CN110679674A - Preparation method of Qifo tribute tea cake - Google Patents
Preparation method of Qifo tribute tea cake Download PDFInfo
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- CN110679674A CN110679674A CN201911049411.9A CN201911049411A CN110679674A CN 110679674 A CN110679674 A CN 110679674A CN 201911049411 A CN201911049411 A CN 201911049411A CN 110679674 A CN110679674 A CN 110679674A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241001122767 Theaceae Species 0.000 title claims abstract 33
- 238000005406 washing Methods 0.000 claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 48
- 238000003825 pressing Methods 0.000 claims abstract description 35
- 238000001035 drying Methods 0.000 claims abstract description 32
- 238000005096 rolling process Methods 0.000 claims abstract description 21
- 238000003892 spreading Methods 0.000 claims abstract description 19
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000007493 shaping process Methods 0.000 claims abstract description 11
- 239000011449 brick Substances 0.000 claims description 12
- 230000018044 dehydration Effects 0.000 claims description 12
- 238000006297 dehydration reaction Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 9
- 238000010923 batch production Methods 0.000 claims description 6
- 238000007723 die pressing method Methods 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims 6
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 abstract description 26
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 abstract description 13
- 229960001948 caffeine Drugs 0.000 abstract description 13
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 8
- 230000002035 prolonged effect Effects 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 3
- 235000013824 polyphenols Nutrition 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 230000002349 favourable effect Effects 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 134
- 235000013616 tea Nutrition 0.000 description 126
- 238000004321 preservation Methods 0.000 description 8
- 230000009286 beneficial effect Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 4
- 235000006468 Thea sinensis Nutrition 0.000 description 4
- 235000020279 black tea Nutrition 0.000 description 4
- 235000009569 green tea Nutrition 0.000 description 4
- 230000007774 longterm Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000020339 pu-erh tea Nutrition 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000020567 organic tea Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
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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
-
- 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
- A23F3/36—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
Abstract
The invention relates to the technical field of tea processing, in particular to a preparation method of a Qifu tribute tea cake, which comprises the following steps: picking fresh leaves; step two, spreading and drying the fresh leaves; step three, washing with warm water; step four, steam de-enzyming; step five, rolling; step six, washing; seventhly, baking and frying at high temperature; step eight, pressing and shaping; step nine, drying; step ten, packaging. The summer tea is used as a raw material, so that the raw material cost is reduced, a part of overflowed caffeine and polyphenols are removed after the summer tea is washed and soaked in hot water at the temperature of 30-35 ℃ for 29-31 minutes, so that the caffeine content of fresh tea leaves is reduced, meanwhile, the fresh tea leaves are steamed and then baked and fried, and the caffeine sublimes in the environment of 120 ℃, so that the taste of the tea leaves is closer to the taste of spring tea. And meanwhile, the soup color becomes clearer and brighter. And finally, the pressed cake is shaped, so that the pressed cake is more favorable for storage, and the shelf life is prolonged.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a preparation method of a Qifu tribute tea cake.
Background
The Qifo tea is produced in Qifo county of Qingchuan province, and Tang Dynasty is tribute tea, which is the name of the tea. The tea area has the lowest elevation of 580 meters, the highest elevation of 2100 meters and the average elevation of about 800 meters, and is moderate in climate, abundant in rainfall, luxuriant in forest trees, cloud and fog in mountains in the end year, clear and wonderful in mountains and feet in four seasons, fertile in soil, warm in winter and cool in summer, free of any industrial pollution source, and the environment is an ideal environment for producing organic tea. The Qifu tribute tea has flat and sharp appearance, green and moist color, lasting fragrance, mellow taste, green and bright soup color and even and regular leaf bottom. The Qifu tribute tea is flat, straight and smooth in appearance, and is dark green and green in color. The fragrance is high and lasting, and has orchid fragrance or chestnut fragrance, the taste is fresh, mellow and sweet, the liquor color is yellow green and bright, and the leaf bottom is uniform and bright. Has the characteristics of thick leaves, excellent internal quality, mellow taste, strong fragrance, brewing resistance and the like, and is a pure natural beverage. The amino acid content of the Qifu tribute tea is 3.5 to 4.5 percent; the content of tea polyphenol is 19.0 to 24.0 percent; contains selenium 0.31 mg/kg-0.33 mg/kg, and is rich in caffeine, protein, vitamins, etc. However, the tea has high requirements on raw materials, heavy bitter taste and high caffeine content, is not suitable for the elderly, children, pregnant women and other people to drink, and further has remarkably reduced market adaptability. In view of this, we propose a preparation method of Qifu tribute tea cake.
Disclosure of Invention
In order to make up for the defects, the invention provides a preparation method of a Qifu tribute tea cake.
The technical scheme of the invention is as follows: the preparation method comprises the following steps:
picking fresh leaves: picking fresh tea leaves of summer tea with one bud, two leaves and three leaves;
step two, spreading and drying the fresh leaves: placing the picked fresh tea leaves in a special tea leaf spreading and drying rack for spreading and drying;
step three, washing with warm water: putting the spread and dried fresh leaves into a washing and dehydrating barrel, putting clean warm water at 30-35 ℃ into the washing and dehydrating barrel, starting a washing key to wash the leaves, keeping the water temperature at 30-35 ℃ by heating, washing for 29-31 minutes to dehydrate, and taking the leaves out of the barrel for later use;
step four, steam fixation: putting the washed leaves into a steamer for fixation, taking the tea leaves out of the steamer for 2-3 minutes at the temperature of 120-;
step five, rolling: putting the blanched leaves into a rolling machine for rolling for 25-35 minutes, wherein the strip forming rate is 60% -70%, and the tea juice overflows;
step six, washing: putting the twisted leaves into a washing dehydration barrel, putting clean cold water into the washing dehydration barrel for washing for 4 to 5 minutes, and then dehydrating and taking out the leaves from the barrel;
seventhly, baking and frying at high temperature: putting the washed rolled leaves into a dryer for baking and frying, taking out of the pot, and quickly cooling;
step eight, die pressing and shaping: pressing the cakes by using a cake pressing machine, wherein the specification of the cakes can be cake tea or brick tea with various sizes and shapes;
ninth, drying: putting the tea cake or the tea brick into a disc type dryer for drying;
step ten, packaging: and taking the dried tea cakes out of the pot, and sealing, packaging and storing the tea cakes while the tea cakes are hot.
As a preferable technical scheme, in the second step, the tedding time of the fresh leaves is 6-8 hours, and the water content is controlled at 70-75%.
As a preferable technical scheme, the water-removing is carried out in batch production in the fourth step by using a steam water-removing machine.
As a preferable technical scheme, the dryer in the seventh step can be a chain plate dryer or a bottle type roasting machine.
Preferably, the temperature of the tea leaves in the seventh step is above 120 ℃, the frying time is 20-30 minutes, and the water content of the tea leaves is 28-32%.
As a preferable technical scheme, the cake pressing machine in the step eight is a traditional manual cake pressing machine or a modern mechanical cake pressing machine.
As a preferable technical scheme, in the step nine, the temperature of the tea cake is 69-73 ℃, the time is 50-90 minutes, and the water content of the tea cake is less than 7 percent.
Compared with the prior art, the invention has the beneficial effects that:
1. modern tea is mainly processed by spring tea, and the cost is high. The utilization rate of the summer tea is low, and the requirement for fresh leaves is not high when the seven Buddha cake tea is prepared, so that the raw materials of one bud, two leaves and three leaves of the summer tea are adopted to fully utilize the summer tea and reduce the cost. However, the caffeine content of this material is very high, reaching a dry matter content of 5%. Not only has heavy bitter and astringent taste, but also is not suitable for the elderly, children, pregnant women, people with bad heart, neurasthenia and the like to drink. For reducing caffeine and increasing palatability. The following measures are taken:
(1) the caffeine content of fresh tea leaves can be reduced by washing with hot water at 30-35 deg.C. The caffeine in the tea leaves can be degraded by 40-60% after being washed and soaked in hot water for 29-31 minutes. The higher the content of caffeine in fresh leaves is, the more obvious the effect is.
(2) Steaming at 120 deg.C or above, and parching at 120 deg.C or above to reduce caffeine content. Since caffeine starts subliming above 120 ℃.
2. The cold water washing of the twisted leaves aims to remove a part of the overflowing caffeine and polyphenol substances, and simultaneously can remove water stuffiness and stuffy taste generated by high-temperature steam enzyme deactivation, so that the taste of the tea leaves is closer to the taste of spring tea. And meanwhile, the soup color becomes clearer and brighter.
Detailed Description
The following further describes the embodiments of the present invention. It should be noted that the description of the embodiments is provided to help understanding of the present invention, but the present invention is not limited thereto. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
Example 1
The invention provides a preparation method of a Qifu tribute tea cake, which comprises the following steps:
picking fresh leaves: picking fresh tea leaves of summer tea with one bud, two leaves and three leaves;
step two, spreading and drying the fresh leaves: placing the picked fresh tea leaves in a special tea leaf spreading and drying rack for spreading and drying;
step three, washing with warm water: putting the spread and dried fresh leaves into a washing and dehydrating barrel, putting clean warm water at 30-35 ℃ into the washing and dehydrating barrel, starting a washing key to wash the leaves, keeping the water temperature at 30-35 ℃ by heating, washing for 29-31 minutes to dehydrate, and taking the leaves out of the barrel for later use;
step four, steam fixation: putting the washed leaves into a steamer for fixation, taking the tea leaves out of the steamer for 2-3 minutes at the temperature of 120-;
step five, rolling: putting the blanched leaves into a rolling machine for rolling for 25-35 minutes, wherein the strip forming rate is 60% -70%, and the tea juice overflows;
step six, washing: putting the twisted leaves into a washing dehydration barrel, putting clean cold water into the washing dehydration barrel for washing for 4 to 5 minutes, and then dehydrating and taking out the leaves from the barrel;
seventhly, baking and frying at high temperature: putting the washed rolled leaves into a dryer for baking and frying, taking out of the pot, and quickly cooling;
step eight, die pressing and shaping: pressing the cakes by using a cake pressing machine, wherein the specification of the cakes can be cake tea or brick tea with various sizes and shapes;
ninth, drying: putting the tea cake or the tea brick into a disc type dryer for drying;
step ten, packaging: and taking the dried tea cakes out of the pot, and sealing, packaging and storing the tea cakes while the tea cakes are hot.
It is worth further explaining that in the second step, the tedding time of the fresh leaves is 6-8 hours, and the water content is controlled to be 70-75%.
It is worth further explaining that the steam fixation machine is used for fixation in batch production in the fourth step.
It is worth further explaining that the dryer in the seventh step may be a chain plate dryer or a bottle type roasting dryer.
It is worth further explaining that the temperature of the tea leaves in the seventh step is above 120 ℃, the frying time is 20-30 minutes, and the water content of the tea leaves is 28-32%.
It is worth further explaining that the cake pressing machine in the step eight is a traditional manual cake pressing machine or a modern mechanical cake pressing machine.
It is worth further explaining that in the ninth step, the temperature of the tea cake is 69-73 ℃, the time is 50-90 minutes, and the water content of the tea cake is less than 7%.
It is worth further explaining that the purpose of final pressing and shaping is to keep the ancient processing tradition of the Qifu tribute tea, and simultaneously, the Qifu tribute tea is more beneficial to preservation and the shelf life is prolonged. The just-formed cake tea belongs to green tea, and can be changed into black tea along with the prolonging of time through reasonable preservation. The principle is the same as that of Pu' er tea cake production. Is suitable for long-term storage.
Example 2
The invention provides a preparation method of a Qifu tribute tea cake, which comprises the following steps:
picking fresh leaves: picking fresh tea leaves of summer tea with one bud, two leaves and three leaves;
step two, spreading and drying the fresh leaves: placing the picked fresh tea leaves in a special tea leaf spreading and drying rack for spreading and drying;
step three, washing with warm water: placing the spread and dried fresh leaves into a washing and dehydrating barrel, placing clean warm water at 30 ℃ into the washing and dehydrating barrel, starting a washing key to wash the leaves, keeping the water temperature at 30 ℃ by heating measures during the washing, washing for 29 minutes, dehydrating, and taking the leaves out of the barrel for later use;
step four, steam fixation: putting the washed leaves into a steamer for fixation, taking the tea leaves out of the steamer for 2 minutes at the temperature of 120 ℃, and quickly cooling the tea leaves;
step five, rolling: putting the blanched leaves into a rolling machine for rolling for 25 minutes, wherein the rolling time is 60 percent, and the tea juice overflows;
step six, washing: putting the twisted leaves into a washing dehydration barrel, putting clean cold water into the washing dehydration barrel for washing for 4 minutes, and then dehydrating and discharging the leaves out of the barrel;
seventhly, baking and frying at high temperature: putting the washed rolled leaves into a dryer for baking and frying, taking out of the pot, and quickly cooling;
step eight, die pressing and shaping: pressing the cakes by using a cake pressing machine, wherein the specification of the cakes can be cake tea or brick tea with various sizes and shapes;
ninth, drying: putting the tea cake or the tea brick into a disc type dryer for drying;
step ten, packaging: and taking the dried tea cakes out of the pot, and sealing, packaging and storing the tea cakes while the tea cakes are hot.
It is worth further explaining that in the second step, the tedding time of the fresh leaves is 6 hours, and the water content is controlled at 70%.
It is worth further explaining that the steam fixation machine is used for fixation in batch production in the fourth step.
It is worth further explaining that the dryer in the seventh step may be a chain plate dryer or a bottle type roasting dryer.
It is worth further explaining that the temperature of the tea leaves in the seventh step is above 120 ℃, the frying time is 20 minutes, and the water content of the tea leaves is 28%.
It is worth further explaining that the cake pressing machine in the step eight is a traditional manual cake pressing machine or a modern mechanical cake pressing machine.
It is worth further explaining that in the ninth step, the temperature of the tea cake is 69 ℃, the time is different from 50 minutes, and the water content of the tea cake is less than 7 percent.
It is worth further explaining that the purpose of final pressing and shaping is to keep the ancient processing tradition of the Qifu tribute tea, and simultaneously, the Qifu tribute tea is more beneficial to preservation and the shelf life is prolonged. The just-formed cake tea belongs to green tea, and can be changed into black tea along with the prolonging of time through reasonable preservation. The principle is the same as that of Pu' er tea cake production. Is suitable for long-term storage.
Example 3
The invention provides a preparation method of a Qifu tribute tea cake, which comprises the following steps:
picking fresh leaves: picking fresh tea leaves of summer tea with one bud, two leaves and three leaves;
step two, spreading and drying the fresh leaves: placing the picked fresh tea leaves in a special tea leaf spreading and drying rack for spreading and drying;
step three, washing with warm water: putting the spread and dried fresh leaves into a washing and dehydrating barrel, putting clean warm water at 33 ℃ into the washing and dehydrating barrel, starting a washing key to wash the leaves, keeping the water temperature at 33 ℃ by heating, washing for 30 minutes to dehydrate, and taking the leaves out of the barrel for later use;
step four, steam fixation: putting the washed leaves into a food steamer for fixation, taking the tea leaves out of the pot for 2.5 minutes at the temperature of 122.5 ℃, and quickly cooling;
step five, rolling: putting the blanched leaves into a rolling machine for rolling for 30 minutes, wherein the strip forming rate is 65 percent, and the tea juice overflows;
step six, washing: putting the twisted leaves into a washing dehydration barrel, putting clean cold water into the washing dehydration barrel for washing for 4.5 minutes, and then dehydrating and taking out the leaves;
seventhly, baking and frying at high temperature: putting the washed rolled leaves into a dryer for baking and frying, taking out of the pot, and quickly cooling;
step eight, die pressing and shaping: pressing the cakes by using a cake pressing machine, wherein the specification of the cakes can be cake tea or brick tea with various sizes and shapes;
ninth, drying: putting the tea cake or the tea brick into a disc type dryer for drying;
step ten, packaging: and taking the dried tea cakes out of the pot, and sealing, packaging and storing the tea cakes while the tea cakes are hot.
It is worth further explaining that in the second step, the tedding time of the fresh leaves is 7 hours, and the water content is controlled at 72.5%.
It is worth further explaining that the steam fixation machine is used for fixation in batch production in the fourth step.
It is worth further explaining that the dryer in the seventh step may be a chain plate dryer or a bottle type roasting dryer.
It is worth further explaining that the temperature of the tea leaves in the seventh step is above 120 ℃, the frying time is 25 minutes, and the water content of the tea leaves is 30%.
It is worth further explaining that the cake pressing machine in the step eight is a traditional manual cake pressing machine or a modern mechanical cake pressing machine.
It is worth further explaining that in the ninth step, the temperature of the tea cake is 71 ℃, the time is different for 70 minutes, and the water content of the tea cake is less than 7%.
It is worth further explaining that the purpose of final pressing and shaping is to keep the ancient processing tradition of the Qifu tribute tea, and simultaneously, the Qifu tribute tea is more beneficial to preservation and the shelf life is prolonged. The just-formed cake tea belongs to green tea, and can be changed into black tea along with the prolonging of time through reasonable preservation. The principle is the same as that of Pu' er tea cake production. Is suitable for long-term storage.
Example 4
The invention provides a preparation method of a Qifu tribute tea cake, which comprises the following steps:
picking fresh leaves: picking fresh tea leaves of summer tea with one bud, two leaves and three leaves;
step two, spreading and drying the fresh leaves: placing the picked fresh tea leaves in a special tea leaf spreading and drying rack for spreading and drying;
step three, washing with warm water: putting the spread and dried fresh leaves into a washing and dehydrating barrel, putting clean warm water at 35 ℃ into the washing and dehydrating barrel, starting a washing key to wash the leaves, keeping the water temperature at 35 ℃ by heating, washing for 31 minutes to dehydrate, and taking the leaves out of the barrel for later use;
step four, steam fixation: putting the washed leaves into a food steamer for fixation, taking the tea leaves out of the pot for 3 minutes at the temperature of 125 ℃, and quickly cooling;
step five, rolling: putting the blanched leaves into a rolling machine for rolling for 35 minutes, wherein the rolling time is 70 percent of the strip forming rate, and the tea juice overflows;
step six, washing: putting the twisted leaves into a washing dehydration barrel, putting clean cold water into the washing dehydration barrel for washing for 5 minutes, and then dehydrating and discharging the leaves out of the barrel;
seventhly, baking and frying at high temperature: putting the washed rolled leaves into a dryer for baking and frying, taking out of the pot, and quickly cooling;
step eight, die pressing and shaping: pressing the cakes by using a cake pressing machine, wherein the specification of the cakes can be cake tea or brick tea with various sizes and shapes;
ninth, drying: putting the tea cake or the tea brick into a disc type dryer for drying;
step ten, packaging: and taking the dried tea cakes out of the pot, and sealing, packaging and storing the tea cakes while the tea cakes are hot.
It is worth further explaining that in the second step, the tedding time of the fresh leaves is 8 hours, and the water content is controlled to be 75%.
It is worth further explaining that the steam fixation machine is used for fixation in batch production in the fourth step.
It is worth further explaining that the dryer in the seventh step may be a chain plate dryer or a bottle type roasting dryer.
It is worth further explaining that the temperature of the tea leaves in the seventh step is above 120 ℃, the frying time is 30 minutes, and the water content of the tea leaves is 32%.
It is worth further explaining that the cake pressing machine in the step eight is a traditional manual cake pressing machine or a modern mechanical cake pressing machine.
It is worth further explaining that in the ninth step, the temperature of the tea cake is 73 ℃, the time is different for 90 minutes, and the water content of the tea cake is less than 7 percent.
It is worth further explaining that the purpose of final pressing and shaping is to keep the ancient processing tradition of the Qifu tribute tea, and simultaneously, the Qifu tribute tea is more beneficial to preservation and the shelf life is prolonged. The just-formed cake tea belongs to green tea, and can be changed into black tea along with the prolonging of time through reasonable preservation. The principle is the same as that of Pu' er tea cake production. Is suitable for long-term storage.
The embodiments of the present invention have been described in detail, but the present invention is not limited to the described embodiments. It will be apparent to those skilled in the art that various changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, and the scope of protection is still within the scope of the invention.
Claims (7)
1. A preparation method of Qifu tribute tea cake is characterized by comprising the following steps: the preparation method comprises the following steps:
picking fresh leaves: picking fresh tea leaves of summer tea with one bud, two leaves and three leaves;
step two, spreading and drying the fresh leaves: placing the picked fresh tea leaves in a special tea leaf spreading and drying rack for spreading and drying;
step three, washing with warm water: putting the spread and dried fresh leaves into a washing and dehydrating barrel, putting clean warm water at 30-35 ℃ into the washing and dehydrating barrel, starting a washing key to wash the leaves, keeping the water temperature at 30-35 ℃ by heating, washing for 29-31 minutes to dehydrate, and taking the leaves out of the barrel for later use;
step four, steam fixation: putting the washed leaves into a steamer for fixation, taking the tea leaves out of the steamer for 2-3 minutes at the temperature of 120-;
step five, rolling: putting the blanched leaves into a rolling machine for rolling for 25-35 minutes, wherein the strip forming rate is 60% -70%, and the tea juice overflows;
step six, washing: putting the twisted leaves into a washing dehydration barrel, putting clean cold water into the washing dehydration barrel for washing for 4 to 5 minutes, and then dehydrating and taking out the leaves from the barrel;
seventhly, baking and frying at high temperature: putting the washed rolled leaves into a dryer for baking and frying, taking out of the pot, and quickly cooling;
step eight, die pressing and shaping: pressing the cakes by using a cake pressing machine, wherein the specification of the cakes can be cake tea or brick tea with various sizes and shapes;
ninth, drying: putting the tea cake or the tea brick into a disc type dryer for drying;
step ten, packaging: and taking the dried tea cakes out of the pot, and sealing, packaging and storing the tea cakes while the tea cakes are hot.
2. The method for preparing a Qifu tribute tea cake as claimed in claim 1, wherein: in the second step, the tedding time of the fresh leaves is 6-8 hours, and the water content is controlled at 70-75%.
3. The method for preparing a Qifu tribute tea cake as claimed in claim 1, wherein: and in the fourth step, the steam fixation machine is used for fixation in batch production.
4. The method for preparing a Qifu tribute tea cake as claimed in claim 1, wherein: and the dryer in the seventh step can be a chain plate dryer or a bottle type roasting dryer.
5. The method for preparing a Qifu tribute tea cake as claimed in claim 1, wherein: the temperature of the tea leaves in the seventh step is above 120 ℃, the baking time is 20-30 minutes, and the water content of the tea leaves is 28-32%.
6. The method for preparing a Qifu tribute tea cake as claimed in claim 1, wherein: and step eight, the cake pressing machine is a traditional manual cake pressing machine or a modern mechanical cake pressing machine.
7. The method for preparing a Qifu tribute tea cake as claimed in claim 1, wherein: in the step nine, the temperature of the tea cake is 69-73 ℃, the time is 50-90 minutes, and the water content of the tea cake is less than 7%.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911049411.9A CN110679674A (en) | 2019-10-31 | 2019-10-31 | Preparation method of Qifo tribute tea cake |
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| CN201911049411.9A CN110679674A (en) | 2019-10-31 | 2019-10-31 | Preparation method of Qifo tribute tea cake |
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| CN110679674A true CN110679674A (en) | 2020-01-14 |
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| CN111869759A (en) * | 2020-08-19 | 2020-11-03 | 凤冈县秀姑茶业有限公司 | Processing technology of dark tea |
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Effective date of registration: 20221205 Address after: No. 10, Worship Temple, Qifo Village, Qifo Township, Qingchuan County, Guangyuan, Sichuan 628114 Applicant after: Qingchuan Jiafa Tea Industry Co.,Ltd. Address before: 628100 Qifo Township, Qingchuan County, Mianyang City, Sichuan Province Applicant before: Qingchuan green goufang Tea Co.,Ltd. |
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