CN107927281A - A kind of processing method of jasmine Pilochun (a green tea) - Google Patents
A kind of processing method of jasmine Pilochun (a green tea) Download PDFInfo
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- CN107927281A CN107927281A CN201711025453.XA CN201711025453A CN107927281A CN 107927281 A CN107927281 A CN 107927281A CN 201711025453 A CN201711025453 A CN 201711025453A CN 107927281 A CN107927281 A CN 107927281A
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
-
- 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
-
- 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
- A23F3/14—Tea preparations, e.g. using additives
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to a kind of processing method of jasmine Pilochun (a green tea), pick, finish including tea shoot, kneading, rubbing shows milli, bakee, basement is colored, multiple fiery and vanning, the processing method of the jasmine Pilochun (a green tea) picks opportunity by selected tea shoot, basement uses the mode of burning leaf of bamboo tea curing after spending, make stay in grade, the jasmine Pilochun (a green tea) that in good taste, yield is high.
Description
Technical field
The present invention relates to a kind of tea processing field, more particularly to a kind of processing method of jasmine Pilochun (a green tea).
Background technology
Pilochun (a green tea) is one of Chinese tradition well-known tea, Chinese well-known tea, belongs to green tea, existing more than 1000 years history.It is green
The spiral shell spring originates in the Dongdongting Shan Mountain and Xidongting Shan Mountain in Suzhou City of Jiangsu Province Wu County Taihu Lake（Modern Suzhou Wuzhong District）One band, so also known as
" dongting biluchun (tea) ".
Tribute is just listed in during the Tang Dynasty, it is " kung fu tea ", " new blood tea " that ancients, which are also known as Pilochun (a green tea),.Advanced Pilochun (a green tea),
0.5 kilogram of dry tea of delicacy of tea shoot needs tea shoot 6-7 ten thousand.Dry tea bar rope tight knot after frying into, pekoe appear, and color and luster silver is green,
It is dark green tempting, spiral shell is curled into, is originated in spring, therefore named " Pilochun (a green tea) ".This tea brews white clouds in rear cup and rolls, and delicate fragrance is attacked into being
The well-known tea of state.
Jasmine tea is that a kind of the most salable jasmine tea, its tea perfume are merged with jasmin interaction currently on the market, there is " basement
Jasmine without the most delicious, it is fragrant that row make the human world first " good reputation, jasmine tea is the bulk product of jasmine tea, and producing region is vast, and yield is high,
It is wide in variety.
Tribute is listed in the Qing Dynasty, there is more than 150 years history.Foochow jasmine tea comes from the Chinese, and the innovation of the traditional Chinese medical science promotes good fortune
State jasmine tea is born, and traditional Chinese medical science Ju Fang schools of the Song dynasty fully realize fragrance and tea health-care effect, triggers scented tea heat, is born
Tens of kinds of scented teas.Since founding of New, Foochow jasmine tea is always the foreign affairs gift tea of country.Jasmine tea be by tealeaves and
Jasmine fresh flower spell and, scenting, tealeaves is absorbed the tealeaves that forms of the fragrance of a flower.Its fragrance is fresh persistently, the mellow fresh refreshing, soup of flavour
Yellowish green bright, the tender even softness of tea residue of color.The jasmine tea formed by series of process flow scenting, have calm the nerves, solve depression,
Invigorating the spleen qi-regulating, anti-aging radiation protection, improve the effect of immunity of organisms, is a kind of health drink.
Common jasmine tea majority is formed using common green tea as raw material by scenting, but the amino acid of common green tea contains
Measure it is relatively low, and the peat-reek that possesses of Jasmine and calm the nerves, qi-regulating, the function of anti-aging with Pilochun (a green tea) the effect of mutually auxiliary phase
Into, but since the technological requirement height of Biluochun tea preparation, the time withered and bakeed and temperature assurance can all influence its quality, institute
By basement spend opportunity and in a manner of using traditional basement spend mode effect unsatisfactory.
The content of the invention
The object of the present invention is to provide a kind of being different from the prior art, jasmine Pilochun (a green tea) processing method, can solve to pass
System jasmine Pilochun (a green tea) processing method basement is taken time long, is had a great influence by Changes in weather, and tealeaves is subject to that the infringement of worm ant is rotten etc. to ask
Topic, the technical proposal of the invention is realized in this way：
First, the processing method of the jasmine Pilochun (a green tea) comprises the following steps：
（1）Tea shoot is picked：The annual Spring Equinox front and rear exploitation, grain rains front and rear end, adopts one leaf of a bud and just opens up, bud grows 1.6~2.0cm's
Raw material, the leaf volume such as tongue of sparrow, it is also that fresh leaf spreads process that bud-leaf, which picks the process of picking, can promote inclusion mild oxidation, be conducive to product
The formation of matter；
（2）Water-removing：Carried out in pan or oblique pot, when 190~200 DEG C of pot temperature, throw leaf fried green, based on trembling, the used time 3~
5min is until off the pot spare without red stalk red autumnal leaves, smokeless burnt leaf；
（3）Knead：It is carried out at the same time using trembling, frying and rubbing, 70~75 DEG C, 5~10min of time of pot temperature, it is elastic that tealeaves is held during stir-fry
Should be appropriate, with the reduction of Measuring Moisture Content of Tea, bar rope gradually forms, and tealeaves humidity is down to 30~40%, and reduction pot temperature is transferred to rubbing and shows
Milli process, hold during stir-fry tealeaves it is elastic should appropriateness, too loose unfavorable tight bar, too tight tea juice overflows, and ties " crispy rice " easily on pot face, production
The raw cigarette smell of burning, makes tea color black, and tea bar is broken, fine hair it is crisp fall；
（4）Rubbing shows milli：40~70 DEG C of pot temperature, lasts 13~15min, while fry while with the hands at full tilt by whole tealeaves rub into
Several small groups, shake loose frequently, repeated multiple times, rub with the hands to bar shaped and crimp, and fine and soft milli appears, and water content of tea is down to 10~20%, takes the dish out of the pot standby
With；
（5）Drying course：The tea spreading to take the dish out of the pot is placed on mulberry paper, paper is placed on slow boiling on pot and dries 6~8min, pot temperature 30~40
DEG C, water content of tea is down to 5~7%；
（6）Basement is spent：The tea shoot after picking will be sieved to tile in the way of one layer of tealeaves, one layer of Jasmine with the fresh Jasmine taken
30~60min of scenting is mixed on frame is bakeed, is dried with the leaf of bamboo bakeing burning below frame and carry out multiple fire after scenting；
（7）Vanning：Upper step tealeaves is roasted to water content 3~5%, flower is received in sorting, is cased while hot, is obtained the jasmine Pilochun (a green tea).
2nd, advantage of the invention is that：
1. the present invention when basement is spent, tea shoot and Jasmine is placed in and bakeed on frame, leaf of bamboo burning production is utilized while mixing scenting
Raw hot gas is dried from the bottom to top, and the purpose so done is controllable raising flower heap temperature, shortens basement and takes time, and will
Together basement enters in tealeaves the peculiar delicate fragrance of the leaf of bamboo, and the leaf of bamboo has effects that clearing heat and relieving fidgetness, its taste is light, will not snatch Jasmine
Main taste will not change the tea perfume of white tea in itself, and the characteristic basement of bamboo heat-clearing insect prevention can be entered tealeaves by the hot gas that the leaf of bamboo produces,
So that tealeaves has, bamboo is fragrant, and does not suffer the harm of worm ant.
The leaf of bamboo, Chinese medicine name.For grass henon bamboo Phyllostachys nigra (Lodd. exLindl.) Munro
The leaf of var.henonis (Mitf.) Stapf et Rendle etc..It is distributed in Shandong, on the south Henan and the Yangtze river basin various regions.Tool
There is clearing heat and relieving fidgetness, promote the production of body fluid, the effect of diuresis.
2. the present invention is using using trembling, frying, rubbing three kinds of gimmicks alternately, while trembling, side is fried, while rubbing, with Measuring Moisture Content of Tea
Reduction, bar rope gradually forms.Holding tealeaves is elastic during stir-fry should be appropriate, and too loose unfavorable tight bar, too tight tea juice is overflowed, easily in pot face
It is upper knot " crispy rice ", produce the cigarette smell of burning, tea color is blacked, tea bar is broken, fine hair it is crisp fall.
3. it is to form the critical process that shape curling is completely draped over one's shoulders like spiral shell, fine and soft milli that rubbing, which shows milli, traditional diamond-making technique is pot temperature drop
To 50~60 DEG C, tea base is placed in the centre of the palm, both hands close up, and rotating and knead 4~5 changes into a tea group, puts back in pot, allow it to shape.
Tea spreading is placed on mulberry paper by the application immediately after rubbing shows milli, and mulberry paper is placed on pot and is dried with slow boiling, can be accelerated
Drying course, the time that when reduction rubs, the gas permeability of mulberry paper is strong, is usually used in moxa-moxibustion, coordinates moxa stick to play fabulous treatment
Effect, tea spreading be placed on mulberry paper can faster evenly heated curling, mulberry paper is also Chinese medicine in itself, mulberry in drying course
Insect prevention component in mulberry paper also can enter tealeaves by basement.
Embodiment
1st, embodiment 1
The processing method of the jasmine Pilochun (a green tea) comprises the following steps：
（1）Tea shoot is picked：The annual Spring Equinox front and rear exploitation, grain rains front and rear end, adopts one leaf of a bud and just opens up, the raw material of the long 1.6cm of bud,
The leaf volume such as tongue of sparrow, it is also that fresh leaf spreads process that bud-leaf, which picks the process of picking, can promote inclusion mild oxidation, is conducive to the shape of quality
Into；
（2）Water-removing：Carried out in pan or oblique pot, when 190 DEG C of pot temperature, throw leaf fried green, based on trembling, used time 3min until nothing
Red stalk red autumnal leaves, smokeless burnt leaf are off the pot spare；
（3）Knead：Be carried out at the same time using trembling, frying and rubbing, 70 DEG C, time 5min of pot temperature, hold during stir-fry tealeaves it is elastic should appropriateness, with
The reduction of Measuring Moisture Content of Tea, bar rope gradually forms, and tealeaves humidity is down to 30%, reduces pot temperature and be transferred to rubbing showing milli process, hand during stir-fry
Hold tealeaves it is elastic should appropriateness, too loose unfavorable tight bar, too tight tea juice overflow, tie " crispy rice " easily on pot face, produce the cigarette smell of burning, make tea
Leaf color pool black, tea bar is broken, fine hair it is crisp fall；
（4）Rubbing shows milli：40 DEG C of pot temperature, lasts 13min, with the hands at full tilt rubs whole tealeaves into several small when frying
Group, shakes loose frequently, repeated multiple times, rubs with the hands to bar shaped and crimps, and fine and soft milli appears, and water content of tea is down to 10%, takes the dish out of the pot spare；
（5）Drying course：The tea spreading to take the dish out of the pot is placed on mulberry paper, paper is placed on slow boiling on pot and dries 6min, 30 DEG C of pot temperature, tealeaves
Water content is down to 5%；
（6）Basement is spent：The tea shoot after picking will be sieved to tile in the way of one layer of tealeaves, one layer of Jasmine with the fresh Jasmine taken
Scenting 30min is mixed on frame is bakeed, is dried with the leaf of bamboo bakeing burning below frame and carry out multiple fire after scenting；
（7）Vanning：Upper step tealeaves is roasted to water content 3%, flower is received in sorting, is cased while hot, is obtained the jasmine Pilochun (a green tea).
2nd, embodiment 2
（1）Tea shoot is picked：The annual Spring Equinox front and rear exploitation, grain rains front and rear end, adopts one leaf of a bud and just opens up, the raw material of the long 2.0cm of bud,
The leaf volume such as tongue of sparrow, it is also that fresh leaf spreads process that bud-leaf, which picks the process of picking, can promote inclusion mild oxidation, is conducive to the shape of quality
Into；
（2）Water-removing：Carried out in pan or oblique pot, when 200 DEG C of pot temperature, throw leaf fried green, based on trembling, used time 4min until nothing
Red stalk red autumnal leaves, smokeless burnt leaf are off the pot spare；
（3）Knead：Be carried out at the same time using trembling, frying and rubbing, 75 DEG C, time 10min of pot temperature, hold during stir-fry tealeaves it is elastic should appropriateness,
With the reduction of Measuring Moisture Content of Tea, bar rope gradually forms, and tealeaves humidity is down to 30%, reduces pot temperature and be transferred to rubbing showing milli process, during stir-fry
Holding tealeaves is elastic should be appropriate, and too loose unfavorable tight bar, too tight tea juice is overflowed, and " crispy rice " is tied easily on pot face, and the generation cigarette smell of burning, makes
Tea color black, tea bar is broken, fine hair it is crisp fall；
（4）Rubbing shows milli：60 DEG C of pot temperature, lasts 15min, with the hands at full tilt rubs whole tealeaves into several small when frying
Group, shakes loose frequently, repeated multiple times, rubs with the hands to bar shaped and crimps, and fine and soft milli appears, and water content of tea is down to 15%, takes the dish out of the pot spare；
（5）Drying course：The tea spreading to take the dish out of the pot is placed on mulberry paper, paper is placed on slow boiling on pot and dries 7min, 35 DEG C of pot temperature, tealeaves
Water content is down to 6%；
（6）Basement is spent：The tea shoot after picking will be sieved to tile in the way of one layer of tealeaves, one layer of Jasmine with the fresh Jasmine taken
Scenting 45min is mixed on frame is bakeed, is dried with the leaf of bamboo bakeing burning below frame and carry out multiple fire after scenting；
（7）Vanning：Upper step tealeaves is roasted to water content 5%, flower is received in sorting, is cased while hot, is obtained the jasmine Pilochun (a green tea).
Embodiment 3
（1）Tea shoot is picked：The annual Spring Equinox front and rear exploitation, grain rains front and rear end, adopts one leaf of a bud and just opens up, the raw material of the long 2.0cm of bud,
The leaf volume such as tongue of sparrow, it is also that fresh leaf spreads process that bud-leaf, which picks the process of picking, can promote inclusion mild oxidation, is conducive to the shape of quality
Into；
（2）Water-removing：Carried out in pan or oblique pot, when 200 DEG C of pot temperature, throw leaf fried green, based on trembling, used time 5min until nothing
Red stalk red autumnal leaves, smokeless burnt leaf are off the pot spare；
（3）Knead：Be carried out at the same time using trembling, frying and rubbing, 75 DEG C, time 10min of pot temperature, hold during stir-fry tealeaves it is elastic should appropriateness,
With the reduction of Measuring Moisture Content of Tea, bar rope gradually forms, and tealeaves humidity is down to 40%, reduces pot temperature and be transferred to rubbing showing milli process, during stir-fry
Holding tealeaves is elastic should be appropriate, and too loose unfavorable tight bar, too tight tea juice is overflowed, and " crispy rice " is tied easily on pot face, and the generation cigarette smell of burning, makes
Tea color black, tea bar is broken, fine hair it is crisp fall；
（4）Rubbing shows milli：70 DEG C of pot temperature, lasts 15min, with the hands at full tilt rubs whole tealeaves into several small when frying
Group, shakes loose frequently, repeated multiple times, rubs with the hands to bar shaped and crimps, and fine and soft milli appears, and water content of tea is down to 10%, takes the dish out of the pot spare；
（5）Drying course：The tea spreading to take the dish out of the pot is placed on mulberry paper, paper is placed on slow boiling on pot and dries 6min, 40 DEG C of pot temperature, tealeaves
Water content is down to 5%；
（6）Basement is spent：The tea shoot after picking will be sieved to tile in the way of one layer of tealeaves, one layer of Jasmine with the fresh Jasmine taken
Scenting 60min is mixed on frame is bakeed, is dried with the leaf of bamboo bakeing burning below frame and carry out multiple fire after scenting；
（7）Vanning：Upper step tealeaves is roasted to water content 3%, flower is received in sorting, is cased while hot, is obtained the jasmine Pilochun (a green tea).
Claims (1)
- A kind of 1. processing method of jasmine Pilochun (a green tea), it is characterised in that：The processing method comprises the following steps：（1）Tea shoot is picked：The annual Spring Equinox front and rear exploitation, grain rains front and rear end, adopts one leaf of a bud and just opens up, bud grows 1.6~2.0cm's Raw material, the leaf volume such as tongue of sparrow；（2）Water-removing：Carried out in pan or oblique pot, when 190~200 DEG C of pot temperature, throw leaf fried green, based on trembling, the used time 3~ 5min is until off the pot spare without red stalk red autumnal leaves, smokeless burnt leaf；（3）Knead：It is carried out at the same time using trembling, frying and rubbing, 70~75 DEG C, 5~10min of time of pot temperature, it is elastic that tealeaves is held during stir-fry Should be appropriate, with the reduction of Measuring Moisture Content of Tea, bar rope gradually forms, and tealeaves humidity is down to 30~40%, and reduction pot temperature is transferred to rubbing and shows Milli process；（4）Rubbing shows milli：40~70 DEG C of pot temperature, lasts 13~15min, while fry while with the hands at full tilt by whole tealeaves rub into Several small groups, shake loose frequently, repeated multiple times, rub with the hands to bar shaped and crimp, and fine and soft milli appears, and water content of tea is down to 10~20%, takes the dish out of the pot standby With；（5）Drying course：The tea spreading to take the dish out of the pot is placed on mulberry paper, paper is placed on slow boiling on pot and dries 6~8min, pot temperature 30~40 DEG C, water content of tea is down to 5~7%；（6）Basement is spent：The tea shoot after picking will be sieved to tile in the way of one layer of tealeaves, one layer of Jasmine with the fresh Jasmine taken 30~60min of scenting is mixed on frame is bakeed, is dried with the leaf of bamboo bakeing burning below frame and carry out multiple fire after scenting；（7）Vanning：Upper step tealeaves is roasted to water content 3~5%, flower is received in sorting, is cased while hot, is obtained the jasmine Pilochun (a green tea).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109042994A (en) * | 2018-07-23 | 2018-12-21 | 紫云自治县紫香源农林科技有限责任公司 | A kind of bamboo bamboo leaf health-care health protection tea and preparation method thereof |
| CN110122615A (en) * | 2019-04-30 | 2019-08-16 | 广西顺来茶业有限公司 | A kind of jasmine Pilochun (a green tea) milk tea tablet and preparation method thereof |
Citations (3)
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|---|---|---|---|---|
| CN202456287U (en) * | 2011-11-25 | 2012-10-03 | 横县南方茶厂 | Automatic circulating jasmine flower tea fumigation machine |
| CN103931801A (en) * | 2014-03-25 | 2014-07-23 | 苏州市东山茶厂 | Production and processing method of jasmine Biluochun tea |
| CN104996631A (en) * | 2015-07-21 | 2015-10-28 | 横县南方茶厂 | Method for scenting jasmine tea at constant temperature |
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2017
- 2017-10-27 CN CN201711025453.XA patent/CN107927281A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202456287U (en) * | 2011-11-25 | 2012-10-03 | 横县南方茶厂 | Automatic circulating jasmine flower tea fumigation machine |
| CN103931801A (en) * | 2014-03-25 | 2014-07-23 | 苏州市东山茶厂 | Production and processing method of jasmine Biluochun tea |
| CN104996631A (en) * | 2015-07-21 | 2015-10-28 | 横县南方茶厂 | Method for scenting jasmine tea at constant temperature |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109042994A (en) * | 2018-07-23 | 2018-12-21 | 紫云自治县紫香源农林科技有限责任公司 | A kind of bamboo bamboo leaf health-care health protection tea and preparation method thereof |
| CN110122615A (en) * | 2019-04-30 | 2019-08-16 | 广西顺来茶业有限公司 | A kind of jasmine Pilochun (a green tea) milk tea tablet and preparation method thereof |
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