CN1957721A - Technique for processing organic green tea - Google Patents
Technique for processing organic green tea Download PDFInfo
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- CN1957721A CN1957721A CN 200610040314 CN200610040314A CN1957721A CN 1957721 A CN1957721 A CN 1957721A CN 200610040314 CN200610040314 CN 200610040314 CN 200610040314 A CN200610040314 A CN 200610040314A CN 1957721 A CN1957721 A CN 1957721A
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Abstract
A process for preparing organic green tea includes such steps as spreading fresh tea leaves, classifying, heating, kneading, primary baking, evaporating, purifying and heating again.
Description
Technical field
The present invention relates to a kind of processing technology of agricultural product, relate in particular to Tea Processing.
Background technology
Roasted green tea (mee tea) kind is a lot of at present, as " collecing green ", " it is green to relax ", " Hangzhoupro is green ", " Wu is green ", " Hunan is green " etc.The green tea of making by the fried green traditional handicraft, as collect greenly, because the region factor, therefore this tea aroma height, the dense alcohol of flavour, Hui Tian slightly, firmly get people and like; But from the angle of sampling tea, " collecing green " exists the problem of withered dark, the soup look brown Huang of color and luster, leaf bed coke Huang, simultaneously, also has the problem more than bar Suo Song, disconnected broken many, the tea dust.
Summary of the invention
The objective of the invention is, invent that a kind of leaf color jade green, soup look yellowish green, the processing technology of light green " Three Greens " organic green tea at the bottom of the leaf, solve the technical problem of withered dark, the soup look brown Huang of color and luster that the organic green tea produced by prior art exists, leaf bed coke Huang.
The technical scheme of technical solution problem of the present invention is: a kind of processing technology of organic green tea, it mainly comprises primary making process flow process and process for refining flow process, feature is, the primary making process flow process mainly comprises the spreading of bright leaf, classification, completes, kneads, operation is done in baking just, brightness; The process for refining flow process mainly comprises the defecation of gross tea and mends firer's preface;
The primary making process flow process:
Spread operation exhibition just of one bud, one leaf or the bright leaf of a bud two, three leaves are placed on the bamboo pad, spread out 50-60 minute, gently turned over 1 time in 20 minutes at interval so that the 2-3 centimetre is thin;
It is standby that the classification operation is carried out classification with bamboo grader by large and small leaf;
The operation that completes roller fixation machine, 170 ℃-180 ℃ of temperature, time 3-5 minute, water-removing leaves is placed at once that the bamboo pad was gone up thin stand 20-25 minute and the blowing cooling;
Knead operation and knead with kneading machine, pressuring method is that light pressure, weight and pine are pressed, and knead and deblock after leaf approaches the stand;
Just dry by the fire operation and carry out, the leaf that deblocks is carried out first baking at once, 120 ℃ of temperature with automatic drier--130 ℃, time 8-10 minute, be placed on the upward thin stand of bamboo pad 20-30 minute at once through just drying by the fire leaf, fully to distribute hot gas;
Brightness is done operation cylinder dryer, 120 ℃-140 ℃ of temperature, time 8-10 minute;
It is emerald green that the gross tea of making through above-mentioned primary making process flow process reaches color and luster substantially, and the soup look yellowish green, light green at the bottom of the leaf, tea dust, moisture content arranged slightly about 7%.
The process for refining flow process:
The defecation operation of gross tea is, gross tea through sub-sieve, tremble sieve, selection by winnowing, the sieve of raising, machine are chosen, standby after the hand-sort, fresh breeze;
Mend firer's preface automatic drier, 90 ℃-100 ℃ of temperature, time 6-8 minute, its effect is once more with tea-drying, also can improve fragrance and further sterilizes.
Adopt above-mentioned basic technical scheme, spread the operation spreading for cooling time and can be 50-60 minute, the cooling of can drying.
Adopt above-mentioned basic technical scheme, spreading the operation spreading for cooling time can be 50-60 minute.
Adopt above-mentioned basic technical scheme, just dry by the fire can adopt after the operation and roll two young worker's prefaces, use the dry drum machine of frying, 100 ℃ of temperature--110 ℃, time 8-10 minute, after the leafing on bamboo pad thin the stand 8-10 minute, purpose is that to make into tea bar rope tightly thin;
Adopt technique scheme, can roll three blue or green processing to gross tea after rolling two young worker's prefaces, with frying the dry drum machine, 90 ℃-100 ℃ of temperature, time 5-7 minute, after the leafing on bamboo pad thin stand 10-15 minute, in order to further tight bar with roll dried.
Adopt technique scheme, kneading operation needs to can be 10-15 minute with the time, wherein, gently presses 2-3 minute, and weight 4-5 minute, pine was pressed 4-5 minute, kneads the thin stand of leaf and deblocks after 5-6 minute;
Adopt technique scheme, kneading operation needs to can be time 25-30 minute with the time, wherein, gently presses 8-10 minute, pressurizes 10-15 minute, and pine was pressed 5-8 minute, and the bud-leaf after kneading deblocks after 5-6 minute through thin a little stand.
Adopt above-mentioned basic technical scheme, brightness can refrigerate processing to gross tea after doing operation, adopts 4 ℃ of left and right sides deepfreezes, reddens with anti-oxidation.
Because adopt technique scheme, by the organic green tea that the present invention makes, color and luster is emerald green, the soup look yellowish green, light green at the bottom of the leaf.Moisture content≤6.5, ash content≤5.5, fannings≤1.8, crude fibre≤16, water extraction 〉=36 that become to sample tea meet and sell inside and outside the tea state quality standard.
The specific embodiment
Embodiment 1: when tea tree young sprout length in organic tea place during to the exhibition just of a bud one leaf, can exploit, adorn bright leaf with the bamboo basket that cleans, extruding is not also in time sent the spreading for cooling of station-service bamboo pad, leaf-spreading thickness 2-3 centimetre, and will dry summer, 50-60 minute spreading for cooling time, gently turned over 1 time in 20 minutes at interval.Select the bamboo grader of the bright leaf of 6CH-70 type for use, by large and small leaf classification, classification completes.Complete 170 ℃-180 ℃ of temperature, time 3-5 minute with 6CH-30 type roller fixation machine.Water-removing leaves is placed on the bamboo pad at once and goes up thin stand about 20 minutes, with 6CH-35 type kneading machine, time 10-15 minute, kneads.Pressuring method: gently pressed 2-3 minute, weight 4-5 minute, pine was pressed 4-5 minute.Knead the thin stand of leaf and deblock after 5-8 minute, because be young tender shoots leaf, should deblock by hand, the leaf that deblocks carries out baking just at once, in case " wet red ".120 ℃ of temperature are carried out in baking just with 6CH-16 type automatic drier--and 130 ℃, time 8-10 minute.Just the baking leaf is placed on the bamboo pad at once and went up thin stand 20-30 minute, fully to distribute hot gas.Fry dry drum with the 6CH-110 type and roll two green grass or young crops, 110 ℃ of temperature--120 ℃, time 8-10 minute, on the bamboo pad, approach the 8-10 minute recalescence in stand after the leafing and do.Brightness is done with 6CH-20 type automatic drier, 80 ℃ of temperature--and 90 ℃, time 5-8 minute.The gross tea that make this moment, the bar rope is tightly thin, and color and luster is emerald green, tea dust, moisture content is arranged slightly about 7%, takes 4 ℃ of left and right sides deepfreezes, reddens with anti-oxidation.Refining step: sub-sieve, with 12,16, the sub-sieve in 24 3 kind of hole number, and shrug off muscle stalk and long tea bar with trembling screen(ing) machine, pass through selection by winnowing again, blow some tea off, cleanliness is further improved at sheet, end.After manually choosing some tea Piaos, tea stalk, impurity, with the screen(ing) machine of raising, winnowing machine fresh breeze is once mended fire with 6CH-513 type automatic drier again, 90 ℃-100 ℃ of temperature, time 5-6 minute.Its effect is further with tea-drying, but also Titian and sterilization.To mend fiery tea at last, carry out assorted, even stand, after quality inspection is qualified, the vanning warehouse-in becomes to sample tea.
Embodiment 2: pick up from bud-leaf in the organic tea garden, standard of plucking one bud two, three leaves, with ventilation bamboo basket or the bright leaf of sack dress, extruding, send factory's processing before, with 3-5 centimetre thin thickness stand 70-80 minute, gently turned over once every 20-25 minute.Complete with 6CH-30 type or 6CH-50 type roller fixation machine, 170 ℃-180 ℃ of temperature, time 4-5 minute.Kneaded with 6CH-45 type kneading machine after 10-15 minute at the thin stand of bud-leaf after completing, and time 25-30 minute, pressuring method was gently pressed 8-10 minute, pressurizeed 10-15 minute, and pine was pressed 5-8 minute.Bud-leaf after kneading is behind thin a little stand, with the back baking just of deblocking of the wooden machine of deblocking, the 6CH-20 type automatic drier of baking just, 130 ℃-140 ℃ of temperature, the time 8-10 minute right side, percentage of water loss about 42%.Just the baking leaf after 10-15 minute, rolls two green grass or young crops with 6CH-110 type cylinder, 110 ℃ of temperature through the thin stand of bamboo pad--120 ℃, time 8-10 minute, roll three green grass or young crops, 100 ℃-110 ℃ of temperature, time 5-6 minute after the spreading for cooling again, its effect further tightly bar with roll dried.Roll three green grass or young crops and should approach stand 30-40 minute, it is dried that table water fully distributes back recalescence in allowing.Brightness is done with 6CH-20 type automatic drier, 130 ℃-140 ℃ of temperature, and time 8-10 minute, this moment, the gross tea moisture content was about 7%.Refining step, sub-sieve flat circle screen(ing) machine is divided into the 4-24 tealeaves in hole number that varies in size, and removes some ash ends.Tremble sieve,, shake off some muscle stalks, to improve cleanliness through trembling screen(ing) machine more separately with the different tealeaves of thickness.Selection by winnowing with individual layer or double-deck winnowing machine, blows some sifting teas, tea Piao, foreign material off.Through sieve and the staged stalk pickup machine of raising, choose some tea stalks, foreign material again, further improve the tea cleanliness.Mend fire and carries out with 6CH-513 type automatic drier, 90 ℃-100 ℃ of temperature, time 5-6 minute, its effect was once more with tea-drying, also can improve fragrance and further sterilization, assorted at last, even heap, quality inspection qualified back vanning are put in storage.
By the high green organic tea in new Anyuan that the foregoing description makes, have that color and luster is emerald green, the soup look yellowish green, light green " Three Greens " quality characteristic at the bottom of the leaf, the bar rope is tightly carefully straight and upright, and fragrance is high bright, slightly contains " Li Xiang " and " fragrance of a flower ", and the dense alcohol of flavour is tasty and refreshing, and aftertaste is sweet.
High green tea and the green fried green tea sensible quality profile endoplasm quality comparison sheet in village
Can be obvious from last table, use the high green organic tea that the embodiment of the invention is made, no matter be profile color and luster and bar rope, still the fragrance of endoplasm, soup look, flavour all obviously are better than the village green tea that traditional handicraft is processed at the bottom of the leaf.
Claims (8)
1, a kind of processing technology of organic green tea, it mainly comprises primary making process flow process and process for refining flow process, it is characterized in that: described primary making process flow process mainly comprises the spreading of bright leaf, classification, completes, kneads, operation is done in baking just, brightness; Described process for refining flow process mainly comprises the defecation of gross tea and mends firer's preface;
The primary making process flow process:
The described operation that spreads is placed on exhibition just of a bud one leaf or the bright leaf of a bud two, three leaves on the bamboo pad, spreads out 50-60 minute so that the 2-3 centimetre is thin, gently turns over 1 time in 20 minutes at interval;
It is standby that described classification operation is carried out classification with bamboo grader by large and small leaf;
The described operation roller fixation machine that completes, 170 ℃-180 ℃ of temperature, time 3-5 minute, water-removing leaves is placed at once that the bamboo pad was gone up thin stand 20-25 minute and the blowing cooling;
The described operation of kneading is kneaded with kneading machine, and pressuring method is that light pressure, weight and pine are pressed, and knead and deblock after leaf approaches the stand;
The described operation of just drying by the fire is carried out with automatic drier, the leaf that deblocks is carried out first baking at once, 120 ℃ of temperature--130 ℃, time 8-10 minute, be placed on the upward thin stand of bamboo pad 20-30 minute at once through just drying by the fire leaf;
Described brightness is done operation cylinder dryer, 120 ℃-140 ℃ of temperature, time 8-10 minute;
The process for refining flow process:
The defecation operation of described gross tea is, gross tea through sub-sieve, tremble sieve, selection by winnowing, the sieve of raising, machine are chosen, standby after the hand-sort, fresh breeze;
Described benefit firer preface automatic drier, 90 ℃-100 ℃ of temperature, time 6-8 minute, its effect is once more with tea-drying, also can improve fragrance and further sterilization.
2, the processing technology of organic green tea according to claim 1 spreads the operation spreading for cooling time and can be 50-60 minute, the cooling of can drying.
3, the processing technology of organic green tea according to claim 1, spreading the operation spreading for cooling time can be 50-60 minute.
4, the processing technology of organic green tea according to claim 1 is just dried by the fire can adopt after the operation and is rolled two young worker's prefaces, uses the dry drum machine of frying, 100 ℃ of temperature--110 ℃, time 8-10 minute, after the leafing on bamboo pad thin the stand 8-10 minute;
5, the processing technology of organic green tea according to claim 4 is rolled after two young worker's prefaces and can be rolled three blue or green processing to gross tea, with frying the dry drum machine, 90 ℃-100 ℃ of temperature, time 5-7 minute, after the leafing on bamboo pad thin the stand 10-15 minute.
6, the processing technology of organic green tea according to claim 1, kneading operation needs to can be 10-15 minute with the time, wherein, gently presses 2-3 minute, and weight 4-5 minute, pine was pressed 4-5 minute, kneaded the thin stand of leaf and deblocked after 5-6 minute;
7, the processing technology of organic green tea according to claim 1, kneading operation needs to can be time 25-30 minute with the time, wherein, gently presses 8-10 minute, pressurizes 10-15 minute, and pine was pressed 5-8 minute, and the bud-leaf after kneading deblocks after 5-6 minute through thin a little stand.
8, the processing technology of organic green tea according to claim 1, brightness can refrigerate processing to gross tea after doing operation, adopts 4 ℃ of left and right sides temperature refrigerations.
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| CN200610040314A CN1957721B (en) | 2006-05-15 | 2006-05-15 | Technique for processing organic green tea |
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Cited By (19)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101199302B (en) * | 2007-12-14 | 2010-05-26 | 彭国庆 | Preparing method of ecological fresh tea leaves and ecological tea |
| CN101884353A (en) * | 2010-07-09 | 2010-11-17 | 黄山市松萝有机茶叶开发有限公司 | Clean processing process of Yellow Mountain Songluo tea |
| CN101167504B (en) * | 2007-09-26 | 2010-12-22 | 农业部南京农业机械化研究所 | Method for processing high quality tea and its key working procedure special purpose equipment |
| CN101946837A (en) * | 2010-09-30 | 2011-01-19 | 都匀供销茶叶有限责任公司 | Processing method of tippy tea |
| CN102239936A (en) * | 2011-07-13 | 2011-11-16 | 秀山鼎元茶业有限公司 | Clean tea production process |
| CN102293269A (en) * | 2011-09-02 | 2011-12-28 | 云南龙生茶业股份有限公司 | Technology for automatic, continuous and pollution-free production of green tea |
| CN102370013A (en) * | 2010-08-18 | 2012-03-14 | 浙江银奥茶业发展有限公司 | Method for processing organic fragrant tea |
| CN102613321A (en) * | 2012-03-21 | 2012-08-01 | 成都市碧涛茶业有限公司 | Processing method of chestnut-flavor green tea |
| CN102919402A (en) * | 2012-11-15 | 2013-02-13 | 黄山紫霞茶业有限公司 | Processing method of medium-grade Yellow Mountain Maofeng |
| CN103549046A (en) * | 2013-10-29 | 2014-02-05 | 安徽省黄山市祁门县孙义顺安茶厂 | Production method for semi-fermented black-green tea |
| CN103652068A (en) * | 2013-12-26 | 2014-03-26 | 务川自治县鑫隆缘茶业有限责任公司 | Preparation method for rosin green tea |
| CN104222331A (en) * | 2013-06-24 | 2014-12-24 | 郎溪县白阳岗瑞草魁茶厂 | Production method of green tea |
| CN104430992A (en) * | 2014-12-07 | 2015-03-25 | 江西婺绿春绿色食品有限责任公司 | Method for processing green tea |
| CN105076509A (en) * | 2014-05-04 | 2015-11-25 | 新昌县群星实业有限公司 | Preparation and preservation process of semi-dry green tea |
| CN106070771A (en) * | 2016-08-23 | 2016-11-09 | 云南滇红集团股份有限公司 | The manufacture method of Semen Castaneae odor type Pilochun green tea and Semen Castaneae odor type Pilochun green tea thereof |
| CN106942408A (en) * | 2017-05-18 | 2017-07-14 | 桂东县玲珑王茶叶开发有限公司 | A kind of manufacture craft of organic green-tea |
| CN107646998A (en) * | 2017-10-25 | 2018-02-02 | 湖北龙王垭茶业有限公司 | A kind of drying means of precious eyebrow green tea |
| CN109601654A (en) * | 2019-01-10 | 2019-04-12 | 四川绿源春茶业有限公司 | A kind of processing method of Summer-autumn tea |
| CN109874878A (en) * | 2019-02-01 | 2019-06-14 | 杭州忆江南茶业有限公司 | A kind of green tea process for refining process |
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2006
- 2006-05-15 CN CN200610040314A patent/CN1957721B/en active Active
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101167504B (en) * | 2007-09-26 | 2010-12-22 | 农业部南京农业机械化研究所 | Method for processing high quality tea and its key working procedure special purpose equipment |
| CN101199302B (en) * | 2007-12-14 | 2010-05-26 | 彭国庆 | Preparing method of ecological fresh tea leaves and ecological tea |
| CN101884353A (en) * | 2010-07-09 | 2010-11-17 | 黄山市松萝有机茶叶开发有限公司 | Clean processing process of Yellow Mountain Songluo tea |
| CN102370013A (en) * | 2010-08-18 | 2012-03-14 | 浙江银奥茶业发展有限公司 | Method for processing organic fragrant tea |
| CN102370013B (en) * | 2010-08-18 | 2016-03-23 | 浙江银奥茶业发展有限公司 | Method for processing organic fragrant tea |
| CN101946837A (en) * | 2010-09-30 | 2011-01-19 | 都匀供销茶叶有限责任公司 | Processing method of tippy tea |
| CN102239936A (en) * | 2011-07-13 | 2011-11-16 | 秀山鼎元茶业有限公司 | Clean tea production process |
| CN102239936B (en) * | 2011-07-13 | 2013-06-19 | 秀山鼎元茶业有限公司 | Clean tea production process |
| CN102293269A (en) * | 2011-09-02 | 2011-12-28 | 云南龙生茶业股份有限公司 | Technology for automatic, continuous and pollution-free production of green tea |
| CN102613321A (en) * | 2012-03-21 | 2012-08-01 | 成都市碧涛茶业有限公司 | Processing method of chestnut-flavor green tea |
| CN102919402A (en) * | 2012-11-15 | 2013-02-13 | 黄山紫霞茶业有限公司 | Processing method of medium-grade Yellow Mountain Maofeng |
| CN104222331A (en) * | 2013-06-24 | 2014-12-24 | 郎溪县白阳岗瑞草魁茶厂 | Production method of green tea |
| CN103549046A (en) * | 2013-10-29 | 2014-02-05 | 安徽省黄山市祁门县孙义顺安茶厂 | Production method for semi-fermented black-green tea |
| CN103652068B (en) * | 2013-12-26 | 2015-01-07 | 务川自治县鑫隆缘茶业有限责任公司 | Preparation method for rosin green tea |
| CN103652068A (en) * | 2013-12-26 | 2014-03-26 | 务川自治县鑫隆缘茶业有限责任公司 | Preparation method for rosin green tea |
| CN105076509A (en) * | 2014-05-04 | 2015-11-25 | 新昌县群星实业有限公司 | Preparation and preservation process of semi-dry green tea |
| CN104430992A (en) * | 2014-12-07 | 2015-03-25 | 江西婺绿春绿色食品有限责任公司 | Method for processing green tea |
| CN106070771A (en) * | 2016-08-23 | 2016-11-09 | 云南滇红集团股份有限公司 | The manufacture method of Semen Castaneae odor type Pilochun green tea and Semen Castaneae odor type Pilochun green tea thereof |
| CN106942408A (en) * | 2017-05-18 | 2017-07-14 | 桂东县玲珑王茶叶开发有限公司 | A kind of manufacture craft of organic green-tea |
| CN107646998A (en) * | 2017-10-25 | 2018-02-02 | 湖北龙王垭茶业有限公司 | A kind of drying means of precious eyebrow green tea |
| CN109601654A (en) * | 2019-01-10 | 2019-04-12 | 四川绿源春茶业有限公司 | A kind of processing method of Summer-autumn tea |
| CN109874878A (en) * | 2019-02-01 | 2019-06-14 | 杭州忆江南茶业有限公司 | A kind of green tea process for refining process |
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