CN112155065A - Method for making terminal bud tea - Google Patents
Method for making terminal bud tea Download PDFInfo
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- CN112155065A CN112155065A CN202010991059.7A CN202010991059A CN112155065A CN 112155065 A CN112155065 A CN 112155065A CN 202010991059 A CN202010991059 A CN 202010991059A CN 112155065 A CN112155065 A CN 112155065A
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- Prior art keywords
- tea leaves
- tea
- spreading
- enzyming
- bud
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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
-
- 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 provides a method for making terminal bud tea, which comprises the following steps: s1): picking: picking terminal buds of the Muhe tea according to a standard that one bud and one leaf and two leaves are initially unfolded between clear and grain rain, wherein the length of the bud and the leaf is 1-3cm, picking the picked bud and leaf, and placing the picked bud and leaf in a tea basket for storage; s2): spreading: placing the picked tea leaves on a weighing machine for weighing, then spreading the tea leaves on a bamboo sieve for 6-9h, wherein the height of the bamboo sieve from the ground is 10-20cm, a gauze is covered at the top end of the bamboo sieve, a fan is placed near the bamboo sieve for auxiliary spreading, and the tea leaves are weighed for the second time after spreading, preferably 7% -10% of the weight loss due to water loss; s3): de-enzyming: the tea leaves after being spread are put into a pot for primary de-enzyming treatment, the de-enzyming temperature is 150-180 ℃, the tea leaves are continuously turned and stirred during the de-enzyming period, then the temperature is adjusted to 80-100 ℃, and the de-enzyming is carried out for 4-5 min.
Description
Technical Field
The invention relates to the technical field of terminal bud tea processing, in particular to a method for making terminal bud tea.
Background
Tea refers to leaves and buds of tea trees, broadly refers to leaves of evergreen shrub tea trees which can be used for making tea and beverages made of the leaves, the tea contains catechin, cholestenone, caffeine, inositol, folic acid, pantothenic acid and other components and can improve human health, the tea processing technology comprises picking, green removing, rolling and baking, in the processing technology, the tea is produced in each place and has one shape, the taste is more local characteristics, and the tea produced by the traditional tea processing technology with terminal buds is poor in taste and insufficient in quality.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provides a method for making terminal bud tea.
In order to achieve the above object, the present invention proposes: a method for preparing terminal bud tea comprises the following steps:
s1): picking: picking terminal buds of the Muhe tea according to a standard that one bud and one leaf and two leaves are initially unfolded between clear and grain rain, wherein the length of the bud and the leaf is 1-3cm, picking the picked bud and leaf, and placing the picked bud and leaf in a tea basket for storage;
s2): spreading: placing the picked tea leaves on a weighing machine for weighing, then spreading the tea leaves on a bamboo sieve for 6-9h, wherein the height of the bamboo sieve from the ground is 10-20cm, a gauze is covered at the top end of the bamboo sieve, a fan is placed near the bamboo sieve for auxiliary spreading, and the tea leaves are weighed for the second time after spreading, preferably 7% -10% of the weight loss due to water loss;
s3): de-enzyming: putting the spread tea leaves into a pot for primary de-enzyming treatment, de-enzyming for 1-5min at the de-enzyming temperature of 150-180 ℃, continuously turning and stirring the tea leaves during de-enzyming, adjusting the temperature to 80-100 ℃, de-enzyming for 4-5min, and de-enzyming to complete the standard that the stalks are continuously broken and exposed and the hand feeling is soft as the fragrance;
s4): rolling: putting the tea leaves after deactivation of enzymes into a rolling machine, and rolling for 25-30 min;
s5): primary frying: primarily frying the twisted tea leaves in a frying machine, controlling the temperature in the pot to be 50-80 ℃, and primarily frying for 10-30 min;
s6): baking: selecting multiple layers of drying cages, paving white gauze on the surface of each layer of drying cage, spreading tea leaves on the white gauze, keeping the spreading thickness at 1-3cm, placing the drying cages in an oven for primary drying for 10-15min, and then re-drying the tea leaves for 5-10min by using an air heater until the water content is 6% -8%;
s7): packaging: and packaging the baked tea leaves.
As a preferred technical scheme of the invention: the spreading thickness of the tea in the spreading step is 3-6cm, so that the heat in the tea can be released, the quality of the tea is softened, and the tea can give off faint scent.
As a preferred technical scheme of the invention: in the rolling step, the rotating speed of the rolling machine is 40-50r/min, the water content of the rolled tea leaves is kept at 8% -10%, and the rolled tea leaves can form a tight and bent shape, so that a foundation is laid for frying and forming strips.
As a preferred technical scheme of the invention: in the baking step, the primary baking temperature is 80-90 ℃, the secondary baking temperature is 30-40 ℃, and the moisture in the tea leaves can be ensured to be lost by baking twice, and the tea leaf fragrance is improved.
As a preferred technical scheme of the invention: in the spreading step, the tea leaves are turned every 1 hour, which is beneficial to accelerating the spreading efficiency.
As a preferred technical scheme of the invention: in the primary frying step, the tea broom is continuously used for rotationally frying and stirring in the pot, and tea leaves are shaken off every 1-2min, which is beneficial to improving the quality of the tea leaves.
Compared with the prior art, the invention has the beneficial effects that: the manufacturing method of the tea with the terminal buds conducts water-removing and spreading by means of manual assistance, the produced tea with the terminal buds is full, aromatic and excellent in quality, and contains a large amount of nutrient components, and the tea with the terminal buds can improve human immunity, protect heart blood vessels, promote fat catabolism and promote blood sugar balance when being drunk for a long time.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides the following technical scheme:
the first embodiment is as follows:
a method for preparing terminal bud tea comprises the following steps:
s1): picking: picking terminal buds of the Muhe tea according to a standard that one bud and one leaf and two leaves are initially unfolded between clear and rainy days, wherein the length of the bud and the leaf is 1cm, picking the picked bud and leaf and placing the picked bud and leaf in a tea basket for storage, and selecting high-quality terminal buds when picking the tea leaves, which is beneficial to improving the quality of the tea leaves;
s2): spreading: placing picked tea leaves on a weighing machine for weighing, then spreading the tea leaves on a bamboo sieve for spreading for 6 hours, wherein the spreading thickness of the tea leaves is 3cm, the height of the bamboo sieve from the ground is 10cm, the top end of the bamboo sieve is covered with a gauze, a fan is placed near the bamboo sieve for auxiliary spreading, the tea leaves are weighed for the second time after spreading, the tea leaves are turned over every 1 hour with the water loss and the weight loss of 7 percent as the best conditions, and the finished tea leaves prepared by spreading have mellow tea taste, fresh tea fragrance and bright leaf bottoms;
s3): de-enzyming: placing the spread tea leaves into a pot for primary de-enzyming treatment, de-enzyming for 1min at the de-enzyming temperature of 150 ℃, continuously stirring the tea leaves during de-enzyming, then adjusting the temperature to 80 ℃, de-enzyming for 4min, wherein the de-enzyming completion standard is that the tea leaves are continuously broken, the faint scent is exposed, and the hand feeling is soft, and the de-enzyming step can inhibit the enzymatic oxidation of tea polyphenol and the like in the fresh leaves, so that more nutrient components can be reserved;
s4): rolling: putting the tea leaves after enzyme deactivation into a rolling machine, rolling for 25min, wherein the rotating speed of the rolling machine is 40r/min, the water content of the rolled tea leaves is kept at 8%, and the rolling can reduce the volume of the tea leaves and is convenient for primary stir-frying into strips;
s5): primary frying: primarily frying the twisted tea leaves in a frying machine, controlling the temperature in a pot at 50 ℃, primarily frying for 10min, continuously rotationally frying and stirring the tea leaves in the pot by using a tea frying broom during primary frying, and shaking up the tea leaves every 1min so as to quickly evaporate moisture in the tea leaves, block the fermentation process of the tea leaves and further retain most of nutrient substances in the tea leaves;
s6): baking: selecting multiple layers of drying cages, paving white gauze on the surface of each layer of drying cage, spreading tea leaves on the white gauze, keeping the spreading thickness at 1cm, placing the drying cages in an oven for primary drying for 10min, then re-drying the tea leaves for 5min by using an air heater until the moisture content is 6%, the primary drying temperature is 80 ℃, the re-drying temperature is 30 ℃, and drying the tea leaves to enable the crude tea leaf fragrance to be improved and to have freshness;
s7): packaging: and packaging the baked tea leaves.
Example two:
a method for preparing terminal bud tea comprises the following steps:
s1): picking: picking terminal buds of the Muhe tea according to a standard that one bud and one leaf and two leaves are initially unfolded between clear and rainy days, wherein the length of the bud and the leaf is 2cm, picking the picked bud and leaf and placing the picked bud and leaf in a tea basket for storage, and selecting high-quality terminal buds when picking the tea leaves, which is beneficial to improving the quality of the tea leaves;
s2): spreading: placing picked tea leaves on a weighing machine for weighing, then spreading the tea leaves on a bamboo sieve for 7.5 hours, wherein the spreading thickness of the tea leaves is 4.5cm, the height of the bamboo sieve from the ground is 15cm, a gauze is covered at the top end of the bamboo sieve, a fan is placed near the bamboo sieve for auxiliary spreading, secondary weighing is carried out on the tea leaves after spreading, the tea leaves are preferably dehydrated and lightened by 8%, the tea leaves are turned over every 1 hour, and the finished tea leaves prepared by spreading have mellow tea taste, fresh and cool tea fragrance and bright leaf bottoms;
s3): de-enzyming: placing the spread tea leaves into a pot for primary de-enzyming treatment, de-enzyming for 3min at the de-enzyming temperature of 170 ℃, continuously stirring the tea leaves during de-enzyming, then adjusting the temperature to 90 ℃, de-enzyming for 4.5min, wherein the de-enzyming completion standard is that the broken stems are continuous, the faint scent is exposed, and the hand feeling is soft, and the de-enzyming step can inhibit enzymatic oxidation of tea polyphenol and the like in the fresh tea leaves, so that more nutrient components can be reserved;
s4): rolling: putting the tea leaves after enzyme deactivation into a rolling machine, rolling for 18min, wherein the rotating speed of the rolling machine is 45r/min, the water content of the rolled tea leaves is kept at 9%, and the rolling can reduce the volume of the tea leaves and is convenient for primary stir-frying into strips;
s5): primary frying: primarily frying the twisted tea leaves in a frying machine, controlling the temperature in a pot at 70 ℃, primarily frying for 20min, continuously frying and stirring the tea leaves in the pot by using a tea frying broom in a rotating way during primary frying, and shaking off the tea leaves every 1.5min so as to quickly evaporate moisture in the tea leaves, block the fermentation process of the tea leaves and further keep most of nutrient substances in the tea leaves;
s6): baking: selecting multiple layers of drying cages, paving white gauze on the surface of each layer of drying cage, spreading tea leaves on the white gauze, keeping the spreading thickness at 2cm, placing the drying cages in an oven for primary drying for 13min, then carrying out secondary drying on the tea leaves for 8min by using an air heater until the moisture content is 7%, the primary drying temperature is 85 ℃, the secondary drying temperature is 35 ℃, and drying the tea leaves to enable the crude tea leaf fragrance to be improved and to have freshness;
s7): packaging: and packaging the baked tea leaves.
Example three:
a method for preparing terminal bud tea comprises the following steps:
s1): picking: picking terminal buds of the Muhe tea according to a standard that one bud and one leaf and two leaves are initially unfolded between clear and rainy days, wherein the length of the bud and the leaf is 3cm, picking the picked bud and leaf and placing the picked bud and leaf in a tea basket for storage, and selecting high-quality terminal buds when picking the tea leaves, which is beneficial to improving the quality of the tea leaves;
s2): spreading: placing picked tea leaves on a weighing machine for weighing, then spreading the tea leaves on a bamboo sieve for spreading for 9 hours, wherein the spreading thickness of the tea leaves is 6cm, the height of the bamboo sieve from the ground is 20cm, the top end of the bamboo sieve is covered with a gauze, a fan is placed near the bamboo sieve for auxiliary spreading, the tea leaves are weighed for the second time after spreading, the tea leaves are turned over every 1 hour with water loss and weight loss of 10 percent, and the finished tea leaves prepared by spreading have mellow tea taste, fresh tea fragrance and bright leaf bottoms;
s3): de-enzyming: placing the spread tea leaves into a pot for primary de-enzyming treatment, de-enzyming for 5min at the de-enzyming temperature of 180 ℃, continuously stirring the tea leaves during de-enzyming, then adjusting the temperature to 100 ℃, de-enzyming for 5min, wherein the de-enzyming completion standard is that the tea leaves are continuously broken, the faint scent is exposed, and the hand feeling is soft, and the de-enzyming step can inhibit the enzymatic oxidation of tea polyphenol and the like in the fresh leaves, so that more nutrient components can be reserved;
s4): rolling: putting the tea leaves after enzyme deactivation into a rolling machine, rolling for 30min, wherein the rotating speed of the rolling machine is 50r/min, the water content of the rolled tea leaves is kept at 10%, and the rolling can reduce the volume of the tea leaves and is convenient for primary stir-frying into strips;
s5): primary frying: primarily frying the twisted tea leaves in a frying machine, controlling the temperature in a pot at 80 ℃, primarily frying for 30min, continuously rotationally frying and stirring the tea leaves in the pot by using a tea frying broom during primary frying, and shaking out the tea leaves every 2min so as to quickly evaporate moisture in the tea leaves, block the fermentation process of the tea leaves and further keep most of nutrient substances in the tea leaves;
s6): baking: selecting multiple layers of drying cages, paving white gauze on the surface of each layer of drying cage, spreading tea leaves on the white gauze, keeping the spreading thickness at 3cm, placing the drying cages in an oven for primary drying for 15min, then re-drying the tea leaves for 10min by using an air heater until the moisture content is 8%, the primary drying temperature is 90 ℃, the re-drying temperature is 40 ℃, and drying the tea leaves to enable the crude tea leaf fragrance to be improved and fresh;
s7): packaging: and packaging the baked tea leaves.
The invention has the advantages that: the terminal bud tea leaves prepared by the method contain rich catechin, cholestenone, caffeine, inositol, folic acid, pantothenic acid and other components, have the effects of preventing and inhibiting obesity, relieving greasiness, promoting digestion and losing weight under the comprehensive action, and have the effects of uniform color, compact appearance, uniform texture, rich fragrance and health care.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A method for preparing terminal bud tea is characterized in that: the method comprises the following steps:
s1): picking: picking terminal buds of the Muhe tea according to a standard that one bud and one leaf and two leaves are initially unfolded between clear and grain rain, wherein the length of the bud and the leaf is 1-3cm, picking the picked bud and leaf, and placing the picked bud and leaf in a tea basket for storage;
s2): spreading: placing the picked tea leaves on a weighing machine for weighing, then spreading the tea leaves on a bamboo sieve for 6-9h, wherein the height of the bamboo sieve from the ground is 10-20cm, a gauze is covered at the top end of the bamboo sieve, a fan is placed near the bamboo sieve for auxiliary spreading, and the tea leaves are weighed for the second time after spreading, preferably 7% -10% of the weight loss due to water loss;
s3): de-enzyming: putting the spread tea leaves into a pot for primary de-enzyming treatment, de-enzyming for 1-5min at the de-enzyming temperature of 150-180 ℃, continuously turning and stirring the tea leaves during de-enzyming, adjusting the temperature to 80-100 ℃, de-enzyming for 4-5min, and de-enzyming to complete the standard that the stalks are continuously broken and exposed and the hand feeling is soft as the fragrance;
s4): rolling: putting the tea leaves after deactivation of enzymes into a rolling machine, and rolling for 25-30 min;
s5): primary frying: primarily frying the twisted tea leaves in a frying machine, controlling the temperature in the pot to be 50-80 ℃, and primarily frying for 10-30 min;
s6): baking: selecting multiple layers of drying cages, paving white gauze on the surface of each layer of drying cage, spreading tea leaves on the white gauze, keeping the spreading thickness at 1-3cm, placing the drying cages in an oven for primary drying for 10-15min, and then re-drying the tea leaves for 5-10min by using an air heater until the water content is 6% -8%;
s7): packaging: and packaging the baked tea leaves.
2. The method for producing terminal bud tea leaves according to claim 1, wherein: the spreading thickness of the tea in the spreading step is 3-6 cm.
3. The method for producing terminal bud tea leaves according to claim 1, wherein: in the rolling step, the rotating speed of the rolling machine is 40-50r/min, and the water content of the rolled tea leaves is kept at 8-10%.
4. The method for producing terminal bud tea leaves according to claim 1, wherein: in the baking step, the primary baking temperature is 80-90 ℃, and the secondary baking temperature is 30-40 ℃.
5. The method for producing terminal bud tea leaves according to claim 1, wherein: in the spreading step, the tea leaves are turned over every 1 hour.
6. The method for producing terminal bud tea leaves according to claim 1, wherein: in the primary frying step, the tea is continuously stirred in the pan by the tea-frying broom in a rotating way, and the tea is shaken off every 1-2 min.
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| CN202010991059.7A CN112155065A (en) | 2020-09-20 | 2020-09-20 | Method for making terminal bud tea |
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| CN202010991059.7A CN112155065A (en) | 2020-09-20 | 2020-09-20 | Method for making terminal bud tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812473A (en) * | 2021-08-19 | 2021-12-21 | 王琳 | Method for making terminal bud tea |
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2020
- 2020-09-20 CN CN202010991059.7A patent/CN112155065A/en active Pending
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| CN104026309A (en) * | 2014-06-25 | 2014-09-10 | 重庆新沪渝生物科技发展有限公司 | Glechoma longituba tea preparation method, glechoma hedracea tea and application thereof |
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| CN113812473A (en) * | 2021-08-19 | 2021-12-21 | 王琳 | Method for making terminal bud tea |
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Application publication date: 20210101 |