CN107114501A - A kind of Li Xiangcha processing method - Google Patents
A kind of Li Xiangcha processing method Download PDFInfo
- Publication number
- CN107114501A CN107114501A CN201710484494.9A CN201710484494A CN107114501A CN 107114501 A CN107114501 A CN 107114501A CN 201710484494 A CN201710484494 A CN 201710484494A CN 107114501 A CN107114501 A CN 107114501A
- Authority
- CN
- China
- Prior art keywords
- time
- green
- tealeaves
- xiangcha
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of Li Xiangcha processing method, comprise the following steps：Wither, finish, spreading for cooling, shaping is dried, screening, Titian, packaging.The thin tight micro- volumes of Li Xiangcha prepared by the present invention, the grayish green band bloom of color and luster is done and hears Li Xiangxian；Soup look is yellowish green bright；Fragrance Gao Rui, chestunt flavour is aobvious, salubrious micro-strip is fragrant and sweet；Millet paste flavour clearly returns sweet；Tea residue is dark green bright, neat and well spaced；Endure repeated infusions.This method technique is simple, and easy to operate, with low cost, the chestnut odor type roasted green tea integrated quality being according to said method made is excellent, with extraordinary economic benefit.
Description
Technical field
The invention belongs to green tea processing method, and in particular to a kind of Li Xiangcha processing method.
Background technology
Fragrance is one of identification most important evaluation points of tea leaf quality.Tea aroma organoleptic quality evaluations practice have shown that,
" Li Xiang " is one of most typical odor type in Different Tea Varieties green tea fragrance, for a long time recognized by Tea Science researcher and partial
Weight, is also the excellent important sensory evaluation feature of green tea flavouring essence quality.For example, in National Standard of the People's Republic of China《Tea
Leaf organoleptic evaluation method》Pointed out in (GB/T 23776-2009), in famous green tea or common (large) green tea flavouring essence quality feature
It it is 90-99 points to point scope with " Li Xiang " feature；And there is " delicate fragrance " feature in flavouring essence quality feature, it is 80- to point scope
89 points.As can be seen here, there is roasted green tea tealeaves Li Xiang odor types to be that its integrated quality is preferably showed.
Guizhou chestnut scented tea is flat neat and well spaced with its unique profile, and colorful green, fragrance delicate fragrance are lasting, the fresh alcohol of flavour, in tea
There is consequence in leaf product, it is deep to be welcome by consumers in general.Existing Guizhou Li Xiang flat green tea process technologies, take
High temperature roller fixation, high temperature carding machine manage bar plus rod flatten the technique such as shaping and high temperature frying Titian and processed, and it is produced
Technique is relative complex, and temperature should not be controlled, and tends to cause the burnt side of tealeaves, sudden and violent point, breaks broken, dry tea color and luster is partially yellow, fragrance band
High fire has had a strong impact on Guizhou Li Xiang flat green tea qualities so that the Li Xiang fragrance of preparation, quality is not high into Chinese chestnut odor type.
The content of the invention
For technical problem present in prior art, the invention provides a kind of Li Xiangcha processing method, with system
Standby technique is simple, and the Li Xiangcha of preparation gives off a strong fragrance.
The technical solution adopted by the present invention：Li Xiangcha processing method, comprises the following steps：
(1) wither：By the fresh leaf of harvesting it is uniform it is thin spread out in withering trough, spread thickness 2-6cm, spread time 2-10h,
Stir 1 time, and rubbed 1 time with hand every 0.5-1h, it is 70-85% to make dark brownish green moisture content, fresh leaf is in wilting shape；
(2) finish：The dark brownish green use green-keeping machine withered is finished, fixing temperature is 220-260 DEG C, and the time is
0.5-2min, the tealeaves room temperature that first time is finished cools back tide, then carries out second of fixing, and fixing temperature is 120-150
DEG C, the time is 1-5min, switchs to dark green, food value of leaf softness by green to leaf color, rich in stickiness, green grass gas disappears, when tea perfume appears,
Fixing terminates；
(3) spreading for cooling：The tealeaves finished is subjected to spreading for cooling 0.5-1h, waits being completely cooled down to room temperature and carry out shaping again；
(4) shaping：Tealeaves is added in kneading machine after fixing, at 100-120 DEG C, kneads 5-10min, then at 60-80 DEG C
Under, knead 5-10min, after be re-fed into flatting mill and make flat；
(5) dry：The tealeaves automatic transport that shaping is completed carries out substep into drying machine and dried, first time drying temperature
For 120-150 DEG C, the time is 1-5min, and second of drying temperature is 100-120 DEG C, and the time is 1-5min so that tealeaves is aqueous
Rate is 7-10%；
(6) sieve：The tealeaves automatic transport terminated will be dried to sub-sieve groove is vibrated, sieve diameter is 0.8-1cm, removes tea
End；
(7) Titian：Tealeaves automatic transport after screening is subjected to Titian into fragrance extracting machine, Titian temperature is 120-140 DEG C,
The Titian time is 1-2min；
(8) pack.
It is preferred that, the dark brownish green harvesting of step (1) be the leaf of a bud one or the leaf of a bud two, it is uniform in size.
It is preferred that, step (2) fixing is finished using cylinder type water-removing machine so that water-removing leaves moisture content is 30-40%.
It is preferred that, step (3) spreading for cooling：Dark brownish green spreading for cooling thickness is 2-5cm.
It is preferred that, knead and carried out by the way of first light rear weight in step (4) shaping.
It is preferred that, step (7) Titian causes tealeaves moisture content to be 2-5%.
It is preferred that, step (8) is using vacuum packaging.
The beneficial effect that the present invention is reached compared with prior art：Utilize Li Xiangcha made from the processing method of the present invention
Thin tight micro- volume, the grayish green band bloom of color and luster is done and hears Li Xiangxian；Soup look is yellowish green bright；Fragrance Gao Rui, chestunt flavour is aobvious, salubrious micro-strip sweet tea
It is fragrant；Millet paste flavour clearly returns sweet；Tea residue is dark green bright, neat and well spaced；Endure repeated infusions.Tea processing instrument letter used in this method whole process
Single, easy to operate, with low cost, the chestnut odor type roasted green tea integrated quality being according to said method made is excellent, gives off a strong fragrance, tool
There is extraordinary economic benefit.
Embodiment
Embodiment 1
Li Xiangcha of the present invention processing method, comprises the following steps：
(1) wither：The fresh leaf for the leaf of a bud one or the leaf of a bud two will be plucked, it is uniform in size, it is uniformly thin to spread out in withering trough,
Thickness 3-5cm is spread, time 5h is spread, interval 0.5 is stirred 1 time, and is rubbed 1 time with hand, it is 70-80% to make dark brownish green moisture content, fresh
Leaf is in wilting shape；
(2) finish：The dark brownish green use cylinder type water-removing machine withered is finished, fixing temperature is 220-230 DEG C, when
Between be 1min, the tealeaves room temperature that finishes of first time is cooled back into tide, then carry out second of fixing, fixing temperature is 120-130
DEG C, the time is 2min, switchs to dark green, food value of leaf softness by green to leaf color, rich in stickiness, green grass gas disappears, when tea perfume appears, killed
Green grass or young crops is terminated so that water-removing leaves moisture content is 35-40%；
(3) spreading for cooling：The tealeaves finished is subjected to spreading for cooling, thickness is 3-5cm, and the time is 1h, waits and is completely cooled down to room temperature
Shaping is carried out again；
(4) shaping：Tealeaves is added in kneading machine after fixing, at 100-120 DEG C, kneads 5min, then at 60-70 DEG C,
Knead to knead in 10min, shaping and carried out by the way of weight after first light, after be re-fed into flatting mill and make flat；
(5) dry：The tealeaves automatic transport that shaping is completed carries out substep into drying machine and dried, first time drying temperature
For 140-150 DEG C, the time is 1min, and second of drying temperature is 100-120 DEG C, and the time is 2min so that tealeaves moisture content is
7-8%；
(6) sieve：The tealeaves automatic transport terminated will be dried to sub-sieve groove is vibrated, sieve diameter is 1cm, removes tea dust；
(7) Titian：Tealeaves automatic transport after screening is subjected to Titian into fragrance extracting machine, Titian temperature is 120-130 DEG C,
The Titian time is 2min so that tealeaves moisture content is 2-5%；
(8) it is vacuum-packed.
Embodiment 2
Li Xiangcha of the present invention processing method, comprises the following steps：
(1) wither：The fresh leaf for the leaf of a bud one or the leaf of a bud two will be plucked, it is uniform in size, it is uniformly thin to spread out in withering trough,
Thickness 3-5cm is spread, time 8h is spread, interval 1h is stirred 1 time, and is rubbed 1 time with hand, it is 80-85%, fresh leaf to make dark brownish green moisture content
In wilting shape；
(2) finish：The dark brownish green use cylinder type water-removing machine withered is finished, fixing temperature is 240-260 DEG C, when
Between be 0.5min, the tealeaves room temperature that finishes of first time is cooled back into tide, then carry out second of fixing, fixing temperature is 130-
140 DEG C, the time is 3min, switchs to dark green, food value of leaf softness by green to leaf color, and rich in stickiness, green grass gas disappears, and tea perfume appears
When, fixing terminates so that water-removing leaves moisture content is 30-35%；
(3) spreading for cooling：The tealeaves finished is subjected to spreading for cooling, thickness is 3-5cm, and the time is 0.5h, waits and is completely cooled down to room
Temperature carries out shaping again；
(4) shaping：Tealeaves is added in kneading machine after fixing, at 110-120 DEG C, kneads 10min, then at 60-70 DEG C,
Knead to knead in 5min, shaping and carried out by the way of weight after first light, after be re-fed into flatting mill and make flat；
(5) dry：The tealeaves automatic transport that shaping is completed carries out substep into drying machine and dried, first time drying temperature
For 140-150 DEG C, the time is 2min, and second of drying temperature is 110-120 DEG C, and the time is 1min so that tealeaves moisture content is
7-10%；
(6) sieve：The tealeaves automatic transport terminated will be dried to sub-sieve groove is vibrated, sieve diameter is 0.8cm, removes tea
End；
(7) Titian：Tealeaves automatic transport after screening is subjected to Titian into fragrance extracting machine, Titian temperature is 130-140 DEG C,
The Titian time is 2min so that tealeaves moisture content is 2-5%；
(8) it is vacuum-packed.
Embodiment 3
Li Xiangcha of the present invention processing method, comprises the following steps：
(1) wither：The fresh leaf for the leaf of a bud one or the leaf of a bud two will be plucked, it is uniform in size, it is uniformly thin to spread out in withering trough,
Thickness 2-5cm is spread, time 3h is spread, interval 0.5h is stirred 1 time, and is rubbed 1 time with hand, it is 70-75% to make dark brownish green moisture content, fresh
Leaf is in wilting shape；
(2) finish：The dark brownish green use cylinder type water-removing machine withered is finished, fixing temperature is 220-230 DEG C, when
Between be 2min, the tealeaves room temperature that finishes of first time is cooled back into tide, then carry out second of fixing, fixing temperature is 120-130
DEG C, the time is 2min, switchs to dark green, food value of leaf softness by green to leaf color, rich in stickiness, green grass gas disappears, when tea perfume appears, killed
Green grass or young crops is terminated so that water-removing leaves moisture content is 35-40%；
(3) spreading for cooling：The tealeaves finished is subjected to spreading for cooling, thickness is 2-5cm, and the time is 1h, waits and is completely cooled down to room temperature
Shaping is carried out again；
(4) shaping：Tealeaves is added in kneading machine after fixing, at 100-110 DEG C, kneads 5min, then at 70-80 DEG C,
Knead to knead in 8min, shaping and carried out by the way of weight after first light, after be re-fed into flatting mill and make flat；
(5) dry：The tealeaves automatic transport that shaping is completed carries out substep into drying machine and dried, first time drying temperature
For 140-150 DEG C, the time is 2min, and second of drying temperature is 100-105 DEG C, and the time is 3min so that tealeaves moisture content is
7-10%；
(6) sieve：The tealeaves automatic transport terminated will be dried to sub-sieve groove is vibrated, sieve diameter is 1cm, removes tea dust；
(7) Titian：Tealeaves automatic transport after screening is subjected to Titian into fragrance extracting machine, Titian temperature is 130-140 DEG C,
The Titian time is 2min so that tealeaves moisture content is 2-5%；
(8) it is vacuum-packed.
Embodiment 4
Tealeaves sensory review tests, and uses《Tealeaves organoleptic evaluation method》(GB/T 23776-2009), mainly including tealeaves
The quality factors such as profile, soup look, fragrance, flavour and the tea residue of product are evaluated, and 1-3 finished products of the embodiment of the present invention send Zunyi
National tealeaves inspection center of product quality detection institute is evaluated, and review result is shown in Table 2.
The 1-3 sensory review's results of the embodiment of the present invention of table 2
Claims (7)
1. a kind of Li Xiangcha processing method, it is characterised in that：Comprise the following steps：
(1) wither：By the fresh leaf of harvesting it is uniform it is thin spread out in withering trough, spread thickness 2-6cm, spread time 2-10h, be spaced
0.5-1h is stirred 1 time, and is rubbed 1 time with hand, and it is 70-85% to make dark brownish green moisture content, and fresh leaf is in wilting shape；
(2) finish：The dark brownish green use green-keeping machine withered is finished, fixing temperature is 220-260 DEG C, and the time is 0.5-
2min, the tealeaves room temperature that first time is finished cools back tide, then carries out second of fixing, and fixing temperature is 120-150 DEG C, when
Between be 1-5min, switched to leaf color by green dark green, the food value of leaf is soft, and rich in stickiness, green grass gas disappears, when tea perfume appears, fixing
Terminate；
(3) spreading for cooling：The tealeaves finished is subjected to spreading for cooling 0.5-1h, waits being completely cooled down to room temperature and carry out shaping again；
(4) shaping：Tealeaves is added in kneading machine after fixing, at 100-120 DEG C, kneads 5-10min, then at 60-80 DEG C, rub
Twist with the fingers 5-10min, after be re-fed into flatting mill and make flat；
(5) dry：The tealeaves automatic transport that shaping is completed carries out substep into drying machine and dried, and first time drying temperature is
120-150 DEG C, the time is 1-5min, and second of drying temperature is 100-120 DEG C, and the time is 1-5min so that tealeaves moisture content
For 7-10%；
(6) sieve：The tealeaves automatic transport terminated will be dried to sub-sieve groove is vibrated, sieve diameter is 0.8-1cm, removes tea dust；
(7) Titian：Tealeaves automatic transport after screening is subjected to Titian into fragrance extracting machine, Titian temperature is 120-140 DEG C, Titian
Time is 1-2min；
(8) pack.
2. a kind of Li Xiangcha according to claim 1 processing method, it is characterised in that：The dark brownish green harvesting of step (1) is
The leaf of one bud one or the leaf of a bud two, it is uniform in size.
3. a kind of Li Xiangcha according to claim 1 processing method, it is characterised in that：Step (2) fixing uses roller
Formula green-keeping machine is finished so that water-removing leaves moisture content is 30-40%.
4. a kind of Li Xiangcha according to claim 1 processing method, it is characterised in that：Step (3) spreading for cooling：Dark brownish green stand
Cool thickness is 2-5cm.
5. a kind of Li Xiangcha according to claim 1 processing method, it is characterised in that：Knead and adopt in step (4) shaping
Carried out with the mode of first light rear weight.
6. a kind of Li Xiangcha according to claim 1 processing method, it is characterised in that：Step (7) Titian causes tealeaves
Moisture content is 2-5%.
7. a kind of Li Xiangcha according to claim 1 processing method, it is characterised in that：Step (8) is using vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710484494.9A CN107114501A (en) | 2017-06-23 | 2017-06-23 | A kind of Li Xiangcha processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710484494.9A CN107114501A (en) | 2017-06-23 | 2017-06-23 | A kind of Li Xiangcha processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107114501A true CN107114501A (en) | 2017-09-01 |
Family
ID=59719391
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710484494.9A Pending CN107114501A (en) | 2017-06-23 | 2017-06-23 | A kind of Li Xiangcha processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107114501A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751426A (en) * | 2017-10-30 | 2018-03-06 | 石阡裕和原生态农牧发展有限公司 | The processing method that a kind of Shiqian tongue tea kind makes high-end green tea |
| CN108782791A (en) * | 2018-05-25 | 2018-11-13 | 道真自治县宏福茶业发展有限公司 | A kind of green bud preparation method |
| CN109007072A (en) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | A kind of processing method of sweet osmanthus green tea |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613321A (en) * | 2012-03-21 | 2012-08-01 | 成都市碧涛茶业有限公司 | Processing method of chestnut-flavor green tea |
| CN104255966A (en) * | 2014-10-11 | 2015-01-07 | 贵州省湄潭县栗香茶业有限公司 | Method for processing Guizhou chestnut-fragrance flat green tea |
| CN105104599A (en) * | 2015-09-18 | 2015-12-02 | 贵定县懿峰茶业有限公司 | Process for making green tee |
| CN105494699A (en) * | 2015-12-15 | 2016-04-20 | 广西昭平县凝香翠茶厂 | Processing method of green tea |
| CN106172905A (en) * | 2016-07-13 | 2016-12-07 | 福建省农业科学院茶叶研究所 | A kind of Simple Machining of chestnut odor type roasted green tea |
-
2017
- 2017-06-23 CN CN201710484494.9A patent/CN107114501A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613321A (en) * | 2012-03-21 | 2012-08-01 | 成都市碧涛茶业有限公司 | Processing method of chestnut-flavor green tea |
| CN104255966A (en) * | 2014-10-11 | 2015-01-07 | 贵州省湄潭县栗香茶业有限公司 | Method for processing Guizhou chestnut-fragrance flat green tea |
| CN105104599A (en) * | 2015-09-18 | 2015-12-02 | 贵定县懿峰茶业有限公司 | Process for making green tee |
| CN105494699A (en) * | 2015-12-15 | 2016-04-20 | 广西昭平县凝香翠茶厂 | Processing method of green tea |
| CN106172905A (en) * | 2016-07-13 | 2016-12-07 | 福建省农业科学院茶叶研究所 | A kind of Simple Machining of chestnut odor type roasted green tea |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751426A (en) * | 2017-10-30 | 2018-03-06 | 石阡裕和原生态农牧发展有限公司 | The processing method that a kind of Shiqian tongue tea kind makes high-end green tea |
| CN108782791A (en) * | 2018-05-25 | 2018-11-13 | 道真自治县宏福茶业发展有限公司 | A kind of green bud preparation method |
| CN109007072A (en) * | 2018-06-29 | 2018-12-18 | 天峨县平昌生态农业有限公司 | A kind of processing method of sweet osmanthus green tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104585377B (en) | Preparation method of bar-shaped brand-name high-quality green tea | |
| CN102715293B (en) | Processing method of twisted old-leaf black tea | |
| CN107047835A (en) | A kind of processing technology of reduction Guangdong large leaf bitter taste of green tea | |
| CN104938676B (en) | A kind of processing method of the agreeable to the taste type green tea of aubergine millet paste | |
| CN107114501A (en) | A kind of Li Xiangcha processing method | |
| CN103918816A (en) | Tianzhu black tea processing technology | |
| CN104171075A (en) | Preparation method of highly fragrant black tea | |
| CN102870900A (en) | Refining process of pan-fired green tea | |
| CN107125347A (en) | A kind of green tea refinedization processing method | |
| CN104186712A (en) | Mechanical preparation technology for iris decora tea | |
| CN103734362A (en) | Cold water soluble type green tea and preparation method thereof | |
| CN104605039B (en) | A kind of oolong tea and its processing technology | |
| CN104222326A (en) | Processing method of broadleaf holly leaves | |
| CN107751426A (en) | The processing method that a kind of Shiqian tongue tea kind makes high-end green tea | |
| CN103416547A (en) | Processing method for broadleaf holly leaf tea | |
| CN108402217A (en) | A kind of white tea method for increasing aroma | |
| CN107772030A (en) | A kind of preparation technology of high-quality Ilex Latifolia Thunb | |
| CN106942401A (en) | Early spring manna tea and preparation method thereof | |
| CN104171041A (en) | Processing method for Mengdingshihua green tea | |
| CN106954690A (en) | A kind of preparation method of fragrance of a flower white tea | |
| CN104585371A (en) | Zheng'an white tea processing method | |
| CN106359672A (en) | Preparation method of green tea | |
| CN104431132A (en) | Production method of lotus leaf tea | |
| CN105394221B (en) | Black tea and preparation method thereof | |
| CN104397216A (en) | Processing technology of green tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170901 |