CN109221524A - A kind of processing method of golden flower dark green tea - Google Patents
A kind of processing method of golden flower dark green tea Download PDFInfo
- Publication number
- CN109221524A CN109221524A CN201811289606.6A CN201811289606A CN109221524A CN 109221524 A CN109221524 A CN 109221524A CN 201811289606 A CN201811289606 A CN 201811289606A CN 109221524 A CN109221524 A CN 109221524A
- Authority
- CN
- China
- Prior art keywords
- tea
- tealeaves
- temperature
- fermentation
- leaf
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
-
- 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
- A23F3/08—Oxidation; Fermentation
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to tea preparation fields, more particularly to a kind of processing method of golden flower dark green tea, it is characterized by comprising first system, purification and reprocessing, specific procedure of processing are as follows: pick, finish, rubbing, pile fermentation, return water, stifling, pile fermentation, drying, with tea, frying, decatize, be pressed into cake, floating, drying, storage；The finished tea mouthfeel of tea-manufacturing technology method production output of the present invention reaches thickness, alcohol, sweet tea, profit, glutinous feature.
Description
Technical field
The present invention relates to a kind of processing method of tealeaves, especially a kind of processing method of golden flower dark green tea good in taste.
Background technique
" golden flower ", scientific name coronoid process dissipate capsule bacterium (Eurotium cristatum), microbiologist has also discovered in dark green tea,
Microorganism of the discovery less than 30 years on this earth occurred in dark green tea, past only just found on ganoderma lucidum in thousand once in a while, golden
Flower is in golden yellow, such as spherical mushroom of shape, a large amount of to study the effect of showing coronoid process dissipate capsule bacterium with clinical data and ganoderma lucidum in thousand
Conidia powder is very similar, can effectively promote body immunity, can give protection against cancer, anticancer, anti-oxidant, anti-aging make us macrobiosis benefit
Longevity, can Effective Regulation human body glycolipid metabolism, have effects that reduce blood of human body in cholesterol, triglyceride and blood glucose；Furthermore
The effect of fat-eliminating slimming, much surmounts other any strains, and the key factor of achievement golden flower dark green tea distinguishing character, " golden flower "
Dense degree be considered as the core index for identifying black tea quality quality, the even more important material base of dark green tea health care effect.
Dark green tea is Chinese history well-known tea, and the Mineral element content in dark green tea is higher than other teas, and rich in having to human body
The effect of multiple compounds of benefit have coordinating intestines and stomach, go greasy, miasma of drying, nourishing the stomach, adjustable internal glycometabolism,
Lowering blood pressure, improves body immunity at anticoagulant thrombus.
Dark green tea zestful gets over the benefits of Chen Yue alcohol, as long as being stored in dry cool environment, as storage time extends, fragrance and
Green tea is obviously improved, and Chen Xiang gradually appears, and mouthfeel is gradually refined, and product drink value and commodity value also step up.
Existing dark green tea technique is relatively simple, causes the finished tea mouthfeel of output that thickness, alcohol, sweet tea, profit, glutinous spy is not achieved
Point.
Summary of the invention
Goal of the invention of the invention is: in view of the problems of the existing technology, provide a kind of mouthfeel thickness, alcohol, sweet tea, profit,
The processing method of glutinous Jinhua dark green tea.
To achieve the goals above, the technical solution adopted by the present invention are as follows: a kind of processing method of golden flower dark green tea, including it is first
System, purification and reprocessing, specific procedure of processing are as follows:
Primary making process step:
(1), it picks: harvesting the tealeaves of two leaf of fresh leaf tea simple bud and/or one leaf of a bud and/or a bud between October in June-；It will be single
The tealeaves of two leaf of bud, one leaf of a bud and a bud is separately stored, can be respectively adopted in the process below different temperature,
Humidity and dynamics is rubbed to process；
(2), it finishes: the tealeaves in step (1) being put into steaming apparatus, fiery temperature is 120-180 DEG C, the time is 3-6 minutes, is made
Water-removing leaves；
(3), it rubs: water-removing leaves obtained by step (2) being twisted 10-15 minutes without kneadding, weight is rubbed 10-15 minutes, and light kneadding is twisted
10-15 minutes, no kneadding was twisted 10-15 minute, will rub pockets of tealeaves break up, manage directly, spread out；Wherein simple bud is more young tender,
In order to allow it to retain better toughness and not destroy its internal nutrient, it is preferred to use no kneadding is twisted 4-8 minutes, and weight is rubbed
It twists 4-8 minute, light kneadding is twisted 4-8 minutes, no kneadding twirl 4-8 minutes rubs mode；
(4), pile fermentation: residual temperature obtained in step (3) is stacked in frame in 20-30 DEG C of tealeaves, is covered with moist byssus
Lid tealeaves surface, simple bud tea leaf fermentation parameter: 50-60 DEG C of fermentation temperature, water content of tea 25-35%, fermentation time 32-52 days；
One bud, one leaf tea fermentation parameter: fermentation temperature is 50-60 DEG C, water content of tea 25-35%, fermentation time 38-58 days；One bud
Two leaf fermentation parameters: fermentation temperature is 50-60 DEG C, water content of tea 25-35%, fermentation time 40-60 days；
Purification step:
(5) return water: tealeaves obtained in step (4) is spread with a thickness of 20cm；It is 3.3h between the profit tea time, moistens tealeaves after tea return water
Moisture 28-39%；The purpose of return water is to bring the distillation of tea aroma and taste by the motion change of moisture in tealeaves；
(6) fumigate: tealeaves obtained in step (5) is put into tea steaming device, 100-120 DEG C at a temperature of, keep steam connect
It is continuous from the bottom up, uncapping steams 5-10 minutes；It uncaps during steaming, uncapping to steam can keep vapor always to be newly
It is steamed out, will not be recycled in pot, some substances in tealeaves can be vapored away, it can also be by some substances with steam
Rising take out of；
(7) pile fermentation: the tealeaves by residual temperature obtained in step (6) at 20-30 DEG C can be precisely controlled air humidity and temperature
It carries out in fermentation machine, contains the mix layered placement of tealeaves with mesh screen, the thickness 12 of the tealeaves mixture in each mesh screen~
15cm is covered in the surface of each layer of tealeaves with moist byssus；Simple bud tea leaf fermentation parameter: 50-60 DEG C of fermentation temperature, tea
Leaf water content 25-35%, fermentation time 45-60 days；Start pile-fermentation in November, fermentation time is 58 days, is sufficiently fermented；Point
Layer pile-fermentation can allow fermentation more abundant, and temperature is more uniform, and the control of water content is also more accurate；
(8) dry: tealeaves obtained in step (7) to be placed in electric baking device, 100-120 DEG C of temperature, 20-30 points of baking
Clock, until the moisture content in tealeaves is 8-20%；
(9) match tea: it is 20-30 parts that the tealeaves in step (8), which is chosen parts by weight, and 1 year finished product dark green tea takes the mass fraction to be
40-60 parts, 2 years finished product dark green tea mass fractions are 20-30 parts, are uniformly mixed, and spreading sunning to water content out is 7-10%；
Reprocess step:
(10), frying: the tealeaves in step (9) being put into tea stir-frying pot and carries out high temperature frying, and weight is added in temperature 200-230 degree
The water of number 16-25 parts of amount, frying water content takes the dish out of the pot in 28-35% and spreads cooling out, after the Fu tea powder of 1-3% is added, 40 degree of temperature
Frying water content is sufficiently mixed in 30-32%；
(11), decatize: tealeaves made from step (10) is taped against in the fermenting house that bottom can uniformly pass to steam, is covered above
Cloth；Then steam uniformly being passed to the tealeaves bottom being layered in fermenting house and carrying out decatize, temperature is 100 degree, and the time is
25-30 seconds；It is mutually mixed by the substance of steam steamed in the tealeaves for making different year；
(12), it is pressed into cake: tealeaves obtained in step (11) being pressed into 0.5-10kg, with a thickness of cold after the tea cake of 1-5CM
But；
(13), tea cake obtained in step (12) floating: is put into floating room, temperature 30-32 degree, time: 7 days；
(14), dry: 50 degree of freeze-day with constant temperature, hot air circulation blow in hothouse；
(15), it stores in a warehouse: being stored after dry.
As a preferred solution of the present invention, the floating room where the step (13) is constant temperature, can recycle floating, is accelerated
Floating material rate.
As a preferred solution of the present invention, the hot wind air supply device in the step (14) in hothouse and air outlet have
It is multiple, it is uniformly distributed in dry chamber outer wall.
As a preferred solution of the present invention, rubbing in the step (3) is tealeaves blade number adjustment time of kneading, is rubbed
Degree is that tea juice is sufficiently rubbed out without being lost, tea cell destructive rate 80~90%.
In conclusion by adopting the above-described technical solution, the beneficial effects of the present invention are:
1, the finished tea mouthfeel of tea-manufacturing technology method production output of the present invention reaches thickness, alcohol, sweet tea, profit, glutinous feature；
2, the dark green tea of output of the present invention has effects that: complementary diets fiber；It helps digest, solve greasy, suitable enteron aisle；Lipid-loweringing, weight-reducing,
Soften blood vessel, prevention cardiovascular disease；It is anti-oxidant, delay senescence, promote longevity；Anticancer, antimutation；It is hypoglycemic；Improve carbohydrate
Metabolism, blood pressure lowering, prevention and treatment sugar material disease；Sterilization, anti-inflammatory；Diuresis removing toxic substances reduces tobacco and wine murder by poisoning.
Specific embodiment
The present invention is described in detail below, in order to keep the objectives, technical solutions, and advantages of the present invention more clear bright
White, with reference to embodiments, the present invention will be described in further detail.It should be appreciated that specific embodiment described herein
Only to explain the present invention, it is not intended to limit the present invention.
Embodiment 1
A kind of processing method of golden flower dark green tea, including just make, refine and reprocess, specific procedure of processing is as follows:
Primary making process step:
(1), it picks: harvesting the tealeaves of two leaf of fresh leaf tea simple bud and/or one leaf of a bud and/or a bud between October in June-；It will be single
The tealeaves of two leaf of bud, one leaf of a bud and a bud is separately stored, can be respectively adopted in the process below different temperature,
Humidity and dynamics is rubbed to process；
(2), it finishes: the tealeaves in step (1) being put into steaming apparatus, fiery temperature is 120-180 DEG C, the time is 3-6 minutes, is made
Water-removing leaves；
(3), it rubs: water-removing leaves obtained by step (2) being twisted 10-15 minutes without kneadding, weight is rubbed 10-15 minutes, and light kneadding is twisted
10-15 minutes, no kneadding was twisted 10-15 minute, will rub pockets of tealeaves break up, manage directly, spread out；Wherein simple bud is more young tender,
In order to allow it to retain better toughness and not destroy its internal nutrient, it is preferred to use no kneadding is twisted 4-8 minutes, and weight is rubbed
It twists 4-8 minute, light kneadding is twisted 4-8 minutes, no kneadding twirl 4-8 minutes rubs mode；
(4), pile fermentation: residual temperature obtained in step (3) is stacked in frame in 20-30 DEG C of tealeaves, is covered with moist byssus
Lid tealeaves surface, simple bud tea leaf fermentation parameter: 50-60 DEG C of fermentation temperature, water content of tea 25-35%, fermentation time 32-52 days；
One bud, one leaf tea fermentation parameter: fermentation temperature is 50-60 DEG C, water content of tea 25-35%, fermentation time 38-58 days；One bud
Two leaf fermentation parameters: fermentation temperature is 50-60 DEG C, water content of tea 25-35%, fermentation time 40-60 days；
Purification step:
(5) return water: tealeaves obtained in step (4) is spread with a thickness of 20cm；It is 3.3h between the profit tea time, moistens tealeaves after tea return water
Moisture 28-39%；The purpose of return water is to bring the distillation of tea aroma and taste by the motion change of moisture in tealeaves；
(6) fumigate: tealeaves obtained in step (5) is put into tea steaming device, 100-120 DEG C at a temperature of, keep steam connect
It is continuous from the bottom up, uncapping steams 5-10 minutes；It uncaps during steaming, uncapping to steam can keep vapor always to be newly
It is steamed out, will not be recycled in pot, some substances in tealeaves can be vapored away, it can also be by some substances with steam
Rising take out of；
(7) pile fermentation: the tealeaves by residual temperature obtained in step (6) at 20-30 DEG C can be precisely controlled air humidity and temperature
It carries out in fermentation machine, contains the mix layered placement of tealeaves with mesh screen, the thickness 12 of the tealeaves mixture in each mesh screen~
15cm is covered in the surface of each layer of tealeaves with moist byssus；Simple bud tea leaf fermentation parameter: 50-60 DEG C of fermentation temperature, tea
Leaf water content 25-35%, fermentation time 45-60 days；Start pile-fermentation in November, fermentation time is 58 days, is sufficiently fermented；Point
Layer pile-fermentation can allow fermentation more abundant, and temperature is more uniform, and the control of water content is also more accurate；
(8) dry: tealeaves obtained in step (7) to be placed in electric baking device, 100-120 DEG C of temperature, 20-30 points of baking
Clock, until the moisture content in tealeaves is 8-20%；
(9) match tea: it is 20-30 parts that the tealeaves in step (8), which is chosen parts by weight, and 1 year finished product dark green tea takes the mass fraction to be
40-60 parts, 2 years finished product dark green tea mass fractions are 20-30 parts, are uniformly mixed, and spreading sunning to water content out is 7-10%；
Reprocess step:
(10), frying: the tealeaves in step (9) being put into tea stir-frying pot and carries out high temperature frying, and weight is added in temperature 200-230 degree
The water of number 16-25 parts of amount, frying water content takes the dish out of the pot in 28-35% and spreads cooling out, after the Fu tea powder of 1-3% is added, 40 degree of temperature
Frying water content is sufficiently mixed in 30-32%；
(11), decatize: tealeaves made from step (10) is taped against in the fermenting house that bottom can uniformly pass to steam, is covered above
Cloth；Then steam uniformly being passed to the tealeaves bottom being layered in fermenting house and carrying out decatize, temperature is 100 degree, and the time is
25-30 seconds；It is mutually mixed by the substance of steam steamed in the tealeaves for making different year；
(12), it is pressed into cake: tealeaves obtained in step (11) being pressed into 0.5-10kg, with a thickness of cold after the tea cake of 1-5CM
But；
(13), tea cake obtained in step (12) floating: is put into floating room, temperature 30-32 degree, time: 7 days；
(14), dry: 50 degree of freeze-day with constant temperature, hot air circulation blow in hothouse；
(15), it stores in a warehouse: being stored after dry.
Embodiment 2
A kind of processing method of golden flower dark green tea, including just make, refine and reprocess, specific procedure of processing is as follows:
Primary making process step:
(1), it picks: harvesting the tealeaves of two leaf of fresh leaf tea simple bud and/or one leaf of a bud and/or a bud between October in June-；It will be single
The tealeaves of two leaf of bud, one leaf of a bud and a bud is separately stored, can be respectively adopted in the process below different temperature,
Humidity and dynamics is rubbed to process；
(2), it finishes: the tealeaves in step (1) being put into steaming apparatus, fiery temperature is 120-180 DEG C, the time is 3-6 minutes, is made
Water-removing leaves；
(3), it rubs: water-removing leaves obtained by step (2) being twisted 10-15 minutes without kneadding, weight is rubbed 10-15 minutes, and light kneadding is twisted
10-15 minutes, no kneadding was twisted 10-15 minute, will rub pockets of tealeaves break up, manage directly, spread out；Wherein simple bud is more young tender,
In order to allow it to retain better toughness and not destroy its internal nutrient, it is preferred to use no kneadding is twisted 4-8 minutes, and weight is rubbed
It twists 4-8 minute, light kneadding is twisted 4-8 minutes, no kneadding twirl 4-8 minutes rubs mode；
(4), pile fermentation: residual temperature obtained in step (3) is stacked in frame in 20-30 DEG C of tealeaves, is covered with moist byssus
Lid tealeaves surface, simple bud tea leaf fermentation parameter: 50-60 DEG C of fermentation temperature, water content of tea 25-35%, fermentation time 32-52 days；
One bud, one leaf tea fermentation parameter: fermentation temperature is 50-60 DEG C, water content of tea 25-35%, fermentation time 38-58 days；One bud
Two leaf fermentation parameters: fermentation temperature is 50-60 DEG C, water content of tea 25-35%, fermentation time 40-60 days；
Purification step:
(5) return water: tealeaves obtained in step (4) is spread with a thickness of 20cm；It is 3.3h between the profit tea time, moistens tealeaves after tea return water
Moisture 28-39%；The purpose of return water is to bring the distillation of tea aroma and taste by the motion change of moisture in tealeaves；
(6) fumigate: tealeaves obtained in step (5) is put into tea steaming device, 100-120 DEG C at a temperature of, keep steam connect
It is continuous from the bottom up, uncapping steams 5-10 minutes；It uncaps during steaming, uncapping to steam can keep vapor always to be newly
It is steamed out, will not be recycled in pot, some substances in tealeaves can be vapored away, it can also be by some substances with steam
Rising take out of；
(7) pile fermentation: the tealeaves by residual temperature obtained in step (6) at 20-30 DEG C can be precisely controlled air humidity and temperature
It carries out in fermentation machine, contains the mix layered placement of tealeaves with mesh screen, the thickness 12 of the tealeaves mixture in each mesh screen~
15cm is covered in the surface of each layer of tealeaves with moist byssus；Simple bud tea leaf fermentation parameter: 50-60 DEG C of fermentation temperature, tea
Leaf water content 25-35%, fermentation time 45-60 days；Start pile-fermentation in November, fermentation time is 58 days, is sufficiently fermented；Point
Layer pile-fermentation can allow fermentation more abundant, and temperature is more uniform, and the control of water content is also more accurate；
(8) dry: tealeaves obtained in step (7) to be placed in electric baking device, 100-120 DEG C of temperature, 20-30 points of baking
Clock, until the moisture content in tealeaves is 8-20%；
(9) match tea: it is 20-30 parts that the tealeaves in step (8), which is chosen parts by weight, and 1 year finished product dark green tea takes the mass fraction to be
40-60 parts, 2 years finished product dark green tea mass fractions are 20-30 parts, are uniformly mixed, and spreading sunning to water content out is 7-10%；
Reprocess step:
(10), frying: the tealeaves in step (9) being put into tea stir-frying pot and carries out high temperature frying, and weight is added in temperature 200-230 degree
The water of number 16-25 parts of amount, frying water content takes the dish out of the pot in 28-35% and spreads cooling out, after the Fu tea powder of 1-3% is added, 40 degree of temperature
Frying water content is sufficiently mixed in 30-32%；
(11), decatize: tealeaves made from step (10) is taped against in the fermenting house that bottom can uniformly pass to steam, is covered above
Cloth；Then steam uniformly being passed to the tealeaves bottom being layered in fermenting house and carrying out decatize, temperature is 100 degree, and the time is
25-30 seconds；It is mutually mixed by the substance of steam steamed in the tealeaves for making different year；
(12), it is pressed into cake: tealeaves obtained in step (11) being pressed into 0.5-10kg, with a thickness of cold after the tea cake of 1-5CM
But；
(13), tea cake obtained in step (12) floating: is put into floating room, temperature 30-32 degree, time: 7 days；
(14), dry: 50 degree of freeze-day with constant temperature, hot air circulation blow in hothouse；
(15), it stores in a warehouse: being stored after dry.
Hot wind air supply device and air outlet in the step (14) in hothouse have multiple, are uniformly distributed in hothouse
Outer wall.
Rubbing in the step (3) is tealeaves blade number adjustment time of kneading, and degree of rubbing is that tea juice is sufficiently rubbed out
Without being lost, tea cell destructive rate 80~90%.
Embodiment 3
A kind of processing method of golden flower dark green tea, including just make, refine and reprocess, specific procedure of processing is as follows:
Primary making process step:
(1), it picks: harvesting the tealeaves of two leaf of fresh leaf tea simple bud and/or one leaf of a bud and/or a bud between October in June-；It will be single
The tealeaves of two leaf of bud, one leaf of a bud and a bud is separately stored, can be respectively adopted in the process below different temperature,
Humidity and dynamics is rubbed to process；
(2), it finishes: the tealeaves in step (1) being put into steaming apparatus, fiery temperature is 120-180 DEG C, the time is 3-6 minutes, is made
Water-removing leaves；
(3), it rubs: water-removing leaves obtained by step (2) being twisted 10-15 minutes without kneadding, weight is rubbed 10-15 minutes, and light kneadding is twisted
10-15 minutes, no kneadding was twisted 10-15 minute, will rub pockets of tealeaves break up, manage directly, spread out；Wherein simple bud is more young tender,
In order to allow it to retain better toughness and not destroy its internal nutrient, it is preferred to use no kneadding is twisted 4-8 minutes, and weight is rubbed
It twists 4-8 minute, light kneadding is twisted 4-8 minutes, no kneadding twirl 4-8 minutes rubs mode；
(4), pile fermentation: residual temperature obtained in step (3) is stacked in frame in 20-30 DEG C of tealeaves, is covered with moist byssus
Lid tealeaves surface, simple bud tea leaf fermentation parameter: 50-60 DEG C of fermentation temperature, water content of tea 25-35%, fermentation time 32-52 days；
One bud, one leaf tea fermentation parameter: fermentation temperature is 50-60 DEG C, water content of tea 25-35%, fermentation time 38-58 days；One bud
Two leaf fermentation parameters: fermentation temperature is 50-60 DEG C, water content of tea 25-35%, fermentation time 40-60 days；
Purification step:
(5) return water: tealeaves obtained in step (4) is spread with a thickness of 20cm；It is 3.3h between the profit tea time, moistens tealeaves after tea return water
Moisture 28-39%；The purpose of return water is to bring the distillation of tea aroma and taste by the motion change of moisture in tealeaves；
(6) fumigate: tealeaves obtained in step (5) is put into tea steaming device, 100-120 DEG C at a temperature of, keep steam connect
It is continuous from the bottom up, uncapping steams 5-10 minutes；It uncaps during steaming, uncapping to steam can keep vapor always to be newly
It is steamed out, will not be recycled in pot, some substances in tealeaves can be vapored away, it can also be by some substances with steam
Rising take out of；
(7) pile fermentation: the tealeaves by residual temperature obtained in step (6) at 20-30 DEG C can be precisely controlled air humidity and temperature
It carries out in fermentation machine, contains the mix layered placement of tealeaves with mesh screen, the thickness 12 of the tealeaves mixture in each mesh screen~
15cm is covered in the surface of each layer of tealeaves with moist byssus；Simple bud tea leaf fermentation parameter: 50-60 DEG C of fermentation temperature, tea
Leaf water content 25-35%, fermentation time 45-60 days；Start pile-fermentation in November, fermentation time is 58 days, is sufficiently fermented；Point
Layer pile-fermentation can allow fermentation more abundant, and temperature is more uniform, and the control of water content is also more accurate；
(8) dry: tealeaves obtained in step (7) to be placed in electric baking device, 100-120 DEG C of temperature, 20-30 points of baking
Clock, until the moisture content in tealeaves is 8-20%；
(9) match tea: it is 20-30 parts that the tealeaves in step (8), which is chosen parts by weight, and 1 year finished product dark green tea takes the mass fraction to be
40-60 parts, 2 years finished product dark green tea mass fractions are 20-30 parts, are uniformly mixed, and spreading sunning to water content out is 7-10%；
Reprocess step:
(10), frying: the tealeaves in step (9) being put into tea stir-frying pot and carries out high temperature frying, and weight is added in temperature 200-230 degree
The water of number 16-25 parts of amount, frying water content takes the dish out of the pot in 28-35% and spreads cooling out, after the Fu tea powder of 1-3% is added, 40 degree of temperature
Frying water content is sufficiently mixed in 30-32%；
(11), decatize: tealeaves made from step (10) is taped against in the fermenting house that bottom can uniformly pass to steam, is covered above
Cloth；Then steam uniformly being passed to the tealeaves bottom being layered in fermenting house and carrying out decatize, temperature is 100 degree, and the time is
25-30 seconds；It is mutually mixed by the substance of steam steamed in the tealeaves for making different year；
(12), it is pressed into cake: tealeaves obtained in step (11) being pressed into 0.5-10kg, with a thickness of cold after the tea cake of 1-5CM
But；
(13), tea cake obtained in step (12) floating: is put into floating room, temperature 30-32 degree, time: 7 days；
(14), dry: 50 degree of freeze-day with constant temperature, hot air circulation blow in hothouse；
(15), it stores in a warehouse: being stored after dry.
Floating room where the step (13) is constant temperature, can recycle floating, accelerates floating material rate.
Hot wind air supply device and air outlet in the step (14) in hothouse have multiple, are uniformly distributed in hothouse
Outer wall.
Rubbing in the step (3) is tealeaves blade number adjustment time of kneading, and degree of rubbing is that tea juice is sufficiently rubbed out
Without being lost, tea cell destructive rate 80~90%.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention
Made any modifications, equivalent replacements, and improvements etc., should all be included in the protection scope of the present invention within mind and principle.
Claims (4)
1. a kind of processing method of golden flower dark green tea, it is characterised in that: including just making, refining and reprocessing, specific procedure of processing is such as
Under:
Primary making process step:
(1), it picks: harvesting the tealeaves of two leaf of fresh leaf tea simple bud and/or one leaf of a bud and/or a bud between October in June-；
(2), it finishes: the tealeaves in step (1) being put into steaming apparatus, fiery temperature is 120-180 DEG C, the time is 3-6 minutes, is made
Water-removing leaves；
(3), it rubs: water-removing leaves obtained by step (2) being twisted 10-15 minutes without kneadding, weight is rubbed 10-15 minutes, and light kneadding is twisted
10-15 minutes, no kneadding was twisted 10-15 minute, will rub pockets of tealeaves break up, manage directly, spread out；
(4), pile fermentation: residual temperature obtained in step (3) is stacked in frame in 20-30 DEG C of tealeaves, is covered with moist byssus
Lid tealeaves surface, simple bud tea leaf fermentation parameter: 50-60 DEG C of fermentation temperature, water content of tea 25-35%, fermentation time 32-52 days；
One bud, one leaf tea fermentation parameter: fermentation temperature is 50-60 DEG C, water content of tea 25-35%, fermentation time 38-58 days；One bud
Two leaf fermentation parameters: fermentation temperature is 50-60 DEG C, water content of tea 25-35%, fermentation time 40-60 days；
Purification step:
(5) return water: tealeaves obtained in step (4) is spread with a thickness of 20cm；It is 3.3h between the profit tea time, moistens tealeaves after tea return water
Moisture 28-39%；
(6) fumigate: tealeaves obtained in step (5) is put into tea steaming device, 100-120 DEG C at a temperature of, keep steam connect
It is continuous from the bottom up, uncapping steams 5-10 minutes；
(7) pile fermentation: the tealeaves by residual temperature obtained in step (6) at 20-30 DEG C can be precisely controlled air humidity and temperature
It carries out in fermentation machine, contains the mix layered placement of tealeaves with mesh screen, the thickness 12 of the tealeaves mixture in each mesh screen~
15cm is covered in the surface of each layer of tealeaves with moist byssus；Simple bud tea leaf fermentation parameter: 50-60 DEG C of fermentation temperature, tea
Leaf water content 25-35%, fermentation time 45-60 days；
(8) dry: tealeaves obtained in step (7) to be placed in electric baking device, 100-120 DEG C of temperature, 20-30 points of baking
Clock, until the moisture content in tealeaves is 8-20%；
(9) match tea: it is 20-30 parts that the tealeaves in step (8), which is chosen parts by weight, and 1 year finished product dark green tea takes the mass fraction to be
40-60 parts, 2 years finished product dark green tea mass fractions are 20-30 parts, are uniformly mixed, and spreading sunning to water content out is 7-10%；
Reprocess step:
(10), frying: the tealeaves in step (9) being put into tea stir-frying pot and carries out high temperature frying, and weight is added in temperature 200-230 degree
The water of number 16-25 parts of amount, frying water content takes the dish out of the pot in 28-35% and spreads cooling out, after the Fu tea powder of 1-3% is added, 40 degree of temperature
Frying water content is sufficiently mixed in 30-32%；
(11), decatize: tealeaves made from step (10) is taped against in the fermenting house that bottom can uniformly pass to steam, is covered above
Cloth；Then steam uniformly being passed to the tealeaves bottom being layered in fermenting house and carrying out decatize, temperature is 100 degree, and the time is
25-30 seconds；
(12), it is pressed into cake: tealeaves obtained in step (11) being pressed into 0.5-10kg, with a thickness of cold after the tea cake of 1-5CM
But；
(13), tea cake obtained in step (12) floating: is put into floating room, temperature 30-32 degree, time: 7 days；
(14), dry: 50 degree of freeze-day with constant temperature, hot air circulation blow in hothouse；
(15), it stores in a warehouse: being stored after dry.
2. a kind of processing method of golden flower dark green tea according to claim 1, it is characterised in that: where the step (13)
Floating room is constant temperature, can recycle floating, accelerates floating material rate.
3. a kind of processing method of golden flower dark green tea according to claim 1, it is characterised in that: described
Hot wind air supply device and air outlet in step (14) in hothouse have multiple, are uniformly distributed in dry chamber outer wall.
4. a kind of processing method of golden flower dark green tea according to claim 1, it is characterised in that: described
Rubbing in step (3) is tealeaves blade number adjustment time of kneading, and degree of rubbing is that tea juice is sufficiently rubbed out without being lost,
Tea cell destructive rate 80~90%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811289606.6A CN109221524A (en) | 2018-10-31 | 2018-10-31 | A kind of processing method of golden flower dark green tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811289606.6A CN109221524A (en) | 2018-10-31 | 2018-10-31 | A kind of processing method of golden flower dark green tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109221524A true CN109221524A (en) | 2019-01-18 |
Family
ID=65079963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811289606.6A Pending CN109221524A (en) | 2018-10-31 | 2018-10-31 | A kind of processing method of golden flower dark green tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109221524A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314726A (en) * | 2020-11-20 | 2021-02-05 | 安化县亦神芙蓉茶业有限公司 | Golden flower raw leaf black tea and processing technology thereof |
| CN114223866A (en) * | 2021-12-10 | 2022-03-25 | 徐州工程学院 | Method for preparing fermented black garlic oral liquid in filler type auxiliary mode |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010510781A (en) * | 2006-11-29 | 2010-04-08 | 新敏 李 | Fermented tea and method for producing the same |
| CN102669318A (en) * | 2012-06-01 | 2012-09-19 | 广西凌云浪伏茶业有限公司 | Method for processing organic black tea |
| CN103053726A (en) * | 2013-02-19 | 2013-04-24 | 四川省叙府茶业有限公司 | Dynamic black tea fermentation process |
| CN103141599A (en) * | 2013-04-05 | 2013-06-12 | 湖南省怡清源茶业有限公司 | Golden flower loose tea dark tea and processing method of golden flower loose tea dark tea |
| CN104041604A (en) * | 2013-09-05 | 2014-09-17 | 广西凌云浪伏茶业有限公司 | Method for processing brick tea from Lingyun Baihao tea |
| CN106135480A (en) * | 2015-04-15 | 2016-11-23 | 安徽天方茶业（集团）有限公司 | A kind of preparation method of postfermented tea |
| CN107535631A (en) * | 2017-10-23 | 2018-01-05 | 漳州天福茶业有限公司 | A kind of golden flower oolong tea and preparation method thereof |
-
2018
- 2018-10-31 CN CN201811289606.6A patent/CN109221524A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2010510781A (en) * | 2006-11-29 | 2010-04-08 | 新敏 李 | Fermented tea and method for producing the same |
| CN102669318A (en) * | 2012-06-01 | 2012-09-19 | 广西凌云浪伏茶业有限公司 | Method for processing organic black tea |
| CN103053726A (en) * | 2013-02-19 | 2013-04-24 | 四川省叙府茶业有限公司 | Dynamic black tea fermentation process |
| CN103141599A (en) * | 2013-04-05 | 2013-06-12 | 湖南省怡清源茶业有限公司 | Golden flower loose tea dark tea and processing method of golden flower loose tea dark tea |
| CN104041604A (en) * | 2013-09-05 | 2014-09-17 | 广西凌云浪伏茶业有限公司 | Method for processing brick tea from Lingyun Baihao tea |
| CN106135480A (en) * | 2015-04-15 | 2016-11-23 | 安徽天方茶业（集团）有限公司 | A kind of preparation method of postfermented tea |
| CN107535631A (en) * | 2017-10-23 | 2018-01-05 | 漳州天福茶业有限公司 | A kind of golden flower oolong tea and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112314726A (en) * | 2020-11-20 | 2021-02-05 | 安化县亦神芙蓉茶业有限公司 | Golden flower raw leaf black tea and processing technology thereof |
| CN114223866A (en) * | 2021-12-10 | 2022-03-25 | 徐州工程学院 | Method for preparing fermented black garlic oral liquid in filler type auxiliary mode |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104877876A (en) | Mulberry black rice wine and making method thereof | |
| CN107889902A (en) | A kind of processing method of the fort tea of jasmine six | |
| CN109234114A (en) | A kind of compound small berries brandy and alcohol-free wine and preparation method thereof | |
| CN112931652A (en) | Making process of dried orange peel golden flower strip-shaped black tea with blood sugar reducing effect | |
| CN109221524A (en) | A kind of processing method of golden flower dark green tea | |
| CN106617047A (en) | Mulberry ferment and production technology thereof | |
| CN106350423B (en) | The production method of glutinous sorghum mulberry fruit alcoholic drink mixed with fruit juice | |
| CN106942438A (en) | A kind of preparation method of biofermentation rose tea | |
| CN107541374A (en) | A kind of tea wine and preparation method thereof | |
| KR101199875B1 (en) | Primula fast-fermented bean paste and method thereof | |
| CN106701404A (en) | Nutritional oat wine with horseradish tree leaves and preparation method of nutritional oat wine | |
| CN109793085B (en) | Preparation method of fermented mulberry leaf tea | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed | |
| CN108676682A (en) | A kind of preparation method of passion fruit soaking wine | |
| CN107319071A (en) | A kind of preparation method of Mulberry-leaf Tea | |
| CN107616262A (en) | Birchleaf pear health care Fu-brick tea and preparation method thereof | |
| CN103320271B (en) | Ginseng sorghum solid-state fermented wine and its preparation method | |
| CN108200974A (en) | A kind of processing method of apple black tea | |
| CN106417528A (en) | Jasmine flower cakes and production method thereof | |
| CN112970873A (en) | Preparation process of rhododendron black tea | |
| CN107509838A (en) | A kind of preparation method of fermented black rice tea | |
| CN116686884A (en) | Seasoning tea and preparation method thereof | |
| CN110229725A (en) | A kind of six grain liquid of Luzhou-flavor and its manufacture craft | |
| CN105028847B (en) | The preparation method of cordyceps sinensis tartary buckwheat tea | |
| CN109691560A (en) | A kind of processing method of health dark green tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190118 |
|
| RJ01 | Rejection of invention patent application after publication |