CN109717257A - A kind of preparation method of sweetness scent type green tea - Google Patents
A kind of preparation method of sweetness scent type green tea Download PDFInfo
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- CN109717257A CN109717257A CN201910160522.0A CN201910160522A CN109717257A CN 109717257 A CN109717257 A CN 109717257A CN 201910160522 A CN201910160522 A CN 201910160522A CN 109717257 A CN109717257 A CN 109717257A
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Abstract
The present invention relates to a kind of preparation methods of fresh and sweet scent type green tea, include the following steps: 1) sorting；2) leaf picking is handled；3) it finishes；4) airing；5) it rubs；6) it deblocks；7) gross fire；8) dry；9) color sorting；10) selection by winnowing；11) Titian is guaranteed the quality.High faint scent sweetness is prepared using Elevation, there is maize taste, and the green tea of bright green, unique taste, tea perfume with oneself.
Description
Technical field
The invention belongs to tealeaves preparation technical fields, and in particular to a kind of high faint scent, pleasantly sweet and bright green green tea
Preparation method.
Background technique
Elevation is Chinese Famous improved tea variety, mainly big including brave library large leaf (also known as big dark green tea), Fengqing
Leaf kind and Menhai large leaf etc..The long leaf tea of Fengqing large leaf also known as Fengqing, Fengqing kind originate in Fengqing County, are mainly distributed on
It the western regions of the Yunnan Province and is approval for national breeding in the southern regions of the Yunnan Province Cha Qu 1984, is the preferred raw material for making Yunnan black tea tea.Nineteen thirty-nine, tealeaves expert Feng
Mr. Qiu that continues to Fengqing creates shunning tea processing factory, that is, present Yunnan black tea group company, and the Yunnan black tea tea of production is enjoyed great prestige through the country
Outside, the foreign dignitaries such as Queen of England, Sri Lanka president and premier are granted in the gift of Zeng Zuowei state.
And green tea is then the first big tea system in Chinese seven big tea systems, drinks that crowd is more, and yield and sales volume are big compared with black tea,
It belongs to azymic tea, its qualitative characteristics are leaf color, and soup look is yellowish green, and shape multiplicity, the fresh alcohol of flavour is tasty and refreshing, and fragrant high color is green, famous
Green tea such as Xihu Longjing Tea, dongting biluchun (tea), Mount Huang Mao Feng, high eyebrow green bamboo snake etc., they are all because of local tea variety, tea growth ring
Border, tea-manufacturing technology difference, with their own characteristics.
Elevation is prepared into green tea mainly for the preparation of Yunnan black tea and Pu'er tea by Elevation, is allowed to
With oneself unique taste, tea perfume system preparation method then not.
Urgently invent it is a kind of using Elevation prepare high faint scent it is sweet, with maize taste, and bright green is green
Tea technical solution solves above-mentioned technical problem.
Summary of the invention
The present invention provides that a kind of high faint scent is sweet, has maize taste, and the green tea preparation method of bright green.
Specific technical solution is that a kind of preparation method of maize taste sweetness scent type green tea includes the following steps:
1) sorting: the Elevation before choosing Clear and Bright；
2) leaf picking is handled: the fresh tea leaf after picking is put into automatically by the fresh tea leaf of picking one bud, one leaf, two leaves and a bud
Change feeder apparatus；
3) finish: the fresh tea leaf in step 2 is entered in cylinder type water-removing machine by automating feeder apparatus through three temperature tune
Control finishes；
A roller is heated to 300 DEG C, and finish 1min；
B are heated to 270 DEG C, and finish 1min；
C are heated to 190 DEG C, and finish 1min；
4) airing；
5) it rubs: being not pressurized and gently rub 2h；
6) it deblocks；
7) gross fire: enter First automatic drier, 90 DEG C of drying temperature, dry 15min；
8) dry: to be delivered to second automatic drier, 90 DEG C of drying temperature, dry 20min；
9) color sorting；Coloration is adjusted to 200, and spot is adjusted to 30；
10) selection by winnowing；
11) it guarantees the quality Titian.
The Ching Ming Festival before the tealeaves gathered and processed, few by insect infestation, bud-leaf is delicate, and color is emerald green fragrant deep and remote, and taste alcohol shape beauty, is good in tea
Product.Simultaneously as the universal lower germination limited amount of temperature before Clear and Bright, the speed of growth is slower, can reach the yield of standard of plucking
Seldom, so there is saying for " Ming Qiancha, expensive such as gold " again.It is required especially for tenderness freshness for very high green tea, then bright
Preceding tea is just more precious, is the best choice for making green tea also more by the favor of tea lover.
It to be standardized when picking, too old leaf cannot be wanted, and too small leaf can not be adopted, and general one leaf of a bud is to compare top
The tea of grade, two leaf of a bud are universal standard of plucking, generally using censuring, directly plucking or roll over the method plucked when picking, don't use and help
It plucks.Tealeaves after picking needs timely transport processing, is put into automation feeder apparatus, operates shopwork temperature at 18 ~ 20 DEG C.
Water-removing is a step the most vital in green tea technique, plays decisive role to the quality of green tea.
Water-removing is to destroy the enzymes activity in tealeaves by high temperature, the possibility that tealeaves continues oxidation has been prevented, from appearance
On see, be leaf does not redden.Simultaneously, moisture in leaf is evaporated, so that leaf is softened, prepares to rub.
Water-removing is generally using heating water-removing or hot steam water-removing, in the present invention using cylinder type water-removing machine heating water-removing
Mode.Roller fixation machine has many advantages, such as that easy to operate, labor intensity is small, work efficiency is high, saves fuel, works continuously.
In this step, as temperature increases, moisture evaporates, the low boiling point aromatic substance volatilization in tealeaves, higher boiling
Aromatic substance appears, and the fragrance of tealeaves can also be promoted therewith；Through 300 DEG C, finish 1min, tealeaves can achieve 20% or more it is ripe,
Then again through 270 DEG C, finish 1min, tealeaves can achieve 80% or more it is ripe, most afterwards through 190 DEG C, finish 1min, and tealeaves can be with
Ripe mistake.
Rubbing is a procedure that green tea moulds shape.It by external force, rubs brokenly blade and lightens, volume changes into item, body
Product reduces, and convenient for brewing.Meanwhile tea juice squeezes to overflow and is attached to leaf surface, also plays an important role to tea flavour concentration is improved.
Deblocking is to reduce rapidly temperature to as early as possible separate tealeaves awkward, to avoid bored taste and dry deficiency is generated,
Generate bored sour phenomenon.Deblock another advantage, extra steam can be excluded, be quickly cooled down fresh leaf be able to maintain it is dry after tea cyanines protect
It holds emerald green glossy.
Gross fire drying, is to play tea reshaping shaping, and fixed tea leaf quality develops the effect of tea perfume.Secondary drying is dry,
Purpose is the tealeaves vapor volatilization after making first drying, to guarantee the quality of tealeaves.
Color sorting uses high-resolution using the color difference of tea stalk, pornographic movie and certified products in tealeaves using tea color sorter
CCD optical sensor tealeaves is carried out it is selected, it is saving of labor, time saving, high-efficient compared with hand picking.Selection by winnowing then uses specially
The food pneumatic separator of industry, the above equipment belong to the prior art, can directly pass through market purchasing.
Further, 3) drum rotation speed 50m/min in the water-removing.
Further, 3) automation feeder apparatus feeding speed is 7.5m/min in the water-removing.
Further, described 5) to rub using rolling machine.
Further, 11) Titian of guaranteeing the quality carries out Titian using perfuming machine for tea.
Beneficial effects of the present invention: high faint scent sweetness is prepared using Elevation, there is maize taste, and bright green
Green tea, unique taste, tea perfume with oneself.
Specific embodiment
In order to which technical problem solved by the invention, technical solution is more clearly understood, with reference to embodiments, to this
Invention is further described.It should be appreciated that specific embodiment described herein is used only for explaining the present invention, it is not used to
Limit the present invention.
Embodiment 1:
1) sorting: the Elevation before choosing Clear and Bright；
2) leaf picking is handled: the fresh tea leaf of picking one bud, one leaf, and the fresh tea leaf after picking is put into automation feed and is set
It is standby；
3) finish: the fresh tea leaf in step 2 is entered in cylinder type water-removing machine by automating feeder apparatus through three temperature tune
Control finishes, drum rotation speed 50m/min, automates feeder apparatus feeding speed 7.5m/min；
A roller is heated to 300 DEG C, and finish 1min；
B are heated to 270 DEG C, and finish 1min；
C are heated to 190 DEG C, and finish 1min；
4) airing；
5) it rubs: being not pressurized with rolling machine and gently rub 2h；
6) it deblocks；
7) gross fire: enter First automatic drier, 90 DEG C of drying temperature, dry 15min；
8) dry: to be delivered to second automatic drier, 90 DEG C of drying temperature, dry 20min；
9) color sorting；Coloration is adjusted to 200, and spot is adjusted to 30；
10) selection by winnowing；
11) Titian of guaranteeing the quality is carried out using perfuming machine for tea.
Embodiment 2:
1) sorting: the Elevation before choosing Clear and Bright；
2) leaf picking is handled: picking the fresh tea leaf of two leaves and a bud, the fresh tea leaf after picking is put into automation feed and is set
It is standby；
3) finish: the fresh tea leaf in step 2 is entered in cylinder type water-removing machine by automating feeder apparatus through three temperature tune
Control finishes, drum rotation speed 50m/min, automates feeder apparatus feeding speed 7.5m/min；
A roller is heated to 300 DEG C, and finish 1min；
B are heated to 270 DEG C, and finish 1min；
C are heated to 190 DEG C, and finish 1min；
4) airing；
5) it rubs: being not pressurized with rolling machine and gently rub 2h；
6) it deblocks；
7) gross fire: enter First automatic drier, 90 DEG C of drying temperature, dry 15min；
8) dry: to be delivered to second automatic drier, 90 DEG C of drying temperature, dry 20min；
9) color sorting；Coloration is adjusted to 200, and spot is adjusted to 30；
10) selection by winnowing；
11) Titian of guaranteeing the quality is carried out using perfuming machine for tea.
The present invention is described in detail above by specific and preferred embodiment, but those skilled in the art should be bright
White, the present invention is not limit to that embodiments describe above, all within the spirits and principles of the present invention, made any modification,
Equivalent replacement etc., should all be included in the protection scope of the present invention.
Claims (5)
1. a kind of preparation method of sweetness scent type green tea, characterized by the following steps:
1) sorting: the Elevation before choosing Clear and Bright；
2) leaf picking is handled: the fresh tea leaf after picking is put into automatically by the fresh tea leaf of picking one bud, one leaf, two leaves and a bud
Change feeder apparatus；
3) finish: the fresh tea leaf in step 2 is entered in cylinder type water-removing machine by automating feeder apparatus through three temperature tune
Control finishes；
A roller is heated to 300 DEG C, and finish 1min；
B are heated to 270 DEG C, and finish 1min；
C are heated to 190 DEG C, and finish 1min；
4) airing；
5) it rubs: being not pressurized and gently rub 2h；
6) it deblocks；
7) gross fire: enter First automatic drier, 90 DEG C of drying temperature, dry 15min；
8) dry: to be delivered to second automatic drier, 90 DEG C of drying temperature, dry 20min；
9) color sorting；Coloration is adjusted to 200, and spot is adjusted to 30；
10) selection by winnowing；
11) it guarantees the quality Titian.
2. a kind of preparation method of fresh and sweet scent type green tea according to claim 1, it is characterised in that: 3) rolled in the water-removing
Cylinder revolving speed 50m/min.
3. a kind of preparation method of fresh and sweet scent type green tea according to claim 1, it is characterised in that: 3) in the water-removing certainly
Dynamicization feeder apparatus feeding speed is 7.5m/min.
4. a kind of preparation method of fresh and sweet scent type green tea according to claim 1, it is characterised in that: described 5) to rub use
Rolling machine.
5. a kind of preparation method of fresh and sweet scent type green tea according to claim 1, it is characterised in that: described 11) guarantee the quality mentions
Perfume carries out Titian using perfuming machine for tea.
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| CN201910160522.0A CN109717257A (en) | 2019-03-04 | 2019-03-04 | A kind of preparation method of sweetness scent type green tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495505A (en) * | 2019-09-29 | 2019-11-26 | 贵州省普安县贵安茶业有限公司 | A kind of processing method of organic sweet osmanthus green tea |
| CN112106851A (en) * | 2020-09-30 | 2020-12-22 | 云南龙泉茶业有限责任公司 | Novel processing technology of Yunnan black tea with large leaf seeds in Yunnan |
| CN113796427A (en) * | 2021-09-14 | 2021-12-17 | 梅州市英帅茶业有限公司 | Processing and manufacturing process of tea capable of emitting natural orchid fragrance |
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| CN104273253A (en) * | 2014-10-29 | 2015-01-14 | 保山昌宁红茶业集团有限公司 | Wulimeng green tea processing technology |
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| CN106343052A (en) * | 2016-08-31 | 2017-01-25 | 贵州省雷山县脚尧茶业有限公司 | Green tea enzyme deactivation process |
| CN108669248A (en) * | 2018-08-02 | 2018-10-19 | 中国农业科学院茶叶研究所 | A kind of de-enzyming process and sensing heating roller fixation machine reducing bitter taste of green tea |
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2019
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Patent Citations (5)
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| CN104273253A (en) * | 2014-10-29 | 2015-01-14 | 保山昌宁红茶业集团有限公司 | Wulimeng green tea processing technology |
| CN105166183A (en) * | 2015-09-17 | 2015-12-23 | 云南滇红集团股份有限公司 | Preparation method of big-leaf tea |
| CN106260138A (en) * | 2016-08-23 | 2017-01-04 | 云南滇红集团股份有限公司 | The manufacture method of cloud pine delicate fragrance type green tea in early spring and cloud pine delicate fragrance type green tea in early spring thereof |
| CN106343052A (en) * | 2016-08-31 | 2017-01-25 | 贵州省雷山县脚尧茶业有限公司 | Green tea enzyme deactivation process |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495505A (en) * | 2019-09-29 | 2019-11-26 | 贵州省普安县贵安茶业有限公司 | A kind of processing method of organic sweet osmanthus green tea |
| CN112106851A (en) * | 2020-09-30 | 2020-12-22 | 云南龙泉茶业有限责任公司 | Novel processing technology of Yunnan black tea with large leaf seeds in Yunnan |
| CN113796427A (en) * | 2021-09-14 | 2021-12-17 | 梅州市英帅茶业有限公司 | Processing and manufacturing process of tea capable of emitting natural orchid fragrance |
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Application publication date: 20190507 |
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