JPH053754A - Tea-manufacturing process - Google Patents

Abstract

PURPOSE:To eliminate factors to lower the quality of produced green tea caused by the fine chips generated in the preparation of coarse tea. CONSTITUTION:In a tea-manufacturing process, the raw tea leaves subjected to rough kneading treatment are transferred from a rough kneading machine 2 to a kneading machine 3. The fine chips generated by this treatment are separated from the raw tea leaves and, at the same time, the fine chips generated by an intermediate kneading treatment are separated from the raw tea leaves during the transfer of the leaves from an intermediate kneading machine 4 to a fine kneading machine 5. The obtained tea leaves free from powdery tea leaf is subjected to prescribed treatment. The separated fine chips are supplied to a hexagonal or octagonal rotary drum heater 7 furnished with a spiral fin and subjected to heat-treatment under a condition suiting the state of the fine chips to obtain green tea having the form of fine chips.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing green tea.

[0002]

2. Description of the Related Art In order to produce green tea, fresh raw tea leaves picked from a tea field are first put into a tea leaf steamer and steamed for several tens of seconds to make steamed tea leaves, and then the steamed tea leaves are transferred to a coarse kneader. After applying rough kneading treatment for 30 to 40 minutes while applying hot air of 110 to 130 ° C., rubbing treatment, middle kneading treatment, and fine kneading treatment are sequentially added to this to make rough tea. Then, this rough tea is dried and, if necessary, fired and then combined to obtain a green tea product.

[0003]

In the production of green tea, a part of the material tea leaf is broken into small pieces during the process from the rough kneading step to the fine kneading step. The amount of rupture increases as the time for steaming the raw tea leaves increases, especially in the rough kneading process and the medium kneading process. For example, in deep steamed tea, about 5 to 10% of the material tea leaves in the rough kneading process and about 10 to 20% in the medium kneading process. This strip is the highest quality core bud portion of the tea leaves, and is originally a product with high aroma and flavor. However, since this product is particularly milly and fragile, if it is treated in the same way as other parts, the heating and drying conditions will be too strong, and the aroma and umami will be impaired. When the tea is brewed, it is pulverized by the treatment, and when the tea is brewed, it enters into the tea and cloud the tea. However, conventionally, the fine pieces produced in the rough kneading process and the medium kneading process were not separated and taken out, but they were sent to the next process along with other material tea leaves, and the pieces were further broken. It becomes fine powder, receives excessive heating, and the degree of drying progresses too much, and the aroma and umami are lost. Moreover, since this powdered tea is sandwiched between the material tea leaves and exerts a cushioning effect, the material tea leaves do not have an appropriate finish because the effect of kneading is suppressed. Especially, in the refining process, the rough tea product becomes a bad shape due to insufficient twisting. Further, in the drying process and the burning process, the powdered tea leaves are excessively heated and further impair the aroma and umami, so that the quality of the green tea product is low in the end. The present invention separates and removes the strips generated during the production process of rough tea from the material tea leaves, sufficiently rubs the material tea leaves, and surely kneads them to obtain high-quality green tea having the original aroma and umami. At the same time, it is an object of the present invention to provide a method of adding appropriate treatment to strips to obtain striped green tea having the original aroma and umami.

[0004]

According to the method of the present invention, raw tea leaves are steam-heated according to a conventional method, transferred to a rough kneading machine and subjected to a rough kneading treatment, followed by a kneading treatment, a middle kneading treatment and a refinement treatment. Are added in order to make rough tea, and this rough tea is dried, and if necessary, fired and then combined. Then, in this step, at the stage of transferring the material tea leaves that have undergone the rough kneading process from the rough kneading machine to the kneading machine, the fine particles generated by this process are separated and removed from the material tea leaves, and the material tea leaves that have undergone the intermediate kneading process. Also, the strips generated during the treatment are separated and removed at the stage of transferring from the middle kneader to the fine kneader, and in each step, a predetermined treatment is applied to the material tea leaves in the state of not containing powdered tea. On the other hand, the separated strips are sent to a rotating drum type heating machine with hexagonal or octagonal spiral fins, heat-treated under treatment conditions suitable for the strips, and finally combined with the above-mentioned green tea. The purpose is achieved by adopting the method. It is also possible to use a method of separating the fine particles produced by the treatment from the material tea leaves that have been subjected to the refining treatment. Further, the separated and heat-treated striped green tea can be used as it is without being combined with other green tea.

[0005]

According to the present invention, in each step from the kneading step to the drying step, the material tea leaves from which the debris generated in the previous step has been removed are processed properly,
In addition, a sufficient processing effect can be obtained. Moreover, since the strips are not subjected to excessive heating and kneading, the aroma and umami are not impaired.

[0006]

The method for producing green tea according to the present invention will be specifically described below with reference to the drawings. Raw tea leaves that have been plucked from a tea plantation and brought to a tea factory are first put into the tea leaf steamer 1 quantitatively, and 30 to 200 while applying steam at 105 to 120 ° C.
Steam for about a second to make steamed tea leaves, and put the steamed tea leaves as a material tea leaf into the coarse kneading machine 2 in a fixed amount, and according to the conventional method, apply a rough kneading treatment to the material tea leaves for 30 to 40 minutes while applying hot air of 110 to 130 ° C. .. By this treatment, the core buds in the material tea leaves are broken into small pieces. As for the material tea leaves, the longer the steam-heat-treated time is, the more easily they produce small pieces. In so-called deep-steamed tea that is steam-heat-treated for 60 seconds or more, most of the core buds at the tip are broken. When the predetermined rough kneading treatment is completed, the material tea leaves are taken out from the rough kneading machine 2, and the small pieces produced by this treatment are separated from the material tea leaves and taken out, and the material tea leaves are transferred to the kneading machine 3 in the next step and subjected to the kneading treatment. Then, the mixture is further transferred to the intermediate kneading machine 4 and subjected to the intermediate kneading treatment. Then, when the predetermined medium kneading treatment is completed, the material tea leaves are taken out from the medium kneading machine 4, and the small pieces produced by this treatment are also separated and taken out, and the material tea leaves are transferred to the next process kneading machine 5 and subjected to the kneading treatment. Add to make rough tea. Then, this crude tea is transferred to a dryer 6 by a conventional method, dried at a temperature of about 120 to 150 ° C. until a predetermined water content is reached, and if necessary, fired and added with other treatment. Finish tea. On the other hand, the fine pieces generated in the rough kneading process and the medium kneading process and separated from the material tea leaves are quantitatively charged to the rotary drum type heating device 7,
Apply hot air at about 120 ° C and heat it to make a strip of green tea with a specified aroma and taste. Then, finally, the striped green tea, the above-mentioned finish tea, and the like are put into a combination machine 8 and combined to obtain a product green tea. Rotating drum heater 7
As shown in the figure, a horizontal rotary drum 71 having a hexagonal or octagonal cross section has an inlet 72 formed at one end and an outlet 73 formed at the other end. Spiral fins 74 are spirally attached to the wall surface at intervals of about 100 to 200 mm. A heater is provided below the rotating drum, and the rotating drum 71 is heated to about 100 to 120 ° C. by this heater.
When the above strips are quantitatively charged from the charging port 72 while rotating, the strips are heated by the heat of the inner surface of the rotating drum 71, and gradually move toward the discharge port 73 side while rolling,
All of them are heated to a certain degree and turned into strip-shaped green tea so that they can be taken out from the outlet 73.

[0007]

As described above in detail, according to the method of the present invention, the material tea leaves that have undergone the rough kneading treatment and the material tea leaves that have undergone the intermediate kneading treatment are transferred to the next step, and the fine pieces produced by this treatment The strips are separated and removed, and the strips are separately fired by a rotating drum heater with hexagonal or octagonal spiral fins.In each process, the heating effect and kneading effect impede the strips. It is fully demonstrated without being treated, the material tea leaves have been properly treated, and have a good shape,
The product has the original scent and taste. Moreover, since this does not include "powdered tea" that has been excessively heated and dried, it becomes a higher quality product. Furthermore, the method of the present invention prevents the deterioration of the quality of the product green tea by separating and removing the powdered tea, which was a factor that deteriorates the quality of the product green tea in the conventional method, and at the same time, heats it under appropriate conditions. By the treatment, there is an effect that fine pieces with excellent aroma and umami can be obtained.

[Brief description of drawings]

FIG. 1 is a system diagram showing an example of the method of the present invention.

FIG. 2 is a vertical cross-sectional side view showing an example of a rotary drum heater.

FIG. 3 is a vertical cross-sectional front view showing an example of a rotary drum heater.

[Explanation of symbols]

 1 Tea Leaf Steamer 2 Coarse Rubbing Machine 3 Rubbing Machine 4 Middle Rubbing Machine 5 Rubbing Machine 6 Dryer 7 Heating Machine 8 Combiner 71 Rotating Drum 72 Input 73 Discharge 74 Spiral Fin

Claims (1)

Claims: 1. After steam-treating raw tea leaves according to a conventional method,
This is transferred to a rough kneading machine and subjected to rough kneading treatment, then kneading treatment, middle kneading treatment, and fine kneading treatment in order to make rough tea, and further, in the tea making process of drying this rough tea to green tea,
The material that has undergone the rough kneading process When the tea leaves are transferred from the rough kneading machine to the kneading machine, the strips mainly composed of core buds generated by this process are separated from the material tea leaves and taken out, and the material that has undergone the medium kneading process Also from the tea leaves, the small pieces produced during the treatment are separated and taken out at the stage of transferring from the middle kneading machine to the fine kneading machine, and in each step, a predetermined treatment is added to the material tea leaves in the state of not containing powdered tea, and the pieces are separated. A method for making tea, characterized in that the strips are fed into a rotary drum type heating machine equipped with hexagonal or octagonal spiral fins and subjected to heat treatment under treatment conditions suitable for the strips to obtain striped green tea.