CN107549344A - A kind of high-quality slender joss stick green tea of chestnut odor type and preparation method thereof - Google Patents
A kind of high-quality slender joss stick green tea of chestnut odor type and preparation method thereof Download PDFInfo
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- CN107549344A CN107549344A CN201710801673.0A CN201710801673A CN107549344A CN 107549344 A CN107549344 A CN 107549344A CN 201710801673 A CN201710801673 A CN 201710801673A CN 107549344 A CN107549344 A CN 107549344A
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Abstract
The present invention relates to a kind of high-quality slender joss stick green tea of chestnut odor type and preparation method thereof, belong to the processing technique field of tealeaves, through withering, finishing, kneading, tea frying, rub again, manage bar, the step such as drying are processed into, the present invention is used as raw material by the use of the tealeaves plucked after mid-August, tea resources are taken full advantage of, improve the utilization rate of autumn tea；And prepare high-quality slender joss stick green tea preparation method it is simple, process is short, it is easy operation, be easy to industrialized production.
Description
Technical field
The present invention relates to tea processing field, more particularly to a kind of high-quality slender joss stick green tea of chestnut odor type and preparation method thereof.
Background technology
China's green tea is divided into spring tea, summer tea, autumn tea three major types substantially by season classification.
Summer tea generally refers to the tealeaves gathered and processed in the first tenday period of a month middle of the month to moon.Summer temperature is high, illumination is strong, the life of And Development of Tea Shoot bud-leaf
Long rapid, the water extraction content for enabling dissolving millet paste is reduced relatively, the particularly reduction of the material such as amino acid so that summer tea grows
Taste, fragrance are not so good as spring tea more, simultaneously because the Tea Polyphenols with bitter taste, anthocyanidin, caffeine content compare spring tea in summer fresh leaf
It is more, not only make dry tea and tea residue color and luster is spent miscellaneous, and flavour is also more bitter.
The yellowish green band of qualitative character Appearance color of summer green tea is blue or green to owe profit, and plain piece band bluish yellow color, fresh taste degree is poor, bitter
Astringent taste weight, time sugariness is less, and fragrance is relatively low, tea residue cyanine, inferior quality.Autumn tea is usually the tealeaves gathered and processed after the middle of the month.
Autumn tea tree grows through spring and summer, and young sprout bud-leaf internal substance is relatively fewer, and blade is big.
As the improvement of people's living standards, the famous green tea demand of " color is green, taste alcohol, fragrant high, shape is beautiful " is constantly increased
It is long, the phenomenon of " low-grade tea is unsalable, high-grade tea is in great demand " is generated, and the processing of traditional famous green tea is only limitted to spring, raw material
Limited, production season is short, it is difficult to forms batch production to meet the market demand, this is just created very for the development of summer and autumn famous green tea
Good chance.The proportion of each season tea yield in China, spring tea account at present, summer tea, autumn tea, and the proportion of Summer-autumn tea is more than spring tea, but
Summer and autumn green tea is for spring tea, and because its polyphenol content is high, amino acid content is low, and flavour is bitter, fresh refreshing degree and coordination
Property is poor, and consumer is difficult to receive to its flavour quality.How summer and autumn green tea is improved into excellent green tea to improving tea-enterprise warp
Help benefit, increase tea grower takes in important in inhibiting, and this research develop to correct guided leaf, meet the requirement of consumer with
Increase economic efficiency significant.
The disclosure of background above technology contents is only used for inventive concept and the technical scheme that auxiliary understands the present invention, and it is not
The prior art of present patent application is necessarily belonged to, shows the applying date of the above in present patent application in no tangible proof
In the case of disclosed, above-mentioned background technology should not be taken to evaluate the novelty and creativeness of the application.
The content of the invention
The present invention provides a kind of preparation method of the high-quality slender joss stick green tea of chestnut odor type, uses autumn tea to be made full use of for raw material
Tealeaves, moreover it is possible to process the preparation method of the distinctive high-quality slender joss stick green tea of chestnut odor type.
Therefore, the present invention provides a kind of high-quality slender joss stick green tea of chestnut odor type and preparation method thereof, concrete technical scheme is as follows：
A kind of high-quality slender joss stick green tea of chestnut odor type, by weight percentage, including following raw material：1-5% theanine, 25-40% tea
Polyphenol, 3-7% caffeines, 1-8% soluble sugars, 0.01-0.5% chlorophyll, 39.5-69.99% tealeaves water extractions.
Preferably, the described high-quality slender joss stick green tea of chestnut odor type, in units of parts by weight, including following raw material：2-4% tea ammonia
Acid, 29-36% Tea Polyphenols, 4-6% caffeines, 3-6% soluble sugars, 0.1-0.4% chlorophyll, 45-65% Aqua Folium Camelliae sinensis leach
Thing.
It is further preferred that the described high-quality slender joss stick green tea of chestnut odor type, in units of parts by weight, including following raw material：3.1%
Theanine, 33% Tea Polyphenols, 5.1% caffeine, 4.5% soluble sugar, 0.25% chlorophyll, 55% tealeaves water extraction.
A kind of preparation method of the described high-quality slender joss stick green tea of chestnut odor type, including following preparation process are as follows：
S1：Tea fresh leaves are spread into 8-15h, withered naturally；
S2：Naturally the tea fresh leaves to wither are finished 5-7min at 180-220 DEG C；
S3：The tealeaves to be finished in step S2, airing, treat that tealeaves temperature drops to 30-35 DEG C, start to knead, rub 15- slowly
25min；
S4：The tealeaves kneaded in step S3 is started into tea frying, using 150-200 DEG C of pot temperature tea frying 15-20min；
S5：Rub again, the tea tedding that will be fried, be cooled to 30-40 DEG C, start to knead, rub 3-5min slowly；
S6：Manage bar, the tealeaves fried in step S5 is subjected to manage bar, manage bar temperature is 170-200 DEG C, and the manage bar time is 4-
6min；
S7：Drying, the drying tea leaves to cool.
Preferably, the preparation method of the described high-quality slender joss stick green tea of chestnut odor type, specific preparation process are as follows：
S1：Tea fresh leaves are spread into 10-13h, withered naturally；
S2：Naturally the tea fresh leaves to wither are finished 5.5-6.5min at 190-210 DEG C；
S3：The tealeaves to be finished in step S2, airing, treat that tealeaves temperature drops to 30-35 DEG C, start to knead, rub 18- slowly
22min；
S4：The tealeaves kneaded in step S3 is subjected to tea frying, using 160-190 DEG C of pot temperature tea frying 16-18min；
S5：Rub again, the tea tedding that will be fried, be cooled to 32-38 DEG C, start to knead, rub 3.5-4.5min slowly；
S6：Manage bar, the tealeaves fried in step S5 is subjected to manage bar, manage bar temperature is 170-200 DEG C, and the manage bar time is 4-
6min；
S7：Drying, the drying tea leaves to cool.
It is further preferred that the preparation method of the described high-quality slender joss stick green tea of chestnut odor type, described tea fresh leaves are to be selected from mid-August
The fresh two leaves and a bud or the leaf of a bud one plucked afterwards.
It is further preferred that the preparation method of the described high-quality slender joss stick green tea of chestnut odor type, withering naturally described in step S1
Control condition is moisture in 30-33%.
It is further preferred that the preparation method of the described high-quality slender joss stick green tea of chestnut odor type, airing described in step S3 to temperature
For 28-35 DEG C.
It is further preferred that the preparation method of the described high-quality slender joss stick green tea of chestnut odor type, what the tea frying described in step S4 controlled
The moisture of tealeaves is less than 12%.
It is further preferred that the preparation method of the described high-quality slender joss stick green tea of chestnut odor type, the drying tea leaves described in step S7 are
Tealeaves is controlled in moisture below 5%.
The present invention compared with prior art, has the advantages that：
The tealeaves plucked takes full advantage of tea resources, raising autumn tea as raw material after 1. the present invention utilizes mid-August
Utilization rate.
2. high-quality slender joss stick green tea prepared by invention is by withering, finishing, kneading, tea frying, rub again, manage bar, drying etc.
Prepared by step, manufacture craft is simple, easy to operate, process period is short, is adapted to industrialized production.
Embodiment
First, the selection of raw material
Because autumn tea leaf is old, bitter taste is heavier, and utilization rate is relatively low, and the present invention uses autumn tea as raw material, and contrast is same
The spring tea of kind and the difference of the making high-quality slender joss stick green tea of chestnut odor type of summer tea, using the leaf of a bud one as raw material, are prepared into high-quality slender joss stick green tea, examine
The content (being remembered with mass fraction) of moisture, total ash and the water extraction surveyed in green tea.
Wherein moisture is examined is performed by GB/T 8304 regulation；
Total ash is examined to be performed by GB/T 8306 regulation；
Water extraction is examined to be performed by GB/T 8305 regulation.
Result of the test such as table 1 below：
The difference after finished product is made in the different material of table 1
| Group | Moisture/% | Total ash/% | Water extraction/% |
| Spring tea | ≦7.0 | ≦6.5 | ≧36 |
| Summer tea | ≦7.0 | ≦6.5 | ≧32 |
| Autumn tea | ≦7.0 | ≦6.5 | ≧32 |
The high-quality slender joss stick green tea for selecting autumn tea to be prepared as raw material is can be seen that from the assay of above-mentioned experiment, with spring tea, summer
Tea has no too big difference.
2nd, embodiment
1. embodiment
Embodiment 1
A kind of high-quality slender joss stick green tea of chestnut odor type, specific preparation method are as follows：
S1：The fresh two leaves and a bud plucked after mid-August or the leaf of a bud one are spread into 8h, the control moisture that withers naturally exists
30%；
S2：Naturally the tea fresh leaves to wither are finished 5min at 180 DEG C；
S3：The tealeaves to be finished in step S2, airing treat that tealeaves temperature drops to 30 DEG C, start to knead, rub slowly to 28 DEG C
15min；
S4：The tealeaves kneaded in step S3 is started into tea frying, using 150 DEG C of pot temperature tea frying 15min, the tealeaves of control
Moisture be less than 12%；
S5：Rub again, the tea tedding that will be fried, be cooled to 30 DEG C, start to knead, rub 3min slowly；
S6：Manage bar, the tealeaves fried in step S5 is subjected to manage bar, manage bar temperature is 170 DEG C, and the manage bar time is 4min；
S7：Drying, the drying tea leaves to cool to moisture are below 5%.
Embodiment 2
A kind of high-quality slender joss stick green tea of chestnut odor type, specific preparation method are as follows：
S1：The fresh two leaves and a bud plucked after mid-August or the leaf of a bud one are spread into 10h, withered naturally, controls moisture
30%；
S2：Naturally the tea fresh leaves to wither are finished 5.5min at 190 DEG C；
S3：The tealeaves to be finished in step S2, airing to temperature are 28 DEG C, treat that tealeaves temperature drops to 30 DEG C, start to knead, slowly
Rub 18min；
S4：The tealeaves kneaded in step S3 is subjected to tea frying, using 160 DEG C of pot temperature tea frying 16min, the tealeaves of control
Moisture be less than 12%；
S5：Rub again, the tea tedding that will be fried, be cooled to 32 DEG C, start to knead, rub 3.5min slowly；
S6：Manage bar, the tealeaves fried in step S5 is subjected to manage bar, manage bar temperature is 170 DEG C, and the manage bar time is 4min；
S7：Drying, the drying tea leaves to cool to moisture are below 5%.
Embodiment 3
A kind of high-quality slender joss stick green tea of chestnut odor type, specific preparation method are as follows：
S1：The fresh two leaves and a bud plucked after mid-August or the leaf of a bud one are spread into 15h, wither control moisture naturally
33%；
S2：Naturally the tea fresh leaves to wither are finished 7min at 220 DEG C；
S3：The tealeaves to be finished in step S2, airing treat that tealeaves temperature drops to 35 DEG C, start to knead, rub slowly to 35 DEG C
25min；
S4：The tealeaves kneaded in step S3 is started into tea frying, using 200 DEG C of pot temperature tea frying 20min, the tealeaves of control
Moisture be less than 12%；
S5：Rub again, the tea tedding that will be fried, be cooled to 40 DEG C, start to knead, rub 5min slowly；
S6：Manage bar, the tealeaves fried in step S5 is subjected to manage bar, manage bar temperature is 200 DEG C, and the manage bar time is 6min；
S7：Drying, the drying tea leaves to cool to moisture are below 5%.
Embodiment 4
A kind of high-quality slender joss stick green tea of chestnut odor type, specific preparation method are as follows：
S1：The fresh two leaves and a bud plucked after mid-August or the leaf of a bud one are spread into 13h, withered naturally, controls moisture
33%；
S2：Naturally the tea fresh leaves to wither are finished 6.5min at 210 DEG C；
S3：The tealeaves to be finished in step S2, airing to temperature are 35 DEG C, treat that tealeaves temperature drops to 35 DEG C, start to knead, slowly
Rub 22min；
S4：The tealeaves kneaded in step S3 is subjected to tea frying, using 190 DEG C of pot temperature tea frying 18min, the tealeaves of control
Moisture be less than 12%；
S5：Rub again, the tea tedding that will be fried, be cooled to 38 DEG C, start to knead, rub 4.5min slowly；
S6：Manage bar, the tealeaves fried in step S5 is subjected to manage bar, manage bar temperature is 200 DEG C, and the manage bar time is 6min；
S7：Drying, the drying tea leaves to cool to moisture are below 5%.
The high-quality slender joss stick green tea of chestnut odor type prepared by the present invention, in percentage by weight including 1-5% theanine, 25-
40% Tea Polyphenols, 3-7% caffeines, 1-8% soluble sugars, 0.01-0.5% chlorophyll, 39.5-69.99% Aqua Folium Camelliae sinensis leach
Thing.
2. sensory test
The tealeaves sensory test of table 2
The high-quality slender joss stick green tea of chestnut odor type prepared by the present invention, mainly based on two leaves and a bud.The organoleptic quality of high-quality scented tea
Be characterized in " bar rope is thin tight, color and luster Cui Run, it is fragrant it is high persistently, flavour it is dense it is refreshing, soup look is limpid, tea residue is green bright ".From profile, soup look, perfume (or spice)
From the point of view of these evaluation indexes of gas, flavour and tea residue, embodiment 1-4 scoring 80-89/, it is seen then that present invention system
Standby high-quality slender joss stick green tea has preferable qualitative characteristics and representativeness.
3. contrast test
Comparative example 1
According to the preparation method of embodiment 5, except step S2 will wither moisture control below 30%.It is high into tea perfume gas,
Fresh taste.
Comparative example 2
According to the preparation method of embodiment 5, except step S2 will wither moisture control more than 33%.Into tea perfume gas not
Height, flavour are thin.
Result of the test illustrates that withering time is long or too short, and fresh leaf moisture is higher than more than 33% or less than 30%
Hereinafter, gained is not high into tea perfume gas, and flavour is thin or not fresh refreshing enough.
Comparative example 3
According to the preparation method of embodiment 5, except the time of kneading in step S3 is changed to 15min.Fannings is more, into tea profile
Owe complete.
Comparative example 4
According to the preparation method of embodiment 5, except the time of kneading in step S3 is changed to 25min.Do not compacted into tea profile,
Loosely.
Result of the test illustrates that the time kneaded is too short, is 15min, into tea poor appearance, time of kneading 25min, fannings
It is more, owe complete into tea profile.
Comparative example 5
According to the preparation method of embodiment 5, except the tea frying temperature in step S4 is changed to 200 DEG C.
Comparative example 6
According to the preparation method of embodiment 5, except the tea frying temperature in step S4 is changed to 150 DEG C.
Result of the test explanation, the temperature drift of tea frying or the relatively low effect for being all unfavorable for distributing for fragrance, not reaching Titian,
Tea frying temperature drift, there is Gao Huoxiang into tea；Tea frying temperature is low, and fragrance is not dense, not persistently.
Comparative example 7
According to the preparation method of embodiment 5, except the Measuring Moisture Content of Tea control dried in step S6 is more than 7%.Into tea, color
Pool is still green, and fragrance is gentle, not persistently.
Above content is to combine specific/preferred embodiment further description made for the present invention, it is impossible to
Assert that the specific implementation of the present invention is confined to these explanations.Come for general technical staff of the technical field of the invention
Say, without departing from the inventive concept of the premise, it can also make some replacements or modification to the embodiment that these have been described,
And these are substituted or variant should all be considered as belonging to protection scope of the present invention.
Claims (10)
- A kind of 1. high-quality slender joss stick green tea of chestnut odor type, it is characterised in that by weight percentage, including following raw material：1-5% theanine, 25-40% Tea Polyphenols, 3-7% caffeines, 1-8% soluble sugars, 0.01-0.5% chlorophyll, 39.5-69.99% tealeaves water loggings Go out thing.
- 2. the high-quality slender joss stick green tea of chestnut odor type as claimed in claim 1, it is characterised in that in units of parts by weight, including following original Material：2-4% theanine, 29-36% Tea Polyphenols, 4-6% caffeines, 3-6% soluble sugars, 0.1-0.4% chlorophyll, 45- 65% tealeaves water extraction.
- 3. the high-quality slender joss stick green tea of chestnut odor type as claimed in claim 2, it is characterised in that in units of parts by weight, including following original Material：3.1% theanine, 33% Tea Polyphenols, 5.1% caffeine, 4.5% soluble sugar, 0.25% chlorophyll, 55% tealeaves water logging Go out thing.
- 4. the preparation method of a kind of high-quality slender joss stick green tea of chestnut odor type as described in claim any one of 1-3, it is characterised in that including such as Lower preparation process is as follows：S1：Tea fresh leaves are spread into 8-15h, withered naturally；S2：Naturally the tea fresh leaves to wither are finished 5-7min at 180-220 DEG C；S3：The tealeaves to be finished in step S2, airing, treat that tealeaves temperature drops to 30-35 DEG C, start to knead, rub 15-25min slowly；S4：The tealeaves kneaded in step S3 is started into tea frying, using 150-200 DEG C of pot temperature tea frying 15-20min；S5：Rub again, the tea tedding that will be fried, be cooled to 30-40 DEG C, start to knead, rub 3-5min slowly；S6：Manage bar, the tealeaves fried in step S5 is subjected to manage bar, manage bar temperature is 170-200 DEG C, and the manage bar time is 4- 6min；S7：Drying, the drying tea leaves to cool.
- 5. the preparation method of the high-quality slender joss stick green tea of chestnut odor type as claimed in claim 4, it is characterised in that specific preparation process is such as Under：S1：Tea fresh leaves are spread into 10-13h, withered naturally；S2：Naturally the tea fresh leaves to wither are finished 5.5-6.5min at 190-210 DEG C；S3：The tealeaves to be finished in step S2, airing, treat that tealeaves temperature drops to 30-35 DEG C, start to knead, rub 18-22min slowly；S4：The tealeaves kneaded in step S3 is subjected to tea frying, using 160-190 DEG C of pot temperature tea frying 16-18min；S5：Rub again, the tea tedding that will be fried, be cooled to 32-38 DEG C, start to knead, rub 3.5-4.5min slowly；S6：Manage bar, the tealeaves fried in step S5 is subjected to manage bar, manage bar temperature is 170-200 DEG C, and the manage bar time is 4- 6min；S7：Drying, the drying tea leaves to cool.
- 6. the preparation method of the high-quality slender joss stick green tea of chestnut odor type as described in claim any one of 4-5, it is characterised in that：Described tea is fresh Leaf is to be selected from the fresh two leaves and a bud or the leaf of a bud one plucked after mid-August.
- 7. the preparation method of the high-quality slender joss stick green tea of chestnut odor type as described in claim any one of 4-5, it is characterised in that：Institute in step S1 The control condition withered naturally stated is moisture in 30-33%.
- 8. the preparation method of the high-quality slender joss stick green tea of chestnut odor type as described in claim any one of 4-5, it is characterised in that：Institute in step S3 The airing stated to temperature is 28-35 DEG C.
- 9. the preparation method of the high-quality slender joss stick green tea of chestnut odor type as described in claim any one of 4-5, it is characterised in that：Institute in step S4 The moisture for the tealeaves that the tea frying stated controls is less than 12%.
- 10. the preparation method of the high-quality slender joss stick green tea of chestnut odor type as described in claim any one of 4-5, it is characterised in that：In step S7 Described drying tea leaves are to control tealeaves in moisture below 5%.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522694A (en) * | 2018-06-29 | 2018-09-14 | 贵州省桐梓县绿康茶业有限公司 | Green tea processing method |
| WO2021099352A1 (en) | 2019-11-21 | 2021-05-27 | Unilever Ip Holdings B.V. | A black leaf tea product |
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| 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 |
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- 2017-09-07 CN CN201710801673.0A patent/CN107549344A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108522694A (en) * | 2018-06-29 | 2018-09-14 | 贵州省桐梓县绿康茶业有限公司 | Green tea processing method |
| WO2021099352A1 (en) | 2019-11-21 | 2021-05-27 | Unilever Ip Holdings B.V. | A black leaf tea product |
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