CN101953409A - Fragrance-increasing method of tealeaves by spreading for times - Google Patents
Fragrance-increasing method of tealeaves by spreading for times Download PDFInfo
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- CN101953409A CN101953409A CN 201010298098 CN201010298098A CN101953409A CN 101953409 A CN101953409 A CN 101953409A CN 201010298098 CN201010298098 CN 201010298098 CN 201010298098 A CN201010298098 A CN 201010298098A CN 101953409 A CN101953409 A CN 101953409A
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Abstract
The invention discloses a fragrance-increasing method of tealeaves by spreading for times, belonging to the field of tealeaf processing technologies. The method comprises the following steps of: (1) drying: the drying is divided into two parts, wherein the time and temperature of the two parts are 7 min and 115-125 DEG C, respectively; (2) spreading: spreading the dried tealeaves for 24-32 h, wherein the spreading thickness is 3-5 cm; (3) increasing fragrance: carrying out high-temperature fragrance increase on the spread tealeaves, wherein the fragrance-increasing temperature is 128-132 DEG C and the time is 6.8-7.2 min. According to the method, the quality characteristic of deep fragrance of the green tea is formed.
Description
Technical field
The present invention relates to a kind of tea Processing method, relate in particular to a kind of tea aroma raising method.
Background technology
After traditional Titian technology is dry spreading for cooling in the Tea Processing, handle carry out disposable Titian at goods immediately.This is unfavorable for the abundant extraction of fragrance and the formation of durable aroma, and wet phenomenon in doing outside often occurring in goods is unfavorable for the preservation of fragrance very much.
Summary of the invention
A kind of tealeaves that can form the qualitative characteristics of the high long fragrance of green tea that the objective of the invention is to solve above-mentioned shortcoming and provide divides the vice-minister to spread out method for increasing aroma.
A kind of tealeaves of the present invention divides the vice-minister to spread out method for increasing aroma, comprises the steps:
(1) drying: the dry redrying of dividing, redrying time, temperature are 7min respectively, 115 ℃～125 ℃;
(2) spread: dried tealeaves through spreading of 24h～32h, spreads thickness 3cm～5cm;
(3) Titian: the tealeaves through after spreading, carry out last high temperature Titian, the Titian temperature is 128 ℃～132 ℃, time 6.8min～7.2min.
Above-mentioned tealeaves divides the vice-minister to spread out method for increasing aroma, and wherein: dry, aroma increasing equipment is all selected the 6CHF20-M automatic drier for use.
Above-mentioned tealeaves divides the vice-minister to spread out method for increasing aroma, wherein: spread in bamboo matter dustpan.
The present invention compared with prior art, have tangible advantage and effect, by above technical scheme as can be known: after the drying of tealeaves through twice high temperature, had high and stable fragrance, then the spreading in the process of long period, tealeaves is further after-ripening oxidation again, continues to increase taste substance, at high temperature carry out Titian at last again, just formed the qualitative characteristics of the high long fragrance of green tea.
The specific embodiment
Be described further in conjunction with beneficial effect of the present invention by the following examples:
Embodiment 1:
A kind of tealeaves divides the vice-minister to spread out method for increasing aroma, comprises the steps:
(1) drying: equipment choosing 6CHF20-M automatic drier, the dry redrying of dividing, redrying time, temperature basically identical are respectively 7min, 115 ℃;
(2) spread: dried tealeaves, spread in the bamboo matter dustpan of 70cm diameter, through spreading of 24h, spread thickness 3cm;
(3) Titian: equipment choosing 6CHF20-M automatic drier, the tealeaves through after spreading carries out last high temperature Titian, and the Titian temperature is 128 ℃, time 7.2min.
Embodiment 2:
(1) drying: equipment choosing 6CHF20-M automatic drier, the dry redrying of dividing, redrying time, temperature basically identical are respectively 7min, 120 ℃;
(2) spread: dried tealeaves, spread in the bamboo matter dustpan of 70cm diameter, through spreading of 29h, spread thickness 4cm;
(3) Titian: equipment choosing 6CHF20-M automatic drier, the tealeaves through after spreading carries out last high temperature Titian, and the Titian temperature is 130 ℃, time 7min.
Embodiment 3:
A kind of tealeaves divides the vice-minister to spread out method for increasing aroma, comprises the steps:
(1) drying: equipment choosing 6CHF20-M automatic drier, the dry redrying of dividing, redrying time, temperature unanimity are respectively 7min, 125 ℃;
(2) spread: dried tealeaves, spread in bamboo matter dustpan, through spreading of 32h, spread thickness 5cm;
(3) Titian: equipment choosing 6CHF20-M automatic drier, the tealeaves through after spreading carries out last high temperature Titian, and the Titian temperature is 132 ℃, time 6.8min.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, any technical solution of the present invention content that do not break away from,, all still belong in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did according to technical spirit of the present invention.
Claims (3)
1. a tealeaves divides the vice-minister to spread out method for increasing aroma, comprises the steps:
(1) drying: the dry redrying of dividing, redrying time, temperature are 7min, 115 ℃～125 ℃ respectively;
(2) spread: dried tealeaves through spreading of 24h～32h, spreads thickness 3cm～5cm;
(3) Titian: the tealeaves through after spreading, carry out last high temperature Titian, the Titian temperature is 128 ℃～132 ℃, time 6.8min～7.2min.
2. tealeaves as claimed in claim 1 divides the vice-minister to spread out method for increasing aroma, and wherein: dry, aroma increasing equipment is all selected the 6CHF20-M automatic drier for use.
3. tealeaves as claimed in claim 1 or 2 divides the vice-minister to spread out method for increasing aroma, wherein: spread in bamboo matter dustpan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010298098 CN101953409A (en) | 2010-09-30 | 2010-09-30 | Fragrance-increasing method of tealeaves by spreading for times |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201010298098 CN101953409A (en) | 2010-09-30 | 2010-09-30 | Fragrance-increasing method of tealeaves by spreading for times |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101953409A true CN101953409A (en) | 2011-01-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201010298098 Pending CN101953409A (en) | 2010-09-30 | 2010-09-30 | Fragrance-increasing method of tealeaves by spreading for times |
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| CN (1) | CN101953409A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222513A (en) * | 2013-05-16 | 2013-07-31 | 吴光伦 | Method for preparing high-scent green tea |
| CN103652003A (en) * | 2013-11-18 | 2014-03-26 | 深圳市深宝技术中心有限公司 | Processing method of highly-baked aroma tea powder |
| CN105192145A (en) * | 2015-10-27 | 2015-12-30 | 安徽省茗闻天下农业发展有限公司 | Drying method of green tea |
| CN107494795A (en) * | 2017-09-30 | 2017-12-22 | 三江县善茶轩工艺品有限公司 | Tea aroma raising method |
| CN113261666A (en) * | 2021-05-07 | 2021-08-17 | 云南品斛堂生物科技有限公司 | Method and equipment for improving fragrance of dried dendrobe slices |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785508A (en) * | 2009-12-29 | 2010-07-28 | 华南农业大学 | Processing method of flowery type green tea |
-
2010
- 2010-09-30 CN CN 201010298098 patent/CN101953409A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785508A (en) * | 2009-12-29 | 2010-07-28 | 华南农业大学 | Processing method of flowery type green tea |
Non-Patent Citations (2)
| Title |
|---|
| 《中国茶叶大辞典》 20001231 陈宗懋 无 中国轻工业出版社 第254页 1－3 , 第1版 * |
| 《贵州农业科学》 20100731 牟春林等 不同摊放时间后提香对绿茶品质的影响 第186－189页 1－3 第38卷, 第7期 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222513A (en) * | 2013-05-16 | 2013-07-31 | 吴光伦 | Method for preparing high-scent green tea |
| CN103222513B (en) * | 2013-05-16 | 2014-12-03 | 吴光伦 | Method for preparing high-scent green tea |
| CN103652003A (en) * | 2013-11-18 | 2014-03-26 | 深圳市深宝技术中心有限公司 | Processing method of highly-baked aroma tea powder |
| CN103652003B (en) * | 2013-11-18 | 2015-02-25 | 深圳市深宝技术中心有限公司 | Processing method of highly-baked aroma tea powder |
| CN105192145A (en) * | 2015-10-27 | 2015-12-30 | 安徽省茗闻天下农业发展有限公司 | Drying method of green tea |
| CN107494795A (en) * | 2017-09-30 | 2017-12-22 | 三江县善茶轩工艺品有限公司 | Tea aroma raising method |
| CN113261666A (en) * | 2021-05-07 | 2021-08-17 | 云南品斛堂生物科技有限公司 | Method and equipment for improving fragrance of dried dendrobe slices |
| CN113261666B (en) * | 2021-05-07 | 2022-08-16 | 云南品斛堂生物科技有限公司 | Method and equipment for improving fragrance of dried dendrobe slices |
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Application publication date: 20110126 |