CN111528300A - Special-flavor sun-dried green tea and preparation method thereof - Google Patents
Special-flavor sun-dried green tea and preparation method thereof Download PDFInfo
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- CN111528300A CN111528300A CN202010432004.2A CN202010432004A CN111528300A CN 111528300 A CN111528300 A CN 111528300A CN 202010432004 A CN202010432004 A CN 202010432004A CN 111528300 A CN111528300 A CN 111528300A
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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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to the technical field of food preparation, in particular to a super-fragrant sun-dried green tea and a preparation method thereof. The method mainly comprises the following processes: collecting green, performing comprehensive green making, performing bottom green making, performing secondary green shaking, performing green making, deactivating, rolling, screening, standing and packaging. The invention integrates the sun-drying characteristics of oolong green making and sun-drying green tea, firstly repeatedly green making is carried out, moisture in the tea is uniformly diffused, aromatic substances in the tea are kept, a good foundation is laid for stir-frying fragrance of the tea, a large amount of active enzyme in the tea is fully kept through sun-drying, and natural volatilization of fragrance in the tea is facilitated, so that the high-fragrance sun-drying green tea is prepared.
Description
Technical Field
The invention relates to a tea making process, in particular to a super-fragrant sun-dried tea and a making method thereof.
Background
The tea has a long planting history in China and a deep culture bottom, is a pure drink of China and is used as an offering at the earliest. However, the beverage is eaten by people in the late spring and autumn, is developed into a medicinal food in the middle of Western Han, is developed into a palace high-grade beverage in the later period of Western Han, and is popularized among people as a common beverage which is the thing after the West jin. The ancient site of tea leaves planted artificially in Tianlushan mountain of Yuyao, Zhejiang has been found to have a history of more than 6000 years. Tea drinking begins in china. The leatheroid is oblong or elliptical, can be directly soaked and drunk by boiled water, and is divided into six categories according to variety, manufacturing mode and product appearance. The tea can be spring tea, summer tea, autumn tea and winter tea according to the seasons. Various raw tea or refined tea is processed into tea, including scented tea, compressed tea, extracted tea, medicinal health tea, tea food, tea-containing beverage, etc.
In recent years, mechanical automation is continuously improved and popularized, a large amount of mechanical equipment is introduced into a tea making process, but the mechanical equipment is used for producing tea in an excessive pursuing amount, and a plurality of key tea making technologies are neglected, so that the tea made is insufficient in aroma and poor in taste.
Disclosure of Invention
The invention aims to provide a special-flavor sun-dried tea and a preparation method thereof, which aim to solve the problems in the background art.
A preparation method of the special-flavor sun-dried green tea comprises the following steps:
s1 adopting green: picking fresh tea leaves with one bud and one leaf or two leaves with one bud;
s2 comprehensive green-making: picking fresh leaves, spreading on a comprehensive green-making machine, conveying warm air of a carbon furnace by a fan to make green and cool, and lightly shaking to make green for the first time after making green;
s3 cool green: after shaking green, spreading the tea again, placing the tea in a cool and shady place indoors, and emitting heat among the tea leaves to ensure that the tea naturally withers until the tea reaches an atrophied state.
S4 second rocking: after the tea leaves shrink, placing the tea leaves in a green rocking machine, rocking the tea leaves slightly until the water in the leaves is redistributed uniformly, stretching the leaves again, and standing the stretched tea leaves again for withering;
s5 fine manipulation: repeating the steps of S2-S4 for 3-5 times until the tea leaves have soft surface and slightly curled leaf edges. And the water in the leaves is left about 40 percent to emit tea fragrance;
s6 fixation: placing tea leaves after green making in a green removing pot, covering the pot cover for 1-2min to quickly raise the temperature in the pot, allowing water vapor to overflow from gaps of the pot cover, opening the pot cover, manually stir-frying and shaking the tea leaves to uniformly heat the tea leaves, and removing the green air in the tea leaves;
s7 twisting: closing the enzyme deactivating pot after enzyme deactivation, kneading the tea leaves in the pot, further baking the tea leaves by using the waste heat of the boiler, and gradually increasing the kneading force from light to heavy;
s8 screening: after the leaves are rolled to be coiled, frying the leaves out of the pot, putting the leaves into a screen, and lightly screening to remove the redundant tea dust;
s9 standing: after the tea leaves are screened and filtered, the tea leaves and the screen are placed on a drying rack until the tea leaves are dried, the color turns deep and the fragrance of the water chestnut is given off;
s10 packaging: and (4) placing the dried tea leaves in corresponding sealed packages.
Preferably, in the step S2, the tea leaves are flatly laid in the comprehensive green-making machine for blowing for 15-30min, and the tea leaves are gently shaken for 15-20min after the moisture on the surfaces of the tea leaves is removed.
Preferably, after the S3 tea leaves are spread flatly, the thickness of the tea leaves is 24-45cm, and the indoor temperature is 15-25 ℃.
Preferably, the tea leaves in the S4 are placed in a green tea shaking machine and gently shaken for 25-33 min.
Preferably, in the S6, the tea leaves are stir-fried and shaken by hand in the de-enzyming pot for 3-5 min.
Preferably, the tea leaves are particularly stone-wall tea.
Compared with the prior art, the invention has the beneficial effects that: the method integrates the sun-drying characteristics of oolong green making and sun-drying green tea, produces the high-fragrance sun-drying green tea, collects fresh leaves, performs comprehensive green making and cooling to disperse the heat of the tea leaves, uniformly distributes the water in leaves and stems, shakes the leaves after the tea withers to redistribute the water in the tea leaves so as to be beneficial to the formation of aromatic substances in the tea leaves, shakes the tea leaves until the tea leaves are stretched again to be 'reversed active', and then stops, and continues to cool the green tea. And (4) shaking the tea again after the tea leaves are cooled to be withered, repeating the shaking for three to five times, so that the green air in the tea leaves is dissipated, aromatic substances are fully emitted, and the overflow of the aroma of the tea leaves is facilitated. After shaking green repeatedly, when the green leaves become soft, the water content remains about forty percent, the green removing is carried out, the fragrance of the tea is further promoted to be emitted from inside to outside, the tea is kneaded after the green removing, the residual temperature of a green removing pot is utilized for baking, the temperature can not excessively dry the water in the tea, the residual temperature is favorable for further dissipation of the green gas in the tea during kneading, the tea is made to emit tea fragrance, the kneaded tea is spread out and dried in the sun, the aromatic substances in the tea are naturally molded by adopting a drying mode, the active substances in the tea are remained to the maximum degree, the bitter feeling of the tea is reduced, the quality of the tea is improved after the tea is dried in the sun naturally, the broken end of the tea is reduced, and the tea is convenient to transport and sell through sealed packaging.
Detailed Description
The invention discloses a preparation method of a special-flavor sun-dried green tea, which is further detailed by specific embodiments.
Example 1
A preparation method of the special-flavor sun-dried green tea is characterized by comprising the following steps: the method comprises the following steps:
a preparation method of the special-flavor sun-dried green tea comprises the following steps:
s1 adopting green: picking fresh tea leaves with one bud and one leaf or two leaves with one bud;
s2 comprehensive green-making: picking fresh leaves, spreading on a comprehensive green-making machine, conveying warm air of a carbon furnace by a fan to make green and cool, and lightly shaking to make green for the first time after making green;
s3 cool green: after shaking green, spreading the tea again, placing the tea in a cool and shady place indoors, and emitting heat among the tea leaves to ensure that the tea naturally withers until the tea reaches an atrophied state.
S4 second rocking: after the tea leaves shrink, placing the tea leaves in a green rocking machine, rocking the tea leaves slightly until the water in the leaves is redistributed uniformly, stretching the leaves again, and standing the stretched tea leaves again for withering;
s5 fine manipulation: repeating the steps of S2-S4 for 3-5 times until the tea leaves have soft surface and slightly curled leaf edges. And the water in the leaves is left about 40 percent to emit tea fragrance;
s6 fixation: placing tea leaves after green making in a green removing pot, covering the pot cover for 1-2min to quickly raise the temperature in the pot, allowing water vapor to overflow from gaps of the pot cover, opening the pot cover, manually stir-frying and shaking the tea leaves to uniformly heat the tea leaves, and removing the green air in the tea leaves;
s7 twisting: closing the enzyme deactivating pot after enzyme deactivation, kneading the tea leaves in the pot, further baking the tea leaves by using the waste heat of the boiler, and gradually increasing the kneading force from light to heavy;
s8 screening: after the leaves are rolled to be coiled, frying the leaves out of the pot, putting the leaves into a screen, and lightly screening to remove the redundant tea dust;
s9 standing: after the tea leaves are screened and filtered, the tea leaves and the screen are placed on a drying rack until the tea leaves are dried, the color turns deep and the fragrance of the water chestnut is given off;
s10 packaging: and (4) placing the dried tea leaves in corresponding sealed packages.
Wherein in S2, the tea is spread in a comprehensive green-making machine and blown by warm air for 20min, and the tea is gently shaken for 15min after the water on the surface of the tea is removed.
S3 the tea leaves are spread flat, the thickness of the tea leaves is 30cm, and the indoor temperature is 15 ℃.
S4 the tea is placed in a shaking machine and shaken gently for 25 min.
And in S6, manually stir-frying the tea leaves in the de-enzyming pot for 3 min.
The specially fragrant sun-dried tea is Shibi tea.
Example 2
A preparation method of the special-flavor sun-dried green tea comprises the following steps:
s1 adopting green: picking fresh tea leaves with one bud and one leaf or two leaves with one bud;
s2 comprehensive green-making: picking fresh leaves, spreading on a comprehensive green-making machine, conveying warm air of a carbon furnace by a fan to make green and cool, and lightly shaking to make green for the first time after making green;
s3 cool green: after shaking green, spreading the tea again, placing the tea in a cool and shady place indoors, and emitting heat among the tea leaves to ensure that the tea naturally withers until the tea reaches an atrophied state.
S4 second rocking: after the tea leaves shrink, placing the tea leaves in a green rocking machine, rocking the tea leaves slightly until the water in the leaves is redistributed uniformly, stretching the leaves again, and standing the stretched tea leaves again for withering;
s5 fine manipulation: repeating the steps of S2-S4 for 3-5 times until the tea leaves have soft surface and slightly curled leaf edges. And the water in the leaves is left about 40 percent to emit tea fragrance;
s6 fixation: placing tea leaves after green making in a green removing pot, covering the pot cover for 1-2min to quickly raise the temperature in the pot, allowing water vapor to overflow from gaps of the pot cover, opening the pot cover, manually stir-frying and shaking the tea leaves to uniformly heat the tea leaves, and removing the green air in the tea leaves;
s7 twisting: closing the enzyme deactivating pot after enzyme deactivation, kneading the tea leaves in the pot, further baking the tea leaves by using the waste heat of the boiler, and gradually increasing the kneading force from light to heavy;
s8 screening: after the leaves are rolled to be coiled, frying the leaves out of the pot, putting the leaves into a screen, and lightly screening to remove the redundant tea dust;
s9 standing: after the tea leaves are screened and filtered, the tea leaves and the screen are placed on a drying rack until the tea leaves are dried, the color turns deep and the fragrance of the water chestnut is given off;
s10 packaging: and (4) placing the dried tea leaves in corresponding sealed packages.
Wherein in S2, the tea is spread in a comprehensive green-making machine and blown by warm air for 30min, and the tea is gently shaken for 20min after the water on the surface of the tea is removed.
S3 the tea leaves are spread flat, the thickness of the tea leaves is 45cm, and the indoor temperature is 25 ℃.
S4 the tea is placed in a shaking machine and gently shaken for 33 min.
And in S6, manually stir-frying the tea leaves in the de-enzyming pot for 5 min.
The specially fragrant sun-dried tea is Shibi tea.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (6)
1. A preparation method of the special-flavor sun-dried green tea is characterized by comprising the following steps: the method comprises the following steps:
s1 adopting green: picking fresh tea leaves with one bud and one leaf or two leaves with one bud;
s2 comprehensive green-making: picking fresh leaves, spreading on a comprehensive green-making machine, conveying warm air of a carbon furnace by a fan to make green and cool, and lightly shaking to make green for the first time after making green;
s3 cool green: after shaking green, spreading the tea again, placing the tea in a cool and shady place indoors, and emitting heat among the tea leaves to ensure that the tea naturally withers until the tea reaches an atrophied state.
S4 second rocking: after the tea leaves shrink, placing the tea leaves in a green rocking machine, rocking the tea leaves slightly until the water in the leaves is redistributed uniformly, stretching the leaves again, and standing the stretched tea leaves again for withering;
s5 fine manipulation: repeating the steps of S2-S4 for 3-5 times until the tea leaves have soft surface and slightly curled leaf edges. And the water in the leaves is left about 40 percent to emit tea fragrance;
s6 fixation: placing tea leaves after green making in a green removing pot, covering the pot cover for 1-2min to quickly raise the temperature in the pot, allowing water vapor to overflow from gaps of the pot cover, opening the pot cover, manually stir-frying and shaking the tea leaves to uniformly heat the tea leaves, and removing the green air in the tea leaves;
s7 twisting: closing the enzyme deactivating pot after enzyme deactivation, kneading the tea leaves in the pot, further baking the tea leaves by using the waste heat of the boiler, and gradually increasing the kneading force from light to heavy;
s8 screening: after the leaves are rolled to be coiled, frying the leaves out of the pot, putting the leaves into a screen, and lightly screening to remove the redundant tea dust;
s9 standing: after the tea leaves are screened and filtered, the tea leaves and the screen are placed on a drying rack until the tea leaves are dried, the color turns deep and the fragrance of the water chestnut is given off;
s10 packaging: and (4) placing the dried tea leaves in corresponding sealed packages.
2. The method for preparing the super-fragrant sun-dried tea leaves according to claim 1, wherein the method comprises the following steps: and in the S2, the tea is flatly paved in the comprehensive green-making machine and blown by warm air for 15-30min, and the tea is gently shaken for 15-20min after the water on the surface of the tea is removed.
3. The method for preparing the super-fragrant sun-dried tea leaves according to claim 1, wherein the method comprises the following steps: after the S3 tea leaves are spread flatly, the thickness of the tea leaves is 24-45cm, and the indoor temperature is 15-25 ℃.
4. The method for preparing the super-fragrant sun-dried tea leaves according to claim 1, wherein the method comprises the following steps: and (5) placing the tea leaves in the S4 into a green tea rocking machine, and slightly rocking for 25-33 min.
5. The method for preparing the super-fragrant sun-dried tea leaves according to claim 1, wherein the method comprises the following steps: and in the S6, the tea leaves are manually stir-fried in the de-enzyming pot for 3-5 min.
6. The method for preparing the super-fragrant sun-dried tea leaves according to claim 1, wherein the method comprises the following steps: the tea is specifically stone wall tea.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114176142A (en) * | 2021-11-30 | 2022-03-15 | 张家界西莲茶业有限责任公司 | Tea processing method and device |
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| CN104957290A (en) * | 2015-06-02 | 2015-10-07 | 益阳市共创科技有限公司 | Preparation method of tea leaves |
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