CN106942401B

CN106942401B - Early spring nectar tea and its preparing method

Info

Publication number: CN106942401B
Application number: CN201710236328.7A
Authority: CN
Inventors: 张强
Original assignee: Sichuan Mengding Mountain Weiduzhen Tea Industry Co ltd
Current assignee: Sichuan Mengding Mountain Weiduzhen Tea Industry Co ltd
Priority date: 2017-04-12
Filing date: 2017-04-12
Publication date: 2020-06-19
Anticipated expiration: 2037-04-12
Also published as: CN106942401A

Abstract

An early spring nectar tea and a preparation method thereof, relating to the technical field of tea. A method for preparing early spring nectar tea comprises: selecting fresh leaves, spreading, performing steam de-enzyming at a first temperature, directly performing roller de-enzyming at a second temperature, kneading, and drying, wherein the first temperature is lower than the second temperature. The method combines steam enzyme deactivation and roller enzyme deactivation, greatly improves tea quality and yield, can be used for large-scale production, and improves tea taste and mellow fragrance. An early spring nectar tea is prepared by the method. The early spring nectar is more fresh and mellow and has a "orchid fragrance".

Description

Early spring nectar tea and its preparing method

Technical Field

The invention relates to the technical field of tea, and in particular relates to early spring nectar tea and a preparation method thereof.

Background

Mengding tea is in various types, and comprises flos mannose, supernate, water caltrop, Mengding yellow bud, lichen, jade leaf catharanthus roseus, and Wanchun silver needle. Wherein the manna has the best quality in Mengding tea. Mengding nectar tea is the oldest famous tea in China and is honored as the tea precursor of old and famous tea. The Mengding sweet dew tea is fine in shape, yellow and blue in soup color, clear and bright; make the human teeth fragrant. The color of the finished Mengding nectar tea is not mainly green, but the Mengding nectar contains more chlorophyll, the brewed tea soup is yellow and green, and the tea leaves are mainly green, so the Mengding nectar belongs to green tea. The natural substances in the fresh leaves of the Mengding mountain green tea are kept by more than 85 percent, and the substances have special effects on cancer prevention, cancer resistance, sterilization and inflammation diminishing and are beyond the reach of other tea leaves, and the Mengding mountain green tea can be used as a preferred beverage for people to eliminate summer.

The traditional manna tea adopts the traditional manual process for a long time, but with the development of the market, the yield and the quality of the manually processed tea can not meet the requirements of consumers.

Disclosure of Invention

The invention aims to provide a preparation method of early spring nectar tea, which combines steam fixation and roller fixation, greatly improves the quality and the yield of tea, can be produced in a large scale, and improves the taste and the mellow fragrance of the tea.

The invention also aims to provide the early spring nectar tea prepared by the preparation method. The early spring nectar is more fresh and mellow and has a "orchid fragrance".

The technical problem to be solved by the invention is realized by adopting the following technical scheme.

The invention provides a preparation method of early spring nectar tea, which comprises the following steps: selecting fresh leaves, spreading, performing steam de-enzyming at a first temperature, directly performing roller de-enzyming at a second temperature, kneading, and drying, wherein the first temperature is lower than the second temperature.

The invention provides early spring nectar tea which is prepared by the method.

The early spring nectar tea and the preparation method thereof have the beneficial effects that:

the invention adopts a man-machine combined processing technology, and simultaneously combines the steam fixation with the pan fixation, thereby greatly improving the quality and the yield of the tea. The appearance quality of the tea is improved by adopting manual baking. The obtained early-spring nectar tea has the quality characteristics of tea shape, tight and rolled tea shape, bright green color, apricot green and bright soup color, delicate fragrance, fresh, tender and sweet taste, and beautiful and even leaf bottom, and has delicate fragrance. The preparation method is simple, flexible to operate, applicable to large-scale production and good in economic benefit.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

The early spring nectar tea and the preparation method thereof according to the embodiment of the present invention will be described in detail below.

The preparation method of the early spring nectar tea provided by the embodiment of the invention comprises the following steps:

selecting fresh tea leaves which are primarily developed from one bud and one leaf before spring equinox as raw materials. Wherein the weight of the single buds accounts for 20-30%, and the number of the single buds is 30-40%; the weight of the initial expansion of the first bud and the first leaf accounts for 60-70%, and the number of the initial expansion of the first bud and the first leaf accounts for 50-60%; the weight of the single leaves is controlled to be 5-10%, and the number of the single leaves is 3-8%. The fresh leaves are light yellow green in color, the size of the bud leaves is uniform, and the bud leaves are not harvested in four times, namely, the purple bud leaves are not harvested, the bud leaves of the disease and insect are not harvested, the bud leaves of rain and dew are not harvested, and the bud leaves of lean and weak are not harvested, so that the quality of the raw materials is ensured, and the processed tea has higher quality.

Spreading the fresh leaves with a net rack or a green removing tank until the tea leaves are soft when pinched by hands. Specifically, the spreading time is 6-10 h, and the spreading thickness is 15-17 cm. The water loss rate of the spread fresh leaves is 5-10%, and the water content is 65-70%. The leaves are dark in color by spreading, and the grass air is diffused, so that the moisture of each part in the fresh leaves is uniformly redistributed, the heat among the leaves is diffused, and the dehydration and chemical change speed is reduced.

After spreading, the fresh leaves are subjected to enzyme deactivation. In the invention, steam enzyme deactivation and frying pan enzyme deactivation are combined. Specifically, steam is firstly adopted for fixation, and the leaf emergence temperature is 85-95 ℃. In actual production, the leaf feeding amount can be 10-15 kg per hour. The steam enzyme deactivation instantly passivates the activity of fresh leaf enzymes at high temperature, stops the enzymatic oxidation action and effectively keeps the green color of the tea leaves.

And after the steam de-enzyming, directly carrying out roller de-enzyming on the de-enzymed leaves. The roller is used for de-enzyming to remove moisture and dewater the tea leaves and emit green grass smell, thereby improving the fragrance and improving the quality of the sweet dew. Specifically, the roller fixation temperature is 110-130 ℃, and the fixation time is 80-100 s. In actual production, the single leaf feeding amount can be 4-6 kg.

And after the fixation treatment, kneading and drying the tea leaves. Specifically, the tea leaves are primarily kneaded by a tea kneading machine, and the leaf feeding amount is 14-16 kg. No pressure is applied in the early stage of the initial kneading and slight pressure is applied in the later stage. The initial kneading time is 10-15 min. Kneading the mixture to tea strips and keeping the integrity of the tea.

And after the initial kneading, primarily drying the tea leaves by adopting a dryer. Specifically, the initial drying temperature is 100-110 ℃, the initial drying time is 5-15 min, the tea is initially dried until the tea is kneaded by hands and is agglomerated but not caked, the water content of the tea is 30-40%, and the thickness of the spread tea is preferably 1.5-3 cm. After primary drying, the tea leaves are immediately spread out, and are assisted to blow air to dissipate heat, and spread and cooled for about half an hour to keep the color of the leaves emerald green and the moisture balance.

In order to make the tea have higher quality, the tea is firstly kneaded and primarily dried, and then is kneaded and secondarily dried. Specifically, the tea is repeatedly kneaded by a tea kneading machine, and light pressure is moderately applied for 20-30 min. And (4) kneading until the tea is tightly formed into tea strips, and the tea strips are complete.

After re-kneading, re-drying by a dryer. Specifically, the redrying temperature is 90-100 ℃, the redrying is carried out until the water content of the tea leaves is 20-30%, and the tea leaves have stabbing hand feeling when being held by hands.

In order to make the tea have good appearance quality, the tea after being kneaded again is manually molded. Specifically, a hot air drying hopper is adopted to put the re-dried tea leaves into a drying hopper with the air temperature of 75-85 ℃. In actual production, the leaf feeding amount is preferably 0.3-0.7 kg. The tea leaves in the drying bucket are grabbed by two hands, the five fingers are separated, the two palms and the fossae are opposite, the tea is held by the ball and kneaded for 4-5 turns, the kneaded tea is spread into a pot and is repeatedly carried out for a plurality of times until the shape of the tea leaves is basically fixed, and at the moment, the water content of the tea leaves is 10-20%. When the tea leaves are exposed to pekoe, the temperature of the pot is increased to 85-95 ℃, the tea leaves are held by hands in the pot to be turned, and after the temperature of the tea leaves is increased, kneading is accelerated. Kneading for about 1min until the tea strips are full of pekoe and the water content is 8-12%, taking out the tea strips and spreading the tea leaves.

After manual shaping, the tea leaves are baked manually. Slightly turning the tea leaves by hand at the baking temperature of 80-90 ℃ to ensure that the tea leaves are uniformly heated and baked until the water content of the tea leaves is 5-7%.

The invention also provides early spring nectar tea which is prepared by the preparation method.

The features and properties of the present invention are described in further detail below with reference to examples.

Example 1

The embodiment provides an early spring nectar tea which is prepared by the following steps:

the fresh leaves are first steamed to deactivate enzymes, and the leaf emergence temperature is 80 ℃. Directly carrying out roller enzyme deactivation on the steamed leaves, wherein the roller enzyme deactivation temperature is 100 ℃, and the enzyme deactivation time is 80 s.

After the enzyme deactivation treatment, primarily kneading for 10min by a tea kneading machine. Primarily drying with a dryer at 100 deg.C for 5min until the water content of the tea is 30%. Re-kneading for 20min with tea kneading machine, and re-drying with dryer at 90 deg.C until the water content of tea is 20%.

And (3) putting the re-dried tea leaves into a drying hopper with the air temperature of 75 ℃ by adopting a hot air drying hopper, and manually kneading the tea leaves to basically shape the tea leaves and ensure that the water content is 10%. When the pekoe appears on the tea leaves, the pot temperature is increased to 85 ℃, the balls are kneaded until the tea strips are covered with the pekoe, and the water content of the tea leaves is 8%.

Example 2

spreading fresh leaves, and deactivating enzyme with steam at a leaf emergence temperature of 85 ℃. Directly carrying out roller enzyme deactivation on the steamed leaves, wherein the roller enzyme deactivation temperature is 110 ℃, and the enzyme deactivation time is 80 s.

After the enzyme deactivation treatment, primarily kneading for 15min by using a tea kneading machine. Primarily drying with a dryer at 110 deg.C for 15min until the water content of the tea is 40%.

And (3) putting the re-dried tea leaves into a drying hopper with the air temperature of 85 ℃ by adopting a hot air drying hopper, and manually kneading the tea leaves to basically shape the tea leaves and ensure that the water content is 20%. When the pekoe appears on the tea leaves, the pot temperature is increased to 85 ℃, the balls are kneaded until the tea strips are covered with the pekoe, and the water content of the tea leaves is 12%.

Example 3

spreading the fresh leaves for 7h at a spreading thickness of 16cm until the water content of the fresh leaves is 70%.

After spreading, the leaves are first steamed to deactivate enzymes, and the leaf emergence temperature is 95 ℃. Directly carrying out roller enzyme deactivation on the steamed leaves, wherein the roller enzyme deactivation temperature is 110 ℃, and the enzyme deactivation time is 100 s.

After the enzyme deactivation treatment, primarily kneading for 10min by a tea kneading machine. Primarily drying at 110 deg.C for 5min with a dryer until the water content of the tea is 40%. Kneading again for 30min with a tea kneading machine, and drying again with a dryer at 90 deg.C until the water content of the tea is 30%.

And (3) putting the re-dried tea leaves into a hot air drying hopper with the air temperature of 75 ℃, and manually kneading the tea leaves to basically shape the tea leaves and ensure that the water content is 20%. When the pekoe appears on the tea leaves, the pot temperature is increased to 95 ℃, the balls are kneaded until the tea strips are covered with the pekoe, and the water content of the tea leaves is 12%.

Baking at 85 deg.C until the water content of tea is 7%.

Example 4

spreading the fresh leaves for 6h at spreading thickness of 15cm until the water content of the fresh leaves is 65%.

After spreading, the leaves are first steamed to deactivate enzymes, and the leaf emergence temperature is 85 ℃. Directly carrying out roller enzyme deactivation on the steamed leaves, wherein the roller enzyme deactivation temperature is 110 ℃, and the enzyme deactivation time is 80 s.

Baking at 80 deg.C until the water content of the tea is 5%.

Example 5

spreading the fresh leaves for 10h at a spreading thickness of 17cm until the water content of the fresh leaves is 70%.

After spreading, the leaves are first steamed to deactivate enzymes, and the leaf emergence temperature is 95 ℃. Directly carrying out roller enzyme deactivation on the steamed leaves, wherein the roller enzyme deactivation temperature is 130 ℃, and the enzyme deactivation time is 100 s.

After the enzyme deactivation treatment, primarily kneading for 15min by using a tea kneading machine. Primarily drying with a dryer at 110 deg.C for 15min until the water content of the tea is 40%. Re-kneading with a tea kneading machine for 30min, and re-drying with a dryer at 100 deg.C until the water content of the tea is 30%.

And (3) putting the re-dried tea leaves into a drying hopper with the air temperature of 85 ℃ by adopting a hot air drying hopper, and manually kneading the tea leaves to basically shape the tea leaves and ensure that the water content is 20%. When the pekoe appears on the tea leaves, the pot temperature is increased to 95 ℃, the balls are kneaded until the tea strips are covered with the pekoe, and the water content of the tea leaves is 12%.

Baking at 90 deg.C until the water content of tea is 7%.

Example 6

spreading the fresh leaves for 8h at a spreading thickness of 16cm until the water content of the fresh leaves is 68%.

After spreading, the leaves are first steamed to deactivate enzymes, and the leaf-removing temperature is 90 ℃. Directly carrying out roller enzyme deactivation on the steamed leaves, wherein the roller enzyme deactivation temperature is 120 ℃, and the enzyme deactivation time is 90 s.

After the enzyme deactivation treatment, primarily kneading for 12min by using a tea kneading machine. Primarily drying with a dryer at 105 deg.C for 10min until the water content of the tea is 35%. Kneading again for 25min with a tea kneading machine, and drying again with a dryer at 95 deg.C until the water content of tea is 25%.

And (3) putting the re-dried tea leaves into a hot air drying hopper with the air temperature of 80 ℃, and manually kneading the tea leaves to basically shape the tea leaves and ensure that the water content is 15%. When the pekoe appears on the tea leaves, the pot temperature is increased to 90 ℃, the balls are kneaded until the tea strips are covered with the pekoe, and the water content of the tea leaves is 10%.

Baking at 85 deg.C until the water content of the tea leaf is 6%.

Comparative example 1

The embodiment provides a manual early spring nectar tea which is prepared by the following steps:

spreading the fresh leaves for 6h at a spreading thickness of 17cm until the water content of the fresh leaves is 65%.

After spreading, adopting manual green screening and green removing.

After the fixation treatment, the re-dried tea leaves are put into a drying hopper with the air temperature of 75 ℃ by adopting a hot air drying hopper, and the tea leaves are manually kneaded to be basically shaped and have the water content of 10 percent. When the pekoe appears on the tea leaves, the pot temperature is increased to 95 ℃, the balls are kneaded until the tea strips are covered with the pekoe, and the water content of the tea leaves is 8%.

Baking by hand at 80 deg.C until the water content of tea is 5%.

Comparative example 2

This example provides an early spring nectar tea purchased from the market.

Test example 1

The early spring nectar tea prepared in the examples 1 to 6, the early spring nectar tea of the comparative example 1 and the early spring nectar tea of the comparative example 2 are selected for trial drinking scoring. A sensory evaluation method is adopted, the total score is 70, and the evaluation is carried out on seven aspects of the appearance, the color and the luster, the tenderness, the color, the aroma, the taste and the leaf bottom of the tea.

The scoring criteria are shown in Table 1, and the scoring results are shown in Table 2.

TABLE 1 organoleptic scoring criteria for early spring nectar tea

TABLE 2 sensory evaluation results of early spring nectar tea

As can be seen from table 2, the early spring nectar tea of example 6 has better quality, has the characteristics of thin, uniform roll, light green, oily, tender, silver hair, delicate orchid fragrance, apricot green, fresh, tender, mellow, cool, tender and bright yellow, has orchid fragrance superior to the common early spring nectar tea of comparative example 2, and has no quality lost in the early spring nectar tea manually prepared in comparative example 1. The preparation process of the embodiment 6 inherits the traditional technology of 'manual fine kneading and fine baking' of Mengding nectar, and combines and applies modern technologies of mechanical 'high-temperature enzyme deactivation, program control kneading' and the like, thereby not only improving the quality of tea, but also improving the yield of tea.

The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Claims

1. A preparation method of early spring nectar tea is characterized by comprising the following steps:

spreading fresh leaves for 8h at a spreading thickness of 16cm until the water content of the fresh leaves is 68%;

after spreading, firstly, carrying out steam enzyme deactivation, wherein the leaf outlet temperature is 90 ℃, directly carrying out roller enzyme deactivation on the steamed leaves, the roller enzyme deactivation temperature is 120 ℃, and the enzyme deactivation time is 90 s;

after the water-removing treatment, primarily kneading for 12min by using a tea kneading machine, primarily drying for 10min at 105 ℃ by using a dryer until the water content of the tea is 35%, secondarily kneading for 25min by using the tea kneading machine, and secondarily drying until the water content of the tea is 25% by using the dryer at 95 ℃;

putting the re-dried tea leaves into a hot air drying hopper at the air temperature of 80 ℃, manually kneading the tea leaves to be basically shaped and the water content of the tea leaves to be 15%, raising the pot temperature to 90 ℃ when the tea leaves are exposed to pekoe, kneading the tea leaves to be full of pekoe until the tea strips are covered with the pekoe and the water content of the tea leaves is 10%;

baking at 85 deg.C until the water content of the tea leaf is 6%.

2. An early spring nectar tea, characterized by being prepared by the method for preparing an early spring nectar tea according to claim 1.