CN110063382A - A kind of production technology of flat green tea - Google Patents
A kind of production technology of flat green tea Download PDFInfo
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- CN110063382A CN110063382A CN201910286481.XA CN201910286481A CN110063382A CN 110063382 A CN110063382 A CN 110063382A CN 201910286481 A CN201910286481 A CN 201910286481A CN 110063382 A CN110063382 A CN 110063382A
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- leaf
- green
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- color
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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
-
- 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
Abstract
The invention discloses a kind of production technologies of flat green tea, comprising the following steps: (1), by the green tea fresh leaf of picking carries out booth blueness, until fresh leaf dehydration, from hard to soft, color shows slightly dark green to bud-leaf, herbaceous taste is reduced, and micro- aobvious faint scent is appropriateness；(2), appropriateness water-removing, until water content of tea 60%~62%, water-removing leaves color switchs to dark green by bud green, and the food value of leaf softens, and holds agglomerating, and slightly sticky, raw blueness disappearance faint scent appears, no focus side, burst point, completely, as water-removing appropriateness；(3), spreading for cooling；(4), manage bar, until 4~5 one-tenth dry, leaf item is flat straight, and color profit is green；(5), spreading for cooling；(6), shaping, until leaf color is light green, tealeaves is flat straight, and fragrance appears；(7), then spreading for cooling, frying, Titian to obtain the final product.Present invention process is leaked water by the way that spreading for cooling is appropriately extended, improves the technological innovations such as fixing temperature, control drying aroma-improving, can produce the high-quality tea that color is green, fragrance is high, quality is stable.
Description
Technical field
The present invention relates to a kind of production technologies of flat green tea, belong to tea processing technical field.
Background technique
It is divided by different shape green tea, flat green tea is the flat straight and upright green tea of shape, and fresh tea passes are after finishing in pot
Focus on the manage bar when frying, gradually press flat forming forms.Such as Xihu Longjing Tea pushes up solid generous, Maoshan Mountain Qing Feng, Thousand Islands jade leaf and the tongue of sparrow
Tea.
Liu Panshui tea area, Guizhou Province belongs to low latitudes, High aititude, high grade tea area both with few sunshine, unique ground manage bar
The first chance that part and ecological environment impart excellent quality and list in advance.However, the existing flat green tea in six areas Pan Shuicha
Production is that the practical manufacturing procedure gradually formed is introduced with study from Jiangsu and Zhejiang Provinces and Fujian one mostly, not due to regional tealeaves
Together, therefore, that there are still green tea dry teas is not green, shape is imperfect, raw green taste is overweight, flavour does not have characteristic etc. to ask for made tealeaves
Topic.
Based on problem above, the present invention is specifically proposed.
Summary of the invention
The technical problem to be solved by the present invention is a kind of production technology of flat green tea is provided, to overcome the prior art to deposit
Deficiency.
The technical scheme is that a kind of production technology of flat green tea, comprising the following steps:
(1), the green tea fresh leaf of picking is subjected to booth blueness, until fresh leaf dehydration, from hard to soft, color shows slightly dark green, green to bud-leaf
Careless taste is reduced, and micro- aobvious faint scent is appropriateness；
(2), appropriateness water-removing, until water content of tea 60%~62%, water-removing leaves color switchs to dark green, food value of leaf change by bud green
Soft, holding is agglomerating, slightly sticky, and raw blueness disappearance faint scent appears, and no focus side, burst point, completely, as water-removing is appropriate；
(3), spreading for cooling 30min~60min keeps moisture redistribution in leaf uniform；
(4), manage bar, until 4~5 one-tenth dry, leaf item is flat straight, and color profit is green；
(5), 15~30min of spreading for cooling keeps moisture redistribution in leaf uniform；
(6), shaping, until leaf color is light green, tealeaves is flat straight, and fragrance appears；
(7), then spreading for cooling, frying, Titian to obtain the final product.
Preferably, green thickness is spread out in step (1) within 4cm, the time is 8h~12h.
Preferably, roller continuous de-enzyming is selected in step (2), when 160~180 DEG C of temperature in cylinder, sense organ temperature the back of the hand
Start continuously to throw leaf throwing the slightly bright hand of sense at leaf mouth.
Preferably, in step (4) manage bar use well-known tea carding machine, 70~90 DEG C of slot pot temperature, 180~190r/ of speed
Min throws leaf amount 1kg~1.5kg, 3~3.5h of time.
Preferably, in step (6) shaping use well-known tea carding machine, 80 DEG C~85 DEG C of temperature, throw leaf amount 1.0kg~
1.2kg；First 140~150r/min of speed, runing time 2min~3min；Then speed is transferred to 120r/min~125r/
Min plays stick after pressure bar 1min~2min is added；Speed is transferred to 140r/min~145r/min again, operation 1min~
2min plays stick after adding pressure bar 1min~2min；Speed is finally transferred to 130r/min~135r/min, runs 1min
~2min can descend machine.
Preferably, frying selection vial-type roasting machine in step (7), 40 DEG C~80 DEG C of temperature, time 40min~60min,
80~100r/min of speed throws 10~15kg of leaf, until water content of tea 9%-11%, shape is flat straight more smooth, under
Machine.
Preferably, Titian selection baking bucket type fragrance extracting machine in step (7), temperature 60 C~80 DEG C, time 60min~
90min, then temperature is risen to 85 DEG C~95 DEG C, until water content of tea 4%-7%, can descend machine.
It preferably, further include screening after the Titian.
Beneficial effects of the present invention: present invention process is leaked water by the way that spreading for cooling is appropriately extended, improves fixing temperature, control is done
The technological innovations such as dry Titian can produce the high-quality tea that color is green, fragrance is high, quality is stable.
Specific embodiment
Invention is described further below with reference to specific embodiment:
Embodiment 1:
A kind of production technology of flat green tea, comprising the following steps:
(1), the green tea fresh leaf of picking is subjected to booth blueness.Spread out green thickness: depending on weather, fresh leaf are always tender, fresh leaf booth
Thickness control is put within 4cm；Spread the time: 10h, " the short booth of fine day, long booth rainy days, tender leaf length is spread out, middle-grade leaf is short for grasp
Booth, low-grade leaf are spread out less " principle；Spread out green degree: to fresh leaf dehydration, from hard to soft, color shows slightly dark green to bud-leaf, herbaceous taste subtracts
Few, micro- aobvious faint scent is appropriateness.
It should be noted that dark brownish green spread in sanitation and hygiene, the storage blueness slot that facilities are as good as new, thin bamboo strip matter are winnowed with a dustpan disk, do not allow directly to spread
On ground.It based on being spread with Indoor Natural, can be divulged information by suitable control, close or open door and window and adjust fresh leaf dehydration.It is necessary
Shi Keyong air blast mode, which shortens, spreads the time.It spreads site requirements sanitation and hygiene, cool place, air circulation, avoid sunlight straight
It penetrates.
(2), roller continuous de-enzyming is selected in appropriateness water-removing, and when 170 DEG C of temperature in cylinder, sense organ temperature the back of the hand is throwing leaf mouth
Place slightly feels the hand that burns and starts continuously to throw leaf, until water content of tea 60%~62%, water-removing leaves color switchs to dark green, the food value of leaf by bud green
Soften, holding is agglomerating, and slightly sticky, raw blueness disappearance faint scent appears, and no focus side, burst point, completely, as water-removing is appropriate, after water-removing
Timely spreading for cooling.
(3), by tea, uniformly thin be sprinkled upon slights matter and winnows with a dustpan spreading for cooling 30min~60min in disk, keeps moisture redistribution in leaf uniform.
(4), using well-known tea carding machine manage bar, 70~90 DEG C of slot pot temperature, 180~190r/min of speed, leaf amount 1kg is thrown
~1.5kg, 3~3.5h of time, 4~5 one-tenth of degree dry, and leaf item is flat straight, and color profit is green.
(5), by tea embryo, uniformly the thin thin bamboo strip matter that is sprinkled upon is winnowed with a dustpan 15~30min of spreading for cooling in disk, keeps moisture redistribution in leaf uniform；
(6), using well-known tea carding machine shaping, 80 DEG C~85 DEG C of temperature, leaf amount 1.0kg~1.2kg is thrown；First speed 140~
150r/min, runing time 2min~3min；Then speed is transferred to 120r/min~125r/min, pressure bar 1min is added
Stick is played after~2min；Speed is transferred to 140r/min~145r/min again, 1min~2min is run, adds pressure bar 1min
Stick is played after~2min；Speed is finally transferred to 130r/min~135r/min, runs 1min~2min, until leaf color is light green, tealeaves
Flat straight, fragrance, which appears, can descend machine.
(7), by tea, uniformly thin be sprinkled upon slights matter and winnows with a dustpan spreading for cooling 15min~30min in disk, keeps moisture redistribution in leaf uniform.
(8), selection vial-type roasting machine frying, 40 DEG C~80 DEG C of temperature, time 40min~60min, 80~100r/ of speed
Min throws 10~15kg of leaf, until water content of tea 9%-11%, shape is flat straight more smooth, can descend machine.
(9), selection baking bucket type fragrance extracting machine progress Titian, temperature 60 C~80 DEG C, time 60min~90min, then will be warm
Degree rises to 85 DEG C~95 DEG C, until water content of tea 4%-7%, can descend machine.
(10), it screens: by the regulation of DB52/T 632, cutting off fannings and piece end, reject the filaments of sun, non-tea field trash, make
It is consistent at tea cleanliness, evenness and color.
(11), it is put in storage: weighing storage after cooling.
Comparative example 1:
A kind of production technology of flat green tea, comprising the following steps:
(1), the green tea fresh leaf of picking is subjected to booth blueness.Spread out green thickness: depending on weather, fresh leaf are always tender, fresh leaf booth
Thickness control is put within 4cm；Spread the time: 6h, " the short booth of fine day, long booth rainy days, tender leaf length is spread out, middle-grade leaf is short for grasp
Booth, low-grade leaf are spread out less " principle；Spread out green degree: to fresh leaf dehydration, from hard to soft, color shows slightly dark green to bud-leaf, herbaceous taste subtracts
Few, micro- aobvious faint scent is appropriateness.
It should be noted that dark brownish green spread in sanitation and hygiene, the storage blueness slot that facilities are as good as new, thin bamboo strip matter are winnowed with a dustpan disk, do not allow directly to spread
On ground.It based on being spread with Indoor Natural, can be divulged information by suitable control, close or open door and window and adjust fresh leaf dehydration.It is necessary
Shi Keyong air blast mode, which shortens, spreads the time.It spreads site requirements sanitation and hygiene, cool place, air circulation, avoid sunlight straight
It penetrates.
(2), roller continuous de-enzyming is selected in appropriateness water-removing, and when 150 DEG C of temperature in cylinder, sense organ temperature the back of the hand is throwing leaf mouth
Place slightly feels the hand that burns and starts continuously to throw leaf, until water content of tea 60%~62%, water-removing leaves color switchs to dark green, the food value of leaf by bud green
Soften, holding is agglomerating, and slightly sticky, raw blueness disappearance faint scent appears, and no focus side, burst point, completely, as water-removing is appropriate, after water-removing
Timely spreading for cooling.
(3), by tea, uniformly thin be sprinkled upon slights matter and winnows with a dustpan spreading for cooling 30min~60min in disk, keeps moisture redistribution in leaf uniform.
(4), using well-known tea carding machine manage bar, 70~90 DEG C of slot pot temperature, 180~190r/min of speed, leaf amount 1kg is thrown
~1.5kg, 3~3.5h of time, 4~5 one-tenth of degree dry, and leaf item is flat straight, and color profit is green.
(5), by tea embryo, uniformly the thin thin bamboo strip matter that is sprinkled upon is winnowed with a dustpan 15~30min of spreading for cooling in disk, keeps moisture redistribution in leaf uniform；
(6), using well-known tea carding machine shaping, 80 DEG C~85 DEG C of temperature, leaf amount 1.0kg~1.2kg is thrown；First speed 140~
150r/min, runing time 2min~3min；Then speed is transferred to 120r/min~125r/min, pressure bar 1min is added
Stick is played after~2min；Speed is transferred to 140r/min~145r/min again, 1min~2min is run, adds pressure bar 1min
Stick is played after~2min；Speed is finally transferred to 130r/min~135r/min, runs 1min~2min, until leaf color is light green, tealeaves
Flat straight, fragrance, which appears, can descend machine.
(7), by tea, uniformly thin be sprinkled upon slights matter and winnows with a dustpan spreading for cooling 15min~30min in disk, keeps moisture redistribution in leaf uniform.
(8), selection vial-type roasting machine frying, 40 DEG C~80 DEG C of temperature, time 40min~60min, 80~100r/ of speed
Min throws 10~15kg of leaf, until water content of tea 9%-11%, shape is flat straight more smooth, can descend machine.
(9), selection baking bucket type fragrance extracting machine progress Titian, temperature 60 C~80 DEG C, time 60min~90min, then will be warm
Degree rises to 85 DEG C~95 DEG C, until water content of tea 4%-7%, can descend machine.
(10), it screens: by the regulation of DB52/T 632, cutting off fannings and piece end, reject the filaments of sun, non-tea field trash, make
It is consistent at tea cleanliness, evenness and color.
(11), it is put in storage: weighing storage after cooling.
Comparative example 2:
A kind of production technology of flat green tea, comprising the following steps:
(1), the green tea fresh leaf of picking is subjected to booth blueness.Spread out green thickness: depending on weather, fresh leaf are always tender, fresh leaf booth
Thickness control is put within 4cm；Spread the time: 10h, " the short booth of fine day, long booth rainy days, tender leaf length is spread out, middle-grade leaf is short for grasp
Booth, low-grade leaf are spread out less " principle；Spread out green degree: to fresh leaf dehydration, from hard to soft, color shows slightly dark green to bud-leaf, herbaceous taste subtracts
Few, micro- aobvious faint scent is appropriateness.
It should be noted that dark brownish green spread in sanitation and hygiene, the storage blueness slot that facilities are as good as new, thin bamboo strip matter are winnowed with a dustpan disk, do not allow directly to spread
On ground.It based on being spread with Indoor Natural, can be divulged information by suitable control, close or open door and window and adjust fresh leaf dehydration.It is necessary
Shi Keyong air blast mode, which shortens, spreads the time.It spreads site requirements sanitation and hygiene, cool place, air circulation, avoid sunlight straight
It penetrates.
(2), roller continuous de-enzyming is selected in appropriateness water-removing, and when 170 DEG C of temperature in cylinder, sense organ temperature the back of the hand is throwing leaf mouth
Place slightly feels the hand that burns and starts continuously to throw leaf, until water content of tea 60%~62%, water-removing leaves color switchs to dark green, the food value of leaf by bud green
Soften, holding is agglomerating, and slightly sticky, raw blueness disappearance faint scent appears, and no focus side, burst point, completely, as water-removing is appropriate, after water-removing
Timely spreading for cooling.
(3), by tea, uniformly thin be sprinkled upon slights matter and winnows with a dustpan spreading for cooling 30min~60min in disk, keeps moisture redistribution in leaf uniform.
(4), using well-known tea carding machine manage bar, 70~90 DEG C of slot pot temperature, 180~190r/min of speed, leaf amount 1kg is thrown
~1.5kg, 3~3.5h of time, 4~5 one-tenth of degree dry, and leaf item is flat straight, and color profit is green.
(5), by tea embryo, uniformly the thin thin bamboo strip matter that is sprinkled upon is winnowed with a dustpan 15~30min of spreading for cooling in disk, keeps moisture redistribution in leaf uniform；
(6), using well-known tea carding machine shaping, 80 DEG C~85 DEG C of temperature, leaf amount 1.0kg~1.2kg is thrown；First speed 140~
150r/min, runing time 2min~3min.
(7), by tea, uniformly thin be sprinkled upon slights matter and winnows with a dustpan spreading for cooling 15min~30min in disk, keeps moisture redistribution in leaf uniform.
(8), selection vial-type roasting machine frying, 40 DEG C~80 DEG C of temperature, time 40min~60min, 80~100r/ of speed
Min throws 10~15kg of leaf, until water content of tea 9%-11%, shape is flat straight more smooth, can descend machine.
(9), selection baking bucket type fragrance extracting machine progress Titian, temperature 60 C~80 DEG C, time 60min~90min, then will be warm
Degree rises to 85 DEG C~95 DEG C, until water content of tea 4%-7%, can descend machine.
(10), it screens: by the regulation of DB52/T 632, cutting off fannings and piece end, reject the filaments of sun, non-tea field trash, make
It is consistent at tea cleanliness, evenness and color.
(11), it is put in storage: weighing storage after cooling.
It is flat that the production of the technique in embodiment 1, comparative example 1 and comparative example 2 is pressed respectively with the same a collection of fresh tea passes of picking simultaneously
Shape green tea, organoleptic quality are as follows:
1 organoleptic quality of table
By comparing embodiment 1 and comparative example 1, it is known that spreading for cooling is appropriately extended and leakes water, improve fixing temperature tea can be improved
The color of leaf is green, and can properly increase its faint scent degree；By comparing embodiment 1 and comparative example 2, it is known that the application shaping work
Skill can to make tealeaves shape more flat straight, and fragrance appears more prominent.
The above content is a further detailed description of the present invention in conjunction with specific preferred embodiments, cannot recognize
Fixed specific implementation of the invention is only limited to these instructions.For those of ordinary skill in the art to which the present invention belongs,
Without departing from the inventive concept of the premise, a number of simple deductions or replacements can also be made, all shall be regarded as belonging to the present invention
Protection scope.
Claims (8)
1. a kind of production technology of flat green tea, which comprises the following steps:
(1), the green tea fresh leaf of picking is subjected to booth blueness, until fresh leaf dehydration, from hard to soft, color shows slightly dark green, herbaceous taste to bud-leaf
It reduces, micro- aobvious faint scent is appropriateness；
(2), appropriateness water-removing, until water content of tea 60%~62%, water-removing leaves color switchs to dark green, food value of leaf softening, hand by bud green
Hold agglomerating, slightly sticky, raw blueness disappearance faint scent appears, no focus side, burst point, completely, as water-removing appropriateness；
(3), spreading for cooling 30min~60min keeps moisture redistribution in leaf uniform；
(4), manage bar, until 4~5 one-tenth dry, leaf item is flat straight, and color profit is green；
(5), 15~30min of spreading for cooling keeps moisture redistribution in leaf uniform；
(6), shaping, until leaf color is light green, tealeaves is flat straight, and fragrance appears；
(7), then spreading for cooling, frying, Titian to obtain the final product.
2. the production technology of flat green tea according to claim 1, it is characterised in that: spread out in step (1) green thickness 4cm with
Interior, the time is 8h~12h.
3. the production technology of flat green tea according to claim 1, it is characterised in that: select roller continuously to kill in step (2)
Blueness, when 160~180 DEG C of temperature in cylinder, sense organ temperature the back of the hand slightly feels the hand that burns at throwing leaf mouth and starts continuously to throw leaf.
4. the production technology of flat green tea according to claim 1, it is characterised in that: manage bar is managed using well-known tea in step (4)
Machine, throws leaf amount 1kg~1.5kg, 3~3.5h of time by 70~90 DEG C of slot pot temperature, 180~190r/min of speed.
5. the production technology of flat green tea according to claim 1, it is characterised in that: shaping is managed using well-known tea in step (6)
Machine, throws leaf amount 1.0kg~1.2kg by 80 DEG C~85 DEG C of temperature；First 140~150r/min of speed, runing time 2min~
3min；Then speed is transferred to 120r/min~125r/min, plays stick after pressure bar 1min~2min is added；Speed is transferred to again
140r/min~145r/min runs 1min~2min, plays stick after adding pressure bar 1min~2min；Finally speed is transferred to
130r/min~135r/min, operation 1min~2min can descend machine.
6. the production technology of flat green tea according to claim 1, it is characterised in that: frying selects vial-type to fry in step (7)
Dry machine, throws 10~15kg of leaf, until tealeaves is aqueous by 40 DEG C~80 DEG C of temperature, time 40min~60min, 80~100r/min of speed
9%-11% is measured, shape is flat straight more smooth, can descend machine.
7. the production technology of flat green tea according to claim 1, it is characterised in that: bucket type is dried in Titian selection in step (7)
Fragrance extracting machine, temperature 60 C~80 DEG C, time 60min~90min, then temperature is risen to 85 DEG C~95 DEG C, until water content of tea
4%-7% can descend machine.
8. the production technology of flat green tea according to claim 1, it is characterised in that: further include screening after the Titian.
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| CN201910286481.XA CN110063382A (en) | 2019-04-10 | 2019-04-10 | A kind of production technology of flat green tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910286481.XA CN110063382A (en) | 2019-04-10 | 2019-04-10 | A kind of production technology of flat green tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558394A (en) * | 2019-09-29 | 2019-12-13 | 西盟永农茶叶种植农民专业合作社 | tea leaf de-enzyming and carding method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1711782A1 (en) * | 1989-04-04 | 1992-02-15 | Г.И. Мухашаври и А.В: Горгодзе | Method for fixing green tea leaves |
| CN102696794A (en) * | 2012-05-31 | 2012-10-03 | 湄潭银柜山茶业有限公司 | Method for making flat green tea |
| CN108935782A (en) * | 2018-09-30 | 2018-12-07 | 贵州省茶叶研究所 | A kind of flat tea protects the method for increasing aroma of color solid |
-
2019
- 2019-04-10 CN CN201910286481.XA patent/CN110063382A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1711782A1 (en) * | 1989-04-04 | 1992-02-15 | Г.И. Мухашаври и А.В: Горгодзе | Method for fixing green tea leaves |
| CN102696794A (en) * | 2012-05-31 | 2012-10-03 | 湄潭银柜山茶业有限公司 | Method for making flat green tea |
| CN108935782A (en) * | 2018-09-30 | 2018-12-07 | 贵州省茶叶研究所 | A kind of flat tea protects the method for increasing aroma of color solid |
Non-Patent Citations (2)
| Title |
|---|
| 余继忠: "《名优绿茶适制良种与配套技术》", 29 February 2016, 浙江科学技术出版社 * |
| 曹爱民: "机制扁形茶不同干燥工艺试验初报", 《河南科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558394A (en) * | 2019-09-29 | 2019-12-13 | 西盟永农茶叶种植农民专业合作社 | tea leaf de-enzyming and carding method |
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