CN113796427A - Processing and manufacturing process of tea capable of emitting natural orchid fragrance - Google Patents
Processing and manufacturing process of tea capable of emitting natural orchid fragrance Download PDFInfo
- Publication number
- CN113796427A CN113796427A CN202111073166.2A CN202111073166A CN113796427A CN 113796427 A CN113796427 A CN 113796427A CN 202111073166 A CN202111073166 A CN 202111073166A CN 113796427 A CN113796427 A CN 113796427A
- Authority
- CN
- China
- Prior art keywords
- tea leaves
- tea
- temperature
- leaves
- drying
- 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
-
- 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 invention discloses a processing and manufacturing process of tea capable of emitting natural orchid fragrance, which adopts the technical scheme that: comprising S1, tea transportation; s2, shaking tea leaves; s3, deactivating enzymes of the tea leaves; s4, spreading tea leaves for cooling; s5, rolling tea leaves; s6, primary drying, S7, secondary drying; s8, drying at low temperature; the invention has the beneficial effects that: utilize transmission pipeline to carry, the efficiency of tea processing is improved, simultaneously through the friction of transportation, make tealeaves produce the friction and wave, detach moisture and avoid in the tea fragrant smell and the tea material to run off simultaneously, and the tealeaves of making can give out natural orchid fragrance when tealeaves dashes and steeps, and improved tealeaves taste and quality, the bitter of tealeaves has fully been dispelled, reduce the moisture of tealeaves, pin tealeaves fragrance and tea cell material, make the tealeaves mineral content of producing abundanter, and reduce artifical cost of transportation, reduce cost input, make economic benefits enlarge.
Description
Technical Field
The invention relates to the field of tea processing, in particular to a processing and manufacturing process of tea with natural orchid fragrance.
Background
Tea leaves are originated from China, are used as sacrificial offerings at first, but are eaten by people as vegetables from the late spring and autumn, are developed into medicines in the middle of Western Han, are developed into palace high-grade beverages only in the later period of Western Han, are popularized and are used as common beverages among people, namely the things after the West jin, the trails of the earliest artificially planted tea leaves are found in the field snail site of Yuyao in Zhejiang, and have a history of more than 6000 years, the tea drinks are started from China, are made of leatherleaf materials, are long round or oval, can be directly brewed and drunk by boiled water, are divided into six categories according to the variety, the production mode and the product appearance, can be divided into spring tea, summer tea, autumn tea and winter tea according to season, and can be re-added into re-processed tea by various mao tea or refined tea leaves, and comprises scented tea, compressed tea, extracted tea, medicinal health tea, tea food, tea beverage containing tea and the like.
The prior art has the following defects: the tea leaves are not scented with orchid, the processing cost is high, the tea leaves are poor in taste and quality, the bitter taste of the tea leaves is low, and the moisture of the tea leaves is high.
Therefore, the invention is necessary to invent a tea processing and manufacturing process capable of emitting natural orchid fragrance.
Disclosure of Invention
Therefore, the invention provides a tea processing and manufacturing process capable of emitting natural orchid fragrance, and aims to solve the problems that dew is stained on traditional tea leaves after picking, and sun-drying is needed after picking, so that substances such as tea fragrance, tea polyphenol and the like in the tea leaves are evaporated along with the dew, the quality of tea processing is influenced, meanwhile, the processed tea leaves do not have orchid fragrance, the processing cost is high, the taste and the quality of the tea leaves are poor, the bitter taste of the tea leaves is low, and the moisture of the tea leaves is high.
In order to achieve the above purpose, the invention provides the following technical scheme: a processing and manufacturing process of tea with natural orchid fragrance comprises the following specific steps:
s1, tea transportation: picking tea leaves at one to three points in the afternoon in sunny days or cloudy days, fully enjoying natural light drying when the tea leaves are not picked, enabling the water in the tea leaves to reach the optimal level, transporting the tea leaves which are just picked through a transportation pipeline, and generating friction and shaking in the sliding process of pipeline transportation to promote the tea transformation of fresh tea leaves and achieve the effect of saving time and labor;
s2, shaking tea leaves: immediately loading fresh tea leaves conveyed into an automatic green rocking machine for rocking, wherein the loading amount is one third of the volume and at most not more than one half of the volume, so that the automatic green rocking machine can be uniformly stirred and rubbed with each other, the tea leaves need to be taken out from the green rocking machine and placed on a bamboo curtain for fermentation after the green rocking is finished, white cloth can be laid on the bamboo curtain in the fermentation process, the recovery and the continuous green rocking are convenient, the green rocking is carried out twice, and the fermentation is carried out after the green rocking is finished;
s3, tea leaf fixation: the tea leaf enzyme deactivating method comprises the steps of firstly, electrifying and preheating by using a roller enzyme deactivating machine by adopting a high-temperature enzyme deactivating principle, heating the roller enzyme deactivating machine to a proper temperature, keeping the set temperature, pouring tea leaves into the roller enzyme deactivating machine, slowly dissipating moisture of the tea leaves through high-temperature heating, losing enzyme activity when the temperature of the inner wall of a cylinder is raised to evaporate the moisture in the tea leaves, making the tea leaves soft when the temperature is high for a certain time, losing the enzyme activity, blowing air into an inner roller by using an air blower, and discharging water vapor in the inner roller from a discharge port under the condition that the outlet of the inner roller is closed so as to prevent the water vapor from staying in the inner roller and influencing the quality of the tea leaves;
s4, spreading and cooling tea leaves: flatly spreading the tea leaves subjected to enzyme deactivation on a spreading plate, controlling the thickness of the flat spreading plate to be 1-3cm, spreading the spreading plate in a spreading and cooling device for cooling after the flat spreading is finished, quickly reducing the temperature of the tea leaves, and locking the fragrance of the tea leaves;
s5, rolling tea leaves: putting the tea leaves after spreading and cooling into an automatic rolling machine, wherein when the tea leaves are rolled in the automatic rolling machine, the leaf loading amount of a rolling cylinder of the automatic rolling machine is proper and is not more than one third of the volume, more tender leaves are added during rolling, and meanwhile, light pressure and short rolling are needed during rolling to obtain rolled and formed rolled leaves, and most of the bitter taste of the tea leaves is removed;
s6, primary drying: drying the tea leaves after being kneaded in a chain type dryer so as to reduce the moisture of the tea leaves, thoroughly reduce the bitter taste of the tea leaves, retain the organic matters of the tea leaves, effectively improve the taste and quality of the tea leaves and reduce the water content of the tea leaves after being dried to be below 19 percent;
s7, secondary drying: reducing the temperature of the dryer and drying the tea again to reduce the water content of the tea to below 3 percent, fully reducing the water content of the tea and locking the aroma of the tea;
s8, low-temperature drying: and transferring the dried tea leaves into a low-temperature chamber for cooling and drying treatment, wherein the tea leaves achieve the drying purpose after being cooled to below 20 ℃, and meanwhile, sterilizing and packaging the dried tea leaves.
Preferably, in step S1, the conveying pipe has a drop height of 27 m and a length of 40 m, and the conveying pipe has an elliptical shape, a height of 0.75 m and a width of 0.9 m.
Preferably, in the step S2, the rotation speed of the automatic green rocking machine is controlled to be 40r/min-50r/min, the first green rocking time is controlled to be 1min, the time interval between the second green rocking time and the first green rocking time is 4-6min, the second green rocking time is 2min, the fermentation time of the tea leaves is controlled to be 60-80min, the thickness of the spread leaves of the bamboo curtain is 2-3cm, the tea leaves are thin and do not have thickness, the fresh leaves have strong orchid fragrance, and the water loss rate is about 20% -25%.
Preferably, in the step S3, the temperature of de-enzyming is controlled at 300-380 ℃, the time of de-enzyming is controlled at 30-45 seconds, and the water content of the tea leaves after de-enzyming is controlled below 66%.
Preferably, in the step S4, the spreading and cooling temperature of the tea leaves is controlled to 45-48 ℃, and the spreading and cooling time of the tea leaves is controlled to 2-3 h.
Preferably, in the step S5, the rolling time of the tea leaves is controlled to be 3-5min, and the rolling temperature is controlled to be 32-40 ℃.
Preferably, in the step S6, the drying temperature of the tea leaves is controlled at 112 ℃ and the drying time is controlled at 20-30 min.
Preferably, in the step S7, the drying temperature of the tea leaves is controlled to be 90-94 ℃, and the drying time is controlled to be 1-3 min.
Preferably, in the step S8, the temperature reduction time of the tea leaves in the low-temperature chamber is controlled to be 60-70 min.
The invention has the beneficial effects that:
according to the tea leaf processing method, the tea leaves with natural orchid fragrance are manufactured by mastering the picking time of the tea leaves, the temperature and the humidity of a processing area and the manufacturing method according to the characteristics of the tea leaves, the tea leaves are conveyed by a conveying pipeline, the tea leaf processing efficiency is improved, meanwhile, the tea leaves are rubbed and shaken by the friction of the transportation, the water is removed, the loss of the tea fragrance and substances in the tea is avoided, the manufactured tea leaves can emit the natural orchid fragrance when the tea leaves are brewed, the taste and the quality of the tea leaves are improved, the bitter taste of the tea leaves is fully removed, the water of the tea leaves is reduced, the tea fragrance and tea cell substances are locked, the content of produced tea leaves is richer, the manual transportation cost is reduced, the cost investment is reduced, and the economic benefit is enlarged.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.
Example 1:
the invention provides a processing and manufacturing process of tea capable of emitting natural orchid fragrance, which comprises the following specific steps:
s1, tea transportation: selecting tea leaves to pick in a sunny day or cloudy day at one to three afternoons, enabling the tea leaves to fully enjoy natural light airing when the tea leaves are not picked, enabling the water in the tea leaves to reach the optimal level, transporting the tea leaves which are just picked through a transportation pipeline, and generating friction and shaking in the process of pipeline transportation sliding to promote the tea transformation of the fresh tea leaves and achieve the effects of saving time and labor, wherein the transmission pipeline has the fall of 27 meters and the length of 40 meters, and the transportation pipeline is in an elliptical shape, is 0.75 meter high and 0.9 meter wide;
s2, shaking tea leaves: immediately loading fresh tea leaves into an automatic green rocking machine for rocking green, wherein the loading amount of the tea leaves is one third of the volume and at most not more than one half of the volume, so that the automatic green rocking machine can be uniformly stirred and rubbed with each other, after the green rocking is finished, the tea leaves need to be taken out from the green rocking machine and placed on a bamboo curtain for fermentation, white cloth can be laid on the bamboo curtain in the fermentation process, the recovery and the continuous green rocking are convenient, the green rocking is carried out twice, after the green rocking is finished, the fermentation is carried out, the rotating speed of the automatic green rocking machine is controlled at 40r/min, the first green rocking time is controlled at 1min, the interval between the second green rocking time and the first green rocking time is 4min, the second green rocking time is 2min, the fermentation time of the tea leaves is controlled at 60min, the thickness of the bamboo curtain is 2-3cm, the tea leaves are made thin and thick, and the fresh leaves have thick fragrance, the water loss rate is about 20% -25%;
s3, tea leaf fixation: the tea leaf enzyme deactivating method comprises the steps of firstly, electrifying and preheating a roller enzyme deactivating machine by using the roller enzyme deactivating machine and adopting a high-temperature enzyme deactivating principle, heating the roller enzyme deactivating machine to a proper temperature, keeping the set temperature, pouring tea leaves into the roller enzyme deactivating machine, slowly dissipating moisture of the tea leaves through high-temperature heating, losing enzyme activity when the temperature of the inner wall of a cylinder is raised to evaporate the moisture in the tea leaves, making the tea leaves soft when the temperature is high for a certain time, losing the enzyme activity, blowing air into an inner roller by using an air blower, and discharging water vapor in the inner roller from a discharge port under the condition that the outlet of the inner roller is closed to prevent the water vapor from staying in the inner roller to influence the quality of the tea leaves, wherein the enzyme deactivating temperature is controlled to be 300 ℃, the enzyme deactivating time is controlled to be 30 seconds, and the water content of the tea leaves after the enzyme deactivating is controlled to be below 66%;
s4, spreading and cooling tea leaves: spreading the tea leaves subjected to enzyme deactivation on a spreading plate, controlling the spreading thickness to be 1-3cm, spreading the spreading plate in a spreading and cooling device for cooling after the spreading is finished, rapidly reducing the temperature of the tea leaves, locking the fragrance of the tea leaves, controlling the spreading and cooling temperature of the tea leaves to be 45-48 ℃, and controlling the spreading and cooling time of the tea leaves to be 2 hours;
s5, rolling tea leaves: putting the tea leaves after spreading and cooling into an automatic rolling machine, wherein when the tea leaves are rolled in the automatic rolling machine, the leaf loading amount of a rolling cylinder of the automatic rolling machine is proper and is not more than one third of the volume, more tender leaves are added during rolling, and meanwhile, light pressure and short rolling are needed during rolling to obtain rolled and formed rolled leaves, most of the bitter taste of the tea leaves is removed, the rolling time of the tea leaves is controlled to be 3min, and the rolling temperature is controlled to be 32 ℃;
s6, primary drying: drying the tea leaves after twisting in a chain type dryer so as to reduce the moisture of the tea leaves, thoroughly reduce the bitter taste of the tea leaves, retain the organic matters of the tea leaves, effectively improve the taste and quality of the tea leaves, reduce the water content of the dried tea leaves to be below 19 percent, control the drying temperature of the tea leaves to be 100 ℃ and control the drying time to be 20 min;
s7, secondary drying: reducing the temperature of the dryer and drying the tea again to reduce the water content of the tea to below 3%, fully reducing the water content of the tea, locking the fragrance of the tea, controlling the drying temperature of the tea at 90 ℃ and controlling the drying time at 1 min;
s8, low-temperature drying: transferring the dried tea leaves into a low-temperature chamber for cooling and drying, wherein the tea leaves are dried after being cooled to below 20 ℃, and meanwhile, sterilizing and packaging the dried tea leaves, and the cooling time of the tea leaves in the low-temperature chamber is controlled to be 60 min.
Example 2:
the invention provides a processing and manufacturing process of tea capable of emitting natural orchid fragrance, which comprises the following specific steps:
s1, tea transportation: selecting tea leaves to pick in a sunny day or cloudy day at one to three afternoons, enabling the tea leaves to fully enjoy natural light airing when the tea leaves are not picked, enabling the water in the tea leaves to reach the optimal level, transporting the tea leaves which are just picked through a transportation pipeline, and generating friction and shaking in the process of pipeline transportation sliding to promote the tea transformation of the fresh tea leaves and achieve the effects of saving time and labor, wherein the transmission pipeline has the fall of 27 meters and the length of 40 meters, and the transportation pipeline is in an elliptical shape, is 0.75 meter high and 0.9 meter wide;
s2, shaking tea leaves: immediately loading fresh tea leaves into an automatic green rocking machine for rocking green, wherein the loading amount of the tea leaves is one third of the volume and at most not more than one half of the volume, so that the automatic green rocking machine can be uniformly stirred and rubbed with each other, after the green rocking is finished, the tea leaves need to be taken out from the green rocking machine and placed on a bamboo curtain for fermentation, white cloth can be laid on the bamboo curtain in the fermentation process, the recovery and the continuous green rocking are convenient, the green rocking is carried out twice, after the green rocking is finished, the fermentation is carried out, the rotating speed of the automatic green rocking machine is controlled at 45r/min, the first green rocking time is controlled at 1min, the interval between the second green rocking time and the first green rocking time is 5min, the second green rocking time is 2min, the fermentation time of the tea leaves is controlled at 70min, the thickness of the bamboo curtain is 2-3cm, the tea leaves are made thin and thick, and the fresh leaves have thick fragrance, the water loss rate is about 20% -25%;
s3, tea leaf fixation: the tea leaf enzyme deactivating method comprises the steps of firstly, electrifying and preheating a roller enzyme deactivating machine by using the roller enzyme deactivating machine and adopting a high-temperature enzyme deactivating principle, heating the roller enzyme deactivating machine to a proper temperature, keeping the set temperature, pouring tea leaves into the roller enzyme deactivating machine, slowly dissipating moisture of the tea leaves through high-temperature heating, losing enzyme activity when the temperature of the inner wall of a cylinder is raised to evaporate the moisture in the tea leaves, making the tea leaves soft when the temperature is high for a certain time, losing the enzyme activity, blowing air into an inner roller by using an air blower, and discharging water vapor in the inner roller from a discharge port under the condition that the outlet of the inner roller is closed to prevent the water vapor from staying in the inner roller to influence the quality of the tea leaves, wherein the enzyme deactivating temperature is controlled to be 340 ℃, the enzyme deactivating time is controlled to be 37 seconds, and the water content of the tea leaves after the enzyme deactivating is controlled to be below 66%;
s4, spreading and cooling tea leaves: spreading the tea leaves subjected to enzyme deactivation on a spreading plate, controlling the spreading thickness to be 1-3cm, spreading the spreading plate in a spreading and cooling device for cooling after the spreading is finished, rapidly reducing the temperature of the tea leaves, locking the fragrance of the tea leaves, controlling the spreading and cooling temperature of the tea leaves to be 45-48 ℃, and controlling the spreading and cooling time of the tea leaves to be 2.5 hours;
s5, rolling tea leaves: putting the tea leaves after spreading and cooling into an automatic rolling machine, wherein when the tea leaves are rolled in the automatic rolling machine, the leaf loading amount of a rolling cylinder of the automatic rolling machine is proper and is not more than one third of the volume, more tender leaves are added during rolling, and meanwhile, light pressure and short rolling are needed during rolling to obtain rolled and formed rolled leaves, most of the bitter taste of the tea leaves is removed, the rolling time of the tea leaves is controlled to be 4min, and the rolling temperature is controlled to be 36 ℃;
s6, primary drying: drying the tea leaves after twisting in a chain type dryer so as to reduce the moisture of the tea leaves, thoroughly reduce the bitter taste of the tea leaves, retain the organic matters of the tea leaves, effectively improve the taste and quality of the tea leaves, reduce the water content of the dried tea leaves to be below 19 percent, control the drying temperature of the tea leaves to be 106 ℃ and control the drying time to be 25 min;
s7, secondary drying: reducing the temperature of the dryer and drying the tea again to reduce the water content of the tea to below 3%, fully reducing the water content of the tea, locking the fragrance of the tea, controlling the drying temperature of the tea to be 92 ℃ and controlling the drying time to be 2 min;
s8, low-temperature drying: transferring the dried tea leaves into a low-temperature chamber for cooling and drying, wherein the tea leaves are dried after being cooled to below 20 ℃, and meanwhile, sterilizing and packaging the dried tea leaves, and the cooling time of the tea leaves in the low-temperature chamber is controlled to be 65 min.
Example 3:
the invention provides a processing and manufacturing process of tea capable of emitting natural orchid fragrance, which comprises the following specific steps:
s1, tea transportation: selecting tea leaves to pick in a sunny day or cloudy day at one to three afternoons, enabling the tea leaves to fully enjoy natural light airing when the tea leaves are not picked, enabling the water in the tea leaves to reach the optimal level, transporting the tea leaves which are just picked through a transportation pipeline, and generating friction and shaking in the process of pipeline transportation sliding to promote the tea transformation of the fresh tea leaves and achieve the effects of saving time and labor, wherein the transmission pipeline has the fall of 27 meters and the length of 40 meters, and the transportation pipeline is in an elliptical shape, is 0.75 meter high and 0.9 meter wide;
s2, shaking tea leaves: immediately loading fresh tea leaves into an automatic green rocking machine for rocking green, wherein the loading amount of the tea leaves is one third of the volume and at most not more than one half of the volume, so that the automatic green rocking machine can be uniformly stirred and rubbed with each other, after the green rocking is finished, the tea leaves need to be taken out from the green rocking machine and placed on a bamboo curtain for fermentation, white cloth can be laid on the bamboo curtain in the fermentation process, the recovery and the continuous green rocking are convenient, the green rocking is carried out twice, after the green rocking is finished, the fermentation is carried out, the rotating speed of the automatic green rocking machine is controlled at 50r/min, the first green rocking time is controlled at 1min, the interval between the second green rocking time and the first green rocking time is 6min, the second green rocking time is 2min, the fermentation time of the tea leaves is controlled at 80min, the thickness of the bamboo curtain spread leaves is 2-3cm, the tea leaves are thin and thick, and the fresh leaves have thick fragrance, the water loss rate is about 20% -25%;
s3, tea leaf fixation: the tea leaf enzyme deactivating method comprises the steps of firstly, electrifying and preheating a roller enzyme deactivating machine by using the roller enzyme deactivating machine and adopting a high-temperature enzyme deactivating principle, heating the roller enzyme deactivating machine to a proper temperature, keeping the set temperature, pouring tea leaves into the roller enzyme deactivating machine, slowly dissipating moisture of the tea leaves through high-temperature heating, losing enzyme activity when the temperature of the inner wall of a cylinder is raised to evaporate the moisture in the tea leaves, making the tea leaves soft when the temperature is high for a certain time, losing the enzyme activity, blowing air into an inner roller by using an air blower, and discharging water vapor in the inner roller from a discharge port under the condition that the outlet of the inner roller is closed to prevent the water vapor from staying in the inner roller to influence the quality of the tea leaves, wherein the enzyme deactivating temperature is controlled to be 380 ℃, the enzyme deactivating time is controlled to be 45 seconds, and the water content of the tea leaves after water deactivation is controlled to be below 66%;
s4, spreading and cooling tea leaves: spreading the tea leaves subjected to enzyme deactivation on a spreading plate, controlling the spreading thickness to be 1-3cm, spreading the spreading plate in a spreading and cooling device for cooling after the spreading is finished, rapidly reducing the temperature of the tea leaves, locking the fragrance of the tea leaves, controlling the spreading and cooling temperature of the tea leaves to be 45-48 ℃, and controlling the spreading and cooling time of the tea leaves to be 3 hours;
s5, rolling tea leaves: putting the tea leaves after spreading and cooling into an automatic rolling machine, wherein when the tea leaves are rolled in the automatic rolling machine, the leaf loading amount of a rolling cylinder of the automatic rolling machine is proper and is not more than one third of the volume, more tender leaves are added during rolling, and meanwhile, light pressure and short rolling are needed during rolling to obtain rolled and formed rolled leaves, most of the bitter taste of the tea leaves is removed, the rolling time of the tea leaves is controlled to be 5min, and the rolling temperature is controlled to be 40 ℃;
s6, primary drying: drying the tea leaves after twisting in a chain type dryer so as to reduce the moisture of the tea leaves, thoroughly reduce the bitter taste of the tea leaves, retain the organic matters of the tea leaves, effectively improve the taste and quality of the tea leaves, reduce the water content of the dried tea leaves to be below 19 percent, control the drying temperature of the tea leaves to be 112 ℃ and control the drying time to be 30 min;
s7, secondary drying: reducing the temperature of the dryer and drying the tea again to reduce the water content of the tea to below 3%, fully reducing the water content of the tea, locking the fragrance of the tea, controlling the drying temperature of the tea at 94 ℃ and controlling the drying time at 3 min;
s8, low-temperature drying: transferring the dried tea leaves into a low-temperature chamber for cooling and drying, wherein the tea leaves are dried after being cooled to below 20 ℃, and meanwhile, sterilizing and packaging the dried tea leaves, and the cooling time of the tea leaves in the low-temperature chamber is controlled to be 70 min.
The method of examples 1-3 above was used to compare the concentration, water content and liquor color of the natural orchid fragrance-containing tea, and the following data were obtained:
| concentration of orchid fragrance | Water content | Color of soup | Condition of tea | |
| Example 1 | 35.42％ | 2.61％ | Bright yellow and bright | Fresh and sweet |
| Example 2 | 40.72％ | 2.45％ | Bright yellow and bright | Fresh, mellow and sweet |
| Example 3 | 45.42％ | 2.16％ | Light yellow and clear | Fresh and tender |
According to the above table, the tea prepared in the example 3 has the highest concentration of flower fragrance, the lowest water content, the bright yellow and clear soup color and the fresh and cool taste.
The above description is only a preferred embodiment of the present invention, and any person skilled in the art may modify the present invention or modify it into an equivalent technical solution by using the technical solution described above. Therefore, any simple modifications or equivalent substitutions made in accordance with the technical solution of the present invention are within the scope of the claims of the present invention.
Claims (9)
1. A processing and manufacturing process of tea with natural orchid fragrance is characterized in that: the method comprises the following specific steps:
s1, tea transportation: picking tea leaves at one to three points in the afternoon in sunny days or cloudy days, fully enjoying natural light drying when the tea leaves are not picked, enabling the water in the tea leaves to reach the optimal level, transporting the tea leaves which are just picked through a transportation pipeline, and generating friction and shaking in the sliding process of pipeline transportation to promote the tea transformation of fresh tea leaves and achieve the effect of saving time and labor;
s2, shaking tea leaves: immediately loading fresh tea leaves conveyed into an automatic green rocking machine for rocking, wherein the loading amount is one third of the volume and at most not more than one half of the volume, so that the automatic green rocking machine can be uniformly stirred and rubbed with each other, the tea leaves need to be taken out from the green rocking machine and placed on a bamboo curtain for fermentation after the green rocking is finished, white cloth can be laid on the bamboo curtain in the fermentation process, the recovery and the continuous green rocking are convenient, the green rocking is carried out twice, and the fermentation is carried out after the green rocking is finished;
s3, tea leaf fixation: the tea leaf enzyme deactivating method comprises the steps of firstly, electrifying and preheating by using a roller enzyme deactivating machine by adopting a high-temperature enzyme deactivating principle, heating the roller enzyme deactivating machine to a proper temperature, keeping the set temperature, pouring tea leaves into the roller enzyme deactivating machine, slowly dissipating moisture of the tea leaves through high-temperature heating, losing enzyme activity when the temperature of the inner wall of a cylinder is raised to evaporate the moisture in the tea leaves, making the tea leaves soft when the temperature is high for a certain time, losing the enzyme activity, blowing air into an inner roller by using an air blower, and discharging water vapor in the inner roller from a discharge port under the condition that the outlet of the inner roller is closed so as to prevent the water vapor from staying in the inner roller and influencing the quality of the tea leaves;
s4, spreading and cooling tea leaves: flatly spreading the tea leaves subjected to enzyme deactivation on a spreading plate, controlling the thickness of the flat spreading plate to be 1-3cm, spreading the spreading plate in a spreading and cooling device for cooling after the flat spreading is finished, quickly reducing the temperature of the tea leaves, and locking the fragrance of the tea leaves;
s5, rolling tea leaves: putting the tea leaves after spreading and cooling into an automatic rolling machine, wherein when the tea leaves are rolled in the automatic rolling machine, the leaf loading amount of a rolling cylinder of the automatic rolling machine is proper and is not more than one third of the volume, more tender leaves are added during rolling, and meanwhile, light pressure and short rolling are needed during rolling to obtain rolled and formed rolled leaves, and most of the bitter taste of the tea leaves is removed;
s6, primary drying: drying the tea leaves after being kneaded in a chain type dryer so as to reduce the moisture of the tea leaves, thoroughly reduce the bitter taste of the tea leaves, retain the organic matters of the tea leaves, effectively improve the taste and quality of the tea leaves and reduce the water content of the tea leaves after being dried to be below 19 percent;
s7, secondary drying: reducing the temperature of the dryer and drying the tea again to reduce the water content of the tea to below 3 percent, fully reducing the water content of the tea and locking the aroma of the tea;
s8, low-temperature drying: and transferring the dried tea leaves into a low-temperature chamber for cooling and drying treatment, wherein the tea leaves achieve the drying purpose after being cooled to below 20 ℃, and meanwhile, sterilizing and packaging the dried tea leaves.
2. The processing and manufacturing process of the tea leaves with natural orchid fragrance as claimed in claim 1, wherein the process comprises the following steps: in step S1, the conveying pipeline has a drop height of 27 meters and a length of 40 meters, and the conveying pipeline is elliptical, and has a height of 0.75 meter and a width of 0.9 meter.
3. The processing and manufacturing process of the tea leaves with natural orchid fragrance as claimed in claim 1, wherein the process comprises the following steps: in the step S2, the rotating speed of the automatic green rocking machine is controlled to be 40r/min-50r/min, the first green rocking time is controlled to be 1min, the time interval between the second green rocking time and the first green rocking time is 4-6min, the second green rocking time is 2min, the fermentation time of tea is controlled to be 60-80min, the thickness of spread bamboo curtain is 2-3cm, the tea is thin and thick, the fresh leaves have thick orchid fragrance, and the water loss rate is about 20% -25%.
4. The processing and manufacturing process of the tea leaves with natural orchid fragrance as claimed in claim 1, wherein the process comprises the following steps: in the step S3, the temperature of de-enzyming is controlled at 380 ℃ of 300-.
5. The processing and manufacturing process of the tea leaves with natural orchid fragrance as claimed in claim 1, wherein the process comprises the following steps: in the step S4, the spreading and cooling temperature of the tea is controlled to be 45-48 ℃, and the spreading and cooling time of the tea is controlled to be 2-3 h.
6. The processing and manufacturing process of the tea leaves with natural orchid fragrance as claimed in claim 1, wherein the process comprises the following steps: in the step S5, the rolling time of tea is controlled within 3-5min, and the rolling temperature is controlled within 32-40 ℃.
7. The processing and manufacturing process of the tea leaves with natural orchid fragrance as claimed in claim 1, wherein the process comprises the following steps: in the step S6, the drying temperature of the tea is controlled at 100-112 ℃, and the drying time is controlled at 20-30 min.
8. The processing and manufacturing process of the tea leaves with natural orchid fragrance as claimed in claim 1, wherein the process comprises the following steps: in the step S7, the drying temperature of the tea is controlled at 90-94 ℃, and the drying time is controlled at 1-3 min.
9. The processing and manufacturing process of the tea leaves with natural orchid fragrance as claimed in claim 1, wherein the process comprises the following steps: in the step S8, the temperature reduction time of the tea leaves in the low-temperature room is controlled to be 60-70 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111073166.2A CN113796427A (en) | 2021-09-14 | 2021-09-14 | Processing and manufacturing process of tea capable of emitting natural orchid fragrance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111073166.2A CN113796427A (en) | 2021-09-14 | 2021-09-14 | Processing and manufacturing process of tea capable of emitting natural orchid fragrance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113796427A true CN113796427A (en) | 2021-12-17 |
Family
ID=78895293
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111073166.2A Pending CN113796427A (en) | 2021-09-14 | 2021-09-14 | Processing and manufacturing process of tea capable of emitting natural orchid fragrance |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113796427A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008064573A1 (en) * | 2006-11-29 | 2008-06-05 | Sanman Li | A fermented tea and method of manufacturing therefor |
| CN105285186A (en) * | 2015-11-30 | 2016-02-03 | 泸州市天绿茶厂 | Production method of maofeng |
| WO2017045184A1 (en) * | 2015-09-17 | 2017-03-23 | 杭州清心茶业有限公司 | Semi-fermented eucommia tea and production process thereof |
| CN107006625A (en) * | 2017-04-15 | 2017-08-04 | 萧氏茶业集团有限公司 | A kind of new green tea processing method for the abundant inclusion that can be deposited |
| CN108740102A (en) * | 2018-06-19 | 2018-11-06 | 安康市农业科学研究所 | The processing method of orchid odor type selenium-rich green tea |
| CN108887410A (en) * | 2018-06-11 | 2018-11-27 | 朱光 | A kind of preparation process of orchid fragrant green tea |
| CN109717257A (en) * | 2019-03-04 | 2019-05-07 | 凤庆县峡山茶业有限公司 | A kind of preparation method of sweetness scent type green tea |
-
2021
- 2021-09-14 CN CN202111073166.2A patent/CN113796427A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008064573A1 (en) * | 2006-11-29 | 2008-06-05 | Sanman Li | A fermented tea and method of manufacturing therefor |
| WO2017045184A1 (en) * | 2015-09-17 | 2017-03-23 | 杭州清心茶业有限公司 | Semi-fermented eucommia tea and production process thereof |
| CN105285186A (en) * | 2015-11-30 | 2016-02-03 | 泸州市天绿茶厂 | Production method of maofeng |
| CN107006625A (en) * | 2017-04-15 | 2017-08-04 | 萧氏茶业集团有限公司 | A kind of new green tea processing method for the abundant inclusion that can be deposited |
| CN108887410A (en) * | 2018-06-11 | 2018-11-27 | 朱光 | A kind of preparation process of orchid fragrant green tea |
| CN108740102A (en) * | 2018-06-19 | 2018-11-06 | 安康市农业科学研究所 | The processing method of orchid odor type selenium-rich green tea |
| CN109717257A (en) * | 2019-03-04 | 2019-05-07 | 凤庆县峡山茶业有限公司 | A kind of preparation method of sweetness scent type green tea |
Non-Patent Citations (1)
| Title |
|---|
| 金心怡等: "《茶叶加工工程》", 北京：中国农业出版社, pages: 111 - 116 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103493916B (en) | Black tea of secondary fermentation and preparation method and apparatus thereof | |
| CN102217683B (en) | Xinyang red black tea processing technique | |
| CN101213995B (en) | Yulan magnolia green tea and preparation thereof | |
| CN105360367A (en) | Production method of black tea | |
| CN105410206A (en) | Production process of green tea | |
| CN111493170B (en) | Processing method of sweet and mellow black tea | |
| CN103583713A (en) | Method for preparing puer tea by adopting bamboo basket fermentation | |
| CN115812806B (en) | Method for processing special flavor black tea | |
| CN105494702A (en) | Healthy black tea and preparation method thereof | |
| CN101642171B (en) | Method for processing Sichuan black tea | |
| CN107114497B (en) | Processing method of cooked chestnut-flavor green tea | |
| CN106720541A (en) | A kind of microwave of green tea, the compound de-enzyming process of light wave | |
| CN110800817B (en) | Preparation method of tender, sweet and fragrant granular black tea | |
| CN104146084A (en) | Green tea processing method | |
| CN105166143A (en) | Production technology for yellow-soup brick tea | |
| CN114468072A (en) | New black tea | |
| CN110326682A (en) | A kind of Fu tea floating loose tea preparation process of Yunnan black tea tea | |
| CN112889963A (en) | Composite blackberry loose tea and preparation method thereof | |
| CN113796427A (en) | Processing and manufacturing process of tea capable of emitting natural orchid fragrance | |
| CN107361162A (en) | A kind of processing method of black tea | |
| CN105533026A (en) | Tea flower processing method | |
| CN111066926A (en) | Preparation method of lotus leaf tea | |
| CN113693150A (en) | Ancient method and novel preparation process of jujube bud black tea | |
| CN113892526A (en) | Black tea and processing method thereof | |
| CN113951345A (en) | Preparation method of mulberry leaf black tea with color, fragrance and taste of black 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 |