CN1283163C - Tea processing method - Google Patents
Tea processing method Download PDFInfo
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- CN1283163C CN1283163C CN 200510020616 CN200510020616A CN1283163C CN 1283163 C CN1283163 C CN 1283163C CN 200510020616 CN200510020616 CN 200510020616 CN 200510020616 A CN200510020616 A CN 200510020616A CN 1283163 C CN1283163 C CN 1283163C
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Abstract
The present invention relates to a processing method of ziyunting queshe tea, which discloses a processing technology of ziyunting queshe tea which is produced in the Wanyuan area in Sichuan province and is famous high-grade tea. The technology comprises the following steps: a fresh leaf processing step, a water removing step, an airing step, a strip sorting step, a shaping step, a spreading step, a drying step, a refining step and a fragrance extracting step. The ziyunting queshe tea prepared according to the technology has the advantages of good quality, high consistency, and obvious increase of economic benefit.
Description
Technical field
The present invention relates to a kind of processing method of tea, the processing method of particularly purple cloud level ground sparrow tongue tea.
Background technology
Just the bright leaf of exhibition is refining forms by clear and bright last bud one leaf that picks up from area, Wanyuan, Sichuan for purple cloud level ground sparrow tongue tea, and it is lasting that the flat even emerald green apparent milli of straight color and luster of its profile, fresh taste return sweet delicate fragrance, and soup look apricot is green bright.Tender even at the bottom of the leaf, just like the tongue of titmouse,, be local high-grade well-known tea so claim purple cloud level ground sparrow tongue tea.
The processing method of existing purple cloud level ground sparrow tongue tea is carried out according to the following steps successively:
(1), bright leaf is stacked: selected bright leaf was stacked 3-6 hour, it is withered naturally;
(2), complete: completed 3 minutes in temperature is 180-200 ℃ green-keeping machine, back spreading for cooling in time takes the dish out of the pot;
(3), reason bar shaping: reason bar earlier in 140-160 ℃ treating machine, suppress shaping then, temperature from high to low, the tealeaves mass dryness fraction reaches about 8 one-tenth machine spreadings for cooling at present;
(4), drying: cure drying on hand-held basketwork brazier or oven dry kitchen range, temperature is 80-110 ℃, gets product when drying by the fire to water content 7-8%.
Existing processing method mechanization degree is low, and the human factor influence is big, and the processing products obtained therefrom is of low quality, and uniformity is poor, and the inclined to one side Huang of product color is darker, the fragrance deficiency, and flavour is malaise, and the soup look owes green.
Summary of the invention
For solving the said goods quality problems, the invention provides a kind of processing method of purple cloud level ground sparrow tongue tea, the fine solution product quality of this method energy is not high, the shortcoming of uniformity difference.
The present invention carries out successively according to following steps:
(1), bright leaf is handled: by mechanical air blast selected bright leaf was withered 30-60 minute in special-purpose deteriorating machine, make it lose fresh and alive degree;
(2), complete: in temperature is the quick continuous de-enzyming of high temperature in 210-230 ℃ the green-keeping machine, and it is even to utilize the effect of gas heat rapidly bright leaf kill-acquaintance to be killed, and can take the dish out of the pot after 1 minute;
(3), cool: as after bright leaf completes, in time to blow on, make its maintenance dark green with fan;
(4), reason bar: in the carding machine of about 160 ℃ of temperature, manage bar, time 3-4 minute;
(5), shaping: shaping in temperature 120-140 ℃ shaping pot, take out pressure bar after suppressing 3-4 minute, allow tealeaves in pot, continue to stir-fry 2-3 minute, when 8 one-tenth of tealeaves are done, take the dish out of the pot;
(6), spreading for cooling: the tealeaves that shaping is taken the dish out of the pot spread about 1 hour, made the interior moisture redistribution of tealeaves body even;
(7), drying: cure in temperature is 100-120 ℃ dryer, baking is when 9 one-tenths are done and just makes product:
(8), selected Titian: early-products is gone into the fragrance extracting machine Titian and is handled through after screening, selecting, and temperature is about 50 ℃, and the time got purple cloud level ground sparrow tongue tea more than 1 hour during to tealeaves moisture 7-8%.
The present invention compared with prior art has the following advantages:
(1), change nature and stack for machine withers, save process time greatly;
(2), high temperature completes fast and has reduced destructiveness to tealeaves significantly;
(3), mechanical air cooling replaces the natural wind cooling, saved the time and can keep the dark green of tealeaves;
(4), on two different machines, finish reason bar and trimming respectively, reduced artificial factor, improved product quality;
(5), increased selected Titian technology, the fragrance that makes product is strong fragrant more lasting, profile is more attractive in appearance;
(6), the gained end product quality is superior, the uniformity height, profile is flat even straight, color and luster is emerald green, fragrance is aloof from politics and material pursuits, flavour is sweet refreshing, delicate fragrance is lasting, the soup look green is bright.
The specific embodiment
Below in conjunction with specific embodiment, the purple cloud of the present invention level ground sparrow tongue tea processing method is further described.
Embodiment 1:
(1), bright leaf is handled: by mechanical air blast selected bright leaf was withered 35 minutes in special-purpose deteriorating machine, make it lose fresh and alive degree;
(2), complete: in temperature is the quick continuous de-enzyming of high temperature in 215 ℃ the green-keeping machine, and it is even to utilize the effect of gas heat rapidly bright leaf kill-acquaintance to be killed, and can take the dish out of the pot after 1 minute and can reduce in the process of completing destruction to tealeaves significantly;
(3), cool: as after bright leaf completes, in time to blow on, make its maintenance dark green with fan;
(4), reason bar: in the carding machine of about 150 ℃ of temperature, manage bar, 3 minutes time;
(5), shaping: shaping in the shaping pot of 125 ℃ of temperature, take out pressure bar after suppressing 3 minutes, allow tealeaves in pot, continue to stir-fry 2 minutes, when 8 one-tenth of tealeaves are done, take the dish out of the pot;
(6), spreading for cooling: the tealeaves that shaping is taken the dish out of the pot spreads 1 hour, makes the interior moisture redistribution of tealeaves body even;
(7), drying: cure in temperature is 105 ℃ dryer, baking is when 9 one-tenths are done and just makes product:
(8), selected Titian: early-products is gone into the fragrance extracting machine Titian and is handled through after screening, selecting, and temperature is 50 ℃, and the time got purple cloud level ground sparrow tongue tea more than 1.5 hours during to tealeaves moisture 7%.
Embodiment 2:
(1) bright leaf is handled: by mechanical air blast selected bright leaf was withered 45 minutes in special-purpose deteriorating machine, make it lose fresh and alive degree;
(2), complete: in temperature is the quick continuous de-enzyming of high temperature in 220 ℃ the green-keeping machine, and it is even to utilize the effect of gas heat rapidly bright leaf kill-acquaintance to be killed, and can take the dish out of the pot after 1 minute;
(3), cool: as after bright leaf completes, in time to blow on, make its maintenance dark green with fan;
(4), reason bar: in the carding machine of about 160 ℃ of temperature, manage bar, 3.5 minutes time;
(5), shaping: shaping in the shaping pot of 130 ℃ of temperature, take out pressure bar after suppressing 3.5 minutes, allow tealeaves in pot, continue to stir-fry 2.5 minutes, when 8 one-tenth of tealeaves are done, take the dish out of the pot;
(6), spreading for cooling: the tealeaves that shaping is taken the dish out of the pot spreads 50 minutes, makes the interior moisture redistribution of tealeaves body even;
(7), drying: cure in temperature is 110 ℃ dryer, baking is when 9 one-tenths are done and just makes product:
(8), selected Titian: early-products is gone into the fragrance extracting machine Titian and is handled through after screening, selecting, and temperature is about 55 ℃, and the time got purple cloud level ground sparrow tongue tea more than 1.5 hours during to tealeaves moisture 7%.
Embodiment 3:
(1), bright leaf is handled: by mechanical air blast selected bright leaf was withered 55 minutes in special-purpose deteriorating machine, make it lose fresh and alive degree;
(2), complete: in temperature is the quick continuous de-enzyming of high temperature in 225 ℃ the green-keeping machine, and it is even to utilize the effect of gas heat rapidly bright leaf kill-acquaintance to be killed, and can take the dish out of the pot after 1 minute;
(3), cool: as after bright leaf completes, in time to blow on, make its maintenance dark green with fan;
(4), reason bar: in the carding machine of 155 ℃ of temperature, manage bar, 3 minutes time;
(5), shaping: shaping in the shaping pot of 135 ℃ of temperature, take out pressure bar after suppressing 3 minutes, allow tealeaves in pot, continue to stir-fry 2 minutes, when 8 one-tenth of tealeaves are done, take the dish out of the pot;
(6), spreading for cooling: the tealeaves that shaping is taken the dish out of the pot spread about 1.5 hours, made the interior moisture redistribution of tealeaves body even;
(7), drying: cure in temperature is 120 ℃ dryer, baking is when 9 one-tenths are done and just makes product:
(8), selected Titian: early-products is gone into the fragrance extracting machine Titian and is handled through after screening, selecting, and temperature is about 45 ℃, 1.5 hours time, gets purple cloud level ground sparrow tongue tea during to tealeaves moisture 8%.
The purple cloud of the present invention level ground sparrow tongue tea processing method is not limited to the scope of the specific embodiment, and present embodiment just helps to understand the present invention, and all utilize innovation and creation that the present invention conceives all at the row of protection.
Claims (1)
1, purple cloud level ground sparrow tongue tea processing method is characterized in that processing successively according to following steps:
(1), bright leaf is handled: by mechanical air blast selected bright leaf was withered 30-60 minute in special-purpose deteriorating machine, make it lose fresh and alive degree;
(2), complete: in temperature is the quick continuous de-enzyming of high temperature in 210-230 ℃ the green-keeping machine, and it is even to utilize the effect of gas heat rapidly bright leaf kill-acquaintance to be killed, and can take the dish out of the pot after 1 minute;
(3), cool: as after bright leaf completes, in time to blow on, make its maintenance dark green with fan;
(4), reason bar: in the carding machine of about 160 ℃ of temperature, manage bar, time 3-4 minute;
(5), shaping: shaping in temperature 120-140 ℃ shaping pot, take out pressure bar after suppressing 3-4 minute, allow tealeaves in pot, continue to stir-fry 2-3 minute, when 8 one-tenth of tealeaves are done, take the dish out of the pot;
(6), spreading for cooling: the tealeaves that shaping is taken the dish out of the pot spread about 1 hour, made the interior moisture redistribution of tealeaves body even;
(7), drying: cure in temperature is 100-120 ℃ dryer, baking is when 9 one-tenths are done and just makes product:
(8), selected Titian: early-products is gone into the fragrance extracting machine Titian and is handled through after screening, selecting, and temperature is about 50 ℃, and the time got purple cloud level ground sparrow tongue tea more than 1 hour during to tealeaves moisture 7-8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510020616 CN1283163C (en) | 2005-03-30 | 2005-03-30 | Tea processing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510020616 CN1283163C (en) | 2005-03-30 | 2005-03-30 | Tea processing method |
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| CN1663409A CN1663409A (en) | 2005-09-07 |
| CN1283163C true CN1283163C (en) | 2006-11-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN 200510020616 Expired - Fee Related CN1283163C (en) | 2005-03-30 | 2005-03-30 | Tea processing method |
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Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233880B (en) * | 2007-01-30 | 2011-09-28 | 恩施市润邦国际富硒茶业有限公司 | Method for processing tea |
| CN101189992B (en) * | 2007-04-28 | 2010-05-19 | 黄山市徽州漕溪茶厂 | Technique for processing Mount Huang maofeng tea |
| CN101548700B (en) * | 2009-05-14 | 2012-02-29 | 中国农业科学院茶叶研究所 | A flat famous green tea processing method |
| CN101606556B (en) * | 2009-07-14 | 2011-12-21 | 四川了翁茶业有限公司 | Processing method of tea-leaf like sparrow tongue |
| CN102007977B (en) * | 2009-09-07 | 2013-10-30 | 陈永强 | Sparrow-tongue tea making process |
| CN102258093A (en) * | 2011-09-02 | 2011-11-30 | 句容市下蜀窑业茶场 | Production method of fog eyebrow tea |
| CN105454477A (en) * | 2015-11-11 | 2016-04-06 | 贵州省黎平雀舌茶业有限公司 | Processing method of Queshe tea |
| CN109042955A (en) * | 2018-09-13 | 2018-12-21 | 舒城县舒茶镇启明家庭农场 | A kind of small orchid frying production method in Shucheng County |
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