CN107771980A - Processing method of high-quality slender joss stick vertical bar green tea and products thereof - Google Patents
Processing method of high-quality slender joss stick vertical bar green tea and products thereof Download PDFInfo
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- CN107771980A CN107771980A CN201711219523.5A CN201711219523A CN107771980A CN 107771980 A CN107771980 A CN 107771980A CN 201711219523 A CN201711219523 A CN 201711219523A CN 107771980 A CN107771980 A CN 107771980A
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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
- A23F3/12—Rolling or shredding tea leaves
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Abstract
Processing method of high-quality slender joss stick vertical bar green tea and products thereof, is related to a kind of green tea processing method and products thereof.Including but not limited to leaf picking, stand is blue or green, fixing, spreading for cooling, kneads, and gets damp again, pressurization manage bar and drying Titian, carries out just drying heating after the spreading for cooling step：Temperature control is at 80 100 DEG C；Described tea rolling is rubbed using manual heat：The first tealeaves hand dried after heating is rubbed with the hands to a direction, the dynamics of hand time 3-7min, takes the dish out of the pot when slightly needle-holding hand sense according to the principle of " weight is light ", quickly cooling moisture regain is carried out after the pressurization manage bar：Gross tea after manage bar is spread in ventilative tea tray by 2-6cm thickness, normal temperature was quickly cooled within 10 seconds, then spreads moisture regain.Product tea residue of the present invention is very dialled, and tea residue, soup look are emerald green, give off a strong fragrance, and dry tea fragrance soars, and fresh taste is mellow, can be brought simultaneously in mouthfeel, vision and smell to people, or even the enjoyment on body and mind.
Description
Technical field
The present invention relates to a kind of green tea processing method and products thereof.
Background technology
Green tea is a kind of to drink the most beverage of colony.With the increasingly raising of living standards of the people, green tea quality is got over
Come more fastidious, not only to pursue the enjoyment in mouthfeel, also to pursue vision, the enjoyment in smell, or even body and mind.In actual life
The thing that middle people more pursue just is more difficult to obtain, and existing green tea can not exactly be realized simultaneously although how scientific and technical personnel make great efforts
Tea residue is very dialled, soup look is emerald green, the effect to give off a strong fragrance.Even there is tealeaves expert by " shape and fragrance of green tea " such as " fish and bear
The palm can not get both ".Nevertheless, people are yet constantly pursuing, such as China Patent Publication No.：CN101427714, it is open
Day：2009.05.13, a kind of processing method of entitled green tea, disclosed technology are：A kind of processing method of green tea, including under
State step：(1) fresh leaf is withered tune；(2) finish；(3) knead；(4) just dry；(5) moulding：Moulding is carried out in dual-pot curved pekoe roasting machine, pot
Hot 80-100 DEG C, temperature is first low rear high during baking at the beginning of throwing the more than half pot of leaf amount, treats that tealeaves has one sufficiently to do type process in pot,
Minute time 40-45；Cooked in time after one-step forming at the beginning of tealeaves spreading for cooling, then again tealeaves two pot of the spreading for cooling after cold and one pot
Continue the moulding in dual-pot curved pekoe roasting machine, minute time 50-60,60-80 DEG C of temperature；When tealeaves reaches mellow and full in pot, 7.5 one-tenth dry just
The cooling that can cook enters lower road drying process；(6) dry：Dry based on drying, baking is even, baking is saturating, baking is fragrant, guarantor is green, and temperature exists
60-100 DEG C, minute time 40-60, moisture content is cooked to sieve to define the level after spreading for cooling cools down in 5.5-6% and produced.But its product
Shape and fragrant still " fish can not get both with bear's paw ".
The content of the invention
It is an object of the invention to overcome prior art defect, disclose a kind of tea residue and very dial, tea residue, soup look are emerald green, fresh refreshing
Degree is high, gives off a strong fragrance, dense processing method of high-quality slender joss stick vertical bar green tea of flavour and products thereof.
The present invention technical solution be:Processing method of high-quality slender joss stick vertical bar green tea and products thereof, it is including but not limited to fresh
Leaf is plucked, and stand green grass or young crops leakes water, green removing in high temperature, spreading for cooling cooling, tea rolling, cooling moisture regain, and pressurization manage bar and drying Titian, its is special
Part is：Carry out just drying heating after the spreading for cooling cooling：First with dryer just dry heating, temperature control at 80-100 DEG C,
It is preferred that 90-95 DEG C；Then manual heat is carried out to rub：The tealeaves hand after heating will be just dried to rub with the hands to a direction, the dynamics of hand according to
The principle of " light-weight-light ", time 3-7min, preferably 4-6min, 5min, takes the dish out of the pot when slightly needle-holding hand sense, the pressurization manage bar
Quickly cooling moisture regain is carried out afterwards：Gross tea after manage bar is pressed 2-6cm, preferably 3-5cm thickness is spread in ventilative tea tray,
Normal temperature is quickly cooled within 10 seconds, then spreads 0.5-1.5h, preferably 1h, is allowed to get damp again.
Further the ventilative container is thin bamboo strip tea tray.
Further the fresh leaf Mining is plucked：Fine day leaf before the Ching Ming Festival selection, fresh leaf is plucked by the leaf standard Mining of a bud one；
Further the stand green grass or young crops leakes water：The thin stand of fresh leaf tea tray, leaf-spreading thickness 2-4cm, preferably 3cm, often disk put 1-2kg, it is excellent
1.5kg is selected, spreads out blue or green time 3-5h, preferably 4h.
Further described, the tea tray is thin bamboo strip disk.
The further green removing in high temperature：330-350 DEG C of the pot temperature that finishes control, it is preferably 340 DEG C, time 55-65s, excellent
60s is selected, moisture content is maintained at 60-70%, preferably 65%.
The further spreading for cooling cooling：Spreading for cooling is carried out on spreading for cooling platform, thickness 1-3cm, preferably 2cm, spreads out 12-
18min, preferably 15 min.
It is further described to spread moisture regain：Tea material after manual heat is rubbed spreads moisture regain on spreading for cooling platform, spreads the time
15-25min, preferably 18-22min, 20 min.
The further pressurization manage bar：Manage bar is carried out with carding machine, throws the control of leaf amount in 1-2kg/m2, preferably
1.5kg/m2, temperature control is at 160-220 DEG C, preferably 180-200 DEG C, 185-195 DEG C, 190 DEG C, time 6-10min, excellent
Select 7-9min, 8min, moisture content drops to 18-22%, and putting pressurization rod when preferably 20% carries out supercharging manage bar, and this process continues 8-
15min, preferably 10-12min, leaf water content is treated in 9-11%, preferably 10% machine at present.
Further, the pressurization manage bar, depending on tealeaves moisture content height come adjust the speed of carding machine and pressure bar when
Between, when tealeaves moisture content is low within 36%, the rotating speed of carding machine will be dropped within 110r/min, preferably 90-100r/min, together
When to close hot blast, after tealeaves moisture regain is soft, then bleed off pressure rod shaping, when tealeaves moisture content is higher to more than 43%, to tune up reason
Bar machine running speed at least 140r/min, preferably 150-180r/min, and hot blast is opened, tea moisture is quickly volatilized, when not
Pressure bar shaping is put into during viscous hand, then slows down manage bar speed to 95-140r/min, preferably 100-120r/min.
The further drying Titian：Tea material after heap green grass or young crops spreading for cooling is put into fragrance extracting machine and carries out drying Titian, temperature
110-130 DEG C of control, it is preferably 115-125 DEG C, 120 DEG C, preferably time 18-22min, 19-21min, 20min, extremely aqueous
Within rate 5%, preferably 3-4%, high-quality slender joss stick vertical bar green tea product.
The present invention is as a result of above technical scheme, the defects of overcoming prior art, solves green tea for a long time
The technical barrier that can not have both of shape, color and fragrance, its product tea residue very dials, and tea residue and soup look are emerald green, give off a strong fragrance, and make green tea
Product has risen to a new condition, and dry tea fragrance soars, and fresh taste is mellow, can be brought simultaneously in mouthfeel to people, vision
In upper, smell, or even the enjoyment on body and mind.
Embodiment
It is further described with reference to embodiment and embodiment to originally bright：
Embodiment：Processing method of high-quality slender joss stick vertical bar green tea and products thereof, including but not limited to leaf picking, stand green grass or young crops leakes water, high
Temperature fixing, spreading for cooling cooling, tea rolling, cooling moisture regain, pressurization manage bar and drying Titian, it is characterized in that：The spreading for cooling
Carry out just drying heating after cooling：Heating just first is dried with dryer, temperature control is at 80-100 DEG C；Then manual heat is carried out to rub：
The tealeaves hand after heating will be just dried to rub to a direction, the dynamics of hand is according to the principle of " light-weight-gently ", time 3-7min,
Taken the dish out of the pot when slightly needle-holding hand sense, quickly cooling moisture regain is carried out after the pressurization manage bar：Gross tea after manage bar is pressed 2-6cm thickness
Spread in ventilative thin bamboo strip tea tray, normal temperature was quickly cooled within 10 seconds, then spreads 0.5-1.5h, is allowed to get damp again.
Tea rolling changes traditional cold technique of rubbing and rubs technique for manual heat, and due to heat, to rub the time short, firmly slight, makes tealeaves
Cell is slightly damaged, can improve the fresh refreshing degree of tealeaves well, removes tealeaves bitter taste, tentatively does bar shaping, is guarantor's color of manage bar
Lay foundation.And can solve in the processing of single manage bar, the problem of bar rope is not tight thin, and color and luster is not light green, tealeaves is kept light green
Under the premise of, improve the fragrance and flavour of tealeaves.
The fresh leaf Mining is plucked：Fine day leaf before the Ching Ming Festival selection, fresh leaf is plucked by the leaf standard Mining of a bud one；Fresh leaf can be with multi items
Collocation or single variety, depending on mouthfeel needs and selling point.
The stand green grass or young crops leakes water：The thin stand of fresh leaf tea tray, leaf-spreading thickness 2-4cm, often disk put 1-2kg, spread out blue or green time 3-5h.
The green removing in high temperature：The pot temperature that finishes controls 330-350 DEG C, and time 55-65s, moisture content is maintained at 60-70%.
The spreading for cooling cooling：Spreading for cooling is carried out on spreading for cooling platform, thickness 1-3cm, spreads out 12-18min.
It is described to spread moisture regain：Tea material after manual heat is rubbed spreads moisture regain on spreading for cooling platform, spreads time 15-
25min。
The pressurization manage bar：Manage bar is carried out with carding machine, throws the control of leaf amount in 1-2kg/m2, temperature control is in 160-
220 DEG C, time 6-10min, moisture content drops to 18-22%, and pressurization rod is put when tea is soft tack-free and carries out supercharging manage bar.This mistake
Cheng Chixu 8-15min, treat leaf water content in 9-11% machines at present.This purpose is shaping and drying, and the use of intermediary press rod can
More stepped up carefully straight with offering bar tea, tea juice is fully exposed and adsorbs tea bar surface, can significantly improve tea aroma, and enrichment tealeaves is grown
Taste, so solves the problem of prior art millet paste is thin, and fragrance does not soar.
The time of the speed of carding machine and pressure bar is adjusted in manage bar of pressurizeing depending on tealeaves moisture content height.Concrete operations
For：Tealeaves moisture content it is low to 35% when, the rotating speed of carding machine will drop to 100r/min, while close hot blast, treat tealeaves moisture regain it is soft
After soft, then rod shaping is bled off pressure, fannings can be reduced.If tealeaves moisture content is higher to more than 45%, carding machine running speed is tuned up
Up to 160r/min, and hot blast is opened, tea moisture is quickly volatilized, pressure bar shaping is put into when tack-free, then slows down manage bar
Speed prevents fannings, so can preferably protect tea color, and can further improves tea to 100-120r/min
Leaf fragrance.
The drying Titian：Tea material after heap green grass or young crops spreading for cooling is put into fragrance extracting machine and carries out drying Titian, temperature control 110-
130 DEG C, time 18-22min, to moisture content 5%, high-quality slender joss stick vertical bar green tea product.Offer bar tea to parch, be advantageous to green tea
Later stage protect color antistaling storing.
Embodiment 1：Processing method of high-quality slender joss stick vertical bar green tea and products thereof, takes following steps：
A. fresh leaf Mining is plucked：Fine day leaf before the Ching Ming Festival selection, fresh leaf is won by the standard of the leaf of a bud one.
B. stand green grass or young crops leakes water：The ventilative thin stand of tea tray of fresh leaf, leaf-spreading thickness 2cm, often disk put 1kg, spread out blue or green time 3h.
C. green removing in high temperature：The pot temperature that finishes controls 330 DEG C, and time 55s, moisture content is maintained at 60%.
D. spreading for cooling cools down：Spreading for cooling is carried out on spreading for cooling platform, thickness 1cm, spreads out 12min.
E. heating is just dried：Heating just first is dried with dryer, temperature control is at 80 DEG C, preferably；
F. manual heat is rubbed：The tealeaves hand after heating will be just dried to rub to a direction, the dynamics of hand according to " light-weight-gently " original
Then, time 3min, taken the dish out of the pot when slightly needle-holding hand sense.
G. moisture regain is spread：Tea material after manual heat is rubbed spreads moisture regain on spreading for cooling platform, spreads time 15min.
H. pressurize manage bar：Manage bar is carried out with carding machine, throws the control of leaf amount in 1kg/m2, temperature control at 160 DEG C, the time
6min, moisture content put pressurization rod and carry out supercharging manage bar when dropping to 18%, this process continues 8min, treats leaf water content 11% at present
Machine.
I. quickly cooling gets damp again：Gross tea after manage bar is spread in ventilative tea tray by 2-6cm thickness, existed by blowing
Normal temperature is quickly cooled within 10 seconds, then spreads 0.5-1.5h, is allowed to get damp again.
J. Titian is dried：Tea material after heap green grass or young crops spreading for cooling is put into fragrance extracting machine and carries out drying Titian, 110 DEG C of temperature control,
Time 18min, to moisture content 3% within high-quality slender joss stick vertical bar green tea product.
Embodiment 2：Processing method of high-quality slender joss stick vertical bar green tea and products thereof, takes following steps：
A. fresh leaf Mining is plucked：Fine day leaf before the Ching Ming Festival selection, organic tea fresh leaves are won by the standard of the leaf of a bud one.
B. stand green grass or young crops leakes water：The fresh leaf thin stand of thin bamboo strip tea tray, leaf-spreading thickness 4cm, often disk put 2kg, spread out blue or green time 5h.
C. electric heating finishes：Using cylinder type water-removing machine, fixing pot temperature controls 350 DEG C, and time 65s, moisture content is maintained at
70%。
D. spreading for cooling cools down：Spreading for cooling is carried out on spreading for cooling platform, thickness 3cm, spreads out 18min.
E. heating is just dried：Heating just first is dried with five bucket dryers, temperature control is at 100 DEG C.
F. manual heat is rubbed：The first tealeaves hand dried after heating is rubbed with the hands to a direction, the dynamics of hand is according to " light-weight-light "
Principle, time 7min, taken the dish out of the pot when slightly there is needle-holding hand sense.
G. moisture regain is spread：Tea material after manual heat is rubbed spreads moisture regain on spreading for cooling platform, spreads time 25min.
H. pressurize manage bar：Manage bar is carried out with carding machine, throws the control of leaf amount in 2kg/m2, temperature control is at 220 DEG C, the time
10min, moisture content drop to 18%, and pressurization rod is put when tea is soft tack-free and carries out supercharging manage bar,
This process continues 15min, treats leaf water content in 11% machine at present.
I. quickly cooling gets damp again：Gross tea after manage bar is spread in ventilative tea tray by 3-5cm thickness, the 8-9 seconds it
Normal temperature is inside quickly cooled to, then spreads 1.5h, is allowed to get damp again.
J. Titian is dried：Tea material after heap green grass or young crops spreading for cooling is put into fragrance extracting machine and carries out drying Titian, 130 DEG C of temperature control,
Time 18min, to moisture content 5% within high-quality slender joss stick vertical bar green tea product.
Embodiment 3：Processing method of high-quality slender joss stick vertical bar green tea and products thereof, takes following steps：
A. fresh leaf Mining is plucked：Fine day leaf before the Ching Ming Festival selection, the standard just opened up by the leaf of a bud one win the green fragrant early and product of gold tea two
Plant fresh leaf and by 1：1 ratio is mixed stacking.Can so solve unicity of the single green tea kind in terms of fragrance, flavour；
B. stand green grass or young crops leakes water：The fresh leaf thin stand of thin bamboo strip disk, leaf-spreading thickness 3cm, often disk put 3 jin or so, spread out 4h.Fresh leaf moisture content part is allowed to dissipate
Lose, some offending green grass gas distribute, are finally reached moisture content in blade and are evenly distributed, and are finished for the later stage uniformly with thoroughly doing standard
It is standby；
C. electric heating finishes：Finished using 60# electrothermals roller fixation machine, at 340 DEG C, time 60s, moisture content is kept for pot temperature control
65% or so.With this method, fixing is uniform, and can be effectively retained fresh leaf color and luster, further allows blade moisture content to scatter and disappear.
D. spreading for cooling cools down：Tea spreading after fixing is put on spreading for cooling platform, thickness 20mm, time 15min, this purpose is
Allow tealeaves leak water uniformly, blade somewhat eases back.
E. just warm and rub：Just dried with five bucket dryers, pot temperature is controlled at 80-100 DEG C, is rubbed while hot with hand heat after warming, past
One direction is rubbed with the hands, and for the dynamics of hand according to the principle of " light-weight-light ", the time is probably 5min, is taken the dish out of the pot when slightly needle-holding hand sense.This
In change traditional cold technique of rubbing and rub technique for manual heat, make tea cell slightly damaged, the fresh refreshing degree of tealeaves can be improved well.Allow
Moisture content continues to scatter and disappear, and tentatively does bar shaping, protects color for manage bar and lays foundation, and can so solve in single manage bar processing, bar rope is not
Tightly carefully, the problem of color and luster is not light green, and further improve fragrance.
F. spreading for cooling gets damp again：Tea material after manual heat is rubbed spreads moisture regain on spreading for cooling platform, spreads the min of time 20.
G. pressurize manage bar：With carding machine manage bar, the control of leaf amount is thrown in 3 jin/m2, 180-200 DEG C, 8min of temperature, when aqueous
Rate drops to 20%, and tea puts pressurization rod and carries out supercharging manage bar when soft tack-free.Adjusted depending on tealeaves moisture content height and carding machine pot temperature
The speed of carding machine and the time of pressure bar, concrete operations are：The speed of carding machine and pressure bar are adjusted depending on tealeaves moisture content height
Time.Concrete operations are：Tealeaves moisture content is low, and within 36%, the rotating speed of carding machine will be dropped within 110r/min, general drop
To 90-100r/min, while hot blast is closed, after tealeaves moisture regain is soft, then bleed off pressure rod shaping, fannings can be reduced.Such as fruit tea
Leaf moisture content is higher to more than 43%, to tune up more than carding machine running speed 140r/min, general 150-180r/min, and open
Hot blast is opened, tea moisture is quickly volatilized, pressure bar shaping is put into when tack-free, then slows down manage bar speed to 95-140r/
min.This process continues 10-12min, treats leaf water content in 10% machine at present.The purpose of this step is shaping and drying, intermediary press
The use of rod can offer bar tea and more step up carefully straight, and tea juice is fully exposed and adsorbs tea bar surface, so solves prior art
The problem of millet paste is thin, and fragrance does not soar.
H. quickly cooling gets damp again：Gross tea after manage bar is spread in ventilative tea tray by 3-4cm thickness, within 10 seconds
Normal temperature is quickly cooled to, then spreads 1h, is allowed to get damp again.This step can retain tea aroma to greatest extent, and can allow dry tea
Leak water uniformly.
I. Titian is dried：Titian is dried using fragrance extracting machine, 120 DEG C of temperature control, time 20min, parches tea bar, it is aqueous
Rate control 3% high-quality slender joss stick vertical bar green tea product.So do the later stage guarantor's color antistaling storing for being advantageous to green tea.
Green tea machinery is market product used in the embodiment of the present invention, as green-keeping machine is limited using ocean machinery on Zhejiang
The 6CST-6 type green-keeping machines of company's production；Five bucket dryers are dried using the 6CH9417 types of Zhejiang Sunyoung Machinery Co., Ltd.'s production
Dry machine, carding machine use the 6CLZ80 type carding machines of Zhejiang Sunyoung Machinery Co., Ltd.'s production, and fragrance extracting machine uses Fujian Anxi good fortune
The FX-6CHZ-9 fragrance extracting machines of prosperous Machinery Co., Ltd.'s production.
The invention is not restricted to above example, and without departing from the spirit or essential characteristics of the present invention, being can be with it
His concrete form realizes the present invention's, no matter from the point of view of which point, all should regard embodiment as exemplary, and right and wrong
Restricted.Therefore, the scope of the present invention is limited by appended claims rather than described above.Those skilled in the art should
Using specification as an entirety, the technical scheme in each embodiment can also be formed into this area through proper transformation or combination
The other embodiment that technical staff is appreciated that.
Above example of the present invention, change it is traditional it is cold rub technique, carry out just drying heating, by hand heat before tea carding
Technique is rubbed, makes tea cell slightly damaged, the fresh refreshing degree of tealeaves can be improved well.It is guarantor's color of manage bar through tentatively doing bar shaping
Lay foundation, and can solve in the processing of single manage bar, the problem of bar rope is not tight thin, and color and luster is not light green, make tealeaves keep very dialling, be tender
On the premise of green, the fragrance of tealeaves is improved.Therefore, prepared high-quality slender joss stick vertical bar green tea, tea residue are very dialled, and tea residue soup look is emerald green, fragrant
Gas is strong, green tea product has been risen to a new condition, and dry tea fragrance soars, and fresh taste is mellow, can give people's band simultaneously
Come in mouthfeel, visually, in smell, or even the enjoyment on body and mind.
Claims (10)
1. the processing method of high-quality slender joss stick vertical bar green tea, including but not limited to leaf picking, stand green grass or young crops leakes water, green removing in high temperature, spreading for cooling cooling,
Tea rolling, cooling moisture regain, pressurization manage bar and drying Titian, it is characterised in that：Carry out just drying after the spreading for cooling cooling step
Heating：Heating just is dried with dryer, temperature control is at 80-100 DEG C, preferably 90-95 DEG C；Described tea rolling is using by hand
Heat is rubbed：The first tealeaves hand dried after heating is rubbed with the hands to a direction, the dynamics of hand is according to the principle of " light-weight-light ", time 3-
7min, preferably 4-6min, 5min, taken the dish out of the pot when slightly needle-holding hand sense, quickly cooling moisture regain is carried out after the pressurization manage bar：Manage bar
Gross tea afterwards presses 2-6cm, and preferably 3-5cm thickness is spread in ventilative tea tray, and normal temperature was quickly cooled within 10 seconds,
Then 0.5-1.5h, preferably 1h are spread, is allowed to get damp again.
2. the processing method of high-quality slender joss stick vertical bar green tea according to claim 1, it is characterised in that：The fresh leaf Mining is plucked：Selection
The Ching Ming Festival before fine day leaf, pluck fresh leaf by the leaf standard Mining of a bud one.
3. the processing method of high-quality slender joss stick vertical bar green tea according to claim 1, it is characterised in that：The stand green grass or young crops leakes water：Fresh leaf
With the thin stand of tea tray, leaf-spreading thickness 2-4cm, often disk put 1-2kg, spread out blue or green time 3-5h.
4. the processing method of high-quality slender joss stick vertical bar green tea according to claim 3, it is characterised in that：The stand green grass or young crops leakes water：Fresh leaf
With the thin stand of thin bamboo strip tea tray, leaf-spreading thickness 3cm, often disk put 1.5kg, spread out blue or green time 4h.
5. the processing method of high-quality slender joss stick vertical bar green tea according to claim 1, it is characterised in that：The green removing in high temperature：Using
Electrothermal roller fixation machine finishes, and fixing pot temperature controls 330-350 DEG C, and time 55-65s, moisture content is maintained at 60-70%；
Further, the fixing pot temperature controls 340 DEG C, and time 60s, moisture content is maintained at 65%.
6. the processing method of high-quality slender joss stick vertical bar green tea according to claim 1, it is characterised in that the pressurization manage bar：Use manage bar
Machine carries out manage bar, throws the control of leaf amount in 1-2kg/m2, at 160-220 DEG C, time 6-10min, moisture content drops to temperature control
Pressurization rod is put during 18-22% and carries out supercharging manage bar, this process continues 8-15min, treats leaf water content in 9-11% machines at present.
7. the processing method of high-quality slender joss stick vertical bar green tea according to claim 6, it is characterised in that the pressurization manage bar：Use manage bar
Machine carries out manage bar, throws the control of leaf amount in 1.5kg/m2, temperature control is at 180-200 DEG C, preferably 185-195 DEG C, 190 DEG C, the time
7-9min, preferably 8min, moisture content put pressurization rod and carry out supercharging manage bar when dropping to 20%, this process continues 10-12min, treats leaf
Piece moisture content is in 10% machine at present.
8. the processing method of the high-quality slender joss stick vertical bar green tea according to claim 6 or 7, it is characterised in that the pressurization manage bar, depending on
Tealeaves moisture content height adjusts the time of the speed of carding machine and pressure bar, when tealeaves moisture content is low within 36%, carding machine
Rotating speed will be dropped within 110r/min, preferably 90-100r/min, while to close hot blast, after tealeaves moisture regain is soft, then put
Pressure bar shapes, and when tealeaves moisture content is higher to more than 43%, to tune up carding machine running speed at least 140r/min, preferably 150-
180r/min, and open hot blast, makes tea moisture quickly volatilize, and is put into pressure bar shaping when tack-free, then slows down manage bar speed
Spend to 95-140r/min, preferably 100-120r/min.
9. the processing method of high-quality slender joss stick vertical bar green tea according to claim 1, it is characterised in that the drying Titian：Heap is blue or green
Tea material after spreading for cooling, which is put into fragrance extracting machine, carries out drying Titian, 110-130 DEG C of temperature control, preferably 115-125 DEG C, 120 DEG C,
Time 18-22min, preferably 19-21min, 20min, to moisture content 5%, preferably 3-4%, the production of high-quality slender joss stick vertical bar green tea
Product.
10. the product prepared by the processing method of the high-quality slender joss stick vertical bar green tea according to claim 1-9.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329494A (en) * | 2018-11-27 | 2019-02-15 | 安化云台山八角茶业有限公司 | The preparation method and products thereof of holder spring bud green tea |
| CN110521799A (en) * | 2019-10-09 | 2019-12-03 | 喻梦江 | A kind of preparation method of fragrant green tea |
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