CN103222515A - New method for manually making fresh bud-tea shape - Google Patents
New method for manually making fresh bud-tea shape Download PDFInfo
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- CN103222515A CN103222515A CN2013101219755A CN201310121975A CN103222515A CN 103222515 A CN103222515 A CN 103222515A CN 2013101219755 A CN2013101219755 A CN 2013101219755A CN 201310121975 A CN201310121975 A CN 201310121975A CN 103222515 A CN103222515 A CN 103222515A
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- tea
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- leaf
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- 238000000034 method Methods 0.000 title claims abstract description 30
- 241001122767 Theaceae Species 0.000 claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000007493 shaping process Methods 0.000 claims description 12
- 238000004898 kneading Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical group OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- 230000018044 dehydration Effects 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 3
- 238000005096 rolling process Methods 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 238000003809 water extraction Methods 0.000 description 1
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- Tea And Coffee (AREA)
Abstract
The present invention discloses a new method for manually making a fresh bud-tea shape, and belongs to the technical field of fresh bud-tea shape making, wherein the method comprises a manual making technology, process conditions and the like, and an unique dry tea shape and novel unfolded leaf are provided. According to implementation steps in claim 1, the method is characterized in that spreading-drying is performed, such that tea has appropriate water content so as to create a condition for the next rolling step; and the dry tea appearance and the unique shape of the endoplasm unfolded leaf are made with three technologies such as continuous rolling, shape making and tipping. With the present invention, the traditional bud-tea type tea making method is broken through, and varieties of domestic bud-tea type famous tea are increased.
Description
One, affiliated technical field
The invention belongs to fresh young tea leaves system shape technical field, is the improvement invention on the method for preparing tea.Specifically, be by certain gimmick technical ability fresh young tea leaves to be kneaded to have obviously differently with profile in the market, and obtain the method for distinguished shape and mouthfeel after brewing by boiling water.
Two, background technology
Similar: current, known young tea leaves has been manufactured manual and two kinds of methods of mechanism, and on the profile of doing (bud) tea, the profile of other manual young tea leaves is that strip curls, flat strip shaped and flat sheet.And the product " Wu Houchun " that adopts this skill and technique to make adopts the method for complete manual shaping to make the young tea leaves profile be curled into the flower shape, and leaf cell organizes breakage rate about 25%, has to be beneficial to two quality heterosis that brew.
Relatively concrete: the simple bud rate should be more than 70% on selecting materials for other manual young tea leaves; Simple bud after completing leaf cell breakage rate in the process of kneading (shaping) is lower, keep intact, and dried tea profile mostly is greatly that bar shaped is curled, flat strip shaped and flat sheet; Boiling water brews the back suspension surface and is difficult for sinking, and water extraction leaches and slowly is unfavorable for promptly steeping i.e. drink.
And the young tea leaves of kneading out by our skill and technique " Wu Houchun ", the inner quality standard of its simple bud rate is more than 95%, and selection is more meticulous.Simple bud after completing is rubbed out tea shoot by manual in kneading, and on the profile of dried tea, the color of " Wu Houchun " is emerald green, and shape is curled and is a shape, and tealeaves surface pekoe is obvious; After brewing, the soup look light green is, limpid, bright, is the light green flower shape in full bloom that is at the bottom of the leaf, and mouthfeel is bright refreshing, sweet.
Three, summary of the invention
1, the invention solves traditional young tea leaves class tealeaves and be difficult for brewing, going out the defective that soup is slow, fragrance is flat.Young tea leaves " Wu Houchun " tealeaves by the processing of this skill and technique has reached profile and all excellent purpose of endoplasm.Make " Wu Houchun " tealeaves all excellent, and can show the characteristics of its tender odor type in profile, fragrance, three quality factors of flavour.Bar shape having broken through young tea leaves class tealeaves has in shape formed curl shape flower shape.On Tang Se and flavour, " Wu Houchun " is easier to brew, and goes out soup and can reach instant product drink, and flavour is brighter refreshing, sweet pure than the conventional strip young tea leaves.Reached the high-quality well-known tea effect that product drinks, enjoying value have both jointly.
2, detailed description of the present invention: since other manual tea making skill and technique in tea leaf quality eight big factors profile in shape with at the bottom of the leaf of endoplasm on exist certain deficiency, we have found the approaches and methods that remedies these 2 shortcoming through in a few years research and practice.
The specific practice of this method be with high-temperature steam complete, young tea leaves after the hot blast dehydration is after warming on 120-130 ℃ the hot blast drip pan, on drip pan, hold up tealeaves with the right hand, two centres of the palm close up back and forth rubbing tealeaves relatively and let go immediately several times repeatedly, hot water vapor sheds on drip pan, hold up shaping once more, three-five times full young tea leaves raw material is twisted into repeatedly and is curled into a shape, treat that pekoe appears for shaping to finish.
Local technological process such as Fig. 1:
The selected purpose of bright leaf is: the raw material of maintaining strict control over " Wu Houchun " tealeaves closes.
The purpose that completes is: the one, and high temperature destroys the activity of biological oxidation enzyme, and the 2nd, distribute low boiling green grass gas material, the 3rd, moisture in the leaf that scatters and disappears.
The purpose of gently rubbing is: the bud head is rubbed diffusing, leaf texture's cell breakage rate is reached about 25%.
The purpose of shaping is: for the profile of moulding " Wu Houchun " is curled into the flower shape.
The purpose of forming is: mention the tea milli.
Dry purpose is: the one, promote tea perfume (or spice), and the 2nd, pure and mild flavour, the 3rd, reach the standard-required (water content≤7%) of dried tea.
The purpose of Titian is: cohesion fragrance.Control fragrance distributes naturally.
Selected purpose is: the one, reject non-standard tea, and the 2nd, reach cleanliness and neat and well spaced scale alignment request.
3, useful effect: the present invention the profile of dried tea with brew after leaf at the bottom of on all have differently significantly with other young tea leaves, and be better than other young tea leaves.The product of producing by such skill and technique " Wu Houchun " has increased young tea leaves designs and varieties in shape; On endoplasm, especially than other young tea leaves class bigger breakthrough has been arranged at the bottom of the leaf.
The present invention overcome the inherent young tea leaves profile in this area manufacture have only that strip curls, the conventional shape of flat strip shaped, flat sheet, adopt to change dried tea profile, the method that improves endoplasm improves every quality of young tea leaves.Concrete beneficial effect that the present invention produces and GB contrast see the following form
In above tealeaves eight key elements, " Wu Houchun " brand all reaches or is better than national standard.
Four, description of drawings
Fig. 1 is the partial process flow diagram that the new method of fresh young tea leaves shape is manufactured in a kind of craft.
Five, embodiment
The invention will be further described below in conjunction with the specific embodiment
The new method that the fresh tea shape is manufactured in a kind of craft of the present invention may further comprise the steps in force
Step 1: airing.The bright leaf of young tea leaves that will meet " Wu Houchun " raw material standard is evenly thin through high-temperature steam completes after to spread out the thickness 3-5mm on platform in bamboo dustpan or airing, and it is cool to tea shoot softness, bud head during moisture unanimity to dry in the air, and last air flow dryer is kneaded shaping.
Step 2: knead.The complete tealeaves of airing to appropriateness is evenly spread out on the drip pan of dryer, place the 0.4kg water-removing leaves on each drip pan, simultaneously with beginning manual rubbing in tea making leaf to leaf temperature in time more than 100 ℃ on the moving drip pan of handspring.The rubbing method is: right hand palm stretches the five fingers and closes up, finger tip is mentioned by pull-up tealeaves in the forward direction along the drip pan plane, two hands close up directly over drip pan, crooked about 15 ° on palm to the centre of the palm, let tealeaves go after the right hand parallel rubbing two with left hand of ovalize along clockwise direction encloses half and distribute steam, three times tealeaves crumpled to the bud head so repeatedly and scatter, hold agglomeratingly, loosing one's grip scatters is appropriateness.
Step 3: shaping.With knead appropriateness on the tea making leaf at hot blast temperature is 100--110 ℃ drip pan, dry by the fire to the leaf temperature more than 60 ℃ the time, the right hand is mentioned along a direction pull-up tealeaves, two hands close up directly over drip pan, palm is to crooked about 15 ° of centre of the palm direction, let tealeaves go behind rounded along clockwise direction 2/3 circle of parallel rubbing with left hand of the right hand and distribute steam, rubbing to the tealeaves curly form, the leaf look that are half-open shape is emerald green, holds and be appropriateness when loose so repeatedly.
Step 4: forming.When baking was to 60 ℃ on the drip pan, the right hand was along a direction pull-up tealeaves with the tealeaves of shaping appropriateness, and to close up the centre of the palm relative for two hands directly over drip pan, palm stretches, the rounded along clockwise direction parallel changing of the relative positions one circle half of two hands appears in the least to tea, between two hands extruding force can not be arranged during forming.
Claims (5)
1. the new method of fresh young tea leaves shape is manufactured in a craft, it is characterized in that with fresh young tea leaves be raw material, finishes according to the following step.
(1), airing.The bright leaf of young tea leaves that will meet " Wu Houchun " raw material standard through high-temperature steam complete, after the hot blast dehydration, evenly thin the stand in bamboo dustpan or airing on platform, thickness 3-5mm, it is cool moisture when consistent to tea shoot softness, bud head to dry in the air, last air flow dryer is kneaded shaping.
(2), knead.The complete tealeaves of airing to appropriateness is evenly spread out on the drip pan of dryer, place the 0.4kg water-removing leaves on each drip pan, simultaneously with beginning manual rubbing in tea making leaf to leaf temperature in time more than 100 ℃ on the moving drip pan of handspring.The rubbing method is: right hand palm stretches the five fingers and closes up, finger tip is mentioned by pull-up tealeaves in the forward direction along the drip pan plane, two hands close up directly over drip pan, crooked about 15 ° on palm to the centre of the palm, let tealeaves go after the right hand parallel rubbing two with left hand of ovalize along clockwise direction encloses half and distribute steam, three times tealeaves crumpled to the bud head so repeatedly and scatter, hold agglomeratingly, loosing one's grip scatters is appropriateness.
(3), shaping.With knead appropriateness on the tea making leaf at hot blast temperature is 100-110 ℃ drip pan, dry by the fire to the leaf temperature more than 60 ℃ the time, the right hand is mentioned along a direction pull-up tealeaves, two hands close up directly over drip pan, palm is to crooked about 15 ° of centre of the palm direction, let tealeaves go behind rounded along clockwise direction 2/3 circle of parallel rubbing with left hand of the right hand and distribute steam, rubbing to the tealeaves curly form, the leaf look that are half-open shape is emerald green, holds and be appropriateness when loose so repeatedly.
(4), forming.With the tealeaves of shaping appropriateness when baking is to 60 ℃ on the drip pan, the right hand is along a direction pull-up tealeaves, and to close up the centre of the palm relative for two hands directly over drip pan, and palm stretches the rounded along clockwise direction parallel changing of the relative positions one circle half, appear in the least to tea, between two hands extruding force can not be arranged during forming.
2. according to the method for production of the described fresh young tea leaves shape of claim 1, it is characterized in that inside and outside the tea shoot softness, bud head after completing that moisture unanimity and water content are about 59%--62%.
3. according to the method for production of the described fresh young tea leaves shape of claim 1, it is characterized in that the method for kneading that begins when kneading temperature reaches 100 ℃.
4. according to the method for production of the described fresh young tea leaves shape of claim 1, it is characterized in that hot blast temperature is on 100--110 ℃ the drip pan, make shaping method when the tealeaves temperature reaches more than 60 ℃.
5. according to the method for production of the described fresh young tea leaves shape of claim 1, it is characterized in that the forming method that on drip pan, begins during temperature to 60 ℃ at the tea making leaf.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310121975.5A CN103222515B (en) | 2013-03-26 | 2013-03-26 | New method for manually making fresh bud-tea shape |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310121975.5A CN103222515B (en) | 2013-03-26 | 2013-03-26 | New method for manually making fresh bud-tea shape |
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| Publication Number | Publication Date |
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| CN103222515A true CN103222515A (en) | 2013-07-31 |
| CN103222515B CN103222515B (en) | 2014-04-16 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310121975.5A Expired - Fee Related CN103222515B (en) | 2013-03-26 | 2013-03-26 | New method for manually making fresh bud-tea shape |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461557A (en) * | 2013-09-13 | 2013-12-25 | 黄山市新安源有机茶开发有限公司 | Processing process for Yinhao green tea |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005192430A (en) * | 2003-12-30 | 2005-07-21 | Yasuhiro Kosaka | Method for manufacturing tea |
| JP2006042678A (en) * | 2004-08-04 | 2006-02-16 | Marusada Seicha Kk | Method for producing kettle-roasted tea |
| CN101411367A (en) * | 2008-11-21 | 2009-04-22 | 姜国元 | Technique for processing Wuhouchun tea |
| CN101869155A (en) * | 2010-07-08 | 2010-10-27 | 黔南州茶叶产业化发展管理办公室 | Manual manufacture method of Maojian tea |
| CN102187916A (en) * | 2011-04-21 | 2011-09-21 | 澧县太青山有机食品有限公司 | Taiqing Shuangshang green bud tea and method for preparing same |
| CN102422912A (en) * | 2011-11-25 | 2012-04-25 | 贵州省都匀毛尖茶工程技术研究中心 | Duyun Maojian tea manual processing technology |
-
2013
- 2013-03-26 CN CN201310121975.5A patent/CN103222515B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005192430A (en) * | 2003-12-30 | 2005-07-21 | Yasuhiro Kosaka | Method for manufacturing tea |
| JP2006042678A (en) * | 2004-08-04 | 2006-02-16 | Marusada Seicha Kk | Method for producing kettle-roasted tea |
| CN101411367A (en) * | 2008-11-21 | 2009-04-22 | 姜国元 | Technique for processing Wuhouchun tea |
| CN101869155A (en) * | 2010-07-08 | 2010-10-27 | 黔南州茶叶产业化发展管理办公室 | Manual manufacture method of Maojian tea |
| CN102187916A (en) * | 2011-04-21 | 2011-09-21 | 澧县太青山有机食品有限公司 | Taiqing Shuangshang green bud tea and method for preparing same |
| CN102422912A (en) * | 2011-11-25 | 2012-04-25 | 贵州省都匀毛尖茶工程技术研究中心 | Duyun Maojian tea manual processing technology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461557A (en) * | 2013-09-13 | 2013-12-25 | 黄山市新安源有机茶开发有限公司 | Processing process for Yinhao green tea |
| CN103461557B (en) * | 2013-09-13 | 2014-12-17 | 黄山市新安源有机茶开发有限公司 | Processing process for Yinhao green tea |
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| Publication number | Publication date |
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| CN103222515B (en) | 2014-04-16 |
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