CN111493166A - Anji white tea making process - Google Patents
Anji white tea making process Download PDFInfo
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- CN111493166A CN111493166A CN202010233649.3A CN202010233649A CN111493166A CN 111493166 A CN111493166 A CN 111493166A CN 202010233649 A CN202010233649 A CN 202010233649A CN 111493166 A CN111493166 A CN 111493166A
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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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- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
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Abstract
The invention discloses a preparation process of Anji white tea, and particularly relates to the field of white tea preparation, and the preparation process specifically comprises the following steps: step one, picking: screening the white tea trees in the good Anji white tea garden, performing batch collection and clean collection on green leaves of the white tea trees, selecting the age of the white tea trees to be 10-16 years, mainly adopting a one-bud one-leaf picking mode when the green leaves of the white tea trees are picked, enabling the bud leaves to be multiple and uniform in size, shortening the remaining handles of the bud leaves, slightly picking and lightly releasing during picking, containing the bud leaves in a bamboo basket after picking, and then storing and transporting the bud leaves by adopting the bamboo basket. According to the invention, through setting picking, spreading green, watering, moisture regaining, primary baking, carbon baking and fire drawing, and using an extremely-intensive material selection and an extremely-intensive manufacturing process, the tea is subjected to a delicate treatment process, and mellow and sweet inside the tea is effectively diffused, so that the tea is mellow in fragrance and sweet in taste after being fried, and the richness and uniqueness of the tea soup powder taste are improved.
Description
Technical Field
The invention belongs to the technical field of white tea preparation, and particularly relates to a preparation process of Anji white tea.
Background
Anji white tea, a specialty of Anji county, Huzhou, Zhejiang province, a national geographical marker product.
The shape of the Anji white tea is straight and slightly flat, and the shape of the Anji white tea is like cymbidium; the color is emerald green, and pekoe appears; the leaf buds are like golden scabrous leaves, the leaves are wrapped with silver arrows, the tea is very pleasant, after being brewed, the tea has high and lasting fragrance, fresh and cool taste, lip and tooth fragrance after drinking, sweet aftertaste and body fluid production, the leaf bottoms are light green and bright, and the bud leaves are recognizable.
In the existing Anji white tea making process, mellow and sweet tea inside is difficult to disperse in the tea processing process, and the tea processed has mellow fragrance, poor fragrant and sweet effect and single taste.
Disclosure of Invention
The invention provides a method for preparing Anji white tea, which aims to solve the problems that in the existing Anji white tea preparation process, mellow and sweet tea inside is difficult to disperse, the tea prepared has mellow fragrance and poor taste and is monotonous in taste.
The invention is realized in such a way, and provides the following technical scheme: a preparation process of Anji white tea specifically comprises the following steps:
step one, picking: screening white tea trees in a good Anji white tea garden, performing batch-wise collection and clean collection on green leaves of the white tea trees, setting the age of the white tea trees to be 10-16 years, mainly adopting a one-bud-one-leaf picking form when the green leaves of the white tea trees are picked, enabling the bud leaves to be in a flower shape and uniform in size, enabling the remaining stems of the bud leaves to be short, lightly picking and lightly releasing when the bud leaves are picked, containing the bud leaves in a bamboo basket after picking, and then storing and transporting the bud leaves in the bamboo basket;
step two, spreading green: the picked tea leaves are spread in time in the first step, the thickness is uniform, the tea leaves cannot be turned over, the sunlight is avoided, the spreading aims at evaporating the water in the tea leaves, the quality of the Anji white tea is improved, meanwhile, the tea leaves are convenient to fry, and the spreading time is suitable for being held by hands to be soft and conglobate;
step three, fixation: the tea leaves in the step two are subjected to high-temperature enzyme deactivation after being spread, the temperature is firstly high and then low during the high-temperature enzyme deactivation, the spread tea leaves are firstly put into a water deactivation and carding machine, the temperature is set to be 350-plus-420 ℃, the activity of tea enzyme is damaged, the red stalks and the black stalks can be effectively prevented, and the frying sound similar to fried sesame is heard after the tea leaves are put into a pot, namely the tea deactivation is at a proper temperature;
step four, air separation: after the tea leaves are blanched, the tea leaves are put into an air inlet sorting machine for screening, so that the temperature of the tea leaves can be quickly reduced, yellow pieces, leaves and dry and thin easily burnt impurities in the tea leaves can be removed, and the fragrance is prevented from being influenced by subsequent scorching;
step five, arranging strips: putting the tea leaves subjected to air separation into the de-enzyming and carding machine again for carding, and simultaneously increasing the rotating speed to reduce the temperature in the pot, wherein the temperature is set to 200-;
step six, water flowing: putting the tea leaves subjected to the carding in the step five into an oven for water running, wherein the set water running time is 10 minutes, and the temperature in the oven is set to be 100 ℃;
step seven, dampening: after the moisture on the surface of the tea leaves after the water is drained in the step six, airing the tea leaves, carrying out moisture regaining treatment on the tea leaves, and enabling the moisture in the tea leaves to be drained to the surface through moisture regaining;
step eight, primary baking: putting the tea leaves after being remoistened in the step seven into a cooling box for cooling, and then putting the tea leaves into a dryer for drying treatment, wherein the drying temperature is set to be 80-90 ℃, and the drying time is set to be 10-16 minutes;
step nine, carbon baking and drawing fire: and (4) pouring the tea leaves dried in the step (eight) into a baking basket, baking the tea leaves through the temperature change of carbon fire, and continuously turning the tea leaves up and down at the baking temperature of 80-140 ℃.
In a preferred embodiment, the green leaf picking time of the white tea tree picked in the first step is the prophase of the Qingming festival, and the elevation of the white tea tree planting field is set to be 400-800 m.
In a preferred embodiment, in the first step, the white tea trees are irrigated by using organic fertilizer for 5-10 years, and the standard of picking green leaves of the white tea trees is 70-90% of one bud and one leaf.
In a preferred embodiment, the leaf feeding amount of the tea leaves during the enzyme deactivation in the third step is set to be 1.6-2.2 jin per pot in 10 grooves, and the set time is 1.5-3.5 minutes for taking out of the pot.
In a preferred embodiment, the air temperature inside the air classifier in step four is set to 10 to 35 ℃.
In a preferred embodiment, the room temperature is kept at the same time as the air humidity is kept at 40-60% during the moisture regaining in the seventh step.
In a preferred embodiment, the charcoal fire used in the ninth step is mainly bamboo or wood charcoal and secondarily miscellaneous charcoal, and the charcoal burns through smokeless.
Compared with the prior art, the invention has the beneficial effects that:
1. picking, spreading, water passing, moisture regaining, primary drying, carbon baking and fire pulling are arranged, white tea trees in a finished Anji white tea garden are screened, green leaves of the white tea trees are picked in batches and collected cleanly, a bud-leaf picking form is mainly required when the green leaves of the white tea trees are picked, the picked tea leaves are spread out in time and are uniform in thickness and cannot be turned over, sunlight is avoided, then enzyme deactivation, winnowing and strip tidying are carried out, the tea leaves after the strip tidying are put into a drying oven for water passing, the tea leaves are dried after moisture on the surfaces of the tea leaves after the water passing is removed, moisture regaining treatment is carried out on the tea leaves, moisture in the tea leaves is led to the surfaces through the moisture regaining, the tea leaves after the moisture regaining are put into a cooling box for cooling, then the tea leaves are put into a drying machine for drying treatment, the dried tea leaves are poured into a baking basket and are baked through the temperature change of carbon fire, meanwhile, the tea leaves are continuously turned up and down, and a delicate treatment process is carried out on the tea leaves by using an extremely-intensive material selection and an extremely-intensive manufacturing process, so that the mellow and sweet fragrance in the tea leaves is effectively emitted, the tea leaves are mellow and sweet after being processed and enter the mouth, and the richness and uniqueness of the tea soup are improved;
2. through setting up the fixation, selection by winnowing and reason strip, the high temperature fixation of tea wrap after the shakeout, the temperature adopts high earlier afterwards low when the high temperature fixation, the tea wrap after the shakeout is put into the reason strip machine that completes earlier, hear the sound of exploding that stir-fry sesame is promptly for completing suitable temperature when the tealeaves gets into the pot, tealeaves is put into the hot air and is selected inside the air inlet selection machine after completing, put the tealeaves after the selection by winnowing into the reason strip machine that completes inside again and carry out the reason strip, improve the rotational speed simultaneously, make the temperature in the pot reduce, destroy the activity of tea wrap enzyme, can effectually prevent red stalk and black stalk, can reduce the tealeaves temperature rapidly, can get rid of yellow piece, leaf and the thin easy burnt inclusion in the tealeaves simultaneously, and then prevent that follow-up stir-fry from influencing fragrant smell, further promote the mellow fragrance of tealeaves.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Example 1:
the invention provides a preparation process of Anji white tea, which specifically comprises the following steps:
step one, picking: screening white tea trees in a good Anji white tea garden, performing batch-wise collection and clean collection on green leaves of the white tea trees, setting the age of the white tea trees to be 10 years, mainly adopting a one-bud-one-leaf picking mode when picking the green leaves of the white tea trees, enabling the bud leaves to be in a flower shape and uniform in size, shortening the remaining handles of the bud leaves, slightly picking and lightly releasing during picking, containing the bud leaves in a bamboo basket after picking, and then storing and transporting the bud leaves by adopting the bamboo basket;
step two, spreading green: the picked tea leaves are spread in time in the first step, the thickness is uniform, the tea leaves cannot be turned over, the sunlight is avoided, the spreading aims at evaporating the water in the tea leaves, the quality of the Anji white tea is improved, meanwhile, the tea leaves are convenient to fry, and the spreading time is suitable for being held by hands to be soft and conglobate;
step three, fixation: the tea leaves in the step two are subjected to high-temperature enzyme deactivation after being spread, the temperature is firstly high and then low during the high-temperature enzyme deactivation, the spread tea leaves are firstly put into a water deactivation and carding machine, the temperature is set to be 350 ℃, the activity of enzyme of the tea leaves is damaged, the red stalks and the black stalks can be effectively prevented, and the tea leaves are put into a pot and then the frying sound similar to that of fried sesame is heard to be the proper temperature for enzyme deactivation;
step four, air separation: after the tea leaves are blanched, the tea leaves are put into an air inlet sorting machine for screening, so that the temperature of the tea leaves can be quickly reduced, yellow pieces, leaves and dry and thin easily burnt impurities in the tea leaves can be removed, and the fragrance is prevented from being influenced by subsequent scorching;
step five, arranging strips: putting the winnowed tea leaves into the water-removing and tea-carding machine again for carding, and simultaneously increasing the rotating speed to reduce the temperature in the pot to 200 ℃ and set the time to 3 minutes;
step six, water flowing: putting the tea leaves subjected to the carding in the step five into an oven for water running, wherein the set water running time is 10 minutes, and the temperature in the oven is set to be 100 ℃;
step seven, dampening: after the moisture on the surface of the tea leaves after the water is drained in the step six, airing the tea leaves, carrying out moisture regaining treatment on the tea leaves, and enabling the moisture in the tea leaves to be drained to the surface through moisture regaining;
step eight, primary baking: putting the tea leaves after being remoistened in the step seven into a cooling box for cooling, and then putting the tea leaves into a dryer for drying treatment, wherein the drying temperature is set to be 80-100 ℃, and the drying time is set to be 10 minutes;
step nine, carbon baking and drawing fire: and (4) pouring the tea leaves dried in the step (eight) into a baking basket, baking the tea leaves through the temperature change of carbon fire, and continuously turning the tea leaves up and down at the baking temperature of 80 ℃.
Example 2:
the invention provides a preparation process of Anji white tea, which specifically comprises the following steps:
step one, picking: screening white tea trees in a good Anji white tea garden, performing batch-wise collection and clean collection on green leaves of the white tea trees, setting the age of the white tea trees to be 13 years, mainly adopting a one-bud-one-leaf picking form when picking the green leaves of the white tea trees, enabling the bud leaves to be in a flower shape and uniform in size, shortening the remaining handles of the bud leaves, slightly picking and lightly releasing during picking, containing the bud leaves in a bamboo basket after picking, and then storing and transporting the bud leaves by adopting the bamboo basket;
step two, spreading green: the picked tea leaves are spread in time in the first step, the thickness is uniform, the tea leaves cannot be turned over, the sunlight is avoided, the spreading aims at evaporating the water in the tea leaves, the quality of the Anji white tea is improved, meanwhile, the tea leaves are convenient to fry, and the spreading time is suitable for being held by hands to be soft and conglobate;
step three, fixation: the tea leaves in the step two are subjected to high-temperature enzyme deactivation after being spread, the temperature is firstly high and then low during the high-temperature enzyme deactivation, the spread tea leaves are firstly put into a water-deactivation strip tidying machine, the temperature is set to 385 ℃, the activity of enzyme of the tea leaves is destroyed, red stalks and black stalks can be effectively prevented, and the tea leaves are put into a pot and then fried with sesame to be at proper temperature for enzyme deactivation;
step four, air separation: after the tea leaves are blanched, the tea leaves are put into an air inlet sorting machine for screening, so that the temperature of the tea leaves can be quickly reduced, yellow pieces, leaves and dry and thin easily burnt impurities in the tea leaves can be removed, and the fragrance is prevented from being influenced by subsequent scorching;
step five, arranging strips: putting the winnowed tea leaves into the water-removing and tea-carding machine again for carding, and simultaneously increasing the rotating speed to reduce the temperature in the pot to 220 ℃ and set the time to 6 minutes;
step six, water flowing: putting the tea leaves subjected to the carding in the step five into an oven for water running, wherein the set water running time is 10 minutes, and the temperature in the oven is set to be 100 ℃;
step seven, dampening: after the moisture on the surface of the tea leaves after the water is drained in the step six, airing the tea leaves, carrying out moisture regaining treatment on the tea leaves, and enabling the moisture in the tea leaves to be drained to the surface through moisture regaining;
step eight, primary baking: putting the tea leaves after being remoistened in the step seven into a cooling box for cooling, and then putting the tea leaves into a dryer for drying treatment, wherein the drying temperature is set to be 85 ℃, and the drying time is set to be 13 minutes;
step nine, carbon baking and drawing fire: and (4) pouring the tea leaves dried in the step (eight) into a baking basket, baking the tea leaves through the temperature change of carbon fire, and continuously turning the tea leaves up and down at the baking temperature set to be 110 ℃.
Example 3:
the invention provides a preparation process of Anji white tea, which specifically comprises the following steps:
step one, picking: screening white tea trees in a good Anji white tea garden, performing batch-wise collection and clean collection on green leaves of the white tea trees, setting the age of the white tea trees to be 16 years, mainly adopting a one-bud-one-leaf picking form when picking the green leaves of the white tea trees, enabling the bud leaves to be in a flower shape and uniform in size, shortening the remaining handles of the bud leaves, slightly picking and lightly releasing during picking, containing the bud leaves in a bamboo basket after picking, and then storing and transporting the bud leaves by adopting the bamboo basket;
step two, spreading green: the picked tea leaves are spread in time in the first step, the thickness is uniform, the tea leaves cannot be turned over, the sunlight is avoided, the spreading aims at evaporating the water in the tea leaves, the quality of the Anji white tea is improved, meanwhile, the tea leaves are convenient to fry, and the spreading time is suitable for being held by hands to be soft and conglobate;
step three, fixation: the tea leaves in the step two are subjected to high-temperature enzyme deactivation after being spread, the temperature is firstly high and then low during the high-temperature enzyme deactivation, the spread tea leaves are firstly put into a water deactivation and carding machine, the temperature is set to be 420 ℃, the activity of enzyme of the tea leaves is damaged, the red stalks and the black stalks can be effectively prevented, and the tea leaves are put into a pot and then the frying sound similar to that of fried sesame is heard to be the proper temperature for enzyme deactivation;
step four, air separation: after the tea leaves are blanched, the tea leaves are put into an air inlet sorting machine for screening, so that the temperature of the tea leaves can be quickly reduced, yellow pieces, leaves and dry and thin easily burnt impurities in the tea leaves can be removed, and the fragrance is prevented from being influenced by subsequent scorching;
step five, arranging strips: putting the winnowed tea leaves into the water-removing and tea-carding machine again for carding, and simultaneously increasing the rotating speed to reduce the temperature in the pot to 240 ℃ and set the time to 9 minutes;
step six, water flowing: putting the tea leaves subjected to the carding in the step five into an oven for water running, wherein the set water running time is 10 minutes, and the temperature in the oven is set to be 100 ℃;
step seven, dampening: after the moisture on the surface of the tea leaves after the water is drained in the step six, airing the tea leaves, carrying out moisture regaining treatment on the tea leaves, and enabling the moisture in the tea leaves to be drained to the surface through moisture regaining;
step eight, primary baking: putting the tea leaves after being remoistened in the step seven into a cooling box for cooling, and then putting the tea leaves into a dryer for drying treatment, wherein the drying temperature is set to be 90 ℃, and the drying time is set to be 16 minutes;
step nine, carbon baking and drawing fire: and (5) pouring the tea leaves dried in the step eight into a baking basket, baking the tea leaves through the temperature change of carbon fire, and continuously turning the tea leaves up and down at the baking temperature of 140 ℃.
Example 4:
the following data were obtained for the tea leaves prepared by the processes of examples 1-3 above, respectively:
as can be seen from the above table, the preparation process in example 2 is moderate, the white tea trees in the finished anji white tea garden are selected by setting picking, spreading, watering, dampening, primary drying, carbon baking and fire drawing, then the green leaves of the white tea trees are picked in batches and collected cleanly, the age of the white tea trees is set to 10-16 years, the green leaves of the white tea trees are picked mainly in a bud-leaf picking form, the picked tea leaves are spread in time and are uniform in thickness and cannot be turned over, sunlight is avoided, then the green removing, the winnowing and the strip tidying are carried out, the tea leaves after the strip tidying are put into an oven for watering, the tea leaves are dried after the moisture on the surfaces of the tea leaves after watering is removed, the tea leaves are dampened, the moisture in the tea leaves is enabled to be carried out to the surfaces by dampening, the dampened tea leaves are put into a cooling box for cooling, and then are put into a drying machine for drying, the tea leaves after being dried are poured into a wok, are fried through the temperature change of carbon fire, are continuously turned up and down, are finely treated by extremely-sensitive material selection and an extremely-sensitive manufacturing process, and effectively disperse mellow and sweet inside the tea leaves, so that the tea leaves are mellow in fragrance and sweet in taste after being processed, and the richness and uniqueness of tea soup are improved.
The present invention is not limited to the above preferred embodiments, and any modifications, equivalent substitutions and improvements made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (7)
1. A manufacturing process of Anji white tea is characterized in that: the method specifically comprises the following steps:
step one, picking: screening white tea trees in a good Anji white tea garden, performing batch-wise collection and clean collection on green leaves of the white tea trees, setting the age of the white tea trees to be 10-16 years, mainly adopting a one-bud-one-leaf picking form when the green leaves of the white tea trees are picked, enabling the bud leaves to be in a flower shape and uniform in size, enabling the remaining stems of the bud leaves to be short, lightly picking and lightly releasing when the bud leaves are picked, containing the bud leaves in a bamboo basket after picking, and then storing and transporting the bud leaves in the bamboo basket;
step two, spreading green: the picked tea leaves are spread in time in the first step, the thickness is uniform, the tea leaves cannot be turned over, the sunlight is avoided, the spreading aims at evaporating the water in the tea leaves, the quality of the Anji white tea is improved, meanwhile, the tea leaves are convenient to fry, and the spreading time is suitable for being held by hands to be soft and conglobate;
step three, fixation: the tea leaves in the step two are subjected to high-temperature enzyme deactivation after being spread, the temperature is firstly high and then low during the high-temperature enzyme deactivation, the spread tea leaves are firstly put into a water deactivation and carding machine, the temperature is set to be 350-plus-420 ℃, the activity of tea enzyme is damaged, the red stalks and the black stalks can be effectively prevented, and the frying sound similar to fried sesame is heard after the tea leaves are put into a pot, namely the tea deactivation is at a proper temperature;
step four, air separation: after the tea leaves are blanched, the tea leaves are put into an air inlet sorting machine for screening, so that the temperature of the tea leaves can be quickly reduced, yellow pieces, leaves and dry and thin easily burnt impurities in the tea leaves can be removed, and the fragrance is prevented from being influenced by subsequent scorching;
step five, arranging strips: putting the tea leaves subjected to air separation into the de-enzyming and carding machine again for carding, and simultaneously increasing the rotating speed to reduce the temperature in the pot, wherein the temperature is set to 200-;
step six, water flowing: putting the tea leaves subjected to the carding in the step five into an oven for water running, wherein the set water running time is 10 minutes, and the temperature in the oven is set to be 100 ℃;
step seven, dampening: after the moisture on the surface of the tea leaves after the water is drained in the step six, airing the tea leaves, carrying out moisture regaining treatment on the tea leaves, and enabling the moisture in the tea leaves to be drained to the surface through moisture regaining;
step eight, primary baking: putting the tea leaves after being remoistened in the step seven into a cooling box for cooling, and then putting the tea leaves into a dryer for drying treatment, wherein the drying temperature is set to be 80-90 ℃, and the drying time is set to be 10-16 minutes;
step nine, carbon baking and drawing fire: and (4) pouring the tea leaves dried in the step (eight) into a baking basket, baking the tea leaves through the temperature change of carbon fire, and continuously turning the tea leaves up and down at the baking temperature of 80-140 ℃.
2. The process for preparing Anji white tea according to claim 1, wherein: the green leaf picking time of the white tea trees picked in the step one is the prophase of the Qingming festival, and the elevation of the white tea tree planting field is set to be 400-800 meters.
3. The process for preparing Anji white tea according to claim 1, wherein: in the first step, the white tea trees are irrigated and planted by adopting an organic fertilizer, the tree age time is set to be more than 10 years, and the standard of one bud and one leaf of the white tea trees is 70-90% when green leaves are picked.
4. The process for preparing Anji white tea according to claim 1, wherein: the leaf feeding amount of the tea leaves during the water removing in the third step is set to be 1.6-2.2 jin per pot in 10 grooves, and the set time is 1.5-3.5 minutes.
5. The process for preparing Anji white tea according to claim 1, wherein: and in the fourth step, the air temperature in the air separator is set to be 10-35 ℃.
6. The process for preparing Anji white tea according to claim 1, wherein: and seventhly, keeping the room temperature and keeping the air humidity at 40-60% when the moisture regains.
7. The process for preparing Anji white tea according to claim 1, wherein: the charcoal fire adopted in the ninth step is mainly bamboo or wood charcoal and is assisted by miscellaneous carbon, and meanwhile, the charcoal is burnt thoroughly without smoke.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644269A (en) * | 2022-10-27 | 2023-01-31 | 浙江安吉骆茗茶业有限公司 | Processing technology of butterfly-shaped Anji white tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115644269A (en) * | 2022-10-27 | 2023-01-31 | 浙江安吉骆茗茶业有限公司 | Processing technology of butterfly-shaped Anji white tea |
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