JPS6025095B2 - How to make kamairi tencha - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The object of the present invention is to obtain dried tea leaves (eye tea) having a flavor unique to Kama-mairi Aoi using raw materials from covered tea gardens and raw materials for sencha.

This monkey tea is the raw material for high-quality matcha. Conventionally,
The method for producing eye tea is to steam raw tea leaves from a covered tea garden in a steamer using powerful steam from a boiler to ensure even steaming.After cooling, the leaves are steamed several times over and over until the height of 4 to 5 tables. After that, the leaves are dried, cooled, and steamed using a hollyhock scattering machine that is blown up by an air blower.Then, the leaves are dried in a large brick drying room (Isocharo) equipped with a heating furnace and flue at the bottom.
There are 3 to 5 stages of conveyor-type hollyhock transportation networks that can be adjusted to any speed, and the steamed strips are arranged on top of the hollyhock conveyor network. The leaves were rough-dried and then main-dried, and then the tea leaves were separated and collected using a stem separator, and then kneaded and dried in the same hot air drying room (eyecha furnace) used for the main-drying process to produce rock tea.

In the production of the above-mentioned monkey tea, the present invention has been developed by directly heating the raw tea leaves in a pot without steaming to deactivate the enzymes, thereby completely and appropriately producing the tea leaves. After discovering that it is possible to inactivate the acidic enzyme in such a way, the raw tea leaves are steamed by heating in a pot or partially steamed with straw, and thereafter, by a known method, A patent application has been filed for a method for producing eye tea with the unique flavor of Myerikama tea by cooling, scattering, and drying in an eye oven. (Tsubaki Batsu Showa 53-10159
(Publication No. 6) The present inventor further conducted research on this kettle-dried eye tea, and found that the state of the tea leaves after steaming and drying the raw tea leaves and drying them in a kettle with a twist of the leaves was as follows. Since it is not sticky and has been properly dried, it eliminates the complicated eye tea process of separating each hollyhock and arranging them on a net, which requires large equipment and is expensive. The main drying was carried out by heating in a kettle, and the kneading drying was also carried out by heating in a kettle, which made it possible to easily handle the heat required in an eye tea oven, which is the most difficult to control temperature when drying Uchino strips, without using air pressure drying. After discovering that eye tea with the unique flavor of a certain Kama-kamairijo could be obtained,
I put it out.

Note that since the tea confectionery after being steamed is directly heated in the Myoir pot, it is necessary to insert a powder removal step in order to prevent powdered tea leaves from being burnt and mixed into the product after cooling. The present invention is characterized in that raw tea confectionery is steam-dried, dried by heating in a leaf-furi-sand pot, cooled to remove powder, heated in a pot for main drying, separated from wood, and dried by heating in a pot and kneaded. This is a method for producing eye tea that uses simple equipment and has the unique flavor of kamamairi tea.

In the first step of the method of the present invention, which is steaming and drying, not only the tea leaves from Kyoen but also the tea leaves for sencha are used as raw materials for eye tea.

These raw tea leaves are first made in an open or closed lid kettle. Myerimushi is performed by directly heating the Myerikagama, putting in the raw tea leaves, and carefully discharging the raw tea leaves.During this process, the tea leaves are kept at room temperature to a maximum of 100°C before being taken out. By this operation, the volatile gas contained in the raw tea confectionery is discharged, and the tea leaves are steamed so that they are wrapped in the steam released from the self-moisture contained in the raw tea leaves. The loss of the technique enzyme will be held. The second step, leaf drying, is to put the brown tea leaves that have been steamed and dried in the first step back into the open pot or rotary pot equipped with a suction and air blower while directly heating them. Then, dry the tea by holding it at an average tea temperature of 60℃ for about 7 minutes while lighting the lamp, and dry it to the extent of natural drying. In the third step, cooling powder removal, the dried tea leaves obtained in the second step are cooled to room temperature while passing through a rotating screen door to separate and remove mixed tea powder. The main drying in the 4th step is carried out by putting the tea leaves obtained in the 3rd step into the open pot or rotary pot used in the leaf shaking step in the 2nd step, and heating the tea leaves in the pot. do. Through this drying, the tea leaves are kept at a temperature of about 60:00 and are taken out with a moisture content of 5 to 10%. The processing time for this step varies depending on the type of heated Yacha leaves, but is generally completed in about 10 to 2 minutes. This drying in the Myerikagama retains and enhances the unique flavor of the Myerikagama. The fifth step, the tree stalk separation step, is carried out in accordance with a conventional method using a conventional screw type, parallel sieve, or other type of tree stem separator. 6th
In the kneading drying process, the tea leaves obtained in the fifth step are placed in an open pot or a rotary pot equipped with a suction and blower, and the tea leaves are heated and dried in a pot while being stirred to form a product. In the present invention, as described above, heating is applied for a long time using radiant heat in a pot, so that tannins are converted to catechins, and the tea leaves are not discolored or deteriorated as in natural drying, and It is possible to obtain satanic tea with a sufficiently dry level and a flavor unique to kamamairicha, in which excess flavor components are enveloped so that they are less likely to escape.

As described above, the method of the present invention does not require the conventional steaming process used for Kajicha, that is, the process of steaming Mori Aoi using external steam, and therefore requires equipment such as a boiler, steamer, Fubukiri (sancha), eyecha furnace, etc. This eliminates the need for equipment, significantly reducing the cost of equipment, and eliminating the complexity of production, heat management, etc., resulting in a significant reduction in fuel costs.

Furthermore, since the tea leaves are dried from the first step, they are moved to each step in a dry state, so there are fewer leaves that are piled up, each leaf is dried evenly, and the tea leaves are not heated in the kettle in the main drying step. This has the advantage that eye tea with the unique flavor of Myerikamaka tea can be obtained as a product with uniform quality. Example Raw tea confectionery is placed in a rotating cylinder heated by a heavy oil burner at the bottom, passed through 60 to 75 stages while introducing heated air, and steamed. While heating it with a heavy oil burner, put it in an open pot equipped with a rope rack, and let it stand for about 7 minutes, then shake the leaves to dry and reduce the moisture content by 35-50%.
Get % tea leaves.

Claims (1)

[Claims] 1. A method for producing kama-iri tencha, which is characterized by roasting and steam-drying raw tea leaves, roasting the leaves, heating and drying them in a pot, cooling and removing powder, heating and drying them in a roasting pot, separating the stems, and heating and kneading them in a roasting pot.