CN111713571A - Processing technology of high-quality green and elegant green tea - Google Patents
Processing technology of high-quality green and elegant green tea Download PDFInfo
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- CN111713571A CN111713571A CN202010741410.7A CN202010741410A CN111713571A CN 111713571 A CN111713571 A CN 111713571A CN 202010741410 A CN202010741410 A CN 202010741410A CN 111713571 A CN111713571 A CN 111713571A
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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
Abstract
The invention relates to the technical field of tea processing, in particular to a processing technology of two varieties of high-quality green tea, which comprises the preparation of Cuixiu bud tea and Cuixiu Maofeng. The technology of the Cuilu bud tea comprises the following steps: selecting raw materials, spreading, deactivating enzyme, dehydrating, extracting fragrance, screening and packaging; the technology of the emerald green Maofeng comprises the following steps: selecting raw materials, spreading, deactivating enzyme, rolling for the first time, dehydrating, rolling for the second time, shaping, drying, extracting fragrance, screening and packaging. Both the preparation of bud tea and the preparation of Maofeng tea are controlled from a tea source, and the preparation of high-quality green tea is guaranteed by selecting high-quality tea and the optimal picking time; in the water-removing step, a high-temperature quick water-removing and quick cooling process is adopted, so that the color and freshness of the tea are effectively ensured; the Maofeng tea also needs to be kneaded twice, so that the fragrance of the tea is ensured, the leaves are slightly broken, the tea is rolled into strips, the volume is reduced, the tea is convenient to brew, meanwhile, part of tea juice is squeezed and attached to the surfaces of the leaves, the tea has an important effect on improving the taste and concentration of the tea, the color and the fragrance of the tea are lasting, and the quality of the tea is superior.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing technology of two varieties of high-quality green tea.
Background
The tea production in China takes green tea as the earliest. The method of steam enzyme deactivation is adopted to manufacture the tea balls in the Tang dynasty, and the steaming tea is produced later. In the late period of Song Dynasty, steaming method is carried to Japan, and Japan is reserved until now. The tea processed by the method has emerald green color, dark green liquor color and light green leaf bottom, and is deeply loved by Japanese people. In the Ming dynasty, China invented the method of pan-frying and pan-baking, and then gradually eliminated steaming. The processing technology of green tea is roughly divided into: fresh leaves-deactivation of enzymes-rolling-drying. Fresh leaves are subjected to deactivation of enzymes, deactivation of enzyme activity and physicochemical change of various chemical components contained in the fresh leaves under the condition of basically no enzyme influence by thermal action, so that the quality characteristics of the green tea are formed.
Green tea belongs to a non-fermented tea variety, and the oxidation degree of tea polyphenol of the green tea is zero or close to zero, so that natural substances of fresh leaves are reserved greatly, and the green tea also contains more nutritional ingredients such as tea polyphenol, catechin, chlorophyll, caffeine, amino acid, vitamins and the like.
While green tea extract is known to have high fragrance, mellow taste and green color, in recent years, problems which cannot be ignored, such as poor color, poor fragrance, even smoke and burnt flavor, mellow taste, loose, flat and bent appearance and the like, have many causes for the quality defects, but the problems in the primary technology are main causes. Among them, the appearance is common: the tea has round, straight and compact appearance cord and green and moist color, and the appearance cord and the common defects on the color mainly have the following aspects; loose tea strips, broken buds and leaves, tea balls (or tea bags), flat strips, dark brown color, yellow color and the like. Common defects of the endoplasmic: the green tea has the characteristics of high and sharp aroma, fresh and mellow taste, light green and bright soup color and light green leaf bottom. The common disadvantages of the endoplasmic complex include the following: 1. dark yellow or turbid soup color; 2. green smell, smoke coke smell, high fire smell, peculiar smell or flat fragrance appear; 3. bitter and astringent taste or flat taste, and water-tight taste; 4. leaf bottom flower impurity, red stem and red leaf, broken leaf bottom, dark brown leaf bottom and the like.
In addition, the factors influencing the quality of green tea are mainly raw materials, primary processing, refining, storage and transportation, and the like, and the improvement of the quality of green tea requires the work of making the raw materials, primary processing, refining and the like. The existing green tea preparation process is based on manual preparation, mechanical production is selected in the link of preserving traditional process production, the process is transitional, tea leaves are natural plants and are influenced by natural climate, the mastering of natural moisture is completely dependent on the manual analysis of teachers, most of tea machines are extensive machines, the mastering of moisture and temperature control is inaccurate, the preparation time is too long, and the color and the delicate flavor of the tea leaves are greatly lost.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a processing method for continuously making different varieties of high-quality green tea.
The invention relates to a specific technical scheme as follows:
the processing technology of the high-quality Cuilu green tea comprises Cuilu bud tea and Cuilu Maofeng, wherein the processing technology of the Cuilu bud tea comprises the following steps:
s1, selecting raw materials: selecting high camellia at the altitude of 800-1300 m, picking tea leaves before the Qingming festival, selecting solid single buds without shells and residual leaves during picking, and selecting breathable bamboo baskets for containing tea leaves in an amount less than or equal to 0.5kg per bamboo basket after picking, so as to avoid overstocking of tea leaves; the tea grown at the altitude is excellent in quality, the tea leaves of the Mongolian camellia in Sichuan are preferably selected, the Mongolian camellia is the holy land of the tea source, the tea planting history is long, the tea raw materials are abundant, and the time for picking the tea before clearing the clear is the gold time for picking the green tea;
s2, spreading green: spreading the tea leaves picked in the step S1 on a spreading machine in time, wherein the spreading thickness is 3-5 cm, the spreading time is 5-12 h, and ventilation is ensured in the spreading process;
s3, fixation: conveying the tea leaves spread in the step S2 into a double-layer roller hot air fixation machine by adopting conveying equipment to perform rapid fixation, wherein the fixation temperature is 350-550 ℃, and the fixation time is 4-5 min; regulating and controlling the speed and the temperature according to the leaf feeding amount to ensure that the green flavor is removed at one time;
s4, dehydration: rapidly cooling the tea subjected to rapid water removing in the step S3 to 15-25 ℃ through a rapid cooler, sending the tea into a flat tea making machine, dehydrating at low temperature, controlling the temperature at 120-140 ℃, and taking out the tea to cool to 15-25 ℃ when the moisture of the tea is reduced to 10-15 ℃;
s5, fragrance extraction: naturally holding the tea dehydrated in the step S4 for 5-10 h, and sending the tea into a full-automatic aroma raising machine for raising aroma into a product with the water content of 2-5% to obtain an aroma-raised product;
s6, screening and packaging: selecting the aroma-improving products obtained in the step S5, packaging in a grading way, and refrigerating to obtain Cuilu bud tea products;
the processing technology of the Cuilu Maofeng comprises the following steps:
A. selecting raw materials: selecting high camellia with the altitude of 800-1300 m, picking tea leaves before Qingming festival, selecting one bud and one leaf during picking, and placing the buds and the leaves in a breathable bamboo basket after picking, wherein the placing amount is 0.5-0.9 kg per bamboo basket, so that the overstocked tea leaves are avoided; the green and elegant Maofeng tea is also preferably made from Sichuan Mongolian camellia leaves, Mongolian mountain is the holy land of tea source, the tea planting history is long, the tea raw materials are abundant, and the time for picking the tea before Qingming is the gold time for picking the green tea;
B. spreading green: c, spreading the tea leaves picked in the step A on a green spreading device in time, wherein the green spreading thickness is 5-10 cm, the green spreading time is 2-5 h, and ventilation is guaranteed in the green spreading process;
C. de-enzyming: conveying the tea leaves spread in the step B into a double-layer roller hot air de-enzyming machine by adopting conveying equipment to de-enzyme rapidly, wherein the de-enzyming temperature is 350-550 ℃, and the de-enzyming time is 4-5 min; regulating and controlling the speed and the temperature according to the leaf feeding amount to ensure that the green flavor is removed at one time;
D. rolling for the first time: c, rapidly cooling the tea leaves subjected to the enzyme deactivation in the step C to 15-25 ℃, and then feeding the tea leaves into a rolling machine for rolling for the first time;
E. and (3) dehydrating: d, conveying the tea leaves twisted in the step D into a dynamic dehydrator for rapid dehydration, and controlling the temperature to be 120-140 ℃;
F. and (3) rolling for the second time: e, conveying the tea leaves subjected to rapid dehydration in the step E into a rolling machine for secondary rolling;
G. modeling: d, frying the tea leaves obtained after the rolling in the step F by using a roller fixation machine for shaping, wherein the temperature is 120-130 ℃, and obtaining a roll-shaped Maofeng; or a strip tidying machine is adopted for tidying and modeling to obtain strip-shaped hair peaks;
H. and (3) drying: continuously drying the roll-shaped hair peaks or strip-shaped hair peaks molded in the step G by adopting a dryer, wherein the drying temperature is 90-120 ℃, and the rotating speed of the dryer is 350-450 r/min;
I. and (3) fragrance extraction: cooling the roll-shaped hairpeak or the strip-shaped hairpeak obtained after drying in the step H to room temperature, naturally storing for 6-12H, and carrying out aroma extraction by adopting a full-automatic aroma extractor or a dryer to obtain a product with the moisture content of 2-5%;
J. screening and packaging: and (4) selecting the roll-shaped Maofeng or the strip-shaped Maofeng obtained after the fragrance is extracted in the step I, packaging in a grading way, and refrigerating.
Further, in the processing technology of the high-quality green and elegant green tea, in the step S1, the holding amount of the picked tea leaves in the air-permeable bamboo basket is 0.2 to 0.5kg per bamboo basket.
Further, in the processing technology of the high-quality green and elegant green tea, the tea leaves before being spread in the step S2 are picked and stored for no more than 120 min. The color and taste of the picked tea leaves can be affected by long-term overstock of the picked tea leaves, so the picked tea leaves should be spread for green treatment in time.
According to the method, high-temperature quick fixation is adopted, green taste of the camellia can be effectively removed, the fixation temperature is 350-550 ℃, the fixation time is 3-8 min, color retention and fresh keeping can be effectively realized, and the high-quality green tea can be prepared; through a plurality of tests of the inventor, the water-removing temperature is preferably 400-500 ℃, and the tea quality is optimal. The green removing time is less than 3min, the green removing is not thorough, green taste of the tea leaves appears, the green removing time is too long (more than 6min), and the tea leaves are yellow and poor in color due to too much green removing; therefore, the water-removing time is preferably selected to be 4-5 min, and the water-removing plays a decisive role in the quality of the green tea; the characteristic of enzyme in the fresh leaves is destroyed through high temperature, and the oxidation of polyphenol substances is prevented, so that the red change of the leaves is prevented; meanwhile, evaporating partial water in the leaves to soften the leaves, thereby creating conditions for rolling and shaping; with the evaporation of water, the low boiling point aromatic substances with grass smell in the fresh leaves volatilize and disappear, so that the tea aroma is improved; the process is carried out in a fixation machine; factors influencing the fixation quality include fixation temperature, leaf feeding amount, fixation machine type, time, fixation mode and the like.
Further, in the processing technology of the high-quality green and elegant green tea, in the step S4, the tea leaves subjected to rapid de-enzyming in the step S3 are rapidly cooled to 20 ℃ through a rapid cooler, then are sent to a flat tea making machine for low-temperature dehydration, the temperature is controlled to be 120-130 ℃, and when the moisture of the tea leaves is reduced to 10-12%, the tea leaves are taken out and cooled to 20 ℃.
Further, in the processing technology of the high-quality green and elegant green tea, the temperature of the full-automatic aroma raising machine in the step S5 is controlled to be 100-120 ℃, and when the moisture of the tea leaves is reduced to 2-5%, the tea leaves are taken out and cooled to 20-25 ℃ to obtain aroma raising products.
The rolling is a procedure for shaping the appearance of the green tea, and the leaves are broken and lightened by using the action of external force, and the leaves are rolled into strips, so that the volume is reduced, and the green tea is convenient to brew; meanwhile, part of tea juice is squeezed and attached to the surface of the tea, and the tea juice also plays an important role in improving the taste and concentration of the tea; the kneading process for making green tea includes cold kneading and hot kneading. Cold kneading, i.e., kneading the enzyme-removed leaves after spreading and cooling; hot kneading is kneading the killed leaves while the leaves are hot without spreading to cool; the tender leaves should be kneaded cold to keep the yellow-green bright soup color at the tender green leaf bottom, and the old leaves should be kneaded hot to help the strip and rope to tighten and reduce the powder. Wherein the first rolling in the step D or the second rolling in the step F comprises the following specific steps:
(1) kneading for the first time for 30min without pressure;
(2) kneading for the second time for 30min, the first 15min without pressure, and the second 15min with slight pressure.
The purpose of drying is as follows: firstly, the inclusion is continuously changed, and the intrinsic quality is improved; secondly, finishing and improving the appearance on the basis of rolling; thirdly, moisture is removed, mildew is prevented, and the storage is convenient; the drying method comprises three forms of drying, parching and sun drying. The drying procedure of green tea is generally drying, because the water content of the rolled tea is still high, if the tea is directly fried to be dry, the tea can be quickly agglomerated in a pot of a roasting machine, and tea juice is easy to be adhered to the wall of the pot. Therefore, the tea leaves are dried, so that the water content is reduced. Further, the processing method for continuously making different varieties of high-quality green tea is characterized in that the drying temperature in the step S425 is 100 ℃, and the rotating speed of the dryer is 400 r/min.
Further, the processing technology of the high-quality green and elegant green tea comprises the following aroma raising technology in the step I: and (3) controlling the temperature to be 100-120 ℃ in a full-automatic aroma raising machine or a drying machine, taking out the tea leaves and cooling the tea leaves to 20-25 ℃ when the moisture of the tea leaves is reduced to 2-5%, and obtaining aroma raising products.
Further, in the processing technology of the high-quality green and elegant green tea, a winnowing machine or a screening machine is adopted in the step J to carry out tea fine selection on the roll-shaped hair peaks or the strip-shaped hair peaks respectively.
The invention relates to a processing technology of high-quality Cuixiu green tea, which comprises the processing of Cuixiu bud tea and Cuixiu Maofeng, wherein the processing technology of the bud tea comprises the following steps: selecting raw materials, spreading, deactivating enzyme, dehydrating, extracting fragrance, screening and packaging; the rough process of the hair peak comprises the following steps: selecting raw materials, spreading out, deactivating enzyme, rolling for the first time, dehydrating, rolling for the second time, shaping, drying, extracting fragrance, screening and packaging. Both the preparation of bud tea and the preparation of Maofeng tea are controlled from a tea source, and the preparation of high-quality green tea is guaranteed by selecting high-quality tea and the optimal picking time; wherein, the water-removing step adopts high-temperature quick water-removing and quick temperature-reducing processes, thereby effectively ensuring the color and freshness of the tea; the maofeng tea is prepared by rolling twice, so that the fragrance of tea is guaranteed, leaves are broken and lightened, the tea is rolled into strips, the volume is reduced, the tea is convenient to brew, and meanwhile, part of tea juice is squeezed and attached to the surfaces of the leaves, so that the maofeng tea also plays an important role in improving the taste concentration of the tea; the tea leaves are dried by the dryer, so that the moisture in the tea leaves is further reduced, the tea leaves are easy to store and transport, and the color, aroma and taste persistence of the tea leaves is ensured.
Detailed Description
The present invention will be described in further detail with reference to specific embodiments, but it should not be construed that the scope of the present invention is limited to the following examples. Various substitutions and alterations can be made by those skilled in the art and by conventional means without departing from the spirit of the method of the invention described above.
Example 1
The processing method for making the high-quality Cuixiu bud tea comprises the following steps:
s1, selecting raw materials: selecting high camellia with the altitude of 800-1300 m, picking tea leaves before the Qingming festival, selecting solid single buds without shells and residual leaves during picking, and selecting breathable bamboo baskets for containing 0.4kg of tea leaves per bamboo basket after picking, so as to avoid overstocking of tea leaves;
s2, spreading green: spreading the tea leaves picked in the step S1 on a green spreading device in time, wherein the green spreading thickness is 4cm, the green spreading time is 8h, and ventilation is ensured in the green spreading process;
s3, fixation: conveying the tea leaves spread in the step S2 into a double-layer roller hot air fixation machine by adopting conveying equipment to perform rapid fixation, wherein the fixation temperature is 450 ℃, and the fixation time is 4-5 min; regulating and controlling the speed and the temperature according to the leaf feeding amount to ensure that the green flavor is removed at one time;
s4, dehydration: rapidly cooling the tea subjected to rapid water removal in the step S3 to 20 ℃ through a rapid cooler, sending the tea into a flat tea making machine, dehydrating at low temperature, controlling the temperature at 120 ℃, and taking out the tea to cool to 20 ℃ when the moisture of the tea is reduced to 11%;
s5, fragrance extraction: naturally holding the tea dehydrated in the step S4 for 8 hours, and carrying out aroma raising by using a full-automatic aroma raising machine to obtain a product with the water content of 2-5% to obtain an aroma-raised product;
s6, screening and packaging: selecting the aroma-improving products obtained in the step S5, packaging in a grading way, and refrigerating to obtain Cuilu bud tea products;
taking a part of bud tea leaf samples for quality identification to obtain:
color: tender green, fresh and moist; the appearance is even, neat and compact, and is even and clean without impurities; fragrance: the fragrance is lasting; and (3) taste: fresh, mellow and sweet; soup color: bright green and clear; has no mildew, no peculiar smell and no pollution, and meets the requirement of GB/T23766-2009 on first-grade tea.
Example 2
The processing method for making the high-quality Cuixiu bud tea comprises the following steps:
s1, selecting raw materials: selecting high camellia with the altitude of 800-1300 m, picking tea leaves before the Qingming festival, selecting solid single buds without shells and residual leaves during picking, and selecting breathable bamboo baskets for containing 0.5kg of tea leaves per bamboo basket after picking, so as to avoid overstocking of tea leaves;
s2, spreading green: spreading the tea leaves picked in the step S1 on a green spreading device in time, wherein the green spreading thickness is 5cm, the green spreading time is 6h, and ventilation is ensured in the green spreading process;
s3, fixation: conveying the tea leaves spread in the step S2 into a double-layer roller hot air fixation machine by adopting conveying equipment to perform rapid fixation, wherein the fixation temperature is 400 ℃, and the fixation time is 4-5 min; regulating and controlling the speed and the temperature according to the leaf feeding amount to ensure that the green flavor is removed at one time;
s4, dehydration: rapidly cooling the tea subjected to rapid water removal in the step S3 to 22 ℃ through a rapid cooler, sending the tea into a flat tea making machine, dehydrating at low temperature, controlling the temperature at 125 ℃, and taking out the tea to cool to 20 ℃ when the moisture of the tea is reduced to 10 ℃;
s5, fragrance extraction: naturally holding the tea dehydrated in the step S4 for 7 hours, and carrying out aroma raising by using a full-automatic aroma raising machine to obtain a product with the water content of 2-5% to obtain an aroma-raised product;
s6, screening and packaging: selecting the aroma-improving products obtained in the step S5, packaging in a grading way, and refrigerating to obtain Cuilu bud tea products;
taking a part of bud tea leaf samples for quality identification to obtain:
color: tender green, fresh and moist; the appearance is even, neat and compact, and is even and clean without impurities; fragrance: the fragrance is lasting; and (3) taste: fresh, mellow and sweet; soup color: bright green and clear; has no mildew, no peculiar smell and no pollution, and meets the requirement of GB/T23766-2009 on first-grade tea.
Example 3
The processing method for manufacturing the high-quality emerald and beautiful roll-shaped Maofeng comprises the following steps:
A. selecting raw materials: selecting high camellia at the altitude of 800-1300 m, picking tea leaves before Qingming festival, selecting one bud and one leaf during picking, and placing the buds and the leaves in a breathable bamboo basket after picking, wherein the placing amount is 0.6kg per bamboo basket, so that the overstocked tea leaves are avoided;
B. spreading green: c, spreading the tea leaves picked in the step A on a green spreading device in time, wherein the green spreading thickness is 6cm, the green spreading time is 3 hours, and ventilation is ensured in the green spreading process;
C. de-enzyming: conveying the tea leaves spread in the step B into a double-layer roller hot air fixation machine by adopting conveying equipment to perform rapid fixation, wherein the fixation temperature is 450 ℃, and the fixation time is 4-5 min; regulating and controlling the speed and the temperature according to the leaf feeding amount to ensure that the green flavor is removed at one time;
D. rolling for the first time: c, rapidly cooling the tea leaves subjected to the enzyme deactivation in the step C to 20 ℃, and then feeding the tea leaves into a rolling machine for primary rolling;
the rolling comprises the following specific steps:
(1) kneading for the first time for 30min without pressure;
(2) kneading for 30min for the second time, the first 15min without pressure, and the second 15min with slight pressure;
E. and (3) dehydrating: d, feeding the tea leaves twisted in the step D into a dynamic dehydrator for rapid dehydration, and controlling the temperature to be 120 ℃;
F. and (3) rolling for the second time: e, conveying the tea leaves subjected to rapid dehydration in the step E into a rolling machine for secondary rolling; the second rolling step is the same as the first rolling;
G. modeling: d, frying the tea leaves obtained after the rolling in the step F by using a roller fixation machine for shaping, and obtaining a roll-shaped Maofeng at the temperature of 120 ℃;
H. and (3) drying: continuously drying the roll-shaped hair peaks molded in the step G by adopting a dryer, wherein the drying temperature is 100 ℃, and the rotating speed of the dryer is 400 r/min;
I. and (3) fragrance extraction: cooling the roll-shaped Maofeng obtained after drying in the step H to room temperature, naturally storing for 8 hours, and carrying out aroma extraction by adopting a full-automatic aroma extractor or a dryer to obtain a product with the moisture content of 2-5%;
J. screening and packaging: and (4) selecting the roll-shaped Maofeng obtained after the fragrance is extracted in the step I by adopting a winnowing machine or a screening machine, packaging in a grading way, and refrigerating.
Taking part of the curled Maofeng tea samples for quality identification to obtain:
color: tender green, fresh and moist; the appearance is even, neat and compact, and is even and clean without impurities; fragrance: the fragrance is lasting; and (3) taste: fresh, mellow and sweet; soup color: bright green and clear; has no mildew, no peculiar smell and no pollution, and meets the requirement of GB/T23766-2009 on first-grade tea.
Example 4
The processing method for manufacturing the high-quality emerald and beautiful roll-shaped Maofeng comprises the following steps:
A. selecting raw materials: selecting high camellia at the altitude of 800-1300 m, picking tea leaves before Qingming festival, selecting one bud and one leaf during picking, and placing the buds and the leaves in a breathable bamboo basket after picking, wherein the placing amount is 0.8kg per bamboo basket, so that the overstocked tea leaves are avoided;
B. spreading green: c, spreading the tea leaves picked in the step A on a green spreading device in time, wherein the green spreading thickness is 8cm, the green spreading time is 5 hours, and ventilation is ensured in the green spreading process;
C. de-enzyming: conveying the tea leaves spread in the step B into a double-layer roller hot air fixation machine by adopting conveying equipment to perform rapid fixation, wherein the fixation temperature is 400 ℃, and the fixation time is 4-5 min; regulating and controlling the speed and the temperature according to the leaf feeding amount to ensure that the green flavor is removed at one time;
D. rolling for the first time: c, rapidly cooling the tea leaves subjected to the enzyme deactivation in the step C to 20 ℃, and then feeding the tea leaves into a rolling machine for primary rolling;
the rolling comprises the following specific steps:
(1) kneading for the first time for 30min without pressure;
(2) kneading for 30min for the second time, the first 15min without pressure, and the second 15min with slight pressure;
E. and (3) dehydrating: d, conveying the tea leaves twisted in the step D into a dynamic dehydrator for rapid dehydration, and controlling the temperature to be below 122 ℃;
F. and (3) rolling for the second time: e, conveying the tea leaves subjected to rapid dehydration in the step E into a rolling machine for secondary rolling; the second rolling step is the same as the first rolling;
G. modeling: d, frying the tea leaves obtained after the rolling in the step F by using a roller fixation machine for shaping, and obtaining a roll-shaped Maofeng at the temperature of 125 ℃;
H. and (3) drying: continuously drying the roll-shaped hair peaks molded in the step G by adopting a dryer, wherein the drying temperature is 100 ℃, and the rotating speed of the dryer is 400 r/min;
I. and (3) fragrance extraction: cooling the roll-shaped Maofeng obtained after drying in the step H to room temperature, naturally storing for 6 hours, and carrying out aroma extraction by adopting a full-automatic aroma extractor or a dryer to obtain a product with the moisture content of 2-5%;
J. screening and packaging: and (4) selecting the roll-shaped Maofeng obtained after the fragrance is extracted in the step I by adopting a winnowing machine or a screening machine, packaging in a grading way, and refrigerating.
Taking part of the coiled Maofeng tea samples for quality identification to obtain:
color: tender green, fresh and moist; the appearance is even, neat and compact, and is even and clean without impurities; fragrance: the fragrance is lasting; and (3) taste: fresh, mellow and sweet; soup color: bright green and clear; has no mildew, no peculiar smell and no pollution, and meets the requirement of GB/T23766-2009 on first-grade tea.
Example 5
The processing method for manufacturing the high-quality jade-like strip-shaped Maofeng comprises the following steps:
A. selecting raw materials: selecting high camellia at the altitude of 800-1300 m, picking tea leaves before Qingming festival, selecting one bud and one leaf during picking, and placing the buds and the leaves in a breathable bamboo basket after picking, wherein the placing amount is 0.6kg per bamboo basket, so that the overstocked tea leaves are avoided;
B. spreading green: c, spreading the tea leaves picked in the step A on a green spreading device in time, wherein the green spreading thickness is 8cm, the green spreading time is 4 hours, and ventilation is ensured in the green spreading process;
C. de-enzyming: conveying the tea leaves spread in the step B into a double-layer roller hot air fixation machine by adopting conveying equipment to perform rapid fixation, wherein the fixation temperature is 450 ℃, and the fixation time is 4-5 min; regulating and controlling the speed and the temperature according to the leaf feeding amount to ensure that the green flavor is removed at one time;
D. rolling for the first time: c, rapidly cooling the tea leaves subjected to the enzyme deactivation in the step C to 20 ℃, and then feeding the tea leaves into a rolling machine for primary rolling;
the rolling comprises the following specific steps:
(1) kneading for the first time for 30min without pressure;
(2) kneading for 30min for the second time, the first 15min without pressure, and the second 15min with slight pressure;
E. and (3) dehydrating: d, feeding the tea leaves twisted in the step D into a dynamic dehydrator for rapid dehydration, and controlling the temperature to be 125 ℃;
F. and (3) rolling for the second time: e, conveying the tea leaves subjected to rapid dehydration in the step E into a rolling machine for secondary rolling; the second rolling step is the same as the first rolling;
G. modeling: c, carding and molding the tea leaves obtained after the rolling in the step F by using a carding machine at the temperature of 123 ℃ to obtain strip-shaped maofeng;
H. and (3) drying: continuously drying the strip-shaped hair peaks molded in the step G by adopting a dryer, wherein the drying temperature is 100 ℃, and the rotating speed of the dryer is 400 r/min;
I. and (3) fragrance extraction: cooling the strip-shaped Maofeng obtained after drying in the step H to room temperature, naturally storing for 8 hours, and carrying out aroma extraction by adopting a full-automatic aroma extractor or a dryer to obtain a product with the moisture content of 2-5%;
J. screening and packaging: and (4) selecting the strip-shaped Maofeng obtained after the fragrance is extracted in the step I by adopting a winnowing machine or a screening machine, packaging in a grading way, and refrigerating.
And (3) taking part of strip-shaped hairline peak samples for identification to obtain:
color: tender green, fresh and moist; the appearance is even, neat and compact, and is even and clean without impurities; fragrance: the fragrance is lasting; and (3) taste: fresh, mellow and sweet; soup color: bright green and clear; has no mildew, no peculiar smell and no pollution, and meets the requirement of GB/T23766-2009 on first-grade tea.
Example 6
The processing method for manufacturing the high-quality jade-like strip-shaped Maofeng comprises the following steps:
A. selecting raw materials: selecting high camellia at the altitude of 800-1300 m, picking tea leaves before Qingming festival, selecting one bud and one leaf during picking, and placing the buds and the leaves in a breathable bamboo basket after picking, wherein the placing amount is 0.8kg per bamboo basket, so that the overstocked tea leaves are avoided;
B. spreading green: c, spreading the tea leaves picked in the step A on a green spreading device in time, wherein the green spreading thickness is 6cm, the green spreading time is 5 hours, and ventilation is ensured in the green spreading process;
C. de-enzyming: conveying the tea leaves spread in the step B into a double-layer roller hot air fixation machine by adopting conveying equipment to perform rapid fixation, wherein the fixation temperature is 420 ℃, and the fixation time is 4-5 min; regulating and controlling the speed and the temperature according to the leaf feeding amount to ensure that the green flavor is removed at one time;
D. rolling for the first time: c, rapidly cooling the tea leaves subjected to the enzyme deactivation in the step C to 20 ℃, and then feeding the tea leaves into a rolling machine for primary rolling;
the rolling comprises the following specific steps:
(1) kneading for the first time for 30min without pressure;
(2) kneading for 30min for the second time, the first 15min without pressure, and the second 15min with slight pressure;
E. and (3) dehydrating: d, feeding the tea leaves twisted in the step D into a dynamic dehydrator for rapid dehydration, and controlling the temperature to be 120 ℃;
F. and (3) rolling for the second time: e, conveying the tea leaves subjected to rapid dehydration in the step E into a rolling machine for secondary rolling; the second rolling step is the same as the first rolling;
G. modeling: c, carding and molding the tea leaves obtained after the rolling in the step F by using a carding machine at the temperature of 124 ℃ to obtain strip-shaped maofeng;
H. and (3) drying: continuously drying the strip-shaped hair peaks molded in the step G by adopting a dryer, wherein the drying temperature is 100 ℃, and the rotating speed of the dryer is 400 r/min;
I. and (3) fragrance extraction: cooling the strip-shaped Maofeng obtained after drying in the step H to room temperature, naturally storing for 8 hours, and carrying out aroma extraction by adopting a full-automatic aroma extractor or a dryer to obtain a product with the moisture content of 2-5%;
J. screening and packaging: and (4) selecting the strip-shaped Maofeng obtained after the fragrance is extracted in the step I by adopting a winnowing machine or a screening machine, packaging in a grading way, and refrigerating.
Taking part of strip Maofeng tea samples for quality identification to obtain:
color: tender green, fresh and moist; the appearance is even, neat and compact, and is even and clean without impurities; fragrance: the fragrance is lasting; and (3) taste: fresh, mellow and sweet; soup color: bright green and clear; has no mildew, no peculiar smell and no pollution, and meets the requirement of GB/T23766-2009 on first-grade tea.
Claims (10)
1. The processing technology of the high-quality Cuilu green tea comprises Cuilu bud tea and Cuilu Maofeng, and is characterized in that the processing technology of the Cuilu bud tea comprises the following steps:
s1, selecting raw materials: selecting high camellia at the altitude of 800-1300 m, picking tea leaves before the Qingming festival, selecting solid single buds without shells and residual leaves during picking, and selecting breathable bamboo baskets for containing tea leaves in an amount less than or equal to 0.5kg per bamboo basket after picking, so as to avoid overstocking of tea leaves;
s2, spreading green: spreading the tea leaves picked in the step S1 on a spreading machine in time, wherein the spreading thickness is 3-5 cm, the spreading time is 5-12 h, and ventilation is ensured in the spreading process;
s3, fixation: conveying the tea leaves spread in the step S2 into a double-layer roller hot air fixation machine by adopting conveying equipment to perform rapid fixation, wherein the fixation temperature is 350-550 ℃, and the fixation time is 4-5 min; regulating and controlling the speed and the temperature according to the leaf feeding amount to ensure that the green flavor is removed at one time;
s4, dehydration: rapidly cooling the tea subjected to rapid water removing in the step S3 to 15-25 ℃ through a rapid cooler, sending the tea into a flat tea making machine, dehydrating at low temperature, controlling the temperature at 120-140 ℃, and taking out the tea to cool to 15-25 ℃ when the moisture of the tea is reduced to 10-15 ℃;
s5, fragrance extraction: naturally holding the tea dehydrated in the step S4 for 5-10 h, and sending the tea into a full-automatic aroma raising machine for raising aroma into a product with the water content of 2-5% to obtain an aroma-raised product;
s6, screening and packaging: selecting the aroma-improving products obtained in the step S5, packaging in a grading way, and refrigerating to obtain Cuilu bud tea products;
the processing technology of the Cuilu Maofeng comprises the following steps:
A. selecting raw materials: selecting high camellia with the altitude of 800-1300 m, picking tea leaves before Qingming festival, selecting one bud and one leaf during picking, and placing the buds and the leaves in a breathable bamboo basket after picking, wherein the placing amount is 0.5-0.9 kg per bamboo basket, so that the overstocked tea leaves are avoided;
B. spreading green: c, spreading the tea leaves picked in the step A on a green spreading device in time, wherein the green spreading thickness is 5-10 cm, the green spreading time is 2-5 h, and ventilation is guaranteed in the green spreading process;
C. de-enzyming: conveying the tea leaves spread in the step B into a double-layer roller hot air de-enzyming machine by adopting conveying equipment to de-enzyme rapidly, wherein the de-enzyming temperature is 350-550 ℃, and the de-enzyming time is 4-5 min; regulating and controlling the speed and the temperature according to the leaf feeding amount to ensure that the green flavor is removed at one time;
D. rolling for the first time: c, rapidly cooling the tea leaves subjected to the enzyme deactivation in the step C to 15-25 ℃, and then feeding the tea leaves into a rolling machine for rolling for the first time;
E. and (3) dehydrating: d, conveying the tea leaves twisted in the step D into a dynamic dehydrator for rapid dehydration, and controlling the temperature to be 120-140 ℃;
F. and (3) rolling for the second time: e, conveying the tea leaves subjected to rapid dehydration in the step E into a rolling machine for secondary rolling;
G. modeling: d, frying the tea leaves obtained after the rolling in the step F by using a roller fixation machine for shaping, wherein the temperature is 120-130 ℃, and obtaining a roll-shaped Maofeng; or a strip tidying machine is adopted for tidying and modeling to obtain strip-shaped hair peaks;
H. and (3) drying: continuously drying the roll-shaped hair peaks or strip-shaped hair peaks molded in the step G by adopting a dryer, wherein the drying temperature is 90-120 ℃, and the rotating speed of the dryer is 350-450 r/min;
I. and (3) fragrance extraction: cooling the roll-shaped hairpeak or the strip-shaped hairpeak obtained after drying in the step H to room temperature, naturally storing for 6-12H, and carrying out aroma extraction by adopting a full-automatic aroma extractor or a dryer to obtain a product with the moisture content of 2-5%;
J. screening and packaging: and (4) respectively selecting the roll-shaped Maofeng or the strip-shaped Maofeng obtained after the fragrance is extracted in the step I, and carrying out grading packaging and refrigeration.
2. The processing technology of high-quality Cuixiu green tea as claimed in claim 1, wherein the amount of tea leaves stored in the air-permeable bamboo basket after being picked in the step S1 is 0.2-0.5 kg per bamboo basket.
3. The process according to claim 1, wherein the tea leaves before being spread in step S2 are collected for no more than 120 min.
4. The processing technology of high-quality emerald green tea as claimed in claim 1, wherein the water-removing temperature in step S3 is 400-500 ℃.
5. The processing technology of high-quality Cuixiu green tea as claimed in claim 1, wherein in the step S4, the tea leaves after the rapid deactivation of enzymes in the step S3 are rapidly cooled to 20 ℃ by a rapid cooler, and then sent to a flat tea making machine for low-temperature dehydration, the temperature is controlled to 120-130 ℃, and when the moisture content of the tea leaves is reduced to 10-12%, the tea leaves are taken out and cooled to 20 ℃.
6. The processing technology of high-quality emerald green tea as claimed in claim 1, wherein the temperature of the full-automatic aroma raising machine in the step S5 is controlled at 100-120 ℃, and when the moisture of the tea leaves is reduced to 2-5%, the tea leaves are taken out and cooled to 20-25 ℃ to obtain the aroma-raised product.
7. The processing technology of high-quality green and elegant green tea as claimed in claim 1, wherein the first rolling in step D or the second rolling in step F comprises the following specific steps:
(1) kneading for the first time for 30min without pressure;
(2) kneading for the second time for 30min, the first 15min without pressure, and the second 15min with slight pressure.
8. The processing technology of high-quality emerald green tea as claimed in claim 1, wherein the drying temperature in step H is 100 ℃ and the rotating speed of the dryer is 400 r/min.
9. The processing technology of high-quality emerald green tea as claimed in claim 1, wherein the aroma raising technology in step I is as follows: and (3) controlling the temperature to be 100-120 ℃ in a full-automatic aroma raising machine or a drying machine, taking out the tea leaves and cooling the tea leaves to 20-25 ℃ when the moisture of the tea leaves is reduced to 2-5%, and obtaining aroma raising products.
10. The processing technology of high-quality Cuilu green tea as claimed in claim 1, wherein the tea leaf selection is performed on the curly or striped hair peaks in step J by using a winnowing machine or a screening machine.
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