CN106689452A

CN106689452A - Production process of golden tea

Info

Publication number: CN106689452A
Application number: CN201710007867.3A
Authority: CN
Inventors: 古清生
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-11-01
Filing date: 2017-01-05
Publication date: 2017-05-24
Anticipated expiration: 2037-01-05
Also published as: CN106689452B

Abstract

The invention relates to a production process of golden tea. The production process comprises the steps of tea harvesting, withering, de-enzyming, initial rolling, pile fermentation, heavy rolling and baking for multiple times, wherein the de-enzyming refers to that rotary killing is carried out at the temperature of 200 to 220DEG C for 5 to 15 minutes; the pile fermentation is to pile tea subjected to the initial rolling into peaks, carry out dry fermentation at the temperature of 15 to 25DEG C for 70 to 72 hours or carry out dry fermentation at the temperature of 26 to 34DEG C for 32 to 36 hours. The process disclosed by the invention is simple without tedious steps; the obtained golden tea retains a fresh taste of the tea to the maximum extent, intensifies the retention of the aflavin and is bright gold in soup; the mouth feel of the golden tea has freshness of green tea and mellowness of black tea. According to the production process disclosed by the invention, raw materials are subjected to de-enzyming and pile fermentation; active enzyme depended by fermentation of the red tea is not contained inside the golden tea, while multiple beneficial substances are generated by chemical change of probiotics and the tea; the golden tea is conductive to helping people digest and remove fat, and is suitable for being drunk by modern people with three highs.

Description

A kind of manufacture craft of golden tea

Technical field

The invention belongs to processing field of tea leaves, and in particular to a kind of manufacture craft of golden tea.

Background technology

Tea is edited according to Chen Zongmao《Chinese tea is passed through》Classification, be divided into：It is green tea, black tea, oolong tea, white tea, yellow tea, black Tea.Its processing method of different teas is different, and in existing tealeaves classification, the fat-reducing effect that helps digestion more significantly has black Tea and yellow tea.Their principle is all to destroy chlorophyll, removes herbaceous taste, lifts the fragrant ferment degree of tea.But black tea emphasizes ageing Technique, tea juice loses fresh refreshing flavour completely；Yellow tea is too close to green tea again, manifests power deficiency black tea, fresh refreshing not as good as green tea；Black tea Although more compromising, black tea be by it active enzyme fermentation form, more inherent beneficial unit can be lost in manufacturing process Element.

The patent of Application No. CN201110406155.1 discloses a kind of processing method of golden tea, its procedure of processing bag Include adopt it is blue or green, shine green grass or young crops, the cool green grass or young crops, make conventional green grass or young crops, wither, just knead, ferment, gross fire, vexed heap, rub again, foot fire, refrigeration are refined, Titian spreading for cooling Obtain golden tea finished product.The invention solves good fortune using the 2-4 leaves stayed on tea tree after the leaf of a bud one are plucked for raw material produces gold tea The part fresh tea wasting of resources and tea resources Utilizing question after No. 6 variety production green tea of cloud, the product design of gained are neat and well spaced, color and luster Reddish brown Wu Run, has the fragrance of a flower of blue or green tea concurrently, the alcohol of the dense fresh refreshing and yellow tea of black tea and, but be more in single fir due to the method The improvement done on the basis of tea preparation method, technological process is very cumbersome, and its use solarization green grass or young crops, the cool green grass or young crops, make conventional green grass or young crops the step of pair The destruction of tea cell is smaller, and the tea juice for brewing out can remain with slight herbaceous taste.

The content of the invention

In view of this, it is an object of the invention to overcome the deficiencies in the prior art, there is provided a kind of effect for the lipid-loweringing that helps digestion compared with Yellow tea is more highlighted, while having the fresh refreshing mellow golden tea preparation process with black tea of green tea concurrently again.

A kind of manufacture craft of golden tea, comprises the following steps：

(1) green grass or young crops is adopted：Pluck the fresh tea leaf with stalk；

(2) wither：Taking half quality step (1) fresh tea leaf with stalk carries out airing, obtains final product the tealeaves after withering；

(3) finish：After tealeaves after being withered step (2) Suo Shu is sufficiently mixed uniformly with the fresh tea leaf of remaining half, Carry out turning round frying 5-15min, tealeaves after being finished at a temperature of 200-220 DEG C；

(4) do wet：Tealeaves after step (3) described de-enzyme is first carried out to knead for the first time, after first time is kneaded afterwards Tealeaves is stacked to peak and is fermented, obtain final product it is dry it is wet after tealeaves；

(5) by step (4) it is described it is dry it is wet after tealeaves kneaded for the second time, the tealeaves after kneading for the second time afterwards enters Row is repeatedly bakeed, and obtains final product the golden tea.

Golden tea of the invention is post-fermented tea, and its preparation technology is on the basis of forefathers fermented tea is summarized, to pluck and give birth to completely The fresh tea leaf of state tea place culture, is finished again, kneads again, retransmits ferment, repeatedly bakees, and the brand-new work of bag bubble dress is carried out after crushing Skill, resulting tealeaves leaf bottom green, millet paste is golden, and tea flavour has fresh, its help digestion lipid-loweringing mellow with black tea of feeling well of green tea concurrently The more traditional yellow tea of effect is more highlighted.

Core technology of the invention is to finish and pile fermentation, is used during de-enzyme and vexed killing is turned round at a temperature of 200-220 DEG C 5-15min's kills technique again, and temperature that only need to be by temperature control at 150 DEG C or so when relative to traditional fabrication black tea is come Say, heavy technique of killing of the invention can kill organized enzyme inside tea stalk and tealeaves, it is ensured that it is unlikely to reddening in pile fermentation, separately It is outer that temperature and time can effectively be controlled using the vexed de-enzyme mode killed of revolution so that de-enzyme is more thorough, relative to application Number it is the oxidase active that can more destroy and be passivated in fresh leaf for the make conventional green grass or young crops in the patent of CN201110406155.1, suppression is fresh The enzymatic oxidation of the Tea Polyphenols in leaf etc., evaporation fresh leaf part moisture, makes tealeaves soften, and is easy to knead shaping, while distributing green grass or young crops Careless taste, promotes the formation of good fragrance, and simplify the whole manufacture craft of golden tea, it is to avoid cumbersome solarization green grass or young crops, the cool green grass or young crops, do Green grass or young crops, reduces recruitment cost；

Pile fermentation of the invention is come using dry wet technique is carried out under field conditions (factors) relative to traditional wet wet technology process Say, the present invention carries out nature pile fermentation, natural temperature is beneficial to the chemical change inside probiotics promotion tealeaves, and by de-enzyme Tealeaves afterwards, has been free of the organized enzyme relied on during fermentation of black tea, but chemistry occurs by probiotics and tealeaves inside it Change, simple to operate to produce sour fragrance, the present invention is not stirred when pile fermentation in addition, changes seeing for traditional people Method, that is, the uniformity that ferments is only most preferably, using the good tea heap inside fermentation weight of manufacture craft pile fermentation of the invention, there is the alcohol of tea Thickness sense；Outside fermentation is light, retains the fresh refreshing flavour of tea, and have that an apt word added to clinch the point to the quality of the golden tea of lifting is wonderful.

Preferably：Fresh tea leaf middle period and the weight ratio of stalk with stalk described in step (1) are 10：1-4.

The present invention has carried out multiple research in terms of selection, finally found that the golden tea ratio made using the tealeaves with stalk Taste is more sufficient after the golden tea that equal technique is made without the tealeaves of stalk, more mellowness, and when leaf is 10 with the weight ratio of stalk：1- When 4, soup look is golden bright exquisitely carved, the fresh refreshing and black tea of green tea it is mellow the most appropriate.

Preferably：The humidity of airing described in step (2) is 70-80%, the temperature of the airing is 22-25 DEG C, described The time of airing is 12-14h.

Preferably：Kneaded for the first time described in step (4) is that will while hot knead 20-35min through the tealeaves after de-enzyme.

Of the invention kneading for the first time is that after de-enzyme, because de-enzyme is artificial regulatory, the tealeaves for finishing is directly entered Knead operation for the first time, it is to avoid traditional tea is blown and the generation of phenomenon of lowering the temperature through air blower air blast after being finished through green-keeping machine, Knead while hot after avoiding tealeaves cooling down, thick leaf tea one rub last situation, the difficulty of processing in later stage is reduced, through heat Leaf after rubbing, young leaves or old leaf can all rub brokenly the cell of tealeaves, be easy to finished product to brew out soup.

Preferably：The temperature fermented described in step (4) is 15-25 DEG C, and the time of the fermentation is 70-72h.

Preferably：The temperature fermented described in step (4) is 26-34 DEG C, and the time of the fermentation is 32-36h.

Preferably：Kneaded for the second time described in step (5) be will it is dry it is wet after tea rolling 20-35min.

The present invention is kneaded twice, and it is the supplement kneaded to first time to knead for the second time.

Preferably：It is described to bakee first to carry out first time baking at 150-160 DEG C, until water content is 10- in tealeaves 15%, and carry out airing under field conditions (factors) and be cooled to room temperature, second baking is then carried out at 100-105 DEG C again, until Water content is 3-4% in tealeaves, and carries out airing under field conditions (factors) and be cooled to room temperature.

The present invention employs secondary baking and does dry technique in final stage, first carries out first time baking with gross fire, then use Foot fire carries out second baking, so bakees in batches, can be layered tea flavour, meets pursuit of the people to fine tea flavour, just increases Enter the formation and growth of digestive ferment and the health factor to human body.

Preferably：The tealeaves for being broken for carry out after second baking and airing cooling is broken for fragment, and stalk is independent Sift out arena broken；Leaf and stalk after crushing screen out powder after being well mixed, and obtain final product golden tea.

Due to the tealeaves after bakee again, the folding of tea stalk one is broken, and tealeaves one rubs then powder, so when crushing once again, to the greatest extent may be used Be avoided that tealeaves into powder, otherwise finished product goes out that soup is muddy, will it is broken after tea stalk be well mixed with tealeaves and screen out powder after, use paper Bag package machine is wrapped inside dress, carries out external packing with the brown paper of interior aluminium coated film again afterwards, just can so wait until quality is good Golden tea.

Beneficial effects of the present invention：

The present invention uses the young leaves then of Shennongjia high mountain Ecological Tea Gardens, including part tea stalk.Later half tealeaves is plucked to wither Wither, half is non-to wither, so that in the fresh refreshing of early stage member-retaining portion tealeaves, in addition, core of the invention is to finish and the later stage Pile fermentation.Temperature when improving de-enzyme in de-enzyme, rubs technique at utmost to crush leaf cell again, is beneficial to and leaches tealeaves completely Inclusion.Using doing wet naturally during pile fermentation, without stirring, the fermentation participated in by microorganism produces multiple beneficial material, helps others and disappears Change degreasing, to meet drinking for modern three crowds high.Tea heap inside after fermentation is thick and heavy, and outer layer is fresh refreshing.Present invention eliminates Huang The moulding limitation of tea, the also economization ageing process of black tea, its process time is only slightly longer than the making of common black tea.Resulting Golden tea maintains the fresh refreshing flavour of tealeaves to greatest extent, enhances the reservation of yellow tea element, and it is bright to be allowed to soup look gold, mellow in taste.

Specific embodiment

Below by specific embodiment, technical scheme is described in further detail, in the present invention, if Non- to refer in particular to, all of part, percentage are unit of weight, and all of equipment and raw material etc. are commercially available or the industry Conventional.Method in following embodiments, unless otherwise instructed, is the conventional method of this area.

Embodiment 1

A kind of manufacture craft of golden tea, comprises the following steps：

(1) green grass or young crops is adopted：Former material of the fresh tea leaf then with stalk as golden tea tealeaves is plucked in Shennongjia high mountain Ecological Tea Gardens Material, its middle period is controlled to 10 with the weight ratio of stalk：1；

(2) wither：Take half quality band obstruct fresh tea leaf at a temperature of 70% humidity and 22 DEG C airing 12h to enter Row withers；

(3) finish：After tealeaves after withering with the fresh tea leaf of remaining half be sufficiently mixed uniformly, at 200 DEG C At a temperature of carry out turn round frying 15min, tealeaves after being finished；

(4) knead for the first time：20min will be while hot rubbed immediately by the tealeaves after de-enzyme；

(5) do wet：Tealeaves after being kneaded through first time is stacked to peak, ferment 70h at 15 DEG C；

(6) knead for the second time：By through do it is wet after tea rolling 20min；

(7) bakee：Tealeaves after kneading for the second time is first carried out into first time baking at 150 DEG C, until containing in tealeaves Water is 10%, and carries out airing under field conditions (factors) and be cooled to room temperature, then carries out second baking at 100 DEG C again, directly Water content is 3% into tealeaves, and carries out airing under field conditions (factors) and be cooled to room temperature；

(8) crush：Tealeaves after second is bakeed and airing is cooled down is broken for fragment, it is broken that stalk individually sifts out arena；

(9) pack：Tealeaves and stalk after crushing screen out powder after being well mixed, and dress is wrapped inside with paper bag packing machine, Carry out external packing with the brown paper of interior aluminium coated film again afterwards, just can so wait until the golden tea of quality is good.

Embodiment 2

A kind of manufacture craft of golden tea, comprises the following steps：

(1) green grass or young crops is adopted：Former material of the fresh tea leaf then with stalk as golden tea tealeaves is plucked in Shennongjia high mountain Ecological Tea Gardens Material, its middle period is controlled to 10 with the weight ratio of stalk：2；

(2) wither：Take half quality band obstruct fresh tea leaf at a temperature of 70% humidity and 22 DEG C airing 13h to enter Row withers；

(3) finish：After tealeaves after withering with the fresh tea leaf of remaining half be sufficiently mixed uniformly, at 208 DEG C At a temperature of carry out turn round frying 10min, tealeaves after being finished；

(4) knead for the first time：25min will be while hot rubbed immediately by the tealeaves after de-enzyme；

(5) do wet：Tealeaves after being kneaded through first time is stacked to peak, ferment 72h at 25 DEG C；

(6) knead for the second time：By through do it is wet after tea rolling 30min；

(7) bakee：Tealeaves after kneading for the second time is first carried out into first time baking at 155 DEG C, until containing in tealeaves Water is 13%, and carries out airing under field conditions (factors) and be cooled to room temperature, then carries out second baking at 103 DEG C again, directly Water content is 3% into tealeaves, and carries out airing under field conditions (factors) and be cooled to room temperature；

Embodiment 3

A kind of manufacture craft of golden tea, comprises the following steps：

(1) green grass or young crops is adopted：Former material of the fresh tea leaf then with stalk as golden tea tealeaves is plucked in Shennongjia high mountain Ecological Tea Gardens Material, its middle period is controlled to 10 with the weight ratio of stalk：3；

(2) wither：Take half quality band obstruct fresh tea leaf at a temperature of 76% humidity and 24 DEG C airing 13h to enter Row withers；

(3) finish：After tealeaves after withering with the fresh tea leaf of remaining half be sufficiently mixed uniformly, at 215 DEG C At a temperature of carry out turn round frying 8min, tealeaves after being finished；

(4) knead for the first time：30min will be while hot rubbed immediately by the tealeaves after de-enzyme；

(5) do wet：Tealeaves after being kneaded through first time is stacked to peak, ferment 32h at 26 DEG C；

(7) bakee：Tealeaves after kneading for the second time is first carried out into first time baking at 158 DEG C, until containing in tealeaves Water is 12%, and carries out airing under field conditions (factors) and be cooled to room temperature, then carries out second baking at 103 DEG C again, directly Water content is 4% into tealeaves, and carries out airing under field conditions (factors) and be cooled to room temperature；

Embodiment 4

A kind of manufacture craft of golden tea, comprises the following steps：

(1) green grass or young crops is adopted：Former material of the fresh tea leaf then with stalk as golden tea tealeaves is plucked in Shennongjia high mountain Ecological Tea Gardens Material, its middle period is controlled to 10 with the weight ratio of stalk：4；

(2) wither：Take half quality band obstruct fresh tea leaf at a temperature of 80% humidity and 25 DEG C airing 14h to enter Row withers；

(3) finish：After tealeaves after withering with the fresh tea leaf of remaining half be sufficiently mixed uniformly, at 220 DEG C At a temperature of carry out turn round frying 5min, tealeaves after being finished；

(4) knead for the first time：35min will be while hot rubbed immediately by the tealeaves after de-enzyme；

(5) do wet：Tealeaves after being kneaded through first time is stacked to peak, ferment 36h at 34 DEG C；

(6) knead for the second time：By through do it is wet after tea rolling 35min；

(7) bakee：Tealeaves after kneading for the second time is first carried out into first time baking at 160 DEG C, until containing in tealeaves Water is 10%, and carries out airing under field conditions (factors) and be cooled to room temperature, then carries out second baking at 105 DEG C again, directly Water content is 4% into tealeaves, and carries out airing under field conditions (factors) and be cooled to room temperature；

Above-described specific embodiment, has been carried out further to the purpose of the present invention, technical scheme and beneficial effect Describe in detail, should be understood that and the foregoing is only specific embodiment of the invention, be not intended to limit the present invention Protection domain, all any modification, equivalent substitution and improvements within the spirit and principles in the present invention, done etc. all should include Within protection scope of the present invention.

Claims

1. a kind of manufacture craft of golden tea, it is characterised in that comprise the following steps：

(4) do wet：Tealeaves after step (3) described de-enzyme is first carried out to knead for the first time, the tealeaves after first time is kneaded afterwards Be stacked to peak and fermented, obtain final product it is dry it is wet after tealeaves；

(5) by step (4) it is described it is dry it is wet after tealeaves kneaded for the second time, the tealeaves after kneading for the second time afterwards carries out many Secondary baking, obtains final product the golden tea.

2. manufacture craft according to claim 1, it is characterised in that with the fresh tea leaf middle period of stalk described in step (1) It is 10 with the weight ratio of stalk：1-4.

3. manufacture craft according to claim 1, it is characterised in that the humidity of airing described in step (2) is 70- 80%th, the temperature of the airing is 22-25 DEG C, and the time of the airing is 12-14h.

4. manufacture craft according to claim 1, it is characterised in that it is by through killing to be kneaded for the first time described in step (4) Tealeaves after green grass or young crops kneads 20-35min while hot.

5. manufacture craft according to claim 1, it is characterised in that the temperature fermented described in step (4) is 15-25 DEG C, the time of the fermentation is 70-72h.

6. manufacture craft according to claim 1, it is characterised in that the temperature fermented described in step (4) is 26-34 DEG C, the time of the fermentation is 32-36h.

7. manufacture craft according to claim 1, it is characterised in that it is by through wet to be kneaded for the second time described in step (5) Tealeaves after heap rubs 20-35min.

8. manufacture craft according to claim 1, it is characterised in that bakeed described in step (5) as first at 150-160 DEG C Under carry out first time baking, until water content is 10-15% in tealeaves, and carries out airing under field conditions (factors) and be cooled to room temperature, Then second baking is carried out at 100-105 DEG C again, until water content is 3-4% in tealeaves, and is carried out under field conditions (factors) Airing is cooled to room temperature.