CN104186712A - Mechanical preparation technology for iris decora tea - Google Patents
Mechanical preparation technology for iris decora tea Download PDFInfo
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- CN104186712A CN104186712A CN201410317607.2A CN201410317607A CN104186712A CN 104186712 A CN104186712 A CN 104186712A CN 201410317607 A CN201410317607 A CN 201410317607A CN 104186712 A CN104186712 A CN 104186712A
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Abstract
A disclosed mechanical preparation technology for iris decora tea comprises picking of fresh leaves, grading airing, enzyme deactivating, strip-arranging shaping, drying and other steps. The produced iris decora tea is tight in profile, emerald green and bright and moisture in color and luster, beautiful in condition, tender, durable in fragrance and rich in iris decora fragrance. Brewed tea water is excellent in color, fragrance and taste, emerald green, bright and clear in soup color, mellow and durable in fragrance, and unique mouthfeel. The tea leaf quality of the iris decora tea is substantially improved.
Description
Technical field
The present invention relates to a kind of manufacture craft of tealeaves, especially a kind of machinery production technique of little orchid tea.
Background technology
The little orchid in Shucheng County, belongs to green tea, is historical famous tea.The little orchid in Shucheng County has following tea product feature: profile bud-leaf is connected like fragrant thoroughwort, and the thin volume of bar rope is hook solid, the emerald green even profit of color and luster, and milli cutting edge of a knife or a sword appears; After brewing, as orchid is open, in the upright cup of lopwood, there is distinctive orchid delicate fragrance, be commonly called as " on hot gas, emitting Linear Leaf Speedwell "; Millet paste is fresh refreshing lasting, flavour glycol, and soup look light green is bright and clean, and neat and well spaced one-tenth piece at the bottom of leaf, is light yellow green.The quality of the little orchid uniqueness in Shucheng County, the concern of many tea-enterprises has stood at present to know clearly, but the production of the little orchid in Shucheng County comparatively disperses at present, mostly being tea grower markets one's own products, because manufacture craft is unreasonable, the little orchid tea color of producing is poor, and the tea grades after frying is mixed and disorderly, cannot meet the requirements at the higher level of people to little orchid tea.
Summary of the invention
The object of the invention is to provide for the deficiencies in the prior art a kind of machinery production technique of little orchid tea, can more ideally keep color, the shape of little orchid tea.
For achieving the above object, the technical solution used in the present invention is as follows:
The machinery production technique of little orchid tea comprises leaf picking, classification airing, completes, manages the steps such as bar shaping, oven dry, and concrete steps are as follows:
(1) leaf picking
Bud one leaf of plucking spring tea is just opened up, bud one leaf is carried out, the first fresh leaf of exhibition of two leaves and a bud, and raw material bud-leaf becomes piece, size is even, fresh clean, while should be sunny weather 1:00-5:00 in afternoon during harvesting, is good;
(2) classification airing
Press class requirement by different types of fresh leaf separately, by grade bunch, spread respectively on bamboo plaque, room temperature is controlled at 20-35 ℃, and leaf will be turned in centre in good time gently, makes its even dehydration, and the fresh leaf percentage of water loss of take reaches 15-20% as standard;
(3) complete
Select 40 type cylinders, treat cylindrical shell Nei Wenduda 120-140 ℃, can throw leaf and complete, while just throwing leaf, should first drop into large of 2-3, then with wisp, at the uniform velocity drop into, while trembling, throw leaf, leaf can't be clutched to input, prevent outer ripe endobiosis.Open the blower fan under cylindrical shell outlet, make leaf cooling rapidly, after leafing, watch water-removing leaves whether to kill even, its color and luster of appropriate leaf that completes is transformed into emerald green by viridescent, it is fragrant that green grass cyclostrophic becomes good tea, stalk folding is and continuous, and percentage of water loss is 40%-45%, and answering back immediately of not killing killed again, fresh leaf after completing should be spread out in time, distribute hydro-thermal gas, then the good tealeaves of roller fixation is dropped in vacuum freeze drier, be first chilled in advance-18～-15 ℃, under high vacuum state, carry out again limited heating, make water content be down to 5-8%;
(4) reason bar is shaped
With tea carding machine, the tealeaves completing is managed to bar shaping and process, reason bar 3-5min, reason bar degree straightens to reach stripe shape, and bud-leaf is drawn close, straight and upright, substantially fixing, in oven dry, can not be deformed into principle;
(5) dry
Adopt drying machine drying, dryer, before the leaf of stand, is applied hot-air preheating 20-30min, hacking fire, when temperature reaches 120-130 ℃, starts to spread out leaf, thickness, at 1-2cm, gently turned over once every 2-3 minute, be dried to 7,8 one-tenth dry, slightly tentacle sense, gets final product leafing spreading for cooling, after spreading for cooling 30-40 minute, play foot fire, temperature is 100-105 ℃, to dry leaf at the beginning of 2-3 time, merges, and every 2-3 minute, gently turns over 1 time, until foot is dry, moisture content is lower than 3-5%, and tea perfume (or spice) appears, the aobvious milli of color and luster, hand is twisted with the fingers tealeaves and is smalls shape, can descend to dry, after slightly cold, can pack.
Described fresh leaf same handle when plucking is adopted, and gently adopts and puts down gently, and the bud one leaf just fresh leaf length of exhibition is 2cm, and the fresh leaf length that bud one leaf is carried out, two leaves and a bud is just opened up is 2-2.5cm, before completing by hand, needs raw material to sieve, and accomplishes that raw material size is even neat.
Beneficial effect of the present invention is as follows:
The present invention first uses roller fixation, carry out again vacuum freeze drying, can retain to greatest extent aroma substance and nutritional labeling, make into tea and keep genuine, color, shape are good, simultaneously, on hold before evaporation drying because of tealeaves, after distillation evaporation, in tealeaves inside, leave many naked eyes and be almost difficult to the spongy micropore of seeing, while becoming tea to brew, moisture is easy to immerse tealeaves micropore, is conducive to the stripping of active ingredient; The little orchid tea profile tight knot that the present invention produces, the emerald green bright profit of color and luster, product are mutually attractive in appearance, and tender perfume (or spice) is lasting, be rich in orchid delicate fragrance, the tea color that brews is out all good, and soup look light green is bright and clean, strong and brisk in taste lasting, mouthfeel uniqueness has rhythm, has greatly promoted the tea leaf quality of little orchid tea.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment
1) manufacture craft
The machinery production technique of little orchid tea comprises leaf picking, classification airing, completes, manages the steps such as bar shaping, oven dry, and concrete steps are as follows:
(1) leaf picking
Bud one leaf of plucking spring tea is just opened up, bud one leaf is carried out, the first fresh leaf of exhibition of two leaves and a bud, and raw material bud-leaf becomes piece, size is even, fresh clean, while should be sunny weather 1:00-5:00 in afternoon during harvesting, is good;
(2) classification airing
Press class requirement by different types of fresh leaf separately, by grade bunch, spread respectively on bamboo plaque, room temperature is controlled at 30 ℃, and leaf will be turned in centre in good time gently, makes its even dehydration, and the fresh leaf percentage of water loss of take reaches 15% as standard;
(3) complete
Select 40 type cylinders, treat 130 ℃ of cylindrical shell Nei Wenduda, can throw leaf and complete, while just throwing leaf, should first drop into 3 handles greatly, then with wisp, at the uniform velocity drop into, while trembling, throw leaf, leaf can't be clutched to input, prevent outer ripe endobiosis.Open the blower fan under cylindrical shell outlet, make leaf cooling rapidly, after leafing, watch water-removing leaves whether to kill even, its color and luster of appropriate leaf that completes is transformed into emerald green by viridescent, it is fragrant that green grass cyclostrophic becomes good tea, stalk folding is and continuous, and percentage of water loss is 45%, and answering back immediately of not killing killed again, fresh leaf after completing should be spread out in time, distribute hydro-thermal gas, then the good tealeaves of roller fixation is dropped in vacuum freeze drier, be first chilled in advance-18～-15 ℃, under high vacuum state, carry out again limited heating, make water content be down to 8%;
(4) reason bar is shaped
With tea carding machine, the tealeaves completing is managed to bar shaping and process, reason bar 5min, reason bar degree straightens to reach stripe shape, and bud-leaf is drawn close, straight and upright, substantially fixing, in oven dry, can not be deformed into principle;
(5) dry
Adopt drying machine drying, dryer, before the leaf of stand, is applied hot-air preheating 30min, hacking fire, when temperature reaches 125 ℃, start to spread out leaf, thickness, at 1cm, gently turned over once every 3 minutes, be dried to 8 one-tenth and do, slightly tentacle sense, gets final product leafing spreading for cooling, and spreading for cooling is after 40 minutes, play foot fire, temperature is 105 ℃, to dry leaf at the beginning of 3 times, merges, and every 3 minutes, gently turns over 1 time, until foot is dry, moisture content is lower than 5%, and tea perfume (or spice) appears, the aobvious milli of color and luster, hand is twisted with the fingers tealeaves and is smalls shape, can descend to dry, and after slightly cold, can pack.
Described fresh leaf same handle when plucking is adopted, and gently adopts and puts down gently, and the bud one leaf just fresh leaf length of exhibition is 2cm, and the fresh leaf length that bud one leaf is carried out, two leaves and a bud is just opened up is 2cm, before completing by hand, needs raw material to sieve, and accomplishes that raw material size is even neat.
2) tea leaf quality analysis
By < < tealeaves sensory review's way > > national standard (GB/T23776-2009), test specimen is carried out to organoleptic quality evaluation, result is as follows:
Claims (2)
1. the machinery production technique of little orchid tea, is characterized in that, comprises leaf picking, classification airing, completes, manages the steps such as bar shaping, oven dry, and concrete steps are as follows:
(1) leaf picking
Bud one leaf of plucking spring tea is just opened up, bud one leaf is carried out, the first fresh leaf of exhibition of two leaves and a bud, and raw material bud-leaf becomes piece, size is even, fresh clean, while should be sunny weather 1:00-5:00 in afternoon during harvesting, is good;
(2) classification airing
Press class requirement by different types of fresh leaf separately, by grade bunch, spread respectively on bamboo plaque, room temperature is controlled at 20-35 ℃, and leaf will be turned in centre in good time gently, makes its even dehydration, and the fresh leaf percentage of water loss of take reaches 15-20% as standard;
(3) complete
Select 40 type cylinders, treat cylindrical shell Nei Wenduda 120-140 ℃, can throw leaf and complete, while just throwing leaf, should first drop into large of 2-3, then with wisp, at the uniform velocity drop into, while trembling, throw leaf, leaf can't be clutched to input, prevent outer ripe endobiosis; Open the blower fan under cylindrical shell outlet, make leaf cooling rapidly, after leafing, watch water-removing leaves whether to kill even, its color and luster of appropriate leaf that completes is transformed into emerald green by viridescent, it is fragrant that green grass cyclostrophic becomes good tea, stalk folding is and continuous, and percentage of water loss is 40%-45%, and answering back immediately of not killing killed again, fresh leaf after completing should be spread out in time, distribute hydro-thermal gas, then the good tealeaves of roller fixation is dropped in vacuum freeze drier, be first chilled in advance-18 ~-15 ℃, under high vacuum state, carry out again limited heating, make water content be down to 5-8%;
(4) reason bar is shaped
With tea carding machine, the tealeaves completing is managed to bar shaping and process, reason bar 3-5 min, reason bar degree straightens to reach stripe shape, and bud-leaf is drawn close, straight and upright, substantially fixing, in oven dry, can not be deformed into principle;
(5) dry
Adopt drying machine drying, dryer, before the leaf of stand, is applied hot-air preheating 20-30min, hacking fire, when temperature reaches 120-130 ℃, starts to spread out leaf, thickness, at 1-2 cm, gently turned over once every 2-3 minute, be dried to 7,8 one-tenth dry, slightly tentacle sense, gets final product leafing spreading for cooling, after spreading for cooling 30-40 minute, play foot fire, temperature is 100-105 ℃, to dry leaf at the beginning of 2-3 time, merges, and every 2-3 minute, gently turns over 1 time, until foot is dry, moisture content is lower than 3-5%, and tea perfume (or spice) appears, the aobvious milli of color and luster, hand is twisted with the fingers tealeaves and is smalls shape, can descend to dry, after slightly cold, can pack.
2. according to the machinery production technique of the little orchid tea described in claims 1, it is characterized in that, described fresh leaf same handle when plucking is adopted, gently adopt and put down gently, the one bud one leaf just fresh leaf length of exhibition is 2 cm, the fresh leaf length that one bud one leaf is carried out, two leaves and a bud is just opened up is 2-2.5 cm, before completing by hand, needs raw material to sieve, and accomplishes that raw material size is even neat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410317607.2A CN104186712A (en) | 2014-07-05 | 2014-07-05 | Mechanical preparation technology for iris decora tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410317607.2A CN104186712A (en) | 2014-07-05 | 2014-07-05 | Mechanical preparation technology for iris decora tea |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904889A (en) * | 2015-06-25 | 2015-09-16 | 杭州千岛湖丰凯实业有限公司 | Continuous automatic orchid-shaped green tea production line and method for preparing orchid-shaped green tea |
| CN105053288A (en) * | 2015-08-11 | 2015-11-18 | 长沙秋点兵信息科技有限公司 | Tea processing technology and equipment |
| CN108354022A (en) * | 2018-03-21 | 2018-08-03 | 无锡市茶叶品种研究所有限公司 | Floral type purple tea process |
| CN109042955A (en) * | 2018-09-13 | 2018-12-21 | 舒城县舒茶镇启明家庭农场 | A kind of small orchid frying production method in Shucheng County |
| CN109042956A (en) * | 2018-09-13 | 2018-12-21 | 舒城县舒茶镇启明家庭农场 | A kind of small orchid fixing method in Shucheng County |
| CN109042957A (en) * | 2018-09-13 | 2018-12-21 | 舒城县舒茶镇启明家庭农场 | A kind of small orchid production method in Shucheng County |
| CN114258964A (en) * | 2021-11-30 | 2022-04-01 | 贵州沿河洲州茶业有限责任公司 | Processing technology of fragrant green tea |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104904889A (en) * | 2015-06-25 | 2015-09-16 | 杭州千岛湖丰凯实业有限公司 | Continuous automatic orchid-shaped green tea production line and method for preparing orchid-shaped green tea |
| CN105053288A (en) * | 2015-08-11 | 2015-11-18 | 长沙秋点兵信息科技有限公司 | Tea processing technology and equipment |
| CN108354022A (en) * | 2018-03-21 | 2018-08-03 | 无锡市茶叶品种研究所有限公司 | Floral type purple tea process |
| CN109042955A (en) * | 2018-09-13 | 2018-12-21 | 舒城县舒茶镇启明家庭农场 | A kind of small orchid frying production method in Shucheng County |
| CN109042956A (en) * | 2018-09-13 | 2018-12-21 | 舒城县舒茶镇启明家庭农场 | A kind of small orchid fixing method in Shucheng County |
| CN109042957A (en) * | 2018-09-13 | 2018-12-21 | 舒城县舒茶镇启明家庭农场 | A kind of small orchid production method in Shucheng County |
| CN114258964A (en) * | 2021-11-30 | 2022-04-01 | 贵州沿河洲州茶业有限责任公司 | Processing technology of fragrant green tea |
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Application publication date: 20141210 |
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