CN104543058A - Leaf tip tea processing method - Google Patents
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Abstract
The invention relates to leaf tip tea processing method, belonging to the technical field of tea processing. The leaf tip tea processing method comprises the following steps: spreading fresh tea leaves, performing fixation, rolling, dehydrating by roasting, rubbing, showing tea hair, and enhancing the fragrance. The leaf tip tea processing method has the advantages that the fragrance is strong and the tea liquor is fresh and pure.
Description
Technical field
The invention belongs to Tea Processing technical field, be specifically related to a kind of processing method of sharp tea.
Background technology
Fresh leaf is spreading in process, and its respiration is still being carried out, partially protein and polysaccharide hydrolysis, and free amino acid increases, and improves the fresh refreshing degree of tealeaves; Theanine reduces due to decomposition, and starch, pectin substance are hydrolyzed into Soluble Monosaccharide, polysaccharide and water soluble pectin, and what add in millet paste is fragrant and sweet; Tea Polyphenols autoxidation, the hydrolysis of epoxy-type catechin and isomerization, be transformed into non-epoxy-type catechin, bitter taste reduced, and fragrance increases.Above process is the oxidative degradation of taste compound and the decomposition polymerization of moieties thereof mainly, irritating, that convergence is strong material in this course at first, through temperature and time baptism constantly in oxidation, decompose, under the acting in conjunction of polymerization conversion mode, the penetrating odors such as puckery, bitter, thick blue or green taste become pure and mild mellow fresh refreshing flavour.The material affecting tea mouthfeel is a lot, wherein active have: amino acid (the fresh refreshing taste composition in tealeaves inclusion), Tea Polyphenols (the astringent taste composition in tealeaves inclusion), theophylline (bitter principle in tealeaves inclusion), catechin, flavonoids (in tealeaves inclusion not only puckery the but also composition of bitter taste), the alcohols of chain, aldehydes, ester class (aroma ingredients in tealeaves inclusion), polysaccharide, total reducing sugar, oligosaccharides (sweet substance in tealeaves), the flavour of millet paste is defined under pectin (adhesive component in tealeaves inclusion) etc. these actings in conjunction.
Green tea is an of paramount importance class in six large class tea, the steps such as its processing technology mainly comprises fresh leaves de-enzyming, kneads, drying, Titian, and the processing technology of existing green tea does not make tealeaves inclusion and fragrance component fully transform and be polymerized, make finished product green tea fragrance not enough, flavour is thin.
Summary of the invention
The object of this invention is to provide a kind of processing method of sharp tea, the tea aroma that the method obtains is strong, millet paste is fresh refreshing pure.
The technical solution used in the present invention is a kind of processing method of sharp tea, comprises the following steps: fresh leaf spreads step, the step that completes, knead step, fried dry step, dry rub forming step and Titian step.
As preferably, described fresh leaf spreads step and comprises blowing heating steps, and the fresh leaf after plucking is spread rear blower fan blowing hot-air and carries out spreading for cooling, extremely fresh leaf dehydration is withered.
As preferably, described in the thickness that spreads be 8 ~ 12cm; The time of blowing hot-air is 4 ~ 8 hours.
As preferably, be divided into the next stage with described blower fan blowing hot-air: first stage blowing hot-air 40 ~ 60 minutes, then stir evenly up and down to fresh leaf, return after work until fresh leaf and (return after about 40-60 minute and live), carry out second stage blowing hot-air; Second stage blowing hot-air 2 ~ 4 hours, wilts to fresh leaf dehydration, stops blowing hot-air; Phase III, until fresh leaf return live after (after about 40-60 minute return live), then blowing hot-air 2 ~ 3 hours, wilts to fresh leaf dehydration, stops blowing hot-air, for subsequent use.In the present invention, after time work refers to fresh Ye Yinre dehydration wilting, put a period of time, fresh leaf keeps again fresh, vigorous a kind of phenomenon.
As preferably, described fresh leaf spreads step and operates in indoor, and indoor temperature controls at 20 ~ 25 DEG C.
As preferably, described in the temperature completed in step that completes be 180 ~ 230 DEG C, inventory is 140 ~ 160 kilograms per hour; Carry out spreading for cooling speed after completing cold, this spreading for cooling thickness is 4 ~ 6cm, and the speed cold time is 30 ~ 50 minutes.
As preferably, described in knead the first sky of step and rub 7 ~ 9 minutes, then in kneadding 4 ~ 6 minutes, then sky rubs 4 ~ 6 minutes, then weight rubs 4 ~ 6 minutes, and sky rubs 4 ~ 6 minutes subsequently, middle kneadding 6 ~ 8 minutes.
As preferably, in described fried dry step, fried dry temperature is 140 ~ 160 DEG C, and the fried dry time is 1 ~ 3 minute; After fried dry, carry out spreading for cooling speed cold, this spreading for cooling thickness is 4 ~ 6cm, and the speed cold time is 10 ~ 30 minutes.
As preferably, described baking rubs in forming step that to dry the temperature of rubbing be 90 ~ 110 DEG C, adopts mode that baking limit, limit is rubbed to carry out forming; Carry out spreading for cooling speed after forming cold, this spreading for cooling thickness is 4 ~ 6cm, and the speed cold time is 20 ~ 40 minutes.
As preferably, in described Titian step, the temperature of Titian is 80 ~ 100 DEG C, and the Titian time is 10 ~ 15 minutes.
In the present invention, non-specified otherwise, degree is all weight percentage.
In the present invention, sky is rubbed and is rubbed for not applying pressure, and middle kneadding is crumple under the pressure of 1 ~ 3MPa, and weight is rubbed as crumpling under the pressure of 6 ~ 10MPa.
Beneficial effect of the present invention is:
(1) in the inventive method, fresh leaf spreads in the withering trough of black tea processed, blowing hot-air spreading for cooling, improve the quality that fresh leaf spreads, mode heating-up temperature can activate the internal substance of fresh leaf and aromatic substance transforms according to the moisture of different weather and fresh leaf, can keep the freshness of fresh leaf unanimously, the fragrance of tealeaves and flavour add 19% and 16% than originally, improve the quality of tea products, for product quality obtains unified laying a good foundation.
(2) effect that the fresh leaf of the present invention spreads in withering trough comprises: 1. add amino acid converting, and amino acid enhances the fresh flavour of dry tea and millet paste; 2. decomposed alcohols, aldehydes, Ester, added the fragrance of tealeaves, the flowers and fruits fragrance of millet paste; 3. enhance the decomposition of polysaccharide, total reducing sugar, oligosaccharides, strong aromatic time that adds millet paste sweet; Pectin substance is degraded into soluble-carbohydrate in a large number, thus enhances millet paste flavour.
(3) by the acting in conjunction of each step, can make green tea inclusion and fragrance obtain fully oxidized, decompose, transform and polymerization, thus increase the generation of soluble sugar and aromatic substance in tealeaves, gained green tea gives off a strong fragrance, millet paste fresh taste is pure.
Detailed description of the invention
For making those skilled in the art understand production technology of the present invention and technique effect in detail, introduce application of the present invention and technique effect further with concrete production instance below.
Embodiment 1
Fresh leaf after plucking is placed in the indoor that temperature is 22 DEG C, spreads rear blower fan blowing hot-air and carry out spreading for cooling, wither to fresh leaf dehydration, this thickness spread is 10cm; Be divided into the next stage with blower fan blowing hot-air: first stage blowing hot-air 50 minutes, then stir evenly up and down to fresh leaf, stop blowing hot-air, return and live; Second stage blowing hot-air 3 hours, wilts to fresh leaf dehydration, stops blowing hot-air; Phase III, after fresh leaf returns and lives, then blowing hot-air 3 hours, tarnish to fresh leaf blade face, the food value of leaf is soft, and effusion fragrant, moisture is 70%, for subsequent use.
Then above-mentioned gained tealeaves is placed in continous way roller fixation machine and completes, and the temperature completed is 200 DEG C, and inventory is 150 kilograms per hour; Opening fan after completing blows a cold wind over, and to carry out spreading for cooling speed cold, and this spreading for cooling thickness is 5cm, and the speed cold time is 40 minutes.After completing the tealeaves food value of leaf soft, tarnish, the blue or green gas of leaf look dark green scatters and disappears, moisture is 50%.
Be placed in rub barrel by the tealeaves after completing, first sky rubs 8 minutes, then in kneadding 5 minutes, then sky rubs 5 minutes, then weight rubs 5 minutes, and sky rubs 5 minutes subsequently, middle kneadding 7 minutes.
Tealeaves after rubbing is placed in fried dry in cylinder roasting machine, and fried dry temperature is 150 DEG C, and the fried dry time is 2 minutes; Opening fan after fried dry blows a cold wind over, and to carry out spreading for cooling speed cold, and this spreading for cooling thickness is 5cm, and the speed cold time is 20 minutes.Tealeaves bar Suo Yuanrun after fried dry, delicate fragrance is overflowed, and moisture is 40%.
Tealeaves after fried dry is placed in cylinder roasting machine to carry out baking and rub, drying the temperature of rubbing is 100 DEG C, adopts mode that baking limit, limit is rubbed to carry out forming; Opening fan after forming blows a cold wind over, and to carry out spreading for cooling speed cold, and this spreading for cooling thickness is 5cm, and the speed cold time is 30 minutes.Tealeaves bar rope after forming is tightly thin, and anti-stranding is gently rubbed, and tea person of outstanding talent appear, and delicate fragrance is overflowed, and moisture is 20%.
Be placed in dryer Titian by drying the tealeaves after rubbing, the temperature of Titian is 90 DEG C, and the Titian time is 12 minutes.The high-quality slender joss stick effusion of tealeaves after Titian, moisture is 5%.
Embodiment 2
Fresh leaf after plucking is placed in the indoor that temperature is 20 DEG C, spreads rear blower fan blowing hot-air and carry out spreading for cooling, wither to fresh leaf dehydration, this thickness spread is 12cm; Be divided into the next stage with blower fan blowing hot-air: first stage blowing hot-air 60 minutes, then stir evenly up and down to fresh leaf, stop blowing hot-air, return and live; Second stage blowing hot-air 4 hours, wilts to fresh leaf dehydration, stops blowing hot-air; Phase III, after fresh leaf returns and lives, then blowing hot-air 2 hours, tarnish to fresh leaf blade face, the food value of leaf is soft, and effusion fragrant, moisture is 75%, for subsequent use.
Then above-mentioned gained tealeaves is placed in continous way roller fixation machine and completes, and the temperature completed is 180 DEG C, and inventory is 160 kilograms per hour; Opening fan after completing blows a cold wind over, and to carry out spreading for cooling speed cold, and this spreading for cooling thickness is 4cm, and the speed cold time is 50 minutes.After completing the tealeaves food value of leaf soft, tarnish, the blue or green gas of leaf look dark green scatters and disappears, moisture is 55%.
Be placed in rub barrel by the tealeaves after completing, first sky rubs 9 minutes, then in kneadding 4 minutes, then sky rubs 4 minutes, then weight rubs 6 minutes, and sky rubs 6 minutes subsequently, middle kneadding 8 minutes.
Tealeaves after rubbing is placed in fried dry in cylinder roasting machine, and fried dry temperature is 160 DEG C, and the fried dry time is 3 minutes; Opening fan after fried dry blows a cold wind over, and to carry out spreading for cooling speed cold, and this spreading for cooling thickness is 6cm, and the speed cold time is 30 minutes.Tealeaves bar Suo Yuanrun after fried dry, delicate fragrance is overflowed, and moisture is 45%.
Tealeaves after fried dry is placed in cylinder roasting machine to carry out baking and rub, drying the temperature of rubbing is 110 DEG C, adopts mode that baking limit, limit is rubbed to carry out forming; Opening fan after forming blows a cold wind over, and to carry out spreading for cooling speed cold, and this spreading for cooling thickness is 6cm, and the speed cold time is 40 minutes.Tealeaves bar rope after forming is tightly thin, and anti-stranding is gently rubbed, and tea person of outstanding talent appear, and delicate fragrance is overflowed, and moisture is 25%.
Be placed in dryer Titian by drying the tealeaves after rubbing, the temperature of Titian is 100 DEG C, and the Titian time is 15 minutes.The high-quality slender joss stick effusion of tealeaves after Titian, moisture is 6%.
Embodiment 3
Fresh leaf after plucking is placed in the indoor that temperature is 20 DEG C, spreads rear blower fan blowing hot-air and carry out spreading for cooling, wither to fresh leaf dehydration, this thickness spread is 8cm; Be divided into the next stage with blower fan blowing hot-air: first stage blowing hot-air 40 minutes, then stir evenly up and down to fresh leaf, stop blowing hot-air, return and live; Second stage blowing hot-air 2 hours, wilts to fresh leaf dehydration, stops blowing hot-air; Phase III, after fresh leaf returns and lives, then blowing hot-air 2 hours, tarnish to fresh leaf blade face, the food value of leaf is soft, and effusion fragrant, moisture is 65%, for subsequent use.
Then above-mentioned gained tealeaves is placed in continous way roller fixation machine and completes, and the temperature completed is 180 DEG C, and inventory is 140 kilograms per hour; Opening fan after completing blows a cold wind over, and to carry out spreading for cooling speed cold, and this spreading for cooling thickness is 4cm, and the speed cold time is 30 minutes.After completing the tealeaves food value of leaf soft, tarnish, the blue or green gas of leaf look dark green scatters and disappears, moisture is 50%.
Be placed in rub barrel by the tealeaves after completing, first sky rubs 7 minutes, then in kneadding 4 minutes, then sky rubs 4 minutes, then weight rubs 4 minutes, and sky rubs 4 minutes subsequently, middle kneadding 6 minutes.
Tealeaves after rubbing is placed in fried dry in cylinder roasting machine, and fried dry temperature is 140 DEG C, and the fried dry time is 1 minute; Opening fan after fried dry blows a cold wind over, and to carry out spreading for cooling speed cold, and this spreading for cooling thickness is 4cm, and the speed cold time is 10 minutes.Tealeaves bar Suo Yuanrun after fried dry, delicate fragrance is overflowed, and moisture is 40%.
Tealeaves after fried dry is placed in cylinder roasting machine to carry out baking and rub, drying the temperature of rubbing is 90 DEG C, adopts mode that baking limit, limit is rubbed to carry out forming; Opening fan after forming blows a cold wind over, and to carry out spreading for cooling speed cold, and this spreading for cooling thickness is 4cm, and the speed cold time is 20 minutes.Tealeaves bar rope after forming is tightly thin, and anti-stranding is gently rubbed, and tea person of outstanding talent appear, and delicate fragrance is overflowed, and moisture is 20%.
Be placed in dryer Titian by drying the tealeaves after rubbing, the temperature of Titian is 80 DEG C, and the Titian time is 10 minutes.The high-quality slender joss stick effusion of tealeaves after Titian, moisture is 4%.
Embodiment 4
Fresh leaf after plucking is placed in the indoor that temperature is 25 DEG C, spreads rear blower fan blowing hot-air and carry out spreading for cooling, wither to fresh leaf dehydration, this thickness spread is 12cm; Be divided into the next stage with blower fan blowing hot-air: first stage blowing hot-air 60 minutes, then stir evenly up and down to fresh leaf, stop blowing hot-air, return and live; Second stage blowing hot-air 4 hours, wilts to fresh leaf dehydration, stops blowing hot-air; Phase III, after fresh leaf returns and lives, then blowing hot-air 3 hours, tarnish to fresh leaf blade face, the food value of leaf is soft, and effusion fragrant, moisture is 70%, for subsequent use.
Then above-mentioned gained tealeaves is placed in continous way roller fixation machine and completes, and the temperature completed is 230 DEG C, and inventory is 160 kilograms per hour; Opening fan after completing blows a cold wind over, and to carry out spreading for cooling speed cold, and this spreading for cooling thickness is 6cm, and the speed cold time is 50 minutes.After completing the tealeaves food value of leaf soft, tarnish, the blue or green gas of leaf look dark green scatters and disappears, moisture is 50%.
Be placed in rub barrel by the tealeaves after completing, first sky rubs 9 minutes, then in kneadding 6 minutes, then sky rubs 6 minutes, then weight rubs 6 minutes, and sky rubs 6 minutes subsequently, middle kneadding 8 minutes.
Tealeaves after rubbing is placed in fried dry in cylinder roasting machine, and fried dry temperature is 160 DEG C, and the fried dry time is 3 minutes; Opening fan after fried dry blows a cold wind over, and to carry out spreading for cooling speed cold, and this spreading for cooling thickness is 6cm, and the speed cold time is 30 minutes.Tealeaves bar Suo Yuanrun after fried dry, delicate fragrance is overflowed, and moisture is 40%.
Tealeaves after fried dry is placed in cylinder roasting machine to carry out baking and rub, drying the temperature of rubbing is 110 DEG C, adopts mode that baking limit, limit is rubbed to carry out forming; Opening fan after forming blows a cold wind over, and to carry out spreading for cooling speed cold, and this spreading for cooling thickness is 6cm, and the speed cold time is 40 minutes.Tealeaves bar rope after forming is tightly thin, and anti-stranding is gently rubbed, and tea person of outstanding talent appear, and delicate fragrance is overflowed, and moisture is 20%.
Be placed in dryer Titian by drying the tealeaves after rubbing, the temperature of Titian is 100 DEG C, and the Titian time is 15 minutes.The high-quality slender joss stick effusion of tealeaves after Titian, moisture is 5%.
For verifying technique effect of the present invention, special work is following to be detected:
| Product | Amino acid content | Soluble adhesion molecule |
| Embodiment 1 | 6.21％ | 4.31％ |
| Embodiment 2 | 6.16％ | 4.38％ |
| Embodiment 3 | 6.25％ | 4.27％ |
| Embodiment 4 | 6.22％ | 4.33％ |
| Existing sharp tea | 4.15％ | 3.07％ |
Visible, amino acid, the total Soluble Sugar of gained point tea of the present invention all apparently higher than existing sharp tea, achieve significant progress.Through 10 specialties, the personnel that sample tea assert, gained point tea gives off a strong fragrance, millet paste fresh taste is pure, and flavour fragrance is all better.
Finally it should be noted that, above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although with reference to above-described embodiment to invention has been detailed description, those skilled in the art are to be understood that, still can modify to the present invention or equivalent replacement, and not departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in right of the present invention.
Claims (10)
1. a processing method for sharp tea, is characterized in that, comprises the following steps: fresh leaf spreads step, the step that completes, knead step, fried dry step, dry rub forming step and Titian step.
2. the processing method of a kind of sharp tea according to claim 1, it is characterized in that, described fresh leaf spreads step and comprises blowing heating steps, and the fresh leaf after plucking is spread rear blower fan blowing hot-air and carries out spreading for cooling, extremely fresh leaf dehydration is withered.
3. the processing method of a kind of sharp tea according to claim 2, is characterized in that, described in the thickness that spreads be 8 ~ 12cm; The time of blowing hot-air is 4 ~ 8 hours.
4. the processing method of a kind of sharp tea according to claim 2, is characterized in that, be divided into the next stage with described blower fan blowing hot-air: first stage blowing hot-air 40 ~ 60 minutes, then stir evenly up and down to fresh leaf; Second stage blowing hot-air 2 ~ 4 hours, wilts to fresh leaf dehydration, stops blowing hot-air; Phase III, after fresh leaf returns and lives, then blowing hot-air 2 ~ 3 hours, wilt to fresh leaf dehydration, stop blowing hot-air, for subsequent use.
5. the processing method of a kind of sharp tea according to claim 1, it is characterized in that, described fresh leaf spreads step and operates in indoor, and indoor temperature controls at 20 ~ 25 DEG C.
6. the processing method of a kind of sharp tea according to claim 1, is characterized in that, described in the temperature completed in step that completes be 180 ~ 230 DEG C, inventory is 140 ~ 160 kilograms per hour; Carry out spreading for cooling speed after completing cold, this spreading for cooling thickness is 4 ~ 6cm, and the speed cold time is 30 ~ 50 minutes.
7. the processing method of a kind of sharp tea according to claim 1, is characterized in that, described in knead the first sky of step and rub 7 ~ 9 minutes, middle kneadding 4 ~ 6 minutes again, then sky rubs 4 ~ 6 minutes, then weight rubs 4 ~ 6 minutes, sky rubs 4 ~ 6 minutes subsequently, middle kneadding 6 ~ 8 minutes.
8. the processing method of a kind of sharp tea according to claim 1, it is characterized in that, in described fried dry step, fried dry temperature is 140 ~ 160 DEG C, and the fried dry time is 1 ~ 3 minute; After fried dry, carry out spreading for cooling speed cold, this spreading for cooling thickness is 4 ~ 6cm, and the speed cold time is 10 ~ 30 minutes.
9. the processing method of a kind of sharp tea according to claim 1, is characterized in that, described baking rubs in forming step that to dry the temperature of rubbing be 90 ~ 110 DEG C, adopts mode that baking limit, limit is rubbed to carry out forming; Carry out spreading for cooling speed after forming cold, this spreading for cooling thickness is 4 ~ 6cm, and the speed cold time is 20 ~ 40 minutes.
10. the processing method of a kind of sharp tea according to claim 1, it is characterized in that, in described Titian step, the temperature of Titian is 80 ~ 100 DEG C, and the Titian time is 10 ~ 15 minutes.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107372881A (en) * | 2017-08-04 | 2017-11-24 | 信阳师范学院 | A kind of tea processing technique |
| CN109105547A (en) * | 2018-09-12 | 2019-01-01 | 舒城县舒茶九六茶场 | A kind of processing method of orchid tea |
| CN109122938A (en) * | 2018-09-12 | 2019-01-04 | 舒城县舒茶九六茶场 | A kind of processing method of small orchid tea |
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| CN102246866A (en) * | 2011-07-20 | 2011-11-23 | 句容市春城馨香园茶场 | Method for producing crimpy type high-grade green tea |
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| CN101946837A (en) * | 2010-09-30 | 2011-01-19 | 都匀供销茶叶有限责任公司 | Processing method of tippy tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372881A (en) * | 2017-08-04 | 2017-11-24 | 信阳师范学院 | A kind of tea processing technique |
| CN109105547A (en) * | 2018-09-12 | 2019-01-01 | 舒城县舒茶九六茶场 | A kind of processing method of orchid tea |
| CN109122938A (en) * | 2018-09-12 | 2019-01-04 | 舒城县舒茶九六茶场 | A kind of processing method of small orchid tea |
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