CN105410207B - Golden flower Tianjian tea bag and processing method thereof - Google Patents
Golden flower Tianjian tea bag and processing method thereof Download PDFInfo
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Abstract
A golden flower Tianjian tea bag and a processing method thereof relate to a tea bag and a processing method thereof. The golden flower Tianjian tea bag comprises a tea bag, wherein the Tianjian is arranged in the tea bag, and is characterized in that the Tianjian is prepared by adopting the processes of crude tea fermentation → tea material fire fighting → tea material sorting → tea material matching → sterilization pile fermentation → tea steaming → basket filling → basket pressing → drying → tea juice adding → piling → re-sterilization pile fermentation → re-steaming tea → building → flower growing → drying → deblocking → screening → dry aroma raising → packaging. The produced golden flower Tianjian tea bag has the advantages of full conversion of tea contents, quick leaching of tea juice, mellow taste, Fuzhuan tea characteristic, strong fungus fragrance, bright liquor color, high grade and strong health care function, and can meet the requirement of pursuing high grade of people at present.
Description
Technical Field
The invention relates to a teabag and a processing method thereof.
Background
The existing tea bags are divided into two types, one type is a non-tea type tea bag, the other type is a tea bag, the tea bag is mainly produced by utilizing crushed tea screened by tea processing, and the tea bag is only simply crushed and processed, so that the quality of the tea is not obviously improved. And some common Tianjian tea is directly packaged into tea bags, the content conversion is insufficient, the tea juice is leached slowly, the brewing is inconvenient, the taste is poor, the grade is low, and the requirement of people for seeking high-grade tea bags at present can not be met.
Disclosure of Invention
The invention aims to disclose a processing method of golden flower Tianjian tea bags which are subjected to flowering, have the advantages of full conversion of tea contents, quick tea juice extraction, mellow taste, strong fungus fragrance, bright soup color and high grade, and can meet the requirement of people on high grade at present, and products thereof
The technical solution of the invention is as follows: the golden flower Tianjian tea bag comprises a tea bag, wherein the Tianjian is arranged in the tea bag, and is characterized in that the Tianjian is prepared by adopting the processes of crude tea fermentation → tea material fire fighting → tea material sorting → tea material matching → sterilization pile fermentation → tea steaming → basket filling → basket pressing → drying → tea juice adding → piling → re-sterilization pile fermentation → re-steaming tea → building → flower growing → drying → deblocking → screening → dry aroma raising → packaging.
The technical solution of the invention is as follows: the processing method of the golden flower Tianjian tea bag is characterized by adopting the following process flow: the fermentation of the raw tea → the lighting of the tea material → the sorting of the tea material → the blending of the tea material → the sterilization pile → the steaming of the tea → the basket loading → the basket pressing → the drying → the tea juice adding → the piling → the re-sterilization pile → the re-steaming of the tea → the construction → the flower growing → the drying → the deblocking → the sieving → the dry aroma raising → the packaging.
The fermentation of the raw tea in the technical scheme of the invention can sequentially adopt the following steps:
a. feeding materials into a pile: according to the quantity of the fermented tea materials in each batch, the materials are fed at one time and stacked into a stack with a proper height, and the tea materials can be turned from the bottom to the top by using a rake. The height of the pile can be 30-60 cm;
b. tea material sprinkling: sprinkling water for a plurality of times on the piled tea material, and turning over once after sprinkling to ensure that the water content of the tea material reaches 20-28 percent.
c. Tea material fermentation: after the tea material is sprinkled with water, the tea material is allowed to naturally absorb water for 0.5-1.5 hours, then piled up to 1-1.5 m high, and covered with a damp-proof cloth to allow the tea material to naturally ferment, when the tea material smells the sour taste of the vinasse and white hypha appears and the temperature reaches 50-65 ℃, the tea material is subjected to flanging, heat dissipation and cooling treatment to prevent the tea material from continuing to ferment.
The sterilization pile fermentation in the technical scheme of the invention can adopt the following steps:
a. and (3) sterilization: sterilizing with a steaming machine, and controlling the outlet temperature at 65-75%;
b. pile fermentation: spreading the steamed and sterilized tea material for pile fermentation after cooling, controlling the pile fermentation time within 3-5 hours, and turning the pile for heat dissipation after the preset pile fermentation time is reached or the temperature of the tea pile is measured to reach 85-90 ℃, and stopping the fermentation process of the tea material.
The technical proposal of the invention is that the tea juice is added: the dried basket can be put on a top tip, the basket is disassembled and scattered in a fermentation tank, tea juice is sprinkled on the tea material of the fermentation tank in a grading way according to 15-25%, preferably 16-23%, 18-22% and 19-20% of the weight of the tea, the tea juice is sprinkled in a grading way, a spade is used for turning over the tea material with dry bottom when the tea juice is sprinkled, then the tea juice is sprinkled again and repeatedly operated, and the tea base can fully and uniformly absorb the tea juice.
The technical solution of the invention is that the pile is formed: after the tea juice is added, the tea blanks are gathered into piles, and the piling time is 4-6 hours, so that the tea materials can fully absorb the water in the tea juice.
The technical solution of the invention is that the re-sterilization pile fermentation: the following steps may be employed:
a. and (3) sterilization: sterilizing with a steaming machine, controlling the outlet temperature at 65-75%,
b. pile fermentation: spreading the steamed and sterilized tea material for cooling, then performing pile fermentation, controlling the pile fermentation time to be 2-4 hours, performing first pile turning heat dissipation treatment after the preset pile fermentation time is reached or the temperature of the tea pile is measured to reach 85-90 ℃, stopping the fermentation process of the tea material, performing second pile turning after the first pile turning is performed for 3-4 hours, and spreading the turned tea material uniformly.
The technical scheme of the invention comprises the following steps: the tea material after the step of steaming the tea again can be put into the box at a constant speed, a construction worker ceaselessly lifts the construction stick, and the right, middle and left positions of the box move back and forth according to the rule of 2, 1 and 2 times, the force is uniform, the grains of the brick do not form a mountain peak shape, and the flowering effect is not influenced properly.
Deblocking in the technical solution of the present invention: the baked Tianjian tea can be hand-made into finished products, the outer package is removed, the finished products are steamed in a steam box until the brick tea can be scattered by hands, and then the brick tea is scattered into scattered tea.
The technical scheme of the invention comprises the following steps: after deblocking, the tea material is put into a drying box and dried and aroma-extracted for 15 to 30 minutes at the temperature of 140 ℃ and 160 ℃.
The screening in the technical solution of the invention comprises the following steps: sieving with a sieving machine to remove coarse tea and dust, and taking 20-40 mesh tea as Tianjian bag soaking material.
By adopting the technical scheme, the golden flower Tianjian tea bag produced by the invention has the advantages of full conversion of tea contents, quick extraction of tea juice, mellow taste, Fuzhuan tea characteristic, strong fungus aroma, bright liquor color, high grade and strong health care function, and can meet the requirement of pursuing high grade of people at present.
Drawings
Fig. 1 is a schematic structural diagram of a golden flower Tianjian tea bag of the invention.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1: the golden flower Tianjian tea bag comprises a tea bag 1, wherein Tianjian 2 is arranged in the tea bag, and the Tianjian 2 is prepared by adopting the processes of crude tea fermentation → tea material sparking → tea material sorting → tea material matching → sterilization pile fermentation → tea steaming → basket filling → basket pressing → drying → tea juice adding → piling → re-sterilization pile fermentation → re-steaming tea → building → flower growing → drying → deblocking → screening → dry aroma raising → packaging.
Example 2: the processing method of the golden flower Tianjian tea bag adopts the following process flows: the fermentation of the raw tea → the lighting of the tea material → the sorting of the tea material → the blending of the tea material → the sterilization pile → the steaming of the tea → the basket loading → the basket pressing → the drying → the tea juice adding → the piling → the re-sterilization pile → the re-steaming of the tea → the construction → the flower growing → the drying → the deblocking → the sieving → the dry aroma raising → the packaging.
Example 3: the fermentation of the camellia nitidissima teabag and the processing method thereof as exemplified in example 1 or example 2 can sequentially adopt the following steps:
a. feeding materials into a pile: according to the quantity of the fermented tea materials in each batch, the materials are fed at one time and stacked into a stack with a proper height, and the tea materials can be turned from the bottom to the top by using a rake. The height of the heap can be 30-60 cm, preferably 40-55 cm and 45-50 cm.
b. Tea material sprinkling: sprinkling water for a plurality of times on the piled tea material, and turning over once after sprinkling to ensure that the water content of the tea material reaches 20-28 percent. Preferably 22% -26%, 23% -25%, and generally 3-4 times of sprinkling.
c. Tea material fermentation: sprinkling water to tea, making tea naturally absorb water for 0.5-1.5 hr, or piling up for 1-1.5 m after 1-1.5 hr, covering with damp-proof cloth, naturally fermenting, and performing flanging, heat-dissipating and cooling treatment to prevent further fermentation when the temperature reaches 50-65 deg.C, preferably 55-60 deg.C, and sour taste of distiller's grains and white hypha are appeared.
The conversion of tea substances can be promoted through the fermentation of the raw tea, the taste of the new tea is improved, and the aging of tea materials is promoted.
The rest is the same as example 1 or example 2.
Example 4: according to the processing method of the golden flower Tianjian tea bag and the golden flower Tianjian tea bag exemplified in the embodiment 1 or 2, the tea material is ignited: preheating a drier, starting to convey tea materials when the preheating temperature reaches 140-160 ℃, preferably 150 ℃, controlling the drying temperature at 200 ℃ for 160-. The aroma concentration of the product can be greatly improved by lighting and drying the tea material.
The rest is the same as example 1 or example 2.
Example 5: according to the processing method of the golden flower Tianjian tea bag and the golden flower Tianjian tea bag exemplified in the embodiment 1 or 2, the tea is prepared by the following steps: the raw materials are evenly stacked according to the proportion of 6 parts of the first-grade tea and 4 parts of the first-grade tea by weight, and are dug and fully and evenly stirred by a rake from top to bottom.
Example 6: according to the processing method of the golden flower Tianjian tea bag and the golden flower Tianjian tea bag thereof exemplified in the embodiment 1 or 2, the sterilization pile fermentation can adopt the following steps:
a. and (3) sterilization: sterilizing with a steaming machine, and controlling the outlet temperature at 65-75%, preferably 72 + -2 deg.C.
b. Pile fermentation: spreading the steamed and sterilized tea material for pile fermentation after cooling, controlling the pile fermentation time within 3-5 hours, preferably 4 hours, and turning the pile for heat dissipation after the preset pile fermentation time is reached or the temperature of the tea pile is measured to reach 85-90 ℃, and stopping the fermentation process of the tea material.
The rest is the same as example 1 or example 2.
Example 7: according to the processing method of the golden flower Tianjian tea bag and the golden flower Tianjian tea bag exemplified in the embodiment 1 or 2, the tea juice adding: the dried basket can be put on a top tip, the basket is disassembled and scattered in a fermentation tank, tea juice is sprinkled on the tea material of the fermentation tank in a grading way according to 15-25%, preferably 16-23% and 18-20% of the weight of the tea, a spade is used for turning over the tea material after sprinkling, the tea material with dry bottom is turned over, and then the tea material is sprinkled once again and repeatedly operated, so that the tea base can fully and uniformly absorb the tea juice. The operation is generally repeated 2-5 times, or 3-4 times.
The rest is the same as example 1 or example 2.
Example 8: according to the processing method of the golden flower Tianjian tea bag and the golden flower Tianjian tea bag exemplified in the embodiment 1 or 2, the heaps are: after the tea juice is added, the tea blanks are gathered into piles, and the piling time is 4-6 hours, preferably 5 hours, so that the tea materials can fully absorb the water in the tea juice.
The rest is the same as example 1 or example 2.
Example 9: according to the processing method of the golden flower Tianjian tea bag and the golden flower Tianjian tea bag exemplified in the embodiment 1 or 2, the re-sterilization pile fermentation: the following steps may be employed:
a. and (3) sterilization: sterilizing with a steaming machine, controlling the outlet temperature at 65-75%, preferably 70 + -2 deg.C,
b. pile fermentation: spreading the steamed and sterilized tea material for pile fermentation after cooling, controlling pile fermentation time at 2-4 hours, preferably 3 hours, carrying out first pile turning heat dissipation treatment after the preset pile fermentation time is reached or the temperature of the tea pile is measured to reach 85-90 ℃, stopping the fermentation process of the tea material, carrying out second pile turning after the first pile turning is carried out for 3-4 hours, and spreading the turned tea material uniformly.
The rest is the same as example 1 or example 2.
Example 10: according to the processing method of the golden flower Tianjian tea bag and the golden flower Tianjian tea bag exemplified in the embodiment 1 or 2, the building is as follows: the tea material after the step of steaming the tea again can be put into the box at a constant speed, a construction worker ceaselessly lifts the construction stick, and the right, middle and left positions of the box move back and forth according to the rule of 2, 1 and 2 times, the force is uniform, the grains of the brick do not form a mountain peak shape, and the flowering effect is not influenced properly.
The rest is the same as example 1 or example 2.
Example 11: according to the processing method of the golden flower Tianjian tea bag and the golden flower Tianjian tea bag exemplified in the embodiment 1 or 2, the deblocking: the baked Tianjian tea can be hand-made into finished products, the outer package is removed, the finished products are steamed in a steam box until the brick tea can be manually scattered, and then the brick tea is scattered into scattered tea.
The rest is the same as example 1 or example 2.
Example 12: according to the processing method of the golden flower Tianjian tea bag and the golden flower Tianjian tea bag exemplified in the embodiment 1 or 2, the drying and aroma-improving steps are as follows: after deblocking, the tea material is put into a drying box and dried and aroma-extracted for 15 to 30 minutes, preferably 18 to 28 minutes, 20 to 26 minutes and 22 to 24 minutes at the temperature of 140 ℃ to 160 ℃, preferably 145 ℃ to 155 ℃ and 150 ℃.
The rest is the same as example 1 or example 2.
Example 13: according to the processing method of the golden flower Tianjian tea bag and the golden flower Tianjian tea bag exemplified in the embodiment 1 or 2, the screening: sieving with a sieving machine to remove coarse tea and dust, and taking 20-40 mesh tea as Tianjian bag soaking material.
The rest is the same as example 1 or example 2.
Example 14: the method for processing the golden flower Tianjian tea bag and the golden flower Tianjian tea bag as exemplified in examples 1 or 2 may be combined with 1 or more examples in examples 3 to 13.
Example 15: the processing method of the golden camellia tianjian tea bag comprises but is not limited to fermentation of raw tea, ignition of tea materials, sorting of the tea materials, blending of the tea materials, sterilization and pile fermentation, steaming of the tea, basket packing, basket pressing, drying, tea juice adding, piling, sterilization and pile fermentation, steaming of the tea again, building, flowering, drying, deblocking, screening, drying and aroma enhancing, and packaging.
Fermenting the raw tea: confirming the feeding amount of each batch of fermented tea material and confirming the cold and hot fermentation mode. The water content of the cold-fermented tea material needs to be increased to accelerate the fermentation progress. The tea material is tender, the water content is 20-28%, preferably 19-27%, 20-26%, 21-25%, 22-24% and 23% in sequence; the tea material stacking height is not too high, and the tea material can be turned over from the bottom to the top by using the rake once by using 20-70 cm, preferably 25-65 cm, 30-60 cm, 35-55 cm and 40-50 cm. The added water is generally sprinkled for 3 times, and is turned over once after sprinkling. After that, the tea material naturally absorbs water for 0.5-1.5 hours, preferably 0.8-1.2 hours and 1 hour, then piles are formed, the height is 0.5-1.5 meters, preferably 0.6-1.4 meters, 0.7-1.3 meters, 0.8-1.2 meters, 0.9-1.2 meters and 1-1.1 meters in sequence, and the tea material is covered with a damp-proof cloth to be naturally fermented. Mastering the fermentation rule of cold fermentation, wherein the temperature is gradually extended from top to bottom, when the vinasse is smelled to have sour taste and white hypha appears, the temperature is between 50 and 60 ℃, generally between 55 and 60 ℃, which indicates that the fermentation effect is achieved, and flanging, radiating and cooling treatment is carried out to prevent the vinasse from continuing to ferment. Through the process, firstly, the quality difference caused by the incomplete processing of the raw material tea is solved, and the color, the fermentation degree and the appearance of the raw material tea tend to be consistent; secondly, the conversion of tea substances is further promoted, the taste is improved, the aging effect is generated, and the mellow thickness of the taste is increased.
The tea material is subjected to ignition: the dryer is started to preheat, and the tea can be conveyed when the temperature is about 150 ℃ displayed on a thermometer. The tea material input into the device is subject to kneading and dispersing treatment, and can not be agglomerated into blocks to pass through the machine, and the thickness and height of the tea material stack are adjusted according to the humidity and the rope degree of the tea material. The drying temperature is controlled between 160 ℃ and 190 ℃, preferably 165 ℃ and 185 ℃, 170 ℃ and 180 ℃ and 175 ℃ in sequence, and the drying is carried out until the water content is below 12 percent. The tea material is ignited to greatly improve the fragrance of the product.
The tea material sorting comprises the following steps: screening: the tea material is put into a flat circular sieve, and large impurities and sand dust are sieved out. Winnowing: the tea material after passing through the flat circular screen is put into a winnowing machine, and sand heavy objects, positive tea, negative tea, tea slices and green tea are separated by wind. Color selection: selecting the required color I, color II and color stem tea, and preparing the color I tea material as the Tianjian raw material
The tea material blending: according to a compatibility list set out by the technical department, the golden flower Tianjian is firstly made into 25 kg of finished Tianjian tea in each basket, the raw materials adopt tea materials with different colors, tea samples are extracted according to the tea material producing area, grade and quantity indicated by a list and the machine mouth number of the tea materials, the tea samples are noted at present, the tea samples are sent to a tea evaluation room, after the sample tea is identified, the soup is tasted for each kind of tea to be set, the soup color, the taste, the aroma and the leaf bottom are compared, and the inner quality (the color, the aroma and the taste) of the tea is consistent with the quality of Tianjian products to be produced. According to the proportion, the sample tea is neutralized to see the overall appearance and color, boiled and smelled the fragrance, tasted the flavor and the color of the soup, various factors are analyzed seriously, the tea is seen when being pieced together, the defect is seen in that respect, the proportion is reduced, other proportions are increased, and the tea is adjusted comprehensively to meet the standard. After the hand sample reaches the standard, according to the proportional quantity of the hand sample, a piling notice sheet is opened, a semi-finished product warehouse is informed to stock and deliver materials, and a workshop is used for piling. When the pile-up is carried out, a large sample and a small sample are compared to determine whether the large sample and the small sample are consistent, and if the large sample and the small sample are inconsistent, adjustment is carried out. And (4) stacking the tea materials layer by layer according to the proportion of each tea material. The layers with large proportion are divided into a plurality of layers, and each layer needs to be stacked uniformly and has consistent thickness.
And (3) sterilizing and piling: and (4) sterilizing by adopting a steamer, and opening a steam valve for preheating by the steamer before tea materials are conveyed. After preheating, steaming for sterilization, controlling the outlet temperature at 65-75 ℃, preferably 70 +/-2 ℃, and steaming to enable the tea material to absorb high-temperature steam, increase the humidity and improve the temperature, create a damp-heat condition for pile fermentation, and simultaneously remove harmful mould and bacteria generated by the raw tea due to long-term storage. Then pile fermentation: the pile fermentation time is controlled to be 3-5 hours, and the tea material is further subjected to various complex chemical changes through pile fermentation, so that the defects of wet green pile fermentation are overcome, green impurities and rough astringent taste are removed, and meanwhile, conditions are created for the propagation of beneficial microorganisms. When the preset pile fermentation time is up or the temperature of the tea pile is measured to be about 90 ℃, pile turning and heat dissipation treatment is carried out, the fermentation process of the tea material is stopped, and the tea material which is piled up is scattered and spread on the table top, so that large tea blocks cannot be generated. Through pile fermentation, the tea material is further subjected to various complex chemical changes, the deficiency of wet green pile fermentation is made up, green and rough taste is removed, and meanwhile, conditions are created for the propagation of golden flower beneficial microorganisms.
The following steps are carried out before steaming the tea: the water content of the tea material is detected, the water content is about 10%, and the input weight of each basket of the tippy tea is calculated. Before the department calls, sundries need to be selected again, such as: the grass scraps, the long and thick stems, the yellow pieces and the fibers have the same band equation, so that the cleanliness of the tea material is improved, the quality is ensured, and meanwhile, the tea material is subjected to secondary heat dissipation.
The tea steaming step comprises the following steps: pouring the weighed tea blanks into a steam box, pushing the steam box to a steam outlet, and then carrying out the operation of the next steam box. One person steams the tea, the other person weighs the tea, the tea steaming time is about 20-40 seconds, generally about 30 seconds, after the tea steaming time is up, the second box pushes the first box, tea materials are poured into the material conveying port, and then the empty boxes are poured and circulated mutually. Before steaming tea, the steaming table needs to be drained and exhausted for 2-3 minutes, the exhaust fan is started, and tea materials in the first two boxes and the third boxes need to be poured back to the table top again for cooling and reuse due to heavy water vapor.
The basket loading: firstly, placing a bamboo basket in a box-shaped frame, then placing the steamed tea into the basket, and continuously shaking the steamed hot tea blank by a dustpan opening opposite to the outer edge of the bamboo basket inlet by a scooping person to enable the tea blank to enter the basket at a constant speed.
The basket pressing: after the tea blank is put into the basket, tea is continuously filled for three times, the tea blank is firstly compressed by a pushing frame, and then the tea blank is filled with the fourth tea and the fifth tea for the second time of pressure application. After the folding, the four edges are flush, and the angle is clear. Then, packing: and opening the box-shaped frame, taking out the tea basket, placing the tea basket in a bundle, and bundling the tea basket with the cross-shaped thin bamboo strips. Inflating the needle again: and (3) punching holes with the depth of 40cm (the depth is determined according to the model of the bamboo basket and is 25 kg of a tiptoe basket) on the tops of the bamboo baskets, and then inserting three rhizoma imperatae into each hole for ventilation and moisture dissipation.
And (3) drying: and (4) transporting the pressed tea basket to a ventilated and dry place, and airing and placing the tea basket, wherein the dry moisture is within 12%.
Adding tea juice: the dried Tianjian tea is unpacked and scattered in a fermentation tank, tea juice is sprinkled on the tea material of the fermentation tank in a ratio of 15-25 percent, preferably 16-23 percent, 18-22 percent and 19-20 percent of the weight of the tea, a spade is used for turning over the tea material after sprinkling, the tea material with dry bottom is turned over, then the tea material is sprinkled once again, the operation is repeated for three times, and the tea base can fully and uniformly absorb the tea juice.
The stacking: after the tea juice is added, the tea blanks are gathered into a pile and stacked around a conveying belt, so that the tea materials are conveniently conveyed, the tea materials are basically and uniformly mixed in the pile, the stacking time of wet blanks is generally 4-6 hours, and the tea materials can fully absorb the water of the tea juice.
And (3) performing secondary sterilization pile fermentation: the method can be carried out according to the following steps:
a. before tea materials are conveyed, a steam valve is opened by a fermentation machine to carry out drainage and steam exhaust treatment, an exhaust fan is started, then a spiral impeller runs, and the machine is preheated.
b. After preheating, the conveyor belt is started to carry out tea conveying operation, the tenderness of the Tianjian tea is high, the temperature is controlled to be 70 +/-2 ℃, and the adjustment of the fermentation temperature can be influenced by the outdoor temperature. The temperature regulation is controlled by a steam valve switch. Through steaming, the tea material absorbs high-temperature steam, increases humidity, increases temperature, creates damp and hot conditions for pile fermentation, and can remove harmful mould and bacteria generated by tea material due to storage.
c. The pile fermentation time is controlled to be 2-4 hours, generally 3 hours, and the tea material is further subjected to various complex chemical changes through pile fermentation, so that the defects of wet green pile fermentation are overcome, green impurities and rough astringent taste are removed, and meanwhile, conditions are created for the propagation of beneficial microorganisms.
d. After the preset pile fermentation time is reached or the temperature of the tea pile is measured to be about 90 ℃, the first pile turning heat dissipation treatment is carried out, the fermentation process of the tea materials is stopped, the time of the second pile turning interval is about 3-4 hours generally, the tea materials after pile turning are scattered and spread on a table top, and large tea blocks cannot be generated.
The re-steaming: and pouring the weighed tea material into a steam box (the sizes of the bricks are different and the sizes of the steam boxes are different) according to the sizes of the prepared Fuzhuan bricks, pushing the steam box to a steam outlet, and then carrying out the operation of the next steam box. One person steams tea, the other person steams tea, the tea steaming time is about 18-23 seconds, the investment is small and the time is shorter as the situation dictates. After the time is up, the second box pushes the first box to pour the tea material into the material conveying port, and then the empty boxes are poured and circulated mutually. Before steaming tea, the steaming table needs to be drained and exhausted for 2-3 minutes, the exhaust fan is started, and tea materials in the first two boxes and the third boxes need to be poured back to the table top again for cooling and reuse due to heavy water vapor.
The construction: firstly, loading a box: while steaming tea on the table, a construction worker puts the supported inner bag into the box, and a dustpan opening is used by a scooping worker to ceaselessly shake the steamed hot tea towards the outer edge of the inlet of the box so that the tea can be fed into the box at a constant speed. When the moisture is high, the heat dissipation treatment is performed. Then, detecting the moisture content in the box: when the tea sample is poured into the box, the tea sample is taken from the dustpan and is poured into a sealed tank to measure the water content, the range is about 27% -29%, the water content exceeds the value, the water content is heavier, and the size of a steam valve is adjusted. And (3) building: in the process of placing tea materials into a box at a constant speed, building personnel ceaselessly lift a building stick, move the building stick back and forth at the right, middle and left positions of the box according to the rule of 2, 1 and 2 times, the force is uniform, the grains of the brick form a mountain peak shape if the force is too large, and the tightening position affects the flowering effect; over-exertion and over-lightening: firstly, the tea material can be blocked on the mouth and is difficult to enter when the tea material is finished, so that the position of the locking mouth is over-tight compared with other places; secondly, the tea material has poor compactness in a light-force place, and water is easy to leak in a drying room, so that the flowering effect is influenced. When the stick is collected, the stick is turned left and right for two times, the tea material adhered to the end of the stick is fallen off, and then the stick is folded and locked to be discharged out of the box. And finally, bundling: and (3) bundling the bricks out of the box by using a hemp rope, wherein six surfaces are required to be bundled in place, and performing partial sampling inspection after the bundling is finished, particularly, a plurality of bricks which are initially built are too heavy to be scattered and reworked, and the bricks which are damaged by packaging are also required to be reworked. The bundled bricks are arranged on the airing rack in time, the spacing distance between every two bricks is at least one finger wide, so that a space is reserved for heat dissipation, a fan needs to be added to enhance the heat dissipation effect in the day heat, and the cooling time is not less than 6 hours, generally more than 8 hours.
The hair growing: the cooled tile is sent to a drying room. The bricks are placed orderly according to the principle that the drying rack is arranged from inside to outside and goes up and down, all the bricks on two sides close to the wall are about 8-10CM away from the wall surface, the distance between the bricks is not less than 2 CM, and the drying time is not more than 3 days. The time of hair growing is 7-10 days, the temperature is 25-28 ℃, the humidity is 60-80%, under the condition of overhigh room temperature in summer, an air conditioner can be additionally started to cool, and when the temperature and the humidity are overhigh, a skylight and an exhaust fan are timely opened to adjust. The florescence was checked from the fifth day and the drying period could not be entered until all the florescence was completed.
And (3) drying: the drying time is generally 7-15 days, and the temperature is raised by heating to 1-2 ℃ every day, the highest temperature is less than or equal to 45 ℃, and the temperature is generally 42 ℃. Recording the temperature and humidity conditions in the drying room on time, inspecting the drying room every 2 hours every day, finding that the tile collapses and needs to be lifted in time, and removing moisture or preserving heat in time according to the conditions of the drying room. And when the mixture is dried until the water content is about 10 percent, the mixture can be dried.
And deblocking: manual deblocking may be performed: and (4) taking out the baked Tianjian hand-made finished product, removing the outer package, putting the Tianjian hand-made finished product into a large steam box according to a certain amount, opening the steam box for 15-30 minutes, and steaming until the brick tea can be manually rubbed out, and the brick tea cannot have lumps. Mechanical deblocking may of course also be performed.
Screening: sieving with a sieving machine to remove coarse tea and dust. The upper layer of the screen mesh is 20 meshes, the middle is 40 meshes, and the 20-40 meshes raw material is taken as the Tianjian tea bag material.
Drying and fragrance extracting: after deblocking, the tea material is put into a drying box at the temperature of 130-. The drying equipment can adopt a hot air circulation black tea drying box to dry and extract fragrance, and the dried tea leaves have no firewood smoke smell, strong fragrance, red and yellow liquor color and strong penetrating power. After being taken out of the drying box, the raw materials are cooled to normal temperature and sealed by a sealing barrel.
And (3) packaging: pouring the Tianjian tea bag material into a material barrel of a filling machine, filling cotton paper and a hang tag, setting parameters, setting the weight of each bag to be 2 g, setting the speed to be 40 bags per minute, starting equipment, continuously outputting the tea material bags along with the operation of the machine, clamping and boxing the tea bags every 5 small bags in quantity in time, marking the production date, sending the tea bags into an automatic film laminating machine for film lamination, setting the speed to be 40 bags per minute, and setting the temperature to be between 130 and 140 ℃. Checking the film covering quality, wherein the film is required to be smooth and flat, the film with wrinkles or hot marks is required to be beaten back and forth again, then the film is loaded into a big outer box according to standard number, and the film is packed well and is put into a finished product warehouse.
Comparison of the technical effects of the invention with the prior art
| Comparing items | Effects of the prior art | Technical effects of the invention |
| Raw materials | Leftover bits and pieces or common topknot material | Special grade material and first grade material |
| Mode of processing | Simply crushing or directly packaging | 20 multiple working procedures |
| Content conversion | Insufficient transformation | The transformation is complete |
| Tea juice extraction | Slow | Fast-acting toy |
| Convenience for brewing | Inconvenient for brewing | Convenient for brewing |
| Taste of the product | Difference (D) | Mellow |
| Product characteristics | Common loose dark tea characteristics | Fuzhuan tea characteristic |
| Fungus incense | Is free of | Concentration |
| Color of soup | Dark yellow | Bright red and yellow |
| Health-care function | In general | High strength |
| Product grade | Low gear | High-grade |
Claims (22)
1. A golden flower Tianjian tea bag comprises a tea bag 1, wherein Tianjian material 2 is filled in the tea bag 1, and the golden flower Tianjian tea bag is characterized in that: the Tianjian material 2 is prepared from fermented tea → lighting of tea → sorting of tea → blending of tea → sterilized pile fermentation → tea steaming → basket loading → basket pressing → drying → tea juice adding → piling → re-sterilized pile fermentation → re-steamed tea → construction → flowering → drying → deblocking → sieving → dry aroma raising → packaging.
2. The processing method of the golden flower Tianjian tea bag is characterized in that: the following process flow is adopted: the fermentation of the raw tea → the lighting of the tea material → the sorting of the tea material → the blending of the tea material → the sterilization pile → the steaming of the tea → the basket loading → the basket pressing → the drying → the tea juice adding → the piling → the re-sterilization pile → the re-steaming of the tea → the construction → the flower growing → the drying → the deblocking → the sieving → the dry aroma raising → the packaging.
3. The processing method of the golden flower Tianjian tea bag according to claim 2, wherein: the raw tea fermentation sequentially comprises the following steps:
a. feeding materials into a pile: according to the quantity of the fermented tea materials in each batch, the materials are fed at one time and stacked into a stack with a proper height, and the tea materials can be turned from the bottom to the top by using a rake;
b. tea material sprinkling: sprinkling water for a plurality of times on the piled tea material, and turning over once after sprinkling to ensure that the water content of the tea material reaches 20-28%;
c. tea material fermentation: after the tea material is sprinkled with water, the tea material naturally absorbs water for 0.5-1.5 hours, then piles are piled up for 1-1.5 m high, and the tea material is covered with a damp-proof cloth to be naturally fermented, when the tea material smells the sour taste of the vinasse and white hypha appears and the temperature reaches 50-65 ℃, the tea material is turned over to be cooled and cooled, and the tea material is prevented from being fermented continuously.
4. The processing method of the golden flower Tianjian tea bag according to claim 3, wherein: the feeding and stacking height is 30-60 cm;
watering the tea material for 3-4 times, wherein the water content of the tea material reaches 22% -26% after watering;
fermenting the tea material: after the tea material is sprinkled with water, the tea material naturally absorbs water for 1-1.5 hours, then piles are piled up for 1-1.5 m high, the tea material is covered with a damp-proof cloth to be naturally fermented, and when the tea material smells the sour taste of vinasse, white hypha appears and the temperature reaches 55-60 ℃, flanging, radiating and cooling treatment is carried out to prevent the tea material from being fermented continuously.
5. The processing method of the golden flower Tianjian tea bag according to claim 2, wherein: the tea material is subjected to ignition: preheating a drier, conveying tea materials when the preheating temperature reaches 140-160 ℃, controlling the drying temperature at 160-200 ℃, and drying until the water content is within 13% and the tea materials have thick tea fragrance.
6. The processing method of the golden flower Tianjian tea bag according to claim 5, wherein: the tea material is subjected to ignition: preheating a drier, starting to convey tea materials when the preheating temperature reaches 150 ℃, controlling the drying temperature at 190 ℃ and drying until the water content is within 13% and the tea materials have thick tea fragrance.
7. The processing method of the golden flower Tianjian tea bag according to claim 2, wherein: the tea material blending: the raw materials are evenly stacked according to the proportion of 6 parts of the first-grade tea and 4 parts of the first-grade tea by weight, and are dug and fully and evenly stirred by a rake from top to bottom.
8. The processing method of the golden flower Tianjian tea bag according to claim 2, wherein the sterilizing pile fermentation comprises the following steps:
a. and (3) sterilization: sterilizing with a steaming machine, controlling the outlet temperature at 65-75 deg.C,
b. pile fermentation: spreading the steamed and sterilized tea material for pile fermentation after cooling, controlling the pile fermentation time within 3-5 hours, and turning the pile for heat dissipation after the preset pile fermentation time is reached or the temperature of the tea pile is measured to reach 85-90 ℃, and stopping the fermentation process of the tea material.
9. The processing method of the golden flower Tianjian tea bag according to claim 8, wherein: the outlet temperature of the steam machine sterilization is controlled at 72 +/-2 ℃, and the pile fermentation time is controlled at 4 hours.
10. The processing method of the golden flower Tianjian tea bag according to claim 2, wherein: the tea juice adding step: the dried basket is arranged at the top of the fermentation tank, the basket is disassembled and scattered in the fermentation tank, tea juice is sprinkled on the tea material of the fermentation tank in a grading way according to 15-25% of the weight of the tea, a spade is used for turning the tea material once sprinkled, the tea material with dry bottom is turned over, and then the tea juice is sprinkled once again and repeatedly operated, so that the tea blank can fully and uniformly absorb the tea juice.
11. The processing method of the golden flower Tianjian tea bag according to claim 10, wherein: the number of the repeated operations is 2-5.
12. The processing method of the golden flower Tianjian tea bag according to claim 11, wherein: the number of the repeated operations is 3-4.
13. The processing method of the golden flower Tianjian tea bag according to claim 2, wherein: the stacking: after the tea juice is added, the tea blanks are gathered into piles, and the piling time is 4-6 hours, so that the tea materials can fully absorb the water in the tea juice.
14. The processing method of the golden flower Tianjian tea bag according to claim 13, wherein: the stacking time was 5 hours.
15. The processing method of the golden flower Tianjian tea bag according to claim 2, wherein: the re-sterilization pile fermentation: the method comprises the following steps:
a. and (3) sterilization: sterilizing with a steaming machine, controlling the outlet temperature at 65-75 deg.C,
b. pile fermentation: spreading the steamed and sterilized tea material for cooling, then performing pile fermentation, controlling the pile fermentation time to be 2-4 hours, performing first pile turning heat dissipation treatment after the preset pile fermentation time is reached or the temperature of the tea pile is measured to reach 85-90 ℃, stopping the fermentation process of the tea material, performing second pile turning after the first pile turning is performed for 3-4 hours, and spreading the turned tea material uniformly.
16. The processing method of the golden flower Tianjian tea bag according to claim 15, wherein: the outlet temperature of the steamer sterilization is controlled at 70 +/-2 ℃, and the pile fermentation time is controlled at 3 hours.
17. The processing method of the golden flower Tianjian tea bag according to claim 2, wherein: the construction comprises the following steps: and (3) putting the tea material subjected to the tea re-steaming step into the box at a constant speed, continuously lifting the building stick by building personnel, moving the right, middle and left positions of the box back and forth according to the rule of 2, 1 and 2 times for building, uniformly applying force, and preventing the lines of the bricks from forming a mountain peak shape without influencing the flowering effect.
18. The processing method of the golden flower Tianjian tea bag according to claim 2, wherein: the deblocking: building the baked Tianjian tea into finished products by hands, removing the outer package, steaming the Tianjian tea in a steam box until the brick tea can be manually scattered, and scattering the brick tea into scattered tea by hands;
19. the processing method of the golden flower Tianjian tea bag according to claim 2, wherein: drying and fragrance extracting: after deblocking, the tea material is put into a drying box and dried and aroma-extracted for 15-30 minutes at the temperature of 140-160 ℃.
20. The processing method of the golden flower Tianjian tea bag according to claim 19, wherein: drying and fragrance extracting: after deblocking, the tea material is put into a drying box and dried and aroma-extracted for 18 to 28 minutes at the temperature of 145-155 ℃.
21. The processing method of the golden flower Tianjian tea bag according to claim 20, wherein: drying and fragrance extracting: after deblocking, the tea material is put into a drying oven and dried and aroma-extracted for 20 to 26 minutes at the temperature of 150 ℃.
22. The processing method of the golden flower Tianjian tea bag according to claim 2, wherein: the screening: sieving with a sieving machine to remove coarse tea and dust, and taking 20-40 mesh tea as Tianjian bag soaking material.
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| CN106689458A (en) * | 2016-12-13 | 2017-05-24 | 湖南华莱生物科技有限公司 | Comprehensive processing method of Fu tea and product of Fu tea |
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| CN106954689A (en) * | 2017-03-23 | 2017-07-18 | 贵州省湄潭县鑫辉茶业有限公司 | A kind of processing method of black tea |
| CN107593954A (en) * | 2017-10-27 | 2018-01-19 | 羊楼洞茶业股份有限公司 | A kind of method of the quick pile fermentation ageing of old blue or green tea |
| CN109619224A (en) * | 2019-01-18 | 2019-04-16 | 湖南安化辣木黑茶有限公司 | A kind of hypoglycemic Moringa Fu tea and preparation method thereof |
| CN110495501B (en) * | 2019-08-28 | 2021-11-02 | 陕西中医药大学 | Method for promoting secondary flower formation and aging of Fuzhuan tea |
| CN114041510A (en) * | 2021-11-29 | 2022-02-15 | 罗荣利 | Method for preparing loose Fu tea by using sunlight green tea |
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