CN111011549A - Processing and baking method of Huangkui tea - Google Patents
Processing and baking method of Huangkui tea Download PDFInfo
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- CN111011549A CN111011549A CN201911411019.4A CN201911411019A CN111011549A CN 111011549 A CN111011549 A CN 111011549A CN 201911411019 A CN201911411019 A CN 201911411019A CN 111011549 A CN111011549 A CN 111011549A
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- 238000000034 method Methods 0.000 title claims abstract description 26
- 241001122767 Theaceae Species 0.000 title abstract description 90
- 238000003892 spreading Methods 0.000 claims abstract description 21
- 230000007480 spreading Effects 0.000 claims abstract description 21
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000005096 rolling process Methods 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 239000003610 charcoal Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000000446 fuel Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- 230000007306 turnover Effects 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 9
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 244000018633 Prunus armeniaca Species 0.000 abstract description 3
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 229930003935 flavonoid Natural products 0.000 abstract description 2
- 150000002215 flavonoids Chemical class 0.000 abstract description 2
- 235000017173 flavonoids Nutrition 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 abstract description 2
- 229960005375 lutein Drugs 0.000 abstract description 2
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 abstract description 2
- 235000012680 lutein Nutrition 0.000 abstract description 2
- 239000001656 lutein Substances 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 abstract description 2
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 239000002689 soil Substances 0.000 description 4
- 240000003553 Leptospermum scoparium Species 0.000 description 3
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 239000005416 organic matter Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000004383 yellowing Methods 0.000 description 1
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
- A23F3/08—Oxidation; Fermentation
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a processing and baking method of Huangkui tea, and relates to the technical field of tea processing. The processing and baking method of the Huangkui tea comprises the steps of picking, selecting fresh leaves, cleaning, spreading, twisting, deactivating enzymes, fermenting, baking and improving aroma. The processing and baking method for the Huangkui tea improves the juice yield of the Huangkui tea, can increase and enrich the aroma of the Huangkui tea, greatly improves the color of the Huangkui tea in the preparation process, can increase various beneficial health components such as calcium content, amino acid, tea polysaccharide, lutein, flavonoids and the like in the Huangkui tea, is beneficial to improving the quality of the tea, and the obtained Huangkui tea soup is bright apricot yellow, long in aroma, fresh and mellow in taste, and slightly sweet after being returned.
Description
Technical Field
The invention relates to the technical field of tea processing, and particularly relates to a method for processing and baking Huangkui tea.
Background
The Huangkui is a natural variation variety of local tea tree population species, is a special yellow new variety of tea trees which are artificially domesticated and bred and have excellent comprehensive properties, belongs to photosensitive tea tree species and mainly grows in mountainous areas and hilly areas of the south of Anhui, the south of Jiangsu and the west of Zhejiang, the soil is red yellow soil, the soil layer is deep, the organic matter content is high, the pH value of the soil is 4.5-6.5 and other areas, and due to the special variety of the Huangkui tea, in order to ensure the special aroma and taste of the Huangkui tea and improve the juice yield of the Huangkui tea, the processing of the Huangkui tea fresh leaves is different from that of common tea leaves, the processing speed of the Huangkui tea at the middle and later stages is required to be improved, and the early-stage processing method of the Huangkui tea fresh leaves which is beneficial to improving the color of the tea leaves.
In the prior art, the processing process of the Huangkui tea is not slow and complicated, and nutrient substances in the Huangkui tea can be lost, so that the development of a processing and baking method of the Huangkui tea is particularly important.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a processing and baking method of Huangkui tea.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
a method for processing and baking Huangkui tea comprises the following steps:
(1) picking and selecting fresh leaves;
(2) cleaning;
(3) spreading green and rolling;
(4) de-enzyming;
(5) fermenting;
(6) baking and fragrance increasing;
further preferably, the picking and fresh leaves of step (1) are selected from: when one bud of the Huangkui tea is initially developed, standard single-bud fresh leaves with consistent sizes and lengths are selected, and the picking mode is to use manual single-bud elastic picking.
Further preferably, the cleaning in step (2) is: soaking picked Huangkui tea in clear water for 20-30min, and filtering by a filter screen until the Huangkui tea does not drip any more, wherein the temperature of the clear water is 25-30 ℃.
Preferably, the spreading in the step (3) is to spread the cleaned fresh Huangkui tea leaves on a bamboo sieve at a cool and ventilated place indoors for 3-5 hours in a thickness of 2-5cm, turn over the fresh Huangkui tea leaves once per hour, and then place the fresh Huangkui tea leaves into a rolling machine to roll for 1-2 hours without pressurizing.
Preferably, the water-removing in the step (4) is to place the twisted fresh Huangkui tea leaves into an electric frying pan to be fully and uniformly mixed, keep the pan temperature at 150-.
Further preferably, the fermentation in the step (5) is to place the tea leaves after the fixation in a fermentation chamber at 28-32 ℃ for continuous fermentation for 11-16 h.
Further preferably, the baking and aroma raising in the step (6) are as follows: primarily baking, taking charcoal as fuel, controlling the temperature at 60-70 ℃, spreading tea leaves with the thickness of 1-1.5cm, and slightly turning over once every 1-2 min; and (5) sufficiently drying, namely spreading and cooling the primarily dried tea leaves to the temperature of 35-45 ℃, drying until the water content is 5-6%, and finishing and packaging.
The invention provides a method for processing and baking Huangkui tea, which has the advantages that compared with the prior art:
the processing and baking method for the Huangkui tea improves the juice yield of the Huangkui tea, can increase and enrich the aroma of the Huangkui tea, greatly improves the color of the Huangkui tea in the manufacturing process, can increase various beneficial health components such as calcium content, amino acid, tea polysaccharide, lutein, flavonoids and the like in the Huangkui tea, is beneficial to improving the quality of the tea, and the obtained Huangkui tea soup is bright apricot yellow, long in aroma, fresh and mellow in taste, and slightly sweet after returning;
the Huangkui tea prepared by the processing and baking method for the Huangkui tea is excellent in quality, the nutrient substances in the tea are reserved, a large amount of probiotics which are excellent to people are generated through steps such as fermentation, yellowing is further promoted, the tea aroma of the Huangkui tea is increased, the obtained Huangkui tea is aromatic in flavor, and the tea leaves and the tea soup are apricot yellow; the fermentation process needs 11-16 hours, so that the raw materials of the Huangkui tea are fully oxidized, and the savoury and mellow taste of the Huangkui tea is improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention are clearly and completely described below in conjunction with the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but 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:
the processing and baking method for the Huangkui tea comprises the following steps:
(1) picking and selecting fresh leaves;
(2) cleaning;
(3) spreading green and rolling;
(4) de-enzyming;
(5) fermenting;
(6) baking and fragrance increasing;
picking and selecting fresh leaves in the step (1) as follows: when one bud of the Huangkui tea is initially developed, standard single-bud fresh leaves with consistent sizes and lengths are selected, and the picking mode is to use manual single-bud elastic picking.
The cleaning in the step (2) is as follows: soaking picked Huangkui tea in clear water for 20min, and filtering by a filter screen until the Huangkui tea does not drip any more, wherein the temperature of the clear water is 25 ℃.
And (3) spreading the cleaned fresh Huangkui tea leaves on a bamboo screen at a shady and ventilated place indoors for 3 hours in a thickness of 2cm, turning over the fresh Huangkui tea leaves once per hour, and then putting the fresh Huangkui tea leaves into a rolling machine to be rolled for 1 hour without pressurization.
And (4) the green removing step is that the fresh Huangkui tea leaves after the rolling treatment are put into an electric frying pan to be fully and uniformly mixed, the pan temperature is kept at 150 ℃, and the green removing step is carried out by turning, raising, scattering and fishing until the color of the green is faded and becomes dark.
And (5) fermenting, namely placing the tea subjected to fixation in a fermenting room at 28 ℃ for 11 h.
The baking and aroma raising in the step (6) comprises the following steps: primarily baking, taking charcoal as fuel, controlling the temperature at 60-70 ℃, spreading tea leaves with the thickness of 1cm, and slightly turning over every 1 min; and (5) sufficiently drying, namely spreading and cooling the primarily dried tea leaves to the temperature of 35 ℃, drying until the water content is 5-6%, and finishing and packaging.
Example 2:
the processing and baking method for the Huangkui tea comprises the following steps:
(1) picking and selecting fresh leaves;
(2) cleaning;
(3) spreading green and rolling;
(4) de-enzyming;
(5) fermenting;
(6) baking and fragrance increasing;
picking and selecting fresh leaves in the step (1) as follows: when one bud of the Huangkui tea is initially developed, standard single-bud fresh leaves with consistent sizes and lengths are selected, and the picking mode is to use manual single-bud elastic picking.
The cleaning in the step (2) is as follows: soaking picked Huangkui tea in clear water for 30min, and filtering by a filter screen until the Huangkui tea does not drip any more, wherein the temperature of the clear water is 30 ℃.
And (3) spreading the cleaned fresh Huangkui tea leaves on a bamboo screen at a cool and ventilated place indoors for 5 hours in a thickness of 5cm, turning over the fresh Huangkui tea leaves once per hour, and then putting the fresh Huangkui tea leaves into a rolling machine to be rolled for 2 hours without pressurization.
And (4) the green removing step is that the fresh Huangkui tea leaves after the rolling treatment are put into an electric frying pan to be fully and uniformly mixed, the pan temperature is kept at 170 ℃, and the green removing step is carried out by turning, raising, scattering and fishing until the color of the green is faded and becomes dark.
And (5) fermenting, namely placing the tea subjected to fixation in a fermenting room at 32 ℃ for 16 h.
The baking and aroma raising in the step (6) comprises the following steps: primarily baking, taking charcoal as fuel, controlling the temperature at 70 ℃, spreading tea leaves with the thickness of 1.5cm, and slightly turning over every 2 min; and (5) sufficiently drying, namely spreading and cooling the primarily dried tea leaves to 45 ℃, drying until the water content is 5-6%, and finishing and packaging.
Example 3:
the processing and baking method for the Huangkui tea comprises the following steps:
(1) picking and selecting fresh leaves;
(2) cleaning;
(3) spreading green and rolling;
(4) de-enzyming;
(5) fermenting;
(6) baking and fragrance increasing;
picking and selecting fresh leaves in the step (1) as follows: when one bud of the Huangkui tea is initially developed, standard single-bud fresh leaves with consistent sizes and lengths are selected, and the picking mode is to use manual single-bud elastic picking.
The cleaning in the step (2) is as follows: soaking picked Huangkui tea in clear water for 25min, and filtering by a filter screen until the Huangkui tea does not drip any more, wherein the temperature of the clear water is 28 ℃.
And (3) spreading the cleaned fresh Huangkui tea leaves on a bamboo screen at a cool and ventilated place indoors for 4 hours in a thickness of 3.5cm, turning over the fresh Huangkui tea leaves once per hour, and then putting the fresh Huangkui tea leaves into a rolling machine to be rolled for 1.5 hours without pressurization.
And (4) the green removing step is that the fresh Huangkui tea leaves after the rolling treatment are put into an electric frying pan to be fully and uniformly mixed, the pan temperature is kept at 160 ℃, and the green removing step is carried out by turning, raising, scattering and fishing until the color of the green is faded and becomes dark.
And (5) fermenting, namely placing the tea subjected to fixation in a fermenting room at the temperature of 30 ℃ for 13.5 hours.
The baking and aroma raising in the step (6) comprises the following steps: primarily baking, taking charcoal as fuel, controlling the temperature to 65 ℃, spreading tea leaves with the thickness of 1.3cm, and slightly turning over every 1.5 min; and (5) sufficiently drying, namely spreading and cooling the primarily dried tea leaves to 40 ℃, drying until the water content is 5-6%, and finishing and packaging.
It should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the same; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (7)
1. The processing and baking method of the Huangkui tea is characterized by comprising the following steps of:
(1) picking and selecting fresh leaves;
(2) cleaning;
(3) spreading green and rolling;
(4) de-enzyming;
(5) fermenting;
(6) baking and perfuming.
2. The process roasting method according to claim 1, wherein the picking and fresh leaves of step (1) are selected from the group consisting of: when one bud of the Huangkui tea is initially developed, standard single-bud fresh leaves with consistent sizes and lengths are selected, and the picking mode is to use manual single-bud elastic picking.
3. The process roasting method according to claim 1, wherein the cleaning of the step (2) is: soaking picked Huangkui tea in clear water for 20-30min, and filtering by a filter screen until the Huangkui tea does not drip any more, wherein the temperature of the clear water is 25-30 ℃.
4. The processing and baking method as claimed in claim 1, wherein the spreading in step (3) is to spread the cleaned fresh Huangkui tea leaves on a bamboo sieve in a shady and ventilated place for 3-5h at a thickness of 2-5cm, turn over the leaves once per hour, and then put the leaves into a rolling machine to be rolled for 1-2h without applying pressure.
5. The processing, baking and frying method as claimed in claim 1, wherein the de-enzyming in step (4) is carried out by putting the twisted fresh Huangkui tea leaves into an electric frying pan, mixing them uniformly, keeping the pan temperature at 150 ℃ and 170 ℃, turning over, raising, scattering and fishing out to de-enzyme until the color of the blue leaves fades and becomes dark.
6. The processing roasting method of claim 1, wherein the fermentation in step (5) is carried out by placing the tea leaves after fixation in a fermentation chamber at 28-32 ℃ for 11-16 h.
7. The process roasting and frying method according to claim 1, wherein the roasting and aroma raising of the step (6) is: primarily baking, taking charcoal as fuel, controlling the temperature at 60-70 ℃, spreading tea leaves with the thickness of 1-1.5cm, and slightly turning over once every 1-2 min; and (5) sufficiently drying, namely spreading and cooling the primarily dried tea leaves to the temperature of 35-45 ℃, drying until the water content is 5-6%, and finishing and packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911411019.4A CN111011549A (en) | 2019-12-31 | 2019-12-31 | Processing and baking method of Huangkui tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911411019.4A CN111011549A (en) | 2019-12-31 | 2019-12-31 | Processing and baking method of Huangkui tea |
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| Publication Number | Publication Date |
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| CN111011549A true CN111011549A (en) | 2020-04-17 |
Family
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| CN201911411019.4A Pending CN111011549A (en) | 2019-12-31 | 2019-12-31 | Processing and baking method of Huangkui tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273446A (en) * | 2020-09-28 | 2021-01-29 | 安徽宏云制茶有限公司 | Processing technology of Huangkui tea |
| CN112293519A (en) * | 2020-09-28 | 2021-02-02 | 安徽宏云制茶有限公司 | Fermentation method of Huangkui tea |
| CN112293505A (en) * | 2020-09-28 | 2021-02-02 | 安徽宏云制茶有限公司 | Processing method of Huangkui tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886281A (en) * | 2015-04-28 | 2015-09-09 | 安徽宏云制茶有限公司 | Fermentation method of abelmosk tea in middle period of stir-frying |
-
2019
- 2019-12-31 CN CN201911411019.4A patent/CN111011549A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886281A (en) * | 2015-04-28 | 2015-09-09 | 安徽宏云制茶有限公司 | Fermentation method of abelmosk tea in middle period of stir-frying |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112273446A (en) * | 2020-09-28 | 2021-01-29 | 安徽宏云制茶有限公司 | Processing technology of Huangkui tea |
| CN112293519A (en) * | 2020-09-28 | 2021-02-02 | 安徽宏云制茶有限公司 | Fermentation method of Huangkui tea |
| CN112293505A (en) * | 2020-09-28 | 2021-02-02 | 安徽宏云制茶有限公司 | Processing method of Huangkui tea |
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Application publication date: 20200417 |
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