JPH11155537A - Production of eucommia ulmoides oliver leaf tea - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a method for producing Eucommia ulmoides Oliver tea by drying Eucommia ulmoides Oliver leaf while cutting, crushing and pulverizing the leaf so that water contents in stem part and leaf part of raw leaf of Eucommia ulmoides Oliver are made uniform and subjecting the dried leaf to pulverizing treatment so as to provide leaf powder. SOLUTION: This method for producing Eucommia ulmoides Oliver tea comprises a raw leaf cutting step A for cutting raw leaf of collected Eucommia ulmoides Oliver in strip-like shape, a raw leaf heat-treating step B for carrying out heat treatment of raw leaf, a first drying step D for removing and drying water content of leaf surface and attached water content by hot air while stirring heat-treated raw leaf, a second drying step E for drying and crushing the leaf while kneading and stirring the raw leaf by applying pressure to dried raw leaf, a kneading and crushing step F for kneading and crushing the leaf by applying pressure to dried and crushed leaf, a third drying step G for drying the leaf while kneading and stirring the leaf by applying pressure to dried and crushed leaf and crushing the leaf, a fourth drying step H for drying the dried and crushed leaf by hot air, a pulverizing step I for pulverizing the dried and crushed leaf into powdery leaf and a fifth drying step J for drying the powdery dried and pulverized leaf by the hot air. Thereby, high-quality Eucommia ulmoides Oliver tea capable of extracting green extract is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing Tochu tea, and more particularly, to uniformly kneading and drying the water content of the stem and leaf of fresh leaves of Tochu and obtaining a green extract. To powdered Tonaka tea so that it can be used.

[0002]

2. Description of the Related Art Conventionally, as described in Japanese Patent Application Laid-Open No. 3-240471, for example, a method for producing Tochu tea uses Tonaka fresh leaves as raw materials, which are steamed or fried in a kettle, kneaded, and dried. Produces Tochu tea after passing through. Also, as shown in JP-A-8-322525, after steaming Tochu tea, kneading, drying while further aging, when roasting this dried product, aging, drying, crushing and the product I do.

[0003] By the way, the fresh leaves of Tonaka have significantly different moisture contents between the hard stem portion and the relatively soft leaf portion, and also have different drying times. In the above method for producing Tochu tea under such conditions, fresh leaves of Tonaka are processed as they are, so that all stems and leaves are used. Therefore, when the moisture content of the hard-to-dry stem portion is adjusted to an appropriate value, the leaf portion becomes excessively dry, and when the moisture content of the easily-dried leaf portion is adjusted to the appropriate value, the stem portion is insufficiently dried and the original shape is left. Would. For this reason, there is a problem that it is not possible to extract good quality green tea.

[0004] Furthermore, the raw leaves are processed in the same size as the raw leaves, and since the number of times of steaming and kneading the raw leaves of Tonaka is small, the crushed diameter of Tonaka tea, which is the final product, is large, and the leaf and stem tissues are sufficiently loosened. In addition, there is a problem that extraction of tea components satisfying as Tochu tea cannot be expected, and it is difficult to use tea bags that require powdered Tochu tea.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above problems, and in particular, is kneaded and dried so that the water content of the stem portion and the leaf portion of the fresh leaves of Tonaka is uniform. It is another object of the present invention to provide a method for producing Tochu tea by pulverizing Tochu tea into a powder so that a green extract can be obtained.

[0006]

According to the present invention, there is provided a method for producing a Tonaka tea according to the first aspect of the present invention, comprising: a fresh leaf cutting step of cutting the collected fresh leaves of Tonaka into strips; a fresh leaf heat treatment step of heat treating the fresh leaves; A first drying step of removing and drying the surface moisture and attached moisture of the leaves with hot air while stirring the heat-treated fresh leaves, and a second drying and crushing the leaves by kneading and stirring the dried fresh leaves under pressure. A drying step, a kneading and crushing step of kneading the dried dried crushed leaves by applying pressure and crushing the leaves, and a kneading of the dried crushed leaves by applying pressure and drying while stirring, and crushing the leaves. A third drying step, a fourth drying step of drying the dried crushed leaves with hot air, a crushing step of crushing the dried crushed leaves into powder, and a fifth drying of drying the powdered dried crushed leaves with hot air. And a process. It is intended.

[0007] The method for producing the Tochu tea according to claim 2 is as follows:
In the method for producing Tochu tea according to claim 1, the fresh leaf cutting step cuts the fresh leaf into a width of about 5 to 20 mm, and the fresh leaf heat treatment step is heated with saturated steam or hot water of 90 ° C. or more for 20 to 60 seconds. The drying process is 20-
Heat for 30 minutes, the second drying step is hot air temperature 80 ~ 120 ° C
The kneading and crushing step is performed by pressure kneading at room temperature for 20 to 30 minutes, and the third drying step is performed with a hot air temperature of 40 to 6 minutes.
Heat at 0 ° C. for 40 to 60 minutes.
It is heated at 0-90 ° C. for 40-60 minutes, the pulverizing step is to pulverize Tochu tea into about 6-20 mesh pass, and the fifth drying step is heated at 70-90 ° C. for 40-60 minutes. Is what you do.

[0008] The method for producing the Tochu tea according to claim 3 comprises:
Fresh leaf cutting step of cutting the collected fresh leaves of Tonaka into strips, fresh leaf heat treatment step of heat treating the fresh leaves, and first drying of removing and drying the surface moisture and attached moisture of the leaves by hot air while stirring the heat treated fresh leaves Step, a first kneading and crushing step of kneading the dried dry crushed leaves under pressure to crush the leaves, and kneading the dried fresh leaves under pressure and drying with stirring to crush the leaves A second drying step in which the dried and crushed leaves are kneaded and crushed by applying pressure to the dried crushed leaves; a third drying step in which the dried and crushed leaves are dried with hot air; It is characterized by comprising a pulverizing step of pulverizing the crushed leaves into a powder, and a fourth drying step of drying the powdery dried and pulverized leaves by hot air.

[0009] The method for producing the Tochu tea according to claim 4 is as follows:
4. The method of claim 3, wherein in the fresh leaf cutting step, the fresh leaf is cut into a width of about 5 to 20 mm, and in the fresh leaf heat treatment step, the raw leaf is heated with saturated steam or hot water of 90 ° C. or more for 20 to 60 seconds. The drying process is 20-
The mixture is heated for 30 minutes, and the first kneading and crushing step is performed at room temperature with pressure kneading for 2 minutes.
0 to 30 minutes, the second drying step is a hot air temperature of 80 to 120
At 20 ° C. for 20 to 30 minutes, the second kneading and crushing step is pressure kneading at room temperature for 20 to 30 minutes, and the third drying step is hot air temperature of 7
It is heated at 0-90 ° C for 40-60 minutes, the pulverizing step is to pulverize Tochu tea to about 6-20 mesh pass, and the fourth drying step is heating at hot air temperature 70-90 ° C for 40-60 minutes. It is assumed that.

[0010] The method for producing Tochu tea according to claim 5 comprises:
Tonaka tea produced by the method for producing a Tonaka tea according to claim 1, 2, 3 or 4 is roasted at 120 to 220 ° C for 1 to 3 minutes.

[0011]

According to the method of the present invention for producing Tochu tea according to the first aspect of the present invention, first, freshly harvested Tochu tea leaves having a water content of about 75% are cut into strips. The cut fresh leaves are heat-treated with steam or hot water for sterilization, and then the heat-treated fresh leaves are stirred with hot air to remove and dry the surface moisture and attached moisture of the leaves to a water content of about 40 to 45%. 1 Drying is performed. Further, the dried fresh leaves are subjected to a second drying to obtain a water content of about 20 to 25% by crushing while kneading and stirring while applying pressure. Subsequently, the dried and crushed leaves are kneaded and crushed by applying pressure. Further, the dried and crushed leaf is dried to a water content of about 10 to 15% while kneading and stirring while applying pressure to the dried and crushed leaf, and a third drying for crushing the leaf and a water content of 6 to 15 by hot air are performed.
The fourth drying is performed to about 8%. Thereafter, the dried crushed leaves are pulverized into a powder form, and finally, the dried and crushed leaves of the powder are subjected to fifth drying with hot air to a moisture content of about 4 to 5% to produce Tochu tea.

According to the above-mentioned method for producing Tochu tea, first, the fresh leaves of Shanaka having a large palm shape are cut into small pieces. This makes it possible to perform a subsequent heat treatment, and enables processing with high drying efficiency. Then, drying and kneading and crushing are repeated little by little. Thereby, the leaves are crushed to loosen the fibers to improve the extractability, and the leaves are dried without losing the green color. Then, it is pulverized into a powder to obtain dried pulverized leaves. Finally, the stems and leaves are dried by hot air, and the leaves and stems are dried uniformly. As a result, powdery Tochu tea that becomes a green extract is obtained.

[0013] The method for producing the Tochu tea according to claim 2 is
First, the leaves of Tonaka, large palm-shaped, are cut to a width of about 5 to 20 mm, and this is cut with saturated steam or boiling water of 90 ° C. or more.
The fresh leaf heat treatment is performed by heating for 60 seconds. Subsequently, in the first drying, the fresh leaves are heated at a hot air temperature of 80 to 120 ° C. for 20 to 30 minutes so that the water content becomes about 40 to 45%. Second
In drying, heating is performed at a hot air temperature of 80 to 120 ° C. for 20 to 30 minutes so that the water content is about 20 to 25%. Then, after kneading and kneading at room temperature for 20 to 30 minutes, the third
In drying, heating is performed at a hot air temperature of 40 to 60 ° C. for 40 to 60 minutes so that the water content becomes about 10 to 15%. Further, in the fourth drying, heating is performed at a hot air temperature of 70 to 90 ° C. for 40 to 60 minutes so that the water content becomes about 6 to 8%. After the drying, the crushed leaves are crushed to about 6 to 20 mesh passes. Finally, in the fifth drying, heating is performed at a hot air temperature of 70 to 90 ° C. for 40 to 60 minutes so that the water content becomes about 4 to 5%.

According to the above-mentioned method for producing Tochu tea,
Tochu fresh leaves having a water content of about 75% are cut to a width of about 5 to 20 mm. Thereafter, drying to reduce the water content little by little and kneading and crushing to reduce the size and soften the hardness are performed under accurate temperature and time control. Then, powdery dry ground leaves ground to about 6 to 20 mesh passes are obtained. Finally, drying is performed only by hot air to produce Tochu tea having a moisture content of 4 to 5%, which is a green extract.

[0015] The method for producing a du hong tea according to claim 3 comprises:
First, the fresh leaves of Tonaka having a water content of about 75% are cut into strips. The cut fresh leaves are heat-treated with steam or hot water for sterilization, and then the heat-treated fresh leaves are stirred with hot air to remove and dry the surface moisture and attached moisture of the leaves to a water content of about 40 to 45%. 1 Drying is performed. Next, first kneading and crushing are performed by applying pressure to the fresh leaves. Further, the dried fresh leaves are subjected to a second drying to obtain a water content of about 20 to 25% by crushing while kneading and stirring while applying pressure. Subsequently, a second kneading and crushing is performed by applying pressure to the dried crushed leaves. After that, a third drying is performed with hot air to a water content of about 6 to 8%. Thereafter, a pulverizing step of pulverizing the dried crushed leaves into a powder is performed. Finally, the dried and crushed leaves of the powder are subjected to a fourth drying to obtain a moisture content of about 4 to 5% by hot air, thereby producing Tochu tea.

According to the above-mentioned method for producing Tochu tea, first, the palm-shaped leaves of Shanaka are cut into small pieces. This makes it possible to perform a subsequent heat treatment, and enables processing with high drying efficiency. Then, drying and kneading and crushing are repeated little by little. Thereby, the leaves are crushed to loosen the fibers to improve the extractability, and the leaves are dried without losing the green color. Then, it is pulverized into a powder to obtain dried pulverized leaves. Finally, the stems and leaves are dried with hot air to a uniform moisture content of about 4 to 5% to obtain powdery Tochu tea which is a green extract in which the leaves and stems are uniformly dried.

[0017] The method for producing a du hong tea according to claim 4 comprises:
First, a fresh leaf is cut into a width of about 5 to 20 mm, and this is heated with saturated steam or hot water of 90 ° C. or more for 20 to 60 seconds to perform a fresh leaf heat treatment. Subsequently, in the first drying, a water content of 4
Leave the fresh leaves at a hot air temperature of 80 to 1 so that the
Heat at 20 ° C. for 20-30 minutes. Then, the first kneading and crushing is performed at room temperature by pressure kneading for 20 to 30 minutes. A second drying is performed by crushing the dried fresh leaves while applying pressure and stirring. In the second drying, heating is performed at a hot air temperature of 80 to 120 ° C. for 20 to 30 minutes so that the water content becomes about 20 to 25%. Thereafter, the second kneading and crushing were performed at room temperature by pressure kneading for 20 minutes.
Perform for ~ 30 minutes. Then, in the third drying, the water content is 6 to
70 to 9 at a hot air temperature of 40 to 60 ° C so as to be about 8%
Heat for 0 minutes. After the drying, the leaves to be crushed are crushed to about 6 to 20 mesh passes. Finally, in the fifth drying, the hot air is heated to 40 to 60% so that the water content becomes about 4 to 5%.
Heat for a minute.

According to the above-mentioned method for producing Tochu tea,
The fresh leaves of Tonaka with a moisture content of about 75% are cut to a width of about 5 to 20 mm. After that, drying to gradually reduce the moisture content and kneading and crushing to reduce the size and soften the hardness are performed. Actively performed several times at 20-90 minute intervals under precise temperature and time control. Then, powdery dry ground leaves ground to about 6 to 20 mesh passes are obtained.
Finally, drying is performed only by hot air to produce Tochu tea having a moisture content of 4 to 5%, which is a green extract.

[0019] The method for producing the Tochu tea according to claim 5 comprises:
A Tonaka tea produced by the method for producing a Tonaka tea according to claim 1, 2, 3 or 4 is used, and this is further added to from 120 to 220.
Roast at 1-3C for 1-3 minutes. The light blue color and taste extracted by roasting are close to those of Tochu tea produced by the conventional production method, and when compared to conventional products, the resulting Tochu tea has extremely good extractability.

[0020]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments shown in the drawings will be described. FIG. 1 is a flow chart showing a method for producing the Tonaka tea of the first embodiment, FIG. 2 is an explanatory view of the processing state of fresh leaves in each step of the first embodiment, and FIGS. It is sectional drawing of the processing machine used.

The method of producing the Tonaka tea according to the first embodiment of the present invention will be described with reference to the production process shown in the flow chart shown in FIG. 1, the illustration of the processing state of the fresh leaves shown in FIG. 2, and the processing machines shown in FIG. . First, in the fresh leaf cutting step (A), 5 to 20 m of the palm-shaped fresh leaf of Tonaka, having a moisture content of about 75%, is collected.
The leaf 1A is cut into a strip having a width of about m. The cutting of the fresh leaves is for reducing the shape of the leaves into small pieces, and for facilitating the heat flow to the overlapping leaves at the time of the heat treatment, thereby eliminating uneven steaming. This inactivates the leaf oxidase, prevents the leaves from browning in a later step, and enables the extraction of a green extract.

A fresh leaf cutter 100 shown in FIG. 4 is used as a fresh leaf cutting device used in the above fresh leaf cutting step. The structure comprises a pair of rotating shafts 10, 11 and a number of disk blades 13, 15 attached thereto. The rotary blade 1
3 and 15 rotate in opposite directions, and fresh leaves 1
It is cut into a width of about mm to obtain fresh leaves 1A. Of course, the cutting may be performed by hand, or another cutting device may be used.

The fresh leaf 1A is heated for 20 to 60 seconds with saturated steam or hot water of 90 ° C. or more in the fresh leaf heat treatment step (B) to sterilize and heat-treat the fresh leaf 1A. The heat treatment of the fresh leaves 1A inactivates all oxidases present in the fresh leaves, prevents browning of the leaves during drying, and enables extraction of a green-green extract. This fresh leaf heat treatment is performed for the same purpose as the method for producing green tea.

The green leaf heat treatment apparatus used in the green leaf heat treatment step (B) is, for example, a green tea steamer 101 shown in FIG.
Is used. The structure is such that a wire mesh cylindrical rotary drum 17 is rotatably disposed on a steam drum 16 provided with a steam supply means, and a rotary shaft 18 is rotatably disposed inside the rotary drum 17. 19 are provided. The rotating body 17 and the rotating shaft 18 are rotated in opposite directions.

The fresh leaves 1A are put into the rotating drum 17 by the steamer 101, and are stirred while rotating.
And steamed by steam supplied into the steam cylinder 16 to perform sterilization and heat treatment. Of course, as the fresh leaf heat treatment apparatus, another heat treatment apparatus such as a hot water immersion apparatus may be used.

Subsequently, in the fresh leaf cooling step (C), the heat-treated fresh leaf 1A is once cooled. In this fresh leaf cooling, the heat-treated Tochu tea is cooled by air cooling by air blowing before being sent to the next first drying step (D) to prevent heat stuffiness of the leaves. This fresh leaf heat treatment is performed for the same purpose as that of the method for producing green tea, because 50 to 100 kg of Tochu tea is temporarily stored because the drying and kneading in the subsequent process is of a batch type. It is not essential, and when the drying / kneading device in the subsequent step is small and the heat-treated fresh leaf 1A is transferred to the next drying step in a short time, the fresh leaf cooling step (C) may be omitted. As the fresh leaf cooling device used in the fresh leaf cooling step (C), for example, a green tea cooler 102 shown in FIG. 5 is used. The configuration is such that an endless transport net 21 is disposed in a wind tunnel 20 and air is blown through the transport net 21. Thus, the heat-treated Tochu tea on the transport net 21 is cooled by air cooling by air blowing.

Next, a first drying step (D) of the fresh leaf 1A
I do. In this first drying step, while the leaves of the heat-treated fresh leaves 1A are being stirred, the water content becomes about 40 to 45%,
The fresh leaves are heated at a hot air temperature of 80 to 120 ° C. for about 20 to 30 minutes. This drying quickly removes water adhering to the leaf surface, promotes drying of the internal water near the leaf surface, and improves the drying efficiency such that the leaf is crushed in the next kneading and crushing step.

The dryer used in the first drying step (D) is, for example, a green tea leaf driving machine shown in FIGS.
Adopted as 10. The structure is such that a wire mesh cylindrical drying drum 23 is placed in a horizontal posture in a housing 24 and a supporting shaft 25
We support in. The drying drum 23 is rotated at a low speed by a motor 27 via a belt 29. A heater 40 and a motor 43 for driving the blower 41 are provided on one side of the housing 24 so that hot air is sent into the drying drum 23. And the housing 2
An exhaust port 45 is provided on the upper part of the nozzle 4.

Heated fresh leaf 1A
Is put into the drying drum 23 from the hopper 31, and the surface moisture and attached moisture are dried and removed by hot air while being stirred by rotation, and the hot air temperature 8 is adjusted so that the water content becomes about 40 to 45%.
Heat at 0 to 120 ° C for about 20 to 30 minutes. Then, the dried and crushed dried fresh leaves 1B are gradually discharged into the receiving box 47. Unlike the green tea leaf driving machine, the dryer 110 in the first drying step needs to actively break and crush the leaves, so that the surface of the leaves is in an excessively dry state, and the leaves are easily crushed in the next step. . The dryer 110 is continuously processed, but may be a batch type dryer. Of course, other drying devices may be used.

Subsequently, in the second drying step (E), the dried fresh leaves 1B are crushed. In the second drying step, kneading is performed by applying pressure to the leaves of the dried fresh leaves 1B, and then drying is repeated with hot air while stirring to loosen leaf souls. That is, the dried fresh leaves 1B are heated at a hot air temperature of 80 to 120 ° C for 20 to 30 minutes so that the water content becomes about 20 to 25%. In the second drying step, the dried fresh leaves 1B are kneaded to increase flexibility, and are promoted to be dried while being crushed into small pieces.

As the dryer used in the second drying step (E), for example, a dryer 120 shown in FIG. 8 is employed.
The configuration is almost the same as that of a rough rubbing machine used for tea production, and a rotating shaft 53 is arranged inside a rubbing drum 50 on which a bamboo floor 51 is stretched. The rotating shaft 53 is provided with a plurality of massagers 55, and the massagers 55 are pressed into the inside of the massage drum 50 by a spring 57. By the dryer 120, the dried fresh leaves 1B are kneaded, crushed and dried by the hot air fed into the massage drum 50 and the pressing rotation of the massager 55. Unlike the method for producing tea, it is necessary to aggressively break and crush the leaves, so that the kneading pressure is higher and the drying speed is slower than in the coarse kneader. Of course, other drying devices may be used.

In the kneading and crushing step (F), the dried dried crushed leaves 1B are kneaded and crushed by applying pressure. In the kneading and crushing step (F), the drying is interrupted at room temperature, pressure is applied to the leaves, and the leaves are kneaded. The leaf tissue is softened while crushing for ３０30 minutes so that a green extract can be obtained.

As the kneading crusher used in the kneading crushing step (F), for example, a kneading crusher 130 shown in FIG. 9 is employed. This is substantially the same as a kneading machine used for tea production, and has a kneading disk 61, a kneading cylinder 65 placed on the upper surface 63, and a kneading cylinder 65
Member 6 that is driven by a motor 60 to turn
7, a pressing plate 69 for pressing the dried leaves 1B put into the kneading cylinder 65, and a weight W for pressing the pressing plate 69 with a predetermined pressure P.

The kneading cylinder 65 is formed by the kneading crusher 130.
The dried leaf 1B is kneaded and crushed by turning the kneading cylinder 65 by the crank member 67 in a state where the dried leaf 1B is pressed at a predetermined pressure P. The kneading crusher 13
0 can use a kneading machine used for tea production, but unlike the green tea manufacturing method, it requires aggressive destruction and crushing of the leaves, so the kneading pressure is stronger than that of the kneading machine, and it is operated for a long time. And break the leaves into small pieces. Of course, other kneading and crushing machines may be used.

Subsequently, a third drying step (G) is performed on the dried and crushed leaf 1C that has been kneaded and crushed. This third drying step (G) is the same as the above-mentioned second drying step.
The mixture is dried by kneading and stirring while applying pressure to crush the leaves, and the hot air temperature is adjusted to 40 to obtain a water content of about 10 to 15%.
Heat at ６０60 ° C. for 40-60 minutes.

As the dryer used in the third drying step (G), for example, a dryer 140 shown in FIGS. 10 and 11 is employed. This is almost the same as the middle kneading machine used for tea production, and its configuration is such that a rotating shaft 71 is arranged inside a kneading cylinder 70. A plurality of massagers 73 are attached to the rotating shaft 71.
The massager 73 has the spring 75 strongly press the inside of the massage cylinder 70. Also, on one side of the massaging cylinder 70, a hopper 78 of the dried and crushed leaf 1C, a heater 77 for hot air,
On the opposite side, an exhaust fan 79 directly connected to the rotating shaft 71 is provided.

The dried and crushed leaves 1C introduced into the massaging drum 70 by the dryer 140 are moved by a plurality of massaging hands 73 which are rotated at about 1.5 times speed in the same direction as the rotation of the massaging drum 70. Kneaded and stirred and dried with hot air at 40-60 ° C to obtain 2
It is crushed to about 4 mesh pass and becomes dried crushed leaf 1D. The dryer 140 is a batch type, but may be a continuous type. Of course, the dryer 140 may be the same as the re-dryer or the dryer 120 described above.

Subsequently, in a fourth drying step (H), the dried and crushed leaf 1D is dried with hot air. The fourth drying step (H) is drying by a general dryer using hot air, and the hot air temperature is 40 to 6 so that the water content is about 6 to 8%.
Heat at 0 ° C. for 70-90 minutes.

As the dryer used in the fourth drying step (H), for example, a band dryer 150 shown in FIG. 12 is employed. The configuration is such that a conveyor 81 composed of a plurality of mesh belts 80 and a hopper 783 for dried and crushed leaves 1D.
, A hot air heater 85 and a blower 87, and a receiving box 89. Of course, other types of dryers may be employed.

The dried and crushed leaf 1D put on the conveyor 81 by the dryer 150 is dried by the hot air of 40 to 60 ° C. from the heater 85 and the blower 87 to the lower side on the multi-stage mesh belt 80. It moves and is discharged to the receiving box 89 when a predetermined water content reaches about 6 to 8%.

Then, in the pulverizing step (I), the dried crushed leaf 1D is pulverized into a powder. This crushing step (I)
Crushes the dried crushed leaf 1D to about 6 to 20 mesh pass. For extraction with a teapot, pulverize to about 2 to 6 mesh pass, and for teapak, pulverize to about 10 to 16 mesh pass. As the crusher used in the crushing step (I), for example, a crusher 160 shown in FIG. 13 is employed. The structure is such that the grinding disks 93 and 95 attached to the opposing rotating shafts 90 and 91 and the grinding disks 93 and 95
Dry crushed leaf 1D in the gap between 95 crushing projections 93A, 95A
And a receiving box 99. Of course, other types of pulverizers may be used.

The dried crushed leaf 1D is put into the gap between the crushing projections 93A and 95A of the crushing disks 93 and 95 facing each other by the crusher 160. In this state, the grinding disks 93, 9
5, the dried crushed leaf 1D is pulverized into powdery dried crushed leaf 1E having a predetermined mesh pass of about 6 to 20 meshes.

By this pulverization step, the portion of the leaf stem that has been delayed in drying is pulverized, and uniform drying can be performed in the next drying step. If the stem is sufficiently dried without performing the pulverizing step, the soft leaves that are easy to dry become excessively dried, and a green extract cannot be obtained, resulting in a decrease in quality. In particular, heat sensitive chlorophyll and vitamins are destroyed.

Subsequently, in a fifth drying step (J), the powdery dry ground leaf 1E is dried with hot air so as to have a water content of about 4 to 5%. The fifth drying step is performed in the fourth drying step.
The band dryer 140 used in the drying step is employed as it is. In this drying step, the crushed and dried leaves 1E are further dried with hot air for about 40 to 60 minutes to dry the stems and leaves to a uniform moisture content of about 4 to 5%.
Tonaka tea 1 which can obtain green extract by this drying process
It becomes F.

Finally, a cooling step (K) for cooling the dried and ground leaves 1E whose temperature has been raised by the above drying is performed, and finally, a tochu tea 1F is obtained. Needless to say, the cooling step (K) is not essential to the present invention, and the natural cooling may be performed if the processing amount of Tonakacha 1F is small.

As described above, according to the above method for producing Tochu tea, fresh leaves of Tochu having a water content of about 75% are 5 to 20 mm.
It is cut to the width of about. Thereafter, drying to reduce the water content little by little and kneading and crushing to reduce the size and soften the hardness are performed under accurate temperature and time control. Then, powdery dry ground leaves ground to about 6 to 20 mesh passes are obtained. Finally, only drying with hot air is performed to produce the best Tochu tea with a water content of 4 to 5%, which is the best green extract.

According to the method of producing the Tochu tea of the first embodiment, the following effects are obtained. First, the large leaves of Shanaka in the shape of the palm are cut into small pieces. This makes it possible to perform a subsequent heat treatment, and enables processing with high drying efficiency. Then, drying and kneading and crushing are repeated little by little. Thereby, the leaves are crushed to loosen the fibers to improve the extractability, and the leaves are dried without losing the green color. Then, it is pulverized into a powder to obtain dried pulverized leaves. Finally, the stems and leaves are dried with hot air to a uniform moisture content of about 4 to 5% to obtain powdery high quality Tochu tea which is a green extract in which the leaves and stems are uniformly dried.

[0048] The method of producing Tochu tea of the present invention is not limited to the first embodiment, but can be modified within the scope of the invention. A method for producing a duchu tea as in the second embodiment shown in FIG. 3 may be used.

Hereinafter, the second embodiment will be described with reference to the flowchart shown in FIG. First, in the fresh leaf cutting step (A), a fresh palm-shaped fresh leaf 1 having a water content of about 75% is cut into strips having a width of about 5 to 20 mm to obtain fresh leaves 1A. The cutting of the fresh leaves is for reducing the shape of the leaves into small pieces and for easily applying heat to the overlapping leaves during heat treatment, thereby eliminating uneven steaming. This inactivates leaf oxidase, prevents leaf browning in a later step, and allows green tea to be extracted.

As the fresh leaf cutting device used in the above-described fresh leaf cutting step, a fresh leaf cutting device 100 shown in FIG. 4 is used. The configuration and operation are the same as described above.

The raw leaf 1A is heated for 20 to 60 seconds with saturated steam or hot water of 90 ° C. or higher in the raw leaf heat treatment step (B) to sterilize and heat-treat the raw leaf 1A. The heat treatment of the fresh leaves 1A inactivates all oxidases present in the fresh tea, prevents browning of the leaves during drying, and enables green tea to be extracted. This fresh leaf heat treatment is performed for the same purpose as the method for producing green tea.

Subsequently, in the fresh leaf cooling step (C), the heat-treated fresh leaf 1A is once cooled. In this fresh leaf cooling, the heat-treated Tochu tea is cooled by air cooling by air blowing before being sent to the next first drying step (D), thereby preventing the leaf from becoming stuffy due to heat and allowing green tea to be extracted. . In this fresh leaf heat treatment, since drying and kneading in the subsequent process are of a batch type,
The method is carried out for the same purpose as the method for producing green tea, since 0-100 kg of Tochu tea is temporarily stored. Note that the drying and kneading apparatus in the subsequent step is small, and when the heat-treated fresh leaf 1A is transferred to the next drying step in a short time, cooling is not necessary.

Next, a first drying step (D) of the fresh leaf 1A
I do. In this first drying step, while the leaves of the heat-treated fresh leaves 1A are being stirred, the water content becomes about 40 to 45%,
The fresh leaves are heated at a hot air temperature of 80 to 120 ° C. for about 20 to 30 minutes. This drying quickly removes water adhering to the leaf surface, promotes drying of the internal water near the leaf surface, and improves the drying efficiency such that the leaf is crushed in the next kneading and crushing step.

As the dryer used in the first drying step (D), for example, a dryer 110 shown in FIGS. The configuration and operation are the same as described above.

Then, in the first kneading and crushing step (F),
Apply pressure to the dried and crushed leaf 1B and knead it.
Crush the leaves. In the first kneading and crushing step (F), the drying is interrupted at room temperature, pressure is applied to the leaf soul, and kneading is performed. Is crushed for 20 to 30 minutes to soften the leaf tissue so that a green extract can be obtained. As the kneading crusher used in the first kneading crushing step (F), for example, a kneading crusher 130 shown in FIG. 9 is employed. The configuration and operation are the same as described above.

Subsequently, the dried fresh leaves 1B are crushed in a second drying step (E). In the second drying step, kneading is performed by applying pressure to the leaves of the dried fresh leaves 1B, and then drying is repeated with hot air while stirring to loosen leaf souls. That is, the dried fresh leaves 1B are heated at a hot air temperature of 80 to 120 ° C for 20 to 30 minutes so that the water content becomes about 20 to 25%. In the second drying step, the dried fresh leaves 1B are kneaded to increase flexibility, and are promoted to be dried while being crushed into small pieces.

As the dryer used in the second drying step (E), for example, a dryer 120 shown in FIG. 8 is employed.
The configuration and operation are the same as described above.

Then, in the second kneading and crushing step (F '), the dried dry crushed leaves 1B are kneaded and crushed by applying pressure. This second kneading and crushing step (F ′)
Suspending drying at room temperature, applying pressure to leaf soul, kneading,
In the second drying step, the moisture of the leaves whose surface has been dried in the second drying step is made uniform, and the leaf tissue is softened while crushing the leaves for 20 to 30 minutes so that a green extract can be obtained. . The kneading and crushing machine used in the second kneading and crushing step (F ′) is the same as the kneading and crushing machine 130 in the first kneading and crushing step (F), and a description thereof will be omitted.

Subsequently, in the drying step (G), the dry crushed leaf 1C kneaded and crushed is dried. This drying step (G)
Although not essential in the present invention, similarly to the second drying step, the dried and crushed leaf 1C is kneaded by applying pressure and dried while being stirred to crush the leaf to a water content of about 10 to 15%. Heat at a hot air temperature of 40 to 60 ° C. for 40 to 60 minutes. As the dryer used in the drying step (G), for example, a dryer 140 shown in FIGS. The configuration and operation are the same as described above.

After repeating the drying step and the kneading and crushing step as described above, the dried and crushed leaf 1D is dried with hot air in the third drying step (H). This fourth drying step (H)
Drying with a general dryer using hot air is performed at a hot air temperature of 40 to 60 ° C. so that the water content becomes about 6 to 8%.
Heat for ~ 90 minutes. The dryer used in the fourth drying step (H) is, for example, a band dryer 150 shown in FIG.
Is adopted. The configuration and operation are the same as described above.

Then, in the pulverizing step (I), the dried crushed leaf 1D is pulverized into a powder. This crushing step (I)
Crushes the dried crushed leaf 1D to about 6 to 20 mesh pass. For extraction with a teapot, pulverize to about 2 to 6 mesh pass, and for teapak, pulverize to about 10 to 16 mesh pass. As the crusher used in the crushing step (I), for example, a crusher 160 shown in FIG. 13 is employed. The configuration and operation are the same as described above.

By this pulverization step, the portion of the leaf stem that has been delayed in drying is pulverized, and uniform drying can be performed in the next drying step. If the stem is sufficiently dried without performing the pulverizing step, the soft leaves that are easy to dry become excessively dried, and a green extract cannot be obtained, resulting in a decrease in quality. In particular, heat sensitive chlorophyll and vitamins are destroyed.

Subsequently, in a fourth drying step (J), the powdery dried and crushed leaf 1E is dried with hot air so as to have a water content of about 4 to 5%. The fourth drying step is performed in the third drying step.
The band dryer 140 used in the drying step is employed as it is. In this drying step, the crushed and dried leaves 1E are further dried with hot air for about 40 to 60 minutes to dry the stems and leaves to a uniform moisture content of about 4 to 5%.

Finally, a cooling step (K) of cooling the dried and crushed leaf 1E whose temperature has been raised by the above drying is performed to obtain Tochu tea 1F. Of course, if the processing amount of the Tonaka tea 1F is small, it may be cooled naturally.

As described above, according to the above-mentioned method for producing Tochu tea, fresh leaves of Tochu having a water content of about 75% are 5 to 20 mm.
It is cut into widths of about the same degree, and after that, drying, which gradually lowers the water content, and kneading, which reduces the size and softens the hardness, are actively performed under accurate temperature and time control. Do it over and over. Then, powdery dry ground leaves ground to about 6 to 20 mesh passes are obtained. Finally, only drying with hot air is performed to produce the best Tochu tea with a moisture content of 4 to 5%, which is the best green extract.

According to the method of producing the Tochu tea of the second embodiment, the following effects are obtained. First, the large leaves of Shanaka in the shape of the palm are cut into small pieces. This makes it possible to perform a subsequent heat treatment, and enables processing with high drying efficiency. Then, drying and kneading and crushing are repeated little by little. Thereby, the leaves are crushed to loosen the fibers to improve the extractability, and the leaves are dried without losing the green color. Then, it is pulverized into a powder to obtain dried pulverized leaves. Finally, the stems and leaves are dried with hot air to a uniform moisture content of about 4 to 5% to obtain powdery high quality Tochu tea which is a green extract in which the leaves and stems are uniformly dried.

The various processing machines used in the method of producing the Tochu tea of the first and second embodiments are not limited to those of the above-described embodiment. In the method of manufacturing the Tonaka tea of the first and second embodiments, the set temperature, the processing time, and the like in the drying step and the kneading and crushing step are not limited to the above numerical values. Furthermore,
If the processing amount is small, the fresh leaf cooling step and the cooling step can be omitted.

Next, the method for producing the Tochu tea of the present invention is not limited to the above embodiment, and the third method shown in FIGS.
The method of producing Tochu tea as in the embodiment may be adopted. This is by roasting the Tonaka tea manufactured by the manufacturing method shown in the first and second embodiments, drying and crushing the fresh leaves, and a product close to the Roasted tea manufactured by the conventional manufacturing method. It was done. That is, the Tonaka tea 1F manufactured by the manufacturing method shown in the first and second embodiments is a green tea similar to Japanese tea called Tonaka green tea, and has a different property from the Tochu tea by the conventional manufacturing method. . Therefore, the above-mentioned Tochu tea 1F is 1
By roasting at 20 to 220 ° C for 1 to 3 minutes, a product similar to Tochu tea by a conventional manufacturing method is obtained. By roasting
It has a light blue color similar to Japanese tea roasted tea, and the taste is similar to that of Tochu tea by the conventional manufacturing method. In addition, compared to conventional products, it becomes a very good extractability of Tochu tea, which is optimal for tea bags.

As shown in FIG. 14, the roasting apparatus 100 includes a heating furnace 10 surrounded by a heat insulating material 103 on a frame 101.
5, a combustion chamber 105A is formed in a lower space of the heating furnace 105, and a burner 107 serving as a heating means is arranged in one corner of the lower side. An exhaust pipe 105B is provided above the heating furnace 105, and an exhaust damper 10
5C. Further, in the heating furnace 105, a roasting cylinder (inner body) 109 of the roasted object which rotates around the horizontal axis 102, and a roasting medium B of the present invention which is arranged on the outer periphery of the roasting cylinder 109. An outer shell 115 for heating a certain hard sphere Bo is integrally provided.

The horizontal shaft 102 is rotatably supported by two heat-resistant bearings 111 and 113 on the frame 101.
A sprocket 117 fitted to one side of the horizontal shaft 102 is connected to a sprocket 119 of a drive motor M with a speed reducer by a chain 121. By the driving of the drive motor M, the roasting cylinder 109 and the outer cylinder 115 are integrally rotated at a low speed. In addition, the roasting cylinder 109 is held by a support rod 122 on the middle part of the horizontal axis 102 and a support piece 124 on the left end side. The roasting cylinder 109 and the outer cylinder 115 form a conical surface whose inner peripheral wall is enlarged in the opposite direction.
09 is provided with a trumpet-shaped raw material guiding pipe 123 on the horizontal shaft 102 inside the left end having a small inner peripheral wall, and is attached to the horizontal shaft by a support piece 121. Further, a raw material guiding hopper 125 for feeding the material to be roasted to the raw material guiding tube 123 is disposed on the frame 1.

The to-be-roasted material K is supplied by being naturally dropped from the raw material guiding hopper 125 to the inner peripheral wall on the small diameter side of the roasting cylinder 109 via the raw material guiding pipe 123. And roasting cylinder 109
Due to the low speed rotation of the roasting material, the roasted material is slowly transferred from the small diameter side of the roasting cylinder 109 to the large diameter side.

The hard sphere Bo as the roasting medium B is
In order to improve the separation / sorting of the mixture, a relatively large one having an average diameter of 5 to 10 mm is preferably used, but not limited thereto, and one having another size such as 1 to 3 mm may be used. . The material is optimally glass, ceramic, porcelain, cobblestone, metal (such as steel balls), etc.
One of the two materials is appropriately selected and used. If necessary, a mixture of a plurality of materials is used.

Further, outside the large diameter end of the roasting cylinder 109, a sorting means 230 for separating a mixture of the hard sphere Bo of the roasting medium B discharged from the roasting medium B and the material to be roasted is arranged. ing. The sorting means 230 is a wind sorter 230A that performs specific gravity sorting of the hard sphere Bo and the material to be roasted. The detailed configuration is as shown in FIGS.
A sorting tube 135 for receiving a mixture of the hard sphere Bo and the material to be roasted discharged from the large diameter end of the roasting cylinder 109 is disposed at the large diameter end of the roasting cylinder 109. A blower 133 is provided at one end of the sorting tube 135, a sorting port 135A is provided in the middle, and a cyclone 137 is provided at the other end.

The mixture discharged from the large-diameter end of the roasting cylinder 109 is subjected to specific gravity selection by a wind force (F) from a blower 133 at a separation port 135A, and a light roasted material is conveyed to the cyclone 137 by air. . Further, the heavy hard sphere Bo falls as it is and is collected in the receiving box 139 arranged below. The hard sphere Bo in the receiving box 139 is recovered into the outer shell 115 by the return means 161 arranged on the small-diameter end side of the outer shell 115. The structure of the return means 161 includes a recovery ring cylinder 162 having a U-shaped cross section attached to the outer circumference of the outer shell 15 and a number of recovery buckets 163 provided on the inner circumference. Then
Due to the rotation of the outer case 115, the hard sphere Bo of the receiving box 139 is picked up by the collection bucket 163, transported to the upper portion of the outer case 115, and then put into the outer case 115.

The roasting medium B put in the outer shell 115 is
While being heated again by the burner 107, the roasting cylinder 109 and the outer cylinder 115 are transferred to the large diameter side by low-speed rotation. Then, the roasting medium B deposited here is sent into the roasting cylinder 109 by a collection bucket 131 attached to the outer peripheral wall of the roasting cylinder 109. Thus, the roasting medium B put in the outer shell 115 forms a circulation path in which the roasting medium B is returned into the outer shell 115 and heated again.

The roasting apparatus 200 is configured as described above, and operates as follows. First, although not shown, the roasting is performed by accurately controlling the temperature of the product to an optimal roasting set temperature (120 to 220 ° C. optimal for roasting Tochu green tea) by the temperature control unit.

Tochu tea 1G, which is the roasted material after roasting
Is separated from the hard sphere Bo by the sorting means 30. That is, the mixture discharged from the large-diameter end portion of the roasting cylinder 109 by the sorting means 230 shown in FIGS. 14 and 15 is subjected to specific gravity sorting by the wind force (F) from the blower 133 at the sorting port 135A, and light roasting is performed. The decoction is pneumatically conveyed to cyclone 137. Further, the heavy hard sphere Bo falls as it is and is collected in the receiving box 139 arranged below. This separating action is promoted by the hard sphere Bo having a large average diameter of 5 to 10 mm, which is easy to separate. That is, the hard sphere Bo does not remain in the to-be-roasted material due to its moderate size and heavy mass, and is surely sorted by specific gravity. As a result, high-quality Tochu tea 1G having no remaining roasting medium B can be manufactured.

[0078]

According to the first aspect of the present invention, first, the palm-shaped fresh leaves of Shanaka are cut into small pieces. This makes it possible to perform a subsequent heat treatment, and enables processing with high drying efficiency. Then, drying and kneading and crushing are repeated little by little. Thereby, the leaves are crushed to loosen the fibers to improve the extractability, and the leaves are dried without losing the green color. Then, it is pulverized into a powder to obtain dried pulverized leaves. Finally, the stems and leaves are dried by hot air, and the leaves and stems are dried uniformly. This allows
Powdered Tochu tea, which is a green extract, is obtained.

According to the second aspect, the fresh leaves of Tonaka having a water content of about 75% are cut to a width of about 5 to 20 mm. Thereafter, drying to reduce the water content little by little and kneading and crushing to reduce the size and soften the hardness are performed under accurate temperature and time control. Then, powdery dry ground leaves ground to about 6 to 20 mesh passes are obtained. Finally, drying is performed only by hot air to produce Tochu tea having a moisture content of 4 to 5%, which is a green extract.

According to the third aspect, first, the palm-shaped fresh leaves of Shanaka are cut into small pieces. This makes it possible to perform a subsequent heat treatment, and enables processing with high drying efficiency. Then, drying and kneading and crushing are repeated little by little. Thereby, the leaves are crushed to loosen the fibers to improve the extractability, and the leaves are dried without losing the green color. Then, it is pulverized into a powder to obtain dried pulverized leaves. Finally, the stems and leaves are dried with hot air to a uniform moisture content of about 4 to 5% to obtain powdery Tochu tea which is a green extract in which the leaves and stems are uniformly dried.

According to the fourth aspect, the fresh leaves of Tonaka having a water content of about 75% are cut into a width of about 5 to 20 mm, and thereafter, the water content is gradually reduced, and the size is reduced. The kneading crushing for softening is positively performed several times at intervals of 20 to 90 minutes under accurate temperature and time control. Then, powdery dry ground leaves ground to about 6 to 20 mesh passes are obtained. Finally, only drying with hot air is performed to produce the best Tochu tea having a moisture content of 4 to 5%, which is a green extract.

According to claim 5, according to claims 1, 2, and 3
Alternatively, the Tonaka tea produced by the method for producing Tonaka tea described in 4 is used, and further roasted at 120 to 220 ° C for 1 to 3 minutes. The light blue color and taste extracted by this roasting are close to the Tochu tea produced by the conventional production method, and when compared to conventional products, the resulting Tochu tea has extremely good extractability and can be optimally used for tea bags.

[Brief description of the drawings]

FIG. 1 shows a first embodiment of the present invention, and is a flowchart of a method for producing Du Zhong tea.

FIG. 2 shows the first embodiment of the present invention, and is an explanatory diagram of a processing state of a eucalypt leaf.

FIG. 3 shows a second embodiment of the present invention, and is a flow chart of a method for producing Tochu tea.

FIG. 4 shows the embodiment of the present invention and is a front view of a fresh leaf cutting device used in a cutting process of fresh leaves.

FIG. 5 shows an embodiment of the present invention, and is a cross-sectional view of a steamer used in a heat treatment step of fresh leaves and a cooler used in a cooling step.

FIG. 6 shows the embodiment of the present invention and is a cross-sectional view of a dryer used in a first drying step of fresh leaves.

FIG. 7 shows the embodiment of the present invention and is a cross-sectional view of a dryer used in a first drying step of fresh leaves.

FIG. 8 shows the embodiment of the present invention and is a cross-sectional view of a dryer used in a second drying step of fresh leaves.

FIG. 9 shows the embodiment of the present invention and is a cross-sectional view of a kneading and crushing machine used in each kneading and crushing step of fresh leaves.

FIG. 10 shows the embodiment of the present invention and is a cross-sectional view of a dryer used in a third drying step of fresh leaves.

FIG. 11 shows the embodiment of the present invention and is a cross-sectional view of a dryer used in a third drying step of fresh leaves.

FIG. 12 shows the embodiment of the present invention, and is a cross-sectional view of a dryer used in fourth and fifth drying steps of fresh leaves.

FIG. 13 shows the embodiment of the present invention and is a cross-sectional view of a crusher used in a crushing process of fresh leaves.

FIG. 14 is a sectional view of a roasting apparatus, showing an embodiment of the present invention.

FIG. 15 shows an embodiment of the present invention and is a cross-sectional view of a wind separator.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Fresh leaf 1A Cut fresh leaf 1B Dry fresh leaf 1C Dry crushed leaf 1D Dry crushed leaf 1E Dry crushed leaf 1F Tochu tea 100 Fresh leaf cutter 110 First dryer 120 Second dryer 130 Kneading crusher 140 Third dryer 150 Fourth 5 Dryer 160 Crusher A Fresh leaf cutting process B Fresh leaf heat treatment process C Fresh leaf cooling process D First drying process E Second drying process F First kneading and crushing process F 'Second kneading and crushing process G Drying process H Third drying Process I Crushing process J 4th drying process K Cooling process

Claims (5)

[Claims] 1. A fresh leaf cutting step of cutting the collected fresh leaf of Tonaka into strips, a fresh leaf heat treatment step of heat treating the fresh leaf,
A first drying step of removing and drying the surface moisture and attached moisture of the leaves with hot air while stirring the heat-treated fresh leaves, and a second drying and crushing the leaves by kneading and stirring the dried fresh leaves under pressure. Drying step, kneading crushing step of kneading and crushing the leaves by applying pressure to the dried crushed dried leaves,
The dried crushed leaf is dried while kneading and stirring under pressure, a third drying step of crushing the leaf, a fourth drying step of drying the dried crushed leaf with hot air, and drying the crushed leaf into powder. A method for producing Tochu tea, comprising: a crushing step of crushing; and a fifth drying step of drying the powdery dried crushed leaves with hot air. 2. The fresh leaf cutting step cuts the fresh leaves into a width of about 5 to 20 mm, the fresh leaf heat treatment step is heating with saturated steam or hot water of 90 ° C. or more for 20 to 60 seconds, and the first drying step is hot air temperature of 80 to 60 mm. Heating at 120 ° C. for 20 to 30 minutes, the second drying step is heated at a hot air temperature of 80 to 120 ° C. for 20 to 30 minutes, and the kneading and crushing step is pressure kneading at room temperature for 20 to 30 minutes. Is heated at a hot air temperature of 40-60 ° C for 40-60 minutes,
The fourth drying step is heating at a hot air temperature of 70 to 90 ° C. for 40 to 60 minutes, the pulverizing step is pulverizing Tochu tea to about 6 to 20 mesh pass, and the fifth drying step is a hot air temperature of 70 to 90 ° C. and 40 to 60 °.
2. The method of claim 1, wherein the heating is performed for 60 minutes. 3. A fresh leaf cutting step of cutting the collected fresh leaves of Tonaka into strips, a fresh leaf heat treatment step of heat treating the fresh leaves, and removing the surface moisture and attached moisture of the leaves by hot air while stirring the heat treated fresh leaves. A first drying step of drying, a first kneading and crushing step of kneading the dried dried crushed leaves by applying pressure and crushing the leaves, and a kneading of the dried fresh leaves by applying pressure and drying with stirring A second drying step of crushing the leaves, a second kneading crushing step of kneading the dried dried crushed leaves by applying pressure and crushing the leaves, and a third drying step of drying the dried crushed leaves with hot air. A method for producing Tochu tea, comprising: a drying step; a pulverizing step of pulverizing the dried and crushed leaves into a powder; and a fourth drying step of drying the powdery dried and pulverized leaves with hot air. 4. The fresh leaf cutting step cuts the fresh leaves into a width of about 5 to 20 mm, the fresh leaf heat treatment step is heated with saturated steam or hot water of 90 ° C. or more for 20 to 60 seconds, and the first drying step is a hot air temperature of 80 to 60 mm. The mixture is heated at 120 ° C. for 20 to 30 minutes, the first kneading and crushing step is pressure kneading at room temperature for 20 to 30 minutes, and the second drying step is heated at a hot air temperature of 80 to 120 ° C. for 20 to 30 minutes. In the kneading and crushing step, pressure kneading is performed at room temperature for 20 to 30 minutes.
The third drying step is heating at a hot air temperature of 70 to 90 ° C. for 40 to 60 minutes, the pulverizing step is pulverizing Tochu tea to about 6 to 20 mesh pass, and the fourth drying step is 40 to 60 ° C. at a hot air temperature of 70 to 90 ° C.
4. The method of claim 3, wherein heating is performed for 60 minutes. 5. The Tochu tea produced by the method for producing Tochu tea according to claim 1, 2, 3 or 4 at 120 to 220 ° C.
A method for producing Tochu tea, comprising roasting for 3 minutes.