CN105053293A - Making technology of green tea - Google Patents
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Abstract
The invention discloses a making technology of a green tea. The making technology comprises the following making steps: A, picking tea leaves; B, tedding the picked tea leaves; C, performing fixation; D, spreading the tea leaves after the fixation until the tea leaves are cooled; E, rolling the cooled tea leaves; F, frying the rolled tea leaves for the first time; G, screening the fried tea leaves; H, stir-frying tea cores; I, enhancing tea fragrance; J, screening out powder in the tea leaves with enhanced tea fragrance; and K, packaging finished products. The green tea prepared through the making technology disclosed by the invention has the full-bodied fragrance of chestnuts, besides, the fragrance can last for a long time, the preservation time of the green tea is long, and the green tea is emerald green in color and excellent in quality, so that the green tea can achieve and surpass a first class.
Description
Invention field:
The present invention relates to a kind of manufacture craft of green tea, belong to the field of Tea Processing.
Technical background:
Green tea is the main teas of domestic product, and annual production 1140000 tons accounts for 81% of China's tealeaves total output 140.6 ten thousand tons.Output occupies first of six large teas.The scope of domestic product green tea is very extensive, and Guizhou, Jiangxi, Anhui, Zhejiang, Jiangsu, Sichuan, Hunan, Hubei, Guangxi, Fujian are the green tea main product province of China.Green tea, also known as azymic tea, remains the natural materials of fresh leaf preferably, containing Tea Polyphenols, and catechin, chlorophyll, caffeine, amino acid, the natural nutrient components such as vitamin.These natural nutrition compositions have special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., for other teas institutes not.
Tea aroma is the important indicator of green tea quality, and presenting of tea aroma is the result of various fragrance component in factor integration effects such as content, ratio, odor type and intensity.Titian can develop fragrance, and increase thickness and the fragrance of flavour, Titian mode, temperature and time are on large on the impact of green tea fragrance.Along with Titian process, firer increases the weight of gradually, and tealeaves is delicate fragrance type, chestnut odor type, Gao Fenfangli odor type, high fiery odor type and burnt odor type, and green tea General Requirements has the fragrant chestnut odor type of delicate fragrance, Li Xiang or high, and the quality of latter two fragrance product is more bad.
The green tea that existing Green tea making method makes, fragrance is not dense, and the time of fragrance last is not long, and the holding time is short, poor quality.
Summary of the invention:
The object of the invention is to, a kind of manufacture craft of green tea is provided.The green tea that present invention process is made has stronger Li Xiang fragrance, and the time of fragrance last is long, and the holding time is long, and color and luster is emerald green, and tea is best in quality, can reach one-level and above grade.
For solving above technical problem, the present invention realizes by the following technical solutions: a kind of manufacture craft of green tea, makes according to following step: A. plucks, and B. spreads out green grass or young crops, and C. completes, D. spreading for cooling, E. kneads, and F. just fries, and G. screens, and H. rises tea, I, Titian, J. sieves, and K. packs.
In the manufacture craft of aforesaid green tea:
Described A plucks: pluck the new tender leaf of three leaf one bud to leaf one buds;
Described B spreads out green grass or young crops: get above-mentioned new tender leaf, spread, leaf-spreading thickness 5-10cm, natural spreading for cooling 5-8h, turns over once every 1h, obtains the fresh leaf that water content is 70%-75%;
Described C completes as green-keeping machine diameter of cylinder 700mm, length 3800mm, the throwing leaf amount of therefore spreading out leafiness is: 140-180kg/h, feed inlet end temperature setting 250-280 DEG C, discharge port end temperature setting 200-230 DEG C, the time completed controls at 6-10min from entering leaf to leafing, obtains the water-removing leaves that water content is 60-65%;
Described D spreading for cooling is: adopt fan-type cooling belt conveyer or box type link plate air-cooler, when water-removing leaves is delivered in the process of next procedure through belt or carrier bar, be arranged on one or more groups electric fan above belt conveyor or carrier bar air-cooler sends natural wind, make tealeaves immediately be cooled to room temperature;
Described E kneads to comprise and just rubs, and drying and dehydrating, rubs again; Described just rub for: get the tealeaves after above-mentioned spreading for cooling, knead 8-10min with rolling machine, pressuring method is pneumatics 2min, gently presses 3-5min, pneumatics 3min; Described drying and dehydrating is: temperature is at 110-120 DEG C, dry 10-15min, makes the water content of blade be 30-35%; Described rub again for: knead 35-40min with rolling machine, pressuring method is pneumatics 5min, gently presses 20-25min, middle pressure 6min, pneumatics 4min;
Described F just fries and is: pour the tealeaves after kneading into frying pan, and temperature is the first high rear low 1-1.5 hour that stir-fries between 95-75 DEG C, obtains gross tea;
Described G screening is: gross tea sieve picks tea branch, Lao Ye, tea dust, the screening tea delivery heart;
Described H rises tea: the tea heart filtered out is poured frying pan slow fire into and stir-fried, and slow fire stir-fries temperature 50-90 DEG C, stir-fries 1-4 days times, total time 8-40 hour;
Described I Titian is brightness pot Titian: get the tealeaves made by step H, and at temperature is 75-85 DEG C, the Titian time is 20-25min, obtains Titian tealeaves;
Described J screening is: get above-mentioned Titian tealeaves and screened out by powder through trembling screen(ing) machine, the dry tea that compass screen surface is shaped is delivered to packing machine.
Described K is packaged as: packed by finished product green tea, and send into that freezer is fresh-keeping to be deposited.
In the manufacture craft of aforesaid green tea, described B spreads out in green grass or young crops: leaf-spreading thickness is 5cm, natural spreading for cooling 8h.
In the manufacture craft of aforesaid green tea, during described C completes: the throwing leaf amount of stand leafiness is: 140/h, and feed inlet end temperature sets 280 DEG C, and discharge port end temperature sets 200 DEG C;
In the manufacture craft of aforesaid green tea, during described C completes: green-keeping machine drum rotation speed 25-40n/min, cylinder slope 0-5 DEG C.
In the manufacture craft of aforesaid green tea, described just the time of rubbing is 10min.
In the manufacture craft of aforesaid green tea, described drying and dehydrating temperature is 120 DEG C, and drying time is 15min.
In the manufacture craft of aforesaid green tea, the described time of rubbing again is 38min.
In the manufacture craft of aforesaid green tea, the pressure of described light pressure is 1.2-1.5kg/cm
2, the pressure of middle pressure is 3.2-3.5kg/cm
2.
In the manufacture craft of aforesaid green tea, in described I Titian, Titian temperature is 80 DEG C, and the Titian time is 25min.
The present invention for green tea made by raw material, makes the tea leaf quality made good with the new tender leaf of three leaf one bud to leaf one buds; Leaf-spreading thickness 5-10cm when stand is blue or green in present invention process, and turn over once every 1h, while the leaf quality of guarantee stand, effectively improve the utilization rate of stand vane space.The Guizhou weather cloudy day is many, and air humidity is large, and fresh leaf spreads out blue or green moisture content and scatters and disappears few, and after stand is blue or green, bud-leaf lustrous surface goes down, and can give out fragrant.The object that step C completes is the activity utilizing enzyme in the fresh leaf of the abundant purifying of high temperature, suppresses the enzymatic oxidation of polyphenols in fresh leaf, accelerates the volatilization of green grass alcohol, to obtain the green due color of green tea soup leafiness simultaneously.Green-keeping machine drum rotation speed 25-40n/min, cylinder slope 0-5 DEG C, can avoid burnt leaf, urgees to complete, and accelerate leafing.Complete with food value of leaf deliquescing, leaf look turns dark, has obvious delicate fragrance as well.The object of spreading for cooling has two, and one is allow water-removing leaves lower the temperature rapidly; Two is by removing assorted leaf after gravity selection by winnowing.Kneading is the important procedure that the curling speciality of tealeaves profile tight knot is formed, and the present invention by just rubbing 8-10min under pneumatics and light press strip part, and temperature is at 110-120 DEG C, dry 10-15min; And at temperature is 110-120 DEG C, drying and dehydrating under dry 10-15min condition, makes the water content of blade be 30-35%; Also under pneumatics, middle pressure and light press strip part, rub 35-40min again, make the abundant broken wall of dark brownish green cell tissue, bar rope more steps up carefully.The low 1-1.5 hour that stir-fries after tealeaves after kneading is first high between 95-75 DEG C, can make the moisture equilibrium in tealeaves scatter and disappear, thus tea perfume (or spice) is is not easily scattered and disappeared; During screening, gross tea sieve is picked tea branch, Lao Ye, tea dust, the screening tea delivery heart, can ensure the quality of tealeaves like this, makes tealeaves more light green bright; Rise tea and slow fire to stir-fry temperature 50-90 DEG C, stir-fry 1-4 days times, total time 8-40 hour, can make tealeaves dehydration more balance like this, and tea perfume (or spice) is more prone to keep, thus makes tea leaf quality good.Also by being 75-85 DEG C in temperature, brightness pot Titian time 20-25min, makes green tea have stronger Li Xiang fragrance, and fragrance can be made lasting, and tea leaf quality is good, thus it is lasting to produce tender perfume (or spice), and fragrance is outstanding, the high-quality green tea that color and luster is emerald green.
Compared with prior art, the green tea that present invention process is made has stronger Li Xiang fragrance, and the time of fragrance last is long, and the holding time is long, and color and luster is emerald green, and tea is best in quality, can reach one-level and above grade.Reach the object of invention.
Detailed description of the invention:
Embodiment 1
Described green tea makes according to following step:
A. pluck: pluck the new tender leaf of three leaf one bud to leaf one buds;
B. spread out green grass or young crops: get above-mentioned new tender leaf, spread, leaf-spreading thickness 6cm, natural spreading for cooling 8h, turns over once every 1h, obtains the fresh leaf that water content is 70%-75%;
C. complete: green-keeping machine diameter of cylinder 700mm, length 3800mm, the throwing leaf amount of therefore spreading out leafiness is: 140kg/h, feed inlet end temperature sets 280 DEG C, discharge port end temperature sets 200 DEG C, and the time completed controls at 7min from entering leaf to leafing, obtains the water-removing leaves that water content is 60-65%; Green-keeping machine drum rotation speed 33n/min, cylinder slope 2 DEG C.
D. spreading for cooling: adopt fan-type cooling belt conveyer or box type link plate air-cooler, when water-removing leaves is delivered in the process of next procedure through belt or carrier bar, be arranged on one or more groups electric fan above belt conveyor or carrier bar air-cooler sends natural wind, make tealeaves immediately be cooled to room temperature;
E. knead to comprise and just rub, drying and dehydrating, rubs again; Described just rub for: get the tealeaves after above-mentioned spreading for cooling, knead 10min with rolling machine, pressuring method is pneumatics 2min, and pressure is gently press 5min, pneumatics 3min under 1.2-1.5kg/cm; Described drying and dehydrating is: temperature is 120 DEG C, dry 15min, makes the water content of blade be 30-35%; Described rub again for: knead 38min with rolling machine, pressuring method is pneumatics 5min, and pressure is gently press 25min under 1.2-1.5kg/cm, and pressure is 3.2-3.5kg/cm
2pressure 6min, pneumatics 4min in lower;
F. just fry: pour the tealeaves after kneading into frying pan, temperature is the first high rear low 1-1.5 hour that stir-fries between 95-75 DEG C, obtains gross tea;
G. screening is: gross tea sieve picks tea branch, Lao Ye, tea dust, the screening tea delivery heart;
H. rise tea: the tea heart filtered out is poured frying pan slow fire into and stir-fried, slow fire stir-fries temperature 85 DEG C, stir-fries 3 days times;
I. Titian is brightness pot Titian: get the tealeaves made by step H, and at temperature is 80 DEG C, the Titian time is 25min, obtains Titian tealeaves;
J. sieve: get above-mentioned Titian tealeaves and screened out by powder through trembling screen(ing) machine, the dry tea that compass screen surface is shaped is delivered to packing machine.
K. pack: packaged dry tea sends into that freezer is fresh-keeping to be deposited.
Embodiment 2.
Described green tea makes according to following technique:
A. pluck: pluck the new tender leaf of three leaf one bud to leaf one buds;
B. spread out green grass or young crops: get above-mentioned new tender leaf, spread, leaf-spreading thickness 5-10cm, natural spreading for cooling 5-8h, turns over once every 1h, obtains the fresh leaf that water content is 70%-75%;
C. complete: green-keeping machine diameter of cylinder 700mm, length 3800mm, the throwing leaf amount of therefore spreading out leafiness is: 160kg/h, feed inlet end temperature sets 265 DEG C, discharge port end temperature sets 215 DEG C, and the time completed controls at 8min from entering leaf to leafing, obtains the water-removing leaves that water content is 60-65%; Green-keeping machine drum rotation speed 40n/min, cylinder slope 0 DEG C.
D. spreading for cooling: adopt fan-type cooling belt conveyer or box type link plate air-cooler, when water-removing leaves is delivered in the process of next procedure through belt or carrier bar, be arranged on one or more groups electric fan above belt conveyor or carrier bar air-cooler sends natural wind, make tealeaves immediately be cooled to room temperature;
E. knead to comprise and just rub, drying and dehydrating, rubs again; Described just rub for: get the tealeaves after above-mentioned spreading for cooling, knead 8min with rolling machine, pressuring method is pneumatics 2min, gently presses 4min, pneumatics 3min; Described drying and dehydrating is: temperature is at 115 DEG C, dry 12min, makes the water content of blade be 30-35%; Described rub again for: knead 40min with rolling machine, pressuring method is pneumatics 5min, gently presses 22min, middle pressure 6min, pneumatics 4min; The pressure of described light pressure is 1.2-1.5kg/cm
2, the pressure of middle pressure is 3.2-3.5kg/cm
2;
F. just fry: pour the tealeaves after kneading into frying pan, temperature is the first high rear low 1-1.5 hour that stir-fries between 95-75 DEG C, obtains gross tea;
G. screen: gross tea sieve picks tea branch, Lao Ye, tea dust, the screening tea delivery heart;
H. rise tea: the tea heart filtered out is poured frying pan slow fire into and stir-fried, slow fire stir-fries temperature 50-90 DEG C, stir-fries 1-4 days times, total time 8-40 hour;
I brightness pot Titian: get the tealeaves made by step H, at temperature is 75-85 DEG C, the Titian time is 23min, obtains Titian tealeaves;
J. sieve: get above-mentioned Titian tealeaves and screened out by powder through trembling screen(ing) machine, the dry tea that compass screen surface is shaped is delivered to packing machine.
K. pack: packaged dry tea sends into that freezer is fresh-keeping to be deposited.
Embodiment 3.
The manufacturing process steps of described green tea is:
A. pluck: pluck the new tender leaf of three leaf one bud to leaf one buds;
B. spread out green grass or young crops: get above-mentioned new tender leaf, spread, leaf-spreading thickness 5cm, natural spreading for cooling 5h, turns over once every 1h, obtains the fresh leaf that water content is 70%-75%;
C. complete: green-keeping machine diameter of cylinder 700mm, length 3800mm, the throwing leaf amount of therefore spreading out leafiness is: 180kg/h, feed inlet end temperature sets 250 DEG C, discharge port end temperature sets 230 DEG C, and the time completed controls at 10min from entering leaf to leafing, obtains the water-removing leaves that water content is 60-65%; Green-keeping machine drum rotation speed 40n/min, cylinder slope 5 DEG C.
D. spreading for cooling: adopt fan-type cooling belt conveyer or box type link plate air-cooler, when water-removing leaves is delivered in the process of next procedure through belt or carrier bar, be arranged on one or more groups electric fan above belt conveyor or carrier bar air-cooler sends natural wind, make tealeaves immediately be cooled to room temperature;
E. knead to comprise and just rub, drying and dehydrating, rubs again; Described just rub for: get the tealeaves after above-mentioned spreading for cooling, knead 8min with rolling machine, pressuring method is pneumatics 2min, gently presses 3-5min, pneumatics 3min; Described drying and dehydrating is: temperature is at 110 DEG C, dry 10min, makes the water content of blade be 30-35%; Described rub again for: knead 35min with rolling machine, pressuring method is pneumatics 5min, gently presses 20-25min, middle pressure 6min, pneumatics 4min; The pressure of described light pressure is 1.2-1.5kg/cm
2, the pressure of middle pressure is 3.2-3.5kg/cm
2;
F. just fry: pour the tealeaves after kneading into frying pan, temperature is the first high rear low 1-1.5 hour that stir-fries between 95-75 DEG C, obtains gross tea;
G. screen: gross tea sieve picks tea branch, Lao Ye, tea dust, the screening tea delivery heart;
H. rise tea: the tea heart filtered out is poured frying pan slow fire into and stir-fried, slow fire stir-fries temperature 50-90 DEG C, stir-fries 1-4 days times, total time 8-40 hour;
I. Titian is brightness pot Titian: get the tealeaves made by step H, and at temperature is 75-85 DEG C, the Titian time is 20min, obtains Titian tealeaves;
J. sieve: get above-mentioned Titian tealeaves and screened out by powder through trembling screen(ing) machine, the dry tea that compass screen surface is shaped is delivered to packing machine.
K. be packaged as packaged dry tea and send into that freezer is fresh-keeping to be deposited.
Experimental example 1: sense organ and Physico-chemical tests evaluation
Embodiment 1 gained tea sample is detected,
1, judgment basis: DB52/T442.1-2010 " Guizhou green tea curl shape tea " (one-level) " Tea Production licensing examination detailed rules and regulations " is checked.Detected by product quality supervision and inspection institute of Guizhou Province, the results are shown in Table 1:
Table 1
Visible, green tea prepared by technique of the present invention, meet relevant criterion, and quality grade reaches one-level.
Experimental example 2.Odor prolongation is investigated
1 raw material:
The green tea that 1.1 the present invention make: make according to the method for embodiment 1.
1.2 contrast tea 1: the emerald green tea (production of Tea Industry Co., Ltd of Shanyang County Golden Bridge) of lotus flower.
1.3 contrast tea 2: the emerald green bud in commercially available Meitan.
1.4 contrast tea 3: the dark green tea of commercially available hook.
1.5 contrast tea 4: commercially available all even high-quality green tea.
2 test methods and result:
2.1 test methods: get the above-mentioned tea beverage (10g adds the brewed in hot water of 600ml) having placed 1 year, ask arbitrarily 50 people's examinations to drink contrast mouthfeel, and provide evaluation.
2.2 experimental results: the results are shown in Table 2.
Result investigated by table 2
| Time | Tea of the present invention | Contrast tea 1 | Contrast tea 2 | Contrast tea 3 | Contrast tea 4 |
| 1 minute | +++++ | ++++ | +++++ | +++++ | +++++ |
| 5 minutes | +++++ | +++ | +++++ | +++ | ++ |
| 10 minutes | ++++ | ++ | ++++ | ++ | ++ |
| 20 minutes | ++++ | + | +++ | ++ | + |
| 30 minutes | +++ | + | +++ | + | + |
Note: "+" more multilist shows mouthfeel liking more by experimenter.
Conclusion: the green tea that the present invention makes, not only sweet taste is light, and have light time sweet taste, mouthfeel is best; But also there is stronger Li Xiang fragrance, illustrate that green tea fragrance that present invention process makes lasting time is long.
Further illustrate the present invention by the following examples, but not as limitation of the present invention.
Claims (10)
1. a manufacture craft for green tea, is characterized in that: make according to following step: A. plucks, and B. spreads out green grass or young crops, and C. completes, D. spreading for cooling, and E. kneads, and F. just fries, and G. screens, and H. rises tea, I, Titian, and J. sieves, and K. packs.
2. the manufacture craft of green tea as claimed in claim 1, is characterized in that:
Described A plucks: pluck the new tender leaf of three leaf one bud to leaf one buds;
Described B spreads out green grass or young crops: get above-mentioned new tender leaf, spread, leaf-spreading thickness 5-10cm, natural spreading for cooling 5-8h, turns over once every 1h, obtains the fresh leaf that water content is 70%-75%;
Described C completes as green-keeping machine diameter of cylinder 700mm, length 3800mm, the throwing leaf amount of therefore spreading out leafiness is: 140-180kg/h, feed inlet end temperature setting 250-280 DEG C, discharge port end temperature setting 200-230 DEG C, the time completed controls at 6-10min from entering leaf to leafing, obtains the water-removing leaves that water content is 60-65%;
Described D spreading for cooling is: adopt fan-type cooling belt conveyer or box type link plate air-cooler, when water-removing leaves is delivered in the process of next procedure through belt or carrier bar, be arranged on one or more groups electric fan above belt conveyor or carrier bar air-cooler sends natural wind, make tealeaves immediately be cooled to room temperature;
Described E kneads to comprise and just rubs, and drying and dehydrating, rubs again; Described just rub for: get the tealeaves after above-mentioned spreading for cooling, knead 8-10min with rolling machine, pressuring method is pneumatics 2min, gently presses 3-5min, pneumatics 3min; Described drying and dehydrating is: temperature is at 110-120 DEG C, dry 10-15min, makes the water content of blade be 30-35%; Described rub again for: knead 35-40min with rolling machine, pressuring method is pneumatics 5min, gently presses 20-25min, middle pressure 6min, pneumatics 4min;
Described F just fries and is: pour the tealeaves after kneading into frying pan, and temperature is the first high rear low 1-1.5 hour that stir-fries between 95-75 DEG C, obtains gross tea;
Described G screening is: gross tea sieve picks tea branch, Lao Ye, tea dust, the screening tea delivery heart;
Described H rises tea: the tea heart filtered out is poured frying pan slow fire into and stir-fried, and slow fire stir-fries temperature 50-90 DEG C, stir-fries 1-4 days times, total time 8-40 hour;
Described I Titian is brightness pot Titian: get the tealeaves made by step H, and at temperature is 75-85 DEG C, the Titian time is 20-25min, obtains Titian tealeaves;
Described J screening is: get above-mentioned Titian tealeaves and screened out by powder through trembling screen(ing) machine, the dry tea that compass screen surface is shaped is delivered to packing machine.
Described K is packaged as: packed by finished product green tea, and send into that freezer is fresh-keeping to be deposited.
3. the manufacture craft of green tea as claimed in claim 2, is characterized in that: described B spreads out in green grass or young crops: leaf-spreading thickness is 5cm, natural spreading for cooling 8h.
4. the manufacture craft of green tea as claimed in claim 2, is characterized in that: during described C completes: the throwing leaf amount of stand leafiness is: 140/h, feed inlet end temperature sets 280 DEG C, and discharge port end temperature sets 200 DEG C.
5. the manufacture craft of green tea as claimed in claim 2, is characterized in that: during described C completes: green-keeping machine drum rotation speed 25-40n/min, cylinder slope 0-5 DEG C.
6. the manufacture craft of green tea as claimed in claim 2, is characterized in that: described just the time of rubbing is 10min.
7. the manufacture craft of green tea as claimed in claim 2, it is characterized in that: described drying and dehydrating temperature is 120 DEG C, drying time is 15min.
8. the manufacture craft of green tea as claimed in claim 2, is characterized in that: the described time of rubbing again is 38min.
9. the manufacture craft of green tea as claimed in claim 2, is characterized in that: the pressure of described light pressure is 1.2-1.5kg/cm
2, the pressure of middle pressure is 3.2-3.5kg/cm
2.
10. the manufacture craft of green tea as claimed in claim 2, it is characterized in that: in described I Titian, Titian temperature is 80 DEG C, and the Titian time is 25min.
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| CN105918508A (en) * | 2016-05-04 | 2016-09-07 | 湖南会同宝田茶业有限公司 | Fine machining technology for green tea and machining system thereof |
| CN106172934A (en) * | 2016-08-26 | 2016-12-07 | 贵州贵茶有限公司 | A kind of processing technique of green tea |
| CN106387112A (en) * | 2016-08-31 | 2017-02-15 | 大关县翠贡茶叶有限责任公司 | Preparation method of golden ring green tea |
| CN106798031A (en) * | 2016-12-30 | 2017-06-06 | 浙江省农业技术推广中心 | High-quality slender joss stick green tea circulation rolling stir-fry method |
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| CN109221497A (en) * | 2018-11-28 | 2019-01-18 | 广西玉林市华睿茶业有限公司 | A kind of Green tea making method method |
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| CN112335746A (en) * | 2020-11-04 | 2021-02-09 | 贵州湄潭兰馨茶业有限公司 | Intelligent tea spreading and cooling process |
| CN113907147A (en) * | 2021-09-14 | 2022-01-11 | 蓝鲸鱼(杭州)文化旅游发展有限公司 | Cold-brewed green tea prepared by repeated pressing and kneading and processing technology thereof |
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