CN115316447A - Production method of straight-bar Maofeng green tea - Google Patents
Production method of straight-bar Maofeng green tea Download PDFInfo
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- CN115316447A CN115316447A CN202210988680.7A CN202210988680A CN115316447A CN 115316447 A CN115316447 A CN 115316447A CN 202210988680 A CN202210988680 A CN 202210988680A CN 115316447 A CN115316447 A CN 115316447A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- 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 application discloses a production method of straight-bar Maofeng green tea in the technical field of green tea production, which comprises the following steps: s1, selecting raw materials: picking fresh tea tree leaves with one bud and one leaf as raw materials; s2, withering: feeding the spread and cooled fresh tea tree leaves into a withering chamber for withering, wherein the withering temperature is 24-26 ℃, the humidity is 70-80%, the withering time is 3-5 h, a fan of the withering chamber circularly works for 30-40 min and 20-25 min after stopping the machine in the withering process, and the fresh tea tree leaves are taken out and cooled at normal temperature and kept stand for 4-5 h; s3, fixation: carrying out 3 times of treatment by a de-enzyming and carding machine, and carrying out cooling and moisture regaining after 3 times of treatment; s4, secondary strip tidying: the water-removing and carding machine is processed again at the temperature of 200-220 ℃ for 8-10 min, and is evenly spread and coiled after being cooled; s5, drying: and (5) putting the tea leaves in the tray into a fragrance improving machine for drying. The straight-strip Maofeng green tea produced by the scheme has the characteristics of fresh and cool taste, mellow fragrance, uniform color, emerald green color, obvious color, stable color and aroma and the like.
Description
Technical Field
The invention relates to the technical field of green tea production methods, in particular to a production method of straight-bar Maofeng green tea.
Background
Maofeng belongs to green tea, is a general name of tender and green-baked tea, is fat and thick in appearance, is distributed with white villi on the whole body, is yellow-green in color and has fresh tea fragrance. The Fenggang zinc-selenium Maofeng tea belongs to green tea in a local standard system of the Fenggang zinc-selenium tea, and at the beginning of the development of the Fenggang tea industry, the Fenggang zinc-selenium curled Maofeng tea serving as a middle-low-end price product is popular with consumers both in terms of tea appearance and internal quality, the sales volume is gradually increased year by year, the market prospect is very good, and the local industry enters a rapid development stage at this moment.
In addition, the processing technology of the curled Maofeng tea is relatively simple, so that the method is easy for mass production, and the market share is promoted year by year. However, curled Maofeng tea also has the problems of serious product homogenization, lack of identification degree, unstable spreading green technology, heavy bitter taste of the product and the like, and the adoption of a roller for fixation causes the problems of less straight appearance bending, excessive dependence on manual control in the shaping process, unstable color and aroma quality and the like. The applicant therefore provides a straight hairtail green tea product different from curly hairtail tea and provides a corresponding production method to overcome the problems of the prior art while improving the quality and stability of the product.
Disclosure of Invention
The invention aims to provide a production method of straight-bar Maofeng green tea, which aims to solve the problems that Maofeng tea produced by the prior art is unstable in color and luster and fragrance and is not obvious.
In order to achieve the purpose, the invention provides the following technical scheme: the production method of the straight-strip Maofeng green tea is characterized by comprising the following steps of:
s1, selecting raw materials: picking fresh tea tree leaves as raw materials, and spreading for cooling without overlapping the fresh tea tree leaves;
s2, withering: feeding the spread and cooled fresh tea tree leaves into a withering chamber for withering, wherein the withering temperature is 24-26 ℃, the humidity is 70-80%, the withering time is 3-5 h, a fan of the withering chamber circularly works for 30-40 min and 20-25 min after stopping the machine in the withering process, and the tea tree leaves are cooled and kept stand at normal temperature for 4-5 h after being withered;
s3, fixation: the water removing and strip tidying machine is used for 3 times of treatment, the temperature of the 3 treatments is as follows from high to low: 300-320 ℃, 270-290 ℃, 200-220 ℃, the treatment time is 4-6 min each time, and the cooling and moisture regaining are carried out after 3 times of treatment;
s4, secondary strip tidying: the water-removing and carding machine is processed again at the temperature of 200-220 ℃ for 8-10 min, and is evenly spread and coiled after being cooled;
s5, drying: putting the tea leaves in the tray into a fragrance extractor, baking for 25-35 min at 70-85 ℃, and baking for 100-120 min at 65-75 ℃.
Further, the S1 selects fresh tea tree leaves with one bud and one leaf initially spread.
Further, the fan of the S2 withering room circularly works according to a working mode of working for 30min and stopping for 20 mind.
Further, the temperature of the 3 treatments in S3 is, from high to low: 320 ℃, 280 ℃ and 220 ℃.
Further, in S5, the weight of each disk of tea is 4 jin, and the number of layers of the aroma raising machine is 16.
Further, the method also comprises S6 and packaging: and (4) removing powder from the dried tea leaves in the step (S5), and boxing the tea leaves after the moisture is below 4%.
The working principle and the beneficial effects of the invention are as follows: compared with Maofeng green tea produced by the traditional process, the straight-bar Maofeng green tea produced by the scheme has the characteristics of fresh and cool taste, mellow fragrance, uniform color, emerald green color, obvious hair, stable color and fragrance and the like, and the quality and stability of tea products are improved.
Detailed Description
The following is further detailed by way of specific embodiments:
example 1: a production method of straight-strip Maofeng green tea comprises the following steps:
s1, selecting raw materials: picking fresh tea tree leaves with one bud and one leaf as raw materials, and spreading for cooling without overlapping the fresh tea tree leaves;
s2, withering: feeding the spread and cooled fresh tea tree leaves into a withering chamber for withering, wherein the withering temperature is 25 ℃, the humidity is 80%, the withering time is 3h, a fan of the withering chamber circularly works for 30min and 20min after stopping the machine in the withering process, and the fresh tea tree leaves are taken out, cooled at normal temperature and kept stand for 5h;
s3, fixation: 3 times of treatment are carried out through a water-removing and carding machine, and the temperature of the 3 times of treatment is as follows from high to low: treating at 320 deg.C, 280 deg.C and 220 deg.C for 5min each time, and cooling and remoistening after 3 times of treatment;
s4, sorting again: the de-enzyming and carding machine is processed again at 220 ℃ for 8min, and the tea leaves are uniformly spread and placed in a tray after being cooled, wherein the weight of each tray of tea leaves is 4 jin;
s5, drying: placing the tea leaves in a tray into a 16-layer aroma raising machine, baking at 80 deg.C for 30min, baking at 70 deg.C for 120min, removing tea leaves, and packaging.
Example 2: a production method of straight-strip Maofeng green tea comprises the following steps:
s1, selecting raw materials: picking fresh tea tree leaves with one bud and one leaf as raw materials, and spreading for cooling without overlapping the fresh tea tree leaves;
s2, withering: feeding the spread and cooled fresh tea tree leaves into a withering chamber for withering, wherein the withering temperature is 24 ℃, the humidity is 80%, the withering time is 4h, a fan of the withering chamber circularly works for 35min and 25min after stopping in the withering process, and the fresh tea tree leaves are taken out, cooled at normal temperature and kept stand for 4h;
s3, fixation: carrying out 3 times of treatment by a de-enzyming and carding machine, wherein the temperature of the 3 times of treatment is 300 ℃, 270 ℃ and 200 ℃ from high to low, the treatment time is 7min each time, and cooling and moisture regaining are carried out after the 3 times of treatment;
s4, secondary strip tidying: the de-enzyming and carding machine is processed again at the temperature of 200 ℃ for 9min, and the tea leaves are uniformly spread and placed in a tray after being cooled, and the weight of each tray of tea leaves is 4 jin;
s5, drying: putting the tea leaves in a tray into a 16-layer aroma raising machine, baking at 70 ℃ for 25min, baking at 65 ℃ for 120min, removing the tea leaves, and then boxing.
Example 3: a production method of straight-strip Maofeng green tea comprises the following steps:
s1, selecting raw materials: picking fresh tea tree leaves with one bud and one leaf as raw materials, and spreading for cooling without overlapping the fresh tea tree leaves;
s2, withering: sending the spread and cooled fresh tea tree leaves into a withering chamber for withering, wherein the withering temperature is 26 ℃, the humidity is 80%, the withering time is 3h, a fan of the withering chamber circularly works for 40min and 20min after stopping in the withering process, and the tea tree leaves are taken out, cooled at normal temperature and kept stand for 5h;
s3, fixation: 3 times of treatment are carried out through a water-removing and carding machine, and the temperature of the 3 times of treatment is as follows from high to low: treating at 310 deg.C, 290 deg.C and 210 deg.C for 6min each time, and cooling and remoistening after 3 times of treatment;
s4, secondary strip tidying: the de-enzyming and carding machine is processed again at the processing temperature of 210 ℃ for 10min, and the tea leaves are spread evenly and placed on a tray after being cooled, and the weight of each tray of tea leaves is 4 jin;
s5, drying: putting the tea leaves in a tray into a 16-layer aroma raising machine, baking at 85 ℃ for 35min, baking at 75 ℃ for 120min, removing the tea leaves, and then boxing.
Comparative example: the difference between the comparative example and the examples 1-3 lies in the stages of drying, rolling and enzyme deactivation, and the production process of the traditional Maofeng tea comprises the following steps:
de-enzyming: stir-frying with one hand, wherein the hand gesture needs to be light, the stir-frying needs to be quick, preferably 60 times per minute, and the enzyme deactivation degree of the fresh leaves is usually proper and old, namely, the bud leaves are soft in texture and the surfaces of the bud leaves lose luster; simultaneously, the green smell of the fresh leaves disappears and the tea fragrance appears.
Rolling: when the superfine and first-grade dry tea raw materials of Maofeng are de-enzymed to a proper degree, the tea is continuously grabbed and carried in the pot for a plurality of times by hands so as to achieve the effects of light kneading and carding. And then, taking the tea leaves out immediately, putting the green-removed leaves into a hedge tray by means of a bamboo tea stalk, scattering heat dissipation gas, and then carrying out the next working procedure. 2. And (3) immediately dissipating hot gas and lightening for 1-2 minutes after the third-level raw materials are removed from the pan, so that the third-level raw materials are slightly curled into strips. The kneading speed is preferably slow, the pressure is preferably light to keep the bud and leaf intact, so that the pekoe is exposed, the color is green,
baking: the baking and melting are divided into primary baking and sufficient baking. In the initial drying process, four drying cages are matched with each enzyme deactivating pot, and the temperature is firstly high and then low. And the baking top is moved in sequence while baking and turning over. In the primary drying process, leaf turning is required to be performed frequently, leaf spreading is required to be uniform, operation is required to be light, and fire temperature is required to be stable. So as to achieve the requirements of quickly volatilizing moisture and avoiding oxidation and reddening. And (5) putting the bud leaves in a dustpan for spreading for cooling for 30 minutes so as to redistribute the moisture in the leaves uniformly. When the tea leaves are primarily dried by 8-10 times, the tea leaves are primarily dried and then sufficiently dried. Slowly baking at 60 deg.C with slow fire until the feet are dry; then picking out, removing impurities, repeating fire once to promote the tea aroma to be thoroughly sent out, then putting into an iron cylinder while the tea is hot, covering and sealing, and storing and transporting.
Sensory comparison of example 1-example 3 and comparative maofeng tea gave the following results, as shown in the following table:
through comparison, the straight-bar Maofeng green tea prepared by the scheme has the characteristics of fresh and cool mouthfeel, mellow fragrance, uniform color, emerald green color, obvious hair, stable color and fragrance and the like, and the quality and stability of tea products are improved.
It will be apparent to those skilled in the art that various changes and modifications can be made without departing from the structure of the invention, and it is intended to cover all modifications and equivalents of the invention which do not affect the spirit and scope of the invention. The scope of the claims of the present application shall be defined by the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (6)
1. The production method of the straight-strip Maofeng green tea is characterized by comprising the following steps of:
s1, selecting raw materials: picking fresh tea tree leaves as raw materials, and spreading for cooling without overlapping the fresh tea tree leaves;
s2, withering: feeding the spread and cooled fresh tea tree leaves into a withering chamber for withering, wherein the withering temperature is 24-26 ℃, the humidity is 70-80%, the withering time is 3-5 h, a fan of the withering chamber circularly works for 30-40 min and 20-25 min after stopping the machine in the withering process, and the tea tree leaves are cooled and kept stand at normal temperature for 4-5 h after being withered;
s3, fixation: 3 times of treatment are carried out through a water-removing and carding machine, and the temperature of the 3 times of treatment is as follows from high to low: 300-320 ℃, 270-290 ℃, 200-220 ℃, the treatment time is 4-6 min each time, and cooling and moisture regaining are carried out after 3 times of treatment;
s4, secondary strip tidying: the water-removing and carding machine is processed again at the temperature of 200-220 ℃ for 8-10 min, and is evenly spread and coiled after being cooled;
s5, drying: putting the tea leaves in the tray into a fragrance extractor, baking for 25-35 min at 70-85 ℃, and baking for 100-120 min at 65-75 ℃.
2. The method for producing Maofeng green tea in straight bar form according to claim 1, wherein: and S1, selecting fresh tea tree leaves with one bud and one leaf spread initially.
3. The method for producing Maofeng straight green tea as claimed in claim 2, wherein: and S2, the fan of the withering room circularly works according to a working mode of working for 30min and stopping for 20 mind.
4. The method for producing Maofeng straight green tea as claimed in claim 3, wherein: the temperature of the 3 times of treatment in the S3 is as follows from high to low in sequence: 320 ℃, 280 ℃ and 220 ℃.
5. The method for producing a straight-striped Maofeng green tea according to any one of claims 1 to 4, wherein: in S5, the weight of each disk of tea is 4 jin, and the number of layers of the aroma raising machine is 16.
6. The method for producing latticed Maofeng green tea as claimed in claim 5, wherein: further comprising S6 and packaging: and (4) removing powder from the dried tea leaves in the step (S5), and boxing the tea leaves after the moisture is below 4%.
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| CN202210988680.7A CN115316447A (en) | 2022-08-17 | 2022-08-17 | Production method of straight-bar Maofeng green tea |
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| CN202210988680.7A CN115316447A (en) | 2022-08-17 | 2022-08-17 | Production method of straight-bar Maofeng green tea |
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| CN107439717A (en) * | 2017-08-29 | 2017-12-08 | 四川省农业科学院茶叶研究所 | A kind of vertical bar shaped hair peak and preparation method thereof |
| CN108174935A (en) * | 2018-01-26 | 2018-06-19 | 黔西南州华曦生态牧业有限公司 | A kind of green tea processing method |
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2022
- 2022-08-17 CN CN202210988680.7A patent/CN115316447A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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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 |
| CN103156006A (en) * | 2013-04-07 | 2013-06-19 | 贵州省凤冈县浪竹有机茶业有限公司 | Maofeng tea processing technology |
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| CN107439717A (en) * | 2017-08-29 | 2017-12-08 | 四川省农业科学院茶叶研究所 | A kind of vertical bar shaped hair peak and preparation method thereof |
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