CN106551019A - A kind of processing method of Herba Lactucae formosanae green tea - Google Patents
A kind of processing method of Herba Lactucae formosanae green tea Download PDFInfo
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- CN106551019A CN106551019A CN201611055058.1A CN201611055058A CN106551019A CN 106551019 A CN106551019 A CN 106551019A CN 201611055058 A CN201611055058 A CN 201611055058A CN 106551019 A CN106551019 A CN 106551019A
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- camelliae sinensis
- folium camelliae
- roasting
- tea
- shaping
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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
This patent discloses a kind of processing method of Herba Lactucae formosanae green tea, concretely comprises the following steps：Step one, raw material：Autumn in the summer Ilex latifolia tea-leaf of two leaves and a bud or a bud SANYE is plucked as processing raw material；Step 2, stand are blue or green：Tea spreading is placed in airing groove carries out stand green grass or young crops；Step 3, complete：Folium Camelliae sinensis are completed with boiling water；Step 4, just stir-fry of deblocking：After manually deblocking, just stir-fry is carried out with roasting machine；Step 5, knead：Folium Camelliae sinensis after just frying are put in kneading machine and are kneaded；Step 6, re-roasting：Folium Camelliae sinensis after kneading are put in roasting machine carries out re-roasting；Step 7, shaping：Folium Camelliae sinensis after re-roasting are put into into shaping in bent milli machine, shaping being divided into；Step 8, Titian：Tea spreading after shaping carries out Titian process in being placed on chain-and-slat drying machine.This patent selects autumn in summer Ilex latifolia tea-leaf as raw material, and the Folium Camelliae sinensis for processing, soup look are green clearly, and fragrance is long, pure in mouth feel, and with abundant nutritive value.
Description
Technical field
The invention belongs to Tea Processing technical field, and in particular to a kind of processing method of Herba Lactucae formosanae green tea.
Background technology
Folium Ilicis development is swift and violent, has the reputation of green gold.Leaflet Kuding Camellia Ligustrum, with Guizhou lobule
As a example by Folium Ilicis, very long one period, Guizhou Small-leaf Kuding tea economic benefit are obvious, and high-grade class product is up to 2000 yuan/kg, outlet
To Singapore, Hong Kong and other places, supply falls short of demand for product, and the whole province's Herba Lactucae formosanae tea place cultivated area becomes after Folium Camelliae sinensis once up to more than 100,000 mus
Second largest plant beverage.There is unsalable, its overall downslide of tea place production in the consumption market of non-Guizhou Small-leaf Kuding tea in 2005,
Its industrial situation in 2009 starts to get warm again after a cold spell, so far the lamellar Herba Lactucae formosanae tea product state that is presented that supply falls short of demand.
The Chinese invention patent of Application No. 201210198187.1 discloses a kind of processing of pearl shape leaflet Kuding black tea
Method, mainly comprises the steps：Small-leaf Kuding tea is dark brownish green including eight leaf of opposite, six leaf of opposite or/and monolithic, and length 5cm～
13cm, bud-leaf is complete, fresh, cleanliness is high；Wither tune；The tune leaf that withers is put into during 60 DEG C of water temperature, pull out after time 10s～20s and by its
It is put in dehydration barrel；Dehydration；Knead；28 DEG C～30 DEG C of temperature, humidity 80%～90%, time 150min～180min, fermentated leaves
As 3 grades；Common baking machine, 100 DEG C～120 DEG C of hot blast temperature, time 7min～10min, fermentated leaves degree of drying up to 50%,
Handss pinch slightly very micro- needle-holding hand sense；Shaping；Common baking machine, 100 DEG C～110 DEG C of hot blast temperature, 80 DEG C～90 DEG C of Ye Wen, often
Gently stir once every 2min or so, till being dried to sufficient doing.This invention can be by relatively thick old Small-leaf Kuding tea blade processing beading
Shape.This patent is only be aimed at symmetrical six leaf or more dark brownish green, and tenderness is older so that the Folium Camelliae sinensis mouthfeel for processing is more bitter
It is puckery.And it generally is directed to spring tea, for Summer-autumn tea and is not applied to yet.
The content of the invention
In order to solve the above problems, the invention is intended to provide a kind of processing method of Herba Lactucae formosanae green tea, autumn in summer Herba Lactucae formosanae is directed to
The two leaves and a bud of Folium Camelliae sinensis or a bud SANYE are processed, and substantially increase the comprehensive utilization ratio of Ilex latifolia tea-leaf.
A kind of processing method of the Herba Lactucae formosanae green tea in this programme, comprises the following steps：
Step one, raw material：Autumn in the summer Ilex latifolia tea-leaf of two leaves and a bud or a bud SANYE is plucked as processing raw material；
Step 2, stand are blue or green：Tea spreading is placed in airing groove, with the logical natural wind of blower fan, temperature is controlled at 15 ~ 19 DEG C, during airing
Between be 20 ~ 24h；
Step 3, complete：Folium Camelliae sinensis are put in 100 ~ 110 DEG C of boiling water, are stirred continuously, kill Folium Camelliae sinensis, taken out after 1min, then
Punching drift cooling 5min in clear water reserviors is put into, is dehydrated in then putting drier into Folium Camelliae sinensis without dripping；
Step 4, just stir-fry of deblocking：After manually deblocking, just stir-fry is carried out with roasting machine, the temperature just fried is 100 ~ 120 DEG C, when
Between be 10 ~ 12min；
Step 5, knead：Folium Camelliae sinensis after just frying are put in kneading machine and are kneaded, stop kneading by treating Folium Camelliae sinensis curling into strips；
Step 6, re-roasting：Folium Camelliae sinensis after kneading are put in roasting machine carries out re-roasting, and re-roasting temperature is 90 ~ 100 DEG C, and the time is
15~20min；
Step 7, shaping：Folium Camelliae sinensis after re-roasting are put into into shaping in bent milli machine, shaping being divided into, just
It is 140 ~ 150 DEG C to dry temperature, shake in shaping so as to not conglomeration, just after 10 ~ 15min of baking, by tea spreading-and-cooling 20min, then
Sufficient baking is carried out in placing into bent milli machine, it is 80 DEG C that foot dries temperature, the time that foot dries is 15 ~ 20min；
Step 8, Titian：Tea spreading after shaping carries out Titian process in being placed on chain-and-slat drying machine, and Titian temperature is 110 ~
135 DEG C, the time is 15 ~ 30min.
The principle of the present invention：The Folium Camelliae sinensis that Summer-autumn tea is processed can be more pained, so many enterprises do not process the autumn in summer
Folium Camelliae sinensis, cause the wasting of resources of Summer-autumn tea leaf.The present invention selects autumn in summer Ilex latifolia tea-leaf as processing raw material, and can improve on raw material
The economic benefit of enterprise, improves the utilization rate of tea resources.It is processed by the Folium Camelliae sinensis for selecting two SANYE of a bud partially tenderer,
Ensure that the smooth of mouthfeel.During the green grass or young crops of stand, tea spreading is put together, can form accumulation, the temperature at Folium Camelliae sinensis center unavoidably
Will be higher, easily cause and wither, chemical reaction change occurs.And the present invention is the processing technique using green tea, it is impossible to offer tea
Leaf withers, therefore with the logical natural wind of blower fan, Folium Camelliae sinensis is radiated, it is to avoid Folium Camelliae sinensis temperature is raised.During completing, lead to
The high temperature of boiling water is crossed, the oxidase active in rapid destruction and passivation Folium Camelliae sinensis suppresses the enzymatic oxidation in fresh leaf, and makes Folium Camelliae sinensis
Soften, be conducive to kneading molding.After boiling water completes, need to carry out cold water punching drift, allow Folium Camelliae sinensis to cool down rapidly, it is to avoid long term high temperature,
The beneficiating ingredient damaged in Folium Camelliae sinensis, affects the nutritive value and mouthfeel of Folium Camelliae sinensis.After rapid cooling, then it is dehydrated to Folium Camelliae sinensis with drier
It is preferred without dripping.Folium Camelliae sinensis after dehydration can be sticky in together, it is therefore desirable to deblock, it is necessary to which selection is manually deblocked, and does not damage Folium Camelliae sinensis.
Just stir-fry is carried out in being then placed in roasting machine, is just fried and the water content of Folium Camelliae sinensis can be fried to 50% or so, Folium Camelliae sinensis pliability at this moment is good,
It is easy to knead.When kneading, by the way of light pressure, it is to avoid damage Folium Camelliae sinensis.The purpose kneaded is to offer leaf roll song tea into strips,
It is easy to shaping process below.Need to carry out re-roasting after kneading, the moisture in Folium Camelliae sinensis fried out, moisture flows out to Folium Camelliae sinensis surface,
Folium Camelliae sinensis surface is made to soften, it is easy to shaping.Re-roasting alsos for further removing the moisture in Folium Camelliae sinensis, and the Folium Camelliae sinensis after re-roasting, moisture contain
Measure 30% or so.It is exactly shaping step after re-roasting, shaping is carried out in bent milli machine, is divided into,
The temperature just dried is higher, quickly allows Folium Camelliae sinensis to be dehydrated, and when just drying to not allow, Folium Camelliae sinensis conglomeration is also answered and shaken in Chu Hong, allows Folium Camelliae sinensis
Graininess is curled into, the water content of tea after just drying is 15% or so.Spreading for cooling 20 minutes after just drying, to promote moisture center of gravity in leaf
It is evenly distributed, then places into bent milli machine mesopodium and dry, it is exactly, by the water content of drying tea leaves to needs, further to allow Folium Camelliae sinensis that foot dries
Curling, forms final pearl shape.Folium Camelliae sinensis after foot baking, water content is below 7%.It is exactly finally Titian step, Titian is in chain-plate type
Carry out on dehydrator, Folium Camelliae sinensis geo-stationary, it is to avoid damage Folium Camelliae sinensis, therefore the water content of tea after foot dries is relatively low, Folium Camelliae sinensis compare powder
It is crisp, it is frangible, therefore Titian is carried out on chain-and-slat drying machine is optimum selection.
Beneficial effects of the present invention：The present invention selects autumn in summer Ilex latifolia tea-leaf as raw material, carries out on each processing step
Optimal improvements, maximize the bitter taste reduced in Folium Camelliae sinensis, and the Folium Camelliae sinensis that this method is processed, soup look are green clearly, and fragrance is long, and mouthfeel is omited
It is bitter, but wait a moment, a Hui Tian is had in the tip of the tongue so that the taste of Folium Camelliae sinensis is lingered in mouth, and nutrition
Value is abundant, and the effect of with clearing away heat and removing summer, eyesight-improving intelligence-developing, promoting the production of body fluid to quench thirst, the people for being adapted to each age group drinks.
Further, the stand is blue or green is carried out on the same day with harvesting Folium Camelliae sinensis, so can farthest be ensured the fresh of Folium Camelliae sinensis, be allowed
The mouthfeel of Folium Camelliae sinensis is purer.When can prevent from stacking Folium Camelliae sinensis, Folium Camelliae sinensis change.
Further, the rotating speed of the drier is 400 ~ 600rad/min, and the drying time is 10min, with this understanding, can
Get rid of except the moisture adhered on Folium Camelliae sinensis, and Folium Camelliae sinensis will not be lost.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment 1
The invention provides a kind of processing method of Herba Lactucae formosanae green tea, comprises the following steps：
Step one, raw material：Autumn in the summer Ilex latifolia tea-leaf of two leaves and a bud or a bud SANYE is plucked as processing raw material.
Step 2, stand are blue or green：On the same day after tea picking, tea spreading is placed in airing groove, with the logical natural wind of blower fan, control
At 15 ~ 19 DEG C, the airing time is 21h to temperature processed.
Step 3, complete：Folium Camelliae sinensis are put in 100 ~ 110 DEG C of boiling water, are stirred continuously, killed Folium Camelliae sinensis, take after 1min
Go out, place into punching drift cooling 5min in clear water reserviors, be dehydrated in then putting drier into, the rotating speed of drier is 400rad/min,
The drying time is 10min.
Step 4, just stir-fry of deblocking：After manually deblocking, just stir-fry is carried out with roasting machine, the temperature just fried is 100 DEG C, when
Between be 12min.
Step 5, knead：Folium Camelliae sinensis after just frying are put in kneading machine, Folium Camelliae sinensis are kneaded by the way of light pressure,
Stop kneading by treating Folium Camelliae sinensis curling into strips.
Step 6, re-roasting：Folium Camelliae sinensis after kneading are put in roasting machine carries out re-roasting, and re-roasting temperature is 90 DEG C, and the time is
15min。
Step 7, shaping：Folium Camelliae sinensis after re-roasting are put into into shaping in bent milli machine, shaping being divided into
Section, it is 150 DEG C just to dry temperature, is shaken in shaping so as to not conglomeration, after just drying 11min, by tea spreading-and-cooling 20min, Ran Houzai
Sufficient baking is carried out in being put into bent milli machine, it is 80 DEG C that foot dries temperature, the time that foot dries is 15min.
Step 8, Titian：Tea spreading after shaping carries out Titian process in being placed on chain-and-slat drying machine, Titian temperature is
110 DEG C, the time is 30min.
Embodiment 2
The invention provides a kind of processing method of Herba Lactucae formosanae green tea, comprises the following steps：
Step one, raw material：Autumn in the summer Ilex latifolia tea-leaf of two leaves and a bud or a bud SANYE is plucked as processing raw material.
Step 2, stand are blue or green：On the same day after tea picking, tea spreading is placed in airing groove, with the logical natural wind of blower fan, control
At 15 ~ 19 DEG C, the airing time is 24h to temperature processed.
Step 3, complete：Folium Camelliae sinensis are put in 100 ~ 110 DEG C of boiling water, are stirred continuously, killed Folium Camelliae sinensis, take after 1min
Go out, place into punching drift cooling 5min in clear water reserviors, be dehydrated in then putting drier into, the rotating speed of drier is 600rad/min,
The drying time is 10min.
Step 4, just stir-fry of deblocking：After manually deblocking, just stir-fry is carried out with roasting machine, the temperature just fried is 120 DEG C, when
Between be 10min.
Step 5, knead：Folium Camelliae sinensis after just frying are put in kneading machine, Folium Camelliae sinensis are kneaded by the way of light pressure,
Stop kneading by treating Folium Camelliae sinensis curling into strips.
Step 6, re-roasting：Folium Camelliae sinensis after kneading are put in roasting machine carries out re-roasting, and re-roasting temperature is 100 DEG C, and the time is
15min。
Step 7, shaping：Folium Camelliae sinensis after re-roasting are put into into shaping in bent milli machine, shaping being divided into
Section, it is 140 DEG C just to dry temperature, is shaken in shaping so as to not conglomeration, after just drying 15min, by tea spreading-and-cooling 20min, Ran Houzai
Sufficient baking is carried out in being put into bent milli machine, it is 80 DEG C that foot dries temperature, the time that foot dries is 20min.
Step 8, Titian：Tea spreading after shaping carries out Titian process in being placed on chain-and-slat drying machine, Titian temperature is
135 DEG C, the time is 15min.
Claims (3)
1. a kind of processing method of Herba Lactucae formosanae green tea, it is characterised in that comprise the following steps：
Step one, raw material：Autumn in the summer Ilex latifolia tea-leaf of two leaves and a bud or a bud SANYE is plucked as processing raw material；
Step 2, stand are blue or green：Tea spreading is placed in airing groove, with the logical natural wind of blower fan, temperature is controlled at 15 ~ 19 DEG C, during airing
Between be 20 ~ 24h；
Step 3, complete：Folium Camelliae sinensis are put in 100 ~ 110 DEG C of boiling water, are stirred continuously, kill Folium Camelliae sinensis, taken out after 1min, then
Punching drift cooling 5min in clear water reserviors is put into, is dehydrated in then putting drier into Folium Camelliae sinensis without dripping；
Step 4, just stir-fry of deblocking：After manually deblocking, just stir-fry is carried out with roasting machine, the temperature just fried is 100 ~ 120 DEG C, when
Between be 10 ~ 12min；
Step 5, knead：Folium Camelliae sinensis after just frying are put in kneading machine and are kneaded, stop kneading by treating Folium Camelliae sinensis curling into strips；
Step 6, re-roasting：Folium Camelliae sinensis after kneading are put in roasting machine carries out re-roasting, and re-roasting temperature is 90 ~ 100 DEG C, and the time is
15~20min；
Step 7, shaping：Folium Camelliae sinensis after re-roasting are put into into shaping in bent milli machine, shaping being divided into, just
It is 140 ~ 150 DEG C to dry temperature, shake in shaping so as to not conglomeration, just after 10 ~ 15min of baking, by tea spreading-and-cooling 20min, then
Sufficient baking is carried out in placing into bent milli machine, it is 80 DEG C that foot dries temperature, the time that foot dries is 15 ~ 20min；
Step 8, Titian：Tea spreading after shaping carries out Titian process in being placed on chain-and-slat drying machine, and Titian temperature is 110 ~
135 DEG C, the time is 15 ~ 30min.
2. the processing method of a kind of Herba Lactucae formosanae green tea according to claim 1, it is characterised in that：The stand is blue or green and plucks Folium Camelliae sinensis
Carry out on the same day.
3. the processing method of a kind of Herba Lactucae formosanae green tea according to claim 2, it is characterised in that：The rotating speed of the drier is
400 ~ 600rad/min, drying time are 10min.
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| CN201611055058.1A CN106551019A (en) | 2016-11-25 | 2016-11-25 | A kind of processing method of Herba Lactucae formosanae green tea |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996745A (en) * | 2017-12-13 | 2018-05-08 | 安徽农业大学 | A kind of mechanization, which continuously makes, gushes the blue or green method of small stream fire |
| CN108185038A (en) * | 2018-03-07 | 2018-06-22 | 秦宗飚 | A kind of spring city pearl process for producing green tea |
| CN108576331A (en) * | 2018-06-22 | 2018-09-28 | 余庆县玉笏春茶业有限责任公司 | A kind of processing technology of pearl shape Ilex Latifolia Thunb |
| CN108812953A (en) * | 2018-06-22 | 2018-11-16 | 余庆县玉笏春茶业有限责任公司 | A kind of processing technology of Ilex Latifolia Thunb |
| CN108850280A (en) * | 2018-07-02 | 2018-11-23 | 益阳玲智工程技术有限公司 | A kind of dark green tea and its processing method containing Ilex Latifolia Thunb |
| CN109007083A (en) * | 2018-07-25 | 2018-12-18 | 兴义市绿缘中药材种植农民专业合作社 | A kind of processing method reducing the red change of leaflet Kuding green tea |
| CN109007082A (en) * | 2018-07-25 | 2018-12-18 | 兴义市绿缘中药材种植农民专业合作社 | A kind of processing method can reduce Small-leaf Kuding tea bitter taste |
| CN109874879A (en) * | 2019-03-28 | 2019-06-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | A kind of portable cocoa green tea |
| CN110637907A (en) * | 2019-10-24 | 2020-01-03 | 余庆县构皮滩茶业有限责任公司 | Method for producing lobular ilex kudingcha |
| CN114732068A (en) * | 2022-04-14 | 2022-07-12 | 江苏青好景观园艺有限公司 | Chinese ilex tea and preparation method and application thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107996745A (en) * | 2017-12-13 | 2018-05-08 | 安徽农业大学 | A kind of mechanization, which continuously makes, gushes the blue or green method of small stream fire |
| CN108185038A (en) * | 2018-03-07 | 2018-06-22 | 秦宗飚 | A kind of spring city pearl process for producing green tea |
| CN108576331A (en) * | 2018-06-22 | 2018-09-28 | 余庆县玉笏春茶业有限责任公司 | A kind of processing technology of pearl shape Ilex Latifolia Thunb |
| CN108812953A (en) * | 2018-06-22 | 2018-11-16 | 余庆县玉笏春茶业有限责任公司 | A kind of processing technology of Ilex Latifolia Thunb |
| CN108850280A (en) * | 2018-07-02 | 2018-11-23 | 益阳玲智工程技术有限公司 | A kind of dark green tea and its processing method containing Ilex Latifolia Thunb |
| CN109007083A (en) * | 2018-07-25 | 2018-12-18 | 兴义市绿缘中药材种植农民专业合作社 | A kind of processing method reducing the red change of leaflet Kuding green tea |
| CN109007082A (en) * | 2018-07-25 | 2018-12-18 | 兴义市绿缘中药材种植农民专业合作社 | A kind of processing method can reduce Small-leaf Kuding tea bitter taste |
| CN109874879A (en) * | 2019-03-28 | 2019-06-14 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | A kind of portable cocoa green tea |
| CN110637907A (en) * | 2019-10-24 | 2020-01-03 | 余庆县构皮滩茶业有限责任公司 | Method for producing lobular ilex kudingcha |
| CN114732068A (en) * | 2022-04-14 | 2022-07-12 | 江苏青好景观园艺有限公司 | Chinese ilex tea and preparation method and application thereof |
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