JP2001008622A - Tea manufacture - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a tea manufacture method capable of producing tea slightly causing oxidation and deterioration in quality, having a sweet taste, fragrance and a color close to a natural color and excellent shelf stability in a short time by a short process and improving aromaticity. SOLUTION: Raw leaves of tea in a collected state are thrown from one side of a revolving rotary cylinder 2 to be heated to a fixed temperature in an approximately closed state into the cylinder, transported from one side to the other side while being brought into contact with the inner wall of the rotary cylinder 2. The raw leaves of tea are roasted by a fixed oven and taken out from the other side of the rotary cylinder 2 to give tea roasted by the oven.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a method for directly processing picked fresh leaves to obtain good tea having the original natural color of tea leaves and the sweet taste and aroma drawn with a kettle roasting machine. The present invention relates to a method for producing tea.

[0002]

2. Description of the Related Art Conventionally, in the production of sencha, fresh leaves harvested from a tea plantation are first steamed to a predetermined softness, sent to a leaf blower through a tea leaf cooler and a leaf feeder. Remove the steam dew from the leaf surface.

[0003] While being sent to a rough massage machine and exposed to heated air, moderate pressure and friction are applied to the tea leaves to soften the leaf tissue and evaporate the water. The rough rubbing step is performed.

[0004] Next, the tea leaves are transferred to a kneading machine, and the tea leaves are collectively mixed while being kneaded, thereby compensating for the lack of firs in the coarse kneading and, at the same time, equalizing the water content of each portion of the tea leaves. Then, the kneaded leaves are exposed to hot air to form a curved shape while removing water on average, thereby facilitating molding in the next fine kneading step.

Further, in this fine rubbing machine, while the tea leaves are pressed by a rubbing hand against a rubbing plate attached to the center of a rubbing pot, the tea leaves are softened by heating and pressurized, and moisture evaporates, thereby producing a unique straightened shape of sencha. make.

[0006] Finally, freshly dried tea discharged from the fine rubbing machine is used to remove moisture using heated air, and the heat during the period enhances the flavor of the tea.

[0007] As described above, conventional tea production requires many steps and a long flow until green tea is produced from fresh leaves, and requires a long processing time (for example, about 4 hours). Was.

[0008] Therefore, at the time when the harvesting of fresh leaves is concentrated, the tea production cannot keep up with the fresh leaves to be harvested, and the fresh leaves waiting for processing are spread on a large scale in order to maintain the state at the time of harvesting at the factory. Cooling and humid management must be performed in equipment and fresh leaf management equipment.

In particular, the sencha produced by this method continues to oxidize by contacting with the outside air in each process for as long as 4 hours, or to rubbing, twisting, leafing, etc. in each machine. When pressed against the inner wall of a soft-drying body, metal substances such as iron are eluted into the processing chamber, which may cause inconvenience such as adhering to product tea leaves. It was not done.

[0010] That is, it often touches the iron of each machine which is far from the traditional hand massage technique. For example, it is difficult to remove debris even when leafing. Instead of using rubber duck instead of rubber or using aluminum duck instead of wood for the elaborating machine, this is a process that promotes oxidation by contact with outside air (air) during manufacturing. And other various problems.

[0011]

SUMMARY OF THE INVENTION The present invention has been made in order to solve the above-mentioned problems, and is intended to heat a leaf in a plucked state at a predetermined rotating temperature so as not to be exposed to the outside air as much as possible. Into the rotatable drum from one side, and transferred from one side to the other side while making contact with the inner wall of the rotatable drum. By taking it out from the side and obtaining a pot roasted tea, the purpose is to produce tea with less oxidization and quality deterioration, a sweet taste, aroma and natural color, and excellent storage stability in a short time and short process. I have.

[0012]

Means of the present invention for achieving the above-mentioned object is to put a picked fresh leaf from one side into a rotating drum in a substantially closed state which is heated at a predetermined rotating temperature. Then, it is transported from the one side to the other side while being in contact with the inner wall of the rotating drum, and after performing a predetermined pot roasting on the fresh leaves, it is taken out from the other side of the rotating drum and the pot roasted tea is taken out. The method for producing the obtained tea.

[0013] In addition, the picked fresh leaves are fed from one side into a substantially closed rotating drum heated at a predetermined rotating temperature, and contacted with the inner wall of the rotating drum from the one side to the other side. To the pot, and after performing a predetermined pot roasting on the fresh leaves, take out from the other side of the rotating drum to obtain a pot roasted tea, and again, the pot roasted tea is heated at a predetermined rotating temperature. Into the rotating drum in a substantially closed state from one side, and transferred from the one side to the other side while contacting the inner wall of the rotating drum, after performing a predetermined pot roasting on the fresh leaves, There is provided a method for producing tea in which continuous roasting is performed by taking out roasting tea from the other side of the rotating barrel to obtain roasting tea.

Further, the picked fresh leaves are fed from one side into a rotating drum in a substantially closed state heated at a predetermined rotating temperature, and contacted with the inner wall of the rotating drum from the one side to the other side. To the pot, and after performing a predetermined pot roasting on the fresh leaves, take out from the other side of the rotating drum to obtain a pot roasted tea, and again, the pot roasted tea is heated at a predetermined rotating temperature. Into the rotating drum in a substantially closed state from one side, and transferred from the one side to the other side while contacting the inner wall of the rotating drum, after performing a predetermined pot roasting on the fresh leaves, The roasted tea is taken out from the other side of the rotating body to obtain a roasted tea, and the roasted tea is poured again from one side into a substantially closed rotatable body heated at a predetermined rotating temperature. Transfer from one side to the other side while contacting the inner wall of the torso, After performing the pot roast, in the manufacturing method of the tea to perform the triple hook successive obtain other side of the removed kettle roasted tea of the rotating cylinder roasted.

Furthermore, the picked fresh leaves are put into a rotating drum in a substantially closed state heated at a predetermined temperature and rotated from one side, and contacted with the inner wall of the rotating drum to remove the other leaves from the one side. To the side, and after performing a predetermined pot roasting on the fresh leaves, taking out from the other side of the rotating drum to obtain a pot roasted tea, giving the pot roasting tea a predetermined standing step, A method for producing roasted tea.

After the roasting, a drying step for adjusting the water content to a predetermined value is performed.

After the roasting, the rotatable drum is taken out from the other side, and a kneading process is performed.

In the method for producing tea in which the roasting is performed in a double or triple manner, after the roasting is completed, the rotatable drum is taken out from the other side to perform a kneading process, and the roasting is performed later.

In the method for producing tea in which the pot is roasted in double or triple, after the standing step is completed, the kneading step is performed, and the subsequent roasting is performed.

After the roasting, a middle rubbing step is performed.

[0021]

Next, an embodiment of a method for producing tea according to the present invention will be described with reference to the drawings.

In FIG. 1 and FIG. 2, A is a first tea machine using the method for producing tea according to the first embodiment of the present invention,
To the fuselage 1, a cylindrical and horizontally long rotating drum 2 with a hollow inside
Is axially supported by a receiving member 3 such as a roller at a predetermined inclination such that the horizontal or downstream side faces downward, and is continuously or intermittently rotated in a predetermined direction at a predetermined speed by a rotating means 4 such as a motor.

Further, on one side and the other side of the rotary drum 2, an inlet 5 for raw leaves as a raw material and an outlet 6 for product tea are provided.
Each of the charging ports 5 is provided with a charging hopper 8 connected to a supply member 7 such as a conveyor at an upper portion so as to cover the entire circumference thereof. A leaf collecting frame 10 having a discharge port 9 on the lower side is provided so as to cover the periphery.

The above-mentioned fresh leaves are not subjected to any processing such as steaming and heating while being plucked.

The inside of the rotary drum 2 is maintained in a substantially sealed state by the input hopper 8 and the leaf collecting frame 10 provided at the input port 5 and the output port 6, respectively. A duct (not shown) that can be opened and closed can be provided between the frame and the leaf collecting frame 10 to further improve the degree of sealing.

A spiral blade-like transfer member 11 having a predetermined height and a predetermined pitch is provided inside substantially the entire length of the rotary drum 2, and the continuously formed transfer member 11 is provided. Thereby, a plurality of transfer grooves 12 capable of accommodating a predetermined amount of fresh leaves to be processed are continuously formed.

The transfer member 11 conveys a certain amount of fresh leaves from the raw material input port 5 to the product outlet 6 at a constant speed. One or two or more transfer members 11, 11 is formed in a gentle spiral of about 1 to 3 pitches from the beginning to the end with respect to the entire length of the rotating drum 2.

Further, a heating means c1 such as a gas burner acting toward the outer wall of the rotating drum 2 is provided at a lower portion of the outer side of the rotating drum 2, so that the rotating drum 2 is heated to a predetermined temperature, for example, 250 ° C. The heating is performed to about 400 ° C., which corresponds to substantially the entire length of the rotating drum 2 in the length direction.

An outer frame 13 is provided so as to surround substantially the entire outer peripheral portion of the rotating drum 2, an upper portion is provided with a chimney 14, and a lower portion is provided with a heating means c1.
An opening 15 for taking in fresh air is provided at a position corresponding to.

A transfer means 16 such as a conveyor is provided corresponding to the discharge port 9 of the leaf collecting frame 10, and the processed tea leaves are transported to the next step.

In FIG. 2, reference numeral 17 denotes a tea leaf dryer which adjusts the moisture content of the processed tea leaves by adjusting the processed tea leaves, and employs a shelf type, a band type, a rotary type or the like as appropriate. The hot air of a predetermined temperature from the hot air generator 18 is sent into the inside and heated for a predetermined time,
In addition to being able to withstand a predetermined storage, the flavor is exhilarated by removing the remaining green odor.

Therefore, the method for producing tea according to the first embodiment of the present invention configured as described above has the following effects.

The rotating drum 2 is rotated by the rotating means 4, for example,
It is driven to rotate at a speed of 40 to 60 rotations per minute.
Heat at 0 ° C.

Therefore, the internal wall and the internal atmosphere of the rotating drum 2 are also heated, and the whole is heated to a predetermined temperature, for example, 250 ° C.
The temperature is raised to about 500 ° C.

In this state, the picked fresh leaves transferred by the supply member 7 are sequentially supplied in a predetermined amount from the input hopper 8 through the input port 5 of the rotary drum 2.
Fresh leaves that can be accommodated in the transfer groove 12 of the transfer member 11 are removed by a predetermined amount while contacting the transfer member 11 and the inner wall of the rotary drum 2 at the bottom of the rotary drum 2 and contacting the high-temperature atmosphere in the rotary drum 2. It is transferred to the exit 6.

At this time, fresh leaves having a high water content and a relatively heavy weight are moved upward in a layered manner in the direction of rotation from the bottom of the rotating drum 2 by the rotation of the rotating drum 2, and are kept constant. When it rises to the position, the agitating and drying are promoted by touching the heating atmosphere in the rotating drum 2 while sliding down to the bottom of the rotating drum 2 due to the weight of the layer. And the lightened processed tea is locked by the transfer member 11 and transferred to the outlet 6.

The fresh leaves diverge the moisture contained therein into the rotary drum 2 and are subjected to a suitable steaming process by the moisture.

The raw tea that has been subjected to this processing is in the rotating drum 2 and the inside of the rotating drum 2 is maintained in a substantially closed state, so that the raw tea is converted into fresh air having a high oxygen content. Since there is almost no touch, the processing proceeds with little oxidation of the processed tea due to the outside air contact.

Further, the process for discharging the heart water of the fresh leaves is simply heating of the heat transfer by directly abutting against the heated inner wall of the rotary drum 2 and the transfer member 11 accompanying the rotation of the rotary drum 2.
The loosening and drying caused by the scraping of the processed tea and the falling to the bottom of the processed tea are carried out, and no excessive rubbing pressure is applied to the tea leaves. There is no adhesion to the product, and quality deterioration is suppressed as much as possible.

In this way, the tea leaves that have reached the outlet 6 of the rotary drum 2 fall from the leaf collecting frame 10 at the outlet 9 onto the transfer means 16 and are commercialized. It takes about 3 to 5 minutes to take out.

The resulting pot roasted tea has a water content of 1
It is adjusted to about 0 to 25%, and it is hardened enough to crack when both the leaf and stem are pressed, and the external shape is
The leaves had the same shape as the tea leaves, and the appearance color was greenish blue.

This pot roasted tea is crushed by a predetermined crushing means, and about 10 g (for 3 persons) is put in a teapot and the hot water temperature is 9
Extraction was performed at 0 ° C., hot water volume of 300 cc and leaching time of 90 seconds, and 60 cc was poured into a teacup.

The light blue color is a clear green yellow color without turbidity, which is the color that tea originally has, and the fragrance is aromatic and refreshing.
In the case of nourishing, the sweet taste and aroma extracted in the pot roasting have been evaluated, and according to this method, the raw leaves are roasted in a short process at high temperature for a short time, so the natural leaves of tea leaves can be roasted. A color close to the color was obtained, and the product had a low degree of deterioration and was hardly oxidized.

If necessary, the pot roasted tea obtained in the above step may be sent to a dryer 17 and heated with hot air at 60 to 90 ° C. for about 10 to 50 minutes. And further enhance the flavor of tea.

The processing in this example is performed in a single cycle until a certain amount, for example, 500 kg of fresh leaves is put into the rotating drum 2 at a time and processing of all the tea leaves is completed. Feed into the inlet 5 and rotate the barrel 2
It can also be processed continuously while transferring inside.

Next, a method for producing the second tea according to the embodiment of the present invention will be described with reference to FIGS.

The second embodiment is a method in which the first tea machine A used in the first embodiment and a second tea machine B described later are arranged side by side and both machines A and B are continuously processed. , Into the fuselage 21, a cylindrical and horizontally long rotating body 22 having a hollow inside
Is axially supported by a receiving member 23 such as a roller at a predetermined inclination such that the horizontal or downstream side is downward, and is continuously or intermittently rotated in a predetermined direction at a predetermined speed by a rotating means 24 such as a motor.

On one side and the other side of the rotary drum 22, an inlet 25 for raw leaves as raw material and an outlet 26 for product tea are provided, respectively. An input hopper 28 connected to a supply member 27 such as a conveyor is provided at an upper portion, and a discharge port 29 is provided at a lower side of the outlet 26 so as to cover the entire circumference thereof.
And a leaf collecting frame 30 having the following.

The inside of the rotating drum 22 is maintained in a substantially sealed state by the input hopper 28 and the leaf collecting frame 30 provided at the input port 25 and the output port 26, respectively. A duct (not shown) that can be opened and closed can be provided between the frame and the leaf collecting frame 30 to further improve the degree of sealing.

In addition, a spiral blade-shaped transfer member 31 having a predetermined pitch having a predetermined height, for example, a plurality of pitches more than the transfer member 31 of the first tea maker A, is provided inside the rotary drum 22 over substantially the entire length thereof. By means of the transfer member 31, which is provided internally, a plurality of transfer grooves 32 which can accommodate a predetermined amount of tea leaves to be processed are continuously formed adjacent to each other.

The transfer member 31 allows the raw material input port 25
In a state where a certain amount of fresh leaves are sectioned from the container to the product outlet 26, the fresh leaves are reliably conveyed at a constant speed.

Further, a heating means c2 such as a gas burner acting toward the outer wall of the rotary drum 22 is provided below the rotary drum 22 to heat the rotary drum 22 to a predetermined temperature. , Approximately corresponding to the entire length of the rotating drum 22 in the length direction.

An outer frame 33 is provided so as to surround substantially the entire outer peripheral portion of the rotary drum 22. A chimney 34 is attached to an air collecting portion at an upper portion, and a heating means c is provided at a lower portion.
An opening 35 for taking in fresh air is provided at a position corresponding to 2.

In addition, a transfer means 36 such as a conveyor is provided corresponding to the discharge port 19 of the leaf collecting frame 20 described above.
The processed tea leaves are transported to the next process.

Further, as shown in FIG. 4, between the first tea machine A and the second tea machine B, a connecting means 40 (the supply member 27) for connecting the respective outlets 6 and the inlets 25 is provided. Yes)
Are provided, and a conventional elevator-type conveyor is used.

In this example, as in the first embodiment, the tea leaf dryer 17 may be used. The processed tea leaves are fed in and the water content is adjusted. A configuration of a shelf type, a feeding type, a rotary type, or the like is appropriately used, and hot air of a predetermined temperature from the hot air generator 18 is sent into the inside and heated for a predetermined time.

The second tea machine B and the first tea machine A described above
The difference between the two configurations is the shape of the transfer members 11 and 31 provided in the rotary drums 2 and 22, that is, the difference in the pitch amount.

According to the second embodiment, the first tea maker A and the second tea maker B are respectively operated, and in the first tea maker A, the rotating body 2 is rotated by the rotating means 4, for example, every minute. 20
When the outer peripheral portion is heated at about 250 ° C. to 400 ° C. by the heating means c1,
The internal wall and the internal atmosphere of the rotating drum 2 are also heated, and the whole is heated to a predetermined temperature, for example, about 220 ° C. to 300 ° C.

The primary processed tea obtained by the method of the first embodiment and discharged from the discharge port 9 is shown in FIG.
As shown in (1), it is fed into the input hopper 28 of the second tea machine B via the connecting means 40 in a continuous state.

At this time, the rotating body 22 is driven to rotate at a speed of, for example, 20 to 40 revolutions per minute (slower than the first tea machine A) by the rotating means 24, and its outer peripheral portion is heated by the heating means c2. Is heated at about 250 ° C. to 400 ° C. (lower than the first tea machine A).

For this reason, the inner wall and the inner atmosphere of the rotating drum 22 are also heated, and the whole is heated to a predetermined temperature, for example, 22 ° C.
The temperature is raised to about 0 ° C to 300 ° C.

In this state, the connection means 40 (supply member 2
The primary roasted tea roasted tea transferred in step 7) is supplied in a predetermined amount from the charging hopper 28 sequentially through the charging port 25 of the rotary drum 22, and can be stored in the transfer groove 32 of the transfer member 31. The roasted tea is transferred toward the outlet 26 by a predetermined amount of movement while being in contact with the transfer member 31 and the inner wall of the rotating drum 22 at the bottom of the rotating drum 22 and in contact with the high-temperature atmosphere in the rotating drum 22.

At this time, the part of the leaf whose water content has been advanced
In response to the heating by the heating means c2, the heating process is performed evenly, and the overall balanced and uniform heating is performed.

Further, the heating promotes greening of one layer of leaves, and a deep green color is generated in appearance, and uniform heating is applied to the stem.

When the secondary processed tea rises to a certain position while moving upward in a rotational direction from the bottom of the rotary drum 22 with the rotation of the rotary drum 22, it rises to a certain position. The agitating and drying are promoted while touching the heating atmosphere in the rotating drum 22 while sliding down to the bottom of the rotating drum 22, and are transferred to the outlet 26 by the transfer member 31 while repeating this operation. You.

The tea leaves that have undergone this processing are:
Since the inside of the rotating body 22 is maintained in a substantially sealed state, the inside of the rotating body 22 is hardly touched with fresh air of the outside air having a large oxygen content. Processing proceeds with almost no oxidation of the material.

Further, the steps for discharging the fresh heart water are simply heating of heat transfer by directly contacting the inner wall of the heated rotary drum 22 and processing by the transfer member 31 with the rotation of the rotary drum 22. Tea loosening and drying caused by scattering of falling to the bottom is performed, and no excessive rubbing pressure is applied to the tea leaves, so there is no adhesion of iron etc. on the rotating drum 22 and quality deterioration is suppressed as much as possible. Is done.

In this way, the tea leaves reaching the outlet 26 of the rotary drum 22 fall from the leaf collecting frame 30 of the discharge port 29 onto the transfer means 36 and are commercialized. It is finished in about 3 to 5 minutes by the first tea machine A and about 3 to 5 minutes by the first tea machine A to take out in 6 to 10 minutes.

The resulting pot roasted tea has a water content of 8
It is adjusted to about 15%, and both the leaves and stems are more hardened as compared with the primary processed kettle roasted tea, and the appearance remains the same shape as the tea leaves. The color was dark green like a baked seaweed.

This pot roasted tea is crushed to a predetermined amount, and about 10 g (for 3 persons) is put in a teapot, and the hot water temperature is 90 ° C. and the water quantity is 20
Extracted at 0 cc and leaching time of 120 seconds, 50 cc was poured into teacup.

The light blue color was clearer green without turbidity, the aroma was refreshing due to the sweet aroma generated by roasting, and the taste was evaluated as a sweet taste unique to roasting.

If necessary, the pot roasted tea obtained in the above step may be sent to the dryer 17 and heated with hot air at 60 to 90 ° C. for about 5 to 30 minutes. And further enhance the flavor of tea.

In particular, in this step, water that cannot be removed in one pot roasting step can be completely removed in the second pot roasting step, for example, 60% in the first pot roasting step. Is set in a well-balanced step such as removing the remaining 40% of water in the second roasting step.

The first tea machine A used in this embodiment
And the second tea machine B was used to perform double processing of tea leaves by a different machine, but the first tea machine A or the second tea machine B of the same machine was arranged side by side to perform double processing. Is also good.

Next, a method for producing tea according to a third embodiment of the present invention will be described with reference to FIG. In the third embodiment, a first tea maker A and a second tea maker B used in the second embodiment and a third tea maker C to be described later are arranged side by side, and these tea maker A, B, C In a method of continuously processing, a cylindrical and horizontally long rotary drum 72 having a hollow inside is supported on a machine body 71 by a receiving member 73 such as a roller in the axial direction at a predetermined inclination such that the horizontal or downstream side is downward. The motor is rotated continuously or intermittently in a predetermined direction at a predetermined speed by a rotating means 74 such as a motor.

Further, on one side and the other side of the rotating body 72, an inlet 75 for raw leaves as a raw material and an outlet 76 for product tea are provided, respectively. The supply hopper 78 connected to the supply member 27 such as a conveyor is provided at the upper part, and the outlet 76 is provided at the outlet 76 so as to cover the entire periphery thereof.
And a leaf collecting frame 80 having

The inside of the rotating drum 72 is maintained in a substantially sealed state by the input hopper 78 and the leaf collecting frame 80 provided at the input port 75 and the output port 76, respectively. An openable / closable duct (not shown) is provided between the frame and the leaf collecting frame 80 to further improve the degree of sealing.

In addition, a spiral blade-shaped transfer member 81 having a predetermined height and a predetermined pitch, for example, a plurality of pitches from the transfer member 11 of the first tea machine A, is provided on substantially the entire length of the inside of the rotary drum 72. By means of the transfer member 81 which is provided internally and is continuously formed, a plurality of transfer grooves (not shown) capable of accommodating a predetermined amount of tea leaves to be processed are continuously formed adjacent to each other.

The transfer member 81 allows the raw material input port 75
, A certain amount of fresh leaves is sectioned toward the product outlet 76, and is reliably conveyed at a constant speed.

Further, a heating means c3 such as a gas burner acting toward the outer wall of the rotary drum 72 is provided below the rotary drum 72 to heat the rotary drum 72 to a predetermined temperature. , Approximately corresponding to the entire length of the rotating drum 72 in the length direction.

An outer frame 83 is provided so as to surround substantially the entire outer peripheral portion of the rotating body 72, and a chimney 84 is attached to an air collecting portion at an upper portion, and a heating means c is provided at a lower portion.
An opening 85 for taking in fresh air is provided at a position corresponding to 3.

A transfer means 36 such as a conveyor is provided corresponding to the discharge port 79 of the leaf collecting frame 80 described above.
The processed tea leaves are transported to the next process.

Further, as shown in FIG. 6, between the first tea machine A, the second tea machine B, and the third tea machine C, an outlet 6 and an inlet 25 are provided. Outlet 26
Connecting means 40 (supply member 27)
However, a conventional elevator-type conveyor is used.

In this example, the first and second,
As in the third embodiment, the tea leaf dryer 17 may be used. The processed tea leaves are fed into the tea leaf dryer 17 and further adjusted for water content. A rotary type or the like is appropriately used, and hot air of a predetermined temperature from the hot air generator 18 is sent into the inside and heated for a predetermined time.

In this example, from the input of fresh leaves to the removal of product tea, about 3 to 5 minutes by the first tea machine A, about 3 to 5 minutes by the second tea machine B, and further, by the third tea machine C Finish in 9 to 15 minutes, about 3 to 5 minutes.

[0086] The resulting pot roasted tea has a water content of 5
It is adjusted to about 15%, and both the leaves and stems are more hardened compared to the primary processed kettle roasted tea or the secondary processed kettle roasted tea, and the outer shape is still tea leaves The appearance color was dark green like a burnt paste, leaving the shape as it was.

This pot roasted tea was crushed to a predetermined size, and about 10 g (for 3 persons) of the tea was put in a teapot.
Extracted at 0 cc and leaching time of 120 seconds, 50 cc was poured into teacup.

The water color was clearer green without turbidity, the aroma was refreshing due to the sweet aroma generated by roasting, and the taste was evaluated as a sweet taste unique to roasting.

If necessary, the pot roasted tea obtained in the above step may be sent to the dryer 17 and heated with hot air at 60 to 90 ° C. for about 5 to 30 minutes. And further enhance the flavor of tea.

In particular, in this step, water that cannot be removed in one or two pot roasting steps can be completely removed in the third pot roasting step. 50% in the process, 30% in the second roasting process,
A well-balanced process is set such that the remaining 20% of water is removed in the third roasting process.

Next, a method for producing tea according to the fourth example of the present invention will be described. In the fourth embodiment, in the first, second or third embodiment, after the first tea maker A,
Alternatively, it is a method in which a standing step is provided between the first tea machine A and the second tea machine B. It is left for 5 to 120 minutes in a leaving room 50 or the like where there is no wind.

In this process, when the tea making method of the first embodiment is used, as shown by the phantom line in FIG. It is taken out by the connecting member 40 or the like, housed in the leaving room 50 or the like, and steamed and moderately fermented and dried with respect to the primary processing pot roasted tea, and is left still so that a predetermined sedimentary layer is obtained. .

[0093] If necessary, the stationary portion which is placed in a pile (mountain shape) may be left on a moving conveyor arranged in a shelf shape, and is controlled by a timer or the like. At a predetermined time, the operation and stop of the moving conveyor are repeated, so-called an automated withering effect may be obtained. After a predetermined time has elapsed, the moving conveyor is taken out of the abandoned room 50 and, if necessary, As shown in FIG. 2, the dried tea is sent to the dryer 17 to perform a drying step for a predetermined time. Alternatively, as described later, the tea that has been roasted to the second tea-making machine B is further subjected to this static cooking. After the placing process, the third tea machine C
Automatically send to.

Further, when this step is used in the tea making method of the second embodiment, the primary processed kettle roasted tea which has completed the predetermined standing step is connected via the connecting means 40 as shown in FIG. It is sent to the second tea maker B and is subjected to the tea making process in the second tea maker B shown in the second embodiment to obtain the roasted tea.

If necessary, the product tea obtained in the above step is sent to a drier 17 as shown in FIG.
It is sometimes heated for about 5 to 30 minutes by hot air of 0 to 90 ° C., whereby the water of the tea can be further adjusted and the flavor of the tea can be enhanced.

Further, when this step is used in the tea making method of the third embodiment, as shown by a virtual line in FIG.
After the first pot roasting by the first tea making machine A and the first standing process in the leaving room 50, and after performing the tea making process in the second tea making machine B, the secondary processing pot roasting tea is again in the leaving room 50. A predetermined second stationary process is given and sent to the third tea making machine C via the connection means 40, and the tea making process in the third tea making machine C shown in the third embodiment is performed to obtain a pot roasted tea. Things.

Next, a method for producing tea according to the fifth embodiment of the present invention will be described. The fifth embodiment can be used in the first to fourth embodiments described above. From the first tea machine A or the product tea taken out from the second tea machine B, a kneading machine is used. 60 provides a kneading pressure step. In this step, for example, as shown in FIG. 7, the pot roasted tea processed in the first tea machine A as shown in FIG. 8 or in the second tea machine B as shown in FIG.
It is taken out from the rotating drums 2 and 22 of B by the connecting member 40 or the like, transferred to the kneading machine 60, and the moisture is adjusted for the roasted tea and twisted to give a thin shape.

This kneading step is carried out using a continuous or batch type apparatus. The weight is adjusted according to the nature of the fresh leaves. The young shoots are lighter, and the weight is increased as the leaves become stiffer.

Further, this kneading step is performed, for example, as shown in FIG.
As shown in the above, it can be used in combination with the standing step shown in the fourth embodiment, after the processing by the first tea machine A is completed, or after the processing by the second tea machine B is completed Then, the processed roasted tea with the predetermined steaming and appropriate fermentation and drying in the leaving room 50 is transferred from the leaving room 50 to the kneading machine 60 via the connecting means 40 and kneaded by the kneading machine 60. Steps can also be provided.

In the production of tea having the above-mentioned stationary step, as shown in FIG. 7 or FIG. 8, from the first tea machine A, from the second tea machine B, or from the third tea machine C, Send the removed pot roasted tea to the dryer 17 and
A step of heating with hot air of 90 ° C. for about 5 to 30 minutes can also be performed.

Next, a method for producing tea according to the sixth embodiment of the present invention will be described. The sixth embodiment can be used in the first to fifth embodiments described above. From the first tea machine A or the product tea taken out from the second tea machine B, a middle rubbing machine is used. 90 provides a middle kneading step consisting of a stirring step and a kneading pressure step. In this middle rubbing step, for example, as shown in FIG. 9, or in the first tea machine A, or as shown in FIG. B rotating body 2, 2
2 is taken out by the connecting member 40 or the like and transferred to the middle kneading machine 90 to adjust the water content of the roasted tea, and to stir and knead by the action of the rotating round body, the kneader, and the leaf ledge. Pressure is applied and the tea leaves are twisted to create a long, narrow and good shape.

The middle kneading machine 90 has a rotatable round body with a rotating shaft suspended in the inside thereof. The rotating shaft is provided with a large number of leafing and massaging hands at intervals to stir and knead. A hot air blowing member connected to a hot air generator is attached to one side of the round body, and a hot air of a predetermined temperature is blown into the round body to make tea leaves. The so-called drying except heart water is performed. The rotation of the round cylinder and the rotating shaft is in the same direction, but the rotating shaft is rotated at a slightly higher speed than the round cylinder.

As described above, in the embodiment of the present invention, only the roasting step including the drying step, the roasting step including the drying step and the standing step, the roasting step including the drying step, the kneading step, and the roasting step including the drying step It can be processed in various combinations, such as roasting process, standing process, kneading process, pot roasting process including drying process and middle rubbing process. Is appropriately selected depending on conditions such as the properties of

The combination of these steps will be described in more detail with reference to Table 1 for some of the steps most likely to be used. Note that, although the illustrated steps are those in which a drying step is performed, it is needless to say that the drying step may not be performed. Less than,
The process names are as follows: W: pot roasting step including drying step X: pot roasting step including drying step and standing step Y: pot roasting step including drying step, standing step and kneading step Z: pot roasting step including drying step Process and kneading process Q: The pot roasting process including the drying process and the middle kneading process are shown, respectively, W-1, X-1, Y-1, Z-1, Q-1, the first pot roasting process W-2, X-2, Y-2, Z-2, Q-2 ... first pot roasting step + second pot roasting step W-3, X-3, Y-3, Z-3, Q-3 ... first pot roasting Roasting step + second pot roasting step + third pot roasting step This indicates that the number of steps in the pot roasting step is performed. Note that Q-4 indicates that the middle roasting step is performed after the first roasting step and the second roasting step in the three roasting steps.

First, the pot roasting step W including the drying step is characterized in that the number of steps is small, so that the finished tea is finished in a short time, labor is saved, and the finished color is good. 1. W-1: roasting in the first pot + drying The color is particularly bright, fresh and labor-saving. 2. W-2: roasting in the first kettle + roasting in the second kettle + drying The odor of the raw tea leaves was removed by bright roasting in a double pot, and the aroma was extracted. 3. W-3: roasting in the first pot + roasting in the second pot + roasting in the third pot + drying In addition to the effect of W-2, the roasting in the triple pot makes the final moisture content constant and the quality balance well and uniform I have.

Pot roasting step including drying step and standing step X
As a characteristic, it becomes a post-fermented tea by the action of bacteria in the air, and has a sweet scent and aroma. The product has a yellowish color. 4. X-1: roasting in the first pot + standing + drying. 5. X-2: roasting in the first kettle + standing still + roasting in the second kettle + drying It has a particularly sweet scent and has a yellowish color. 6. X-3: roasting in the first kettle + standing still + roasting in the second kettle + standing still + roasting in the third kettle + drying In addition to the effect of X-2, the product is stable in quality and well-balanced.

In the pot roasting step including the drying step, the standing step, and the kneading step Y, a characteristic feature is that a sweet scent is drawn out, the color becomes constant, the taste is astringent, and the shape is tight and heavy. 7. Y-1: roasting the first pot + standing still + kneading + drying In addition to the effects of X-1, it also has astringency. 8. Y-2: roasting in the first pot + standing + kneading + roasting in the second pot + drying In addition to the effects of X-2, it also has astringency. 9. Y-3: roasting the first pot + standing still + roasting + roasting the second pot + leaving still + roasting + roasting the third pot + drying The shape is tight and heavy with particularly stable quality.

Pot roasting step including drying step and kneading step Z
As a feature, the color was uniform throughout, the shape was tight and small and heavy, and the taste was astringent. 10. Z-1: roasting the first pot + kneading + drying The color is particularly good and the shape is tight. 11. Z-2: roasting in the first pot + roasting + roasting in the second pot + drying In addition to the effects of Z-1, sweet and savory, with astringency in taste. 12. Z-3: roasting the first pot + roasting + roasting the second pot + roasting +
Third pot roasting + drying In addition to the effect of Z-2, the shape is small and heavy, and the taste is deep and the quality is constant.

Pot roasting step including drying step and middle kneading step Q
As a feature, the color is bright and constant as a whole, the shape is given a fine thin twist, the whole is arranged and tightened, the taste is astringent and the flavor is good. 13. Q-1: roasting in the first pot + medium kneading + drying Especially non-fermented, good color and sweet fragrance. The shape is twisted and tight. 14． Q-2: roasting in the first pot + roasting in the second pot + medium kneading + drying The aroma is sweet and fragrant, and the taste is astringent. 15. Q-3: roasting the first pot + roasting + roasting the second pot + roasting +
Medium kneading + roasting in the third pot + drying In addition to the effect of Q-2, thin twists appear due to the shape and are small and heavy, and the taste is thick and the quality is constant. 16. Q-4: roasting the first pot + kneading + medium kneading + roasting the second pot +
Kneading + Medium kneading + Roasting in third pot + Drying In addition to the effects of Q-3, moisture is well balanced and a good shape is obtained.

[0110]

[Table 1]

In each of the embodiments according to the present invention, a tea leaf cutting machine 70 as shown in FIG. 11 can be used. The first tea machine A or the second tea machine B and the third tea machine B are used. Before performing the pot roasting process by the machine C, the tea leaves are hung on the tea leaf cutting machine 70. This cutting process is performed only once or a plurality of times, and is appropriately performed according to the tea leaves to be processed. Selected.

The tea leaf cutting machine 70 employs various structures. For example, it is supplied to a pair of sieve nets vibrating left and right, and a predetermined size is set when tea leaves pass through the pair of sieve nets. Any suitable one such as one that is cut into pieces or one that cuts a tea leaf supplied to a grooved inclined chute with a rotating circular blade corresponding to the groove of the chute is adopted.

In the case of roasting over a plurality of tea-making machines A, this tea-leaf cutting machine 70 cuts the tea leaves to be fed into the first tea-making machine A most coarsely, and the second and third tea-making machines B, As the process proceeds to C, it is gradually cut into small pieces.

[0114] The tea in the kettle that has been subjected to this cutting process is processed in a well-balanced manner in the whole tea in a small shape.

[0115]

According to the first aspect of the present invention, as described above, the number of steps from the raw leaves to the production of the roasted tea is one or two steps, and the processing time is short. During tea production, the inside of the rotating drum is maintained in a substantially sealed state, so that the processed tea does not contact the outside air and oxidize to lower the quality of the product tea, and should be stored for a long period of time. Can be.

Further, in the processing, tea leaves move while being heated and agitated in the rotating drum.
Since there are not many steps from the steaming step to the fine kneading step, and there is no kneading with aluminum, stainless steel, iron, rubber, oily sheet, etc., such inconveniences such as the adhesion of metallic substances such as iron to the tea leaves are caused. It is a pot-roasted tea with good taste, color and aroma, which is a good quality natural and good drink that tea leaves originally have. The process, the number of machines and the space can be saved, leading to cost reduction.

According to the second aspect of the present invention, the whole tea leaf can be heated evenly by putting the processed pot roasted tea into the rotating drum twice, and the appearance color of the product becomes dark green and the appearance is good. Become.

According to the third aspect of the present invention, the tea leaves are roasted in a triple pot, so that the whole tea leaves can be heated evenly and the drying is sufficiently advanced, and the appearance color of the product is darker green. The appearance is good and the taste is deep.

[0119] The invention of claim 4 is particularly advantageous in the tea-making process, which is different from the oxidizing enzyme based on fresh leaves, which is conventionally known, in that the aroma is slowly promoted by the original fermentation in which microorganisms, that is, bacteria in the air, act, To extract the aromatic components. Also,
By performing the standing process during the process of putting the processed pot roasted tea into the rotating barrel twice, the potted roasted tea that is completed can strongly extract sweet and fragrant tea. The conventional manual management can be automated and labor is saved.

[0120] The invention of claim 5 is that, after performing the roasting in a kettle,
By performing a drying step to adjust to a predetermined moisture content,
As well as being able to withstand a certain storage, the remaining blue odor is removed and the flavor is further evolved.

According to the inventions of claims 6, 7 and 8, the roasting step is carried out after the roasting, so that the overall gloss of the appearance is well-balanced and the brown color is dyed, and the shape becomes acicular. It becomes thinner, improves the appearance of appearance, and is rich and good. In addition, the internal moisture is further stabilized, the density is increased, and the light blue when extracted is clear.

[0122] The invention of claim 9 is that after performing the roasting in a kettle,
By performing the middle rubbing process, the moisture of the whole tea leaves is well-balanced, and the fragrance and sweetness are further extracted,
Good finish with fine twisted shape. And so on.

[Brief description of the drawings]

FIG. 1 is a schematic longitudinal sectional front view showing an embodiment of a first tea making machine employing a method for producing tea according to first to sixth embodiments of the present invention.

FIG. 2 is a schematic explanatory view of an apparatus configured by connecting a dryer to the first tea making machine in FIG. 1;

FIG. 3 is a schematic longitudinal sectional front view showing an embodiment of a second tea maker employing the method for producing tea according to the second, third and fifth embodiments of the present invention.

FIG. 4 is a schematic explanatory view showing one embodiment of an apparatus employing a method for producing tea according to a second embodiment of the present invention.

FIG. 5 is a schematic explanatory view showing one embodiment of an apparatus employing a method for producing tea according to a third embodiment of the present invention.

FIG. 6 is a schematic explanatory view showing one embodiment of an apparatus employing a method for producing tea according to a fourth embodiment of the present invention.

FIG. 7 is a schematic explanatory view showing one embodiment of an apparatus employing a kneading step according to a fifth embodiment of the present invention.

FIG. 8 is a schematic explanatory view showing another embodiment of another example of the device in FIG. 7;

FIG. 9 is a schematic explanatory view showing one embodiment of an apparatus employing a middle rubbing process according to a sixth embodiment of the present invention.

FIG. 10 is a schematic explanatory view showing another embodiment of another example of the device in FIG. 9;

FIG. 11 is a schematic explanatory view showing an example using a tea leaf cutting machine in the embodiment according to the present invention.

[Explanation of symbols]

 2,22 rotating drum A first tea machine B second tea machine C third tea machine 17 dryer 50 leaving room 60 kneading machine 90 medium kneading machine

Claims (9)

[Claims] 1. A harvested fresh leaf is fed from one side into a rotating drum in a substantially closed state heated at a predetermined rotating temperature, and is contacted with the inner wall of the rotating drum from the one side to the other side. The method for producing tea is characterized in that after the raw leaves are roasted, the leaves are roasted in a predetermined pot, and then taken out from the other side of the rotating drum to obtain pot roasted tea. 2. The picked fresh leaves are introduced from one side into a substantially closed rotating body heated at a predetermined rotating temperature and contacted with the inner wall of the rotating body from the one side to the other side. To the pot, and after performing a predetermined pot roasting on the fresh leaves, take out from the other side of the rotating drum to obtain a pot roasted tea, and again, the pot roasted tea is heated at a predetermined rotating temperature. Into the rotating drum in a substantially closed state from one side, and transferred from the one side to the other side while contacting the inner wall of the rotating drum, after performing a predetermined pot roasting on the fresh leaves, A method for producing tea, comprising: performing continuous double-roasting to take out the roasted tea from the other side of the rotating drum. 3. The picked fresh leaves are fed from one side into a rotating drum in a substantially closed state that is heated at a predetermined rotating temperature, and contacted with the inner wall of the rotating drum from the one side to the other side. To the pot, and after performing a predetermined pot roasting on the fresh leaves, take out from the other side of the rotating drum to obtain a pot roasted tea, and again, the pot roasted tea is heated at a predetermined rotating temperature. Into the rotating drum in a substantially closed state from one side, and transferred from the one side to the other side while contacting the inner wall of the rotating drum, after performing a predetermined pot roasting on the fresh leaves, The roasted tea is taken out from the other side of the rotating body to obtain a roasted tea, and the roasted tea is poured again from one side into a substantially closed rotatable body heated at a predetermined rotating temperature. While being in contact with the inner wall of the torso, it is transported from the one side to the other side, and A method of producing tea, comprising: performing roasting in a continuous triple-pan roasting to obtain roasted tea by taking out from the other side of the rotating drum after roasting. 4. Picking fresh leaves from one side into a rotating drum in a substantially closed state heated at a rotating predetermined temperature, and contacting the inner wall of the rotating drum with the other side from the one side. And then roasted in a predetermined pot with respect to the fresh leaves, taken out from the other side of the rotating barrel to obtain a pot roasted tea, and given the pot stir-dried tea to a predetermined stationary step to roast the pot. A method for producing tea, characterized by obtaining tea. 5. The method according to claim 1, further comprising, after the roasting, performing a drying step of adjusting the water content to a predetermined value.
5. The method for producing tea according to 2, 3 or 4. 6. The method for producing tea according to claim 1, wherein after roasting the pot, the rotatable drum is taken out from the other side and a kneading step is performed. 7. A method for producing tea in which a pot is roasted double or triple, wherein after the roasting is completed, the rotatable drum is taken out from the other side to perform a kneading process, and the roasting is performed. The method for producing tea according to claim 2 or 4, wherein the method is performed. 8. A method for producing tea in which the pot is roasted by double or triple, wherein after the standing step is completed, the kneading step is performed, and the subsequent roasting is performed. 4. The method for producing tea according to 2 or 3. 9. The method for producing tea according to claim 1, wherein a middle rubbing step is carried out after the pot roasting.