CN107751426A - The processing method that a kind of Shiqian tongue tea kind makes high-end green tea - Google Patents
The processing method that a kind of Shiqian tongue tea kind makes high-end green tea Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses the processing method that a kind of Shiqian tongue tea kind makes high-end green tea, comprise the following steps：Wither, finish, spreading for cooling, manage bar shaping, substep drying, screening, selection by winnowing, assorted, microwave drying Titian, finished product packing.Shiqian tongue tea process of the present invention, by the control to parameters such as the tealeaves contained humidities after the temperature in processing step, time and each step process, most of organic matter in tealeaves is preserved, significantly improve the quality of tealeaves.
Description
Technical field
The invention belongs to tea processing field, and in particular to a kind of Shiqian tongue tea kind makes the processing side of high-end green tea
Method.
Background technology
Shiqian tongue tea kind is mesophily, middle period colony's kind, natural growthing condition branch position 20-30cm next time, point
Branch ability is weak, and apical dominance is strong, young sprout internode length, and bud head is well-balanced；Young leaves light green color, oblong, blade face dark green open and flat into leaf
Mostly crowned, leaf margin waveform, summer shoot are mostly reddish violet bud.Normal crown surface germination is close, and pole is suitable for machine and adopted, picked by hand
Cleanliness is good, and harvesting effect is high, is liked by tea grower very much.Particularly Tea Polyphenols in Tea content is high, the big 15%- of seasonal variety
32%, internal substance enriches, and water extraction content makees the conduct of Guizhou base by Gui Cha companies, COFCO up to more than 46%
Preferred commercial variety, and the govern-house-variety in Shiqian tea place base.
The tender property of tongue tea plantation is strong, and the young leaves food value of leaf is soft, there is natural orchid fragrance, and amino acid content is processed up to more than 2.9%
Famous green tea fragrance is aloof from politics and material pursuits, fresh taste, the green profit of color and luster.Shiqian tongue tea can also make high-grade black tea outside excellent green tea processed, because
Purple is higher containing tannin and anthocyanidin, the enzyme that tannin and anthocyanidin are wanted by being converted into needed by human body after special processing, therefore Shiqian
Tongue tea has peculiar characteristic mouthfeel.But selection simple coarse, moulding to be present irregular not for the processing of traditional Shiqian tongue tea
Even, processing technology is simple, the problems such as causing the obscure gastric disorder causing nausea of the turbid dark unglazed, mouthfeel of millet paste so that high-quality tea resources cannot
Sufficiently utilize.Therefore, the processing technology of tongue tea is improved, the quality for improving tongue tea has important economic implications.
The content of the invention
The present invention is for the problem of Shiqian tongue tea process technology is present in the prior art, there is provided a kind of Shiqian tongue tea kind system
Make the processing method of high-end green tea.
Technical solution of the present invention：The processing method that Shiqian tongue tea kind makes high-end green tea, it is characterised in that：Including following
Step：
(1) wither：By harvesting it is dark brownish green uniformly it is thin spread out in withering trough, spread thickness 3-5cm, spread time 2-10h,
Stir 1 time every 0.5-1h, and rubbed 1 time with hand, it is 60%-75% to make dark brownish green moisture content, and fresh leaf is in wilting shape；
(2) finish：The dark brownish green use green-keeping machine to have withered is finished, fixing temperature is 150-220 DEG C, time 3-
5min, the tealeaves room temperature to finish for the first time being cooled back into tide, then carry out second of fixing, fixing temperature is 120-150 DEG C, when
Between be 2-3min, switched to leaf color by green dark green, the food value of leaf is soft, and rich in stickiness, green grass gas disappears, when tea perfume appears, fixing
Terminate；
(3) spreading for cooling：The tealeaves to finish is subjected to spreading for cooling 0.5-1h, waits being completely cooled down to room temperature and carry out shaping again；
(4) manage bar shaping：With flat roasting machine, spreading for cooling leaf is sent into the sulculus of flat roasting machine, roasting machine temperature is set
110 DEG C -120 DEG C, rotating speed 80-100r/min, when temperture of leaves rises to 40 DEG C are set to, adds light rod 2-3min manage bars, after playing rod 1min,
Aggravate rod 1.5-2min, press flat forming；
(5) substep is dried：The tealeaves automatic transport that shaping is completed is carried out into substep into drying machine to dry, dried for the first time
Temperature is 110-120 DEG C, and time 3-5min, second of drying temperature is 120-130 DEG C, time 1-2min so that tealeaves
Moisture content is 7%-10%；
(6) screening, selection by winnowing：Will dry terminate tealeaves automatic transport to vibrate sub-sieve groove, sieve diameter 0.8-1cm,
Tea dust is removed, then remaining tea dust is removed with tea winnower；
(7) it is assorted：Rank tea similar in length, thickness, weight is uniformly mixed and produces product；
(8) microwave drying Titian：Titian drying is carried out using microwave dryer to assorted good tealeaves, makes Measuring Moisture Content of Tea low
In 5%；
(9) finished product packing.
The dark brownish green harvesting of step (1) is the leaf of a bud one or the leaf of a bud two before Clear and Bright, uniform in size.
Step (2) fixing is finished using cylinder type water-removing machine so that water-removing leaves moisture content is 30%-40%.
Step (3) spreading for cooling：Dark brownish green spreading for cooling thickness is 2-5cm.
Step (8) microwave drying Titian：Measuring Moisture Content of Tea is set to be less than 2%.
Step (9) is using vacuum packaging.
Present invention beneficial effect possessed compared with prior art：
Shiqian tongue tea processing technology of the present invention, the present invention is by the temperature in processing step, time and each step process
The control of the parameters such as tealeaves contained humidity afterwards, most of organic matter in tealeaves is preserved, significantly improve tealeaves
Quality.The tongue tea profile strip that the present invention processes is still straight, neat and well spaced, and fragrance is lasting；Soup look becomes clear, fresh taste, and tea residue is tender even, bright
It is bright.Specifically include advantages below：
(1) green tea refinedization processing method of the present invention, the moisture of tealeaves is low, prevents tealeaves moldy metamorphism, extends storage
The Tibetan phase, the moisture of tea is refined after testing between 1%-5%.
(2) Shiqian tongue tea processing technology of the present invention, the content of microorganisms of tealeaves can be substantially reduced, by it is secondary fixing,
Secondary high-temperature rolling shaping, redrying, microorganism is substantially all to be killed.
(3) Shiqian tongue tea processing technology of the present invention, agricultural chemicals (BHC, DDT, chrysanthemum ester in tealeaves can be substantially reduced
Class agricultural chemicals and organophosphorus pesticide) residual content, knead, redrying, can be effectively reduced by secondary fixing, secondary high-temperature
The residual content of agriculture in tealeaves, it is not detect that agriculture is residual after testing.
(4) Shiqian tongue tea processing technology of the present invention fully makes the color of tealeaves aromatic strongly fragrant, is rubbed using secondary fixing, secondary high-temperature
Twist with the fingers, redrying Titian so that corresponding series of physicochemical change occurs for composition in tealeaves, has gradually formed the perfume (or spice) of fine work tea
Taste.In the technical process of the refined tea of the present invention, it can cause tealeaves inclusion that a series of thermalization reactions occur again, promote tealeaves soup
Color, improve flavour alcohol thickness and promote tea perfume curing.Again by screening, selection by winnowing, it is assorted ensure that product appearance is neat and well spaced, have and see
There is fragrant height to ooze spleen for reward property, the green tea of production, and taste alcohol is dry and comfortable, more it is fragrant persistently, the features such as enduring repeated infusions.
Embodiment
Embodiment 1
The processing method that Shiqian tongue tea kind makes high-end green tea, comprises the following steps：
(1) wither：Dark brownish green harvesting is the leaf of a bud one or the leaf of a bud two before Clear and Bright, uniform in size, by the tea of harvesting
Green grass or young crops is uniformly thin to be spread out in withering trough, spreads thickness 3-5cm, spreads time 10h, interval 0.5h is stirred 1 time, and is rubbed 1 time with hand, is made
Dark brownish green moisture content is 60-65%, and fresh leaf is in wilting shape；
(2) finish：By withered it is dark brownish green finished using green-keeping machine, fixing temperature is 150-180 DEG C, and the time is
5min, the tealeaves room temperature to finish for the first time being cooled back into tide, then carry out second of fixing, fixing temperature is 120-150 DEG C, when
Between be 3min, switched to leaf color by green dark green, the food value of leaf is soft, and rich in stickiness, green grass gas disappears, when tea perfume appears, fixing knot
Beam so that water-removing leaves moisture content is 30-40%；
(3) spreading for cooling：The tealeaves to finish is subjected to spreading for cooling 1h, dark brownish green spreading for cooling thickness is 3-5cm, waits and is completely cooled down to room
Temperature carries out shaping again；
(4) manage bar shaping：With flat roasting machine, spreading for cooling leaf is sent into the sulculus of flat roasting machine, roasting machine temperature is set
110 DEG C -120 DEG C, rotating speed 80-100r/min, when temperture of leaves rises to 40 DEG C are set to, adds light rod 2min manage bars, after playing rod 1min, is added
Weight rod 1.5min, press flat forming；
(5) substep is dried：The tealeaves automatic transport that shaping is completed is carried out into substep into drying machine to dry, dried for the first time
Temperature is 110-120 DEG C, and time 5min, second of drying temperature is 120-130 DEG C, time 2min so that tealeaves is aqueous
Rate is 7-10%；
(6) screening, selection by winnowing：The tealeaves automatic transport terminated will be dried to sub-sieve groove is vibrated, sieve diameter 1cm, removed
Tea dust, then remove remaining tea dust with tea winnower；
(7) it is assorted：Rank tea similar in length, thickness, weight is uniformly mixed and produces product；
(8) microwave drying Titian：Titian drying is carried out using microwave dryer to assorted good tealeaves, makes Measuring Moisture Content of Tea low
In 2%；
(9) finished product is vacuum-packed.
Embodiment 2
The processing method that Shiqian tongue tea kind makes high-end green tea, comprises the following steps：
(1) wither：Dark brownish green harvesting is the leaf of a bud one or the leaf of a bud two before Clear and Bright, uniform in size, by the tea of harvesting
Green grass or young crops is uniformly thin to be spread out in withering trough, spreads thickness 3-5cm, spreads time 5h, interval 1h is stirred 1 time, and is rubbed 1 time with hand, makes tea
Blue or green moisture content is 70-75%, and fresh leaf is in wilting shape；
(2) finish：By withered it is dark brownish green finished using green-keeping machine, fixing temperature is 180-200 DEG C, and the time is
3min, the tealeaves room temperature to finish for the first time being cooled back into tide, then carry out second of fixing, fixing temperature is 120-150 DEG C, when
Between be 2min, switched to leaf color by green dark green, the food value of leaf is soft, and rich in stickiness, green grass gas disappears, when tea perfume appears, fixing knot
Beam so that water-removing leaves moisture content is 30-40%；
(3) spreading for cooling：The tealeaves to finish is subjected to spreading for cooling 0.5h, dark brownish green spreading for cooling thickness is 2-5cm, waits and is completely cooled down to
Room temperature carries out shaping again；
(4) manage bar shaping：With flat roasting machine, spreading for cooling leaf is sent into the sulculus of flat roasting machine, roasting machine temperature is set
110 DEG C -120 DEG C, rotating speed 80-100r/min, when temperture of leaves rises to 40 DEG C are set to, adds light rod 1min manage bars, after playing rod 1min, is added
Weight rod 2min, press flat forming；
(5) substep is dried：The tealeaves automatic transport that shaping is completed is carried out into substep into drying machine to dry, dried for the first time
Temperature is 110-120 DEG C, and time 4min, second of drying temperature is 120-130 DEG C, time 2min so that tealeaves is aqueous
Rate is 7-10%；
(6) screening, selection by winnowing：The tealeaves automatic transport terminated will be dried to sub-sieve groove is vibrated, sieve diameter 0.8cm, removed
Tea dust is removed, then remaining tea dust is removed with tea winnower；
(7) it is assorted：Rank tea similar in length, thickness, weight is uniformly mixed and produces product；
(8) microwave drying Titian：Titian drying is carried out using microwave dryer to assorted good tealeaves, makes Measuring Moisture Content of Tea low
In 2%；
(9) finished product is vacuum-packed.
Embodiment 3
The processing method that Shiqian tongue tea kind makes high-end green tea, comprises the following steps：
(1) wither：Dark brownish green harvesting is the leaf of a bud one or the leaf of a bud two before Clear and Bright, uniform in size, by the tea of harvesting
Green grass or young crops is uniformly thin to be spread out in withering trough, spreads thickness 3-5cm, spreads time 2h, interval 0.5h is stirred 1 time, and is rubbed 1 time with hand, is made
Dark brownish green moisture content is 70-75%, and fresh leaf is in wilting shape；
(2) finish：By withered it is dark brownish green finished using green-keeping machine, fixing temperature is 150-180 DEG C, and the time is
5min, the tealeaves room temperature to finish for the first time being cooled back into tide, then carry out second of fixing, fixing temperature is 120-150 DEG C, when
Between be 2min, switched to leaf color by green dark green, the food value of leaf is soft, and rich in stickiness, green grass gas disappears, when tea perfume appears, fixing knot
Beam so that water-removing leaves moisture content is 30-40%；
(3) spreading for cooling：The tealeaves to finish is subjected to spreading for cooling 0.5h, dark brownish green spreading for cooling thickness is 3-5cm, waits and is completely cooled down to
Room temperature carries out shaping again；
(4) manage bar shaping：With flat roasting machine, spreading for cooling leaf is sent into the sulculus of flat roasting machine, roasting machine temperature is set
110 DEG C -120 DEG C, rotating speed 80-100r/min, when temperture of leaves rises to 40 DEG C are set to, adds light rod 2min manage bars, after playing rod 1min, is added
Weight rod 2min, press flat forming；
(5) substep is dried：The tealeaves automatic transport that shaping is completed is carried out into substep into drying machine to dry, dried for the first time
Temperature is 110-120 DEG C, and time 45min, second of drying temperature is 120-130 DEG C, time 2min so that tealeaves is aqueous
Rate is 7-10%；
(6) screening, selection by winnowing：The tealeaves automatic transport terminated will be dried to sub-sieve groove is vibrated, sieve diameter 1cm, removed
Tea dust, then remove remaining tea dust with tea winnower；
(7) it is assorted：Rank tea similar in length, thickness, weight is uniformly mixed and produces product；
(8) microwave drying Titian：Titian drying is carried out using microwave dryer to assorted good tealeaves, makes Measuring Moisture Content of Tea low
In 2%；
(9) finished product is vacuum-packed.
Embodiment 4
1st, Measuring Moisture Content of Tea test experience：Using《GB/T 8304-2013 tea determinations of moisture》, it is measured：Using second
Method：120 DEG C of oven drying methods (express method), 5g (accurately to 0.001g) sample is weighed in the baking ware of known quality, be placed in 120 DEG C and do
In dry case (ware lid is opened tiltedly to ware side).Calculated with being gone back up in 2min at 120 DEG C, heat 1h, capping is taken out, in drier
Room temperature is cooled to, weighs ＜ accurately to 0.001g), calculate moisture.Embodiment 1-3 moisture content of finished products testing results are respectively 1.6%,
1.5%, 1.3%, it is below 2%.
2nd, the residual test experience of tealeaves agriculture：Product quality supervision and inspection institute of Guizhou Province is sent to carry out above-described embodiment 1-3 products
Detection, residues of pesticides are detection.Normative reference：The inspection of BHC, DDT residual quantity in SN/T0147-2016 outlets tealeaves
Survey method, testing result are shown in Table 1.
The part Detecting Pesticide result of the 1-3 products of the embodiment of the present invention of table 1
3rd, tealeaves sensory review tests, and uses《Tealeaves organoleptic evaluation method》(GB/T23776-2009), mainly including tea
The quality factors such as profile, soup look, fragrance, flavour and the tea residue of leaf product are evaluated, and 1-3 finished products of the embodiment of the present invention send Guizhou
Save product quality supervision and inspection institute to be evaluated, review result is shown in Table 2.
The 1-3 sensory review's results of the embodiment of the present invention of table 2
Claims (6)
- A kind of 1. processing method that Shiqian tongue tea kind makes high-end green tea, it is characterised in that：Comprise the following steps：(1) wither：By harvesting it is dark brownish green uniformly it is thin spread out in withering trough, spread thickness 3-5cm, spread time 2-10h, be spaced 0.5-1h is stirred 1 time, and is rubbed 1 time with hand, and it is 60%-75% to make dark brownish green moisture content, and fresh leaf is in wilting shape；(2) finish：The dark brownish green use green-keeping machine to have withered is finished, fixing temperature is 150-220 DEG C, time 3- 5min, the tealeaves room temperature to finish for the first time being cooled back into tide, then carry out second of fixing, fixing temperature is 120-150 DEG C, when Between be 2-3min, switched to leaf color by green dark green, the food value of leaf is soft, and rich in stickiness, green grass gas disappears, when tea perfume appears, fixing Terminate；(3) spreading for cooling：The tealeaves to finish is subjected to spreading for cooling 0.5-1h, waits being completely cooled down to room temperature and carry out shaping again；(4) manage bar shaping：With flat roasting machine, spreading for cooling leaf is sent into the sulculus of flat roasting machine, roasting machine temperature setting is 110 DEG C -120 DEG C, rotating speed 80-100r/min, when temperture of leaves rises to 40 DEG C, add light rod 2-3min manage bars, after playing rod 1min, aggravate Rod 1.5-2min, press flat forming；(5) substep is dried：The tealeaves automatic transport that shaping is completed is carried out into substep into drying machine to dry, first time drying temperature For 110-120 DEG C, time 3-5min, second of drying temperature is 120-130 DEG C, time 1-2min so that tealeaves is aqueous Rate is 7%-10%；(6) screening, selection by winnowing：The tealeaves automatic transport terminated will be dried to sub-sieve groove is vibrated, sieve diameter 0.8-1cm, removed Tea dust, then remove remaining tea dust with tea winnower；(7) it is assorted：Rank tea similar in length, thickness, weight is uniformly mixed and produces product；(8) microwave drying Titian：Titian drying is carried out using microwave dryer to assorted good tealeaves, is less than Measuring Moisture Content of Tea 5%；(9) finished product packing.
- 2. the processing method that a kind of Shiqian tongue tea kind according to claim 1 makes high-end green tea, it is characterised in that：Step Suddenly (1) dark brownish green harvesting is before Clear and Bright, is the leaf of a bud one or the leaf of a bud two, uniform in size.
- 3. the processing method that a kind of Shiqian tongue tea kind according to claim 1 makes high-end green tea, it is characterised in that：Step Suddenly (2) fixing is finished using cylinder type water-removing machine so that water-removing leaves moisture content is 30%-40%.
- 4. the processing method that a kind of Shiqian tongue tea kind according to claim 1 makes high-end green tea, it is characterised in that：Step Suddenly (3) spreading for cooling：Dark brownish green spreading for cooling thickness is 2-5cm.
- 5. the processing method that a kind of Shiqian tongue tea kind according to claim 1 makes high-end green tea, it is characterised in that：Step Suddenly (8) microwave drying Titian：Measuring Moisture Content of Tea is set to be less than 2%.
- 6. the processing method that a kind of Shiqian tongue tea kind according to claim 1 makes high-end green tea, it is characterised in that：Step Suddenly (9) are using vacuum packaging.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108566996A (en) * | 2017-03-08 | 2018-09-25 | 四川米仓山茶业集团有限公司 | A kind of flat tea processing technology of yellow tea and its concrete methods of realizing |
| CN108835295A (en) * | 2018-08-06 | 2018-11-20 | 四川都江堰青城茶叶有限公司 | A kind of Qincheng city road tea production and processing method |
| CN109198063A (en) * | 2018-10-22 | 2019-01-15 | 贵州省茶叶研究所 | A kind of production method of the tea green tea of the high Shiqian EGCG tongue fur |
| CN109874878A (en) * | 2019-02-01 | 2019-06-14 | 杭州忆江南茶业有限公司 | A kind of green tea process for refining process |
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| CN108566996A (en) * | 2017-03-08 | 2018-09-25 | 四川米仓山茶业集团有限公司 | A kind of flat tea processing technology of yellow tea and its concrete methods of realizing |
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Application publication date: 20180306 |