CN107125344A - A kind of production technology of the blue or green tea of chestnut odor type - Google Patents
A kind of production technology of the blue or green tea of chestnut odor type Download PDFInfo
- Publication number
- CN107125344A CN107125344A CN201710369502.5A CN201710369502A CN107125344A CN 107125344 A CN107125344 A CN 107125344A CN 201710369502 A CN201710369502 A CN 201710369502A CN 107125344 A CN107125344 A CN 107125344A
- Authority
- CN
- China
- Prior art keywords
- tealeaves
- cooling
- knead
- tea
- kneading
- 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
Abstract
The invention discloses a kind of production technology of the blue or green tea of chestnut odor type, including gather, wither, finishing, airing, knead, secondary fixing, secondary cooling, it is secondary knead, secondary airing, moulding, Titian, packaging.Blue or green tea produced by the present invention solves the fragrance being unable to reach under traditional handicraft and concentration mouthfeel, and blade profile is completely full, and nutritional ingredient retains intact, and the fragrance of chestunt flavour is presented after stem tea and boiling water immersion.
Description
Technical field
The invention belongs to tea processing field, and in particular to a kind of production technology of the blue or green tea of chestnut odor type.
Background technology
Oolong tea, also known as blue or green tea, semi-fermented tea, in being several big teas of China, the tealeaves category of unique bright characteristics.Oolong
Tea is the teas for the excellent quality made after the processes such as carving, leaf rotation, half-fermented, baking that finish, wither.Oolong tea is by Song Dynasty tribute
Tea dragon group, phoenix cake are developed, and are formulated before and after 1725 (between clear Yongzheng year).Tooth cheek lasting after trial test, aftertaste is sweet fresh.Oolong
The pharmacological action of tea, outstanding behaviours is reducing fat, in terms of defatting beauty.But, the fragrance of conventionally produced blue or green tea
Not enough, and mouthfeel is not strong enough, the fannings end produced in work flow is more, and tealeaves neatly differs, and not only have impact on tealeaves
The quality of finished product, also reduces the yield of tealeaves.
The content of the invention
It is an object of the invention to：For above-mentioned problem, a kind of processing of present invention offer is simple, can be effectively ensured
The production technology of the blue or green tea of the chestnut odor type of quality after processing.
The technical solution adopted by the present invention is as follows：
The production technology of the blue or green tea of a kind of chestnut odor type, it is characterised in that comprise the following steps：
(1) raw tea is shaken loose and spread out, dried up using fan to loseing moisture state；
(2) wither：Tea spreading-and-cooling after air-drying more than 8 hours；
(3) finish：The tealeaves withered is finished 1 minute in pot of the temperature more than 400 DEG C；
(4) airing：By the cooling moisture regain after fixing, absorb water 1~3 hour in its natural state；
(5) knead：Tealeaves feeding kneading machine constant speed after cooling is kneaded, time of kneading 1 hour, kneading machine rotating speed 40~
60 revs/min；
(6) secondary fixing：Tealeaves after kneading is subjected to secondary fixing, fixation time about 1 minute, temperature in pot again
250~280 DEG C；
(7) secondary cooling：By the tealeaves after secondary fixing in its natural state, cooling moisture regain, 1~2 hour time again；
(8) it is secondary to knead：Tealeaves after cooling is fed again into kneading machine speed governing to knead, time of kneading 1~2 hour is rubbed
40~60 revs/min of twister rotating speed；
(9) secondary airing：Tealeaves after secondary knead is completed into artificial airing in its natural state again, to reach into one
Walk the purpose of dehydration；
(10) moulding：By the moulding repeatedly in frizzle peak machine of the tealeaves of secondary airing, 120 minutes time, temperature is at 100 DEG C
Left and right, tealeaves dehydration is up to 95%；
(11) Titian：By Titian, 200 DEG C of temperature repeatedly in the good tealeaves feeding infrared ray fragrance extracting machine of moulding；
(12) pack：Storage of casing is delivered in full-automatic vacuum packaging machine by the tealeaves of Titian.
Further, screening is also included between the step (11) and step (12), the screening includes dividing tealeaves
Level, and remove fannings end and tea powder in tealeaves.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
1st, the present invention solve the fragrance being unable to reach under traditional handicraft and concentration mouthfeel, blade profile is completely full, nutrition into
Code insurance stays intact, and the fragrance of chestunt flavour is presented after stem tea and boiling water immersion.
2nd, the present invention kneads the method that mode uses speed governing to knead, and leaf can be avoided damaged, is molded intact, conventional method
The step of in, the way that constant speed is kneaded can make tealeaves produce substantial amounts of powder, and content of ashes is larger.
Embodiment
The present invention is elaborated below.
A kind of production technology of the blue or green tea of grain odor type, comprises the following steps：
(1) raw tea is shaken loose and spread out, dried up using fan to loseing moisture state；
(2) wither：Tea spreading-and-cooling after air-drying more than 8 hours；
(3) finish：The tealeaves withered is finished 1 minute in pot of the temperature more than 400 DEG C；
(4) airing：By the cooling moisture regain after fixing, absorb water 1~3 hour in its natural state；
(5) knead：Tealeaves feeding kneading machine constant speed after cooling is kneaded, time of kneading 1 hour, kneading machine rotating speed 40~
60 revs/min；
(6) secondary fixing：Tealeaves after kneading is subjected to secondary fixing, fixation time about 1 minute, temperature in pot again
250~280 DEG C；
(7) secondary cooling：By the tealeaves after secondary fixing in its natural state, cooling moisture regain, 1~2 hour time again；
(8) it is secondary to knead：Tealeaves after cooling is fed again into kneading machine speed governing to knead, time of kneading 1~2 hour is rubbed
40~60 revs/min of twister rotating speed；
(9) secondary airing：Tealeaves after secondary knead is completed into artificial airing in its natural state again, to reach into one
Walk the purpose of dehydration；
(10) moulding：By the moulding repeatedly in frizzle peak machine of the tealeaves of secondary airing, 120 minutes time, temperature is at 100 DEG C
Left and right, tealeaves dehydration is up to 95%；
(11) Titian：By Titian, 200 DEG C of temperature repeatedly in the good tealeaves feeding infrared ray fragrance extracting machine of moulding；
(12) pack：Storage of casing is delivered in full-automatic vacuum packaging machine by the tealeaves of Titian.
The present embodiment solves the fragrance being unable to reach under traditional handicraft and concentration mouthfeel, and blade profile is completely full, nutrition into
Code insurance stays intact, and the fragrance of chestunt flavour is presented after stem tea and boiling water immersion.
Blue or green tea produced by the present invention in first fixing using 400 DEG C of high temperature, the quick dehydration of tealeaves and sizing, during fixing
Between complete first fixing within 1 minute, it is to avoid phenomenon of the tealeaves for a long time by blackening after the baking of high temperature occurs.Pass through afterwards
Secondary fixing, temperature is at 250~280 DEG C or so, and by moulding, 100 DEG C or so of temperature control, and temperature is gradually successively decreased, most
Slowly dried by warm fire afterwards, finally cause the dehydration of tealeaves up to more than 95%.Meanwhile, mode is kneaded using doing that speed governing is kneaded
Method, can avoid leaf damaged, be molded intact.In the step of solving conventional method, the way that constant speed is kneaded can produce tealeaves
Raw substantial amounts of powder, and content of ashes it is larger the problem of.
Further, screening is also included between the step (11) and step (12), the screening includes dividing tealeaves
Level, and fannings end and tea powder in tealeaves are removed, eliminate fannings end and the tea powder of influence tea leaf quality, it is ensured that tealeaves
Quality.
It is embodiments of the invention as described above.The present invention is not limited to the above-described embodiments, anyone should learn that
The structure change made under the enlightenment of the present invention, the technical schemes that are same or similar to the present invention each fall within this
Within the protection domain of invention.
Claims (2)
1. the production technology of the blue or green tea of a kind of chestnut odor type, it is characterised in that comprise the following steps：
(1) raw tea is shaken loose and spread out, dried up using fan to loseing moisture state；
(2) wither：Tea spreading-and-cooling after air-drying more than 8 hours；
(3) finish：The tealeaves withered is finished 1 minute in pot of the temperature more than 400 DEG C；
(4) airing：By the cooling moisture regain after fixing, absorb water 1~3 hour in its natural state；
(5) knead：Tealeaves feeding kneading machine constant speed after cooling is kneaded, time of kneading 1 hour, kneading machine rotating speed 40~60
Rev/min；
(6) secondary fixing：Tealeaves after kneading is subjected to secondary fixing, fixation time about 1 minute, temperature 250 in pot again
~280 DEG C；
(7) secondary cooling：By the tealeaves after secondary fixing in its natural state, cooling moisture regain, 1~2 hour time again；
(8) it is secondary to knead：Tealeaves after cooling is fed again into kneading machine speed governing to knead, time of kneading 1~2 hour, kneading machine
40~60 revs/min of rotating speed；
(9) secondary airing：Tealeaves after secondary knead is completed into artificial airing in its natural state again, to reach further mistake
The purpose of water；
(10) moulding：By the moulding repeatedly in frizzle peak machine of the tealeaves of secondary airing, 120 minutes time, temperature is on 100 DEG C of left sides
The right side, tealeaves dehydration is up to 95%；
(11) Titian：By Titian, 200 DEG C of temperature repeatedly in the good tealeaves feeding infrared ray fragrance extracting machine of moulding；
(12) pack：Storage of casing is delivered in full-automatic vacuum packaging machine by the tealeaves of Titian.
2. the production technology of the blue or green tea of a kind of chestnut odor type according to claim 1, it is characterised in that the step (11) and step
Suddenly screening is also included between (12), the screening includes the classification to tealeaves, and removes fannings end and the tea powder in tealeaves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710369502.5A CN107125344A (en) | 2017-05-23 | 2017-05-23 | A kind of production technology of the blue or green tea of chestnut odor type |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710369502.5A CN107125344A (en) | 2017-05-23 | 2017-05-23 | A kind of production technology of the blue or green tea of chestnut odor type |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107125344A true CN107125344A (en) | 2017-09-05 |
Family
ID=59732913
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710369502.5A Pending CN107125344A (en) | 2017-05-23 | 2017-05-23 | A kind of production technology of the blue or green tea of chestnut odor type |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107125344A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477319A (en) * | 2018-04-15 | 2018-09-04 | 卢芹珍 | A kind of processing method that Fuding great Bai makes green tea |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101213995A (en) * | 2007-12-27 | 2008-07-09 | 张世寿 | Yulan magnolia green tea and preparation thereof |
| CN102187919A (en) * | 2011-06-25 | 2011-09-21 | 夏真希 | Method for making oolong tea |
| CN103222513A (en) * | 2013-05-16 | 2013-07-31 | 吴光伦 | Method for preparing high-scent green tea |
| CN104286235A (en) * | 2014-10-23 | 2015-01-21 | 广西农垦茶业集团有限公司 | Production process of green oolong |
| 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
- 2017-05-23 CN CN201710369502.5A patent/CN107125344A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101213995A (en) * | 2007-12-27 | 2008-07-09 | 张世寿 | Yulan magnolia green tea and preparation thereof |
| CN102187919A (en) * | 2011-06-25 | 2011-09-21 | 夏真希 | Method for making oolong tea |
| CN103222513A (en) * | 2013-05-16 | 2013-07-31 | 吴光伦 | Method for preparing high-scent green tea |
| CN104286235A (en) * | 2014-10-23 | 2015-01-21 | 广西农垦茶业集团有限公司 | Production process of green oolong |
| 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 |
Non-Patent Citations (3)
| Title |
|---|
| 张堂恒等: "《茶 茶科学 茶文化》", 31 August 1994, 辽宁人民出版社 * |
| 白堃元: "《茶叶加工》", 30 June 2001, 化学工业出版社 * |
| 金心怡等，: "《茶叶加工工程》", 31 December 2003, 中国农业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108477319A (en) * | 2018-04-15 | 2018-09-04 | 卢芹珍 | A kind of processing method that Fuding great Bai makes green tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104012694B (en) | A kind of manufacture craft of cloud and mist green tea | |
| CN102940053B (en) | Green tea processing method for reducing bitterness of autumn tea and summer tea | |
| CN102715293B (en) | Processing method of twisted old-leaf black tea | |
| CN103250818B (en) | A kind of preparation method of fragrant Tieguanyin oolong tea | |
| CN103222513A (en) | Method for preparing high-scent green tea | |
| CN102919403A (en) | High quality production method of summer black tea | |
| CN105394229A (en) | Green tea processing technology | |
| CN106035882B (en) | Processing method of macadamia nut leaf green tea | |
| CN106922855A (en) | A kind of manufacture craft of emerald green tea | |
| CN105685281A (en) | Method for processing raw dark green tea | |
| CN107258982A (en) | A kind of preparation method of the fragrant beauty's tea of worm | |
| CN104430999A (en) | Production method of black tea | |
| CN106035796A (en) | Processing method of yellow tea | |
| CN107319041A (en) | A kind of processing method of fragrant black tea | |
| CN106417693A (en) | Tea processing method | |
| CN106578150A (en) | Flower and fruit aroma-type Congou black tea and preparation method thereof | |
| CN108935768A (en) | A kind of green-tea making technique | |
| CN102870905A (en) | Production method of yellow tea | |
| CN107125346A (en) | A kind of production method of roasted green tea | |
| CN104686688A (en) | Preparation method of Tie-Guanyin tea with aromatic flavor, faint scent and nice color | |
| CN104430996B (en) | A kind of processing method of chestnut perfumed ribbon floral type oolong tea | |
| CN106490205A (en) | A kind of green tea preparation method | |
| CN109105542A (en) | A kind of production method of graininess congou tea | |
| CN107125344A (en) | A kind of production technology of the blue or green tea of chestnut odor type | |
| CN104585376B (en) | Yunnan black tea black oolong tea manufacture craft |
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: 20170905 |