CN109169985B - Processing technology of Chinese-generation style tea - Google Patents
Processing technology of Chinese-generation style tea Download PDFInfo
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- CN109169985B CN109169985B CN201811238852.9A CN201811238852A CN109169985B CN 109169985 B CN109169985 B CN 109169985B CN 201811238852 A CN201811238852 A CN 201811238852A CN 109169985 B CN109169985 B CN 109169985B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
Abstract
A processing technology of tea with a Han dynasty style belongs to the technical field of tea processing. The method comprises the following process steps: picking fresh leaves of medium and small leaves in an Ankang area in spring or late autumn; spreading the fresh leaves, and then carrying out illumination treatment; treating with hot air; carrying out alcoholization treatment; secondary hot air treatment; curing treatment; carrying out steam heating treatment on the water vapor; and (5) drying. The invention refers to the physical properties of tea leaves unearthed from the outer burial pit of the Jing tomb in Xian, Xihan and the dynasty and the processing history of the tea leaves in China, combines the consumption habits of modern tea leaves, integrates advanced processing technology, utilizes modern tea processing equipment to develop a set of processing technology of tea leaves in the Xihan style, and the method perfectly links the matching of all the steps to prepare the product with the characteristics of fragrant, fresh, mellow and sweet taste and the like.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a processing technology of tea with a Chinese generation style.
Background
Tea drinking began in the western Han Dynasty. 59 years before the public yuan, the brocade Zhuang treaty of West Han people is the earliest and most precious tea document in China. In the Han Dynasty, tea leaves are simply processed, and fresh leaves are smashed into cake-shaped tea balls by a wooden stick and then dried in the sun or dried for storage.
In 1998, leaf-shaped things are found in the outer Tibetan pit of the tomb of the emperor in the West, Han dynasty, and are identified as tea leaves by the Chinese academy of sciences. The tea leaves become the oldest tea leaves discovered by people so far, and experts consider that the tea leaves meet the brilliant history of silk roads.
Therefore, how to restore the tea leaves with the Chinese style becomes a popular technical problem in the tea field.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to design and provide a technical scheme of a processing technology of tea leaves in a Han dynasty style.
The processing technology of the tea leaves in the Han dynasty style is characterized by comprising the following processing steps:
1) picking fresh leaves of medium and small leaves in an Ankang area in spring or late autumn;
2) spreading the fresh leaves in the step 1), and then carrying out illumination treatment, wherein the tea leaves cannot be turned over during the illumination treatment;
3) carrying out hot air treatment on the tea leaves in the step 2) until the moisture content of the tea leaves is 10-15%, wherein the tea leaves cannot be turned over during the hot air treatment;
4) putting the tea leaves obtained in the step 3) into a closed container for alcoholization;
5) carrying out secondary hot air treatment on the tea leaves obtained in the step 4) until the water content of the tea leaves is 7-9%;
6) curing the tea leaves in the step 5);
7) carrying out steam thermal steaming treatment on the tea leaves in the step 6), and pressing the tea leaves after the thermal steaming treatment into tea cakes;
8) drying the tea cake obtained in the step 7) until the water content of the tea is 7%, and packaging to obtain a finished product.
The processing technology of the tea leaves in the Han dynasty style is characterized in that the spreading and treating conditions in the step 2) are as follows: spreading on 36-40 mesh nylon or stainless steel net with a thickness of 1.5-2.5 cm.
The processing technology of the tea leaves in the Han dynasty style is characterized in that the illumination processing conditions in the step 2) are as follows: the wavelength is 610-630 nm, and the illumination light of 2000lux irradiates for 7-9 h.
The processing technology of the tea leaves in the Han dynasty style is characterized in that the hot wind treatment conditions in the step 3) are as follows: and (3) stopping blowing for 1h for 2h by adopting hot air at the temperature of 33-36 ℃ for treating 55-60 h.
The processing technology of the tea leaves in the Han dynasty style is characterized in that the alcoholization conditions in the step 4) are as follows: standing and alcoholizing for 48 hours at the temperature of 35-40 ℃.
The processing technology of the tea leaves in the Han dynasty style is characterized in that the secondary hot air treatment temperature in the step 5) is 45-50 ℃.
The processing technology of the tea leaves in the Han dynasty style is characterized in that the ripening conditions in the step 6) are as follows: the oxygen content is less than or equal to 0.1 percent, and the mixture is cured for 45-50 days in an environment with the temperature of 20-25 ℃.
The processing technology of the tea leaves in the Han dynasty style is characterized in that the conditions of the steam heat steaming treatment in the step 7) are as follows: and (3) carrying out hot steaming for 27-31 s by using water vapor at the temperature of 130 ℃.
The processing technology of the tea in the Han dynasty style is characterized in that the tea cake is pressed into a tea cake by a tea cake pressing machine with the pressure of 20T in the step 7).
The processing technology of the tea leaves in the Han dynasty style is characterized in that the drying treatment conditions in the step 8) are as follows: and (3) drying the tea cake in an environment with the ambient temperature of 2-5 ℃, the relative humidity of 45-50% and the wind speed of 5.5-7.9 m/s until the water content is 7%.
The invention refers to the physical properties of tea leaves unearthed from the outer burial pit of the Jing tomb in Xian, Xihan and the dynasty and the processing history of the tea leaves in China, combines the consumption habits of modern tea leaves, integrates advanced processing technology, utilizes modern tea processing equipment to develop a set of processing technology of tea leaves in the Xihan style, and the method perfectly links the matching of all the steps to prepare the product with the characteristics of fragrant, fresh, mellow and sweet taste and the like.
The invention is spread and then is subjected to specific illumination treatment, thereby promoting enzymatic reaction and protein hydrolysis, improving the taste and increasing the aroma substances; drying treatment is carried out under different stages and different conditions, so that the color of the tea leaves is kept fresh green; the middle of the two-step hot air treatment adopts alcoholization treatment, so that the fresh alcoholicity of the tea is further improved; the tea leaves are subjected to curing treatment before being steamed by water vapor, so that the tea leaves can be brewed and drunk like green tea without being steamed; steaming with steam to soften tea and make into tea with various shapes.
Detailed Description
The present invention is further illustrated by the following examples.
Example 1:
1) picking fresh leaf raw materials of small leaves in a bud and a leaf in an Ankang area at the end of spring or autumn;
2) spreading the fresh leaves obtained in the step 1) on a 36-40 mesh nylon or stainless steel net with the thickness of 2cm, and irradiating the fresh leaves for 8 hours by using light with the wavelength of 620nm and the illumination intensity of 2000lux, wherein the tea leaves cannot be turned over;
3) continuously blowing the tea leaves in the step 2) with hot air at the temperature of 35 ℃ for 2h, stopping the blowing for 1h, and treating for 57h until the moisture content of the tea leaves reaches 12% and the tea leaves cannot be turned over;
4) putting the tea leaves treated in the step 3) into a closed container, and standing and alcoholizing the tea leaves at 38 ℃ for 48 hours;
5) continuously blowing the tea leaves in the step 4) to the water content of 8% by using hot air at 48 ℃;
6) curing the tea leaves treated in the step 5) in an environment with oxygen content less than or equal to 0.1% and temperature of 22 ℃ for 48 days;
7) steaming the tea leaves treated in the step 6) for 28s by using water vapor at 130 ℃, and pressing the tea leaves for 30s by using a tea cake pressing machine with the pressure of 20T to form continuous chocolate-shaped tea blocks;
8) and (3) drying the tea blocks prepared in the step (7) in an environment with the ambient temperature of 3 ℃, the relative humidity of 48% and the wind speed of 7.0m/s until the water content is 7%, and packaging to obtain the finished product.
The tea prepared in the step 1 is in a square continuous block shape, each small block is 5-5.5 g, when the tea is drunk, only one block of 5-5.5 g is needed to be broken off, and the tea can be drunk by brewing with soft water at 95-100 ℃, and the tea is fresh and mellow in taste and fragrant.
Example 2:
1) picking fresh leaf raw materials of small leaves in one bud and two leaves in an Ankang area in spring or late autumn;
2) spreading the fresh leaves obtained in the step 1) on a 36-40 mesh nylon or stainless steel net with the thickness of 1.5cm, and irradiating the fresh leaves for 9 hours by using light with the wavelength of 610nm and the illumination intensity of 2000lux, wherein the tea leaves cannot be turned over;
3) continuously blowing the tea leaves in the step 2) with hot air at the temperature of 33 ℃ for 2h and stopping the blowing for 1h for treating for 60h until the moisture content of the tea leaves reaches 15 percent and the tea leaves cannot be turned over;
4) putting the tea leaves treated in the step 3) into a closed container, and standing and alcoholizing the tea leaves at 35 ℃ for 48 hours;
5) continuously blowing the tea leaves in the step 4) to the water content of 9% by using hot air at 45 ℃;
6) curing the tea leaves treated in the step 5) for 50 days in an environment with oxygen content less than or equal to 0.1% and temperature of 20 ℃;
7) steaming the tea leaves treated in the step 6) for 30s by using water vapor at 130 ℃, and pressing the tea leaves into 350g of round tea cake shape by using a tea cake pressing machine with the pressure of 20T for 78 s;
8) and (3) placing the tea cake prepared in the step 7) in an environment with the ambient temperature of 2 ℃, the relative humidity of 45% and the wind speed of 7.9m/s, drying until the water content is 7%, and packaging to obtain a finished product.
The tea prepared in the step example 2 is 350 g/cake in weight, and is cake-shaped tea, and the tea is mellow in taste and fruity in aroma.
Example 3:
1) picking fresh leaf raw materials of leaf seeds in the Ankang area of spring or late autumn from one bud and one leaf to two leaves of one bud;
2) spreading the fresh leaves obtained in the step 1) on a 36-40 mesh nylon or stainless steel net with the thickness of 1.5cm, and irradiating the fresh leaves for 7 hours by using light with the wavelength of 630nm and the illumination of 2000lux, wherein the tea leaves cannot be turned over;
3) continuously blowing the tea leaves in the step 2) with hot air at the temperature of 36 ℃ for 2h, stopping the blowing for 1h, and treating for 57h until the water content of the tea leaves reaches 10 percent, wherein the tea leaves cannot be turned over;
4) putting the tea leaves treated in the step 3) into a closed container, and standing and alcoholizing the tea leaves at 40 ℃ for 48 hours;
5) continuously blowing the tea leaves in the step 4) to the water content of 8% by using hot air at 50 ℃;
6) curing the tea leaves treated in the step 5) in an environment with oxygen content less than or equal to 0.1% and temperature of 25 ℃ for 45 days;
7) steaming the tea leaves treated in the step 6) for 31s by steam at 130 ℃, and pressing for 80s by a tea cake pressing machine with the pressure of 20T to form a circular tea cake shape;
8) and (3) drying the tea cake prepared in the step (7) in an environment with the ambient temperature of 5 ℃, the relative humidity of 50% and the wind speed of 5.5m/s until the water content is 7%, and packaging to obtain the finished product.
The tea leaves prepared in the step 3 are 35 g/cake in weight, and round tea cakes are mellow in taste and fresh in fragrance.
Claims (3)
1. A processing technology of tea leaves in a Han dynasty style is characterized by comprising the following processing steps:
1) picking fresh leaves of medium and small leaves in an Ankang area in spring or late autumn;
2) spreading the fresh leaves obtained in the step 1), and then carrying out illumination treatment, wherein the tea leaves cannot be turned over during the illumination treatment, and the spreading treatment conditions are as follows: spreading on a 36-40 mesh nylon or stainless steel net, wherein the spreading thickness is 1.5-2.5 cm, and the illumination treatment conditions are as follows: the wavelength is 610-630 nm, and the illumination light of 2000lux is irradiated for 7-9 h;
3) carrying out hot air treatment on the tea leaves in the step 2) until the moisture content of the tea leaves is 10-15%, wherein the tea leaves cannot be turned during the hot air treatment, and the hot air treatment conditions are as follows: stopping blowing for 1h for 2h by adopting hot air at the temperature of 33-36 ℃ for treating 55-60 h;
4) putting the tea leaves in the step 3) into a closed container for alcoholization treatment, wherein the alcoholization treatment conditions are as follows: standing and alcoholizing for 48 hours at the temperature of 35-40 ℃;
5) carrying out secondary hot air treatment on the tea leaves in the step 4) until the water content of the tea leaves is 7-9%, wherein the secondary hot air treatment temperature is 45-50 ℃;
6) carrying out curing treatment on the tea leaves in the step 5), wherein the curing conditions are as follows: curing for 45-50 days in an environment with the oxygen content less than or equal to 0.1% and the temperature of 20-25 ℃;
7) carrying out steam thermal steaming treatment on the tea leaves in the step 6), pressing the tea leaves after the thermal steaming treatment into tea cakes, wherein the steam thermal steaming treatment conditions are as follows: carrying out hot steaming for 27-31 s by using water vapor at the temperature of 130 ℃;
8) drying the tea cake obtained in the step 7) until the water content of the tea is 7%, and packaging to obtain a finished product.
2. The process according to claim 1, wherein the tea cake is pressed by a tea cake press with a pressure of 20T in step 7).
3. The process of claim 1, wherein the drying conditions in step 8) are as follows: and (3) drying the tea cake in an environment with the ambient temperature of 2-5 ℃, the relative humidity of 45-50% and the wind speed of 5.5-7.9 m/s until the water content is 7%.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20130202769A1 (en) * | 2010-10-12 | 2013-08-08 | Steven Peter Colliver | Process for manufacturing green tea |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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)
| Title |
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| 九江史上的茶叶制作;购网;《http://www.chagouwang.com/chayekeji/201401/1166.html》;20140107;第1页 * |
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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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