CN107788147A - A kind of preparation method of sieve hole tea - Google Patents
A kind of preparation method of sieve hole tea Download PDFInfo
- Publication number
- CN107788147A CN107788147A CN201711432748.9A CN201711432748A CN107788147A CN 107788147 A CN107788147 A CN 107788147A CN 201711432748 A CN201711432748 A CN 201711432748A CN 107788147 A CN107788147 A CN 107788147A
- Authority
- CN
- China
- Prior art keywords
- tealeaves
- tea
- preparation
- sieve hole
- leaf
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241001122767 Theaceae Species 0.000 title abstract description 25
- 238000001035 drying Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000012856 packing Methods 0.000 claims abstract description 4
- 238000007670 refining Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 230000006866 deterioration Effects 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 241000283984 Rodentia Species 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 230000003139 buffering effect Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000000391 smoking effect Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000012360 testing method Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 8
- 241000894006 Bacteria Species 0.000 claims 1
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 230000037213 diet Effects 0.000 claims 1
- 235000005911 diet Nutrition 0.000 claims 1
- 238000005516 engineering process Methods 0.000 description 3
- 241001330002 Bambuseae Species 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241000209202 Bromus secalinus Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
Classifications
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to a kind of preparation method of sieve hole tea, its preparation process is：First pluck fresh leaf；Wither again；Knead and ferment again again；Dry again；Refined again, the tealeaves after drying is subjected to refined removal tea grounds；Pack again, the tealeaves after refining quantitatively carries out packing and is fitted into bag；It is to examine again；Finally deposit, intact packaging of tea is put into warehouse and stored.It can be good at that sieve hole tea handle to ensure that yield rate improves the integrality of tealeaves, while ensure that the condition and taste of tealeaves.
Description
Technical field
The invention belongs to tealeaves manufacture technology field, is related to the preparation method that a kind of sieve cheats tea.
Background technology
It is higher that sieve hole tea is grown in height above sea level（500m-1800m）Mountain on, because weather and growing environment and conventional tealeaves have
Certain difference, therefore need the systemic processing technology corresponding with its product feature to be just avoided that tea in preparation process
Leaf disintegrating slag, the tealeaves that condition is good, taste is good is made.
The content of the invention
In order to overcome the disadvantages mentioned above of prior art, the present invention provides a kind of preparation method of sieve hole tea, and it can be fine
To sieve hole tea handle, ensure that yield rate, improve the integrality of tealeaves, while ensure that the condition and taste of tealeaves
。
The technical solution adopted for the present invention to solve the technical problems is：A kind of preparation method of sieve hole tea, it is made
It is for step：
The first step：Fresh leaf is plucked, the pretreatment such as impurity elimination is carried out by factors such as kind, grade, plucking times；
Second step：Wither, fresh leaf is put on deterioration device and withered, temperature：30 DEG C, relative humidity：80~90%, when
Between：10 hours or so, percentage of water loss：≤ 30%, wherein deterioration device has the platform that withers, and the platform that withers is provided with belt conveyor, withered
Tealeaves can be poured into forward in the opening on ground by belt conveyor after finishing, and is lifted by the elevator of the opening other end；
3rd step：Knead, the tealeaves to wither is delivered in the kneading machine being connected with elevator and kneaded by elevator, is thrown blue or green
Amount：10 kilograms every time, knead mode：Weight is light, time of kneading：55 minutes or so；
4th step：Fermentation, the tealeaves kneaded is sent into fermenting cellar and fermented, room temperature：22 DEG C~30 DEG C, relative humidity：
80 ~ 90%, spread thickness：8 ~ 12cm, fermentation time：2~6 hours, spread out blue or green thickness：≤10cm；
5th step：Drying, the tealeaves to ferment is put into dryer and dried, if being longitudinally placed with dried layer drying in dryer
Frame, tealeaves are placed on stoving rack, and six faces of dryer are equipped with high-temperature electric heated filament dries to the face of tealeaves six, just dry temperature
Degree：120 ~ 130 DEG C, 12 minutes time, spread out blue or green thickness：2cm, percentage of water loss 80%, dries temperature again：100 ~ 110 DEG C, 90 minutes time,
Spread out blue or green thickness 4cm, percentage of water loss 95%；
6th step：It is refined, the tealeaves after drying is subjected to refined removal tea grounds；
7th step：Packaging, the tealeaves after refining quantitatively carry out packing and are fitted into bag；
8th step：Examine, whether test package bag is complete, and whether packaging bag weight meets regulation；
9th step：Storage, intact packaging of tea is put into warehouse and stored.
It must make to be fully warmed-up in dryer before leaf in the 5th step, start when being warming up to temperature needed for tea curing
Upper leaf, upper leaf amount must not stack excessively, hollow plate should not also occur, treat tea curing leaf have to pass through block-separating sifting machine deblock tea group and
Bamboo is removed to wait other debris.
There are the measures such as strict insect prevention, flyproof, protection against rodents in workshop in the 7th step, and personnel's logistics separates, every time production
Midway is both needed to carry out ultraviolet lamp disinfection sterilization up to more than 30 minutes before shutting down reproduction, should be furnished with dressing cubicle, uviol lamp outside workshop
Buffering area, sterilization pool, hand washer, hand drier, no smoking allowed in workshop, is forbidden to spit everywhere, and is forbidden disorderly to throw debris, is forbidden drink
Food, daily cleaning, keep workshop sanitation and hygiene.
The positive effect of the present invention is：It can be good at that sieve hole tea is carried out processing and ensure that yield rate improves tealeaves
Integrality, while ensure that the condition and taste of tealeaves.
Embodiment
With reference to embodiment, the present invention is further described.
A kind of preparation method of sieve hole tea, its preparation process are：
The first step：Fresh leaf is plucked, the pretreatment such as impurity elimination is carried out by factors such as kind, grade, plucking times；
Second step：Wither, fresh leaf is put on deterioration device and withered, temperature：30 DEG C, relative humidity：80~90%, when
Between：10 hours or so, percentage of water loss：≤ 30%, wherein deterioration device has the platform that withers, and the platform that withers is provided with belt conveyor, withered
Tealeaves can be poured into forward in the opening on ground by belt conveyor after finishing, and is lifted by the elevator of the opening other end；
3rd step：Knead, the tealeaves to wither is delivered in the kneading machine being connected with elevator and kneaded by elevator, is thrown blue or green
Amount：10 kilograms every time, knead mode：Weight is light, time of kneading：55 minutes or so；
4th step：Fermentation, the tealeaves kneaded is sent into fermenting cellar and fermented, room temperature：22 DEG C~30 DEG C, relative humidity：
80 ~ 90%, spread thickness：8 ~ 12cm, fermentation time：2~6 hours, spread out blue or green thickness：≤10cm；
5th step：Drying, the tealeaves to ferment is put into dryer and dried, if being longitudinally placed with dried layer drying in dryer
Frame, tealeaves are placed on stoving rack, and six faces of dryer are equipped with high-temperature electric heated filament dries to the face of tealeaves six, just dry temperature
Degree：120 ~ 130 DEG C, 12 minutes time, spread out blue or green thickness：2cm, percentage of water loss 80%, dries temperature again：100 ~ 110 DEG C, 90 minutes time,
Spread out blue or green thickness 4cm, percentage of water loss 95%；
6th step：It is refined, the tealeaves after drying is subjected to refined removal tea grounds；
7th step：Packaging, the tealeaves after refining quantitatively carry out packing and are fitted into bag；
8th step：Examine, whether test package bag is complete, and whether packaging bag weight meets regulation；
9th step：Storage, intact packaging of tea is put into warehouse and stored.
It must make to be fully warmed-up in dryer before leaf in the 5th step, start when being warming up to temperature needed for tea curing
Upper leaf, upper leaf amount must not stack excessively, hollow plate should not also occur, treat tea curing leaf have to pass through block-separating sifting machine deblock tea group and
Bamboo is removed to wait other debris.
There are the measures such as strict insect prevention, flyproof, protection against rodents in workshop in the 7th step, and personnel's logistics separates, every time production
Midway is both needed to carry out ultraviolet lamp disinfection sterilization up to more than 30 minutes before shutting down reproduction, should be furnished with dressing cubicle, uviol lamp outside workshop
Buffering area, sterilization pool, hand washer, hand drier, no smoking allowed in workshop, is forbidden to spit everywhere, and is forbidden disorderly to throw debris, is forbidden drink
Food, daily cleaning, keep workshop sanitation and hygiene.
The present invention can be good at that sieve hole tea handle to ensure that yield rate improves the integrality of tealeaves, protect simultaneously
The condition and taste of tealeaves are demonstrate,proved.
Embodiment described above only expresses the exemplary embodiment of the present invention, and its description is more specific and detailed, but simultaneously
Can not therefore it be construed as limiting the scope of the patent.It should be pointed out that come for one of ordinary skill in the art
Say, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the protection of the present invention
Scope.
Claims (3)
1. the preparation method of a kind of sieve hole tea, it is characterised in that preparation process is：
The first step：Fresh leaf is plucked, the pretreatment such as impurity elimination is carried out by factors such as kind, grade, plucking times；
Second step：Wither, fresh leaf is put on deterioration device and withered, temperature：30 DEG C, relative humidity：80~90%, when
Between：10 hours or so, percentage of water loss：≤ 30%, wherein deterioration device has the platform that withers, and the platform that withers is provided with belt conveyor, withered
Tealeaves can be poured into forward in the opening on ground by belt conveyor after finishing, and is lifted by the elevator of the opening other end；
3rd step：Knead, the tealeaves to wither is delivered in the kneading machine being connected with elevator and kneaded by elevator, is thrown blue or green
Amount：10 kilograms every time, knead mode：Weight is light, time of kneading：55 minutes or so；
4th step：Fermentation, the tealeaves kneaded is sent into fermenting cellar and fermented, room temperature：22 DEG C~30 DEG C, relative humidity：
80 ~ 90%, spread thickness：8 ~ 12cm, fermentation time：2~6 hours, spread out blue or green thickness：≤10cm；
5th step：Drying, the tealeaves to ferment is put into dryer and dried, if being longitudinally placed with dried layer drying in dryer
Frame, tealeaves are placed on stoving rack, and six faces of dryer are equipped with high-temperature electric heated filament dries to the face of tealeaves six, just dry temperature
Degree：120 ~ 130 DEG C, 12 minutes time, spread out blue or green thickness：2cm, percentage of water loss 80%, dries temperature again：100 ~ 110 DEG C, 90 minutes time,
Spread out blue or green thickness 4cm, percentage of water loss 95%；
6th step：It is refined, the tealeaves after drying is subjected to refined removal tea grounds；
7th step：Packaging, the tealeaves after refining quantitatively carry out packing and are fitted into bag；
8th step：Examine, whether test package bag is complete, and whether packaging bag weight meets regulation；
9th step：Storage, intact packaging of tea is put into warehouse and stored.
2. the preparation method of sieve hole as claimed in claim 1 tea, it is characterised in that：It must make baking before leaf in the 5th step
It is fully warmed-up in dry machine, starts upper leaf when being warming up to temperature needed for tea curing, upper leaf amount must not stacks excessively, sky should not also occur
Plate, treat that tea curing leaf has to pass through deblocking for block-separating sifting machine and tea group and removes bamboo and wait other debris.
3. the preparation method of sieve hole as claimed in claim 1 tea, it is characterised in that：Workshop has strict anti-in the 7th step
The measures such as worm, flyproof, protection against rodents, personnel's logistics separate, and being both needed to progress ultraviolet lamp disinfection before production midway shutdown reproduction every time kills
Bacterium should be furnished with dressing cubicle, uviol lamp buffering area, sterilization pool, hand washer, hand drier, in workshop not up to more than 30 minutes outside workshop
Quasi- smoking, forbidden to spit everywhere, forbidden disorderly to throw debris, forbidden diet, daily cleaning, keep workshop sanitation and hygiene.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711432748.9A CN107788147A (en) | 2017-12-26 | 2017-12-26 | A kind of preparation method of sieve hole tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711432748.9A CN107788147A (en) | 2017-12-26 | 2017-12-26 | A kind of preparation method of sieve hole tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788147A true CN107788147A (en) | 2018-03-13 |
Family
ID=61537847
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711432748.9A Pending CN107788147A (en) | 2017-12-26 | 2017-12-26 | A kind of preparation method of sieve hole tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107788147A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360367A (en) * | 2015-11-30 | 2016-03-02 | 泸州市天绿茶厂 | Production method of black tea |
| CN107410540A (en) * | 2017-06-14 | 2017-12-01 | 广东省农业科学院茶叶研究所 | A kind of Guangdong large leaf yellow tea processing technology |
-
2017
- 2017-12-26 CN CN201711432748.9A patent/CN107788147A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360367A (en) * | 2015-11-30 | 2016-03-02 | 泸州市天绿茶厂 | Production method of black tea |
| CN107410540A (en) * | 2017-06-14 | 2017-12-01 | 广东省农业科学院茶叶研究所 | A kind of Guangdong large leaf yellow tea processing technology |
Non-Patent Citations (1)
| Title |
|---|
| 王秋霜;吴华玲;姜晓辉;操君喜;陈栋;方华春;: "基于多元统计分析方法的广东罗坑红茶香气品质研究", 现代食品科技 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104904885B (en) | A kind of Tea Flower tea preparation method | |
| CN102630769B (en) | Red tea processing method | |
| CN101558841A (en) | Method for processing persimmon cake | |
| CN102119712B (en) | Preparation method of semi-dry litchis or longans capable of keeping flavor, color and luster of fresh fruit | |
| KR100970950B1 (en) | Method to produce black-garlic concentrate | |
| CN101623025B (en) | Processing method for drying, dehydrating and conditioning lettuce slices by hot air | |
| RU2028063C1 (en) | Method of processing fresh cacao beans | |
| CN101558842A (en) | Method for processing deastringent persimmon cake | |
| CN107751442A (en) | A kind of processing technology of black tea tea cake | |
| CN105533080A (en) | Preparation method of fig leaf tea | |
| CN101953406B (en) | Production method for high-aroma tea | |
| CN108208214A (en) | A kind of processing method of white tea | |
| CN107467227A (en) | A kind of processing method of pearl shape green tea | |
| CN105166122A (en) | Green tea processing method | |
| CN107258944A (en) | A kind of tea Processing method | |
| CN102008115A (en) | Deep processing technology of pumpkin seeds | |
| CN204259785U (en) | A kind of walnut cleaning drying device | |
| CN101486958B (en) | Process for brewing Zizhenxiang wine | |
| CN102640942B (en) | Making method of pickled soft-shelled turtle | |
| CN106578146A (en) | Basketed eurotium cristatum tianjian tea and processing method thereof | |
| CN107788147A (en) | A kind of preparation method of sieve hole tea | |
| CN205250310U (en) | Device of ruby facture processing coffee | |
| CN108576263A (en) | A kind of processing method of fruity black tea | |
| CN105685287A (en) | Making process for black tea with jasmine flower fragrance | |
| CN105285261A (en) | Linearstripe rabdosia herb black tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180313 |
|
| RJ01 | Rejection of invention patent application after publication |