CN102365998B - Preparation technology of mianxiang jinyun Tie Guanyin tea - Google Patents
Preparation technology of mianxiang jinyun Tie Guanyin tea Download PDFInfo
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Abstract
The invention discloses a preparation technology of mianxiang jinyun Tie Guanyin tea. The technology comprises the following processes of: A. fresh leaf picking; B. sun withering; C. cooling; D. rocking; E. parching; F. first quick packaging and packed rolling; G. first drying: at a machine drying temperature of 50-60DEG C for 10-15min; H. second quick packaging and packed rolling; I. re-drying; J. packed rolling again; K. gross tea drying; L. stalk and leaf rejecting: rejecting tea stalks and old leaves as well as red leaves; M. purified tea baking: baking the purified tea for 24h at a temperature of 80-105DEG C. The preparation technology of mianxiang jinyun Tie Guanyin tea employs a repeated rocking mode during rocking, thus ensuring a golden yellow and bright finished soup color, mellow tea soup mouthfeel, as well as lingering and lasting fragrance. By controlling reasonable baking temperature and baking time, the preparation technology of the invention greatly improves tea fragrance during tea baking. Therefore, Tie Guanyin tea prepared by the technology of the invention has the characteristics of lasting and lingering tea fragrance as well as mellow mouthfeel. Meanwhile, according to the technology prepared in the invention, the tea is fermented to a high degree, thus being easy to store and unharmful to the stomach after drinking.
Description
Technical field
The present invention relates to a kind of tealeaves manufacture craft, particularly a kind of manufacture craft of extra-strong tea.
Background technology
Iron Guanyin belongs to oolong tea, is the representative of one of Chinese well-known tea oolong tea, between green tea and black tea, belongs to the semi-fermented tea class.
Present delicate fragrance type Iron Guanyin adopts slight fermentation mostly, and the sense organ attenuation degree overwhelming majority is on the low side, if millet paste is characterized as the viridescent sweet mung bean soup, presents so-called blue or green flavor, and leaf background color pool also more is dark green color and luster, frangible.Scented Tieguanyin tea is fragrant golden, but the fragrant mouthfeel of tea is mellow not long, and the Iron Guanyin of light fermented type easily injures one's stomach difficult the storage.
Therefore need to improve the Tie Guanyin tea manufacture craft for the shortcoming of delicate fragrance type Iron Guanyin, make the existing high fragrance of the Iron Guanyin of producing, and have the aromatic thick long characteristics of tea, to improve the mouthfeel of Iron Guanyin.
Summary of the invention
In view of this, the manufacture craft that the purpose of this invention is to provide the fragrant golden rhythm Iron Guanyin of a kind of silk floss is improved by the traditional manufacturing technique to Iron Guanyin, can make the existing very high fragrance of the Iron Guanyin that makes, and tea perfume (or spice) also has mellow long characteristics, makes the mouthfeel of Iron Guanyin better.
The manufacture craft of the continuous fragrant golden rhythm Iron Guanyin of the present invention comprises following operation:
A, pluck bright leaf;
B, shine blue or green, with bright leaf airing to weightless 7-10%;
C, cool blue or green inserts indoor spreading for cooling with the tealeaves behind the solarization green grass or young crops;
D, shake green grass or young crops, shake green grass or young crops and may further comprise the steps:
(1), one shake, shook blue or green time 8-10 minute, shake and took out tea spreading-and-cooling 1-1.5 hour after blue or green,
(2), two shake, shook blue or green time 15-25 minute, shake and took out tea spreading-and-cooling 2-2.5 hour after blue or green,
(3), three shake, shook blue or green time 35-50 minute, shake and took out tea spreading-and-cooling 2.5-3 hour after blue or green,
(4), four shake, shook blue or green time 60-90 minute, shake and took out tea spreading-and-cooling 4-6 hour after blue or green;
E, fried green;
F, for the first time speed bag and rolling;
G, just baking: 50-60 ℃ of machine baking temperature, time 10-15 minute;
H, for the second time speed bag and rolling;
I, multiple baking;
J, multiple rolling;
K, gross tea oven dry may further comprise the steps:
(1), for the first time cure, stoving temperature 50-60 ℃, cure to eight to ninety percent do after with tealeaves
Lower roasting spreading for cooling,
(2), for the second time cure, stoving temperature 50-60 ℃, cured time 2.5-3 hour;
L, pick the stalk sheet: reject tea stalk and Lao Ye red autumnal leaves;
M, clean tea cure: clean tea was cured 24 hours under 80-105 ℃ of environment.
Further, described operation E fried green, the fried green temperature is 200-250 ℃;
Further, described operation F, step H and operation J include following steps:
(1), tealeaves is packed in the napkin, and pack at fast chartered plane,
(2), the tealeaves after will packing is placed on the kneading machine and kneads,
(3), the tealeaves bag after will kneading takes out, the manual tealeaves group of dismissing,
(4), repeating step (1) is to (3), until tea-leaf forming.
Beneficial effect of the present invention: the manufacture craft of the continuous fragrant golden rhythm Iron Guanyin of the present invention, in shaking blue or green process, adopt and heavily shake blue or green mode, guaranteed that finished product soup coloured gold Huang is bright, the millet paste mouthfeel is mellow, fragrance is long lasting.This manufacture craft by controlling rational stoving temperature and curing the time, is greatly improved tealeaves tea perfume (or spice) in the process of curing.Therefore it is lasting, long that the Iron Guanyin that adopts this technique to make has had tea perfume (or spice), the characteristics that mouthfeel is mellow, and this technique tealeaves attenuation degree is heavier simultaneously, easily stores, and does not drink and can injure one's stomach.
Description of drawings
The invention will be further described below in conjunction with drawings and Examples.
Accompanying drawing is the flow chart of the manufacture craft of the fragrant golden rhythm Iron Guanyin of this silk floss.
The specific embodiment
Accompanying drawing is the flow chart of the manufacture craft of the fragrant golden rhythm Iron Guanyin of this silk floss.
Embodiment one: as shown in the figure, the manufacture craft of the continuous fragrant golden rhythm Iron Guanyin of the present embodiment comprises following operation:
A, pluck bright leaf, win by the little face 2-3 leaf standard of opening in the harvesting process, the gained tea leaf quality is best;
B, shine blue or greenly, to weightless 7%, certainly in implementation, bright leaf airing weightlessness can be controlled in 7～10% with bright leaf airing, shines blue or green result all better;
C, cool blue or green inserts indoor spreading for cooling with the tealeaves behind the solarization green grass or young crops, and the spreading for cooling time is generally 50 minutes;
D, shake green grass or young crops, shake green grass or young crops and may further comprise the steps:
(1), one shake, shake the blue or green 8 minutes time, shake and took out tea spreading-and-cooling 1 hour after blue or green, a water content of tealeaves when shaking is more, the tealeaves frangibility is broken, thereby it is easily short to shake the blue or green time; The time of shaking is controlled at 8-10 minute in implementation, spreading for cooling time control can guarantee for best that the tealeaves profile was complete in 1-1.5 hour, and allows the benefit materials in the tea stalk progressively incorporate tealeaves;
(2), two shake, shake the blue or green 15 minutes time, shake and took out tea spreading-and-cooling 2 hours after blue or green, two decrease because of the tealeaves water content when shaking, and shake blue or green time proper extension; Two times of shaking were controlled at 15-25 and divide in implementation, and the spreading for cooling time is controlled at 2-2.5 hour for best, were beneficial to that benefit materials further incorporates tealeaves in the tea stalk;
(3), three shake, shake the blue or green 35 minutes time, shake and took out tea spreading-and-cooling 2.5 hours after blue or green, three water content of tealeaves when shaking further reduce, and shake with the spreading for cooling time longer; Three times of shaking were controlled at 35-50 minute in implementation, and the spreading for cooling time is controlled at 2.5-3 hour for best, were beneficial to that benefit materials fully incorporates tealeaves in the tea stalk;
(4), four shake, shake the blue or green 60 minutes time, shake and took out tea spreading-and-cooling 4 hours after blue or green; Four shake rear tealeaves is greenery red margination shape, and tea leaf fermentation is abundant, contains a large amount of aromatic substances in the tealeaves, can guarantee into the tea perfume (or spice) of sampling tea long; Certainly in implementation, to shake the blue or green time to be controlled at 60-90 minute, spreading for cooling is controlled at 4-6 hour, shakes blue or green quality all better, also should note the tealeaves color simultaneously in shaking blue or green process, to shake the blue or green time enough if the red edge explanation of greenery occurs;
E, fried green;
F, for the first time speed bag and rolling;
G, just baking: machine baking temperature 50 C, 10 minutes time; Certainly machine baking temperature control is at 50-60 ℃ in implementation, and the time is controlled at 10-15 minute, just dries by the fire effect all better;
H, for the second time speed bag and rolling;
I, multiple baking;
J, multiple rolling;
K, gross tea oven dry may further comprise the steps:
(1), for the first time cure, 50 ℃ of stoving temperatures cure and roast spreading for cooling with under the tealeaves after doing to eighty per cant, using hand in the process of curing breaks up tea group, to guarantee Baking Effect, spreading for cooling can make the moisture in the tealeaves redistribute, so that tealeaves is best at the whole drying effect that cures for the second time middle tealeaves; Cure for the first time in implementation, stoving temperature can be other value in 50-60 ℃, and the drying tea leaves degree can be eight to ninety percent other values of doing in the scope;
(2), for the second time cure, 50 ℃ of stoving temperatures cure 2.5 hours time; Cure for the second time in implementation, stoving temperature can be other value in 50-60 ℃, and the time of curing can be other value in 2.5-3 hour, and Baking Effect is all better;
L, pick the stalk sheet: reject tea stalk and Lao Ye red autumnal leaves;
M, clean tea cure: clean tea was cured 24 hours under 80 ℃ of environment, cure at clean tea that reply tealeaves stirs in the process, stir number of times and be generally 10-12 time, so that tealeaves is heated evenly, tea is unanimously fragrant; This operation can further promote tea perfume (or spice), makes tealeaves that high-quality slender joss stick characteristics all be arranged; Certainly in implementation, clean tea stoving temperature is controlled under 80-105 ℃, and Baking Effect is all better.
As the improvement to the present embodiment, described operation E fried green, the fried green temperature is 200 ℃; This operation can guarantee that tealeaves is killed thoroughly, and oxidizing ferment all loses activity, and tealeaves still keeps dark green and not sallow.In implementation, the fried green temperature also can be other value in 200-250 ℃, and the fried green effect is all better.
In the present embodiment, described operation F, step H and operation J include following steps:
(1), tealeaves is packed in the napkin, and pack at fast chartered plane,
(2), the tealeaves after will packing is placed on the kneading machine and kneads,
(3), the tealeaves bag after will kneading takes out, the manual tealeaves group of dismissing,
(4), repeating step (1) is to (3), until tea-leaf forming.
Speed bag and rolling are carried out repeatedly repeatedly, can make tea-leaf forming solid, good looking appearance.
Below having enumerated two technological parameters is embodiment of the point value in the optimal processing parameter scope described in the embodiment one:
Embodiment two: as shown in the figure, the manufacture craft of the continuous fragrant golden rhythm Iron Guanyin of the present embodiment comprises following operation:
A, pluck bright leaf, win by the little face 2-3 leaf standard of opening in the harvesting process, the gained tea leaf quality is best;
B, shine blue or greenly, to weightless 7%, certainly in implementation, bright leaf airing weightlessness can be controlled in 7～10% with bright leaf airing, shines blue or green result all better;
C, cool blue or green inserts indoor spreading for cooling with the tealeaves behind the solarization green grass or young crops, and the spreading for cooling time is generally 50 minutes;
D, shake green grass or young crops, shake green grass or young crops and may further comprise the steps:
(1), one shake, shake the blue or green 9 minutes time, shake and took out tea spreading-and-cooling 1.2 hours after blue or green, a water content of tealeaves when shaking is more, the tealeaves frangibility is broken, thereby it is easily short to shake the blue or green time;
(2), two shake, shake the blue or green 20 minutes time, shake and took out tea spreading-and-cooling 2.3 hours after blue or green, two decrease because of the tealeaves water content when shaking, and shake blue or green time proper extension;
(3), three shake, shake the blue or green 40 minutes time, shake and took out tea spreading-and-cooling 2.7 hours after blue or green, three water content of tealeaves when shaking further reduce, and shake with the spreading for cooling time longer;
(4), four shake, shake the blue or green 75 minutes time, shake and took out tea spreading-and-cooling 5 hours after blue or green; Four shake rear tealeaves is greenery red margination shape, and tea leaf fermentation is abundant, contains a large amount of aromatic substances in the tealeaves, can guarantee into the tea perfume (or spice) of sampling tea long; Simultaneously also should note the tealeaves color in shaking blue or green process, to shake the blue or green time enough if the red edge explanation of greenery occurs;
E, fried green;
F, for the first time speed bag and rolling;
G, just baking: 55 ℃ of machine baking temperature, 13 minutes time;
H, for the second time speed bag and rolling;
I, multiple baking;
J, multiple rolling;
K, gross tea oven dry may further comprise the steps:
(1), cures for the first time, 55 ℃ of stoving temperatures, cure and roast spreading for cooling with under the tealeaves after doing to 8.5 one-tenth, using hand in the process of curing breaks up tea group, to guarantee Baking Effect, spreading for cooling can make the moisture in the tealeaves redistribute, so that tealeaves is best at the whole drying effect that cures for the second time middle tealeaves;
(2), for the second time cure, 55 ℃ of stoving temperatures cure 2.75 hours time;
L, pick the stalk sheet: reject tea stalk and Lao Ye red autumnal leaves;
M, clean tea cure: clean tea was cured 24 hours under 92 ℃ of environment, cure at clean tea that reply tealeaves stirs in the process, stir number of times and be generally 10-12 time, so that tealeaves is heated evenly, tea is unanimously fragrant; This operation can further promote tea perfume (or spice), makes tealeaves that high-quality slender joss stick characteristics all be arranged.
As the improvement to the present embodiment, described operation E fried green, the fried green temperature is 225 ℃; This operation can guarantee that tealeaves is killed thoroughly, and oxidizing ferment all loses activity, and tealeaves still keeps dark green and not sallow.
In the present embodiment, described operation F, step H and operation J include following steps:
(1), tealeaves is packed in the napkin, and pack at fast chartered plane,
(2), the tealeaves after will packing is placed on the kneading machine and kneads,
(3), the tealeaves bag after will kneading takes out, the manual tealeaves group of dismissing,
(4), repeating step (1) is to (3), until tea-leaf forming.
Speed bag and rolling are carried out repeatedly repeatedly, can make tea-leaf forming solid, good looking appearance.
Embodiment three: as shown in the figure, the manufacture craft of the continuous fragrant golden rhythm Iron Guanyin of the present embodiment comprises following operation:
A, pluck bright leaf, win by the little face 2-3 leaf standard of opening in the harvesting process, the gained tea leaf quality is best;
B, shine blue or greenly, to weightless 7%, certainly in implementation, bright leaf airing weightlessness can be controlled in 7～10% with bright leaf airing, shines blue or green result all better;
C, cool blue or green inserts indoor spreading for cooling with the tealeaves behind the solarization green grass or young crops, and the spreading for cooling time is generally 50 minutes;
D, shake green grass or young crops, shake green grass or young crops and may further comprise the steps:
(1), one shake, shake the blue or green 10 minutes time, shake and took out tea spreading-and-cooling 1.5 hours after blue or green, one water content of tealeaves when shaking is more, and the tealeaves frangibility is broken, thereby it is easily short to shake the blue or green time, complete can guarantee the tealeaves profile, and allow the benefit materials in the tea stalk progressively incorporate tealeaves;
(2), two shake, shake the blue or green 25 minutes time, shake and took out tea spreading-and-cooling 2.5 hours after blue or green, two decrease because of the tealeaves water content when shaking, and shake blue or green time proper extension, are beneficial to that benefit materials further incorporates tealeaves in the tea stalk;
(3), three shake, shake the blue or green time, 50 minutes, shake and took out tea spreading-and-cooling 3 hours after blue or green, three water content of tealeaves when shaking further reduce, and shake with the spreading for cooling time longlyer, are beneficial to that benefit materials fully incorporates tealeaves in the tea stalk;
(4), four shake, shake the blue or green 90 minutes time, shake and took out tea spreading-and-cooling 6 hours after blue or green; Four shake rear tealeaves is greenery red margination shape, and tea leaf fermentation is abundant, contains a large amount of aromatic substances in the tealeaves, can guarantee into the tea perfume (or spice) of sampling tea long;
E, fried green;
F, for the first time speed bag and rolling;
G, just baking: machine baking temperature 60 C, 15 minutes time;
H, for the second time speed bag and rolling;
I, multiple baking;
J, multiple rolling;
K, gross tea oven dry may further comprise the steps:
(1), for the first time cure, 60 ℃ of stoving temperatures cure and roast spreading for cooling with under the tealeaves after doing to ninety percent, using hand in the process of curing breaks up tea group, to guarantee Baking Effect, spreading for cooling can make the moisture in the tealeaves redistribute, so that tealeaves is best at the whole drying effect that cures for the second time middle tealeaves;
(2), for the second time cure, 60 ℃ of stoving temperatures cure 3 hours time;
L, pick the stalk sheet: reject tea stalk and Lao Ye red autumnal leaves;
M, clean tea cure: clean tea was cured 24 hours under 105 ℃ of environment, cure at clean tea that reply tealeaves stirs in the process, stir number of times and be generally 10-12 time, so that tealeaves is heated evenly, tea is unanimously fragrant; This operation can further promote tea perfume (or spice), makes tealeaves that high-quality slender joss stick characteristics all be arranged.
As the improvement to the present embodiment, described operation E fried green, the fried green temperature is 250 ℃; This operation can guarantee that tealeaves is killed thoroughly, and oxidizing ferment all loses activity, and tealeaves still keeps dark green and not sallow.
In the present embodiment, described operation F, step H and operation J include following steps:
(1), tealeaves is packed in the napkin, and pack at fast chartered plane,
(2), the tealeaves after will packing is placed on the kneading machine and kneads,
(3), the tealeaves bag after will kneading takes out, the manual tealeaves group of dismissing,
(4), repeating step (1) is to (3), until tea-leaf forming.
Speed bag and rolling are carried out repeatedly repeatedly, can make tea-leaf forming solid, good looking appearance.
Explanation is at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although with reference to preferred embodiment the present invention is had been described in detail, those of ordinary skill in the art is to be understood that, can make amendment or be equal to replacement technical scheme of the present invention, and not breaking away from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (3)
1. the manufacture craft of the fragrant golden rhythm Iron Guanyin of silk floss is characterized in that: comprise following operation:
A, pluck bright leaf;
B, shine blue or green, with bright leaf airing to weightless 7-10%;
C, cool blue or green inserts indoor spreading for cooling with the tealeaves behind the solarization green grass or young crops;
D, shake green grass or young crops, shake green grass or young crops and may further comprise the steps:
(1), one shake, shook blue or green time 8-10 minute, shake and took out tea spreading-and-cooling 1-1.5 hour after blue or green,
(2), two shake, shook blue or green time 15-25 minute, shake and took out tea spreading-and-cooling 2-2.5 hour after blue or green,
(3), three shake, shook blue or green time 35-50 minute, shake and took out tea spreading-and-cooling 2.5-3 hour after blue or green,
(4), four shake, shook blue or green time 60-90 minute, shake and took out tea spreading-and-cooling 4-6 hour after blue or green;
E, fried green;
F, for the first time speed bag and rolling;
G, just baking: 50-60 ℃ of machine baking temperature, time 10-15 minute;
H, for the second time speed bag and rolling;
I, multiple baking;
J, multiple rolling;
K, gross tea oven dry may further comprise the steps:
(1), for the first time cure, stoving temperature 50-60 ℃, cure to eight to ninety percent do after with tealeaves
Lower roasting spreading for cooling,
(2), for the second time cure, stoving temperature 50-60 ℃, cured time 2.5-3 hour;
L, pick the stalk sheet: reject tea stalk and Lao Ye red autumnal leaves;
M, clean tea cure: clean tea was cured 24 hours under 80-105 ℃ of environment.
2. the manufacture craft of the fragrant golden rhythm Iron Guanyin of silk floss according to claim 1 is characterized in that:
Described operation E fried green, fried green temperature are 200-250 ℃.
3. the manufacture craft of the fragrant golden rhythm Iron Guanyin of silk floss according to claim 2 is characterized in that:
Described operation F, step H and operation J include following steps:
(1), tealeaves is packed in the napkin, and pack at fast chartered plane,
(2), the tealeaves after will packing is placed on the kneading machine and kneads,
(3), the tealeaves bag after will kneading takes out, the manual tealeaves group of dismissing,
(4), repeating step (1) is to (3), until tea-leaf forming.
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Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102669314B (en) * | 2012-05-29 | 2013-10-30 | 陈春 | Manufacture method of special Tieguanyin tea |
| CN102860370B (en) * | 2012-09-27 | 2013-12-25 | 陈春 | Manufacture method of carbon-flavor tikuanyin tea |
| CN103766511A (en) * | 2013-09-09 | 2014-05-07 | 尤溪县云富茶业有限公司 | Ecological black tea manufacturing method |
| CN103652008B (en) * | 2013-12-12 | 2015-09-09 | 福建农林大学 | A kind of microwave and far infrared compound baking method improving Iron Guanyin newly picked and processed tea leaves quality |
| CN104996614A (en) * | 2015-08-17 | 2015-10-28 | 陈玛炎 | Making technology of Tieguanyin green tea |
| CN104996612B (en) * | 2015-08-17 | 2018-09-07 | 福建省安溪德峰茶业有限公司 | Convenient for the manufacture craft of the faint scent Tieguanyin of room temperature storage |
| CN104996611B (en) * | 2015-08-17 | 2018-07-06 | 福建省安溪德峰茶业有限公司 | The not oxidizable delicate fragrance type of room temperature refines the manufacture craft of Iron Guanyin |
| CN105145906A (en) * | 2015-09-09 | 2015-12-16 | 福建日春实业有限公司 | Primary processing technology of Tie-Guanyin tea |
| CN106819231A (en) * | 2017-03-02 | 2017-06-13 | 张诺 | A kind of production method of pawpaw Iron Guanyin |
| CN106857998A (en) * | 2017-03-02 | 2017-06-20 | 张诺 | A kind of production method of fragrance of osmanthus pawpaw Iron Guanyin |
| CN110679680A (en) * | 2019-11-21 | 2020-01-14 | 常思桂 | Tea frying method |
| CN115812805A (en) * | 2022-11-23 | 2023-03-21 | 杨双法 | Digital fresh and fragrant Tieguanyin production method |
| CN115843897A (en) * | 2023-02-16 | 2023-03-28 | 杨双法 | Method for making tender bud tea |
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| CN102018064A (en) * | 2011-01-07 | 2011-04-20 | 福建日春实业有限公司 | Method for making scented Tieguanyin tea |
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