CN108552326A - The fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei - Google Patents
The fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei Download PDFInfo
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- CN108552326A CN108552326A CN201810038911.1A CN201810038911A CN108552326A CN 108552326 A CN108552326 A CN 108552326A CN 201810038911 A CN201810038911 A CN 201810038911A CN 108552326 A CN108552326 A CN 108552326A
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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
Abstract
The present invention relates to a kind of fresh glycol type summer and autumn green tea processing methods of tea areas in Jiangbei, it is to change current " 1 bud, 2 leaf " raw material as " 1 bud, 1 leaf " and " single leaf " two kinds of raw materials, and it is carried out 23 times by " it is green (1 3min) to spread (3 4h)+shake in short-term when long " cycle alternation, it finally shakes and spreads 4 6h again after blueness, fresh leaf is total to be spread total duration and reaches 10 16 hours, and green tea is prepared；The processing to two kinds of raw materials may be implemented in the method for the present invention, respectively obtains " fresh alcohol type ", " glycol type " two class green tea；By using multi-functional carding machine will finish, preliminary shaping process is combined into one, changes the traditional approach of past roller fixation and rolling machine rolling shaping, effectively prevent the deeply dark problem of summer and autumn green tea Appearance color, also reduce tea cell breakage rate；It can effectively solve the problems, such as that product design evenness is poor caused by summer fresh leaf internode length, adjacent blades body difference are big.
Description
Technical field
The present invention relates to a kind of fresh glycol type summer and autumn green tea processing methods of tea areas in Jiangbei, especially with tea areas in Jiangbei summer and autumn
1 bud, 1 leaf And Development of Tea Shoot or single leaf are raw material, and product has " fresh alcohol " or the processing of the excellent green tea of " glycol " green tea feature
Method.
Background technology
Green tea is one of big basic teas in China six, deep with the quality characteristic of its " clear soup greenery " to be liked by consumer
Love.Currently, high-end famous green tea is process with spring tender tip (bud, 1 bud, 1 leaf are just opened up), have the fresh alcohol of flavour, fragrance (clear
Fragrant, tender perfume, Li Xiang etc.) strong quality characteristic；And with the green tea of summer and autumn Raw material processing its quality, there are following major defects：
It is deeply dark that shape bar rope size owes even, color and luster；Soup look is yellowish green partially deep, and flavour is bitter.Low side tea can only be used as to sell on the market, effect
Benefit is poor.So the southern tea area based on spring tea mostly selects to abandon the processing of summer and autumn green tea, to ensure the high yield of spring tea and excellent
Matter.However for and tea areas in Jiangbei (such as Shandong, Hebei province) based on summer and autumn yield high for production cost, above-mentioned way
Apparently not best solution.The summer and autumn Raw material processing high-end green tea for how utilizing tea areas in Jiangbei, to improve tealeaves production
Amount, increase tea grower income and tea enterprise benefit are that solve important technological problems is needed in current tea areas in Jiangbei produce reality.
And the effective of this technical problem solves to realizing that the transition and upgrade of tea areas in Jiangbei tea industry is of great significance.
The reason of summer and autumn green tea quality difference can be summarized as following two aspects：First, the quality biochemical composition of raw material is not assisted
It adjusts.Since summer and autumn temperature is high, illumination is strong, and And Development of Tea Shoot growth is fast, and polyphenol content is high, amino acid content is low, leads to phenol/ammonia
Ratio is excessive, and the bitter substance such as ester catechin, anthocyanidin increases in addition, and millet paste is bitter apparent.It is worth pointing out that：With south
The high temperature drying of the areas Fang Cha summer and autumn is compared, the convenient growth of tea plant of weather of tea areas in Jiangbei summer and autumn, summer and autumn Raw material processing
The more southern same period product of green tea bitterness degree it is low, this is just by the innovation of technology effectively to promote summer and autumn green tea product
Matter, and the new product for formulating out quality characteristic remarkable provides material base.Second, process does not give full play to fresh tea leaves
The effect of middle endogenous hydrolytic enzymes etc., effective Degradation and Transformation bitter taste substance increase tealeaves soluble matter and " glycol ", " fresh refreshing " etc.
Taste substance.Raw material, equipment and the technological process of processing summer and autumn green tea are in production at present：12 leaf raw materials of bud → water-removing (roller
80 type of green-keeping machine) → rub (35,45 medium-sized rolling machine) → dry (roller roasting machine) → Titian (fragrance extracting machine) → sample tea.On
Technique is stated mainly to improve tealeaves production capacity and processing efficiency as target design, rather than considers how to process high-quality, high-grade
Green tea product design.
Invention content
To solve the above-mentioned problems, the present invention passes through feed change standard, innovation processing technology, optimization process equipment and skill
Art parameter, provides a kind of fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei, and fresh (sweet) alcohol type summer and autumn excellent green tea adds
Work method.
A kind of fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei, steps are as follows：
1, fresh leaf：Pick 1 bud of summer and autumn, 1 leaf And Development of Tea Shoot or monolithic tender leaf.
2, long booth is short shakes：That is " static state is spread when long ", " shake blueness in short-term ".
(1) booth is green：Fresh leaf is placed in ventilative airing/withering equipment or apparatus, leaf-spreading thickness is with blade non-overlapping copies
It is accurate；22~28 DEG C of temperature, air humidity 50~70% environment in spread 3~4h, until blade occur slightly wither here when, carry out
Shake blueness.
(2) shake blueness：To wither, here blade is placed on vibrating machine device, so that it is carried out in ± 0.4cm amplitude ranges upper and lower
Bounce, the time be 1~3min.In vibration processes, input leaf amount is preferably small, with blade not degree of being laminated in.
(3) the blade after blueness that (2) step shaken repeat successively above-mentioned steps (1) with step (2) 2~3 times, then by last
The secondary leafiness that shakes is spread 4~6 hours, until blade distributes the fragrance of a flower.
3, manage bar finishes：It is finished using the multi-functional carding machine blade good to step 2) airing, multi-functional carding machine
Temperature setting be 180~240 DEG C, and keep tea item tentatively reason straight；It takes the dish out of the pot when tealeaves giving out fragrance, tea orderliness are straight.
4, airing gets damp again：Blade airing to blade after step 3) manage bar is finished eases back, when stalk is slightly shunk.
5, shaping is managed again：It it is 140~160 DEG C by multi-functional carding machine temperature setting, using multi-functional carding machine to step
4) tealeaves after airing moisture regain carries out multiple reason shaping, until tealeaves reach eighty per cant it is dry when take the dish out of the pot.
6, Titian is baked：Sufficient dry and Titian is carried out using dryer or fragrance extracting machine, temperature setting is 60~90 DEG C, the time
0.5~2.0h is dried to water content of tea and is 5~6%, when tea perfume appears is appropriateness；It is placed on airing at shady and cool, dry again, from
It is so cooling, obtain green tea.
Green tea is packaged into bag with aluminum foil compound bag, is placed in refrigerating chamber (library) (≤10 DEG C) preservations.
Compared with summer and autumn Green Tea Processing technology commonly used in current production, the invention has following innovative point：
(1) ingredient requirement：It is " 1 bud, 1 leaf " and " single leaf " two kinds of raw materials to change current " 1 bud, 2 leaf " raw material, utilizes the present invention
The processing to two kinds of raw materials may be implemented in method, respectively obtains " fresh alcohol type ", " glycol type " two class green tea；Summer can effectively be solved
The problem of product design evenness difference caused by fresh leaf internode length, adjacent blades body difference are big.
(2) processing technology：
1. by the technique that spreads of innovation " when long static+in short-term dynamic ", promote the conversion of fresh leaf substance.In producing at present
Universal " static airing in short-term " (3~6h) or " not airing " is changed to " long booth is short to shake " mode and carries out, i.e.,：" (3- is spread when long
4h)+shake in short-term green (1-3min) " cycle alternation carries out 2-3 times, 4-6h is spread again after the blueness that finally shakes.Fresh leaf is total when spreading total
Length reaches 10-16 hours, intermediate to pass through the green transport and conversion for promoting moisture and substance in fresh leaf of shaking.Pattern is spread in this kind
Under, by making full use of physiological acoustic signals of the fresh leaf under dehydration adverse circumstance and mechanical oscillation force effect, can degrade bitter grow
Taste substance improves soluble matter (such as：Soluble protein, soluble sugar etc.) content, increase " fresh alcohol ", " return sweet " flavour compound
Type and content, while promoting the formation and conversion of Aroma precursor substance, effectively improve tealeaves taste and aroma product to reach
The purpose of matter.
2. " leaf rotation " mode in traditional oolong teas make conventional green grass or young crops is changed to slight " the shake blueness " mode of mechanical damage, applied
In " dynamic " process of fresh leaf airing, it can not only promote the moisture that fresh leaf is obstructed in arteries and veins to be conveyed to blade, wilting blade is made to restore
Fresh and alive state, and since " shake blueness " is smaller than the mechanicals efforts of " leaf rotation ", it is possible to prevente effectively from the mechanical damage of blade and lead
The case where " the red stalk red autumnal leaves " or " greenery red margination " etc. caused are unfavorable for green tea quality feature occurs.
3. by using multi-functional carding machine will finish, preliminary shaping process be combined into one, change past roller fixation
With the traditional approach of rolling machine rolling shaping, the deeply dark problem of summer and autumn green tea Appearance color is effectively prevented, in addition, because using
" manage bar " mode substitutes " rubbing " shaping mode, also reduces tea cell breakage rate, this not only avoid to a certain extent because
Brew millet paste concentration it is excessive caused by flavour is bitter, millet paste color and luster is partially deep drawback；And increase the soaking resistance of tealeaves.With
Upper water-removing, changing into for shaping mode mould fresh (sweet) alcohol type summer and autumn green tea product " natural at piece, sword seedling appears, and color and luster is verdant "
Or aesthetic appearance, the raising product endoplasm (reducing bitter, increase soaking resistance) of " camber " have positive effect.
4. past dynamic drying mode (roller fried dry) is changed to static drying mode (hot wind baking), effectively reduce
The breakage of tealeaves shape improves the integrity degree of product design, the clarity of millet paste and brightness.During tea processing, by
In the continuous reduction of water content of tea, tealeaves brittleness enhancing, according to past roller fried dry dynamic drying mode, although can make
Tea item is tighter thin, but it is broken so that tea item is occurred under the action of mechanical force, leads to the breakage of shape；In addition, in past roller
During fried dry, also powder can be generated because of phase mutual friction between tealeaves and tealeaves, between tealeaves and cylinder wall, millet paste is caused to become
Muddy and brightness reduces.So can effectively solve the above problems using static baking mode in the present invention.
The summer and autumn green tea processed using the present invention can be divided into " fresh alcohol type ", " glycol type " two classes, and main difference is from original
The difference of material, wherein：" fresh alcohol type " is formed using 1 bud, 1 leaf tender tip as Raw material processing；" glycol type " then with monolithic tender leaf process and
At.The organoleptic quality feature of two class products is respectively：
(1) fresh alcohol type：1. shape：For nature at piece, the verdant profit of color is neat and well spaced；2. fragrance：The tender pure length of perfume；3. soup look：It is light yellow green
It is bright；4. flavour：Fresh alcohol；5. tea residue：Bud-leaf at piece, it is light green bright.
(2) glycol type：1. shape：Camber, color is verdant to be moistened, is more neat and better spaced；2. fragrance：The fragrance of flowers is strong clearly persistently；3. soup look：It is yellow
It is green bright；4. flavour：It is sweet refreshing mellow；5. tea residue：It is green soft bright.
Description of the drawings
The summer and autumn green tea of Fig. 1 traditional handicrafts processing
The summer and autumn green tea that Fig. 2 is processed using the present invention
The tight straight grain husk length of tealeaves processed using the present invention it can be seen from Fig. 1 and Fig. 2 is slightly curved like eyebrow, and the verdant profit of color is even
It is whole.
Fig. 3 flow sheets of the present invention
Fig. 4 is the gray scale schematic diagram of Fig. 1
Fig. 5 is the gray scale schematic diagram of Fig. 1
Specific implementation mode
The characteristics of tea areas in Jiangbei summer and autumn tea raw material is：(1) internode length；(2) the second leaf and the first leaf difference in size great disparity.
A kind of fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei, steps are as follows：
1, fresh leaf standard：1 bud of summer and autumn, 1 leaf And Development of Tea Shoot or monolithic tender leaf (the 2nd leaf) are picked, taboo adopts disease pest leaf, rainwater
Leaf, dew leaf；Fresh leaf is contained with basket of breathing freely, is transported to processing factory, during which to avoid mechanical damage and heap bored.
2, long booth is short shakes：By fresh leaf be placed in the ventilative airing/withering equipment of bottom (such as existing greenness preservation machine, lift airing/
Withering equipment) or apparatus is (such as：Existing tea tedding bamboo tray) in, leaf-spreading thickness is subject to blade non-overlapping copies.25 DEG C of temperature,
In the environment of air humidity 50~70%, when spreading about 3~4h, when blade occur slightly wither here when, carry out the blueness that shakes.To wither here leaf
It is placed on specific vibrating machine device (such as：With the matched stainless steel vibra shoot of existing multi-functional carding machine) on, make its ±
Upper and lower bounce is carried out in 0.4cm amplitude ranges, the time is 1~2min.In vibration processes, input leaf amount is preferably small, with blade
Non-overlapping copies are appropriateness, avoid the occurrence of the collision between blade and blade.Leaf after the blueness that shakes continues to spread about 3~4h, when
Again occur slightly wither here shape when, carry out the 2nd blueness that shakes.It shakes leafiness spreading through 4~6h again, is suitable when blade distributes the fragrance of a flower
Degree, is transferred to lower step process.
3, manage bar finishes：When multi-functional carding machine (such as：6CLZ-80 types carding machine) temperature of boiler reach 200 DEG C or so when,
It throws leaf and carries out water-removing and manage bar.When tealeaves blueness scent dissipation, there is faint scent, tealeaves reason takes the dish out of the pot when straight.
4, airing gets damp again：Enzyme deactivating and strip sorting leaf is spread on bamboo tray, until blade eases back, stalk is slightly shunk.
5, shaping is managed again：The leaf that gets damp again is put into the multi-functional carding machine of 150 DEG C or so of pot temperature and carry out multiple reason shaping, until tea
Leaf reach eighty per cant it is dry when take the dish out of the pot.
6, Titian is baked：Using Pilochun (a green tea) dryer (6CHP-941 curers) and fragrance extracting machine (6CHT-60 type tea aroma raisings
Machine) carry out that foot is dry and Titian, temperature setting are 80 DEG C, time about 1.5~2.5h, be dried to foot it is dry (water content of tea is 5~
6%), tea perfume appears.
7, it stores：The green tea prepared is placed on airing at shady and cool, dry, natural cooling, then with aluminum foil compound bag packet
Bag is dressed up, (≤10 DEG C) preservations are placed in refrigerating chamber (library).
The fresh specific sensory results of alcohol type summer and autumn green tea of the present embodiment processing are as follows：(1) shape：Tealeaves at piece, there is cutting edge of a knife or a sword naturally
Seedling, color is verdant relatively to be moistened, neat and well spaced；(2) soup look：It is light yellow green, it becomes clear；(3) fragrance：The tender pure length of perfume；(4) flavour：Fresh alcohol；(5) tea residue：Bud-leaf
Cheng Duo is light green bright.
With the glycol type summer and autumn green tea that the present embodiment is processed, sensory review's result is as follows：(1) shape：The tight straight grain husk of tealeaves is long
It is slightly curved like eyebrow, the verdant profit of color is neat and well spaced；(2) soup look：It is light yellow green, it becomes clear；(3) fragrance：The fragrance of flowers is strong clearly persistently；(4) flavour：Sweet fresh alcohol
It is thick；(5) tea residue：It is light green soft bright.
Claims (5)
1. a kind of fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei, it is characterised in that：Steps are as follows：
1) fresh leaf：Pick 1 bud of summer and autumn, 1 leaf And Development of Tea Shoot or monolithic tender leaf；
2) long booth is short shakes：That is " static state is spread when long ", " shake blueness in short-term "；
(1) booth is green：Fresh leaf being placed in ventilative airing/withering equipment or apparatus, leaf-spreading thickness is subject to blade non-overlapping copies,
To blade occur slightly wither here when, carry out the blueness that shakes；
(2) shake blueness：To wither, here blade is placed on vibrating machine device, it is made to carry out upper and lower jump in ± 0.4cm amplitude ranges
Dynamic, the time is 1~3min；In vibration processes, input leaf amount is preferably small, with blade not degree of being laminated in；
(3) the blade after blueness that (2) step shaken repeat successively above-mentioned steps (1) with step (2) 2~3 times, then by last time
The leafiness that shakes is spread 4~6 hours, until blade distributes the fragrance of a flower；
3) manage bar finishes：It is finished using the multi-functional carding machine blade good to step 2) airing, and keeps tea item tentatively reason straight；
It takes the dish out of the pot when tealeaves giving out fragrance, tea orderliness are straight；
4) airing gets damp again：Blade airing to blade after step 3) manage bar is finished eases back, when stalk is slightly shunk；
5) shaping is managed again：Tealeaves after being got damp again to step 4) airing using multi-functional carding machine carries out multiple reason shaping, until tealeaves reaches
To eighty per cant it is dry when take the dish out of the pot；
6) Titian is baked：Sufficient dry and Titian is carried out using dryer or fragrance extracting machine, it is that 5~6%, tea perfume is aobvious to be dried to water content of tea
It is appropriateness when dew；It is placed on airing at shady and cool, dry again, natural cooling obtains green tea.
2. a kind of fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei as described in claim 1, it is characterised in that：Step 2)
Described in the green condition in booth be：22~28 DEG C of temperature, air humidity 50~70% environment in spread 3~4h.
3. a kind of fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei as described in claim 1, it is characterised in that：Step 3)
In, the temperature setting of the multi-functional carding machine is 180~240 DEG C.
4. a kind of fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei as described in claim 1, it is characterised in that：Step 5)
In when managing shaping again, the multi-functional carding machine temperature setting is 140~160 DEG C.
5. a kind of fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei as described in claim 1, it is characterised in that：Step 6)
In, the dryer or fragrance extracting machine temperature setting are 60~90 DEG C, 0.5~2.0h of drying time.
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| CN110292077A (en) * | 2019-06-26 | 2019-10-01 | 钟德民 | The processing technology of fragrance of a flower Tieguanyin green tea |
| CN112931649A (en) * | 2021-04-07 | 2021-06-11 | 日照圣谷山茶场有限公司 | Processing method of low-temperature de-enzyming straight green tea of carding machine |
| CN114258964A (en) * | 2021-11-30 | 2022-04-01 | 贵州沿河洲州茶业有限责任公司 | Processing technology of fragrant green tea |
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