CN109169985A - A kind of processing technology of Han dynasty style tealeaves - Google Patents
A kind of processing technology of Han dynasty style tealeaves Download PDFInfo
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- CN109169985A CN109169985A CN201811238852.9A CN201811238852A CN109169985A CN 109169985 A CN109169985 A CN 109169985A CN 201811238852 A CN201811238852 A CN 201811238852A CN 109169985 A CN109169985 A CN 109169985A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
A kind of processing technology of Han dynasty style tealeaves, belongs to tea processing technical field.It is comprised the following steps that: leaflet fresh leaf in the Ankang Prefecture of picking spring or autumn Mo；Fresh leaf spreads processing, carries out lighting process after spreading；Hot wind processing；Alcoholization processing；Secondary hot-air processing；Maturation process；Vapor heat steaming processing；It is dried.The present invention is with reference to the physical behavior of the unearthed tealeaves of Xi'an Western Han Dynastry scape Supreme Being's mausoleum Outer Burial Pits of Emperor and the tea processing history in China, in conjunction with the consumption habit of modern tealeaves, merge advanced processing technology, utilize modern tea-processing equipment, develop the processing technology of a set of Western Han Dynastry's style tealeaves, this method is connected by the cooperation perfection of each step, and it is sweet that product obtained has the characteristics that blue fragrant, the fresh alcohol of flavour returns.
Description
Technical field
The invention belongs to tea processing technical fields, and in particular to a kind of processing technology of Han dynasty style tealeaves.
Background technique
Drinking tea starts from the Western Han Dynastry.B.C. 59 years, it was China's earliest extant and most precious tea that people from Western Han Dynastry king, which praises work " Zhuang brocade about ",
Leaf document.The simple processing of Han dynasty, tealeaves starts to occur, and fresh leaf is pounded pie tea group with wooden stick, then dries or dry to deposit
It puts.
The thing for finding some leaf shapes for 1998 in Xi'an Western Han Dynastry scape Supreme Being's mausoleum Outer Burial Pits of Emperor, reflects by the Chinese Academy of Sciences
Fixed, the thing of leaf shape is determined as tealeaves.The tealeaves becomes the most ancient tealeaves of mankind's discovery so far, and expert thinks it
The brilliant history in the Silk Road is witnessed.
How to restore Han dynasty style tealeaves as a result, becomes the hot technology problem in a tea field.
Summary of the invention
In view of the problems of the existing technology, it is an object of the invention to design to provide a kind of processing of Han dynasty style tealeaves
The technical solution of technique.
The processing technology of a kind of Han dynasty style tealeaves, it is characterised in that comprise the following steps that:
1) leaflet fresh leaf in the Ankang Prefecture of spring or autumn Mo is picked；
2) fresh leaf of step 1) is spread into processing, carries out lighting process after spreading, tealeaves must not stir when lighting process；
3) tealeaves of step 2 is subjected to hot wind processing, until tealeaves moisture content is to 10~15%, tealeaves must not be turned over when hot wind is handled
It is dynamic；
4) tealeaves of step 3) is packed into closed container and carries out alcoholization processing；
5) tealeaves of step 4) is subjected to secondary hot-air processing, until tealeaves moisture content 7~9%；
6) tealeaves of step 5) is subjected to maturation process；
7) tealeaves of step 6) is subjected to vapor heat steaming processing, is pressed into tea cake after hot steaming processing；
8) tea cake obtained step 7) is dried, until tealeaves moisture content 7%, is got product after packaging.
The processing technology of a kind of Han dynasty style tealeaves, it is characterised in that treatment conditions are spread in the step 2)
Are as follows: it spreads on 36~40 mesh nylon or stainless (steel) wire, spreads with a thickness of 1.5~2.5cm.
A kind of processing technology of Han dynasty style tealeaves, it is characterised in that lighting process condition in the step 2)
Are as follows: wavelength 610~630nm, 2000lux illumination light irradiates 7~9h.
A kind of processing technology of Han dynasty style tealeaves, it is characterised in that hot wind treatment conditions in the step 3)
Are as follows: using 33~36 DEG C of hot wind of temperature, stop 55~60h of 1h processing by 2h is blown.
The processing technology of a kind of Han dynasty style tealeaves, it is characterised in that refine treatment conditions in the step 4)
Are as follows: alcoholization 48h is stood at a temperature of 35~40 DEG C.
The processing technology of a kind of Han dynasty style tealeaves, it is characterised in that secondary hot-air is handled in the step 5)
Temperature is 45~50 DEG C.
A kind of processing technology of Han dynasty style tealeaves, it is characterised in that cooking conditions in the step 6) are as follows:
45~50d is cured in oxygen content≤0.1%, 20~25 DEG C of temperature of environment.
The processing technology of a kind of Han dynasty style tealeaves, it is characterised in that in the step 7) at the steaming of vapor heat
Manage bar part are as follows: 130 DEG C of vapor heat steams 27~31s.
The processing technology of a kind of Han dynasty style tealeaves, it is characterised in that with pressure 20T's in the step 7)
Tea cake maker is pressed into tea cake.
A kind of processing technology of Han dynasty style tealeaves, it is characterised in that drying process condition in the step 8)
Are as follows: tea cake is placed in 2~5 DEG C of environment temperature, relative humidity 45~50%, is dried in the environment of 5.5~7.9m/s of wind speed to aqueous
Rate 7%.
The present invention refers to the physical behavior of the unearthed tealeaves of Xi'an Western Han Dynastry scape Supreme Being's mausoleum Outer Burial Pits of Emperor and the tea processing history in China,
In conjunction with the consumption habit of modern tealeaves, advanced processing technology is merged, using modern tea-processing equipment, develops a set of Western Han Dynastry
The processing technology of style tealeaves, this method are connected by the cooperation perfection of each step, and product obtained has blue fragrant, flavour
Fresh alcohol returns the features such as sweet.
The present invention carries out particular light processing after spreading, and promotes the hydrolysis of enzymatic reaction and protein, improves flavour and mentions
High aroma substance；It is dried under different condition stage by stage, keeps tea color bud green；The processing of two step hot winds is intermediate to be used
Alcoholization processing, further increases the fresh alcoholic degree of tealeaves；Vapor heat uses maturation process before steaming, and tealeaves is made not have to boiling, can
It is i.e. drinkable to be brewed as green tea；Vapor heat steaming processing makes tealeaves softening that can be pressed into tea shape of various shapes.
Specific embodiment
Further illustrate the present invention with reference to embodiments.
Embodiment 1:
1) leaflet fresh leaf in one bud of Ankang Prefecture, one leaf of spring or autumn Mo is picked；
2) fresh leaf of step 1) is spread out on 36~40 mesh nylon or stainless (steel) wire, thickness 2cm, with wavelength 620nm, 2000lux
Illumination light irradiates 8h, and tealeaves must not stir；
3) tealeaves of step 2 is continued into the hot wind with 35 DEG C of temperature, stops 1h processing 57h by 2h is blown, until tealeaves moisture content is to 12%,
Tealeaves must not stir；
4) alcoholization 48h is stood in the environment of 38 DEG C being placed in step 3) processed tealeaves loading closed container；
5) tealeaves of step 4) is continuously blown to moisture content 8% with 48 DEG C of hot wind；
6) the processed tealeaves of step 5) is placed in oxygen content≤0.1%, cures 48d in 22 DEG C of temperature of environment；
7) the processed tealeaves of step 6) is steamed into 28s, then the tea cake maker pressure with pressure 20T through 130 DEG C of vapor heat
30s, the tea block of the company's of being pressed into block chocolate shape；
8) tea block made of step 7) is placed in 3 DEG C of environment temperature, relative humidity 48%, is dried extremely in the environment of wind speed 7.0m/s
Moisture content 7% is finished product after packaging.
Walking tealeaves shape made from embodiment 1 is that rectangular company is blocky, and each fritter is 5~5.5 grams, as long as breaking when drinking
One piece of lower 5~5.5 grams, is brewed i.e. drinkable with 95~100 DEG C of soft water, and the fresh alcohol of flavour, fragrance are in floral type.
Embodiment 2:
1) leaflet fresh leaf in Ankang Prefecture's two leaves and a bud of spring or autumn Mo is picked；
2) fresh leaf of step 1) is spread out on 36~40 mesh nylon or stainless (steel) wire, thickness 1.5cm, with wavelength 610nm,
2000lux illumination light irradiates 9h, and tealeaves must not stir；
3) tealeaves of step 2 is continued into the hot wind with 33 DEG C of temperature, stops 1h processing 60h by 2h is blown, until tealeaves moisture content is to 15%,
Tealeaves must not stir；
4) alcoholization 48h is stood in the environment of 35 DEG C being placed in step 3) processed tealeaves loading closed container；
5) tealeaves of step 4) is continuously blown to moisture content 9% with 45 DEG C of hot wind；
6) the processed tealeaves of step 5) is placed in oxygen content≤0.1%, cures 50d in 20 DEG C of temperature of environment；
7) the processed tealeaves of step 6) is steamed into 30s through 130 DEG C of vapor heat, then presses 78s with the tea cake maker of pressure 20T
It is pressed into the circular tea cake shape of 350g；
8) tea cake made of step 7) is placed in 2 DEG C of environment temperature, relative humidity 45%, is dried extremely in the environment of wind speed 7.9m/s
Moisture content 7% is finished product after packaging.
Tealeaves made from step embodiment 2 is 350 grams/cake of weight, and patty tea, flavour alcohol is refreshing, fragrance is fruity.
Embodiment 3:
1) one one leaf of bud of Ankang Prefecture ~ two leaves and a bud middle period kind fresh leaf of spring or autumn Mo are picked；
2) fresh leaf of step 1) is spread out on 36~40 mesh nylon or stainless (steel) wire, thickness 1.5cm, with wavelength 630nm,
2000lux illumination light irradiates 7h, and tealeaves must not stir；
3) tealeaves of step 2 is continued into the hot wind with 36 DEG C of temperature, stops 1h processing 57h by 2h is blown, until tealeaves moisture content is to 10%,
Tealeaves must not stir；
4) alcoholization 48h is stood in the environment of 40 DEG C being placed in step 3) processed tealeaves loading closed container；
5) tealeaves of step 4) is continuously blown to moisture content 8% with 50 DEG C of hot wind；
6) the processed tealeaves of step 5) is placed in oxygen content≤0.1%, cures 45d in 25 DEG C of temperature of environment；
7) the processed tealeaves of step 6) is steamed into 31s, then the tea cake maker pressure with pressure 20T through 130 DEG C of vapor heat
80s is pressed into circular tea pieshape；
8) tea cake made of step 7) is placed in 5 DEG C of environment temperature, relative humidity 50%, is dried extremely in the environment of wind speed 5.5m/s
Moisture content 7% is finished product after packaging.
Tealeaves made from step embodiment 3 is that weight is 35g/ cake, and round tea cake, flavour is mellow, fragrance is clear fresh.
Claims (10)
1. a kind of processing technology of Han dynasty style tealeaves, it is characterised in that comprise the following steps that:
1) leaflet fresh leaf in the Ankang Prefecture of spring or autumn Mo is picked；
2) fresh leaf of step 1) is spread into processing, carries out lighting process after spreading, tealeaves must not stir when lighting process；
3) tealeaves of step 2 is subjected to hot wind processing, until tealeaves moisture content is to 10~15%, tealeaves must not be turned over when hot wind is handled
It is dynamic；
4) tealeaves of step 3) is packed into closed container and carries out alcoholization processing；
5) tealeaves of step 4) is subjected to secondary hot-air processing, until tealeaves moisture content 7~9%；
6) tealeaves of step 5) is subjected to maturation process；
7) tealeaves of step 6) is subjected to vapor heat steaming processing, is pressed into tea cake after hot steaming processing；
8) tea cake obtained step 7) is dried, until tealeaves moisture content 7%, is got product after packaging.
2. a kind of processing technology of Han dynasty style tealeaves as described in claim 1, it is characterised in that booth in the step 2)
Put treatment conditions are as follows: spread on 36~40 mesh nylon or stainless (steel) wire, spread with a thickness of 1.5~2.5cm.
3. a kind of processing technology of Han dynasty style tealeaves as described in claim 1, it is characterised in that light in the step 2)
According to treatment conditions are as follows: wavelength 610~630nm, 2000lux illumination light irradiates 7~9h.
4. a kind of processing technology of Han dynasty style tealeaves as described in claim 1, it is characterised in that hot in the step 3)
Wind treatment conditions are as follows: using 33~36 DEG C of hot wind of temperature, stop 55~60h of 1h processing by 2h is blown.
5. a kind of processing technology of Han dynasty style tealeaves as described in claim 1, it is characterised in that alcohol in the step 4)
Change treatment conditions are as follows: alcoholization 48h is stood at a temperature of 35~40 DEG C.
6. a kind of processing technology of Han dynasty style tealeaves as described in claim 1, it is characterised in that two in the step 5)
Secondary hot wind treatment temperature is 45~50 DEG C.
7. a kind of processing technology of Han dynasty style tealeaves as described in claim 1, it is characterised in that ripe in the step 6)
Change condition are as follows: 45~50d is cured in oxygen content≤0.1%, 20~25 DEG C of temperature of environment.
8. a kind of processing technology of Han dynasty style tealeaves as described in claim 1, it is characterised in that water in the step 7)
Heat of steam steams treatment conditions are as follows: 130 DEG C of vapor heat steams 27~31s.
9. a kind of processing technology of Han dynasty style tealeaves as described in claim 1, it is characterised in that used in the step 7)
The tea cake maker of pressure 20T is pressed into tea cake.
10. a kind of processing technology of Han dynasty style tealeaves as described in claim 1, it is characterised in that done in the step 8)
Dry treatment conditions are as follows: tea cake is placed in 2~5 DEG C of environment temperature, relative humidity 45~50%, in the environment of 5.5~7.9m/s of wind speed
It dries to moisture content 7%.
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| CN201811238852.9A CN109169985B (en) | 2018-10-23 | 2018-10-23 | Processing technology of Chinese-generation style tea |
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| CN201811238852.9A CN109169985B (en) | 2018-10-23 | 2018-10-23 | Processing technology of Chinese-generation style tea |
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| CN109169985A true CN109169985A (en) | 2019-01-11 |
| CN109169985B CN109169985B (en) | 2021-12-07 |
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Citations (5)
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| CN102132743A (en) * | 2011-03-04 | 2011-07-27 | 中国农业科学院茶叶研究所 | Method for processing unique mellow-flavored tea |
| US20130202769A1 (en) * | 2010-10-12 | 2013-08-08 | Steven Peter Colliver | Process for manufacturing green tea |
| CN103564072A (en) * | 2013-11-20 | 2014-02-12 | 广西罗城新科双全有机食品有限公司 | Processing method of black tea |
| CN104286241A (en) * | 2014-10-30 | 2015-01-21 | 广西农垦茶业集团有限公司 | Processing method of big leaf 'post-fermented tea' dark green tea |
| CN105379866A (en) * | 2015-11-20 | 2016-03-09 | 普洱市天下普洱茶国有限公司 | Basked black tea and manufacturing technique for basked black tea |
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2018
- 2018-10-23 CN CN201811238852.9A patent/CN109169985B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20130202769A1 (en) * | 2010-10-12 | 2013-08-08 | Steven Peter Colliver | Process for manufacturing green tea |
| CN102132743A (en) * | 2011-03-04 | 2011-07-27 | 中国农业科学院茶叶研究所 | Method for processing unique mellow-flavored tea |
| CN103564072A (en) * | 2013-11-20 | 2014-02-12 | 广西罗城新科双全有机食品有限公司 | Processing method of black tea |
| CN104286241A (en) * | 2014-10-30 | 2015-01-21 | 广西农垦茶业集团有限公司 | Processing method of big leaf 'post-fermented tea' dark green tea |
| CN105379866A (en) * | 2015-11-20 | 2016-03-09 | 普洱市天下普洱茶国有限公司 | Basked black tea and manufacturing technique for basked black tea |
Non-Patent Citations (1)
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| 购网: "九江史上的茶叶制作", 《HTTP://WWW.CHAGOUWANG.COM/CHAYEKEJI/201401/1166.HTML》 * |
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Effective date of registration: 20211109 Address after: 725000 Chuangye building, high tech Industrial Development Zone, Ankang City, Shaanxi Province Applicant after: ANKANG QINHAN GUCHA DEVELOPMENT Co.,Ltd. Applicant after: TEA Research Institute CHINESE ACADEMY OF AGRICULTURAL SCIENCES Address before: 725000 Chuangye building, high tech Industrial Development Zone, Ankang City, Shaanxi Province Applicant before: ANKANG QINHAN GUCHA DEVELOPMENT Co.,Ltd. |
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