CN107094958A - A kind of method of Small-leaf Kuding tea deep processing - Google Patents
A kind of method of Small-leaf Kuding tea deep processing Download PDFInfo
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- CN107094958A CN107094958A CN201710516529.2A CN201710516529A CN107094958A CN 107094958 A CN107094958 A CN 107094958A CN 201710516529 A CN201710516529 A CN 201710516529A CN 107094958 A CN107094958 A CN 107094958A
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention provides a kind of method of Small-leaf Kuding tea deep processing, this method is using Guizhou Camellia sinensis var. viridis kind as tea raw material, by harvesting, rinsing, the step such as bubble is blue or green, withers, knead, ferment and dries, this method carries out inventive improvements on the basis of traditional tea manufacture craft, and its obtained tealeaves batch reproducibility is good, and tealeaves soup look is emerald green, limpid bright, fragrance is pure, flavour slight bitter Hui Tian, the emerald green fresh and alive softness of tea residue, meets the requirement of primes tealeaves.
Description
Technical field
The invention belongs to tea processing technical field, and in particular to a kind of method of Small-leaf Kuding tea deep processing.
Background technology
Small-leaf Kuding tea also known as blue mountains and green waters tea, are mainly originated in Sichuan, Yunnan, Guizhou mountain jungle, cool to reduce pathogenic fire
Substantially, without Ilex latifolia, that strong bitter taste, there is the fresh and sweet of green tea to effect again.Color and luster is dark green after brewing, and leaflet is bitter
Fourth tea custom claims " blue mountains and green waters ", is Oleaceae Ligustrum magaphanerophytes, and the green profit of Appearance color, soup look are dark green, tea residue is bud green, belong to pure
Wild plant, entrance slight bitter delicate fragrance, sweet are the fruits of labor, can clearing heat and detoxicating, improving eyesight and purging toxins in liver, beneficial throat and moistening lung, be a kind of pure natural
Health drink.
In Guizhou, the embodiment that leaflet Kuding tea preparation technique does not have science also typically all uses technical staff's experience
To implement so that the Small-leaf Kuding tea quality that different personnel make is inconsistent, is unfavorable for the market development and popularization.
The content of the invention
In order to solve the above problems, the invention provides a kind of method of Small-leaf Kuding tea deep processing, this method is with Guizhou
Local Camellia sinensis var. viridis kind is tea raw material, and by harvesting, rinsing, the step such as bubble is blue or green, withers, knead, ferment and dries, this method exists
Inventive improvements are carried out on the basis of traditional tea manufacture craft, its obtained tealeaves batch reproducibility is good, tealeaves soup look is emerald green,
Limpid bright, fragrance is pure, flavour slight bitter Hui Tian, the emerald green fresh and alive softness of tea residue, meets the requirement of primes tealeaves.
Specifically, the present invention is achieved through the following technical solutions：
A kind of method of Small-leaf Kuding tea deep processing, it is characterised in that：Comprise the following steps：
(1) pluck：It is raw material to choose the Small-leaf Kuding tea planted in Guizhou, is plucked to 4-5 months, works as bud-leaf
Start harvesting when growing to one to two leaf of bud, pluck length 2.0-3.0cm, forbid to carry old leaf, insect bite leaf and monolithic during harvesting
Leaf, is not adopted rainwater leaf and dew leaf preferably, is contained using bamboo basket, to prevent fresh leaf red change or vexed ripe；
(2) fresh leaf is cleaned：It is equably thin after 6-8min after foam washing fresh tea leaf using sodium-chloride water solution containing 3-7%
Spread out on bamboo dustpan, drain；
(3) wither：The tealeaves that step (2) is drained, is put in ventilation and withers in cell body, uniformly shakeout tealeaves, be passed through nitrogen
After protection, regulation temperature is 35-40 DEG C, carries out the 80-100min that withers, and nitrogen protection is let cool to room temperature；
(3) finish：It will be put into through withered tea leaves in roller fixation machine, tealeaves input amount is that cylinder product 2-4/10 is advisable, and is adopted
Fixing operation is carried out with temperature programmed control, first temperature is 80-90 DEG C, and drum rotation speed is 30-40/min, finish 2-4min, then controls
Temperature is 50-60 DEG C, and drum rotation speed is 30-40/min, after fixing 6-8min, and now tealeaves outward appearance leaf color is switched to secretly by bud green
Green, hand-tight to hold tealeaves slightly with viscosity, thick stalk is rolled over and continuous, green gas disappearance, there is tea smell；
(4) knead：Tealeaves after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 60-70r/min, is carried out
Knead 40-50min；
(5) ferment：The tealeaves that step (4) has been kneaded is put into closed ceramic pot, wherein, ceramic top tank structure is placed with yarn
The activated carbon that cloth is packed, first carries out anaerobic fermentation 6-8h, further take out it is equably thin spread out on bamboo dustpan, spontaneous fermentation 18-
24h；
(6) dry, the tealeaves of fermentation ends is put into dryer, shakeout tealeaves thickness for 5-6cm, be dried under reduced pressure, do
Dry temperature control is at 50-60 DEG C, and negative pressure of vacuum is 0.08MPa, and it is 3-5% to dry to water content of tea, and subpackage dress obtains small
Leaf Ilex Latifolia Thunb.
Further：Above-mentioned steps (1) are plucked：It is raw material to choose the Small-leaf Kuding tea planted of Guizhou, to the 4-5 months
Part plucked, start harvesting when bud-leaf grows to one to two leaf of bud, pluck length 2.5cm, forbid during harvesting carrying old leaf,
Insect bite leaf and monolithic leaf, are not adopted rainwater leaf and dew leaf preferably, are contained using bamboo basket, to prevent fresh leaf red change or vexed ripe.
Above-mentioned steps (2) are equably thin to spread out in bamboo after 7min using containing after 5% sodium-chloride water solution, foam washing fresh tea leaf
On dustpan processed, drain.
Above-mentioned steps (3) finish：It will be put into through withered tea leaves in roller fixation machine, tealeaves input amount is that cylinder product 3/10 is
Preferably, fixing operation is carried out using temperature programmed control, first temperature is 85 DEG C, and drum rotation speed is 35/min, finish 3min, then controls temperature
For 55 DEG C, drum rotation speed is 35/min, fixing 7min after, now tealeaves outward appearance leaf color by it is bud green switch to it is dark green, it is hand-tight to hold tealeaves
Slightly with viscosity, thick stalk is rolled over and continuous, green gas disappearance, there is tea smell.
Above-mentioned steps (4) are kneaded：Tealeaves after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 65r/min,
45min is kneaded in progress.
Above-mentioned steps (5) are fermented：The tealeaves that step (4) has been kneaded is put into closed ceramic pot, wherein, ceramic top tank structure
Be placed with the activated carbon that gauze is packed, first carry out anaerobic fermentation 7h, further take out it is equably thin spread out on bamboo dustpan, spontaneous fermentation
21h；
Above-mentioned steps (6) are dried, and the tealeaves of fermentation ends is put into dryer, are shakeout tealeaves thickness for 5-6cm, are subtracted
Press dry it is dry, drying temperature control at 55 DEG C, negative pressure of vacuum is 0.08MPa, dry to water content of tea be 3-5%, subpackage dress, i.e.,
Obtain Small-leaf Kuding tea.
The present invention has the beneficial effect that：
The present invention is studied by the characteristic to Anshun Prefecture's tealeaves, is created with reference to the processing technology of conventional black
Property improve, it is determined that black tea processing method of the invention, it has the advantages that：Its obtained tealeaves batch reproducibility
Good, tealeaves soup look is emerald green, limpid bright, and fragrance is pure, flavour slight bitter Hui Tian, the emerald green fresh and alive softness of tea residue, meets one-level and samples tea
The requirement of leaf, is analyzed after testing：Its total reducing sugar of tealeaves>3.0%th, reduced sugar>1.0%th, protein>22.0%th, Tea Polyphenols>
18.0%th, the hydrotrope>50.0%, be it is a kind of integrate health care, medicinal tea substitute beverage.
It is further described for the content of the invention and beneficial effect to the present invention, the present invention has gone back following investigation, it is intended to
Illustrate the present invention, but never make any restriction to protection scope of the present invention.
1st, Small-leaf Kuding tea produced by the present invention carries out quality assessment result
The present invention is to Small-leaf Kuding tea made from embodiment 1-3 and control group 1 (traditional-handwork making) result such as table 1 below：
Above-mentioned investigation result shows：The present invention Small-leaf Kuding tea processing technology, its obtained Small-leaf Kuding tea quality compared with
Control group 1 is excellent, and comprehensive grading is up to more than 81 points, and tealeaves soup look is emerald green, limpid bright, and fragrance is pure, flavour slight bitter Hui Tian, tea residue
Emerald green fresh and alive softness, meets the requirement of primes tealeaves.
Embodiment：
Embodiment 1：The method of Small-leaf Kuding tea deep processing：
(1) pluck：It is raw material to choose the Small-leaf Kuding tea planted in Guizhou, is plucked to 4-5 months, works as bud-leaf
Start harvesting when growing to one to two leaf of bud, pluck length 2.5cm, forbid to carry old leaf, insect bite leaf and monolithic leaf during harvesting, most
It is good not adopt rainwater leaf and dew leaf, contained using bamboo basket, to prevent fresh leaf red change or vexed ripe；
(2) fresh leaf is cleaned：Using containing 3% sodium-chloride water solution, after foam washing fresh tea leaf, after 6min, equably it is thin spread out in
On bamboo dustpan, drain；
(3) wither：The tealeaves that step (2) is drained, is put in ventilation and withers in cell body, uniformly shakeout tealeaves, be passed through nitrogen
After protection, regulation temperature is 35 DEG C, carries out the 80min that withers, and nitrogen protection is let cool to room temperature；
(3) finish：It will be put into through withered tea leaves in roller fixation machine, tealeaves input amount is that cylinder product 2/10 is advisable, and is used
Temperature programmed control carries out fixing operation, and first temperature is 80 DEG C, and drum rotation speed is 30/min, and finish 2-4min, then controls temperature to be 50
DEG C, drum rotation speed is 30r/min, fixing 6min after, now tealeaves outward appearance leaf color by it is bud green switch to it is dark green, it is hand-tight to hold tealeaves slightly band
Viscosity, thick stalk is rolled over and continuous, green gas disappearance, there is tea smell；
(4) knead：Tealeaves after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 60r/min, is kneaded
40min；
(5) ferment：The tealeaves that step (4) has been kneaded is put into closed ceramic pot, wherein, ceramic top tank structure is placed with yarn
The activated carbon that cloth is packed, first carries out anaerobic fermentation 6h, further take out it is equably thin spread out on bamboo dustpan, spontaneous fermentation 18h；
(6) dry, the tealeaves of fermentation ends is put into dryer, shakeout tealeaves thickness for 5cm, be dried under reduced pressure, dry
Temperature control is at 50 DEG C, and negative pressure of vacuum is 0.08MPa, and it is 3-5% to dry to water content of tea, and subpackage dress obtains leaflet bitter
Fourth tea.
Embodiment 2：The method of Small-leaf Kuding tea deep processing：
(1) pluck：It is raw material to choose the Small-leaf Kuding tea planted in Guizhou, is plucked to 4-5 months, works as bud-leaf
Start harvesting when growing to one to two leaf of bud, pluck length 2.5cm, forbid to carry old leaf, insect bite leaf and monolithic leaf during harvesting, most
It is good not adopt rainwater leaf and dew leaf, contained using bamboo basket, to prevent fresh leaf red change or vexed ripe.
(2) it is equably thin to spread out in bamboo dustpan after 7min using containing after 5% sodium-chloride water solution, foam washing fresh tea leaf
On, drain.
(3) finish：It will be put into through withered tea leaves in roller fixation machine, tealeaves input amount is that cylinder product 3/10 is advisable, and is used
Temperature programmed control carries out fixing operation, and first temperature is 85 DEG C, and drum rotation speed is 35/min, and finish 3min, then controls temperature to be 55 DEG C,
Drum rotation speed is 35/min, after fixing 7min, and now tealeaves outward appearance leaf color switchs to dark green by bud green, and hand-tight to hold tealeaves slightly band viscous
Property, it is thick to obstruct folding and continuous, green gas disappearance, there is tea smell.
(4) knead：Tealeaves after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 65r/min, is kneaded
45min。
(5) ferment：The tealeaves that step (4) has been kneaded is put into closed ceramic pot, wherein, ceramic top tank structure is placed with yarn
The activated carbon that cloth is packed, first carries out anaerobic fermentation 7h, further take out it is equably thin spread out on bamboo dustpan, spontaneous fermentation 21h；
(6) dry, the tealeaves of fermentation ends is put into dryer, shakeout tealeaves thickness for 5-6cm, be dried under reduced pressure, do
Dry temperature control is at 55 DEG C, and negative pressure of vacuum is 0.08MPa, and it is 3-5% to dry to water content of tea, and subpackage dress obtains leaflet
Ilex Latifolia Thunb.
Embodiment 3：The method of Small-leaf Kuding tea deep processing：
(1) pluck：It is raw material to choose the Small-leaf Kuding tea planted in Guizhou, is plucked to 4-5 months, works as bud-leaf
Start harvesting when growing to one to two leaf of bud, pluck length 3.0cm, forbid to carry old leaf, insect bite leaf and monolithic leaf during harvesting, most
It is good not adopt rainwater leaf and dew leaf, contained using bamboo basket, to prevent fresh leaf red change or vexed ripe；
(2) fresh leaf is cleaned：Using containing 7% sodium-chloride water solution, after foam washing fresh tea leaf, after 6-8min, equably thin stand
In on bamboo dustpan, drain；
(3) wither：The tealeaves that step (2) is drained, is put in ventilation and withers in cell body, uniformly shakeout tealeaves, be passed through nitrogen
After protection, regulation temperature is 40 DEG C, carries out the 100min that withers, and nitrogen protection is let cool to room temperature；
(3) finish：It will be put into through withered tea leaves in roller fixation machine, tealeaves input amount is that cylinder product 4/10 is advisable, and is used
Temperature programmed control carries out fixing operation, and first temperature is 90 DEG C, and drum rotation speed is 40/min, and finish 4min, then controls temperature to be 60 DEG C,
Drum rotation speed is 40/min, after fixing 8min, and now tealeaves outward appearance leaf color switchs to dark green by bud green, and hand-tight to hold tealeaves slightly band viscous
Property, it is thick to obstruct folding and continuous, green gas disappearance, there is tea smell；
(4) knead：Tealeaves after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 70r/min, is kneaded
40-50min；
(5) ferment：The tealeaves that step (4) has been kneaded is put into closed ceramic pot, wherein, ceramic top tank structure is placed with yarn
The activated carbon that cloth is packed, first carries out anaerobic fermentation 8h, further take out it is equably thin spread out on bamboo dustpan, spontaneous fermentation 24h；
(6) dry, the tealeaves of fermentation ends is put into dryer, shakeout tealeaves thickness for 5-6cm, be dried under reduced pressure, do
Dry temperature control is at 60 DEG C, and negative pressure of vacuum is 0.08MPa, and it is 3-5% to dry to water content of tea, and subpackage dress obtains leaflet
Ilex Latifolia Thunb.
Claims (7)
1. a kind of method of Small-leaf Kuding tea deep processing, it is characterised in that：Comprise the following steps：
(1) pluck：It is raw material to choose the Small-leaf Kuding tea planted in Guizhou, is plucked to 4-5 months, when bud-leaf is grown to
Start harvesting during one one to two leaf of bud, pluck length 2.0-3.0cm, forbid to carry old leaf, insect bite leaf and monolithic leaf during harvesting, most
It is good not adopt rainwater leaf and dew leaf, contained using bamboo basket, to prevent fresh leaf red change or vexed ripe；
(2) fresh leaf is cleaned：Using sodium-chloride water solution containing 3-7%, after foam washing fresh tea leaf, after 6-8min, equably it is thin spread out in
On bamboo dustpan, drain；
(3) wither：The tealeaves that step (2) is drained, is put in ventilation and withers in cell body, uniformly shakeout tealeaves, is passed through nitrogen protection
Afterwards, regulation temperature is 35-40 DEG C, carries out the 80-100min that withers, and nitrogen protection is let cool to room temperature；
(3) finish：It will be put into through withered tea leaves in roller fixation machine, tealeaves input amount is that cylinder product 2-4/10 is advisable, using journey
Sequence temperature control carries out fixing operation, and first temperature is 80-90 DEG C, and drum rotation speed is 30-40/min, and finish 2-4min, then controls temperature
For 50-60 DEG C, drum rotation speed is 30-40/min, and after fixing 6-8min, now tealeaves outward appearance leaf color switchs to dark green, hand by bud green
Tealeaves is held slightly with viscosity, thick stalk is rolled over and continuous, green gas disappearance, there is tea smell；
(4) knead：Tealeaves after withering is put into rub barrel formula kneading machine, the rotating speed of kneading machine is 60-70r/min, is kneaded
40-50min；
(5) ferment：The tealeaves that step (4) has been kneaded is put into closed ceramic pot, wherein, ceramic top tank structure is placed with gauze bag
The activated carbon of system, first carries out anaerobic fermentation 6-8h, further take out it is equably thin spread out on bamboo dustpan, spontaneous fermentation 18-24h；
(6) dry, the tealeaves of fermentation ends is put into dryer, shakeout tealeaves thickness for 5-6cm, be dried under reduced pressure, dry temperature
Degree control is at 50-60 DEG C, and negative pressure of vacuum is 0.08MPa, and it is 3-5% to dry to water content of tea, and subpackage dress obtains leaflet bitter
Fourth tea.
2. the method for Small-leaf Kuding tea deep processing according to claim 1, it is characterised in that：Step (1) is plucked：Choose expensive
The Small-leaf Kuding tea that state is planted is raw material, is plucked, started when bud-leaf grows to one to two leaf of bud to 4-5 months
Harvesting, plucks length 2.5cm, forbids to carry old leaf, insect bite leaf and monolithic leaf during harvesting, does not adopt rainwater leaf and dew leaf preferably,
Contained using bamboo basket, to prevent fresh leaf red change or vexed ripe.
3. the method for Small-leaf Kuding tea deep processing according to claim 1, it is characterised in that：Step (2) is using containing 5% chlorine
Change after sodium water solution, foam washing fresh tea leaf, it is equably thin to spread out on bamboo dustpan after 7min, drain.
4. the method for Small-leaf Kuding tea deep processing according to claim 1, it is characterised in that：Step (3) finishes：Will be through withering
The tealeaves that withers is put into roller fixation machine, and tealeaves input amount is that cylinder product 3/10 is advisable, and carries out fixing operation using temperature programmed control, first
Temperature is 85 DEG C, and drum rotation speed is 35/min, and finish 3min, then controls temperature to be 55 DEG C, and drum rotation speed is 35/min, fixing
After 7min, now tealeaves outward appearance leaf color switchs to dark green by bud green, and hand-tight to hold tealeaves slightly band viscosity, thick stalk folding and continuous, green gas disappears
Lose, there is tea smell.
5. the method for Small-leaf Kuding tea deep processing according to claim 1, it is characterised in that：Step (4) is kneaded：It will wither
Tealeaves afterwards is put into rub barrel formula kneading machine, and the rotating speed of kneading machine is 65r/min, and 45min is kneaded in progress.
6. the method for Small-leaf Kuding tea deep processing according to claim 1, it is characterised in that：Step (5) is fermented：By step
(4) tealeaves kneaded is put into closed ceramic pot, wherein, ceramic top tank structure is placed with the activated carbon that gauze is packed, and first carries out
Anaerobic fermentation 7h, further take out it is equably thin spread out on bamboo dustpan, spontaneous fermentation 21h.
7. the method for Small-leaf Kuding tea deep processing according to claim 1, it is characterised in that：Step (6) is dried, and will be fermented
The tealeaves of end, is put into dryer, shakeouts tealeaves thickness for 5-6cm, is dried under reduced pressure, drying temperature is controlled in 55 DEG C, vacuum
Negative pressure is 0.08MPa, and it is 3-5% to dry to water content of tea, and subpackage dress obtains Small-leaf Kuding tea.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108835329A (en) * | 2018-07-04 | 2018-11-20 | 贵州省林艺波生态农业科技开发有限公司 | A kind of processing method of Small-leaf Kuding tea agaricus bisporus fermented tea |
| CN108850280A (en) * | 2018-07-02 | 2018-11-23 | 益阳玲智工程技术有限公司 | A kind of dark green tea and its processing method containing Ilex Latifolia Thunb |
| CN108902371A (en) * | 2018-06-28 | 2018-11-30 | 贵州省松桃武陵源苗王茶业有限公司 | A kind of preparation method that Guizhou is high-quality slender joss stick |
| CN109007083A (en) * | 2018-07-25 | 2018-12-18 | 兴义市绿缘中药材种植农民专业合作社 | A kind of processing method reducing the red change of leaflet Kuding green tea |
| CN110731396A (en) * | 2019-11-26 | 2020-01-31 | 余庆县玉笏春茶业有限责任公司 | processing method of lobular broadleaf holly leaf |
| CN110742161A (en) * | 2019-12-14 | 2020-02-04 | 贵州沃丰茶业有限公司 | Method for preparing lobular Kuding Fuzhuan tea |
| CN111642590A (en) * | 2020-07-24 | 2020-09-11 | 余庆县玉龙茶业有限公司 | Preparation method of compound lobular broadleaf holly leaf tea powder |
| CN111642609A (en) * | 2020-07-08 | 2020-09-11 | 余庆县兴民城乡经济统筹发展有限责任公司 | Processing method of broadleaf holly leaf |
| CN112293519A (en) * | 2020-09-28 | 2021-02-02 | 安徽宏云制茶有限公司 | Fermentation method of Huangkui tea |
| CN113080269A (en) * | 2021-05-10 | 2021-07-09 | 贵州省凤冈县田坝魅力黔茶有限公司 | Processing method for improving amino acid content of black tea |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902371A (en) * | 2018-06-28 | 2018-11-30 | 贵州省松桃武陵源苗王茶业有限公司 | A kind of preparation method that Guizhou is high-quality slender joss stick |
| CN108850280A (en) * | 2018-07-02 | 2018-11-23 | 益阳玲智工程技术有限公司 | A kind of dark green tea and its processing method containing Ilex Latifolia Thunb |
| CN108835329A (en) * | 2018-07-04 | 2018-11-20 | 贵州省林艺波生态农业科技开发有限公司 | A kind of processing method of Small-leaf Kuding tea agaricus bisporus fermented tea |
| CN109007083A (en) * | 2018-07-25 | 2018-12-18 | 兴义市绿缘中药材种植农民专业合作社 | A kind of processing method reducing the red change of leaflet Kuding green tea |
| CN110731396A (en) * | 2019-11-26 | 2020-01-31 | 余庆县玉笏春茶业有限责任公司 | processing method of lobular broadleaf holly leaf |
| CN110742161A (en) * | 2019-12-14 | 2020-02-04 | 贵州沃丰茶业有限公司 | Method for preparing lobular Kuding Fuzhuan tea |
| CN111642609A (en) * | 2020-07-08 | 2020-09-11 | 余庆县兴民城乡经济统筹发展有限责任公司 | Processing method of broadleaf holly leaf |
| CN111642590A (en) * | 2020-07-24 | 2020-09-11 | 余庆县玉龙茶业有限公司 | Preparation method of compound lobular broadleaf holly leaf tea powder |
| CN112293519A (en) * | 2020-09-28 | 2021-02-02 | 安徽宏云制茶有限公司 | Fermentation method of Huangkui tea |
| CN113080269A (en) * | 2021-05-10 | 2021-07-09 | 贵州省凤冈县田坝魅力黔茶有限公司 | Processing method for improving amino acid content of black tea |
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