CN106720668A - Yi Zhong Feng green tea processing methods - Google Patents
Yi Zhong Feng green tea processing methods Download PDFInfo
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- CN106720668A CN106720668A CN201710138295.2A CN201710138295A CN106720668A CN 106720668 A CN106720668 A CN 106720668A CN 201710138295 A CN201710138295 A CN 201710138295A CN 106720668 A CN106720668 A CN 106720668A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The present invention relates to Yi Zhong Feng green tea processing methods, it is characterised in that comprise the steps of：A. pick tea-leaves；B. spread out blue or green；C. finish；D. get damp again；E. knead；F. high temperature is bakeed.The present invention provides a kind of steady quality, and tight elegant aobvious milli, colour and lustre is green, delicate fragrance is mellow, and aftertaste is sweet, after immersion, the green tea processing method of the fresh and alive expression of Xian Xian Chu Feng tea in teacup.
Description
Technical field
The present invention relates to Yi Zhong Feng green tea processing methods.
Background technology
Feng tea is to pluck newborn a little tender shoots on tea tree pocket, trunk season in the beginning of spring, is made of special technique
Tea, brewing in stand on after Hou Feng tea spread aparts teacup.Original tea grower is in order to protect tea tree to forbid plucking, if whose harvesting
Feng just has saying for " sacrificing future gains to satisfy present needs " " spendthrift ".Hefeng native country tea is that original attacks succession more than 600 years, bright, clear period Hefeng tea
The superior tribute in imperial palace is listed in, referred to as " tender tea leaves tribute ", exports to Europe, Englishman is referred to as " queen's tea ".Qing Dynasty writer, poem
People Gu Cai search for ancient relics Rong Mei (Hefeng) when, also leave the well-known phrase of " peak of frightened generation crane, peerless appearance U.S. tea ".The tight elegant aobvious milli of Hefeng tea,
Colour and lustre is green, delicate fragrance is mellow, and aftertaste is sweet.This tea because yielding poorly, adopt by the machine of being not easy to, and production cost is too high, over nearly more than 30 years
After tealeaves revolution several times, put and returned hill, back to nature is formd wild tea.
Feng tea is because being grown on the trunk of tea tree, and the nutrition very abundant of absorption is fresh and tender and healthy and strong, plucks refined forming
After will be superfine product in tea, have the reputation of bee milk in honey.
Feng tea by plucking the classification of tender shoots situation, from tea tree pocket, trunk Cai Xia Feng tea three leaf one rifle (being about 7cm),
Fresh and tender cauline leaf (the note of the rifle of two leaf one (about 5cm), the rifle of a leaf one (about 3cm)：Tender stem, bud are " rifle ")；" rifle of three leaf one is pole
Product；The rifle of two leaf one is fine work；The rifle of one leaf one is top grade ".Feng tea profiles：Each tealeaves is independent into strips, and weight is kept flat successively
It is laminated on being packed in caddy, when drinking, presss from both sides gently to hold in the month with articles made of bamboo and take several and be put into cup, boiling water brews Hou , Feng tea and stands on tea
Fresh and alive expression is shown in cup.
The content of the invention
Goal of the invention of the invention is, there is provided Yi Zhong Feng green tea processing methods.
This invention Yi Zhong Feng green tea processing methods, it is characterised in that comprise the steps of：A. pick tea-leaves：From tea tree pocket, master
Dry upper Cai Xia Feng tea, the rifle of three leaf one of a length of 7cm, the rifle of two leaf one of a length of 5cm, the fresh and tender stem of the rifle of a leaf one of a length of 3cm
Leaf；Tea grower must in fine day or cloudy day without dew, during the morning 8-11 and it is fine by hand during 2-4 in afternoon pluck, bamboo basket transport must not
Damage profile；B. spread out blue or green：It is careful successively to be taken out from bamboo basket by fresh leaf according to the order put of harvesting, gently spread blue or green at stand
Interior, it is thickness 2-5cm that fresh leaf spreads, and fresh leaf spreads 700-800g/m2, time 4-8h is spread, the blue or green indoor temperature in stand is 18
DEG C -22 DEG C, spread to shrink 15%-20%, the food value of leaf softens, and sends delicate fragrance；C. finish：The fresh leaf spread out after green grass or young crops is put into green-keeping machine
Inside finished, fixing temperature is 220 DEG C -260 DEG C, fixation time control is in 10min, de-enzyme leaf water content to 55-58%；d.
Moisture regain：Water-removing leaves spreading for cooling is got damp again 45 minutes；E. knead：By the manually shaping of the water-removing leaves after moisture regain, with palm along same
Fine light-weight-light the kneading in direction is in strip, and kneads uniform, and one time tea kneaded the time for 30 minutes, tea embryo was made, by rubbing
Twist with the fingers damaged tea cell tissue, cell-damaging rate is up to 45%；F. high temperature is bakeed：Tealeaves after kneading is carried out high temperature baking, is dried
Roasting temperature is 80 DEG C -110 DEG C, and the time that bakees is 70 minutes；Per stirring once within 15-20 minutes, period is stirred no less than 3 times, temperature
It is low after degree is first high, when water content of tea control is made sample tea below 5%.
This invention Yi Zhong Feng green tea processing methods, it is characterised in that comprise the steps of：A. pick tea-leaves：From tea tree pocket, master
Dry upper Cai Xia Feng tea, the rifle of three leaf one of a length of 7cm, the rifle of two leaf one of a length of 5cm, the fresh and tender stem of the rifle of a leaf one of a length of 3cm
Leaf；Tea grower must in fine day or cloudy day without dew, during the morning 8-11 and it is fine by hand during 2-4 in afternoon pluck, contained in portable bamboo basket
Dress, three cut-offs of bamboo basket point, point three kinds of models are handled with care, and clockwise direction is arranged in order neatly in bamboo basket, and bamboo basket transport must not
Order is confused, model must not be loaded in mixture, profile must not be damaged；B. spread out blue or green：It is careful successively by fresh leaf according to the order put of harvesting
Taken out from bamboo basket, gently spread in the blue or green interior in stand, it is thickness 2-5cm that fresh leaf spreads, and fresh leaf spreads 700-800g/m2, when spreading
Between 4-8h, the blue or green indoor temperature in stand is 18 DEG C -22 DEG C, is spread to shrink 15%-20%, and the food value of leaf softens, and it is appropriateness to send delicate fragrance；With
" thickness is thin, and carefulness is taken out, and handles with care, and the time will be grown, and must not arbitrarily spread out and spread, and must press unlike conventional famous-brand and high-quality tea booth is blue or green
Sequentially, marshalling, does not hinder blade "；C. finish：The fresh leaf spread out after green grass or young crops is put into green-keeping machine and is finished, fixing temperature is
220 DEG C -260 DEG C, fixation time control in 10min, de-enzyme leaf water content to 55-58%, through green removing in high temperature after, killed various
Oxidizing ferment, maintains the green of tealeaves, and de-enzyme operation plays key effect to green tea profile and quality, killing after treatment
Leafiness should keep colour and lustre is green, the green profit of dry tea color and luster, from " temperature is low, and the time is short " unlike conventional Famous High-quality Tea；D. return
Tide：Water-removing leaves spreading for cooling is got damp again 45 minutes；E. knead：By the manually shaping of the water-removing leaves after moisture regain, with palm along same side
It is in strip to fine light-weight-light kneading, kneads uniform, one time tea kneaded the time for 30 minutes, tea embryo was made, by kneading
Damaged tea cell tissue, cell-damaging rate overflows tea juice up to 45%, and delicate fragrance overflows, and enhances the strong fragrant dense inside information of tealeaves,
Leaf water is allowed to redistribute to ensure that profile is complete simultaneously；" kneaded by hand entirely, when kneading from unlike conventional Famous High-quality Tea
Shaping, once kneads shaping "；F. high temperature is bakeed：Tealeaves after kneading is carried out high temperature baking, stoving temperature is 80 DEG C -110
DEG C, the time that bakees is 70 minutes；Per stirring once within 15-20 minutes, period is stirred no less than 3 times, low after temperature is first high, works as tealeaves
Water content control is made sample tea below 5%, " is baked and banked up with earth without low temperature, controlled specific from unlike conventional Famous High-quality Tea
Once being baked and banked up with earth in time and temperature successfully so makes the fragrance of delicate fragrance containing without leaking ".
The beneficial effects of the invention are as follows：A kind of steady quality is provided, tight elegant aobvious milli, colour and lustre is green, delicate fragrance is mellow, and aftertaste is sweet
It is sweet, after immersion, the green tea processing method of the fresh and alive expression of Xian Xian Chu Feng tea in teacup.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation method not limited to this invented.
Embodiment 1：
Yi Zhong Feng green tea processing methods, comprise the steps of：A. pick tea-leaves：From on tea tree pocket, trunk Cai Xia Feng tea, it is long
For the rifle of three leaf one of 7cm, the rifle of two leaf one of a length of 5cm, the rifle of a leaf one of a length of 3cm fresh and tender cauline leaf；Tea grower must in fine day or
Cloudy day without dew, during the morning 8-11 and it is fine by hand during 2-4 in afternoon pluck, contained in portable bamboo basket, bamboo basket point three every
Disconnected, point three kinds of models are handled with care, and clockwise direction is arranged in order neatly in bamboo basket, bamboo basket transport, must not confuse order, must not be mixed
Dress model, must not damage profile；B. spread out blue or green：It is careful successively to be taken out from bamboo basket by fresh leaf according to the order put of harvesting, gently
Spread in the blue or green interior in stand, it is thickness 2-5cm that fresh leaf spreads, and fresh leaf spreads 700-800g/m2, time 4-8h is spread, stand is blue or green indoor
Temperature is 18 DEG C -22 DEG C, is spread to shrink 15%-20%, and the food value of leaf softens, and it is appropriateness to send delicate fragrance；It is blue or green with conventional famous-brand and high-quality tea booth
Unlike " thickness is thin, and carefulness is taken out, and handles with care, and the time will be grown, and must not arbitrarily spread out and spread, must in order, marshalling,
Do not hinder blade "；C. finish：The fresh leaf spread out after green grass or young crops is put into green-keeping machine and is finished, fixing temperature is 220 DEG C -260 DEG C, is killed
Blue or green time control in 10min, de-enzyme leaf water content to 55-58%, through green removing in high temperature after, killed various oxidizing ferment, maintain
The green of tealeaves, de-enzyme operation plays key effect to green tea profile and quality, and water-removing leaves after treatment should keep color
Damp emerald green, the green profit of dry tea color and luster, from " temperature is low, and the time is short " unlike conventional Famous High-quality Tea；D. get damp again：Water-removing leaves is spread out
Cool moisture regain 45 minutes；E. knead：By the manually shaping of the water-removing leaves after moisture regain, with palm along the fine light-weight in same direction-light
Knead and be in strip, knead uniform, one time tea kneaded the time for 30 minutes, tea embryo was made, by kneading damaged tea cell group
Knit, cell-damaging rate overflows tea juice up to 45%, and delicate fragrance overflows, enhance the strong fragrant dense inside information of tealeaves, while allowing leaf water
Redistribute to ensure that profile is complete；" complete to knead by hand, the shaping when kneading once is kneaded from unlike conventional Famous High-quality Tea
Shaping "；F. high temperature is bakeed：Tealeaves after kneading is carried out high temperature baking, stoving temperature is 80 DEG C -110 DEG C, and the time that bakees is 70
Minute；Per stirring once within 15-20 minutes, period is stirred no less than 3 times, low after temperature is first high, when water content of tea control is 5%
Sample tea below is made, " is baked and banked up with earth without low temperature, controlled in special time and temperature once from unlike conventional Famous High-quality Tea
Bake and bank up with earth successfully, so make the fragrance of delicate fragrance containing without leaking ".
Claims (2)
1. Yi Zhong Feng green tea processing methods, it is characterised in that comprise the steps of：A. pick tea-leaves：Adopted down from tea tree pocket, trunk
Feng tea, the rifle of three leaf one of a length of 7cm, the rifle of two leaf one of a length of 5cm, the fresh and tender cauline leaf of the rifle of a leaf one of a length of 3cm；Tea grower's palpus
In fine day or cloudy day without dew, during the morning 8-11 and it is fine by hand during 2-4 in afternoon pluck, bamboo basket transport must not damage profile；
B. spread out blue or green：It is careful successively to be taken out from bamboo basket by fresh leaf according to the order put of harvesting, gently spread, fresh leaf blue or green indoor at stand
It is thickness 2-5cm to spread, and fresh leaf spreads 700-800g/m2, time 4-8h is spread, the blue or green indoor temperature in stand is 18 DEG C -22 DEG C, stand
Put to shrink 15%-20%, the food value of leaf softens, and sends delicate fragrance；C. finish：The fresh leaf spread out after green grass or young crops is put into green-keeping machine and is killed
Green grass or young crops, fixing temperature is 220 DEG C -260 DEG C, and fixation time control is in 10min, de-enzyme leaf water content to 55-58%；D. get damp again：Will
Water-removing leaves spreading for cooling gets damp again 45 minutes；E. knead：It is fine along same direction with palm by the manually shaping of the water-removing leaves after moisture regain
Gently-weight-light kneading is in strip, and kneads uniform, and one time tea kneaded the time for 30 minutes, tea embryo was made, by kneading damaged tea
Leaf cell tissue, cell-damaging rate is up to 45%；F. high temperature is bakeed：Tealeaves after kneading is carried out high temperature baking, stoving temperature is
80 DEG C -110 DEG C, the time that bakees is 70 minutes；Per stirring once within 15-20 minutes, period is stirred no less than 3 times, and temperature is first after height
It is low, when water content of tea control is made sample tea below 5%.
2. according to the Yi Zhong Feng green tea processing methods described in claim 1, it is characterised in that comprise the steps of：A. pick tea-leaves：
From Cai Xia Feng tea, the rifle of three leaf one of a length of 7cm, the rifle of two leaf one of a length of 5cm, a leaf one of a length of 3cm on tea tree pocket, trunk
The fresh and tender cauline leaf of rifle；Tea grower must in fine day or cloudy day without dew, during the morning 8-11 and it is fine by hand during 2-4 in afternoon pluck, in hand
Carrying and contained in bamboo basket, three cut-offs of bamboo basket point, point three kinds of models are handled with care, and clockwise direction is arranged in order neatly in bamboo basket, bamboo
Basket transport, must not confuse order, must not load in mixture model, must not damage profile；B. spread out blue or green：By fresh leaf according to pluck put it is suitable
Sequence, it is careful successively to be taken out from bamboo basket, gently spread blue or green indoor at stand, it is thickness 2-5cm that fresh leaf spreads, fresh leaf spreads 700-
800g/m2, time 4-8h is spread, the blue or green indoor temperature in stand is 18 DEG C -22 DEG C, is spread to shrink 15%-20%, and the food value of leaf softens, hair
It is appropriateness to go out delicate fragrance；Thin from thickness unlike conventional famous-brand and high-quality tea booth green grass or young crops, carefulness is taken out, and handles with care, and the time will be grown, must not
Arbitrarily stand is spread, must in order, and marshalling does not hinder blade；C. finish：The fresh leaf spread out after green grass or young crops is put into green-keeping machine and is killed
Green grass or young crops, fixing temperature is 220 DEG C -260 DEG C, fixation time control in 10min, de-enzyme leaf water content to 55-58%, through green removing in high temperature
Afterwards, various oxidizing ferment have been killed, the green of tealeaves has been maintained, de-enzyme operation have played key effect to green tea profile and quality,
Water-removing leaves after treatment should keep colour and lustre is green, and the green profit of dry tea color and luster is low from temperature unlike conventional Famous High-quality Tea, when
Between it is short；D. get damp again：Water-removing leaves spreading for cooling is got damp again 45 minutes；E. knead：By the manually shaping of the water-removing leaves after moisture regain, palm is used
It is in strip along fine light-weight-light the kneading in same direction, kneads uniform, one time tea kneaded the time for 30 minutes, was made tea
Embryo, by kneading damaged tea cell tissue, cell-damaging rate overflows tea juice up to 45%, and delicate fragrance overflows, and enhances tealeaves strong fragrant
Dense inside information, while allowing leaf water to redistribute to ensure that profile is complete；It is complete from unlike conventional Famous High-quality Tea to rub by hand
Twist with the fingers, shaping is once kneaded in the shaping when kneading；F. high temperature is bakeed：Tealeaves after kneading is carried out high temperature baking, stoving temperature is
80 DEG C -110 DEG C, the time that bakees is 70 minutes；Per stirring once within 15-20 minutes, period is stirred no less than 3 times, and temperature is first after height
It is low, when water content of tea control is made sample tea below 5%, baked and banked up with earth without low temperature from unlike conventional Famous High-quality Tea, control
System is once baked and banked up with earth in special time and temperature and successfully so makes the fragrance of delicate fragrance containing without leaking.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710138295.2A CN106720668A (en) | 2017-03-09 | 2017-03-09 | Yi Zhong Feng green tea processing methods |
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| CN201710138295.2A CN106720668A (en) | 2017-03-09 | 2017-03-09 | Yi Zhong Feng green tea processing methods |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439717A (en) * | 2017-08-29 | 2017-12-08 | 四川省农业科学院茶叶研究所 | A kind of vertical bar shaped hair peak and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404622A (en) * | 2013-07-05 | 2013-11-27 | 贵州省普定县印象朵贝贡茶专业合作社 | Method for processing green tea |
| CN104430956A (en) * | 2013-11-27 | 2015-03-25 | 三江侗族自治县程阳桥有机茶叶有限公司 | Processing method of green tea |
-
2017
- 2017-03-09 CN CN201710138295.2A patent/CN106720668A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404622A (en) * | 2013-07-05 | 2013-11-27 | 贵州省普定县印象朵贝贡茶专业合作社 | Method for processing green tea |
| CN104430956A (en) * | 2013-11-27 | 2015-03-25 | 三江侗族自治县程阳桥有机茶叶有限公司 | Processing method of green tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439717A (en) * | 2017-08-29 | 2017-12-08 | 四川省农业科学院茶叶研究所 | A kind of vertical bar shaped hair peak and preparation method thereof |
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Application publication date: 20170531 |
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