CN109329459A - A kind of manufacture craft of stir-bake to yellowish tea - Google Patents
A kind of manufacture craft of stir-bake to yellowish tea Download PDFInfo
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- CN109329459A CN109329459A CN201811203608.9A CN201811203608A CN109329459A CN 109329459 A CN109329459 A CN 109329459A CN 201811203608 A CN201811203608 A CN 201811203608A CN 109329459 A CN109329459 A CN 109329459A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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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
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
The invention belongs to tealeaves manufacture technology fields, and in particular to a kind of manufacture craft of stir-bake to yellowish tea.The manufacture craft of stir-bake to yellowish tea, include the following steps: leaf picking and wither, finish, rubbing, just stir-fry, first bored, re-roasting, it is multiple it is bored, three fry, three bored, first fried drys, spread, fried dry.The present invention is by the stir-bake to yellowish tea processing technology of " five fry three bored ", and the stir-bake to yellowish tea product processed has strong parched rice fragrant, gives off a strong fragrance persistently, and flavour is dense fresh, there is back sweet, yellow with dry tea, millet paste is yellow, tea residue is yellow " three Huangs " qualitative characteristics.In addition, the yellow tea product with stable quality that the present invention processes, enriches yellow tea product category, complies with consumer's diversified demand.
Description
Technical field
The invention belongs to tealeaves manufacture technology fields, and in particular to a kind of manufacture craft of stir-bake to yellowish tea.
Background technique
Yellow tea belongs to light fermented tea, and main quality characteristic is yellow leaf yellow stuff.Yellow tea is plump at tea shape bar rope tight knot, color
Pool is golden yellow glossy, and pekoe is aobvious to be contained, and fragrance is elegant.After brewing, soup look is orange bright, flavour it is pure and mild it is fresh it is refreshing, return it is sweet.Yellow tea adds
Work technique is similar to green tea, but drying process before or after, increase the important procedure of bored Huang together, this is that form yellow tea special
The key of point.Main are as follows: the tealeaves after finishing and rubbing is installed with paper bag, or is covered after accumulation with wet cloth, after big
About dozens of minutes or several hours etc. promote tea base in the hydrothermal lower autoxidation for carrying out non-enzymatic, form yellow, promote
Into being further formed for yellow leaf yellow stuff.The manufacturing process of yellow tea are as follows: fresh leaves de-enzyming is rubbed, is bored yellow and dry, most important
Process is bored Huang.
Yellow tea currently on the market has the following problems:
1. the style of the overall green tea partially of the flavour of yellow tea, based on faint scent or light corn perfume, fragrance is not strong enough, it is difficult to reach
High-quality slender joss stick to tealeaves, the lasting demand to consumer；
2. the yellow tea that traditional handicraft processes shows the characteristics of " only green not yellow ", yellow tea characteristic cannot be fully demonstrated
" three yellow " quality；
3. the yellow tea quality produced is unstable currently, a little yellow tea processing enterprise does not have the yellow tea processing technology of standard；
4. the processing technology that yellow tea currently on the market uses " baking-bored " to combine without exception, is not able to satisfy the majority of consumers'
Diversified demand.
About the manufacture craft of yellow tea, there is Patent Application Publication below to disclose:
CN107950691A discloses a kind of processing method of hot No. 2 tea tree yellow teas in osmanthus, which is characterized in that including walking as follows
It is rapid:
(1) selection: osmanthus No. 2 fresh leaves of tea plant of heat for choosing one leaf of a bud are raw material, it is desirable that no disease and pests harm；
(2) it withers: hot No. 2 fresh leaves of tea plant in osmanthus being spread in withering equipment, are spread with a thickness of 0.5~1cm, withering temperature
It is 20~25 DEG C, 5~10h of withering time, percentage of water loss is controlled 35%~45%；
(3) finish: the tealeaves after adjusting that will wither finishes, and fixing temperature is 180~220 DEG C；
(4) primary bored Huang: the tealeaves after water-removing is put into modeling infantees and carries out primary bored Huang 1h；
(5) it rubs: the tealeaves after primary bored Huang slightly being rubbed using tea twisting machine, after rubbing 30min, must be rubbed
Twist leaf；
(6) shaping is whole: when carding machine is preheating to 40~60 DEG C, being uniformly put into and rubs leaf, controls manage bar bath temperature degree
It is 70~90 DEG C, the manage bar time is 12~15min, terminates when tealeaves forms vertical bar, obtains vertical bar leaf；
(7) it just dries；Vertical bar leaf is put into dryer, in 70 DEG C of at a temperature of drying and processing 1.5h, obtains and just dries leaf；
(8) secondary bored Huang: secondary bored Huang 1h is carried out by being put into modeling infantees after first baking leaf spreading for cooling；
(9) multiple to dry: the tealeaves after secondary bored Huang being put into dryer and carries out multiple baking, in 70 DEG C of at a temperature of drying and processing
1.5h obtains drying leaf；
(10) Titian: it will be put into fragrance extracting machine after drying leaf cooling, with 90~100 DEG C of temperature 30~50min of Titian, control
Water content is 6% hereinafter, up to the hot No. 2 tea tree yellow teas in osmanthus.
The tealeaves of above method production its main feature is that: by the way of slightly rubbing, be conducive to allow and mutually rub between tealeaves
It wipes, frays leaf margin cell, accelerate enzymatic oxidation, promote leaking water for tealeaves, make water in conjunction with the active principle inside leaf, convert
Cheng Genggao denseer fragrance matter, while the evaporation and operating of moisture, are conducive to the conversion of fragrance, flavour, to process more
The tealeaves of high-quality；The tea products appearance bar shaped processed is tight directly, length is uniform, strongly fragrant pure, the fresh alcohol of flavour
It is smooth.
But the technique in the patent is bored baking combination, the technique of " two bored two dry ", the yellow tea of technique production is faint scent
Type, fragrance is not lasting enough, fresh taste but not strong enough.
Summary of the invention
In order to solve the above technical problems, have the present invention provides one kind and give off a strong fragrance persistently, flavour is dense fresh, has back
It is sweet, the stir-bake to yellowish tea of " three is yellow " qualitative characteristics yellow with dry tea, millet paste is yellow, tea residue is yellow.
The invention patent, in conjunction with the tea drinking habit of people, adds traditional yellow tea on the basis of traditional yellow tea processing technology
Work technique improves, and innovation combines " the bored Huang of fried tea-" process, and five stir-frys three are bored, invents the processing technology of stir-bake to yellowish tea,
Currently, not disclosed stir-bake to yellowish tea product and related processing technology.
The manufacture craft of stir-bake to yellowish tea of the invention is the technical problem more than being solved by following technical solutions:
A kind of manufacture craft of stir-bake to yellowish tea, includes the following steps:
Leaf picking and wither, finish, rubbing, just stir-fry, first bored, re-roasting, it is multiple it is bored, three fry, three bored, first fried drys, spread, fry
It is dry.
Innovation of the invention first is that, finish step in, using low temperature~high temperature~low temperature water-removing mode, by green-keeping machine
Temperature rise to 150~180 DEG C, water-removing；
Then increasing the temperature of green-keeping machine to 180~200 DEG C but does not include 180 DEG C, water-removing；
Green-keeping machine temperature is finally reduced again to 175~180 DEG C, continues to finish.
The present invention, using low temperature~high temperature~low temperature water-removing mode, destroys most enzymes in tealeaves in tea green-keeping
Activity eliminates green grass gas, generates preferable tea perfume, meanwhile, and the activity of small part enzyme can be retained, in favor of subsequent bored yellow mistake
In journey in tealeaves substance enzymatic transformation；
A kind of manufacture craft of stir-bake to yellowish tea, includes the following steps:
S1: it leaf picking and withers: the two leaves and a bud fresh leaves of tea plant that picking is newly unfolded, and by the fresh dark brownish green thin booth of picking
It withers in withering trough；
S2: water-removing: using low temperature~high temperature~low temperature water-removing mode, rising to 150~180 DEG C for the temperature of green-keeping machine,
Water-removing；
Then increasing the temperature of green-keeping machine to 180~200 DEG C but does not include 180 DEG C, water-removing；
Green-keeping machine temperature is finally reduced again to 175~180 DEG C, continues to finish；
S3: rub: be rubbed while hot in the dark brownish green investment rolling machine after finishing in S2, rub using it is light~in~light side
Formula carries out, and whole process is carried out under conditions of no weight, rubbed, then deblocks；
S4: it just fries: the tealeaves after rubbing is placed in tea frying machine just stir-fry；
S5: just bored: by the bored Huang of tealeaves after first fry；
S6: re-roasting: by just bored tealeaves re-roasting；
S7: multiple bored: by the bored Huang of tealeaves after re-roasting；
S8: three fry: tealeaves three bored again is fried；
S9: three is bored: the tealeaves bored Huang again after three are fried；
S10: first fried dry: by fried dry at the beginning of three tealeaves after bored；
S11: it spreads: the tea spreading after first fried dry is put back into tide；
S12: fried dry: S11 is spread into the tealeaves fried dry after resurgence, obtains finished product stir-bake to yellowish tea.
Preferably, in S2, using low temperature~high temperature~low temperature water-removing mode, the temperature of green-keeping machine is risen to 150~180
DEG C, then by the 3~5min that in the dark brownish green investment green-keeping machine in S1, finishes, the rear temperature for increasing green-keeping machine is not wrapped to 180-200 DEG C
Include 180 DEG C, finish 3~5min, after reduce green-keeping machine temperature again to 175~180 DEG C, continue the 3-5min that finishes.
The manufacture craft of above-mentioned stir-bake to yellowish tea, includes the following steps:
When S4 is just fried: temperature is 60-80 DEG C, just fries 10-15min；
S6 re-roasting parameter: 60-80 DEG C of temperature, re-roasting 15-20min；
S6 tri- fries parameter: 60-80 DEG C of temperature, three fry 20-30min；
It is just bored, multiple it is bored, when three is bored: stacking thickness is 40-50cm, and the bored Huang time is 3-9h.
More specifically, the manufacture craft of above-mentioned stir-bake to yellowish tea, includes the following steps:
S1: it leaf picking and withers: the two leaves and a bud fresh leaves of tea plant that picking is newly unfolded, and by the fresh dark brownish green thin booth of picking
In withering trough, withering time is 4~10h, does not during which turn over leaf, and withering to dark brownish green water content is 60~70%；
S2: water-removing: using low temperature~high temperature~low temperature water-removing mode, rising to 150~180 DEG C for the temperature of green-keeping machine,
Then by the 3~5min that in the dark brownish green investment green-keeping machine in S1, finishes；
Then increasing the temperature of green-keeping machine to 180~200 DEG C but does not include 180 DEG C, and finish 3~5min；
Green-keeping machine temperature is finally reduced again to 175~180 DEG C, continues 3~5min of water-removing；
S3: rub: be rubbed while hot in the dark brownish green investment rolling machine after finishing in S2, rub using it is light~in~light side
Formula carries out, and whole process carries out under conditions of no weight, rubs 30~45min, is deblocked after rubbing using deblocking machine；It rubs and adopts
With it is light~in~light mode carries out, refer to the pressure or dynamics rubbed, those skilled in the art it is known it is above-mentioned it is light~in
~light generally rub pressurization dynamics；
S4: just frying: the tealeaves after rubbing be placed in tea frying machine, and 10~15min is fried at the beginning of 60~80 DEG C；
S5: just bored: the tealeaves after first fry being contained in bored Huang in bamboo basket or fermentation basket, is stacked with a thickness of 40~50cm, bored Huang
3~9h of time；
S6: re-roasting: just bored tealeaves is placed in tea frying machine, the tea in 60~80 DEG C of 15~20min of re-roasting, after making re-roasting
Leaf dehydration 20~30%；
S7: multiple bored: the tealeaves after re-roasting is contained in bamboo basket or fermentation basket and carries out bored Huang, is stacked with a thickness of 40~50cm,
Bored Huang 3~9h of the time；
S8: three fry: tealeaves bored again being placed in tea frying machine, three fry 20~30min at 60~80 DEG C, after making re-roasting
Tealeaves dehydration 30~40%；
S9: three is bored: the tealeaves after three are fried, which is contained in bamboo basket or fermentation basket, carries out bored Huang, stacks with a thickness of 40~50cm,
Bored Huang 3~9h of the time；
S10: first fried dry: being placed in tea frying machine just fried dry for three tealeaves after bored, in 180~200 DEG C of 10~15min of stir-fry,
Then it is cooled to taking-up when 120~150 DEG C of stir-frys to water content of tea is 20~30%；
S11: it spreads: the tea spreading after first fried dry being put back into tide, spreads 2~4cm of thickness, spreads 20~40min of time；
S12: fried dry: the S11 tealeaves spread after resurgence is placed in tea frying machine, is heated to 180~200 DEG C of stir-fry to tealeaves and is contained
Water obtains finished product stir-bake to yellowish tea 5~6%.
In S4, S6, S8, tea frying machine hydrofuge fan is kept to be in close state, during first stir-fry, re-roasting, three fry in order to protect
Hold tealeaves humidity maintain it is certain within the scope of, avoid tealeaves from being air cured under the action of during frying in row's temperature fan.
Preferably, tea frying machine employed in S4, S6, S8, S10, S12 step is roller tea frying machine.
The present invention fries three bored processing technologys using stir-fry-bored combination, five, and short time low temperature fried tea can generate strong tea
Perfume (or spice), while can be improved tealeaves temperature, it ensure that the temperature and humidity of tealeaves during bored Huang, be conducive to conversion and the Huang of substance
The formation of the yellow quality of the three of tea feature；
The process of tea-drying is fried using first short time high temperature in the present invention, then carries out airing resurgence after low temperature stir-fry, finally
High temperature fried dry is carried out, multiple fiery Titian process is equivalent to, it is persistently strong to form stir-bake to yellowish tea perfume gas, the dense alcohol of flavour, returns sweet good
Qualitative characteristics.
Compared with the method in background technique, maximum feature is the present invention, uses the stir-bake to yellowish tea of " five stir-frys three are bored "
Processing technology has strong parched rice fragrant, gives off a strong fragrance persistently using the stir-bake to yellowish tea of technique production, and flavour is dense fresh, have back it is sweet,
" three is yellow " qualitative characteristics yellow with dry tea, millet paste is yellow, tea residue is yellow.
Drying tea leaves are to be baked with relatively low temperature to tealeaves, are by the various tastes of tealeaves in the production process
Taste and fragrance component are all kept down；The value of fried tea is that high temperature is suddenly fried, and does not stop to stir, first that those are low-boiling
Aromatic substance, such as green grass gas vapor away；Meanwhile the process of stir-fry itself, substance conversion has been carried out again and aggregation, fragrance are denseer
Yu Chijiu, the denseer mellowness of flavour.The process of the bored Huang of yellow tea is the process gently fermented, and promotes tealeaves flavour during bored yellow
And the conversion and accumulation of aroma substance.Stir-fry-bored combination makes the yellow tea fragrance flavour produced more rich persistently.
Detailed description of the invention
Fig. 1 is the dry tea appearance picture in embodiment 1；
Fig. 2 is the appearance picture that dry tea bubbles out the millet paste taken in embodiment 1；
Fig. 3 is the tea residue appearance picture in embodiment 1.
Specific embodiment
Next with reference to the accompanying drawings and detailed description the present invention will be further explained, so as to the technology of this field
Personnel know more about the present invention, but do not limit the present invention with this.
Raw material: the selected raw material of the present invention is from " place of production, kind ", kind: Lian Nan great leaf group kind, the place of production: wide
Eastern province Qingyuan City Yao Autonomous County of Liannan
Roller tea frying machine: producer, model；Zhejiang Chunjiang Tea Machinery Co., Ltd., model: 6CSM-60 type
Green-keeping machine: producer, model；Chuan Yu tea machinery Co., Ltd of Nanning City, model: 6CJ-50 type
Deblocking machine: producer, model；Zhejiang Chunjiang Tea Machinery Co., Ltd., model: 6CSM-60 type
Rolling machine: Zhejiang Chunjiang Tea Machinery Co., Ltd., model: 6CR-Z45 type
Embodiment 1
A kind of manufacture craft of stir-bake to yellowish tea, includes the following steps:
S1: it leaf picking and withers: the two leaves and a bud fresh leaves of tea plant that picking is newly unfolded, and by the fresh dark brownish green thin booth of picking
In withering trough, during which withering time 10h does not turn over leaf, and withering to dark brownish green water content is 60%；
S2: water-removing: using low temperature~high temperature~low temperature water-removing mode, the temperature of green-keeping machine is risen to 180 DEG C or so, so
Afterwards by the 3min that in the dark brownish green investment green-keeping machine in S1, finishes；
Then the temperature of green-keeping machine is increased to 200 DEG C or so, and finish 5min；
Green-keeping machine temperature is finally reduced again to 180 DEG C or so, continues the 5min that finishes；
In the present invention, water-removing uses three step fixing methods, the reason is that: the pre-treatment of fresh leaf is to determine tea quality
One of critical process step, dehydration degree and the internal substance conversion of fresh leaf determine the superiority and inferiority of tea aroma and taste；Rainwater
Leaf either finishes insufficient leafiness, and green gas and green taste can become a faulty stroke in calligraphy or painting of tealeaves smell, and the present invention passes through three steps
The mode of water-removing handles the tealeaves to wither, makes low-boiling compound therein (mainly grass smell compound) part
Volatilization or oxidation are converted into linalool, fragrance alcohol, promote the conversion and accumulation of aroma substance.In brief, of the invention
Finish step, is the herbaceous taste substance reduced in fresh leaf in fact, promotes the conversion of tealeaves component content and aromatic substance, make yellow tea
Fragrance it is more rich.
S3: rub: be rubbed while hot in the dark brownish green investment rolling machine after finishing in S2, rub using it is light~in~light side
Formula carries out, and whole process carries out under conditions of no weight, rubs 45min, is deblocked after rubbing using deblocking machine；
S4: it just fries: the tealeaves after rubbing being placed in roller tea frying machine, 10min is fried at the beginning of 80 DEG C, does not during which open tea frying machine
Hydrofuge fan, to keep tealeaves humidity；
S5: just bored: the tealeaves after first fry being contained in bored Huang in bamboo basket or fermentation basket, is stacked with a thickness of 50cm, bored Huang time
3h；
S6: re-roasting: just bored tealeaves is placed in roller tea frying machine, in 80 DEG C of re-roasting 15min, does not during which open tea frying machine row
Wet fan makes tealeaves dehydration 20% or so；
S7: multiple bored: the tealeaves after re-roasting being contained in bamboo basket or fermentation basket and carries out bored Huang, is stacked with a thickness of 50cm, bored Huang
Time 3h；
S8: three fry: tealeaves bored again being placed in roller tea frying machine, three fry 30min at 80 DEG C, during which do not open tea frying machine
Hydrofuge fan, makes tealeaves dehydration 30% or so；
S9: three is bored: the tealeaves after three are fried, which is contained in bamboo basket or fermentation basket, carries out bored Huang, stacks with a thickness of 50cm, bored Huang
Time 3h；
S10: first fried dry: three tealeaves after bored is placed in roller tea frying machine first fried dry and is then dropped in 200 DEG C of stir-fry 10min
Temperature to 120 DEG C fry to water content of tea be 20% when take out；
S11: it spreads: the tea spreading after first fried dry being put back into tide, spreads 2~4cm of thickness, spreads time 40min；
S12: fried dry: the S11 tealeaves spread after resurgence is placed in roller tea frying machine, is heated to 200 DEG C of stir-fry to tealeaves and is contained
Water obtains finished product stir-bake to yellowish tea at 6.0% or so.
Embodiment 2
A kind of manufacture craft of stir-bake to yellowish tea, includes the following steps:
S1: it leaf picking and withers: the two leaves and a bud fresh leaves of tea plant that picking is newly unfolded, and by the fresh dark brownish green thin booth of picking
In withering trough, during which withering time 8h not turn over leaf, and withering to dark brownish green water content is 60%；
S2: water-removing: using low temperature-high temperature-low temperature water-removing mode, the temperature of green-keeping machine risen to 150 DEG C, then will
In dark brownish green investment green-keeping machine in S1, finish 5min, and the rear temperature for increasing green-keeping machine is to 180 DEG C, and finish 5min, after reduce kill again
Green machine temperature continues the 5min that finishes to 175 DEG C or so；
S3: rub: being rubbed while hot in the dark brownish green investment rolling machine after rubbing, rub using it is light-in-it is light by the way of into
Row, whole process rub 35min without weight, rub rear deblocking machine deblocking.
S4: it just fries: will first rub rear tealeaves and be placed in roller tea frying machine, temperature 60 C fries 15min, phase at the beginning of the short time
Between do not open tea frying machine hydrofuge fan, keep tealeaves humidity；
S5: just bored: the tealeaves after first fry being contained in bamboo basket or fermentation basket and carries out bored Huang, is stacked with a thickness of 40cm, bored Huang
Time 6h；
S6: re-roasting: just bored tealeaves is placed in roller tea frying machine, temperature 60 C, short time re-roasting 20min, during which
Tea frying machine hydrofuge fan is not opened, makes tealeaves dehydration 20%；
S7: multiple bored: the tealeaves after re-roasting being contained in bamboo basket or fermentation basket and carries out bored Huang, is stacked with a thickness of 40cm, bored Huang
Time 6h；
S8: three fry: tealeaves bored again being placed in roller tea frying machine, temperature 60 C, the short time three fries 30min, during which
Tea frying machine hydrofuge fan is not opened, makes tealeaves dehydration 30%；
S9: three is bored: the tealeaves after three are fried, which is contained in bamboo basket or fermentation basket, carries out bored Huang, stacks with a thickness of 40cm, bored Huang
Time 6h；
S10: first fried dry: three tealeaves after bored being put in roller tea frying machine and carries out just fried dry, and 180 DEG C of stir-fry 15min are rear to drop
Low temperature to 150 DEG C fry to water content of tea be 30% when take out；
S11: it spreads: the tealeaves after first fried dry being carried out to spread resurgence, spreads thickness 3cm or so, spreads time 30min；
S12: fried dry: the S11 tealeaves spread after resurgence is put in roller tea frying machine, is heated to 180 DEG C of stir-fry to tealeaves and is contained
Water is got product when being 5.8% or so.
Embodiment 3
A kind of manufacture craft of stir-bake to yellowish tea, includes the following steps:
S1: it leaf picking and withers: the two leaves and a bud fresh leaves of tea plant that picking is newly unfolded, and by the fresh dark brownish green thin booth of picking
In withering trough, during which withering time 4h not turn over leaf, and withering to dark brownish green water content is 70%；
S2: water-removing: using low temperature-high temperature-low temperature water-removing mode, the temperature of green-keeping machine risen to 160 DEG C, then will
In dark brownish green investment green-keeping machine in S1, finish 4min, and the rear temperature for increasing green-keeping machine is to 190 DEG C, and finish 4min, after reduce kill again
Green machine temperature continues the 4min that finishes to 180 DEG C or so；
S3: rub: being rubbed while hot in the dark brownish green investment rolling machine after rubbing, rub using it is light-in-it is light by the way of into
Row, whole process rub 30min without weight, rub rear deblocking machine deblocking.
S4: it just fries: will first rub rear tealeaves and be placed in roller tea frying machine, temperature 70 C fries 10min, phase at the beginning of the short time
Between do not open tea frying machine hydrofuge fan, keep tealeaves humidity；
S5: just bored: the tealeaves after first fry being contained in bamboo basket or fermentation basket and carries out bored Huang, is stacked with a thickness of 45cm, bored Huang
Time 9h；
S6: re-roasting: just bored tealeaves is placed in roller tea frying machine, temperature 70 C, short time re-roasting 20min, during which
Tea frying machine hydrofuge fan is not opened, makes tealeaves dehydration 25%；
S7: multiple bored: the tealeaves after re-roasting being contained in bamboo basket or fermentation basket and carries out bored Huang, is stacked with a thickness of 45cm, bored Huang
Time 9h；
S8: three fry: tealeaves bored again being placed in roller tea frying machine, temperature 70 C, the short time three fries 30min, during which
Tea frying machine hydrofuge fan is not opened, makes tealeaves dehydration 35%；
S9: three is bored: the tealeaves after three are fried, which is contained in bamboo basket or fermentation basket, carries out bored Huang, stacks with a thickness of 45cm, bored Huang
Time 9h；
S10: first fried dry: three tealeaves after bored being put in roller tea frying machine and carries out just fried dry, and 190 DEG C of stir-fry 15min are rear to drop
Low temperature to 130 DEG C fry to water content of tea be 20% when take out；
S11: it spreads: the tealeaves after first fried dry being carried out to spread resurgence, spreads thickness 2-4cm, spreads time 30min；
S12: fried dry: the S11 tealeaves spread after resurgence is put in roller tea frying machine, is heated to 190 DEG C of stir-fry to tealeaves and is contained
To get finished product when water is 6.1% or so.
Embodiment 4
Embodiment 1-3 and the tealeaves of each comparative example are subjected to subjective appreciation, specific method is: referring to GB/T23776-
2009 tealeaves organoleptic evaluation methods, the specific procedure of sensory review is: sampling, dry to see shape, claims sample, opens soup, hears fragrance, tastes taste
Taste sees tea residue.Organoleptic quality is carried out to each sample by 10 evaluation experts to evaluate,
The results are shown in Table 1 for the description of its comment, and is taken pictures as illustrated in the accompanying drawings from 1 to 3 to the tea sample of stir-bake to yellowish tea obtained,
Attached drawing 1-3 is the appearance picture of the stir-bake to yellowish tea in embodiment 1.
Stir-bake to yellowish tea sensory review's result obtained by stir-bake to yellowish tea processing technology embodiment in 1 embodiment 1-3 of table
Pass through table 1 and attached drawing 1-3, it can be seen that it is aobvious to carry out assessment result to stir-bake to yellowish tea obtained by the embodiment of the present invention
Show, resulting stir-bake to yellowish tea flavour is dense, has back sweet, gives off a strong fragrance persistently, and have the distinctive dry tea of yellow tea yellow, millet paste is yellow, leaf
The qualitative characteristics at bottom yellow " three is yellow ", can be rated as first-class yellow tea good merchantable brand.
About product of the invention, the present inventor once did following experiment when groping optimal conditions:
Comparative example 1
It is with the difference of embodiment 1, S2: water-removing step specifically:
S2: water-removing: rising to 180 DEG C or so for the temperature of green-keeping machine, then by the dark brownish green investment green-keeping machine in S1, finishes
13min；
Comparative example 2
It is with the difference of embodiment 1, S2: water-removing step specifically:
S2: water-removing: rising to 200 DEG C or so for the temperature of green-keeping machine, then by the dark brownish green investment green-keeping machine in S1, finishes
13min；
Comparative example 3
It is with the difference of embodiment 1, after bored at the beginning of S5, is directly entered S10 just fried dry,；Remaining step and implementation
Example 1 is identical；
Comparative example 4
Be with the difference of embodiment 1, have passed through S9 tri- it is bored after, be directly entered S12 step, it is specific as follows: bored by three
Tealeaves afterwards is placed in roller tea frying machine, is heated to 200 DEG C and is fried to water content of tea at 6.0% or so, obtains finished product stir-bake to yellowish
Tea.
It is same as Example 1 that it makees step；
Comparative example 5
It is with the difference of embodiment 1, S5: after just bored, into following step:
Just bored tealeaves is placed in roller tea frying machine, the frying 30min at 80 DEG C, does not during which open tea frying machine hydrofuge fan,
Make tealeaves dehydration 30% or so；
It is multiple bored: the tealeaves after frying being contained in bamboo basket or fermentation basket and carries out bored Huang, is stacked with a thickness of 50cm, bored Huang time
3h；
It is multiple it is bored after be directly entered S10 step just fried dry, remaining step be identical with embodiment 1.I.e. without " five fry and
Three is bored " process, only re-roasting and it is multiple it is bored after enter first fried dry step.
Embodiment 5
About the scoring of tealeaves in embodiment 1-3 and each comparative example, still examined referring to GB/T23776-2009 tealeaves sense organ
Method is commented, scores are as shown in table 2,
Individual scores use hundred-mark system, and score is calculated using method of weighting scores: the weight for respectively evaluating the factor is respectively as follows: shape
25%, soup look 10%, fragrance 25%, flavour 30%, tea residue 10%；
The tealeaves subjective appreciation table of 2 embodiment 1-3 of table and each comparative example
| Shape 25% | Fragrance 25% | Soup look 10% | Flavour 30% | Tea residue 10% | Total score | |
| Embodiment 1 | 92 | 94 | 95 | 94 | 90 | 93.2 |
| Embodiment 2 | 91 | 94 | 94 | 95 | 89 | 93.05 |
| Embodiment 3 | 92 | 94 | 95 | 94 | 88 | 93 |
| Comparative example 1 | 90 | 86 | 84 | 86 | 88 | 87 |
| Comparative example 2 | 89 | 85 | 85 | 87 | 87 | 86.8 |
| Comparative example 3 | 87 | 88 | 86 | 84 | 86 | 86.15 |
| Comparative example 4 | 90 | 90 | 88 | 86 | 85 | 88.1 |
| Comparative example 5 | 90 | 87 | 89 | 88 | 85 | 88.05 |
The tealeaves sense organ comment table of 3 embodiment 1-3 of table and each comparative example
It can be seen that the tealeaves in embodiment 1-3 from sensory's result of upper table, shape score is almost equal, shape
It is upper consistent, illustrate its favorable reproducibility of method of the invention；
The fragrance of yellow tea in embodiment 1-3 is better than comparative example 1,2, this is because using in embodiment 1-3 specific
De-enzyming process, leaf under the conditions of specific three sections of temperature method de-enzyming process of the invention, leaf margin cell tissue by slight damage,
The hydrolysis of terpenes carbohydrate derivative, aromatic derivant is accelerated, the content in tender stem is delivered to leaf by " leaking water " mode
Cell is to promote the formation of fragrance matter, and fresh leaf green gas dissipates during water-removing, and fragrance matter is generated and distributed, and produces and allows people
Pleasant fragrance.The mellow flowering fragrance taste of tea fragrant taste in embodiment 1-3, and the millet paste in comparative example 1-2 is shown
The slightly very light green grass taste of tender perfume；
Moreover, the tealeaves soup look in embodiment 1-3 will show yellow compared in comparative example 1,2, reason compared to comparative example 1,2
It may be also during water-removing, the substances such as tea polyphenols slightly aoxidize, and theaflavin and thearubigin increase, so embodiment 1-3
In tealeaves soup look than the Huang in comparative example 1-2；Be mainly shown as: the millet paste in embodiment 1-3 is apricot yellow bright, and comparative example
Millet paste in 1-2 is pale yellow bright；
So relative to comparative example 1-2, tea flavour its fragrance in embodiment 1-3 is greatly increased, and not mature taste is reduced, and is grown
Delicious alcohol, the brighter Huang of millet paste color.
In comparative example 3, fried and first bored process merely through first；
In comparative example 4, after three is bored, without first fried dry and process is stacked, is directly entered fried dry process；
In comparative example 5, merely through re-roasting and multiple bored, i.e., two two bored processes of stir-fry, without five three bored processes of stir-fry；
The process of bored Huang mainly accumulates tealeaves after water-removing while hot, makes tea base that a system occur under damp and hot or dry heat condition
The non-enzymatic thermal chemical reaction of column, is the exclusive process of yellow tea, and forms the critical process of yellow tea distinguishing character.The process
Affect the quality of yellow tea.During bored Huang, the polyphenol compound in fresh tea leaves is because occurring non-enzymatic oxidation and isomerization etc.
It reacts and reduces, the substances such as flavine is caused to increase, while water occurs for the macromolecular substances such as protein, starch, reference state caffeine
Solution or degradation, amino acid, soluble sugar and caffeine equal size increase, but with the adjustment of bored yellow technique, such as the present invention
Five fry three bored techniques, the small-molecule substance of above-mentioned accumulation also can cause content to reduce because of consumption, it is seen then that the technique of bored Huang
The conversion of biochemical composition in leaf is affected, and then affects the organoleptic quality of yellow tea.
By re-roasting in above comparison, such as comparative example 3-5 multiple bored (four fry two bored), three fry one it is bored and it is multiple it is bored after
Direct fried dry is caused as a result, its shape, tea perfume, soup look and flavour when sensory without first fried dry step process
It will receive certain influence with tea bottom.
Specific manifestation is as follows:
In comparative example 3, the yellow tea dry tea produced is dark green, and tea residue is light green, lacks " three is yellow " feature of yellow tea feature, tea perfume
Gas faint scent, fresh taste owe strong, inclined green tea style.
In comparative example 4, three it is bored after tealeaves only pass through a fried dry, do not carry out just fried dry but direct fried dry this two step
Stir-frying-technology, the yellow tea assessment result that this method obtains show that tea aroma, which has, fries beans perfume, but has the apparent smell of burning, soup
Color is pale yellow, and flavour is pure and mild, owes strong, there is the smell of burning.
In comparative example 5, tealeaves after just bored merely through re-roasting under the conditions of " three is bored " in embodiment 1 and multiple bored,
Yellow tea dry tea green obtained, soup look is yellowish green, tea residue green, does not reach three yellow qualitative characteristics of yellow tea, fragrance has bright
Aobvious bored taste.
It can be seen that using five in embodiment 1-3 fries three bored processing technologys, the stir-bake to yellowish tea of acquisition have dry tea it is yellow,
" three is yellow " feature that millet paste is yellow, tea residue is yellow, and there is the dense alcohol of flavour, give off a strong fragrance lasting quality characteristic；
As it can be seen that the yellow tea that the method in comparative example 1-3 obtains, either shape or fragrance, soup look, flavour, tea residue this
A little indexs are nothing like the embodiment of the present invention 1-4, and due to using specific technique, " five stir-frys three are bored " makes to process the present invention
Yellow tea there is " flavour is dense, has back sweet, gives off a strong fragrance persistently " and millet paste is yellow, tea residue Huang, on appearance luster has reached
Multiply the quality of yellow tea.
Claims (8)
1. a kind of manufacture craft of stir-bake to yellowish tea, includes the following steps:
Leaf picking and wither, finish, rubbing, just stir-fry, first bored, re-roasting, it is multiple it is bored, three fry, three bored, first fried drys, spread, fried dry.
2. a kind of manufacture craft of stir-bake to yellowish tea as described in claim 1, which is characterized in that in water-removing step, using low temperature~
The temperature of green-keeping machine is risen to 150~180 DEG C, water-removing by high temperature~low temperature water-removing mode；
Then increasing the temperature of green-keeping machine to 180~200 DEG C but does not include 180 DEG C, water-removing；
Green-keeping machine temperature is finally reduced again to 175~180 DEG C, continues to finish.
3. a kind of manufacture craft of stir-bake to yellowish tea as described in claim 1, includes the following steps:
S1: it leaf picking and withers: the two leaves and a bud fresh leaves of tea plant that picking is newly unfolded, and the fresh dark brownish green thin booth of picking is withered
It withers in slot；
S2: water-removing: using low temperature~high temperature~low temperature water-removing mode, the temperature of green-keeping machine is risen to 150~180 DEG C, water-removing；
Then increasing the temperature of green-keeping machine to 180~200 DEG C but does not include 180 DEG C, water-removing；
Green-keeping machine temperature is finally reduced again to 175~180 DEG C, continues to finish；
S3: rub: will in S2 finish after dark brownish green investment rolling machine in rub while hot, rub using gently~in~it is light by the way of into
Row, whole process are carried out under conditions of no weight, are rubbed, then deblock；
S4: it just fries: the tealeaves after rubbing is placed in tea frying machine just stir-fry；
S5: just bored: by the bored Huang of tealeaves after first fry；
S6: re-roasting: by just bored tealeaves re-roasting；
S7: multiple bored: by the bored Huang of tealeaves after re-roasting；
S8: three fry: tealeaves three bored again is fried；
S9: three is bored: the tealeaves bored Huang again after three are fried；
S10: first fried dry: by fried dry at the beginning of three tealeaves after bored；
S11: it spreads: the tea spreading after first fried dry is put back into tide；
S12: fried dry: S11 is spread into the tealeaves fried dry after resurgence, obtains finished product stir-bake to yellowish tea.
4. a kind of manufacture craft of stir-bake to yellowish tea as described in claim 1, it is characterised in that:
In S2, using low temperature~high temperature~low temperature water-removing mode, the temperature of green-keeping machine is risen to 150~180 DEG C, then by S1
In dark brownish green investment green-keeping machine in, finish 3~5min, and the rear temperature for increasing green-keeping machine to 180-200 DEG C but does not include 180 DEG C,
Finish 3~5min, after reduce green-keeping machine temperature again to 175~180 DEG C, continue finish 3-5min.
5. a kind of manufacture craft of stir-bake to yellowish tea as described in claim 1, it is characterised in that:
When S4 is just fried: temperature is 60-80 DEG C, just fries 10-15min；
S6 re-roasting parameter: 60-80 DEG C of temperature, re-roasting 15-20min；
S6 tri- fries parameter: 60-80 DEG C of temperature, three fry 20-30min；
It is just bored, multiple it is bored, when three is bored: stacking thickness is 40-50cm, and the bored Huang time is 3-9h.
6. a kind of manufacture craft of stir-bake to yellowish tea as described in claim 1, includes the following steps:
S1: it leaf picking and withers: the two leaves and a bud fresh leaves of tea plant that picking is newly unfolded, and the fresh dark brownish green thin booth of picking is withered
In slot, withering time is 4~10h, does not during which turn over leaf, and withering to dark brownish green water content is 60~70%；
S2: water-removing: using low temperature~high temperature~low temperature water-removing mode, the temperature of green-keeping machine is risen to 150~180 DEG C, then
By the 3~5min that in the dark brownish green investment green-keeping machine in S1, finishes；
Then increasing the temperature of green-keeping machine to 180~200 DEG C but does not include 180 DEG C, and finish 3~5min；
Green-keeping machine temperature is finally reduced again to 175~180 DEG C, continues 3~5min of water-removing；
S3: rub: will in S2 finish after dark brownish green investment rolling machine in rub while hot, rub using gently~in~it is light by the way of into
Row, whole process carry out under conditions of no weight, rub 30~45min, are deblocked after rubbing using deblocking machine；
S4: just frying: the tealeaves after rubbing be placed in tea frying machine, and 10~15min is fried at the beginning of 60~80 DEG C；
S5: just bored: the tealeaves after first fry being contained in bored Huang in bamboo basket or fermentation basket, is stacked with a thickness of 40~50cm, bored Huang time 3
~9h；
S6: re-roasting: just bored tealeaves is placed in tea frying machine, and in 60~80 DEG C of 15~20min of re-roasting, the tealeaves after making re-roasting is lost
Water 20~30%；
S7: multiple bored: the tealeaves after re-roasting being contained in bamboo basket or fermentation basket and carries out bored Huang, is stacked with a thickness of 40~50cm, bored Huang
3~9h of time；
S8: three fry: tealeaves bored again being placed in tea frying machine, three fry 20~30min, the tealeaves after making re-roasting at 60~80 DEG C
Dehydration 30~40%；
S9: three is bored: the tealeaves after three are fried, which is contained in bamboo basket or fermentation basket, carries out bored Huang, stacks with a thickness of 40~50cm, bored Huang
3~9h of time；
S10: first fried dry: three tealeaves after bored is placed in tea frying machine just fried dry, in 180~200 DEG C of 10~15min of stir-fry, then
It is cooled to taking-up when 120~150 DEG C of stir-frys to water content of tea is 20~30%；
S11: it spreads: the tea spreading after first fried dry being put back into tide, spreads 2~4cm of thickness, spreads 20~40min of time；
S12: fried dry: the S11 tealeaves spread after resurgence is placed in tea frying machine, is heated to 180~200 DEG C and is fried to water content of tea
5~6%, finished product stir-bake to yellowish tea is obtained.
7. a kind of manufacture craft of stir-bake to yellowish tea as described in claim 1, it is characterised in that: in S4, S6, S8, fried, again first
It fries, keep tea frying machine hydrofuge fan to be in close state during three stir-frys.
8. a kind of manufacture craft of stir-bake to yellowish tea as described in claim 1, it is characterised in that: adopted in S4, S6, S8, S10, S12
Tea frying machine is roller tea frying machine.
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Application publication date: 20190215 |