WO2011054308A1 - 铁观音茶球及其制作工艺 - Google Patents

铁观音茶球及其制作工艺 Download PDF

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WO2011054308A1
WO2011054308A1 PCT/CN2010/078446 CN2010078446W WO2011054308A1 WO 2011054308 A1 WO2011054308 A1 WO 2011054308A1 CN 2010078446 W CN2010078446 W CN 2010078446W WO 2011054308 A1 WO2011054308 A1 WO 2011054308A1
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Prior art keywords
tea
leaves
baking
stage
green
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PCT/CN2010/078446
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English (en)
French (fr)
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林文侨
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福建省安溪茶厂有限公司
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Publication of WO2011054308A1 publication Critical patent/WO2011054308A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby

Definitions

  • the invention relates to a tea processing technology, in particular to a tea ball which is formed by encapsulating a certain amount of Tieguanyin tea into a spherical shape and dried and formed.
  • Tieguanyin tea has always been loved by its tea soup for its mellow and sweet taste, and its fragrance is fragrant and long-lasting.
  • Tests at home and abroad have shown that Tieguanyin contains the most abundant aroma components, such as linalool, acetophenone, capric acid, malic acid, and barium, etc.; among these ingredients , Low-boiling aroma components account for a large proportion and are easy to volatilize; It contains a variety of ingredients that are beneficial to the human body. It not only improves the indoor air, but also makes people feel fresh and can improve sleep and health.
  • Tieguanyin tea bags are spheroidally formed and dried, which is not only beautiful and elegant, but also has a long-lasting fragrance, and it also represents a very creative tea culture development direction.
  • the Tieguanyin tea leaves are made into a large spherical shape and dried to overcome the technical obstacles of many traditional tea making techniques, especially the baking stage.
  • the inner tea leaves and the outer tea leaves are evenly heated, so that they are both internal and external. This has always been a technical problem that plagued the tea industry. After many years of repeated research and long-term technical research, the applicant has finally developed a tea ball made by Tieguanyin tea and its production process.
  • the technical problem to be solved by the invention is to provide a Tieguanyin tea ball and a manufacturing process thereof, the tea ball display room is more beautiful and generous, and the fragrance release is durable; the production process is complicated, the process is difficult, and the existing tea making technology must be overcome. Many obstacles.
  • the invention adopts the following technical scheme: an Tieguanyin tea ball, which is formed by smashing a plurality of pieces of Tieguanyin tea into a spherical shape and drying and molding.
  • An iron Guanyin tea ball making process includes the following steps:
  • the first stage baking the formed tea balls, and then baking them twice, every 15 days, each baking temperature 60 ° C, for 3 hours;
  • the second stage after the first stage, the tea leaves are baked on the 30th, the baking temperature is 70 ° C for 5 hours; the baking is repeated once every 30 days, and the temperature and duration are the same as the previous time;
  • the third stage after the second stage, the tea leaves are baked on the 180th day, and the baking temperature is 90 ° C to 110 ° C for 7 hours.
  • the shaking is performed a total of 3 times.
  • the Tieguanyin tea ball of the invention is a complex production process of a certain amount of tea leaves, which is wrapped into a spherical shape and baked and molded.
  • the tea ball is placed indoors in a beautiful and elegant style, and it can be very durable. Aromas are emitted to improve indoor air.
  • the destruction of Tieguanyin tea ball represents an emerging tea culture, which condenses the highest level of Tieguanyin tea making technology, which strongly demonstrates the degree of specialization in the tea-making field and stimulates creative enthusiasm in the industry. Greatly promote the development and innovation of tea making technology.
  • the Tieguanyin tea ball of the invention also It has enriched the Tieguanyin product line and greatly enhanced the added value and market competitiveness of Tieguanyin tea.
  • the manufacturing process of the Tieguanyin tea ball of the invention is complicated, especially in the process of frying, initial baking and drying, from horizontal and vertical Reasonable and rigorously grasp the relationship between baking temperature and time, so that the tea leaves and external tea leaves in the tea ball are evenly heated, so that the inside of the tea is not cooked, and the tea leaves of the whole sphere are mellow and sweet, and the tea fragrance is fragrant and long-lasting. It solves the technical problems that the industry is eager to solve but has never been successful.
  • the Tieguanyin tea ball of the invention is formed into a spherical shape by a certain amount of Tieguanyin tea leaves and dried and formed; the ball diameter of the tea ball can be made according to the product requirements.
  • the tea ball can be placed indoors to improve the air environment, and can be brewed from time to time as needed.
  • the tea soup is also sweet and mellow.
  • C Be green: tea leaves are shaken and cool green; the effect of shake is to make the leaves in the external force to destroy the leaf tissue parts, causing the tea juice to come into contact with the air and cause local enzymatic oxidation of polyphenols.
  • the component of the internal matter is further decomposed. Shake the green for a total of 3 times, the first time in the shake machine 15 to 20 revolutions per minute, shake for 2 minutes, after each turn the number of revolutions increased, the strength is strengthened, so that the leaf edge has a certain damage, there are The green and odor are emitted; after the greening, the cool blue period lasts from short to long, and the thickness of the leaf is from thin to thick.
  • fried green should be timely, when the green leaf green taste disappears the first exposure should be carried out quickly; fried green temperature 200 ° C ⁇ 230 ° C, the time lasts 2 to 3 minutes, to the leaf water content of 48 ⁇ 55%;
  • Initial baking The initial baking is to evaporate some of the water in the tea, concentrate the tea juice and condense on the surface of the tea bar. At the same time, after the tea bar is heated, the softness, the bonding property and the plasticity are enhanced, which facilitates the forming of the bag in the following steps.
  • the initial baking temperature is 80 ° C ⁇ 100 ° C, the duration of 8 minutes, the leaf water content is reduced to 45 ⁇ 50%;
  • the first stage baking the wrapped tea balls, baking temperature 60 ° C, for 3 hours; then baking twice, every 15 days, the temperature and time of each baking is the same.
  • the second stage the tea balls in the first stage of baking are placed for 30 days, and then the tea balls are baked in an oven at a temperature of 70 ° C for 5 hours; once again at intervals of 30 days, the temperature and duration are the same as the previous time. .
  • the third stage after the second stage, the tea leaves are baked on the 180th day, and the baking temperature is 90 ° C ⁇ 110 ° C for 7 hours.
  • the fresh leaves of the picked tea will be dried, cool, and green. When the green leaves disappear, the aroma will be exposed.
  • the temperature of the fried cyanine is 200 ° C, the time lasts for 3 minutes, and the water content of the leaves is about 52%; the tea leaves are pressed and the tea juice is squeezed out; the tea leaves are placed in an oven for initial baking, the temperature is 80 ° C, and the duration is 8 minutes.
  • the water content of the leaves is reduced to about 50%; using a method such as smashing, smashing, pressing, grasping, rolling, etc., a certain amount of tea leaves are wrapped into a spherical shape according to the size requirement; the tea balls of the glutinous rice are dried and divided.
  • the first stage baking the formed tea balls, baking temperature 60 ° C for 3 hours; then baking twice, every 15 days, the temperature and time of each baking is the same.
  • the second stage the tea balls in the first stage of baking are placed for 30 days, and then the tea balls are baked in an oven at a temperature of 70 ° C for 5 hours; once again at intervals of 30 days, the temperature and duration are the same as the previous time.
  • the third stage the tea leaves are baked on the 180th after the second stage, and the baking temperature is 90 ° C for 7 hours.
  • the fresh leaves of the picked tea will be dried, cool, and green. When the green leaves disappear, the aroma will be exposed.
  • the temperature of fried green is 220 ° C, the time lasts for 3 minutes, the water content of the leaves is about 50%; the tea leaves are pressed, the tea juice is squeezed out; the tea leaves are placed in an oven for initial baking, the temperature is 100 ° C, and the duration is 8 minutes.
  • the water content of the leaves is reduced to 45%; using a method such as smashing, smashing, pressing, grasping, rolling, etc., a certain amount of tea leaves are wrapped into a spherical shape according to the size requirements; the tea balls of the glutinous rice are dried, divided into three Stage, the first stage: baking the formed tea balls, baking temperature 60 ° C for 3 hours; then baking twice, every 15 days, the temperature and time of each baking is the same.
  • the second stage the tea balls in the first stage of baking are placed for 30 days, and then the tea balls are baked in an oven at a temperature of 70 ° C for 5 hours; once again at intervals of 30 days, the temperature and duration are the same as the previous time. .
  • the third stage the tea leaves are baked on the 180th after the second stage, and the baking temperature is 110 ° C for 7 hours.
  • the inner tea leaves and the outer tea leaves are evenly heated, so that the inner tea is cooked and the outer tea is not coke.
  • the whole tea tea soup tastes mellow and sweet, the tea fragrance is fragrant and long-lasting, and has good industrial applicability. .

Description

铁观音茶球及其制作工艺 技术领域
本发明涉及一种茶叶加工工艺，具体是一种将一定数量铁观音茶叶包揉成球状并烘干成型的茶球及其制作方法。
背景技术
铁观音茶因其茶汤 滋味醇厚甘鲜、茶香芬芳扑鼻且馥郁持久而历来为人们所喜爱。 国内外试验研究表明，铁观音所含的香气成份种类最为丰富，如 芳樟醇、苯乙酮、琉百酸、苹果酸橙花叔醇、吲哚等多达数十种；在这些成份中， 低沸点香气组份所占比重大，易于挥发；并且其 中含有多种对人体有益的成份，不仅可改善室内空气，使人备感清新，而且能够改善睡眠、利于健康。近年来，为改善室内空气环境，人们喜欢将装满铁观音茶的敞口容器放置在办公室、居室或者直接将茶叶散放在房间的某个角落，这样不仅影响视觉美观，而且由于茶叶完全与空气接触，茶叶中 香气成份挥发速度快，为保持持续效果而需经常更换新鲜茶叶，造成较大浪费。
为此将一定数量的铁观音茶叶包揉成球状并烘干成型，不仅美观大方，释放香气持久，而且更代表一种极富创意的茶文化发展方向。但是，将铁观音茶叶做成大圆球状并烘干须克服许多传统制茶工艺的技术障碍，特别是烘焙阶段，如何使 茶球内部茶叶和外部茶叶受热均匀，做到内外如一，这一直是困扰制茶行业的技术难题。 本申请人历经多年反复研究和长期技术攻关，终于研制成功用铁观音茶叶制成的茶球及其制作工艺。
 技术问题
本发明要解决的技术问题是提供一种铁观音茶球及其制作工艺，该茶球陈列室内更显美观大方，香味释放持久；其制作工序复杂，工艺难度大，须克服现有制茶技术的许多障碍。
技术解决方案
本发明采用如下技术方案：一种铁观音茶球，该茶球是由复数片铁观音茶叶包揉成球状并烘干成型。
一种铁观音茶球制作工艺，包括如下步骤：
（1）将采摘的茶鲜叶进行晒青、凉青；
（2）做青：茶叶摇青与凉青相间进行；
（3）炒青：炒青温度200℃～230℃，时间持续2～3分钟，至叶片含水量48～55%；
（4）揉捻：揉压茶叶，挤出茶汁凝于叶表，增强叶子的黏结性，并初步揉卷成条；
（5）初烘：烘焙温度80℃～100℃，持续时间8分钟，叶片含水量降至45～50%；
（6）包揉：采用揉、搓、压、抓等手法，将复数片茶叶包揉成球状；
（7）烘干：该过程分三个阶段进行：
第一阶段：将包揉成形的茶球烘焙，之后再烘焙两次，每间隔15日进行一次，每次烘焙温度60℃，持续3小时；
第二阶段：所述第一阶段后经30日将茶叶烘焙，烘焙温度70℃，持续5小时；间隔30日再烘焙一次，温度、持续时间与前次相同；
第三阶段：所述第二阶段后经180日将茶叶烘焙，烘焙温度90℃ ～ 110℃，持续7小时。
所述制作工艺步骤（2）中摇青共进行3次， 第1次在摇青机中每分钟15～20转，摇青2分钟，之后每次摇青的转数逐次增加、力度加强；摇青后凉青历时由短到长，摊叶厚度由薄到厚。
 有益效果
本发明铁观音茶球是将一定数量的茶叶经过复杂的制作工艺，包揉成球状并烘焙成型。该茶球摆放在室内造型美观大方，并且还能十分持久地 散发芳香，改善室内空气。同时，铁观音茶球的摧出代表了一种新兴的茶文化，它凝结了铁观音制茶技术的最高境界，有力地展现了制茶领域的专业化程度，同时激发了行业内的创造热情，极大地促进制茶技术的发展和革新。本发明铁观音茶球还 丰富了铁观音产品系列，大幅提升铁观音茶的产品附加值和市场竞争力。 本发明铁观音茶球的制作工艺 复杂，特别是在炒青、初烘及烘干过程中，须从横向和纵向 合理、严格地把握烘焙温度和时间的关系，使茶球内部茶叶和外部茶叶受热均匀，做到内熟而外不焦，整个球体的茶叶 茶汤 滋味醇厚甘鲜、茶香芬芳扑鼻且馥郁持久， 解决了本行业渴望解决但始终未获成功的技术难题。
附图说明
无附图。
 本发明的最佳实施方式
本发明铁观音茶球由一定数量的铁观音茶叶包揉成球状并烘干成型；茶球的球径大小可根据产品要求制作。茶球不仅可陈放在室内以改善空气环境，还可根据需要不时从其上取下部分进行冲泡，茶汤同样味醇甘鲜。
制作铁观音茶球的具体工艺步骤如下：
A、采摘茶鲜叶：采摘成熟新梢的叶片2～3叶，必须在嫩捎形成驻芽后，顶叶刚展开呈小开面或中开面时采摘。
B、 晒青、凉青：晒青时间以午后4时阳光柔和时为宜，叶子宜薄摊以失去原有光泽，叶色转暗，手模叶子柔软，顶叶下垂，并且失重6～9％左右为适度；晒青适度后，移入凉青间进行凉青，作用是散发叶间热气，促进叶内水分重新分布平衡。
C、 做青：茶叶摇青与凉青相间进行；摇青的作用是使叶子在外力的作用破坏叶缘细胞组织部分，使其溢出茶汁与空气接触而引起多酚类化合物局部酶促氧化，同时使内含物质成分进一步分解。摇青共进行3次，第1次在摇青机中每分钟15～20转，摇青2分钟，之后每次摇青的转数逐次增加、力度加强，使叶缘有一定的损伤，有青、臭气散发上来；摇青后凉青历时由短到长，摊叶厚度由薄到厚。
D、炒青：炒青要及时，当青叶青味消失香气初露即应抓紧进行；炒青温度200℃～230℃，时间持续2～3分钟，至叶片含水量48～55%；
E、揉捻：揉压茶叶，挤出茶汁凝于叶表，增强叶子的黏结性，并初步揉卷成条；
F、初烘：初烘是为了蒸发茶叶中部分水分、浓缩茶汁并凝结于茶条表面，同时茶条烘热后，其柔软性、黏结性和可塑性都增强，便于下面步骤中包揉成型；初烘温度为80℃～100℃，持续时间8分钟，使叶片含水量降至45～50%；
G、包揉：采用揉、搓、压、抓、滚等手法，用巾布将一定数量的茶叶包揉成符合大小要求的球状。
H、烘干：该过程分三个阶段进行：
第一阶段：将包揉成形的茶球烘焙，烘焙温度60℃，持续3小时；之后再烘焙两次，每间隔15日进行，每次烘焙的温度和时间相同。
第二阶段：将第一阶段烘焙后的茶球放置30日，然后把茶球放入烘箱中烘焙，温度70℃并持续5小时；间隔30日再烘焙一次，温度、持续时间与前次相同。
第三阶段：将第二阶段后经180日将茶叶烘焙，烘焙温度90℃～110℃，持续7小时。
 本发明的实施方式
实施例1：
将采摘的茶鲜叶依次晒青、凉青、做青， 当青叶青味消失而香气初露即进行炒青， 炒青温度200℃，时间持续3分钟，至叶片含水量大约为52%；揉压茶叶，挤出茶汁；将茶叶放入烘箱中进行初烘，温度为80℃，持续时间8分钟，使叶片含水量降至50%左右；采用揉、搓、压、抓、滚等手法，用巾布将一定数量的茶叶包揉成符合大小要求的球状；将包揉的茶球进行烘干，分三阶段，第一阶段：将包揉成形的茶球烘焙，烘焙温度60℃，持续3小时；之后再烘焙两次，每间隔15日进行，每次烘焙的温度和时间相同。第二阶段：将第一阶段烘焙后的茶球放置30日，然后把茶球放入烘箱中烘焙，温度70℃并持续5小时；间隔30日再烘焙一次，温度、持续时间与前次相同。第三阶段：将第二阶段后经180日将茶叶烘焙，烘焙温度90℃，持续7小时。
实施例2：
将采摘的茶鲜叶依次晒青、凉青、做青， 当青叶青味消失而香气初露即进行炒青， 炒青温度220℃，时间持续3分钟，至叶片含水量大约为50%；揉压茶叶，挤出茶汁；将茶叶放入烘箱中进行初烘，温度为100℃，持续时间8分钟，使叶片含水量降至45%；采用揉、搓、压、抓、滚等手法，用巾布将一定数量的茶叶包揉成符合大小要求的球状；将包揉的茶球进行烘干，分三阶段，第一阶段：将包揉成形的茶球烘焙，烘焙温度60℃，持续3小时；之后再烘焙两次，每间隔15日进行，每次烘焙的温度和时间相同。第二阶段：将第一阶段烘焙后的茶球放置30日，然后把茶球放入烘箱中烘焙，温度70℃并持续5小时；间隔30日再烘焙一次，温度、持续时间与前次相同。第三阶段：将第二阶段后经180日将茶叶烘焙，烘焙温度110℃，持续7小时。
 工业实用性
本发明的茶球在制作过程中内部茶叶和外部茶叶受热均匀，做到内熟而外不焦，整个球体的茶叶茶汤滋味醇厚甘鲜、茶香芬芳扑鼻且馥郁持久，具有良好的工业实用性。
 序列表自由内容

Claims (3)

  1. 铁观音茶球，其特征在于：所述茶球是由复数片铁观音茶叶包揉成球状并烘干成型。
  2. 一种权利要求1所述的铁观音茶球制作工艺，包括如下步骤：
    （1）将采摘的茶鲜叶进行晒青、凉青；
    （2）做青：茶叶摇青与凉青相间进行；
    （3）炒青：炒青温度200℃～230℃，时间持续2～3分钟，至叶片含水量48～55%；
    （4）揉捻：揉压茶叶，挤出茶汁凝于叶表，增强叶子的黏结性，并初步揉卷成条；
    （5）初烘：烘焙温度80℃～100℃，持续时间8分钟，叶片含水量降至45～50%；
    （6）包揉：采用揉、搓、压、抓等手法，将复数片茶叶包揉成球状；
    （7）烘干：该过程分三个阶段进行：
    第一阶段：将包揉成形的茶球烘焙，之后再烘焙两次，每间隔15日进行一次，每次烘焙温度60℃，持续3小时；
    第二阶段：所述第一阶段后经30日将茶球烘焙，烘焙温度70℃，持续5小时；间隔30日再烘焙一次，温度、持续时间与前次相同；
    第三阶段：所述第二阶段后经180日将茶球烘焙，烘焙温度90℃ ～ 110℃，持续7小时。
  3. 根据权利要求2所述的铁观音茶球制作工艺，其特征在于：所述步骤（2）中摇青共进行3次， 第1次在摇青机中每分钟15～20转，摇青2分钟，之后每次摇青的转数逐次增加、力度加强；摇青后凉青历时由短到长，摊叶厚度由薄到厚。
PCT/CN2010/078446 2009-11-06 2010-11-05 铁观音茶球及其制作工艺 WO2011054308A1 (zh)

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