CN109566786A - A kind of Meng Ku large leaf Iceland's tea and its processing method - Google Patents
A kind of Meng Ku large leaf Iceland's tea and its processing method Download PDFInfo
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- CN109566786A CN109566786A CN201910060629.8A CN201910060629A CN109566786A CN 109566786 A CN109566786 A CN 109566786A CN 201910060629 A CN201910060629 A CN 201910060629A CN 109566786 A CN109566786 A CN 109566786A
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of Meng Ku large leaf Iceland's tea and its processing method, this method to include: step 1, picking；Step 2, fresh leaf the cool green grass or young crops: the fresh leaf of picking is subjected to spreading for cooling；Step 3, water-removing；Step 4, water-removing leaves pile fermentation spreading for cooling: being blown fresh leaf using air-cooler cold, and pile fermentation is carried out after cooling down；Step 5 is rubbed: being carried out by rolling machine, water-removing leaves is made to become strip；Step 6, deblocking: the blocky dismission that will be rubbed in leaf；Step 7, drying: dry using sunlight；Step 8, woollen sorting: non-tea material, old leaf, old stalk sorting are rejected；Step 9, steam pressure；Step 10, shaping packaging: it by the molding tea-drying of steam pressure, then packs and is detected again.Present invention provides Meng Ku large leaf Iceland tea of this method preparation.The method that the present invention uses is more scientific, and easily operated and popularization, resulting high-quality finished product Pu'er tea, color have the distinctive qualitative characteristics of Meng Ku large leaf Iceland tea.
Description
Technical field
The present invention relates to a kind of tealeaves and its processing methods, and in particular, to a kind of Meng Ku large leaf Iceland's tea and its add
Work method.
Background technique
China is the native place of tea, and Chinese drink tea, it is stated that starts from legendary god of farming's epoch, saving your breath also has more than 4700 years.Until existing
Each race compatriot of China is there are also the people with tea for the custom of gift.
The culture that Chinese tea culture is Chinese tea making, drinks tea.As one of seven necessities of life (fuel sauce vinegar tea), drink
China is very universal to tea in ancient times.The tea culture of China and the difference of American-European or Japan tea culture are very big.Chinese tea text
Change of long standing and well established, extensive knowledge and profound scholarship, not only include substance cultural layer, also includes deep spiritual civilization level.
Tea making is to process to tealeaves, or make it have more preferably health-care effect, or keep its fragrance special, passes through people
Drink, play more beneficial effect, will more cause concern and hobby of the people to drinking tea, it is welcomed by the people,
Be only Tea Industry development inject new vitality, push the economic development of tea industry, at the same can also make numerous people from
More beneficial nutrition and health are obtained in the enjoyment drunk tea.
Pu'er tea is very popular in recent years and that pursues one grows tea, and is with the Yunnan large-leaf seed in Yunnan Province's certain area
Kind sundrying tea is raw material, and using special process, the tea to be formed is processed through post-fermentation.Pu'er tea is divided into Pu'er raw tea in production
With Pu'er cooked tea two major classes.Pu'er tea mainly originates in the areas such as the Xishuangbanna, Lincang, Pu'er in Yunnan Province, and drinking method is rich
Richness can both be drunk clearly, can also mix drink.Pu'er tea millet paste is orange dense, and fragrance is high sharp lasting, and odor type is unique, and the dense alcohol of flavour is prolonged resistance to
Bubble.
Since people's lives taste steps up, the development to tea culture is also that one kind is greatly promoted, but market is fried
The factors such as work cause Pu'er tea price generally higher, lead to the appearance of a large amount of fraud tealeaves in the tea market containing moisture, disturb
Random tea market, so Pu'er tea is larger in different year and regional price deviation, the market price is chaotic, allow people be difficult to differentiate and
Selection.
Summary of the invention
The object of the present invention is to provide a kind of tealeaves and its processing methods, solve existing issue, the processing method of use is more
Add science, be able to carry out process conditions and quality control, easily operated and popularization has developed and is easier to absorption of human body, can fill
Distribution waves tealeaves effect and further increases the high-quality finished product Pu'er tea of mouthfeel, and color has Meng Ku large leaf Iceland
The distinctive qualitative characteristics of tea.
In order to achieve the above object, the present invention provides a kind of processing methods of Meng Ku large leaf Iceland tea, wherein the party
Method includes: step 1, picking: the fresh leaf chosen on brave library large leaf tea tree is picked；Step 2, fresh leaf the cool green grass or young crops: by picking
Fresh leaf is uniformly spread out, and spreading for cooling is carried out；Step 3, water-removing: the fresh leaf after spreading for cooling is finished；Step 4, water-removing leaves pile fermentation spreading for cooling:
The fresh leaf to finish is taken out and carries out spreading for cooling, uses air-cooler to blow the fresh leaf to take the dish out of the pot after spreading out cold, after water-removing leaves cooling,
Carry out pile fermentation；Step 5 is rubbed: the spreading for cooling leaf after water-removing being rubbed by rolling machine, water-removing leaves is made to become strip；Step
6, it deblocks: leaf will be rubbed and taken out from rolling machine, deblocked, the blocky dismission that will be rubbed in leaf is divided into the bar shaped for rubbing leaf；
Step 7, drying: it is dry using sunlight leaf will to be rubbed after deblocking；Step 8, woollen sorting: will be in the tealeaves woollen after drying
Non-tea material, old leaf, old stalk sorting reject；Step 9, steam pressure: the tealeaves woollen after sorting is subjected to steam pressure molding；Step
10, shaping packaging: the molding tealeaves of steam pressure being dried, is then packed, using obtaining finished product after detection.
The processing method of above-mentioned Meng Ku large leaf Iceland tea, wherein picking described in step 1 is picking Yunnan Province Lincang
The fresh leaves of tea plant of tea growing areas of the height above sea level of Shuan Jiang autonomous county, city brave library large leaf tea within the border at 1500 meters or more.Accomplish it is early adopt,
It is tender to adopt, frequently adopt, adopt only.Bud-leaf at piece, it is uniform in size, stay handle to want short.It gently adopts and puts down gently, bamboo basket contains, bamboo basket stores and transports.
The processing method of above-mentioned Meng Ku large leaf Iceland tea, wherein in the step 2, the fresh leaf of spreading for cooling is with a thickness of 4
~6cm, preferably 5cm or so；The time of spreading for cooling is 4.5~5.5 hours, preferably 5 hours or so, makes fresh leaf moisture content by quality
Percentages lost 2~4%, preferably 3% or so.Spreading for cooling fresh leaf role, first is that physical change makes extra fresh leaf water
Part is scattered and disappeared, convenient for water-removing；Second is that chemical change, the aromatic substance of fresh leaf, which changes, during spreading for cooling keeps the woollen of processing bitter
Astringent taste reduces, and forms the qualitative characteristics of distinctive Pu'er tea.
The processing method of above-mentioned Meng Ku large leaf Iceland tea, wherein water-removing described in step 3, being will be fresh after spreading for cooling
Leaf is finished by roller fixation machine, or carries out cooking-pot type water-removing by iron pan；Temperature range is controlled at 180~200 DEG C or so,
Time is 3~5min.The main points that need to be grasped of finishing include: high-temperature fixation, from low to high, old leaf it is tender kill, tender leaf kills always.It throws bored
Throw few bored principle in conjunction with, water-removing is the first procedure of manufacture, and the fresh leaf taken is increased temperature, and inhibits fermentation, makes more
Tealeaves keeps intrinsic green, while reducing the moisture content in fresh leaf, and blade is made to soften, convenient for processing in next step.
The processing method of above-mentioned Meng Ku large leaf Iceland tea, wherein in the step 4, the fresh leaf to finish is gone out
Pot spreading for cooling, spreading for cooling and fresh leaf spreading for cooling at this time be completely it is different, rapidly the fresh leaf to take the dish out of the pot is blown using air-cooler it is cold, to
Water-removing leaf temp is down to 40 DEG C or so, and water-removing leaves are carried out pile fermentation；Pile fermentation time be spring tea 60 minutes, summer tea 80 minutes, autumn tea
50 minutes.Water-removing leaves are made to have slightly yellow color, fragrance delicate fragrance type is changed into Fruity type, floral type, mostly Fruity type.
The processing method of above-mentioned Meng Ku large leaf Iceland tea, wherein in the step 5, the revolving speed of rolling machine is 50
~60r/min, time of kneading are 3~8min；Spreading for cooling leaf after water-removing is rubbed, is mainly rubbed using rolling machine, because
Rub the different of type and throw that leaf amounts are also different, the time rubbed by finish it is old it is tender depending on, tender leaf is gently rubbed.Old leaf is slightly rubbed again.
It is that water-removing leaves is made to become strip that it, which is acted on,.The bar shaped for rubbing leaf is divided into bubble item and two kinds of tight item, corresponding loose tea and compressed tea, depending on disappearing
Depending on the demand of the person of expense.Then step 6 is carried out, the leaf of rubbing for rubbing appropriate is put down from rolling machine, is deblocked, because rubbing
Leaf has bulk that need to deblock, and makes blocky dismission, is divided into the bar shaped for rubbing leaf out, there is mechanical deblocking and by hand two kinds of sides of deblocking
Formula.
The processing method of above-mentioned Meng Ku large leaf Iceland tea, wherein in the step 7, leaf will be rubbed and spread out, Pu'er
The woollen drying of tea be it is dry using sunlight, once completed by direct sunlight drying be it is best, bar shaped is unlikely to deform, and makes to rub
Twist leaf sufficiently lost moisture content in the sun, until moisture content rate of scattering and disappearing is by mass percentage 87~90%, preferably 88%
Left and right.So that dried leaf is had distinctive brave library large leaf gross tea fragrance, can be fitted into case, forms the woollen of lower step processing.Then
Step 8 is carried out, woollen sorting is machined to the important link sampled tea, and makes non-tea material, old leaf, old stalk etc. in tealeaves woollen
Therefrom reject.Using manually picking up to pick and picking with frictional static machine, keep woollen reasonably assorted, reach the color of made tea, perfume (or spice),
The qualitative characteristics of taste distinctive Meng Ku large leaf Iceland tea.
The processing method of above-mentioned Meng Ku large leaf Iceland tea, wherein in the step 9, by the tealeaves hair after sorting
Material is put into steaming kier, is steamed rapidly with steam, and the time is 10~15 seconds, then at once pours out tealeaves woollen, is put into preparation
In good special cloth bag, after knotting by hand, it is put on yoke and dries after being suppressed with stone mill, it can also be using machine pressing
Mode suppresses Pu'er tea.Steam softens tealeaves, not broken when conducive to tea cake moulding, is then suppressed again, and brick is made in sizing
Tea, Tuo tea, tea cake.Steam pressure is key link (cake, brick, a small bay in a river) type shape of Pu'er tea processing, and only change in shape does not influence
In it quality.
The processing method of above-mentioned Meng Ku large leaf Iceland tea, wherein in the step 10, by the molding tealeaves of steam pressure
Be dried by natural air drying, until water content is by mass percentage 8~12%, preferably 10% or so, then into
Row packaging.Forming process is the scope of tea leaf refining processing, can be made into brick tea according to different requirements, Tuo tea, tea cake, contains only
Amount is also depending on consumer demand.Molding product reaches the feature of semi-finished product, then through drying (preferably natural air drying)
Water content is packed 10% or so, is divided into Nei Bao and outer packing, forms Pu'er tea finished product.Again through official's detection and factory
Interior factory self-test, can enter the product in market is Meng Ku large leaf Iceland tea product, therefore can the library Cheng Meng Iceland Pu'er tea.
Present invention provides Meng Ku large leaf Iceland tea of above-mentioned method preparation.
A kind of Meng Ku large leaf Iceland's tea provided by the invention and its processing method have the advantage that
The processing method that the present invention uses is more scientific, is able to carry out process conditions and quality control, easily operated and push away
Extensively.It is had developed by this method and is easier to absorption of human body, tealeaves effect can be given full play to and further increases the Gao Pin of mouthfeel
Matter finished product Pu'er tea, color return sweet effect more while having Meng Ku large leaf Iceland tea distinctive qualitative characteristics
Long, sweet taste is denseer, fine and smooth compared with other tea kinds, and user is facilitated to choose for aid, has broader market, can generate more preferable
Economic benefit.
Specific embodiment
A specific embodiment of the invention is further described below.
The processing method of Meng Ku large leaf provided by the invention Iceland tea, this method includes: step 1, picking: choosing Meng Ku
Fresh leaf on large leaf tea tree is picked；Step 2, fresh leaf the cool green grass or young crops: the fresh leaf of picking is uniformly spread out, carries out spreading for cooling；Step
3, it finishes: the fresh leaf after spreading for cooling is finished；Step 4, water-removing leaves pile fermentation spreading for cooling: the fresh leaf to finish taking-up is spread out
It is cool, after spreading out using air-cooler the fresh leaf to take the dish out of the pot is blown it is cold, after water-removing leaves cooling after, carry out pile fermentation；Step 5 is rubbed: will be killed
Spreading for cooling leaf after blueness is rubbed by rolling machine, and water-removing leaves is made to become strip；Step 6, deblocking: leaf will be rubbed from rolling machine
It takes out, deblocks, the blocky dismission that will be rubbed in leaf is divided into the bar shaped for rubbing leaf；Step 7, drying: by rubbing after deblocking
Leaf is dry using sunlight；Step 8, woollen sorting: by non-tea material, old leaf, the old stalk point in the tealeaves woollen after drying
Pick rejecting；Step 9, steam pressure: the tealeaves woollen after sorting is subjected to steam pressure molding；Step 10, shaping packaging: steam pressure is molding
Tealeaves is dried, and is then packed, using obtaining finished product after detection.
Preferably, the picking of step 1 is the height above sea level for picking Shuan Jiang autonomous county, Lincang City, Yunnan Province brave library large leaf tea within the border
Fresh leaves of tea plant 1500 meters or more of tea growing areas.
In step 2, the fresh leaf of spreading for cooling is 4.5~5.5 hours with a thickness of 4~6cm, the time of spreading for cooling, make fresh leaf moisture content by
Mass percent meter lost 2~4%.
The water-removing of step 3 is the fresh leaf after spreading for cooling to be finished by roller fixation machine, or carry out cooking-pot type by iron pan
Water-removing；At 180~200 DEG C, the time is 3~5min for temperature range control.
In step 4, leaf temp to be finished is down to 40 DEG C, and water-removing leaves are carried out pile fermentation；Pile fermentation time is spring tea 60 minutes, the summer
Tea 80 minutes, autumn tea 50 minutes.
In step 5, the revolving speed of rolling machine is 50~60r/min, and time of kneading is 3~8min；The bar shaped for rubbing leaf is divided into
Steep item and two kinds of tight item.
In step 7, leaf will be rubbed and spread out, drying is once completed by direct sunlight, until moisture content rate of scattering and disappearing presses quality percentage
Than until being calculated as 87~90%.
In step 9, the tealeaves woollen after sorting is steamed with steam, the time is 10~15 seconds, then by tealeaves hair
Material is poured out, and is suppressed, and brick tea, Tuo tea, tea cake is made in sizing.
In step 10, the molding tealeaves of steam pressure is dried by natural air drying, until water content is by mass percentage
Then meter is packed 8~12%.
Present invention provides Meng Ku large leaf Iceland tea of this method preparation.
A kind of Meng Ku large leaf Iceland's tea provided by the invention and its processing method are done more into one below with reference to embodiment
Step description.
Embodiment 1
A kind of processing method of Meng Ku large leaf Iceland tea, this method includes:
Step 1, picking: the fresh leaf chosen on brave library large leaf tea tree is picked
Preferably, the height above sea level of picking Shuan Jiang autonomous county, Lincang City, Yunnan Province brave library large leaf tea within the border is at 1500 meters or more
The fresh leaves of tea plant of tea growing areas.Accomplish early adopt, tender adopt, diligent adopt, adopt only.Bud-leaf at piece, it is uniform in size, stay handle to want short.It gently adopts light
It puts, bamboo basket contains, bamboo basket stores and transports.
Step 2, fresh leaf the cool green grass or young crops: the fresh leaf of picking is uniformly spread out, carries out spreading for cooling.
Preferably, the fresh leaf of spreading for cooling is with a thickness of 4~6cm, preferably 5cm or so；The time of spreading for cooling is 4.5~5.5 hours,
Preferably 5 hours or so, make fresh leaf moisture content by mass percentage scatter and disappear 2~4%, preferably 3% or so.What spreading for cooling fresh leaf rose
Effect, first is that physical change makes extra fresh leaf moisture content scatter and disappear, convenient for water-removing；Second is that chemical change, fresh leaf during spreading for cooling
Aromatic substance change make processing woollen bitter taste reduce, form the qualitative characteristics of distinctive Pu'er tea.
Step 3, water-removing: the fresh leaf after spreading for cooling is finished.
Fresh leaf after spreading for cooling is finished by roller fixation machine, or cooking-pot type water-removing is carried out by iron pan；Temperature range
At 180~200 DEG C or so, the time is 3~5min for control.The main points that need to be grasped of finishing include: high-temperature fixation, from low to high,
Old leaf is tender to kill, tender leaf kills always.It throws bored combination and throws few bored principle more, water-removing is the first procedure of manufacture, what is taken
Fresh leaf increases temperature, and inhibits fermentation, so that tealeaves is kept intrinsic green, while reducing the moisture content in fresh leaf, so that blade is softened, be convenient for
It processes in next step.
Step 4, water-removing leaves pile fermentation spreading for cooling: the fresh leaf to finish being taken out and carries out spreading for cooling, will using air-cooler after spreading out
The fresh leaf to take the dish out of the pot blow it is cold, after water-removing leaves cooling after, carry out pile fermentation.
The fresh leaf to finish is taken the dish out of the pot spreading for cooling, spreading for cooling and fresh leaf spreading for cooling at this time be it is completely different, using air-cooler
Rapidly the fresh leaf to take the dish out of the pot is blown cold, leaf temp to be finished is down to 40 DEG C or so, and water-removing leaves are carried out pile fermentation；Pile fermentation time is the spring
Tea 60 minutes, summer tea 80 minutes, autumn tea 50 minutes.Water-removing leaves are made to have slightly yellow color, fragrance delicate fragrance type is changed into Fruity type, flower
Odor type, mostly Fruity type.Pile fermentation is the zymotechnique in puerh tea manufacturing process, and determines the key of ripe tea quality
Point refers to stack solar dried green tea and sprinkle water afterwards at certain altitude (usually in 70cm or so), above covers burlap, tealeaves ferment is promoted to make
Progress is allowed to ferment under hyther, after certain degree is transformed into after tealeaves, then spreads out to dry.
Step 5 is rubbed: the spreading for cooling leaf after water-removing being rubbed by rolling machine, water-removing leaves is made to become strip.
Preferably, the revolving speed of rolling machine is 50~60r/min, and time of kneading is 3~8min；By the spreading for cooling leaf after water-removing into
Row is rubbed, and is mainly rubbed using rolling machine, and because the different throwing leaf amounts for rubbing type are also different, the time rubbed is by finishing
It is old it is tender depending on, tender leaf is gently rubbed.Old leaf is slightly rubbed again.It is that water-removing leaves is made to become strip that it, which is acted on,.Rub leaf bar shaped be divided into bubble item and
Tight two kinds of item, corresponding loose tea and compressed tea, depending on consumer demand.
Step 6, deblocking: will rub leaf and take out from rolling machine, deblock, and the blocky dismission that will be rubbed in leaf is divided into
Rub the bar shaped of leaf.
The leaf of rubbing for rubbing appropriate is put down from rolling machine, is deblocked, has bulk that need to deblock because rubbing leaf, makes
Bulk is dismissed, and the bar shaped for rubbing leaf out is divided into, and has mechanical deblocking and by hand deblocking two ways.
Step 7, drying: it is dry using sunlight leaf will to be rubbed after deblocking.
Leaf will be rubbed to spread out, the woollen drying of Pu'er tea is once completed by direct sunlight dry using sunlight drying
It is dry be it is best, bar shaped is unlikely to deform, and is made to rub leaf and is sufficiently scattered and disappeared in the sun moisture content, until moisture content rate of scattering and disappearing is by mass percentage
Until 87~90%, preferably 88% or so.So that dried leaf is had distinctive brave library large leaf gross tea fragrance, case can be packed into
In, form the woollen of lower step processing.
Step 8, woollen sorting: the non-tea material in the tealeaves woollen after drying, old leaf, old stalk sorting are rejected.
Woollen sorting is machined to the important link sampled tea, make non-tea material, old leaf, old stalk in tealeaves woollen etc. from
Middle rejecting.It is picked using manually picking up to pick with frictional static machine, keeps woollen reasonably assorted, reach the color of made tea
The qualitative characteristics of distinctive Meng Ku large leaf Iceland tea.
Step 9, steam pressure: the tealeaves woollen after sorting is subjected to steam pressure molding.
Preferably, the tealeaves woollen after sorting being put into steaming kier, is steamed rapidly with steam, the time is 10~15 seconds,
Then tealeaves woollen is poured out at once, is put into ready special cloth bag, after knotting by hand, is put into after being suppressed with stone mill
It is dried on yoke, Pu'er tea can also be suppressed by the way of machine pressing.Steam soften tealeaves, be conducive to tea cake moulding when not
It is broken, it is then suppressed again, brick tea, Tuo tea, tea cake is made in sizing.Steam pressure be Pu'er tea processing key link (cake, brick,
A small bay in a river) type shape, only change in shape do not influence in it quality.
Step 10, shaping packaging: the molding tealeaves of steam pressure being dried, is then packed, and is obtained using after detection
To finished product.
The molding tealeaves of steam pressure is dried by natural air drying, until water content by mass percentage 8~
12%, preferably 10% or so, then packed.
Tea-leaf forming process is the scope of tea leaf refining processing, it is necessary to be that the enterprise for obtaining production licence (SC) can just have
Process qualification.Brick tea, Tuo tea, tea cake, net content be can be made into according to different requirements, also depending on consumer demand.At
The product of type reaches the feature of semi-finished product, then is packed through drying (preferably natural air drying) water content 10% or so,
It is divided into Nei Bao and outer packing, forms Pu'er tea finished product.Detect again through official be with self-test of dispatching from the factory in factory, the product that can enter market
Meng Ku large leaf Iceland tea product, therefore can the library Cheng Meng Iceland Pu'er tea.
The present embodiment also provides Meng Ku large leaf Iceland tea of this method preparation.
Using Meng Ku large leaf Iceland tea prepared by the present embodiment, soaks tea and drink, and randomly choosed thousands of people
Secondary, the Blind Test carried out between other a variety of Pu'er teas in the market foretastes, brave library large leaf ice prepared by the present embodiment
Island tea satisfaction reaches 98% or more, and 86.3% consumer can select Meng Ku large leaf Iceland prepared by purchase the present embodiment
Tea.
Meng Ku large leaf provided by the invention Iceland's tea and its processing method, the processing method of use is more scientific, can
Process conditions and quality control are carried out, easily operated and popularization can be improved the nutritive effect of tea, promote the fragrance and wind of tea
Taste, to provide a kind of new teabag drink to people, improve and improve selection and hobby of the people to drinking tea, from health-nutrition
Angle can give people a kind of new wholesome tea-drinking selection.
It is discussed in detail although the contents of the present invention have passed through above preferred embodiment, but it should be appreciated that above-mentioned
Description is not considered as limitation of the present invention.After those skilled in the art have read above content, for of the invention
A variety of modifications and substitutions all will be apparent.Therefore, protection scope of the present invention should be limited to the appended claims.
Claims (10)
1. a kind of processing method of Meng Ku large leaf Iceland tea, which is characterized in that this method includes:
Step 1, picking: the fresh leaf chosen on brave library large leaf tea tree is picked；
Step 2, fresh leaf the cool green grass or young crops: the fresh leaf of picking is uniformly spread out, carries out spreading for cooling；
Step 3, water-removing: the fresh leaf after spreading for cooling is finished；
Step 4, water-removing leaves pile fermentation spreading for cooling: the fresh leaf to finish being taken out and carries out spreading for cooling, will be taken the dish out of the pot after spreading out using air-cooler
Fresh leaf blow it is cold, after water-removing leaves cooling after, carry out pile fermentation；
Step 5 is rubbed: the spreading for cooling leaf after water-removing being rubbed by rolling machine, water-removing leaves is made to become strip；
Step 6, deblocking: will rub leaf and take out from rolling machine, deblock, and the blocky dismission that will be rubbed in leaf is divided into and rubbing
The bar shaped of leaf；
Step 7, drying: it is dry using sunlight leaf will to be rubbed after deblocking；
Step 8, woollen sorting: the non-tea material in the tealeaves woollen after drying, old leaf, old stalk sorting are rejected；
Step 9, steam pressure: the tealeaves woollen after sorting is subjected to steam pressure molding；
Step 10, shaping packaging: the molding tealeaves of steam pressure being dried, is then packed, using obtaining into after detection
Product.
2. the processing method of Meng Ku large leaf as described in claim 1 Iceland tea, which is characterized in that picking described in step 1
It is the tea for picking the tea growing areas of the height above sea level of Shuan Jiang autonomous county, Lincang City, Yunnan Province brave library large leaf tea within the border at 1500 meters or more
Set fresh leaf.
3. the processing method of Meng Ku large leaf as described in claim 1 Iceland tea, which is characterized in that in the step 2, booth
For cool fresh leaf with a thickness of 4~6cm, the time of spreading for cooling is 4.5~5.5 hours, make fresh leaf moisture content scatter and disappear 2 by mass percentage~
4%.
4. the processing method of Meng Ku large leaf as described in claim 1 Iceland tea, which is characterized in that water-removing described in step 3,
It is the fresh leaf after spreading for cooling to be finished by roller fixation machine, or cooking-pot type water-removing is carried out by iron pan；Temperature range control exists
180~200 DEG C, the time is 3~5min.
5. the processing method of Meng Ku large leaf as described in claim 1 Iceland tea, which is characterized in that in the step 4, to
Water-removing leaf temp is down to 40 DEG C, and water-removing leaves are carried out pile fermentation；Pile fermentation time is spring tea 60 minutes, and summer tea 80 minutes, autumn tea 50 divided
Clock.
6. the processing method of Meng Ku large leaf as described in claim 1 Iceland tea, which is characterized in that in the step 5, rub
The revolving speed of twister is 50~60r/min, and time of kneading is 3~8min；The bar shaped for rubbing leaf is divided into bubble item and two kinds of tight item.
7. the processing method of Meng Ku large leaf as described in claim 1 Iceland tea, which is characterized in that, will in the step 7
It rubs leaf to spread out, drying is once completed by direct sunlight, until moisture content rate of scattering and disappearing is by mass percentage 87~90%.
8. the processing method of Meng Ku large leaf as described in claim 1 Iceland tea, which is characterized in that, will in the step 9
Tealeaves woollen after sorting is steamed with steam, and the time is 10~15 seconds, then pours out tealeaves woollen, is suppressed, fixed
Brick tea, Tuo tea, tea cake is made in type.
9. the processing method of Meng Ku large leaf as described in claim 1 Iceland tea, which is characterized in that in the step 10,
The molding tealeaves of steam pressure is dried by natural air drying, until water content is by mass percentage 8~12%, then into
Row packaging.
10. a kind of Meng Ku large leaf Iceland tea of the method preparation as described in any one of claim 1~9.
Priority Applications (1)
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| CN112772742A (en) * | 2021-01-31 | 2021-05-11 | 杨娜 | Hand-tearing Pu' er tea and preparation method thereof |
| CN113519645A (en) * | 2021-07-14 | 2021-10-22 | 临沧华茶商贸有限公司 | Preparation method of tea red edge |
| CN114586866A (en) * | 2022-03-16 | 2022-06-07 | 云南山青花燃茶业有限公司 | Fermentation process of non-humid cooked tea |
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| CN112772742A (en) * | 2021-01-31 | 2021-05-11 | 杨娜 | Hand-tearing Pu' er tea and preparation method thereof |
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