CN107047835A - A kind of processing technology of reduction Guangdong large leaf bitter taste of green tea - Google Patents
A kind of processing technology of reduction Guangdong large leaf bitter taste of green tea Download PDFInfo
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- CN107047835A CN107047835A CN201710449046.5A CN201710449046A CN107047835A CN 107047835 A CN107047835 A CN 107047835A CN 201710449046 A CN201710449046 A CN 201710449046A CN 107047835 A CN107047835 A CN 107047835A
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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 invention belongs to tea processing field, specifically related to a kind of processing technology of reduction Guangdong large leaf bitter taste of green tea, the fresh tea leaf of harvesting is spread 4 ~ 6 h by the technique, to dark brownish green water content be 70% ~ 80% after, be invested in temperature rise to 230 ~ 260 DEG C green-keeping machine fixing；The h of airing 1 ~ 2 after fixing, using rubbing, gently rubbing, again without pressing soft order to knead 20 ~ 30 min without pressure sky, deblocks；Tealeaves after kneading needs the h of stacking 1 ~ 2, and stacking thickness is 10 ~ 20 cm；Just it is dried to take out when tealeaves moisture content is 20% ~ 30% and spreads, redistributes moisture in tealeaves, spread thickness for 2 ~ 4 cm, spread and dried after 20 ~ 40 min to moisture content≤6%.The present invention program reduces the possibility for causing tealeaves to produce extra bitter taste in manufacturing procedure, and by airing after harvesting, spread during fixing after tealeaves instantaneous touch high temperature, fixing, the step such as stacking reduces the content of caffeine and tea tannin in tealeaves after kneading, so as to reduce the bitter taste of tealeaves and millet paste.
Description
Technical field
The invention belongs to tea processing field, and in particular to a kind of processing work of reduction Guangdong large leaf bitter taste of green tea
Skill.
Background technology
China is the native place of tea, and with a long history in terms of Tea planting, processing, cultural deposits are deep.Guangdong Province is《Tea
Through》One of the big tealeaves main product of China 8 of middle description, Guangdong place tea tree species enrich, and have phoenix narcissus, Renhua white hair, connect
The tea tree breeds such as Nan great Ye.Guangdong large leaf green tea endoplasm flavour is dense, gives off a strong fragrance, all the time deep to be liked by vast tealeaves
The favor of person.
In existing process technology, the work flow of Guangdong large leaf green tea mainly includes plucking, finish, kneading, drying,
Shaping processing, it is processed after obtained Guangdong large leaf green tea bar tighting volume it is even strong, the green profit of color and luster, flavour is dense, and soup look is green bright.
However, it has been investigated that, the content of caffeine and tea tannin is higher in the large leaf tealeaves of Guangdong, and both compositions cause tealeaves
Caused by with bitter taste, wherein bitter taste is the result of caffeine effect, and astringent taste is then tea tannin.Just because of tealeaves and millet paste
It is pained highly seasoned, there is part population not like and drink Guangdong large leaf green tea.Therefore, the bitter taste of tealeaves is reduced, improves tealeaves punching
The flavour of millet paste is to widen one of potential factor in Guangdong large leaf green tea market after bubble.
The content of the invention
The problem of brewing rear millet paste flavour bitterness weight the present invention be directed to above-mentioned Guangdong large leaf green tea and tealeaves, carries
For a kind of tea processing technique of reduction Guangdong large leaf bitter taste of green tea.
In order to solve the above-mentioned technical problem, the present invention provides following technical scheme：
A kind of tea processing technique of reduction Guangdong large leaf bitter taste of green tea, comprises the following steps：
S1. leaf picking and spread：The leaf of a bud one newly unfolded or two leaves and a bud are plucked from the large leaf kind tea tree of Guangdong
Fresh leaves of tea plant, and by the fresh dark brownish green airing of harvesting；
S2. finish：By 10 ~ 20 min that finished in the dark brownish green input green-keeping machine in S1；
S3. airing：Airing is carried out after dark brownish green taking-up after S2 is finished, during which carries out stirring 1 time every 30 min；
S4. knead：It will be kneaded in dark brownish green input kneading machine after S3 airings, knead to use and rub, gently rub, again without pressure without pressure sky
Soft order is carried out, and is deblocked；
S5. stack：The S4 tealeaves kneaded is transferred in bamboo basket and stacked；
S6. just dry：Tealeaves after stacking is put into and is heated to 100 ~ 110 DEG C in 6CH chain-plate type automatic driers and is toasted,
To water content of tea be 20% ~ 30% when take out；
S7. spread：Tealeaves after being dried at the beginning of S6 is carried out spreading moisture regain；
S8. dry：The S7 tealeaves spread after moisture regain is put into 6CH chain-plate type automatic driers, 90 ~ 95 DEG C, dehydration are heated to
Drying is not more than 6% to water content of tea and got product.
Further, the Guangdong large leaf kind is even Nan great Ye or Guangdong colony large leaf.
Further, the fresh dark brownish green h of airing 4 ~ 6 in step S1, is 70% ~ 80% to dark brownish green water content.
Further, green-keeping machine temperature is heated to 230 ~ 260 DEG C when being finished in step S2 and just starts the fixing that feeds intake.
Further, in step S3, tea tedding thickness is 3 ~ 5 cm, and the airing time is 1 ~ 2 h, if tea tedding is too
Thickness, then easily cause stuffy and rotten, influence tea leaf quality.
Further, 5 ~ 10 min are rubbed without pressure sky in step S4, middle pressure gently rubs 10 ~ 15 min, then gently rubs 5 ~ 10 without pressure
min.Time of kneading is too short, and tealeaves bar rope is not tight, easily pine bubble, and time of kneading is long, and tea processing is dun into color and luster after dry tea.
Further, in step S5, need to carry out stacking 1 ~ 2 h after tea rolling, stacking thickness is 10 ~ 20 cm, makes tea
The dense glycol that leaf flavour becomes, reduces bitter taste.
Further, in step S7, tea primary drying to water content be 20% ~ 30% after, need to be spread, spread thickness 2 ~ 4
Cm, spreads the min of time 20 ~ 40.
Compared with current Guangdong large leaf Green tea processing technology, the invention has the advantages that：
1st, the fresh leaf newly plucked in the present invention program passes through the h of airing 4 ~ 6, makes dark brownish green dehydration 20% ~ 30%, can shorten tealeaves and kill
The blue or green time.There are some researches prove tealeaves and the bitter taste for extending then tealeaves in green-keeping machine time of contact during fixing are denseer, test
Card obtain tea tedding to moisture content be 70%~80% in the range of when, that is, tealeaves moisture content 37%~45% is met when shortening fixing
Standard required for time, can obtain good fixation effect.
2nd, green-keeping machine is first warming up to 230 ~ 260 DEG C before tealeaves input green-keeping machine, instantaneous high-temperature causes the coffee in tealeaves
Coffee alkali and tea tannin are partially destroyed, and reduce content to reduce bitter taste.
3rd, the characteristics of present invention combines large leaf tea, to rub, gently rub as principle in short-term without pressure sky when kneading, both ensures tealeaves
Knead into bar good, and overflow tea juice, make the green kingfisher of dry tea Appearance color, soup look tea residue is green bright, fragrance and the fresh alcohol of flavour.
4th, need to be stacked after tea rolling, the internal substance allowed in tealeaves is converted, and makes the dense glycol of tealeaves flavour, is dropped
Low bitter taste.
5th, when tea primary drying to water content is 20%~30%, tealeaves need to be carried out spreading moisture regain, makes in tealeaves moisture again
Distribution, inner material conversion, bitter taste reduction.
6th, the present invention program reduces the possibility for causing tealeaves to produce extra bitter taste, and tea during by finishing in manufacturing procedure
The content of caffeine and tea tannin in caffeine and tea tannin that pallette so releases high temperature and destroyed in tealeaves, reduction tealeaves, from
And relax the bitter taste of tealeaves and millet paste.
Embodiment
The present invention is explained further below in conjunction with embodiment, but embodiment does not do any type of to the present invention
Limit.
Embodiment 1
A kind of tea processing technique of reduction Guangdong large leaf bitter taste of green tea, comprises the following steps：
S1. leaf picking and spread：The leaf fresh leaves of tea plant of a bud one newly unfolded is plucked from the Lian Nan daye tea trees of Guangdong, and will be adopted
The fresh dark brownish green h of airing 4 plucked, is 75% to dark brownish green water content；
S2. finish：The temperature of green-keeping machine is risen to 230 DEG C, then by 15 min that in the dark brownish green input green-keeping machine in S1, finish；
S3. airing：Airing is carried out after dark brownish green taking-up after S2 is finished, thickness is spread for 4 cm, the airing time is 1.5 h, phase
Between every 30 min carry out stir 1 time；
S4. knead：It will be kneaded in dark brownish green input kneading machine after S3 airings, knead to use and rub, gently rub, again without pressure without pressure sky
Soft order is carried out, and no pressure sky rubs 10 min, and pressurization is light to rub 10 min, then gently rubs 5 min without pressure, deblocks；
S5. stack：The S4 tealeaves kneaded is transferred in bamboo basket and stacks 2 h, stacking thickness is 15 cm；
S6. just dry：Tealeaves after deblocking is put into and is heated to 103 DEG C in 6CH chain-plate type automatic driers and is toasted, to tea
Leaf water content takes out when being 20% ~ 30%；
S7. spread：Tealeaves after being dried at the beginning of S6 is carried out spreading moisture regain, the cm of thickness 4 is spread, spreads the min of time 30；
S8. dry：The S7 tealeaves spread after moisture regain is put into 6CH chain-plate type automatic driers, 95 DEG C are heated to, dehydration is dry
It is dry to be not more than 6% to water content of tea and get product.
Embodiment 2
A kind of tea processing technique of reduction Guangdong large leaf bitter taste of green tea, comprises the following steps：
S1. leaf picking and spread：The two leaves and a bud fresh leaves of tea plant newly unfolded is plucked from the Lian Nan daye tea trees of Guangdong, and will be adopted
The fresh dark brownish green h of airing 6 plucked, is 70% to dark brownish green water content；
S2. finish：The temperature of green-keeping machine is risen to 250 DEG C, then by 10 min that in the dark brownish green input green-keeping machine in S1, finish；
S3. airing：Airing is carried out after dark brownish green taking-up after S2 is finished, thickness is spread for 5 cm, the airing time is 2 h, during which
Carry out stirring 1 time every 30 min；
S4. knead：It will be kneaded in dark brownish green input kneading machine after S3 airings, knead to use and rub, gently rub, again without pressure without pressure sky
Soft order is carried out, and no pressure sky rubs 10 min, and pressurization is light to rub 5 min, then gently rubs 10 min without pressure, deblocks；
S5. stack：The S4 tealeaves kneaded is transferred in bamboo basket and stacks 1 h, stacking thickness is 20 cm；
S6. just dry：Tealeaves after deblocking is put into and is heated to 108 DEG C in 6CH chain-plate type automatic driers and is toasted, to tea
Leaf water content takes out when being 20% ~ 30%；
S7. spread：Tealeaves after being dried at the beginning of S6 is carried out spreading moisture regain, the cm of thickness 2 is spread, spreads the min of time 40；
S8. dry：The S7 tealeaves spread after moisture regain is put into 6CH chain-plate type automatic driers, 93 DEG C are heated to, dehydration is dry
It is dry to be not more than 6% to water content of tea and get product.
Embodiment 3
A kind of tea processing technique of reduction Guangdong large leaf bitter taste of green tea, comprises the following steps：
S1. leaf picking and spread：The leaf fresh leaves of tea plant of a bud one newly unfolded is plucked from Guangdong colony large leaf tea tree, and will
The fresh dark brownish green h of airing 5 of harvesting, is 75% to dark brownish green water content；
S2. finish：The temperature of green-keeping machine is risen to 240 DEG C, then by 15 min that in the dark brownish green input green-keeping machine in S1, finish；
S3. airing：Airing is carried out after dark brownish green taking-up after S2 is finished, thickness is spread for 4 cm, the airing time is 1.5 h, phase
Between every 30 min carry out stir 1 time；
S4. knead：It will be kneaded in dark brownish green input kneading machine after S3 airings, knead to use and rub, gently rub, again without pressure without pressure sky
Soft order is carried out, and no pressure sky rubs 10 min, and pressurization is light to rub 10 min, then gently rubs 10 min without pressure, deblocks；
S5. stack：The S4 tealeaves kneaded is transferred in bamboo basket and stacks 1 h, stacking thickness is 20 cm；
S6. just dry：Tealeaves after deblocking is put into and is heated to 108 DEG C in 6CH chain-plate type automatic driers and is toasted, to tea
Leaf water content takes out when being 20% ~ 30%；
S7. spread：Tealeaves after being dried at the beginning of S6 is carried out spreading moisture regain, thickness 4cm is spread, spreads the min of time 40；
S8. dry：The S7 tealeaves spread after moisture regain is put into 6CH chain-plate type automatic driers, 93 DEG C are heated to, dehydration is dry
It is dry to be not more than 6% to water content of tea and get product.
Embodiment 4
Using Guangdong colony large leaf as tea raw material, the technique specific implementation step using the present invention is as follows：
S1：Leaf picking and spread：The two leaves and a bud fresh leaves of tea plant newly unfolded is plucked from Guangdong colony large leaf tea tree, and will
The fresh dark brownish green h of airing 6 of harvesting, is 70% to dark brownish green water content；
S2：Fixing：The temperature of green-keeping machine is risen to 260 DEG C, then by 20 min that in the dark brownish green input green-keeping machine in S1, finish；
S3：Airing：Airing is carried out after dark brownish green taking-up after S2 is finished, thickness is spread for 3 cm, the airing time is 2 h, during which
Carry out stirring 1 time every 30 min；
S4：Knead：It will be kneaded in dark brownish green input kneading machine after S3 airings, knead to use and rub, gently rub, again without pressure without pressure sky
Soft order is carried out, and no pressure sky rubs 10 min, and pressurization is light to rub 5 min, then gently rubs 10 min without pressure；
S5：Stack：The S4 tealeaves kneaded is transferred in bamboo basket and stacks 2 h, stacking thickness is 15 cm；
S6：Just dry：Tealeaves after deblocking is put into and is heated to 105 DEG C in 6CH chain-plate type automatic driers and is toasted, to tea
Leaf water content takes out when being 20% ~ 30%；
S7：Spread：Tealeaves after being dried at the beginning of S6 is carried out spreading moisture regain, the cm of thickness 4 is spread, spreads the min of time 30；
S8：Dry：The S7 tealeaves spread after moisture regain is put into 6CH chain-plate type automatic driers, 95 DEG C are heated to, dehydration is dry
It is dry to be not more than 6% to water content of tea and get product.
Comparative example 1
Using Guangdong Lian Nan great Ye as tea raw material, using traditional Guangdong large leaf Green tea processing technology, with embodiment 1 and implementation
The difference of example 2 is：Do not spread and directly finished after S1 leaf pickings, when S2 finishes, green-keeping machine need not first heat up directly
Tealeaves in S1 is delivered in green-keeping machine, gradually heated up, fixing to water content of tea is 40%.Tealeaves after fixing without
Airing is directly kneaded, and moisture regain need not be spread after just drying by drying, and directly be dried.
Comparative example 2
Using Guangdong colony large leaf as tea raw material, using traditional Guangdong large leaf Green tea processing technology, with embodiment 3 and in fact
The difference for applying example 4 is：Do not spread and directly finished after S1 leaf pickings, when S2 finishes, green-keeping machine need not first heating direct
Connect and deliver the tealeaves in S1 in green-keeping machine, gradually heat up, fixing to water content of tea is 40%.Tealeaves after fixing without
Cross airing directly to be kneaded, moisture regain need not be spread after just drying by drying, and directly be dried.
, please professional tealeaves syndic reference national standard by the quality of gained tealeaves in embodiment 1 ~ 4 and comparative example 1 and 2
Its " profile, soup look, fragrance, flavour and tea residue " five factors are carried out by tealeaves organoleptic evaluation method (GB/T23776-2009)
Quality is evaluated, and its result is as shown in table 1.
It can be drawn by the data analysis of table 1, compared with traditional Guangdong large leaf Green tea processing technology, using the present invention program
The bitter taste that obtained tealeaves brews rear millet paste is substantially reduced, and improves the mouthfeel of millet paste, has more crowds to receive.
For those skilled in the art, on the premise of the present invention program basic structure is not departed from, if can make
Dry finishing variety more, all should belong to the present invention and cover the scope of the claims.
Claims (8)
1. a kind of tea processing technique of reduction Guangdong large leaf bitter taste of green tea, it is characterised in that comprise the following steps：
S1. leaf picking and spread：The leaf of a bud one newly unfolded or two leaves and a bud are plucked from the large leaf kind tea tree of Guangdong
Fresh leaves of tea plant, and by the fresh dark brownish green airing of harvesting；
S2. finish：By 10 ~ 20 min that finished in the dark brownish green input green-keeping machine in S1；
S3. airing：Airing is carried out after dark brownish green taking-up after S2 is finished, during which carries out stirring 1 time every 30 min；
S4. knead：It will be kneaded in dark brownish green input kneading machine after S3 airings, knead to use and rub, gently rub, again without pressure without pressure sky
Soft order is carried out, and is deblocked；
S5. stack：The S4 tealeaves kneaded is transferred in bamboo basket and stacked；
S6. just dry：Tealeaves after stacking is put into and is heated to 100 ~ 110 DEG C in 6CH chain-plate type automatic driers and is toasted,
To water content of tea be 20% ~ 30% when take out；
S7. spread：Tealeaves after being dried at the beginning of S6 is carried out spreading moisture regain；
S8. dry：The S7 tealeaves spread after moisture regain is put into 6CH chain-plate type automatic driers, 90 ~ 95 DEG C, dehydration are heated to
Drying is not more than 6% to water content of tea and got product.
2. processing technology according to claim 1, it is characterised in that the Guangdong large leaf kind is even Nan great Ye or Guangdong
Colony's large leaf.
3. processing technology according to claim 1, it is characterised in that the fresh dark brownish green h of airing 4 ~ 6 in step S1, to dark brownish green
Water content is 70% ~ 80%.
4. processing technology according to claim 1, it is characterised in that be heated to green-keeping machine temperature when being finished in step S2
230 ~ 260 DEG C just start the fixing that feeds intake.
5. processing technology according to claim 1, it is characterised in that tea tedding thickness is 3 ~ 5cm in step S3, during airing
Between be 1 ~ 2h.
6. processing technology according to claim 1, it is characterised in that rub 5 ~ 10 min without pressure sky in step S4, middle pressure is gently rubbed
10 ~ 15 min, then gently rub 5 ~ 10 min without pressure.
7. processing technology according to claim 1, it is characterised in that need to carry out stacking 1 ~ 2 in step S5, after tea rolling
H, stacking thickness is 10 ~ 20cm.
8. according to any one of the claim 1-7 processing technologys, it is characterised in that tea primary drying to water content is in step S7
It after 20% ~ 30%, need to be spread, spread 2 ~ 4cm of thickness, spread 20 ~ 40min of time.
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Cited By (11)
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| CN107467237A (en) * | 2017-09-29 | 2017-12-15 | 遵义林仙康茶旅有限公司 | A kind of processing technology of green tea |
| CN109090294A (en) * | 2018-10-22 | 2018-12-28 | 宜宾市双星茶业有限责任公司 | Bitter leaves green tea and its processing method |
| CN109169978A (en) * | 2018-09-30 | 2019-01-11 | 福建二五区茶业有限公司 | A kind of processing method promoting large leaf green tea quality |
| CN110100920A (en) * | 2019-06-04 | 2019-08-09 | 湖南省茶叶研究所 | A kind of processing method of Jiang Hua " precious jade tea " |
| CN110692749A (en) * | 2019-10-22 | 2020-01-17 | 贵州晴隆五月茶业有限公司 | Processing method of fossil tea green tea |
| CN110742139A (en) * | 2019-11-28 | 2020-02-04 | 凤冈县苏贵茶业旅游发展有限公司 | Processing method for reducing bitter taste of green tea in summer |
| CN110892924A (en) * | 2019-12-04 | 2020-03-20 | 广东省农业科学院茶叶研究所 | Yellow tea and preparation method thereof |
| CN112401017A (en) * | 2020-11-18 | 2021-02-26 | 杨耀荣 | Environment-friendly tea processing technology |
| CN112753789A (en) * | 2021-01-18 | 2021-05-07 | 贵州省茶叶研究所 | Tea powder and preparation method thereof |
| CN114651887A (en) * | 2022-04-15 | 2022-06-24 | 凤冈县秀姑茶业有限公司 | Sweet tea processing technology |
| CN114711308A (en) * | 2022-04-26 | 2022-07-08 | 凤冈县秀姑茶业有限公司 | Processing technology of green tea |
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| CN107467237A (en) * | 2017-09-29 | 2017-12-15 | 遵义林仙康茶旅有限公司 | A kind of processing technology of green tea |
| CN109169978A (en) * | 2018-09-30 | 2019-01-11 | 福建二五区茶业有限公司 | A kind of processing method promoting large leaf green tea quality |
| CN109090294A (en) * | 2018-10-22 | 2018-12-28 | 宜宾市双星茶业有限责任公司 | Bitter leaves green tea and its processing method |
| CN110100920A (en) * | 2019-06-04 | 2019-08-09 | 湖南省茶叶研究所 | A kind of processing method of Jiang Hua " precious jade tea " |
| CN110692749A (en) * | 2019-10-22 | 2020-01-17 | 贵州晴隆五月茶业有限公司 | Processing method of fossil tea green tea |
| CN110742139A (en) * | 2019-11-28 | 2020-02-04 | 凤冈县苏贵茶业旅游发展有限公司 | Processing method for reducing bitter taste of green tea in summer |
| CN110892924A (en) * | 2019-12-04 | 2020-03-20 | 广东省农业科学院茶叶研究所 | Yellow tea and preparation method thereof |
| CN110892924B (en) * | 2019-12-04 | 2023-11-10 | 广东省农业科学院茶叶研究所 | Yellow tea and preparation method thereof |
| CN112401017A (en) * | 2020-11-18 | 2021-02-26 | 杨耀荣 | Environment-friendly tea processing technology |
| CN112753789A (en) * | 2021-01-18 | 2021-05-07 | 贵州省茶叶研究所 | Tea powder and preparation method thereof |
| CN114651887A (en) * | 2022-04-15 | 2022-06-24 | 凤冈县秀姑茶业有限公司 | Sweet tea processing technology |
| CN114711308A (en) * | 2022-04-26 | 2022-07-08 | 凤冈县秀姑茶业有限公司 | Processing technology of green tea |
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