CN114223741A - Processing method for improving quality of spring, summer and autumn tea - Google Patents
Processing method for improving quality of spring, summer and autumn tea Download PDFInfo
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- CN114223741A CN114223741A CN202111599567.1A CN202111599567A CN114223741A CN 114223741 A CN114223741 A CN 114223741A CN 202111599567 A CN202111599567 A CN 202111599567A CN 114223741 A CN114223741 A CN 114223741A
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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
Abstract
The invention discloses a processing method for improving the quality of spring, summer and autumn tea, and belongs to the technical field of tea processing. Which comprises the following steps: spreading and airing for withering: picking fresh leaves of spring, summer and autumn tea, spreading and drying the fresh leaves for withering, then shaking out, deactivating enzymes, rolling, stewing and drying. The processing method for improving the quality of the spring, summer and autumn tea is prepared by adopting a composite process, so that the original fragrance of the tea can be kept, and the effective components in the tea can be fully exerted. Besides spring tea, the summer and autumn green tea can be made into high-quality tea, so that the utilization rate of tea raw materials is improved, and the income of tea farmers is increased. Can be used as tea with various tastes, can be selectively varied, and can meet the requirements of different people on the taste.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method for improving the quality of spring, summer and autumn tea.
Background
Tea leaves can be classified into spring, summer and autumn tea according to the picking and processing season. Spring tea: refers to tea leaves harvested in spring climate. Picking is carried out only in one round without two rounds of branches, so the tea is also called a round of tea (first tea), and the picking period is generally from late April to May. I.e. clear to before small fullness.
Summer tea: refers to tea leaves grown and picked in summer climate. The summer tea picking objects mainly comprise two rounds of branches and three rounds of branches without four rounds of branches, so that the summer tea picking objects comprise two rounds of tea. The two-round tea and the three-round tea belong to summer tea. The picking period is generally from late May to late August, i.e., from late May to early autumn.
Autumn tea: refers to tea leaves grown and picked in autumn climate environment. Picking objects of autumn tea mainly comprise four branches, and picking periods are from August, middle ten days to October and middle ten days, namely from late autumn to early frost.
Chinese teas are divided into six types of green tea, yellow tea, black tea, white tea, oolong tea and black tea according to processing methods and quality characteristics, and the quality and flavor of the green tea, the black tea, the white tea, the green tea and the black tea are qualified, on one hand, because the six types of tea have different requirements on the varieties and the tenderness of fresh leaf raw materials, and more importantly, the processing methods are different. The advantages and disadvantages of each type of tea are clear, the requirements of modern people on the tea are more in pursuit of diversification of selection, and the tea has abundant and diversified choices in quality and mouthfeel.
Disclosure of Invention
The invention aims to provide a processing method for improving the quality of spring, summer and autumn tea, and solves the problems that more requirements of modern people on tea are pursuit of diversified selections, and the quality and taste of tea can be rich and diversified.
The technical scheme for solving the technical problems is as follows:
a processing method for improving the quality of spring, summer and autumn tea comprises the following steps:
spreading and airing for withering: picking fresh leaves of spring, summer and autumn tea, spreading and drying the fresh leaves, spreading the leaves to be 2-3 cm in thickness, naturally withering, and changing the leaf color from fresh green to dark green after the natural withering, wherein the leaves smell fragrant; withering again, wherein the leaves lose luster, are soft in quality and are continuously rolled over;
shaking green: carrying out rocking treatment on the tea subjected to spreading, airing and withering treatment;
deactivating enzyme and rolling: deactivating the tea subjected to the shaking treatment at the temperature of 160-170 ℃ for 0.5-1.5 min, cooling the tea subjected to the deactivation of enzymes to room temperature, and rolling for 10-15 min;
stewing to yellow: the tea leaves after the de-enzyming and rolling treatment are braised to be yellow; and
and (3) drying: and drying the tea subjected to the yellow stewing treatment.
The processing method for improving the quality of the spring, summer and autumn tea comprises spreading and airing for withering, shaking, deactivating enzyme, rolling, stewing to yellow and drying. Withering comprises spreading the picked fresh leaves at a certain thickness, and drying in the sun to make the fresh leaves show wilting state. The normal and effective withering can make the green grass smell of fresh leaves disappear to generate faint scent accompanied with fruit or flower fragrance, and the tea is mellow in taste but not bitter and astringent.
The green rocking means that withered tea leaves are shaken and rubbed in a green rocking machine to break marginal cells, so that enzymatic oxidation is promoted, and a series of biochemical changes are generated on fresh leaves. After shaking for a certain degree, the fresh leaves are spread and cooled, after standing for a period of time, shaking again, repeating the steps for several times, and the hardness of the leaves is continuously changed by shaking and cooling, thereby finally achieving the effect of 'red edging of green leaves' on the leaves.
High-temperature measures are adopted for deactivation of enzymes, water in the tea leaves is diffused, the activity of enzymes is passivated, enzymatic reaction is inhibited, and the content in the fresh tea leaves is subjected to certain chemical change, so that the quality characteristics of the green tea are formed, and the color and the flavor of the tea are kept.
After the tea leaves are enzyme-deactivated, the tea leaves are kneaded like dough. The main functions of rolling are that the damage rate of properly damaging the leaf tissue and rolling leaf cells is generally 45-55%, the tea juice is adhered to the leaf surface, and the hand touch feels lubricating and sticky), the tea juice is easy to be soaked out and is resistant to brewing; the volume is reduced, and a foundation is laid for stir-drying and forming; different characteristics are modeled.
The yellow stewing endows the tea with the advantages of yellow-leaf yellow soup.
The drying is convenient for the storage and transportation of the tea leaves.
Further, in the withering and spreading, the picking standards of the fresh leaves are 1 bud 2 leaves and 1 bud 3 leaves.
Further, in the withering and spreading step, the conditions of the natural withering are as follows: the withering temperature is 26-28 ℃, the relative humidity is 75% -80%, and the withering time is 4-5 h.
Further, in the withering and spreading step, the conditions of the second withering are as follows: the withering temperature is 60-75 ℃, the relative humidity is 60-65%, and the withering time is 10-15 min.
Further, the operation at the rocking step includes the steps of: the tea leaves are dried indoors for 2-4 hours after being shaken for 10-15 min at the rotating speed of 5-8 r/min at the temperature of 28-30 ℃; rotating at the temperature of 32-35 ℃ at the speed of 20-25 r/min, shaking for 5-10 min, and then spreading and drying in the air indoors for 2-3 h; and (3) at the temperature of 25-38 ℃, rotating at the speed of 10-15 r/min, shaking for 5-8 min, and then spreading and drying for 1-2 h indoors.
Further, in the step of de-enzyming and rolling, spraying 0.1-0.5 wt% of cellulase liquid during rolling, wherein the mass ratio of the added cellulase liquid to the tea is 0.1-0.2: 1.
Further, the operation of the step of the braising treatment comprises the following steps: controlling the temperature to be 80-100 ℃, and stewing for 1-1.5 h, wherein the stewing degree reaches 15-28%.
Further, the operation of the drying process step includes the steps of: the temperature is controlled to be 100-120 ℃, the drying is carried out for 0.5-1 h, and the water content of the tea leaves is less than 7%.
The invention has the following beneficial effects:
1. the processing method for improving the quality of the spring, summer and autumn tea is prepared by adopting a composite process, so that the original fragrance of the tea can be kept, and the effective components in the tea can be fully exerted. Besides spring tea, the summer and autumn green tea can be made into high-quality tea, so that the utilization rate of tea raw materials is improved, and the income of tea farmers is increased. Can be used as tea with various tastes, can be selectively varied, and can meet the requirements of different people on the taste.
2. The tea produced by the processing method has the characteristics of freshness, sweetness, fragrance, thickness, smoothness, mellowness, no bitterness and the like in taste, and meets the requirement of high quality of the tea.
Detailed Description
The principles and features of this invention are described below in conjunction with embodiments, which are included to explain the invention and not to limit the scope of the invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1:
the processing method for improving the quality of the spring, summer and autumn tea comprises the following steps:
(1) spreading and airing for withering: picking fresh leaves of spring tea according to the picking standards of 1 bud 2 leaves and 1 bud 3 leaves, spreading and drying the fresh leaves, spreading the leaves with the thickness of 2cm, naturally withering, and changing the color of the naturally withered leaves from bright green to dark green, wherein the leaves smell fragrant; withering again, wherein the leaves lose luster, are soft in quality and are continuously rolled over; wherein, the condition of natural withering is as follows: the withering temperature is 26 ℃, the relative humidity is 75%, and the withering time is 4 h; the conditions for the second withering were: the withering temperature is 60 ℃, the relative humidity is 60%, and the withering time is 10 min;
(2) shaking green: drying the tea leaves subjected to spreading, airing and withering treatment indoors for 2 hours at the temperature of 28 ℃ and at the rotating speed of 5r/min after shaking for 10 min; at the temperature of 32 ℃, rotating speed is 20r/min, after shaking green for 5min, spreading and airing for 2h indoors; at 25 ℃, rotating speed of 10r/min, shaking green for 5min, and then spreading and drying in the air for 1h indoors for shaking green treatment;
(3) deactivating enzyme and rolling: deactivating enzyme of the tea subjected to the shaking treatment at 160 ℃ for 0.5min, cooling the tea subjected to deactivation of enzyme to room temperature, and rolling for 10 min; during the rolling, 0.1 wt% of cellulase liquid is sprayed, and the mass ratio of the added cellulase liquid to the tea is 0.1: 1;
(4) stewing to yellow: controlling the temperature of the tea subjected to the de-enzyming and rolling treatment at 80 ℃, and stewing for 1h until the stewing degree reaches 15 percent for stewing; and
(5) and (3) drying: controlling the temperature of the tea subjected to the yellow stewing treatment at 100 ℃, and drying for 0.5h until the water content of the dried tea reaches 6%.
Example 2:
the processing method for improving the quality of the spring, summer and autumn tea comprises the following steps:
(1) spreading and airing for withering: picking fresh summer tea leaves according to the picking standards of 1 bud 2 leaves and 1 bud 3 leaves, spreading and drying the fresh summer tea leaves, spreading the fresh summer tea leaves to a thickness of 2cm, naturally withering, and changing the color of the naturally withered tea leaves from bright green to dark green, wherein the naturally withered tea leaves have faint scent when being smelled; withering again, wherein the leaves lose luster, are soft in quality and are continuously rolled over; wherein, the condition of natural withering is as follows: the withering temperature is 27 ℃, the relative humidity is 78%, and the withering time is 4.5 h; the conditions for the second withering were: the withering temperature is 68 ℃, the relative humidity is 62%, and the withering time is 12 min;
(2) shaking green: the tea leaves after spreading, airing and withering treatment are dried for 2-4 hours indoors after being turned green at 29 ℃ at the rotating speed of 6r/min for 10-15 min; rotating at the temperature of 32-35 ℃ at the speed of 20-25 r/min, shaking for 5-10 min, and then spreading and drying in the air indoors for 2-3 h; rotating at the temperature of 25-38 ℃ at the speed of 10-15 r/min, shaking for 5-8 min, and then spreading and drying in the air indoors for 1-2 h for shaking;
(3) deactivating enzyme and rolling: deactivating the tea subjected to the shaking treatment at the temperature of 160-170 ℃ for 0.5-1.5 min, cooling the tea subjected to the deactivation of enzymes to room temperature, and rolling for 10-15 min; during the rolling, spraying 0.1-0.5 wt% of cellulase liquid, wherein the mass ratio of the added cellulase liquid to the tea is 0.1-0.2: 1;
(4) stewing to yellow: controlling the temperature of the tea subjected to the de-enzyming and rolling treatment to be 80-100 ℃, and stewing for 1-1.5 h until the stewing degree reaches 15-28%, and stewing for yellowing; and
(5) and (3) drying: controlling the temperature of the tea subjected to the yellowing treatment to be 100-120 ℃, drying for 0.5-1 h, and drying the tea until the water content of the tea is below 7%.
Example 3:
the processing method for improving the quality of the spring, summer and autumn tea comprises the following steps:
(1) spreading and airing for withering: picking fresh leaves of spring, summer and autumn tea according to the picking standards of 1 bud 2 leaves and 1 bud 3 leaves, spreading and drying the fresh leaves, spreading the leaves with the thickness of 2-3 cm, naturally withering, and changing the color of the naturally withered leaves from fresh green to dark green, wherein the leaves have faint scent when being smelled; withering again, wherein the leaves lose luster, are soft in quality and are continuously rolled over; wherein, the condition of natural withering is as follows: the withering temperature is 26-28 ℃, the relative humidity is 75% -80%, and the withering time is 4-5 h; the conditions for the second withering were: the withering temperature is 60-75 ℃, the relative humidity is 60-65%, and the withering time is 10-15 min;
(2) shaking green: drying the tea leaves subjected to spreading, airing and withering treatment indoors for 2-4 hours at 28-30 ℃ and at the rotating speed of 5-8 r/min and after shaking for 10-15 min; rotating at the temperature of 32-35 ℃ at the speed of 20-25 r/min, shaking for 5-10 min, and then spreading and drying in the air indoors for 2-3 h; rotating at the temperature of 25-38 ℃ at the speed of 10-15 r/min, shaking for 5-8 min, and then spreading and drying in the air indoors for 1-2 h for shaking;
(3) deactivating enzyme and rolling: deactivating the tea subjected to the shaking treatment at the temperature of 160-170 ℃ for 0.5-1.5 min, cooling the tea subjected to the deactivation of enzymes to room temperature, and rolling for 10-15 min; during the rolling, spraying 0.1-0.5 wt% of cellulase liquid, wherein the mass ratio of the added cellulase liquid to the tea is 0.1-0.2: 1;
(4) stewing to yellow: controlling the temperature of the tea subjected to the de-enzyming and rolling treatment to be 80-100 ℃, and stewing for 1-1.5 h until the stewing degree reaches 15-28%, and stewing for yellowing; and
(5) and (3) drying: controlling the temperature of the tea subjected to the yellowing treatment to be 100-120 ℃, drying for 0.5-1 h, and drying the tea until the water content of the tea is below 7%.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (8)
1. A processing method for improving the quality of spring, summer and autumn tea is characterized by comprising the following steps:
spreading and airing for withering: picking fresh leaves of spring, summer and autumn tea, spreading and drying the fresh leaves, spreading the leaves to be 2-3 cm in thickness, naturally withering, and changing the leaf color from fresh green to dark green after the natural withering, wherein the leaves smell fragrant; withering again, wherein the leaves lose luster, are soft in quality and are continuously rolled over;
shaking green: carrying out rocking treatment on the tea subjected to spreading, airing and withering treatment;
deactivating enzyme and rolling: deactivating the tea subjected to the shaking treatment at the temperature of 160-170 ℃ for 0.5-1.5 min, cooling the tea subjected to the deactivation of enzymes to room temperature, and rolling for 10-15 min;
stewing to yellow: the tea leaves after the de-enzyming and rolling treatment are braised to be yellow; and
and (3) drying: and drying the tea subjected to the yellow stewing treatment.
2. The processing method for improving the quality of spring, summer and autumn tea as claimed in claim 1, wherein in the withering and spreading step, the picking standards of the fresh leaves are 1 bud 2 leaves and 1 bud 3 leaves.
3. The processing method for improving the quality of spring, summer and autumn tea as claimed in claim 1, wherein in the withering and tedding step, the conditions of the natural withering are as follows: the withering temperature is 26-28 ℃, the relative humidity is 75% -80%, and the withering time is 4-5 h.
4. The processing method for improving the quality of spring, summer and autumn tea as claimed in claim 3, wherein in the withering and tedding step, the conditions for further withering are as follows: the withering temperature is 60-75 ℃, the relative humidity is 60-65%, and the withering time is 10-15 min.
5. A process of improving the quality of spring, summer and autumn tea as claimed in any one of claims 1-4, wherein the operation in the rocking step comprises the following steps: the tea leaves are dried indoors for 2-4 hours after being shaken for 10-15 min at the rotating speed of 5-8 r/min at the temperature of 28-30 ℃; rotating at the temperature of 32-35 ℃ at the speed of 20-25 r/min, shaking for 5-10 min, and then spreading and drying in the air indoors for 2-3 h; and (3) at the temperature of 25-38 ℃, rotating at the speed of 10-15 r/min, shaking for 5-8 min, and then spreading and drying for 1-2 h indoors.
6. The processing method for improving the quality of the spring, summer and autumn tea as claimed in claim 5, wherein in the step of de-enzyming and rolling, cellulase liquid with the concentration of 0.1-0.5 wt% is sprayed during rolling, and the mass ratio of the added cellulase liquid to the tea is 0.1-0.2: 1.
7. The processing method for improving the quality of spring, summer and autumn tea as claimed in claim 5, wherein the operation of the stewing treatment step comprises the following steps: controlling the temperature to be 80-100 ℃, and stewing for 1-1.5 h, wherein the stewing degree reaches 15-28%.
8. The processing method for improving the quality of spring, summer and autumn tea as claimed in claim 5, wherein the drying step comprises the following steps: the temperature is controlled to be 100-120 ℃, the drying is carried out for 0.5-1 h, and the water content of the tea leaves is less than 7%.
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