CN115005292A - Method for making needle-type famous green tea - Google Patents
Method for making needle-type famous green tea Download PDFInfo
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- CN115005292A CN115005292A CN202210703900.7A CN202210703900A CN115005292A CN 115005292 A CN115005292 A CN 115005292A CN 202210703900 A CN202210703900 A CN 202210703900A CN 115005292 A CN115005292 A CN 115005292A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 186
- 238000000034 method Methods 0.000 title claims abstract description 28
- 235000009569 green tea Nutrition 0.000 title claims abstract description 26
- 238000001035 drying Methods 0.000 claims abstract description 60
- 238000003892 spreading Methods 0.000 claims abstract description 36
- 230000007480 spreading Effects 0.000 claims abstract description 36
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 claims abstract description 22
- 229910052709 silver Inorganic materials 0.000 claims abstract description 22
- 239000004332 silver Substances 0.000 claims abstract description 22
- 239000003205 fragrance Substances 0.000 claims abstract description 19
- 238000007493 shaping process Methods 0.000 claims abstract description 19
- 238000004898 kneading Methods 0.000 claims abstract description 13
- 210000004209 hair Anatomy 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 4
- 240000003553 Leptospermum scoparium Species 0.000 claims abstract description 4
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 4
- 235000013616 tea Nutrition 0.000 claims description 160
- 238000009960 carding Methods 0.000 claims description 79
- 238000010415 tidying Methods 0.000 claims description 44
- 238000005096 rolling process Methods 0.000 claims description 23
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 22
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 22
- 241001330002 Bambuseae Species 0.000 claims description 22
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 22
- 239000011425 bamboo Substances 0.000 claims description 22
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 18
- 238000003825 pressing Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 claims description 9
- 229910052742 iron Inorganic materials 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 238000004886 process control Methods 0.000 claims description 6
- 239000002356 single layer Substances 0.000 claims description 4
- 240000000513 Santalum album Species 0.000 claims description 3
- 235000008632 Santalum album Nutrition 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005201 scrubbing Methods 0.000 claims description 2
- 230000008569 process Effects 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 2
- 230000009471 action Effects 0.000 description 3
- 230000005484 gravity Effects 0.000 description 2
- 238000010099 solid forming Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 235000007297 Gaultheria procumbens Nutrition 0.000 description 1
- 240000001238 Gaultheria procumbens Species 0.000 description 1
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Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a method for making needle-type famous green tea, which comprises the following steps: selecting raw materials; picking bud leaves of a middle-small leaf seed tea tree as a raw material; step two: spreading fresh leaves; step three: de-enzyming; step four: spreading, airing and moisture regaining; step five: a silver needle manufacturing process; s1: arranging and shaping; s2: and (3) drying: drying by adopting a fragrance extracting machine, and performing primary drying and full drying and baking; step six: preparing Cuifeng; s1: preliminary kneading; s2: primary drying; s3: re-kneading; s4: arranging and shaping; s5: re-baking and extracting the hair; s6: drying feet and baking; the invention combines common green tea processing equipment with the processing auxiliary equipment to form a unique molding process method for processing different fresh leaf raw materials into needle-type famous green tea, and can manufacture needle-type famous green tea with superior quality, thin, round, smooth and straight appearance, greenish and slight color, yellow and green and bright soup color, strong and durable aroma, fresh and cool taste, and tender, green and fresh leaf bottoms.
Description
Technical Field
The invention belongs to the technical field of tea leaf making methods, and particularly relates to a method for making needle-type famous and high-quality green tea leaves.
Background
Famous green tea is an extremely important class of green tea. The basic processing flow comprises spreading and drying fresh leaves, deactivating enzyme, rolling, primarily drying, shaping and drying. At present, the processes of fixation, rolling and drying can be finished by adopting common green tea processing equipment. But the shaping process adopts a fine kneading machine, a special solid forming machine and a strip tidying machine to carry out shaping respectively. In the actual production process, however, the mode of the fine kneading machine is adopted, so that the color is dark, the breakage is more, the preparation rate is high, the equipment is expensive, and the method is difficult to adapt to the production of the needle-shaped tea in China; the special solid forming machine has the problems of no forming and incapability of matching with conventional processing equipment; if the green and moist color of tea leaves is kept in the conventional operation of the tea carding machine, the tea leaves cannot be fried at high temperature for a long time, and the tea leaves are bent and not straight in the drying process due to the high water content of the tea leaves; if the tea strip tidying time is long, the tea strips are delicate, beautiful, straight and straight, but the tea strips are often too dry due to stir-frying, so that the hairy hairs fall off, are broken and are broken more, the color is dark, and the quality requirements of needle-shaped tea are not met. Therefore, in production, after the tea strips are shaped by the tea carding machine, the tea strips are placed on the shaping platform and manually clamped to make up for the defect of mechanical shaping, and the production mode not only needs more labor force and has high labor intensity, but also has unstable quality.
Disclosure of Invention
The invention aims to provide a method for preparing needle-type famous green tea to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing needle-type famous green tea leaves comprises the following steps: selecting raw materials; picking bud leaves of a middle-small leaf seed tea tree as a raw material;
step two: spreading fresh leaves; spreading and drying the purchased bud leaves by classification and classification marks, slightly turning the bud leaves once every 1 hour or so, keeping the indoor temperature below 25 ℃, and preventing sunlight irradiation; the spreading time is controlled to be 6-8 h; classifying and grading the spread and dried bud leaves for making; specifically, the tea is divided into silver needle tea and Cuifeng tea; the Yinzhi tea comprises special grade and first grade, and the Cuifeng tea comprises special grade, first grade and second grade;
step three: de-enzyming; the bud leaves of the silver needle tea and the emerald green tea in each level are de-enzymed through a hot air de-enzyming machine, when the bud leaves of the silver needle tea are de-enzymed, the indicated temperature of the de-enzyming machine is 250 ℃, the temperature in a de-enzyming cavity is controlled to be 150 ℃, the tea is put into the bud leaves for about 3min, the leaf temperature of the de-enzymed leaves is 90 ℃ and the water content is 60% when the bud leaves of the emerald green tea are de-enzymed, the indicated temperature of the de-enzyming machine is 260 ℃, the temperature in the de-enzyming cavity is controlled to be 160 ℃, the tea is put into the bud leaves for about 3min, the leaf temperature of the de-enzymed leaves is 95 ℃ and the water content is 60%;
step four: spreading, airing and moisture regaining; the method comprises the following steps of respectively placing the fixation leaves of the silver needle tea and the Cuifeng tea in a bamboo dustpan, covering the bamboo dustpan with the thickness of about 5-6 cm for spreading and drying and dampening, and turning and stirring once in the middle for 2.5-3 h; spreading the enzyme-removed leaves, air-drying, and making into YINZHEN tea and CUIFENG tea respectively;
step five: a silver needle manufacturing process;
s1: c, arranging and shaping: putting the dried and moisture regained leaves on a carding machine for carding and molding; the strip tidying and shaping are carried out twice; setting the initial carding indication temperature to 90 ℃, the carding groove temperature to 45 ℃, the carding machine running speed to 1030 plus 1050 revolutions, reducing the carding machine running speed to 800 revolutions when the blade throwing amount of 240 Ag, carding 35min and tea strips are half-dry in each groove, adding a carding stick into the carding groove to perform carding for 8min, then taking out the carding stick, and then restoring the carding machine running speed to 1030 plus 1050 revolution for 5 min; spreading and airing the tea leaves subjected to primary carding in a bamboo dustpan for moisture regaining for 1-1.5h, and then carrying out secondary carding;
setting the temperature indicated by secondary carding to 90 ℃, the temperature of the carding groove to 45 ℃, and the running speed of the carding machine to 1020 revolutions, and taking off the Ag/Ag cable in each groove for 6min when the tea strips are semi-dry (the tea strips are straightened and hardened, have no stickiness and have strong stabbing hand feeling); spreading and airing the tea leaves after the tea leaves are arranged in a bamboo dustpan for moisture regaining for 2-3h, and then drying;
s2: and (3) drying: drying by adopting a fragrance extracting machine, and performing primary drying and full drying and baking;
primary baking: feeding 600 Ag/Ag per sieve at 85 deg.C for 40min, and taking off the machine when the tea leaves are dried to nine dry (straight tea strips, emerald green color and tender fragrance overflowing); spreading and drying the primarily dried tea leaves in a bamboo dustpan for 2 hours, and then drying and baking the tea leaves sufficiently;
drying and roasting the feet: feeding 2 kilograms of leaves per sieve, drying at 80 ℃ for 40min, then at 90 ℃ for 30min, and then at 110 ℃ for 6min, and then manually stroking the tea strips to obtain powder which is fully dry and is made into raw tea;
step six: a Cuifeng manufacturing process;
s1: preliminary kneading; the method is carried out by using a type 40 or type 55 rolling machine, the leaf feeding amount (water-removed leaves) of the type 40 rolling machine is 10 kg, or the leaf feeding amount of the type 55 rolling machine is 25 kg; the specific process control is as follows: light pressure for 5min → medium pressure for 10min → heavy pressure for 6-8min → light pressure for 4 min; the rolling rate is required to reach more than 95 percent;
s2: primary drying; adopting a chain plate type dryer or a single-layer dryer, and requiring high temperature to quickly volatilize water in the tea strips and thoroughly emit tea fragrance; the temperature is controlled to be 120-; when in use, the chain plate type dryer is used for 12min, or the single-layer dryer is used for 4 min; the tea leaves after primary drying are half-dried (the tea strips are non-sticky and have obvious stabbing hand feeling, and the tea fragrance is exposed); spreading and airing the primarily dried tea leaves in a bamboo dustpan for 2 hours for moisture regaining, and then re-kneading;
s3: re-kneading; feeding leaves by using a type 40 or type 55 rolling machine, wherein the leaf feeding amount (primary leaf baking) is 10 kg for the type 40 rolling machine, or 25 kg for the type 55 rolling machine; the specific process control is as follows: lightly pressing for 5min → medium pressing for 10min → heavily pressing for 6-8min → lightly pressing for 10min, wherein the rolling rate is required to reach 100% without breaking;
s4: c, arranging and shaping: putting the kneaded leaves on a strip tidying machine for strip tidying and shaping; setting the strip tidying indication temperature to be 140 ℃, setting the strip tidying groove temperature to be 70 ℃, setting the running speed of the strip tidying machine to be 1020 revolutions, throwing 240 Ag into each groove, tidying 3-4min later, reducing the running speed of the strip tidying machine to 920 revolutions, adding a strip tidying wire (8# iron wire) into the strip tidying groove, continuously tidying for 25min, taking out the iron wire, tidying for 3min and taking off the machine; the tea strips after being tidy are seven dry (the tea strips are tidy and hard, have no stickiness, have strong stabbing hand feeling and show tea fragrance); spreading and airing the tea leaves after the tea leaves are arranged in a bamboo dustpan for moisture regaining for 2-3h, and then re-drying and extracting the tea leaves;
s5: re-baking and extracting the hair; the processing is carried out on a famous and high-quality tea flat plate baking machine at the temperature of 110-120 ℃, after the tea strips are heated for 3-4min to be softened, the strips are manually tightened and the hairs are extracted, and the hairs adhered to the tea strips are exposed by manually rubbing the tea strips; it is administered for 8-10 min;
s6: drying feet and baking; the method is carried out by adopting a fragrance extracting machine, the leaf feeding amount is 3 kg per sieve, and the temperature and time are controlled as follows: baking at 80 deg.C for 40min → baking at 90 deg.C for 30min → baking at 105 deg.C for 10-12min → baking; at the moment, the tea strips are stroked by hands to form powder which reaches the foot stem and becomes the raw tea.
Preferably, the special grade of the silver needle tea is mainly single bud heads, wherein the single bud heads account for more than 95%, the first grade is mainly single bud heads, one bud and one leaf initial development, and the single bud heads account for more than 60%; the Cuifeng tea is characterized in that single bud heads and single bud-leaf initial expansion are mainly used as the first grade, wherein the single bud heads account for more than 60%, the first grade is mainly characterized in that one bud and one leaf are initially expanded, one bud and one leaf are mainly used as the first grade, wherein the one bud and one leaf are initially expanded by more than 60%, the second grade is mainly characterized in that one bud and one leaf and one bud and two leaves are initially expanded, and wherein the one bud and one leaf account for more than 60%.
Preferably, the manufacturing of the strip tidying stick comprises the following steps: the winged sandalwood is selected as a material to be manufactured into the round stick with the diameter of 0.8 cm, the length of 78 cm and the length of 96 cm, and the weights of the Roque are respectively about 107 Ag and 132 Ag, and the outer surface of the stick needs to be polished smooth and fine. The carding roller with the length of 78 cm is applicable to the carding machine with the width of 80 cm, and the carding roller with the length of 96 cm is applicable to the carding machine with the width of 100 cm.
Preferably, the manufacturing of the strip tidying silk: cutting 8# iron wire into segments of 78 cm and 96 cm in weight, respectively, evenly coating tea wax on the segment, scrubbing the segment clean, and placing the waxed wire on a flat plate baking machine to bake for 15min at the temperature of 120 ℃, and repeating the operation once; the carding machine is suitable for the carding machine with the slot width of 80 cm and the carding machine with the slot width of 100 cm.
Compared with the prior art, the invention has the beneficial effects that: the invention combines common green tea processing equipment with the processing auxiliary equipment to form a unique molding process method for processing different fresh leaf raw materials into needle-type famous green tea, and can manufacture needle-type famous green tea with superior quality, thin, round, smooth and straight appearance, greenish and slight color, yellow and green and bright soup color, strong and durable aroma, fresh and cool taste, and tender, green and fresh leaf bottoms.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a technical scheme that: a method for preparing needle-type famous green tea leaves comprises the following steps: selecting raw materials; picking bud leaves of a middle-small leaf seed tea tree as a raw material;
step two: spreading fresh leaves; classifying and grading the purchased buds and leaves, spreading and drying in the air, slightly turning over every 1h at the indoor temperature of 25 ℃, and preventing sunlight irradiation; the spreading time is controlled to be 8 h; classifying and grading the spread and dried bud leaves for making; specifically, the tea is divided into silver needle tea and Cuifeng tea; the silver needle tea comprises a special grade and a first grade, and the Cuifeng tea comprises a special grade, a first grade and a second grade;
step three: de-enzyming; the bud leaves of the silver needle tea and the emerald green tea in each level are de-enzymed through a hot air de-enzyming machine, when the bud leaves of the silver needle tea are de-enzymed, the indicated temperature of the de-enzyming machine is 250 ℃, the temperature in a de-enzyming cavity is controlled to be 150 ℃, the bud leaves are put into tea for 3min, when the de-enzymed leaves are out of the cavity, the leaf temperature is 90 ℃, the water content is 60%, when the bud leaves of the emerald green tea are de-enzymed, the indicated temperature of the de-enzyming machine is 260 ℃, the temperature in the de-enzyming cavity is controlled to be 160 ℃, the bud leaves are put into tea for 3min, when the de-enzymed leaves are out of the cavity, the leaf temperature is 95 ℃, and the water content is 60%;
step four: spreading, airing and moisture regaining; the deactivated leaves of the silver needle tea and the Cui mountain tea are respectively placed in bamboo dustpans, the stacking thickness of the leaves is 6 cm, the leaves are covered by another bamboo dustpans for spreading and drying and moisture regaining, and the middle turning and stirring are carried out once for 3 h; spreading the enzyme-removed leaves, air-drying, and making into YINZHEN tea and CUIFENG tea respectively;
step five: a silver needle manufacturing process;
s1: and (3) carding and shaping: putting the dried and moisture regained leaves on a carding machine for carding and molding; the strip tidying and shaping are carried out twice; setting the initial carding indication temperature to 90 ℃, the carding groove temperature to 45 ℃, the carding machine running speed to 1050 revolutions, when the amount of leaves put in each groove is 240 Ag, carding is 35min and the tea strips are half dry, reducing the carding machine running speed to 800 revolutions, adding a carding stick into the carding groove, carding for 8min, taking out the carding stick, and then restoring the carding machine running speed to 1050 revolutions and carding for 5 min; spreading and airing the tea leaves subjected to primary carding in a bamboo dustpan for moisture regaining for 1.5h, and then carrying out secondary carding; the raw material of the silver needle tea is pure bud heads which are full and solid, and the external force action required to be applied during the carding is larger and stronger, so the carding stick is adopted.
Setting the temperature indicated by secondary carding to 90 ℃, the temperature of the carding groove to 45 ℃, and the running speed of the carding machine to 1020 revolutions, and taking off the Ag/Ag cable in each groove for 6min when the tea strips are semi-dry (the tea strips are straightened and hardened, have no stickiness and have strong stabbing hand feeling); spreading and airing the tea leaves after the tea leaves are arranged in a bamboo dustpan for moisture regaining for 2-3h, and then drying;
s2: and (3) drying: drying by adopting a fragrance extracting machine, and performing primary drying and full drying and baking;
primary baking: feeding 600 Ag/Ag per sieve at 85 deg.C for 40min, and taking off the machine when the tea leaves are dried to nine dry (straight tea strips, emerald green color and tender fragrance overflowing); spreading and drying the primarily dried tea leaves in a bamboo dustpan for 2 hours, and then drying and baking the tea leaves sufficiently;
drying and roasting the feet: feeding 2 kilograms of leaves per sieve, drying at 80 ℃ for 40min, then at 90 ℃ for 30min, and then at 110 ℃ for 6min, and then manually stroking the tea strips to obtain powder which is fully dry and is made into raw tea;
step six: a Cuifeng manufacturing process;
s1: preliminary kneading; the leaf feeding amount (fixing leaves) is 10 kg by using a type 40 rolling machine; the specific process control is as follows: light pressure for 5min → medium pressure for 10min → heavy pressure for 6-8min → light pressure for 4 min; the rolling rate is required to reach more than 95 percent;
s2: primary drying; adopting a chain plate type dryer to carry out the drying, and requiring high temperature to quickly volatilize the water in the tea strips and thoroughly emit tea fragrance; the temperature is controlled at 130 ℃, the rolled leaves delivered on the conveyer belt are required to be deblocked, the laying is required to be uniform and consistent, and the thickness is not required to exceed 0.5 cm; when in use, the chain plate type dryer is used for 12 min; the tea leaves after primary drying are half-dried (the tea strips are non-sticky and have obvious stabbing hand feeling, and the tea fragrance is exposed); spreading and drying the primarily dried tea leaves in a bamboo dustpan for 2 hours for moisture regaining, and then re-kneading;
s3: re-kneading; the leaf feeding is carried out by using a type 40 rolling machine, and the leaf feeding amount (primary leaf drying) is 10 kg for the type 40 rolling machine; the specific process control is as follows: lightly pressing for 5min → medium pressing for 10min → heavily pressing for 6-8min → lightly pressing for 10min, wherein the rolling rate is required to reach 100% without breaking;
s4: c, arranging and shaping: putting the kneaded leaves on a strip tidying machine for strip tidying and shaping; setting the strip tidying indication temperature to be 140 ℃, setting the strip tidying groove temperature to be 70 ℃, setting the running speed of the strip tidying machine to be 1020 revolutions, throwing 240 Ag into each groove, tidying 4min later, reducing the running speed of the strip tidying machine to 920 revolutions, adding a strip tidying wire (8# iron wire) into the strip tidying groove, continuously tidying for 25min, taking out the iron wire, tidying for 3min and taking off the machine; the tea strips after being tidy are seven dry (the tea strips are tidy and hard, have no stickiness, have strong stabbing hand feeling and show tea fragrance); spreading and airing the tea leaves after the tea leaves are arranged in a bamboo dustpan for moisture regaining for 3 hours, and then re-drying and extracting the tea leaves; the Cui Feng tea is prepared from 1 to 2 leaves, and the leaves are broken due to the excessive and strong external force applied during carding, so that relatively light carding wires are adopted;
s5: re-baking and extracting the hair; the processing is carried out on a famous high-quality tea flat plate baking machine at the temperature of 120 ℃, after the tea strips are heated for 4min to be softened, the strips are tightened and the hairs are extracted manually, and the hairs adhered to the tea strips are exposed by manually rubbing the tea strips; it is administered for 10 min;
s6: drying feet and baking; the method is carried out by adopting a fragrance extracting machine, the leaf feeding amount is 3 kg per sieve, and the temperature and time are controlled as follows: baking at 80 deg.C for 40min → baking at 90 deg.C for 30min → baking at 105 deg.C for 10-12min → baking; at the moment, the tea strips are stroked by hands to form powder, and the powder reaches the foot stem and becomes the raw tea.
In this embodiment, preferably, the special grade of the silver needle tea is mainly single bud heads, wherein the single bud heads account for more than 95%, the first grade is mainly single bud heads, single bud and single leaf initial development, and wherein the single bud heads account for more than 60%; the Cuifeng tea is characterized in that single bud heads and single bud-leaf initial expansion are mainly used as the first grade, wherein the single bud heads account for more than 60%, the first grade is mainly characterized in that one bud and one leaf are initially expanded, one bud and one leaf are mainly used as the first grade, wherein the one bud and one leaf are initially expanded by more than 60%, the second grade is mainly characterized in that one bud and one leaf and one bud and two leaves are initially expanded, and wherein the one bud and one leaf account for more than 60%.
In this embodiment, preferably, the strip tidying stick is manufactured by: the winged sandalwood is selected as a material to be manufactured into the round stick with the diameter of 0.8 cm, the length of 78 cm and the length of 96 cm, and the weights of the Roque are respectively about 107 Ag and 132 Ag, and the outer surface of the stick needs to be polished smooth and fine. The carding roller is suitable for a carding machine with a slot of 80 cm and a carding roller with a slot of 100 cm. The principle and the function are as follows: through certain gravity action of the tea strip tidying stick, tea strips are well tidyed along the vibration groove; secondly, the friction force between the heated and softened tea strips and the vibration groove is increased, so that the tea strips are arranged into a tight, thin, straight needle shape.
In this embodiment, preferably, the production of the strip tidying yarn: cutting 8# iron wire into segments of 78 cm and 96 cm in weight, respectively, evenly coating tea wax on the Ag and 92 Ag after being scrubbed clean, and baking the waxed wires on a flat plate baking machine at the temperature of 120 ℃ for 15min for one time. The carding wire with the length of 78 cm is applicable to the carding machine with the width of 80 cm, and the carding wire with the length of 96 cm is applicable to the carding machine with the width of 100 cm. The principle and the function are as follows: through the certain gravity action of the pressure bar, firstly, the tea strips are well driven to be straightened along the vibration groove; secondly, the friction force between the heated and softened tea strips and the vibration groove is increased, so that the tea strips are arranged into a tight, thin, straight needle shape.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. A method for preparing needle-type famous green tea is characterized by comprising the following steps: the method comprises the following steps: selecting raw materials; picking bud leaves of the tea tree of the medium-small leaf variety as a raw material;
step two: spreading fresh leaves; spreading and airing the purchased bud leaves by classification and classification marks, slightly turning the bud leaves once every 1h, keeping the indoor temperature below 25 ℃, and preventing sunlight irradiation; the spreading time is controlled to be 6-8 h; classifying and grading the spread and dried bud leaves for making; specifically, the tea is divided into silver needle tea and Cuifeng tea; the silver needle tea comprises a special grade and a first grade, and the Cuifeng tea comprises a special grade, a first grade and a second grade;
step three: de-enzyming; the bud leaves of the silver needle tea and the emerald green tea in each level are de-enzymed through a hot air de-enzyming machine, when the bud leaves of the silver needle tea are de-enzymed, the indicated temperature of the de-enzyming machine is 250 ℃, the temperature in a de-enzyming cavity is controlled to be 150 ℃, the time from the input of the bud leaves to the tea output is 3min, the leaf temperature when the de-enzymed leaves are output from the cavity is 90 ℃, the water content is 60%, when the bud leaves of the emerald green tea are de-enzymed, the indicated temperature of the de-enzyming machine is 260 ℃, the temperature in the de-enzyming cavity is controlled to be 160 ℃, the time from the input of the bud leaves to the tea output is 3min, the leaf temperature when the de-enzymed leaves are output from the cavity is 95 ℃, and the water content is 60%;
step four: spreading, airing and moisture regaining; the method comprises the following steps of respectively placing the fixation leaves of the silver needle tea and the Cuifeng tea in a bamboo dustpan, wherein the stacking leaf thickness is 5-6 cm, covering the bamboo dustpan with another bamboo dustpan for spreading and drying for dampening, and turning and stirring once in the middle for 2.5-3 h; spreading the enzyme-removed leaves, air-drying, and making into YINZHEN tea and CUIFENG tea respectively;
step five: a silver needle manufacturing process;
s1: arranging and shaping; putting the dried and moisture regained leaves on a carding machine for carding and molding; the strip tidying and shaping are carried out twice; setting the initial carding indication temperature to 90 ℃, the carding groove temperature to 45 ℃, the carding machine running speed to 1030 plus 1050 revolutions, reducing the carding machine running speed to 800 revolutions when the blade throwing amount of 240 Ag, carding 35min and tea strips are half-dry in each groove, adding a carding stick into the carding groove to perform carding for 8min, then taking out the carding stick, and then restoring the carding machine running speed to 1030 plus 1050 revolution for 5 min; spreading and airing the tea leaves subjected to primary carding in a bamboo dustpan for moisture regaining for 1-1.5h, and then carrying out secondary carding;
setting the temperature indicated by secondary carding to 90 ℃, the temperature of the carding groove to 45 ℃, and the running speed of the carding machine to 1020 revolutions, and taking off the Ag/Ag cable in each groove for 6min when the tea strips are semi-dry (the tea strips are straightened and hardened, have no stickiness and have strong stabbing hand feeling); spreading and airing the tea leaves after the tea leaves are arranged in a bamboo dustpan for moisture regaining for 2-3h, and then drying;
s2: drying; drying by adopting a fragrance extracting machine, and performing primary drying and full drying and baking;
primary baking: feeding 600 Ag/Ag per sieve at 85 deg.C for 40min, and taking off the machine when the tea leaves are dried to nine dry (straight tea strips, emerald green color and tender fragrance overflowing); spreading and drying the primarily dried tea leaves in a bamboo dustpan for 2 hours, and then drying and baking the tea leaves sufficiently;
drying and roasting the feet: feeding 2 kilograms of leaves per sieve, drying at 80 ℃ for 40min, then at 90 ℃ for 30min, and then at 110 ℃ for 6min, and then manually stroking the tea strips to obtain powder which is fully dry and is made into raw tea;
step six: a Cuifeng manufacturing process;
s1: preliminary kneading; feeding leaves into 40 or 55 types of rolling machines, wherein the leaf feeding amount (water removing leaves) is 10 kg for 40 types of rolling machines or 25 kg for 55 types of rolling machines; the specific process control is as follows: light pressing for 5min → medium pressing for 10min → heavy pressing for 6-8min → light pressing for 4 min; the rolling rate is required to reach more than 95 percent;
s2: primary drying; adopting a chain plate type dryer or a single-layer dryer, and requiring high temperature to quickly volatilize water in the tea strips and thoroughly emit tea fragrance; the temperature is controlled to be 120-; when in use, the chain plate type dryer is used for 12min, or the single-layer dryer is used for 4 min; the tea leaves after primary drying are half-dried (the tea strips are non-sticky and have obvious stabbing hand feeling, and the tea fragrance is exposed); spreading and drying the primarily dried tea leaves in a bamboo dustpan for 2 hours for moisture regaining, and then re-kneading;
s3: re-kneading; feeding leaves by using a type 40 or type 55 rolling machine, wherein the leaf feeding amount (primary leaf baking) is 10 kg for the type 40 rolling machine, or 25 kg for the type 55 rolling machine; the specific process control is as follows: lightly pressing for 5min → medium pressing for 10min → heavily pressing for 6-8min → lightly pressing for 10min, wherein the rolling rate is required to reach 100% without breaking;
s4: arranging and shaping; putting the kneaded leaves on a strip tidying machine for strip tidying and shaping; setting the strip tidying indication temperature to 140 ℃, setting the temperature of a strip tidying groove to 70 ℃, setting the running speed of the strip tidying machine to 1020 revolutions, reducing the running speed of the strip tidying machine to 920 revolutions after each groove carries out the throwing of 240 Ag strips for 3-4min, adding a strip tidying wire (8# iron wire) into the strip tidying groove, continuously tidying the strips for 25min, taking out the iron wire, tidying the strips for 3min and taking off the machine; the tea strips after being tidy are seven dry (the tea strips are tidy and hard, have no stickiness, have strong stabbing hand feeling and show tea fragrance); spreading and drying the tea leaves after the tea strips are arranged in a bamboo dustpan for 2-3h, and then re-drying and extracting the tea leaves;
s5: re-baking and extracting the hair; the processing is carried out on a famous and high-quality tea flat plate baking machine at the temperature of 110-120 ℃, after the tea strips are heated for 3-4min to be softened, the strips are manually tightened and the hairs are extracted, and the hairs adhered to the tea strips are exposed by manually rubbing the tea strips; the application time is 8-10 min;
s6: drying feet and baking; the method is carried out by adopting a fragrance extracting machine, the leaf feeding amount is 3 kg per sieve, and the temperature and time are controlled as follows: baking at 80 deg.C for 40min → baking at 90 deg.C for 30min → baking at 105 deg.C for 10-12min → baking; at the moment, the tea strips are stroked by hands to form powder, and the powder reaches the foot stem and becomes the raw tea.
2. The method for manufacturing needle-type famous green tea leaves according to claim 1, wherein the method comprises the following steps: the special grade of the silver needle tea is mainly single bud heads, wherein the single bud heads account for more than 95%, the first grade is mainly single bud heads, one bud and one leaf initial development, and the single bud heads account for more than 60%; the Cuifeng tea is characterized in that single bud heads and single bud-leaf initial expansion are mainly used as the first grade, wherein the single bud heads account for more than 60%, the first grade is mainly characterized in that one bud and one leaf are initially expanded, one bud and one leaf are mainly used as the first grade, wherein the one bud and one leaf are initially expanded by more than 60%, the second grade is mainly characterized in that one bud and one leaf and one bud and two leaves are initially expanded, and wherein the one bud and one leaf account for more than 60%.
3. The method for manufacturing needle-type famous green tea leaves according to claim 1, wherein the method comprises the following steps: manufacturing the strip tidying stick: selecting the winged sandalwood as the material to manufacture the round stick with the diameter of 0.8 cm, the length of 78 cm and the length of 96 cm, and the weights of 107 Ag and 132 Ag respectively, wherein the outer surface of the stick needs to be polished smooth and fine; the carding roller is suitable for a carding machine with a slot of 80 cm and a carding roller with a slot of 100 cm.
4. The method for manufacturing needle-type famous green tea leaves according to claim 1, wherein the method comprises the following steps: manufacturing the strip tidying silk: cutting 8# iron wire into segments of 78 cm and 96 cm in weight, respectively, scrubbing, then uniformly coating tea wax on the segments, placing the waxed wires on a flat plate baking machine, baking for 15min at the temperature of 120 ℃, and repeating for one time; the carding machine is suitable for the carding machine with the slot width of 80 cm and the carding machine with the slot width of 100 cm.
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