CN106417694A - Processing method capable of improving fragrant tea quality - Google Patents
Processing method capable of improving fragrant tea quality Download PDFInfo
- Publication number
- CN106417694A CN106417694A CN201610822230.5A CN201610822230A CN106417694A CN 106417694 A CN106417694 A CN 106417694A CN 201610822230 A CN201610822230 A CN 201610822230A CN 106417694 A CN106417694 A CN 106417694A
- Authority
- CN
- China
- Prior art keywords
- tea
- processing method
- cooling
- fragrant tea
- spreading
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to a fragrant tea processing method, and in particular relates to a processing method capable of improving fragrant tea quality. The fragrant tea processing method mainly comprises the steps of carrying out electromagnetic heavy fixation on spread tea leaves and carrying out technical processing of working procedures, namely secondary drying, typing by virtue of a Quhao machine and complete fire drying. Fragrant tea produced by adopting the fragrant tea processing method provided by the invention is curly, tight and thin in appearance strips, verdant in color and luster, high and lasting in incense, strong and refreshing in taste and clear in liquor color and has the characteristic of high quality. Compared with the traditional fragrant tea processing method, the fragrant tea processing method is uniform in fixation and high in efficiency, the original color and luster of the tea leaves can be maintained to the utmost extent, and the product is verdant in color and luster. The technical processing of the working procedures, namely the secondary drying, typing by virtue of the Quhao machine and complete fire drying, is adopted for replacing a cyclic drum roasting working procedure of the traditional fixation machine, the verdant degree and crimping tight degree of the fragrant tea are obviously improved, the breaking rate is reduced, and the yield of the fragrant tea is improved. The fragrant tea processing method provided by the invention avoids the phenomena that the traditional fragrant tea is not verdant enough in color and luster, not tight and thin enough in strips and relatively high in breaking rate.
Description
Technical field
The present invention relates to a kind of scented tea processing method, especially a kind of processing method improving scented tea quality.
Background technology
" scented tea " refers to that in selection, lobule kind one bud one leaf is to a bud four leaf And Development of Tea Shoot, using specific works such as circulation rolling stir-frys
Skill processes, and has a kind of roasted green tea of the features such as bar rope crimps, green bright, the fragrant height of soup look is lasting, flavour is dense refreshing.Always with
To be liking of vast tea-drinking fan deeply, commercially to receive greatly to favor, on sale throughout the country.Scented tea processing process is main at present
It is：Fresh leaf spreads → completes → and the spreading for cooling rolling that gets damp again → knead → deblock → circulate fries（Process fresh）→ spreading for cooling → circulation rolling is fried（Carry
Fragrant）→ arrange.But in scented tea produces, there are still some shortcomings, as not emerald green in scented tea color and luster, bar rope is not tightly thin, fragrant
Tea breaking rate is higher.
Content of the invention
In order to overcome scented tea color and luster not emerald green, bar rope is not tightly thin, and scented tea breaking rate is higher, and the present invention provides one kind to carry
The processing method of high scented tea quality, the method is attached most importance to and is completed（45%）Processing method in conjunction with drying process fresh, increased bent milli machine simultaneously
Shaping process.The scented tea profile bar rope curling that this invented technology is produced is tightly thin, colour and lustre is green, and fragrant high lasting, flavour is dense refreshing,
Soup look is limpid, has the characteristics that high-quality.
For achieving the above object, the technical solution used in the present invention is：
A kind of processing method improving scented tea quality, the method comprises the following steps：
1）Pluck：Standard of plucking is a bud one and/or two leaves；
2）Thin stand：By step 1）Obtain dark brownish green being placed in carry out thin stand on bright and clean bamboo plaque or bamboo mat, spread thickness be 1cm with
Under, the spreading for cooling time is 2-3h；
3）Electromagnetism completes：By step 2）Obtain is dark brownish green, is completed with electromagnetism green-keeping machine again, and temperature setting is 320 DEG C, completes
Water content is 45%；
4）Moisture regain：By step 3）Load in plastic bag after the water-removing leaves spreading for cooling cooling obtaining and got damp again, the moisture regain time is 3h-
3.5h；
5）Knead：By step 4）The water-removing leaves obtaining is placed in 55 types or 65 type kneading machines are kneaded；Knead time control in 2h,
First be not pressurized and knead 30 minutes, then plus middle kneadding twist with the fingers 30 minutes, then increase kneadding and twist with the fingers 45 minutes, finally change loose kneadding and twist with the fingers 15 points
Clock；
6）Dry process fresh：By step 5）The leaf continuous dryer of kneading obtaining carries out drying process fresh, and temperature setting is 100 DEG C, baking
Time is 40min, and baking process Titian gate stays bar seam youngster；
7）Bent milli machine sizing：By step 6）50 type cooking-pot type song milli machines of inserting after the baking spreading for cooling moisture regain obtaining carry out fried dry, throw leaf
Every pot of amount is 4kg, and 100 DEG C of temperature setting fries 30min；
8）Sufficient fire drying：By step 7）Carry out sufficient fire drying with fragrance extracting machine after the tea spreading-and-cooling moisture regain obtaining, 80 DEG C of temperature setting,
Time 40min；
9）Color choosing classification：By step 8）It is classified with color selector after the dry tea spreading for cooling obtaining.
Preferably, described step 7）The time of dry tea spreading for cooling is 30 minutes～60 minutes.
Preferably, described step 8）Sample tea water content after multiple baking is 4-5%.
Traditional scented tea processing process is mainly：Fresh leaf spreads → completes → and spreading for cooling gets damp again → kneads → deblock → follow
Ring rolling is fried（Process fresh）→ spreading for cooling → circulation rolling is fried（Titian）→ arrange.And the processing process of the present invention is mainly：Fresh leaf is thin
Stand → electromagnetism completes → gets damp again → knead → dry the choosing classification of process fresh → song milli machine sizing → sufficient fire drying → color.The present invention innovates
The electromagnetism that employs complete again（45%）Processing method in conjunction with drying process fresh, to reach the purpose improving the emerald green degree of scented tea.Electromagnetism kills
Blue or green mainly upper heat is fast, completes uniformly, can reach the effect again completing so that water-removing leaves can quickly reach 45% water content.
When the leaf water content that completes is low, Folium Camelliae sinensis dry tea color and luster will be greener.Simultaneously with drying the work that process fresh replaces traditional green-keeping machine circulation rolling to fry
Sequence is because that baking compares with parch, the greener profit of color and luster of baking.In addition the present invention increases the processing side of a yeast inoculation milli machine sizing
Method, improves the tightly thin purpose of scented tea bar rope curling to reach, the present invention replaces tradition to kill by drying the operations such as process fresh, sufficient fire drying
The operation that blue or green machine circulation rolling is fried, significantly reduces breaking rate, improves scented tea rate.
The invention has the advantages that：One bud one, two leaf raw materials are chosen on raw material, suitable high-quality scented tea manufactures, first leads to
Cross thin stand, electromagnetism completes, get damp again, knead after, then carry out drying process fresh, bent milli machine sizing, unique production technology of sufficient fire drying,
Color choosing classification afterwards.The scented tea profile bar rope curling that this invented technology is produced is tightly thin, colour and lustre is green, and fragrant high lasting, flavour is dense
Refreshing, soup look is limpid, has the characteristics that high-quality.Meet the demand of the crowd higher to scented tea quality requirements, beneficial to popularization.
Specific embodiment
With reference to examples of implementation, the present invention is described in detail：
Embodiment one：
The production technology of the high-quality scented tea of the present embodiment, step is as follows：
The first step, raw material is chosen, and plucks spring one bud one, the fresh leaf of two leaves, and fresh leaf does not contain rainwater or dew.
Second step, thin stand：Dark brownish green being placed on bright and clean bamboo plaque or bamboo mat that the first step is obtained carries out thin stand, spreads thickness
Spend for below 1cm, the spreading for cooling time is 3h.
3rd step, electromagnetism completes：By second step obtain dark brownish green, completed with electromagnetism green-keeping machine, temperature setting is again
320 DEG C, the appropriateness that completes is advisable with water content 45%.
4th step, moisture regain：Load in plastic bag after the water-removing leaves spreading for cooling cooling that 3rd step is obtained and got damp again, during moisture regain
Between be 3h.
5th step, kneads：The water-removing leaves that 4th step is obtained is placed in 55 types or 65 type kneading machines are kneaded.Knead the time
Control in 2h, be first not pressurized and knead 30 minutes, then plus middle kneadding twist with the fingers 30 minutes, then increase kneadding twist with the fingers 45 minutes, finally change pine
Kneadding is twisted with the fingers 15 minutes.
6th step, dries process fresh：The leaf continuous dryer of kneading that 5th step is obtained carries out drying process fresh, and temperature setting is
100 DEG C, the baking time is 40min, and baking process Titian gate stays bar seam youngster.
7th step, bent milli machine sizing：50 type cooking-pot type song milli machines of inserting after the baking spreading for cooling moisture regain that 6th step is obtained are carried out
Fried dry, is thrown leaf amount and is advisable with every pot of 4kg, and 100 DEG C of temperature setting fries 30min.
8th step, sufficient fire drying：Carry out sufficient fire drying, temperature with fragrance extracting machine after the tea spreading-and-cooling moisture regain that 7th step is obtained
80 DEG C of setting, time 40min.
9th step, color choosing classification：It is classified with color selector after the dry tea spreading for cooling that 8th step is obtained.
Embodiment two：
The production technology of the high-quality scented tea of the present embodiment, step is as follows：
The first step, raw material is chosen, and plucks summer one bud one, the fresh leaf of two leaves, and fresh leaf does not contain rainwater or dew.
Second step, thin stand：Dark brownish green being placed on bright and clean bamboo plaque or bamboo mat that the first step is obtained carries out thin stand, spreads thickness
Spend for below 1cm, the spreading for cooling time is 2h.
3rd step, electromagnetism completes：By second step obtain dark brownish green, completed with electromagnetism green-keeping machine, temperature setting is again
320 DEG C, the appropriateness that completes is advisable with water content 45%.
4th step, moisture regain：Load in plastic bag after the water-removing leaves spreading for cooling cooling that 3rd step is obtained and got damp again, during moisture regain
Between be 3.5h.
5th step, kneads：The water-removing leaves that 4th step is obtained is placed in 55 types or 65 type kneading machines are kneaded.Knead the time
Control in 2h, be first not pressurized and knead 30 minutes, then plus middle kneadding twist with the fingers 30 minutes, then increase kneadding twist with the fingers 45 minutes, finally change pine
Kneadding is twisted with the fingers 15 minutes.
6th step, dries process fresh：The leaf continuous dryer of kneading that 5th step is obtained carries out drying process fresh, and temperature setting is
100 DEG C, the baking time is 40min, and baking process Titian gate stays bar seam youngster.
7th step, bent milli machine sizing：50 type cooking-pot type song milli machines of inserting after the baking spreading for cooling moisture regain that 6th step is obtained are carried out
Fried dry, is thrown leaf amount and is advisable with every pot of 4kg, and 100 DEG C of temperature setting fries 30min.
8th step, sufficient fire drying：Carry out sufficient fire drying, temperature with fragrance extracting machine after the tea spreading-and-cooling moisture regain that 7th step is obtained
80 DEG C of setting, time 40min.
9th step, color choosing classification：It is classified with color selector after the dry tea spreading for cooling that 8th step is obtained.
Embodiment three：
The production technology of the high-quality scented tea of the present embodiment, step is as follows：
The first step, raw material is chosen, and plucks autumn one bud one, the fresh leaf of two leaves, and fresh leaf does not contain rainwater or dew.
Second step, thin stand：Dark brownish green being placed on bright and clean bamboo plaque or bamboo mat that the first step is obtained carries out thin stand, spreads thickness
Spend for below 1cm, the spreading for cooling time is 2.5h.
3rd step, electromagnetism completes：By second step obtain dark brownish green, completed with electromagnetism green-keeping machine, temperature setting is again
320 DEG C, the appropriateness that completes is advisable with water content 45%.
4th step, moisture regain：Load in plastic bag after the water-removing leaves spreading for cooling cooling that 3rd step is obtained and got damp again, during moisture regain
Between be 3.5h.
5th step, kneads：The water-removing leaves that 4th step is obtained is placed in 55 types or 65 type kneading machines are kneaded.Knead the time
Control in 2h, be first not pressurized and knead 30 minutes, then plus middle kneadding twist with the fingers 30 minutes, then increase kneadding twist with the fingers 45 minutes, finally change pine
Kneadding is twisted with the fingers 15 minutes.
6th step, dries process fresh：The leaf continuous dryer of kneading that 5th step is obtained carries out drying process fresh, and temperature setting is
100 DEG C, the baking time is 40min, and baking process Titian gate stays bar seam youngster.
7th step, bent milli machine sizing：50 type cooking-pot type song milli machines of inserting after the baking spreading for cooling moisture regain that 6th step is obtained are carried out
Fried dry, is thrown leaf amount and is advisable with every pot of 4kg, and 100 DEG C of temperature setting fries 30min.
8th step, sufficient fire drying：Carry out sufficient fire drying, temperature with fragrance extracting machine after the tea spreading-and-cooling moisture regain that 7th step is obtained
80 DEG C of setting, time 40min.
9th step, color choosing classification：It is classified with color selector after the dry tea spreading for cooling that 8th step is obtained.
Take the scented tea that the production technology of 100 portions of embodiment of the present invention scented teas is produced, then take 100 parts conventionally produced
Scented tea out, is contrasted between the two, and comparing result is as follows：
| Profile | Fragrance | Soup look | Flavour | Leaf bottom | |
| The scented tea that embodiment 1 produces | Bar rope curling is tightly thin, colour and lustre is green | Fragrant high lasting | Soup look is limpid | Flavour is dense refreshing | Neat and well spaced, yellowish green bright |
| The scented tea that embodiment 2 produces | Bar rope curling is tightly thin, colour and lustre is green | Fragrant high lasting | Soup look is limpid | Flavour is dense refreshing | Neat and well spaced, yellowish green bright |
| The scented tea that embodiment 3 produces | Bar rope curling is tightly thin, colour and lustre is green | Fragrant high lasting | Soup look is limpid | Flavour is dense refreshing | Neat and well spaced, yellowish green bright |
| Conventionally produced scented tea | It is still emerald green slightly dark that bar rope still crimps tightly thin, color and luster | Fragrant high | Soup look is still limpid | Flavour is dense refreshing | Neat and well spaced, green bright |
As can be seen from the comparison result, the scented tea that the embodiment of the present invention produces, the curling of profile bar rope is tightly thin, colour and lustre is green, fragrant high
Persistently, flavour is dense refreshing, and soup look is limpid, and leaf bottom is neat and well spaced, yellowish green bright, has the effect of high-quality, than conventionally produced out
Scented tea quality be greatly improved.Significantly reduce breaking rate simultaneously, improve scented tea rate.
Although the present invention is described by reference to preferred embodiment, those skilled in the art should
Understand, in the range of claims, the various change in form and details can be made.
Claims (3)
1. a kind of processing method improving scented tea quality is it is characterised in that the method comprises the following steps：
1）Pluck：Standard of plucking is a bud one and/or two leaves;
2）Thin stand：By step 1）Obtain dark brownish green being placed in carry out thin stand on bright and clean bamboo plaque or bamboo mat, spread thickness be 1cm with
Under, the spreading for cooling time is 2-3h；
3）Electromagnetism completes：By step 2）Obtain is dark brownish green, is completed with electromagnetism green-keeping machine again, and temperature setting is 320 DEG C, completes
Water content is 45%；
4）Moisture regain：By step 3）Load in plastic bag after the water-removing leaves spreading for cooling cooling obtaining and got damp again, the moisture regain time is 3h-
3.5h；
5）Knead：By step 4）The water-removing leaves obtaining is placed in 55 types or 65 type kneading machines are kneaded；Knead time control in 2h,
First be not pressurized and knead 30 minutes, then plus middle kneadding twist with the fingers 30 minutes, then increase kneadding and twist with the fingers 45 minutes, finally change loose kneadding and twist with the fingers 15 points
Clock；
6）Dry process fresh：By step 5）The leaf continuous dryer of kneading obtaining carries out drying process fresh, and temperature setting is 100 DEG C, baking
Time is 40min, and baking process Titian gate stays bar seam youngster；
7）Bent milli machine sizing：By step 6）50 type cooking-pot type song milli machines of inserting after the baking spreading for cooling moisture regain obtaining carry out fried dry, throw leaf
Every pot of amount is 4kg, and 100 DEG C of temperature setting fries 30min；
8）Sufficient fire drying：By step 7）Carry out sufficient fire drying with fragrance extracting machine after the tea spreading-and-cooling moisture regain obtaining, 80 DEG C of temperature setting,
Time 40min；
9）Color choosing classification：By step 8）It is classified with color selector after the dry tea spreading for cooling obtaining.
2. high-quality scented tea according to claim 1 production technology it is characterised in that：Described step 7）Dry tea spreading for cooling when
Between be 30 minutes～60 minutes.
3. high-quality scented tea according to claim 1 production technology it is characterised in that：Described step 8）Finished product after multiple baking
Tea water content is 4-5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610822230.5A CN106417694A (en) | 2016-09-14 | 2016-09-14 | Processing method capable of improving fragrant tea quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610822230.5A CN106417694A (en) | 2016-09-14 | 2016-09-14 | Processing method capable of improving fragrant tea quality |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106417694A true CN106417694A (en) | 2017-02-22 |
Family
ID=58168926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610822230.5A Pending CN106417694A (en) | 2016-09-14 | 2016-09-14 | Processing method capable of improving fragrant tea quality |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106417694A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110651849A (en) * | 2019-10-29 | 2020-01-07 | 黄山小罐茶业有限公司 | Method for preparing small-pot green tea by using biological enzyme |
| CN112401027A (en) * | 2020-11-27 | 2021-02-26 | 祁门县优茶季茶叶专业合作社 | Process for preparing gardenia green tea from fresh summer tea leaves |
| CN114847365A (en) * | 2022-06-10 | 2022-08-05 | 汉中市秦山农业有限公司 | Preparation method of scented tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960482A (en) * | 2012-12-06 | 2013-03-13 | 宜宾市外贸金叶茶业有限责任公司 | Processing method of green tea |
| CN104351365A (en) * | 2014-10-28 | 2015-02-18 | 中国农业科学院茶叶研究所 | Granular green tea processing method through combination of microwave drying of first-step roasting leaves and double-pot tea curling machine shaping |
| CN104585372A (en) * | 2014-12-25 | 2015-05-06 | 松阳县农业局 | Preparation method of scented tea |
| CN104621276A (en) * | 2015-01-13 | 2015-05-20 | 贵州省湄潭县一丫翠片茶业有限公司 | Scented tea making process |
-
2016
- 2016-09-14 CN CN201610822230.5A patent/CN106417694A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960482A (en) * | 2012-12-06 | 2013-03-13 | 宜宾市外贸金叶茶业有限责任公司 | Processing method of green tea |
| CN104351365A (en) * | 2014-10-28 | 2015-02-18 | 中国农业科学院茶叶研究所 | Granular green tea processing method through combination of microwave drying of first-step roasting leaves and double-pot tea curling machine shaping |
| CN104585372A (en) * | 2014-12-25 | 2015-05-06 | 松阳县农业局 | Preparation method of scented tea |
| CN104621276A (en) * | 2015-01-13 | 2015-05-20 | 贵州省湄潭县一丫翠片茶业有限公司 | Scented tea making process |
Non-Patent Citations (1)
| Title |
|---|
| 罗列万 等: "《名优绿茶连续自动生产线装备与使用技术》", 31 October 2015, 中国农业科学技术出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110651849A (en) * | 2019-10-29 | 2020-01-07 | 黄山小罐茶业有限公司 | Method for preparing small-pot green tea by using biological enzyme |
| CN110651849B (en) * | 2019-10-29 | 2022-08-26 | 黄山小罐茶业有限公司 | Method for preparing small-pot green tea by using biological enzyme |
| CN112401027A (en) * | 2020-11-27 | 2021-02-26 | 祁门县优茶季茶叶专业合作社 | Process for preparing gardenia green tea from fresh summer tea leaves |
| CN114847365A (en) * | 2022-06-10 | 2022-08-05 | 汉中市秦山农业有限公司 | Preparation method of scented tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102813017B (en) | Making process of floral-scented yellow tea | |
| CN103461547B (en) | Manufacturing technology of Congou black tea utilizing combined drying of frying and baking | |
| CN102870901B (en) | Primary processing process of pan-fried green tea | |
| CN107439717A (en) | A kind of vertical bar shaped hair peak and preparation method thereof | |
| CN104026272A (en) | Processing method for Congou black tea | |
| CN106387127A (en) | Preparation method of black tea | |
| CN102246866A (en) | Method for producing crimpy type high-grade green tea | |
| CN107372901A (en) | A kind of preparation method of green tea | |
| CN107047835A (en) | A kind of processing technology of reduction Guangdong large leaf bitter taste of green tea | |
| CN103564072B (en) | Processing method of black tea | |
| CN103843920A (en) | Preparation method for green tea | |
| CN103262915A (en) | Craftsmanship of fragrance type white tea | |
| CN104026318A (en) | Production method of steaming green tea | |
| CN107372902A (en) | A kind of processing method of high-perfume type summer green tea | |
| CN106417694A (en) | Processing method capable of improving fragrant tea quality | |
| CN104012687A (en) | Manufacturing method of straight strip-shaped white tea | |
| CN106417697A (en) | Processing method of yellow bud tea | |
| CN104585370A (en) | Method for preparing Maofeng tea by using non-whitened-stage fresh tea leaves | |
| CN107467227A (en) | A kind of processing method of pearl shape green tea | |
| CN105104606A (en) | Preparation method of black tea | |
| CN106615312A (en) | Processing method of needle-shaped high-quality well-known black tea | |
| CN105875886A (en) | Processing method of black tea | |
| CN110367347A (en) | A kind of tender odor type tealeaves processing technology thereof | |
| CN106465769A (en) | A kind of processing technology of black tea | |
| CN103271175B (en) | Processing method of spiral white tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170222 |
|
| RJ01 | Rejection of invention patent application after publication |