CN109007072A - A kind of processing method of sweet osmanthus green tea - Google Patents
A kind of processing method of sweet osmanthus green tea Download PDFInfo
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- CN109007072A CN109007072A CN201810701122.1A CN201810701122A CN109007072A CN 109007072 A CN109007072 A CN 109007072A CN 201810701122 A CN201810701122 A CN 201810701122A CN 109007072 A CN109007072 A CN 109007072A
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- sweet osmanthus
- green tea
- tealeaves
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- temperature
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
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Abstract
The invention discloses a kind of processing method of sweet osmanthus green tea, the processing method, using sweet osmanthus as auxiliary material, is prepared by following steps using green tea as raw material: (1) picking delicate, uniform, fresh tealeaves, pick fresh sweet osmanthus；(2) sundrying；(3) it withers；(4) airing；(5) it finishes, the green tea after airing is subjected to first time water-removing processing, temperature is 150-160 DEG C, fixation time 60-90s, tealeaves is carried out second of water-removing again, temperature is 110-120 DEG C, fixation time 30-60s；(6) it rubs；(7) dry: by 10-15min dry at the tealeaves after rubbing again 50-55 DEG C, it takes out and places 5-10 hours at room temperature again, it is dry at being again 40-45 DEG C in temperature, drying to water content is 6-7%, then it is screened, sweet osmanthus and tealeaves are separated, the green tea with sweet osmanthus fragrance can be obtained.The processing method of sweet osmanthus green tea of the present invention, the green tea being prepared, color is glossy, pure taste is fresh refreshing, and faint scent overflows, and has the faint scent of sweet osmanthus.
Description
Technical field
The present invention relates to tea manufacture field, in particular to a kind of processing method of sweet osmanthus green tea.
Background technique
Green tea (Green Tea) is one of the main teas of China, refers to the young leaves or bud for taking tea tree, not fermented,
The drink made through techniques such as water-removing, shaping, drying.The color of its manufactured goods and millet paste after brewing it is more save it is fresh
The green style of tealeaves.Often drink green tea can give protection against cancer, lipid-loweringing and weight-reducing, also can reduce its nicotine injury being subject to smoker.
Green tea is not fermented manufactured tea, remains the natural materials of fresh leaf, tea polyphenols, catechin, chlorophyll, the coffee contained
Alkali, amino acid, vitamins and other nutritious components are also more.These natural nutrition compositions in green tea to anti-aging, anti-cancer, anticancer,
Sterilization, anti-inflammatory etc. have special-effect, are less than other teas.
The mouthfeel of green tea is more puckery compared with other tea, the astringent material of tealeaves, mainly by substances such as tea polyphenols, aldehyde, iron, wherein
Catechin is most.Ester catechin bitter taste is stronger, such as catechin and gallate and nutgall catechin gallic acid ester,
They are significantly larger than thick old leaf piece at content in tealeaves, therefore many tender leaf tea parties face the heavier problem of astringent taste.
The information disclosed in the background technology section is intended only to increase the understanding to general background of the invention, without answering
When being considered as recognizing or imply that the information constitutes the prior art already known to those of ordinary skill in the art in any form.
Summary of the invention
The purpose of the present invention is to provide a kind of processing methods of sweet osmanthus green tea, to overcome green tea astringent taste weight, shade deviation
The shortcomings that.
To achieve the above object, the present invention provides a kind of processing method of sweet osmanthus green tea, the processing method is with green
Tea is raw material, using sweet osmanthus as auxiliary material, is prepared by following steps:
(1) delicate, uniform, fresh tealeaves is picked, fresh sweet osmanthus is picked；
(2) it sundrying: by sweet osmanthus and the uniform chemical combination of tealeaves, is subsequently placed on bamboo sieve, is placed in sundrying under weak sunlight, shine to blade face
Softness, being affixed to compass screen surface is advisable；In cloudy day or rainy weather, tealeaves is placed directly within interior, is blown 15-30 minutes with air blower；
(3) it withers, fresh leaf is spread out, spread out with a thickness of 8-15cm, blow a cold wind over and handle 12-18 hours, cold wind temperature is 1-5
℃；
(4) airing, by tea tedding 15-20 hours, airing with a thickness of 20-25cm；
(5) it finishes, the green tea after airing is subjected to first time water-removing processing, temperature is 150-160 DEG C, fixation time 60-
Tealeaves is carried out second of water-removing by 90s again, and temperature is 110-120 DEG C, fixation time 30-60s；
(6) it rubs, will carry out rubbing the type of doing in the tealeaves twister after water-removing, just rub the light alternating of light-weight-and rub, when just rubbing
Between be 2-3min, rubbed operation after just rubbing again again, until forming good bar rope, do type completion；
(7) dry: by 10-15min dry at the tealeaves after rubbing again 50-55 DEG C, it is small that 5-10 is placed in taking-up at room temperature again
When, then temperature be at 40-45 DEG C it is dry, dry to water content is 6-7%, is then screened, sweet osmanthus and tealeaves are carried out
Separation, can be obtained the green tea with sweet osmanthus fragrance.
Preferably, in above-mentioned technical proposal, the requirement picked in the step (1) is bud head or one leaf of a bud or a bud two
Leaf just opens up fresh leaf.
Preferably, in above-mentioned technical proposal, the mass ratio of the green tea and sweet osmanthus mixing is 50-100:1.
Preferably, in above-mentioned technical proposal, step (2) air blue with a thickness of 7-10cm, needed during air blue
It is tedded.
Preferably, in above-mentioned technical proposal, the temperature control of airing in the step (4) is 15-25 DEG C.
Compared with prior art, it the invention has the following beneficial effects: the processing method of sweet osmanthus green tea of the present invention, is prepared into
The green tea arrived, color is glossy, pure taste is fresh refreshing, and faint scent overflows, and has the faint scent of sweet osmanthus.In process, green tea
The strict control of temperature employed in each step of processing method can enable most organic principle in tealeaves save, into one
Step ensure that the high-quality of gained green tea.
Specific embodiment
Combined with specific embodiments below, specific embodiments of the present invention will be described in detail, it is to be understood that this hair
Bright protection scope is not limited by the specific implementation.
Embodiment 1
A kind of processing method of sweet osmanthus green tea, the processing method be using green tea as raw material, using sweet osmanthus as auxiliary material, green tea and
The mass ratio of sweet osmanthus mixing is 70:1；It is prepared by following steps:
(1) delicate, uniform, fresh tealeaves is picked, the requirement for picking tealeaves is two leaf of bud head or one leaf of a bud or a bud
Just exhibition fresh leaf, picks fresh sweet osmanthus；
(2) it sundrying: by sweet osmanthus and the uniform chemical combination of tealeaves, is subsequently placed on bamboo sieve, is placed in sundrying under weak sunlight, shine to blade face
Softness, being affixed to compass screen surface is advisable；In cloudy day or rainy weather, tealeaves is placed directly within interior, is blown 25 minutes with air blower, air blue
With a thickness of 8-9cm, tedded during air blue；
(3) it withers, fresh leaf is spread out, spread out with a thickness of 12-13cm, processing 16 hours of blowing a cold wind over, cold wind temperature is 3-4
℃；
(4) airing, by tea tedding 18 hours, airing with a thickness of 22-23cm, the temperature control of airing is 20-23 DEG C；
(5) it finishes, the green tea after airing is subjected to first time water-removing processing, temperature is 155 DEG C, fixation time 70s, by tea
Leaf carries out second of water-removing again, and temperature is 115 DEG C, fixation time 50s；
(6) it rubs, will carry out rubbing the type of doing in the tealeaves twister after water-removing, just rub the light alternating of light-weight-and rub, when just rubbing
Between be 3min, rubbed operation after just rubbing again again, until forming good bar rope, do type completion；
(7) dry: by the tealeaves after rubbing, dry 13min, taking-up are placed 7 hours at room temperature again at 52-53 DEG C, then
Temperature is drying at 42-43 DEG C, and drying to water content is 6-7%, is then screened, sweet osmanthus and tealeaves are separated, i.e.,
It can obtain the green tea with sweet osmanthus fragrance.
The green tea that technique is prepared through this embodiment, color is glossy, pure taste is fresh refreshing, and faint scent overflows, and band
There is the faint scent of sweet osmanthus.
Embodiment 2
A kind of processing method of sweet osmanthus green tea, the processing method be using green tea as raw material, using sweet osmanthus as auxiliary material, green tea and
The mass ratio of sweet osmanthus mixing is 50:1；It is prepared by following steps:
(1) delicate, uniform, fresh tealeaves is picked, the requirement for picking tealeaves is two leaf of bud head or one leaf of a bud or a bud
Just exhibition fresh leaf, picks fresh sweet osmanthus；
(2) it sundrying: by sweet osmanthus and the uniform chemical combination of tealeaves, is subsequently placed on bamboo sieve, is placed in sundrying under weak sunlight, shine to blade face
Softness, being affixed to compass screen surface is advisable；In cloudy day or rainy weather, tealeaves is placed directly within interior, is blown 15 minutes with air blower, air blue
With a thickness of 7-8cm, tedded during air blue；
(3) it withers, fresh leaf is spread out, spread out with a thickness of 8-10cm, processing 12 hours of blowing a cold wind over, cold wind temperature is 1-3 DEG C；
(4) airing, by tea tedding 15 hours, airing with a thickness of 20-22cm, the temperature control of airing is 15-20 DEG C；
(5) it finishes, the green tea after airing is subjected to first time water-removing processing, temperature is 150 DEG C, fixation time 90s, by tea
Leaf carries out second of water-removing again, and temperature is 110 DEG C, fixation time 30s；
(6) it rubs, will carry out rubbing the type of doing in the tealeaves twister after water-removing, just rub the light alternating of light-weight-and rub, when just rubbing
Between be 2min, rubbed operation after just rubbing again again, until forming good bar rope, do type completion；
(7) dry: by 15min dry at the tealeaves after rubbing again 50-53 DEG C, takes out and place 5 hours at room temperature again, then
Temperature is drying at 40-42 DEG C, and drying to water content is 6-7%, is then screened, sweet osmanthus and tealeaves are separated, i.e.,
It can obtain the green tea with sweet osmanthus fragrance.
The green tea that technique is prepared through this embodiment, color is glossy, pure taste is fresh refreshing, and faint scent overflows, and band
There is the faint scent of sweet osmanthus.
Embodiment 3
A kind of processing method of sweet osmanthus green tea, the processing method be using green tea as raw material, using sweet osmanthus as auxiliary material, green tea and
The mass ratio of sweet osmanthus mixing is 100:1；It is prepared by following steps:
(1) delicate, uniform, fresh tealeaves is picked, the requirement for picking tealeaves is two leaf of bud head or one leaf of a bud or a bud
Just exhibition fresh leaf, picks fresh sweet osmanthus；
(2) it sundrying: by sweet osmanthus and the uniform chemical combination of tealeaves, is subsequently placed on bamboo sieve, is placed in sundrying under weak sunlight, shine to blade face
Softness, being affixed to compass screen surface is advisable；In cloudy day or rainy weather, tealeaves is placed directly within interior, is blown 30 minutes with air blower, air blue
With a thickness of 8-10cm, tedded during air blue；
(3) it withers, fresh leaf is spread out, spread out with a thickness of 13-15cm, processing 18 hours of blowing a cold wind over, cold wind temperature is 3-5
℃；
(4) airing, by tea tedding 20 hours, airing with a thickness of 23-25cm, the temperature control of airing is 23-25 DEG C；
(5) it finishes, the green tea after airing is subjected to first time water-removing processing, temperature is 160 DEG C, fixation time 60s, by tea
Leaf carries out second of water-removing again, and temperature is 120 DEG C, fixation time 60s；
(6) it rubs, will carry out rubbing the type of doing in the tealeaves twister after water-removing, just rub the light alternating of light-weight-and rub, when just rubbing
Between be 3min, rubbed operation after just rubbing again again, until forming good bar rope, do type completion；
(7) dry: by 10min dry at the tealeaves after rubbing again 53-55 DEG C, takes out and place 10 hours at room temperature again, then
Dry at being 43-45 DEG C in temperature, drying to water content is 6-7%, is then screened, sweet osmanthus and tealeaves are separated,
The green tea with sweet osmanthus fragrance can be obtained.
The green tea that technique is prepared through this embodiment, color is glossy, pure taste is fresh refreshing, and faint scent overflows, and band
There is the faint scent of sweet osmanthus.
The aforementioned description to specific exemplary embodiment of the invention is in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to the above instruction, can much be changed
And variation.The purpose of selecting and describing the exemplary embodiment is that explaining specific principle of the invention and its actually answering
With so that those skilled in the art can be realized and utilize a variety of different exemplary implementation schemes of the invention and
Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (5)
1. a kind of processing method of sweet osmanthus green tea, which is characterized in that the processing method is using green tea as raw material, supplemented by sweet osmanthus
Material, is prepared by following steps:
(1) delicate, uniform, fresh tealeaves is picked, fresh sweet osmanthus is picked；
(2) it sundrying: by sweet osmanthus and the uniform chemical combination of tealeaves, is subsequently placed on bamboo sieve, is placed in sundrying under weak sunlight, shine soft to blade face
Soft, being affixed to compass screen surface is advisable；In cloudy day or rainy weather, tealeaves is placed directly within interior, is blown 15-30 minutes with air blower；
(3) it withers, fresh leaf is spread out, spread out with a thickness of 8-15cm, blow a cold wind over and handle 12-18 hours, cold wind temperature is 1-5 DEG C；
(4) airing, by tea tedding 15-20 hours, airing with a thickness of 20-25cm；
(5) it finishing, the green tea after airing is subjected to first time water-removing processing, temperature is 150-160 DEG C, fixation time 60-90s,
Tealeaves is subjected to second of water-removing again, temperature is 110-120 DEG C, fixation time 30-60s；
(6) rub, will carry out rubbing the type of doing in the tealeaves twister after water-removing, just rub light that-weight-is light alternately to rub, and just rubbing the time is
2-3min is rubbed operation again again after just rubbing, until forming good bar rope, do type completion；
(7) dry: by 10-15min dry at the tealeaves after rubbing again 50-55 DEG C, takes out and place 5-10 hours at room temperature again, then
Dry at being 40-45 DEG C in temperature, drying to water content is 6-7%, is then screened, sweet osmanthus and tealeaves are separated,
The green tea with sweet osmanthus fragrance can be obtained.
2. the processing method of sweet osmanthus green tea according to claim 1, which is characterized in that the requirement picked in the step (1)
Fresh leaf is just opened up for bud head or one leaf of a bud or two leaf of a bud.
3. the processing method of sweet osmanthus green tea according to claim 1, which is characterized in that the quality of the green tea and sweet osmanthus mixing
Ratio is 50-100:1.
4. the processing method of sweet osmanthus green tea according to claim 1, which is characterized in that step (2) air blue with a thickness of
7-10cm is tedded during air blue.
5. the processing method of sweet osmanthus green tea according to claim 1, which is characterized in that the temperature of airing in the step (4)
Control is 15-25 DEG C.
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| CN201810701122.1A CN109007072A (en) | 2018-06-29 | 2018-06-29 | A kind of processing method of sweet osmanthus green tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495505A (en) * | 2019-09-29 | 2019-11-26 | 贵州省普安县贵安茶业有限公司 | A kind of processing method of organic sweet osmanthus green tea |
| CN111436504A (en) * | 2020-05-22 | 2020-07-24 | 安徽宁清茶业有限公司 | Preparation and processing technology of green tea |
| CN111642585A (en) * | 2020-06-30 | 2020-09-11 | 贵州省余庆县凤香苑茶业有限责任公司 | Processing and preparation method of green tea |
| CN114698700A (en) * | 2021-11-19 | 2022-07-05 | 林金良 | Mellow brewing-resistant flowery green tea, manufacturing process thereof and quick cooling device for sunning |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495505A (en) * | 2019-09-29 | 2019-11-26 | 贵州省普安县贵安茶业有限公司 | A kind of processing method of organic sweet osmanthus green tea |
| CN111436504A (en) * | 2020-05-22 | 2020-07-24 | 安徽宁清茶业有限公司 | Preparation and processing technology of green tea |
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| CN114698700A (en) * | 2021-11-19 | 2022-07-05 | 林金良 | Mellow brewing-resistant flowery green tea, manufacturing process thereof and quick cooling device for sunning |
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