CN107821661A - A kind of processing technology of green tea - Google Patents
A kind of processing technology of green tea Download PDFInfo
- Publication number
- CN107821661A CN107821661A CN201711294724.1A CN201711294724A CN107821661A CN 107821661 A CN107821661 A CN 107821661A CN 201711294724 A CN201711294724 A CN 201711294724A CN 107821661 A CN107821661 A CN 107821661A
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- China
- Prior art keywords
- leaf
- airing
- tea
- processing
- machine
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- 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.)
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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
- A23F3/12—Rolling or shredding tea leaves
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to a kind of processing technology of tealeaves, and in particular to a kind of processing technology of green tea.The technique comprises the following steps：(1) fresh leaf is plucked；（2）Airing；(3) sun withering；(4) finish；(5) knead；(6) dry.Compared with conventional green tea processing mode, the present invention breaks through conventional green tea processing, the technique that airing in short-term is only carried out before fixing.Sun withering process, fresh leaf lost partial moisture under photothermy, the food value of leaf limbers up, suitable for follow-up leaf rotation；Fixing is mended with microwave using vapour heat fixing and kills and be combined, guarantee kill it is even kill, can both avoid blue or green taste occur because finishing deficiency, can avoid roller fixation easy to be excessive again and caused by be charred taste, it is easier to play the flowery odour that tealeaves is formed in itself.Final products fragrant floral scent, persistently, soup look apricot is green bright, and flavour is mellow sweet refreshing, solves the problem of the fragrant low puckery of low and middle-grade green tea, and its organoleptic quality greatly improved, and remarkable in economical benefits improves.
Description
Technical field
The present invention relates to a kind of processing technology of tealeaves, and in particular to a kind of processing technology of green tea.
Background technology
The healthy beverage that tealeaves is liked by the characteristics of its green, natural, health care as people, it is especially famous-brand and high-quality green, more because
It has consumption value and ornamental value concurrently and enjoys favor.But Famous High-quality Tea is to fresh leaf because requiring high, gather and process that the time is short, and yield has
Limit, it is expensive.And though the low and middle-grade green tea yield in annual spring tea later stage are high, traditional handicraft is used, is passed through：Airing-kill
Blue or green-kneading-dries etc. that process produces into tea, fragrance is low thin, and flavour bitterness, cheap, tea grower and enterprise are because without profit
Can scheme and abandon processing, so as to cause it is a large amount of in, the waste of low-grade fresh leaf.
The content of the invention
To solve the above problems, the present invention provides following preparation technology：
(1) fresh leaf is plucked：Mid-April to mid-May, tea fresh leaves are plucked, the moisture 75%-80% of tea fresh leaves is standby；
(2) airing：The fresh leaf that step (1) is obtained is disposed within, the airing radiating under 15-20 DEG C of temperature conditionss, and stand leaf is thick
Spend for 2-5cm, airing 5-6h；
(3) sun withering：By the fresh leaf sun withering after step (2) processing, leaf-spreading thickness is less than or equal to 1cm, sun withering temperature for 18~
24 DEG C, 30~50min of sun withering time, continue after fresh leaf airing is down into 15~22 DEG C, utilize vibration machine leaf rotation, leaf rotation point
Carry out twice, for the first time, shake cage and turn 3min, tea tedding stands 80-100min；Second, shake cage and turn 2min turns, tea spreading
Dry in the air and stand 70-90min；
(4) finish：Tealeaves after step (3) processing is finished using green-keeping machine, fixing temperature is 120~140 DEG C, dehydration
Temperature is 160~250 DEG C, 20~30s of fixation time；
(5) knead：After tea tedding after step (4) processing is down into 15~22 DEG C, kneaded using kneading machine, thrown every time
Leaf amount 8-10kg, gently rubs 15~25min；
(6) dry：Tealeaves after step (5) processing is used into drying machine drying 10min, dryer temperature is 120-130 DEG C,
After lower machine airing 30min, 80~90 DEG C of temperature, drying are controlled using fragrance extracting machine.
Preferably, described vibration machine is double cage vibration machines.
Compared with prior art, the present invention has following advantage：
Compared with conventional green tea processing mode, the present invention breaks through conventional green tea processing, and the work of airing in short-term is only carried out before fixing
Skill.Sun withering process, fresh leaf lost partial moisture under photothermy, the food value of leaf limbers up, suitable for follow-up leaf rotation；Fixing is using vapour heat
Fixing is mended with microwave and kills and be combined, guarantee kill it is even kill, can both avoid blue or green taste occur because fixing is insufficient, roller can have been avoided to kill again
It is blue or green easily excessively and caused by be charred taste, it is easier to play the flowery odour that tealeaves is formed in itself.Final products fragrant floral scent, hold
Long, soup look apricot is green bright, and flavour is mellow sweet refreshing, solves the problem of the fragrant low puckery of low and middle-grade green tea, its sense organ greatly improved
Quality, remarkable in economical benefits improve.
Embodiment
Embodiment 1
(1) fresh leaf is plucked：Mid-April to mid-May, tea fresh leaves are plucked, the moisture 78-80% of tea fresh leaves is standby；
(2) airing：The fresh leaf that step (1) is obtained is disposed within, and airing radiating, leaf-spreading thickness are under 20 DEG C of temperature conditionss
3cm, airing 5h；
(3) sun withering：By the fresh leaf sun withering after step (2) processing, leaf-spreading thickness 1cm, sun withering temperature is 18 DEG C, the sun withering time
50min, continue after fresh leaf airing is down into 22 DEG C, using vibration machine leaf rotation, leaf rotation is carried out at twice, for the first time, is shaken cage and is turned
3min, tea tedding stand 100min；Second, shake cage and turn 2min turns, tea tedding stands 70min；
(4) finish：Tealeaves after step (3) processing is finished using 6CZS148 types green-keeping machine, fixing temperature is 140 DEG C, is taken off
Coolant-temperature gage is 250 DEG C, fixation time 20s；
(5) knead：After tea tedding after step (4) processing is down into 22 DEG C, kneaded using kneading machine, throw leaf amount every time
10kg, gently rub 25min；
(6) dry：Tealeaves after step (5) processing is used into drying machine drying 10min, dryer temperature is 130 DEG C, lower machine
After airing 30min, 90 DEG C of temperature, drying are controlled using fragrance extracting machine.
Claims (2)
1. a kind of processing technology of green tea, it is characterised in that the technique comprises the following steps：
(1) fresh leaf is plucked：Mid-April to mid-May, tea fresh leaves are plucked, the moisture 75%-80% of tea fresh leaves is standby；
(2) airing：The fresh leaf that step (1) is obtained is disposed within, the airing radiating under 15-20 DEG C of temperature conditionss, and stand leaf is thick
Spend for 2-5cm, airing 5-6h；
(3) sun withering：By the fresh leaf sun withering after step (2) processing, leaf-spreading thickness is less than or equal to 1cm, sun withering temperature for 18~
24 DEG C, 30~50min of sun withering time, continue after fresh leaf airing is down into 15~22 DEG C, utilize vibration machine leaf rotation, leaf rotation point
Carry out twice, for the first time, shake cage and turn 3min, tea tedding stands 80-100min；Second, shake cage and turn 2min turns, tea spreading
Dry in the air and stand 70-90min；
(4) finish：Tealeaves after step (3) processing is finished using green-keeping machine, fixing temperature is 120~140 DEG C, dehydration
Temperature is 160~250 DEG C, 20~30s of fixation time；
(5) knead：After tea tedding after step (4) processing is down into 15~22 DEG C, kneaded using kneading machine, thrown every time
Leaf amount 8-10kg, gently rubs 15~25min；
(6) dry：Tealeaves after step (5) processing is used into drying machine drying 10min, dryer temperature is 120-130 DEG C,
After lower machine airing 30min, 80~90 DEG C of temperature, drying are controlled using fragrance extracting machine.
2. the processing technology of the green tea according to claim 1, it is characterised in that in step (3), described vibration machine is
Double cage vibration machines.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711294724.1A CN107821661A (en) | 2017-12-08 | 2017-12-08 | A kind of processing technology of green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711294724.1A CN107821661A (en) | 2017-12-08 | 2017-12-08 | A kind of processing technology of green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107821661A true CN107821661A (en) | 2018-03-23 |
Family
ID=61642696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711294724.1A Withdrawn CN107821661A (en) | 2017-12-08 | 2017-12-08 | A kind of processing technology of green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107821661A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528300A (en) * | 2020-05-20 | 2020-08-14 | 韶关市曲江区罗坑原生态茶叶产销专业合作社 | Special-flavor sun-dried green tea and preparation method thereof |
| CN115136993A (en) * | 2021-11-10 | 2022-10-04 | 重庆市农业科学院 | Making method of flower-fragrance green tea powder |
-
2017
- 2017-12-08 CN CN201711294724.1A patent/CN107821661A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111528300A (en) * | 2020-05-20 | 2020-08-14 | 韶关市曲江区罗坑原生态茶叶产销专业合作社 | Special-flavor sun-dried green tea and preparation method thereof |
| CN115136993A (en) * | 2021-11-10 | 2022-10-04 | 重庆市农业科学院 | Making method of flower-fragrance green tea powder |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180323 |
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| WW01 | Invention patent application withdrawn after publication |