CN106665983A - Tippy tea manufacturing process - Google Patents
Tippy tea manufacturing process Download PDFInfo
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- CN106665983A CN106665983A CN201611078708.4A CN201611078708A CN106665983A CN 106665983 A CN106665983 A CN 106665983A CN 201611078708 A CN201611078708 A CN 201611078708A CN 106665983 A CN106665983 A CN 106665983A
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- 238000004519 manufacturing process Methods 0.000 title abstract description 12
- 241001122767 Theaceae Species 0.000 title abstract 9
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000004898 kneading Methods 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims description 108
- 235000013616 tea Nutrition 0.000 claims description 92
- 244000025254 Cannabis sativa Species 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 12
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 12
- 241001330002 Bambuseae Species 0.000 claims description 12
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 12
- 239000011425 bamboo Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- 239000002304 perfume Substances 0.000 claims description 10
- 238000003306 harvesting Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 6
- 206010044565 Tremor Diseases 0.000 claims description 5
- 238000000137 annealing Methods 0.000 claims description 5
- 230000008030 elimination Effects 0.000 claims description 5
- 238000003379 elimination reaction Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000002689 soil Substances 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 235000009569 green tea Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000017531 blood circulation Effects 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 230000035922 thirst Effects 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 6
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 5
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 4
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- 229930002875 chlorophyll Natural products 0.000 description 3
- 235000019804 chlorophyll Nutrition 0.000 description 3
- 238000004737 colorimetric analysis Methods 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 238000003892 spreading Methods 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 229960001948 caffeine Drugs 0.000 description 2
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 229930002868 chlorophyll a Natural products 0.000 description 2
- 229930002869 chlorophyll b Natural products 0.000 description 2
- NSMUHPMZFPKNMZ-VBYMZDBQSA-M chlorophyll b Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C=O)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 NSMUHPMZFPKNMZ-VBYMZDBQSA-M 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000013922 glutamic acid Nutrition 0.000 description 2
- 239000004220 glutamic acid Substances 0.000 description 2
- FEMOMIGRRWSMCU-UHFFFAOYSA-N ninhydrin Chemical compound C1=CC=C2C(=O)C(O)(O)C(=O)C2=C1 FEMOMIGRRWSMCU-UHFFFAOYSA-N 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- OHZCFWMJMWFNFP-ZVGUSBNCSA-L (2r,3r)-2,3-dihydroxybutanedioate;iron(2+) Chemical compound [Fe+2].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O OHZCFWMJMWFNFP-ZVGUSBNCSA-L 0.000 description 1
- 241001646837 Dracocephalum rupestre Species 0.000 description 1
- 241000207832 Lamiales Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 229940057006 ferrous tartrate Drugs 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- 238000005496 tempering Methods 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention relates to a tippy tea manufacturing process which comprises steps of picking, washing, enzyme deactivation, kneading and baking. Tippy tea made by using the process has flavor and characteristics of conventional famous tea, is unique in taste and high in nutrient value, and has effects of helping produce saliva and slaking thirst, promoting blood circulation, clearing heat and removing toxin, expelling alcohol effect and protecting livers, enriching blood, beautifying faces, reducing fat and blood pressure and calming nerve. The steps of the tippy tea manufacturing process are linked with one another, and are very rigorous; as the temperature is appropriately controlled in the manufacturing process, and the processing temperature of the tippy tea is gradually decreased from high temperature, the manufactured tippy tea is compact and coiled in appearance, clear and fresh in fragrance, mellow in taste, sweet in aftertaste, tender, uniform and bright in tea base, fatty and strong in bud and remarkably high in quality. The tippy tea manufactured by using the method is free of chemical additives, free of pollution, simple, convenient and practical in method, low in manufacturing cost and time and labor saving in operation.
Description
Technical field
The present invention relates to tealeaves manufacture technology field, and in particular to a kind of high-quality green tea tea preparation process.
Background technology
Mao Jiancao, scientific name Dracoceph-alum rupestre.Lamiales labiate, originates in Liaoning, the Inner Mongol, Hebei, Shanxi, west to Qinghai
Xining.It is born in Yang Chu under the alpine steppe of height above sea level 650-2400 rice (Qinghai reaches 2650-3100 rice), careless slope or sparse woods, entirely
Grass tool fragrance, there is a medical value, and the Shanxi Lu Ya mountains locality common people are made as tea-drinking from ancient times, with anti-ageing healthcare effect, hundred
Surname is commonly called as " tippy tea ".
At present the high-quality tippy tea of China has Xinyang Maojian Tea, all even high-quality green tea, Mount Huang high-quality green tea etc. to be southern tea, and in recent years
There is a kind of hair and builds grass more than 2000 meters of Beijing top Lingshan Area in height above sea level, and local people gather and come manual frying, work
Make efficiency bottom, it is high to manual request, the effects such as this kind of tippy tea has anti-inflammatory, diuresis, reduces internal heat, promotes the production of body fluid, and because this hair is built
The careless experience and tempering by having a cold throughout the year, therefore with extremely strong vitality, need a kind of technique suitable for making this kind of tippy tea.
The content of the invention
It is an object of the invention to provide a kind of high-quality green tea tea preparation process, there is provided a kind of high-quality and efficient, high yield, high-quality
High-quality green tea tea preparation process.
The purpose of the present invention is to be achieved through the following technical solutions：
A kind of high-quality green tea tea preparation process, comprises the following steps：
Pluck：The hair for plucking the 6-8 months builds blade of grass, rejects yellow leaf, residual leaf, the hair of harvesting is built into blade of grass nature heap and is put into basket
In；
Cleaning：Quick water of crossing is cleaned 1-3 time in 24 hours after harvesting, the soil of leaf surface is removed, the tealeaves after cleaning
Spread in bamboo plaque, it is, for distributing the green gas of tealeaves, moisture content, to improve tea leaf quality to stack purpose, is easy to later stage frying；
Complete：Using the pot that completes, pot temperature puts into tealeaves between 120~130 DEG C and stir-fries when completing, first by fresh leaf in pot
Stir and be warming up within 1~2 minute tealeaves and emerge steam, then throw and tremble with vexed stir-fry alternately, treat that tea perfume appears green gas elimination, base of leaf stalk
Softness, rolls over and does not have no progeny, immediately annealing cooling；
Knead：After tealeaves is cooled to normal temperature, 20-40min is kneaded with tea twisting machine, the tealeaves after kneading is put into tealeaves
Deblocked in deblocking machine, then carried out manage bar；
Bakee：Tealeaves after manage bar is put into frying pan turning in fry, thin stand is carried out under 60~70 DEG C of pot temperature, the time is 40-
60min, to tealeaves tea perfume is overflowed, and its water content ＜ 8% can be off the pot when hand pinches into powder.
In preferred embodiments, in cleaning step, the tealeaves spreads thickness for 3-5cm, stand in bamboo plaque
Time 2h is put, the indoor or outdoors without direct sunlight, cloudy then prolongation 1-2 hours is placed on.
In preferred embodiments, a diameter of 80-120cm of the bamboo plaque.
In preferred embodiments, a diameter of 60-80cm of pot mouth of the pot that completes, per pot input tea amount
Between 0.8~1.5 jin.
In preferred embodiments, also include concentrating baked tealeaves and stack, naturally cool to room temperature, afterwards will
The step of tippy tea after cooling is packed.
In preferred embodiments, the thickness that the tealeaves is stacked is 3-6cm.
In preferred embodiments, in step is kneaded, the manage bar method is that tea tray is placed on low level, is gently caught
The tea bar for mixing, artificial throwing multiple toward tea tray, struts on the finger for holding tea when throwing, and makes that tea bar is directly and equably thin to be spread out in tea
In disk.
In preferred embodiments, the high-quality green tea blade of grass is grown on Beijing Lingshan area.
Beneficial effects of the present invention are：
1st, the present invention has that preparation method is simple, production efficiency is high, the not work of destructive enzyme in low production cost, production process
Property and the advantages of do not promote oxidation.
2nd, the tealeaves that the present invention is processed, the bright and new viridescent of tea color, and excellent taste, it is gentle soft and moist, with fruital
Taste, bath is sunk, prolonged resistance to bubble, and fragrance persistently, to tasters comfortable taste is brought.
3rd, each step of the invention is all linked with one another, and and be very exquisite, because in process temperature is controlled
Properly, the temperature for processing tippy tea is gradually lowered by height, makes tippy tea profile tightly carefully curling, the clear fresh, taste of fragrance produced
Taste is mellow, aftertaste is sweet, the tender even bright, bud head in leaf bottom is stout and strong, and its quality is excellent good.
4th, the tealeaves of the inventive method processing, adds without any chemical addition agent, and pollution-free, method is simple and practical, manufacture
Low cost, it is time saving and energy saving manually to operate.
Specific embodiment
To make purpose, technical scheme and the advantage of the embodiment of the present invention clearer, below will be in the embodiment of the present invention
Technical scheme be clearly and completely described, it is clear that described embodiment is a part of embodiment of the invention, rather than
Whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making creative work premise
Lower obtained every other embodiment, belongs to the scope of protection of the invention.
Embodiment 1
A kind of high-quality green tea tea preparation process, comprises the following steps：
Pluck：The hair for choosing Beijing Lingshan area builds blade of grass, and the hair for plucking June builds blade of grass, rejects yellow leaf, residual leaf, will adopt
The tealeaves plucked is deposited in basket naturally, should not be compacted；
Cleaning：Quick water of crossing is cleaned 1 time in 24 hours after harvesting, the soil of leaf surface is removed, the tea spreading after cleaning
In being placed on bamboo plaque, a diameter of 80cm of bamboo plaque spreads thickness for 3cm, spreads time 2h, be placed on interior without direct sunlight or
Outdoor, cloudy then prolongation 1-2 hours；
Complete：Using the pot that completes, a diameter of 60cm of pot mouth of the pot that completes, pot temperature puts into tealeaves and stir-fries at 120 DEG C when completing,
0.8 jin of input amount, fresh leaf is first stirred in pot be warming up within 1 minute tealeaves and emerge steam, for distributing tealeaves in steam with
Green grass gas, block tealeaves in polyphenol oxidase activity, then throw tremble with it is vexed stir-fry alternately, treat tea perfume appear green gas elimination, leaf
Stalk is soft, rolls over and does not have no progeny, immediately annealing cooling；
Knead：After tealeaves is cooled to normal temperature, 20min is kneaded with tea twisting machine, the tealeaves after kneading is put into tealeaves solution
Deblocked in fast machine, then carried out manage bar；Manage bar method is that tea tray is placed on low level, gently catches the tea bar for mixing, people station
Firmly toward throwing in tea tray, strut on the finger for holding tea when throwing, make tea bar straight and uniformly thin spread out in tea tray；Some tea bars
It is not straight enough, then repeatedly from tea tray throwing is picked up, tea orderliness is straight.
Bakee：Tealeaves after manage bar is put into frying pan turning in fry, thin stand is carried out under 60 DEG C of pot temperature, the time is 40min, extremely
Tealeaves overflows tea perfume, and up to 5%, hand can be off the pot when pinching into powder, that is, tippy tea is obtained for its water content.
Baked tealeaves is concentrated into heaps, stacking thickness is 3cm, is cooled to room temperature, and the tippy tea after cooling is carried out
Pack.
Embodiment 2
A kind of high-quality green tea tea preparation process, comprises the following steps：
Pluck：The hair for choosing Beijing Lingshan area builds blade of grass, and the hair for plucking July builds blade of grass, rejects yellow leaf, residual leaf, will adopt
The tea light plucked is put down gently in basket, should not be compacted；
Cleaning：Quick water of crossing is cleaned 2 times in 24 hours after harvesting, the soil of leaf surface is removed, the tea spreading after cleaning
In being placed on bamboo plaque, a diameter of 100cm of bamboo plaque, it is 5cm to spread thickness, spreads time 2h, is placed on the interior without direct sunlight
Or outdoor, cloudy then prolongation 2 hours；
Complete：Using the pot that completes, a diameter of 70cm of pot mouth of the pot that completes, pot temperature puts into tealeaves and stir-fries at 130 DEG C when completing,
Input amount is stirred in pot at 1.5 jin, first by fresh leaf and is warming up within 2 minutes tealeaves and emerges steam, for distributing tealeaves in steam
With green grass gas, block tealeaves in polyphenol oxidase activity, then throw tremble with it is vexed stir-fry alternately, treat tea perfume appear green gas elimination,
Base of leaf stalk is soft, rolls over and does not have no progeny, immediately annealing cooling；
Knead：After tealeaves is cooled to normal temperature, 40min is kneaded with tea twisting machine, the tealeaves after kneading is put into tealeaves solution
Deblocked in fast machine, then carried out manage bar；Manage bar method is that tea tray is placed on low level, gently catches the tea bar for mixing, people station
Firmly toward throwing in tea tray, strut on the finger for holding tea when throwing, make tea bar straight and uniformly thin spread out in tea tray；Some tea bars
It is not straight enough, then repeatedly from tea tray throwing is picked up, tea orderliness is straight.
Bakee：Tealeaves after manage bar is put into frying pan turning in fry, thin stand is carried out under 70 DEG C of pot temperature, the time is 60min, extremely
Tealeaves overflows tea perfume, and up to 6% or so, hand can be off the pot when pinching into powder, that is, tippy tea is obtained for its water content.
Baked tealeaves is concentrated into heaps, stacking thickness is 6cm, is cooled to room temperature, and the tippy tea after cooling is carried out
Pack.
Embodiment 3
A kind of high-quality green tea tea preparation process, comprises the following steps：
Pluck：The hair for choosing Beijing Lingshan area builds blade of grass, and the hair for plucking August builds blade of grass, rejects yellow leaf, residual leaf, will adopt
The tea light plucked is put down gently in basket, should not be compacted；
Cleaning：Quick water of crossing is cleaned 3 times in 24 hours after harvesting, the soil of leaf surface is removed, the tea spreading after cleaning
In being placed on bamboo plaque, a diameter of 120cm of bamboo plaque, it is 4cm to spread thickness, spreads time 2h, is placed on the interior without direct sunlight
Or outdoor, cloudy then prolongation 1-2 hours；
Complete：Using the pot that completes, a diameter of 80cm of pot mouth of the pot that completes, pot temperature puts into tealeaves and stir-fries at 125 DEG C when completing,
Input amount is stirred in pot at 1.2 jin, first by fresh leaf and is warming up within 2 minutes tealeaves and emerges steam, for distributing tealeaves in steam
With green grass gas, block tealeaves in polyphenol oxidase activity, then throw tremble with it is vexed stir-fry alternately, treat tea perfume appear green gas elimination,
Base of leaf stalk is soft, rolls over and does not have no progeny, immediately annealing cooling；
Knead：After tealeaves is cooled to normal temperature, 30min is kneaded with tea twisting machine, the tealeaves after kneading is put into tealeaves solution
Deblocked in fast machine, then carried out manage bar；Described to knead in step, manage bar method is that tea tray is placed on low level, is gently caught
The tea bar for mixing, people is stand firmly toward throwing in tea tray, struts on the finger for holding tea when throwing, make tea bar straight and it is uniform it is thin spread out in
In tea tray；Some tea bars are not straight enough, then repeatedly from tea tray pick up throwing, and tea orderliness is straight.
Bakee：Tealeaves after manage bar is put into frying pan turning in fry, thin stand is carried out under 65 DEG C of pot temperature, the time is 50min, extremely
Tealeaves overflows tea perfume, and up to 7% or so, hand can be off the pot when pinching into powder, that is, tippy tea is obtained for its water content.
Baked tealeaves is concentrated into heaps, stacking thickness is 5cm, is cooled to room temperature, and the tippy tea after cooling is carried out
Pack.
Embodiment 4
Below the main components of the tippy tea of embodiment 1-3 production have been carried out with the analysis compared with system.
Determination of moisture：The measure of GB/T8304-2002 tea point, 103 ± 2 DEG C of constant weight methods；
Water lixivium：GB/T8305-2002 tea determinations of extractives；
Tea Polyphenols is determined：GB/T8313-2002 tea polyphenols are determined, ferrous tartrate colorimetric method；
Catechin is determined：Vanillin colorimetric method；
Determined amino acid：Determine with reference to GB/T8314-2002 tea free amino acids total amount, ninhydrin colorimetry.
Standard curve making：Accurately weigh glutamic acid 100mg to be dissolved in 100mL water, then the following concentration of dilute with water：
50th, 100,200,300,400 μ g/mL, draw respectively above-mentioned solution 1mL in 25mL volumetric flasks, plus 0.5mL 1/15mol/L phosphorus
Acid buffer.Plus 0.5mL ninhydrin developers, 15min is heated in boiling water bath, add water be settled to 25mL after cooling, determine
Its absorbance, with E values ordinate is made, and the μ g numbers of contained glutamic acid are mapped as abscissa with every mL, as canonical plotting；
Caffeine is determined：GB/T8312-2002 tea caffeine is determined, ultraviolet spectrophotometry；
Crude fibre is determined：GB/T8310-2002 tea crude fibre is determined；
Total ash is determined：GB/T8306-2002 tea total ash determines arbitration law；
Chlorophyll measuring (mixing liquid extraction method)：Weigh and grind sample 1.000g, in moving into 100mL brown volumetric flasks, add
90mL extracts (according to the ethanol of percent by volume: acetone: water=4.5: 4.5: 1), 24h is extracted under the conditions of room temperature lucifuge,
After extraction terminates, 100mL is settled to extract, extracted by filtration liquid takes a small amount of filtrate, to extract stoste as blank,
Densitometric at 663nm and 645nm, with following equation content is calculated：
Chlorophyll a (mg/g)=(12.7E663-2.69E645) V/M
Chlorophyll b (mg/g)=(22.9E645-4.68E663) V/M
In formula：V is mixeding liquid volume, Unit/mL；
M is sample quality, unit g；
Chlorophyll total amount：Chlorophyll a+chlorophyll b.
Data are averaged, as a result such as table 1
Draw from table 1, polyphenol content is higher in the tippy tea that tippy tea process of the present invention makes
(22.30%~26.70%)；Catechin content is 12.44%~14.37%；Amino acid content 2.31%~2.61%；Coffee
Alkali content higher (3.85%~4.01%)；Water extraction content is 39.53%-42.62%；Chlorophyll content is relatively low
(0.1337%~0.2206%)；Crude fiber content relatively low (7.37%~7.79%)；Total ash content it is relatively low (4.79%~
4.93%), show that tippy tea raw material tenderness of the present invention is preferable.
Finally it should be noted that：Above-described each embodiment is merely to illustrate technical scheme, rather than to it
Limit；Although being described in detail to the present invention with reference to the foregoing embodiments, it will be understood by those within the art that：
It still can modify to the technical scheme described in previous embodiment, or which part or all technical characteristic are entered
Row equivalent；And these modifications or replacement, do not make the essence disengaging various embodiments of the present invention technical side of appropriate technical solution
The scope of case.
Claims (8)
1. a kind of high-quality green tea tea preparation process, it is characterised in that comprise the following steps：
Pluck：The hair for plucking the 6-8 months builds blade of grass, rejects yellow leaf, residual leaf, the hair of harvesting is built into blade of grass nature heap and is put into basket；
Cleaning：Quick water of crossing is cleaned 1-3 time in 24 hours after harvesting, removes the soil of leaf surface, and the tealeaves after cleaning is spread
In bamboo plaque；
Complete：Using the pot that completes, pot temperature puts into tealeaves between 120~130 DEG C and stir-fries when completing, and first stirs tealeaves in pot
It is warming up within 1~2 minute tealeaves to emerge steam, then throws and tremble with vexed stir-fry alternately, treat that tea perfume appears green gas elimination, base of leaf stalk is soft
It is soft, roll over and do not have no progeny, immediately annealing cooling；
Knead：After tealeaves is cooled to normal temperature, 20-40min is kneaded with tea twisting machine, the tealeaves after kneading is put into tea deblocking
Deblocked in machine, then carried out manage bar；
Bakee：Tealeaves after manage bar is put into frying pan turning in fry, thin stand is carried out under 60~70 DEG C of pot temperature, the time is 40-
60min, to tealeaves tea perfume is overflowed, and its water content ＜ 8% can be off the pot when hand pinches into powder.
2. the high-quality green tea tea preparation process according to right 1, it is characterised in that：In cleaning step, the tealeaves is in bamboo plaque
Spread thickness for 3-5cm, spread time 2h, be placed on the indoor or outdoors without direct sunlight, cloudy then prolongation 1-2 hours.
3. the high-quality green tea tea preparation process according to right 1, it is characterised in that：A diameter of 80-120cm of the bamboo plaque.
4. the high-quality green tea tea preparation process according to right 1, it is characterised in that：The a diameter of 60-80cm of pot mouth of the pot that completes,
Per pot of input tea amount is between 0.8~1.5 jin.
5. the high-quality green tea tea preparation process according to right 1, it is characterised in that：Also include concentrating baked tealeaves and stack,
Room temperature is naturally cooled to, the step of afterwards the tippy tea after cooling is packed.
6. the high-quality green tea tea preparation process according to right 3, it is characterised in that：The thickness that the tealeaves is stacked is 3-6cm.
7. the high-quality green tea tea preparation process according to right 1, it is characterised in that：In step is kneaded, the manage bar method is handle
Tea tray is placed on low level, gently catches the tea bar for mixing, artificial throwing multiple toward tea tray, struts on the finger for holding tea when throwing, and makes
Tea bar is directly and equably thin to be spread out in tea tray.
8. the high-quality green tea tea preparation process according to right 1, it is characterised in that：The high-quality green tea blade of grass is grown on Beijing Lingshan ground
Area.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611078708.4A CN106665983A (en) | 2016-11-30 | 2016-11-30 | Tippy tea manufacturing process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611078708.4A CN106665983A (en) | 2016-11-30 | 2016-11-30 | Tippy tea manufacturing process |
Publications (1)
| Publication Number | Publication Date |
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| CN106665983A true CN106665983A (en) | 2017-05-17 |
Family
ID=58867431
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201611078708.4A Pending CN106665983A (en) | 2016-11-30 | 2016-11-30 | Tippy tea manufacturing process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080019A (en) * | 2017-05-17 | 2017-08-22 | 上海纳德生物科技有限公司 | A kind of manual processing method of aciculiform mulberry young tea and products thereof |
| CN110946195A (en) * | 2019-04-28 | 2020-04-03 | 内蒙古大学 | Tea containing herba Oenanthes Javanicae, and its preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58121753A (en) * | 1982-01-09 | 1983-07-20 | Toyo Bussan Kk | Preparation of green tea |
| CN104351421A (en) * | 2014-10-29 | 2015-02-18 | 左权县馨源丰商贸有限公司 | Lipid lowering tea and making method |
| CN104605035A (en) * | 2013-11-19 | 2015-05-13 | 郄顺来 | Preparation method of dracocephalum truncatum tea drink |
-
2016
- 2016-11-30 CN CN201611078708.4A patent/CN106665983A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58121753A (en) * | 1982-01-09 | 1983-07-20 | Toyo Bussan Kk | Preparation of green tea |
| CN104605035A (en) * | 2013-11-19 | 2015-05-13 | 郄顺来 | Preparation method of dracocephalum truncatum tea drink |
| CN104351421A (en) * | 2014-10-29 | 2015-02-18 | 左权县馨源丰商贸有限公司 | Lipid lowering tea and making method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080019A (en) * | 2017-05-17 | 2017-08-22 | 上海纳德生物科技有限公司 | A kind of manual processing method of aciculiform mulberry young tea and products thereof |
| CN110946195A (en) * | 2019-04-28 | 2020-04-03 | 内蒙古大学 | Tea containing herba Oenanthes Javanicae, and its preparation method |
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