WO2012016541A1

WO2012016541A1 - Method for producing fragrant tieguanyin tea

Info

Publication number: WO2012016541A1
Application number: PCT/CN2011/078042
Authority: WO
Inventors: 王文礼
Original assignee: 福建八马茶业有限公司
Priority date: 2010-08-05
Filing date: 2011-08-04
Publication date: 2012-02-09
Also published as: CN101884354B; CN101884354A

Abstract

Disclosed is a method for producing a fragrant Tieguanyin tea, comprising the following steps: selection and mixing of fresh tea leaves, sun-withering, rolling while green, de-activation of enzymes, mild blow-drying, thermal dehydration, careful reselection, and drying by charcoal fire. The fresh leaves are selected from old Tieguanyin tea bushes of at least 25 years of age, and from young Tieguanyin tea bushes of 2-5 years of age, and mixed. The mixing of fresh leaves improves the quality of the final tea and the particular charcoal-fired drying imparts a noticeable scent of dry-roasted rice to the dried tea, while the infused tea has clear notes of cream flavour and a light orchid fragrance.

Description

Production method of Luzhou-flavor Tieguanyin

Technical field

The invention relates to a tea production method, in particular to a dry tea with fried rice, The tea soup has a creamy aroma and a production method of Tieguanyin with an orchid flavor.

Background technique

Tieguanyin is a kind of oolong tea, which was invented by Anxi people in Fujian from 1725-1735. Its main producing area is located in Fujian Province. For a long time, Tieguanyin has been loved by people from all walks of life for its unique taste.

Many sold in the market Due to the lack of production process, Luzhou Guanyin Tea causes damage to the color, aroma and taste of the processed tea, and the quality is poor, and even reduces the content of the soluble components such as tea polyphenols and amino acids in the tea. In addition, There are also some good quality Tieguanyin on the market, which usually contains a unique fragrance, but due to the influence of production methods, the fragrance is often single.

As the leading enterprise in processing Tieguanyin tea, the applicant has been investing heavily in new product development and process technology improvement. In the production process of Luzhou-flavor Tieguanyin tea, it is essential to grasp the selection of fresh leaves, baking temperature and time.

On the basis of in-depth study of the existing processing methods, the applicant combined with the traditional Tieguanyin production method, after years of repeated research and trial production, finally developed a dry tea, tea soup and tea taste with different flavors. Luzhou-style Tieguanyin.

technical problem

The present invention provides a method for producing Tieguanyin having various flavors, which On the basis of the prior art, the selection of fresh leaves is more sophisticated, and combined with the traditional fermentation method, using a unique tea picking and baking process, the improvement of the above methods effectively overcomes the poor quality of the existing tea leaves and the single fragrance. The problem.

Technical solution

In order to solve the above technology, the technical solution of the present invention is as follows:

The production method of Luzhou-style Tieguanyin, which includes the following steps:

a) Selection of fresh leaves: fresh leaves of Laojiao Tieguanyin with at least 25 years of age and Xinyi Tieguanyin of 2-5 years old are selected respectively, and fresh leaves of Laojiao Tieguanyin and fresh leaves of Xinyi Tieguanyin are used. The ratio of the fresh leaves of Laojiao Tieguanyin fresh leaves and Xinyi Tieguanyin is 1:1-2 by weight;

b) drying the sun: the fresh leaves after the fight and drying are 25-35 minutes;

c) Make green: control the temperature and relative humidity to 18-20 ° C and 55%-65%, respectively, and then alternately shake and dry the fresh leaves until the leaf color turns yellow-green;

d) Killing: The tea after the greening is smashed for 3-8 minutes;

e) 揉 baking: the tea leaves are formed into a tightly curved shape by alternately wrapping and baking;

f) drying: control the temperature between 70 ° C and 100 ° C, and dry the tea leaves;

g) Selection: removal of tea stems, yellow tablets, sundries, fine tea, debris and light inclusions;

h) Charcoal fire baking: in the drying furnace, first control the temperature at 110-120 ° C, bake for 20-30 minutes, then control the temperature at 100-110 ° C, simmer for 4-5 hours, then control the temperature Bake at 20-120 ° C for 20-30 minutes.

As a preferred embodiment of the present invention, the age of the old 枞Tie Guanyin in the step a is at least 30 years; the age of the new 枞Tie Guanyin is 3-4 years.

As an improvement of the present invention, in step b, the sputum or tea towel cloth is pre-plated on the drying field, and then the fresh leaves are placed on the crepe or tea towel cloth, and the thickness of the leaf is controlled to be 2 -3cm between.

As a preferred embodiment of the present invention, the time of step b is 8-11 am or 3-5 pm on a sunny day, and at least the tea leaves are flipped once during the tanning process.

As a modification of the present invention, the temperature in the greening machine in step d is controlled at 230-250 °C.

As a further improvement of the present invention, the step g is further divided into three steps. First, the tea stems, the yellow tablets and the sundries are removed by hand rubbing, and then the sieve is used to remove the fine tea, and then the air sorting machine is used. Debris and lightweight inclusions are removed.

Beneficial effect

From the above description of the invention, it is apparent that the advantages of the present invention over the prior art are:

1. The present invention is more sophisticated in the selection and blending of fresh leaves, which is to match the old 枞Tie Guanyin of at least 25 years old and the fresh leaves of the new 枞Tieguanyin of 2-5 years old, and the old 枞Tie Guanyin The fresh leaves are full-bodied, and the fresh leaves of the new 枞Tieguanyin, which is 2-5 years old, are richer in internal materials, and the fresh leaves after the fight are more conducive to improving the quality of the tea.

2. The invention utilizes the traditional fermentation characteristics, and combines the special charcoal fire baking process to produce a dry tea with obvious fried rice scent. The dried tea brewed tea soup has obvious creamy fragrance, and the taste is faint. Orchid fragrance.

3. The invention first removes tea stems, yellow tablets and sundries by hand, and then sieves the fine tea with a sieve, and then removes the debris and the light inclusions by using a wind sorter, and effectively uses the triple selection method. The quality of the tea is ensured.

DRAWINGS

No drawings.

BEST MODE FOR CARRYING OUT THE INVENTION

The process of the Luzhou-type Tieguanyin of the present invention mainly comprises the following steps: fresh leaf selection→sun-green→greening→killing→drying→drying→selection→charcoal baking.

a, fresh leaf selection

The leaves of Laojiao Tieguanyin, which is at least 25 years old, and the fresh leaves of Xinyi Tieguanyin, which are 2-5 years old, are used to match the fresh leaves of the old Tieguanyin and the fresh leaves of the new Tieguanyin. The ratio of fresh leaves to fresh leaves of fresh scorpion Tieguanyin is 1:1-2 by weight. The fresh leaves of Laojiao Tieguanyin, which is at least 25 years old, are full-bodied. The fresh leaf tea of the 2-5-year-old Xinyi Tieguanyin is relatively rich, and its intrinsic material is more abundant.

b, drying

First pre-lay the tea or tea towel on the drying field, then spread the fresh leaves on the sun-baked field, and control the thickness of the leaf to be between 2-3cm, then about 25-35 minutes, and at least flip it during the period. once. Due to the softer morning and afternoon sunshine, the time for sun-drying is generally chosen at 8-11 am or 3-5 pm on a sunny day. Through the reasonable use of sunlight, the fresh leaves can be moderately dehydrated. The general weight loss rate is 8%-12%, and through the drying, it helps to form the Tieguanyin aroma and remove the grassy taste.

c, doing green

Generally, it is carried out in a green machine. The fresh leaves after drying are put into a green machine (1/2-2/3 of the installed capacity is suitable), and the temperature of the green is controlled at 18-20 °C, and the relative humidity is controlled. 55%-65%, then alternately shake and dry, to promote the oxidation of polyphenols in fresh leaves, forming the unique quality of Tieguanyin. The greening performance is to return to the water, and the greening is to soften the green. The greening and the hanging green are generally alternated 2-3 times. The first time is shaken for 3 minutes, and the green odor is slightly exposed, and the greening is 2 hours. , to the green taste retreat, the blade is slightly flat, hand touched and slippery. The second time it was shaken for 8-12 minutes, it was shaken until the blue smell appeared, the leaves were slightly stiff, the greening was 2 hours, the green taste was back, the leaves were slightly flat, the leaves were slightly light green, the leaves were slightly red, and the serrations were slightly red. Three times of shaking for 20-30 minutes, shaking until the green smell is strong, the fresh leaves are stiff, dry for 8-12 hours, until the green taste is exhausted, the fruit and fruit fragrance is revealed.

d, killing

In the smashing machine, the temperature in the smashing machine is controlled at 230-250 ° C, and the tea leaves after greening are put into the smashing machine with a quantity of 5-10 kg per green. When the green tea is turned, the tea leaves are turned and the leaf temperature rises rapidly. After killing for about 3-8 minutes, the tea leaves are discharged. The use of high temperature destroys the activity of the enzyme, inhibits the tea from continuing to ferment, avoids the loss of aroma, and maintains the unique aroma of Tieguanyin. At the same time, it can evaporate a large amount of water in the tea by killing, reducing the weight loss rate by about 30%, and making the leaf soft. In order to facilitate the formation and drying. After the green tea leaves turn yellow-green, the leaves are wrinkled, the leaves are soft, and the hand-held tea leaves are slightly dry and have a hot-smelling aroma.

e, drying

The tea leaves are formed into a tightly curved shape by alternately wrapping and baking, and the bitterness is eliminated by heating, and the unique odor of Tieguanyin is further formed.

The specific operation is as follows: the tea leaves are hot and the amount is loaded into the machine, the pressure is lightly → slightly heavier → light, after 2-3 minutes, the curling rate is 60%, and the extruded tea juice adheres to the leaves. table. You should master the principle of “hot, moderate, fast, short-term”, and pressurize “light, heavy, light”.

After simmering, put a bag of towels and put the amount of leaves to be roughly 12.5 kg; then use a speed charter to make a sphere; then put it into a flat bag; when it is smashed, it should be loose and tight, and the bagging time is 2-5 minutes. Put in a loose bag machine or manually disintegrate the tea ball.

Repeat the above steps (package → loose pack) 4-5 times. The tea leaves are then placed in a dryer and the thickness of the tea leaves is maintained at about 2 cm, followed by initial baking. The initial baking temperature is 60-100 ° C, and the time is about 15-20 minutes. When the first baking is done until the tea leaves are not sticky, when about 60% dry, the tea leaves are slightly cooled and can be covered. The operation method of the multi-packaging crucible is the same as the above-mentioned packaging method, and the tighter the tea ball is, the tighter the cord is, the better. Repeat this step (package → alternate) for 4 times.

Re-drying, using a dryer, the thickness of the tea is about 2 cm, the temperature is 60-100 ° C, and the time is about 15-20 minutes. After the re-baking, the tea leaves are slightly cool and can be repacked. Bake until the hand touches the tea with a slight tingling hand, 70% dry is appropriate.

Re-package: The operation method of the multi-package 揉 is the same as that of the multi-package ;; the degree of sputum: the tighter the tea ball, the tighter the knot, the better. Repeat this step (package → loose pack) 3 times. After the bag is wrapped, the tea embryos are set for about 1 hour to prevent the strips from being loose, so that the shape of the tea leaves is tight and beautiful.

f, drying

Keep the temperature in the dryer at about 70-100 °C, and slowly dry the tea leaves at low temperature until the tea stems are crisp and easy to be broken. The excess water can be removed by the drying operation, so that the moisture content of the tea is less than 5%, which is favorable for the fixed quality and convenient for storage.

g, featured

The selection includes three steps: manual picking, screening and wind selection. Its specific operation is as follows:

Hand-picked, remove all tea stems, yellow tablets and sundries, and carry out deep shaping to make the tea leaves evenly knotted;

Screening, screening the fine tea and tea group with a mesh of 3 mesh and 10 mesh;

Wind selection, using the wind sorter, the weight and thickness of the tea, respectively, to the end of the tea and debris and other light inclusions.

h, charcoal fire baking

When baking, dry lychee wood and longan wood are blown into the drying furnace with a hot air blower. The temperature is first controlled at 110-120 ° C, baked for 20-30 minutes to remove moisture and odor; then the temperature is controlled at 100- 110 ° C, slow fire for 4-5 hours, so that the tea slowly absorbs heat slowly, the water distribution in the leaves disappears completely; then the temperature is controlled at 110-120 ° C, baking for 20-30 minutes to promote the unique fried rice form.

Charcoal fire baking is to make the low-boiling aromatic substances of tea play under the action of dry heat, the high-boiling aromatic substances are exposed, the aroma turns into clear alcohol, which can reduce bitterness, promote the decomposition and caramelization of sugar substances, and make the tea with caramel And a sweet taste.

In addition, after the above steps are completed, the tea leaves often need to perform the following steps, namely, cooling, homogenizing, and packing. The tea made by the above process has a strong fried rice scent, a tea broth with a distinct creamy aroma and a sweet orchid scent.

Embodiments of the invention

Embodiment 1

This embodiment is a preferred embodiment of the present invention, and the embodiment includes the following steps:

1. Selection of fresh leaves: The fresh leaves of the 30-year-old Laojiao Tieguanyin and the fresh leaves of the 3rd-year-old Xinyi Tieguanyin are combined, and the proportion of the fresh leaves of the old Tieguanyin fresh leaves and the new Tieguanyin It is 1:1 by weight.

2, drying: then the fresh leaves after the fight and put on the pre-shopped tea towel cloth drying field, drying in the sun on the field for 30 minutes, during at least one flip.

3, do green: fresh leaves after sun drying into the green machine, the temperature is controlled at 18 ° C, the humidity is controlled at 60%, and alternately shake and dry.

4. Killing: Put the fresh leaves into the 110-type drum killing machine. The temperature in the cylinder is controlled at 230 °C. When the green leaves are fried, the fresh leaves are turned, so that the leaf temperature rises rapidly, and the activity of the enzyme is stopped quickly. After 3 minutes, the leaves are discharged. tea.

5. Drying: The tea leaves are formed into a tightly curved shape by alternately wrapping and baking.

6. Drying: Keep the temperature in the dryer at about 70 °C, and slowly dry the tea leaves until the tea stalks are crisp.

7. Selection: Firstly, all the tea stalks, yellow tablets and sundries are removed by hand and the tea leaves are evenly rounded; then the 3 mesh and 10 mesh screens are used to screen the fine tea and tea group respectively; Use the wind sorter to lift the tea leaves and pieces without debris and light inclusions.

8. Charcoal fire baking: In the drying furnace, the temperature is first controlled at 110 ° C, baked for 20 minutes, then the temperature is controlled at 100 ° C, simmer for 5 hours, then the temperature is controlled at 110 ° C, and baked for 20 minutes.

Embodiment 2

This embodiment includes the following steps:

1. Fresh leaf selection: The fresh leaves of the 25-year-old Laojiao Tieguanyin and the new 5-year-old Xinyi Tieguanyin fresh leaves are combined, and the proportion of fresh leaves of Laojiao Tieguanyin fresh leaves and Xinyi Tieguanyin is added. It is 1:2 by weight.

2, drying: then the fresh leaves after the fight and put on the pre-shopped tea towel cloth drying field, drying in the sun on the field for 25 minutes, during at least one flip.

3, do green: fresh leaves after sun drying into the green machine, the temperature is controlled at 20 ° C, the humidity is controlled at 60%, and alternately shake and dry.

4. Killing: Put the fresh leaves into the 110-type drum killing machine. The temperature in the cylinder is controlled at 250 °C. When the green leaves are fried, the fresh leaves are turned, so that the leaf temperature rises rapidly, and the activity of the enzyme is stopped quickly. After 8 minutes, the leaves are discharged. tea.

6. Drying: Keep the temperature in the dryer at about 100 °C, and slowly dry the tea leaves until the tea stalks are crisp.

8. Charcoal fire baking: In the drying furnace, the temperature is first controlled at 120 ° C, baked for 30 minutes, then the temperature is controlled at 110 ° C, simmer for 4 hours, then the temperature is controlled at 120 ° C, and baked for 30 minutes.

Embodiment 3

This embodiment includes the following steps:

1. Selection of fresh leaves: The fresh leaves of the 35-year-old Laojiao Tieguanyin and the new three-year-old Xinyi Tieguanyin fresh leaves are combined, and the proportion of fresh leaves of Laojiao Tieguanyin fresh leaves and Xinyi Tieguanyin is added. It is 1:1.5 by weight.

2, drying: then the fresh leaves after the fight and put on the pre-shopped tea towel cloth drying field, drying in the sun on the field for 35 minutes, during at least one flip.

3, do green: fresh leaves after sun drying into the green machine, the temperature is controlled at 19 ° C, the humidity is controlled at 60%, and alternately shake and dry.

4. Killing: Put the fresh leaves into the 110-type drum killing machine. The temperature in the cylinder is controlled at 240 °C. When the green leaves are fried, the fresh leaves are turned, so that the leaf temperature rises rapidly, and the activity of the enzyme is stopped quickly. After 5 minutes, the leaves are discharged. tea.

6. Drying: Keep the temperature in the dryer at about 80 °C, and slowly dry the tea leaves until the tea stalks are crisp.

8. Charcoal fire baking: In the drying furnace, the temperature is first controlled at 115 ° C, baked for 25 minutes, then the temperature is controlled at 105 ° C, simmer for 4.5 hours, then the temperature is controlled at 115 ° C, baked for 25 minutes.

In addition, after the charcoal fire is finished, it is usually necessary to cool, mix and pack.

Industrial applicability

The invention is suitable for industrial mass production and has good industrial applicability.

Sequence table free content

Claims

The production method of Luzhou-style Tieguanyin is characterized in that it comprises the following steps:

a) Selection of fresh leaves: fresh leaves of Laojiao Tieguanyin with at least 25 years of age and Xinyi Tieguanyin of 2-5 years old are selected respectively, and fresh leaves of Laojiao Tieguanyin and fresh leaves of Xinyi Tieguanyin are used. The ratio of the fresh leaves of Laojiao Tieguanyin fresh leaves and Xinyi Tieguanyin is 1:1-2 by weight;

b) drying the sun: the fresh leaves after the fight and drying are 25-35 minutes;

c) Make green: control the temperature and relative humidity to 18-20 ° C and 55%-65%, respectively, and then alternately shake and dry the fresh leaves until the leaf color turns yellow-green;

d) Killing: The tea after the greening is smashed for 3-8 minutes;

e) 揉 baking: the tea leaves are formed into a tightly shaped shape by alternately wrapping and baking;

f) drying: control the temperature between 70 ° C and 100 ° C, and dry the tea leaves;

g) Selection: removal of tea stems, yellow tablets, sundries, fine tea, debris and light inclusions;

h) Charcoal fire baking: in the drying furnace, first control the temperature at 110-120 ° C, bake for 20-30 minutes, then control the temperature at 100-110 ° C, simmer for 4-5 hours, then control the temperature Bake at 20-120 ° C for 20-30 minutes.
The method for producing a strong-flavored Tieguanyin according to claim 1, wherein the age of the old scorpion Guanyin in the step a is at least 30 years; and the age of the new 枞Tieguanyin is 3-4 years.
The method for producing a strong-flavored Tieguanyin according to claim 1, wherein in the step b, the glutinous rice or the tea towel cloth is pre-plated on the drying field, and then the fresh leaves after the splicing are placed on the sputum.苈 or tea towel cloth, and control the thickness of the leaf is between 2-3cm.
The method for producing a strong-flavored Tieguanyin according to claim 1 or 3, wherein the time of the step b is 8-11 o'clock in the morning on a sunny day or 3-5 o'clock in the afternoon, and at least the tea leaves are dried during the tanning process. Flip once.
A method of producing a Luzhou-style Tieguanyin according to claim 1, wherein the temperature in the greening machine in the step d is controlled at 230 to 250 °C.
The method for producing Luzhou-style Tieguanyin according to claim 1, wherein the step g is further divided into three steps, firstly, the tea stem, the yellow tablet and the sundries are removed by manual rubbing, and then Screen the sieve to remove the fine tea and then remove the debris and lightweight inclusions using a wind sorter.