CN109221467A - A kind of processing method of Jie tea - Google Patents
A kind of processing method of Jie tea Download PDFInfo
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- CN109221467A CN109221467A CN201811175185.4A CN201811175185A CN109221467A CN 109221467 A CN109221467 A CN 109221467A CN 201811175185 A CN201811175185 A CN 201811175185A CN 109221467 A CN109221467 A CN 109221467A
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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
The present invention relates to tea processing technical fields, and in particular to a kind of processing method of Jie tea.The processing method process be steam green → bored yellow → just drying → rub → foot is dry → charcoal roasts, the bored Huang spreads out leaf for that will steam green tealeaves accumulation after cooling, with a thickness of 3~4cm, temperature is controlled at 20~30 DEG C, time controls in 10~12h, until leaf color is switched to light yellow by green, the gross tea finished enough is is baked 6.0~8.0h at 65~70 DEG C of charcoal fire temperature to get finished product by charcoal roasting.The invention has the benefit that using low-temperature treatment always in addition to steaming green step, tealeaves reality taste is kept.By it is bored it is yellow, just dry, rub, foot is dry and charcoal roasting made from Jie tea, shape tight knot, weight are real, more neat and better spaced, still blackish green, soup look light yellow green, bright, fragrance faint scent, simple and elegant, the slightly fragrance of a flower, flavour is clear, alcohol, sweet, refreshing, living, and tea residue is neat and well spaced, yellowish green, brighter, soft.
Description
Technical field
The present invention relates to tea processing technical fields, and in particular to a kind of processing method of Jie tea.
Background technique
Jie tea is tea of paying tribute the period of Ming and Qing two, there is six monographs handed down from ancient times, is known as Chinese first historical famous tea.Jie is dark brown
White, metal and stone, olibanum, fresh and alive, Jie tea set has many good qualities, and the amino acid content of Jie tea is three times of normal tea, be it is unique at most
The tea of tealeaves chlorophyll and tea polyphenols is completely remained, Jie tea is not necessarily to cold storing and fresh-keeping, and it is throughout the year, fresh and alive always, it is under room temperature
The constant tea of flavour.
Jie tea is recorded as first steaming and roast afterwards according to history records, and most important process is roasting tea, due to complex manufacturing technology, in clear mid-term
It is lost.
Summary of the invention
The technical problems to be solved by the present invention are: it is fresh to provide bright a kind of shape tight knot, soup look, fragrance faint scent and taste
The processing method of the refreshing Jie tea to appear vividly.
In order to solve the above-mentioned technical problem, the technical solution adopted by the present invention are as follows: a kind of processing method of Jie tea, including with
Lower step:
A, steam green: selecting a bud three, four leaf fresh leafs is raw material, is placed in 1.5~2min of steaming in 100 DEG C of steam, will after steamed
Tealeaves, which is blown a cold wind over, is rapidly cooled to 20~30 DEG C；
B, bored Huang: step a is steamed into green tealeaves accumulation after cooling booth leaf, with a thickness of 3~4cm, temperature is controlled 20~30
DEG C, time control in 10~12h, until leaf color switched to by green it is light yellow；
C, just dry: by step b it is bored it is yellow after tealeaves be 35~40 DEG C in temperature at just dry, just dry under the conditions of penetrating into
Row, time control in 3~3.5h, be dried to tealeaves hold can it is agglomerating, unclamp can bullet dissipate；
D, it rubs: being rubbed after step c just to be dried to the tealeaves cooling terminated, routinely green tea rolled mode of rubbing adds
Pressure is rubbed at item, and the time controls in 35.0~40.0min；
E, foot is dry: the step d tealeaves for rubbing completion being spread out, with a thickness of 1.5~2cm, temperature is controlled at 50~55 DEG C, is dried
2.5~3h is roasted, gross tea is made；
F, charcoal roasts: the gross tea that step e is finished enough being picked after picking completely, bakes 6.0 at 65~70 DEG C of charcoal fire temperature
~8.0h is to get finished product.
The beneficial effects of the present invention are: the present invention uses always low-temperature treatment in addition to steaming green step, keeps tealeaves reality
Taste.By it is bored it is yellow, just dry, rub, foot is dry and charcoal roasts Jie tea obtained, shape tight knot, heavy real, more neat and better spaced, still blackish green, soup look
Light yellow green, bright, fragrance faint scent, simple and elegant, the slightly fragrance of a flower, flavour is clear, alcohol, sweet, refreshing, living, and tea residue is neat and well spaced, yellowish green, brighter, soft
It is soft.
Specific embodiment
To explain the technical content, the achieved purpose and the effect of the present invention in detail, it is explained below in conjunction with embodiment.
The most critical design of the present invention is: using low-temperature treatment always in addition to steaming green step, tealeaves reality taste is kept
Road, by it is bored it is yellow, just dry, rub, foot is dry and charcoal roasting made from Jie tea, shape tight knot, soup look be bright, fragrance faint scent and taste are fresh
It is refreshing to appear vividly.
The present invention provides a kind of processing method of Jie tea, comprising the following steps:
A, steam green: selecting a bud three, four leaf fresh leafs is raw material, is placed in 1.5~2min of steaming in 100 DEG C of steam, will after steamed
Tealeaves is cooled to 20~30 DEG C；
B, bored Huang: step a is steamed into green tealeaves accumulation after cooling booth leaf, with a thickness of 3~4cm, temperature is controlled 20~30
DEG C, time control in 10~12h, until leaf color switched to by green it is light yellow；
C, it just dries: just being dried at being 35~40 DEG C in temperature by the tealeaves after the bored Huang of step b, time control is in 3~3.5h, baking
To tealeaves hold can it is agglomerating, unclamp can bullet dissipate；
D, rub: will step c just dry the tealeaves terminated it is cooling after rub, rub at item, time control 35.0~
40.0min；
E, foot is dry: the step d tealeaves for rubbing completion being spread out, with a thickness of 1.5~2cm, temperature is controlled at 50~55 DEG C, is dried
2.5~3h is roasted, gross tea is made；
F, charcoal roast: the gross tea that step e is finished enough baked at 65~70 DEG C of charcoal fire temperature 6.0~8.0h to get at
Product.
The beneficial effects of the present invention are: the present invention uses always low-temperature treatment in addition to steaming green step, keeps tealeaves reality
Taste.By it is bored it is yellow, just dry, rub, foot is dry and charcoal roasts Jie tea obtained, shape tight knot, heavy real, more neat and better spaced, still blackish green, soup look
Light yellow green, bright, fragrance faint scent, simple and elegant, the slightly fragrance of a flower, flavour is clear, alcohol, sweet, refreshing, living, and tea residue is neat and well spaced, yellowish green, brighter, soft
It is soft.
It further, further include airing before the steaming is green, the airing are as follows: fresh leaf is spread out, with a thickness of 1~1.5cm, booth
Time of drying in the air is 1~4h, until tealeaves surface is anhydrous, leaf color by emerald green switchs to dirty-green.
Further, the percentage of water loss for just drying tealeaves in step is 40%.
Further, it is 5%~6% that the foot, which does the moisture content of gross tea in step,.
Further, the green step of the steaming specifically: selecting a bud three, four leaf fresh leafs is raw material, is placed in 100 DEG C of steam
1.5min is steamed, tealeaves is cooled to 20~30 DEG C after steamed and surface is anhydrous.
Further, charcoal roasting step further includes gross tea purification before after the completion of the foot does step.
Embodiment 1
A kind of processing method of Jie tea, comprising the following steps:
5 days before and after the Beginning of summer, a bud three, four of " silk screen dish tea " the group kind of the picking township Zhenghe County Ling Yao silk screen village ecosystem
Leaf young sprout is main material (referring to the standard of plucking of desk-top oolong tea), dark brownish green uniformly thin to be spread out in clean bamboo after fresh leaf goes back to processing factory
On sieve, 1 ㎝ of thickness, until dark brownish green no surface water, leaf color switch to dirty-green by emerald green for appropriateness.Fine day lasts about 1.0h, rainwater day
About 4.0h etc..
A, steam green: by after airing tealeaves leaf with leaf is not be overlapped is placed in steaming rack, be placed in 100 DEG C of steam and steam
1.5min, it is steamed after by tealeaves in time with the quick quenching of electric fan, be blown to and be cooled to 20 DEG C, be appropriateness without surface water；
B, bored Huang: steaming green tealeaves accumulation after cooling booth leaf for step a, and with a thickness of 3cm, temperature control is at 20 DEG C, the time
Control in 12h, until leaf color switched to by green it is light yellow；
C, it just dries: using the curer of 6CH~575 at being 35~40 DEG C in temperature after the tealeaves after the bored Huang of step b is shaken loose
Just dry, time control in 3h, be dried to tealeaves hold can it is agglomerating, unclamp can bullet dissipate, percentage of water loss 40%；
D, it rubs: step c just being dried into the tealeaves terminated and is dried in time heat dissipation, thin booth, is rubbed, is rubbed after being cooled to room temperature
To at item, the time is controlled in 35.0min；
E, foot is dry: the step d tealeaves for rubbing completion is spread out, with a thickness of 1.5cm, temperature is controlled at 50 DEG C, using 6CH~
575 curers bake 3h, and gross tea is made, and gross tea moisture content is 5%~6%；
F, charcoal roasts: the gross tea that step e is finished enough bakes 8.0h at 65 DEG C of charcoal fire temperature, i.e., after stalk-sorting, purification
Obtain finished product.
Embodiment 2
A kind of processing method of Jie tea, comprising the following steps:
5 days before and after the Beginning of summer, a bud three, four of " silk screen dish tea " the group kind of the picking township Zhenghe County Ling Yao silk screen village ecosystem
Leaf young sprout is main material (referring to the standard of plucking of desk-top oolong tea), dark brownish green uniformly thin to be spread out in clean bamboo after fresh leaf goes back to processing factory
On sieve, 1.2 ㎝ of thickness, until dark brownish green no surface water, leaf color switch to dirty-green by emerald green for appropriateness.Fine day lasts about 1.0h, rainwater
Its about 4.0h.
A, steam green: by after airing tealeaves leaf with leaf is not be overlapped is placed in steaming rack, be placed in 100 DEG C of steam and steam
1.8min, it is steamed after by tealeaves in time with the quick quenching of electric fan, be blown to and be cooled to 25 DEG C, be appropriateness without surface water；
B, bored Huang: steaming green tealeaves accumulation after cooling booth leaf for step a, and with a thickness of 3.5cm, temperature is controlled at 25 DEG C, when
Between control in 11h, until leaf color switched to by green it is light yellow；
C, it just dries: being dried at the beginning of using the curer of 6CH~575 at being 38 DEG C in temperature after the tealeaves after the bored Huang of step b is shaken loose,
Time control in 3.5h, be dried to tealeaves hold can it is agglomerating, unclamp can bullet dissipate, percentage of water loss 40%；
D, it rubs: step c just being dried into the tealeaves terminated and is dried in time heat dissipation, thin booth, is rubbed, is rubbed after being cooled to room temperature
To at item, the time is controlled in 38min；
E, foot is dry: the step d tealeaves for rubbing completion is spread out, with a thickness of 1.8cm, temperature is controlled at 52 DEG C, using 6CH~
575 curers bake 2.8h, and gross tea is made, and gross tea moisture content is 5%~6%；
F, charcoal roasts: the gross tea that step e is finished enough bakes 7h at 67 DEG C of charcoal fire temperature after stalk-sorting to get finished product.
Embodiment 3
A kind of processing method of Jie tea, comprising the following steps:
5 days before and after the Beginning of summer, a bud three, four of " silk screen dish tea " the group kind of the picking township Zhenghe County Ling Yao silk screen village ecosystem
Leaf young sprout is main material (referring to the standard of plucking of desk-top oolong tea), dark brownish green uniformly thin to be spread out in clean bamboo after fresh leaf goes back to processing factory
On sieve, 1.5 ㎝ of thickness, until dark brownish green no surface water, leaf color switch to dirty-green by emerald green for appropriateness.Fine day lasts about 1.0h, rainwater
Its about 4.0h.
A, steam green: by after airing tealeaves leaf with leaf is not be overlapped is placed in steaming rack, be placed in 100 DEG C of steam and steam 2min,
Tealeaves is blown in time with the quick quenching of electric fan and is cooled to 30 DEG C, is appropriateness without surface water after steamed；
B, bored Huang: steaming green tealeaves accumulation after cooling booth leaf for step a, and with a thickness of 4cm, temperature control is at 30 DEG C, the time
Control in 10h, until leaf color switched to by green it is light yellow；
C, it just dries: using the curer of 6CH~575 at being 35~40 DEG C in temperature after the tealeaves after the bored Huang of step b is shaken loose
Just dry, time control in 3.5h, be dried to tealeaves hold can it is agglomerating, unclamp can bullet dissipate, percentage of water loss 40%；
D, it rubs: step c just being dried into the tealeaves terminated and is dried in time heat dissipation, thin booth, is rubbed, is rubbed after being cooled to room temperature
To at item, the time is controlled in 40.0min；
E, foot is dry: the step d tealeaves for rubbing completion is spread out, with a thickness of 2cm, temperature is controlled at 55 DEG C, using 6CH~
575 curers bake 2.5h, and gross tea is made, and gross tea moisture content is 5%~6%；
F, charcoal roasts: the gross tea that step e is finished enough after a week, is baked through stalk-sorting, purification under charcoal fire temperature 70 C
6.0h is to get finished product.
In conclusion the processing method of Jie tea provided by the invention uses always low-temperature treatment in addition to steaming green step, protect
Hold tealeaves reality taste.By it is bored it is yellow, just dry, rub, foot is dry and charcoal roasts Jie tea obtained, shape tight knot, it is heavy it is real, more neat and better spaced,
Still blackish green, soup look light yellow green, bright, fragrance faint scent, simple and elegant, the slightly fragrance of a flower, flavour is clear, alcohol, sweet, refreshing, living, and tea residue is neat and well spaced, yellow
It is green, brighter, soft.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalents made by bright description, are applied directly or indirectly in related art field, similarly include of the invention
In scope of patent protection.
Claims (6)
1. a kind of processing method of Jie tea, which comprises the following steps:
A, steam green: select a bud three, four leaf fresh leafs is raw material, is placed in 100 DEG C of steam and steams 1.5~2min, it is steamed after by tealeaves
It is cooled to 20~30 DEG C；
B, bored Huang: steaming green tealeaves accumulation after cooling booth leaf for step a, and with a thickness of 3~4cm, temperature is controlled at 20~30 DEG C, when
Between control in 10~12h, until leaf color switched to by green it is light yellow；
C, it just dries: just being dried at being 35~40 DEG C in temperature by the tealeaves after the bored Huang of step b, the time controls in 3~3.5h, is dried to tea
Leaf hold can it is agglomerating, unclamp can bullet dissipate；
D, rub: will step c just dry the tealeaves terminated it is cooling after rub, rub at item, time control 35.0~
40.0min；
E, foot is dry: the step d tealeaves for rubbing completion being spread out, with a thickness of 1.5~2cm, temperature is controlled at 50~55 DEG C, is baked
Gross tea is made in 2.5~3h；
F, charcoal roasts: the gross tea that step e is finished enough bakes 6.0~8.0h at 65~70 DEG C of charcoal fire temperature to get finished product.
2. the processing method of Jie tea according to claim 1, which is characterized in that it further include airing before the steaming is green, institute
State airing are as follows: fresh leaf is spread out, and with a thickness of 1~1.5cm, the airing time is 1~4h, until tealeaves surface is anhydrous, leaf color is by bud green
Color switchs to dirty-green.
3. the processing method of Jie tea according to claim 1, which is characterized in that the percentage of water loss for just drying tealeaves in step
It is 40%.
4. the processing method of Jie tea according to claim 1, which is characterized in that the foot does the moisture content of gross tea in step
It is 5%~6%.
5. the processing method of Jie tea according to claim 1, which is characterized in that the green step of the steaming specifically: selection one
Bud three, four leaf fresh leafs are raw material, are placed in 100 DEG C of steam and steam 1.5min, and tealeaves is cooled to 20~30 DEG C and surface after steamed
It is anhydrous.
6. the processing method of Jie tea according to claim 1, which is characterized in that charcoal roasts step after the completion of the foot does step
It before further include gross tea purification.
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| CN201811175185.4A CN109221467A (en) | 2018-10-10 | 2018-10-10 | A kind of processing method of Jie tea |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473877A (en) * | 2009-01-20 | 2009-07-08 | 宜兴市龙背山森林茶场有限公司 | Technique for making Ka tea |
| CN102940058A (en) * | 2012-11-26 | 2013-02-27 | 平阳县天韵茶叶有限公司 | Method for processing pingyang yellow tea |
| CN107279336A (en) * | 2017-07-27 | 2017-10-24 | 长兴顾渚正源紫笋茶有限公司 | A kind of yellow tea steams blue or green preparation technology |
| CN107348021A (en) * | 2017-06-14 | 2017-11-17 | 中国农业科学院茶叶研究所 | A kind of control method of the vexed yellow degree of yellow tea based on aberration system |
-
2018
- 2018-10-10 CN CN201811175185.4A patent/CN109221467A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473877A (en) * | 2009-01-20 | 2009-07-08 | 宜兴市龙背山森林茶场有限公司 | Technique for making Ka tea |
| CN102940058A (en) * | 2012-11-26 | 2013-02-27 | 平阳县天韵茶叶有限公司 | Method for processing pingyang yellow tea |
| CN107348021A (en) * | 2017-06-14 | 2017-11-17 | 中国农业科学院茶叶研究所 | A kind of control method of the vexed yellow degree of yellow tea based on aberration system |
| CN107279336A (en) * | 2017-07-27 | 2017-10-24 | 长兴顾渚正源紫笋茶有限公司 | A kind of yellow tea steams blue or green preparation technology |
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Application publication date: 20190118 |