CN108323584A - A method of improving No. 10 excellent green tea shape green qualities of Hubei Province tea - Google Patents
A method of improving No. 10 excellent green tea shape green qualities of Hubei Province tea Download PDFInfo
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- CN108323584A CN108323584A CN201711054572.8A CN201711054572A CN108323584A CN 108323584 A CN108323584 A CN 108323584A CN 201711054572 A CN201711054572 A CN 201711054572A CN 108323584 A CN108323584 A CN 108323584A
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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
Abstract
The invention belongs to tea making technology fields, disclose a kind of method improving No. 10 excellent green tea shape green qualities of Hubei Province tea.This method includes leaf picking, transports, spreads, and finishes, rubs, just dry, protecting the step of color, shaping, fixation, drying and color protection.The method of the present invention only relates generally to 4 kinds of processing equipments, and mechanization degree is high, and technological parameter is controllable, and tea-making quality is stablized, easy to operate；Cost is relatively low；Product obtained has reached the quality of " the aobvious milli of the green profit of dry tea color and luster; soup look is green bright; fragrance fragrance of a flower height is grown; the fresh alcohol of flavour; tea residue is light green bright ", product design Color Quality is substantially better than No. 10 excellent green tea products of Hubei Province tea of traditional handicraft processing, improves the economic use value of tealeaves, is conducive to the popularizing planting of Hubei Province tea 10.Using No. 10 excellent green teas of Hubei Province tea made from the technology of the present invention compared with traditional product compared to significantly improving, price is higher by 40% or more.
Description
Technical field
The invention belongs to tea making technology fields, and in particular to a kind of to improve Hubei Province tea No. 10 excellent green tea shape green qualities
Method.
Background technology
" Hubei Province tea 10 " [Camellia.sinensis (L.) O.Kuntze cv.E-Cha No.10] (original name declares tongue 27
Number) it is Xuanen County bureau of agriculture and Hua Zhong Agriculture University from the natural hybridization offspring for bestowing favour Tai Zi tea group tea place, it is selected through single plant
Select the Special Characteristics place improved tea variety of incubation.The kind is made a joint checkup for 2007 by Hubei Province Crop breed audit committee member
(recognizing) is fixed, and variety certification number is Hubei Province province tea Hubei provincial people's government in 2007001,2009 with [2009] No. 43 files of E Zhengfa
" Hubei Province tea 10 " is classified as the whole province's breeding and promotes mainly one of kind.The kind it is resistant it is strong, adaptable, yield is high, suitable machine is adopted
Characteristic, be suitable for making green tea, quality outstanding is fresh taste, and fragrance height is grown, band the gold and silver fragrance of a flower.
Green Tea Processing process is mainly the-shaping-drying that finishes-rub, and the concrete technology of each procedure will have a direct impact on
(Ni Dejiang, Chen Yuqiong, Yuan Fangting wait variation and the color and luster of the green needle tea process Determination of Chlorophyll of for the formation of green tea Color Quality
The formation relationship of quality, 1996, Hua Zhong Agriculture University's journal, Vol 15 (6)：594-597).Non-patent literature (Ni Dejiang etc.,
Famous green tea de-enzyming process is studied, Hua Zhong Agriculture University's journal, and 2000,6：592-594) 30 type roller continuous de-enzyming machines are killed
Green temperature is studied, and finds appropriate low temperature water-removing at 140 DEG C, tea color is emerald green, fragrance is aloof from politics and material pursuits, fresh taste.Yu Zhi
Deng (influence of the time of kneading to terraced fields show peak tea quality, Chinese tea processing, 2008,2：17-19) research time of kneading is to ladder
It is found after the influence of Tian Xiufeng qualities, in the time of kneading processing of 0min-40min, to rub the tealeaves integrated quality of 15min
Most preferably, suitably shorten the formation that time of kneading is conducive to green tea integrated quality.With the extension of time of kneading, Appearance color is by still
It is yellowish green, still kingfisher switch to it is yellowish green, dark.Patent document (CN201610990184.X) is reported in the drying process addition Portugal of Green Tea Processing
Grape seed can carry out protecting green.
Green tea color and luster directly influences tealeaves integrated quality as one of the factor mostly important in Famous High-quality Tea organoleptic quality
Height.Using the dark problem of No. 10 green tea generally existing color and lusters of Hubei Province tea of conventional machining process production, this has been seriously affected
The popularization of the kind.How to improve the technical measures of dry tea color and luster, it has also become tea processing enterprise there is an urgent need to technology ask
Topic.
Invention content
For overcome the deficiencies in the prior art, the purpose of the invention is to provide a kind of raising Hubei Province No. 10 excellent green teas of tea
The method of shape green quality, this method is simple and practicable, product obtained reached " the aobvious milli of the green profit of dry tea color and luster, soup look is green bright,
Fragrance fragrance of a flower height is grown, the fresh alcohol of flavour, and tea residue is light green bright " quality, product design Color Quality is substantially better than traditional handicraft and adds
No. 10 excellent green tea products of Hubei Province tea of work, improve the economic use value of tealeaves, are conducive to the popularizing planting of Hubei Province tea 10.
To solve the above-mentioned problems, the technical solution that the present invention takes is：
A method of No. 10 excellent green tea shape green qualities of Hubei Province tea being improved, step includes：
(1) variety selection：Hubei Province tea 10；
(2) leaf picking：Before at 11 points in the fine day morning, standard is 2 leaf of simple bud or 1 bud, 1 leaf or 1 bud, and picked by hand is adopted
Fresh leaf rested on the time in hand no more than 30 seconds when plucking, and puts ventilative bamboo basket into rapidly, does not squeeze, leaf of the fresh leaf in bamboo basket
Layer thickness is no more than 20cm；
(3) it transports：Using ventilative bamboo basket fill fresh leaf, do not squeeze, fresh leaf in bamboo frame leaf layer thickness control 30cm it
Interior, haulage time is no more than 1h；
(4) it spreads：Fresh leaf is spread on platform, temperature≤30 DEG C, leaf-spreading thickness≤3cm, it is 3- to spread the time
3.5h obtains spreading leaf；
(5) it finishes：Leaf will be spread to finish by roller continuous de-enzyming machine, fixing temperature is controlled at 270 ± 5 DEG C, is killed
The green time is 60-65s, and water-removing leaf water content is about 60 ± 2%, and water-removing leaves spreading for cooling is cooled to room temperature, and then get damp again 1-2h, obtains
Water-removing leaves；
(6) it rubs：Water-removing leaves are rubbed by 6CR-35 type tea twisting machines, rubs and is not pressurized, leaf amount is thrown in control
It deblocks after rubbing in 10-30kg, time of kneading 10-20min, obtains rubbing leaf；
(7) it just dries：It leaf will be rubbed will be placed on hot air reshaping platform and dry, 60 ± 5 DEG C of drying temperature, leaf-spreading thickness≤2cm,
Every 15 ± 5min is stirred 1 time, and it is 52-55% to be dried to water content of tea, and spreading for cooling obtains just drying leaf；
(8) color is protected：Leaf will just be dried to put into polybag, be placed in 5-10 DEG C of refrigerator or freezer and place 3-5h, protected
Color leaf；
(9) shaping：Above-mentioned Bao Seye is machined to Styliform tea using manage bar, or curling is processed into using double pot roasting machines
Shape tea or dryer baking are in strip tea, control water content of tea 15-18%, spreading for cooling obtains shaping leaf；
(10) fixation：Shaping leaf is put into polybag, is placed in 3-5 DEG C of refrigerator or freezer and places 4-5h, consolidate
Color leaf；
(11) dry：Fixation leaf is placed on hot air reshaping platform and is dried, 60 ± 5 DEG C of drying temperature, leaf-spreading thickness≤
2cm, every 15 ± 5min are stirred 1 time, and it is 5-5.5% to be dried to water content of tea, obtains dry tealeaves；
(12) color protection：Dry tealeaves is put into polybag, sealing is placed in -10 DEG C -0 DEG C of freezer and places 24-
72h obtains finished tea.
Compared with prior art, a kind of side for improving No. 10 excellent green tea shape green qualities of Hubei Province tea provided by the invention
Method has apparent advantageous effect below：
(1) technique of the invention improves No. 10 excellent green tea shape green qualities of Hubei Province tea, and effectively improve soup look and
Tea residue green quality：Water-removing process takes the mode of roller fixation that tea No. 10 green tea dry teas in Hubei Province can be avoided jaundice, obfuscation occur
The phenomenon that；Fresh leaf " killing " can ensured by suitably reducing fixing temperature, do not occur red stalk red autumnal leaves and water-removing leaves green gas is larger
Under the premise of, avoid the focus side that high-temperature fixation is brought from pasting leaf and because the greenness that chlorophyll considerable damage is brought reduces；It rubs and adopts
The measure that time of kneading is twisted and shortened without kneadding has been taken, can largely have been oozed to avoid the tealeaves internal substance caused by fully rubbing
Go out, the chlorophyll oozed out in internal substance is largely destroyed in follow-up drying process, to reduce tealeaves green Color Quality
The case where；By reducing drying temperature, leaf-spreading thickness in drying process, can effectively reduce because of the chlorophyll that hyther is brought
It destroys, protects the green Color Quality of No. 10 green tea of Hubei Province tea；
(2) No. 10 excellent green tea taste and aroma qualities of Hubei Province tea have been effectively ensured in technique of the invention：The appropriate low temperature of roller
Water-removing can be passivated a variety of enzymes activities, promote the volatilization of green odour substance, be conducive to the hair of the stabilization and flavouring essence quality of green tea
Exhibition；Light rub promotes tealeaves internal substance to ooze out, and enhances flavour intensity and abundance, is filled in the drying process in the internal substance of exudation
Divide conversion, alleviates bitter flavour and the savory gas of blueness, ensure that fresh alcohol flavour and the fragrance of a flower have both Li Xiang flavouring essence qualities.Lead in drying process
Reduction drying temperature and tealeaves thickness are crossed, the formation of fragrance of a flower quality can be promoted, high temperature drying is avoided and causes bitter taste and serious
Or it is charred smell；
(3) present invention introduces quickly cooling technique three times in dry shaping link, and low temperature finish-is gently rubbed-quickly cooling combination
Mating, low temperature, which finishes, is conducive to the holding of fresh leaf greenness, gently rubs the degradation that can prevent water-removing leaves chlorophyll, quickly cooling can not only be consolidated
The green being shaped as, and promote aobvious milli, to improve the greenness of tealeaves；
(4) since present invention process only relates generally to 4 kinds of processing equipments, mechanization degree is high, and technological parameter is controllable, tea making
Stay in grade, it is easy to operate；Cost is relatively low；It is compared compared with traditional product using No. 10 excellent green teas of Hubei Province tea made from the technology of the present invention
It significantly improves, price is higher by 40% or more.
Specific implementation mode
With reference to specific embodiment, the present invention will be further described.Technical solution of the present invention is not said especially such as
It is bright, it is the conventional scheme of this field, the reagent or material derive from commercial channel if not otherwise specified.
Embodiment 1：
A method of No. 10 excellent green tea shape green qualities of Hubei Province tea are improved, are included the following steps：
(1) variety selection：Select No. 10 excellent green teas of Hubei Province tea；
(2) leaf picking：Before at 11 points in the fine day morning, standard of plucking is 2 leaf of simple bud or 1 bud, 1 leaf or 1 bud, is adopted by hand
It plucks, fresh leaf rested on the time control in hand in 30 seconds when picking, puts ventilative bamboo basket into rapidly, does not squeeze, fresh leaf is in bamboo
Leaf layer thickness in basket controls within 20cm；And content≤10% of 1 bud, 1 leaf；
(3) it transports：Fresh leaf is filled using ventilative bamboo basket, is not squeezed, leaf layer thickness of the fresh leaf in bamboo frame is 20cm, when transport
Between 0.5h；
(4) it spreads：Fresh leaf is spread and is spread on platform, temperature≤30 DEG C, leaf-spreading thickness 3cm, when spreading
Between 3h, stir 1 time per 1h, obtain spreading leaf；
(5) it finishes：Leaf will be spread and pass through the continuous roller fixation machine of tealeaves (6CST-60 types, the limited public affairs of Zhejiang Lv Feng machineries
Department) it finishes, fixing temperature control is at 270 DEG C, and control fixation time is 60s, and water-removing extent control is in water-removing leaf water content
It is 60%, water-removing leaves rapid thin booth after taking the dish out of the pot is cooled to room temperature, and closing heap moisture regain 2h, obtains water-removing leaves after cooling；
(6) it rubs：Water-removing leaves are rubbed by tea twisting machine (6CR-35 types, Zhejiang Green Peak Machinery Co., Ltd.)
It twists, rubs and be not pressurized, throw leaf amount and deblock after rubbing in 10kg, time of kneading 10min, obtain rubbing leaf；
(7) it just dries：It leaf will be rubbed will be placed on hot air reshaping platform (DF-7 types, Zhejiang Green Peak Machinery Co., Ltd.) and dry,
60 ± 5 DEG C, leaf-spreading thickness 2cm of drying temperature is stirred 1 time per 15min, and it is 53% to be dried to water content of tea, and spreading for cooling obtains just drying
Leaf；
(8) color is protected：Leaf will just be dried to put into polybag, 8 DEG C of refrigerator is placed in and places 4h, obtain Bao Seye；
(9) shaping：Above-mentioned Bao Seye is machined to Styliform tea using manage bar, or curling is processed into using double pot roasting machines
Shape tea or dryer baking are in strip tea, control water content of tea 16%, spreading for cooling obtains shaping leaf；
(10) fixation：Shaping leaf is put into polybag, is placed in 4 DEG C of refrigerator or freezer and places 4.5h, obtain fixation
Leaf；
(11) dry：Fixation leaf is placed on hot air reshaping platform and is dried, about 60 ± 5 DEG C of drying temperature, leaf-spreading thickness
2cm is stirred 1 time per 15min, and it is about 5% to be dried to water content of tea, obtains dry tealeaves；
(12) color protection：Dry tealeaves is put into polybag, sealing is placed in -5 DEG C of freezer and places for 24 hours, obtains into
It samples tea leaf.
Embodiment 2：
The quality that the quality of Hubei Province tea prepared under the conditions of different parameters 10 prepares Hubei Province tea 10 with embodiment 1 compares：
Comparative example 1：
With method described in embodiment 1 uniquely difference lies in：The temperature setting of step (5) water-removing is 240 DEG C, remaining step
It is identical.
Comparative example 2
With method described in embodiment 1 uniquely difference lies in：The temperature setting of step (5) water-removing is 320 DEG C, remaining step
It is identical.
Comparative example 3
With method described in embodiment 1 uniquely difference lies in：The time that step (6) is rubbed is set as 0min, i.e., does not carry out
Step (6) rubs process, remaining step is identical.
Comparative example 4
With method described in embodiment 1 uniquely difference lies in：The time that step (6) is rubbed is set as 30min, remaining step
It is identical.
Comparative example 5
With method described in embodiment 1 uniquely difference lies in：The time that step (6) is rubbed is set as 40min, remaining step
It is identical.
Comparative example 6
With method described in embodiment 1 uniquely difference lies in：Omit the color-protection technique of step (8), the complete phase of remaining step
Together.
Comparative example 7
With method described in embodiment 1 uniquely difference lies in：Omit the color fixing process of step (10), the complete phase of remaining step
Together.
Comparative example 8
With method described in embodiment 1 uniquely difference lies in：Omit the color preservation technology of step (12), the complete phase of remaining step
Together.
Each embodiment and comparative example is evaluated using the result of technique below：
Tea No. 10 bar shaped green tea assessment results in Hubei Province under the different fixing temperatures of table 1
Note：In table individual event evaluate full marks be 100, weighted scoring according to Appearance color 20%, soup look 15%, fragrance 25%,
Flavour 30%, tea residue 10% calculate；Data are the average value ± standard error of 3 repetitions, different capital letter matrix in same row
Show 0.01 level errors of p ＜ it is heteropolar significantly, lowercase letter is notable in 0.05 level differences of p ＜.
Tea No. 10 bar shaped green tea main components content (mgg in Hubei Province under the different fixing temperatures of table 2-1)
Tea No. 10 bar shaped green tea assessment results in Hubei Province under the different time of kneadings of table 3
Note：In table individual event evaluate full marks be 100, weighted scoring according to Appearance color 20%, soup look 15%, fragrance 25%,
Flavour 30%, tea residue 10% calculate；Data are the average value ± standard error of 3 repetitions, different capital letter matrix in same row
Show 0.01 level errors of p ＜ it is heteropolar significantly, lowercase letter is notable in 0.05 level differences of p ＜.
Tea No. 10 bar shaped green tea main components content (mgg in Hubei Province under the different time of kneadings of table 4-1)
Table 5 protects the lower No. 10 Crispation-shaped green tea assessment results of Hubei Province tea of color processing
Note：In table individual event evaluate full marks be 100, weighted scoring according to Appearance color 30%, soup look 10%, fragrance 25%,
Flavour 25%, tea residue 10% calculate；Data are the average value ± standard error of 3 repetitions, different capital letter matrix in same row
Show 0.01 level errors of p ＜ it is heteropolar significantly, lowercase letter is notable in 0.05 level differences of p ＜.It is same afterwards.
Table 6 protects the lower No. 10 Crispation-shaped green tea color difference analysis results of Hubei Province tea of color processing
Tea No. 10 bar shaped green tea assessment results in Hubei Province under 7 fixation treatment of table
Note：In table individual event evaluate full marks be 100, weighted scoring according to Appearance color 30%, soup look 10%, fragrance 25%,
Flavour 25%, tea residue 10% calculate；Data are the average value ± standard error of 3 repetitions, different capital letter matrix in same row
Show 0.01 level errors of p ＜ it is heteropolar significantly, lowercase letter is notable in 0.05 level differences of p ＜.
Tea No. 10 Crispation-shaped green tea color difference analysis results in Hubei Province under 8 fixation treatment of table
Tea No. 10 Crispation-shaped green tea assessment results in Hubei Province under 9 color retention of table
Note：In table individual event evaluate full marks be 100, weighted scoring according to Appearance color 30%, soup look 10%, fragrance 25%,
Flavour 25%, tea residue 10% calculate；Data are the average value ± standard error of 3 repetitions, different capital letter matrix in same row
Show 0.01 level errors of p ＜ it is heteropolar significantly, lowercase letter is notable in 0.05 level differences of p ＜.
Tea No. 10 Crispation-shaped green tea color difference analysis results in Hubei Province under 10 color retention of table
Finally, it should be noted that：The invention is not limited in any way for above example.Those skilled in the art are come
It says, on the basis of the present invention, some modification and improvement can be made to it.Therefore, it is all without departing from theon the basis of the spirit of the present invention
Done it is any modify or improve, belong within the scope of protection of present invention.
Claims (2)
1. a kind of method improving No. 10 excellent green tea shape green qualities of Hubei Province tea, step include：
（1）Variety selection：Hubei Province tea 10；
（2）Leaf picking：Before at 11 points in the fine day morning, standard is 2 leaf of simple bud or 1 bud, 1 leaf or 1 bud, picked by hand, when picking
Fresh leaf rested on the time in hand no more than 30 seconds, puts ventilative bamboo basket into rapidly, does not squeeze, leaf thickness of the fresh leaf in bamboo basket
Degree is no more than 20cm；
（3）Transport：Fresh leaf is filled using ventilative bamboo basket, is not squeezed, leaf layer thickness of the fresh leaf in bamboo frame controls within 30cm, fortune
The defeated time is no more than 1h；
（4）It spreads：Fresh leaf is spread on platform, temperature≤30 DEG C, the cm of leaf-spreading thickness≤3, it is 3-3.5 to spread the time
H obtains spreading leaf；
（5）Water-removing：Leaf will be spread to finish by roller continuous de-enzyming machine, fixing temperature is controlled at 270 ± 5 DEG C, water-removing
Time is 60-65 s, and water-removing leaf water content is about 60 ± 2 %, and water-removing leaves spreading for cooling is cooled to room temperature, and then get damp again 1-2 h, obtains
Water-removing leaves；
（6）It rubs：Water-removing leaves are rubbed by 6CR-35 type tea twisting machines, rubs and is not pressurized, control throws leaf amount in 10-
30kg, time of kneading 10-20 min, deblocks after rubbing, and obtains rubbing leaf；
（7）Just dry：It leaf will be rubbed will be placed on hot air reshaping platform and dry, 60 ± 5 DEG C of drying temperature, leaf-spreading thickness≤2
Cm, every 15 ± 5min are stirred 1 time, and it is 52-55% to be dried to water content of tea, and spreading for cooling obtains just drying leaf；
（8）Protect color：Leaf will just be dried to put into polybag, be placed in 5-10 DEG C of refrigerator or freezer and place 3-5h, obtain Bao Seye；
（9）Shaping：Above-mentioned Bao Seye is machined to Styliform tea using manage bar, or curved using double pot roasting machine working into coil
Tea or dryer baking are in strip tea, control water content of tea 15-18%, spreading for cooling obtains shaping leaf；
（10）Fixation：Shaping leaf is put into polybag, is placed in 3-5 DEG C of refrigerator or freezer and places 4-5h, obtain fixation leaf；
（11）It is dry：Fixation leaf is placed on hot air reshaping platform and is dried, 60 ± 5 DEG C of drying temperature, leaf-spreading thickness≤2
Cm, every 15 ± 5min are stirred 1 time, and it is 5-5.5% to be dried to water content of tea, obtains dry tealeaves；
（12）Color protection：Dry tealeaves is put into polybag, sealing is placed in -10 DEG C -0 DEG C of freezer and places 24-72h, obtains
To finished tea.
2. according to the method described in claim 1, it is characterized in that：
（1）Variety selection：Hubei Province tea 10；
（2）Leaf picking：Before at 11 points in the fine day morning, standard of plucking is 2 leaf of simple bud or 1 bud, 1 leaf or 1 bud, and picked by hand is adopted
Fresh leaf rested on the time control in hand in 30 seconds when plucking, and puts ventilative bamboo basket into rapidly, does not squeeze, fresh leaf is in bamboo basket
Leaf layer thickness controls within 20cm；And the % of the content of 1 bud, 1 leaf≤10；
（3）Transport：Fresh leaf is filled using ventilative bamboo basket, is not squeezed, leaf layer thickness of the fresh leaf in bamboo frame is 20cm, haulage time
0.5h；
（4）It spreads：Fresh leaf is spread and is spread on platform, temperature≤30 DEG C, 3 cm of leaf-spreading thickness spreads the time 3
H, every 1 h are stirred 1 time, are obtained spreading leaf；
（5）Water-removing：Leaf will be spread to finish by the continuous roller fixation machine of tealeaves, fixing temperature is controlled at 270 DEG C, and control is killed
The green time is 60 s, and water-removing extent control is 60% in water-removing leaf water content, and water-removing leaves rapid thin booth after taking the dish out of the pot is cooled to room
Temperature, 2 h of closing heap moisture regain, obtain water-removing leaves after cooling；
（6）It rubs：Water-removing leaves are rubbed by tea twisting machine 6CR-35 types, rubs and is not pressurized, throw leaf amount in 10 kg,
10 min of time of kneading, deblocks after rubbing, and obtains rubbing leaf；
（7）Just dry：It leaf will be rubbed will be placed on hot air reshaping platform and dry, 60 ± 5 DEG C of drying temperature, 2 cm of leaf-spreading thickness, often
15min is stirred 1 time, and it is 53% to be dried to water content of tea, and spreading for cooling obtains just drying leaf；
（8）Protect color：Leaf will just be dried to put into polybag, 8 DEG C of refrigerator is placed in and places 4h, obtain Bao Seye；
（9）Shaping：Above-mentioned Bao Seye is machined to Styliform tea using manage bar, or curved using double pot roasting machine working into coil
Tea or dryer baking are in strip tea, control water content of tea 16%, spreading for cooling obtains shaping leaf；
（10）Fixation：Shaping leaf is put into polybag, is placed in 4 DEG C of refrigerator or freezer and places 4.5h, obtain fixation leaf；
（11）It is dry：Fixation leaf is placed on hot air reshaping platform and is dried, about 60 ± 5 DEG C, 2 cm of leaf-spreading thickness of drying temperature,
Every 15 min is stirred 1 time, and it is about 5% to be dried to water content of tea, obtains dry tealeaves；
（12）Color protection：Dry tealeaves is put into polybag, sealing is placed in -5 DEG C of freezer and places for 24 hours, obtains sample tea
Leaf.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113670917A (en) * | 2021-07-28 | 2021-11-19 | 三江侗族自治县仙池茶业有限公司 | Green tea quality analysis method and system |
| CN113767992A (en) * | 2021-08-23 | 2021-12-10 | 华中农业大学 | Mechanized processing method for preparing Enshi Yulu from high-quality fresh Hubei tea No. 10 |
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| CN113670917A (en) * | 2021-07-28 | 2021-11-19 | 三江侗族自治县仙池茶业有限公司 | Green tea quality analysis method and system |
| CN113670917B (en) * | 2021-07-28 | 2023-12-19 | 三江侗族自治县仙池茶业有限公司 | Analysis method and system for green tea quality |
| CN113767992A (en) * | 2021-08-23 | 2021-12-10 | 华中农业大学 | Mechanized processing method for preparing Enshi Yulu from high-quality fresh Hubei tea No. 10 |
| CN113767992B (en) * | 2021-08-23 | 2023-07-18 | 华中农业大学 | Mechanical processing method for producing En Shi Yulou from No. 10 high-quality fresh tea leaves |
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