CN110731396A - processing method of lobular broadleaf holly leaf - Google Patents
processing method of lobular broadleaf holly leaf Download PDFInfo
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- CN110731396A CN110731396A CN201911171511.9A CN201911171511A CN110731396A CN 110731396 A CN110731396 A CN 110731396A CN 201911171511 A CN201911171511 A CN 201911171511A CN 110731396 A CN110731396 A CN 110731396A
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a processing method of kinds of lobular broadleaf holly leaves, which comprises the following steps of (1) picking fresh and tender bud leaves and removing impurities, (2) withering, namely placing the fresh and tender bud leaves on a bamboo sieve, thinly spreading the bud leaves and airing, (3) deactivating enzymes by using a common pot type de-enzyming machine, (4) rolling, namely rolling by using a common small rolling machine, (5) rolling and piling, namely rolling, retting, and then baking, (6) retting the piled tea leaves uniformly and thinly spreading the retted tea leaves on a drying page of a 120-type dryer for baking, (7) re-firing by using a drying cage, and (8) packaging and warehousing.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method of kinds of lobular broadleaf holly leaves.
Background
Kuding tea is plant herb tea drunk by , gradually enters the market from the earliest folk drinking, is accepted and liked by large consumers, and is developed rapidly and has green gold reputation, the ilex latifolia belongs to privet plants in the family of Oleaceae, and the Guizhou leaflet broadleaf ilex is taken as an example, the Guizhou leaflet broadleaf ilex has a long period, the economic benefit of the Guizhou leaflet broadleaf ilex is obvious, high-grade products reach thousand yuan/kg, the products are exported to places such as Singapore, hong Kong and the like, the supply of the products is not in short supply, the planting area of the whole-province broadleaf garden reaches 10 ten thousand mu, the second plant after the tea leaves are obtained, the shapes of the leaflet broadleaf ilex products are various, but all belong to the category of the leaflet broadleaf ilex, the pure and pure tea research institute of Guizhou province is developed, the color and the brown is obvious, the soup color is yellow and bright, the aroma, the flavor of the ilex latifolia is slightly sweet back, the bottom yellow and bright yellow tea, the international black tea product of the current fairy black tea which is a new broadleaf tea for , and the current Guizhou black tea which is beneficial to provide a Guiding black tea for the market for the current market for the fairy.
Disclosure of Invention
In order to overcome the problems in the background technology, the invention provides a processing method of kinds of lobular broadleaf holly leaves, which is characterized in that the finished product prepared by processing is complete in leaf bud and verdure in color through the fine processing and management of the lobular broadleaf holly leaves, has the advantages of light and elegant taste, emerald green taste for two times, slightly bitter taste for three times and sweet taste, is an original ecological, green and clean healthy drink, and is deeply loved by people.
The technical scheme adopted by the invention for realizing the aim is as follows:
A method for processing Folum Ilicis, comprises the following steps:
(1) picking: picking fresh and tender bud leaves in the spring season, and removing impurities;
(2) withering: placing fresh and tender bud leaves on a clean bamboo sieve, spreading the fresh and tender bud leaves with the thickness of 3-4 cm, airing the fresh and tender bud leaves for 1-1.5 hours by using sunlight from 9 to 10 points in the morning, and withering the fresh and tender bud leaves until the color of the leaves becomes dark green or dark green and the quality of the leaves is soft;
(3) de-enzyming: adopting a common pot type enzyme deactivating machine, keeping the pot temperature at 210 ℃ and 230 ℃, adding 7-8 kg of leaves in each pot, deactivating enzyme for 8-10 minutes, taking out the pot when the green taste disappears and the faint scent overflows slightly, and spreading for cooling;
(4) rolling: adopting a common small-sized rolling machine, wherein the leaf feeding amount is 14-16 kg, pressurizing and following the principles of air-rolling, light-rolling, medium-rolling and air-rolling, and the total rolling time is 25-30 minutes;
(5) retting and piling, namely, performing retting and piling after rolling, covering layers of wet cloth on the tea pile, and retting and piling for 1.5-2 hours;
(6) baking: uniformly spreading the retted and piled tea leaves on a drying leaf of a 120-type dryer, wherein the thickness of the tea leaves is 1-1.5 cm, the temperature of hot air is 120-;
(7) and (3) annealing: re-firing by adopting a drying cage, wherein the top temperature of the drying cage is 60-62 ℃, drying until the drying is completely dry and the moisture content is about 5% -6%, taking out the drying cage, and spreading for cooling and radiating; (8) packaging: and removing impurities from the tea leaves, and packaging and warehousing the tea leaves in time.
, the fresh and tender bud leaves are bud two and three leaves or bud three and four leaves.
, in step (4), the kneading time of the air kneading, the light kneading, the middle kneading and the air kneading is respectively 8 minutes, 4 minutes, 9 minutes and 5 minutes.
The invention has the beneficial effects that: the processing method provided by the invention has the advantages that through the refined processing and management of the broadleaf holly leaf, the finished product prepared by processing is complete in leaf bud and emerald green in color, has the advantages of light and elegant color, emerald green taste for two times, slightly bitter and sweet for three times, is an original ecological, green and clean healthy drink, and is deeply loved by people.
Detailed Description
Example 1
A method for processing Folum Ilicis, comprises the following steps:
(1) picking: picking fresh and tender bud leaves in the spring season, and removing impurities;
(2) withering: placing fresh and tender bud leaves on a clean bamboo sieve, spreading the fresh and tender bud leaves with the thickness of 3-4 cm, airing the bud leaves for 1.5 hours by using sunlight from 9 to 10 points in the morning, and withering the bud leaves until the color of the bud leaves becomes dark green or dark green, so that the bud leaves are soft;
(3) de-enzyming: adopting a common pot type enzyme deactivating machine, heating the pot at 210 ℃, putting 8 kg of leaves in each pot, deactivating enzyme for 10 minutes, putting the pot when the green taste disappears and the faint scent overflows, and spreading for cooling;
(4) rolling: adopting a common small-sized rolling machine, wherein the leaf feeding amount is 16 kg, pressurizing according to the principles of air-rolling, light-rolling, medium-rolling and air-rolling, and the total rolling time is 25-30 minutes;
(5) retting and piling, namely, performing retting and piling after rolling, covering layers of wet cloth on the tea pile, and retting and piling for 1.5 hours;
(6) baking: uniformly spreading the retted and piled tea leaves on a drying leaf of a 120-type dryer, wherein the thickness of the tea leaves is 1-1.5 cm, the temperature of hot air is 120 ℃, and when the tea leaves are dried until the moisture content of the tea leaves is 15-25%, the tea leaves are taken out of the dryer, spread, cooled and radiated;
(7) and (3) annealing: re-firing by adopting a drying cage, wherein the top temperature of the drying cage is 62 ℃, drying to be fully dry, and when the water content is about 5-6%, taking the product out of the drying cage, spreading for cooling and radiating; (8) packaging: and removing impurities from the tea leaves, and packaging and warehousing the tea leaves in time.
, the fresh and tender bud leaves are bud two and three leaves or bud three and four leaves.
, in step (4), the kneading time of the air kneading, the light kneading, the middle kneading and the air kneading is respectively 8 minutes, 4 minutes, 9 minutes and 5 minutes.
The processing method provided by the invention has the advantages that through the refined processing and management of the broadleaf holly leaf, the finished product prepared by processing is complete in leaf bud and emerald green in color, has the advantages of light and elegant color, emerald green taste for two times, slightly bitter and sweet for three times, is an original ecological, green and clean healthy drink, and is deeply loved by people.
Example 2
A method for processing Folum Ilicis, comprises the following steps:
(1) picking: picking fresh and tender bud leaves in the spring season, and removing impurities;
(2) withering: placing fresh and tender bud leaves on a clean bamboo sieve, spreading the fresh and tender bud leaves with the thickness of 3-4 cm, airing the fresh and tender bud leaves for 1 hour by using sunlight from 9 to 10 points in the morning, and withering the fresh and tender bud leaves until the color of the leaves turns dark green or dark green and the leaf quality is soft;
(3) de-enzyming: adopting a common pot type enzyme deactivating machine, heating the pot at 230 ℃, putting 7 kg of leaves in each pot, deactivating enzyme for 8 minutes, putting the pot when the green taste disappears and the faint scent overflows, and spreading for cooling;
(4) rolling: adopting a common small-sized rolling machine, wherein the leaf throwing amount is 14 kg, pressurizing according to the principles of air-rolling, light-rolling, medium-rolling and air-rolling, and the total rolling time is 25-30 minutes;
(5) retting and piling, namely, performing retting and piling after rolling, covering layers of wet cloth on the tea pile, and retting and piling for 2 hours;
(6) baking: uniformly spreading the retted and piled tea leaves on a drying leaf of a 120-type dryer, wherein the thickness of the tea leaves is 1-1.5 cm, the temperature of hot air is 125 ℃, and when the tea leaves are dried until the moisture content of the tea leaves is 15-25%, taking the tea leaves out of the dryer, spreading for cooling and radiating heat;
(7) and (3) annealing: re-firing by adopting a drying cage, wherein the top temperature of the drying cage is 60 ℃, drying to be fully dry, and when the water content is about 5-6%, taking the product out of the drying cage, spreading for cooling and radiating; (8) packaging: and removing impurities from the tea leaves, and packaging and warehousing the tea leaves in time.
The processing method provided by the invention has the advantages that through the refined processing and management of the broadleaf holly leaf, the finished product prepared by processing is complete in leaf bud and emerald green in color, has the advantages of light and elegant color, emerald green taste for two times, slightly bitter and sweet for three times, is an original ecological, green and clean healthy drink, and is deeply loved by people.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (3)
1, method for processing lobular Kuding tea, which is characterized by comprising the following steps:
(1) picking: picking fresh and tender bud leaves in the spring season, and removing impurities;
(2) withering: placing fresh and tender bud leaves on a clean bamboo sieve, spreading the fresh and tender bud leaves with the thickness of 3-4 cm, airing the fresh and tender bud leaves for 1-1.5 hours by using sunlight from 9 to 10 points in the morning, and withering the fresh and tender bud leaves until the color of the leaves becomes dark green or dark green and the quality of the leaves is soft;
(3) de-enzyming: adopting a common pot type enzyme deactivating machine, keeping the pot temperature at 210 ℃ and 230 ℃, adding 7-8 kg of leaves in each pot, deactivating enzyme for 8-10 minutes, taking out the pot when the green taste disappears and the faint scent overflows slightly, and spreading for cooling;
(4) rolling: adopting a common small-sized rolling machine, wherein the leaf feeding amount is 14-16 kg, pressurizing and following the principles of air-rolling, light-rolling, medium-rolling and air-rolling, and the total rolling time is 25-30 minutes;
(5) retting and piling, namely, performing retting and piling after rolling, covering layers of wet cloth on the tea pile, and retting and piling for 1.5-2 hours;
(6) baking: uniformly spreading the retted and piled tea leaves on a drying leaf of a 120-type dryer, wherein the thickness of the tea leaves is 1-1.5 cm, the temperature of hot air is 120-;
(7) and (3) annealing: re-firing by adopting a drying cage, wherein the top temperature of the drying cage is 60-62 ℃, drying until the drying is completely dry and the moisture content is about 5% -6%, taking out the drying cage, and spreading for cooling and radiating; (8) packaging: and removing impurities from the tea leaves, and packaging and warehousing the tea leaves in time.
2. The method for processing lobular Kuding tea according to claim 1, wherein in step (1), the tender bud leaves are bud two, three leaves or bud three, four leaves.
3. The method of processing lobular Kuding tea according to claim 1, wherein: in the step (4), the step (c),
the kneading time of the air kneading, the light kneading, the middle kneading and the air kneading is respectively 8 minutes, 4 minutes, 9 minutes and 5 minutes.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111557362A (en) * | 2020-06-03 | 2020-08-21 | 永奥(上海)健康科技有限公司 | Processing technology of substitutional tea for improving blood stasis constitution |
| CN111772010A (en) * | 2020-07-22 | 2020-10-16 | 余庆县玉龙茶业有限公司 | Processing method of low-bitter lobular broadleaf holly leaf tea |
| CN111838369A (en) * | 2020-07-21 | 2020-10-30 | 余庆乌江泉小叶苦丁茶业有限公司 | Formula process of Yuqing lobular broadleaf holly leaf substitutional tea |
| CN111972527A (en) * | 2020-08-21 | 2020-11-24 | 贵州省生物研究所 | Preparation method of lithocarpus polystachyus rehd combined tea |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111557362A (en) * | 2020-06-03 | 2020-08-21 | 永奥(上海)健康科技有限公司 | Processing technology of substitutional tea for improving blood stasis constitution |
| CN111838369A (en) * | 2020-07-21 | 2020-10-30 | 余庆乌江泉小叶苦丁茶业有限公司 | Formula process of Yuqing lobular broadleaf holly leaf substitutional tea |
| CN111772010A (en) * | 2020-07-22 | 2020-10-16 | 余庆县玉龙茶业有限公司 | Processing method of low-bitter lobular broadleaf holly leaf tea |
| CN111972527A (en) * | 2020-08-21 | 2020-11-24 | 贵州省生物研究所 | Preparation method of lithocarpus polystachyus rehd combined tea |
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