CN113632859A - Shaping method of golden flower processed and cultured by dark green tea - Google Patents
Shaping method of golden flower processed and cultured by dark green tea Download PDFInfo
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- CN113632859A CN113632859A CN202110538397.XA CN202110538397A CN113632859A CN 113632859 A CN113632859 A CN 113632859A CN 202110538397 A CN202110538397 A CN 202110538397A CN 113632859 A CN113632859 A CN 113632859A
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- tea
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- tea leaves
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- 238000000034 method Methods 0.000 title claims abstract description 12
- 238000007493 shaping process Methods 0.000 title claims description 12
- 244000269722 Thea sinensis Species 0.000 title abstract description 64
- 235000009569 green tea Nutrition 0.000 title abstract description 5
- 235000013616 tea Nutrition 0.000 claims abstract description 69
- 238000001035 drying Methods 0.000 claims abstract description 29
- 238000000855 fermentation Methods 0.000 claims abstract description 18
- 230000004151 fermentation Effects 0.000 claims abstract description 18
- 238000010025 steaming Methods 0.000 claims abstract description 17
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 claims abstract description 12
- 238000005303 weighing Methods 0.000 claims abstract description 11
- 238000012258 culturing Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 6
- 239000004576 sand Substances 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 6
- 239000004575 stone Substances 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 238000003860 storage Methods 0.000 claims abstract description 3
- 239000011449 brick Substances 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000019225 fermented tea Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 230000003203 everyday effect Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 241001122767 Theaceae Species 0.000 claims 8
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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
- A23F3/08—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides a method for forming golden flowers by processing and culturing dark green tea, which comprises the following steps: step (1), raw tea screening and splicing: sieving to obtain crude tea grade, removing stem, removing powder, removing yellow tablet, removing sand and stone; step (2), steaming and piling: the initial moisture content of the tea leaves is 37-48 percent; the pile height is 70cm-80 cm; the reactor core temperature is controlled to be 35-60 ℃ by turning during the pile fermentation process, and the whole pile fermentation time is 35-50 days; turning over every 5-7 days; step (3), weighing tea, measuring and steaming: step (4), drying and raising flowers: the natural flowering temperature is 26-28 ℃, the relative humidity is 70-85%, and the flowering period is 10-15 days; step (5), drying: after the hair is completely bloomed, the temperature is raised and the drying is finished, and the packaging and the storage can be carried out after the drying is finished. According to the invention, the peculiar smell of tea leaves is removed through secondary pile fermentation, the defect of primary pile fermentation is overcome, the tea leaves pass through microorganisms, the taste is more mellow, the bloom belongs to pure natural bloom, and no additive is added.
Description
Technical Field
The invention relates to the technical field of tea production processes, in particular to a method for forming golden flowers by processing and culturing dark green tea.
Background
Tea leaves are originated in China, and the tea leaves are used as sacrificial offerings at the earliest time. However, the beverage is eaten by people in the late spring and autumn, is developed into a medicinal food in the middle of Western Han, is developed into a palace high-grade beverage in the later period of Western Han, and is popularized among people as a common beverage which is the thing after the West jin. The ancient site of tea leaves planted artificially in Tianlushan mountain of Yuyao, Zhejiang has been found to have a history of more than 6000 years. Tea drinking begins in china. The leatheroid is oblong or elliptical, can be directly soaked and drunk by boiled water, and is divided into six categories according to variety, manufacturing mode and product appearance. The tea can be spring tea, summer tea, autumn tea and winter tea according to the seasons. Various raw tea or refined tea is processed into tea, including scented tea, compressed tea, extracted tea, medicinal health tea, tea food, tea-containing beverage, etc.
Disclosure of Invention
The invention aims to provide a method for forming golden flowers by processing and culturing dark green tea, so as to solve the problems in the background technology.
The technical problem solved by the invention is realized by adopting the following technical scheme: a method for forming golden flower by processing and culturing dark tea comprises the following steps:
step (1), raw tea screening and splicing: sieving to obtain crude tea grade, removing stem, removing powder, removing yellow tablet, removing sand and stone;
step (2), steaming and piling: the initial moisture content of the tea leaves is 37-48 percent; the pile height is 70cm-80 cm; the reactor core temperature is controlled to be 35-60 ℃ by turning during the pile fermentation process, and the whole pile fermentation time is 35-50 days; turning over every 5-7 days;
step (3), weighing tea, measuring and steaming: weighing according to the required weight, softening tea leaves by steaming, sterilizing and conveniently building and shaping, wherein the building and shaping is divided into mechanical pressing and manual building, and the two modes are uniformly pressed and shaped;
step (4), drying and raising flowers: the natural flowering temperature is 26-28 ℃, the relative humidity is 70-85%, and the flowering period is 10-15 days;
step (5), drying: after the hair is completely bloomed, the temperature is raised and the drying is finished, and the packaging and the storage can be carried out after the drying is finished.
In the step (1), the first-grade and the second-grade are spliced, the third-grade and the fourth-grade are spliced, and the peduncles are properly spliced according to the national standard of Fuzhuan brick manufacture.
And (5) heating the tea leaves at 2 ℃ every day until the interior of the tea leaves is dried, wherein the water content in the middlemost part of the brick tea leaves is not more than 12%, and the drying period is 15-30 days.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, the peculiar smell of tea leaves is removed through secondary pile fermentation, the defect of primary pile fermentation is overcome, the tea leaves pass through microorganisms, the taste is more mellow, the bloom belongs to pure natural bloom, and no additive is added.
Detailed Description
In the description of the present invention, it should be noted that, unless otherwise specified or limited explicitly, the terms "mounted," "connected," and "connected" are to be construed broadly, and may be, for example, fixedly connected, detachably connected, or integrally connected, mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements.
Example 1
A method for forming golden flower by processing and culturing dark tea comprises the following steps:
step (1), raw tea screening and splicing: sieving to obtain crude tea grade, removing stem, removing powder, removing yellow tablet, removing sand and stone; the two grades are spliced with each other, the three grades are spliced with each other, and the proper amount of the peduncles are spliced according to the national standard of Fuzhuan brick manufacture.
Step (2), steaming and piling: the initial moisture content of the tea leaves is 37 percent; the pile height is 70 cm; the reactor core temperature is controlled to be 35 ℃ by turning the pile in the pile fermentation process, and the whole pile fermentation time is 35 days; turning over every 5 days;
step (3), weighing tea, measuring and steaming: weighing according to the required weight, softening tea leaves by steaming, sterilizing and conveniently building and shaping, wherein the building and shaping is divided into mechanical pressing and manual building, and the two modes are uniformly pressed and shaped;
step (4), drying and raising flowers: the natural flowering temperature is 26 ℃, the relative humidity is 70%, and the flowering period is 10 days;
step (5), drying: and (3) after the flower completely grows, heating and drying, wherein the temperature is raised by 2 ℃ every day until the interior of the tea is dried, the water content of the innermost part of the brick tea is not more than 12%, the drying period is 15 days, and the brick tea can be packaged and stored after the drying is finished.
Example 2
A method for forming golden flower by processing and culturing dark tea comprises the following steps:
step (1), raw tea screening and splicing: sieving to obtain crude tea grade, removing stem, removing powder, removing yellow tablet, removing sand and stone; the two grades are spliced with each other, the three grades are spliced with each other, and the proper amount of the peduncles are spliced according to the national standard of Fuzhuan brick manufacture.
Step (2), steaming and piling: making the initial moisture content of the tea 40%; the pile height is 75 cm; the reactor core temperature is 50 ℃ by turning in the pile fermentation process, and the whole pile fermentation time is 40 days; turning over every 6 days;
step (3), weighing tea, measuring and steaming: weighing according to the required weight, softening tea leaves by steaming, sterilizing and conveniently building and shaping, wherein the building and shaping is divided into mechanical pressing and manual building, and the two modes are uniformly pressed and shaped;
step (4), drying and raising flowers: the natural flowering temperature is 27 ℃, the relative humidity is 75%, and the flowering period is 12 days;
step (5), drying: and (3) after the flower completely grows, heating and drying, wherein the temperature is raised by 2 ℃ every day until the interior of the tea is dried, the water content of the innermost part of the brick tea is not more than 12%, the drying period is 20 days, and the brick tea can be packaged and stored after the drying is finished.
Example 3
A method for forming golden flower by processing and culturing dark tea comprises the following steps:
step (1), raw tea screening and splicing: sieving to obtain crude tea grade, removing stem, removing powder, removing yellow tablet, removing sand and stone; the two grades are spliced with each other, the three grades are spliced with each other, and the proper amount of the peduncles are spliced according to the national standard of Fuzhuan brick manufacture.
Step (2), steaming and piling: the initial moisture content of the tea leaves is 48 percent; the pile height is 80 cm; the reactor core temperature is 60 ℃ by turning in the pile fermentation process, and the whole pile fermentation time is 50 days; turning over every 7 days;
step (3), weighing tea, measuring and steaming: weighing according to the required weight, softening tea leaves by steaming, sterilizing and conveniently building and shaping, wherein the building and shaping is divided into mechanical pressing and manual building, and the two modes are uniformly pressed and shaped;
step (4), drying and raising flowers: the natural flowering temperature is 28 ℃, the relative humidity is 85%, and the flowering period is 15 days;
step (5), drying: and (3) after the flower completely grows, heating and drying, wherein the temperature is raised by 2 ℃ every day until the interior of the tea is dried, the water content of the innermost part of the brick tea is not more than 12%, the drying period is 30 days, and the brick tea can be packaged and stored after the drying is finished.
According to the invention, the peculiar smell of tea leaves is removed through secondary pile fermentation, the defect of primary pile fermentation is overcome, the tea leaves pass through microorganisms, the taste is more mellow, the bloom belongs to pure natural bloom, and no additive is added.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (3)
1. A method for forming golden flower by processing and culturing dark tea is characterized by comprising the following steps: the method comprises the following steps:
step (1), raw tea screening and splicing: sieving to obtain crude tea grade, removing stem, removing powder, removing yellow tablet, removing sand and stone;
step (2), steaming and piling: the initial moisture content of the tea leaves is 37-48 percent; the pile height is 70cm-80 cm; the reactor core temperature is controlled to be 35-60 ℃ by turning during the pile fermentation process, and the whole pile fermentation time is 35-50 days; turning over every 5-7 days;
step (3), weighing tea, measuring and steaming: weighing according to the required weight, softening tea leaves by steaming, sterilizing and conveniently building and shaping, wherein the building and shaping is divided into mechanical pressing and manual building, and the two modes are uniformly pressed and shaped;
step (4), drying and raising flowers: the natural flowering temperature is 26-28 ℃, the relative humidity is 70-85%, and the flowering period is 10-15 days;
step (5), drying: after the hair is completely bloomed, the temperature is raised and the drying is finished, and the packaging and the storage can be carried out after the drying is finished.
2. The forming method of golden flower processed and cultured by dark tea according to claim 1, characterized by comprising the following steps: in the step (1), the first-grade and the second-grade are spliced, the third-grade and the fourth-grade are spliced, and the peduncles are properly spliced according to the national standard of Fuzhuan brick manufacture.
3. And (5) heating the tea leaves at 2 ℃ every day until the interior of the tea leaves is dried, wherein the water content in the middlemost part of the brick tea leaves is not more than 12%, and the drying period is 15-30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110538397.XA CN113632859A (en) | 2021-05-18 | 2021-05-18 | Shaping method of golden flower processed and cultured by dark green tea |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110538397.XA CN113632859A (en) | 2021-05-18 | 2021-05-18 | Shaping method of golden flower processed and cultured by dark green tea |
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| Publication Number | Publication Date |
|---|---|
| CN113632859A true CN113632859A (en) | 2021-11-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110538397.XA Pending CN113632859A (en) | 2021-05-18 | 2021-05-18 | Shaping method of golden flower processed and cultured by dark green tea |
Country Status (1)
| Country | Link |
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| CN (1) | CN113632859A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222352A (en) * | 2014-07-25 | 2014-12-24 | 周壮生 | Method for culturing eurotium cristatum of loose black tea and temperature and humidity controlled incubator applied to process of culturing eurotium cristatum of loose black tea |
| CN104336197A (en) * | 2014-03-07 | 2015-02-11 | 湖北汉家刘氏茶业股份有限公司 | Method for preparing black poria cocos tea |
| CN110495501A (en) * | 2019-08-28 | 2019-11-26 | 陕西中医药大学 | A kind of secondary floating of Fu-brick tea promotees old method |
-
2021
- 2021-05-18 CN CN202110538397.XA patent/CN113632859A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104336197A (en) * | 2014-03-07 | 2015-02-11 | 湖北汉家刘氏茶业股份有限公司 | Method for preparing black poria cocos tea |
| CN104222352A (en) * | 2014-07-25 | 2014-12-24 | 周壮生 | Method for culturing eurotium cristatum of loose black tea and temperature and humidity controlled incubator applied to process of culturing eurotium cristatum of loose black tea |
| CN110495501A (en) * | 2019-08-28 | 2019-11-26 | 陕西中医药大学 | A kind of secondary floating of Fu-brick tea promotees old method |
Non-Patent Citations (1)
| Title |
|---|
| 陈文华: "茶叶的种植、加工和审评", 湖南科学技术出版社, pages: 99 - 100 * |
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Application publication date: 20211112 |
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