CN105076548A - Baiyaqilan tea making process - Google Patents
Baiyaqilan tea making process Download PDFInfo
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- CN105076548A CN105076548A CN201510629812.7A CN201510629812A CN105076548A CN 105076548 A CN105076548 A CN 105076548A CN 201510629812 A CN201510629812 A CN 201510629812A CN 105076548 A CN105076548 A CN 105076548A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a Baiyaqilan tea making process comprising multiple procedures such as fresh leaf picking, sun drying, withering, reactivation, rocking, airing, fixation, rolling, primary baking, primary kneading, secondary baking, secondary kneading, aroma improvement, full drying, sub-packaging and the like. Through step-by-step examination and close linkage, the made Baiyaqilan tea is fresh, fragrant, mellow, acute, strong and lasting in fragrance, refreshing in aroma and mellow and sweet after taste, the mouth, the tongue, the teeth and the dental caries have irritating and acute feelings, and the tea has the original tea flavor when being tasted.
Description
Technical field
The present invention relates to and brightly belong to Tea Processing technical field, be specially a kind of manufacturing process of Baiyaqilan tea.
Background technology
Its bud tip pekoe of white bud Qi Lanyin is obvious, and leaf is opened like " leaf of bamboo is very blue ", and finished product tea has the feature of uniqueness " orchid " fragrance, so gain the name.It is the new varieties of emerging in large numbers during oolong tea development is evolved, and is that Pinghe County scientific and technical personnel and tea grower go through more than ten years and make great efforts the successful rare breeding of individual plant selection from local Qi Lan tea colony.Baiyaqilan tea profile consolidation is well-balanced, and root of Ford Metalleaf is green to set each other off, dark green glossy, and fragrance is aloof from politics and material pursuits refreshing happy, and kind perfume is outstanding, and like blue fragrant deep and remote long, flavour is clearly fine and smooth, and soup look orange is bright, soft bright at the bottom of leaf, has unique mountain bone graceful bearing.
Normal drink Baiyaqilan tea, have benefit of refreshing oneself and think, relieving the effect of alcohol, it is stagnant to disappear, and step-down gives protection against cancer, and defatting beauty, disappear tired relieving summer-heat, promotes the production of body fluid and invigorate blood circulation, the effect of promoting longevity.If make even and three flat mineral waters or spring to make tea trials test, relaxed and joyful, still people's Tang poetry paints the boundary of " five bowls of flesh bones are clear, and six bowls of logical celestial beings are clever ".Therefore the deficiency how overcoming the strange blue process technology of existing white bud needs the problem of solution in the development of current Baiyaqilan tea badly.
Summary of the invention
The technical problem to be solved in the present invention overcomes existing defect, provides a kind of manufacturing process of Baiyaqilan tea.
In order to solve the problems of the technologies described above, the invention provides following technical scheme:
A manufacturing process for Baiyaqilan tea, comprises the following steps:
(1), pluck fresh leaf and blowing the fine day of north wind, pluck healthy and strong straight and upright, branch is full, without the fresh leaf of disease and pest;
(2), shine green grass or young crops in the afternoon 3 ~ 5 time, fresh leaf is tedded 10 ~ 60min on water sieve or bamboo mat, and leaf-spreading thickness is 2 ~ 4cm, and centre teds twice, and wilting weight-loss ratio is 9% ~ 12%;
(3) shake the vibration machine of green grass or young crops diameter 100cm, shaking the blue or green time successively extends to 3 ~ 4h by 3 ~ 5min, shakes 4 ~ 5 altogether and takes turns, shake at every turn blue or green after spreading for cooling 1h, shake blue or green 12 ~ 14h altogether, shake to " orchid " fragrance appears;
(4) complete at 220 DEG C ~ 240 DEG C, complete 10 ~ 15min, throws leaf amount 30 ~ 35kg, completes to leafiness elimination, fragrance is pure, look turns dark green, holds softness and be with viscosity, weight-loss ratio 30%;
(5) knead 3 ~ 5min, extruding part tea juice adheres to leaf table, and leaf is rolled into bar and can goes out soft at the beginning of opening;
(6) just dry at 100 DEG C ~ 120 DEG C, leaf-spreading thickness 1.5cm, be dried to moisture content and can descend to dry 45% ~ 50%, period stirring 2 ~ 3 times;
(7) just rolling first to be packed 10s by the quantity of often wrapping 7kg while hot with 1 square metre of napkin on desk-top fast chartered plane; Then 3 tea bags together again upper flat plate machine rub 3 ~ 5min; Then tealeaves in bag is overturn one time by hand, then repeat said process by rolling, flat technique of rubbing, repeatedly rub 3 ~ 5 times, make tealeaves individuality reach the requirement of curling tight knot;
(8) multiple baking is at 80 DEG C ~ 90 DEG C, is dried to moisture content 35% ~ 40%;
(9) multiple rolling operation and first rolling, through 8 ~ 10 multiple rolling shapings, finally leave standstill setting 30 ~ 60min;
(10) foot do at 80 DEG C ~ 100 DEG C temperature dry 0.5 ~ 1h, be dried to fragrance pure, stalk folding brittle failure, leaf is twisted powder, moisture content is down to 5% ~ 6%;
(11), packing.
Further, between step (2) and step (3), also comprise operation of withering: leaf-spreading thickness is thick 15 ~ 20cm, wind-warm syndrome 28 ~ 32 DEG C, lasts 0.5-1h, and centre is in conjunction with 2 ~ 3 times turn.
Further, also comprise air blue operation: at 21 ~ 26 DEG C between step (3) and step (4), relative air humidity is lower air blue 3 ~ 5h between 65% ~ 80%.
Preferably, plucking fresh tea passes in described step (1) is that And Development of Tea Shoot grows to bud 2 ~ 3 leaf, at most no more than 4 leaves, generally has 10% ~ 15% bud to reach in little one and opens face.
Further, described in wither after operation and bring back to life step in addition, the tealeaves through withering is shaken loose spread out and is placed on darkness and under having the environment of certain humidity, makes it again present fresh profit shape.
Further, also comprise Titian operation after the multiple rolling of described step (9), described method for increasing aroma is piled by tealeaves to the high thick-layer of 8 ~ 10cm, the water vapour then passed into, and steaming between the tea time is 1 ~ 2 minute, makes tealeaves carry out being heated moisture absorption; Then carried out by tealeaves curing Titian drying at 40 ~ 55 DEG C, the time of curing Titian is 7 ~ 10 minutes, to moisture content 8 ~ 10wt%.
Further, the steam passed into is 5.0 ~ 7.0Mpa, and the temperature of steam is 90 ~ 110 DEG C, and after moisture absorption, moisture controls at 18 ~ 23wt%.
The manufacturing process of Baiyaqilan tea leaf of the present invention, way is checked on, all linked with one another, the strange orchid of white bud made has " fresh, fragrant, rhythm, sharp ", fragrance is high-strength, lastingly strong, the fragrance of a flower is fresh refreshing, and alcohol is just returning sweet, the impression that mouth, tongue, tooth, dental caries all have stimulation sharp clearly, more has the sensation of tealeaves " former taste original flavor " during trial test.
Detailed description of the invention
Below the preferred embodiments of the present invention are described, should be appreciated that preferred embodiment described herein is only for instruction and explanation of the present invention, is not intended to limit the present invention.
embodiment 1
A manufacturing process for Baiyaqilan tea, comprises the following steps:
(1), pluck fresh leaf and blowing the fine day of north wind, pluck healthy and strong straight and upright, branch is full, without the fresh leaf of disease and pest;
(2), shine green grass or young crops in the afternoon 3 ~ 5 time, fresh leaf is tedded 10 ~ 60min on water sieve or bamboo mat, and leaf-spreading thickness is 2 ~ 4cm, and centre teds twice, and wilting weight-loss ratio is 9% ~ 12%;
(3) shake the vibration machine of green grass or young crops diameter 100cm, shaking the blue or green time successively extends to 3 ~ 4h by 3 ~ 5min, shakes 4 ~ 5 altogether and takes turns, shake at every turn blue or green after spreading for cooling 1h, shake blue or green 12 ~ 14h altogether, shake to " orchid " fragrance appears;
(4) complete at 220 DEG C ~ 240 DEG C, complete 10 ~ 15min, throws leaf amount 30 ~ 35kg, completes to leafiness elimination, fragrance is pure, look turns dark green, holds softness and be with viscosity, weight-loss ratio 30%;
(5) knead 3 ~ 5min, extruding part tea juice adheres to leaf table, and leaf is rolled into bar and can goes out soft at the beginning of opening;
(6) just dry at 100 DEG C ~ 120 DEG C, leaf-spreading thickness 1.5cm, be dried to moisture content and can descend to dry 45% ~ 50%, period stirring 2 ~ 3 times;
(7) just rolling first to be packed 10s by the quantity of often wrapping 7kg while hot with 1 square metre of napkin on desk-top fast chartered plane; Then 3 tea bags together again upper flat plate machine rub 3 ~ 5min; Then tealeaves in bag is overturn one time by hand, then repeat said process by rolling, flat technique of rubbing, repeatedly rub 3 ~ 5 times, make tealeaves individuality reach the requirement of curling tight knot;
(8) multiple baking is at 80 DEG C ~ 90 DEG C, is dried to moisture content 35% ~ 40%;
(9) multiple rolling operation and first rolling, through 8 ~ 10 multiple rolling shapings, finally leave standstill setting 30 ~ 60min;
(10) foot do at 80 DEG C ~ 100 DEG C temperature dry 0.5 ~ 1h, be dried to fragrance pure, stalk folding brittle failure, leaf is twisted powder, moisture content is down to 5% ~ 6%;
(11), packing.
embodiment 2
A manufacturing process for Baiyaqilan tea, comprises the following steps:
(1), pluck fresh leaf and blowing the fine day of north wind, pluck healthy and strong straight and upright, branch is full, without the fresh leaf of disease and pest; Fresh tea passes is that And Development of Tea Shoot grows to bud 2 ~ 3 leaf, has 10% bud to reach in little one and opens face;
(2), shine green grass or young crops in the afternoon 3 ~ 5 time, fresh leaf is tedded 10min on water sieve or bamboo mat, and leaf-spreading thickness is 2cm, and centre teds twice, and wilting weight-loss ratio is 9%;
(3) to wither operation: leaf-spreading thickness is thick 15cm, and wind-warm syndrome 28 DEG C, lasts 0.5-1h, centre is in conjunction with 2 ~ 3 times turn.
(4) shake the vibration machine of green grass or young crops diameter 100cm, shaking the blue or green time successively extends to 3 ~ 4h by 3 ~ 5min, shakes 4 ~ 5 altogether and takes turns, shake at every turn blue or green after spreading for cooling 1h, shake blue or green 12 ~ 14h altogether, shake to " orchid " fragrance appears;
(5) complete at 220 DEG C, complete 10 ~ 15min, throws leaf amount 30 ~ 35kg, completes to leafiness elimination, fragrance is pure, look turns dark green, holds softness and be with viscosity, weight-loss ratio 30%;
(6) knead 3 ~ 5min, extruding part tea juice adheres to leaf table, and leaf is rolled into bar and can goes out soft at the beginning of opening;
(7) just dry at 100 DEG C ~ 120 DEG C, leaf-spreading thickness 1.5cm, be dried to moisture content and can descend to dry 45% ~ 50%, period stirring 2 ~ 3 times;
(8) just rolling first to be packed 10s by the quantity of often wrapping 7kg while hot with 1 square metre of napkin on desk-top fast chartered plane; Then 3 tea bags together again upper flat plate machine rub 3 ~ 5min; Then tealeaves in bag is overturn one time by hand, then repeat said process by rolling, flat technique of rubbing, repeatedly rub 3 ~ 5 times, make tealeaves individuality reach the requirement of curling tight knot;
(9) multiple baking is at 80 DEG C ~ 90 DEG C, is dried to moisture content 35% ~ 40%;
(10) multiple rolling operation and first rolling, through 8 ~ 10 multiple rolling shapings, finally leave standstill setting 30 ~ 60min;
(11) foot do at 80 DEG C ~ 100 DEG C temperature dry 0.5 ~ 1h, be dried to fragrance pure, stalk folding brittle failure, leaf is twisted powder, moisture content is down to 5% ~ 6%;
(12), packing.
embodiment 3
A manufacturing process for Baiyaqilan tea, comprises the following steps:
(1), pluck fresh leaf and blowing the fine day of north wind, pluck healthy and strong straight and upright, branch is full, without the fresh leaf of disease and pest; Preferably, fresh tea passes is that And Development of Tea Shoot grows to bud 2 ~ 4 leaf, has 15% bud to reach in little one and opens face;
(2), shine green grass or young crops in the afternoon 3 ~ 5 time, fresh leaf is tedded 60min on water sieve or bamboo mat, and leaf-spreading thickness is 4cm, and centre teds twice, and wilting weight-loss ratio is 9%;
(3) to wither operation: leaf-spreading thickness is thick 15 ~ 20cm, and wind-warm syndrome 28 ~ 32 DEG C, lasts 0.5-1h, centre is in conjunction with 2 ~ 3 times turn.
(4) bring back to life step, be placed on darkness by shaking loose through the tealeaves that withers to spread out and under having the environment of certain humidity, make it again present fresh profit shape.
(5) shake the vibration machine of green grass or young crops diameter 100cm, shaking the blue or green time successively extends to 3 ~ 4h by 3 ~ 5min, shakes 4 ~ 5 altogether and takes turns, shake at every turn blue or green after spreading for cooling 1h, shake blue or green 12 ~ 14h altogether, shake to " orchid " fragrance appears;
(6) air blue: at 21 ~ 26 DEG C, relative air humidity is lower air blue 3 ~ 5h between 65% ~ 80%.
(7) complete at 220 DEG C ~ 240 DEG C, complete 10 ~ 15min, throws leaf amount 30 ~ 35kg, completes to leafiness elimination, fragrance is pure, look turns dark green, holds softness and be with viscosity, weight-loss ratio 30%;
(8) knead 3 ~ 5min, extruding part tea juice adheres to leaf table, and leaf is rolled into bar and can goes out soft at the beginning of opening;
(9) just dry at 100 DEG C ~ 120 DEG C, leaf-spreading thickness 1.5cm, be dried to moisture content and can descend to dry 45% ~ 50%, period stirring 2 ~ 3 times;
(10) just rolling first to be packed 10s by the quantity of often wrapping 7kg while hot with 1 square metre of napkin on desk-top fast chartered plane; Then 3 tea bags together again upper flat plate machine rub 3 ~ 5min; Then tealeaves in bag is overturn one time by hand, then repeat said process by rolling, flat technique of rubbing, repeatedly rub 3 ~ 5 times, make tealeaves individuality reach the requirement of curling tight knot;
(11) multiple baking is at 80 DEG C ~ 90 DEG C, is dried to moisture content 35% ~ 40%;
(12) multiple rolling operation and first rolling, through 8 ~ 10 multiple rolling shapings, finally leave standstill setting 30 ~ 60min;
(13) Titian: piled by tealeaves to the high thick-layer of 8 ~ 10cm, the water vapour then passed into, the steam passed into is 5.0 ~ 7.0Mpa, the temperature of steam is 90 ~ 110 DEG C, after moisture absorption, moisture controls at 18 ~ 23wt%, and steaming between the tea time is 1 ~ 2 minute, makes tealeaves carry out being heated moisture absorption; Then carried out by tealeaves curing Titian drying at 40 ~ 55 DEG C, the time of curing Titian is 7 ~ 10 minutes, to moisture content 8 ~ 10wt%;
(14) foot do at 80 DEG C ~ 100 DEG C temperature dry 0.5 ~ 1h, be dried to fragrance pure, stalk folding brittle failure, leaf is twisted powder, moisture content is down to 5% ~ 6%;
(15), packing.
Last it is noted that the foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, although with reference to previous embodiment to invention has been detailed description, for a person skilled in the art, it still can be modified to the technical scheme described in foregoing embodiments, or carries out equivalent replacement to wherein portion of techniques feature.
Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (7)
1. a manufacturing process for Baiyaqilan tea, is characterized in that, comprises the following steps:
(1), pluck fresh leaf and blowing the fine day of north wind, pluck healthy and strong straight and upright, branch is full, without the fresh leaf of disease and pest;
(2), shine green grass or young crops in the afternoon 3 ~ 5 time, fresh leaf is tedded 10 ~ 60min on water sieve or bamboo mat, and leaf-spreading thickness is 2 ~ 4cm, and centre teds twice, and wilting weight-loss ratio is 9% ~ 12%;
(3) shake the vibration machine of green grass or young crops diameter 100cm, shaking the blue or green time successively extends to 3 ~ 4h by 3 ~ 5min, shakes 4 ~ 5 altogether and takes turns, shake at every turn blue or green after spreading for cooling 1h, shake blue or green 12 ~ 14h altogether, shake to " orchid " fragrance appears;
(4) complete at 220 DEG C ~ 240 DEG C, complete 10 ~ 15min, throws leaf amount 30 ~ 35kg, completes to leafiness elimination, fragrance is pure, look turns dark green, holds softness and be with viscosity, weight-loss ratio 30%;
(5) knead 3 ~ 5min, extruding part tea juice adheres to leaf table, and leaf is rolled into bar and can goes out soft at the beginning of opening;
(6) just dry at 100 DEG C ~ 120 DEG C, leaf-spreading thickness 1.5cm, be dried to moisture content and can descend to dry 45% ~ 50%, period stirring 2 ~ 3 times;
(7) just rolling first to be packed 10s by the quantity of often wrapping 7kg while hot with 1 square metre of napkin on desk-top fast chartered plane; Then 3 tea bags together again upper flat plate machine rub 3 ~ 5min; Then tealeaves in bag is overturn one time by hand, then repeat said process by rolling, flat technique of rubbing, repeatedly rub 3 ~ 5 times, make tealeaves individuality reach the requirement of curling tight knot;
(8) multiple baking is at 80 DEG C ~ 90 DEG C, is dried to moisture content 35% ~ 40%;
(9) multiple rolling operation and first rolling, through 8 ~ 10 multiple rolling shapings, finally leave standstill setting 30 ~ 60min;
(10) foot do at 80 DEG C ~ 100 DEG C temperature dry 0.5 ~ 1h, be dried to fragrance pure, stalk folding brittle failure, leaf is twisted powder, moisture content is down to 5% ~ 6%;
(11), packing.
2. the manufacturing process of a kind of tealeaves as claimed in claim 1, is characterized in that, between step (2) and step (3), also comprise operation of withering: leaf-spreading thickness is thick 15 ~ 20cm, and wind-warm syndrome 28 ~ 32 DEG C, lasts 0.5-1h, and centre is in conjunction with 2 ~ 3 times turn.
3. the manufacturing process of a kind of tealeaves as claimed in claim 1, is characterized in that, also comprises air blue operation: at 21 ~ 26 DEG C between step (3) and step (4), and relative air humidity is lower air blue 3 ~ 5h between 65% ~ 80%.
4. the manufacturing process of a kind of tealeaves as claimed in claim 1, is characterized in that, plucking fresh tea passes in described step (1) is that And Development of Tea Shoot grows to bud 2 ~ 3 leaf, at most no more than 4 leaves, generally has 10% ~ 15% bud to reach in little one and opens face.
5. the manufacturing process of a kind of tealeaves as claimed in claim 2, is characterized in that, described in wither after operation and bring back to life step in addition, the tealeaves through withering is shaken loose spread out and is placed on darkness and under having the environment of certain humidity, makes it again present fresh profit shape.
6. the manufacturing process of a kind of tealeaves as claimed in claim 1, it is characterized in that, Titian operation is also comprised after the multiple rolling of described step (9), described method for increasing aroma is piled by tealeaves to the high thick-layer of 8 ~ 10cm, then the water vapour passed into, steaming between the tea time is 1 ~ 2 minute, makes tealeaves carry out being heated moisture absorption; Then carried out by tealeaves curing Titian drying at 40 ~ 55 DEG C, the time of curing Titian is 7 ~ 10 minutes, to moisture content 8 ~ 10wt%.
7. the manufacturing process of a kind of tealeaves as claimed in claim 6, is characterized in that, the steam passed into is 5.0 ~ 7.0Mpa, and the temperature of steam is 90 ~ 110 DEG C, and after moisture absorption, moisture controls at 18 ~ 23wt%.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108200981A (en) * | 2016-12-20 | 2018-06-26 | 宜昌青钱柳生物科技有限公司 | A kind of Qingqian willow health tea and preparation method thereof |
| CN108402243A (en) * | 2018-04-27 | 2018-08-17 | 贵州省生物研究所 | A kind of processing method of Hawk tea oolong tea |
| CN108477312A (en) * | 2018-03-15 | 2018-09-04 | 雅安市优土商贸有限公司 | A kind of processing method of graininess green tea |
| CN108740102A (en) * | 2018-06-19 | 2018-11-06 | 安康市农业科学研究所 | The processing method of orchid odor type selenium-rich green tea |
| CN110115302A (en) * | 2019-05-29 | 2019-08-13 | 朱步泉 | A kind of processing method of oolong tea |
| CN112136943A (en) * | 2020-11-02 | 2020-12-29 | 福建海峡特色农业发展有限公司 | Preparation method of hairyvein agrimony and glossy ganoderma health-care tea |
| CN114868810A (en) * | 2022-04-26 | 2022-08-09 | 大闽食品（漳州）有限公司 | Making process of flowery flavor black tea based on white bud mirabilis jalapa turcz |
| CN115399382A (en) * | 2022-09-13 | 2022-11-29 | 曾黄玲 | Finish machining process for freeze-dried tea |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108200981A (en) * | 2016-12-20 | 2018-06-26 | 宜昌青钱柳生物科技有限公司 | A kind of Qingqian willow health tea and preparation method thereof |
| CN108477312A (en) * | 2018-03-15 | 2018-09-04 | 雅安市优土商贸有限公司 | A kind of processing method of graininess green tea |
| CN108402243A (en) * | 2018-04-27 | 2018-08-17 | 贵州省生物研究所 | A kind of processing method of Hawk tea oolong tea |
| CN108740102A (en) * | 2018-06-19 | 2018-11-06 | 安康市农业科学研究所 | The processing method of orchid odor type selenium-rich green tea |
| CN108740102B (en) * | 2018-06-19 | 2022-02-22 | 安康市农业科学研究院 | Processing method of orchid-flavor selenium-rich green tea |
| CN110115302A (en) * | 2019-05-29 | 2019-08-13 | 朱步泉 | A kind of processing method of oolong tea |
| CN112136943A (en) * | 2020-11-02 | 2020-12-29 | 福建海峡特色农业发展有限公司 | Preparation method of hairyvein agrimony and glossy ganoderma health-care tea |
| CN114868810A (en) * | 2022-04-26 | 2022-08-09 | 大闽食品（漳州）有限公司 | Making process of flowery flavor black tea based on white bud mirabilis jalapa turcz |
| CN115399382A (en) * | 2022-09-13 | 2022-11-29 | 曾黄玲 | Finish machining process for freeze-dried tea |
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