CN107712118B - Method for making golden tea cake - Google Patents
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- CN107712118B CN107712118B CN201711004434.9A CN201711004434A CN107712118B CN 107712118 B CN107712118 B CN 107712118B CN 201711004434 A CN201711004434 A CN 201711004434A CN 107712118 B CN107712118 B CN 107712118B
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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
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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
- A23F3/08—Oxidation; Fermentation
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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
- A23F3/12—Rolling or shredding tea leaves
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Abstract
A method for preparing golden tea cake comprises selecting leaves, withering, deactivating enzymes, spreading for cooling and dampening, rolling, fermenting, drying once, steaming again and pressing again, drying and forming to obtain tea cake, retaining partial biological enzyme activity by a special deactivating enzymes and fermenting method, processing yellow tea by an enzymatic yellow-smoldering technology, and can better simplify the key technology of yellow smoldering, so that the method is safe and controllable, and is suitable for large-scale standardized production.
Description
Technical Field
The invention relates to the field of tea processing and manufacturing, in particular to golden tea cake manufacturing.
Background
With the improvement of living standard of people and the increasing demand of tea, tea has been developed into an industry to enter into thousands of households and various markets. According to statistics, the area of a tea garden in the whole country in 2016 is 2895 ten thousand mu, the total yield of tea leaves in the whole country breaks through 200 ten thousand tons of customs, the total value of tea leaves in the whole country exceeds 900 hundred million, tea leaves already form an industry, and the industrialization scale is larger and larger. The tea drinking has obvious promotion effect on human health, the tea garden ecological system has obvious ecological value and sightseeing value, and the production and operation of the tea plays an important promotion role in enriching of farmers and rural development.
Yixing vegetarian has the reputation of oasis of tea, and tea drinking begins to be planted along the coast of West Taihu lake Yixing and Zhejiang Changxing as early as the time of West Han. The Qing dynasty is explained in Shao Yan Yi (Er ya Zheng Yi): the Chinese people who have yangxian can buy the tea, the Sihan has already had tea. Yixing is called Yangxian in ancient times, and the tea drink is planted in the Han dynasty and is one of the ancient tea areas enjoyed by China with great names. The area of the tea leaves in the current market is 7.5 ten thousand mu, the annual tea leaf yield is nearly 7000 tons, the yield value is 2.65 hundred million yuan, the area accounts for 20 percent of the area of the tea leaves in the whole province, the yield accounts for about 40 percent of the total tea leaf yield in the whole province, the area of a tea garden in the market and the tea leaf yield are at the head of Jiangsu province at present, the tea garden area and the tea leaf yield become one of the first 20 pollution-free tea leaf production demonstration base cities (counties) in the country, and the tea garden area and the tea leaf yield are key tea leaf bases which are produced in more. Yixing tea production is a characteristic industry and an advantage industry of mountainous areas and is a main product for earning foreign exchange in export of mountainous areas. But Yixing tea generally has the phenomenon of attaching importance to famous green tea, the variety of tea is single, the sale channel is narrow, and the high-quality tea variety does not give due benefit.
The development of tea cakes is also a very elegant history, wherein Pu' er tea cakes are the most famous, and various tea leaves can be made into the tea cakes, and the key point is that the tea cakes keep fresh leaf fragrance, rich nutrient substances and water-soluble extracts for a long time after being made. In recent years, yellow tea, white tea, Biluochun tea, Yangxian Xueya tea and the like are continuously cultivated and developed in Yixing market which is a culture origin of Yangxian tea, and in order to improve economic benefit, cake making technology of various tea products is also continuously developed, white tea cakes, green tea cakes, black tea cakes and the like are sequentially provided, so that higher economic value and collection value are brought, and the yellow tea cakes are deep-processed varieties of agricultural products which are not developed and researched in the peripheral area at present, but have higher economic benefit and unique social benefit. The tea leaf has relatively complex manufacturing process and high technological content, so that the tea leaf has stronger competitiveness compared with other varieties, has obvious economic benefit and social benefit, can be used as a brand new special agricultural product, and leads the development trend of deep processing of tea leaves. The yellow tea cake contains tea polyphenol and characteristic components such as theaflavin, the development trend of the yellow tea cake is certainly superior to the large-scale development of white tea varieties in the previous years, and the yellow tea cake has various characteristics of convenience, collection and the like, so that the development trend potential is unlimited.
Yellow tea is one of six major tea types in China and is the second major tea type which appears after green tea in China historically. Due to the special 'stuffy yellow' process, unique 'three yellow' quality (dry tea yellow, yellow soup and yellow leaf bottom) is formed. The yellow-smoldering process in the yellow tea processing has the functions of thermochemical reaction and exogenous enzyme, the content of the ingredients is obviously changed, and the taste becomes more mellow. The yellow tea is rich in tea polyphenol, amino acid, soluble sugar, vitamin and other rich substances, and the substances have special effects on cancer prevention, cancer resistance, inflammation diminishing and sterilization. Along with the improvement of living standard of people and the change of dietary structure and concept, the health care effect of the yellow tea is increasingly shown, and the demand of modern people on the yellow tea is more and more increased. Although most of main product varieties in the yellow tea are historical famous tea and deep, compared with green tea, oolong tea and other tea, the total yield of the yellow tea in China is small at present and is not matched with huge market demands.
Because the traditional yellow tea processing mainly utilizes the damp and hot action to promote yellowing, needs repeated 'packaging', 'stuffiness' and 'baking and frying', has various processes, is mostly manual operation, still has slightly extensive processing process, has low level of mechanized, automatic and continuous production, still needs to be further improved in the degree of standardized operation, becomes a bottleneck restricting the development of the yellow tea industry, is not beneficial to the adjustment of the structure of a yellow tea product, and is more beneficial to the healthy development of the yellow tea industry.
Chinese patent publication No. CN103416528A discloses a compressed sunning yellow tea, and the specific preparation process comprises: 1. selecting materials; 2. spreading for green; 3. de-enzyming; 4. rolling; 5. stewing to yellow; 6. drying; 7. refining the tea blank; 8. weighing tea; 9. steaming tea; 10. pressing; 11. and (5) drying. The product of the invention is compact and yellow in color; the aroma of the inner quality is clear and high, the soup color is yellow and bright, the taste is mellow, and the leaf bottom is yellow and bright; compared with the traditional yellow tea, the yellow tea has fully embodied internal and external qualities, not only has the basic characteristics of yellow tea of yellow-leaf yellow soup, but also has the characteristics of long-lasting Pu' er tea collection and more old and fragrant. The process of the invention improves the processing efficiency, saves the processing cost, utilizes renewable energy sources, is beneficial to environmental protection, reduces the defect of serious sun-cured smell caused by directly sun-curing yellow tea, and forms a new product of the pressed sun-cured green yellow tea with unique style. According to the technical scheme, the yellow-smoldering leaves subjected to yellow smoldering are thinly spread on a clean bamboo mat in a glass sunshine room or a glass sunshine shed with a ventilating window for drying, most ultraviolet radiation is prevented by using plate glass, and the sunburn smell is reduced.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the method for making the golden tea cake, which has simple process and high automation degree, is simpler and easier in working procedure on the basis of greatly retaining beneficial components by adopting an enzymatic yellow smoldering technology and is convenient for large-scale production.
In order to realize the purpose of the invention, the following technical scheme is provided: the preparation method of the golden tea cake is characterized by comprising the following steps:
(1) leaf selection: fresh golden tea leaves with one bud and one leaf or two buds and good toughness;
(2) withering: spreading and spreading the golden bud tea leaves picked after leaf selection on a withering trough for withering, wherein the withering time is controlled to be 3-3.5 hours, and the water content in the golden bud tea leaves is reduced by 10%;
(3) de-enzyming: the tender leaves have high water content and strong catalytic action of enzyme, and should be aged and killed to remove more water; otherwise, the activation of enzyme is not completely destroyed, red leaves and red stems are easily generated, the tea juice is easily lost during rolling, the tea leaves are pasty during hard rolling, and the bud leaves are also easily broken; the low-grade coarse and old tea should be opposite, and the tea has low water content, high cellulose and coarse and hard leaf quality, so that the tea needs to be tender and killed, namely, the water is removed less; however, the water loss is too much, the tea is difficult to be made into strips during rolling, and the tea is easy to break when the tea is applied with strength; the water removing amount of the withered golden bud tea leaves is 60-70kg/h, the temperature is controlled to be 90-95 ℃, and the water removing time is 3-5 min;
(4) spreading for cooling and moisture regaining: and (3) uniformly spreading the tea leaves with the golden buds subjected to water removing in a bamboo plaque for heat dissipation, wherein the thickness of the tea leaves is 3-5cm, and the time is 20-35 minutes, and the requirements are as follows: the leaves should be soft when pinched by hand, and the leaves should be held tightly into a ball with slight elasticity;
(5) rolling: kneading the coffer dam by adopting a kneading machine according to the form of air kneading, light kneading, heavy kneading, light kneading and air kneading, finishing the kneading process after one circulation, and air kneading: putting the withered tea leaves into a rolling machine, uniformly spreading the tea leaves, just contacting the fresh tea leaves with the lower part of an upper rolling plate of the rolling machine, and spreading the fresh tea leaves on a flat surface, and then carrying out air rolling, wherein the air rolling time is generally controlled to be 5-8 min; lightly kneading: after the air kneading is finished, pressing down an upper kneading plate of the kneading machine, and lightly kneading for 10-15 min; re-kneading: pressing the upper kneading plate of the kneading machine downwards again after the light kneading is finished, and carrying out heavy kneading for 30-35 min; after the heavy kneading is finished, performing light kneading, wherein the time is generally controlled to be 5-10 min; after one-time twisting circulation is finished, the standard of twisting completion is that the rope is obviously compact and the hand feeling is smooth and soft; after rolling, the tea leaves are manually deblocked, and the deblocked tea leaves meet the requirements of no blocking and no agglomeration;
(6) fermentation: uniformly spreading the rolled tea leaves in a bamboo basket, and placing the bamboo basket in a fermentation chamber for fermentation, wherein the fermentation temperature is as follows: 28-35 ℃ and humidity of 90-95%; fermentation time: 3-4 hours; after fermentation, tea leaves are judged, and deblocking is carried out after the tea leaves meet the requirements on the basis that the tea leaves accord with due red color, have inherent sweet fragrance and no peculiar smell;
(7) primary drying;
(8) re-steaming and pressing;
(9) and (5) drying and forming.
Preferably, the fixation adopts a microwave hot air fixation machine.
Preferably, the air kneading is that a gap of 5cm is reserved between the kneading plate on the kneading machine and the tea leaves; lightly kneading is that the upper kneading plate of the kneading machine is just contacted with the tea; the re-kneading is that the pressure between the kneading plate on the kneading machine and the tea leaves is kept to make the tea leaves rotate into a ball shape, which is convenient for the tea leaves to be formed into strips.
Preferably, the primary drying: spreading the fermented tea leaves on a hot air dryer with a ventilation function, wherein the drying amount is as follows: 60-70 kg/h; controlling the temperature to be 35-40 ℃, and drying for 6-8 hours to make the water content in the tea lower than 8% to prepare dried raw tea;
preferably, the double steam pressing: weighing the dried primary raw tea as required, putting the dried primary raw tea into a steaming barrel, and steaming for 2-3 min, wherein the weight is 200-357 g/barrel; and finally, pressing the mixture in a flattening die under the pressure of 35-40 tons for 12-15 min to prepare the golden tea cake.
Preferably, drying: and (3) putting the pressed golden tea cake in a ventilation drying place or drying the golden tea cake by using a hot air dryer, controlling the temperature to be 35-40 ℃, and returning the drying requirement to the actual weight of the raw tea.
Preferably, the tea leaves are judged by sense during the green removing, the tea leaves are emerald yellow in color, the tea leaves are scorched without coke, a strand of orchid fragrance is smelled, the tea leaves are lightly kneaded by holding the tea leaves with hands without powder, the tea leaves are naturally flicked slowly, and the water loss rate of the tea leaves is 35-40%.
The invention has the beneficial effects that: the invention uses microwave hot air to moderately deactivate enzymes, retains partial biological enzyme activity, and uses the 'enzymatic yellow smoldering' technology to process yellow tea, so that the key technology of 'yellow smoldering' can be better simplified, the tea is safe and controllable, and the tea is suitable for large-scale standardized production.
Detailed Description
Example 1: a method for making golden tea cakes comprises the following steps:
(1) leaf selection: fresh golden tea leaves with one bud and one leaf or two buds and good toughness;
(2) withering: spreading and spreading the gold bud tea leaves picked after leaf selection on a withering trough for withering, wherein the withering time is controlled to be 3 hours, and the water content in the gold bud tea leaves is reduced by 10%; promoting enzyme and tea polyphenol in fresh leaves to be continuously oxidized, enhancing fragrance, softening leaf quality and facilitating enzyme deactivation;
(3) de-enzyming: the tender leaves have high water content and strong catalytic action of enzyme, and should be aged and killed to remove more water; otherwise, the activation of enzyme is not completely destroyed, red leaves and red stems are easily generated, the tea juice is easily lost during rolling, the tea leaves are pasty during hard rolling, and the bud leaves are also easily broken; the low-grade coarse and old tea should be opposite, and the tea has low water content, high cellulose and coarse and hard leaf quality, so that the tea needs to be tender and killed, namely, the water is removed less; however, the water loss is too much, the tea is difficult to be made into strips during rolling, and the tea is easy to break when the tea is applied with strength; the withered golden bud tea leaves are subjected to fixation by a microwave hot air fixation machine, the fixation amount is 60kg/h, the temperature is controlled at 95 ℃, and the fixation time is 3 min; the tea leaves are judged by sense during the enzyme deactivation, the tea leaves are bright yellow in color, the tea leaves are scorched without coke, a strand of orchid fragrance is smelled, the tea leaves are lightly kneaded by holding the tea leaves with hands without powder, the tea leaves are preferably slowly and naturally flicked, and the water loss rate of the tea leaves is 40%.
(4) Spreading for cooling and moisture regaining: and (3) uniformly spreading the tea leaves with the golden buds subjected to water removing in a bamboo plaque for heat dissipation, wherein the thickness is 3cm, and the time is 20 minutes, and the requirements are as follows: the leaves should be soft when pinched by hand, and the leaves should be held tightly into a ball with slight elasticity;
(5) rolling: kneading the low bank by a kneading machine in a way of air kneading, light kneading, heavy kneading, light kneading and air kneading, finishing the kneading process after one cycle, controlling feeding according to the specification of the kneading machine every time during kneading, controlling 40kg, and air kneading: putting the withered tea leaves into a rolling machine, uniformly spreading the tea leaves, just contacting the fresh tea leaves with the lower part of an upper rolling plate of the rolling machine, and spreading the fresh tea leaves on a flat surface, and then carrying out air rolling, wherein the air rolling time is generally controlled to be 5 min; lightly kneading: pressing down an upper kneading plate of the kneading machine after the air kneading is finished, and lightly kneading for 15 min; re-kneading: pressing down the upper kneading plate of the kneading machine after the light kneading is finished, and carrying out heavy kneading for 30 min; gently kneading after the heavy kneading is finished, and controlling the time to be 5min generally; after one-time twisting circulation is finished, the standard of twisting completion is that the rope is obviously compact and the hand feeling is smooth and soft; after rolling, the tea leaves are manually deblocked, and the deblocked tea leaves meet the requirements of no blocking and no agglomeration;
the air kneading is that a gap of 5cm is reserved between the kneading plate on the kneading machine and the tea; lightly kneading is that the upper kneading plate of the kneading machine is just contacted with the tea; the re-kneading is that the pressure between the kneading plate on the kneading machine and the tea leaves is kept to make the tea leaves rotate into a ball shape, which is convenient for the tea leaves to be formed into strips.
(6) Fermentation: uniformly spreading the rolled tea leaves in a bamboo basket, and placing the bamboo basket in a fermentation chamber for fermentation, wherein the fermentation temperature is as follows: 28 ℃ and the humidity is 90 percent; fermentation time: 3 hours; after fermentation, tea leaves are judged, and deblocking is carried out after the tea leaves meet the requirements on the basis that the tea leaves accord with due red color, have inherent sweet fragrance and no peculiar smell;
(7) primary drying: spreading the fermented tea leaves on a hot air dryer with a ventilation function, wherein the drying amount is as follows: 60 kg/h; controlling the temperature at 35 ℃, and drying for 8 hours to make the water content in the tea less than 8 percent to prepare dry raw tea;
(8) re-steaming and pressing: weighing the dried primary raw tea as required, putting the dried primary raw tea into a steaming barrel, and steaming for 2-3 min, wherein the weight is 200-357 g/barrel; and finally, pressing the mixture in a flattening die under the pressure of 35-40 tons for 12-15 min to prepare the golden tea cake.
(9) Drying and forming: and (3) putting the pressed golden tea cake in a ventilation drying place or drying the golden tea cake by using a hot air dryer, controlling the temperature to be 35-40 ℃, and returning the drying requirement to the actual weight of the raw tea.
The golden black tea prepared by the process of the invention is compared with the golden raw black tea and golden raw tea paved on the existing market in terms of content of beneficial substances:
Claims (4)
1. the preparation method of the golden tea cake is characterized by comprising the following steps:
(1) leaf selection: fresh golden tea leaves with one bud and one leaf or two buds and good toughness;
(2) withering: spreading and spreading the golden bud tea leaves picked after leaf selection on a withering trough for withering, wherein the withering time is controlled to be 3-3.5 hours, and the water content in the golden bud tea leaves is reduced by 10%;
(3) de-enzyming: the tender leaves have high water content and strong catalytic action of enzyme, and should be aged and killed to remove more water; otherwise, the activation of enzyme is not completely destroyed, red leaves and red stems are easily generated, the tea juice is easily lost during rolling, the tea leaves are pasty during hard rolling, and the bud leaves are also easily broken; the low-grade coarse and old tea should be opposite, and the tea has low water content, high cellulose and coarse and hard leaf quality, so that the tea needs to be tender and killed, namely, the water is removed less; however, the water loss is too much, the tea is difficult to be made into strips during rolling, and the tea is easy to break when the tea is applied with strength; the withered golden bud tea leaves are subjected to fixation by a microwave hot air fixation machine, the fixation amount is 60kg/h, the temperature is controlled at 95 ℃, and the fixation time is 3 minutes; the tea leaves are judged by sense during the enzyme deactivation, the tea leaves are bright yellow in color, the tea leaves are burnt without burnt edges, a strand of orchid fragrance is smelled, the tea leaves are lightly kneaded by holding the tea leaves with hands without powder, the tea leaves slowly and naturally bounce, and the water loss rate of the tea leaves is 35-40%;
(4) spreading for cooling and moisture regaining: and (3) uniformly spreading the tea leaves with the golden buds subjected to water removing in a bamboo plaque for heat dissipation, wherein the thickness of the tea leaves is 3-5cm, and the time is 20-35 minutes, and the requirements are as follows: the leaves should be soft when pinched by hand, and the leaves should be held tightly into a ball with slight elasticity;
(5) rolling: the kneading is carried out in the form of air kneading, light kneading, heavy kneading, light kneading and air kneading by adopting a kneading machine, the kneading process is finished after one circulation, and the air kneading is carried out: putting the tea leaves spread in the step (4) and remoistened into a rolling machine and uniformly spreading the tea leaves, just contacting the upper flat pavement of the fresh tea leaves with the lower part of a rolling plate on the rolling machine, and then carrying out air rolling for 5-8 minutes; lightly kneading: after the air kneading is finished, pressing down an upper kneading plate of the kneading machine, and carrying out light kneading for 10-15 minutes; re-kneading: pressing the upper kneading plate of the kneading machine downwards again after the light kneading is finished, and carrying out heavy kneading for 30-35 minutes; after the heavy kneading is finished, the light kneading is carried out, and the time is controlled to be 5-10 minutes; after one-time twisting circulation is finished, the standard of twisting completion is that the rope is obviously compact and the hand feeling is smooth and soft; after rolling, the tea leaves are manually deblocked, and the deblocked tea leaves meet the requirements of no blocking and no agglomeration;
(6) fermentation: uniformly spreading the rolled tea leaves in a bamboo basket, and placing the bamboo basket in a fermentation chamber for fermentation, wherein the fermentation temperature is as follows: 28-35 ℃ and humidity of 90-95%; fermentation time: 3-4 hours; after fermentation, tea leaves are judged, and deblocking is carried out after the tea leaves meet the requirements on the basis that the tea leaves accord with due red color, have inherent sweet fragrance and no peculiar smell;
(7) primary drying;
(8) re-steaming and pressing;
(9) and (5) drying and forming.
2. The method for making golden tea cake according to claim 1, wherein the pressure between the kneading plate of the kneading machine and the tea leaves is maintained to make the tea leaves rotate into a ball shape, thereby facilitating the tea leaf strip forming.
3. The method for making the golden tea cake according to claim 1, wherein the step of drying at one time comprises the following steps: spreading the fermented tea leaves on a hot air dryer with a ventilation function, wherein the drying amount is as follows: 60-70 kg/h; controlling the temperature at 35-40 deg.C, and oven drying for 6-8 hr to make water content in tea lower than 8%, and making into dry crude tea.
4. The method for making the golden tea cake according to claim 1, wherein the steps of steaming and pressing are as follows: weighing the dried primary raw tea according to the requirement, putting the dried primary raw tea into a steaming barrel, and steaming for 2-3 minutes, wherein the weight is 200-357 g/barrel; and finally, putting the mixture into a flattening die for pressing, wherein the pressure is 35-40 tons, and the time is 12-15 minutes, so that the golden tea cake is prepared.
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| CN112314727A (en) * | 2020-11-20 | 2021-02-05 | 安化县亦神芙蓉茶业有限公司 | Golden tea and preparation method thereof |
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| US5925389A (en) * | 1996-02-05 | 1999-07-20 | Lipton | Extraction process of tea with enzymes |
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| CN1656910A (en) * | 2005-03-09 | 2005-08-24 | 中国农业科学院茶叶研究所 | Processing method of ultrafine green tea powder |
| CN103416528B (en) * | 2013-08-23 | 2015-01-07 | 湖南洞庭山科技发展有限公司 | Pressing and sunning yellow tea |
| CN104186725B (en) * | 2014-08-15 | 2016-05-18 | 湖南省君山银针茶业有限公司 | A kind of manufacture craft of novel yellow tea high-quality green tea |
| CN104171083B (en) * | 2014-09-10 | 2016-05-04 | 福州市华茗茶业研究所 | A kind of method that improves summer heat quality of Oolong tea |
| CN105192149A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Green tea processing technology |
| CN105192150A (en) * | 2015-11-03 | 2015-12-30 | 四川川黄茶业集团有限公司 | Yellow tea processing technology |
| CN105815475A (en) * | 2016-04-20 | 2016-08-03 | 周召华 | Processing method for semi-yellow black tea |
| CN106106879A (en) * | 2016-08-26 | 2016-11-16 | 黄山王光熙松萝茶业股份公司 | The processing technique of Usnea yellow tea |
| CN106234662A (en) * | 2016-08-29 | 2016-12-21 | 湖南省茶叶研究所 | A kind of high-quality postfermented tea quickly refine processing technique |
| CN107047822B (en) * | 2017-03-21 | 2020-01-14 | 正安县黔蕊茶业有限公司 | Black tea processing method |
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| US5925389A (en) * | 1996-02-05 | 1999-07-20 | Lipton | Extraction process of tea with enzymes |
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