CN107114499A - A kind of preparation method of deep and remote scent type green tea - Google Patents
A kind of preparation method of deep and remote scent type green tea Download PDFInfo
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- CN107114499A CN107114499A CN201710374517.0A CN201710374517A CN107114499A CN 107114499 A CN107114499 A CN 107114499A CN 201710374517 A CN201710374517 A CN 201710374517A CN 107114499 A CN107114499 A CN 107114499A
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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
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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
- A23F3/12—Rolling or shredding tea leaves
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Abstract
The invention discloses a kind of preparation method of deep and remote scent type green tea, comprise the following steps：The harvesting of fresh leaf：Height above sea level is more than 1000 meters；The stand of fresh leaf is blue or green：Paving thickness is 2~4 centimetres, and it is blue or green that moisture completes stand when losing 8%~12%；3) fixing of tealeaves：260 DEG C~280 DEG C of vapor (steam) temperature；The sth. made by twisting of tealeaves is rubbed：Tealeaves is cooled to 23~28 DEG C, is twisted with the fingers and rubbed 8~10 minutes with 0.2~0.5MPa dynamics；Tea carding：75~85 DEG C of temperature, this process is repeated twice；Tealeaves is baked：85~90 DEG C of temperature, 25~30 minutes time；23~27 DEG C are cooled to place 25~30 minutes；Bake again, 98~105 DEG C of temperature, 20~23 minutes time；The Titian of tealeaves：115~118 DEG C are warming up to bakeing the tea aroma raising 2~3 hours completed；The present invention has the advantages that tealeaves is emerald green, blade profile is completely and in orchid floral type.
Description
Technical field
The invention belongs to the manufacture technology field of green tea, and in particular to a kind of preparation method of deep and remote scent type green tea.
Background technology
Current producing green tea is typically all by leaf picking, stand green grass or young crops, finishes, kneads and dry this five processes；
In the picking process of fresh tea passes, typically all it is defined using the time to harvesting, fails to be related to the height above sea level of Tea planting
The requirement of requirement and the weather conditions of height；To having clear and definite regulation in the percentage of water loss of tealeaves during stand is blue or green, simply with naked eyes
Feel；The fixing process of tealeaves much all uses boiler frying, it is impossible to realize successional Tea manufacture；General sth. made by twisting was rubbed
Cheng Jun was pressed using several pressure different stage, and sth. made by twisting is rubbed；The manage bar temperature of traditional tea be arranged at 100 DEG C with
On, the higher saving for being unfavorable for the energy of temperature.
The content of the invention
It is an object of the invention to：Problem present in preparation process for above-mentioned green tea, the present invention provides a kind of deep and remote
The preparation method of scent type green tea.
The technical solution adopted by the present invention is as follows：
A kind of preparation method of deep and remote scent type green tea, comprises the following steps：
1) harvesting of fresh leaf：Environment temperature does not have the fair weather of dew in 18~22 DEG C and environment, and height above sea level exists
More than 1000 meters, opened up at the beginning of plucking the leaf of a bud one or two leaves and a bud；The fresh leaf of harvesting is contained and shifted using the equipment of ventilation；
2) stand of fresh leaf is blue or green：The fresh leaf plucked is transferred to the airing field of shady and cool ventilation, fresh leaf is spread out and allows it
Naturally wither, paving thickness is 2~4 centimetres, the moisture of tealeaves is detected during withering naturally and is made a record；Work as tealeaves
When moisture loses 8%~12%, stop stand young worker's sequence；
3) fixing of tealeaves：By spread out it is blue or green after tealeaves carries out fixing processing with steam, vapor (steam) temperature control 260 DEG C~
280℃；
4) sth. made by twisting of tealeaves is rubbed：Tealeaves after fixing is cooled down immediately, when chilling temperature is 23~28 DEG C, with 0.2~
0.5MPa dynamics is kneaded 8~10 minutes；
5) manage bar of tealeaves：The tea carding shaping after rubbing will be twisted with the fingers, manage bar temperature is 75~85 DEG C, and this process repeats two
It is secondary；
6) baking of tealeaves：The tealeaves that manage bar is completed is baked, and temperature is 85~90 DEG C, and baking time is 25~30
Minute；23~27 DEG C are cooled to place 25~30 minutes；Again by second of baking of tealeaves, baked temperature is：98~105 DEG C, dry
The roasting time is：20~23 minutes；
7) Titian of tealeaves：Temperature is risen to 115~118 DEG C to bakeing the tea aroma raising 2~3 hours completed.
Further limit, the step 1) intermediate altitude be 1200~1500 meters.
Further limit, the step 1) in fair weather be 3~May fair weather.
Further limit, the step 2) in the tealeaves that paves turn over every 3 hours to dry in the air.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1. traditional mode is by the way of blower fan blowing increase convection current, because the power that tealeaves is subject to is too big, so as to cause
The structure for having dulcet composition is destroyed；In tealeaves withers naturally, when the moisture of tealeaves loses rate less than 8%, tea
Black, the outward appearance of influence tealeaves of leaf；When the moisture of tealeaves loses rate more than 12%, the fragrance of tealeaves can be taken away；
Therefore the moisture of tealeaves loses rate and controlled 8%~12%；So that the lovely luster of tealeaves, aromatic flavour.
2. the harvesting Environment temperature of fresh leaf does not have the fair weather of dew in 18~22 DEG C and environment, pick
Tealeaves will not be added because dew is carried tealeaves water content and spread out it is blue or green during due to the water content of tealeaves
It is too high to cause local temperature too high, so as to influence the color and luster of tealeaves；When environment temperature is less than 18 DEG C, it is unfavorable for Measuring Moisture Content of Tea
Evaporation；When environment temperature is less than 22 DEG C, because the ultraviolet in light is too strong, being radiated on tealeaves can be by the fragrance in tealeaves
Material is evaporated, so as to reduce the fragrance of tealeaves.
3. avoid the water loss in tealeaves too serious and take away the dulcet aromatic substance of the inside tool；Vapor (steam) temperature is controlled
At 260 DEG C~280 DEG C, when temperature is higher than 280 DEG C, fragrant substance in tea is volatilized in fixing, and fragrance reduces, and temperature is less than 260
DEG C when, it is impossible to the enzymatic oxidation reaction of destruction or the enzyme such as Tea Polyphenols in passivation tealeaves completely.
4. the process of kneading is to destroy the histocyte of tealeaves, tea juice is overflowed, the necessary oxidation reaction of progress；
Stress control carries out sth. made by twisting using several pressure different stage and rubbed in 0.2MPa~0.5MPa, traditional preparation method, the present invention
Kneaded using a pressure so that sth. made by twisting rubs process simplification, saving time and saves artificial and machine cost.
5. moisture of the manage bar temperature control in 75~85 DEG C, one side tealeaves can evaporate, tealeaves is on the other hand moulded
Shape；Manage bar temperature is more than 100 DEG C in traditional preparation method；This step can not only reach identical tea quality but also
The energy can be saved.
6. the baking process of tealeaves is baked using 85~90 DEG C and bakeed 20~23 minutes two for 25~30 minutes and 98~105 DEG C
The individual stage is carried out, and traditional preparation method uses 60~70 DEG C, and the frying time is this process of 45~60min, and the present invention is adopted
Two processes are baked, and the first process is placed 30 minutes when 23~27 DEG C are cooled to after terminating, and are easy in tealeaves necessary
Enzyme reaction carry out thoroughly.
7. the selection of tealeaves, in 1200~1300 such height above sea level, is found, this height above sea level using height above sea level through inventor
In the range of tealeaves in aromatic substance content it is very high.
The tea shoot grown out for 8.3~May be it is most fresh and fresh and tender, it is in good taste.
9. during blue or green at fresh tea passes stand, every 3 hours turn over drying in the air, it is to avoid the tealeaves of lower floor fail to carry out dehydration and
Cause temperature to raise, thus in the presence of the enzymes such as Tea Polyphenols occur enzymatic oxidation reaction and cause tealeaves be faint in color and
Rotten phenomenon, the tealeaves produced is emerald green, blade profile is complete, in orchid floral type.
Embodiment
All features disclosed in this specification, in addition to mutually exclusive feature, can be combined in any way.
In order to make the purpose , technical scheme and advantage of the present invention be clearer, following examples, to present invention progress
It is further described；It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, limit is not used to
The fixed present invention.
Embodiment one
The technical scheme of the present embodiment is：A kind of preparation method of deep and remote scent type green tea, comprises the following steps：
1) harvesting of fresh leaf：Environment temperature does not have the fair weather of dew in 18~22 DEG C and environment, and height above sea level exists
More than 1000 meters, opened up at the beginning of plucking the leaf of a bud one or two leaves and a bud；The fresh leaf of harvesting is contained and shifted using the equipment of ventilation；
2) stand of fresh leaf is blue or green：The fresh leaf plucked is transferred to the airing field of shady and cool ventilation, fresh leaf is spread out and allows it
Naturally wither, paving thickness is 2~4 centimetres, the moisture of tealeaves is detected during withering naturally and is made a record；Work as tealeaves
When moisture loses 8%~12%, stop stand young worker's sequence；
3) fixing of tealeaves：By spread out it is blue or green after tealeaves carries out fixing processing with steam, vapor (steam) temperature control 260 DEG C~
280℃；
4) sth. made by twisting of tealeaves is rubbed：Tealeaves after fixing is cooled down immediately, when chilling temperature is 23~28 DEG C, with 0.2~
0.5MPa dynamics is kneaded 8~10 minutes；
5) manage bar of tealeaves：The tea carding shaping after rubbing will be twisted with the fingers, manage bar temperature is 75~85 DEG C, and this process repeats two
It is secondary；
6) baking of tealeaves：The tealeaves that manage bar is completed is baked, and temperature is 85~90 DEG C, and baking time is 25~30
Minute；23~27 DEG C are cooled to place 25~30 minutes；Again by second of baking of tealeaves, baked temperature is：98~105 DEG C, dry
The roasting time is：20~23 minutes；
7) Titian of tealeaves：Temperature is risen to 115~118 DEG C to bakeing the tea aroma raising 2~3 hours completed.
The present invention the course of work be：1) Environment temperature does not have the fair weather of dew in 18~22 DEG C, environment
And with being planted in the tea picking that height above sea level is more than 1000 meters, opened up at the beginning of the harvesting leaf of one bud one or two leaves and a bud；Bud-leaf is fresh and tender
And not by pest, the fresh leaf of harvesting is contained and shifted using splendid attire bucket of the wall with through hole；
2) stand of fresh leaf is blue or green：The fresh leaf plucked is transferred to the airing field of shady and cool ventilation, fresh leaf is carefully spread out
And wither naturally, paving thickness is 3 centimetres, during withering naturally, and the water of tealeaves is detected with Measuring Moisture Content of Tea detector
Point, as shown in table 1；When Measuring Moisture Content of Tea loses 8%~12%, stop stand young worker's sequence；
The measure of the water content of tea of table 1.
3) fixing of tealeaves：The tealeaves spread out after green grass or young crops is delivered to steam inactivation machine with screw elevator and carries out fixing processing,
The transporting velocity control of tealeaves is in 3.6kg/min, and vapor (steam) temperature is controlled at 270 DEG C；
4) sth. made by twisting of tealeaves is rubbed：Tealeaves after fixing is transferred to cooling bath and cooled down immediately, when chilling temperature is to 25 DEG C, uses
0.3MPa dynamics is kneaded 9 minutes；
5) manage bar of tealeaves：The tealeaves twisted with the fingers after rubbing is put into the shaping of carding machine manage bar, manage bar temperature is 80 DEG C, this process weight
Again twice；
6) baking of tealeaves：The tealeaves that manage bar is completed is put into the baking of infrared ray fragrance extracting machine, and temperature is 86 DEG C, baking time
For 27 minutes；24 DEG C are cooled to place 30 minutes；Again by second of baking of tealeaves, baked temperature is：100 DEG C, bakee the time
For：22 minutes；
7) Titian of tealeaves：The inside baked temperature of infrared ray fragrance extracting machine is risen into 117 DEG C to carry to bakeing the tealeaves completed
It is fragrant 2.56 hours.
Embodiment two
On the basis of embodiment one, the technical scheme of the present embodiment is：The step 1) intermediate altitude be 1200~1500
Rice.
Found through inventor, the aromatic substance content when height above sea level is at 1200~1300 meters in tealeaves is than on other height above sea level
The aromatic substance content of the tealeaves of plantation is high.
Embodiment three
On the basis of embodiment one, the technical scheme of the present embodiment is：The step 1) in fair weather be 3~May
Fair weather.
The tea shoot grown out for 3~May is most fresh and fresh and tender, and beneficiating ingredient that is in good taste and containing is high.
Example IV
On the basis of embodiment one or two or three, the technical scheme of the present embodiment is：The step 2) in every 3 hours
The tealeaves paved turn over drying in the air.
During blue or green at fresh tea passes stand, every 3 hours turn over drying in the air, it is to avoid the tealeaves of lower floor fails to carry out dehydration and lead
Temperature rise is caused, so that enzymatic oxidation reaction occur in the presence of the enzymes such as Tea Polyphenols and cause being faint in color and rotten for tealeaves
Rotten phenomenon, tealeaves is emerald green, blade profile is complete, in orchid floral type.
Claims (4)
1. a kind of preparation method of deep and remote scent type green tea, comprises the following steps：
1) harvesting of fresh leaf：Environment temperature does not have the fair weather of dew in 18~22 DEG C and environment, and height above sea level is 1000
More than rice, opened up at the beginning of the harvesting leaf of one bud one or two leaves and a bud；The fresh leaf of harvesting is contained and shifted using the equipment of ventilation；
2) stand of fresh leaf is blue or green：The fresh leaf plucked is transferred to the airing field of shady and cool ventilation, fresh leaf is spread out and allows its nature
Wither, paving thickness is 2~4 centimetres, the moisture of tealeaves is detected during withering naturally and is made a record；When Measuring Moisture Content of Tea loses
When going 8%~12%, stop stand young worker's sequence；
3) fixing of tealeaves：The tealeaves spread out after green grass or young crops is subjected to fixing processing with steam, vapor (steam) temperature is controlled at 260 DEG C~280 DEG C；
4) sth. made by twisting of tealeaves is rubbed：Tealeaves after fixing is cooled down immediately, when chilling temperature is 23~28 DEG C, with 0.2~0.5MPa's
Dynamics is kneaded 8~10 minutes；
5) manage bar of tealeaves：The tea carding shaping after rubbing will be twisted with the fingers, manage bar temperature is 75~85 DEG C, and this process is repeated twice；
6) baking of tealeaves：The tealeaves that manage bar is completed is baked, and temperature is 85~90 DEG C, and baking time is 25~30 points
Clock；23~27 DEG C are cooled to place 25~30 minutes；Again by second of baking of tealeaves, baked temperature is：98~105 DEG C, bakee
Time is：20~23 minutes；
7) Titian of tealeaves：Temperature is risen to 115~118 DEG C to bakeing the tea aroma raising 2~3 hours completed.
2. a kind of preparation method of deep and remote scent type green tea according to claim 1, it is characterised in that the step 1) intermediate altitude
For 1200~1500 meters.
3. a kind of preparation method of deep and remote scent type green tea according to claim 1, it is characterised in that the step 1) in it is sunny
Weather is the fair weather in 3~May.
4. a kind of preparation method of deep and remote scent type green tea according to any one in claims 1 to 3, it is characterised in that institute
State step 2) in the tealeaves that paves turn over every 3 hours to dry in the air.
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| CN201710374517.0A CN107114499A (en) | 2017-05-24 | 2017-05-24 | A kind of preparation method of deep and remote scent type green tea |
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| CN201710374517.0A CN107114499A (en) | 2017-05-24 | 2017-05-24 | A kind of preparation method of deep and remote scent type green tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845842A (en) * | 2018-12-29 | 2019-06-07 | 光山县诚信实业开发有限责任公司 | A kind of green tea and its manufacture craft |
| CN115777800A (en) * | 2022-11-28 | 2023-03-14 | 马边高山茶叶有限公司 | Orchid fragrance type green tea and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430976A (en) * | 2014-11-19 | 2015-03-25 | 广德徽白茶叶专业合作社 | Method for preparing green tea with thick mellow taste |
| CN105831356A (en) * | 2016-05-25 | 2016-08-10 | 广西昭平县凝香翠茶厂 | Preparation method for honeysuckle cathaya argyrophylla green tea |
| CN105994857A (en) * | 2016-05-25 | 2016-10-12 | 广西昭平县凝香翠茶厂 | Preparation method of rose and cathaya argyrophylla green tea |
| CN106035798A (en) * | 2016-05-25 | 2016-10-26 | 广西昭平县凝香翠茶厂 | Preparation method of Yinshan green tea |
-
2017
- 2017-05-24 CN CN201710374517.0A patent/CN107114499A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104430976A (en) * | 2014-11-19 | 2015-03-25 | 广德徽白茶叶专业合作社 | Method for preparing green tea with thick mellow taste |
| CN105831356A (en) * | 2016-05-25 | 2016-08-10 | 广西昭平县凝香翠茶厂 | Preparation method for honeysuckle cathaya argyrophylla green tea |
| CN105994857A (en) * | 2016-05-25 | 2016-10-12 | 广西昭平县凝香翠茶厂 | Preparation method of rose and cathaya argyrophylla green tea |
| CN106035798A (en) * | 2016-05-25 | 2016-10-26 | 广西昭平县凝香翠茶厂 | Preparation method of Yinshan green tea |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109845842A (en) * | 2018-12-29 | 2019-06-07 | 光山县诚信实业开发有限责任公司 | A kind of green tea and its manufacture craft |
| CN115777800A (en) * | 2022-11-28 | 2023-03-14 | 马边高山茶叶有限公司 | Orchid fragrance type green tea and preparation method thereof |
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