CN1075397A

CN1075397A - A kind of green tea preparation method

Info

Publication number: CN1075397A
Application number: CN 93100615
Authority: CN
Inventors: 潘培勋
Original assignee: FENGSHAN TEA-PROCESSING FACTORY FENGQING COUNTY YUNNAN PROV
Current assignee: FENGSHAN TEA-PROCESSING FACTORY FENGQING COUNTY YUNNAN PROV
Priority date: 1993-01-06
Filing date: 1993-01-06
Publication date: 1993-08-25
Anticipated expiration: 2013-01-06
Also published as: CN1033204C

Abstract

The present invention is a kind of preparation method of green tea, and it is to belong to the green tea field of refinement, and the present invention completes by high-temperature steam, just rub again rub, gross fire, foot fire be dry, add operation such as wax re-roasting and form.Green tea with the present invention makes owing to complete thoroughly, so tealeaves soup look becomes peak green, has improved the class and the economic worth of water extraction and tealeaves.

Description

A kind of green tea preparation method

The invention belongs to the processing technology of special green tea.

Tea Production is the comprehensive production technology of a complexity, the quality of tea depends on bright leaf quality and different process technology measures, tealeaves is except characteristic aroma separately, the shape of tealeaves, color and luster, fragrance, the formation of flavour mainly solves by technology, and various Special tea all has the own solely process characteristic and the weakness in road.

The Chinese invention patent communique discloses the document that number of patent application is 87101476 and is called " preparation method of special green tea " on June 1st, 1988, green removing in high temperature has been described, knead for twice, the technological method for processing of four parch, but because the activity of enzyme is not thorough in green removing in high temperature and the parch process destruction tealeaves, cause old liquor color rubescent and have fried green, the bitter in the baked green tea, the shortcomings such as problem that water extraction is few.

Of the present invention is at the deficiency of the existence that has the system green tea product now, adopts new tea-manufacturing technology, and it is few that green tea chlorophyll is destroyed, and tealeaves soup look becomes peak green, improves water extraction, has improved the inferior and economic worth of retaining of tealeaves.

Technical solution of the present invention is, steam beating fresh-keeping by low temperature drying, physics dehydration, redrying, last cured re-roasting, and its technological process is as follows:

One, store the bright leaf of tea, keep fresh and tender degree, the tea aquatic foods leaf adopting on the tea tree under is placed on the storehouse of dry health, and the pile height must not be higher than 50 centimetres, and carries out following operation rapidly as far as possible and complete;

Two, steam beating: will keep fresh and tender tealeaves, by decatize pressure in 0.1 to 1 kilograms per centimeter ²Between the steam dome, time by the steam dome is between 5 seconds to 20 seconds, the pile height is no more than 4 centimetres, to guarantee that its surface of each sheet fresh tea passes can fully contact with high-temperature steam by the high-temperature steam district time, reach the activity of destroying enzyme in the bright leaf fully, prevent the enzymatic oxidation of polyphenol compound and the green odour low boiling aromatic substance that has in the leaf is more fully volatilized, the higher boiling aromatic substance keeps, and promotes tea perfume (or spice);

Three, physics dehydration, the tealeaves after the process steam beating comes out makes its cooling rapidly by natural wind and artificial wind, and makes its surperficial dehydration, reaches the purpose of dehydration drying;

Four, just knead, just knead exactly the tealeaves after the physics dehydration to be placed on and knead 8-15 minute in the kneading machine, make it tentatively to be in strip, rub, in order to avoid make it that leaf destruction take place but can not cross;

Five, gross fire drying will be that 90-120 ℃ dry-heat air carries out the fire temperature drying first time through the tealeaves feeding temperature of just kneading, and the interior moisture of leaf is further evaporated, and make tealeaves lose 20-50% moisture content after the gross fire drying, and certain tough genus is arranged, and be convenient to knead once more;

Six, knead once more, will carry out machinery once more through the dried tealeaves of gross fire and knead shaping.

Seven, sub-sieve duplicates: shaping tea base is carried out mechanical sub-sieve, divide the length thickness of tea delivery base, lay the basis of branch retaining classification;

Eight, sufficient fiery dry, the tea base after once more sub-sieve being duplicated carries out the fire temperature drying second time by 110～130 ℃ of dry-heat airs, and the interior moisture of leaf is evaporated again, reaches dried tea standard;

Nine, re-roasting is put tea into and is fried driedly in the rotation shape boiler, and it is cured to coat the honeybee of trace (one ton of tea consumption of about re-roasting is about 500 grams) in rotation shape boiler surfaces simultaneously, the fragrance of increase tealeaves and photochromic;

Ten, the car look, carry out the physics glazing with machinery exactly, make product become smooth glossy profile.

The invention has the advantages that, complete by high-temperature steam, each tealeaves sheet surface can fully be connect really with high temperature, reach the purpose completely that completes, and the low boiling aromatic substance of " green odour " is fully volatilized and the distinctive higher boiling aromatic substance of tea " tea perfume (or spice) " reservation.This invention be also advantageous in that the large-scale production of being convenient to realize preparation of tea.

The present invention can be achieved through the following steps:

1, store the bright leaf of tea, keep fresh and tender degree, the bright leaf of tea under the tealeaves tree is adopted is placed on dry health storehouse, and the pile height must not be higher than 50 centimetres, and completes rapidly as far as possible;

2, fresh and tender tealeaves is thrown on the transport tape of steam inactivation machine uniformly, the transport tape band the bright leaf of tea and is entered the high-temperature steam district, and the time by the high-temperature steam district, the steam pressure that feeds the high-temperature steam district was in the 0.5-0.7 kilograms per centimeter between 8 seconds to 12 seconds ²Between;

3, the tealeaves after the process steam beating comes out makes its cooling rapidly by natural wind and artificial wind, and makes surperficial dehydration;

4, just knead, the tealeaves after the physics dehydration is placed on kneads 8-15 minute in the kneading machine, make it tentatively to be in strip, rub, in order to avoid make it that leaf destruction take place but can not cross;

5, will render in the air drier through the tealeaves after just kneading, the feeding temperature is that 90-120 ℃ dry-heat air carries out the fire temperature drying first time, makes water evaporates in the leaf, makes its percentage of water loss at 20%-50%, and makes tealeaves have certain toughness;

6, knead once more, promptly put into once more and knead in the kneading machine up to being shaped fully;

7, shaping tea base is carried out mechanical sub-sieve, divide the length thickness of tea delivery base, lay the basis of stepping classification;

8, it is dry that the tea base after once more sub-sieve being duplicated carries out the foot fire, and it is dry to carry out second time fire temperature by 110-130 ℃ dry-heat air, and the interior moisture content of leaf is evaporated again, reaches dried tea standard;

9, re-roasting is put tea into and is fried driedly in the rotation shape boiler, and it is cured to coat the honeybee of trace (one ton of tea consumption of about re-roasting is about 500 grams) at rotation shape boiler inner surface simultaneously, the fragrance of increase tealeaves and photochromic;

10, tea at different levels are packed.

Claims

1, a kind of preparation method of green tea is characterized in that: keep the bright leaf of fresh and tender tea to pass through: steam beating-physics dehydration-just knead-gross fire drying-knead once more-sub-sieve duplicates-the fiery drying of foot-Jia La re-roasting sequence of steps composition:

2, the preparation method of a kind of green tea according to claim 1 is characterized in that:

A, will keep fresh and tender tealeaves by steam pressure in 0.1 to 1 kilograms per centimeter ²Between steam, the time by the steam dome is between 5 seconds to 20 seconds, and by the steam dome time, each sheet fresh tea passes surface can fully contact with high-temperature steam;

B, before the dry-heat air drying, carry out just kneading, the time of just kneading between 8-15 minute,

C, just carry out the gross fire drying after rubbing; The dry-heat air temperature of gross fire drying is between 90-120 ℃, and the blade percentage of water loss is between 20-50%;

Carry out machinery after d, the gross fire drying once more and knead, tealeaves is shaped fully;

F, carry out foot fire drying after kneading once more, the dry-heat air temperature is between 110-130 °;

E, to add micro-honeybee cured copying the machine inner surface again when copying again.