CN105341202A - Processing technology of Cuiya green tea - Google Patents

Abstract

The invention relates to a processing technology of a Cuiya green tea. The processing technology specifically comprises the following steps of (1) withering: carefully selecting fresh leaves on that day, which are high in tenderness and good in evenness, and performing overall withering until the water content of tea leaves is 60-70%; (2) rocking tea leaves: performing secondary tea leaf rocking treatment on withered leaves with a roller, wherein 8-10kg of the tea leaves are put in each roller is, the tea leaf rocking rotational speed is 3 revolution/minute, the tea leaf rocking time for the first time is 6-8 minutes, and then the tea leaf cooling time is 20-30 minutes; the tea leaf rocking time for the second time is 4-6 minutes, and the tea leaf cooling time is 30-40 minutes; (3) then performing the procedures of fixation, flattening, depilation and drying; and (4) finally weighing, packaging and warehousing finished products. According to the processing technology disclosed by the invention, through the step of rocking the tea leaves and the step of fixation, and technological parameters and conditions are controlled, so that the Cuiya green tea prepared by the processing technology disclosed by the invention has the characteristics of being delicately fragrant in tea flavor, clear in color, mellow and refreshing in taste and beautiful in appearance, and after being drunk for a long term, the Cuiya green tea has the efficacies of promoting digestion, protecting people from a cold, enabling people to recover from tiredness, strengthening the constitutions and the like.

Description

A kind of processing technology of emerald green bud green tea

Technical field

The invention belongs to tea product manufacture field, particularly a kind of processing technology of emerald green bud green tea.

Background technology

Green tea is as one of the main teas of China, and annual production, at about 100,000 tons, occupies first of the large just tea making in the whole nation six.The scope of domestic product green tea is very extensive, and Yunnan, Zhejiang, Guizhou, Shandong, Henan, Jiangxi, Fujian etc. are the green tea main product province of China.Green tea, also known as azymic tea.Green tea is that the therefore more natural materials remaining fresh leaf, the Tea Polyphenols contained, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritious components are also more without the tea made that ferments.These natural nutrition compositions in green tea, having special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., is less than other teas.Green tea is with suitable And Development of Tea Shoot for raw material, through completing, kneading, the tealeaves made of the typical process process such as dry.Be homophony with green at the bottom of its dry dark brown pool and the millet paste after brewing, leaf, therefore named green tea.Famous green tea kind has: Yuexi Cuilan tea, Xihu Longjing Tea, Laoshan green tea, Rizhao Green Tea, Yang Yan hook green grass or young crops, Mount Lushan cloud and mist, Sichuan green bamboo snake, Hui Mingcha, dongting biluchun (tea), the purple tea in a Gu small piece of land surrounded by water, the celestial milli of noon, Mount Huang Mao Feng, Xinyang Maojian Tea etc.Its mouthfeel of the green tea of Different sources, color and luster, value are all different, and this is not only the factor in geographical position, relates to the factor of raw material and processing technology in addition.

Summary of the invention

The object of this invention is to provide the processing technology of the emerald green bud green tea that a kind of mouthfeel is unique, color and luster is bud green.

A processing technology for emerald green bud green tea, its concrete steps are:

(1), wither: selected tenderness is high, the same day that evenness is good fresh leaf, dark brownish green water content of totally withering is 60 ~ 70%;

(2) green grass or young crops is shaken: adopted by withering leaf cylinder to carry out secondary and shake blue or green process, every is thrown leaf amount is 8 ~ 10kg, and shaking blue or green rotating speed is 3 turns/min, and it is 6 ~ 8 minutes that first time shakes the blue or green time, then cool blue or green 20 ~ 30 minutes; It is 4 ~ 6 minutes that second time shakes the blue or green time, cool blue or green 30 ~ 40 minutes;

(3) complete: proceed to immediately after shaking green grass or young crops and complete, green-keeping machine temperature controls to start to throw leaf 160 ~ 180 DEG C time, and when leaf temperature reaches 65 ~ 70 DEG C, leaf look turns dark and becomes soft, and tea perfume (or spice) appears, and complete end;

(4) flatten: carry out kneading flattening moulding after the tealeaves after completing is cooled to room temperature, the time of kneading is 10 ~ 12 minutes, as required tea rolling can be flattened and be organized into curl shape or vertical bar shaped;

(5) de-milli: the tealeaves after flattening is put into drying plant and carry out de-milli process;

(6), dry: the tealeaves after de-milli process is adopted high bake temperature, and temperature controls between 120 ~ 140 degree, and its moisture of evaporation, reaches and guarantee the quality rapidly; Utilize the activity of the rapid inactive enzyme of high temperature simultaneously, stop fermentation, transpiring moisture, reduced volume, fixed profile, keep mass dryness fraction with anti-mildew; Intensify and retain higher boiling aromatic substance, obtaining emerald green bud green tea finished product;

(7), quality inspection: test by product standard;

(8), weigh, pack, put in storage.

The present invention compared with prior art, its beneficial effect is: tealeaves is by shaking the blue or green and step that completes, and the control to its technological parameter condition, the emerald green bud adopting processing method of the present invention to prepare is made to have tea flavour delicate fragrance, color and luster is limpid, taste alcohol is just tasty and refreshing, the feature of good looking appearance, its product quality grade is high, the taste demand that consumer is more and more higher can be met, this emerald green bud green tea contains the several mineral materials of multiple nutritional components and needed by human body simultaneously, drinks for a long time and has effects such as helping digestion, keep out the cold, recover from fatigue and build up health.

Detailed description of the invention

Green tea be the fresh leaf that will pluck first through green removing in high temperature, killed various oxidizing ferment, maintained tealeaves green, then through kneading, dry and make, clear soup greenery are common features of green tea quality.But the green tea that different manufacturer processes, the quality of mouthfeel and color and luster and tealeaves has difference, can differentiate according at the bottom of green tea outward appearance and the millet paste bubbled out, leaf.The appearance luster of the green tea of quality better is bud green, glossy, hears and has dense taste tea fragrant; The millet paste color and luster bubbled out is dark green, and have delicate fragrance, orchid perfume, ripe Chinese chestnut fragrance etc., flavour glycol is tasty and refreshing, bud green bright at the bottom of leaf.Quality and the processing technology of green tea quality have close relationship.

A processing technology for emerald green bud green tea, its concrete steps are:

(1), wither: selected tenderness is high, the same day that evenness is good fresh leaf, dark brownish green water content of totally withering is 60 ~ 70%;

(2) green grass or young crops is shaken: adopted by withering leaf cylinder 90 type to carry out secondary and shake blue or green process, every is thrown leaf amount is 8 ~ 10kg, and shaking blue or green rotating speed is 3 turns/min, and it is 6 ~ 8 minutes that first time shakes the blue or green time, then cool blue or green 20 ~ 30 minutes; It is 4 ~ 6 minutes that second time shakes the blue or green time, cool blue or green 30 ~ 40 minutes;

(3) complete: proceed to immediately after shaking green grass or young crops and complete, green-keeping machine temperature controls to start to throw leaf 160 ~ 180 DEG C time, and when leaf temperature reaches 65 ~ 70 DEG C, leaf look turns dark and becomes soft, and tea perfume (or spice) appears, and complete end;

(4) flatten: carry out kneading flattening moulding after the tealeaves after completing is cooled to room temperature, the time of kneading is 10 ~ 12 minutes, as required tea rolling can be flattened and be organized into curl shape or vertical bar shaped;

(5) de-milli: the tealeaves after flattening is put into drying plant and carry out de-milli process;

(6), dry: the tealeaves after de-milli process is adopted high bake temperature, and temperature controls between 120 ~ 140 degree, and its moisture of evaporation, reaches and guarantee the quality rapidly; Utilize the activity of the rapid inactive enzyme of high temperature simultaneously, stop fermentation, transpiring moisture, reduced volume, fixed profile, keep mass dryness fraction with anti-mildew; Intensify and retain higher boiling aromatic substance, obtaining emerald green bud green tea finished product;

(7), quality inspection: test by product standard;

(8), weigh, pack, put in storage.

Green tea unleavenedly drinks the most a kind of tea.Its feature is that the clear leaf of soup is green, nutritious, can prevent disease.Drinking tea should to drink light to be warmly advisable, and hot tea enters in stomach can promote gastric secretion, contributes to the digestion to food.

Claims (1)

1. a processing technology for emerald green bud green tea, is characterized in that: the concrete steps of this processing technology are:

(1), wither: selected tenderness is high, the same day that evenness is good fresh leaf, dark brownish green water content of totally withering is 60 ~ 70%;

(2) green grass or young crops is shaken: adopted by withering leaf cylinder to carry out secondary and shake blue or green process, every is thrown leaf amount is 8 ~ 10kg, and shaking blue or green rotating speed is 3 turns/min, and it is 6 ~ 8 minutes that first time shakes the blue or green time, then cool blue or green 20 ~ 30 minutes; It is 4 ~ 6 minutes that second time shakes the blue or green time, cool blue or green 30 ~ 40 minutes;

(3) complete: proceed to immediately after shaking green grass or young crops and complete, green-keeping machine temperature controls to start to throw leaf 160 ~ 180 DEG C time, and when leaf temperature reaches 65 ~ 70 DEG C, leaf look turns dark and becomes soft, and tea perfume (or spice) appears, and complete end;

(4) flatten: carry out kneading flattening moulding after the tealeaves after completing is cooled to room temperature, the time of kneading is 10 ~ 12 minutes, as required tea rolling can be flattened and be organized into curl shape or vertical bar shaped;

(5) de-milli: the tealeaves after flattening is put into drying plant and carry out de-milli process;

(6), dry: the tealeaves after de-milli process is adopted high bake temperature, and temperature controls between 120 ~ 140 degree, and its moisture of evaporation, reaches and guarantee the quality rapidly; Utilize the activity of the rapid inactive enzyme of high temperature simultaneously, stop fermentation, transpiring moisture, reduced volume, fixed profile, keep mass dryness fraction with anti-mildew; Intensify and retain higher boiling aromatic substance, obtaining emerald green bud green tea finished product;

(7), quality inspection: test by product standard;

(8), weigh, pack, put in storage.