限公司 | Method for processing golden camellia purple bud green tea |
| CN103404622A (en) * | 2013-07-05 | 2013-11-27 | 贵州省普定县印象朵贝贡茶专业合作社 | Method for processing green tea |
-
2016
- 2016-08-30 CN CN201610749140.8A patent/CN106387109A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6047639A (en) * | 1983-08-23 | 1985-03-15 | Toyoji Otsuka | Preparation of tea, and medium-rolling machine used therefor |
| CN102987033A (en) * | 2012-12-28 | 2013-03-27 | 广西桂人堂金花茶产业集团股份有限公司 | Method for processing golden camellia purple bud green tea |
| CN103404622A (en) * | 2013-07-05 | 2013-11-27 | 贵州省普定县印象朵贝贡茶专业合作社 | Method for processing green tea |
Non-Patent Citations (1)
| Title |
|---|
| 曹桔方: "《常用茶茶艺与品鉴》", 30 June 2016, 金盾出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109699786A (en) * | 2019-02-15 | 2019-05-03 | 中国农业科学院茶叶研究所 | One seed sand base tea and its application and preparation method |
| CN110495505A (en) * | 2019-09-29 | 2019-11-26 | 贵州省普安县贵安茶业有限公司 | A kind of processing method of organic sweet osmanthus green tea |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| CB02 | Change of applicant information |
Address after: 657400 the old city of Cuiping village, Cuihua Town, Daguan County, Zhaotong, Yunnan Applicant after: Yunnan Cui Gong Tea Industry Co., Ltd. Address before: 657400 the old city of Cuiping village, Cuihua Town, Daguan County, Zhaotong, Yunnan Applicant before: Daguan County, Cui Gong Tea Co., Ltd. |
|
| CB02 | Change of applicant information | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170215 |
|
| WD01 | Invention patent application deemed withdrawn after publication |