CN111280268A - Processing method of special green tea - Google Patents
Processing method of special green tea Download PDFInfo
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- CN111280268A CN111280268A CN202010299962.7A CN202010299962A CN111280268A CN 111280268 A CN111280268 A CN 111280268A CN 202010299962 A CN202010299962 A CN 202010299962A CN 111280268 A CN111280268 A CN 111280268A
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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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- 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
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Abstract
The invention discloses a processing method of special green tea, which is characterized in that purple tea leaves are adopted to be made into green tea through airing, sunning, secondary airing, green making, fixation, rolling and low-temperature baking. The leaves toughness is improved by emitting partial water through green drying twice, so that the subsequent processes can be conveniently carried out, the activity of enzyme is simultaneously enhanced, the bitter and astringent taste of partial anthocyanin can be eliminated, partial grass smell can be emitted, and fragrance can be favorably revealed; the green tea is baked at low temperature until the water content is 15-20%, so that the special fragrance of the green tea, namely flower fragrance and fruit fragrance, can be reserved, and the loss of the special fragrance of the green tea is reduced. The invention develops a purple bud leaf product, namely the special green tea, fully utilizes the purple leaf raw material, avoids the waste of the raw material in summer, has important significance for improving the income of tea farmers and adjusting the structure of the tea industry, and promotes the innovation of the fusion mode of the tea industry and the health-care industry.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a processing method of special green tea.
Background
The formation and accumulation of purple bud leaves of the tea trees are closely related to the growth environment of the tea trees, the yield of the tea leaves in 5-8 months in the southwest Guangxi area can reach more than 40% of the annual yield, and due to the fact that the stage purple bud leaves are generated after the influence of the specific geographical environment and strong illumination of the southwest Guangxi area, the growth speed of partial bud buds and tender leaves of the tea trees is high, the purple bud leaves are easy to form, and the anthocyanin content of the tea tree buds is high.
The tea made by the tea in summer has bitter and astringent taste and poor quality, is not picked in a fluffy cultivation mode, and in recent years, with the deepening of scientific research, the medical care function of anthocyanin which is the main component causing the phenomenon of purple bud leaves of tea trees is gradually proved. The anthocyanin is a water-soluble natural pigment widely existing in plants, belongs to flavonoid compounds, and has various physiological health-care functions of resisting inflammation, resisting oxidation, resisting mutation, resisting aging, reducing blood pressure, reducing blood sugar, preventing cardiovascular and cerebrovascular diseases, protecting liver, inhibiting tumor cell generation, improving eyesight and the like. Therefore, purple bud and leaf products have unique quality and excellent health care function and are more and more concerned by people, and the processing of purple bud and leaf of tea trees becomes a hotspot for developing and utilizing new products of tea trees at present.
Disclosure of Invention
The invention aims to provide a processing method of special green tea.
In order to solve the technical problems, the invention adopts the following technical scheme:
the processing method of the special green tea adopts purple tea leaves and prepares the green tea through green airing, green drying, secondary green airing, green making, green removing, rolling and low-temperature baking.
The green curing is carried out by placing the purple bud leaves on a green curing machine, controlling the room temperature at 20-25 ℃ and the relative humidity at 60-75%.
And (3) sunning, namely putting purple leaves in a dustpan, and carrying out sun drying in 4% in the afternoon: 30-5: 30 airing the bamboo leaves in the outdoor weak light for 30-60min, and turning over for 2-3 times in the period.
The secondary sunning is to move the purple leaves after the sunning to a sunning machine, which is a supplementary process of the sunning and aims at cooling the tea leaves and redistributing the water.
The green-making is to shake green and stand for 3-5 times alternately until the flower fragrance is exposed.
The water-removing is to put the water-making raw materials into a roller water-removing machine, the water-removing temperature is 200 ℃ and 250 ℃, and the water-removing is done thoroughly.
The rolling is to place the water-removed raw materials into a rolling machine for hot rolling for 30-45 minutes.
The low-temperature baking is to put the kneaded raw materials into a baking machine and dry the raw materials at 50-60 ℃ until the water content is 15-20%.
The purple tea tree leaves are picked from fresh leaves of oolong tea varieties, firstly, one bud and one leaf are picked to process other tea varieties, and then, two leaves and three leaves below the bud are picked to process special green tea.
In order to fully utilize the abundant purple bud and leaf resources of tea trees in southwest areas of the osmanthus fragrans, the inventor establishes a processing method of the special green tea, and the purple leaves of the tea trees are processed into the green tea through green airing, green drying, secondary green airing, green making, green removing, rolling and low-temperature baking. The leaves toughness is improved by emitting partial water through green drying twice, so that the subsequent processes can be conveniently carried out, the activity of enzyme is simultaneously enhanced, the bitter and astringent taste of partial anthocyanin can be eliminated, partial grass smell can be emitted, and fragrance can be favorably revealed; the green tea is baked at low temperature until the water content is 15-20%, so that the special fragrance of the green tea, namely flower fragrance and fruit fragrance, can be reserved, and the loss of the special fragrance of the green tea is reduced. The obtained special green tea has high anthocyanin content and multiple physiological health-care functions; the prepared green tea is purple red in color, mellow, fresh and sweet in taste, red-purple in liquor color, strong in fragrance, obvious in flower fragrance and fruit fragrance, can be popularized as a special tea drink, and enriches tea products. The purple bud leaf product, namely the special green tea, is developed, the purple bud leaf raw material is fully utilized, the waste of the raw material in summer is avoided, the purple bud leaf tea has important significance for improving the income of tea farmers and adjusting the structure of the tea industry, and the innovation of the fusion mode of the tea industry and the health-care industry is promoted.
Detailed Description
Example 1
(1) And (3) harvesting purple leaf raw materials: the stage purple leaves are generated after the influence of the specific geographical environment and strong illumination of southwestern. The picking method comprises the following steps: because the Guixi south is not easy to grow into a pair of clamped leaves under special summer climatic conditions, the method is suitable for processing other tea by picking one bud and one leaf in the morning and then picking the remaining purple leaves of two or three leaves after picking one bud and one leaf in the afternoon; the bamboo is contained by a breathable bamboo basket, so that no mechanical damage is caused in the transportation process;
(2) airing green: placing the purple bud leaves on a green airing machine, controlling the room temperature to be 20-25 ℃ and the relative humidity to be 60-75% in a room; part of water is emitted, the toughness of the leaves is improved, the subsequent processes are facilitated, the activity of enzyme is enhanced, the bitterness of part of anthocyanin can be eliminated, part of grass smell is emitted, and the fragrance is favorably revealed;
(3) and (3) drying in the sun: the purple leaves were placed in a dustpan, 4: 30-5: 30, sunning for 50min in the outdoor weak light, turning over for 3 times during the sunning period, and emitting light faint scent;
(4) secondary green leaf airing: the green leaves are moved, sieved, shaken and vibrated, so that the moisture in the veins is promoted to be conveyed to the leaves, the secondary green leaf airing enables the withered and soft state of the original green leaves to disappear, the leaves are in a fresh leaf state, and the indoor green leaf airing gives off part of the moisture, so that the toughness of the leaves is improved, the subsequent processes are facilitated to be carried out, the activity of enzyme is enhanced, the bitter taste of part of anthocyanin can be eliminated, part of grass smell is given off, and the fragrance is favorably revealed;
(5) performing green-making: shaking and standing for 3-5 times until flower fragrance appears;
(6) de-enzyming: putting the green-making raw material in the step (3) into a roller fixation machine, wherein the fixation temperature is 200-250 ℃, and the fixation and thorough fixation are preferable;
(7) rolling: putting the raw materials in the step (4) into a rolling machine for hot rolling for 30-45 minutes;
(8) and (3) low-temperature baking: putting the raw materials kneaded in the step (5) into a baking machine, and baking at 50-60 ℃ until the water content is 15-20%;
(9) packaging: cooling, packaging and refrigerating to obtain the special green tea.
The prepared special green tea has purplish red color, mellow, fresh and sweet taste, reddish purple soup color, strong fragrance, and obvious flower and fruit fragrance.
Example 2
(1) And (3) harvesting purple leaf raw materials: the stage purple leaves are generated after the influence of the specific geographical environment and strong illumination of southwestern. The picking method comprises the following steps: because the Guixi south is not easy to grow into a pair of clamped leaves under special summer climatic conditions, the method is suitable for processing other tea by picking one bud and one leaf in the morning and then picking the remaining purple leaves of two or three leaves after picking one bud and one leaf in the afternoon;
(2) airing green: placing the purple bud leaves on a green airing machine, controlling the room temperature to be 20-25 ℃ and the relative humidity to be 60-75% in a room; part of water is emitted, the toughness of the leaves is improved, the subsequent processes are facilitated, the activity of enzyme is enhanced, the bitterness of part of anthocyanin can be eliminated, part of grass smell is emitted, and the fragrance is favorably revealed;
(3) and (3) drying in the sun: the purple leaves were placed in a dustpan, 4: 30-5: 30, sunning for 30-60min under outdoor weak light, and turning over for 2-3 times in the period;
(4) secondary green leaf airing: the green leaves are moved, sieved, shaken and vibrated, so that the moisture in the veins is promoted to be conveyed to the leaves, the secondary green leaf airing enables the withered and soft state of the original green leaves to disappear, the leaves are in a fresh leaf state, and the indoor green leaf airing gives off part of the moisture, so that the toughness of the leaves is improved, the subsequent processes are facilitated to be carried out, the activity of enzyme is enhanced, the bitter taste of part of anthocyanin can be eliminated, part of grass smell is given off, and the fragrance is favorably revealed;
(5) performing green-making: shaking and standing for 3-5 times until flower fragrance appears;
(6) de-enzyming: putting the green-making raw material in the step (3) into a roller fixation machine, wherein the fixation temperature is 200-250 ℃, and the fixation and thorough fixation are preferable;
(7) rolling: putting the raw materials in the step (4) into a rolling machine for hot rolling for 40 minutes, wherein a small amount of tea juice overflows;
(8) and (3) low-temperature baking: putting the raw materials kneaded in the step (5) into a baking machine, and baking at 50-60 ℃ until the water content is 15-20%;
(9) packaging: cooling, packaging and refrigerating to obtain the special green tea.
The prepared special green tea has purplish red color, mellow, fresh and sweet taste, reddish purple soup color, strong fragrance, and obvious flower and fruit fragrance.
Example 3
(1) And (3) harvesting purple leaf raw materials: the stage purple leaves are generated after the influence of the specific geographical environment and strong illumination of southwestern. The picking method comprises the following steps: because the Guixi south is not easy to grow into a pair of clamped leaves under special summer climatic conditions, the method is suitable for processing other tea by picking one bud and one leaf in the morning and then picking the remaining purple leaves of two or three leaves after picking one bud and one leaf in the afternoon;
(2) airing green: placing the purple bud leaves on a green airing machine, controlling the room temperature to be 20-25 ℃ and the relative humidity to be 60-75% in a room; part of water is emitted, the toughness of the leaves is improved, the subsequent processes are facilitated, the activity of enzyme is enhanced, the bitterness of part of anthocyanin can be eliminated, part of grass smell is emitted, and the fragrance is favorably revealed;
(3) and (3) drying in the sun: the purple leaves were placed in a dustpan, 4: 30-5: 30, sunning for 30-60min under outdoor weak light, and turning over for 2-3 times in the period;
(4) secondary green leaf airing: the green leaves are moved, sieved, shaken and vibrated, so that the moisture in the veins is promoted to be conveyed to the leaves, the secondary green leaf airing enables the withered and soft state of the original green leaves to disappear, the leaves are in a fresh leaf state, and the indoor green leaf airing gives off part of the moisture, so that the toughness of the leaves is improved, the subsequent processes are facilitated to be carried out, the activity of enzyme is enhanced, the bitter taste of part of anthocyanin can be eliminated, part of grass smell is given off, and the fragrance is favorably revealed;
(5) performing green-making: shaking and standing for 3-5 times until flower fragrance appears;
(6) de-enzyming: putting the green-making raw material in the step (3) into a roller fixation machine, wherein the fixation temperature is 200-250 ℃, and the fixation and thorough fixation are preferable;
(7) rolling: putting the raw materials in the step (4) into a rolling machine for hot rolling for 30-45 minutes, wherein a small amount of tea juice overflows;
(8) and (3) low-temperature baking: putting the rolled raw materials in the step (5) into a baking machine at 50-60 ℃, and baking until the tea leaves are grabbed by hands and have stabbing hand feeling, and the stalks are continuously broken;
(9) packaging: cooling, packaging and refrigerating to obtain the special green tea.
The prepared special green tea has purplish red color, mellow, fresh and sweet taste, reddish purple soup color, strong fragrance, and obvious flower and fruit fragrance.
Example 4
(1) And (3) harvesting purple leaf raw materials: staged purple double leaves are generated after the influence of the specific geographical environment and strong illumination of southwestern cinnamon;
(2) airing green: placing the purple bud leaves on a green airing machine, controlling the room temperature to be 20-25 ℃ and the relative humidity to be 60-75% in a room; part of water is emitted, the toughness of the leaves is improved, the subsequent processes are facilitated, the activity of enzyme is enhanced, the bitterness of part of anthocyanin can be eliminated, part of grass smell is emitted, and the fragrance is favorably revealed;
(3) and (3) drying in the sun: the purple leaves were placed in a dustpan, 4: 30-5: 30, sunning for 30-60min under outdoor weak light, and turning over for 2-3 times in the period;
(4) secondary green leaf airing: the green leaves are moved, sieved, shaken and vibrated, so that the moisture in the veins is promoted to be conveyed to the leaves, the secondary green leaf airing enables the withered and soft state of the original green leaves to disappear, the leaves are in a fresh leaf state, and the indoor green leaf airing gives off part of the moisture, so that the toughness of the leaves is improved, the subsequent processes are facilitated to be carried out, the activity of enzyme is enhanced, the bitter taste of part of anthocyanin can be eliminated, part of grass smell is given off, and the fragrance is favorably revealed;
(5) performing green-making: shaking and standing for 3-5 times until flower fragrance appears;
(6) de-enzyming: putting the green-making raw material in the step (3) into a roller fixation machine, wherein the fixation temperature is 200-250 ℃, and the fixation and thorough fixation are preferable;
(7) rolling: putting the raw materials in the step (4) into a rolling machine for hot rolling for 30-45 minutes, wherein a small amount of tea juice overflows;
(8) and (3) low-temperature baking: putting the rolled raw materials in the step (5) into a baking machine at 50-60 ℃, and baking until the tea leaves are grabbed by hands and have stabbing hand feeling, and the stalks are continuously broken;
(9) packaging: cooling, packaging and refrigerating to obtain the special green tea.
The prepared special green tea has purplish red color, mellow, fresh and sweet taste, reddish purple soup color, strong fragrance, and obvious flower and fruit fragrance.
Comparative example 1
The operation was substantially the same as in example 4, wherein during baking, the kneaded material was placed in a baking machine at a temperature above 65 ℃ and baked to a moisture content of about 7%.
The prepared special green tea has light fragrance, is mellow, fresh and sweet.
Therefore, the special fragrance, flower fragrance and fruit fragrance of the green tea are reserved by low-temperature baking, and the loss of the special fragrance of the green tea is reduced.
Claims (9)
1. A processing method of special green tea is characterized in that purple tea leaves are adopted to be made into green tea through airing, sunning, secondary airing, green-making, fixation, rolling and low-temperature baking.
2. The processing method of the special oolong tea as claimed in claim 1, wherein: the green leaf airing is carried out by placing the purple bud leaves on a green leaf airing machine, controlling the room temperature at 20-25 ℃ and the relative humidity at 60-75%.
3. The processing method of the special oolong tea as claimed in claim 1, wherein: and the blue-green tea leaves are placed in a dustpan in the sun-drying process, and the weight ratio of the purple leaves in the dustpan is 4: 30-5: 30 airing the bamboo leaves in the outdoor weak light for 30-60min, and turning over for 2-3 times in the period.
4. The processing method of the special oolong tea as claimed in claim 1, wherein: and the secondary sunning is implemented by displacing the purple leaves subjected to sunning on a sunning machine for supplementing the sunning.
5. The processing method of the special oolong tea as claimed in claim 1, wherein: the green-making is to shake green and stand for 3-5 times alternately until flower fragrance is exposed.
6. The processing method of the special oolong tea as claimed in claim 1, wherein: the water removing is to put the water-making raw materials into a roller water removing machine, and the water removing temperature is 200-250 ℃.
7. The processing method of the special oolong tea as claimed in claim 1, wherein: the rolling is to place the water-removed raw materials into a rolling machine for hot rolling for 30-45 minutes.
8. The processing method of the special oolong tea as claimed in claim 1, wherein: the low-temperature baking is to put the kneaded raw materials into a baking machine and dry the raw materials at 50-60 ℃ until the water content is 15-20%.
9. The processing method of the special oolong tea as claimed in claim 1, wherein: the purple tea tree leaves are picked from fresh leaves of oolong tea varieties, firstly, one bud and one leaf are picked to process other tea, and then, two leaves and three leaves below the bud are picked to process special green tea.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314724A (en) * | 2020-11-18 | 2021-02-05 | 广西南亚热带农业科学研究所 | Processing technology of strong-flavor oolong tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109941A (en) * | 2013-02-25 | 2013-05-22 | 安顺市西秀区瀑珠茶业有限公司 | Preparation method of oolong tea |
| CN106417698A (en) * | 2016-09-20 | 2017-02-22 | 福建省农业科学院茶叶研究所 | Frozen oolong |
| CN107980929A (en) * | 2016-10-26 | 2018-05-04 | 普安县细寨布依人家茶叶专业合作社 | A kind of production method of green grass or young crops tea |
| CN109329464A (en) * | 2018-11-21 | 2019-02-15 | 广西壮族自治区桂林茶叶科学研究所 | A kind of production method of selenium-rich ice oolong tea |
-
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- 2020-04-16 CN CN202010299962.7A patent/CN111280268A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103109941A (en) * | 2013-02-25 | 2013-05-22 | 安顺市西秀区瀑珠茶业有限公司 | Preparation method of oolong tea |
| CN106417698A (en) * | 2016-09-20 | 2017-02-22 | 福建省农业科学院茶叶研究所 | Frozen oolong |
| CN107980929A (en) * | 2016-10-26 | 2018-05-04 | 普安县细寨布依人家茶叶专业合作社 | A kind of production method of green grass or young crops tea |
| CN109329464A (en) * | 2018-11-21 | 2019-02-15 | 广西壮族自治区桂林茶叶科学研究所 | A kind of production method of selenium-rich ice oolong tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314724A (en) * | 2020-11-18 | 2021-02-05 | 广西南亚热带农业科学研究所 | Processing technology of strong-flavor oolong tea |
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