CN107432339A - A kind of Tea manufacture technique - Google Patents

Abstract

The invention provides a kind of Tea manufacture technique, its raw material is the first exhibition fresh leaf of the leaf of a bud one plucked in summer or autumn to two leaves and a bud, after preparation method using the present invention, make the mass dryness fraction of tea more dry on the basis of tealeaves leaf is not destroyed, the more natural materials remained in fresh leaf, it is effectively improved finished product fragrance, add mouthfeel, it has been truly realized excellent in color, also there is lowering blood-fat and reducing weight, the improving eyesight of shield tooth, improve stomach, strengthen immunity and other effects rich in biochemical compositions such as amino acid, Tea Polyphenols, coffees simultaneously.

Description

A kind of Tea manufacture technique

Technical field

The present invention relates to Tea manufacture technical field, more particularly to a kind of Tea manufacture technique.

Background technology

China is the native place of tea, and principal item has green tea, black tea, oolong tea, jasmine tea, white tea, yellow tea, black tea.Sample tea, evidence Modern science is analyzed and identification, containing more than the 450 kinds of chemical compositions beneficial to human body in tealeaves, such as chlorophyll, vitamin, class Fat, caffeine, Tea Polyphenols, lipopolysaccharides, protein and amino acid, carbohydrate, mineral matter etc. have good battalion to human body Support value and pharmacological action.The effect of the existing natural health of tealeaves, there is medical function again.In tea rich in Tea Polyphenols, amino acid, can The abundant nutrition materials such as molten sugar, vitamin, there is obvious effect to anti-treatment of esophagus cancer.To lowering blood-fat and reducing weight, the improving eyesight of shield tooth, improve intestines Stomach, strengthen immunity also have certain effect.

The content of the invention

In view of the shortcomings of the prior art, the present invention provides a kind of Tea manufacture technique.

To realize the purpose of the present invention, technical scheme is as follows：A kind of technique for manufacturing tealeaves, fresh leaf will The leaf of a bud one is asked just to be opened up to two leaves, it is characterised in that its specific steps includes：

（1）Harvesting

In the tender leaf that summer or autumn, harvesting one bud one leaf, two leaves and a bud just open up, yellow bud requires that fresh leaf freshness is good；

（2）Fresh leaf processing

After leaf picking is returned, its thin group of being spread out in is winnowed with a dustpan interior, thick about 5 centimetres, fine day spreads 2-3 hours without dew fresh leaf leaf, cloudy Rainy day fresh leaf is spread 5 hours or so；

（3）Fixing

Finished with 6CST Miniature rolls green-keeping machine, bowl temperature is 120-125 DEG C, and normal leaf amount of throwing is each 50-75 grams, throws leaf Speed is 10 times/min, fixation time 1.5-2min, continuous de-enzyming, continuously goes out leaf；

（4）Manage bar

With the reciprocal carding machine manage bar of the types of 6CLF -50, manage bar temperature is 85~90 DEG C, throws leaf amount 1.5kg or so every time during manage bar, Equably launch in resonable bar groove, stir up and down, the manage bar time is 3~5min, should equably thin stand in time under manage bar leaf after machine In spreading for cooling on bamboo mat, leaf-spreading thickness is in 2cm or so, through 15~20min of spreading for cooling；

（5）Primary drying for baking

Primary drying for baking temperature is 120-125 DEG C, and dry net leaf-spreading thickness is advisable with 1.5cm, and to spread out even, and the primary drying for baking time is 6~7min；

（6）Spread

After primary drying for baking, tea-drying degree is about seventy percent dry, spreads the time in 5~6h, is eased back to blade；

（7）Final firing

Final firing is based on bamboo hand-held basketwork brazier, and at 85~90 DEG C, leaf-spreading thickness is advisable temperature with 3cm, goes out between the tea time for 15min or so.

Preferably, step（3）Under water-removing leaves after machine, 10~15min of spreading for cooling.

Preferably, step（4）Dried after spreading for cooling with 6CHW-miniature drying machine drying machine.

Beneficial effect：The invention provides a kind of tealeaves manufacture craft, its raw material is the bud one that summer or autumn pluck Leaf to two leaves and a bud first exhibition fresh leaf.After preparation method using the present invention, tea is dry on the basis of tealeaves leaf is not destroyed More dry, the more natural materials remained in fresh leaf of degree, are effectively improved finished product fragrance, add mouthfeel, be truly realized Excellent in color, while also rich in biochemical compositions such as amino acid, Tea Polyphenols, coffees, have lowering blood-fat and reducing weight, the improving eyesight of shield tooth, Improve stomach, strengthen immunity and other effects.

Embodiment

To be easy to understand the technical means, the inventive features, the objects and the advantages of the present invention, with reference to Embodiment, the present invention is expanded on further.

1. harvesting

In the tender leaf that summer or autumn, harvesting one bud one leaf, two leaves and a bud just open up.Yellow bud requires that fresh leaf freshness is good；

2. fresh leaf is handled

After leaf picking is returned, its thin group of being spread out in is winnowed with a dustpan interior, thick about 5 centimetres, fine day is spread 2 hours without dew fresh leaf leaf, overcast and rainy Its fresh leaf is spread 5 hours or so, to distribute green grass gas and surface moisture；

3. fixing

Finished with 6CST Miniature rolls green-keeping machine, bowl temperature is 120 DEG C, and for 65 grams every time, throw tip speed is normal leaf amount of throwing 10 times/min, fixation time 1.5min, continuous de-enzyming continuously goes out leaf, under water-removing leaves after machine, spreading for cooling 10min；

4. manage bar

With the reciprocal carding machine manage bar of the types of 6CLF -50, manage bar temperature is 85 DEG C, throws leaf amount 1.5kg or so every time during manage bar, uniformly Ground is launched in resonable bar groove, is stirred up and down, is promoted tealeaves to be heated evenly, and quick squeeze is slided into bar.The manage bar time is 5min, manage bar leaf After lower machine, equably thin in time should spread out in spreading for cooling on bamboo mat, leaf-spreading thickness is in 2cm or so, after spreading for cooling 20min, with 6CHW- Miniature drying machine drying machine drying；

5. primary drying for baking primary drying for baking temperature is 125 DEG C, dry net leaf-spreading thickness is advisable with 1.5cm, and to spread out even, and the primary drying for baking time is 6min；

6. spread

After primary drying for baking, tea-drying degree is about seventy percent dry, i.e., hand grabs tealeaves spinosity feel, its obstruct frangibility, pick in time the leaf that floats to the greatest extent, Spread after the impurity such as pornographic movie, spread the time in 6h, eased back to blade；

7. final firing

Final firing is based on bamboo hand-held basketwork brazier, and temperature takes low temperature, slow baking, thick stand at 90 DEG C, and leaf-spreading thickness is advisable with 3cm, gone out between the tea time For 15min or so.

The invention provides a kind of tealeaves manufacture craft, its raw material is the leaf of a bud one of summer or autumn harvesting a to bud two The fresh leaf that leaf is just opened up.After preparation method using the present invention, the mass dryness fraction of tea is more dry on the basis of tealeaves leaf is not destroyed, more The natural materials remained in fresh leaf, be effectively improved finished product fragrance, add mouthfeel, it is all to be truly realized color It is good, while also there is lowering blood-fat and reducing weight, the improving eyesight of shield tooth, improve stomach, enhancing rich in biochemical compositions such as amino acid, Tea Polyphenols, coffees Immunity and other effects.

Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to utilize this hair The equivalent structure or equivalent flow conversion that bright description is made, or directly or indirectly it is used in other related technology necks Domain, it is included within the scope of the present invention.

Claims (3)

1. a kind of Tea manufacture technique, fresh leaf requires that the leaf of a bud one is just opened up to two leaves, it is characterised in that its specific steps bag Include：

（1）Harvesting

In the tender leaf that summer or autumn, harvesting one bud one leaf, two leaves and a bud just open up, yellow bud requires that fresh leaf freshness is good；

（2）Fresh leaf processing

After leaf picking is returned, its thin group of being spread out in is winnowed with a dustpan interior, thick about 5 centimetres, fine day spreads 2-3 hours without dew fresh leaf leaf, cloudy Rainy day fresh leaf is spread 5 hours or so；

（3）Fixing

Finished with 6CST Miniature rolls green-keeping machine, bowl temperature is 120-125 DEG C, and normal leaf amount of throwing is each 50-75 grams, throws leaf Speed is 10 times/min, fixation time 1.5-2min, continuous de-enzyming, continuously goes out leaf；

（4）Manage bar

With the reciprocal carding machine manage bar of the types of 6CLF -50, manage bar temperature is 85~90 DEG C, throws leaf amount 1.5kg or so every time during manage bar, Equably launch in resonable bar groove, stir up and down, the manage bar time is 3~5min, should equably thin stand in time under manage bar leaf after machine In spreading for cooling on bamboo mat, leaf-spreading thickness is in 2cm or so, through 15~20min of spreading for cooling；

（5）Primary drying for baking

Primary drying for baking temperature is 120-125 DEG C, and dry net leaf-spreading thickness is advisable with 1.5cm, and to spread out even, and the primary drying for baking time is 6~7min；

（6）Spread

After primary drying for baking, tea-drying degree is about seventy percent dry, spreads the time in 5~6h, is eased back to blade；

（7）Final firing

Final firing is based on bamboo hand-held basketwork brazier, and at 85~90 DEG C, leaf-spreading thickness is advisable temperature with 3cm, goes out between the tea time for 15min or so.

A kind of 2. Tea manufacture technique according to claim 1, it is characterised in that step（3）Under water-removing leaves after machine, spreading for cooling 10~15min.

A kind of 3. Tea manufacture technique according to claim 1, it is characterised in that step（4）With 6CHW-micro- after spreading for cooling Type drying machine drying machine is dried.