CN108552326B - Processing method of fresh sweet and mellow summer and autumn green tea in Jiangbei tea area - Google Patents
Processing method of fresh sweet and mellow summer and autumn green tea in Jiangbei tea area Download PDFInfo
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Abstract
The invention relates to a processing method of fresh glycol type summer and autumn green tea in tea areas in the north of the Yangtze river, which changes the current raw material of 1 bud and 2 leaves into two raw materials of 1 bud and 1 leaf and single leaf, and circularly and alternately carries out 2-3 times through 'long-time spreading and placing (3-4h) + short-time shaking and placing (1-3 min)', and finally, the fresh leaves are spread and placed for 4-6h after shaking, and the total spreading and placing time of the fresh leaves reaches 10-16 h, so as to prepare the green tea; the method can realize the processing of two raw materials to respectively obtain fresh alcohol type green tea and glycol type green tea; the multifunctional tea carding machine is adopted to combine the water-removing and preliminary shaping processes into a whole, so that the traditional mode of roller water-removing and rolling shaping by a rolling machine is changed, the problem of dark color and luster of the summer and autumn green tea is effectively avoided, and the damage rate of tea cells is reduced; the problem of poor appearance uniformity of products caused by long fresh leaf internodes and large difference of adjacent leaf shapes in summer can be effectively solved.
Description
Technical Field
The invention relates to a processing method of fresh glycol type summer and autumn green tea in a tea area in the north of Yangtze river, in particular to a processing method of high-quality green tea which takes 1 bud of 1 leaf tea tree in summer and autumn or a single leaf in the tea area in the north of Yangtze river as a raw material and has the taste quality characteristics of fresh alcohol or glycol.
Background
Green tea is one of six basic tea types in China, and is very popular with consumers due to the quality characteristics of 'clear soup green leaves'. At present, high-end famous green tea is processed by tender tips (bud, 1 bud and 1 leaf initial expansion) in spring, and has the quality characteristics of fresh and mellow taste and strong fragrance (faint scent, tender fragrance, chestnut fragrance and the like); the quality of the green tea processed by the raw materials in summer and autumn has the following main defects: the size of the external rope is uniform, and the color is dark; the soup is yellow green and deep, and has bitter taste. Can only be sold as low-end tea in the market, and has poor benefit. Therefore, in southern tea areas mainly based on spring tea, the processing of summer and autumn green tea is mostly selected to be abandoned, so as to ensure the high yield and the high quality of the spring tea. However, for the tea areas in north and south of the river (such as Shandong province and Hebei province) which have high production cost and mainly have summer and autumn yield, the method is obviously not an optimal solution. How to process high-grade green tea by using summer and autumn raw materials in the tea area in the north of the Yangtze river so as to improve the yield of the tea leaves and increase the income of tea farmers and the benefit of tea enterprises is an important technical problem to be solved in the production practice of the tea area in the north of the Yangtze river at present. The effective solution of the technical problem has important significance for realizing transformation and upgrading of the tea industry in the tea area in the north of the Yangtze river.
The reasons for poor quality of summer and autumn green tea can be summarized in the following two aspects: first, the quality of the feedstock is not biochemical. Due to high temperature and strong illumination in summer and autumn, young shoots of tea trees grow fast, the tea polyphenol content is high, the amino acid content is low, the ratio of phenol to ammonia is too large, bitter substances such as ester catechin and anthocyanin are added, and the tea soup is obvious in bitter. But it is worth pointing out that: compared with high-temperature drying in summer and autumn in a tea area in the south, the climate in summer and autumn in the tea area in the north of the Yangtze river is more suitable for the growth of tea trees, and the bitterness of the green tea processed by the raw materials in summer and autumn is lower than that of the green tea processed by the same period in the south of the river, so that a material basis is provided for effectively improving the quality of the green tea in summer and autumn through innovation of a processing technology and creating a new product with remarkable quality characteristics. Secondly, the processing process does not fully exert the functions of endogenous hydrolase and the like in the fresh tea leaves, effectively degrades and converts bitter substances, and increases soluble substances of the tea leaves and flavor substances such as 'glycol' and 'fresh and cool'. The raw materials, equipment and process flow for processing summer and autumn green tea in the prior production are as follows: 1 bud and 2 leaf raw material → fixation (80 type roller fixation machine) → rolling (35, 45 medium-sized rolling machine) → drying (roller roasting machine) → aroma raising (aroma raising machine) → finished tea. The process is designed mainly aiming at improving the tea yield and the processing efficiency, and is not designed by considering how to process high-quality and high-grade green tea products.
Disclosure of Invention
In order to solve the problems, the invention provides a processing method of fresh glycol type summer and autumn green tea in the tea area in the north of the Yangtze river by changing the raw material standard, innovating the processing technology and optimizing the processing equipment and technical parameters, and a processing method of fresh (glycol) type summer and autumn high-quality green tea.
A processing method of fresh sweet and mellow summer and autumn green tea in Jiangbei tea areas comprises the following steps:
1. fresh leaves: picking new shoots or single tender leaves of 1 bud and 1 leaf tea trees in summer and autumn.
2. Long spreading and short vibration: namely 'long-time static spreading' and 'short-time shaking'.
Firstly, tedding green: placing fresh leaves in a breathable spreading and drying/withering device or appliance, wherein the thickness of the spread leaves is based on the condition that the leaves are not overlapped; spreading for 3-4h in an environment with the temperature of 22-28 ℃ and the air humidity of 50-70% until the leaves are slightly withered, and vibrating for greening.
The green-shaking: and (3) placing the withered leaves on a vibration mechanical device, and enabling the withered leaves to jump up and down within the amplitude range of +/-0.4 cm for 1-3 min. In the vibration process, the amount of the input blades is preferably small, and the blades are not overlapped.
The method includes the steps of firstly, mixing the green leaves, then, drying the green leaves, and then, repeating the steps for 2-3 times, spreading the green leaves for 4-6 hours, and finally, giving off fragrance to the leaves.
3. Strip tidying and fixation: deactivating enzyme of the spread and dried leaves in the step 2) by using a multifunctional tea carding machine, setting the temperature of the multifunctional tea carding machine to be 180-240 ℃, and primarily straightening tea strips; when the tea leaves give out faint scent and the tea strips are straightened, the tea strips are taken out of the pot.
4. Spreading and airing for moisture regaining: spreading and airing the leaves subjected to strip tidying and water removing in the step 3) until the leaves are soft and the stems are slightly contracted.
5. And (3) dressing and shaping: setting the temperature of the multifunctional tea carding machine to be 140-160 ℃, and re-carding and shaping the tea leaves after spreading, airing and moisture regaining in the step 4) by using the multifunctional tea carding machine until the tea leaves are eighty percent dry, and taking out of the pot.
6. Baking and aroma improving: fully drying and extracting aroma by adopting a dryer or an aroma extracting machine, setting the temperature to be 60-90 ℃, the time to be 0.5-2.0 h, and drying until the water content of the tea leaves is 5-6% and the tea aroma is moderate when the tea aroma is exposed; and then placing the mixture in a cool and dry place for spreading and drying in the air, and naturally cooling to obtain the green tea.
Packaging green tea into bags with aluminum foil composite bags, and storing in a cold storage room (warehouse) (at 10 deg.C or below).
Compared with the summer and autumn green tea processing technology generally applied in the current production, the invention has the following innovation points:
firstly, raw material requirements: the current raw materials of 1 bud and 2 leaves are changed into two raw materials of 1 bud and 1 leaf and single leaf, and the method can be used for processing the two raw materials to respectively obtain two types of green tea, namely fresh alcohol type green tea and glycol type green tea; the problem of poor appearance uniformity of products caused by long fresh leaf internodes and large difference of adjacent leaf shapes in summer can be effectively solved.
The processing technology comprises the following steps:
firstly, the conversion of fresh leaf substances is promoted by innovating a spreading and putting process of 'long-time static state + short-time dynamic state'. The method changes the common 'short-time static spreading and drying in the air' (3-6 h) or 'no spreading and drying in the air' in the current production into 'long spreading and short vibration' mode, namely: the long-time spreading (3-4h) and the short-time shaking (1-3min) are circularly and alternately carried out for 2-3 times, and finally, the spreading is carried out for 4-6h after shaking. The total spreading time of the fresh leaves reaches 10-16 hours, and the transportation and the transformation of the water and the substances in the fresh leaves are promoted by shaking green in the middle. Under the spreading mode, the physiological and biochemical changes of the fresh leaves under the action of water loss stress and mechanical vibration force are fully utilized, bitter and astringent taste substances can be degraded, the content of soluble substances (such as soluble protein, soluble sugar and the like) is improved, the types and the contents of flavor compounds of fresh alcohol and aftertaste are increased, and the formation and the conversion of fragrance precursor substances are promoted, so that the aims of effectively improving the taste and the fragrance quality of the tea leaves are fulfilled.
Secondly, the 'rocking' mode in the traditional oolong tea green-making is changed into the 'rocking' mode with slight mechanical damage, and the 'rocking' mode is applied to the 'dynamic' process of spreading and drying fresh leaves, so that the water in the stem veins of the fresh leaves can be promoted to be conveyed to the leaves, the withered leaves can be restored to the fresh and alive state, and the 'rocking' has smaller mechanical acting force than the 'rocking', so that the occurrence of the situations that the 'red stem and red leaves' or 'green leaf red edging' and the like are not beneficial to the quality characteristics of the green tea caused by the mechanical damage of the leaves can be effectively avoided.
The water-removing and preliminary shaping processes are combined into a whole by adopting a multifunctional strip tidying machine, the traditional mode of roller water-removing and rolling shaping of a rolling machine in the past is changed, the problem that the appearance and the color of the summer and autumn green tea are dark is effectively avoided, in addition, the damage rate of tea cells is reduced because the rolling shaping mode is replaced by the strip tidying mode, and the defects of bitter taste and dark tea soup color caused by overlarge tea soup concentration are avoided to a certain extent; but also improves the anti-foaming property of the tea. The above-mentioned change of form-making mode into the form-making fresh (sweet) alcohol type summer and autumn green tea product "natural flower-forming, sharp seedling is exposed, and its colour is pale green" or "eyebrow" beautiful appearance, and can raise product quality (reduce bitter and acerbity and increase soaking resistance).
And fourthly, the traditional dynamic drying mode (roller drying) is changed into a static drying mode (hot air baking), so that the damage of the appearance of the tea is effectively reduced, and the integrity of the appearance of the product and the clarity and brightness of the tea soup are improved. In the tea processing process, because the water content of the tea is continuously reduced and the tea brittleness is enhanced, if the traditional roller frying dynamic drying mode is adopted, although the tea strips can be tighter and thinner, the tea strips are broken under the action of mechanical force, so that the appearance is damaged; in addition, in the prior roller frying process, powder can be generated between the tea leaves and the roller wall due to mutual friction, so that the tea soup becomes muddy and the brightness is reduced. Therefore, the present invention effectively solves the above problems by applying a static baking method.
The summer and autumn green tea processed by the method can be divided into a fresh alcohol type tea and a glycol type tea, and the main difference is caused by the difference of raw materials, wherein: the fresh alcohol type is processed by taking 1 bud and 1 leaf tender tips as raw materials; the "glycerol type" is processed from single tender leaf. The sensory quality characteristics of the two products are respectively as follows:
firstly, fresh alcohol molding: shape: naturally forming into flowers, and being pale green, smooth and even; ② fragrance: the fragrance is pure and long; third, soup color: bright yellow, green and bright; fourthly, taste: fresh alcohol; bottom of leaf: the bud leaves are blossoming, light green and bright.
The method is characterized by comprising the following steps: shape: eyebrow shape, pale green, moist, and even; ② fragrance: the fresh flower is fragrant and has lasting depression; third, soup color: yellow green and bright; fourthly, taste: sweet and mellow; bottom of leaf: green, soft and bright.
Drawings
FIG. 1A summer and autumn green tea processed by traditional process
FIG. 2 summer and autumn green tea processed by the present invention
As can be seen from the figures 1 and 2, the tea leaves processed by the invention are compact, straight, slightly curved and like eyebrows, and are pale green, smooth and even.
FIG. 3 is a production flow chart of the present invention
FIG. 4 is a schematic grayscale diagram of FIG. 1
FIG. 5 is a schematic grayscale diagram of FIG. 2
Detailed Description
The raw materials of the summer and autumn tea in the tea area in the north of the Yangtze river are characterized in that: the method comprises the steps of firstly, length between sections; and the size difference between the second leaf and the first leaf is great.
A processing method of fresh sweet and mellow summer and autumn green tea in Jiangbei tea areas comprises the following steps:
1. fresh leaf standard: picking new shoots or single tender leaves (2 nd leaf) of 1 bud and 1 leaf tea trees in summer and autumn, and forbidding picking of insect-resistant leaves, rain leaves and dew leaves; fresh leaves are contained and transported to a processing plant by using a breathable basket, and mechanical damage and stuffiness are avoided in the process.
2. Long spreading and short vibration: placing fresh leaves in a spreading and drying/withering device (such as existing green keeping machine, lifting spreading and drying/withering device) or tool (such as existing tea leaf spreading and drying bamboo tray) with air-permeable bottom layer, wherein the thickness of the spread leaves is based on that the leaves are not overlapped. And (3) spreading the leaves for about 3-4 hours in an environment with the temperature of 25 ℃ and the air humidity of 50-70%, and vibrating the leaves when the leaves are slightly withered. The withered leaves are placed on a specific vibration mechanical device (such as a stainless steel vibration groove matched with the conventional multifunctional carding machine) so as to jump up and down within the amplitude range of +/-0.4 cm for 1-2 min. In the vibration process, the amount of the input blades is preferably small, the blades are not overlapped with each other to be proper, and the collision between the blades is avoided. And (5) continuously spreading the leaves subjected to green shaking for about 3-4 hours, and shaking green for the 2 nd time when the leaves are slightly withered again. And (4) shaking the green leaves, spreading for 4-6h, and turning to the next procedure when the fragrance of the leaves is moderate.
3. Strip tidying and fixation: when the temperature of the pan body of the multifunctional strip tidying machine (such as a 6CLZ-80 type strip tidying machine) reaches about 200 ℃, the leaves are thrown for de-enzyming and strip tidying. When the green smell of the tea leaves is lost and the tea leaves are fragrant, the tea leaves are taken out of the pot when being straightened.
4. Spreading and airing for moisture regaining: spreading the water-removed and lined leaves on a bamboo tray until the leaves are soft and the stems are slightly contracted.
5. And (3) dressing and shaping: putting the moisture regained leaves into a multifunctional tea carding machine with the pot temperature of about 150 ℃ for re-carding and shaping, and taking out the tea from the pot when the tea leaves are eighty percent dry.
6. Baking and aroma improving: the method comprises the steps of fully drying and extracting aroma by using a Biluochun dryer (6CHP-941 baking machine) and an aroma extracting machine (6CHT-60 type tea aroma extracting machine), setting the temperature at 80 ℃, drying for about 1.5-2.5 hours until the tea leaves are fully dried (the water content of the tea leaves is 5-6%) and the tea aroma is exposed.
7. And (3) storage: the prepared green tea is placed in a shady and dry place for spreading and drying, naturally cooled, then packaged into bags by aluminum foil composite bags, and stored in a refrigerating chamber (warehouse) (the temperature is less than or equal to 10 ℃).
The specific sensory results of the fresh mellow summer and autumn green tea processed in this example are as follows: the method comprises the following steps: the tea leaves naturally bloom, have sharp seedlings, are greenish and moist, and are even; the soup color: tender yellow green and bright; the fragrance: the fragrance is pure and long; fourthly, taste: fresh alcohol; fifthly, carrying out fifth: the bud leaves are blossoming, light green and bright.
The sensory evaluation results of the glycol type summer and autumn green tea processed in this example are as follows: the method comprises the following steps: the tea leaves are straight, glume long and slightly curved like eyebrows, and are green, moist and even; the soup color: tender yellow green and bright; the fragrance: the fresh flower is fragrant and has lasting depression; fourthly, taste: sweet and mellow; fifthly, carrying out fifth: light green and soft bright.
Claims (1)
1. A processing method of fresh sweet and mellow summer and autumn green tea in Jiangbei tea areas is characterized by comprising the following steps: the method comprises the following steps:
1) fresh leaves: picking new shoots or single tender leaves of 1-bud and 1-leaf tea trees in summer and autumn;
2) long spreading and short vibration: namely 'long-time static spreading' and 'short-time shaking' are adopted;
firstly, tedding green: placing fresh leaves in a breathable spreading and airing/withering device or tool, wherein the thickness of the spread leaves is determined by the fact that the leaves are not overlapped, spreading the leaves in an environment with the temperature of 22-28 ℃ and the air humidity of 50-70% for 3-4 hours, and shaking green when the leaves are slightly withered;
the green-shaking: placing the withered leaves on a vibration mechanical device, and enabling the withered leaves to jump up and down within the amplitude range of +/-0.4 cm for 1-3 min; in the vibration process, the amount of the added blades is preferably small, and the blades are not overlapped;
thirdly, the leaves after the green leaf vibrating in the second step are sequentially repeated for 2-3 times, and then the green leaf vibrating in the last time is spread for 4-6 hours until the leaves give off fragrance;
3) strip tidying and fixation: deactivating enzyme of the spread and dried leaves in the step 2) by using a multifunctional tea carding machine, and primarily straightening tea strips; taking out the tea leaves when the tea leaves give out faint scent and the tea strips are straightened;
4) spreading and airing for moisture regaining: spreading and airing the leaves subjected to the strip tidying and water removing in the step 3) until the leaves are soft and the stems are slightly contracted;
5) and (3) dressing and shaping: re-tidying and shaping the tea leaves after spreading, airing and moisture regaining in the step 4) by using a multifunctional tea tidying machine until the tea leaves are eighty percent dry, and taking out of the pot;
6) baking and aroma improving: fully drying and extracting aroma by using a dryer or an aroma extracting machine until the water content of the tea leaves is 5-6% and the tea aroma is moderate when the tea aroma appears; and then placing the mixture in a cool and dry place for spreading and drying in the air, and naturally cooling to obtain the green tea.
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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 |
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| 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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