CN102550721A - Making method of Piluochun pearl tea - Google Patents

Abstract

The invention discloses a making method of Piluochun pearl tea, and the method comprises the following steps of: 1, picking tea leaves: in a clear weather, picking from 12:00 in the noontime to 3:00 in the afternoon, not picking on rainy days, only picking fresh and tender three leaves and one bud; 2, twisting the tea leaves: placing the picked fresh leaves on a bamboo basket, continuously twisting every 10 jin of fresh leaves on one bamboo shoulder pole for 10-15 minutes to improve the quality and fragrance of the tea leaves; 3, fermenting: fermenting at low temperature after twisting the tea leaves, fermenting each 100 jin of tea leaves for 2-3 hours until the water content of the fresh leaves is evaporated to reach 60%; 4, de-enzyming: de-enzyming by adopting a 6CTS-80 type roller de-enzyming machine at a de-enzyming temperature of 145-205 DEG C for 5-10 minutes; 5, rolling: binding with a special sack bag after de-enzyming, then placing into a rolling machine for rolling, and rolling each 100jin of tea leaves for 3-4 hours; and 6, drying: drying the rolled tea leaves by adopting a wooden barrel, charcoal and the bamboo basket for 10-15 minutes for improving the fragrance. The tea produced according to the scheme of the invention is rich in fragrance and better in mouthfeel which is closer to the taste of the traditional Piluochun tea.

Description

A kind of preparation method of green spiral shell Pearled tea

Technical field

The present invention relates to a kind of improvement of preparation method of green spiral shell Pearled tea, the preparation method of the green spiral shell Pearled tea of the taste of the tealeaves that particularly a kind of preparation method of improving existing green spiral shell Pearled tea is produced belongs to the tealeaves manufacture technology field.

Background technology

The Pilochun (a green tea) tea tree is east, Dongting Lake, Western Hills peasant " money tree "; In the past; The tea grower generally only plucked two batches of tealeaves in 1 year, plucked famous and precious Dongting Lake (mountain) Biluochun tea about mid-March to mid-April, plucked fried green at the bottom of April before; Can only work as the bavin burning after remaining old branch Lao Ye pruning is dried and perhaps throw away without hesitation, the tealeaves listing is seasonal by force, the cycle is of short duration; Do how " surplus resources " with Pilochun (a green tea) fully utilize, thereby prolongs the tealeaves listing phase, increase the tea tree output? Dongshan tea processing factory began to attempt the extension exploitation of new product tealeaves from the year before last.Through making repeated attempts; Dongshan tea processing factory finally gains enlightenment from the manufacture craft of Iron Guanyin, Taiwan high mountainous tea; Utilize three leaves, one bud on the Pilochun (a green tea) tea tree, be about 10 centimetres Lao Ye; Frying goes out to exactly like the green spiral shell newly picked and processed tea leaves of Iron Guanyin, curls like pearl after this newly picked and processed tea leaves are fried, and therefore is named green spiral shell Pearled tea.

The characteristics of the maximum of green spiral shell Pearled tea are dense, fragrant, and taste and fragrance are all dense than Biluochun tea, heavy, and leafiness is older just more fragrant, and green spiral shell Pearled tea is also very anti-to be drunk.

The preparation method of existing green spiral shell Pearled tea: comprise following steps:

1., cold fermentation: the leafiness that the tea grower pays all dries in the air and is put in temperature in the freezer below 18 degree, and the time will continue two to three days;

2., diffusing wet: the leafiness after the fermentation will be put into bamboo vibration machine and evenly loose wet;

3., secondary fermentation;

4., complete: get into the green-keeping machine parch behind the secondary fermentation again, about 2300 ℃ of operating temperatures;

5., knead: the tealeaves of oven dry is wrapped up in the cotton of white, tightened one of balling-up and wrap tealeaves and put kneading machine into and knead;

6., oven dry: open cotton, the tealeaves after kneading in is 5. spread out put into high temperature bellows machine, 5-10 minute.

The taste of the tealeaves that the preparation method of traditional green spiral shell Pearled tea is produced haves much room for improvement.

Summary of the invention

The present invention seeks to provide the preparation method of green spiral shell Pearled tea of the taste of the tealeaves that a kind of preparation method of improving existing green spiral shell Pearled tea produces for the deficiency that overcomes prior art.

For achieving the above object, the technical scheme that the present invention adopts is: a kind of preparation method of green spiral shell Pearled tea comprises following steps:

1., pick tea-leaves: fine, plucking time 12 noon to afternoons 3, point was not overcast and rainyly plucked, and only adopted fresh and tender three leaves, one bud;

2., tea makes a noise: the bright leaf after the harvesting is placed on the flat tea that makes a noise of going up of bamboo, and per 10 jin of bright leaf one bamboos are flat to continue 10～15 minutes, to improve tea leaf quality and fragrance;

3., fermentation: noisy tea is cold fermentation later, and per 100 jin of tealeaves fermentation was treated bright leaf water evaporates to 60% in 2～3 hours, got final product;

4., complete: adopt 6CTS-80 type roller fixation machine to complete, about the temperature that completes 145～205 degree, 5～10 minutes time;

5., knead: put into special-purpose kneading machine after wrap up with special-purpose gunnysack the back that completes and knead, per 100 jin of tealeaves need be kneaded 3～4 hours;

6., oven dry: the tealeaves of kneading adopts wooden barrel, charcoal, the flat Titian of drying of bamboo, 10～15 minutes time.

Beneficial effect of the present invention is mainly reflected in: the tealeaves fragrance that tealeaves that the preparation method of green spiral shell Pearled tea of the present invention is produced is produced than the preparation method of existing green spiral shell Pearled tea is denseer, and mouthfeel is better, more press close to the taste of original traditional Biluochun tea.

The specific embodiment

Embodiment one:

A kind of preparation method of green spiral shell Pearled tea comprises following steps:

1., pick tea-leaves: fine, plucking time 12 noon to afternoons 3, point was not overcast and rainyly plucked, and only adopted fresh and tender three leaves, one bud;

2., tea makes a noise: the bright leaf after the harvesting is placed on the flat tea that makes a noise of going up of bamboo, and per 10 jin of bright leaf one bamboos are flat to continue 10 minutes, to improve tea leaf quality and fragrance;

3., fermentation: noisy tea is cold fermentation later, and per 100 jin of tealeaves fermentation was treated bright leaf water evaporates to 60% in 2 hours, got final product;

4., complete: adopt 6CTS-80 type roller fixation machine to complete, about the temperature that completes 150 ± 5 degree, 5 minutes time;

5., knead: put into special-purpose kneading machine after wrap up with special-purpose gunnysack the back that completes and knead, per 100 jin of tealeaves need be kneaded 3 hours;

6., dry tealeaves employing wooden barrel, charcoal, the flat Titian of drying of bamboo kneaded, 10 minutes time.

Embodiment two:

A kind of preparation method of green spiral shell Pearled tea comprises following steps:

1., pick tea-leaves: fine, plucking time 12 noon to afternoons 3, point was not overcast and rainyly plucked, and only adopted fresh and tender three leaves, one bud;

2., tea makes a noise: the bright leaf after the harvesting is placed on the flat tea that makes a noise of going up of bamboo, and per 10 jin of bright leaf one bamboos are flat to continue 15 minutes, to improve tea leaf quality and fragrance;

3., fermentation: noisy tea is cold fermentation later, and per 100 jin of tealeaves fermentation was treated bright leaf water evaporates to 60% in 3 hours, got final product;

4., complete: adopt 6CTS-80 type roller fixation machine to complete, about the temperature that completes 200 ± 5 degree, 10 minutes time;

5., knead: put into special-purpose kneading machine after wrap up with special-purpose gunnysack the back that completes and knead, per 100 jin of tealeaves need be kneaded 4 hours;

6., dry tealeaves employing wooden barrel, charcoal, the flat Titian of drying of bamboo kneaded, 15 minutes time.

Beneficial effect of the present invention is mainly reflected in: the tealeaves fragrance that tealeaves that the preparation method of green spiral shell Pearled tea of the present invention is produced is produced than the preparation method of existing green spiral shell Pearled tea is denseer, and mouthfeel is better, more press close to the taste of original traditional Biluochun tea.

The foregoing description only is explanation technical conceive of the present invention and characteristics; Its purpose is to let the personage that is familiar with this technology can understand content of the present invention and implements; Can not limit protection scope of the present invention with this; All equivalences that spirit is done according to the present invention change or modify, and all should be encompassed in protection scope of the present invention.

Claims (1)

1. the preparation method of a green spiral shell Pearled tea comprises following steps:

1., pick tea-leaves: fine, plucking time 12 noon to afternoons 3, point was not overcast and rainyly plucked, and only adopted fresh and tender three leaves, one bud;

2., tea makes a noise: the bright leaf after the harvesting is placed on the flat tea that makes a noise of going up of bamboo, and per 10 jin of bright leaf one bamboos are flat to continue 10～15 minutes, to improve tea leaf quality and fragrance;

3., fermentation: noisy tea is cold fermentation later, and per 100 jin of tealeaves fermentation was treated bright leaf water evaporates to 60% in 2～3 hours, got final product;

4., complete: adopt 6CTS-80 type roller fixation machine to complete, about the temperature that completes 145～205 degree, 5～10 minutes time;

5., knead: put into special-purpose kneading machine after wrap up with special-purpose gunnysack the back that completes and knead, per 100 jin of tealeaves need be kneaded 3～4 hours;

6., oven dry: the tealeaves of kneading adopts wooden barrel, charcoal, the flat Titian of drying of bamboo, 10～15 minutes time.