CN106538720B - Processing method of high-aroma ring-hook-shaped green tea - Google Patents
Processing method of high-aroma ring-hook-shaped green tea Download PDFInfo
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- CN106538720B CN106538720B CN201510600714.0A CN201510600714A CN106538720B CN 106538720 B CN106538720 B CN 106538720B CN 201510600714 A CN201510600714 A CN 201510600714A CN 106538720 B CN106538720 B CN 106538720B
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Abstract
The invention discloses a processing method of high-aroma ring-hook-shaped green tea, belonging to the field of green tea processing methods. The processing method of the high-aroma ring-hook-shaped green tea comprises the following steps of A, spreading green; B. de-enzyming; C. cooling by wind; D. green piling and softening; E. preliminary kneading; F. deblocking; G. rolling one green color: rolling for the first time by using a fixation machine at the temperature of 110-; H. stacking green leaves and storing fragrance: piling a plurality of small piles with the thickness of 10 +/-1 cm, and drawing a heat dissipation hole in the center of each small pile; I. re-kneading; J. deblocking; K. rolling the second green and raising fragrance and tightening strips: rolling green for the second time at 100-110 deg.C, heating to 280-285 deg.C for aroma-increasing and tightening, making the tea strip pass through the roller twice quickly, cooling to 80 deg.C, and continuously rolling to be completely dry; l, spreading for cooling; m, extracting fragrance. The invention can produce the high-fragrance ring hook-shaped green tea with curled tea strips and high fragrance.
Description
Technical Field
The invention relates to a processing method of green tea, in particular to a processing method of high-aroma ring-hook-shaped green tea.
Background
The high-quality green tea in most places of our province and even the country is processed by focusing on more than ten days before and after the clearness, but the tea fragrance made at this stage is generally not high due to the fact that the weather of rain is more; the appearance of famous and high-quality green tea in China mainly takes curled or straight strips as main materials, such as Gaoqiao Yinfeng, the traditional manufacturing process comprises fresh leaves spreading, de-enzyming, rolling and deblocking, shaping and hair lifting, and drying, more labor is used in procedures of shaping and drying and the like, the strip shape of the tea is influenced, and the strip shape is not consistent in tightness and is not uniform.
Disclosure of Invention
The invention aims to provide a processing method of high-aroma ring hook-shaped green tea, which can enable tea strips to curl like hooks and have high aroma.
The invention provides a processing method of high-aroma ring-hook-shaped green tea, which is characterized by comprising the following steps of,
A. spreading green: picking fresh leaves, spreading for several hours to ensure that the fresh leaves are spread when the weight loss rate is controlled to be 15-20 percent, and softening the leaves to give out faint scent;
B. de-enzyming: the temperature of a roller of the enzyme deactivating machine is 380 +/-10 ℃, the temperature of the leaves is rapidly increased to 100 +/-5 ℃, and the fresh leaves are rolled through the roller and taken out of the pot;
C. cooling by wind: a fan is arranged below the tea outlet of the enzyme deactivating machine to blow off yellow slices, fish leaves and a small amount of single leaves, so that the tea leaves are quickly cooled, the deactivated leaves are immediately spread and cooled, and the temperature of the leaves is reduced to normal temperature;
D. green stacking and softening: the whole sieve is piled green and softened;
E. initial kneading: after the spreading and cooling, carrying out first rolling with light-heavy-light rolling force;
F. deblocking: deblocking with a deblocking machine, uniformly feeding materials, and deblocking lump;
G. rolling one green color: rolling the tea leaves for the first time by using a de-enzyming machine at the temperature of 110-;
H. stacking green leaves and storing fragrance: the leaves after being rolled into green are quickly piled into green without spreading, the green is piled into a plurality of small piles with the thickness of 10 +/-1 cm, a heat dissipation hole is pulled out from the center of each small pile, and the green piling time is more than 10 minutes;
I. re-kneading: carrying out soft rolling in the form of alternation of air pressure and light pressure;
J. deblocking: deblocking with a deblocking machine, uniformly feeding materials, and deblocking lump;
K. rolling the second green and raising fragrance and tightening strips: performing second rolling with a de-enzyming machine, placing the tea leaves in a roller in batches, repeatedly rolling to dry at the temperature of 100-110 ℃, when the tea leaves are dried for nine times, rapidly heating the de-enzyming machine to 280-285 ℃, performing aroma raising and strip tightening, enabling the tea strips to rapidly pass through the roller twice, so that the aroma is raised, the tea strips become tight at the moment and form a hook-shaped tail, cooling to 80 ℃ after rolling twice, and continuously rolling to be dry;
l, spreading for cooling: naturally spreading the tea leaves for cooling until the temperature of the tea leaves is normal temperature.
M, fragrance extraction: heating to 80 + -5 deg.C, and baking until the water content of the tea leaves is 5-6%.
Preferably, in the step of A and spreading green, the fresh leaves are placed in a withering trough to be spread thinly, the thickness of the spread leaves is 2-3 cm, and the spreading time is 6-8 hours; the water removing time in the step B and the water removing step is 2 min; in the step C, cooling by cooling, spreading the water-removed leaves with the thickness of 1cm after air cooling, and cooling to normal temperature after spreading for 10 min; in the step D, green piling and softening, the thickness of piled leaves is kept at 10 +/-1 cm for 15 min; in the step of E and primary kneading, a kneading machine is used for kneading for 15min, namely, light pressing is carried out for 3min, medium pressing is carried out for 3min, heavy pressing is carried out for 3min, medium pressing is carried out for 3min, and light pressing is carried out for 3 min; in the step G, rolling green for 5 +/-1 min; in the step of H, stacking green and storing fragrance, a plurality of small stacks with the diameter of 80 plus or minus 10cm and the thickness of 10cm are stacked, and the green stacking time is 15 plus or minus 1 min. (ii) a In the step of 'I, re-kneading', kneading is carried out for 10 minutes, namely, air pressure is carried out for 3 minutes, light pressure is carried out for 4 minutes, and air pressure is carried out for 3 minutes in sequence; the whole process of the step K, rolling the second green and enhancing the fragrance and tightening the strips is 15min, wherein the temperature of the fixation machine is 280 ℃, and the time for the tea strips to rapidly pass through the roller twice is 4 +/-0.5 min; in the step of L and spreading for cooling, the thickness of the spread leaves is 5cm, and the time is 30 +/-5 min; in the step of M and fragrance extraction, the drying and fragrance extraction time is 30 +/-5 min.
The water-removing, the first rolling and the second rolling are 60-type water-removing machines.
The fresh leaves are selected from Lanshan folium Ilicis Cornutae Immaturum.
The invention has the beneficial effects that: in the step of cooling by blowing, an electric fan is arranged below a tea outlet of the green removing machine, yellow slices, fish leaves and a small number of single slices are blown off, so that the tea leaves are quickly cooled, the whole sieve is used for green stacking and softening, the thickness of the stacked leaves is about 4cm, the heat dissipation is not facilitated, and the fragrance substances in the thin part are volatile; the green rolling is carried out twice, namely, the first green rolling and the second green rolling are carried out at the temperature of 110-120 ℃ and the temperature of 100-110 ℃ respectively, and the temperatures are lower, so that the nutrient components and the fragrance of the tea can be kept, and the tea can be dried after the second green rolling; stacking green tea leaves after rolling green tea leaves can moderately improve the leaf temperature and develop fragrance, the amino acid content can be obviously increased, the soluble sugar is also increased after the green tea leaves are stacked for a short time, and the concentration of various fragrance components is obviously improved; the re-kneading plays a role in tightening the thin rope and lays a foundation for the shaping of rolling the second green. The second-time tea rolling and the heating aroma-raising tightening are combined, when the tea leaves are eight-time dry, the temperature of a fixation machine is rapidly raised from 100 ℃ to 280 ℃, the tea strips are rapidly rolled through a roller twice, and the double effects of raising aroma and tightening the tightening shape are achieved, so that the aroma is raised and exposed, the tea strips become tight at this moment and form a hook-shaped tail, namely the tail of the tea strip is bent like a small tail; manual operations such as shaping and rubbing are not needed, mechanical processing is adopted completely, and fluctuation influence on tea quality caused by manual and experience of operators is avoided; in a word, the invention only needs common equipment such as a water-removing machine, a rolling machine, a drying or roasting machine, a deblocking machine and the like, does not need to add new equipment, adopts the innovative process, can achieve the unique technical effects of fragrance improvement and strip tightening into a hook shape, has the advantages of curled shape, novelty and uniqueness, high fragrance, and after brewing, the tea soup and the perfume are dissolved mutually, and are sweet and refreshing.
Detailed Description
The embodiment provides a processing method of high-fragrance hook-shaped green tea, which comprises the following steps:
A. spreading green: picking fresh leaves, spreading for several hours to ensure that the fresh leaves are spread when the weight loss rate is controlled to be 18 percent, and softening the leaves to give out faint scent;
B. de-enzyming: the temperature of the pot is 380 ℃, the temperature of the leaves is rapidly raised to 100 ℃, and the fresh leaves are rolled by a roller and taken out of the pot;
C. cooling by wind: a fan is arranged below the tea outlet of the enzyme deactivating machine to blow off yellow slices, fish leaves and a small amount of single leaves, so that the tea leaves are quickly cooled, the deactivated leaves are immediately spread and cooled, and the temperature of the leaves is reduced to normal temperature;
D. green stacking and softening: the whole sieve is piled green and softened;
E. initial kneading: after the spreading and cooling, carrying out first rolling with light-heavy-light rolling force;
F. deblocking: deblocking with a deblocking machine, uniformly feeding materials, and deblocking lump;
G. rolling one green color: rolling for the first time by using a de-enzyming machine at the temperature of 115 ℃, rolling the rolled leaves in batches and repeatedly rolling in a roller back and forth for drying, and rolling for a few minutes until the tea leaves have a bit of stabbing hand feeling;
H. stacking green leaves and storing fragrance: the leaves after being rolled into green are quickly piled into green without spreading, the green is piled into a plurality of small piles with the thickness of 10cm, a heat dissipation hole is pulled out from the center of each small pile, and the green piling time is more than 10 minutes;
I. re-kneading: carrying out soft rolling in the form of alternation of air pressure and light pressure;
J. deblocking: deblocking with a deblocking machine, uniformly feeding materials, and deblocking lump;
K. rolling the second green and raising fragrance and tightening strips: performing second rolling with a de-enzyming machine, placing the tea leaves in a roller in batches, repeatedly rolling to dry at the temperature of 100-110 ℃, rapidly heating the de-enzyming machine to 280 ℃ to perform aroma raising and strip tightening when the tea leaves are dried for nine times, allowing the tea strips to rapidly pass through the roller twice, so that the aroma is raised, the tea strips become tight at the moment and form a hook-shaped tail, cooling to 80 ℃ after rolling twice, and continuously rolling to be dry;
l, spreading for cooling: naturally spreading the tea leaves for cooling until the temperature of the tea leaves is normal temperature.
M, fragrance extraction: heating to 80 deg.C, and baking until the water content of the tea is 5-6%.
In the step A, spreading fresh leaves, the fresh leaves are placed in a withering trough to be spread thinly, the thickness of the spread leaves is 2.5 cm, and the spreading time is 7 hours; the water removing time in the step B and the water removing step is 2 min; in the step C, cooling by cooling, spreading the water-removed leaves with the thickness of 1cm after air cooling, and cooling to normal temperature after spreading for 10 min; in the step D, stacking green and softening, the thickness of stacked leaves is kept at 10cm for 15 min; in the step of E and primary kneading, a kneading machine is used for kneading for 15min, namely, light pressing is carried out for 3min, medium pressing is carried out for 3min, heavy pressing is carried out for 3min, medium pressing is carried out for 3min, and light pressing is carried out for 3 min; in the step G, rolling green for 5 min; and in the step of H, stacking green and storing fragrance, stacking the green into a plurality of small stacks with the diameter of 80cm and the thickness of 10cm, wherein the green stacking time is 15 min. (ii) a In the step of 'I, re-kneading', kneading is carried out for 10 minutes, namely, air pressure is carried out for 3 minutes, light pressure is carried out for 4 minutes, and air pressure is carried out for 3 minutes in sequence; the whole process of the step K, rolling the second green and enhancing fragrance and tightening the strips is 15min, wherein the time for the tea strips to rapidly pass through the roller twice at the temperature of 280 ℃ of the fixation machine is 4 min; in the step of L and spreading for cooling, the thickness of the spread leaves is 5cm, and the time is 30 min; and in the step of M and fragrance extraction, the drying and fragrance extraction time is 30 min.
The fresh leaves are selected from the large-leaf bitter tea in the blue mountain, the water-removing, the first-rolling and the second-rolling are all 60-type water-removing machines, when the cylinder temperature required by the operation steps is high, the leaf feeding amount is increased, and when the cylinder temperature required by the operation steps is lower, the leaf feeding amount is properly reduced.
Example two
The embodiment provides a processing method of high-aroma hook-shaped green tea, which comprises the following steps:
A. spreading green: picking fresh leaves, spreading for several hours to ensure that the fresh leaves are spread when the weight loss rate is controlled to be 15-16%, and softening the leaves to give out faint scent;
B. de-enzyming: the pot temperature is 385 ℃, the leaf temperature is rapidly increased to 98-100 ℃, and the fresh leaves are rolled by a roller and taken out of the pot;
C. cooling by wind: a fan is arranged below the tea outlet of the enzyme deactivating machine to blow off yellow slices, fish leaves and a small amount of single leaves, so that the tea leaves are quickly cooled, the deactivated leaves are immediately spread and cooled, and the temperature of the leaves is reduced to normal temperature;
D. green stacking and softening: the whole sieve is piled green and softened;
E. initial kneading: after the spreading and cooling, carrying out first rolling with light-heavy-light rolling force;
F. deblocking: deblocking with a deblocking machine, uniformly feeding materials, and deblocking lump;
G. rolling one green color: rolling for the first time by using a de-enzyming machine at 112 ℃, rolling the rolled leaves in batches and repeatedly rolling and drying in a roller back and forth for a few minutes until the tea leaves have a bit of stabbing hand feeling;
H. stacking green leaves and storing fragrance: the leaves after being rolled into green are quickly piled into green without spreading, the green is piled into a plurality of small piles with the thickness of 9.5-10.5cm, a heat dissipation hole is pulled out from the center of each small pile, and the green piling time is more than 10 minutes;
I. re-kneading: carrying out soft rolling in the form of alternation of air pressure and light pressure;
J. deblocking: deblocking with a deblocking machine, uniformly feeding materials, and deblocking lump;
K. rolling the second green and raising fragrance and tightening strips: performing second rolling with a fixation machine, placing the tea leaves in a roller in batches, repeatedly rolling to dry at the temperature of 118 ℃, rapidly heating the fixation machine to 282 ℃ to perform aroma raising and strip tightening when the tea leaves are dried for nine times, allowing the tea strips to rapidly pass through the roller twice, so that the aroma is raised, the tea strips become tight and form a hook-shaped tail, cooling to 80 ℃ after rolling twice, and continuously rolling to be dry;
l, spreading for cooling: naturally spreading the tea leaves for cooling until the temperature of the tea leaves is normal temperature.
M, fragrance extraction: heating to 80 deg.C, and baking until the water content of the tea is 5-6%.
In the step A, spreading fresh leaves, the fresh leaves are placed in a withering trough to be spread thinly, the thickness of the spread leaves is 2.5 cm, and the spreading time is 6.5 hours; the water removing time in the step B and the water removing step is 2 min; in the step C, cooling by cooling, spreading the water-removed leaves with the thickness of 1cm after air cooling, and cooling to normal temperature after spreading for 10 min; in the step of D, green piling and softening, the thickness of piled leaves is kept at 10.5cm for 15 min; in the step of E and primary kneading, a kneading machine is used for kneading for 15min, namely, light pressing is carried out for 3min, medium pressing is carried out for 3min, heavy pressing is carried out for 3min, medium pressing is carried out for 3min, and light pressing is carried out for 3 min; in the step G, rolling green for 5 min; and in the step of H, stacking green and storing fragrance, stacking the green into a plurality of small stacks with the diameter of 80cm and the thickness of 10cm, wherein the green stacking time is 15 min. (ii) a In the step of 'I, re-kneading', kneading is carried out for 10 minutes, namely, air pressure is carried out for 3 minutes, light pressure is carried out for 4 minutes, and air pressure is carried out for 3 minutes in sequence; the whole process of the step K, rolling the second green and enhancing fragrance and tightening the strips is 15min, wherein the time for the tea strips to rapidly pass through the roller twice at the temperature of 280 ℃ of the fixation machine is 4 min; in the step of L and spreading for cooling, the thickness of the spread leaves is 5cm, and the time is 33 min; in the step of M and fragrance extraction, the drying and fragrance extraction time is 35 min.
The above description is only for the preferred embodiment of the present invention and is not intended to limit the scope of the present invention, and all equivalent structural changes made by using the contents of the present specification or other related technical fields can be directly or indirectly applied thereto, and the same shall be included in the scope of the present invention.
Claims (1)
1. A processing method of high-aroma ring-hook-shaped green tea is characterized by comprising the following steps:
A. spreading green: the picked fresh leaves of the blue mountain big-leaf bitter tea are placed in a withering trough to be spread, the thickness of spread leaves is 2.5 cm, the spreading time is 7 hours, the green spreading is finished when the weight loss rate of the fresh leaves is 18%, and the leaves are softened and emit faint scent;
B. de-enzyming: the temperature of the roller of the enzyme deactivating machine is 380 deg.C for 2min, the temperature of the leaves rises to 100 deg.C rapidly, and the fresh leaves are rolled through the roller and taken out of the pot;
C. cooling by wind: a fan is arranged below the tea outlet of the enzyme deactivating machine to blow off yellow slices, fish leaves and a small amount of single slices, the deactivated leaves are immediately spread and cooled, the thickness of the spread leaves is 1cm, the time is 10min, and the temperature of the leaves is cooled to normal temperature;
D. green stacking and softening: the green leaf piling and softening are carried out on the whole sieve, the thickness of the piled leaves is 10cm, and the time is 15 min;
E. initial kneading: spreading for cooling, rolling with rolling machine for 15min, and sequentially pressing lightly for 3min, medium pressure for 3min, heavy pressure for 3min, medium pressure for 3min, and light pressure for 3 min;
F. deblocking: deblocking with a deblocking machine, uniformly feeding materials, and deblocking lump;
G. rolling one green color: rolling for the first time with a de-enzyming machine at 115 deg.C for 5min, repeatedly rolling the rolled leaves in a roller in batches, and rolling for several minutes until the tea leaves have slight prick feeling;
H. stacking green leaves and storing fragrance: quickly stacking the leaves after rolling the leaves, stacking the leaves into a plurality of small piles with the diameter of 80cm and the thickness of 10cm, pulling out a heat dissipation hole from the center of each small pile, and stacking the leaves for 15 min;
I. re-kneading: rolling for 10min, sequentially air-compressing for 3min, lightly-compressing for 4min, and air-compressing for 3 min;
J. deblocking: deblocking with a deblocking machine, uniformly feeding materials, and deblocking lump;
K. rolling the second green and raising fragrance and tightening strips: performing second rolling with a de-enzyming machine, placing the tea leaves in a roller in batches, repeatedly rolling to dry at the temperature of 100-110 ℃, rapidly heating the de-enzyming machine to 280 ℃ when the tea leaves are dried for nine times, carrying out aroma raising and strip tightening, enabling the tea strips to rapidly pass through the roller for two times for 4min, cooling to 80 ℃ after rolling for two times, and continuously rolling to be completely dry, wherein the whole process is 15 min;
l, spreading for cooling: naturally spreading the tea leaves for 30min to cool, wherein the thickness of the spread tea leaves is 5cm, and the temperature of the tea leaves is normal temperature;
m, fragrance extraction: the temperature of the aroma raising machine is 80 ℃, the time is 30min, and the tea leaves are baked until the water content is 5-6%;
the de-enzyming, the first-rolling and the second-rolling are 60-type de-enzyming machines, when the cylinder temperature required by the operated steps is high, the leaf feeding amount is increased, and when the cylinder temperature required by the steps is low, the leaf feeding amount is properly reduced.
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| JP3445567B2 (en) * | 2000-08-31 | 2003-09-08 | 株式会社東洋新薬 | Health tea and health drinks and method for producing the same |
| JP5711922B2 (en) * | 2010-09-03 | 2015-05-07 | 株式会社沖友 | Method for producing dried tea leaves |
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| CN1044850C (en) * | 1996-08-08 | 1999-09-01 | 谢道云 | Cyclic tea and its processing process |
| CN1806645A (en) * | 2005-05-25 | 2006-07-26 | 湖南农业大学 | Method for processing compacted green tea |
| CN102246866B (en) * | 2011-07-20 | 2013-03-27 | 句容市春城馨香园茶场 | Method for producing crimpy type high-grade green tea |
| CN103392847B (en) * | 2013-08-15 | 2014-08-13 | 石元锋 | Processing method of Gouqing green tea |
| CN104663934A (en) * | 2015-03-19 | 2015-06-03 | 曾次炎 | Green tea preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP3445567B2 (en) * | 2000-08-31 | 2003-09-08 | 株式会社東洋新薬 | Health tea and health drinks and method for producing the same |
| JP5711922B2 (en) * | 2010-09-03 | 2015-05-07 | 株式会社沖友 | Method for producing dried tea leaves |
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Effective date of registration: 20171221 Address after: 410000 Furong district, Hunan, Changsha Applicant after: Hunan Inst. of Tea Applicant after: HUNAN SANFENG TEA INDUSTRY CO., LTD. Address before: 425800 goose Lanshan County of Yongzhou City, Hunan Province Park three peak five Avenue in tea Applicant before: HUNAN SANFENG TEA INDUSTRY CO., LTD. |
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