CN106720509A - A kind of preparation method at waterfall hair peak - Google Patents
A kind of preparation method at waterfall hair peak Download PDFInfo
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- CN106720509A CN106720509A CN201611102445.6A CN201611102445A CN106720509A CN 106720509 A CN106720509 A CN 106720509A CN 201611102445 A CN201611102445 A CN 201611102445A CN 106720509 A CN106720509 A CN 106720509A
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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
Abstract
The present invention relates to a kind of preparation method at waterfall hair peak, the preparation method includes plucking and selects leaf, fresh leaf stand is blue or green, shake green grass or young crops, de-enzyme, spreading for cooling, knead, Titian, screening and packaging and other steps, using the preparation method at waterfall of the present invention hair peak, compared with prior art, tealeaves is by shake green grass or young crops and de-enzyme step, and to the control of its technological parameter condition, so that there is tea flavour delicate fragrance using Maofeng tea prepared by processing method of the present invention, color and luster is limpid, taste alcohol is just tasty and refreshing, the characteristics of good appearance, its product quality grade is high, the higher and higher taste demand of consumer can be met, the Maofeng tea contains the several mineral materials of multiple nutritional components and needed by human body simultaneously, drink to have for a long time and help digestion, resisting cold, the effects such as recovering from fatigue and build up health.
Description
Technical field
The invention belongs to Tea Processing technical field, and in particular to a kind of preparation method at waterfall hair peak.
Background technology
Tea is most common drink in people's daily life, also as the element that supplemented the nutrients in people's life requirement, is improved
The primary healthcare drink source of body immunity.However as the improvement of people's living standards, to the health care of itself also increasingly
Pay attention to, to the quality requirements of tealeaves also more and more higher, common green tea is dim due to color and luster, and fragrance is low light for consumers in general, into
The low reason of tea rate, can not meet requirement of the people to high-quality green tea.Green tea is the not fermented tea being made, therefore more
The natural materials for remaining fresh leaf, the nutrition such as the Tea Polyphenols for containing, catechin, chlorophyll, caffeine, amino acid, vitamin
Composition is also more.These natural nutrition compositions in green tea, have special effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc.
Really, it is less than other teas, due to ester type Tea Polyphenols and coffee alkaloids containing more bitter taste in green tea, bitterness
Taste is heavier, and mouthfeel is not good, and fragrance is poor, prepares that fragrance is dense, in good taste, product constantly carrying out exploration always in process of production
Matter method for preparing tea high.
Hair peak, also known as high-quality green tea, is the general designation of delicate baking, belongs to one kind of green tea.Leaflet kind area system hair peak, outward
Shape is carefully tight, and fine and soft milli is disclosed, and shows bud cutting edge of a knife or a sword, and soup look is become clear, and fragrance is aloof from politics and material pursuits, and flavour alcohol is felt well, and leaf bottom is light green bright；Large leaf, outward
Shape is more stout and strong, appears milli point, and color and luster is more yellow or dark green, and fragrance is more abundant, the tender dew bud of leaf base fertilizer.Current existing Maofeng tea its add
Work method generally include fresh leaf spread, finish, crumpling, just drying, forming and it is multiple the operation such as dry, obtained Maofeng tea product is present
The shortcomings of fragrance is not enough, is mainly reflected in polyphenol compound, aromatic oil, aromatic substance and some sugar that amino acid is mutually converted
Class is less, the characteristics of do not reach mellow, seriously constrains a mao large-scale development for peak industry.
The content of the invention
The present invention is in order to solve problems of the prior art, there is provided one kind has that color is clear, delicate fragrance, the spy such as flavour glycol
Point, the Maofeng tea preparation method of good appearance good with tea leaf quality, specifically a kind of preparation method at waterfall hair peak.
In order to solve the above technical problems, the technical solution adopted by the present invention is：A kind of preparation method at waterfall hair peak, it is described
Preparation method comprises the following steps：
(1) pluck and select leaf：The fresh leaves of tea plant for plucking the leaf of a bud one or two leaves and a bud is raw material, it is desirable to which bud-leaf is complete, fresh, clear
Clean, without disease pest bud, without base of a fruit handle, and fresh leaf to plucking carries out classification and selects according to leaf blade size and length；
(2) fresh leaf stand is blue or green：Fresh leaf after being selected in step (1) it is uniform it is thin be spread out between green grass or young crops spread on frame, it is 3 to spread thickness
~5cm, environment temperature is 22~25 DEG C, air humidity 75~85%, spreads the time for 5~10h, is needed to fresh leaf during spreading
Turn over leaf 1~2 time, fresh leaf moisture content is reduced to 70~85%；
(3) shake green grass or young crops：Stand leafiness in step (2) after spreading out green grass or young crops is carried out into three shaking treatings, every throwing leaf amount using roller
It is 10~15kg, shake green grass or young crops rotating speed is 20~30 turns/min, first time 3~6min of shake green grass or young crops, the cool green grass or young crops 1~2h, second shake green grass or young crops 6~
9min, 2~3h of the cool green grass or young crops, third time 9~12min of shake green grass or young crops, 4~6h of the cool green grass or young crops；
(4) finish：To be put into green-keeping machine by the storage leafiness after shake green grass or young crops in step (3), fixing temperature is opened at 135~145 DEG C
Begin to throw leaf, fixation time is 1~3min, when leaf color turns dark, the food value of leaf is soft, is rich in stickiness, and green grass gas disappears, and tea perfume appears, kills
Green grass or young crops is terminated；
(5) spreading for cooling：Being eased back cooling is spread out by the water-removing leaves after de-enzyme in step (4) to normal temperature, the spreading for cooling time is 30~
35min；
(6) knead：To carry out by the water-removing leaves after spreading for cooling kneading flattening moulding by hand in step (5), using pressing down, push away, detain, grind
With the gesture operation based on pressure, strength grasps light, weight, light principle and is circulated and alternately knead, and kneads and is divided into three times and carries out, every time
Operating time is 5~8min, water-removing leaves can be kneaded into flattening as needed and be organized into curl shape or vertical bar shaped；
(7) Titian：Tealeaves in step (6) after kneading and flattening moulding is carried out into brightness pot Titian, brightness pot temperature is controlled 155
Between~165 DEG C, bud-leaf color and luster is treated in light green color, the green profit of color and luster, surface are smooth, tea juice is oozed out few, and chestnut fragrance takes the dish out of the pot when notable
As finished product, the moisture control of finished product is between 4~8%；
(8) screen：To be screened by the tealeaves after Titian in step (5), be classified, fannings end in removal tealeaves finished product and
Powder, to improve tea leaf quality；
(9) pack：Different share weighing and baggings will be pressed by the tealeaves finished product after screening in step (5), obtain finished product.
Further, the preparation method at the waterfall hair peak, wherein during the fresh leaf stand green grass or young crops of the step (2), will choose
Fresh leaf after choosing it is uniform it is thin be spread out between green grass or young crops spread on frame, it is 3~4cm to spread thickness, and environment temperature is 23~25 DEG C, air
Humidity 78~82%, spreads the time for 6~8h, needs to turn over fresh leaf on leaf 2 times during spreading, make fresh leaf moisture content be reduced to 75~
80%.
Further, the preparation method at the waterfall hair peak, wherein during the shake green grass or young crops of the step (3), will be by stand
Stand leafiness after green grass or young crops carries out three shaking treatings using roller, and it is 12~13kg that every is thrown leaf amount, and shake green grass or young crops rotating speed is 25~30 turns/
Min, first time 4~5min of shake green grass or young crops, the cool green grass or young crops 1.5~2h, second 7~8min of shake green grass or young crops, 2.5~3h of the cool green grass or young crops, third time shake green grass or young crops 10
~12min, 5~6h of the cool green grass or young crops.
Further, the preparation method at the waterfall hair peak, wherein during the de-enzyme of the step (4), fixing temperature
Start to throw leaf at 138~142 DEG C, fixation time is 1~2min, when leaf color turns dark, the food value of leaf is soft, is rich in stickiness, and green grass gas disappears
Lose, tea perfume appears, and de-enzyme terminates.
Further, the preparation method at the waterfall hair peak, wherein during the Titian of the step (7), brightness pot temperature
Control treats bud-leaf color and luster in light green color between 158~162 DEG C, and the green profit of color and luster, surface are smooth, tea juice is oozed out few, and chestnut fragrance shows
Taken the dish out of the pot during work as finished product, the moisture control of finished product is between 4~6%.
The present invention compared with prior art, with clear advantage and effect, from above technical scheme：By fresh leaf
Stand is blue or green, and moisture permeates to blade in can making fresh leaf, leaf cell is reduced turgescence, and the food value of leaf softens, and moieties change, water logging
Go out thing, soluble catechin, amino acid, carbohydrate and form more, its product is seemed thick aroma and good taste.Using shake green grass or young crops step, its work
With being to make leafiness moisture balanced, shake green grass or young crops leafiness is through moving and the process such as sieves, shake, and the moisture in stalk arteries and veins can be promoted thin toward mesophyll
Born of the same parents convey, and the soft state of withering of original leafiness is disappeared, and turn existing anabiosis, and blade is presented the state of fresh leaf.Can by shake green grass or young crops
Promote the decomposition and release of fragrance, form the unique flavor component of Maofeng tea, promote the autoxidation and conversion of inclusion, make leaf
Interior soluble substance increases, and this is the dense or mellow material base of Maofeng tea flavour.Its fragrance component can be promoted to show by shake green grass or young crops
Writing increases, it is seen that the shake green grass or young crops process changeover interior quality of Maofeng tea, improves tea fragrant, alcohol, sweet substance, and product has color
Clearly, the characteristics of delicate fragrance, flavour glycol, good appearance.
By carrying out de-enzyme step after shake green grass or young crops, de-enzyme is, using the activity of high temperature enzyme, to be formed during fixed shake green grass or young crops
Quality, suppress the enzymatic oxidation of Polyphenols, further distribute green gas, promote tea perfume, evaporate moisture, the food value of leaf is softened, be easy to
Flattening moulding is kneaded, de-enzyme can make the material of lower boiling tool green grass gas volatilize, in the presence of hydro-thermal, shake green grass or young crops leaf inclusion hair
The change of raw a series of complex, its aromatic substance gradually manifests, and promotes tea perfume etc..Fragrance is fixed and further curing and purifying,
Make the elegant fragrance of Maofeng tea pure.By de-enzyme, shake green grass or young crops leaf is promoted to distribute moisture in a short time, the food value of leaf limbers up, and having can
Plasticity lays the foundation to knead flattening moulding.Meeting the leaf of de-enzyme degree has happy nose, is similar to the fragrance of mature fruit, this
The formation of kind of fragrance, it is necessary to have during shake green grass or young crops based on established fragrance, while also it is necessary to have green removing in high temperature
Condition, if fixing temperature is low, de-enzyme is not enough, moisture is difficult evaporation in leaf, and green gas can not be volatilized, the tealeaves endoplasm being made
The dark method of soup, bitter and puckery flavor, green gas weight, fragrance is not high, but fire temperature is too high also unfavorable, and such as temperature is too high can produce the smell of burning.
Using a kind of preparation method at waterfall hair peak of the present invention, compared with prior art, its advantage is：
Tealeaves passes through shake green grass or young crops and de-enzyme step, and to the control of its technological parameter condition so that prepared using processing method of the present invention
Maofeng tea has tea flavour delicate fragrance, and color and luster is limpid, and taste alcohol is just tasty and refreshing, and the characteristics of good appearance, its product quality grade is high, can be with
The higher and higher taste demand of consumer is met, while multi mineral of the Maofeng tea containing multiple nutritional components and needed by human body
Matter, drinks with the effects such as helping digestion, keep out the cold, recover from fatigue and build up health for a long time.
Specific embodiment
In order to more fully explain implementation of the invention, the present invention is further illustrated below in conjunction with specific embodiment.Institute
Give an actual example and be served only for explaining the present invention, rather than restriction the scope of the present invention.
Embodiment 1：
A kind of preparation method at waterfall hair peak, it is characterised in that comprise the following steps：
(1) pluck and select leaf：The fresh leaves of tea plant for plucking the leaf of a bud one or two leaves and a bud is raw material, it is desirable to which bud-leaf is complete, fresh, clear
Clean, without disease pest bud, without base of a fruit handle, and fresh leaf to plucking carries out classification and selects according to leaf blade size and length；
(2) fresh leaf stand is blue or green：Fresh leaf after being selected in step (1) it is uniform it is thin be spread out between green grass or young crops spread on frame, it is 3 to spread thickness
~4cm, environment temperature is 22~24 DEG C, air humidity 75~78%, spreads the time for 5~8h, needs to turn over fresh leaf during spreading
Leaf 2 times, makes fresh leaf moisture content be reduced to 70~80%；
(3) shake green grass or young crops：Stand leafiness in step (2) after spreading out green grass or young crops is carried out into three shaking treatings, every throwing leaf amount using roller
It is 13~15kg, shake green grass or young crops rotating speed is 20~25 turns/min, first time 5~6min of shake green grass or young crops, the cool green grass or young crops 1~1.5h, second shake green grass or young crops 8~
9min, 2~2.5h of the cool green grass or young crops, third time 11~12min of shake green grass or young crops, 4~5h of the cool green grass or young crops；
(4) finish：To be put into green-keeping machine by the storage leafiness after shake green grass or young crops in step (3), fixing temperature is opened at 135~138 DEG C
Begin to throw leaf, fixation time is 2~3min, when leaf color turns dark, the food value of leaf is soft, is rich in stickiness, and green grass gas disappears, and tea perfume appears, kills
Green grass or young crops is terminated；
(5) spreading for cooling：Being eased back cooling is spread out by the water-removing leaves after de-enzyme in step (4) to normal temperature, the spreading for cooling time is 30~
32min；
(6) knead：To carry out by the water-removing leaves after spreading for cooling kneading flattening moulding by hand in step (5), using pressing down, push away, detain, grind
With the gesture operation based on pressure, strength grasps light, weight, light principle and is circulated and alternately knead, and kneads and is divided into three times and carries out, every time
Operating time is 5~6min, water-removing leaves can be kneaded into flattening as needed and be organized into curl shape or vertical bar shaped；
(7) Titian：Tealeaves in step (6) after kneading and flattening moulding is carried out into brightness pot Titian, brightness pot temperature is controlled 155
Between~158 DEG C, bud-leaf color and luster is treated in light green color, the green profit of color and luster, surface are smooth, tea juice is oozed out few, and chestnut fragrance takes the dish out of the pot when notable
As finished product, the moisture control of finished product is between 4~6%；
(8) screen：To be screened by the tealeaves after Titian in step (7), be classified, fannings end in removal tealeaves finished product and
Powder, to improve tea leaf quality；
(9) pack：Different share weighing and baggings will be pressed by the tealeaves finished product after screening in step (8), obtain finished product.
Embodiment 2：
A kind of preparation method at waterfall hair peak, it is characterised in that comprise the following steps：
(1) pluck and select leaf：The fresh leaves of tea plant for plucking the leaf of a bud one or two leaves and a bud is raw material, it is desirable to which bud-leaf is complete, fresh, clear
Clean, without disease pest bud, without base of a fruit handle, and fresh leaf to plucking carries out classification and selects according to leaf blade size and length；
(2) fresh leaf stand is blue or green：Fresh leaf after being selected in step (1) it is uniform it is thin be spread out between green grass or young crops spread on frame, it is 3 to spread thickness
~4cm, environment temperature is 23~25 DEG C, air humidity 80~85%, spreads the time for 8~10h, is needed to fresh leaf during spreading
Turn over leaf 2 times, fresh leaf moisture content is reduced to 80~85%；
(3) shake green grass or young crops：Stand leafiness in step (2) after spreading out green grass or young crops is carried out into three shaking treatings, every throwing leaf amount using roller
It is 12~13kg, shake green grass or young crops rotating speed is 26~28 turns/min, first time 4~5min of shake green grass or young crops, the cool green grass or young crops 1.5~2h, second shake green grass or young crops 7~
8min, 2~2.5h of the cool green grass or young crops, third time 10~11min of shake green grass or young crops, 4.5~5.5h of the cool green grass or young crops；
(4) finish：To be put into green-keeping machine by the storage leafiness after shake green grass or young crops in step (3), fixing temperature is opened at 138~142 DEG C
Begin to throw leaf, fixation time is 2~3min, when leaf color turns dark, the food value of leaf is soft, is rich in stickiness, and green grass gas disappears, and tea perfume appears, kills
Green grass or young crops is terminated；
(5) spreading for cooling：Being eased back cooling is spread out by the water-removing leaves after de-enzyme in step (4) to normal temperature, the spreading for cooling time is 32~
34min；
(6) knead：To carry out by the water-removing leaves after spreading for cooling kneading flattening moulding by hand in step (5), using pressing down, push away, detain, grind
With the gesture operation based on pressure, strength grasps light, weight, light principle and is circulated and alternately knead, and kneads and is divided into three times and carries out, every time
Operating time is 6~7min, water-removing leaves can be kneaded into flattening as needed and be organized into curl shape or vertical bar shaped；
(7) Titian：Tealeaves in step (6) after kneading and flattening moulding is carried out into brightness pot Titian, brightness pot temperature is controlled 158
Between~162 DEG C, bud-leaf color and luster is treated in light green color, the green profit of color and luster, surface are smooth, tea juice is oozed out few, and chestnut fragrance takes the dish out of the pot when notable
As finished product, the moisture control of finished product is between 4~6%；
(8) screen：To be screened by the tealeaves after Titian in step (7), be classified, fannings end in removal tealeaves finished product and
Powder, to improve tea leaf quality；
(9) pack：Different share weighing and baggings will be pressed by the tealeaves finished product after screening in step (8), obtain finished product.
Embodiment 3：
A kind of preparation method at waterfall hair peak, comprises the following steps：
(1) pluck and select leaf：The fresh leaves of tea plant for plucking the leaf of a bud one or two leaves and a bud is raw material, it is desirable to which bud-leaf is complete, fresh, clear
Clean, without disease pest bud, without base of a fruit handle, and fresh leaf to plucking carries out classification and selects according to leaf blade size and length；
(2) fresh leaf stand is blue or green：Fresh leaf after being selected in step (1) it is uniform it is thin be spread out between green grass or young crops spread on frame, it is 4 to spread thickness
~5cm, environment temperature is 23~25 DEG C, air humidity 82~85%, spreads the time for 8~10h, is needed to fresh leaf during spreading
Turn over leaf 2 times, fresh leaf moisture content is reduced to 82~85%；
(3) shake green grass or young crops：Stand leafiness in step (2) after spreading out green grass or young crops is carried out into three shaking treatings, every throwing leaf amount using roller
It is 10~12kg, shake green grass or young crops rotating speed is 28~30 turns/min, first time 3~4min of shake green grass or young crops, the cool green grass or young crops 1.5~2h, second shake green grass or young crops 6~
7min, 2.5~3h of the cool green grass or young crops, third time 9~10min of shake green grass or young crops, 5~6h of the cool green grass or young crops；
(4) finish：To be put into green-keeping machine by the storage leafiness after shake green grass or young crops in step (3), fixing temperature is opened at 142~145 DEG C
Begin to throw leaf, fixation time is 1~2min, when leaf color turns dark, the food value of leaf is soft, is rich in stickiness, and green grass gas disappears, and tea perfume appears, kills
Green grass or young crops is terminated；
(5) spreading for cooling：Being eased back cooling is spread out by the water-removing leaves after de-enzyme in step (4) to normal temperature, the spreading for cooling time is 33~
35min；
(6) knead：To carry out by the water-removing leaves after spreading for cooling kneading flattening moulding by hand in step (5), using pressing down, push away, detain, grind
With the gesture operation based on pressure, strength grasps light, weight, light principle and is circulated and alternately knead, and kneads and is divided into three times and carries out, every time
Operating time is 7~8min, water-removing leaves can be kneaded into flattening as needed and be organized into curl shape or vertical bar shaped；
(7) Titian：Tealeaves in step (6) after kneading and flattening moulding is carried out into brightness pot Titian, brightness pot temperature is controlled 162
Between~165 DEG C, bud-leaf color and luster is treated in light green color, the green profit of color and luster, surface are smooth, tea juice is oozed out few, and chestnut fragrance takes the dish out of the pot when notable
As finished product, the moisture control of finished product is between 4~5%；
(8) screen：To be screened by the tealeaves after Titian in step (7), be classified, fannings end in removal tealeaves finished product and
Powder, to improve tea leaf quality；
(9) pack：Different share weighing and baggings will be pressed by the tealeaves finished product after screening in step (8), obtain finished product.
Embodiments of the invention are the foregoing is only, the scope of the claims of the invention is not thereby limited, it is every to utilize this hair
Equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks
Domain, is included within the scope of the present invention.
Claims (5)
1. the preparation method at a kind of waterfall hair peak, it is characterised in that the preparation method comprises the following steps：
(1) pluck and select leaf：The fresh leaves of tea plant for plucking the leaf of a bud one or two leaves and a bud is raw material, it is desirable to which bud-leaf is complete, fresh, clear
Clean, without disease pest bud, without base of a fruit handle, and fresh leaf to plucking carries out classification and selects according to leaf blade size and length；
(2) fresh leaf stand is blue or green：Fresh leaf after being selected in step (1) it is uniform it is thin be spread out between green grass or young crops spread on frame, it is 3 to spread thickness
~5cm, environment temperature is 22~25 DEG C, air humidity 75~85%, spreads the time for 5~10h, is needed to fresh leaf during spreading
Turn over leaf 1~2 time, fresh leaf moisture content is reduced to 70~85%；
(3) shake green grass or young crops：Stand leafiness in step (2) after spreading out green grass or young crops is carried out into three shaking treatings, every throwing leaf amount using roller
It is 10~15kg, shake green grass or young crops rotating speed is 20~30 turns/min, first time 3~6min of shake green grass or young crops, the cool green grass or young crops 1~2h, second shake green grass or young crops 6~
9min, 2~3h of the cool green grass or young crops, third time 9~12min of shake green grass or young crops, 4~6h of the cool green grass or young crops；
(4) finish：To be put into green-keeping machine by the storage leafiness after shake green grass or young crops in step (3), fixing temperature is opened at 135~145 DEG C
Begin to throw leaf, fixation time is 1~3min, when leaf color turns dark, the food value of leaf is soft, is rich in stickiness, and green grass gas disappears, and tea perfume appears, kills
Green grass or young crops is terminated；
(5) spreading for cooling：Being eased back cooling is spread out by the water-removing leaves after de-enzyme in step (4) to normal temperature, the spreading for cooling time is 30~
35min；
(6) knead：To carry out by the water-removing leaves after spreading for cooling kneading flattening moulding by hand in step (5), using pressing down, push away, detain, grind
With the gesture operation based on pressure, strength grasps light, weight, light principle and is circulated and alternately knead, and kneads and is divided into three times and carries out, every time
Operating time is 5~8min, water-removing leaves can be kneaded into flattening as needed and be organized into curl shape or vertical bar shaped；
(7) Titian：Tealeaves in step (6) after kneading and flattening moulding is carried out into brightness pot Titian, brightness pot temperature is controlled 155
Between~165 DEG C, bud-leaf color and luster is treated in light green color, the green profit of color and luster, surface are smooth, tea juice is oozed out few, and chestnut fragrance takes the dish out of the pot when notable
As finished product, the moisture control of finished product is between 4~8%；
(8) screen：To be screened by the tealeaves after Titian in step (7), be classified, fannings end in removal tealeaves finished product and
Powder, to improve tea leaf quality；
(9) pack：Different share weighing and baggings will be pressed by the tealeaves finished product after screening in step (8), obtain finished product.
2. the preparation method at a kind of waterfall hair peak according to claim 1, it is characterised in that：The fresh leaf of the step (2)
During the green grass or young crops of stand, fresh leaf after selecting it is uniform it is thin be spread out between green grass or young crops spread on frame, it is 3~4cm, environment temperature to spread thickness
It it is 23~25 DEG C, air humidity 78~82% spreads the time for 6~8h, needs to turn over fresh leaf on leaf 2 times during spreading, and contains fresh leaf
Water rate is reduced to 75~80%.
3. the preparation method at a kind of waterfall hair peak according to claim 1, it is characterised in that：The shake green grass or young crops of the step (3)
During, the stand leafiness after spreading out green grass or young crops is carried out into three shaking treatings using roller, it is 12~13kg, shake green grass or young crops that every is thrown leaf amount
Rotating speed is 25~30 turns/min, first time 4~5min of shake green grass or young crops, the cool green grass or young crops 1.5~2h, second 7~8min of shake green grass or young crops, the cool green grass or young crops 2.5~
3h, third time 10~12min of shake green grass or young crops, 5~6h of the cool green grass or young crops.
4. the preparation method at a kind of waterfall hair peak according to claim 1, it is characterised in that：The de-enzyme of the step (4)
During, fixing temperature starts to throw leaf at 138~142 DEG C, and fixation time is 1~2min, and when leaf color turns dark, the food value of leaf is soft, rich
There is stickiness, green grass gas disappears, and tea perfume appears, and de-enzyme terminates.
5. the preparation method at a kind of waterfall hair peak according to claim 1, it is characterised in that：The Titian of the step (7)
During, brightness pot temperature is controlled between 158~162 DEG C, treats bud-leaf color and luster in light green color, and the green profit of color and luster, surface are smooth, tea juice
Ooze out less, chestnut fragrance takes the dish out of the pot as finished product when notable, and the moisture control of finished product is between 4~6%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107668279A (en) * | 2017-10-20 | 2018-02-09 | 青海千紫缘农业科技博览园 | A kind of bur beggar-ticks tea preparation process |
| CN112741170A (en) * | 2021-01-18 | 2021-05-04 | 贵州省茶叶研究所 | Maofeng tea and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103262916A (en) * | 2013-05-18 | 2013-08-28 | 安顺增云茶业有限责任公司 | Processing method of Maofeng tea |
| CN105028741A (en) * | 2015-09-11 | 2015-11-11 | 贵州省凤冈县永田露茶业有限公司 | Processing method for making Maofeng tea |
| CN105285186A (en) * | 2015-11-30 | 2016-02-03 | 泸州市天绿茶厂 | Production method of maofeng |
| CN105341195A (en) * | 2015-11-10 | 2016-02-24 | 四川雅安雅泉茶业有限公司 | Preparation method for Yaquan Maofeng tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103262916A (en) * | 2013-05-18 | 2013-08-28 | 安顺增云茶业有限责任公司 | Processing method of Maofeng tea |
| CN105028741A (en) * | 2015-09-11 | 2015-11-11 | 贵州省凤冈县永田露茶业有限公司 | Processing method for making Maofeng tea |
| CN105341195A (en) * | 2015-11-10 | 2016-02-24 | 四川雅安雅泉茶业有限公司 | Preparation method for Yaquan Maofeng tea |
| CN105285186A (en) * | 2015-11-30 | 2016-02-03 | 泸州市天绿茶厂 | Production method of maofeng |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107668279A (en) * | 2017-10-20 | 2018-02-09 | 青海千紫缘农业科技博览园 | A kind of bur beggar-ticks tea preparation process |
| CN112741170A (en) * | 2021-01-18 | 2021-05-04 | 贵州省茶叶研究所 | Maofeng tea and preparation method thereof |
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