CN116458559A - Tea manufacturing process - Google Patents
Tea manufacturing process Download PDFInfo
- Publication number
- CN116458559A CN116458559A CN202310455143.0A CN202310455143A CN116458559A CN 116458559 A CN116458559 A CN 116458559A CN 202310455143 A CN202310455143 A CN 202310455143A CN 116458559 A CN116458559 A CN 116458559A
- Authority
- CN
- China
- Prior art keywords
- tea
- leaves
- frying
- stir
- drying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000010438 heat treatment Methods 0.000 claims abstract description 23
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 14
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 7
- 240000003553 Leptospermum scoparium Species 0.000 claims abstract description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 238000007605 air drying Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 239000008213 purified water Substances 0.000 claims abstract description 5
- 241000628997 Flos Species 0.000 claims abstract description 4
- 241001122767 Theaceae Species 0.000 claims abstract 33
- 238000003756 stirring Methods 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 32
- 230000008569 process Effects 0.000 claims description 25
- 102000004190 Enzymes Human genes 0.000 claims description 19
- 108090000790 Enzymes Proteins 0.000 claims description 19
- 238000005096 rolling process Methods 0.000 claims description 13
- 239000011521 glass Substances 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 230000007480 spreading Effects 0.000 claims description 5
- 238000003892 spreading Methods 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 30
- 235000012907 honey Nutrition 0.000 abstract description 17
- 235000019629 palatability Nutrition 0.000 abstract description 10
- 235000013599 spices Nutrition 0.000 abstract description 9
- 244000269722 Thea sinensis Species 0.000 description 248
- 235000013616 tea Nutrition 0.000 description 240
- 239000000126 substance Substances 0.000 description 11
- 235000006468 Thea sinensis Nutrition 0.000 description 9
- 230000009849 deactivation Effects 0.000 description 9
- 235000009569 green tea Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- 230000003647 oxidation Effects 0.000 description 7
- 238000007254 oxidation reaction Methods 0.000 description 7
- 230000008901 benefit Effects 0.000 description 6
- 238000001704 evaporation Methods 0.000 description 6
- 235000020333 oolong tea Nutrition 0.000 description 6
- 125000003118 aryl group Chemical group 0.000 description 3
- 235000019658 bitter taste Nutrition 0.000 description 3
- 235000020279 black tea Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 210000004907 gland Anatomy 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 235000020338 yellow tea Nutrition 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 206010063385 Intellectualisation Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 230000036626 alertness Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
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
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a tea manufacturing process, which comprises the following steps: picking: selecting proper parts of tea trees, and picking tender leaves with proper maturity; fixation: the manual fixation is carried out by using a special pot for preparing tea to fix the green, and the tea is subjected to stir-frying firstly and then to stir-frying, and the combination of shaking and stirring; twisting: twisting is carried out on a dustpan or a twisting machine; and (3) mixing and heating: taking out a container, adding a certain amount of purified water, adding a certain amount of cortex Cinnamomi, flos Caryophylli, mel, etc., heating the container for a certain time, and standing for cooling; soaking: then adding tea leaves into the container, soaking the added tea leaves in the liquid in the container for a certain time, and fishing out the tea leaves for air drying; parching: parching to two times of green, and parching to three times of green. And (3) drying: drying by a special drying cage or dryer. According to the invention, the tea leaves are soaked in the water containing the spice and the honey, so that the tea leaves can be fully contacted with the water, and the taste of the honey and the spice is mixed with the tea leaves, so that the produced tea leaves have good palatability.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a tea manufacturing process.
Background
Tea is a beverage derived from tea tree, and is one of the most popular beverages in the world. Tea leaves are said to originate in china where there has been thousands of years of history. Tea has now become one of the major agricultural products and drinks worldwide, with tea containing a variety of chemical components, most importantly caffeine, tea polyphenols and amino acids. The materials have various benefits to human body, such as improving alertness, relieving fatigue, lowering blood pressure, resisting oxidation, etc., and tea leaves have various different preparation methods, and each tea leaf has unique taste and quality
The tea processing is a process of changing picked fresh leaves into tea leaves after a series of treatment procedures, and generally comprises the following steps: the processes and flows of tea processing in various places are different, but the steps are generally carried out. At present, the tea processing technology is transforming and developing to aspects of intellectualization, environmental protection, high efficiency, low energy consumption and the like.
In the existing industry, people feel that the taste of the produced tea is unaccustomed in the processing process, but in order to experience the benefits of the tea, substances for improving the palatability are added into the tea, so that the tea is more delicious, and in order to produce the tea with good palatability, a tea manufacturing process is provided to solve the problems. Therefore, the production process of the optimized tea can improve the quality and market competitiveness of the product by improving the technical means and management measures of each link.
Disclosure of Invention
Object of the invention
In order to solve the technical problems in the background technology, the invention provides a tea manufacturing process, which enables the produced tea to have good palatability by soaking the tea in water with spice and honey.
(II) technical scheme
The invention provides a tea manufacturing process, which comprises the following steps:
1) Picking: selecting proper parts of tea trees, and picking tender leaves with proper maturity.
2) Fixation: the manual fixation is carried out by using a special pot for tea making to fix the green, and the combination of the first stir-frying and the stir-frying is carried out.
3) Twisting: the rolling is carried out on a dustpan or a rolling machine.
4) And (3) mixing and heating: taking out a container, adding a certain amount of purified water, adding a certain amount of cortex Cinnamomi, flos Caryophylli, mel, etc., heating the container for a certain time, and standing for cooling.
5) Soaking: then adding tea leaves into the container, soaking the added tea leaves in the liquid in the container for a certain time, and fishing out the tea leaves for air drying.
6) Parching: parching to two times of green, and parching to three times of green.
7) And (3) drying: drying by a special drying cage or dryer.
8) Carefully selecting: winnowing to remove ash, flakes and powder, and manually removing non-tea impurities and tea stalks.
Preferably, the step 2) of manual fixation is performed by using a special tea making pot, wherein the leaf throwing amount of each pot is 200 g-300 g, and the throwing temperature is She Shiguo ℃. Stir-frying and stir-frying, and combining the stir-frying and stir-frying for about 7min.
Preferably, the step 3) adopts a plurality of twisting devices such as organic glass plates, rotary type devices, drum type devices and the like, so that the quality and the quantity of the tea can be improved. .
Preferably, the heating time in step 4) is about 5 hours.
Preferably, the soaking time in step 5) is about 24 hours.
Preferably, the step 6) is to fry the second green: the process is carried out on a special pot for tea making, 200g to 300g of rolling leaves are put into each pot, and the temperature of She Shiguo is 100 ℃. The stir-frying is mainly used, the stir-frying is used for quickening the rise of the leaf temperature, the pot temperature is kept at 70-80 ℃ when the tea leaves have no sticky hand feeling, the strip tightening is carried out, and the pot is started to spread and cool when the tea leaves have slightly thorny hand feeling. The time was about 8 minutes. .
Preferably, the step 6) is to fry three green: the method is carried out on a special pot for making tea, and the leaf throwing amount of each pot is two pots of two green leaves. She Shiguo is thrown at 90 ℃. Parching, shaking and parching, keeping the temperature of the pan at 60-70deg.C until the tea leaves have thorn hand feeling, lifting hair, and spreading to cool when the hair is exposed. The whole time is about 7min.
Preferably, the step 7) is finished by primary drying and secondary drying, and the water content of the dried tea leaves is not more than 6.5%.
Compared with the prior art, the technical scheme provided by the invention has the following beneficial technical effects: according to the tea manufacturing process, tea is soaked in water containing spice and honey, so that the tea can be fully contacted with the water, and the taste of the honey and the spice is mixed with the tea, so that the produced tea has good palatability.
Drawings
Fig. 1 is a flow chart of a tea manufacturing process according to the present invention.
Detailed Description
The objects, technical solutions and advantages of the present invention will become more apparent by the following detailed description of the present invention with reference to the accompanying drawings. It should be understood that the description is only illustrative and is not intended to limit the scope of the invention. In addition, in the following description, descriptions of well-known structures and techniques are omitted so as not to unnecessarily obscure the present invention.
In the description of the present invention, it should be noted that the directions or positional relationships indicated by the terms "upper", "lower", "inner", "outer", "front", "rear", "both ends", "one end", "the other end", etc. are based on the directions or positional relationships shown in the drawings, are merely for convenience of describing the present invention and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a specific direction, be configured and operated in the specific direction, and thus should not be construed as limiting the present invention. Furthermore, the terms "first," "second," and the like, are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it should be noted that, unless explicitly specified and limited otherwise, the terms "mounted," "provided," "connected," and the like are to be construed broadly, and for example, "connected" may be a fixed connection, welded, riveted, bonded, etc., or may be a removable connection, threaded connection, keyed connection, pinned connection, etc., or integrally connected; can be mechanically or electrically connected; can be directly connected or indirectly connected through an intermediate medium, and can be communication between two elements. The specific meaning of the above terms in the present invention will be understood in specific cases by those of ordinary skill in the art.
In a first embodiment, as shown in fig. 1, the tea manufacturing process provided by the invention comprises the following steps:
1) Picking: selecting proper parts of tea trees, and picking tender leaves with proper maturity.
2) Fixation: the manual fixation is carried out by using a special pot for tea making to fix the green, and the combination of the first stir-frying and the stir-frying is carried out.
3) Twisting: the rolling is carried out on a dustpan or a rolling machine.
4) And (3) mixing and heating: taking out a container, adding a certain amount of purified water, adding a certain amount of cortex Cinnamomi, flos Caryophylli, mel, etc., heating the container for a certain time, and standing for cooling.
5) Soaking: then adding tea leaves into the container, soaking the added tea leaves in the liquid in the container for a certain time, and fishing out the tea leaves for air drying.
6) Parching: parching to two times of green, and parching to three times of green.
7) And (3) drying: drying by a special drying cage or dryer.
8) Carefully selecting: winnowing to remove ash, flakes and powder, and manually removing non-tea impurities and tea stalks.
In an alternative embodiment, the step 2) of manual fixation uses a special tea making pot for fixation, wherein the leaf throwing amount of each pot is 200 g-300 g, and the throwing temperature is She Shiguo ℃ at 120 ℃. Stir-frying and stir-frying, and combining the stir-frying and stir-frying for about 7min.
It should be noted that tea deactivation is an important step in the tea making process, and its benefits include:
enzyme in tea is removed: enzyme in tea can cause oxidation of tea, enzyme in tea can be removed by enzyme deactivation, and excessive oxidation of tea is prevented.
The color of the tea is kept: the green tea leaves or the cyan oolong tea leaves can be kept after fixation, so that the tea leaves are more attractive.
The aroma of the tea is improved: the deactivation of enzymes can promote the release of aromatic substances in tea and improve the aroma of tea.
Improving the taste of tea leaves: the tea leaves can be removed in enzyme to make the taste of the tea leaves softer and reduce the bitter taste.
In an alternative embodiment, the step 3) adopts various twisting devices such as organic glass plates, rotary type, drum type and the like, so that the quality and quantity of the tea leaves can be improved.
The efficiency of using various twisting devices such as organic glass plates, rotary type, drum type, etc. is higher and the quality and quantity of tea leaves are improved than using manual operation.
In an alternative embodiment, the heating time in step 4) is about 5 hours.
It should be noted that the flavor of the flavor is excited by heating, and the flavor of the honey and the flavor of the flavor are sufficiently mixed with water while heating.
In an alternative embodiment, the soaking time in step 5) is about 24 hours.
The tea is soaked, so that honey in the liquid, the spice and the tea can be mixed, the palatability of the tea is improved, and the aroma of the tea can be enhanced.
Wherein, honey: can make tea more sweet.
Perfume: such as cinnamon, clove, etc., can enhance the aroma of tea.
In an alternative embodiment, the step 6) stir-frying the second color: the process is carried out on a special pot for tea making, 200g to 300g of rolling leaves are put into each pot, and the temperature of She Shiguo is 100 ℃. The stir-frying is mainly used, the stir-frying is used for quickening the rise of the leaf temperature, the pot temperature is kept at 70-80 ℃ when the tea leaves have no sticky hand feeling, the strip tightening is carried out, and the pot is started to spread and cool when the tea leaves have slightly thorny hand feeling. The time was about 8 minutes. .
It should be noted that the stir-frying of the second green is an important step in the tea making process, and mainly aims at green tea and yellow tea. The tea has the functions of evaporating water in the tea by high-temperature stir-frying, and promoting chemical reaction in the tea so as to form special aroma and taste of the tea.
Specifically, the process of stir-frying the second green comprises the following steps:
heating: placing freshly picked tea leaves into a wok, and heating to a certain temperature.
Stir-frying: the tea leaves are turned by a frying pan, so that the tea leaves are heated uniformly, and the evaporation of water in the tea leaves is promoted.
Pressing: the tea is pressed by the gland of the frying pan, so that the moisture in the tea is evaporated more fully.
Cooling: placing the fried tea on a cooling plate, and naturally cooling.
Through the process of stir-frying the second green, the moisture in the tea is fully evaporated, and meanwhile, the chemical components in the tea are also changed, so that the special aroma and taste of the tea are formed.
In an alternative embodiment, said step 6) parching three green: the method is carried out on a special pot for making tea, and the leaf throwing amount of each pot is two pots of two green leaves. She Shiguo is thrown at 90 ℃. Parching, shaking and parching, keeping the temperature of the pan at 60-70deg.C until the tea leaves have thorn hand feeling, lifting hair, and spreading to cool when the hair is exposed. The whole time is about 7min.
The water in the tea is fully evaporated through the process of stir-frying the three-green tea, and meanwhile, the chemical components in the tea are also changed, so that the special aroma and taste of the tea are formed. Compared with the second pan, the temperature and time of the third pan are less, the moisture of the tea is further evaporated, and the aroma and taste of the tea are more intense.
In an alternative embodiment, the step 7) is completed by primary drying and secondary drying, and the moisture content of the dried tea leaves is not more than 6.5%.
It should be noted that, the drying is the last step of tea processing, and is also a very critical one, which directly affects the taste and quality of tea.
The optimal time and temperature for drying tea leaves depends on the type of tea leaves and the drying mode. Generally, the drying temperature of green tea is 80-90 ℃ and the drying time is about 20 minutes; the drying temperature of the black tea is 120-130 ℃ and the drying time is about 30 minutes; the drying temperature of the oolong tea is 110-120 ℃ and the drying time is about 40 minutes.
However, the drying time and temperature are also affected by factors such as climate, altitude, air humidity, moisture content of tea leaves, etc. Therefore, the optimal time and temperature for drying should be adjusted according to the specific conditions to ensure the quality and taste of the tea.
In this embodiment, the tea leaves are soaked in the water containing the spice and the honey, so that the tea leaves can be fully contacted with the water, and the taste of the honey and the spice is mixed with the tea leaves, so that the produced tea leaves have good palatability.
In a second embodiment, as shown in fig. 1, the tea manufacturing process provided by the invention comprises the following steps:
1) Picking: selecting proper parts of tea trees, and picking tender leaves with proper maturity.
2) Fixation: the manual fixation is carried out by using a special pot for tea making to fix the green, and the combination of the first stir-frying and the stir-frying is carried out.
3) Twisting: the rolling is carried out on a dustpan or a rolling machine.
4) Parching: parching to two times of green, and parching to three times of green.
5) And (3) drying: drying by a special drying cage or dryer.
6) Carefully selecting: winnowing to remove ash, flakes and powder, and manually removing non-tea impurities and tea stalks.
In an alternative embodiment, the step 2) of manual fixation uses a special tea making pot for fixation, wherein the leaf throwing amount of each pot is 200 g-300 g, and the throwing temperature is She Shiguo ℃ at 120 ℃. Stir-frying and stir-frying, and combining the stir-frying and stir-frying for about 7min.
It should be noted that tea deactivation is an important step in the tea making process, and its benefits include:
enzyme in tea is removed: enzyme in tea can cause oxidation of tea, enzyme in tea can be removed by enzyme deactivation, and excessive oxidation of tea is prevented.
The color of the tea is kept: the green tea leaves or the cyan oolong tea leaves can be kept after fixation, so that the tea leaves are more attractive.
The aroma of the tea is improved: the deactivation of enzymes can promote the release of aromatic substances in tea and improve the aroma of tea.
Improving the taste of tea leaves: the tea leaves can be removed in enzyme to make the taste of the tea leaves softer and reduce the bitter taste.
In an alternative embodiment, the step 3) adopts various twisting devices such as organic glass plates, rotary type, drum type and the like, so that the quality and quantity of the tea leaves can be improved.
The efficiency of using various twisting devices such as organic glass plates, rotary type, drum type, etc. is higher and the quality and quantity of tea leaves are improved than using manual operation.
In an alternative embodiment, the step 4) stir-frying the second color: the process is carried out on a special pot for tea making, 200g to 300g of rolling leaves are put into each pot, and the temperature of She Shiguo is 100 ℃. The stir-frying is mainly used, the stir-frying is used for quickening the rise of the leaf temperature, the pot temperature is kept at 70-80 ℃ when the tea leaves have no sticky hand feeling, the strip tightening is carried out, and the pot is started to spread and cool when the tea leaves have slightly thorny hand feeling. The time was about 8 minutes. .
It should be noted that the stir-frying of the second green is an important step in the tea making process, and mainly aims at green tea and yellow tea. The tea has the functions of evaporating water in the tea by high-temperature stir-frying, and promoting chemical reaction in the tea so as to form special aroma and taste of the tea.
Specifically, the process of stir-frying the second green comprises the following steps:
heating: placing freshly picked tea leaves into a wok, and heating to a certain temperature.
Stir-frying: the tea leaves are turned by a frying pan, so that the tea leaves are heated uniformly, and the evaporation of water in the tea leaves is promoted.
Pressing: the tea is pressed by the gland of the frying pan, so that the moisture in the tea is evaporated more fully.
Cooling: placing the fried tea on a cooling plate, and naturally cooling.
Through the process of stir-frying the second green, the moisture in the tea is fully evaporated, and meanwhile, the chemical components in the tea are also changed, so that the special aroma and taste of the tea are formed.
In an alternative embodiment, said step 4) pan-firing is performed with three colors: the method is carried out on a special pot for making tea, and the leaf throwing amount of each pot is two pots of two green leaves. She Shiguo is thrown at 90 ℃. Parching, shaking and parching, keeping the temperature of the pan at 60-70deg.C until the tea leaves have thorn hand feeling, lifting hair, and spreading to cool when the hair is exposed. The whole time is about 7min.
The water in the tea is fully evaporated through the process of stir-frying the three-green tea, and meanwhile, the chemical components in the tea are also changed, so that the special aroma and taste of the tea are formed. Compared with the second pan, the temperature and time of the third pan are less, the moisture of the tea is further evaporated, and the aroma and taste of the tea are more intense.
In an alternative embodiment, the step 5) is completed by primary drying and secondary drying, and the moisture content of the dried tea leaves is not more than 6.5%.
It should be noted that, the drying is the last step of tea processing, and is also a very critical one, which directly affects the taste and quality of tea.
The optimal time and temperature for drying tea leaves depends on the type of tea leaves and the drying mode. Generally, the drying temperature of green tea is 80-90 ℃ and the drying time is about 20 minutes; the drying temperature of the black tea is 120-130 ℃ and the drying time is about 30 minutes; the drying temperature of the oolong tea is 110-120 ℃ and the drying time is about 40 minutes.
However, the drying time and temperature are also affected by factors such as climate, altitude, air humidity, moisture content of tea leaves, etc. Therefore, the optimal time and temperature for drying should be adjusted according to the specific conditions to ensure the quality and taste of the tea.
In this example, compared to example one, the tea leaves were not soaked in honey and tea water during processing, so that the tea leaves did not have to be treated with honey and spices to improve palatability during brewing.
Embodiment III: as shown in fig. 1, the tea manufacturing process provided by the invention comprises the following steps:
1) Picking: selecting proper parts of tea trees, and picking tender leaves with proper maturity.
2) Fixation: the manual fixation is carried out by using a special pot for tea making to fix the green, and the combination of the first stir-frying and the stir-frying is carried out.
3) Twisting: the rolling is carried out on a dustpan or a rolling machine.
4) And (3) mixing and heating: taking out a container, adding a certain amount of purified water, adding a certain amount of honey, heating the container for a certain time, and standing for cooling.
5) Soaking: then adding tea leaves into the container, soaking the added tea leaves in the liquid in the container for a certain time, and fishing out the tea leaves for air drying.
6) Parching: parching to two times of green, and parching to three times of green.
7) And (3) drying: drying by a special drying cage or dryer.
8) Carefully selecting: winnowing to remove ash, flakes and powder, and manually removing non-tea impurities and tea stalks.
In an alternative embodiment, the step 2) of manual fixation uses a special tea making pot for fixation, wherein the leaf throwing amount of each pot is 200 g-300 g, and the throwing temperature is She Shiguo ℃ at 120 ℃. Stir-frying and stir-frying, and combining the stir-frying and stir-frying for about 7min.
It should be noted that tea deactivation is an important step in the tea making process, and its benefits include:
enzyme in tea is removed: enzyme in tea can cause oxidation of tea, enzyme in tea can be removed by enzyme deactivation, and excessive oxidation of tea is prevented.
The color of the tea is kept: the green tea leaves or the cyan oolong tea leaves can be kept after fixation, so that the tea leaves are more attractive.
The aroma of the tea is improved: the deactivation of enzymes can promote the release of aromatic substances in tea and improve the aroma of tea.
Improving the taste of tea leaves: the tea leaves can be removed in enzyme to make the taste of the tea leaves softer and reduce the bitter taste.
In an alternative embodiment, the step 3) adopts various twisting devices such as organic glass plates, rotary type, drum type and the like, so that the quality and quantity of the tea leaves can be improved.
The efficiency of using various twisting devices such as organic glass plates, rotary type, drum type, etc. is higher and the quality and quantity of tea leaves are improved than using manual operation.
In an alternative embodiment, the heating time in step 4) is about 5 hours.
By heating, the taste of honey is thoroughly mixed with water.
In an alternative embodiment, the soaking time in step 5) is about 24 hours.
The tea is soaked, so that honey in the liquid can be mixed with the tea, the palatability of the tea is improved, and the aroma of the tea can be enhanced.
Wherein, honey: can make tea more sweet.
In an alternative embodiment, the step 6) stir-frying the second color: the process is carried out on a special pot for tea making, 200g to 300g of rolling leaves are put into each pot, and the temperature of She Shiguo is 100 ℃. The stir-frying is mainly used, the stir-frying is used for quickening the rise of the leaf temperature, the pot temperature is kept at 70-80 ℃ when the tea leaves have no sticky hand feeling, the strip tightening is carried out, and the pot is started to spread and cool when the tea leaves have slightly thorny hand feeling. The time was about 8 minutes. .
It should be noted that the stir-frying of the second green is an important step in the tea making process, and mainly aims at green tea and yellow tea. The tea has the functions of evaporating water in the tea by high-temperature stir-frying, and promoting chemical reaction in the tea so as to form special aroma and taste of the tea.
Specifically, the process of stir-frying the second green comprises the following steps:
heating: placing freshly picked tea leaves into a wok, and heating to a certain temperature.
Stir-frying: the tea leaves are turned by a frying pan, so that the tea leaves are heated uniformly, and the evaporation of water in the tea leaves is promoted.
Pressing: the tea is pressed by the gland of the frying pan, so that the moisture in the tea is evaporated more fully.
Cooling: placing the fried tea on a cooling plate, and naturally cooling.
Through the process of stir-frying the second green, the moisture in the tea is fully evaporated, and meanwhile, the chemical components in the tea are also changed, so that the special aroma and taste of the tea are formed.
In an alternative embodiment, said step 6) parching three green: the method is carried out on a special pot for making tea, and the leaf throwing amount of each pot is two pots of two green leaves. She Shiguo is thrown at 90 ℃. Parching, shaking and parching, keeping the temperature of the pan at 60-70deg.C until the tea leaves have thorn hand feeling, lifting hair, and spreading to cool when the hair is exposed. The whole time is about 7min.
The water in the tea is fully evaporated through the process of stir-frying the three-green tea, and meanwhile, the chemical components in the tea are also changed, so that the special aroma and taste of the tea are formed. Compared with the second pan, the temperature and time of the third pan are less, the moisture of the tea is further evaporated, and the aroma and taste of the tea are more intense.
In an alternative embodiment, the step 7) is completed by primary drying and secondary drying, and the moisture content of the dried tea leaves is not more than 6.5%.
It should be noted that, the drying is the last step of tea processing, and is also a very critical one, which directly affects the taste and quality of tea.
The optimal time and temperature for drying tea leaves depends on the type of tea leaves and the drying mode. Generally, the drying temperature of green tea is 80-90 ℃ and the drying time is about 20 minutes; the drying temperature of the black tea is 120-130 ℃ and the drying time is about 30 minutes; the drying temperature of the oolong tea is 110-120 ℃ and the drying time is about 40 minutes.
However, the drying time and temperature are also affected by factors such as climate, altitude, air humidity, moisture content of tea leaves, etc. Therefore, the optimal time and temperature for drying should be adjusted according to the specific conditions to ensure the quality and taste of the tea.
In this example, compared to example one, the tea leaves were immersed in the honey water to allow the tea leaves to be fully contacted with the water and the flavour of the flavour was mixed with the tea leaves, so that the tea leaves produced had good palatability, but no flavour was added to the water, resulting in no enhancement of the aroma of the tea leaves compared to the tea leaves produced in example one.
It is to be understood that the above-described embodiments of the present invention are merely illustrative of or explanation of the principles of the present invention and are in no way limiting of the invention. Accordingly, any modification, equivalent replacement, improvement, etc. made without departing from the spirit and scope of the present invention should be included in the scope of the present invention. Furthermore, the appended claims are intended to cover all such changes and modifications that fall within the scope and boundary of the appended claims, or equivalents of such scope and boundary.
Claims (8)
1. The tea manufacturing process is characterized by comprising the following steps of:
1) Picking: selecting proper parts of tea trees, and picking tender leaves with proper maturity;
2) Fixation: the manual fixation is carried out by using a special pot for preparing tea to fix the green, and the tea is subjected to stir-frying firstly and then to stir-frying, and the combination of shaking and stirring;
3) Twisting: twisting is carried out on a dustpan or a twisting machine;
4) And (3) mixing and heating: taking out a container, adding a certain amount of purified water, adding a certain amount of cortex Cinnamomi, flos Caryophylli, mel, etc., heating the container for a certain time, and standing for cooling;
5) Soaking: then adding tea leaves into the container, soaking the added tea leaves in the liquid in the container for a certain time, and fishing out the tea leaves for air drying;
6) Parching: parching to two times of green, parching to three times of green;
7) And (3) drying: drying by a special drying cage or dryer;
8) Carefully selecting: winnowing to remove ash, flakes and powder, and manually removing non-tea impurities and tea stalks.
2. The tea manufacturing process according to claim 1, wherein the step 2) of manually deactivating enzyme is performed by a special tea making pot, wherein the amount of leaves added in each pot is 200-300 g, and the temperature of She Shiguo is 120 ℃. Stir-frying and stir-frying, and combining the stir-frying and stir-frying for about 7min.
3. A tea leaf manufacturing process according to claim 1, wherein the step 3) adopts a plurality of twisting devices such as organic glass plates, rotary type and drum type, so that the quality and quantity of tea leaves can be improved. .
4. A tea leaf manufacturing process according to claim 1 wherein the heating time in step 4) is about 5 hours.
5. A tea leaf manufacturing process according to claim 1 wherein the infusion time in step 5) is about 24 hours.
6. The tea leaf manufacturing process according to claim 1, wherein the step 6) is a stir-frying process: the process is carried out on a special pot for tea making, 200g to 300g of rolling leaves are put into each pot, and the temperature of She Shiguo is 100 ℃. The stir-frying is mainly used, the stir-frying is used for quickening the rise of the leaf temperature, the pot temperature is kept at 70-80 ℃ when the tea leaves have no sticky hand feeling, the strip tightening is carried out, and the pot is started to spread and cool when the tea leaves have slightly thorny hand feeling. The time was about 8 minutes. .
7. A tea leaf manufacturing process according to claim 1, wherein said step 6) is a pan-fired process: the method is carried out on a special pot for making tea, and the leaf throwing amount of each pot is two pots of two green leaves. She Shiguo is thrown at 90 ℃. Parching, shaking and parching, keeping the temperature of the pan at 60-70deg.C until the tea leaves have thorn hand feeling, lifting hair, and spreading to cool when the hair is exposed. The whole time is about 7min.
8. A tea manufacturing process according to claim 1, wherein the step 7) is performed by primary drying and secondary drying, and the moisture content of the dried tea is not more than 6.5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310455143.0A CN116458559A (en) | 2023-04-25 | 2023-04-25 | Tea manufacturing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310455143.0A CN116458559A (en) | 2023-04-25 | 2023-04-25 | Tea manufacturing process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116458559A true CN116458559A (en) | 2023-07-21 |
Family
ID=87180532
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310455143.0A Pending CN116458559A (en) | 2023-04-25 | 2023-04-25 | Tea manufacturing process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116458559A (en) |
-
2023
- 2023-04-25 CN CN202310455143.0A patent/CN116458559A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109548939A (en) | A kind of preparation method of Mulberry-leaf Tea | |
| KR101788463B1 (en) | coffee sauce and preparation method thereof | |
| KR100821178B1 (en) | Menufacturing method for roast meat | |
| CN109123565A (en) | A kind of production method of non-fried type flavored walnut benevolence | |
| KR101845613B1 (en) | Moringa coffee soybean paste and preparation method thereof | |
| KR100372754B1 (en) | A New Process for Preparation of Flavored and Seasoned Laver | |
| KR101220828B1 (en) | Recipe for a boiled and barbecued meat using edible red clay water | |
| KR20110011280A (en) | Flavored seaweed & its manufacturing method | |
| CN106343385A (en) | Processing method of Liupao-tea-flavor roast duck | |
| CN116458559A (en) | Tea manufacturing process | |
| KR20050038220A (en) | A bamboo leaves tea and the manufacturing method thereof | |
| KR100538058B1 (en) | A manufacturing method of barley leaves tea | |
| WO2014196587A1 (en) | Process for producing tea leaves for green tea | |
| KR102043262B1 (en) | Coffee bean ripening method by rice bran dough and the bean thereof | |
| KR0160087B1 (en) | Process for preparing tea from boxthron leaves | |
| CN106387109A (en) | Preparation method of Cuihua tribute green tea | |
| CN105851828A (en) | Purple rice flour with tea flavor | |
| CN106615487A (en) | Baking method for tea leaf having coffee aroma | |
| CN110122614A (en) | A kind of jasmine clovershrub milk tea tablet and preparation method thereof | |
| CN114258974B (en) | Oolong tea cashew nut and processing method thereof | |
| CN107373572A (en) | The processing method and delicious peanuts of delicious peanuts | |
| CN106857997A (en) | A kind of tealeaves and tea beverage with rice fragrance | |
| RU2226348C2 (en) | Method for producing of coffee substitute | |
| CN106615486A (en) | Coffee-flavored tea leaves and tea beverage | |
| KR100492558B1 (en) | Green tea Laver and method for making the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |