CN110973298A

CN110973298A - Tobacco tea processing technology

Info

Publication number: CN110973298A
Application number: CN202010009955.9A
Authority: CN
Inventors: 刘强; 陈科; 李曙光; 周科学
Original assignee: Hunan Ancient Tea Culture Development Co Ltd
Current assignee: Hunan Ancient Tea Culture Development Co Ltd
Priority date: 2020-01-06
Filing date: 2020-01-06
Publication date: 2020-04-10

Abstract

The invention belongs to the technical field of tobacco tea processing, and particularly relates to a tobacco tea processing technology, which comprises the following processing steps: the method comprises the following steps: picking three new tender leaves on a tea tree during the grain rain; step two: washing with water and drying: after the fresh leaves are picked, washing the fresh leaves once by using clean spring water or tap water, wherein the washing time is not more than one minute, and spreading and airing the open water for about 1-1.5 hours after the washing is finished; step three: withering: withering with withering trough, spreading leaves on the surface of the trough to a thickness of about 5cm, and controlling the temperature below 35 ℃ for 6-12 hours; step four: … …, respectively; sixthly, the steps are as follows: loading in a jar and aging: after tealeaves sorts, selects the tealeaves of different grades to sort and puts into special ceramic container after categorised, and the finished product is taken out to the cellar for storage one year time, through the processing step to cigarette tea unification processing, has improved the uniformity of cigarette tea processing back quality, reduces the taste gap, makes things convenient for the production and sale.

Description

Tobacco tea processing technology

Technical Field

The invention relates to the technical field of tobacco tea processing, in particular to a tobacco tea processing technology.

Background

The tobacco tea belongs to a unique ancient tea variety in the Yangtze river, is originally recorded from the Han dynasty and has the reputation of ancient Chinese tea. The method follows ancient system and is carried over by manual reduction for thousands of years. The tea is only picked in the season of grain rain, so the tea is named as 'grain rain and smoke tea'.

The color is black like black iron, and the cord is strong. It is suitable for both thick and thin, thick and dense like sauce, mellow and fragrant, and light and golden yellow and green, fragrant and sweet.

In Dongjin, Ku hong Shen is a general affair, which is hidden in the mountain curtain Fushan refining pellet rock of the Pingjiang sky to repair the way with the heart, and refining pellet and seeking the immortal. An old tea tree grows in front of the hole, the old tea tree is planted by Fuxi hand from the beginning to the ancestor, and the kudzuvine root is collected and boiled and drunk in the normal fresh. There are tea leaves falling into the pill to promote the formation of the pellet, and the Kudzuvine root and Hongdan become full and eclosion becomes a immortal. When Kudzuvine hong Gui Lianban, it is thought that old tea tree helps Dan, and it is planted in Mao Fushan to bring benefits to the world, and people drinking it has the efficacy of curing diseases and prolonging life. The tea forest is called Fushan Qing because the air of the tea forest collected on the verumu Tiandi tends to be dribbling in the whole year.

The authentic Yangtze tobacco tea adopts natural wild tea species in Yangtze river, can be picked once in many years and even in decades, and the fresh leaves accumulate essence in the sky and the earth in a long growing period, so that the nutrition is rich. Adopts mountain medicinal materials to carry out unique process aroma, so that the Yangtze river tobacco tea has wide daily health care and even has the function of preventing the pestilence. "Ningke rice bowl without meat in one month, not tea bowl without smoke tea in one day. "the Yangtze river in the nineties of the last century is a life habit of almost not giving up people after eating a cup of tobacco tea, no matter farmers who are busy in the field or office workers. 32 centenarians are owned in the Yangtze river so far, which is closely related to the diet daily life and Yangtze tea.

The Yangtze tobacco tea is a holy and clean object in folk custom. When the festival comes across, the ancestors of sacrifice are saint and sages, and the tobacco tea is necessary. The township has the idea of holding tea or holding peace tea, so called holding tea, and the concept of holding tea is that the smoke tea is used for maintaining shelter in folk custom.

The Yangtze river smoked tea is picked as Yangtze river mountain wild tea, any improved variety is rejected, and the Yangtze river smoked tea is not corroded by any pesticide and chemical fertilizer, so that the Yangtze river smoked tea can be used as the only tea variety in the industry for detection at the SGS481 limit, and all chemical fertilizers and pesticides from industrial civilization are avoided.

The Yangtze river tobacco tea has great potential in various aspects such as historical sources, manufacturing processes, taste experience, market states and the like, and has very obvious distinction compared with other six tea varieties due to unique advantages, and has great growth performance and operation space in the market.

However, the processing of the Yangjiang tobacco tea still remains in the current situations of small workshops, full manpower, old tools, less batch and low benefit, and the industrial upgrading is urgent. Only through the intervention of modern science and technology, the modern product idea is introduced, the production efficiency is improved, the economic benefit is improved, the unit cost is reduced, the traditional rural products can be truly recovered and inherited, the healthy green products can meet the requirements of consumers, and the farmers can obtain corresponding economic benefits.

In the prior art, no effective method is used for processing the tobacco tea in the same step, so that the tobacco tea processing cannot form complete processing steps, the tobacco tea processing steps are not unified, the quality of the produced tobacco tea is uneven, and the production and the sale are not facilitated.

Disclosure of Invention

This section is for the purpose of summarizing some aspects of embodiments of the invention and to briefly introduce some preferred embodiments. In this section, as well as in the abstract and the title of the invention of this application, simplifications or omissions may be made to avoid obscuring the purpose of the section, the abstract and the title, and such simplifications or omissions are not intended to limit the scope of the invention.

The present invention has been made in view of the above and/or other problems with the prior art smoked tea processing.

Therefore, the invention aims to provide a tobacco tea processing technology, which can systematically standardize the processing of tobacco tea, effectively improve the quality uniformity of the processed tobacco tea, and improve the output efficiency of the tobacco tea while effectively retaining the taste of the tobacco tea.

To solve the above technical problem, according to an aspect of the present invention, the present invention provides the following technical solutions:

a tobacco tea processing technology comprises the following processing steps:

the method comprises the following steps: picking three new tender leaves on a tea tree during the grain rain;

step two: washing with water and drying: after the fresh leaves are picked, washing the fresh leaves with clean spring water or tap water for one time, wherein the washing time is not more than one minute, mainly dust and impurities on the fresh leaves are washed off, the water consumption is about 3 kilograms of water per kilogram of fresh leaves, and after the washing is finished, spreading and airing the clear water for about 1-1.5 hours;

step three: withering: withering by using a withering trough, wherein the thickness of the leaves spread on the surface of the trough is about 5cm, the temperature is controlled below 35 ℃, the time is 6-12 hours, and the proper degree of withering is as follows: the luster of the leaf surface disappears, the leaf war changes from fresh green to dark green, the tender stalks are continuously broken, the green grass smell disappears when the leaves are kneaded into a ball by hand, and the water content of the tea leaves is 55-60 percent;

step four: de-enzyming: the Yangtze river tobacco tea has two green-removing modes, namely, the traditional pan frying and the traditional pan boiling, the frying pan is a wuwuwujia pan, the high-temperature green-removing mode is adopted during the green-removing, the high-temperature green-removing mode is firstly carried out, the low-temperature mode is carried out, the temperature of the iron pan is raised to about 200 ℃, two fresh tea leaves are poured, the tea leaves are manually stir-fried, the frying mode is firstly carried out in a closed mode, the tea leaves are shaken by two hands after the temperature of the tea leaves is raised, the slow frying mode is firstly carried out, the tea leaves are quickly carried out, the bud tip and the leaf margin are prevented from being scorched, the two leaf sharp tea leaves in one bud are properly aged and killed, the fresh tea leaves are prevented from being excessively high in water content, the three leaf tea leaves in one bud are tender and killed, the water content of the tea leaves is ensured, the temperature of the frying pan is reduced to about 70 ℃ when the tea leaves are dark green, the tea leaves have no red stem and the tea leaves, the fingers slightly knead the tea leaves are soft, slightly, firing water by using firewood at 100 ℃, pouring about five jin of fresh tea leaves, slightly turning the tea leaves in the pot by using a woven bamboo weaving sieve basket, completely immersing the tea leaves in the water, uniformly heating, slightly kneading the tea leaves by fingers to be soft when the tea leaves are turned from fresh green to yellow green and have no red stems or red leaves, kneading the leaves tightly, and continuously bending the tea stems to take the tea leaves out of the pot;

step five: rolling: manually twisting or mechanically twisting for 30 min, pressurizing, uniformly applying force, preferably lightly and not heavily, rolling into strips until the tea juice overflows and the bud leaf strip forming rate is 90%, and kneading and sticking hands by hands to enter the next process;

step six: deblocking: after kneading, an experienced teacher needs to lightly beat with a force which is just good, so that the tea leaves are prevented from agglomerating, and the tendons and the veins of the tea leaves are loose and soft and are crisp when being chewed;

step seven: re-kneading: after deblocking, taking out the bamboo dustpan, placing the bamboo dustpan in the bamboo dustpan, and performing kneading in the same way as the initial kneading, so as to further wind up the tea strips and destroy the cells of the leaf tissue to make the tea juice overflow on the surface;

step eight: deblocking: secondary deblocking is carried out, the tea is prevented from agglomerating and caking, the tea is lightly beaten, the height is controlled within 30 cm, and manual disassembly and stripping are required if the tea is seriously caked;

step nine: pile fermentation: after secondary deblocking, gathering the tea leaves into hilly parts with the height of 20-25cm, placing the hilly parts in a dry and ventilated place to avoid direct irradiation of sunlight, standing for eight to twelve minutes, and performing the next procedure when the surface of the tea leaves is slightly dry and the color of the tea leaves is deepened;

step ten: primary smoking: placing the tea leaves after pile fermentation on a baking cage of bamboo strips, controlling the temperature at 60-80 ℃, slightly turning the tea leaves for 2-3 times in the midway, ensuring that the hand gesture is light, uniformly spreading the tea leaves, and when the water content of the raw material leaves is 40-45%, putting the tea leaves out of the baking cage for cooling, and smoking tools and smoking materials: the tea kang similar to ancient officer caps is woven by bamboo skin, the upper tip and the lower tip of the bamboo skin are woven to ensure that the tobacco tea is uniformly heated and is smoked synchronously, plant smoking materials are selected for the Yangjiang tobacco tea, tea seed shells, Chinese chestnut roots, pine charcoal, maple balls, dried orange peels and the like are taken as main smoking materials according to the proportion of 3:3:2:1: 1;

step eleven: re-kneading: primarily smoking the tea leaves to about four-fold dryness, and reshaping and processing the tea leaves again according to a rolling procedure method to ensure that tea leaf strips are more compact and the flexibility is increased, and simultaneously, the tea aroma and the smoking aroma of the tea leaves are mutually fused in the rolling process;

step twelve: deblocking: deblocking for three times to avoid tea agglomeration and caking, lightly beating the tea, controlling the height within 30 cm, and manually disassembling and stripping if the tea caking is severe;

step thirteen: and (3) re-smoking: after deblocking for the third time, uniformly placing the tea leaves on a slight baking cage again, controlling the temperature to be 80-100 ℃, slightly turning for 4-5 times in the midway, and ensuring that the gesture is light;

fourteen steps: drying the feet: when the water content of the tea leaves is reduced to about 10 to 20 percent, baking the tea leaves with slow fire until the tea leaves are kneaded into ash by hands;

step fifteen: selecting tea: taking out the tea from the tea pit for cooling, and selecting and removing yellow tea sheets and impurities of leftover fragments;

sixthly, the steps are as follows: loading in a jar and aging: after the tea leaves are sorted, sorting and classifying the tea leaves of different grades, putting the tea leaves into a special ceramic container, and storing the tea leaves in a cellar for one year to take out a finished product.

Compared with the prior art: in the prior art, the processing of the same step is carried out on the tobacco tea without an effective method, so that the tobacco tea processing cannot form a complete processing step, the tobacco tea processing step is not unified, the quality of the produced tobacco tea is uneven, and the production and the sale are not facilitated.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the present invention will be described in detail with reference to the accompanying drawings and detailed embodiments, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without inventive exercise. Wherein:

FIG. 1 is a schematic view of a flow structure of a tobacco tea processing technology of the present invention.

Detailed Description

In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with figures are described in detail below.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, but the present invention may be practiced in other ways than those specifically described herein, and it will be apparent to those of ordinary skill in the art that the present invention may be practiced without departing from the spirit and scope of the present invention, and therefore the present invention is not limited to the specific embodiments disclosed below.

Next, the present invention will be described in detail with reference to the drawings, wherein for convenience of illustration, the cross-sectional view of the device structure is not enlarged partially according to the general scale, and the drawings are only examples, which should not limit the scope of the present invention. In addition, the three-dimensional dimensions of length, width and depth should be included in the actual fabrication.

In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

The invention provides a tobacco tea processing technology, which comprises the following processing steps:

step ten: primary smoking: placing the tea leaves after pile fermentation on a baking cage of bamboo strips, controlling the temperature at 60-80 ℃, slightly turning the tea leaves for 2-3 times in the midway, ensuring that the hand gesture is light, uniformly spreading the tea leaves, and when the water content of the raw material leaves is 40-45%, putting the tea leaves out of the baking cage for cooling, and smoking tools and smoking materials: the tea kang shaped like an ancient official cap is woven by bamboo skin, the upper tip and the lower tip of the bamboo skin are woven to ensure the tobacco tea to be uniformly heated and smoked synchronously, plant smoking materials are selected for the Yangjiang tobacco tea, tea seed shells, Chinese chestnut roots, pine charcoal, maple balls, dried orange peels and the like are taken as main smoking materials according to the proportion of 3:3:2:1:1, and the Yangjiang tobacco tea has multiple completely unique aroma flavors;

Visual sensory characteristics: the Yangtze river tobacco tea is black like dark brown iron, is not bright, has strong and clear cords and slightly shows flower impurities, and has stalks as main raw materials, namely, one bud, two leaves and three leaves with stalks. The dried tea has plum fragrance and part of plum fragrance. The Yangtze river tobacco tea does not pursue fashionable style, the shape of loose tea is kept, and the root tobacco tea is like an iron scratch golden hook. The dark seeds of the smoked tea in one year turn green, and the precipitates can be completely converted into dark black over time. The tea aroma will also be stronger and stronger.

Brewing taste characteristics: using a white porcelain bowl with a height of 120mm and a width of 70mm, and putting 7g of Yangtze river tobacco tea, water temperature: soaking at 100 deg.C.

A first bubble: the tea soup is deep yellow, fresh and cool in mouth, woody, fragrant, slightly smoky, light and sweet in taste and sufficient in aftertaste in the oral cavity.

And (3) second soaking: the tea soup is dark yellow and bright, the tea soup is fresh and sweet, the tongue surface has fragrance on the lip and teeth, the tongue bottom generates body fluid and is sweet and lasting, and the tea soup has warm and hot sense of qi osmotic reaction

And (3) third soaking: the soup has the advantages of unchanged color, direct sweet feeling, mixed fruity woody fragrance and slight smoke taste, obvious aftertaste for promoting fluid production, aftertaste for oral cavity and throat, long lasting time, and strong gas permeation

And a fourth bubble: soaking for one minute, the soup has light golden yellow color, high brightness, light and sweet taste, sweet and fragrant taste, and lasting aftertaste

Tea bottom taste characteristics: the color of the leaf bottom is black, yellow and glossy, the tea is spread, the quality of the leaves is soft and active, and the uniformity is good. The tea leaves are chewy and are fresh, alive and tasty when being placed in the mouth. After swallowing, the lips and teeth have fragrance and tea fragrance, the tongue and teeth are slightly bitter and astringent, and the tea is greasy to relieve greasy feeling and refreshing.

The internal quality index is as follows: the Yangtze river tobacco tea is rich in nutrient components, the total ash content is 3.9%, the tea polyphenol is 20.2%, and the total amino acid content is 18.2%, wherein the total amino acid content is a particularly prominent tea variety in the current tea detection.

The tobacco tea produced by the steps effectively keeps the taste of the tobacco tea, improves the uniformity of the making steps of the tobacco tea, reduces the uneven quality of the tobacco tea and is convenient to produce and sell.

While the invention has been described above with reference to an embodiment, various modifications may be made and equivalents may be substituted for elements thereof without departing from the scope of the invention. In particular, the various features of the disclosed embodiments of the invention may be used in any combination, provided that no structural conflict exists, and the combinations are not exhaustively described in this specification merely for the sake of brevity and resource conservation. Therefore, it is intended that the invention not be limited to the particular embodiments disclosed, but that the invention will include all embodiments falling within the scope of the appended claims.

Claims

1. A tobacco tea processing technology is characterized in that: the tobacco tea processing steps are as follows: