CN112293505A - Processing method of Huangkui tea - Google Patents
Processing method of Huangkui tea Download PDFInfo
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- CN112293505A CN112293505A CN202011038018.2A CN202011038018A CN112293505A CN 112293505 A CN112293505 A CN 112293505A CN 202011038018 A CN202011038018 A CN 202011038018A CN 112293505 A CN112293505 A CN 112293505A
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- tea
- leaves
- huangkui
- baking
- temperature
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Classifications
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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
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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 discloses a Huangkui tea processing method which comprises the steps of picking, fresh leaf selection, spreading, de-enzyming, rolling, fermenting, baking and aroma improvement.
Description
Technical Field
The invention relates to the field of tea, and in particular relates to a processing method of Huangkui tea.
Background
The 'Huangkui' tea tree stock is derived from a natural variation single plant of local tea tree population in Biqiatown of Lanxi county in Anhui province, and the stock tree is stored in Hongyun tea-making company, Hongyun county in Lanhui county, Xuan City in Anhui province. Protective excavation and utilization of original mother trees are started in 2008. The Huangkui tea is a rare tea which is rare and rare, but the processing method of the Huangkui tea does not give full play to the nutritional value at present.
Disclosure of Invention
A processing method of Huangkui tea comprises the following steps:
(1) picking and selecting fresh leaves
When one bud and one leaf of the Huangkui tea are initially spread, picking fresh single-bud leaves, selecting fresh Huangkui leaves after picking, and removing internal diseased yellow leaves and old leaves;
(2) spreading for green tea
Spreading the fresh Huangkui tea leaves with a thickness of 1-4cm on a bamboo sieve at a cool and ventilated place indoors for 3-5h, and turning over once every 0.5-1 h;
(3) de-enzyming and rolling
Putting the spread fresh Huangkui tea leaves into a frying pan to be fully and uniformly mixed, controlling the temperature of the frying pan in stages, and simultaneously turning, raising, scattering, kneading and fishing for fixation and kneading until the color of the tea leaves fades and becomes dark, and the water content of the tea leaves is reduced to 25-30%;
(4) fermentation of
Putting the tea leaves subjected to de-enzyming and rolling in a fermentation chamber at 27-33 ℃, spraying a lactic acid bacteria starter, and continuously fermenting for 15-24h in an anaerobic environment;
(5) baking and perfuming
Placing the fermented tea in a heating and baking machine, controlling the baking temperature in stages, baking until the water content is lower than 5%, and finishing and packaging.
Preferably, in the step (2), ventilation is performed by using a fan-blowing mode to wither the leaves, and the fan speed is controlled at 0.5 m/s.
Preferably, the mode of controlling the pot temperature in the water-removing and rolling step (3) in a staged manner is as follows: making tea at low temperature of 50-70 deg.C for 5-7 min; preparing tea at medium temperature of 75-95 deg.C for 10-15 min; the tea making at high temperature is 110-.
Preferably, a layer of lactic acid bacteria starter is lightly sprinkled on the surface of the tea during the anaerobic fermentation of the tea in the step (4), and the sprinkling amount of the lactic acid bacteria starter is 2-5mg per kilogram of the tea.
Preferably, the step (5) includes the following steps: baking at low temperature of 20-30 deg.C for 3-4 min; baking at 45-50 deg.C for 8-12 min; baking at high temperature of 60-75 deg.C for 5-10 min.
Preferably, the finishing and packaging in the step (5) are packaged in a vacuum pumping mode.
Has the advantages that: the invention provides a Huangkui tea processing method which comprises the steps of picking, fresh leaf selection, tedding, de-enzyming and rolling, fermentation, baking and aroma improvement, lactobacillus assisted fermentation is carried out in the processing process of Huangkui, on one hand, the aroma of tea can be effectively improved, on the other hand, the absorption of nutrient elements in Huangkui tea by human bodies can be promoted, so that Huangkui tea is more popular with people, in the tedding and the fermentation in the step (2), the ventilation is carried out by blowing by adopting a fan, the wind speed of the fan is controlled at 0.5m/s, the withering of tea can be accelerated by the method, so that the subsequent manufacturing of tea is facilitated, and the stage pot temperature control mode in the de-enzyming and rolling in the step (3) is as follows: making tea at low temperature of 50-70 deg.C for 5-7 min; preparing tea at medium temperature of 75-95 deg.C for 10-15 min; 110-130 ℃ high-temperature tea making, lasting for 15-20min, the process can effectively solve the problem of tea frying and pasting, and can lock the aroma of the tea, in the step (4), a layer of lactic acid bacteria starter is lightly scattered on the surface of the tea during anaerobic fermentation of the tea, the scattering amount is 2-5mg of lactic acid bacteria starter per kilogram of tea, the lactic acid bacteria starter can promote the further fermentation of the tea on one hand, so that the nutrient elements in the tea can be conveniently absorbed by a human body, the proper amount of the lactic acid bacteria starter can prevent the tea from being excessively fermented to generate sour taste and influence the taste and the aroma of the tea on the other hand, and the step (5) is characterized in that the baking temperature is controlled in a staged manner: baking at low temperature of 20-30 deg.C for 3-4 min; baking at 45-50 deg.C for 8-12 min; the tea leaves are baked at a high temperature of 60-75 ℃ for 5-10min, the method can further realize aroma enhancement of the tea leaves, the arrangement and packaging in the step (5) are packaged in a vacuumizing mode, and the method can effectively prolong the quality guarantee time of the tea leaves.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1:
a method for processing Huangkui tea comprises the following steps:
(1) picking and selecting fresh leaves
When one bud and one leaf of the Huangkui tea are initially spread, picking fresh single-bud leaves, selecting fresh Huangkui leaves after picking, and removing internal diseased yellow leaves and old leaves;
(2) spreading for green tea
Spreading the fresh Huangkui tea leaves with the thickness of 1cm on a bamboo sieve at a cool and ventilated place indoors for 3h, and turning over once every 1 hour;
(3) de-enzyming and rolling
Putting the spread fresh Huangkui tea leaves into a frying pan to be fully and uniformly mixed, controlling the temperature of the frying pan in stages, and simultaneously turning, raising, scattering, kneading and fishing for fixation and kneading until the color of the tea leaves fades and becomes dark, and the water content of the tea leaves is reduced to 25%;
(4) fermentation of
Putting the tea leaves subjected to de-enzyming and rolling in a fermentation chamber at 27 ℃, spraying a lactic acid bacteria starter, and continuously fermenting for 15 hours in an anaerobic environment;
(5) baking and perfuming
Placing the fermented tea in a heating and baking machine, controlling the baking temperature in stages, baking until the water content is lower than 5%, and finishing and packaging.
Example 2:
a method for processing Huangkui tea comprises the following steps:
(1) picking and selecting fresh leaves
When one bud and one leaf of the Huangkui tea are initially spread, picking fresh single-bud leaves, selecting fresh Huangkui leaves after picking, and removing internal diseased yellow leaves and old leaves;
(2) spreading for green tea
Spreading the fresh Huangkui tea leaves on a bamboo sieve at an indoor shady and ventilated place for 3 hours in a thickness of 2cm, turning over the fresh Huangkui tea leaves once every 0.5 hour, carrying out leaf withering treatment by adopting a fan blowing mode in the spreading process, and controlling the fan speed at 0.5 m/s;
(3) de-enzyming and rolling
The fresh Huangkui tea leaves after being spread for green treatment are put into a frying pan to be fully and uniformly mixed, and the temperature of the frying pan is controlled in a staged mode: making tea at low temperature of 50 deg.C for 5 min; preparing tea at medium temperature of 80 deg.C for 12 min; making tea at high temperature of 120 deg.C for 18min, turning, spreading, kneading, and taking out for deactivating enzyme and kneading until the color of tea fades and becomes dark, and the water content of tea is reduced to 26%;
(4) fermentation of
Putting the tea leaves subjected to de-enzyming and rolling in a fermentation chamber at 30 ℃, spraying a lactic acid bacteria starter, spraying 3mg of the lactic acid bacteria starter per kilogram of the tea leaves, and continuously fermenting for 18 hours in an anaerobic environment;
(5) baking and perfuming
Placing the fermented tea leaves in a heating and baking machine, and controlling the baking temperature in stages in a mode that: baking at low temperature of 20 deg.C for 4 min; baking at middle temperature of 48 deg.C for 10 min; baking at high temperature of 70 deg.C for 8min until the water content is lower than 5%, finishing and packaging, and packaging by vacuum pumping.
Example 3:
a method for processing Huangkui tea comprises the following steps:
(1) picking and selecting fresh leaves
When one bud and one leaf of the Huangkui tea are initially spread, picking fresh single-bud leaves, selecting fresh Huangkui leaves after picking, and removing internal diseased yellow leaves and old leaves;
(2) spreading for green tea
Spreading the fresh Huangkui tea leaves on a bamboo sieve at an indoor shady and ventilated place for 5 hours in a thickness of 3cm, turning over the fresh Huangkui tea leaves once every 1 hour, carrying out leaf withering treatment in a fan blowing mode in the spreading process, and controlling the fan speed at 0.5 m/s;
(3) de-enzyming and rolling
The fresh Huangkui tea leaves after being spread for green treatment are put into a frying pan to be fully and uniformly mixed, and the temperature of the frying pan is controlled in a staged mode: making tea at low temperature of 70 deg.C for 5 min; preparing tea at medium temperature of 95 deg.C for 10 min; making tea at high temperature of 130 deg.C for 15min, turning, spreading, kneading, and fishing for deactivating enzyme and kneading until the color of tea fades and becomes dark, and the water content of tea is reduced to 25%;
(4) fermentation of
Putting the tea leaves subjected to de-enzyming and rolling in a fermentation chamber at 33 ℃, spraying a lactic acid bacteria starter, spraying 4mg of the lactic acid bacteria starter per kilogram of the tea leaves, and continuously fermenting for 15 hours in an anaerobic environment;
(5) baking and perfuming
Placing the fermented tea leaves in a heating and baking machine, and controlling the baking temperature in stages in a mode that: baking at low temperature of 30 deg.C for 3 min; baking at 50 deg.C for 8 min; baking at 75 deg.C for 10min until the water content is lower than 5%, arranging and packaging, and packaging by vacuum pumping.
The Huangkui tea of each example was extracted for analysis and compared to the prior art to give the following data:
| number of times of tea infusion | Duration of fragrance/h | Nutrient absorption rate | |
| Example 1 | 3 | 2.5 | 56％ |
| Example 2 | 4 | 3.6 | 78％ |
| Example 3 | 4 | 3.2 | 69％ |
| Existing index | 3 | 1 | 45％ |
According to the data in the table, when the parameters in the embodiment 2 are obtained, the parameters of the processing method of the abelmoschus manihot tea are that the tea can be brewed and drunk 4 times, the fragrance lasts for 3.6 hours, and the nutrient absorption rate is 78%, while the prior art standard is that the tea can be brewed and drunk 3 times, the fragrance lasts for 1 hour, and the nutrient absorption rate is 45%.
The invention provides a Huangkui tea processing method which comprises the steps of picking, fresh leaf selection, tedding, de-enzyming and rolling, fermentation, baking and aroma improvement, lactobacillus assisted fermentation is carried out in the processing process of Huangkui, on one hand, the aroma of tea can be effectively improved, on the other hand, the absorption of nutrient elements in Huangkui tea by human bodies can be promoted, so that Huangkui tea is more popular with people, in the tedding and the fermentation in the step (2), the ventilation is carried out by blowing by adopting a fan, the wind speed of the fan is controlled at 0.5m/s, the withering of tea can be accelerated by the method, so that the subsequent manufacturing of tea is facilitated, and the stage pot temperature control mode in the de-enzyming and rolling in the step (3) is as follows: making tea at low temperature of 50-70 deg.C for 5-7 min; preparing tea at medium temperature of 75-95 deg.C for 10-15 min; 110-130 ℃ high-temperature tea making, lasting for 15-20min, the process can effectively solve the problem of tea frying and pasting, and can lock the aroma of the tea, in the step (4), a layer of lactic acid bacteria starter is lightly scattered on the surface of the tea during anaerobic fermentation of the tea, the scattering amount is 2-5mg of lactic acid bacteria starter per kilogram of tea, the lactic acid bacteria starter can promote the further fermentation of the tea on one hand, so that the nutrient elements in the tea can be conveniently absorbed by a human body, the proper amount of the lactic acid bacteria starter can prevent the tea from being excessively fermented to generate sour taste and influence the taste and the aroma of the tea on the other hand, and the step (5) is characterized in that the baking temperature is controlled in a staged manner: baking at low temperature of 20-30 deg.C for 3-4 min; baking at 45-50 deg.C for 8-12 min; the tea leaves are baked at a high temperature of 60-75 ℃ for 5-10min, the method can further realize aroma enhancement of the tea leaves, the arrangement and packaging in the step (5) are packaged in a vacuumizing mode, and the method can effectively prolong the quality guarantee time of the tea leaves.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept of the present invention, and these changes and modifications are all within the scope of the present invention.
Claims (6)
1. The processing method of the Huangkui tea is characterized by comprising the following steps:
(1) picking and selecting fresh leaves
When one bud and one leaf of the Huangkui tea are initially spread, picking fresh single-bud leaves, selecting fresh Huangkui leaves after picking, and removing internal diseased yellow leaves and old leaves;
(2) spreading for green tea
Spreading the fresh Huangkui tea leaves with a thickness of 1-4cm on a bamboo sieve at a cool and ventilated place indoors for 3-5h, and turning over once every 0.5-1 h;
(3) de-enzyming and rolling
Putting the spread fresh Huangkui tea leaves into a frying pan to be fully and uniformly mixed, controlling the temperature of the frying pan in stages, and simultaneously turning, raising, scattering, kneading and fishing for fixation and kneading until the color of the tea leaves fades and becomes dark, and the water content of the tea leaves is reduced to 25-30%;
(4) fermentation of
Putting the tea leaves subjected to de-enzyming and rolling in a fermentation chamber at 27-33 ℃, spraying a lactic acid bacteria starter, and continuously fermenting for 15-24h in an anaerobic environment;
(5) baking and perfuming
Placing the fermented tea in a heating and baking machine, controlling the baking temperature in stages, baking until the water content is lower than 5%, and finishing and packaging.
2. The Huangkui tea processing method according to claim 1, wherein in the step (2), the leaf-withering treatment is performed by blowing the tea leaves with a fan, and the air speed of the fan is controlled to be 0.5 m/s.
3. The processing method of Huangkui tea as claimed in claim 1, wherein the way of controlling the pot temperature in the water-removing and rolling step (3) is: making tea at low temperature of 50-70 deg.C for 5-7 min; preparing tea at medium temperature of 75-95 deg.C for 10-15 min; the tea making at high temperature is 110-.
4. The processing method of Huangkui tea as claimed in claim 1, wherein in the step (4), during the anaerobic fermentation of tea, a layer of lactobacillus leaven is lightly sprinkled on the surface of tea, and the amount of lactobacillus leaven sprinkled is 2-5mg per kg of tea.
5. The processing method of Huangkui tea as claimed in claim 1, wherein the stepwise baking temperature control in step (5) is: baking at low temperature of 20-30 deg.C for 3-4 min; baking at 45-50 deg.C for 8-12 min; baking at high temperature of 60-75 deg.C for 5-10 min.
6. The Huangkui tea processing method according to claim 1, wherein the finishing and packaging in step (5) is performed by vacuum-pumping.
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| CN202011038018.2A CN112293505A (en) | 2020-09-28 | 2020-09-28 | Processing method of Huangkui tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7085174B1 (en) * | 2021-03-23 | 2022-06-16 | 長峰製茶株式会社 | Manufacturing method of anaerobic fermented tea |
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