CN110720524A - Shaping method of Niugua tea - Google Patents

Abstract

The invention discloses a shaping method of Niugu tea, which comprises the following steps of (1) tedding: uniformly placing the picked fresh leaves in a green spreading machine until the fresh leaves wither; (2) de-enzyming: placing the tea subjected to spreading in the step (1) in a high-temperature steam-heating water-removing machine set for water-removing; (3) and (3) blank frying: frying the tea after deactivation of enzymes; (4) rolling and shaping: putting the tea leaves subjected to deactivation of enzymes and stir-frying into a rolling machine for rolling and forming; (5) primary drying: primarily drying the rolled tea leaves by adopting a far infrared fuel oil type dryer; (6) spreading for cooling: spreading and cooling the primarily dried tea leaves until the tea leaves are cooled; (7) tea baking: and drying the spread and cooled tea for the second time until the tea is slightly flat and is similar to a ox horn shape. The method realizes temperature and humidity control of spreading fresh tea leaves, better excites enzymatic reaction and thermochemical reaction of specific flower and fruit fragrance quality components of the beef tea, improves tea fragrance, reduces bitter taste and improves freshness.

Description

Shaping method of Niugua tea

Technical Field

The invention relates to the technical field of tea processing, in particular to a shaping method of Buxus tea.

Background

The Niubao tea belongs to roasted green tea, is produced in the mountain-sandwiched region in Shimen county, and is created in Tang Dynasty by Han tea growers, and is one of Tang and Song eight big tribute tea. In the Yuan and Qing period, before the tea season every year, the great court needs to send a professional officer to the cattle to monitor the production place of the tea, and the tea is transported to the Jingcheng after being prepared. Qing Jia Qing (Qing Jia Qing) (the general of Hunan Zhi, the book of Japan): " Shimen Ningshan produced tea, named Ningcha. The tea is characterized by being fat and strong in shape, flat and sharp, and similar to ox horn, and being soaked in a cup, and the buds are collided, and the shape is similar to that of an ox horn. In the period of China, the temple of the Jianshan Temple is lost and destroyed by people, the tea gradually fades, and the monk swims, so that the tea making process is lost.

The Niubao tea is roasted green tea which is not fermented, so that natural substances of fresh leaves are reserved, and the Niubao tea contains more tea polyphenol, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritional ingredients, has special effects on aging prevention, cancer resistance, sterilization, inflammation diminishing and the like, and is beyond the reach of other teas.

In the traditional green tea processing, the procedures of withering (spreading), enzyme deactivation, rolling, drying and the like of tea leaves are very easily influenced by the conditions of ambient temperature, humidity, oxygen, light and the like, so that the problem of poor quality stability of tea leaf products is caused.

Disclosure of Invention

The invention aims to provide a shaping method of Buckoo tea, which aims to solve the problems in the background technology.

In order to achieve the purpose, the invention provides the following technical scheme:

a shaping method of Bucko tea comprises the following steps:

(1) spreading green: uniformly placing the picked fresh leaves in a green spreading machine, controlling the humidity at 60-70% and the indoor temperature at 18-26 ℃ until the fresh leaves are withered;

(2) de-enzyming: placing the tea subjected to spreading in the step (1) into a high-temperature steam-heating enzyme deactivating machine set, and deactivating enzymes in steam at 120-180 ℃ and hot air at 130-160 ℃ until the water content of the tea is 50-60%;

(3) and (3) blank frying: parching the tea after deactivation of enzymes, and controlling the water content of the tea to be 30-40%;

(4) rolling and shaping: putting the tea leaves subjected to deactivation of enzymes and stir-frying into a rolling machine for rolling and forming, ensuring the integrity of leaf surfaces of the tea leaves and keeping the primary color;

(5) primary drying: primarily drying the rolled tea leaves by adopting a far infrared fuel oil type dryer, wherein the temperature of the dryer is controlled to be 90-100 ℃, and the time is 10-15 minutes;

(6) spreading for cooling: spreading and cooling the primarily dried tea leaves until the tea leaves are cooled;

(7) tea baking: and drying the spread and cooled tea for the second time until the tea is formed into a slightly flat shape similar to a ox horn.

And (3) in the step (2), the tea leaves are de-enzymed until the water content of the tea leaves is 58%.

The high-temperature steam-heating water-removing machine set in the step (2) is equipment in the prior art.

The far infrared fuel oil type dryer in the step (5) is equipment in the prior art.

Compared with the prior art, the invention has the following beneficial effects:

the method realizes temperature control and humidity control of spreading fresh tea leaves, better excites enzymatic reaction and thermochemical reaction of specific flower and fruit fragrance quality components of the beef tea, emits grass smell, improves tea fragrance, reduces bitter taste, increases amino acid content, improves freshness, and improves quality and stability of famous green tea (beef tea). Has the characteristics of high quality, high efficiency, complete leaf surface, primary color maintenance, energy conservation and environmental protection.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described below with reference to specific embodiments, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1:

a shaping method of Bucko tea comprises the following steps:

(1) spreading green: uniformly placing the picked fresh leaves in a green spreading machine, controlling the humidity at 60-70% and the indoor temperature at 18-26 ℃ until the fresh leaves are withered;

(2) de-enzyming: placing the tea subjected to spreading in the step (1) into a high-temperature steam-heating enzyme deactivating machine set, and deactivating enzymes in steam at 120-180 ℃ and hot air at 130-160 ℃ until the water content of the tea is 50-60%;

(3) and (3) blank frying: parching the tea after deactivation of enzymes, and controlling the water content of the tea to be 30-40%;

(4) rolling and shaping: putting the tea leaves subjected to deactivation of enzymes and stir-frying into a rolling machine for rolling and forming, ensuring the integrity of leaf surfaces of the tea leaves and keeping the primary color;

(5) primary drying: primarily drying the rolled tea leaves by adopting a far infrared fuel oil type dryer, wherein the temperature of the dryer is controlled to be 90-100 ℃, and the time is 10-15 minutes;

(6) spreading for cooling: spreading and cooling the primarily dried tea leaves until the tea leaves are cooled;

(7) tea baking: and drying the spread and cooled tea for the second time until the tea is formed into a slightly flat shape similar to a ox horn.

Example 2:

a shaping method of Bucko tea comprises the following steps:

(1) spreading green: uniformly placing the picked fresh leaves in a green spreading machine, controlling the humidity at 60-70% and the indoor temperature at 18-26 ℃ until the fresh leaves are withered;

(2) de-enzyming: placing the tea subjected to spreading in the step (1) into a high-temperature steam-heating enzyme deactivating machine set, and deactivating enzymes in steam at 120-180 ℃ and hot air at 130-160 ℃ until the water content of the tea is 58%;

(3) and (3) blank frying: parching the tea after deactivation of enzymes, and controlling the water content of the tea to be 30-40%;

(4) rolling and shaping: putting the tea leaves subjected to deactivation of enzymes and stir-frying into a rolling machine for rolling and forming, ensuring the integrity of leaf surfaces of the tea leaves and keeping the primary color;

(5) primary drying: primarily drying the rolled tea leaves by adopting a far infrared fuel oil type dryer, wherein the temperature of the dryer is controlled to be 90-100 ℃, and the time is 10-15 minutes;

(6) spreading for cooling: spreading and cooling the primarily dried tea leaves until the tea leaves are cooled;

(7) tea baking: and drying the spread and cooled tea for the second time until the tea is formed into a slightly flat shape similar to a ox horn.

Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.

Claims (2)

1. The shaping method of the beef tea is characterized by comprising the following steps of:

(1) spreading green: uniformly placing the picked fresh leaves in a green spreading machine, controlling the humidity at 60-70% and the indoor temperature at 18-26 ℃ until the fresh leaves are withered;

(2) de-enzyming: placing the tea subjected to spreading in the step (1) into a high-temperature steam-heating enzyme deactivating machine set, and deactivating enzymes in steam at 120-180 ℃ and hot air at 130-160 ℃ until the water content of the tea is 50-60%;

(3) and (3) blank frying: parching the tea after deactivation of enzymes, and controlling the water content of the tea to be 30-40%;

(4) rolling and shaping: putting the tea leaves subjected to deactivation of enzymes and stir-frying into a rolling machine for rolling and forming, ensuring the integrity of leaf surfaces of the tea leaves and keeping the primary color;

(5) primary drying: primarily drying the rolled tea leaves by adopting a far infrared fuel oil type dryer, wherein the temperature of the dryer is controlled to be 90-100 ℃, and the time is 10-15 minutes;

(6) spreading for cooling: spreading and cooling the primarily dried tea leaves until the tea leaves are cooled;

(7) tea baking: and drying the spread and cooled tea for the second time until the tea is formed into a slightly flat shape similar to a ox horn.

2. The method for forming the beef tea as claimed in claim 1, wherein the water-removing in the step (2) is carried out until the water content of the tea leaves is 58%.