CN108323587A - A kind of Tie Guanyin tea process for making - Google Patents
A kind of Tie Guanyin tea process for making Download PDFInfo
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- CN108323587A CN108323587A CN201810161606.1A CN201810161606A CN108323587A CN 108323587 A CN108323587 A CN 108323587A CN 201810161606 A CN201810161606 A CN 201810161606A CN 108323587 A CN108323587 A CN 108323587A
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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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Abstract
The present invention provides a kind of Tie Guanyin tea process for making, it is characterised in that：The Tie Guanyin tea is using red core wry tail peach Iron Guanyin as raw material, with spring Iron Guanyin（The water autumn in spring is fragrant）, 600 meters of height above sea level or more, 3 to five years new firs, Tie Guanyin tea process for making, which is characterized in that making step includes：Fresh leaf harvesting, fresh leaf airing, leaf rotation, finish, rub, charcoal fire bake and packing and storing, manufacture craft of the invention not only greatly improve the quality of extra-strong tea, good conversion can also be kept, reach mellow in taste, it is sweet.
Description
Technical field
The invention belongs to food processing fields, more particularly to a kind of Tie Guanyin tea process for making.
Background technology
Iron Guanyin belongs to oolong tea, is one of Chinese six big teas, Iron Guanyin is because of its unique fragrance and mouth in recent years
Feel and is approved by consumers in general.However Iron Guanyin often generates bitter taste in soaking process or returns sweet relatively slow and cause
Tealeaves class during evaluating deciding grade and level declines, therefore is effectively improved promotion of the millet paste mouthfeel of Iron Guanyin for Iron Guanyin quality
It is particularly important.
Invention content
The object of the present invention is to provide a kind of Tie Guanyin tea process for making, can keep good conversion, reach
Mellow in taste, it is sweet.
A kind of Tie Guanyin tea, the Tie Guanyin tea is using red core wry tail peach Iron Guanyin as raw material, with spring Iron Guanyin（Spring
The water autumn is fragrant）, 600 meters of height above sea level or more, 3 to five years new firs.The Tie Guanyin tea process for making that the present invention uses makes
Step includes：Fresh leaf harvests：The summer and autumn time after spring tea harvesting, with red core wry tail peach Iron Guanyin, spring Iron Guanyin（The water autumn in spring
It is fragrant）, 3 to five years new firs of 600 meters of height above sea level or more；Fresh leaf airing：Picking fresh leaf is spread in time with bamboo plaque, waits for that green grass gas volatilizees,
Tealeaves faint scent protrudes, and hand is pinched relatively soft；Leaf rotation：Tealeaves is put into vibration machine, leaf rotation 10-15 minutes waits for that tea volatilizes
There is a small amount of red change in the place of fragrance, limb edge and breakage, takes out airing, continuous 3 times, tea aroma highlights, and it is thin to reach tealeaves
Born of the same parents breakage rate 15%-20% makes tea polyphenols enzymatic oxidation, induces fragrance；Water-removing：Typical temperature uses continous way roller fixation
Machine, throwing leaf is appropriate, and stir-frying is uniform, based on bored stir-fry, raises stir-fry cooperation, quickly in short-term, blade face is slightly wrinkled, and is tarnished, and leaf margin crimps, leaf
The soft folding stalk of stalk is continuous, and hand pinches toughness, and green gas disappears, giving out fragrance, and the fragrance of a flower, leaf color is kept to turn yellowish green；It rubs：After finishing
Timely airing is put into after room temperature moisture regain in rolling machine, using the long principle rubbed of light pressure, is generally leaned on tealeaves pressure itself, can rubbed
It stirs, pressurizes general 10 minutes in bucket, depressurize 5 minutes, repeat, at 60-90 minutes, leaf obstructed phase for total time control
Even, hand is pinched agglomerating for appropriateness；Drying：After tea rolling deblocking, on thin bamboo strips used for weaving, thickness is 1-3 centimetres, is placed on too for uniform airing
The lower irradiation of sun waits for tealeaves 7 at doing, hand pinches adhesion after release according to sunlight strength；Charcoal fire bakes：Selection charcoal, bamboo roasting
Cage specification be it is 67 centimetres long, it is 67 centimetres wide, it is 58 centimetres high, take tealeaves put 5 jin place after, 100 degree of charcoal fire temperature every when turn over roasting, often
It is primary that roasting was turned over every one to two hours, reaches even results, is baked 15-18 hours, is baked ripe tea, is dried to water content and reaches 9%
Left and right, lower roasting spreading for cooling；Packing and storing：Tea after refined is dispensed, cake of press, the techniques such as brick is pressed to be packed.Further, institute
It states in making step fresh leaf airing, airing thickness 5-8cm, 15-20 DEG C of temperature, time 6-8h.Further, the making step
Temperature is 180-220 DEG C during water-removing, and the time is 5-10 minutes.Further, 25-30 during the making step drying
Minute stirs primary, drying 2-3 hours.
The present invention uses specific raw material, and with unique baking process, greatly improves the quality of extra-strong tea, first adopt
It is just dried with low temperature, carries out Titian, then charcoal fire is used to bake, greatly improve the fragrance of tealeaves.
Specific implementation mode
Technical scheme of the present invention is illustrated with reference to embodiment.
Embodiment 1：
A kind of Tie Guanyin tea, the Tie Guanyin tea is using red core wry tail peach Iron Guanyin as raw material, with spring Iron Guanyin（The water autumn in spring
It is fragrant）, 600 meters of height above sea level or more, 3 to five years new firs.The Tie Guanyin tea process for making that the present invention uses, making step
Including：Fresh leaf harvests：The summer and autumn time after spring tea harvesting, with red core wry tail peach Iron Guanyin, spring Iron Guanyin（The water autumn in spring is fragrant）,
3 to five years new firs of 600 meters of height above sea level or more；Fresh leaf airing：Picking fresh leaf is spread in time with bamboo plaque, waits for that green grass gas volatilizees, tealeaves
Faint scent protrudes, and hand is pinched relatively soft；Leaf rotation：Tealeaves is put into vibration machine, leaf rotation 10 minutes waits for that tea volatilizes fragrance, leaf
There is a small amount of red change in edge and the place of breakage, take out airing, continuous 3 times, tea aroma highlights, and reaches tea cell breakage rate
15%, make tea polyphenols enzymatic oxidation, induces fragrance；Water-removing：Typical temperature uses continous way roller fixation machine, and throwing leaf is appropriate, turns over
It fries uniformly, based on bored stir-fry, raises stir-fry cooperation, quickly in short-term, blade face is slightly wrinkled, and is tarnished, leaf margin curling, and leaf stalk softness folding stalk is not
Disconnected, hand pinches toughness, and green gas disappears, giving out fragrance, and the fragrance of a flower, leaf color is kept to turn yellowish green；It rubs：Timely airing after finishing, often
It is put into rolling machine after temperature moisture regain, using the long principle rubbed of light pressure, generally leans on tealeaves pressure itself, can be stirred i.e. in rub barrel
Can, it pressurizes general 10 minutes, depressurizes 5 minutes, repeat, total time control was at 60 minutes, and leaf stalk is connected, and it is suitable that hand, which is pinched agglomerating,
Degree；Drying：After tea rolling deblocking, on thin bamboo strips used for weaving, thickness is 1 centimetre, is placed under the sun and irradiates, according to sunlight for uniform airing
Intensity waits for tealeaves 7 at doing, and hand pinches adhesion after release；Charcoal fire bakes：Selection charcoal, bamboo roasting cage specification are 67 centimetres of length,
It is 67 centimetres wide, it is 58 centimetres high, take tealeaves put 5 jin place after, 100 degree of charcoal fire temperature every when turn over roasting, roasting was turned over every one to two hours
Once, reach even results, bake 15 hours, bake ripe tea, be dried to water content and reach 9% or so, lower roasting spreading for cooling；Packaging storage
It deposits：Tea after refined is dispensed, cake of press, the techniques such as brick is pressed to be packed.Further, the making step fresh leaf airing
In, airing thickness 5cm, 15 DEG C of temperature, time 6h.Further, temperature is 180 DEG C during the making step water-removing, when
Between be 5 minutes.Further, primary, drying 2 hours is stirred within 25 minutes during the making step drying.
Embodiment 2：
A kind of Tie Guanyin tea, the Tie Guanyin tea is using red core wry tail peach Iron Guanyin as raw material, with spring Iron Guanyin（The water autumn in spring
It is fragrant）, 600 meters of height above sea level or more, 3 to five years new firs.The Tie Guanyin tea process for making that the present invention uses, making step
Including：Fresh leaf harvests：The summer and autumn time after spring tea harvesting, with red core wry tail peach Iron Guanyin, spring Iron Guanyin（The water autumn in spring is fragrant）,
3 to five years new firs of 600 meters of height above sea level or more；Fresh leaf airing：Picking fresh leaf is spread in time with bamboo plaque, waits for that green grass gas volatilizees, tealeaves
Faint scent protrudes, and hand is pinched relatively soft；Leaf rotation：Tealeaves is put into vibration machine, leaf rotation 15 minutes waits for that tea volatilizes fragrance, leaf
There is a small amount of red change in edge and the place of breakage, take out airing, continuous 3 times, tea aroma highlights, and reaches tea cell breakage rate
20%, make tea polyphenols enzymatic oxidation, induces fragrance；Water-removing：Typical temperature uses continous way roller fixation machine, and throwing leaf is appropriate, turns over
It fries uniformly, based on bored stir-fry, raises stir-fry cooperation, quickly in short-term, blade face is slightly wrinkled, and is tarnished, leaf margin curling, and leaf stalk softness folding stalk is not
Disconnected, hand pinches toughness, and green gas disappears, giving out fragrance, and the fragrance of a flower, leaf color is kept to turn yellowish green；It rubs：Timely airing after finishing, often
It is put into rolling machine after temperature moisture regain, using the long principle rubbed of light pressure, generally leans on tealeaves pressure itself, can be stirred i.e. in rub barrel
Can, it pressurizes general 10 minutes, depressurizes 5 minutes, repeat, total time control was at 70 minutes, and leaf stalk is connected, and it is suitable that hand, which is pinched agglomerating,
Degree；Drying：After tea rolling deblocking, on thin bamboo strips used for weaving, thickness is 2 centimetres, is placed under the sun and irradiates, according to sunlight for uniform airing
Intensity waits for tealeaves 7 at doing, and hand pinches adhesion after release；Charcoal fire bakes：Selection charcoal, bamboo roasting cage specification are 67 centimetres of length,
It is 67 centimetres wide, it is 58 centimetres high, take tealeaves put 5 jin place after, 100 degree of charcoal fire temperature every when turn over roasting, roasting was turned over every one to two hours
Once, reach even results, bake 16 hours, bake ripe tea, be dried to water content and reach 9% or so, lower roasting spreading for cooling；Packaging storage
It deposits：Tea after refined is dispensed, cake of press, the techniques such as brick is pressed to be packed.Further, the making step fresh leaf airing
In, airing thickness 7cm, 18 DEG C of temperature, time 7h.Further, temperature is 200 DEG C during the making step water-removing, when
Between be 8 minutes.Further, primary, drying 2 hours is stirred within 28 minutes during the making step drying.
Embodiment 3：
A kind of Tie Guanyin tea, the Tie Guanyin tea is using red core wry tail peach Iron Guanyin as raw material, with spring Iron Guanyin（The water autumn in spring
It is fragrant）, 600 meters of height above sea level or more, 3 to five years new firs.The Tie Guanyin tea process for making that the present invention uses, making step
Including：Fresh leaf harvests：The summer and autumn time after spring tea harvesting, with red core wry tail peach Iron Guanyin, spring Iron Guanyin（The water autumn in spring is fragrant）,
3 to five years new firs of 600 meters of height above sea level or more；Fresh leaf airing：Picking fresh leaf is spread in time with bamboo plaque, waits for that green grass gas volatilizees, tealeaves
Faint scent protrudes, and hand is pinched relatively soft；Leaf rotation：Tealeaves is put into vibration machine, leaf rotation 15 minutes waits for that tea volatilizes fragrance, leaf
There is a small amount of red change in edge and the place of breakage, take out airing, continuous 3 times, tea aroma highlights, and reaches tea cell breakage rate
20%, make tea polyphenols enzymatic oxidation, induces fragrance；Water-removing：Typical temperature uses continous way roller fixation machine, and throwing leaf is appropriate, turns over
It fries uniformly, based on bored stir-fry, raises stir-fry cooperation, quickly in short-term, blade face is slightly wrinkled, and is tarnished, leaf margin curling, and leaf stalk softness folding stalk is not
Disconnected, hand pinches toughness, and green gas disappears, giving out fragrance, and the fragrance of a flower, leaf color is kept to turn yellowish green；It rubs：Timely airing after finishing, often
It is put into rolling machine after temperature moisture regain, using the long principle rubbed of light pressure, generally leans on tealeaves pressure itself, can be stirred i.e. in rub barrel
Can, it pressurizes general 10 minutes, depressurizes 5 minutes, repeat, total time control was at 90 minutes, and leaf stalk is connected, and it is suitable that hand, which is pinched agglomerating,
Degree；Drying：After tea rolling deblocking, on thin bamboo strips used for weaving, thickness is 3 centimetres, is placed under the sun and irradiates, according to sunlight for uniform airing
Intensity waits for tealeaves 7 at doing, and hand pinches adhesion after release；Charcoal fire bakes：Selection charcoal, bamboo roasting cage specification are 67 centimetres of length,
It is 67 centimetres wide, it is 58 centimetres high, take tealeaves put 5 jin place after, 100 degree of charcoal fire temperature every when turn over roasting, roasting was turned over every one to two hours
Once, reach even results, bake 18 hours, bake ripe tea, be dried to water content and reach 9% or so, lower roasting spreading for cooling；Packaging storage
It deposits：Tea after refined is dispensed, cake of press, the techniques such as brick is pressed to be packed.Further, the making step fresh leaf airing
In, airing thickness 8cm, 20 DEG C of temperature, time 6-8h.Further, temperature is 220 DEG C during the making step water-removing,
Time is 10 minutes.Further, primary, drying 3 hours is stirred within 30 minutes during the making step drying.
The above embodiments are only used to illustrate and not limit the technical solutions of the present invention, although above-described embodiment to the present invention into
Detailed description is gone, the related technical personnel of this field should understand that：It can modify to the present invention or replace on an equal basis, but
Any modification and part replacement for not departing from spirit and scope of the invention should all be covered in scope of the presently claimed invention.
Claims (5)
1. a kind of Tie Guanyin tea, it is characterised in that：The Tie Guanyin tea is using red core wry tail peach Iron Guanyin as raw material, with spring
Iron Guanyin（The water autumn in spring is fragrant）, 600 meters of height above sea level or more, 3 to five years new firs.
2. Tie Guanyin tea process for making according to claim 1, which is characterized in that making step includes：Fresh leaf
Harvesting：The summer and autumn time after spring tea harvesting, with red core wry tail peach Iron Guanyin, spring Iron Guanyin（The water autumn in spring is fragrant）, 600 meters of height above sea level
3 to the five years above new firs；Fresh leaf airing：Picking fresh leaf is spread in time with bamboo plaque, waits for that green grass gas volatilizees, and tealeaves faint scent protrudes,
Hand is pinched relatively soft；Leaf rotation：Tealeaves is put into vibration machine, leaf rotation 10-15 minutes, waits for that tea volatilizes fragrance, limb edge and
There is a small amount of red change in damaged place, takes out airing, continuous 3 times, tea aroma highlights, and reaches tea cell breakage rate 15%-
20%, make tea polyphenols enzymatic oxidation, induces fragrance；Water-removing：Typical temperature uses continous way roller fixation machine, and throwing leaf is appropriate, turns over
It fries uniformly, based on bored stir-fry, raises stir-fry cooperation, quickly in short-term, blade face is slightly wrinkled, and is tarnished, leaf margin curling, and leaf stalk softness folding stalk is not
Disconnected, hand pinches toughness, and green gas disappears, giving out fragrance, and the fragrance of a flower, leaf color is kept to turn yellowish green；It rubs：Timely airing after finishing, often
It is put into rolling machine after temperature moisture regain, using the long principle rubbed of light pressure, generally leans on tealeaves pressure itself, can be stirred i.e. in rub barrel
Can, it pressurizes general 10 minutes, depressurizes 5 minutes, repeat, total time control was at 60-90 minutes, and leaf stalk is connected, and hand is pinched agglomerating
For appropriateness；Drying：After tea rolling deblocking, uniform airing is on thin bamboo strips used for weaving, and thickness is 1-3 centimetres, is placed under the sun and irradiates, root
According to sunlight strength, tealeaves 7 is waited at doing, hand pinches adhesion after release；Charcoal fire bakes：Selection charcoal, bamboo roasting cage specification are length
It is 67 centimetres, 67 centimetres wide, it is 58 centimetres high, take tealeaves put 5 jin place after, 100 degree of charcoal fire temperature every when turn over roasting, it is small every one to two
When to turn over roasting primary, reach even results, bake 15-18 hour, bake ripe tea, be dried to water content and reach 9% or so, lower roasting is spread out
It is cool；Packing and storing：Tea after refined is dispensed, cake of press, the techniques such as brick is pressed to be packed.
3. Tie Guanyin tea process for making according to claim 2, it is characterised in that：The making step fresh leaf booth
In drying in the air, airing thickness 5-8cm, 15-20 DEG C of temperature, time 6-8h.
4. Tie Guanyin tea process for making according to claim 2, it is characterised in that：The making step finished
Temperature is 180-220 DEG C in journey, and the time is 5-10 minutes.
5. Tie Guanyin tea process for making according to claim 2, it is characterised in that：The making step dried
Stir within 25-30 minutes in journey primary, drying 2-3 hours.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810161606.1A CN108323587A (en) | 2018-02-27 | 2018-02-27 | A kind of Tie Guanyin tea process for making |
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| CN201810161606.1A CN108323587A (en) | 2018-02-27 | 2018-02-27 | A kind of Tie Guanyin tea process for making |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875845A (en) * | 2021-09-29 | 2022-01-04 | 福建省海峡茶文化与旅游研究院 | Honey tea production device and method |
| CN114271355A (en) * | 2022-01-06 | 2022-04-05 | 福建省泉州市裕园茶业有限公司 | Agilawood oolong flowering process and equipment |
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| CN101884354A (en) * | 2010-08-05 | 2010-11-17 | 福建省安溪八马茶业有限公司 | Production method of strong flavor Tieguanyin tea |
| CN103222514A (en) * | 2013-05-24 | 2013-07-31 | 福建清雅工贸有限公司 | Production method of mellow Tieguanyin |
| CN103621693A (en) * | 2013-11-29 | 2014-03-12 | 安溪中闽魏氏生态茶业有限公司 | Preparation method of original strong-flavor oolong tea, Tieguanyin |
| CN105851277A (en) * | 2016-04-15 | 2016-08-17 | 连建设 | Method for producing and processing aged Tie Guanyin tea |
| CN106234685A (en) * | 2016-08-26 | 2016-12-21 | 潜山县妙山茶业有限公司 | A kind of production method of Tie Guanyin tea |
-
2018
- 2018-02-27 CN CN201810161606.1A patent/CN108323587A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884354A (en) * | 2010-08-05 | 2010-11-17 | 福建省安溪八马茶业有限公司 | Production method of strong flavor Tieguanyin tea |
| CN103222514A (en) * | 2013-05-24 | 2013-07-31 | 福建清雅工贸有限公司 | Production method of mellow Tieguanyin |
| CN103621693A (en) * | 2013-11-29 | 2014-03-12 | 安溪中闽魏氏生态茶业有限公司 | Preparation method of original strong-flavor oolong tea, Tieguanyin |
| CN105851277A (en) * | 2016-04-15 | 2016-08-17 | 连建设 | Method for producing and processing aged Tie Guanyin tea |
| CN106234685A (en) * | 2016-08-26 | 2016-12-21 | 潜山县妙山茶业有限公司 | A kind of production method of Tie Guanyin tea |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113875845A (en) * | 2021-09-29 | 2022-01-04 | 福建省海峡茶文化与旅游研究院 | Honey tea production device and method |
| CN114271355A (en) * | 2022-01-06 | 2022-04-05 | 福建省泉州市裕园茶业有限公司 | Agilawood oolong flowering process and equipment |
| CN114271355B (en) * | 2022-01-06 | 2023-10-24 | 福建省泉州市裕园茶业有限公司 | Agilawood oolong tea flowering technology and equipment |
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