CN116530585A - Tea processing technology with uniform fermentation - Google Patents
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Classifications
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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
-
- 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
- A23F3/08—Oxidation; Fermentation
-
- 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
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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
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
The invention discloses a tea processing technology with uniform fermentation, which comprises the following steps: picking; step two: spreading and withering; step three: fermenting; step four: deactivating enzyme; step five: twisting; step six: carding; step seven: baking. The tea leaves are processed by spreading and withering, fermenting, de-enzyming, rolling, carding and baking, and the withering is carried out by controlling the temperature and the humidity in a segmented way, so that the withering time is shorter, the withering effect is better, and the loss of chemical components such as protopectin and starch contained in the tea leaves can be effectively reduced; the tea is fermented at a variable temperature by sections, so that the fermentation time is shorter, the fermentation uniformity is good, and the fermented tea has fresh taste and pleasant fragrance; therefore, the invention can realize the flow processing of the tea leaves, can realize the preparation of the tea leaves with different flavors, and meets the different taste demands of consumers; in addition, the tea prepared by the invention has mellow fragrance and tea gas and excellent taste.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a tea processing technology with uniform fermentation.
Background
The tea is prepared by taking tender buds of fresh tea tree which are picked as raw materials and processing the tender buds. Through analysis, the tea contains more than 400 components such as caffeine, tannin, tea polyphenol, protein, carbohydrate, free amino acid, chlorophyll, carotene, aromatic oil, enzyme, provitamin A, vitamin B, vitamin C, vitamin E, vitamin P, inorganic salt, trace elements and the like. Therefore, the tea has wide efficacy, such as clearing head and eyes, refreshing spirit, relieving polydipsia, promoting urination, promoting digestion, and detoxifying. Is used for treating wind-heat invading, dizziness and blurred vision; summer heat, polydipsia, or excessive drinking; sleep well, mental fatigue and physical fatigue; scanty and reddish urine, or edema and oliguria; greasy food retention, dyspepsia; diarrhea and dysentery due to damp-heat.
In the existing traditional tea processing process, a natural spreading and airing mode is generally adopted, and the natural spreading and airing time is long, so that chemical components protopectin and starch contained in tea are easily reduced greatly, and in addition, the tea processed by the traditional mode has the problems of uneven fermentation, excessive fermentation, insufficient glossiness and the like, so that the efficiency and quality of large-scale production of the tea industry are seriously influenced, and therefore, the tea processing technology with even fermentation is provided.
Disclosure of Invention
The invention aims to provide a tea processing technology with uniform fermentation so as to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a tea processing technology with uniform fermentation comprises the following steps:
step one: picking, namely picking leaves in batches by taking tea leaves with primary expansion of one bud and two leaves as main picking objects, removing impurities, and grading;
step two: spreading and withering, namely spreading the fresh leaves picked in the first step on a spreading and airing rack with uniform thickness, and carrying out sectional withering treatment;
step three: fermentation: placing all the withered leaf raw materials obtained in the second step in a bamboo basket, controlling the leaf spreading thickness to be 35-40 cm, and performing variable-temperature fermentation treatment;
step four: deactivating enzyme, namely deactivating enzyme of the fermented tea obtained in the step three;
step five: twisting, namely twisting the withered leaves subjected to enzyme deactivation in the fourth step;
step six: and (3) carding, namely continuously carding the withered leaves obtained in the step five.
Step seven: baking, namely baking the tea obtained in the step six.
In a preferred embodiment, the classification treatment in the first step is to perform air separation by using a blower, wherein the air separation process is to blow and separate the tea leaves in a falling state by using cross wind, blow off impurities in the tea leaves, and collect the tea leaves at different falling points for classification.
In a preferred embodiment, the first stage of the stage two withering treatment is controlled to be at a temperature of 36-40 ℃ for 6-8 hours, and the second stage is controlled to be at a temperature of 30-35 ℃ for 20-25 hours.
In a preferred embodiment, the first stage of the variable-temperature fermentation treatment in the third step is that the fermentation temperature is 28 ℃, the humidity is 89-93%, the fermentation is performed for 1-2 hours, the fermentation is performed once every 0.5-1 hour, the second stage is that the temperature is 22 ℃, the humidity is 89-93%, and the fermentation is performed for 2-3 hours, wherein the tea green raw material emits the fragrance.
In a preferred embodiment, 2-4% of rhizoma polygonati solution by mass fraction is sprayed before the water-removing treatment in the fourth step, the water-removing treatment is performed by spraying wet but not dripping water, and then tea leaves are put into a water-removing machine with the temperature of 210-250 ℃ for water-removing for 6-8 minutes, and the water-removing machine is subjected to water-removing treatment by taking the conditions that the leaves are soft, rich in viscosity, dark in color, faint scent and 30-40% of water loss rate.
In a preferred embodiment, the rolling machine is adopted to carry out rolling treatment in the fifth step, and the propolis solution with the mass fraction of 1% is added before the rolling process, wherein the mass ratio of the tea leaves to the propolis solution is 160-200:1, in addition, temperature and humidity are adjusted by ventilation during tea rolling.
In a preferred embodiment, the continuous carding treatment mode in the step six is to carry out first carding on the rolled tea leaves by using a carding machine at 200-300 ℃ so that the water content of the tea leaves is 33-37%; and then carrying out secondary strip tidying at 150-200 ℃, wherein the water content of the tea after secondary strip tidying is 30-33%.
In a preferred embodiment, the baking treatment is performed in the step seven by using a baking machine, and the baking temperature of the baking machine ranges from 95 ℃ to 100 ℃ and the baking time period ranges from 2 hours to 4 hours.
In a preferred embodiment, the rhizoma Polygonati solution is prepared by dissolving 260-330 mesh rhizoma Polygonati in 42-50deg.C water, concocting into paste, and soaking in 75-80deg.C water and stirring.
In a preferred embodiment, the propolis solution is prepared by freezing propolis at 0 ℃ and pulverizing the propolis into powder, and mixing the pulverized propolis with a mixture of 1:4, adding 95% alcohol, soaking for more than 24 hours, filtering with filter cloth, and removing impurities.
Compared with the prior art, the invention has the following beneficial effects:
the tea leaves are processed by spreading and withering, fermenting, de-enzyming, rolling, carding and baking, and the withering is carried out by controlling the temperature and the humidity in a segmented way, so that the withering time is shorter, the withering effect is better, and the loss of chemical components such as protopectin and starch contained in the tea leaves can be effectively reduced; the tea is fermented at a variable temperature by sections, so that the fermentation time is shorter, the fermentation uniformity is good, and the fermented tea has fresh taste and pleasant fragrance; after fermentation, the sealwort solution is sprayed before fixation, so that the tea has a certain health-care effect; the tea leaves are better in color and quality through twisting and continuous carding treatment, the carding efficiency of the tea leaves is effectively improved, and finally, different fragrance types of the tea leaves can be baked through adjusting baking temperature and time, so that the invention can realize the flow processing of the tea leaves, can realize the preparation of the tea leaves with different fragrance types, and meets different taste demands of consumers; in addition, the tea prepared by the invention has mellow fragrance and tea gas and excellent taste.
Detailed Description
The following description of the embodiments of the present invention will be made with reference to specific embodiments, and it is apparent that the embodiments described are only some, but not all embodiments of the present invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1:
the invention provides a tea processing technology with uniform fermentation, which comprises the following steps:
step one: picking, namely picking leaves in batches by taking tea leaves with primary expansion of one bud and two leaves as main picking objects, removing impurities, and grading;
step two: spreading and withering, namely spreading the fresh leaves picked in the first step on a spreading and airing rack with uniform thickness, and carrying out sectional withering treatment;
step three: fermentation: placing all the withered leaf raw materials obtained in the second step in a bamboo basket, controlling the leaf spreading thickness to be 35-40 cm, and performing variable-temperature fermentation treatment;
step four: deactivating enzyme, namely deactivating enzyme of the fermented tea obtained in the step three;
step five: twisting, namely twisting the withered leaves subjected to enzyme deactivation in the fourth step;
step six: and (3) carding, namely continuously carding the withered leaves obtained in the step five.
Step seven: baking, namely baking the tea obtained in the step six.
In a preferred embodiment, the classification treatment in the first step is to perform air separation by using a blower, wherein the air separation process is to blow and separate the tea leaves in a falling state by using cross wind, blow off impurities in the tea leaves, and collect the tea leaves at different falling points for classification.
In a preferred embodiment, the first stage of the stage two wither treatment is controlled to be 37 ℃ and wither for 6 hours, and the second stage is controlled to be 31 ℃ and wither for 20 hours.
In a preferred embodiment, the first stage of the variable-temperature fermentation treatment in the third step is that the fermentation temperature is 28 ℃, the humidity is 89%, the fermentation is performed for 1 hour, the fermentation is performed once every 0.5 hour, the second stage is that the temperature is 22 ℃, the humidity is 89%, and the fermentation is performed for 2 hours, wherein the tea green raw material emits flower fragrance.
In a preferred embodiment, the rhizoma polygonati solution with the mass fraction of 2% is sprayed before the water-removing treatment in the fourth step, the water-removing treatment is performed by spraying wet but not dripping water, and then the tea leaves are put into a water-removing machine with the temperature of 210 ℃ for water-removing for 6 minutes, and the water-removing machine is subjected to water-removing treatment by taking the conditions that the leaves are soft, rich in viscosity, dark in leaf color, faint scent and 30-40% of water loss rate.
In a preferred embodiment, the rolling machine is adopted to carry out rolling treatment in the fifth step, and the propolis solution with the mass fraction of 1% is added before the rolling process, and the mass ratio of the tea leaves to the propolis solution is 160:1, in addition, temperature and humidity are adjusted by ventilation during tea rolling.
In a preferred embodiment, the continuous carding treatment mode in the step six is to carry out first carding on the rolled tea leaves at 200 ℃ by using a carding machine so that the water content of the tea leaves is 33-37%; and then carrying out secondary strip tidying at 150 ℃, wherein the water content of the tea after secondary strip tidying is 30-33%.
In a preferred embodiment, in the step seven, a baking machine is used for baking treatment, and the baking temperature of the baking machine ranges from 95 ℃ and the baking time period is 2 hours.
In a preferred embodiment, the rhizoma Polygonati solution is prepared by dissolving 260 mesh rhizoma Polygonati in water at 42deg.C and concocting into paste, and soaking in water at 75deg.C and stirring.
In a preferred embodiment, the propolis solution is prepared by freezing propolis at 0 ℃ and pulverizing the propolis into powder, and mixing the pulverized propolis with a mixture of 1:4, adding 95% alcohol, soaking for more than 24 hours, filtering with filter cloth, and removing impurities.
Example 2:
step one: picking, namely picking leaves in batches by taking tea leaves with primary expansion of one bud and two leaves as main picking objects, removing impurities, and grading;
step two: spreading and withering, namely spreading the fresh leaves picked in the first step on a spreading and airing rack with uniform thickness, and carrying out sectional withering treatment;
step three: fermentation: placing all the withered leaf raw materials obtained in the second step in a bamboo basket, controlling the leaf spreading thickness to be 35-40 cm, and performing variable-temperature fermentation treatment;
step four: deactivating enzyme, namely deactivating enzyme of the fermented tea obtained in the step three;
step five: twisting, namely twisting the withered leaves subjected to enzyme deactivation in the fourth step;
step six: and (3) carding, namely continuously carding the withered leaves obtained in the step five.
Step seven: baking, namely baking the tea obtained in the step six.
In a preferred embodiment, the classification treatment in the first step is to perform air separation by using a blower, wherein the air separation process is to blow and separate the tea leaves in a falling state by using cross wind, blow off impurities in the tea leaves, and collect the tea leaves at different falling points for classification.
In a preferred embodiment, the first stage of the stage two wither treatment is controlled to be at 38 ℃ for 6 hours and the second stage is controlled to be at 32 ℃ for 20 hours.
In a preferred embodiment, the first stage of the variable-temperature fermentation treatment in the third step is that the fermentation temperature is 28 ℃, the humidity is 89%, the fermentation is performed for 1 hour, the fermentation is performed once every 0.5 hour, the second stage is that the temperature is 22 ℃, the humidity is 89%, and the fermentation is performed for 2 hours, wherein the tea green raw material emits flower fragrance.
In a preferred embodiment, the rhizoma polygonati solution with the mass fraction of 2% is sprayed before the water-removing treatment in the fourth step, the water-removing treatment is performed by spraying wet but not dripping water, and then the tea leaves are put into a water-removing machine with the temperature of 210 ℃ for water-removing for 6 minutes, and the water-removing machine is subjected to water-removing treatment by taking the conditions that the leaves are soft, rich in viscosity, dark in leaf color, faint scent and 30-40% of water loss rate.
In a preferred embodiment, the rolling machine is adopted to carry out rolling treatment in the fifth step, and the propolis solution with the mass fraction of 1% is added before the rolling process, and the mass ratio of the tea leaves to the propolis solution is 160:1, in addition, temperature and humidity are adjusted by ventilation during tea rolling.
In a preferred embodiment, the continuous carding treatment mode in the step six is to carry out first carding on the rolled tea leaves at 200 ℃ by using a carding machine so that the water content of the tea leaves is 33-37%; and then carrying out secondary strip tidying at 150 ℃, wherein the water content of the tea after secondary strip tidying is 30-33%.
In a preferred embodiment, in the step seven, a baking machine is used for baking treatment, and the baking temperature of the baking machine ranges from 95 ℃ and the baking time period is 2 hours.
In a preferred embodiment, the rhizoma Polygonati solution is prepared by dissolving 260 mesh rhizoma Polygonati in water at 42deg.C and concocting into paste, and soaking in water at 75deg.C and stirring.
In a preferred embodiment, the propolis solution is prepared by freezing propolis at 0 ℃ and pulverizing the propolis into powder, and mixing the pulverized propolis with a mixture of 1:4, adding 95% alcohol, soaking for more than 24 hours, filtering with filter cloth, and removing impurities.
Example 3:
step one: picking, namely picking leaves in batches by taking tea leaves with primary expansion of one bud and two leaves as main picking objects, removing impurities, and grading;
step two: spreading and withering, namely spreading the fresh leaves picked in the first step on a spreading and airing rack with uniform thickness, and carrying out sectional withering treatment;
step three: fermentation: placing all the withered leaf raw materials obtained in the second step in a bamboo basket, controlling the leaf spreading thickness to be 35-40 cm, and performing variable-temperature fermentation treatment;
step four: deactivating enzyme, namely deactivating enzyme of the fermented tea obtained in the step three;
step five: twisting, namely twisting the withered leaves subjected to enzyme deactivation in the fourth step;
step six: and (3) carding, namely continuously carding the withered leaves obtained in the step five.
Step seven: baking, namely baking the tea obtained in the step six.
In a preferred embodiment, the classification treatment in the first step is to perform air separation by using a blower, wherein the air separation process is to blow and separate the tea leaves in a falling state by using cross wind, blow off impurities in the tea leaves, and collect the tea leaves at different falling points for classification.
In a preferred embodiment, the first stage of the stage two wither treatment is controlled to be at 39 ℃ for 6 hours and the second stage is controlled to be at 33 ℃ for 20 hours.
In a preferred embodiment, the first stage of the variable-temperature fermentation treatment in the third step is that the fermentation temperature is 28 ℃, the humidity is 89%, the fermentation is performed for 1 hour, the fermentation is performed once every 0.5 hour, the second stage is that the temperature is 22 ℃, the humidity is 89%, and the fermentation is performed for 2 hours, wherein the tea green raw material emits flower fragrance.
In a preferred embodiment, the rhizoma polygonati solution with the mass fraction of 2% is sprayed before the water-removing treatment in the fourth step, the water-removing treatment is performed by spraying wet but not dripping water, and then the tea leaves are put into a water-removing machine with the temperature of 210 ℃ for water-removing for 6 minutes, and the water-removing machine is subjected to water-removing treatment by taking the conditions that the leaves are soft, rich in viscosity, dark in leaf color, faint scent and 30-40% of water loss rate.
In a preferred embodiment, the rolling machine is adopted to carry out rolling treatment in the fifth step, and the propolis solution with the mass fraction of 1% is added before the rolling process, wherein the mass ratio of the tea leaves to the propolis solution is 160-200:1, in addition, temperature and humidity are adjusted by ventilation during tea rolling.
In a preferred embodiment, the continuous carding treatment mode in the step six is to carry out first carding on the rolled tea leaves at 200 ℃ by using a carding machine so that the water content of the tea leaves is 33-37%; and then carrying out secondary strip tidying at 150 ℃, wherein the water content of the tea after secondary strip tidying is 30-33%.
In a preferred embodiment, in the step seven, a baking machine is used for baking treatment, and the baking temperature of the baking machine ranges from 95 ℃ and the baking time period is 2 hours.
In a preferred embodiment, the rhizoma Polygonati solution is prepared by dissolving 260-330 mesh rhizoma Polygonati in water at 42deg.C and concocting into paste, and soaking in water at 75deg.C and stirring.
In a preferred embodiment, the propolis solution is prepared by freezing propolis at 0 ℃ and pulverizing the propolis into powder, and mixing the pulverized propolis with a mixture of 1:4, adding 95% alcohol, soaking for more than 24 hours, filtering with filter cloth, and removing impurities.
Example 4:
the invention provides a tea processing technology with uniform fermentation, which comprises the following steps:
step one: picking, namely picking leaves in batches by taking tea leaves with primary expansion of one bud and two leaves as main picking objects, removing impurities, and grading;
step two: spreading and withering, namely spreading the fresh leaves picked in the first step on a spreading and airing rack with uniform thickness, and carrying out sectional withering treatment;
step three: fermentation: placing all the withered leaf raw materials obtained in the second step in a bamboo basket, controlling the leaf spreading thickness to be 35-40 cm, and performing variable-temperature fermentation treatment;
step four: deactivating enzyme, namely deactivating enzyme of the fermented tea obtained in the step three;
step five: twisting, namely twisting the withered leaves subjected to enzyme deactivation in the fourth step;
step six: and (3) carding, namely continuously carding the withered leaves obtained in the step five.
Step seven: baking, namely baking the tea obtained in the step six.
In a preferred embodiment, the classification treatment in the first step is to perform air separation by using a blower, wherein the air separation process is to blow and separate the tea leaves in a falling state by using cross wind, blow off impurities in the tea leaves, and collect the tea leaves at different falling points for classification.
In a preferred embodiment, the first stage of the stage two wither treatment is controlled to be at 36 ℃ for 6 hours and the second stage is controlled to be at 30 ℃ for 20 hours.
In a preferred embodiment, the first stage of the variable-temperature fermentation treatment in the third step is that the fermentation temperature is 28 ℃, the humidity is 89%, the fermentation is performed for 1 hour, the fermentation is performed once every 0.5 hour, the second stage is that the temperature is 22 ℃, the humidity is 89%, and the fermentation is performed for 2 hours, wherein the tea green raw material emits flower fragrance.
In a preferred embodiment, the rhizoma polygonati solution with the mass fraction of 2% is sprayed before the water-removing treatment in the fourth step, the water-removing treatment is performed by spraying wet but not dripping water, and then the tea leaves are put into a water-removing machine with the temperature of 210 ℃ for water-removing for 6 minutes, and the water-removing machine is subjected to water-removing treatment by taking the conditions that the leaves are soft, rich in viscosity, dark in leaf color, faint scent and 30-40% of water loss rate.
In a preferred embodiment, the rolling machine is adopted to carry out rolling treatment in the fifth step, and the propolis solution with the mass fraction of 1% is added before the rolling process, and the mass ratio of the tea leaves to the propolis solution is 160:1, in addition, temperature and humidity are adjusted by ventilation during tea rolling.
In a preferred embodiment, the continuous carding treatment mode in the step six is to carry out first carding on the rolled tea leaves at 200 ℃ by using a carding machine so that the water content of the tea leaves is 33-37%; and then carrying out secondary strip tidying at 150 ℃, wherein the water content of the tea after secondary strip tidying is 30-33%.
In a preferred embodiment, the baking treatment is performed in the seventh step by using a baking machine, and the baking temperature of the baking machine ranges from 96 ℃ and the baking time period is 2.5h.
In a preferred embodiment, the rhizoma Polygonati solution is prepared by dissolving 260-330 mesh rhizoma Polygonati in water at 42deg.C and concocting into paste, and soaking in water at 75deg.C and stirring.
In a preferred embodiment, the propolis solution is prepared by freezing propolis at 0 ℃ and pulverizing the propolis into powder, and mixing the pulverized propolis with a mixture of 1:4, adding 95% alcohol, soaking for more than 24 hours, filtering with filter cloth, and removing impurities.
Example 5:
the invention provides a tea processing technology with uniform fermentation, which comprises the following steps:
step one: picking, namely picking leaves in batches by taking tea leaves with primary expansion of one bud and two leaves as main picking objects, removing impurities, and grading;
step two: spreading and withering, namely spreading the fresh leaves picked in the first step on a spreading and airing rack with uniform thickness, and carrying out sectional withering treatment;
step three: fermentation: placing all the withered leaf raw materials obtained in the second step in a bamboo basket, controlling the leaf spreading thickness to be 35-40 cm, and performing variable-temperature fermentation treatment;
step four: deactivating enzyme, namely deactivating enzyme of the fermented tea obtained in the step three;
step five: twisting, namely twisting the withered leaves subjected to enzyme deactivation in the fourth step;
step six: and (3) carding, namely continuously carding the withered leaves obtained in the step five.
Step seven: baking, namely baking the tea obtained in the step six.
In a preferred embodiment, the classification treatment in the first step is to perform air separation by using a blower, wherein the air separation process is to blow and separate the tea leaves in a falling state by using cross wind, blow off impurities in the tea leaves, and collect the tea leaves at different falling points for classification.
In a preferred embodiment, the first stage of the stage two wither treatment is controlled to be at 36 ℃ for 6 hours and the second stage is controlled to be at 30 ℃ for 20 hours.
In a preferred embodiment, the first stage of the variable-temperature fermentation treatment in the third step is that the fermentation temperature is 28 ℃, the humidity is 89%, the fermentation is performed for 1 hour, the fermentation is performed once every 0.5 hour, the second stage is that the temperature is 22 ℃, the humidity is 89%, and the fermentation is performed for 2 hours, wherein the tea green raw material emits flower fragrance.
In a preferred embodiment, the rhizoma polygonati solution with the mass fraction of 2% is sprayed before the water-removing treatment in the fourth step, the water-removing treatment is performed by spraying wet but not dripping water, and then the tea leaves are put into a water-removing machine with the temperature of 210 ℃ for water-removing for 6 minutes, and the water-removing machine is subjected to water-removing treatment by taking the conditions that the leaves are soft, rich in viscosity, dark in leaf color, faint scent and 30-40% of water loss rate.
In a preferred embodiment, the rolling machine is adopted to carry out rolling treatment in the fifth step, and the propolis solution with the mass fraction of 1% is added before the rolling process, and the mass ratio of the tea leaves to the propolis solution is 160:1, in addition, temperature and humidity are adjusted by ventilation during tea rolling.
In a preferred embodiment, the continuous carding treatment mode in the step six is to carry out first carding on the rolled tea leaves at 200 ℃ by using a carding machine so that the water content of the tea leaves is 33-37%; and then carrying out secondary strip tidying at 150 ℃, wherein the water content of the tea after secondary strip tidying is 30-33%.
In a preferred embodiment, the baking treatment is performed in the seventh step by using a baking machine, and the baking temperature of the baking machine ranges from 97 ℃ and the baking time period is 3.5h.
In a preferred embodiment, the rhizoma Polygonati solution is prepared by dissolving 260 mesh rhizoma Polygonati in water at 42deg.C and concocting into paste, and soaking in water at 75deg.C and stirring.
In a preferred embodiment, the propolis solution is prepared by freezing propolis at 0 ℃ and pulverizing the propolis into powder, and mixing the pulverized propolis with a mixture of 1:4, adding 95% alcohol, soaking for more than 24 hours, filtering with filter cloth, and removing impurities.
It is noted that relational terms such as first and second, and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: the foregoing description is only a preferred embodiment of the present invention, and the present invention is not limited thereto, but it is to be understood that modifications and equivalents of some of the technical features described in the foregoing embodiments may be made by those skilled in the art, although the present invention has been described in detail with reference to the foregoing embodiments. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A tea processing technology with uniform fermentation is characterized in that: the method comprises the following steps:
step one: picking, namely picking leaves in batches by taking tea leaves with primary expansion of one bud and two leaves as main picking objects, removing impurities, and grading;
step two: spreading and withering, namely spreading the fresh leaves picked in the first step on a spreading and airing rack with uniform thickness, and carrying out sectional withering treatment;
step three: fermentation: placing all the withered leaf raw materials obtained in the second step in a bamboo basket, controlling the leaf spreading thickness to be 35-40 cm, and performing variable-temperature fermentation treatment;
step four: deactivating enzyme, namely deactivating enzyme of the fermented tea obtained in the step three;
step five: twisting, namely twisting the withered leaves subjected to enzyme deactivation in the fourth step;
step six: and (3) carding, namely continuously carding the withered leaves obtained in the step five.
Step seven: baking, namely baking the tea obtained in the step six.
2. A process for the processing of fermented tea leaves according to claim 1, wherein: the grading treatment mode in the first step is to perform air separation by using an air blower, wherein the air separation process is to blow and separate tea leaves in a falling state by using transverse air, blow sundries in the tea leaves, and collect the tea leaves at different falling points for grading.
3. A process for the processing of fermented tea leaves according to claim 1, wherein: in the second step, the first stage of the sectional withering treatment is controlled to be at 36-40 ℃ for 6-8 hours, and the second stage is controlled to be at 30-35 ℃ for 20-25 hours.
4. A process for the processing of fermented tea leaves according to claim 1, wherein: in the third step, the first stage of variable temperature fermentation treatment is carried out at a fermentation temperature of 28 ℃ and a humidity of 89-93%, the fermentation is carried out for 1-2 hours, the fermentation is carried out once every 0.5-1 hour, the second stage is carried out at a control temperature of 22 ℃ and a humidity of 89-93%, the fermentation is carried out for 2-3 hours, and the tea green raw material emits flower fragrance.
5. A process for the processing of fermented tea leaves according to claim 1, wherein: spraying 2-4% of rhizoma polygonati solution before the water-removing treatment in the step four, wherein the water-removing treatment is performed on the condition that the rhizoma polygonati solution is wet, and water is not dropped, and then placing tea leaves into a water-removing machine at 210-250 ℃ for water-removing for 6-8 minutes, wherein the condition that the leaves are soft, rich in viscosity, dark in leaf color, faint scent, and 30-40% of water loss rate is achieved.
6. A process for the processing of fermented tea leaves according to claim 1, wherein: in the fifth step, a rolling machine is adopted for rolling treatment, and a propolis solution with the mass fraction of 1% is added before the rolling process, wherein the mass ratio of the tea to the propolis solution is 160-200:1, in addition, temperature and humidity are adjusted by ventilation during tea rolling.
7. A process for the processing of fermented tea leaves according to claim 1, wherein: the continuous strip tidying treatment mode in the step six is to carry out first strip tidying on the rolled tea leaves by using a strip tidying machine at 200-300 ℃ so that the water content of the tea leaves is 33-37%; and then carrying out secondary strip tidying at 150-200 ℃, wherein the water content of the tea after secondary strip tidying is 30-33%.
8. A process for the processing of fermented tea leaves according to claim 1, wherein: in the seventh step, a baking machine is adopted for baking treatment, the baking temperature range of the baking machine is 95-100 ℃, and the baking time period is 2-4 hours.
9. A process for the processing of fermented tea leaves as claimed in claim 5, wherein: the rhizoma Polygonati solution is prepared by dissolving 260-330 mesh rhizoma Polygonati in 42-50deg.C water, concocting into paste, soaking in 75-80deg.C water, and stirring.
10. A process for the processing of fermented tea leaves as claimed in claim 6, wherein: the preparation method of the propolis solution comprises the steps of freezing propolis at 0 ℃, then crushing the propolis into powder, and mixing the crushed propolis with a ratio of 1:4, adding 95% alcohol, soaking for more than 24 hours, filtering with filter cloth, and removing impurities.
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