CN110292077A

CN110292077A - The processing technology of fragrance of a flower Tieguanyin green tea

Info

Publication number: CN110292077A
Application number: CN201910560655.7A
Authority: CN
Inventors: 钟德民
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-06-26
Filing date: 2019-06-26
Publication date: 2019-10-01

Abstract

The processing technology of fragrance of a flower Tieguanyin green tea provided by the invention, it successively include following process: picking (1 bud 2 of picking, 3 leaves children is tender dark brownish green), airing (bamboo sieve booth leaf thickness 2-5cm, 1 hour or more), leaf rotation (vibration machine jog 30-120 seconds), green (the bamboo sieve booth leaf thickness 2-5cm in booth, 6 hours or more), water-removing (220-280 DEG C of pot temperature finishes 2-5 minutes), it rubs and (rubs 25-45 minutes, deblocking), (160-200 DEG C of pot temperature is fried to 5-6 at dry for just stir-fry, spreading for cooling), re-roasting (60-75 DEG C pot temperature fry 1 hour or more), Titian (85-125 DEG C of pot temperature is fried 5-15 minutes).The present invention has filled up the technological gap that existing Iron Guanyin kind fits green tea processed, made product fragrance is high, the fragrance of a flower is aobvious, the dense alcohol of flavour returns sweet, soup look brilliant green or it is bright orange it is green, tea residue is light green, quality reaches middle and high end green tea level, and relative increase per unit area yield, improves the comprehensive benefit of Iron Guanyin kind.

Description

The processing technology of fragrance of a flower Tieguanyin green tea

Technical field

The present invention relates to a kind of tea processing techniques, specific to a kind of first processing technology processed of fragrance of a flower Tieguanyin green tea.

Background technique

Existing traditional Green tea processing technology by airing, finish, rub, drying process forms, i.e., in leaf picking into factory It carries out airing afterwards to distribute moisture, then finishes with the activity of the enzyme destroyed in tealeaves, evaporation water, fragrance is promoted to be formed, Later using the strip-like appearance for moulding green tea is rubbed, (drying or fried dry) is finally dried.

Iron Guanyin kind fresh leaf be manufacture oolong tea (green tea) one of optimum raw material, traditionally all be picking stay bud 3, 4 leaves (as low as wide open face) are used to make oolong tea (such as famous " Anxi Tieguanyin Tea "), but since spring makes oolong tea Often desired qualities are unable to reach due to the too big influence blade of air humidity is normally leaked water, low output, deficiency in economic performance；And spring It is the optimum season for making excellent green tea, the green tea made under traditional Green tea processing technology due to Iron Guanyin breediness Muddy dark orange (red), the flavour bitterness weight of the low strip green grass gas of fragrance, soup look, tea residue are yellow dark, low quality, currently, almost no one Iron Guanyin green tea is made, there is the technological gap of Iron Guanyin kind production green tea, the productions and economy of spring tea Iron Guanyin kind Benefit is in urgent need to be improved.

Summary of the invention

The object of the present invention is to provide a kind of processing technologys of fragrance of a flower Tieguanyin green tea, to fill up above-mentioned background technique Blank, the made tea fragrance processed is high, the fragrance of a flower is aobvious, the dense alcohol of flavour returns sweet, soup look brilliant green or it is bright orange it is green, tea residue is light green, quality It is horizontal to reach medium-to-high grade green tea, deep to be welcome by Market Consumer, benefit is evident is higher than the Tieguanyin oolong tea of same period production, at one stroke Break through prior art bottleneck, thoroughly solve the problems, such as that Iron Guanyin kind production green tea quality is inferior, and it is opposite improve yield with Benefit.

The technical solution adopted by the present invention and principle are: the processing technology of fragrance of a flower Tieguanyin green tea, successively include following Process: " picking ", " airing ", " leaf rotation ", " booth is green ", " water-removing ", " rubbing ", " just frying ", " re-roasting ", " Titian ", feature exists It is that pick 1 bud 2 of Iron Guanyin kind, the tender fresh leaf of children of 3 leaves dark brownish green in " picking ", is contained with bamboo basket (frame, basket) or venting bags (preventing bored Huang), send in time to tea processing factory, prevents the red change of crush injury；" airing " be into factory it is dark brownish green in time with bamboo sieve it is thin Booth, is placed in room temperature on the frame for spreading fresh tea leaf of workshop and spreads, to promote dark brownish green moisture to distribute, prevent enzyme from becoming；" leaf rotation " is that airing leaf is used Bamboo sieve or the slight leaf rotation of vibration machine, moderately promote tealeaves and leak water and formed with aromatic substance；" booth is green " is that leaf rotation leaf is sieved with bamboo Thin booth is placed in room temperature on frame for spreading fresh tea leaf and spreads, with moisture and the promotion aromatic substance Synthesis of further scattering and disappearing；" water-removing " is Leafiness cylinder type water-removing machine high-temperature fixation is spread out, to destroy or be passivated the activity of enzyme in bud-leaf, prevent dark brownish green oxidation, holding green tea Quality；" the rubbing " is water-removing leaves by light pressure-weight-, gently pressure alternation method rubs into item with rolling machine, to squeeze out tea juice, increase Into millet paste concentration；Described " just frying " is to rub leaf to be fried by low temperature after first high temperature to appropriateness with roasting machine, and quick spreading for cooling is cold after taking the dish out of the pot But, with the activity of further inactive enzyme, promote substance conversion, remove removing green gas and astringent taste, keep millet paste brilliant green limpid, prevent from aoxidizing Red change；" re-roasting " is that just stir-fry leaf fries, further promote substance Internal reforming, reduction and removal dry to foot with roasting machine low temperature Bitter taste forms floral type fragrance, improves flavour fragrant and sweet degree；" Titian " is that re-roasting leaf is suitably heated up stir-fry with roasting machine Perfume (or spice) completely removes bitterness sense, improves fragrance of a flower concentration, and cooling is quickly cooled down after taking the dish out of the pot, and is formed by the fragrance of a flower with fixation.

Preferably, " picking " is that picking 1 bud 2 of Iron Guanyin kind, 3 leaves children are tender dark brownish green, is contained with bamboo basket (frame, basket) or venting bags Dress, prevents bored Huang, is sent in time to tea processing factory, prevent the red change of crush injury.

Preferably, " airing " is that dark brownish green spread in time with bamboo sieve of tender fresh leaf is placed on the frame for spreading fresh tea leaf of workshop, thickness 2- 5cm, room temperature are spread 1 hour or more, are wilted with bud-leaf mild dehydration soft for degree.

Preferably, " leaf rotation " is airing leaf bamboo sieve or vibration machine slight leaf rotation 30-120 seconds, with not red change of slightly leaking water For degree.

Preferably, " booth green " is that leaf rotation leaf is sieved to spread and is placed on frame for spreading fresh tea leaf with bamboo, thickness 2-5cm, room temperature spread 6 hours with On, to there is the fragrance of a flower for degree.

Preferably, " water-removing " is booth 260-280 DEG C of leafiness pot temperature leading portion, 240-260 DEG C of middle section, 220-240 DEG C of latter end Cylinder type water-removing machine finish 2-5 minute, with leaf chlorosis, stalk folding constantly, without the smell of burning be degree, and quickly spreading for cooling cooling.

Preferably, " rub " be water-removing leaves with rolling machine by light pressure-weight-gently pressure alternation method rub 25-45 minutes at Item, deblocking is spread in time after lower machine.

Preferably, " just frying " is to rub leaf to be fried by low temperature regime after first high temperature to 5-6 with 160-200 DEG C of pot temperature of roasting machine Cheng Gan, quick spreading for cooling after taking the dish out of the pot.

Preferably, " re-roasting " is the first roasting machine stir-fry for frying 60-75 DEG C of leaf pot temperature 1 hour or more, is done enough with tealeaves as degree.

Preferably, " Titian " is fried 5-15 minutes with 85-125 DEG C of pot temperature of roasting machine heating, is taken the dish out of the pot, is stood when the fragrance of a flower is highly concentrated It is quickly cooled to room temperature.

The beneficial effects of the present invention are: dark brownish green " airing-leaf rotation -- booth the is green " processing method of the tender fresh leaf of (1) children, than existing The method of the dark brownish green processing of Green Tea Processing is more suitable for Iron Guanyin breediness, so that the various active constituents in fresh leaf are adjusted to best State promotes alcohol letones Synthesis, and the water-removing hereafter carried out is just fried, in re-roasting and Titian technique, and is being suitable for At a temperature of, so that the various chemical component ratios in fresh leaf is retained in optimal degree, promotes aroma substance and formed, thus tealeaves Fragrance it is higher, the fragrance of a flower is more aobvious, the dense alcohol of flavour return sweet not bitter, the limpid brilliant green of soup look or it is yellowish green, tea residue is light green or bright orange green, product It is horizontal that matter reaches medium-to-high grade green tea, and kind characteristic is obvious, deep to be welcome by Market Consumer, dramatically increases productivity effect and economy Benefit has filled up the technological gap that Tie Guanyin tea plant kind fits green tea processed；(2) with the spring tea Iron Guanyin oolong of existing background technique Tea is compared, the present invention because it is dark brownish green it is tender adopt, not only inspired the more polygerm tip and improved yield, but also dropped there is no need to use pesticide Low production management cost and pesticide residue, considerably increase the comprehensive benefit of Iron Guanyin kind.

Specific embodiment

The processing technology described further below for illustrating fragrance of a flower Tieguanyin green tea: the present invention successively include following process with Step: (1) pick: picking 1 bud 2 of Iron Guanyin kind, 3 leaves children are tender dark brownish green, are contained, are prevented bored with bamboo basket (frame, basket) or venting bags Huang is sent in time to tea processing factory, prevents the red change of crush injury；(2) airing: into factory children it is tender it is dark brownish green in time with bamboo sieve spread, thickness 2-5cm, is placed in room temperature on the frame for spreading fresh tea leaf of workshop and spreads 1 hour or more, is slightly wilted with bud-leaf soft for degree；(3) leaf rotation: airing Leaf bamboo sieve or vibration machine jog 30-120 seconds, with not red degree of becoming of slightly leaking water；(4) booth is green: leaf rotation leaf is sieved with bamboo to be spread, is thick Degree 2-5cm, it is placed in room temperature on frame for spreading fresh tea leaf and spreads 6 hours or more, to there is the fragrance of a flower for degree；(5) it finishes: booth leafiness pot temperature leading portion 260-280 DEG C, 240-260 DEG C of middle section, 220-240 DEG C of latter end cylinder type water-removing machine finish 2-5 minute, with leaf chlorosis, obstruct Folding is constantly, without the smell of burning degree, and quickly spreading for cooling is cooling；(6) rub: water-removing leaves rolling machine gently presses alternating side by light pressure-weight- Formula rubs 25-45 minutes into item, and deblocking is spread in time after lower machine；(7) it just fries: rubbing the roasting machine of 160-200 DEG C of leaf pot temperature It fries to 5-6 by low temperature method after first high temperature into dry, quick spreading for cooling cooling after taking the dish out of the pot；(8) re-roasting: leaf is just fried with 60-75 DEG C of pot temperature Roasting machine fry 1 hour or more, done with foot as degree；(9) Titian: re-roasting leaf roasting machine fries 5- with 85-125 DEG C of pot temperature heating It 15 minutes, takes the dish out of the pot when the fragrance of a flower is highly concentrated, quick spreading for cooling immediately is cooling, and removing tea dust, tea dirt and flutterring after piece is finished product.

Using the Iron Guanyin green tea that foregoing invention technique produces, through the related tealeaves expert evaluation of provinces and cities are as follows: dry tea tight knot, silver Grayish green profit, dry perfume are quiet and tastefully laid out, and endoplasm perfume (or spice) Gao Chijiu, the fragrance of a flower are obvious, soup look brilliant green or bright orange green, the dense alcohol of flavour time are sweet, tea residue is light green, Quality reaches medium-to-high grade green tea level, has filled up the blank of domestic Iron Guanyin production floral type green tea.

While there has been shown and described that the processing technology of fragrance of a flower Tieguanyin green tea, for the general of the art For logical technical staff, it is possible to understand that in the case where not departing under the principle of the invention and spirit, several improvement can also be made And variation, such modifications and variations also should be regarded as protection scope of the present invention, each process being not known in the present embodiment is available The prior art is realized.

Claims

1. the processing technology of fragrance of a flower Tieguanyin green tea successively includes following process: " picking ", " airing ", " leaf rotation ", " booth Blueness ", " water-removing ", " rubbing ", " just frying ", " re-roasting ", " Titian ", it is characterised in that " picking " is picking Iron Guanyin kind 1 bud 2,3 leaves children are tender dark brownish green, and " airing " is spread and be placed on the frame for spreading fresh tea leaf of workshop with bamboo sieve in time into the dark brownish green of factory, described " leaf rotation " to be airing leaf sieved with bamboo or the slight leaf rotation of vibration machine, " booth is green " is that leaf rotation leaf is sieved with bamboo and spreads that be placed in booth green On frame, " water-removing " is booth leafiness cylinder type water-removing machine high-temperature fixation, and " the rubbing " is water-removing leaves rolling machine It is kneaded into strip, described " just frying " is to rub leaf to be fried by low temperature regime after first high temperature to appropriateness with roasting machine, " re-roasting " It is just to fry leaf to be fried with roasting machine low temperature dry to foot, " Titian " is that the heating of re-roasting leaf roasting machine stir-fries.

2. the processing technology of fragrance of a flower Tieguanyin green tea according to claim 1, it is characterised in that " picking " is picking 1 bud 2 of Iron Guanyin kind, 3 leaves children are tender dark brownish green, are contained with bamboo basket (frame, basket) or venting bags, prevent bored Huang, sent in time to tea processing factory, prevent Only crush injury.

3. the processing technology of fragrance of a flower Tieguanyin green tea according to claim 1, it is characterised in that the booth leaf of " airing " is thick 2-5cm is spent, room temperature is spread 1 hour or more, is slightly wilted with bud-leaf soft for degree.

4. the processing technology of fragrance of a flower Tieguanyin green tea according to claim 1, it is characterised in that " leaf rotation " jog time 30-120 seconds, with not red degree of becoming of slightly leaking water.

5. the processing technology of fragrance of a flower Tieguanyin green tea according to claim 1, it is characterised in that the booth leaf of " booth is green " is thick 2-5cm is spent, room temperature is spread 6 hours or more, to there is the fragrance of a flower for degree.

6. the processing technology of fragrance of a flower Tieguanyin green tea according to claim 1, it is characterised in that before " water-removing " uses pot temperature Section 260-280 DEG C, 240-260 DEG C of middle section, 220-240 DEG C of latter end cylinder type water-removing machine finish 2-5 minutes, with leaf chlorosis, Stalk folding is constantly, without the smell of burning degree, and quickly spreading for cooling is cooling.

7. the processing technology of fragrance of a flower Tieguanyin green tea according to claim 1, it is characterised in that " rubbing " is with light pressure-weight The light pressure alternation method of pressure-is rubbed 25-45 minutes, is deblocked and is spread in time at machine lower after item.

8. the processing technology of fragrance of a flower Tieguanyin green tea according to claim 1, it is characterised in that " just frying " uses pot temperature 160-200 DEG C of roasting machine will rub leaf by low temperature regime after first high temperature and fry to 5-6 into dry, quick spreading for cooling cooling after taking the dish out of the pot.

9. the processing technology of fragrance of a flower Tieguanyin green tea according to claim 1, it is characterised in that " re-roasting " uses pot temperature 60- Fried dry captain stir-fry 1 hour or more of 75 DEG C, is done with tealeaves enough as degree.

10. the processing technology of fragrance of a flower Tieguanyin green tea according to claim 1, it is characterised in that " Titian " uses 85-125 The roasting machine heating of DEG C pot temperature is fried 5-15 minute, is taken the dish out of the pot when the fragrance of a flower is highly concentrated, and quick spreading for cooling is cooling immediately, remove tea dust, tea dirt, It is finished product after plain piece.