CN1025407C - Process for preparing yingqiu tea - Google Patents
Process for preparing yingqiu tea Download PDFInfo
- Publication number
- CN1025407C CN1025407C CN 91110631 CN91110631A CN1025407C CN 1025407 C CN1025407 C CN 1025407C CN 91110631 CN91110631 CN 91110631 CN 91110631 A CN91110631 A CN 91110631A CN 1025407 C CN1025407 C CN 1025407C
- Authority
- CN
- China
- Prior art keywords
- tea
- summer
- spring
- minutes
- dry
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 14
- 229910052709 silver Inorganic materials 0.000 claims description 14
- 239000004332 silver Substances 0.000 claims description 14
- 238000000465 moulding Methods 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 abstract description 40
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000009569 green tea Nutrition 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 2
- 230000001932 seasonal effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 241001330002 Bambuseae Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention belongs to a preparing method of special green tea, which is characterized in that fresh tea leaves cut off in spring and summer are made into dry materials for standby application, and then, the dry materials are processed into spheres with the wet weight of 4 grams, the dry weight of 2.5 grams and the diameter of 18 to 20 millimeters. The present invention solves the problem of unbalanced workers' labor intensity caused by the seasonal limitation of the production of the tea leaves of Yinqiu tea. In addition, the mixed use of the dry material in spring and the dry material in summer solves the problem of the difference between the spring tea fragrance and the summer tea fragrance and the difference between the spring tea taste and the summer tea taste; thereby, the unification of tea water color, fragrance, taste and tea residue is achieved, and the quality of the special green tea is uniform all the year round.
Description
The invention belongs to the preparation method of special green tea.
Prior art such as CN87101477 patent documentation are with the blue or green " silver ball " tea of producing of the fresh tea in spring, summer, because dark brownish green picking season property is very strong, output is concentrated, and processing does not catch up with, have to the raw material of system " silver ball " tea is used to process the tealeaves of other kind, cause " silver ball " tea output not increase, influence economic benefit of enterprises, annual production is unbalanced, cause produce spring and summer and hurry, and spare time autumn and winter, product can not satisfy market demand, the fragrance of spring tea and summer tea, flavour difference are big in addition, cause the " silver ball " tea taste inconsistent.
The present invention seeks to be subjected to seasonal restriction, make the annual production equilibrium, satisfying the demand in market, and reach long-term tea uniform quality in order to solve produce " silver ball " tea dark brownish green.
The technology of the present invention solution is that the fresh tea green grass or young crops in spring, summer is made siccative, stores, and again siccative is processed into " silver ball " tea.
One, the blue or green processing of fresh tea: 1. under 220～230 ℃, complete fixation time 8～10 minutes with the pot that completes;
2. kneaded 30 minutes; 3. in 55～60 ℃ of pots of temperature, carry out parch, 15～20 minutes time; 4. secondary was gently kneaded 15 minutes; 5. Tumble Dry, 70～80 ℃ of temperature, 3～4 hours time, keep the complete of bud-leaf, spring, summer tea do and are loaded on moisture barrier bag and carton respectively with standby.
Two, siccative processing " silver ball " tea: 1. get spring tea siccative 60%, summer tea siccative 40% sprays with 50% cold boiling water, allows siccative fully absorb moisture content, siccative is eased back, 30～40 minutes time; 2. remove smalls with bamboo sieve sieve,, make its even mixing returning wet spring, summer tea in the ratio of the above-mentioned siccative parch that in parcher, rolls; 3. parch 10～15 minutes in 85～90 ℃ of pot temperature; 4. rubbed 10 minutes at 40 type kneading machine bucket internal diameters; 5. balling-up in the moulding machine, wet bulb weigh 4 grams, and bulb diameter is 18～20 millimeters; 6. the " silver ball " tea of balling-up is put into drying room, toasted 5～6 hours down for 70～80 ℃ in temperature, dry bulb weighs 2.5 grams; 7. wave pot, make the ping-pong ball surface be silver gray, waving a pot main purpose is Titian, 15～20 minutes time, 50～60 ℃ of temperature; 8. check, the packing warehouse-in.
The embodiment of the invention:
One, the blue or green processing of fresh tea: 1. drop into 20 kilograms on the bright leaf of spring tea with the roller fixation pot 220 ℃ of temperature, fixation time 9 minutes makes bright leaf moisture content scatter and disappear 30%; 2. in 40 type drum kneading machines, kneaded 30 minutes " light, heavy, light " 10 minutes respectively; 3. parch 15 minutes in 55 ℃ of pots of temperature makes the tealeaves parch in time take the dish out of the pot to dark blue look, dispels the heat 10 minutes; 4. secondary was gently kneaded 15 minutes; 5. an oven dry oven dry, 75 ℃ of temperature, 3 hours time, moisture is controlled at below 5%, and (the bright leaf processing technology of summer tea is identical) preserved in sealing.
Two, siccative processing " silver ball " tea: 1. get spring tea siccative 60%, summer tea siccative 40% sprays back with 50% cold boiling water and to wet 35 minutes time; 2. remove smalls with bamboo sieve sieve, roll in parcher in above-mentioned siccative ratio, mix returning wet spring, summer tea; 3. carried out parch 15 minutes in 85 ℃ of pot temperature, make the sticking hand of pectin of tealeaves, stoking such as cotton can take the dish out of the pot; 4. in 40 type kneading machine buckets, gently rubbed 10 minutes; 5. balling-up in moulding machine, wet bulb weight 4 grams, bulb diameter is 18 millimeters; 6. the " silver ball " tea of balling-up is put into drying room, temperature is controlled at 75 ℃, toasts 5 hours, and moisture is below 5%; 7. wave pot with the little iron pan of 50 centimeters of bores, 1 kilogram of throwing amount is rotated 15 minutes time, 50 ℃ of temperature with slice towards a direction; 8. check, the packing warehouse-in.
The present invention with spring, summer fresh tea green grass or young crops make siccative and produce " silver ball " tea, solved the difference of spring, aroma of summer tea, flavour, it is unified to reach " at the bottom of soup look, fragrance, flavour, the leaf " four, uniform quality can be realized factory industry production throughout the year, and output is annual balanced, guarantee market supply, annual production is brought up to seven tons by former three tons, has solved the busy not busy inequality of workman, has improved economic benefit of enterprises.The " silver ball " tea moulding is the plasticity moulding that utilizes the pectin of green tea self sticking, has kept the green tea style, and because of the appearance uniqueness, delicate fragrance is lasting, and is not only anti-in brewing, and tealeaves is strong.
Claims (1)
1, a kind of by complete, knead, the preparation method of parch, secondary is kneaded, baking operation is formed " silver ball " tea, it is characterized in that the fresh tea green grass or young crops in spring, summer is made siccative, again siccative mixed, dry, gently rub, moulding, toast, wave pot:
(1) spring, summer siccative weight ratio are 60: 40, spray with 50% cold boiling water to ease back, and 30～40 minutes time,
(2) the parch temperature is 85～90 ℃, 10～15 minutes time,
(3) gently knead 10 minutes,
(4) wet bulb weighs 4 grams, and 18～20 millimeters of diameters, dry bulb weigh 2.5 grams,
(5) baking temperature is 70～80 ℃, 5～6 hours time,
(6) wave 50～60 ℃ of pot temperatures, 15～20 minutes time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91110631 CN1025407C (en) | 1991-11-13 | 1991-11-13 | Process for preparing yingqiu tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 91110631 CN1025407C (en) | 1991-11-13 | 1991-11-13 | Process for preparing yingqiu tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1060199A CN1060199A (en) | 1992-04-15 |
| CN1025407C true CN1025407C (en) | 1994-07-13 |
Family
ID=4910203
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 91110631 Expired - Fee Related CN1025407C (en) | 1991-11-13 | 1991-11-13 | Process for preparing yingqiu tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1025407C (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315092A (en) * | 2013-07-11 | 2013-09-25 | 山东华夏茶联茶业有限公司 | Processing method for green tea products |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1331409C (en) * | 2003-12-30 | 2007-08-15 | 马开黎 | Baked tea and process apparatus |
| CN101874532B (en) * | 2010-05-25 | 2012-09-26 | 李加渊 | Spherical tea forming technique and extrusion moulding machine |
| CN103330023B (en) * | 2013-07-11 | 2014-09-10 | 山东华夏茶联信息科技有限公司 | Making technology of green tea product |
| CN103330022B (en) * | 2013-07-11 | 2014-09-10 | 山东华夏茶联信息科技有限公司 | Processing technology of stomach and uterus warming tea |
| CN103330024B (en) * | 2013-07-11 | 2014-09-10 | 山东华夏茶联信息科技有限公司 | Preparation technology of inflammation diminishing and fire heat removing tea |
| CN103385321B (en) * | 2013-07-11 | 2014-08-13 | 山东华夏茶联信息科技有限公司 | Preparation method of jasmine tea |
| CN103315091B (en) * | 2013-07-11 | 2014-08-06 | 山东华夏茶联信息科技有限公司 | Production method of spleen strengthening and digestion promoting tea |
| CN103315090B (en) * | 2013-07-11 | 2014-06-11 | 山东华夏茶联茶业有限公司 | Preparation method of dark tea |
| CN103749791B (en) * | 2014-02-21 | 2016-01-20 | 广西南宁元敬本草堂生物科技有限公司 | The processing method of a kind of dendrobium candidum cured leaf tea making |
| CN103999957A (en) * | 2014-05-22 | 2014-08-27 | 平坝县夏云镇玉明茶厂 | Green tea fragrance enhancement method |
| CN105341222A (en) * | 2015-11-26 | 2016-02-24 | 四川省平武县绿野科技开发有限公司 | Composite type tartary buckwheat green tea and preparation method thereof |
| CN108174937A (en) * | 2018-02-08 | 2018-06-19 | 杨春香 | A kind of preparation method of high-quality summer tea |
| CN113331276A (en) * | 2021-04-30 | 2021-09-03 | 贵州省雷山县毛克翕茶业有限公司 | Preparation method of Yingqiu tea |
-
1991
- 1991-11-13 CN CN 91110631 patent/CN1025407C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103315092A (en) * | 2013-07-11 | 2013-09-25 | 山东华夏茶联茶业有限公司 | Processing method for green tea products |
| CN103315092B (en) * | 2013-07-11 | 2014-05-14 | 山东华夏茶联茶业有限公司 | Processing method for green tea products |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1060199A (en) | 1992-04-15 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C53 | Correction of patent for invention or patent application | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: PATENTEE; FROM: MAO KEXI TO: GUIZHOU SHENQI PHARMACEUTICAL CO., LTD. |
|
| CP03 | Change of name, title or address |
Address after: 550000 No. 1, Gui Gui Road, Guizhou, Guiyang, China Patentee after: Shenqi Pharmaceutical Factory, Guizhou Prov. Address before: 557100 Guizhou province county leading Township silver tea company Patentee before: Mao Kexi |
|
| C15 | Extension of patent right duration from 15 to 20 years for appl. with date before 31.12.1992 and still valid on 11.12.2001 (patent law change 1993) | ||
| OR01 | Other related matters | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |