CN107006633A - The processing method and its Bashan Mountain lotus tea of a kind of Bashan Mountain lotus tea - Google Patents
The processing method and its Bashan Mountain lotus tea of a kind of Bashan Mountain lotus tea Download PDFInfo
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- CN107006633A CN107006633A CN201710372712.XA CN201710372712A CN107006633A CN 107006633 A CN107006633 A CN 107006633A CN 201710372712 A CN201710372712 A CN 201710372712A CN 107006633 A CN107006633 A CN 107006633A
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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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of Bashan Mountain lotus tea, tealeaves is planted as raw material using the Ziyang colony that the domestic Bashan Mountain northern foot in Shaanxi abounds with, by fresh leaf, airing, fixing, fresh breeze, knead, two green grass or young crops, manage bar, shaping, the green tea for drying the chrysanthemum shaping that foot is dry, shaping packaging step is made great aesthetic feeling, compared with the prior art, this artistic tea manufacturing process is simple, good appearance, and mouthfeel alcohol is just, worked together to tasters and bring vision and the enjoyment of sense of taste U.S., good economic benefit is brought to tea grower.
Description
Technical field
The invention belongs to food processing technology field, it is related to tea processing technology.
Background technology
Tealeaves is a kind of health type beverage, and China is Tea Production big country, positioned at the domestic Daba Mountain northern foot in Shaanxi Province, gas
Wait gentle, abundant rainfall, river is crisscross, belong to subtropical monsoon climate, soil acidity is beneficial to human body rich in selenium, zinc etc.
Trace element.Green tea is planted by the Ziyang colony of local scale plantation, and its bud-leaf is stout and strong neat, and resistance, plasticity are strong, wherein ammonia
The active ingredients such as base acid, Tea Polyphenols are above other improved seeds, and rich in trace elements such as selenium, zinc.Current people utilize tea
Leaf and other with the continuous lifting of people's living standard and consumption concept, the high-quality such as tea aroma, profile, mouthfeel whether and
Tealeaves moulding, the whether goodlooking selection for directly affecting consumer.
The content of the invention
The invention provides a kind of processing method of Bashan Mountain lotus tea, realized by following steps：
(1) fresh leaf is selected：Adopt the bud one of growth standard one, two leaves, it is desirable to which bud-leaf is sturdy, bud is longer than leaf, no disease pest leaf, purple bud
Leaf；
(2) airing：Fresh leaf is spread so that fresh leaf water content drops to 70%, shows slightly clear through plucking into after factory through appropriateness
It is fragrant；
(3) finish：Carried out in oblique pot, it is desirable to which pot face is smooth, pot temperature is at 160 DEG C -180 DEG C, and single throws leaf amount in 1000-
1500g, the method for taking stewing combination, it is desirable to operation is rapid, drag for turn over only it is even, kill not burnt, turned dark green by bud green to leaf color, rolled over
Stalk is continuous, green grass gas disappears, and weight-loss ratio 30% is advisable, whole 7-9 minutes；
(4) fresh breeze：Water-removing leaves rapid fresh breeze reduction temperture of leaves after taking the dish out of the pot, making thinner, it is cold to dry in the air, and prevents water-removing leaves from turning yellow；
(5) knead：Rotate the method for tumbling in the direction of the clock using both hands, centre is deblocked 2-3 times, broken cell rate
30% is degree；
(6) two are fried blue or green：Carried out in Dragon Well tea pot or tiltedly pot, pot temperature is at 80-90 DEG C, and operating method distributes moisture to tremble stir-fry,
Fry to the refreshing hand of tea bar dry and wet, holding is agglomerating, loosing one's grip dissipates, the mutual adhesion of tea bar, water content 40% is advisable；
(7) manage bar：Carried out in oblique pot or electric light Dragon Well tea pot, 60-70 DEG C of pot temperature, one hand completely holds tealeaves gently in pot wall
Rub and often shake loose, bright to tea bar circle direct light, 5 sixty percent is dry, takes the dish out of the pot airing half an hour, redistributes moisture；
(8) shaping：Artificial will manage straight tea bar, is neat using tea shoot tip benefit, is a wisp per 30-50 root tea bar, is put into
Among bamboo mould, with aseptic cotton line tying consolidation；The left hand palm is partly held, and the palm of the hand is held tea piece and be covered in into treadle-operated tilt hammer for hulling rice nest shape, the then right hand
In the minds of left hand, rotation is pushed in the direction of the clock, that is, forms chrysanthemum shape；
(9) foot is dried dry：Charcoal fire drying；The tea piece of shaping is positioned on hand-held basketwork brazier, hand-held basketwork brazier temperature is maintained at 60-80 DEG C,
Stalk portion is first dried, leaf portion is dried afterwards, was turned over once every 5-6 minute, type is made when drying, middle spreading for cooling 1-2 time is dried to and done enough, water content
Less than 6%；
(10) shaping is packed：Weigh every tea in the balance, when it keeps 3-5g weights, after the tea stalk of remainder is sterilized
Scissors is cut off, and progress deoxygenation immediately is fresh-keeping, packaging.
The beneficial effects of the invention are as follows：The green tea profile floweriness piece shape that this method is made, color and luster is light yellow green, shows person of outstanding talent,
Fragrance is fragrant in blowing, the fresh alcohol of flavour, with flowery odour；Soup look is light green bright, and tea residue is light green bright, completely；After testing, averagely containing ammonia
Base acid 3.37%, Tea Polyphenols 30.56%, caffeine 4.52%, the water logging local product 45.87%, averagely 0.538ppm containing selenium, zinc
45.63ppm；Process technology is simple, it is easy to is generalized to common tea farmers' front yard, alleviates labor intensity during processing, can be abundant
Utilize surplus rural labor force；Its moulding attractive in appearance and mellowness mouthfeel add the surcharge of tealeaves, directly improve tea grower's economy
Income.
Specific embodiment
The specific making processing instance of Bashan Mountain lotus tea of the present invention is as follows：
(1) leaf is selected in picking leaves：Adopt a bud one, two leaves, it is desirable to which bud-leaf is sturdy, bud is longer than leaf, no disease pest leaf, purple bud-leaf；
(2) airing：Fresh leaf is spread so that fresh leaf water content drops to 70%, shows slightly clear through plucking into after factory through appropriateness
It is fragrant；
(3) finish：Carried out in oblique pot, it is desirable to which pot face is smooth, pot temperature is at 160 DEG C -180 DEG C, and single throws leaf amount in 1000-
1500g, the method for taking stewing combination, it is desirable to operation is rapid, drag for turn over only it is even, kill not burnt, turned dark green by bud green to leaf color, rolled over
Stalk is continuous, green grass gas disappears, and weight-loss ratio 30% is advisable, whole 7-9 minutes；
(4) fresh breeze：Water-removing leaves rapid fresh breeze reduction temperture of leaves after taking the dish out of the pot, making thinner, it is cold to dry in the air, and prevents water-removing leaves from turning yellow；
(5) knead：Rotate the method for tumbling in the direction of the clock using both hands, centre is deblocked 2-3 times, broken cell rate
30% is degree；
(6) two are fried blue or green：Carried out in Dragon Well tea pot or tiltedly pot, pot temperature is at 80-90 DEG C, and operating method distributes moisture to tremble stir-fry,
Fry to the refreshing hand of tea bar dry and wet, holding is agglomerating, loosing one's grip dissipates, tea bar, mutual adhesion, water content 40% are advisable；
(7) manage bar：Carried out in oblique pot or electric light Dragon Well tea pot, 60-70 DEG C of pot temperature, one hand completely holds tealeaves gently in pot wall
Rub and often shake loose, bright to tea bar circle direct light, 5 sixty percent is dry, takes the dish out of the pot airing half an hour, redistributes moisture；
(8) shaping：It is artificial will to manage straight tea bar, it is neat using tea shoot tip benefit, is a wisp per 30-50 root tea bar, is put into
Among bamboo mould, with aseptic cotton line tying consolidation；The left hand palm is partly held, and the palm of the hand is held tea piece and be covered in into treadle-operated tilt hammer for hulling rice nest shape, the then right hand
In the minds of left hand, rotation is pushed in the direction of the clock, that is, forms chrysanthemum shape；
(9) foot is dried dry：Charcoal fire drying；The tea piece of shaping is positioned on hand-held basketwork brazier, hand-held basketwork brazier temperature is maintained at 60-80 DEG C,
Stalk portion is first dried, leaf portion is dried afterwards, was turned over once every 5-6 minute, type is made when drying, middle spreading for cooling 1-2 time is dried to and done enough, water content
Less than 6%；
(10) shaping is packed：Weigh every tea in the balance, when it keeps 3-5g weights, after the tea stalk of remainder is sterilized
Scissors is cut off, and progress deoxygenation immediately is fresh-keeping, packaging.
Described above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
Member, under the premise without departing from the principles of the invention, can also make some improvement and supplement, and these are improved and supplement also should be regarded as
Protection scope of the present invention.
Claims (4)
1. a kind of Bashan Mountain lotus tea, plants tealeaves using Ziyang colony and is made up of raw material, it is characterised in that：Its finished product is with sterilization cotton thread
Cluster tealeaves and the chrysanthemum shape Jing Guo shaping are tied up, after boiling water is brewed, the chrysanthemum shaping of great aesthetic feeling is presented.
2. Bashan Mountain lotus tea according to claim 1, it is characterised in that manufacturing process comprises the following steps：
(1) fresh leaf is selected：Adopt the bud one of growth standard one, two leaves, it is desirable to which bud-leaf is sturdy, bud is longer than leaf, no disease pest leaf, purple bud-leaf；
(2) airing：Fresh leaf is spread so that fresh leaf water content drops to 70%, shows slightly delicate fragrance through plucking into after factory through appropriateness；
(3) finish：Carried out in oblique pot, it is desirable to which pot face is smooth, pot temperature is at 160 DEG C -180 DEG C, and single throws leaf amount in 1000-
1500g, the method for taking stewing combination, it is desirable to operation is rapid, drag for turn over only it is even, kill not burnt, turned dark green by bud green to leaf color, rolled over
Stalk is continuous, green grass gas disappears, and weight-loss ratio 30% is advisable, whole 7-9 minutes；
(4) fresh breeze：Water-removing leaves rapid fresh breeze reduction temperture of leaves after taking the dish out of the pot, making thinner, it is cold to dry in the air, and prevents water-removing leaves from turning yellow；
(5) knead：Rotate the method for tumbling in the direction of the clock using both hands, centre is deblocked 2-3 times, broken cell rate 30% is
Degree；
(6) two are fried blue or green：Carried out in Dragon Well tea pot or tiltedly pot, pot temperature is at 80-90 DEG C, and operating method distributes moisture to tremble stir-fry, fries extremely
Tea bar dry and wet feel well hand, hold it is agglomerating, loose one's grip i.e. dissipate, the mutual adhesion of tea bar, water content 40% is advisable；
(7) manage bar：Carried out in oblique pot or electric light Dragon Well tea pot, 60-70 DEG C of pot temperature, one hand is completely held tealeaves and gently rubbed in pot wall
And often shake loose, bright to tea bar circle direct light, 5 sixty percent is dry, takes the dish out of the pot airing half an hour, redistributes moisture；
(8) shaping：It is artificial will to manage straight tea bar, it is neat using tea shoot tip benefit, is a wisp per 30-50 root tea bar, is put into bamboo
Among mould, with aseptic cotton line tying consolidation；The left hand palm is partly held, and the palm of the hand holds tea piece and be covered in left hand into treadle-operated tilt hammer for hulling rice nest shape, the then right hand
In the heart, rotation is pushed in the direction of the clock, that is, forms chrysanthemum shape；
(9) foot is dried dry：Charcoal fire drying；The tea piece of shaping is positioned on hand-held basketwork brazier, hand-held basketwork brazier temperature is maintained at 60-80 DEG C, first dries
Stalk portion, dries leaf portion afterwards, is turned over once every 5-6 minutes, and type is made when drying, middle spreading for cooling 1-2 time, is dried to foot and does, water content 6% with
Under；
(10) shaping is packed：Weigh every tea in the balance, it is kept 3-5g weights, by the scissors after the tea stalk sterilization of remainder
Cut off, progress deoxygenation immediately is fresh-keeping, packaging.
3. Bashan Mountain lotus tea manufacturing process according to claim 2, pot temperature Optimal Temperature is at 170 DEG C in step (3) fixing.
4. a wisp tea bar quantity is with 35 in Bashan Mountain lotus tea manufacturing process according to claim 2, step (8) shaping
To be optimal.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710372712.XA CN107006633A (en) | 2017-05-24 | 2017-05-24 | The processing method and its Bashan Mountain lotus tea of a kind of Bashan Mountain lotus tea |
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| CN201710372712.XA CN107006633A (en) | 2017-05-24 | 2017-05-24 | The processing method and its Bashan Mountain lotus tea of a kind of Bashan Mountain lotus tea |
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| CN107006633A true CN107006633A (en) | 2017-08-04 |
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| CN201710372712.XA Pending CN107006633A (en) | 2017-05-24 | 2017-05-24 | The processing method and its Bashan Mountain lotus tea of a kind of Bashan Mountain lotus tea |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108354038A (en) * | 2018-05-18 | 2018-08-03 | 安康市农业科学研究所 | The processing method of Japanese Premna green tea |
| CN108477344A (en) * | 2018-05-18 | 2018-09-04 | 安康市农业科学研究所 | The processing method of Japanese Premna black kung fu tea |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007978A (en) * | 2009-09-07 | 2011-04-13 | 陈永强 | Process for making top-grade curled tea |
| CN102524434A (en) * | 2011-12-29 | 2012-07-04 | 青岛崂乡茶制品有限公司 | Production method of dragon-ball-shaped green tea |
| CN105918511A (en) * | 2016-05-30 | 2016-09-07 | 湖南农业大学 | Mechanical Anhua pine needle processing method |
-
2017
- 2017-05-24 CN CN201710372712.XA patent/CN107006633A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102007978A (en) * | 2009-09-07 | 2011-04-13 | 陈永强 | Process for making top-grade curled tea |
| CN102524434A (en) * | 2011-12-29 | 2012-07-04 | 青岛崂乡茶制品有限公司 | Production method of dragon-ball-shaped green tea |
| CN105918511A (en) * | 2016-05-30 | 2016-09-07 | 湖南农业大学 | Mechanical Anhua pine needle processing method |
Non-Patent Citations (1)
| Title |
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| 中国技术成果大全编辑部: "《中国技术成果大全》", 31 December 1993, 科学技术文献出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108354038A (en) * | 2018-05-18 | 2018-08-03 | 安康市农业科学研究所 | The processing method of Japanese Premna green tea |
| CN108477344A (en) * | 2018-05-18 | 2018-09-04 | 安康市农业科学研究所 | The processing method of Japanese Premna black kung fu tea |
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Application publication date: 20170804 |
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