CN113749157A - Preparation method of tea - Google Patents
Preparation method of tea Download PDFInfo
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- CN113749157A CN113749157A CN202110951694.7A CN202110951694A CN113749157A CN 113749157 A CN113749157 A CN 113749157A CN 202110951694 A CN202110951694 A CN 202110951694A CN 113749157 A CN113749157 A CN 113749157A
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- tea
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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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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
The invention discloses a preparation method of tea leaves, which specifically comprises the following steps: (1) picking and cleaning: picking in a two-leaf and one-bud picking mode from the bottom of 3 months to the last ten days of 4 months every year, then cleaning with water, spreading out and airing to obtain pretreated tea leaves; (2) microwave enzyme deactivation: adding into a microwave enzyme deactivating machine to obtain enzyme deactivated tea; (3) and (3) rolling for three times: rolling for three times to obtain strip tea; (4) and (3) drying twice: drying twice to obtain dried tea; (5) selecting and removing impurities: manually picking out tea stalks, over-sized and over-sized leaves and impurities to obtain selected tea leaves; (6) baking and fragrance improving: heating, baking, extracting fragrance, and cooling to room temperature to obtain tea. The tea leaves are bright yellow in green color band, emerald green in leaves and unique faint scent, and the prepared tea soup is green, emerald green, transparent and clear in color, thick, mellow, fresh and cool and sweet in aftertaste.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a preparation method of tea.
Background
Tea, commonly known as tea, generally comprises the leaves and shoots of the tea plant. Distinguished tea, cashew (ji a (a);), tea, (chu a (n)). The tea leaf components include catechin, cholestenone, caffeine, inositol, folic acid, and pantothenic acid, and are beneficial for health. A tea beverage made of tea leaves is one of three major beverages in the world. Tea leaves are originated in China, and the tea leaves are used as sacrificial offerings at the earliest time. But the beverage is used as a dish food by people in the late spring and autumn, is developed into a medicinal beverage 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 in the future of Western 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.
The tea processing is also called tea making, which is a process of making various semi-finished or finished tea from fresh tea leaves through various processing procedures. According to different processing procedures, the method can be divided into primary processing (primary processing), refining (fine processing), reprocessing and deep processing. Different tea types can be formed by different processing technologies, and the quality of the tea leaves of each tea type depends on the coordination and coordination of the processing procedures. The high-quality fresh leaf raw material can produce various high-quality tea leaves only under the excellent processing conditions.
The tea leaf prepared by the process still avoids the defects of heavy bitter taste, poor aftertaste, low content of tea beneficial bacteria and low contents of tea polyphenol, catechin, caffeine and theanine. Moreover, because the weight of the machine is difficult to control, the obtained tea leaves are often incomplete in appearance, the breaking degree is high, and the quality of the obtained tea leaves is poor.
Therefore, how to provide a novel tea leaf preparation method to improve the quality of tea leaves is an urgent problem to be solved by those skilled in the art.
Disclosure of Invention
In view of the above, the present invention aims to provide a method for preparing tea to solve the deficiencies in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of tea leaves specifically comprises the following steps:
(1) picking and cleaning
Picking in a two-leaf and one-bud picking mode from the bottom of 3 months to the last ten days of 4 months every year, then cleaning with water, spreading out and airing to obtain pretreated tea leaves;
(2) microwave enzyme deactivation
Adding the pretreated tea into a microwave enzyme deactivating machine, setting the microwave power at 400-;
(3) triple kneading
Rolling the enzyme-removed tea sequentially at 80-100 deg.C, 60-80 deg.C and 50-70 deg.C for three times to obtain strip tea;
(4) twice drying
Drying the strip tea leaves twice at 90-100 ℃ and 75-85 ℃ in sequence to obtain dried tea leaves;
(5) selecting and removing impurities
Manually picking out tea stems, excessively large and excessively small leaves and impurities in the dried tea leaves to obtain selected tea leaves;
(6) baking and fragrance increasing
Heating selected tea leaves, baking, extracting fragrance, and cooling to room temperature to obtain tea leaves.
Further, in the step (1), the picking time is 6-8 points in the morning; the thickness of the air-drying is 15-25cm, and the time is 1-3 h.
The tea leaf picking method has the advantages that the amino acid and the vitamin in the tea leaves are mostly concentrated in one or two leaves, so that the tea leaves are picked in a two-leaf and one-bud picking mode, and the brewed tea leaves are naturally unfolded and shaped like flowers, so that the ornamental value is high.
Further, in the step (2), the microwave power is 500W, and the enzyme deactivation is carried out for 3 min.
The further technical scheme has the beneficial effects that the principle of microwave enzyme deactivation is that the tea is heated to the temperature of the inactivation of the active oxidase in a short time by utilizing the characteristic of microwave rapid heating, and the enzyme deactivation can be completed after the temperature is maintained for 3-5min, so that the method is a novel efficient and energy-saving tea enzyme deactivation technology. Aims to keep the color of the tea leaves emerald green, volatilize green odor, improve fragrance and soften the tea leaves for convenient rolling; the finished tea product subjected to microwave enzyme deactivation is green in color, complete in shape and fresh in tea fragrance, and is an environment-friendly and efficient tea processing technology. The advantages are as follows: 1. the microwave enzyme deactivation speed is high, and the enzyme deactivation treatment can be completed only in 3-5 min; 2. the tea quality is improved after microwave enzyme deactivation, and the tea has excellent color, aroma and selling phase; 3. the semi-automatic flow operation has high automation degree, and saves labor force and production cost; 4. energy-saving and environment-friendly, and 10kg of tea can be enzyme-deactivated by the microwave enzyme-deactivating machine within one hour.
Further, in the step (3), the rolling time is 10-20min at the temperature of 80-100 ℃ until the water content of the tea leaves is 55% -65%; rolling at 60-80 deg.C for 15-25min until the water content of tea leaves is 45% -55%; rolling at 50-70 deg.C for 20-30min until the water content of tea is 30-40%.
The tea rolling machine adopting the further technical scheme has the beneficial effects that the rolling under three different conditions is combined, and finally, the tea leaves are formed into strips. The purpose is to wind up tea strips, reduce the volume, lay a good foundation for drying into strips, and properly destroy the leaf tissue and material transformation. The tea leaf drying machine has the advantages that the water content of tea leaves after the tea leaves are kneaded for three times is 30% -40%, the tea leaves can be directly dried, steps are saved, energy consumption is reduced, production efficiency is improved, most importantly, the fragrance of the tea leaves can be reserved, and the fragrance of the tea leaves can be excited through drying.
Further, in the step (4), drying is carried out at the temperature of 90-100 ℃ for 10-20min until the water content of the tea leaves is 20% -30%; drying at 75-85 deg.C for 15-25min until the water content of tea is 8% -15%.
Adopt above-mentioned further technical scheme's beneficial effect to lie in, through twice stoving, can further evaporate moisture, reduce tealeaves water content, reduce the volume, fixed appearance keeps the dryness in order to prevent mildening and rot, gives off most low boiling green grass smell, excites and keeps high boiling aromatic substance, obtains the peculiar sweet and fragrant of tealeaves.
Further, in the step (6), the heating rate is 5-6 ℃/h; the temperature for baking and aroma raising is 110-140 ℃, and the time is 10-20min until the water content of the tea is 4% -8%.
Adopt above-mentioned further technical scheme's beneficial effect to lie in, carry the fragrance through toasting, can arouse out the flower fragrance and the fruity in the tealeaves on the one hand, on the other hand can dry and enzyme killing, prevents further oxidation.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:
1. the tea leaves prepared by the method are bright yellow in green color band, emerald green in leaves and unique in fragrance, the tea soup prepared by the method is bright green, verdure, transparent and clear, the tea soup is thick, mellow and fresh, and the aftertaste is sweet.
2. The preparation process of the invention can maximally excite the value of the tea, improve the utilization value of the tea, has the effects of resisting aging, inhibiting diseases, resisting carcinogenesis, preventing radiation, resisting viruses, beautifying and protecting skin, restoring consciousness and refreshing, promoting urination and relieving fatigue, protecting teeth and improving eyesight, removing halitosis, reducing hypertension, hyperlipidemia and hyperglycemia, reducing fat, promoting digestion and inhibiting visceral fat, and has the maximum effect of the tea.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The preparation method of the tea specifically comprises the following steps:
(1) picking and cleaning
Picking at 6-8 am in the late 3 months to 4 months every year by adopting a two-leaf one-bud picking mode, then cleaning with water, spreading for 15cm, and airing for 1h to obtain pretreated tea leaves;
(2) microwave enzyme deactivation
Adding the pretreated tea into a microwave enzyme deactivating machine, setting the microwave power at 400W, and deactivating enzyme for 5min to obtain enzyme deactivated tea;
(3) triple kneading
Rolling the enzyme-removed tea leaves at 80 ℃ for 20min until the water content of the tea leaves is 55-65%, rolling at 60 ℃ for 25min until the water content of the tea leaves is 45-55%, and rolling at 50 ℃ for 30min until the water content of the tea leaves is 30-40% to obtain strip-shaped tea leaves;
(4) twice drying
Drying the strip tea leaves at 90 ℃ for 20min to ensure that the water content of the tea leaves is 20-30%, and drying at 75 ℃ for 25min to ensure that the water content of the tea leaves is 8-15% to obtain dried tea leaves;
(5) selecting and removing impurities
Manually picking out tea stems, excessively large and excessively small leaves and impurities in the dried tea leaves to obtain selected tea leaves;
(6) baking and fragrance increasing
Heating the selected tea leaves to 110 ℃ at the heating rate of 5 ℃/h, baking for 20min until the water content of the tea leaves is 4% -8%, and cooling to room temperature to obtain the tea leaves.
Example 2
The preparation method of the tea specifically comprises the following steps:
(1) picking and cleaning
Picking two leaves and one bud in the picking mode from the bottom of 3 months to the last ten days of 4 months every year at 6-8 am, then cleaning with water, spreading for 20cm and airing for 2h to obtain pretreated tea leaves;
(2) microwave enzyme deactivation
Adding the pretreated tea into a microwave enzyme deactivating machine, setting the microwave power at 500W, and deactivating enzyme for 3min to obtain enzyme deactivated tea;
(3) triple kneading
Sequentially rolling the enzyme-removed tea leaves at the temperature of 90 ℃ for 15min until the water content of the tea leaves is 55-65%, rolling at the temperature of 70 ℃ for 20min until the water content of the tea leaves is 45-55%, and rolling at the temperature of 60 ℃ for 25min until the water content of the tea leaves is 30-40% to obtain strip-shaped tea leaves;
(4) twice drying
Drying the strip tea leaves at the temperature of 95 ℃ for 15min to ensure that the water content of the tea leaves is 20-30%, and drying at the temperature of 80 ℃ for 20min to ensure that the water content of the tea leaves is 8-15% to obtain dried tea leaves;
(5) selecting and removing impurities
Manually picking out tea stems, excessively large and excessively small leaves and impurities in the dried tea leaves to obtain selected tea leaves;
(6) baking and fragrance increasing
Heating the selected tea leaves to 120 ℃ at the heating rate of 5 ℃/h, baking for 15min until the water content of the tea leaves is 4% -8%, and cooling to room temperature to obtain the tea leaves.
Example 3
The preparation method of the tea specifically comprises the following steps:
(1) picking and cleaning
Picking two leaves and one bud in the picking mode from the bottom of 3 months to the last ten days of 4 months every year at 6-8 am, then cleaning with water, spreading for 25cm, and airing for 3h to obtain pretreated tea leaves;
(2) microwave enzyme deactivation
Adding the pretreated tea into a microwave enzyme deactivating machine, setting the microwave power to be 600W, and deactivating enzyme for 2min to obtain enzyme deactivated tea;
(3) triple kneading
Sequentially rolling the enzyme-removed tea leaves at the temperature of 100 ℃ for 10min until the water content of the tea leaves is 55-65%, rolling at the temperature of 80 ℃ for 15min until the water content of the tea leaves is 45-55%, and rolling at the temperature of 70 ℃ for 20min until the water content of the tea leaves is 30-40% to obtain strip-shaped tea leaves;
(4) twice drying
Drying the strip tea leaves at 100 ℃ for 10min to ensure that the water content of the tea leaves is 20-30%, and drying at 85 ℃ for 15min to ensure that the water content of the tea leaves is 8-15% to obtain dried tea leaves;
(5) selecting and removing impurities
Manually picking out tea stems, excessively large and excessively small leaves and impurities in the dried tea leaves to obtain selected tea leaves;
(6) baking and fragrance increasing
Heating the selected tea leaves to 140 ℃ at the heating rate of 6 ℃/h, baking for 10min until the water content of the tea leaves is 4% -8%, and cooling to room temperature to obtain the tea leaves.
Performance testing
A tea garden in the suburb of the fuding city, fujian province was selected, tea leaves were prepared according to the method of example 2 and compared with tea leaves homemade by local farmers. The results are shown in Table 1.
Table 1 example 2 comparison of tea leaves with tea leaves made by local farmers
| Item | Example 2 tea leaves | Tea self-made by local farmers |
| Outer shape | The rope is tight, thick, even and good in quality | Loose and uneven rope |
| Color | Bright green and lustrous | Inconsistent color and luster and withered and dark tea leaves |
| Tea incense | Fragrant, pure and lasting fragrance | Has grass and moldy sour odor, and low fragrance |
| Color of soup | Green and bright soup color, clear and dense | Turbid, dark and dark soup |
| Taste of the product | Has strong taste and fruity flavor | Bitter and astringent taste, coarse and pale |
| Leaf bottom | Bright and harmonious leaf bottom | Old yellow, dark and coarse leaf quality |
As can be seen from table 1, compared with the tea leaves self-made by local farmers, the tea leaves prepared by the examples of the present invention have significant improvements in appearance, color, tea aroma, liquor color, taste and leaf bottom. A
The tests show that the tea prepared by the method comprises the steps of picking and cleaning, microwave enzyme deactivation, three-time rolling, two-time drying, selection for impurity removal, baking and aroma improvement and the like, the green color band of the prepared tea is bright yellow, the leaves are emerald green and have unique faint scent, the color of the prepared tea soup is emerald green, transparent and clear, the tea soup is thick, mellow and fresh, and the aftertaste is sweet.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (10)
1. The preparation method of the tea is characterized by comprising the following steps:
(1) picking and cleaning
Picking in a two-leaf and one-bud picking mode from the bottom of 3 months to the last ten days of 4 months every year, then cleaning with water, spreading out and airing to obtain pretreated tea leaves;
(2) microwave enzyme deactivation
Adding the pretreated tea into a microwave enzyme deactivating machine, setting the microwave power at 400-;
(3) triple kneading
Rolling the enzyme-removed tea sequentially at 80-100 deg.C, 60-80 deg.C and 50-70 deg.C for three times to obtain strip tea;
(4) twice drying
Drying the strip tea leaves twice at 90-100 ℃ and 75-85 ℃ in sequence to obtain dried tea leaves;
(5) selecting and removing impurities
Manually picking out tea stems, excessively large and excessively small leaves and impurities in the dried tea leaves to obtain selected tea leaves;
(6) baking and fragrance increasing
Heating selected tea leaves, baking, extracting fragrance, and cooling to room temperature to obtain the tea leaves.
2. The process according to claim 1, wherein the picking is performed at 6 to 8 am in step (1).
3. The method for preparing tea leaves according to claim 1, wherein in the step (1), the airing thickness is 15-25cm, and the time is 1-3 h.
4. The method for preparing tea leaves according to claim 1, wherein in the step (2), the microwave power is 500W, and the enzyme deactivation is carried out for 3 min.
5. The method for preparing tea leaves according to claim 1, wherein in the step (3), the rolling is carried out at a temperature of 80-100 ℃ for 10-20min until the moisture content of the tea leaves is 55% -65%.
6. The method for preparing tea leaves according to claim 5, wherein in the step (3), the rolling is carried out at a temperature of 60-80 ℃ for 15-25min until the moisture content of the tea leaves is 45% -55%.
7. The method for preparing tea leaves according to claim 6, wherein in the step (3), the rolling is carried out at a temperature of 50-70 ℃ for 20-30min until the moisture content of the tea leaves is 30-40%.
8. The method for preparing tea leaves according to claim 1, wherein in the step (4), the drying is carried out at a temperature of 90-100 ℃ for 10-20min until the water content of the tea leaves is 20% -30%.
9. The method for preparing tea leaves according to claim 8, wherein in the step (4), the drying is carried out at the temperature of 75-85 ℃ for 15-25min until the water content of the tea leaves is 8% -15%.
10. The method for preparing tea leaves according to claim 1, wherein in the step (6), the temperature rise rate is 5-6 ℃/h; the temperature for baking and aroma raising is 110-140 ℃, and the time is 10-20min until the water content of the tea is 4% -8%.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251201A (en) * | 2022-08-09 | 2022-11-01 | 广西南亚热带农业科学研究所 | Preparation method of novel purple bud tea |
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| CN105166099A (en) * | 2015-08-14 | 2015-12-23 | 张晶 | Processing method for green tea |
| CN107439725A (en) * | 2017-09-29 | 2017-12-08 | 印江自治县兰香茶叶专业合作社 | A kind of green tea processing method |
| CN108402210A (en) * | 2018-05-30 | 2018-08-17 | 广西正道茶业有限公司 | A kind of preparation method of veteran green tea |
| CN108782792A (en) * | 2018-05-29 | 2018-11-13 | 陕西省岚皋县御口韵茶业有限公司 | A kind of production method of green tea |
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- 2021-08-18 CN CN202110951694.7A patent/CN113749157A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970156A (en) * | 2015-06-23 | 2015-10-14 | 潘秀娟 | Preparation process for tender shoot moyeam tea |
| CN105166099A (en) * | 2015-08-14 | 2015-12-23 | 张晶 | Processing method for green tea |
| CN107439725A (en) * | 2017-09-29 | 2017-12-08 | 印江自治县兰香茶叶专业合作社 | A kind of green tea processing method |
| CN108782792A (en) * | 2018-05-29 | 2018-11-13 | 陕西省岚皋县御口韵茶业有限公司 | A kind of production method of green tea |
| CN108402210A (en) * | 2018-05-30 | 2018-08-17 | 广西正道茶业有限公司 | A kind of preparation method of veteran green tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115251201A (en) * | 2022-08-09 | 2022-11-01 | 广西南亚热带农业科学研究所 | Preparation method of novel purple bud tea |
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