CN110521798A

CN110521798A - A kind of processing method of honey scent type green tea

Info

Publication number: CN110521798A
Application number: CN201910951845.1A
Authority: CN
Inventors: 钟德民; 钟春生
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-10-09
Filing date: 2019-10-09
Publication date: 2019-12-03

Abstract

A kind of processing method of honey scent type green tea provided by the invention, successively include following process: picking is dark brownish green (the young tender shoots leaf of picking spring Fuyun No.7 tea tree), spread out blueness (thickness 8-10cm, 13-18 hours), (240-280 DEG C of water-removing, it kills even, spreading for cooling), " rubbing " (rubs 40-45 minutes, spreading for cooling), just fry (140-180 DEG C, it fries to dry and comfortable, spreading for cooling), it is long to fry (60-75 DEG C, it fries dry to foot), 1st time (120-135 DEG C of Titian, it fries to high-quality slender joss stick, spreading for cooling), selection by winnowing, (50-70 DEG C of re-roasting, it fries 15-20 minutes), 2nd time (125-135 DEG C of Titian, it fries to miel, spreading for cooling).The present invention has filled up the production blank of honey scent type green tea, and products made thereby does aromatic strongly fragrant fragrance persistently, is in honey odor type, and endoplasm gives off a strong fragrance fragrant and sweet, shows miel, the dense alcohol of flavour return sweet, soup look it is bright orange it is green, tea residue is bright orange green, quality is unique, profitable.

Description

A kind of processing method of honey scent type green tea

Technical field

The present invention relates to a kind of tea processing techniques, specific to a kind of first processing method processed of honey scent type green tea.

Background technique

The green tea processing method of the prior art is successively dark brownish green picking, airing, finishes, rubs, drying process, produced green Tea product, fragrance are mostly faint scent or mung bean odor type, and minority is chestnut odor type, not fragrant and sweet honey scent type green tea.

Summary of the invention

The object of the present invention is to provide a kind of processing methods of honey scent type green tea, to fill up the sky of above-mentioned background technique It is white, the made tea dry tea processed give off a strong fragrance it is fragrant persistently sweet tea but also perfume (or spice) not only are in honey odor type, endoplasm gives off a strong fragrance fragrant and sweet, grows The dense alcohol of taste return sweet, soup look it is bright orange it is green, tea residue is yellowish green, quality is splendid, deep to be liked meeting by Market Consumer, fills up existing green tea production Blank enriches green tea designs and varieties, improves green tea benefit.

The technical solution adopted by the present invention and principle are: a kind of processing method of honey scent type green tea, successively include following Process: " picking dark brownish green ", " booth is green ", " water-removing ", " rubbing ", " just frying ", " long to fry ", " the 1st Titian ", " selection by winnowing ", " again Stir-fry ", " the 2nd Titian ", it is characterised in that " picking " is the young tender shoots leaf tea blueness for picking spring Fuyun No.7 tea tree breed, It is contained with bamboo basket (frame, basket) or venting bags and (is prevented the bored yellow or red change of crush injury), sent in time to tea processing factory；" booth green " be into Dark brownish green spread with bamboo sieve spreads on the cloth spread on frame for spreading fresh tea leaf or on floor after factory, with moisture and the promotion aromatic substance of scattering and disappearing Matter Synthesis, prevents enzyme from becoming；" water-removing " is booth leafiness green-keeping machine high-temperature fixation, to destroy or be passivated enzyme in bud-leaf Activity prevents dark brownish green oxidation, keeps green tea quality；" the rubbing " is water-removing leaves rolling machine by the light pressure alternating of light pressure-weight- Mode rubs into item, to squeeze out tea juice, promote millet paste concentration；Described " just frying " is to rub leaf roasting machine by low temperature after first high temperature It fries to dry and comfortable, with the activity of further inactive enzyme, promotes substance conversion, keep millet paste brilliant green, prevent from aoxidizing red change；It is described " long Fry " it is just to fry leaf to be fried with roasting machine low temperature dry to foot, further promote substance Internal reforming and form fragrance, mitigates bitter taste, Improve the dense alcoholic degree of flavour；" the 1st Titian " is to grow stir-fry leaf to be gradually warmed up frying with roasting machine, completely removes bitter taste, promotees Gas of offering incense in a temple forms and improves fragrance level；" selection by winnowing " is that first time Titian leaf winnowing machine selection by winnowing is removed to tealeaves piece end, It prevents from burning in subsequent handling；" re-roasting " is to fry the 1st Titian leaf after selection by winnowing again with roasting machine low temperature, to continue to promote It is converted into content in tea, improves flavour fragrant and sweet degree；" the 2nd Titian " is that the tealeaves in re-roasting is carried out height again Warm Titian, promotion form honey odor type fragrance.

Preferably, a kind of processing method of honey scent type green tea successively includes " picking is dark brownish green ", " booth is green ", " water-removing ", " rubs Twirl ", " just frying ", " long to fry ", " the 1st Titian ", " selection by winnowing ", " re-roasting ", " the 2nd Titian " process.

Preferably, " picking is dark brownish green " is the young tender shoots leaf for picking spring Fuyun No.7 kind, with bamboo basket (frame, basket) or is breathed freely Bag contains, and prevents the bored yellow or red change of crush injury, is sent in time to tea processing factory.

Preferably, " booth green " is to be spread with bamboo sieve on frame for spreading fresh tea leaf or spreading on the cloth spread on floor, thickness 8- 10 centimetres or so, time 13-18 hour is wilted soft for degree with bud-leaf mild dehydration.

Preferably, " water-removing " is the 110 type vial-type roller fixation machines for spreading out 240-280 DEG C of temperature of leafiness, after first high temperature Low temperature mode finishes, and killing even is degree, and spreading for cooling is cooling.

Preferably, " rubbing " is that water-removing leaves are rubbed 40-45 minutes with rolling machine by the light pressure alternation method of light pressure-weight-, at Lower machine deblocks spreading for cooling in time after item.

Preferably, " just fry " is to rub leaf to be fried by low temperature regime after first high temperature to dry with the roasting machine of 140-180 DEG C of temperature It takes the dish out of the pot when refreshing, quick spreading for cooling.

Preferably, " long fry " be it is first fry leaf and fried with the roasting machine of 60-75 DEG C of temperature to foot do as degree.

Preferably, " the 1st Titian " be it is long fry leaf with the roasting machine of 120-135 DEG C of temperature fry to it is high-quality slender joss stick when quickly take the dish out of the pot, It is quickly cooled down.

Preferably, " re-roasting " is that the roasting machine of 50-70 DEG C of temperature of the 1st Titian leaf is fried 15-20 minutes.

Preferably, " the 2nd Titian " is that re-roasting leaf is fast when frying strong to miel with 125-135 DEG C of pot temperature of roasting machine Speed takes the dish out of the pot, and is quickly cooled down.

The beneficial effects of the present invention are: of the invention is dark brownish green through " booth is green " compared with the spring tea green tea of existing background technique Processing, moisture loss is balanced, and the various active constituents in bud-leaf are adjusted to optimum state, promotes the conversion of alcohol letones and closes At, the water-removing that hereafter carries out, just fry, long stir-frys, in the 1st Titian, selection by winnowing, re-roasting, the 2nd Titian, constantly promotion tealeaves is various The conversion of internal substance promotes aroma substance and is formed, and various chemical component ratios is made to be retained in optimal degree, thus tealeaves Fragrance is higher, denseer, more sweet tea, form flavour, the limpid yellowish green soup look, Huang of the sweet resistance to punching of fragrance, dense alcohol of honey odor type Green well-balanced tea residue, quality is unique, deep to be welcome by Market Consumer, has filled up the technological gap of honey scent type green tea production.

Specific embodiment

The processing method described further below for illustrating a kind of honey scent type green tea: the present invention successively include following process with Step: (1) pick dark brownish green: the young tender shoots leaf of picking spring Fuyun No.7 tea tree breed is contained with bamboo basket (frame, basket) or venting bags (preventing the bored yellow or red change of crush injury), send in time to tea processing factory；(2) booth is green: spreading into dark brownish green sieved with bamboo after factory in frame for spreading fresh tea leaf It above or spreads on the cloth spread on floor, 8-10 centimetres of thickness, time 13-18 hour, is wilted with bud-leaf mild dehydration soft Soft is degree；(3) it finishes: 110 type vial-type roller fixation machines of booth 240-280 DEG C of temperature of leafiness, by low temperature side after first high temperature Formula water-removing, it is even for degree to kill, and spreading for cooling is cooling；(4) rub: water-removing leaves rolling machine after cooling is light by light pressure-weight- Pressure alternation method is rubbed 40-45 minutes, spreading for cooling of deblocking in time after lower machine；(5) it just fries: rubbing 140-180 DEG C of leaf after spreading for cooling The roasting machine of temperature by low temperature after first high temperature fry to it is dry and comfortable when take the dish out of the pot, quick spreading for cooling；(6) long to fry: the first stir-fry leaf 60- after spreading for cooling The roasting machine of 75 DEG C of temperature is fried to foot and is done as degree；(7) the 1st Titians: long leaf of frying is gradually heated to 120-135 DEG C in roasting machine Temperature, fry to it is high-quality slender joss stick when take the dish out of the pot, in time be quickly cooled down；(8) selection by winnowing: the 1st Titian leaf winnowing machine selection by winnowing after cooling, removal Tealeaves piece end；(9) re-roasting: the 1st Titian leaf after selection by winnowing with frying 15-20 minutes again in the roasting machine of 50-70 DEG C of temperature；(10) 2nd Titian: it quickly takes the dish out of the pot, fastly when re-roasting leaf is fried strong to honey odor type fragrance with 125-135 DEG C of temperature in roasting machine Fast spreading for cooling, removal piece end is finished product.

Using foregoing invention method produce green tea, through tealeaves expert evaluation are as follows: dry tea tight knot, silver grey Lv Run, do it is aromatic Strongly fragrant is in honey odor type, and bright orange green, the dense alcohol sweetness of flavour of endoplasm perfume (or spice) Gao Chijiu, aobvious miel, soup look, tea residue are yellowish green, and quality is unique, The production blank of honey scent type green tea is filled up.

While there has been shown and described that a kind of processing method of honey scent type green tea, for the common skill of the art For art personnel, it is possible to understand that in the case where not departing under the principle of the invention and spirit, several improvement and change can also be made Change, such modifications and variations also should be regarded as protection scope of the present invention, and each process being not known in the present embodiment can be used existing Technology is realized.

Claims

Successively include following process 1. a kind of processing method of honey scent type green tea: " picking is dark brownish green ", " booth is green ", " water-removing ", " rubbing ", " just frying ", " long to fry ", " the 1st Titian ", " selection by winnowing ", " re-roasting ", " the 2nd Titian ", it is characterised in that described " picking teacup is green " is the young tender shoots leaf tea blueness for picking spring Fuyun No.7 tea tree breed, and " booth is green " is that dark brownish green sieved with bamboo is spread out It is put on frame for spreading fresh tea leaf or spreads on the cloth spread on floor, " water-removing " is booth leafiness green-keeping machine high-temperature fixation, institute Stating " rubbing " is that water-removing leaves are gently pressed alternation method to rub into item with rolling machine by light pressure-weight-, and " just the frying " is to rub leaf use Roasting machine is fried by low temperature after first high temperature to dry and comfortable, it is described it is " long to fry " be just fry leaf fried with roasting machine low temperature it is dry to foot, the described " the 1st Secondary Titian " is that long leaf of frying heats up frying in roasting machine, and " selection by winnowing " is that the 1st Titian leaf winnowing machine selection by winnowing is removed tea Blade end, " re-roasting " is to fry the 1st Titian leaf after selection by winnowing again with roasting machine low temperature, " the 2nd Titian " be by Tealeaves in re-roasting carries out high temperature Titian again, and promotion forms honey odor type fragrance.
2. a kind of processing method of honey scent type green tea according to claim 1, it is characterised in that " picking is dark brownish green " is to adopt The young tender shoots leaf tea for plucking spring Fuyun No.7 kind is green, is contained with bamboo basket (frame, basket) or venting bags, prevents bored yellow or crush injury.
3. a kind of processing method of honey scent type green tea according to claim 1, it is characterised in that " booth is green " is dark brownish green use Bamboo sieve is spread on frame for spreading fresh tea leaf or spreading on the cloth spread on floor, 8-10 centimetres of thickness, time 13-18 hour, with bud Leaf mild dehydration is wilted soft for degree.
4. a kind of processing method of honey scent type green tea according to claim 1, it is characterised in that " water-removing " is booth leafiness It with 110 type vial-type roller fixation machines of 240-280 DEG C of temperature, finishes, kills even for degree by low temperature mode after first high temperature.
5. a kind of processing method of honey scent type green tea according to claim 1, it is characterised in that " rubbing " is water-removing leaves With rolling machine, by light pressure-weight-, gently pressure alternation method is rubbed 40-45 minute, is deblocked in time spreading for cooling at time machine after item.
6. a kind of processing method of honey scent type green tea according to claim 1, it is characterised in that " just frying " is to rub leaf It is fried by low temperature regime after first high temperature to dry and comfortable, quick spreading for cooling after taking the dish out of the pot with the roasting machine of 140-180 DEG C of temperature.
7. a kind of processing method of honey scent type green tea according to claim 1, it is characterised in that " long to fry " is just to fry leaf It is fried with the roasting machine of 60-75 DEG C of temperature to foot and is done as degree.
8. a kind of processing method of honey scent type green tea according to claim 1, it is characterised in that " the 1st Titian " is long Fry leaf in roasting machine with 120-135 DEG C of temperature fry to it is high-quality slender joss stick when quickly take the dish out of the pot, be quickly cooled down.
9. a kind of processing method of honey scent type green tea according to claim 1, it is characterised in that " re-roasting " is for the first time Titian leaf is fried 15-20 minutes again with the roasting machine of 50-70 DEG C of temperature.
10. a kind of processing method of honey scent type green tea according to claim 1, it is characterised in that " the 2nd Titian " is It quickly takes the dish out of the pot when re-roasting leaf is fried strong to honey odor type fragrance with 125-135 DEG C of temperature in roasting machine, quick spreading for cooling.