CN114258964A - Processing technology of fragrant green tea - Google Patents
Processing technology of fragrant green tea Download PDFInfo
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- CN114258964A CN114258964A CN202111445992.5A CN202111445992A CN114258964A CN 114258964 A CN114258964 A CN 114258964A CN 202111445992 A CN202111445992 A CN 202111445992A CN 114258964 A CN114258964 A CN 114258964A
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Abstract
The invention discloses a processing technology of a fragrant big emerald green tea, which comprises the steps of spreading, cooling and withering fresh tea leaves, deactivating enzymes, carding, baking and extracting fragrance, and specifically comprises the steps of spreading, cooling and withering fresh tea leaves, deactivating enzymes, carding, baking, extracting fragrance and the like. The tea green raw materials of the fragrant blue and green tea are mainly tender bud leaves mainly comprising one bud and one leaf of three tea trees, namely 108 middle tea, 131 famous mountain and Fuding white tea, which are picked during the period of clear-grain rain, and are finely processed by creative processing procedures of an inventor, so that the fragrant blue and green tea is needle-shaped, has sharp seedlings, obvious hairs, uniform and green colors, has lasting compound fragrances such as fragrant blue, fragrant filigree and chestnut fragrance after brewing, has better taste, has cooked bean milk fragrance in the mouth, is fresh and tender, sweet and smooth, and has uniform leaf bottoms, tender green, fresh and bright.
Description
Technical Field
The invention belongs to the technical field of tea production and processing, and particularly relates to a processing technology of a big green tea with orchid fragrance.
Background
Green tea is one of six tea types in China, and is also the tea type with the largest output and sale amount and the most advanced processing technology in China. The green tea is a beverage prepared by adopting new leaves or buds of tea trees, not fermenting, deactivating enzyme, shaping, drying and the like, various oxidases are killed, the green tea is kept, and the color of a finished product and the green style of fresh tea are preserved due to more tea soup after brewing. The green tea is also called unfermented tea, well retains natural substances of fresh leaves, and contains more natural nutrients such as tea polyphenol, catechin, chlorophyll, caffeine, amino acids, vitamins and the like. The natural nutrient components have special effects of anti-aging, cancer prevention, cancer resistance, sterilization, inflammation diminishing and the like, are beyond the reach of other tea, and are deeply loved by consumers. The green tea can prevent cancer, reduce fat and lose weight after being drunk frequently, and can also reduce the harm of nicotine to smokers. The range of green tea production in China is very wide, and Henan, Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Shaanxi, Hunan, Hubei, Guangxi and Fujian are the main provinces of green tea production in China.
At present, the green tea exported in China mainly faces to the northwest non-market, and local consumers not only like Chinese green tea, but also particularly like Chinese green tea with certain old tea taste. If the green tea is placed for a period of time and then exported, on one hand, the time from picking to selling of the tea is prolonged, and the income of tea growers is influenced; on the other hand, although tea leaves have certain old taste after being placed for a period of time, the tea leaves also become dull in color, light in flavor after being brewed, lack of delicate flavor, even bitter and astringent, poor in taste and difficult to satisfy consumers. Therefore, in order to meet the demand of foreign markets, it is necessary to provide a green tea processing technology which can make green tea have a stale tea taste without leaving it, and the processed green tea still has good quality.
At present, there are some prior publications on tea processing, such as:
1. patent application CN202110685169.5 discloses a summer and autumn tea green high-end flat emerald green tea processing method, and relates to the technical field of tea processing. The processing method of the summer and autumn green tea high-end flat emerald green tea comprises seven steps of raw material primary processing, constant-temperature green spreading, enzyme deactivation, moisture regain, rolling, frying and aroma improvement packaging. This summer-autumn green tea high-end flat emerald green tea processing method, in the step of tedding green, the mode of tedding green at constant temperature has been adopted, along with the increase of spreading out the time, the water extract content variation of tealeaves can be less, make tea polyphenol content reduce gradually, the problem that summer-autumn green tealeaves is comparatively bitter has been reduced, and the processing of completing the enzyme that adopts two kinds of different modes, and then the degree of being heated of green tea has been improved, make the dehydration effect of green tea better, can destroy the activity of oxidase in the fresh leaf, the enzymatic oxidation of tea polyphenol in the tealeaves has been reduced, and then the sense of bitterness of summer-autumn green tea has further been alleviateed.
2. Patent application CN201810875366.1 discloses a high-quality Huangshan Maofeng comprehensive preparation process, which comprises withering, roller enzyme deactivation, primary spreading for cooling, manual enzyme deactivation, secondary spreading for cooling, strip tidying, polishing, drying, tertiary spreading for cooling and baking, and combines the traditional manual tea preparation and the modern mechanical tea preparation, thereby not only overcoming the problems of low yield, high cost, uneven strip shape and dark color of the dry tea prepared by the traditional manual tea preparation, but also overcoming the problems of insufficient aroma, slight taste and poor smoothness of tea soup prepared by the modern mechanical tea preparation. The prepared tea has pure and lasting fragrance, the tea soup is honey-colored, golden and bright, the aftertaste is obvious, the smoothness is good, and the tea soup has obvious gradual change from the tongue tip to the throat.
3. Patent application CN202110792706.6 discloses a processing method of green tea, comprising the following steps: the method comprises the following steps: withering; step two: de-enzyming; step three: primary temperature stacking; step four: rolling for the first time; step five: stir-frying and secondary temperature stacking; step six: secondary rolling; step seven: fragrance is extracted; step eight: and (6) bagging. Withering when processing through tealeaves, the accurate process control of the step of deactivating enzymes and carrying out the fragrant, make tealeaves can obtain fully carrying out the fragrant, through withering, the deactivation of enzymes, once warm heap, once rub, turn over stir-fry and secondary warm heap, rub at every turn and carry the setting of step such as fragrant, technological parameter is stable when simultaneously multi-step well tealeaves preparation, the preparation can mechanized operation, make green tea can fully guarantee processingquality in processing, the green tea quality that the messenger processed out can be stable, guarantee that green tea preparation quality has stably guaranteed the market competitiveness of green tea, be worth wideling popularize.
4. Patent application CN201711022591.2 discloses a processing method of brightening and green-bud-increasing tea, which comprises the following steps: preparing materials, withering, shaking, deactivating enzyme, spreading for cooling, shaping, drying, and extracting fragrance; the prepared emerald green bud tea is withered by adding the special solution 1, so that the permeability of tea cells is improved, the activity of enzyme is inhibited, the loss of chlorophyll is reduced, and then the solution 2 is added into green tea leaves, so that more components in the additive enter the tea cells and react with substances in the cells to generate more fragrant substances, and the tea soup is yellowish green and fresh, has stronger flower fragrance and fruit fragrance, and is emerald green and bright in color.
However, the tea prepared by the prior art has the disadvantages of non-lasting fragrance and poor taste.
Disclosure of Invention
The invention provides a processing technology of a big green tea with orchid fragrance for solving the technical problems.
In order to achieve the above purpose, the invention adopts the following technical scheme:
a processing technology of big green tea with orchid fragrance comprises the steps of spreading fresh tea leaves for cooling and withering, deactivating enzymes, carding, baking and aroma improvement, and specifically comprises the following steps:
(1) cooling fresh leaves and withering: spreading fresh tea leaves in withering tank for cooling;
(2) de-enzyming: reducing the rotating speed before putting tea leaves into the multifunctional tea carding machine, then sending the tea leaves which are spread and cooled in the step (1) into the multifunctional tea carding machine for enzyme deactivation, after putting the tea leaves, improving the rotating speed to enable the tea leaves to be uniformly thrown in 10s and not to be stuck to the bottom of a groove, then reducing the rotating speed to enable the temperature inside the tea leaves to be increased as fast as possible, starting to increase the rotating speed when water in the tea leaves begins to volatilize and green grass gas is dispersed, throwing the tea leaves to rotate, repeating speed increasing and speed reducing operations, immediately taking the tea leaves out of the groove when the tea leaves emit flower fragrance and hand-held bud leaves have sharp hand feeling and continuous stalks folding, and enabling the tea leaves to appear without burning and explosion points, and then reducing the temperature of the tea leaves through a vibration groove;
(3) strip tidying: putting the tea leaves which are subjected to enzyme deactivation and cold blowing in the step (3) into each pot, controlling the temperature to soften the tea leaves, turning and rolling the tea leaves in a carding machine to straighten the strips, emit moisture, display hair and display chestnut aroma, taking the tea leaves out of the pot when the strips are straightened, tightened and initially display sharp seedlings and the milliaroma is displayed, and cold blowing on a vibration groove;
(4) baking: preheating a baking machine, then uniformly spreading the tea leaves subjected to the carding in the step (3) on a screen, adjusting the temperature of the baking machine for four times to bake, opening the baking machine after baking, cooling the tea leaves, and then putting the cooled tea leaves into the baking machine;
(5) and (3) fragrance extraction: and (4) sending the tea baked in the step (4) into a multifunctional tea carding machine, reducing the rotating speed of the tea carding machine when slight explosion point sound appears in the tea during rolling, immediately taking the tea out of a pot, cooling the tea through a vibration groove, and packaging the tea to obtain the fragrant and strong emerald green tea.
Further, in the step (1), the thickness of the spread cooling withered product is 3.5-4.5 cm, and the time is as follows: naturally withering for 11-13 h during Qingming-grain rain, withering for 4-6 h in an withering chamber, and withering for 6-8 h by adding wind in an withering groove, wherein the tea leaves are gently turned at intervals of 1-2 h during each withering mode period to uniformly disperse water; withering until the bud leaves and the stems of the fresh tea leaves are wilted, so that the moisture in the fresh tea leaves is diffused by 25 to 30 percent, and the tea leaves have no green grass flavor but have the fragrance of flowers and fruits.
Further, in the step (1), the fresh tea leaves are one bud, one young, tender and fresh leaf which are picked in clear weather during the season of Qingming, grain rain and have high uniformity and cleanliness and no diseases and insects, the leaf length is consistent with the bud length, and the total length is 3 cm-4 cm.
Further, in step (2), the groove temperature of the first pan of the tea carding machine is adjusted to be: after starting up, opening the water tank at high and low levels simultaneously to quickly raise the temperature of the water tank to 275-285 ℃, starting to throw leaves, regulating the temperature of the second pot to 325-335 ℃, regulating the temperature of the third pot to 335-345 ℃, and keeping the continuous water-removing temperature basically consistent.
Further, in the step (2), the repeated speed increasing and reducing is repeated for 3 times in total, and the total time of the enzyme deactivation is 7.5-8 min; the tea leaf input amount in each pot of the tea carding machine is 1.35-1.4 kg; the leaf feeding amount during the enzyme deactivation is that 1.35kg to 1.4kg of withered tea leaves are uniformly and quickly fed in 12 grooves each time.
Further, in the step (3), the temperature of the tea carding is controlled to be 73-77 ℃, the time is 9.5-10.5 min, and the water content of the tea is 45-55% after the tea carding is finished; the tea carding machine is a 6CL-18/80 tea carding machine produced by Yao tea factories in Sichuan province.
Further, in step (4), the temperature adjustment is performed for four times respectively as follows: the temperature of the first baking machine is adjusted to be 78-82 ℃ for 34-36 min; the temperature of the second baking machine is adjusted to be 48-52 ℃ for 58-62 min; the temperature of the third baking machine is adjusted to 73-77 ℃ for 23-27 min; the temperature of the fourth baking machine is adjusted to 88 ℃ to 92 ℃ for 13min to 17 min; and after the baking machine is finished, the moisture content of the tea is 8-12%.
Further, in the steps (2) and (5), the device for deactivating enzymes and extracting fragrance is a first Shanpai 6CL-12/80 multifunctional tea carding machine manufactured by Sichuan Yao company.
Further, in the step (5), 1.8 kg-2.2 kg of tea leaves are put into the multifunctional tea carding machine each time; the aroma raising temperature is set to be changed greatly, the temperature of the first pot is set to be 100 ℃, after the multifunctional tea carding machine is started, the tea is gradually heated along with the temperature rise of the tea, the tea is adjusted to the point according to the grade of 10 ℃ every time, and finally the temperature reaches 180-190 ℃.
Further, in the steps (4) and (5), the cooling time is 4.5 min-5.5 min.
When the tea leaves are distributed in the tea leaves, the bud leaves are held by hands to have stabbing hand feeling and folding stems, burning points without burning are continuously generated, and the tea leaves immediately leave the groove and reduce the temperature of the tea leaves through a vibration groove.
The purpose of low temperature baking is to bake out and lock the orchid aroma. The moisture content of the tea leaves discharged by the baking machine is generally 8-12%, only part of the tea leaves are thick and big, the plump buds are slightly soft, and other bud leaves are basically dry. The baking machine is selected from tea baking machines produced in Quanzhou, Fujian province.
After the aroma is enhanced, the aroma in the tea is mainly chestnut-aroma populus euphratica which is deeply smelled and has orchid aroma. The thick and large peduncles in the tea leaves and the moisture in the fat strong buds are diffused through a fragrance enhancing procedure for 10-12 min, the whole water content of the tea leaves reaches the level of 6-7%, the dry tea is emerald green in color and luster and obvious in color, and straight tea strips are tightly tied and are like a flat small sword, so that the tea leaves with composite fragrance types such as fragrance, filigree fragrance, chestnut fragrance, flower fragrance and the like are processed.
According to the national tea sensory evaluation method (GB/T23776-2018), through the evaluation of experts, the tea is fresh and tender in raw materials, fine in preparation process, attractive in shape, excellent in quality, prominent in characteristics, orchid-shaped in appearance, greenish, obvious and even; the soup color is green and bright; the fragrance is tender, the flower fragrance is fragrant, the fragrance is obvious, and the taste is fresh and tender; the bottom buds and leaves are in flowers, bright green and even.
The processing technology of the green tea with the fragrance of Lanxiang and Dacui comprises the following 8 working procedures: the method comprises the following steps of spreading fresh leaves, deactivating enzymes by a roller, spreading and cooling, carding, spreading and cooling, shaping a layering, spreading and cooling and moisture regaining, and heating to full fire, wherein the improvement comprises 5 procedures, namely withering and conditioning the fresh leaves, deactivating enzymes by a carding machine, carding, baking and extracting fragrance. The products processed by the two processes are different in appearance, taste and smell, the products processed by the 8 working procedures belong to flat shapes, the products processed by the 5 working procedures belong to needle shapes, the taste and the fragrance are unchanged, the fragrance is still long-lasting, and the fragrance is also long-lasting. The 'Lanxiang Dacui' processed by the 5 procedures looks more complete and beautiful after being brewed in a glass.
Due to the adoption of the technical scheme, the invention has the following beneficial effects:
the tea green raw materials of the fragrant blue and green tea are mainly tender bud leaves mainly comprising one bud and one leaf of three tea trees, namely 108 middle tea, 131 famous mountain and Fuding white tea, which are picked during the period of clear-grain rain, and are finely processed by creative processing procedures of an inventor, so that the fragrant blue and green tea is needle-shaped, has sharp seedlings, obvious hairs, uniform and green colors, has lasting compound fragrances such as fragrant blue, fragrant filigree and chestnut fragrance after brewing, has better taste, has cooked bean milk fragrance in the mouth, is fresh and tender, sweet and smooth, and has uniform leaf bottoms, tender green, fresh and bright.
Detailed Description
The following is a detailed description of the embodiments of the present invention, but the present invention is not limited to these embodiments, and any modifications or substitutions in the basic spirit of the embodiments are included in the scope of the present invention as claimed in the claims.
Example 1
A processing technology of big green tea with orchid fragrance comprises the steps of spreading fresh tea leaves for cooling and withering, deactivating enzymes, carding, baking and aroma improvement, and specifically comprises the following steps:
(1) cooling fresh leaves and withering: spreading fresh tea leaves in withering tank for cooling;
the thickness of the spread cooling withered is 3.5cm, and the time is as follows: naturally withering for 11h, withering for 4h in a withering chamber and withering for 6h in a withering groove during a Qingming-grain rain period, and slightly turning the tea leaves at intervals of 1h during each withering mode period to uniformly disperse water; withering until the bud leaves and the stems of the fresh tea leaves are wilted, so that the moisture in the fresh tea leaves is diffused by 25 percent, the tea leaves have no green grass flavor, and the flower and fruit fragrance is revealed; the fresh tea leaves are young and tender fresh leaves which are high in uniformity and purity, free of diseases and insects, picked in clear weather during the Qingming-Valley season, consistent in leaf length and bud length and 3cm in total length;
(2) de-enzyming: reducing the rotating speed before putting tea leaves into the multifunctional tea carding machine, then sending the tea leaves which are spread and cooled in the step (1) into the multifunctional tea carding machine for enzyme deactivation, after putting the tea leaves, improving the rotating speed to enable the tea leaves to be uniformly thrown in 10s and not to be stuck to the bottom of a groove, then reducing the rotating speed to enable the temperature inside the tea leaves to be increased as fast as possible, starting to increase the rotating speed when water in the tea leaves begins to volatilize and green grass gas is dispersed, throwing the tea leaves to rotate, repeating speed increasing and speed reducing operations, immediately taking the tea leaves out of the groove when the tea leaves emit flower fragrance and hand-held bud leaves have sharp hand feeling and continuous stalks folding, and enabling the tea leaves to appear without burning and explosion points, and then reducing the temperature of the tea leaves through a vibration groove;
the groove temperature of the first pan of the tea carding machine is adjusted as follows: after starting up, opening the water tank at high and low levels simultaneously to quickly raise the temperature of the water tank to 275 ℃, starting feeding leaves, adjusting the temperature of the second pot to 325 ℃, adjusting the temperature of the third pot to 335 ℃, and keeping the continuous water-removing temperature basically consistent; the repeated speed increasing and reducing is repeated for 3 times in total, and the total deactivation time is 7.5 min; the tea leaf input amount in each pot of the tea carding machine is 1.45 kg; the leaf feeding amount during the enzyme deactivation is that 1.3kg of withered tea leaves are uniformly and quickly fed in 12 grooves each time;
(3) strip tidying: putting the tea leaves which are subjected to enzyme deactivation and cold blowing in the step (3) into each pot, controlling the temperature to soften the tea leaves, turning and rolling the tea leaves in a carding machine to straighten the strips, emit moisture, display hair and display chestnut aroma, taking the tea leaves out of the pot when the strips are straightened, tightened and initially display sharp seedlings and the milliaroma is displayed, and cold blowing on a vibration groove;
the temperature of the tea carding is controlled to be 73 ℃, the time is 9.5min, and the water content of the tea is 45% after the tea carding is finished; the tea carding machine is a 6CL-18/80 tea carding machine produced by Yao machine factories in Sichuan province;
(4) baking: preheating a baking machine, then uniformly spreading the tea leaves subjected to the carding in the step (3) on a screen, adjusting the temperature of the baking machine for four times to bake, opening the baking machine after baking, cooling the tea leaves, and then putting the cooled tea leaves into the baking machine;
the four times of temperature adjustment are respectively as follows: the temperature of the first baking machine is adjusted to 78 ℃ for 34 min; the temperature of the second baking machine is adjusted to 48 ℃ for 58 min; the temperature of the third baking machine is adjusted to 73 ℃ for 23 min; the temperature of the fourth baking machine is adjusted to 88 ℃ for 13 min; after the baking machine is finished, the water content of the tea is 8%;
(5) and (3) fragrance extraction: sending the tea baked in the step (4) into a multifunctional tea carding machine, reducing the rotating speed of the tea carding machine when slight explosion point sound appears in the tea during rolling, immediately taking the tea out of a pot, cooling the tea through a vibration groove, and packaging the tea to obtain the big fragrant and emerald green tea; 1.8kg of tea leaves are put into the multifunctional tea carding machine each time; the aroma raising temperature is set to be changed greatly, the temperature of the first pot is set to be 100 ℃, after the multifunctional tea carding machine is started, the tea is gradually heated along with the temperature rise of tea leaves, the tea is adjusted to the proper temperature according to the grade of 10 ℃ every time, and finally the temperature reaches 180 ℃.
Further, in the steps (2) and (5), the device for deactivating enzymes and extracting fragrance is a first Shanpai 6CL-12/80 multifunctional carding machine manufactured by Sichuan Yao company; in steps (4) and (5), the cooling time is 4.5 min.
Example 2
A processing technology of big green tea with orchid fragrance comprises the steps of spreading fresh tea leaves for cooling and withering, deactivating enzymes, carding, baking and aroma improvement, and specifically comprises the following steps:
(1) cooling fresh leaves and withering: spreading fresh tea leaves in withering tank for cooling;
the thickness of the spread cooling withered is 4.5cm, and the time is as follows: naturally withering for 13h, withering for 6h in a withering chamber and withering for 8h by adding wind in a withering groove during a clearing-grain rain period, and slightly turning the tea leaves every 2h during each withering mode period to uniformly disperse water; withering until the bud leaves and the stems of the fresh tea leaves are wilted, so that the water in the fresh tea leaves is diffused by 30 percent, the tea leaves have no green grass flavor, and the flower and fruit fragrance is revealed; the fresh tea leaves are young and tender fresh leaves which are high in uniformity and purity, free of diseases and insects, picked in clear weather during the Qingming-Valley season, consistent in leaf length and bud length and 4cm in total length;
(2) de-enzyming: reducing the rotating speed before putting tea leaves into the multifunctional tea carding machine, then sending the tea leaves which are spread and cooled in the step (1) into the multifunctional tea carding machine for enzyme deactivation, after putting the tea leaves, improving the rotating speed to enable the tea leaves to be uniformly thrown in 10s and not to be stuck to the bottom of a groove, then reducing the rotating speed to enable the temperature inside the tea leaves to be increased as fast as possible, starting to increase the rotating speed when water in the tea leaves begins to volatilize and green grass gas is dispersed, throwing the tea leaves to rotate, repeating speed increasing and speed reducing operations, immediately taking the tea leaves out of the groove when the tea leaves emit flower fragrance and hand-held bud leaves have sharp hand feeling and continuous stalks folding, and enabling the tea leaves to appear without burning and explosion points, and then reducing the temperature of the tea leaves through a vibration groove;
the groove temperature of the first pan of the tea carding machine is adjusted as follows: after starting up, opening the high-low gear simultaneously to quickly raise the temperature of the tank to 285 ℃, starting to throw leaves, adjusting the temperature of the second pot to 335 ℃, adjusting the temperature of the third pot to 345 ℃, and keeping the continuous enzyme deactivation temperature basically consistent; the repeated speed increasing and reducing is repeated for 3 times in total, and the total deactivation time is 8 min; the tea leaf input amount in each pot of the tea carding machine is 1.55 kg; the leaf feeding amount during the enzyme deactivation is that 1.5kg of withered tea leaves are uniformly and quickly fed in 12 grooves each time;
(3) strip tidying: putting the tea leaves which are subjected to enzyme deactivation and cold blowing in the step (3) into each pot, controlling the temperature to soften the tea leaves, turning and rolling the tea leaves in a carding machine to straighten the strips, emit moisture, display hair and display chestnut aroma, taking the tea leaves out of the pot when the strips are straightened, tightened and initially display sharp seedlings and the milliaroma is displayed, and cold blowing on a vibration groove;
the temperature of the tea carding is controlled at 77 ℃ for 10.5min, and the water content of the tea leaves is 55% after the tea carding is finished; the tea carding machine is a 6CL-18/80 tea carding machine produced by Yao machine factories in Sichuan province;
(4) baking: preheating a baking machine, then uniformly spreading the tea leaves subjected to the carding in the step (3) on a screen, adjusting the temperature of the baking machine for four times to bake, opening the baking machine after baking, cooling the tea leaves, and then putting the cooled tea leaves into the baking machine;
the four times of temperature adjustment are respectively as follows: the temperature of the first baking machine is adjusted to 82 ℃ for 36 min; the temperature of the second baking machine is adjusted to 52 ℃ for 62 min; the temperature of the third baking machine is adjusted to 77 ℃ for 27 min; the temperature of the fourth baking machine is adjusted to 92 ℃ for 17 min; after the baking machine is finished, the water content of the tea is 12%;
(5) and (3) fragrance extraction: sending the tea baked in the step (4) into a multifunctional tea carding machine, reducing the rotating speed of the tea carding machine when slight explosion point sound appears in the tea during rolling, immediately taking the tea out of a pot, cooling the tea through a vibration groove, and packaging the tea to obtain the big fragrant and emerald green tea; 2.2kg of tea leaves are put into the multifunctional tea carding machine each time; the aroma raising temperature is set to be changed greatly, the temperature of the first pot is set to be 100 ℃, after the multifunctional tea carding machine is started, the tea is gradually heated along with the temperature rise of tea leaves, the tea is adjusted to the point according to the grade of 10 ℃ every time, and finally the temperature reaches 190 ℃.
Further, in the steps (2) and (5), the device for deactivating enzymes and extracting fragrance is a first Shanpai 6CL-12/80 multifunctional carding machine manufactured by Sichuan Yao company; in steps (4) and (5), the cooling time is 5.5 min.
Example 3
A processing technology of big green tea with orchid fragrance comprises the steps of spreading fresh tea leaves for cooling and withering, deactivating enzymes, carding, baking and aroma improvement, and specifically comprises the following steps:
(1) cooling fresh leaves and withering: spreading fresh tea leaves in withering tank for cooling;
the thickness of the spread cooling withered is 3.7cm, and the time is as follows: naturally withering for 11.5h during Qingming-grain rain, withering for 4.5h in withering chamber, and withering for 6.5h by adding wind in withering groove, wherein the tea leaves are slightly turned at intervals of 1.2h during each withering mode period to uniformly disperse water; withering until the bud leaves and the stems of the fresh tea leaves are wilted, so that the water in the fresh tea leaves is diffused by 26 percent, and the tea leaves have no green grass flavor but have flower and fruit fragrance; the fresh tea leaves are young and tender fresh leaves which are high in uniformity and purity, free of diseases and insects, picked in clear weather during the Qingming-Guyu festival, consistent in leaf length and bud length and 3.2cm in total length;
(2) de-enzyming: reducing the rotating speed before putting tea leaves into the multifunctional tea carding machine, then sending the tea leaves which are spread and cooled in the step (1) into the multifunctional tea carding machine for enzyme deactivation, after putting the tea leaves, improving the rotating speed to enable the tea leaves to be uniformly thrown in 10s and not to be stuck to the bottom of a groove, then reducing the rotating speed to enable the temperature inside the tea leaves to be increased as fast as possible, starting to increase the rotating speed when water in the tea leaves begins to volatilize and green grass gas is dispersed, throwing the tea leaves to rotate, repeating speed increasing and speed reducing operations, immediately taking the tea leaves out of the groove when the tea leaves emit flower fragrance and hand-held bud leaves have sharp hand feeling and continuous stalks folding, and enabling the tea leaves to appear without burning and explosion points, and then reducing the temperature of the tea leaves through a vibration groove;
the groove temperature of the first pan of the tea carding machine is adjusted as follows: after starting up, opening the water tank at high and low levels simultaneously, so that the temperature of the water tank is quickly increased to 277 ℃, starting to throw leaves, adjusting the temperature of the second pot to 327 ℃, adjusting the temperature of the third pot to 338 ℃, and keeping the continuous enzyme deactivation temperature basically consistent; the repeated speed increasing and reducing is repeated for 3 times in total, and the total deactivation time is 7.6 min; the tea leaf input amount in each pot of the tea carding machine is 1.48 kg; the leaf feeding amount during the enzyme deactivation is that 1.35kg of withered tea leaves are uniformly and quickly fed in 12 grooves each time;
(3) strip tidying: putting the tea leaves which are subjected to enzyme deactivation and cold blowing in the step (3) into each pot, controlling the temperature to soften the tea leaves, turning and rolling the tea leaves in a carding machine to straighten the strips, emit moisture, display hair and display chestnut aroma, taking the tea leaves out of the pot when the strips are straightened, tightened and initially display sharp seedlings and the milliaroma is displayed, and cold blowing on a vibration groove;
the temperature of the tea carding is controlled at 74 ℃ for 9.7min, and the water content of the tea leaves is 47% after the tea carding is finished; the tea carding machine is a 6CL-18/80 tea carding machine produced by Yao machine factories in Sichuan province;
(4) baking: preheating a baking machine, then uniformly spreading the tea leaves subjected to the carding in the step (3) on a screen, adjusting the temperature of the baking machine for four times to bake, opening the baking machine after baking, cooling the tea leaves, and then putting the cooled tea leaves into the baking machine;
the four times of temperature adjustment are respectively as follows: the temperature of the first baking machine is adjusted to 79 ℃ for 34.5 min; the temperature of the second baking machine is adjusted to 49 ℃ for 59 min; regulating the temperature of the third baking machine to 74 ℃ for 24 min; the temperature of the fourth baking machine is adjusted to 89 ℃, and the time is 14 min; the moisture content of the tea leaves is 9% after the baking machine is finished;
(5) and (3) fragrance extraction: sending the tea baked in the step (4) into a multifunctional tea carding machine, reducing the rotating speed of the tea carding machine when slight explosion point sound appears in the tea during rolling, immediately taking the tea out of a pot, cooling the tea through a vibration groove, and packaging the tea to obtain the big fragrant and emerald green tea; 1.9kg of tea leaves are put into the multifunctional tea carding machine each time; the aroma raising temperature is set to be changed greatly, the temperature of the first pot is set to be 100 ℃, after the multifunctional tea carding machine is started, the tea is gradually heated along with the temperature rise of tea leaves, the tea is adjusted to the proper temperature according to the grade of 10 ℃ every time, and finally the temperature reaches 182 ℃.
Further, in the steps (2) and (5), the device for deactivating enzymes and extracting fragrance is a first Shanpai 6CL-12/80 multifunctional carding machine manufactured by Sichuan Yao company; in steps (4) and (5), the cooling time was 4.7 min.
Example 4
A processing technology of big green tea with orchid fragrance comprises the steps of spreading fresh tea leaves for cooling and withering, deactivating enzymes, carding, baking and aroma improvement, and specifically comprises the following steps:
(1) cooling fresh leaves and withering: spreading fresh tea leaves in withering tank for cooling;
the thickness of the spread cooling withered is 4.3cm, and the time is as follows: naturally withering for 12.5h during Qingming-grain rain, withering for 5.5h in withering chamber, and withering for 7.5h by adding wind in withering groove, wherein the tea leaves are slightly turned at intervals of 1.8h during each withering mode period to uniformly disperse water; withering until the bud leaves and the stems of the fresh tea leaves are wilted, so that the water in the fresh tea leaves is 29 percent, the tea leaves have no green grass flavor, and the flower and fruit fragrance is revealed; the fresh tea leaves are young and tender fresh leaves which are high in uniformity and purity, free of diseases and insects, picked in clear weather during the Qingming-Guyu festival, consistent in leaf length and bud length and 3.9cm in total length;
(2) de-enzyming: reducing the rotating speed before putting tea leaves into the multifunctional tea carding machine, then sending the tea leaves which are spread and cooled in the step (1) into the multifunctional tea carding machine for enzyme deactivation, after putting the tea leaves, improving the rotating speed to enable the tea leaves to be uniformly thrown in 10s and not to be stuck to the bottom of a groove, then reducing the rotating speed to enable the temperature inside the tea leaves to be increased as fast as possible, starting to increase the rotating speed when water in the tea leaves begins to volatilize and green grass gas is dispersed, throwing the tea leaves to rotate, repeating speed increasing and speed reducing operations, immediately taking the tea leaves out of the groove when the tea leaves emit flower fragrance and hand-held bud leaves have sharp hand feeling and continuous stalks folding, and enabling the tea leaves to appear without burning and explosion points, and then reducing the temperature of the tea leaves through a vibration groove;
the groove temperature of the first pan of the tea carding machine is adjusted as follows: after starting the machine, opening the high-low gear simultaneously to quickly raise the temperature of the tank to 283 ℃, starting to throw leaves, adjusting the temperature of the second pot to 333 ℃, adjusting the temperature of the third pot to 343 ℃, and keeping the continuous enzyme-deactivating temperature basically consistent; the repeated speed increasing and reducing is repeated for 3 times in total, and the total deactivation time is 7.9 min; the tea leaf input amount in each pot of the tea carding machine is 1.53 kg; the leaf feeding amount during the enzyme deactivation is that 1.45kg of withered tea leaves are uniformly and quickly fed in 12 grooves each time;
(3) strip tidying: putting the tea leaves which are subjected to enzyme deactivation and cold blowing in the step (3) into each pot, controlling the temperature to soften the tea leaves, turning and rolling the tea leaves in a carding machine to straighten the strips, emit moisture, display hair and display chestnut aroma, taking the tea leaves out of the pot when the strips are straightened, tightened and initially display sharp seedlings and the milliaroma is displayed, and cold blowing on a vibration groove;
the temperature of the tea carding is controlled at 76 ℃ for 10.3min, and the water content of the tea leaves is 53% after the tea carding is finished; the tea carding machine is a 6CL-18/80 tea carding machine produced by Yao machine factories in Sichuan province;
(4) baking: preheating a baking machine, then uniformly spreading the tea leaves subjected to the carding in the step (3) on a screen, adjusting the temperature of the baking machine for four times to bake, opening the baking machine after baking, cooling the tea leaves, and then putting the cooled tea leaves into the baking machine;
the four times of temperature adjustment are respectively as follows: the temperature of the first baking machine is adjusted to 81 ℃ for 35.5 min; the temperature of the second baking machine is adjusted to 51 ℃ for 61 min; the temperature of the third baking machine is adjusted to 76 ℃ for 26 min; the temperature of the fourth baking machine is adjusted to 91 ℃ for 16 min; the moisture content of the tea leaves is 11% after the baking machine is finished;
(5) and (3) fragrance extraction: sending the tea baked in the step (4) into a multifunctional tea carding machine, reducing the rotating speed of the tea carding machine when slight explosion point sound appears in the tea during rolling, immediately taking the tea out of a pot, cooling the tea through a vibration groove, and packaging the tea to obtain the big fragrant and emerald green tea; 2.1kg of tea leaves are put into the multifunctional tea carding machine each time; the aroma raising temperature is set to be changed greatly, the temperature of the first pot is set to be 100 ℃, after the multifunctional tea carding machine is started, the tea is gradually heated along with the temperature rise of tea leaves, the tea is adjusted to the point according to the grade of 10 ℃ every time, and finally the temperature reaches 188 ℃.
Further, in the steps (2) and (5), the device for deactivating enzymes and extracting fragrance is a first Shanpai 6CL-12/80 multifunctional carding machine manufactured by Sichuan Yao company; in steps (4) and (5), the cooling time is 5.2 min.
Example 5
A processing technology of big green tea with orchid fragrance comprises the steps of spreading fresh tea leaves for cooling and withering, deactivating enzymes, carding, baking and aroma improvement, and specifically comprises the following steps:
(1) cooling fresh leaves and withering: spreading fresh tea leaves in withering tank for cooling;
the thickness of the spread cooling withered is 4.0cm, and the time is as follows: naturally withering for 12h, withering for 5h in a withering chamber and withering for 7h in a withering groove during a clearing-grain rain period, and slightly turning the tea leaves at intervals of 1.5h during each withering mode period to uniformly disperse water; withering until the bud leaves and the stems of the fresh tea leaves are wilted, so that the water in the fresh tea leaves is diffused by 28 percent, the tea leaves have no green grass flavor, and the flower and fruit fragrance is revealed; the fresh tea leaves are young and tender fresh leaves which are high in uniformity and purity, free of diseases and insects, picked in clear weather during the Qingming-Guyu festival, consistent in leaf length and bud length and 3.5cm in total length;
(2) de-enzyming: reducing the rotating speed before putting tea leaves into the multifunctional tea carding machine, then sending the tea leaves which are spread and cooled in the step (1) into the multifunctional tea carding machine for enzyme deactivation, after putting the tea leaves, improving the rotating speed to enable the tea leaves to be uniformly thrown in 10s and not to be stuck to the bottom of a groove, then reducing the rotating speed to enable the temperature inside the tea leaves to be increased as fast as possible, starting to increase the rotating speed when water in the tea leaves begins to volatilize and green grass gas is dispersed, throwing the tea leaves to rotate, repeating speed increasing and speed reducing operations, immediately taking the tea leaves out of the groove when the tea leaves emit flower fragrance and hand-held bud leaves have sharp hand feeling and continuous stalks folding, and enabling the tea leaves to appear without burning and explosion points, and then reducing the temperature of the tea leaves through a vibration groove;
the groove temperature of the first pan of the tea carding machine is adjusted as follows: after starting up, opening the high-low gear simultaneously, so that the temperature of the tank is quickly increased to 280 ℃, starting to throw leaves, adjusting the temperature of the second pot to 330 ℃, adjusting the temperature of the third pot to 340 ℃, and keeping the continuous enzyme deactivation temperature basically consistent; the repeated speed increasing and reducing is repeated for 3 times in total, and the total deactivation time is 7.8 min; the tea leaf input amount in each pot of the tea carding machine is 1.50 kg; the leaf feeding amount during the enzyme deactivation is that 1.4kg of withered tea leaves are uniformly and quickly fed in 12 grooves each time;
(3) strip tidying: putting the tea leaves which are subjected to enzyme deactivation and cold blowing in the step (3) into each pot, controlling the temperature to soften the tea leaves, turning and rolling the tea leaves in a carding machine to straighten the strips, emit moisture, display hair and display chestnut aroma, taking the tea leaves out of the pot when the strips are straightened, tightened and initially display sharp seedlings and the milliaroma is displayed, and cold blowing on a vibration groove;
the tea carding temperature is controlled at 75 ℃ for 10.0min, and the water content of the tea leaves is 50% after the tea carding is finished; the tea carding machine is a 6CL-18/80 tea carding machine produced by Yao machine factories in Sichuan province;
(4) baking: preheating a baking machine, then uniformly spreading the tea leaves subjected to the carding in the step (3) on a screen, adjusting the temperature of the baking machine for four times to bake, opening the baking machine after baking, cooling the tea leaves, and then putting the cooled tea leaves into the baking machine;
the four times of temperature adjustment are respectively as follows: the temperature of the first baking machine is adjusted to 80 ℃ for 35 min; the temperature of the second baking machine is adjusted to 50 ℃ for 60 min; regulating the temperature of the third baking machine to 75 ℃ for 25 min; the temperature of the fourth baking machine is adjusted to 90 ℃ for 15 min; the moisture content of the tea leaves is 10% after the baking machine is finished;
(5) and (3) fragrance extraction: sending the tea baked in the step (4) into a multifunctional tea carding machine, reducing the rotating speed of the tea carding machine when slight explosion point sound appears in the tea during rolling, immediately taking the tea out of a pot, cooling the tea through a vibration groove, and packaging the tea to obtain the big fragrant and emerald green tea; 2.0kg of tea leaves are put into the multifunctional tea carding machine each time; the aroma raising temperature is set to be changed greatly, the temperature of the first pot is set to be 100 ℃, after the multifunctional tea carding machine is started, the tea is gradually heated along with the temperature rise of tea leaves, the tea is adjusted to the proper temperature according to the grade of 10 ℃ every time, and finally the temperature reaches 185 ℃.
Further, in the steps (2) and (5), the device for deactivating enzymes and extracting fragrance is a first Shanpai 6CL-12/80 multifunctional carding machine manufactured by Sichuan Yao company; in steps (4) and (5), the cooling time is 5.0 min.
Comparative example 1
A processing technology of Lanxiang Dacui green tea comprises 8 working procedures of spreading fresh leaves, deactivating enzymes by a roller, spreading for cooling, carding strips, spreading for cooling, shaping by layering, spreading for cooling and moisture regaining, and full fire, and is specifically disclosed in a published document (processing technology of Lanxiang Dacui white tea, He Jie, Liang Cheng ai, agricultural science and technology and information, 2015-01-25).
The green tea prepared by the methods of examples 1 to 5 and comparative example 1 was found to be flat, long-lasting in blue aroma and both in the fragrance of the leaves of the green tea prepared by comparative example 1, but the tea prepared by the methods of examples 1 to 5 was needle-shaped, long-lasting in blue aroma, both in the fragrance of the leaves of the green tea and in the fragrance of the leaves of the green tea, longer-lasting in fragrance, and more complete and aesthetic in bud and leaf appearance after being brewed in a glass.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (10)
1. A processing technology of big green tea with orchid fragrance is characterized by comprising the steps of spreading fresh tea leaves for cooling and withering, deactivating enzymes, carding, baking and fragrance improvement, and specifically comprises the following steps:
(1) cooling fresh leaves and withering: spreading fresh tea leaves in withering tank for cooling;
(2) de-enzyming: reducing the rotating speed before putting tea leaves into the multifunctional tea carding machine, then sending the tea leaves which are spread and cooled in the step (1) into the multifunctional tea carding machine for enzyme deactivation, after putting the tea leaves, improving the rotating speed to enable the tea leaves to be uniformly thrown in 10s and not to be stuck to the bottom of a groove, then reducing the rotating speed to enable the temperature inside the tea leaves to be increased as fast as possible, starting to increase the rotating speed when water in the tea leaves begins to volatilize and green grass gas is dispersed, throwing the tea leaves to rotate, repeating speed increasing and speed reducing operations, immediately taking the tea leaves out of the groove when the tea leaves emit flower fragrance and hand-held bud leaves have sharp hand feeling and continuous stalks folding, and enabling the tea leaves to appear without burning and explosion points, and then reducing the temperature of the tea leaves through a vibration groove;
(3) strip tidying: putting the tea leaves which are subjected to enzyme deactivation and cold blowing in the step (3) into each pot, controlling the temperature to soften the tea leaves, turning and rolling the tea leaves in a carding machine to straighten the strips, emit moisture, display hair and display chestnut aroma, taking the tea leaves out of the pot when the strips are straightened, tightened and initially display sharp seedlings and the milliaroma is displayed, and cold blowing on a vibration groove;
(4) baking: preheating a baking machine, then uniformly spreading the tea leaves subjected to the carding in the step (3) on a screen, adjusting the temperature of the baking machine for four times to bake, opening the baking machine after baking, cooling the tea leaves, and then putting the cooled tea leaves into the baking machine;
(5) and (3) fragrance extraction: and (4) sending the tea baked in the step (4) into a multifunctional tea carding machine, reducing the rotating speed of the tea carding machine when slight explosion point sound appears in the tea during rolling, immediately taking the tea out of a pot, cooling the tea through a vibration groove, and packaging the tea to obtain the fragrant and strong emerald green tea.
2. The processing technology of the big spearmint emerald green tea as claimed in claim 1, which is characterized in that: in the step (1), the thickness of the spread and withered food is 3.5-4.5 cm, and the time is as follows: naturally withering for 11-13 h during Qingming-grain rain, withering for 4-6 h in an withering chamber, and withering for 6-8 h by adding wind in an withering groove, wherein the tea leaves are gently turned at intervals of 1-2 h during each withering mode period to uniformly disperse water; withering until the bud leaves and the stems of the fresh tea leaves are wilted, so that the moisture in the fresh tea leaves is diffused by 25 to 30 percent, and the tea leaves have no green grass flavor but have the fragrance of flowers and fruits.
3. The processing technology of the big spearmint emerald green tea as claimed in claim 1, which is characterized in that: in the step (1), the fresh tea leaves are young and tender fresh leaves which are high in uniformity and purity and free of diseases and insects, are picked in clear weather during the season of Qingming and Valley, the leaf length and the bud length are consistent, and the total length is 3 cm-4 cm.
4. The processing technology of the big spearmint emerald green tea as claimed in claim 1, which is characterized in that: in step (2), the groove temperature of the first pan of the tea carding machine is adjusted as follows: after starting up, opening the water tank at high and low levels simultaneously to quickly raise the temperature of the water tank to 275-285 ℃, starting to throw leaves, regulating the temperature of the second pot to 325-335 ℃, regulating the temperature of the third pot to 335-345 ℃, and keeping the continuous water-removing temperature basically consistent.
5. The processing technology of the big spearmint emerald green tea as claimed in claim 1, which is characterized in that: in the step (2), the repeated speed increasing and reducing is repeated for 3 times in total, and the total deactivation time is 7.5-8 min; the tea leaf input amount in each pot of the tea carding machine is 1.35-1.4 kg; the leaf feeding amount during the enzyme deactivation is that 1.35kg to 1.4kg of withered tea leaves are uniformly and quickly fed in 12 grooves each time.
6. The processing technology of the big spearmint emerald green tea as claimed in claim 1, which is characterized in that: in the step (3), the temperature of the tea carding is controlled to be 73-77 ℃, the time is 9.5-10.5 min, and the water content of the tea is 45-55% after the tea carding is finished; the tea carding machine is a 6CL-18/80 tea carding machine produced by Yao tea factories in Sichuan province.
7. The processing technology of the big spearmint emerald green tea as claimed in claim 1, which is characterized in that: in step (4), the four times of temperature adjustment are respectively: the temperature of the first baking machine is adjusted to be 78-82 ℃ for 34-36 min; the temperature of the second baking machine is adjusted to be 48-52 ℃ for 58-62 min; the temperature of the third baking machine is adjusted to 73-77 ℃ for 23-27 min; the temperature of the fourth baking machine is adjusted to 88 ℃ to 92 ℃ for 13min to 17 min; and after the baking machine is finished, the moisture content of the tea is 8-12%.
8. The processing technology of the big spearmint emerald green tea as claimed in claim 1, which is characterized in that: in the steps (2) and (5), the device adopted for water-removing and aroma-improving is a first Shanpai 6CL-12/80 multifunctional tea carding machine produced by Sichuan Yao company.
9. The processing technology of the big spearmint emerald green tea as claimed in claim 1, which is characterized in that: in the step (5), 1.8 kg-2.2 kg of tea leaves are put into the multifunctional tea carding machine each time; the aroma raising temperature is set to be changed greatly, the temperature of the first pot is set to be 100 ℃, after the multifunctional tea carding machine is started, the tea is gradually heated along with the temperature rise of the tea, the tea is adjusted to the point according to the grade of 10 ℃ every time, and finally the temperature reaches 180-190 ℃.
10. The processing technology of the big spearmint emerald green tea as claimed in claim 1, which is characterized in that: in the steps (4) and (5), the cooling time is 4.5 min-5.5 min.
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| CN101507454A (en) * | 2009-03-19 | 2009-08-19 | 无锡洞天秀竹茶业有限公司 | Preparation method of green tea of orchid odor type |
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