CN110720524A - Shaping method of Niugua tea - Google Patents
Shaping method of Niugua tea Download PDFInfo
- Publication number
- CN110720524A CN110720524A CN201911208029.8A CN201911208029A CN110720524A CN 110720524 A CN110720524 A CN 110720524A CN 201911208029 A CN201911208029 A CN 201911208029A CN 110720524 A CN110720524 A CN 110720524A
- Authority
- CN
- China
- Prior art keywords
- tea
- spreading
- leaves
- until
- rolling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
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
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%.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911208029.8A CN110720524A (en) | 2019-11-30 | 2019-11-30 | Shaping method of Niugua tea |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201911208029.8A CN110720524A (en) | 2019-11-30 | 2019-11-30 | Shaping method of Niugua tea |
Publications (1)
Publication Number | Publication Date |
---|---|
CN110720524A true CN110720524A (en) | 2020-01-24 |
Family
ID=69226330
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201911208029.8A Pending CN110720524A (en) | 2019-11-30 | 2019-11-30 | Shaping method of Niugua tea |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN110720524A (en) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101627788A (en) * | 2009-08-03 | 2010-01-20 | 宁海县望府茶业有限公司 | Method for processing needle-bud-shape famous green tea |
CN103947773A (en) * | 2014-04-11 | 2014-07-30 | 中国农业科学院茶叶研究所 | Processing method for sweet-aftertaste type green tea |
CN108124982A (en) * | 2016-12-01 | 2018-06-08 | 都匀市高寨水库茶场有限公司 | A kind of processing method of time sweet type green tea |
CN108142591A (en) * | 2016-12-04 | 2018-06-12 | 都匀市高寨水库茶场有限公司 | A kind of processing technology of green tea |
-
2019
- 2019-11-30 CN CN201911208029.8A patent/CN110720524A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101627788A (en) * | 2009-08-03 | 2010-01-20 | 宁海县望府茶业有限公司 | Method for processing needle-bud-shape famous green tea |
CN103947773A (en) * | 2014-04-11 | 2014-07-30 | 中国农业科学院茶叶研究所 | Processing method for sweet-aftertaste type green tea |
CN108124982A (en) * | 2016-12-01 | 2018-06-08 | 都匀市高寨水库茶场有限公司 | A kind of processing method of time sweet type green tea |
CN108142591A (en) * | 2016-12-04 | 2018-06-12 | 都匀市高寨水库茶场有限公司 | A kind of processing technology of green tea |
Non-Patent Citations (2)
Title |
---|
小玉师兄聊茶: "茶叶拼配(八):陈茶重复焙火才珍贵,红茶绿茶新上市不能", 《HTTPS://ZHUANLAN.ZHIHU.COM/P/31887218》 * |
红豆: "牛抵茶制作工艺", 《HTTPS://WWW.PUERCN.COM/CZS/CYBK/145076.HTML》 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107549341B (en) | Processing method of black tea with golden day lily and tea tree flowers | |
CN103349097A (en) | Novel processing method for green tea | |
CN106035882B (en) | Processing method of macadamia nut leaf green tea | |
CN104489139A (en) | Black tea processing method | |
CN105166099A (en) | Processing method for green tea | |
CN108244277A (en) | A kind of processing technology of black tea | |
CN107183257A (en) | The general tea preparation method of mandarin orange and its general tea of obtained mandarin orange that a kind of curve is bakeed | |
CN105124011A (en) | Summer and autumn tea bitter and astringent taste lowering green tea processing technology | |
CN109170037A (en) | A kind of processing method of floral type white tea | |
CN101986853A (en) | Processing technology for oolong black tea | |
CN105211345A (en) | A kind of processing method of green tea | |
CN105166121A (en) | Processing technology for green tea | |
CN110800817A (en) | Preparation method of tender, sweet and fragrant granular black tea | |
CN104719520B (en) | A kind of processing method of fragrant black tea | |
CN109198072A (en) | It is a kind of to remove the green method for processing white tea refined | |
CN104397216A (en) | Processing technology of green tea | |
CN118203055A (en) | Honey fragrance yellow tea | |
CN106070797A (en) | A kind of processing technique of the beautiful Folium camelliae assamicae (processed) of purple | |
CN110720524A (en) | Shaping method of Niugua tea | |
CN104322722A (en) | Green tea processing technology by employing segmentation quick-cooling type | |
CN104171083B (en) | A kind of method that improves summer heat quality of Oolong tea | |
CN112189721A (en) | Preparation method of green tea | |
CN112753805A (en) | Preparation method of storage-resistant green tea | |
CN112167384A (en) | Making method of black tea with flower fragrance | |
CN112868827A (en) | Low-temperature tea making technology for black tea |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200124 |
|
RJ01 | Rejection of invention patent application after publication |