CN1283393A - Process for preparing green tea - Google Patents
Process for preparing green tea Download PDFInfo
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- CN1283393A CN1283393A CN 00107622 CN00107622A CN1283393A CN 1283393 A CN1283393 A CN 1283393A CN 00107622 CN00107622 CN 00107622 CN 00107622 A CN00107622 A CN 00107622A CN 1283393 A CN1283393 A CN 1283393A
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- green
- green tea
- tealeaves
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- tea
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Abstract
A green tea is prepared from fresh two-leaves-one-bud material collected before Clear and Bright, a solar term, through heating, cooling, heating, cooling, slight kneading, parching, sieving, baking and roasting, and features good colour, smell and taste.
Description
The present invention relates to a kind of preparation method of green tea, it is high long to relate to a kind of fragrance specifically, anti-bubble, and Tang Seming is green limpid, the preparation method of the tealeaves that golden yellow snuff is selected.
At present, along with the raising day by day of living standards of the people, people are also more and more higher to the requirement of tea quality.People only can only not play the effect of drinking and quenching one's thirst to the requirement of tealeaves, the more important thing is by sampling tea and drinking tea and can bring enjoyment to people, and this just needs tealeaves to have trial test and ornamental value at aspects such as color, shapes.Yet, existing white hair monkey tea, its process shape is loose, and fragrance is not good, has lost to taste and the value of viewing and admiring, and is unfavorable for the startup of tea culture.Moreover China is a big country that produces tealeaves, tea quality affects country prestige in the world.So existing white hair monkey tea awaits tea making professional and technical personnel's further discussion and research, for people produce the tealeaves that shape is true, look beautiful, flavor is fragrant, offers to society, brings benefit to the mankind.
A kind of green tea of the present invention is the white hair monkey that 85 years green cloud tea processing factories produce, the former traditional handicraft that continues, and profile is loose, and fragrance is not good.The inventor is through trying to explore and studying, it is carried out the technology transformation of the way, the product program is carried out standard, grasp important steps such as temperature, moisture and tealeaves cell crashing ratio in process flow, the white hair monkey of producing is flavous snuff point, and product fragrance is high long, anti-bubble, Tang Seming is green limpid, is golden monkey from rebaptism, for the tea culture of China is added a wonderful work again.
The object of the present invention is to provide a kind of being on it that golden yellow snuff point is arranged, product fragrance is high long, anti-bubble, the preparation method of the green limpid a kind of green tea of Tang Seming.
The object of the present invention is achieved like this, and the blue or green bright leaf of two leaves, one young tea leaves that it is plucked before with the Ching Ming Festival is a raw material, through complete, spreading for cooling, complete again, spreading for cooling again, gently rub, tiltedly pot stir-fry, plansifter, dry, bake, casing forms, it is characterized in that:
(1) 130 ℃ completes
Plucking the bright leaf of two leaves, one young tea leaves green grass or young crops down before the Ching Ming Festival of getting, send into the reel green-keeping machine, is 130 ℃ in temperature, and rotating speed is 34/ minute, and length is to complete in 3.2 meters the long carriage, flow process 1 minute,
(2) spreading for cooling
To be spread out in through the green tea that completes dispels the heat on the bamboo mat eases back, and hand is grabbed and is the cotton sense,
(3) 80 ℃ complete,
The green tea that will be cotton sense is sent in the 3.2 meters long reel green-keeping machine once more, and temperature transfers to 80 ℃ in it, thinks that 34/ minute rotating speed completes, flow process 1 minute,
(4) spreading for cooling
To be spread out on the bamboo mat heat radiation through 80 ℃ of green tea that complete and ease back, hand is grabbed and is the cotton sense,
(5) gently rub
In room temperature,, gently rubbed 5 minutes with the rotating speed of kneading machine with 46 rev/mins,
(6) stir-fry
The green tea that to rub through kicking the beam is sent into flat stir-fry in the oblique pot, and the gradient of its pot is 40 °, and temperature is 80 ℃, with 55/ minute stir-fry speed, fries 50 minutes, fry to the mass dryness fraction of tealeaves be 85%, tealeaves is the curling shape of snuff point,
(7) plansifter removes deformed blade and other foreign material with winnowing machine,
(8) Tumble Dry, bake out temperature is 120 ℃ of gross fires, dry by the fire to the mass dryness fraction of tealeaves be 96%,
(9) bake, 80 ℃ of roasting cage foot fire, roasting 30 minutes, roasting mass dryness fraction to tealeaves was 97.8%
(10) packing is up to the standards, and vanning is sealed, and promptly gets a kind of green tea of the present invention.
The present invention compared with prior art, it is flavous snuff point, product fragrance is high long, anti-bubble, Tang Seming is green limpid, is the green tea that a kind of shape is true, look beautiful, flavor is fragrant, both had heat-clearing and quenched one's thirst, moistened the tasty and refreshing effect of spleen, the effectiveness of have trial test again, viewing and admiring, motherland's tea culture has been carried forward in its preparation, for the tea kind is added a wonderful work again.
Further specify the present invention below in conjunction with embodiment
Embodiment
(1) 130 ℃ completes
The blue or green bright leaf of two leaves, one young tea leaves under plucking before the Ching Ming Festival of getting, send into the reel green-keeping machine, in temperature is 130 ℃, and rotating speed is 34/ minute, and length is to complete in 3.2 meters the long carriage, flow process 1 minute, in order to kill the activity of enzyme in the tealeaves, keep the emerald green color of green tea, distribute moisture content, reach the purpose that completes
(2) spreading for cooling
To be spread out in through the green tea that completes dispels the heat on the bamboo mat eases back, and hand is grabbed and is the cotton sense,
(3) 80 ℃ complete,
The green tea that will be cotton sense is sent in the 3.2 meters long reel green-keeping machine once more, and temperature transfers to 80 ℃ in it, thinks that 34/ minute rotating speed completes, and flow process 1 minute causes the color and luster of green tea more emerald green,
(4) spreading for cooling
To be spread out on the bamboo mat heat radiation through 80 ℃ of green tea that complete and ease back, hand is grabbed and is the cotton sense,
(5) gently rub
With above-mentioned tealeaves the kneading in the bucket of kneading machine of in room temperature, packing into, with 46 rev/mins rotating speed, gently rubbed 5 minutes, cause tealeaves clasmatosis, tea juice flows out,
(6) stir-fry
The green tea that to rub through kicking the beam is sent into flat stir-fry in the oblique pot, and the gradient of its pot is 40 °, and temperature is 80 ℃, with 55/ minute stir-fry speed, fries 50 minutes, fry to the mass dryness fraction of tealeaves be 85%, tealeaves is the curling shape of snuff point,
(7) plansifter removes deformed blade and other foreign material with winnowing machine,
(8) Tumble Dry, bake out temperature is 120 ℃ of gross fires, dry by the fire to the mass dryness fraction of tealeaves be 96%,
(9) bake, 80 ℃ of roasting cage foot fire, roasting 30 minutes, roasting mass dryness fraction to tealeaves was 97.8%,
(10) packing is up to the standards, and vanning is sealed, and promptly gets a kind of green tea of the present invention.
Claims (10)
- A kind of preparation method of green tea, the blue or green bright leaf of two leaves, one young tea leaves that it is plucked before with the Ching Ming Festival is a raw material, through complete, spreading for cooling, complete again, spreading for cooling again, gently rub, tiltedly pot stir-fry, plansifter, dry, bake, casing forms, it is characterized in that:(1) 130 ℃ completesPlucking the bright leaf of two leaves, one young tea leaves green grass or young crops down before the Ching Ming Festival of getting, send into the reel green-keeping machine, is 130 ℃ in temperature, and rotating speed is 34/ minute, and length is to complete in 3.2 meters the long carriage,
- (2) spreading for coolingTo be spread out in through the green tea that completes dispels the heat on the bamboo mat eases back, and hand is grabbed and is the cotton sense,
- (3) 80 ℃ complete,The green tea that will be cotton sense is sent in the 3.2 meters long reel green-keeping machine once more, and temperature transfers to 80 ℃ in it, thinks that 34/ minute rotating speed completes,
- (4) spreading for coolingTo be spread out on the bamboo mat heat radiation through 80 ℃ of green tea that complete and ease back, hand is grabbed and is the cotton sense,
- (5) gently rubIn room temperature,, gently rubbed 5 minutes with the rotating speed of kneading machine with 46 rev/mins,
- (6) stir-fryThe green tea that to rub through kicking the beam is sent into flat stir-fry in the oblique pot, and the gradient of its pot is 40 °, and temperature is 80 ℃, with 55/ minute stir-fry speed, fries 50 minutes, fry to the mass dryness fraction of tealeaves be 85%, tealeaves is the curling shape of snuff point,
- (7) plansifter removes deformed blade and other foreign material with winnowing machine,
- (8) Tumble Dry, bake out temperature is 120 ℃ of gross fires, dry by the fire to the mass dryness fraction of tealeaves be 96%,
- (9) bake, 80 ℃ of roasting cage foot fire, roasting 30 minutes, roasting mass dryness fraction to tealeaves was 97.8%
- (10) packing is up to the standards, and vanning is sealed, and promptly gets a kind of green tea of the present invention.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00107622 CN1283393A (en) | 2000-05-16 | 2000-05-16 | Process for preparing green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 00107622 CN1283393A (en) | 2000-05-16 | 2000-05-16 | Process for preparing green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1283393A true CN1283393A (en) | 2001-02-14 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 00107622 Pending CN1283393A (en) | 2000-05-16 | 2000-05-16 | Process for preparing green tea |
Country Status (1)
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| CN (1) | CN1283393A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100456943C (en) * | 2006-12-29 | 2009-02-04 | 李玩庆 | Lecai tea and its preparing method |
| CN101066077B (en) * | 2007-06-06 | 2010-09-08 | 罗以迪 | Green tea making process |
| CN101176493B (en) * | 2007-12-10 | 2011-01-12 | 南开大学 | Method for preparing horseradish tree ginseng flower multifunctional health tea |
| CN101982080A (en) * | 2010-09-30 | 2011-03-02 | 贵阳春秋实业有限公司 | Slow-rolling and quick-dehydrating tea forming method |
| CN102187917A (en) * | 2011-06-16 | 2011-09-21 | 重庆市秀山县钟灵茶业有限公司 | Green killing method for maintaining soup hue of green tea |
| CN102265944A (en) * | 2011-09-10 | 2011-12-07 | 云南省双柏县白竹山茶业有限责任公司 | Preparation method of green tea |
| CN101473877B (en) * | 2009-01-20 | 2012-03-28 | 宜兴市龙背山森林茶场有限公司 | Technique for making Ka tea |
| CN102413706A (en) * | 2009-04-17 | 2012-04-11 | 株式会社伊藤园 | Tea leaves for green tea drink extraction |
| CN102972539A (en) * | 2012-12-06 | 2013-03-20 | 林桂发 | Process for manufacturing green tea and green tea manufactured by utilizing same |
| CN103549047A (en) * | 2013-11-07 | 2014-02-05 | 林志宾 | Preparation method of compressed tea |
| CN105124020A (en) * | 2015-09-09 | 2015-12-09 | 安龙县仙鹤坪茶叶有限公司 | Processing method of green tea |
| CN108477319A (en) * | 2018-04-15 | 2018-09-04 | 卢芹珍 | A kind of processing method that Fuding great Bai makes green tea |
-
2000
- 2000-05-16 CN CN 00107622 patent/CN1283393A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100456943C (en) * | 2006-12-29 | 2009-02-04 | 李玩庆 | Lecai tea and its preparing method |
| CN101066077B (en) * | 2007-06-06 | 2010-09-08 | 罗以迪 | Green tea making process |
| CN101176493B (en) * | 2007-12-10 | 2011-01-12 | 南开大学 | Method for preparing horseradish tree ginseng flower multifunctional health tea |
| CN101473877B (en) * | 2009-01-20 | 2012-03-28 | 宜兴市龙背山森林茶场有限公司 | Technique for making Ka tea |
| CN102413706A (en) * | 2009-04-17 | 2012-04-11 | 株式会社伊藤园 | Tea leaves for green tea drink extraction |
| CN101982080A (en) * | 2010-09-30 | 2011-03-02 | 贵阳春秋实业有限公司 | Slow-rolling and quick-dehydrating tea forming method |
| CN102187917A (en) * | 2011-06-16 | 2011-09-21 | 重庆市秀山县钟灵茶业有限公司 | Green killing method for maintaining soup hue of green tea |
| CN102265944A (en) * | 2011-09-10 | 2011-12-07 | 云南省双柏县白竹山茶业有限责任公司 | Preparation method of green tea |
| CN102972539A (en) * | 2012-12-06 | 2013-03-20 | 林桂发 | Process for manufacturing green tea and green tea manufactured by utilizing same |
| CN103549047A (en) * | 2013-11-07 | 2014-02-05 | 林志宾 | Preparation method of compressed tea |
| CN105124020A (en) * | 2015-09-09 | 2015-12-09 | 安龙县仙鹤坪茶叶有限公司 | Processing method of green tea |
| CN108477319A (en) * | 2018-04-15 | 2018-09-04 | 卢芹珍 | A kind of processing method that Fuding great Bai makes green tea |
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