CN107136250A - A kind of processing method of manual green tea - Google Patents
A kind of processing method of manual green tea Download PDFInfo
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- CN107136250A CN107136250A CN201710365640.6A CN201710365640A CN107136250A CN 107136250 A CN107136250 A CN 107136250A CN 201710365640 A CN201710365640 A CN 201710365640A CN 107136250 A CN107136250 A CN 107136250A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 51
- 235000009569 green tea Nutrition 0.000 title claims abstract description 36
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 230000007480 spreading Effects 0.000 claims abstract description 39
- 238000003892 spreading Methods 0.000 claims abstract description 39
- 238000001816 cooling Methods 0.000 claims abstract description 37
- 238000007493 shaping process Methods 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000005096 rolling process Methods 0.000 claims description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 235000013616 tea Nutrition 0.000 claims description 22
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 21
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 21
- 241001330002 Bambuseae Species 0.000 claims description 21
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 21
- 239000011425 bamboo Substances 0.000 claims description 21
- 206010044565 Tremor Diseases 0.000 claims description 10
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- 238000004898 kneading Methods 0.000 claims description 6
- 230000002087 whitening effect Effects 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 20
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 230000008569 process Effects 0.000 abstract description 12
- 238000012545 processing Methods 0.000 abstract description 4
- 238000013461 design Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 5
- 230000008901 benefit Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000018597 common camellia Nutrition 0.000 description 2
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- 239000002932 luster Substances 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000209507 Camellia Species 0.000 description 1
- 240000001548 Camellia japonica Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
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- 208000021155 Paediatric autoimmune neuropsychiatric disorders associated with streptococcal infection Diseases 0.000 description 1
- 240000000220 Panda oleosa Species 0.000 description 1
- 235000016496 Panda oleosa Nutrition 0.000 description 1
- 241000003857 Parmelia saxatilis Species 0.000 description 1
- 241000219000 Populus Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
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- 235000019713 millet Nutrition 0.000 description 1
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Classifications
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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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
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- 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 processing method of manual green tea, successively including getting the raw materials ready, fixing, first time spreading for cooling for the first time, knead for the first time, second fixing, second of spreading for cooling, knead for the second time, third time finishes, shaping forming and Hui pot.The present invention specify that the manual specific fabrication processing of green tea in beautiful leaf Changchun and parameter, and technological process has obvious novelty, and design parameter more science, production efficiency is highly efficient.
Description
Technical field
The present invention relates to the manual manufacture field of green tea, more particularly to a kind of processing method of manual green tea.
Background technology
Monsanto tea, originates in " panda Jia Yuan worlds Cha Yuan " Yaans Meng Ding camellias area.1963-nineteen sixty-five, former Mengshan tea plantation
Technician Yang Tian is bright together with workman, is developed by 3 years, more systematically sum up illiteracy apex stone flower, cover the yellow bud in top, to cover top sweet
The technology of five kinds of traditional well-known teas such as dew, ten thousand spring silver leaves, beautiful leaf Changchun, manufacture craft is successively in national institution of higher learning《Tea making
Learn》（Version in 1978）、《Chinese famous tea studies selected works》（Old rafter edits version in 1985）Etc. being published on relevant books and periodicals, magazine.
But, consult multi-party data, not the specific process parameter to manual green tea " beautiful leaf Changchun " make it is expressly intended that, only
Technological process, and the requirement of the overall quality such as the raw material to beautiful leaf Changchun, technique and product sense also do not unified clearly.Such as：Poplar
Its bright drafts has formulated well-known tea Sichuan Province, Mengshan provincial standard, and numbering is DB/5100 × 55002-87.Wherein, to beautiful leaf Changchun
Description be：Raw material：40-55%, monolithic, 10-17%, profile are opened up at the beginning of opening up 40-55%, two leaves and a bud at the beginning of the leaf of one bud one:It is tight thin many
In the least, it is blackish green glossy；Endoplasm：Fragrance is fresh dense, and soup is yellowish green bright, and delicious alcohol is felt well, and tea residue is yellowish green even bright.Its technological process is：Fresh leaf →
Spread → green removing in high temperature → spreading for cooling → head rubs → bis- stir-frys → spreading for cooling → bis- and rubs → tri- stir-frys → spreading for cooling → tri- and rub → shaping forming → baking
Roasting → even rickle → multiple fire → assorted packaging.Ya'an Mingshan County Tea Industry association, Mingshan County tealeaves development office are write《Name camellia
Through》Description to beautiful leaf Changchun is：Raw material：Two leaves and a bud is plucked, before and after grain rains, profile：Profile tight knot, dark green profit band, soup are yellow
It is green, endoplasm：Delicious mellow, the tender perfume (or spice) of delicate fragrance band.Technological process：Fresh leaf → spreading → finish → spread → head is rubbed → bis- and fried → spread
→ bis-, which rub → tri-, fries → spreads and → tri- rub → shaping → drying → even heap → multiple fire.There are several aspects in technological process before this
Technology is short of：
1. fresh leaf standard is not clear and definite enough.There is the leaf of a bud one, there is two leaves and a bud, each have their own standard, neither one is clearly defined.
2. spreading the time and standard being not clear and definite enough, the time is spread without quantitative measuring and calculating, does not also determine that specific water content etc. refers to
Mark.
3. fixing temperature is inadequate.Technique fixing temperature is generally relatively low before this, and fixing temperature is low, is difficult to kill, while tea
Leaf endoplasm aromatic substance is difficult abundant conversion.
The content of the invention
It is an object of the invention to overcome the above mentioned problem that prior art is present, a kind of processing side of manual green tea is proposed
Method.The present invention specify that the manual specific fabrication processing of green tea in beautiful leaf Changchun and parameter, and technological process has significantly
Novelty, design parameter more science, production efficiency is highly efficient.
The present invention is realized using following technical scheme：
A kind of processing method of manual green tea, it is characterised in that comprise the following steps successively：
Get the raw materials ready：Pluck after the Spring Equinox to the fresh leaf before grain rains, fresh leaf standard is to open up at the beginning of the leaf of a bud one, the bud-leaf length of fresh leaf is consistent,
Size is neat and well spaced；
Finish for the first time：Fresh leaf is put into temperature to carry out first time fixing in 400 DEG C -500 DEG C of electric frying pan, water content is obtained
For 74%-76% fresh leaf, fixing for the first time is time 2-3 minute；
First time spreading for cooling：Fresh leaf after being finished through first time is put uniform to being spread in a diameter of 70-90cm bamboo dustpan,
Fresh leaf ulking thickness is 2-4cm, and the time of first time spreading for cooling is 2-3 minutes；
Knead for the first time：Fresh leaf after first time spreading for cooling is carried out to knead for the first time, kneads refer to winnow with a dustpan bamboo for the first time
Fresh leaf is held into bulk by both hands in dustpan, and a hand holds fresh leaf, and another hand pushes away forward rolling fresh leaf 150 degree -180 degree of rolling,
The hand that original pushes away rolling fresh leaf again holds fresh leaf, and the hand that original holds fresh leaf continues to push away forward after rolling fresh leaf 150 degree -180 degree of rolling, will
Fresh leaf holds back original place, after repeating 10-15 times, and fresh leaf is held glomeration by both hands, by fresh leaf after group rubs 5-8 times back and forth in hand
Shake loose, after repeating 3-5 times, obtain the fresh leaf that rolled twig rate is 70%-75% and cell crashing ratio is 45%-55%；
Second of fixing：To be to carry out second in 100 DEG C -120 DEG C of electric frying pan by the fresh leaf input temperature kneaded for the first time
Secondary fixing, obtains the fresh leaf that water content is 44%-50%, and second of fixing is time 2-3 minute；
Second of spreading for cooling：Fresh leaf after being finished through second is put uniform to being spread in a diameter of 70-90cm bamboo dustpan,
Fresh leaf ulking thickness is 2-4cm, and the time of second of spreading for cooling is 2-3 minutes；
Knead for the second time：Fresh leaf after second of spreading for cooling is kneaded for the second time, kneads refer to winnow with a dustpan bamboo for the second time
Fresh leaf is held into bulk by both hands in dustpan, and a hand holds fresh leaf, and another hand pushes away forward rolling fresh leaf 150 degree -180 degree of rolling,
The hand that original pushes away rolling fresh leaf again holds fresh leaf, and the hand that original holds fresh leaf continues to push away forward after rolling fresh leaf 150 degree -180 degree of rolling, will
Fresh leaf holds back original place, after repeating 8-12 times, and fresh leaf is held glomeration by both hands, by fresh leaf after group rubs 5-8 times back and forth in hand
Shake loose, after repeating 3-5 times, it is the basic into bar fresh leaf of 60%-65% to obtain cell crashing ratio；
Third time finishes：Fresh leaf input temperature after kneading for the second time is killed to carry out third time in 80 DEG C -110 DEG C of electric frying pan
Green grass or young crops, obtains the fresh leaf that water content is 30%-35%, and third time fixing is time 2-3 minute；
Shaping forming：Fresh leaf after third time finishes is rubbed in temperature for the group of progress in 70 DEG C -90 DEG C of electric frying pan, until
Fresh leaf appears after pekoe, is warming up to after 100 DEG C -120 DEG C, continues group and rubs, until the full whitening milli of fresh leaf, obtains water content for 12-
15% fresh leaf；
Hui pot：Fresh leaf after shaping forming is subjected to Hui pot Titian, Hui pot time in the electric frying pan that temperature is 65 DEG C -75 DEG C
For 10-15 minutes, the manual green tea finished product that water content is 4-7% is obtained.
Also include winnowing step：The winnowing step refers to remove the tea dust being mixed into manual green tea finished product using electric fan
And piece leaf.
In the first time fixing step, the mode of fixing is in the way of stir-fry is trembled after first vexed stir-fry for the first time.
In second of fixing step, the mode of second of fixing is the mode for trembling stir-fry.
In the third time fixing step, the mode of third time fixing is the mode for trembling stir-fry.
The Hui pot refers in electric frying pan stir-fry the fresh leaf after shaping forming by hand, during stir-frying by hand, stirs
Fresh leaf and the phase mutual friction of the electric frying pan the bottom of a pan.Greatly improve the fragrance and mouthfeel of finished product.
The present invention compared with prior art, the advantage is that：
1st, the present invention specify that the fabrication processing and parameter of the manual green tea in specific beautiful leaf Changchun, and with existing process phase
Than technological process has obvious novelty, and design parameter more science, production efficiency is highly efficient.It is mainly reflected in following four
Individual aspect：
（1）Innovation employs the direct de-enzyming process of fresh leaf, cancels spreading for cooling and withers process, not only improves holding fresh leaf activity, promote
The fresh tasty and refreshing sense of finished product is presented, while improving production efficiency.
（2）The temperature of the first time fixing of the present invention is 400 DEG C -500 DEG C, and fixing temperature is two times of other technological temperatures
More than, coordinate unique gimmick of kneading, it is innovative high, it is easier to kill it is even kill, fixing is more efficient, and effect is more preferable.
（3）The present invention is kneaded using first time：Fresh leaf after first time spreading for cooling is carried out to knead for the first time, for the first time
Knead and refer to that fresh leaf is held into bulk by both hands in bamboo dustpan, a hand holds fresh leaf, and another hand pushes away forward rolling fresh leaf
Roll 150 degree -180 degree, the hand that original pushes away rolling fresh leaf again holds fresh leaf, the hand that original holds fresh leaf continues to push away rolling fresh leaf rolling forward
After 150 degree -180 degree, fresh leaf is held back into original place, after repeating 10-15 times, fresh leaf is held glomeration by both hands, in hand back and forth
Group shakes loose fresh leaf after rubbing 5-8 times, after repeating 3-5 times, obtains that rolled twig rate is 70%-75% and cell crashing ratio is 45%-
55% fresh leaf；The high-quality presentation kneaded gimmick, be more beneficial for promoting fragrance mouthfeel of autonomous innovation, while profile can be kept
Height is complete.
（4）The present invention is using Hui pot：Fresh leaf after shaping forming is carried out in the electric frying pan that temperature is 65 DEG C -75 DEG C
Hui pot Titian, the Hui pot time is 10-15 minutes, obtains the manual green tea finished product that water content is 4-7%；
Innovatively Hui pot technique is applied in the manufacture craft of the famous green teas such as Mengshan sweet dew, beautiful leaf Changchun, beneficial to further
Promote the famous green teas such as Mengshan sweet dew, beautiful leaf Changchun finished product lasting fragrance and flavour it is mellow.
5th, monsanto tea in the market main flow traditional well-known tea in present Ya'an name mountain area is sweet dew, yellow bud, parmelia saxatilis, and beautiful leaf Changchun
Extremely rare, the beautiful leaf Changchun class tealeaves that technique of the invention makes has filled up traditional Famous High-quality Tea in the monsanto tea of Ya'an name mountain area
Blank, had both passed on Famous High-quality Tea product, while also providing the differentiated products of super quality and competitive price to consumers in general.
6th, fresh leaf standard of the invention requirement is clear and definite：Fresh leaf requires to open up at the beginning of the leaf of a bud one, and size length is neat and well spaced, no rainwater leaf, disease
Worm leaf；The requirement of profile standard is clear and definite：Finished product outline body circle compacts, and the blackish green whitening milli of color and luster, sword seedling appears.Soup look is yellowish green bright,
Tea residue is fresh and alive, complete, and percentage of head rice can fully demonstrate full manual tea process advantage up to more than 95%；It specify that traditional name chalcedony leaf is long
There is provided the foundation of standards and norms production for every specific targets and quality the characteristic requirement in spring.
7. the finished product green tea that the processing method of the present invention is prepared has following obvious advantage：
（1）The blackish green aobvious milli of color and luster, height of contour is complete.The finished product that the present invention makes, possesses highly complete profile, and its is complete
Whole degree reaches more than 95%, and tea residue is into piece, and profile is tall and straight, and fresh and alive degree is high.
（2）Mouthfeel, fragrance.Millet paste perfume (or spice) is dissolved in water, and full-bodied and long, mouthfeel is fresh refreshing mellow, and it is sweet lasting to return, and promotes the production of body fluid substantially.
（3）Resistance to bubble degree is high.Compared with the green tea finished product of the other techniques of same materials, there is the higher degree of resistance to bubble, be green tea
A kind of resistance to technique of bubble degree highest.Contrast is brewed with 3 grams of tea, 150 milliliters of water quality standards, reaches that seven bubbles have pleasant impression.
Embodiment
The technical scheme in the embodiment of the present invention is clearly and completely described below, it is clear that described embodiment
Only a part of embodiment of the invention, rather than whole embodiments.
Embodiment 1：
A kind of processing method of manual green tea, comprises the following steps successively：
Get the raw materials ready：Pluck after the Spring Equinox to the fresh leaf before grain rains, fresh leaf standard is to open up at the beginning of the leaf of a bud one, the bud-leaf length of fresh leaf is consistent,
Size is neat and well spaced；
Finish for the first time：Fresh leaf is put into temperature to carry out first time fixing in 400 DEG C of electric frying pan, it is 76% to obtain water content
Fresh leaf, for the first time fixing be 2 minutes time；
First time spreading for cooling：Fresh leaf after being finished through first time is put uniform to being spread in a diameter of 70cm bamboo dustpan, it is fresh
Leaf ulking thickness is 2cm, and the time of first time spreading for cooling is 2 minutes；
Knead for the first time：Fresh leaf after first time spreading for cooling is carried out to knead for the first time, kneads refer to winnow with a dustpan bamboo for the first time
Fresh leaf is held into bulk by both hands in dustpan, and a hand holds fresh leaf, and another hand pushes away forward rolling fresh leaf and rolled 150 degree, and original pushes away rolling
The hand of fresh leaf again holds fresh leaf, and the hand that original holds fresh leaf continues to push away forward after 150 degree of rolling fresh leaf rolling, and fresh leaf is held back into original
Place, is repeated after 10 times, fresh leaf is held glomeration by both hands, and group shakes loose fresh leaf after rubbing 5 times back and forth in hand, repeats 3
After secondary, the fresh leaf that rolled twig rate is 70% and cell crashing ratio is 45% is obtained；
Second of fixing：It will be finished for second for progress in 100 DEG C of electric frying pan by the fresh leaf input temperature kneaded for the first time,
The fresh leaf that water content is 50% is obtained, second of fixing is 2 minutes time；
Second of spreading for cooling：Fresh leaf after being finished through second is put uniform to being spread in a diameter of 70cm bamboo dustpan, it is fresh
Leaf ulking thickness is 2cm, and the time of second of spreading for cooling is 2 minutes；
Knead for the second time：Fresh leaf after second of spreading for cooling is kneaded for the second time, kneads refer to winnow with a dustpan bamboo for the second time
Fresh leaf is held into bulk by both hands in dustpan, and a hand holds fresh leaf, and another hand pushes away forward rolling fresh leaf and rolled 150 degree, and original pushes away rolling
The hand of fresh leaf again holds fresh leaf, and the hand that original holds fresh leaf continues to push away forward after 150 degree of rolling fresh leaf rolling, and fresh leaf is held back into original
Place, is repeated after 8 times, fresh leaf is held glomeration by both hands, and group shakes loose fresh leaf after rubbing 5 times back and forth in hand, repeats 3 times
Afterwards, obtain cell crashing ratio for 60% it is basic into bar fresh leaf；
Third time finishes：Fresh leaf input temperature after kneading for the second time obtains to carry out third time fixing in 80 DEG C of electric frying pan
To the fresh leaf that water content is 35%, third time fixing is 2 minutes time；
Shaping forming：Fresh leaf after third time finishes is rubbed in temperature for the group of progress in 70 DEG C of electric frying pan, until fresh leaf
Appear after pekoe, be warming up to after 100 DEG C, continue group and rub, until the full whitening milli of fresh leaf, obtains the fresh leaf that water content is 15%；
Hui pot：By the fresh leaf after shaping forming in temperature to carry out Hui pot Titian in 65 DEG C of electric frying pan, the Hui pot time is 10
Minute, obtain the manual green tea finished product that water content is 7%.
In the present embodiment, in addition to winnowing step：The winnowing step refers to remove manual green tea finished product using electric fan
In the tea dust and piece leaf that are mixed into.
In the present embodiment, in the first time fixing step, the mode of fixing is by the side that stir-fry is trembled after first vexed stir-fry for the first time
Formula.
In the present embodiment, in second of fixing step, the mode of second of fixing is the mode for trembling stir-fry.
In the present embodiment, in the third time fixing step, the mode of third time fixing is the mode for trembling stir-fry.
In the present embodiment, the Hui pot refers in electric frying pan stir-fry the fresh leaf after shaping forming by hand, stir-fries by hand
During, the fresh leaf stirred and the phase mutual friction of the electric frying pan the bottom of a pan.Greatly improve the fragrance and mouthfeel of finished product.
Embodiment 2：
A kind of processing method of manual green tea, comprises the following steps successively：
Get the raw materials ready：Pluck after the Spring Equinox to the fresh leaf before grain rains, fresh leaf standard is to open up at the beginning of the leaf of a bud one, the bud-leaf length of fresh leaf is consistent,
Size is neat and well spaced；
Finish for the first time：Fresh leaf is put into temperature to carry out first time fixing in 450 DEG C of electric frying pan, it is 75% to obtain water content
Fresh leaf, for the first time fixing be 2 minutes time；
First time spreading for cooling：Fresh leaf after being finished through first time is put uniform to being spread in a diameter of 80cm bamboo dustpan, it is fresh
Leaf ulking thickness is 3cm, and the time of first time spreading for cooling is 2 minutes；
Knead for the first time：Fresh leaf after first time spreading for cooling is carried out to knead for the first time, kneads refer to winnow with a dustpan bamboo for the first time
Fresh leaf is held into bulk by both hands in dustpan, and a hand holds fresh leaf, and another hand pushes away forward rolling fresh leaf and rolled 170 degree, and original pushes away rolling
The hand of fresh leaf again holds fresh leaf, and the hand that original holds fresh leaf continues to push away forward after 170 degree of rolling fresh leaf rolling, and fresh leaf is held back into original
Place, is repeated after 13 times, fresh leaf is held glomeration by both hands, and group shakes loose fresh leaf after rubbing 7 times back and forth in hand, repeats 4
After secondary, the fresh leaf that rolled twig rate is 73% and cell crashing ratio is 50% is obtained；
Second of fixing：It will be finished for second for progress in 110 DEG C of electric frying pan by the fresh leaf input temperature kneaded for the first time,
The fresh leaf that water content is 48% is obtained, second of fixing is 2 minutes time；
Second of spreading for cooling：Fresh leaf after being finished through second is put uniform to being spread in a diameter of 80cm bamboo dustpan, it is fresh
Leaf ulking thickness is 3cm, and the time of second of spreading for cooling is 2 minutes；
Knead for the second time：Fresh leaf after second of spreading for cooling is kneaded for the second time, kneads refer to winnow with a dustpan bamboo for the second time
Fresh leaf is held into bulk by both hands in dustpan, and a hand holds fresh leaf, and another hand pushes away forward rolling fresh leaf and rolled 170 degree, and original pushes away rolling
The hand of fresh leaf again holds fresh leaf, and the hand that original holds fresh leaf continues to push away forward after 170 degree of rolling fresh leaf rolling, and fresh leaf is held back into original
Place, is repeated after 10 times, fresh leaf is held glomeration by both hands, and group shakes loose fresh leaf after rubbing 7 times back and forth in hand, repeats 4
After secondary, obtain cell crashing ratio for 63% it is basic into bar fresh leaf；
Third time finishes：Fresh leaf input temperature after kneading for the second time obtains to carry out third time fixing in 100 DEG C of electric frying pan
To the fresh leaf that water content is 33%, third time fixing is 2 minutes time；
Shaping forming：Fresh leaf after third time finishes is rubbed in temperature for the group of progress in 80 DEG C of electric frying pan, until fresh leaf
Appear after pekoe, be warming up to after 110 DEG C, continue group and rub, until the full whitening milli of fresh leaf, obtains the fresh leaf that water content is 13%；
Hui pot：By the fresh leaf after shaping forming in temperature to carry out Hui pot Titian in 70 DEG C of electric frying pan, the Hui pot time is 13
Minute, obtain the manual green tea finished product that water content is 5%.
In the present embodiment, in addition to winnowing step：The winnowing step refers to remove manual green tea finished product using electric fan
In the tea dust and piece leaf that are mixed into.
In the present embodiment, in the first time fixing step, the mode of fixing is by the side that stir-fry is trembled after first vexed stir-fry for the first time
Formula.
In the present embodiment, in second of fixing step, the mode of second of fixing is the mode for trembling stir-fry.
In the present embodiment, in the third time fixing step, the mode of third time fixing is the mode for trembling stir-fry.
In the present embodiment, the Hui pot refers in electric frying pan stir-fry the fresh leaf after shaping forming by hand, stir-fries by hand
During, the fresh leaf stirred and the phase mutual friction of the electric frying pan the bottom of a pan.Greatly improve the fragrance and mouthfeel of finished product.
Embodiment 3：
A kind of processing method of manual green tea, comprises the following steps successively：
Get the raw materials ready：Pluck after the Spring Equinox to the fresh leaf before grain rains, fresh leaf standard is to open up at the beginning of the leaf of a bud one, the bud-leaf length of fresh leaf is consistent,
Size is neat and well spaced；
Finish for the first time：Fresh leaf is put into temperature to carry out first time fixing in 500 DEG C of electric frying pan, it is 74% to obtain water content
Fresh leaf, for the first time fixing be 3 minutes time；
First time spreading for cooling：Fresh leaf after being finished through first time is put uniform to being spread in a diameter of 90cm bamboo dustpan, it is fresh
Leaf ulking thickness is 4cm, and the time of first time spreading for cooling is 3 minutes；
Knead for the first time：Fresh leaf after first time spreading for cooling is carried out to knead for the first time, kneads refer to winnow with a dustpan bamboo for the first time
Fresh leaf is held into bulk by both hands in dustpan, and a hand holds fresh leaf, and another hand pushes away forward rolling fresh leaf rolling 180 degree, and original pushes away rolling
The hand of fresh leaf again holds fresh leaf, and the hand that original holds fresh leaf continues to push away forward after rolling fresh leaf rolling 180 degree, and fresh leaf is held back into original
Place, is repeated after 15 times, fresh leaf is held glomeration by both hands, and group shakes loose fresh leaf after rubbing 8 times back and forth in hand, repeats 5
After secondary, the fresh leaf that rolled twig rate is 75% and cell crashing ratio is 55% is obtained；
Second of fixing：It will be finished for second for progress in 120 DEG C of electric frying pan by the fresh leaf input temperature kneaded for the first time,
The fresh leaf that water content is 44% is obtained, second of fixing is 3 minutes time；
Second of spreading for cooling：Fresh leaf after being finished through second is put uniform to being spread in a diameter of 90cm bamboo dustpan, it is fresh
Leaf ulking thickness is 4cm, and the time of second of spreading for cooling is 3 minutes；
Knead for the second time：Fresh leaf after second of spreading for cooling is kneaded for the second time, kneads refer to winnow with a dustpan bamboo for the second time
Fresh leaf is held into bulk by both hands in dustpan, and a hand holds fresh leaf, and another hand pushes away forward rolling fresh leaf rolling 180 degree, and original pushes away rolling
The hand of fresh leaf again holds fresh leaf, and the hand that original holds fresh leaf continues to push away forward after rolling fresh leaf rolling 180 degree, and fresh leaf is held back into original
Place, is repeated after 12 times, fresh leaf is held glomeration by both hands, and group shakes loose fresh leaf after rubbing 8 times back and forth in hand, repeats 5
After secondary, obtain cell crashing ratio for 65% it is basic into bar fresh leaf；
Third time finishes：Fresh leaf input temperature after kneading for the second time obtains to carry out third time fixing in 110 DEG C of electric frying pan
To the fresh leaf that water content is 30%, third time fixing is 3 minutes time；
Shaping forming：Fresh leaf after third time finishes is rubbed in temperature for the group of progress in 90 DEG C of electric frying pan, until fresh leaf
Appear after pekoe, be warming up to after 1120 DEG C, continue group and rub, until the full whitening milli of fresh leaf, obtains the fresh leaf that water content is 12%；
Hui pot：By the fresh leaf after shaping forming in temperature to carry out Hui pot Titian in 75 DEG C of electric frying pan, the Hui pot time is 15
Minute, obtain the manual green tea finished product that water content is 4%.
In the present embodiment, in addition to winnowing step：The winnowing step refers to remove manual green tea finished product using electric fan
In the tea dust and piece leaf that are mixed into.
In the present embodiment, in the first time fixing step, the mode of fixing is by the side that stir-fry is trembled after first vexed stir-fry for the first time
Formula.
In the present embodiment, in second of fixing step, the mode of second of fixing is the mode for trembling stir-fry.
In the present embodiment, in the third time fixing step, the mode of third time fixing is the mode for trembling stir-fry.
In the present embodiment, the Hui pot refers in electric frying pan stir-fry the fresh leaf after shaping forming by hand, stir-fries by hand
During, the fresh leaf stirred and the phase mutual friction of the electric frying pan the bottom of a pan.Greatly improve the fragrance and mouthfeel of finished product.
The invention is not restricted to above-described embodiment, the other embodiments that technique according to the invention scheme is obtained all should fall into this
In the protection domain of invention.Also, for those skilled in the art, do not depart from the present invention spirit and
In the case of scope, some improvements and modifications are made, are regarded as falling within the scope of protection of the present invention.
Claims (6)
1. a kind of processing method of manual green tea, it is characterised in that comprise the following steps successively：
Get the raw materials ready：Pluck after the Spring Equinox to the fresh leaf before grain rains, fresh leaf standard is to open up at the beginning of the leaf of a bud one, the bud-leaf length of fresh leaf is consistent,
Size is neat and well spaced；
Finish for the first time：Fresh leaf is put into temperature to carry out first time fixing in 400 DEG C -500 DEG C of electric frying pan, water content is obtained
For 74%-76% fresh leaf, fixing for the first time is time 2-3 minute；
First time spreading for cooling：Fresh leaf after being finished through first time is put uniform to being spread in a diameter of 70-90cm bamboo dustpan,
Fresh leaf ulking thickness is 2-4cm, and the time of first time spreading for cooling is 2-3 minutes；
Knead for the first time：Fresh leaf after first time spreading for cooling is carried out to knead for the first time, kneads refer to winnow with a dustpan bamboo for the first time
Fresh leaf is held into bulk by both hands in dustpan, and a hand holds fresh leaf, and another hand pushes away forward rolling fresh leaf 150 degree -180 degree of rolling,
The hand that original pushes away rolling fresh leaf again holds fresh leaf, and the hand that original holds fresh leaf continues to push away forward after rolling fresh leaf 150 degree -180 degree of rolling, will
Fresh leaf holds back original place, after repeating 10-15 times, and fresh leaf is held glomeration by both hands, by fresh leaf after group rubs 5-8 times back and forth in hand
Shake loose, after repeating 3-5 times, obtain the fresh leaf that rolled twig rate is 70%-75% and cell crashing ratio is 45%-55%；
Second of fixing：To be to carry out second in 100 DEG C -120 DEG C of electric frying pan by the fresh leaf input temperature kneaded for the first time
Secondary fixing, obtains the fresh leaf that water content is 44%-50%, and second of fixing is time 2-3 minute；
Second of spreading for cooling：Fresh leaf after being finished through second is put uniform to being spread in a diameter of 70-90cm bamboo dustpan,
Fresh leaf ulking thickness is 2-4cm, and the time of second of spreading for cooling is 2-3 minutes；
Knead for the second time：Fresh leaf after second of spreading for cooling is kneaded for the second time, kneads refer to winnow with a dustpan bamboo for the second time
Fresh leaf is held into bulk by both hands in dustpan, and a hand holds fresh leaf, and another hand pushes away forward rolling fresh leaf 150 degree -180 degree of rolling,
The hand that original pushes away rolling fresh leaf again holds fresh leaf, and the hand that original holds fresh leaf continues to push away forward after rolling fresh leaf 150 degree -180 degree of rolling, will
Fresh leaf holds back original place, after repeating 8-12 times, and fresh leaf is held glomeration by both hands, by fresh leaf after group rubs 5-8 times back and forth in hand
Shake loose, after repeating 3-5 times, it is the basic into bar fresh leaf of 60%-65% to obtain cell crashing ratio；
Third time finishes：Fresh leaf input temperature after kneading for the second time is killed to carry out third time in 80 DEG C -110 DEG C of electric frying pan
Green grass or young crops, obtains the fresh leaf that water content is 30%-35%, and third time fixing is time 2-3 minute；
Shaping forming：Fresh leaf after third time finishes is rubbed in temperature for the group of progress in 70 DEG C -90 DEG C of electric frying pan, until
Fresh leaf appears after pekoe, is warming up to after 100 DEG C -120 DEG C, continues group and rubs, until the full whitening milli of fresh leaf, obtains water content for 12-
15% fresh leaf；
Hui pot：Fresh leaf after shaping forming is subjected to Hui pot Titian, Hui pot time in the electric frying pan that temperature is 65 DEG C -75 DEG C
For 10-15 minutes, the manual green tea finished product that water content is 4-7% is obtained.
2. a kind of processing method of manual green tea according to claim 1, it is characterised in that：Also include winnowing step：Institute
Winnowing step is stated to refer to remove the tea dust and piece leaf being mixed into manual green tea finished product using electric fan.
3. a kind of processing method of manual green tea according to claim 1, it is characterised in that：The first time fixing step
In, the mode of fixing is in the way of stir-fry is trembled after first vexed stir-fry for the first time.
4. a kind of processing method of manual green tea according to claim 1, it is characterised in that：Second of fixing step
In, the mode of second of fixing is the mode for trembling stir-fry.
5. a kind of processing method of manual green tea according to claim 1, it is characterised in that：The third time fixing step
In, the mode of third time fixing is the mode for trembling stir-fry.
6. a kind of processing method of manual green tea according to claim 1, it is characterised in that：The Hui pot refers to shaping
Fresh leaf after forming stir-fries by hand in electric frying pan, during stir-frying by hand, the fresh leaf stirred and the phase mutual friction of the electric frying pan the bottom of a pan.
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| CN108477319A (en) * | 2018-04-15 | 2018-09-04 | 卢芹珍 | A kind of processing method that Fuding great Bai makes green tea |
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