CN107751424A - A kind of tea processing technique - Google Patents
A kind of tea processing technique Download PDFInfo
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- CN107751424A CN107751424A CN201710992662.5A CN201710992662A CN107751424A CN 107751424 A CN107751424 A CN 107751424A CN 201710992662 A CN201710992662 A CN 201710992662A CN 107751424 A CN107751424 A CN 107751424A
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- tealeaves
- tea
- processing technique
- tea processing
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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
-
- 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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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of tea processing technique, specific preparation process are as follows：Step 1：Adopt green grass or young crops：The tender leaf of tea is taken in tealeaves garden；Step 2：Wither：It is dark brownish green adopt after, first have to put in atmosphere, allow it disappear a part moisture content；Step 3：Fermentation：Oxygen in the tealeaves and air that wither is subjected to oxidation reaction；Step 4：Fixing：Tealeaves after oxidation reaction is put into high temperature roller and stir-fried；Step 5：Knead：Tealeaves after stir-frying carries out machinery and kneaded；Step 6：Dry：Tealeaves after kneading is put into dryer and is dried, removes the moisture in tealeaves.The present invention is stir-fried using the condition of high temperature to tealeaves by the fixing to tealeaves, promotes the fragrance in tealeaves, and the moisture in tealeaves is evaporated, so as to which the tealeaves caused out is better tasting, so as to reach the purpose of the present invention.
Description
Technical field
The present invention relates to tea Processing method technical field, more particularly to a kind of tea processing technique.
Background technology
It is the habits and customs of China for many years that tealeaves, which is brewed as drink, but the production method of tealeaves is had nothing in common with each other,
In traditional preparation method, produced tealeaves profile each one is rubbed by finishing, frying, mouthfeel carries local characteristic more, existing
Tea processing technique in due to the selection of technological parameter it is unreasonable, tealeaves that high quality can not be obtained, that health effect is good.
Therefore, it is necessary to solve the above problems to invent a kind of tea processing technique.
The content of the invention
It is an object of the invention to provide a kind of tea processing technique, to solve the problems mentioned in the above background technology.
To achieve the above object, the present invention provides following technical scheme：A kind of tea processing technique, specific preparation process is such as
Under：
Step 1：Adopt green grass or young crops：The tender leaf of tea is taken in tealeaves garden；
Step 2：Wither：It is dark brownish green adopt after, first have to put in atmosphere, allow it disappear a part moisture content；
Step 3：Fermentation：Oxygen in the tealeaves and air that wither is subjected to oxidation reaction；
Step 4：Fixing：Tealeaves after oxidation reaction is put into high temperature roller and stir-fried；
Step 5：Knead：Tealeaves after stir-frying carries out machinery and kneaded；
Step 6：Dry：Tealeaves after kneading is put into dryer and is dried, removes the moisture in tealeaves；
Step 7：It is refined：Dried tealeaves is screened, the tea matter in tealeaves separated, and isolate thickness
Different grades of tealeaves；
Step 8：Packaging：The different grades of tealeaves of the thickness isolated is packed respectively.
Preferably, the tender leaf taken in step 1 is the leaf of a core one or the leaf of a core two.
Preferably, step 2 can be placed on indoor progress or be placed on outdoor progress, during being withered, while to tea
Leaf is stirred.
Preferably, the fermentation time in step 3 is arranged to 10min-20min.
Preferably, the hot environment in step 4 is 130 DEG C -150 DEG C.
Preferably, the sieve for the sieve selection different pore size size screened in step 7 is screened.
The technique effect and advantage of the present invention：
1st, the tender leaf of the leaf of a core one or the leaf of a core two is taken, tealeaves is made quality higher, is adapted to numerous consuming public, is
The sale of tealeaves brings Beneficial Effect；
2nd, by the control to fermentation time, taste of the temperature of tealeaves close to plant in itself is made, such tealeaves is being made tea
During, the tea taste bubbled out is better；
3rd, by the fixing to tealeaves, tealeaves is stir-fried using the condition of high temperature, promotes the fragrance in tealeaves, and to tea
Moisture in leaf is evaporated, so as to which the tealeaves caused out is better tasting；
4th, tealeaves is screened using the sieve of different pore size size, is advantageous to isolate the different tealeaves of thickness, and root
Be respectively processed according to the different tealeaves of thickness, be so advantageous to be sold according to the quality of tealeaves, facilitate consumer according to
Self-condition chooses the tealeaves of different cultivars, substantially increases marketing efficiency.
Brief description of the drawings
Fig. 1 is step structural representation of the present invention.
Embodiment
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clear, complete
Site preparation describes, it is clear that described embodiment is only part of the embodiment of the present invention, rather than whole embodiments.It is based on
Embodiment in the present invention, those of ordinary skill in the art are obtained every other under the premise of creative work is not made
Embodiment, belong to the scope of protection of the invention.
Embodiment 1：A kind of tea processing technique, specific preparation process are as follows：
Step 1：Adopt green grass or young crops：The leaf of a core one of tea or the tender leaf of the leaf of a core two are taken in tealeaves garden；
Step 2：Wither：It is dark brownish green adopt after, first have to be placed on indoor progress or be placed on outdoor progress, allow it disappear one
The moisture content divided, during being withered, while being stirred to tealeaves；
Step 3：Fermentation：Oxygen in the tealeaves and air that wither is subjected to oxidation reaction, the time of oxidation reaction is arranged to
10min；
Step 4：Fixing：Tealeaves after oxidation reaction is put into 130 DEG C of high temperature roller and stir-fried；
Step 5：Knead：Tealeaves after stir-frying carries out machinery and kneaded；
Step 6：Dry the tealeaves after kneading being put into dryer and be dried, remove the moisture in tealeaves；
Step 7：It is refined：The sieve of dried tealeaves selection different pore size size is screened, by the tea matter point in tealeaves
Separate out and, and isolate the different grades of tealeaves of thickness；
Step 8：Packaging：The different grades of tealeaves of the thickness isolated is packed respectively.
Embodiment 2：A kind of tea processing technique, specific preparation process are as follows：
Step 1：Adopt green grass or young crops：The leaf of a core one of tea or the tender leaf of the leaf of a core two are taken in tealeaves garden；
Step 2：Wither：It is dark brownish green adopt after, first have to be placed on indoor progress or be placed on outdoor progress, allow it disappear one
The moisture content divided, during being withered, while being stirred to tealeaves；
Step 3：Fermentation：Oxygen in the tealeaves and air that wither is subjected to oxidation reaction, the time of oxidation reaction is arranged to
10min；
Step 4：Fixing：Tealeaves after oxidation reaction is put into 140 DEG C of high temperature roller and stir-fried；
Step 5：Knead：Tealeaves after stir-frying carries out machinery and kneaded；
Step 6：Dry the tealeaves after kneading being put into dryer and be dried, remove the moisture in tealeaves；
Step 7：It is refined：The sieve of dried tealeaves selection different pore size size is screened, by the tea matter point in tealeaves
Separate out and, and isolate the different grades of tealeaves of thickness；
Step 8：Packaging：The different grades of tealeaves of the thickness isolated is packed respectively.
Embodiment 3：A kind of tea processing technique, specific preparation process are as follows：
Step 1：Adopt green grass or young crops：The leaf of a core one of tea or the tender leaf of the leaf of a core two are taken in tealeaves garden；
Step 2：Wither：It is dark brownish green adopt after, first have to be placed on indoor progress or be placed on outdoor progress, allow it disappear one
The moisture content divided, during being withered, while being stirred to tealeaves；
Step 3：Fermentation：Oxygen in the tealeaves and air that wither is subjected to oxidation reaction, the time of oxidation reaction is arranged to
10min；
Step 4：Fixing：Tealeaves after oxidation reaction is put into 150 DEG C of high temperature roller and stir-fried；
Step 5：Knead：Tealeaves after stir-frying carries out machinery and kneaded；
Step 6：Dry the tealeaves after kneading being put into dryer and be dried, remove the moisture in tealeaves；
Step 7：It is refined：The sieve of dried tealeaves selection different pore size size is screened, by the tea matter point in tealeaves
Separate out and, and isolate the different grades of tealeaves of thickness；
Step 8：Packaging：The different grades of tealeaves of the thickness isolated is packed respectively.
Embodiment 4：A kind of tea processing technique, specific preparation process are as follows：
Step 1：Adopt green grass or young crops：The leaf of a core one of tea or the tender leaf of the leaf of a core two are taken in tealeaves garden；
Step 2：Wither：It is dark brownish green adopt after, first have to be placed on indoor progress or be placed on outdoor progress, allow it disappear one
The moisture content divided, during being withered, while being stirred to tealeaves；
Step 3：Fermentation：Oxygen in the tealeaves and air that wither is subjected to oxidation reaction, the time of oxidation reaction is arranged to
15min；
Step 4：Fixing：Tealeaves after oxidation reaction is put into 130 DEG C of high temperature roller and stir-fried；
Step 5：Knead：Tealeaves after stir-frying carries out machinery and kneaded；
Step 6：Dry the tealeaves after kneading being put into dryer and be dried, remove the moisture in tealeaves；
Step 7：It is refined：The sieve of dried tealeaves selection different pore size size is screened, by the tea matter point in tealeaves
Separate out and, and isolate the different grades of tealeaves of thickness；
Step 8：Packaging：The different grades of tealeaves of the thickness isolated is packed respectively.
Embodiment 5：A kind of tea processing technique, specific preparation process are as follows：
Step 1：Adopt green grass or young crops：The leaf of a core one of tea or the tender leaf of the leaf of a core two are taken in tealeaves garden；
Step 2：Wither：It is dark brownish green adopt after, first have to be placed on indoor progress or be placed on outdoor progress, allow it disappear one
The moisture content divided, during being withered, while being stirred to tealeaves；
Step 3：Fermentation：Oxygen in the tealeaves and air that wither is subjected to oxidation reaction, the time of oxidation reaction is arranged to
15min；
Step 4：Fixing：Tealeaves after oxidation reaction is put into 140 DEG C of high temperature roller and stir-fried；
Step 5：Knead：Tealeaves after stir-frying carries out machinery and kneaded；
Step 6：Dry the tealeaves after kneading being put into dryer and be dried, remove the moisture in tealeaves；
Step 7：It is refined：The sieve of dried tealeaves selection different pore size size is screened, by the tea matter point in tealeaves
Separate out and, and isolate the different grades of tealeaves of thickness；
Step 8：Packaging：The different grades of tealeaves of the thickness isolated is packed respectively.
Embodiment 6：A kind of tea processing technique, specific preparation process are as follows：
Step 1：Adopt green grass or young crops：The leaf of a core one of tea or the tender leaf of the leaf of a core two are taken in tealeaves garden；
Step 2：Wither：It is dark brownish green adopt after, first have to be placed on indoor progress or be placed on outdoor progress, allow it disappear one
The moisture content divided, during being withered, while being stirred to tealeaves；
Step 3：Fermentation：Oxygen in the tealeaves and air that wither is subjected to oxidation reaction, the time of oxidation reaction is arranged to
15min；
Step 4：Fixing：Tealeaves after oxidation reaction is put into 150 DEG C of high temperature roller and stir-fried；
Step 5：Knead：Tealeaves after stir-frying carries out machinery and kneaded；
Step 6：Dry the tealeaves after kneading being put into dryer and be dried, remove the moisture in tealeaves；
Step 7：It is refined：The sieve of dried tealeaves selection different pore size size is screened, by the tea matter point in tealeaves
Separate out and, and isolate the different grades of tealeaves of thickness；
Step 8：Packaging：The different grades of tealeaves of the thickness isolated is packed respectively.
Embodiment 7：A kind of tea processing technique, specific preparation process are as follows：
Step 1：Adopt green grass or young crops：The leaf of a core one of tea or the tender leaf of the leaf of a core two are taken in tealeaves garden；
Step 2：Wither：It is dark brownish green adopt after, first have to be placed on indoor progress or be placed on outdoor progress, allow it disappear one
The moisture content divided, during being withered, while being stirred to tealeaves；
Step 3：Fermentation：Oxygen in the tealeaves and air that wither is subjected to oxidation reaction, the time of oxidation reaction is arranged to
20min；
Step 4：Fixing：Tealeaves after oxidation reaction is put into 130 DEG C of high temperature roller and stir-fried；
Step 5：Knead：Tealeaves after stir-frying carries out machinery and kneaded；
Step 6：Dry the tealeaves after kneading being put into dryer and be dried, remove the moisture in tealeaves；
Step 7：It is refined：The sieve of dried tealeaves selection different pore size size is screened, by the tea matter point in tealeaves
Separate out and, and isolate the different grades of tealeaves of thickness；
Step 8：Packaging：The different grades of tealeaves of the thickness isolated is packed respectively.
Embodiment 8：A kind of tea processing technique, specific preparation process are as follows：
Step 1：Adopt green grass or young crops：The leaf of a core one of tea or the tender leaf of the leaf of a core two are taken in tealeaves garden；
Step 2：Wither：It is dark brownish green adopt after, first have to be placed on indoor progress or be placed on outdoor progress, allow it disappear one
The moisture content divided, during being withered, while being stirred to tealeaves；
Step 3：Fermentation：Oxygen in the tealeaves and air that wither is subjected to oxidation reaction, the time of oxidation reaction is arranged to
20min；
Step 4：Fixing：Tealeaves after oxidation reaction is put into 140 DEG C of high temperature roller and stir-fried；
Step 5：Knead：Tealeaves after stir-frying carries out machinery and kneaded；
Step 6：Dry the tealeaves after kneading being put into dryer and be dried, remove the moisture in tealeaves；
Step 7：It is refined：The sieve of dried tealeaves selection different pore size size is screened, by the tea matter point in tealeaves
Separate out and, and isolate the different grades of tealeaves of thickness；
Step 8：Packaging：The different grades of tealeaves of the thickness isolated is packed respectively.
Embodiment 9：A kind of tea processing technique, specific preparation process are as follows：
Step 1：Adopt green grass or young crops：The leaf of a core one of tea or the tender leaf of the leaf of a core two are taken in tealeaves garden；
Step 2：Wither：It is dark brownish green adopt after, first have to be placed on indoor progress or be placed on outdoor progress, allow it disappear one
The moisture content divided, during being withered, while being stirred to tealeaves；
Step 3：Fermentation：Oxygen in the tealeaves and air that wither is subjected to oxidation reaction, the time of oxidation reaction is arranged to
20min；
Step 4：Fixing：Tealeaves after oxidation reaction is put into 150 DEG C of high temperature roller and stir-fried；
Step 5：Knead：Tealeaves after stir-frying carries out machinery and kneaded；
Step 6：Dry the tealeaves after kneading being put into dryer and be dried, remove the moisture in tealeaves；
Step 7：It is refined：The sieve of dried tealeaves selection different pore size size is screened, by the tea matter point in tealeaves
Separate out and, and isolate the different grades of tealeaves of thickness；
Step 8：Packaging：The different grades of tealeaves of the thickness isolated is packed respectively.
By embodiment 1-9 contrast as can be seen that when the oxidization time of fermentation is in 15min, the temperature of fixing is 150 DEG C
When, manufactured tea quality is optimal.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention,
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic,
Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's
Within protection domain.
Claims (6)
1. a kind of tea processing technique, it is characterised in that specific preparation process is as follows：
Step 1：Adopt green grass or young crops：The tender leaf of tea is taken in tealeaves garden；
Step 2：Wither：It is dark brownish green adopt after, first have to put in atmosphere, allow it disappear a part moisture content；
Step 3：Fermentation：Oxygen in the tealeaves and air that wither is subjected to oxidation reaction；
Step 4：Fixing：Tealeaves after oxidation reaction is put into high temperature roller and stir-fried；
Step 5：Knead：Tealeaves after stir-frying carries out machinery and kneaded；
Step 6：Dry：Tealeaves after kneading is put into dryer and is dried, removes the moisture in tealeaves；
Step 7：It is refined：Dried tealeaves is screened, the tea matter in tealeaves separated, and isolate thickness
Different grades of tealeaves；
Step 8：Packaging：The different grades of tealeaves of the thickness isolated is packed respectively.
A kind of 2. tea processing technique according to claim 1, it is characterised in that：The tender leaf taken in step 1 is one
The leaf of core one or the leaf of a core two.
A kind of 3. tea processing technique according to claim 1, it is characterised in that：Step 2 can be placed on indoor progress or
Outdoor progress is placed on, during being withered, while being stirred to tealeaves.
A kind of 4. tea processing technique according to claim 1, it is characterised in that：Fermentation time in step 3 is arranged to
10min-20min。
A kind of 5. tea processing technique according to claim 1, it is characterised in that：Hot environment in step 4 is 130
℃-150℃。
A kind of 6. tea processing technique according to claim 1, it is characterised in that：The sieve selection screened in step 7
The sieve of different pore size size is screened.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710992662.5A CN107751424A (en) | 2017-10-23 | 2017-10-23 | A kind of tea processing technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710992662.5A CN107751424A (en) | 2017-10-23 | 2017-10-23 | A kind of tea processing technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751424A true CN107751424A (en) | 2018-03-06 |
Family
ID=61269144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710992662.5A Pending CN107751424A (en) | 2017-10-23 | 2017-10-23 | A kind of tea processing technique |
Country Status (1)
| Country | Link |
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| CN (1) | CN107751424A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221496A (en) * | 2018-11-28 | 2019-01-18 | 广西玉林市华睿茶业有限公司 | A kind of blueness tea preparation process method |
| CN109258844A (en) * | 2018-11-27 | 2019-01-25 | 广西玉林市华睿茶业有限公司 | A kind of white tea process for making |
| CN109349367A (en) * | 2018-11-29 | 2019-02-19 | 霍山汉唐清茗茶叶有限公司 | A kind of tealeaves manufacture craft improving tea leaf quality |
-
2017
- 2017-10-23 CN CN201710992662.5A patent/CN107751424A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109258844A (en) * | 2018-11-27 | 2019-01-25 | 广西玉林市华睿茶业有限公司 | A kind of white tea process for making |
| CN109221496A (en) * | 2018-11-28 | 2019-01-18 | 广西玉林市华睿茶业有限公司 | A kind of blueness tea preparation process method |
| CN109349367A (en) * | 2018-11-29 | 2019-02-19 | 霍山汉唐清茗茶叶有限公司 | A kind of tealeaves manufacture craft improving tea leaf quality |
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Application publication date: 20180306 |