CN109042933A - A kind of processing method of tippy tea - Google Patents
A kind of processing method of tippy tea Download PDFInfo
- Publication number
- CN109042933A CN109042933A CN201810746740.8A CN201810746740A CN109042933A CN 109042933 A CN109042933 A CN 109042933A CN 201810746740 A CN201810746740 A CN 201810746740A CN 109042933 A CN109042933 A CN 109042933A
- Authority
- CN
- China
- Prior art keywords
- tealeaves
- tea
- green
- machine
- processing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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 discloses a kind of processing methods of tippy tea, including pick, spread out it is green, water-removing, just freeze, rub, deblock, just drying, two freezings, multiple bakings, spreading for cooling, three freeze, sieve, packaging and other steps.Although process step of the present invention is relatively more, it but is all easy-to-understand, tea grower can Fast Learning grasp, easy to operate, tealeaves is crushed less in process, focus side, burnt item, burnt leaf phenomenon does not occur, it is higher to process obtained tippy tea quality, and processing technology is efficient, stablizes, yield is high, provides good processing technology for tippy tea；It is processed using hot and cold alternation, first sloughs the Free water of tealeaves, combined water in the part for sloughing tealeaves, reach drying purpose, will not cause any harm to tealeaves；Processing carries out at a lower temperature, remains the original flavour of tealeaves and nutriment to greatest extent, the substance being harmful to the human body will not be generated because of processing.
Description
Technical field
The invention belongs to tea processing technical field more particularly to a kind of processing methods of tippy tea.
Background technique
High-quality green tea belongs to a sub- product of green tea or yellow tea, is named as hair after one leaf of a bud, two leaf tea blueness frying of a bud
Point, tippy tea originate in the county Dou Yun of Guizhou Province the south of Guizhou Province cotton clothes race, autonomous prefecture of Miao ethnic group.With main producing region group mountain area tea grower village whistle foot,
On the whistle, the Yellow River, the produced performance optimal of Hei Gou, Qian Jiapo.Here mountain valley rises and falls, height above sea level km, and between the small stream of valley, forest is verdant and luxuriant, cloud
Mist shrouds, and has a moderate climate, 15.5 DEG C of temperature on average, 4915 DEG C of effective accumulated temperature of year, winter not severe cold, summer without heat, year precipitation
1404 millimeters of amount, especially at the end of spring and the beginning of summer, continuous drizzling, extremely sharp tea shoot sprouts.Tippy tea selects local tongue fur tea breeding, has
Germination is early, bud-leaf is stout and strong, fine hair is more, holds the strong characteristic of tender property, and it is abundant to include composition.The excellent bud tip, to form tippy tea
Quality provides material base.
Duyun Maojian Tea belongs to one kind of green tea, also known as " white hair point ", " fine, soft fur point ", " fish hook tea " and " sparrow tongue tea ",
Production history is long, and more than 500 so far years, be a kind of historical famous tea.According to Historical Data Data About, early in the Ming Dynasty, " fish of all even output
Hook tea ", " sparrow tongue tea " have been classified as " tribute " and have offered or present imperial court, are known as the good reputation of " there is Renhuai Maotai in north, and there is Duyun Maojian Tea in south ".
It is listed in one of Chinese famous tea treasure, situation of selling well various regions with graceful shape, unique style, and distance is rushed to buy, and cherishs the few ear of production.All
For even tippy tea cusp carefully such as item, the green middle band of color is yellow, and pekoe is special more, the sweet refreshing, faint scent of tea.It is higher than containing polyphenol compound general
Tealeaves 10 or so, amino acid content is also higher.Winning prize is obtained in Panamanian international competition within 1915；Guizhou Province in 1964
After Nan Zhou is set up on even tea plantations, arrangements is collected to the technique of folklore, in conjunction with Famous High-quality Tea processing characteristic improve with
Trial-production, sums up a set of high-quality green tea tea process technology.Nineteen eighty-two, all even high-quality green tea participate in Chinese famous tea comparation and assessment, it is big to be cited as China ten
Well-known tea；The first food fair of the China of participation in 1988 obtains gold medal；It is shortlisted within 2010 one of Shanghai World's Fair well-known tea.These
The acquisition of honor makes Duyun Maojian Tea gain a widespread reputation in national well-known tea, and market prospects are good.Its quality tool is excellent, and shape can be with Taihu Lake
Pilochun (a green tea) simultaneously mentions, and mass-energy matches in excellence or beauty with Xinyang Maojian Tea.Tealeaves circle famous one's elder professor Zhuan Wanfang in China's once recited a poem praise: " snow is fragrant
The all even life of fragrance, not sub- Dragon Well tea Pilochun (a green tea), drink stop the clear delicate flavour of sludge ice, relaxing tackling key problem spirit！"
Since the quality requirements of Duyun Maojian Tea are higher, medium-to-high grade tippy tea is especially prepared, in addition to the selection to raw material
Have outside strict requirements, is also relatively high, especially especially high, different to processing temperature requirement work to processing technology
Sequence, the quality too high or too low for temperature that can all directly affect tea, therefore, people substantially use pure hand-made or part at present
Add the method tea making of machinery production by hand.Although and manual tea making or part add mechanical tea making to can guarantee to a certain extent by hand
The quality of tea, due to being influenced by manufacturing procedure, so that the low output of Duyun Maojian Tea, price is high, is unable to satisfy industrial products
Demand.Because the invention one kind not only can guarantee the quality of Duyun Maojian Tea, but also it can increase yield and the mechanization of process stabilizing adds
Work technique is critically important.
Summary of the invention
The present invention is in order to solve the above technical problems, provide a kind of processing method of tippy tea.Though process of the present invention
Right step is relatively more, but be all it is easy-to-understand, tea grower can Fast Learning grasp, and easy to operate, tealeaves in process
It is crushed less, focus side, burnt item, burnt leaf phenomenon does not also occur, the tippy tea quality processed is higher, and processing technology is high
Effect is stablized, and yield is high, provides good processing technology for tippy tea；Tippy tea dry tea bar rope obtained tightly carefully crimps, and pekoe is equal
It is even to be abound with；Soup look is yellowish green bright；Fragrance is fresh, Li Xiang is lasting；Fresh taste Hui Tian；Tea residue is light green bright, and bud-leaf is complete even neat；It adopts
It is processed with hot and cold alternation, first sloughs the Free water of tealeaves, combined water in the part for sloughing tealeaves, reach drying purpose, no
It can cause any harm to tealeaves；Processing carries out at a lower temperature, remains the original flavour of tealeaves and battalion to greatest extent
Substance is supported, the substance being harmful to the human body will not be generated because of processing.
In order to reach purpose described above, the invention adopts the following technical scheme:
A kind of processing method of tippy tea, comprising the following steps:
(1) it picks: the fresh tea leaf of picking back being classified according to different brackets, different plucking times, is picked out broken
Leaf and other foreign matters, hold respectively；
(2) booth is green: the fresh tea leaf of picking back being transmitted by tea leaf tedder, spreads ventilation indoors, clean bamboo weaving
It carries out spreading out green processing on dustpan；
(3) it finishes: the green tealeaves in booth being placed on conveyer belt, temperature, the revolving speed of roller fixation machine are controlled, then by tealeaves
It is sent into water-removing in roller fixation machine；
(4) it just freezes: by the tealeaves after water-removing by conveyer belt feeding freezer, first 3 are blown with -5~-1 DEG C of air-cooler~
5min is cooled to 1~4 DEG C, then carries out rapid freezing again；
(5) it rubs: the tealeaves just freezed is sent in rolling machine, rub 10 according to " light-weight-is light " pressurization principle
~15min, rubbing temperature control is 12~16 DEG C；
(6) it deblocks: the tealeaves rubbed is sent to deblocking machine, pockets of tealeaves will be rubbed using deblocking machine grab and tremble solution
It dissipates；
(7) it just dries: after deblocking is good, tealeaves being placed on manage bar dryer conveyer belt, manage bar dryer tealeaves inlet temperature
Control is at 90~110 DEG C, and at 100~120 DEG C, time of the tealeaves from the import of manage bar dryer to outlet is 10 for outlet temperature control
~15min；
(8) two freezings: tealeaves is fed again into progress rapid freezing processing in freezer after being just baked, is refrigerated to the temperature of tealeaves
Degree is -22~-18 DEG C；
(9) multiple to dry: the tealeaves that step (8) freezes again is sent into dryer and is dried, the temperature control of dryer
At 120~130 DEG C, drying time is 8~12min；
(10) spreading for cooling: dried tealeaves is taken out, is placed in bamboo weaving dustpan, cooled to room temperature；
(11) three freezings: tealeaves is fed again into freezer and carries out frozen dried；
(12) it sieves, pack: the good tealeaves of frozen dried being stood into 6~8h under 50~60 DEG C of environment, then through shaking screen machine
Powder is screened out, compass screen surface forming dry tea is delivered to packing machine packaging, and high-quality green tea tea product is made.
Further, in step (2), the tealeaves on bamboo weaving dustpan is spread in the green processing in the booth with a thickness of 5~10cm,
Time is 5~8h；The water content of tealeaves is 80~85% after the green processing in booth.
Further, in step (2), the tea leaf tedder transmission speed is 0.1~0.5m/min.
Further, in step (3), the roller fixation machine inlet temperature control is in 100~130 DEG C, outlet temperature control
For system at 100~120 DEG C, time of the tealeaves from roller fixation machine import to outlet is 1.5~2min, and green-keeping machine drum rotation speed is 30
~35r/min, cylinder slope are 3~8 °.
Further, in step (4), the temperature of the rapid freezing is -26~-30 DEG C, and the time is 55~60min.
Further, in step (7), the input amount of the manage bar dryer tealeaves is 0.1~0.2kg/min, and manage bar is dried
The water content of dry machine outlet tealeaves is 30~35%.
Further, in step (8), the temperature control of the freezer is -20~-26 DEG C, and cooling time is 2~3h.
Further, the water content of tealeaves is 20~25% after step (9), the multiple baking.
Further, in step (11), the temperature control of the frozen dried is -36~-40 DEG C, and the time is 2~4h, is frozen
Water content of tea is 13~18% after dry-cure.
Roller fixation machine makes rotating cylinder thermally equivalent, to there is a small amount of Mars in cylinder before use, first light stove fire starting up
Bounce just puts into tealeaves, is controlled by the leaf-leveling machine on green-keeping machine conveyer belt and throws leaf amount；Water content of tea control exists after water-removing
60% or so, Tea color is dark green, and hand pinches food value of leaf softness, slightly sticky, holds agglomerating, slightly elastic, green gas disappearance, slightly tea
It is fragrant.
Leaf surface is stained with tea juice at the end of rubbing, and glues wet feeling with having after holding.
Since present invention employs above technical schemes, have the advantages that
(1) although process step of the present invention is relatively more, be all it is easy-to-understand, tea grower can Fast Learning the palm
It holds, and easy to operate, tealeaves is crushed less in process, focus side, burnt item, burnt leaf phenomenon is not also occurred, is processed
Tippy tea quality is higher, and processing technology is efficient, stablizes, and yield is high, provides good processing technology for tippy tea.
(2) tippy tea dry tea bar rope produced by the present invention tightly carefully crimps, and pekoe is uniformly abound with；Soup look is yellowish green bright；Fragrance
It is fresh, Li Xiang is lasting；Fresh taste Hui Tian；Tea residue is light green bright, and bud-leaf is complete even neat.
(3) present invention is processed using hot and cold alternation, first sloughs the Free water of tealeaves, is combined in the part for sloughing tealeaves
Water slowly sloughs the water of tealeaves step by step and reaches drying purpose, will not cause any harm to tealeaves；Processing is compared with low temperature
Degree is lower to carry out, and remains the original flavour of tealeaves and nutriment to greatest extent, will not be because of processing and generating has human body
Harmful substance.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
A kind of processing method of tippy tea, comprising the following steps:
(1) it picks: the fresh tea leaf of picking back being classified according to different brackets, different plucking times, is picked out broken
Leaf and other foreign matters, hold respectively；
(2) booth is green: the fresh tea leaf of picking back being transmitted by tea leaf tedder, spreads ventilation indoors, clean bamboo weaving
It carries out spreading out green processing on dustpan；The tealeaves on bamboo weaving dustpan is spread in the green processing in the booth with a thickness of 5cm, time 5h；Booth
The water content of tealeaves is 80% after blueness processing；The tea leaf tedder transmission speed is 0.1m/min；
(3) it finishes: the green tealeaves in booth being placed on conveyer belt, temperature, the revolving speed of roller fixation machine are controlled, then by tealeaves
It is sent into water-removing in roller fixation machine；Roller fixation machine inlet temperature control in 100 DEG C, outlet temperature control at 100 DEG C, tea
Time of the leaf from roller fixation machine import to outlet is 1.5min, and green-keeping machine drum rotation speed is 30r/min, and cylinder slope is 3 °；
(4) it just freezes: the tealeaves after water-removing being sent into freezer by conveyer belt, first blows 3min cooling with -5 DEG C of air-coolers
To 1 DEG C, rapid freezing is then carried out again；The temperature of the rapid freezing is -26 DEG C, time 55min；
(5) it rubs: the tealeaves just freezed is sent in rolling machine, rubbed according to " light-weight-is light " pressurization principle
10min, rubbing temperature control is 12 DEG C；
(6) it deblocks: the tealeaves rubbed is sent to deblocking machine, pockets of tealeaves will be rubbed using deblocking machine grab and tremble solution
It dissipates；
(7) it just dries: after deblocking is good, tealeaves being placed on manage bar dryer conveyer belt, manage bar dryer tealeaves inlet temperature
Control is at 90 DEG C, and at 100 DEG C, time of the tealeaves from the import of manage bar dryer to outlet is 10min for outlet temperature control；The reason
The input amount of dryer tealeaves is 0.1kg/min, and the water content that manage bar dryer exports tealeaves is 30%；
(8) two freezings: tealeaves is fed again into progress rapid freezing processing in freezer after being just baked, is refrigerated to the temperature of tealeaves
Degree is -22 DEG C；The temperature control of the freezer is -20 DEG C, cooling time 2h；
(9) multiple to dry: the tealeaves that step (8) freezes again is sent into dryer and is dried, the temperature control of dryer
At 120 DEG C, drying time 8min；The water content of tealeaves is 20% after the multiple baking；
(10) spreading for cooling: dried tealeaves is taken out, is placed in bamboo weaving dustpan, cooled to room temperature；
(11) three freezings: tealeaves is fed again into freezer and carries out frozen dried；The frozen dried temperature control for-
36 DEG C, time 2h, water content of tea is 13% after frozen dried；
(12) it sieves, pack: the good tealeaves of frozen dried being stood into 6h under 50 DEG C of environment, then sieves powder through shaking screen machine
It removes, compass screen surface forming dry tea is delivered to packing machine packaging, and high-quality green tea tea product is made.
Embodiment 2
A kind of processing method of tippy tea, comprising the following steps:
(1) it picks: the fresh tea leaf of picking back being classified according to different brackets, different plucking times, is picked out broken
Leaf and other foreign matters, hold respectively；
(2) booth is green: the fresh tea leaf of picking back being transmitted by tea leaf tedder, spreads ventilation indoors, clean bamboo weaving
It carries out spreading out green processing on dustpan；The tealeaves on bamboo weaving dustpan is spread in the green processing in the booth with a thickness of 10cm, time 8h；Booth
The water content of tealeaves is 85% after blueness processing；The tea leaf tedder transmission speed is 0.5m/min；
(3) it finishes: the green tealeaves in booth being placed on conveyer belt, temperature, the revolving speed of roller fixation machine are controlled, then by tealeaves
It is sent into water-removing in roller fixation machine；Roller fixation machine inlet temperature control in 130 DEG C, outlet temperature control at 120 DEG C, tea
Time of the leaf from roller fixation machine import to outlet is 2min, and green-keeping machine drum rotation speed is 35r/min, and cylinder slope is 8 °；
(4) it just freezes: the tealeaves after water-removing being sent into freezer by conveyer belt, first blows 5min cooling with -1 DEG C of air-cooler
To 4 DEG C, rapid freezing is then carried out again；The temperature of the rapid freezing is -30 DEG C, time 60min；
(5) it rubs: the tealeaves just freezed is sent in rolling machine, rubbed according to " light-weight-is light " pressurization principle
15min, rubbing temperature control is 16 DEG C；
(6) it deblocks: the tealeaves rubbed is sent to deblocking machine, pockets of tealeaves will be rubbed using deblocking machine grab and tremble solution
It dissipates；
(7) it just dries: after deblocking is good, tealeaves being placed on manage bar dryer conveyer belt, manage bar dryer tealeaves inlet temperature
Control is at 110 DEG C, and at 120 DEG C, time of the tealeaves from the import of manage bar dryer to outlet is 15min for outlet temperature control；It is described
The input amount of manage bar dryer tealeaves is 0.2kg/min, and the water content that manage bar dryer exports tealeaves is 35%；
(8) two freezings: tealeaves is fed again into progress rapid freezing processing in freezer after being just baked, is refrigerated to the temperature of tealeaves
Degree is -18 DEG C；The temperature control of the freezer is -26 DEG C, cooling time 3h；
(9) multiple to dry: the tealeaves that step (8) freezes again is sent into dryer and is dried, the temperature control of dryer
At 130 DEG C, drying time 12min；The water content of tealeaves is 25% after the multiple baking；
(10) spreading for cooling: dried tealeaves is taken out, is placed in bamboo weaving dustpan, cooled to room temperature；
(11) three freezings: tealeaves is fed again into freezer and carries out frozen dried；The frozen dried temperature control for-
40 DEG C, time 4h, water content of tea is 18% after frozen dried；
(12) it sieves, pack: the good tealeaves of frozen dried being stood into 8h under 60 DEG C of environment, then sieves powder through shaking screen machine
It removes, compass screen surface forming dry tea is delivered to packing machine packaging, and high-quality green tea tea product is made.
Embodiment 3
A kind of processing method of tippy tea, comprising the following steps:
(1) it picks: the fresh tea leaf of picking back being classified according to different brackets, different plucking times, is picked out broken
Leaf and other foreign matters, hold respectively；
(2) booth is green: the fresh tea leaf of picking back being transmitted by tea leaf tedder, spreads ventilation indoors, clean bamboo weaving
It carries out spreading out green processing on dustpan；The tealeaves on bamboo weaving dustpan is spread in the green processing in the booth with a thickness of 8cm, time 6.5h；
The water content of tealeaves is 83% after the green processing in booth；The tea leaf tedder transmission speed is 0.3m/min；
(3) it finishes: the green tealeaves in booth being placed on conveyer belt, temperature, the revolving speed of roller fixation machine are controlled, then by tealeaves
It is sent into water-removing in roller fixation machine；Roller fixation machine inlet temperature control in 115 DEG C, outlet temperature control at 110 DEG C, tea
Time of the leaf from roller fixation machine import to outlet is 1.75min, and green-keeping machine drum rotation speed is 33r/min, and cylinder slope is 5 °；
(4) it just freezes: the tealeaves after water-removing being sent into freezer by conveyer belt, first blows 4min cooling with -3 DEG C of air-coolers
To 2.5 DEG C, rapid freezing is then carried out again；The temperature of the rapid freezing is -28 DEG C, time 57min；
(5) it rubs: the tealeaves just freezed is sent in rolling machine, rubbed according to " light-weight-is light " pressurization principle
13min, rubbing temperature control is 14 DEG C；
(6) it deblocks: the tealeaves rubbed is sent to deblocking machine, pockets of tealeaves will be rubbed using deblocking machine grab and tremble solution
It dissipates；
(7) it just dries: after deblocking is good, tealeaves being placed on manage bar dryer conveyer belt, manage bar dryer tealeaves inlet temperature
Control is at 100 DEG C, and at 110 DEG C, time of the tealeaves from the import of manage bar dryer to outlet is 12min for outlet temperature control；It is described
The input amount of manage bar dryer tealeaves is 0.15kg/min, and the water content that manage bar dryer exports tealeaves is 33%；
(8) two freezings: tealeaves is fed again into progress rapid freezing processing in freezer after being just baked, is refrigerated to the temperature of tealeaves
Degree is -20 DEG C；The temperature control of the freezer is -23 DEG C, cooling time 2.5h；
(9) multiple to dry: the tealeaves that step (8) freezes again is sent into dryer and is dried, the temperature control of dryer
At 125 DEG C, drying time 10min；The water content of tealeaves is 23% after the multiple baking；
(10) spreading for cooling: dried tealeaves is taken out, is placed in bamboo weaving dustpan, cooled to room temperature；
(11) three freezings: tealeaves is fed again into freezer and carries out frozen dried；The frozen dried temperature control for-
38 DEG C, time 3h, water content of tea is 15% after frozen dried；
(12) it sieves, pack: the good tealeaves of frozen dried being stood into 7h under 55 DEG C of environment, then sieves powder through shaking screen machine
It removes, compass screen surface forming dry tea is delivered to packing machine packaging, and high-quality green tea tea product is made.
Embodiment 4
A kind of processing method of tippy tea, comprising the following steps:
(1) it picks: the fresh tea leaf of picking back being classified according to different brackets, different plucking times, is picked out broken
Leaf and other foreign matters, hold respectively；
(2) booth is green: the fresh tea leaf of picking back being transmitted by tea leaf tedder, spreads ventilation indoors, clean bamboo weaving
It carries out spreading out green processing on dustpan；The tealeaves on bamboo weaving dustpan is spread in the green processing in the booth with a thickness of 6cm, time 6h；Booth
The water content of tealeaves is 81% after blueness processing；The tea leaf tedder transmission speed is 0.2m/min；
(3) it finishes: the green tealeaves in booth being placed on conveyer belt, temperature, the revolving speed of roller fixation machine are controlled, then by tealeaves
It is sent into water-removing in roller fixation machine；Roller fixation machine inlet temperature control in 110 DEG C, outlet temperature control at 105 DEG C, tea
Time of the leaf from roller fixation machine import to outlet is 1.6min, and green-keeping machine drum rotation speed is 31r/min, and cylinder slope is 4 °；
(4) it just freezes: the tealeaves after water-removing being sent into freezer by conveyer belt, first blows 3.5min drop with -2 DEG C of air-coolers
Then temperature carries out rapid freezing to 2 DEG C again；The temperature of the rapid freezing is -27 DEG C, time 56min；
(5) it rubs: the tealeaves just freezed is sent in rolling machine, rubbed according to " light-weight-is light " pressurization principle
11min, rubbing temperature control is 13 DEG C；
(6) it deblocks: the tealeaves rubbed is sent to deblocking machine, pockets of tealeaves will be rubbed using deblocking machine grab and tremble solution
It dissipates；
(7) it just dries: after deblocking is good, tealeaves being placed on manage bar dryer conveyer belt, manage bar dryer tealeaves inlet temperature
Control is at 92 DEG C, and at 105 DEG C, time of the tealeaves from the import of manage bar dryer to outlet is 11min for outlet temperature control；The reason
The input amount of dryer tealeaves is 0.12kg/min, and the water content that manage bar dryer exports tealeaves is 31%；
(8) two freezings: tealeaves is fed again into progress rapid freezing processing in freezer after being just baked, is refrigerated to the temperature of tealeaves
Degree is -19 DEG C；The temperature control of the freezer is -21 DEG C, cooling time 2.2h；
(9) multiple to dry: the tealeaves that step (8) freezes again is sent into dryer and is dried, the temperature control of dryer
At 121 DEG C, drying time 9min；The water content of tealeaves is 21% after the multiple baking；
(10) spreading for cooling: dried tealeaves is taken out, is placed in bamboo weaving dustpan, cooled to room temperature；
(11) three freezings: tealeaves is fed again into freezer and carries out frozen dried；The frozen dried temperature control for-
37 DEG C, time 2.5h, water content of tea is 14% after frozen dried；
(12) it sieves, pack: the good tealeaves of frozen dried is stood into 6.5h under 52 DEG C of environment, then through shaking screen machine by powder
It screens out, compass screen surface forming dry tea is delivered to packing machine packaging, and high-quality green tea tea product is made.
Embodiment 5
A kind of processing method of tippy tea, comprising the following steps:
(1) it picks: the fresh tea leaf of picking back being classified according to different brackets, different plucking times, is picked out broken
Leaf and other foreign matters, hold respectively；
(2) booth is green: the fresh tea leaf of picking back being transmitted by tea leaf tedder, spreads ventilation indoors, clean bamboo weaving
It carries out spreading out green processing on dustpan；The tealeaves on bamboo weaving dustpan is spread in the green processing in the booth with a thickness of 9cm, time 7h；Booth
The water content of tealeaves is 84% after blueness processing；The tea leaf tedder transmission speed is 0.4m/min；
(3) it finishes: the green tealeaves in booth being placed on conveyer belt, temperature, the revolving speed of roller fixation machine are controlled, then by tealeaves
It is sent into water-removing in roller fixation machine；Roller fixation machine inlet temperature control in 125 DEG C, outlet temperature control at 115 DEG C, tea
Time of the leaf from roller fixation machine import to outlet is 1.9min, and green-keeping machine drum rotation speed is 34r/min, and cylinder slope is 7 °；
(4) it just freezes: the tealeaves after water-removing being sent into freezer by conveyer belt, first blows 4.5min drop with -4 DEG C of air-coolers
Then temperature carries out rapid freezing to 3 DEG C again；The temperature of the rapid freezing is -25 DEG C, time 59min；
(5) it rubs: the tealeaves just freezed is sent in rolling machine, rubbed according to " light-weight-is light " pressurization principle
14min, rubbing temperature control is 15 DEG C；
(6) it deblocks: the tealeaves rubbed is sent to deblocking machine, pockets of tealeaves will be rubbed using deblocking machine grab and tremble solution
It dissipates；
(7) it just dries: after deblocking is good, tealeaves being placed on manage bar dryer conveyer belt, manage bar dryer tealeaves inlet temperature
Control is at 105 DEG C, and at 115 DEG C, time of the tealeaves from the import of manage bar dryer to outlet is 14min for outlet temperature control；It is described
The input amount of manage bar dryer tealeaves is 0.18kg/min, and the water content that manage bar dryer exports tealeaves is 34%；
(8) two freezings: tealeaves is fed again into progress rapid freezing processing in freezer after being just baked, is refrigerated to the temperature of tealeaves
Degree is -21 DEG C；The temperature control of the freezer is -25 DEG C, cooling time 2.8h；
(9) multiple to dry: the tealeaves that step (8) freezes again is sent into dryer and is dried, the temperature control of dryer
At 128 DEG C, drying time 11min；The water content of tealeaves is 24% after the multiple baking；
(10) spreading for cooling: dried tealeaves is taken out, is placed in bamboo weaving dustpan, cooled to room temperature；
(11) three freezings: tealeaves is fed again into freezer and carries out frozen dried；The frozen dried temperature control for-
39 DEG C, time 3.5h, water content of tea is 17% after frozen dried；
(12) it sieves, pack: the good tealeaves of frozen dried is stood into 7.5h under 58 DEG C of environment, then through shaking screen machine by powder
It screens out, compass screen surface forming dry tea is delivered to packing machine packaging, and high-quality green tea tea product is made.
The technical effect can be reached in order to further illustrate the present invention, do following experiment:
One, sensory evaluation
Tippy tea made from the embodiment of the present invention 1~5 is subjected to sensory evaluation by tealeaves evaluation expert, using commercially available common
Tippy tea is evaluated as reference examples using routine evaluations method, is accurately weighed tea sample and is placed in evaluation cup, then with pure
Boiled water is brewed to brimmer, is covered, and is stood, and tea is poured into evaluation bowl, soup look in bowl is seen, smells the fragrance of tealeaves in cup, taste bowl
The flavour of middle millet paste comments tea residue for commenting the tea residue of fragrance all to pour into white disk.The method combined with comment with scoring
React its quality, scoring uses hundred-mark system, and tea-taster beats item by item according to soup look, fragrance, flavour, tea residue this four factors
Point, because all samples be all made of it is identical rub, manage bar, drying process, therefore shape is not involved in evaluation.Evaluation result such as the following table 1
It is shown.
The tippy tea Analyses Methods for Sensory Evaluation Results of the present invention of table 1
From the data in table 1, it can be seen that tippy tea produced by the present invention is compared with common commercially available tippy tea, sensory evaluation is preferable, i.e.,
Its soup look, fragrance, flavour, tea residue are commercially available preferable than common.
In conclusion although process step of the present invention is relatively more, be all it is easy-to-understand, tea grower can quickly learn
It practises and grasping, and is easy to operate, tealeaves is crushed less in process, focus side, burnt item, burnt leaf phenomenon is not also occurred, is processed
The tippy tea quality arrived is higher, and processing technology is efficient, stablizes, and yield is high, provides good processing technology for tippy tea.This hair
Bright tippy tea dry tea bar rope obtained tightly carefully crimps, and pekoe is uniformly abound with；Soup look is yellowish green bright；Fragrance is fresh, Li Xiang is lasting；Flavour
Fresh refreshing Hui Tian；Tea residue is light green bright, and bud-leaf is complete even neat.The present invention is processed using hot and cold alternation, first sloughs tealeaves oneself
By water, water is combined in the part for sloughing tealeaves, the water of tealeaves is slowly sloughed step by step and reaches drying purpose, tealeaves will not be made
At any injury；Processing carries out at a lower temperature, remains the original flavour of tealeaves and nutriment to greatest extent, also not
The substance being harmful to the human body can be generated because of processing.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, nothing
By from the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended
Claim rather than above description limit, it is intended that by the institute in the meaning and scope for the equivalent loins for falling in claim
It changes and includes within protection scope of the present invention.
Claims (9)
1. a kind of processing method of tippy tea, which comprises the following steps:
(1) pick: the fresh tea leaf of picking back classified according to different brackets, different plucking time, pick out broken leaf and
Other foreign matters, hold respectively；
(2) booth is green: the fresh tea leaf of picking back being transmitted by tea leaf tedder, spreads ventilation indoors, clean bamboo weaving dustpan
On carry out spreading out green processing；
(3) it finishes: the green tealeaves in booth being placed on conveyer belt, temperature, the revolving speed of roller fixation machine is controlled, is then sent into tealeaves
Water-removing in roller fixation machine；
(4) it just freezes: the tealeaves after water-removing being sent into freezer by conveyer belt, first blows 3~5min with -5~-1 DEG C of air-cooler
It is cooled to 1~4 DEG C, then carries out rapid freezing again；
(5) it rubs: the tealeaves just freezed is sent in rolling machine, 10 are rubbed according to " light-weight-light " pressurization principle~
15min, rubbing temperature control is 12~16 DEG C；
(6) it deblocks: the tealeaves rubbed is sent to deblocking machine, pockets of tealeaves will be rubbed using deblocking machine grab and tremble dismission；
(7) it just dries: after deblocking is good, tealeaves being placed on manage bar dryer conveyer belt, the control of manage bar dryer tealeaves inlet temperature
At 90~110 DEG C, outlet temperature control at 100~120 DEG C, time of the tealeaves from the import of manage bar dryer to outlet is 10~
15min；
(8) two freezings: tealeaves is fed again into progress rapid freezing processing in freezer after being just baked, is refrigerated to the temperature of tealeaves
It is -22~-18 DEG C；
(9) multiple to dry: the tealeaves that step (8) freezes again being sent into dryer and is dried, the temperature of dryer is controlled 120
~130 DEG C, drying time is 8~12min；
(10) spreading for cooling: dried tealeaves is taken out, is placed in bamboo weaving dustpan, cooled to room temperature；
(11) three freezings: tealeaves is fed again into freezer and carries out frozen dried；
(12) it sieves, pack: the good tealeaves of frozen dried is stood into 6~8h under 50~60 DEG C of environment, then through shaking screen machine by powder
End screens out, and compass screen surface forming dry tea is delivered to packing machine packaging, and high-quality green tea tea product is made.
2. a kind of processing method of tippy tea according to claim 1, it is characterised in that: at step (2), the booth blueness
The tealeaves on bamboo weaving dustpan is spread in reason with a thickness of 5~10cm, the time is 5~8h；The water content of tealeaves is after the green processing in booth
80~85%.
3. a kind of processing method of tippy tea according to claim 1, it is characterised in that: in step (2), the tea leaf tedder
Transmission speed is 0.1~0.5m/min.
4. a kind of processing method of tippy tea according to claim 1, it is characterised in that: in step (3), the roller is killed
The control of green machine inlet temperature in 100~130 DEG C, outlet temperature control at 100~120 DEG C, tealeaves from roller fixation machine import to
The time of outlet is 1.5~2min, and green-keeping machine drum rotation speed is 30~35r/min, and cylinder slope is 3~8 °.
5. a kind of processing method of tippy tea according to claim 1, it is characterised in that: described rapidly cold in step (4)
The temperature of jelly is -26~-30 DEG C, and the time is 55~60min.
6. a kind of processing method of tippy tea according to claim 1, it is characterised in that: in step (7), the manage bar is dried
The input amount of dry machine tealeaves is 0.1~0.2kg/min, and the water content that manage bar dryer exports tealeaves is 30~35%.
7. a kind of processing method of tippy tea according to claim 1, it is characterised in that: in step (8), the freezer
Temperature control is -20~-26 DEG C, and cooling time is 2~3h.
8. a kind of processing method of tippy tea according to claim 1, it is characterised in that: after step (9), the multiple baking
The water content of tealeaves is 20~25%.
9. a kind of processing method of tippy tea according to claim 1, it is characterised in that: in step (11), the freeze-drying
The temperature control of processing is -36~-40 DEG C, and the time is 2~4h, and water content of tea is 13~18% after frozen dried.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810746740.8A CN109042933A (en) | 2018-07-09 | 2018-07-09 | A kind of processing method of tippy tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810746740.8A CN109042933A (en) | 2018-07-09 | 2018-07-09 | A kind of processing method of tippy tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109042933A true CN109042933A (en) | 2018-12-21 |
Family
ID=64819718
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810746740.8A Pending CN109042933A (en) | 2018-07-09 | 2018-07-09 | A kind of processing method of tippy tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109042933A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301012A (en) * | 2008-06-26 | 2008-11-12 | 吕坤秋 | Tea processing and producing method |
| CN102972540A (en) * | 2012-12-11 | 2013-03-20 | 贵州龙原都匀毛尖茶业有限公司 | Preparing and processing process for green tea |
| CN103749756A (en) * | 2014-01-29 | 2014-04-30 | 安顺御茶村茶业有限责任公司 | Method for processing Maojian tea and Cuiya tea at same time |
| CN103798422A (en) * | 2014-02-25 | 2014-05-21 | 都匀市剑江茶叶有限责任公司 | Method for processing Duyun tippy tea |
| CN103988924A (en) * | 2014-04-21 | 2014-08-20 | 梁树钦 | Green tea particle preparation method |
| CN105901185A (en) * | 2016-06-20 | 2016-08-31 | 宜都市玉露茶业有限责任公司 | Making technology of spring tippy tea |
| CN106615355A (en) * | 2016-11-18 | 2017-05-10 | 福建省耕山队生态有机茶叶开发有限公司 | Making technology of cold-brewed Mingqian tea |
| CN106720643A (en) * | 2016-12-22 | 2017-05-31 | 梧州中茶茶业有限公司 | A kind of fort tea preparation process of new citrus six |
-
2018
- 2018-07-09 CN CN201810746740.8A patent/CN109042933A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301012A (en) * | 2008-06-26 | 2008-11-12 | 吕坤秋 | Tea processing and producing method |
| CN102972540A (en) * | 2012-12-11 | 2013-03-20 | 贵州龙原都匀毛尖茶业有限公司 | Preparing and processing process for green tea |
| CN103749756A (en) * | 2014-01-29 | 2014-04-30 | 安顺御茶村茶业有限责任公司 | Method for processing Maojian tea and Cuiya tea at same time |
| CN103798422A (en) * | 2014-02-25 | 2014-05-21 | 都匀市剑江茶叶有限责任公司 | Method for processing Duyun tippy tea |
| CN103988924A (en) * | 2014-04-21 | 2014-08-20 | 梁树钦 | Green tea particle preparation method |
| CN105901185A (en) * | 2016-06-20 | 2016-08-31 | 宜都市玉露茶业有限责任公司 | Making technology of spring tippy tea |
| CN106615355A (en) * | 2016-11-18 | 2017-05-10 | 福建省耕山队生态有机茶叶开发有限公司 | Making technology of cold-brewed Mingqian tea |
| CN106720643A (en) * | 2016-12-22 | 2017-05-31 | 梧州中茶茶业有限公司 | A kind of fort tea preparation process of new citrus six |
Non-Patent Citations (2)
| Title |
|---|
| 欧平勇: "简述都匀毛尖茶加工技术", 《中国茶叶加工》 * |
| 百科ROBOT: "都匀毛尖", 《百度百科》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102972540B (en) | Preparing and processing process for green tea | |
| CN102771584B (en) | Manufacturing method of yellow tea | |
| CN102100367A (en) | Preparation method of bacon | |
| CN101869155B (en) | Manual manufacture method of Maojian tea | |
| CN105994754A (en) | Preparation method of ecological tea leaves | |
| CN104171075A (en) | Preparation method of highly fragrant black tea | |
| CN102613324A (en) | Processing technique for Guire No. 1 green tea | |
| WO2018205399A1 (en) | Method for processing green tea with delicate chestnut aromas | |
| CN101006815A (en) | A processing technology of lycium leaf tea | |
| CN105961736A (en) | Preparation process for wild stem-less post-fermented vine tea | |
| CN107125347A (en) | A kind of green tea refinedization processing method | |
| CN103211049B (en) | Particle congou black tea processing technology | |
| CN102771837A (en) | Matcha milk flavor baked walnut and production method of matcha milk flavor baked walnut | |
| CN104757185A (en) | Flower tea processing method capable of retaining primary color, shape and aroma of golden camellia | |
| CN108552326A (en) | The fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei | |
| CN108112714A (en) | A kind of producing process of Gu tea tree green tea product | |
| CN107125354A (en) | A kind of tea processing technique | |
| CN102599278A (en) | Method for producing Biluochun tea | |
| CN109007077A (en) | A kind of the Hakkas's Green tea processing technology | |
| CN109042933A (en) | A kind of processing method of tippy tea | |
| CN109463481A (en) | A kind of manufacture craft of multiple tracks fragrance green tea | |
| CN105166144B (en) | A kind of preparation method freezing semi-fermented tea | |
| CN107593945A (en) | A kind of manufacture craft of cloud pin tea | |
| WO2014196587A1 (en) | Process for producing tea leaves for green tea | |
| CN108065005A (en) | A kind of production method of tea containing leaves of Eucommia ulmoides |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181221 |
|
| RJ01 | Rejection of invention patent application after publication |