CN112931649A - Processing method of low-temperature de-enzyming straight green tea of carding machine - Google Patents
Processing method of low-temperature de-enzyming straight green tea of carding machine Download PDFInfo
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- CN112931649A CN112931649A CN202110369648.6A CN202110369648A CN112931649A CN 112931649 A CN112931649 A CN 112931649A CN 202110369648 A CN202110369648 A CN 202110369648A CN 112931649 A CN112931649 A CN 112931649A
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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 discloses a processing method of a low-temperature de-enzyming straight green tea by a tea carding machine, which belongs to the technical field of tea preparation, and the processing method at least comprises the steps of picking, spreading and drying in the air, de-enzyming, dampening and primary drying, wherein a low-temperature and less-leaf-throwing tea carding machine de-enzyming mode is adopted in the de-enzyming step, the de-enzyming temperature and the leaf throwing amount are controlled, the traditional concept of high-temperature de-enzyming by a de-enzyming machine is broken away, the color of the tea can be kept under the condition of uniform de-enzyming and thorough de-enzyming, the volatilization of floral substances such as low-boiling-point esters and alcohols and the like and the completeness of tea infusion can be reduced, the soaking resistance of the green tea can be increased, the aroma, the color and the taste of the green.
Description
Technical Field
The invention belongs to the technical field of tea preparation, relates to a processing method of straight green tea, and particularly relates to a processing method of low-temperature de-enzyming straight green tea by a carding machine.
Background
Sunshine is one of three sea green tea cities recognized by world tea scientists. The sunshine green tea has unique and excellent qualities of yellow green and bright liquor color, rich chestnut fragrance, sweet aftertaste, thick leaves, high fragrance, brewing resistance and the like, and is known as 'Chinese green tea novelty'. The green tea is prepared from new leaves or buds of tea tree by deactivating enzyme, shaping, and oven drying, and retains natural substances of fresh leaves and nutritional components such as tea polyphenols, catechin, chlorophyll, caffeine, amino acids, and vitamins.
For further improving the aroma of green tea, people have made some improvements on the processing technology of green tea, for example, chinese patent CN107771980 discloses a processing method of straight green tea with high aroma, which comprises picking fresh leaves, spreading green, deactivating enzymes, spreading for cooling, rolling, dampening, pressing for tidying strips, and drying for aroma extraction, wherein, after the spreading for cooling, primary drying and heating are carried out, and the temperature is controlled at 80-100 ℃; kneading by hand, kneading the primarily baked and heated tea leaves in one direction with hand strength according to the principle of light-heavy-light for 3-7 min, and taking out of the pot when the tea leaves have slight stabbing hand feeling; pressurizing, carding, quickly cooling, spreading the carded tea in a ventilating tea tray according to the thickness of 2-6 cm, quickly cooling to normal temperature within 10 seconds, and spreading for moisture regaining. Although the mode improves the aroma of the tea to a certain extent, high-temperature enzyme deactivation is adopted in the process, so that alcohol ester flower fragrance substances with low boiling points are easily volatilized, the flower aroma of the tea is reduced, and meanwhile, the steaming phenomenon of 'external dryness and internal humidity' generated by high-temperature quick drying affects the aroma, color and taste of the green tea.
Disclosure of Invention
The invention aims to solve the problems that in the production and processing process of straight green tea in the prior art, high-temperature enzyme deactivation easily volatilizes alcohol ester flower fragrance substances with low boiling points, the flower fragrance of tea is reduced, and the fragrance, color and taste of green tea are influenced by the steaming phenomenon of 'external dryness and internal dampness' generated by high-temperature quick drying.
Based on the above purposes, the invention discloses a processing method of low-temperature de-enzyming straight green tea by a tea carding machine, which at least comprises the steps of picking, spreading and airing, de-enzyming, dampening and primary drying, wherein the de-enzyming adopts a vibration tea carding machine, each tea carding groove is lubricated by tea oil before de-enzyming, the pot temperature of the vibration tea carding machine is controlled to be 195-210 ℃, after the temperature is stabilized, 250-350 g of tea is put into each tea carding groove, the less the tea leaves are put, the better the tea leaves are put, the de-enzyming time is 6-10 min on the basis of ensuring that the tea leaves are fully paved in the tea carding grooves, when the tea leaves are dispersed in green grass smell and the flower fragrance is exposed, and when the tea leaves are soft and tough by holding, the de-enzyming is completed, and the. The fixation mode of low temperature and less leaf throwing can ensure that the color of the tea leaves is preserved under the condition of uniformly and thoroughly killing the tea leaves, can also reduce the volatilization of floral substances such as esters and alcohols with low boiling point and the completeness of tea liquid, increases the soaking resistance of the green tea, and improves the aroma, color and taste of the green tea, thereby obtaining the green tea with higher quality.
Preferably, the secondary trimming and shaping are further included between the moisture regaining and the primary drying, the secondary trimming and shaping adopt a vibration carding machine, the pot temperature of the vibration carding machine is controlled to be 150-155 ℃, after the temperature is stable, 250-350 g of tea leaves are put into each carding groove, the secondary trimming and shaping time is 8-10 min, when the tea leaves are held by hands and have stabbing hand feeling, the secondary trimming and shaping are completed, and the tea leaves are moved out of the vibration carding machine. The form of the tea can be further controlled by the repeated shaping, and the straight green tea with more perfect appearance is prepared. The fixation and the re-tidying and shaping are all finished in the same equipment, so that the transfer process of tea in the tea processing process can be reduced, the tea pollution is avoided, and the tea form is prevented from being damaged.
Preferably, the harvesting is carried out by selecting a great white clone variety of Fuding, the harvesting standard is one bud and one leaf for initial development or one bud and one leaf, the dew leaves, the insect-disease leaves, the rain leaves and the damaged leaves are not harvested, the preferred is one bud and one leaf for initial development, and the fresh and tender bud leaves have better aromaticity.
Preferably, the spreading and drying comprises the steps of spreading the picked fresh leaves on a spreading and drying sieve in a thickness of 1cm, wherein the weight of each tray is 0.5kg-1kg, the smaller the weight of each tray is on the premise of ensuring the uniform thickness of the spreading and drying, the better the weight of each tray is, the influence on the quality of the tea leaves caused by uneven spreading and drying due to the overlarge thickness is avoided, and the spread and dried leaves are spread and dried for 6h-9h at the room temperature of 22-24 ℃ and under the air humidity of 60% -65%.
Preferably, the tea leaves are naturally aired in the spreading and airing process, so that the tea leaves cannot be turned over. The fresh tea leaves are naturally spread and dried for a long time, so that partial water can be evaporated from the fresh tea leaves, the quality of the tea leaves is changed, the fresh tea leaves naturally emit faint scent or flower and fruit fragrance, the next procedure is carried out, and the fragrance of the tea leaves is greatly guaranteed.
Preferably, the moisture regaining comprises the steps of spreading the tea leaves after the water removing on a spreading and drying sieve with the thickness of 1cm, wherein the weight of each plate is 0.5kg-1kg, and the tea leaves are regained for 1h-1.5h under the environment that the room temperature is 20-22 ℃ and the air humidity is 55% -60%.
Preferably, the initial drying adopts a flavor extraction machine, the temperature of hot air of the flavor extraction machine is controlled to be 85 ℃, after the temperature is stable, the drying is carried out for 50min to 80min, and the tea is prepared when the water content of the tea is between 5 percent and 6 percent.
Preferably, the water draining step comprises the steps of spreading the primarily dried tea leaves on a spreading and drying screen with the thickness of 1cm, wherein the weight of each tray is 0.5kg-1kg, and the water draining step comprises the step of draining the primarily dried tea leaves for 20min-30min at the room temperature of 26-28 ℃ and under the air humidity of 50% -55%.
Preferably, the re-drying is carried out by adopting an aroma raising machine, the temperature of hot air of the aroma raising machine is controlled to be 80 ℃, after the temperature is stable, the drying is carried out for 50min to 80min, and the tea is prepared when the water content of the tea is between 5 percent and 6 percent.
Preferably, in order to ensure the external environment of spreading, drying, moisture regaining and water draining, an air conditioner, a dehumidifier and a humidifier are required to be arranged in the field of spreading, drying, moisture regaining and water draining, and the temperature and the humidity of the environment are adjusted by the air conditioner, the dehumidifier and the humidifier.
Preferably, the spreading and drying, the moisture regaining and the water draining are completed in the automatic drying room, and the parameters of the automatic drying room are adjusted to meet the environmental requirements of the spreading and drying, the moisture regaining and the water draining.
The invention has the beneficial effects that: 1. the green tea fixation method adopts a low-temperature and less-leaf-throwing fixation mode, so that the color of the tea can be kept under the condition of uniformly and thoroughly killing the tea, the volatilization of floral substances such as esters and alcohols with low boiling points and the completeness of tea infusion can be reduced, the soaking resistance of the green tea is improved, and the aroma, color and taste of the green tea are improved, so that the green tea with higher quality is obtained. 2. The water-removing process adopts the vibration strip tidying machine and adopts the water-removing mode of low temperature and less leaf throwing, thus breaking the traditional concept of using the water-removing machine to carry out high-temperature water-removing. 3. The water feeding process between the primary drying and the secondary drying ensures that the phenomenon of 'external drying and internal wetting' can not occur, so that the drying of the tea leaves is kept uniform and sufficient, and the quality of the tea leaves is improved.
Detailed Description
The following describes embodiments of the present invention in detail.
Example 1
A processing method of low-temperature de-enzyming straight green tea of a tea carding machine comprises the following steps:
picking: selecting a great white clone variety of Fuding, wherein the picking standard is that one bud and one leaf are initially unfolded, and no dew leaves, insect-infected leaves, rain leaves and damaged leaves are picked.
Spreading and airing: the picked fresh leaves are placed on a spreading and airing screen for spreading in a thickness of 1cm, the weight of each plate is 0.5kg-1kg, the smaller the weight of each plate is, the better the weight is on the premise of ensuring the uniform thickness of the spreading, the phenomenon that the tea quality is influenced due to uneven spreading and airing caused by overlarge thickness is avoided, and the fresh leaves are spread and aired for 6h-9h in an environment with the room temperature of 22-24 ℃ and the air humidity of 60% -65% after being spread and aired.
De-enzyming: after spreading and drying, a vibration strip tidying machine is adopted for enzyme deactivation, the vibration strip tidying machine is a vibration strip tidying machine produced by Shanghai mechanical Co., Zhejiang, the model is 6CLZ-80, the operation form is intermittent, the heating form is electric heating, the electric heating power is 18kW, and the area of a groove pot is 1.18m2The number of the pot grooves with the length of 800mm is 14, and the reciprocating operation frequency is (170-220) +/-10 times/min.
Lubricating each tea carding groove with tea oil before de-enzyming, controlling the pot temperature of the vibration tea carding machine to be 195-210 ℃, after the temperature is stable, putting 250-350 g of tea leaves into each tea carding groove, on the basis of ensuring that the tea leaves are fully paved in the tea carding grooves, the smaller the leaf feeding amount is, the better the de-enzyming time is 6-10 min, and when the green grass gas of the tea leaves is dissipated and the flower fragrance is exposed, and the tea leaves are soft and tough when being held by a hand, completing the de-enzyming, and moving the tea leaves out of the vibration tea carding machine.
Moisture regaining: spreading the tea leaves after water-removing on a spreading sieve with the thickness of 1cm, wherein the weight of each plate is between 0.5kg and 1kg, and the tea leaves are humidified for 1 to 1.5 hours at the room temperature of between 20 and 22 ℃ and under the air humidity of between 55 and 60 percent.
Primary baking: primarily drying the tea after moisture regaining, wherein an aroma raising machine is adopted for primary drying, the temperature of hot air of the aroma raising machine is controlled to be 85 ℃, after the temperature is stable, drying is carried out for 50-80 min, and the tea is prepared when the water content of the tea is 5-6%.
Example 2
The other steps are the same as the embodiment 1, the difference is that a re-tidying and shaping step is added between the operations of moisture regain and primary drying, the same type of vibration tea carding machine in the embodiment 1 is adopted for re-tidying and shaping, the pot temperature of the vibration tea carding machine is controlled to be 150-155 ℃, after the temperature is stable, 250-350 g of tea leaves are put into each carding groove, the re-tidying and shaping time is 8-10 min, when the tea leaves have stabbing hand feeling, the re-tidying and shaping are completed, and the tea leaves are moved out of the vibration tea carding machine.
Compared with the embodiment 1, the embodiment 2 can further control the shape of the tea after adopting the operation of the conditioning and shaping, and the straight green tea with more perfect appearance is prepared. The fixation and the re-tidying and shaping are all finished in the same equipment, so that the transfer process of tea in the tea processing process can be reduced, the tea pollution is avoided, and the tea form is prevented from being damaged.
Example 3
The difference from example 2 is that the initial drying operation is followed by addition of the water-carrying and re-drying operations. Specifically, the step of draining comprises the steps of spreading the primarily dried tea leaves on a spreading and drying sieve with the thickness of 1cm, wherein the weight of each plate is 0.5kg-1kg, and draining water for 20min-30min at the room temperature of 26-28 ℃ and under the air humidity of 50% -55%. The re-drying comprises feeding the tea leaves after water supply into the aroma raising machine again, controlling the hot air temperature of the aroma raising machine at 80 deg.C, drying for 50min-80min after the temperature is stable, and drying when the water content of the tea leaves is 5% -6%.
Compared with the embodiment 2, the embodiment 3 adopts the processes of water feeding and re-drying after the primary drying is finished, can ensure the drying and thorough drying of the tea leaves through two times of drying, avoids the false drying phenomenon existing in the primary drying, and further improves the quality of the tea leaves. Meanwhile, compared with primary drying, the drying temperature is reduced during secondary drying, the color and luster of the tea can be kept bright in the drying process, and the appearance of the tea is improved.
The foregoing illustrates and describes the principles, general features, and advantages of the present 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 embodiments and descriptions given above are only illustrative of the principles of the present invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, which fall within the scope of the claims. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A processing method of a low-temperature de-enzyming straight green tea on a tea carding machine at least comprises picking, spreading and airing, de-enzyming, dampening and primary drying, and is characterized in that the de-enzyming adopts a vibration tea carding machine, each tea carding groove is lubricated by tea oil before de-enzyming, the pot temperature of the vibration tea carding machine is controlled to be 195-210 ℃, after the temperature is stabilized, 250-350 g of tea leaves are put into each tea carding groove, the de-enzyming time is 6-10 min, when the tea leaves are soft and tough by hand, the de-enzyming is finished, and the tea leaves are moved out of the vibration tea carding machine.
2. The processing method of the low-temperature de-enzyming straight green tea by the carding machine as claimed in claim 1, wherein the re-conditioning and shaping are carried out between the dampening and the primary baking, the vibration carding machine is adopted for the re-conditioning and shaping, the pot temperature of the vibration carding machine is controlled to be 150-155 ℃, after the temperature is stabilized, 250-350 g of tea leaves are put into each carding groove, the re-conditioning and shaping time is 8-10 min, when the tea leaves have stabbing hand feeling, the re-conditioning and shaping are completed, and the tea leaves are moved out of the vibration carding machine.
3. The processing method of low-temperature de-enzyming straight green tea leaves for a carding machine according to claim 1 or 2, wherein the picking is carried out by selecting Fuding white clone varieties, the picking standard is one bud and one leaf initial development or one bud and one leaf, and no dew leaves, insect-infected leaves, rain leaves and damaged leaves are picked.
4. The processing method of the low-temperature de-enzyming straight green tea leaves on the tea carding machine according to the claim 1 or 2, wherein the spreading and drying comprises spreading the picked fresh leaves on a spreading and drying sieve with the thickness of 1cm, the weight of each plate is 0.5kg-1kg, and the tea leaves are spread and dried for 6h-9h at the room temperature of 22-24 ℃ and the air humidity of 60% -65%.
5. The processing method of the low-temperature enzyme-deactivating straight green tea leaves for the tea carding machine as claimed in claim 4, wherein natural airing is adopted in the spreading and airing process, and the tea leaves cannot be turned over.
6. The processing method of the low-temperature de-enzyming straight green tea leaves on the tea carding machine according to the claim 1 or 2, wherein the moisture regaining comprises the steps of spreading the de-enzymed tea leaves on a spreading screen with the thickness of 1cm, wherein the weight of each plate is 0.5kg-1kg, and the tea leaves are regained for 1h-1.5h under the environment of room temperature of 20-22 ℃ and air humidity of 55% -60%.
7. The processing method of the low-temperature de-enzyming straight green tea leaves by the tea carding machine according to claim 1 or 2, characterized in that the initial drying adopts a fragrance extractor, the temperature of hot air of the fragrance extractor is controlled to be 85 ℃, and after the temperature is stabilized, the straight green tea leaves are dried for 50min to 80min to obtain the finished product.
8. The processing method of the low-temperature de-enzyming straight green tea leaves on the tea carding machine according to claim 7, wherein the water draining step comprises spreading the tea leaves subjected to primary drying on a spreading screen with a thickness of 1cm, wherein the weight of each plate is 0.5kg-1kg, and the water draining step comprises draining the tea leaves at a room temperature of 26 ℃ to 28 ℃ and an air humidity of 50% to 55% for 20min to 30 min.
9. The processing method of the low-temperature de-enzyming straight green tea leaves by the tea carding machine as claimed in claim 8, wherein the re-drying is carried out by using a fragrance extracting machine, the temperature of hot air of the fragrance extracting machine is controlled to be 80 ℃, and after the temperature is stabilized, the straight green tea leaves are dried for 50min to 80min until the water content of the tea leaves is between 5% and 6%.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578162A (en) * | 2016-12-27 | 2017-04-26 | 青岛市农业科学研究院 | Processing method of Laoshan green tea |
| CN108552326A (en) * | 2018-01-16 | 2018-09-21 | 山东农业大学 | The fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei |
| CN112352845A (en) * | 2020-09-30 | 2021-02-12 | 黄山市新安源有机茶开发有限公司 | Processing technology of organic green tea |
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2021
- 2021-04-07 CN CN202110369648.6A patent/CN112931649A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578162A (en) * | 2016-12-27 | 2017-04-26 | 青岛市农业科学研究院 | Processing method of Laoshan green tea |
| CN108552326A (en) * | 2018-01-16 | 2018-09-21 | 山东农业大学 | The fresh glycol type summer and autumn green tea processing method of tea areas in Jiangbei |
| CN112352845A (en) * | 2020-09-30 | 2021-02-12 | 黄山市新安源有机茶开发有限公司 | Processing technology of organic green tea |
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Application publication date: 20210611 |